What is the best coffee making strategy?
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I'm in a perpetual loop, trying to find the perfect way to make perfect coffee. I'm wary of stove-top espresso / "mocha" machines since one exploded on me (literally, not permanent damage done, but enough pain to put me off). I also find cafetieres have cooled too much by the time the coffee is brewed. I've been looking into this http://www.bodum.com/b2c/index.asp?shpId=4&id=1208-01&famId=10&famSubId=1001[^] Has anyone tried the napier/vacuum way of making coffee and are there any other good ways of getting a decent cup (short of moving away from the UK :-) )?
CCC solved so far: 2 (including a Hard One!)
You go to Lisboa, Portugal, Rossio, enter and cross Praça da Figueira, turn right (towards Tejo), go down one block left one block, down another block. Or two? Well, somewhere near there. You might need to invite me over - I'm sure I'll find it again.
Personally, I love the idea that Raymond spends his nights posting bad regexs to mailing lists under the pseudonym of Jane Smith. He'd be like a super hero, only more nerdy and less useful. [Trevel]
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Get a good espresso machine (not automatic) with a good, big boiler, and get a good (I'm talking $$$) grinder. Practice good coffee hygeine and keep the grinder and espresso maker squeaky clean. Residue and old oil will make the coffee bitter. Buy your beans in small lots and keep them dark and dry. Do not buy dark (French) roast. This is a joke done by Starbucks. I've spent many long hour discussing the horror of french roast with Italians. Just say no. Use fresh milk, and since you bought a good boiler you should be able to get a good micro foam going. Angle the steaming rod so you get that whirpool effect in the jug and hold the jug with your hand by it's base so you can feel when it's ready. Read and study this article[^] on frothing milk. If you make a stiff, dry foam then hand yourself, and your coffee machine into the nearest authorities. Let the milk sit while you pull your espresso. Never do it the other way around. Espresso loses it's purity and goodness in 10 seconds. Grind only what you need before you pull your espresso shot. Tamp down hard, and pull 25 ml of espresso in 30 seconds. Breath in the aroma while seated. You may swoon. Pour in the microfoam. Whether you create a fern, a branch with leaves, or whether you're trying to impress an impressionable babe and you do the love heart thing is totally up to you. Sit back, breath, sip. oh yeah.
cheers, Chris Maunder The Code Project Co-founder Microsoft C++ MVP
This sounds more like Soapbox material.
Software Zen:
delete this; -
Yes I have one of those. The coffee from it is good but a bit weak in taste if not effect. I use it mostly as a party trick nowadays as it amazes people, but it needs work and is a bit messy <edit>while cleaning is hell, just look at the shape</edit>. Most guests complain though about the zombie effect in the small hours. My recommendation instead would be a french press[^], The taste is superiour full and thick. I use a mix of Kenya, Antigua and Colombia beans. Try to find a good supplier of coffee that don't cheat on the roasting. Coffee is sold by weight and therefore it's usually roasted at a to high temperature for a to short time.
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keefb wrote:
I'm...trying to find the perfect way to make perfect coffee.
Time to get a civet.
"Old age is like a bank account. You withdraw later in life what you have deposited along the way." - Unknown
"Fireproof doesn't mean the fire will never come. It means when the fire comes that you will be able to withstand it." - Michael Simmons
Never tried coffee that has passed a Civet, is it as good as they say?
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Get a good espresso machine (not automatic) with a good, big boiler, and get a good (I'm talking $$$) grinder. Practice good coffee hygeine and keep the grinder and espresso maker squeaky clean. Residue and old oil will make the coffee bitter. Buy your beans in small lots and keep them dark and dry. Do not buy dark (French) roast. This is a joke done by Starbucks. I've spent many long hour discussing the horror of french roast with Italians. Just say no. Use fresh milk, and since you bought a good boiler you should be able to get a good micro foam going. Angle the steaming rod so you get that whirpool effect in the jug and hold the jug with your hand by it's base so you can feel when it's ready. Read and study this article[^] on frothing milk. If you make a stiff, dry foam then hand yourself, and your coffee machine into the nearest authorities. Let the milk sit while you pull your espresso. Never do it the other way around. Espresso loses it's purity and goodness in 10 seconds. Grind only what you need before you pull your espresso shot. Tamp down hard, and pull 25 ml of espresso in 30 seconds. Breath in the aroma while seated. You may swoon. Pour in the microfoam. Whether you create a fern, a branch with leaves, or whether you're trying to impress an impressionable babe and you do the love heart thing is totally up to you. Sit back, breath, sip. oh yeah.
cheers, Chris Maunder The Code Project Co-founder Microsoft C++ MVP
Chris Maunder wrote:
Espresso loses it's purity and goodness in 10 seconds.
Chris Maunder wrote:
Sit back, breath, sip.
If it degrades this fast don't you have to down it like a shot of jack at a frat party instead of sipping? :rolleyes:
3x12=36 2x12=24 1x12=12 0x12=18
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I'm in a perpetual loop, trying to find the perfect way to make perfect coffee. I'm wary of stove-top espresso / "mocha" machines since one exploded on me (literally, not permanent damage done, but enough pain to put me off). I also find cafetieres have cooled too much by the time the coffee is brewed. I've been looking into this http://www.bodum.com/b2c/index.asp?shpId=4&id=1208-01&famId=10&famSubId=1001[^] Has anyone tried the napier/vacuum way of making coffee and are there any other good ways of getting a decent cup (short of moving away from the UK :-) )?
CCC solved so far: 2 (including a Hard One!)
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I'm in a perpetual loop, trying to find the perfect way to make perfect coffee. I'm wary of stove-top espresso / "mocha" machines since one exploded on me (literally, not permanent damage done, but enough pain to put me off). I also find cafetieres have cooled too much by the time the coffee is brewed. I've been looking into this http://www.bodum.com/b2c/index.asp?shpId=4&id=1208-01&famId=10&famSubId=1001[^] Has anyone tried the napier/vacuum way of making coffee and are there any other good ways of getting a decent cup (short of moving away from the UK :-) )?
CCC solved so far: 2 (including a Hard One!)
I have a Bodum French Press, and absolutely love it. The coffee does get a little cold, but not unbearably so. However, it is incredibly smooth and delicious.
Jamie Nordmeyer
Portland, Oregon, USA
http://www.feralcodemonkies.com -
Dalek Dave wrote:
Whilst at home I ask my wife to make a cup of tea
This is risky. Depending on the wife's mood, I would end up with the cup kindly brought to me or thrown at my head à la why-don't-you-do-it-by-yourself. :~
Then you need to start making crap tea. Offer frequently to make her a cup, but make it exactly the opposite of how she likes it(overly strong with a splash of milk if she likes it weak and milky, for example). Accept the criticism with apology. Continue. If she offers to make a cup, jump up immediately and insist you'll do it. Repeat for as long as necessary (depends on the cups-per-day rating in your household) say a couple of weeks. You'll suddenly find that when you ask if she wants a cup, she'll start insisting on making it. Two weeks investment for a lifetimes lounging.
___________________________________________ .\\axxx (That's an 'M')
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Get a good espresso machine (not automatic) with a good, big boiler, and get a good (I'm talking $$$) grinder. Practice good coffee hygeine and keep the grinder and espresso maker squeaky clean. Residue and old oil will make the coffee bitter. Buy your beans in small lots and keep them dark and dry. Do not buy dark (French) roast. This is a joke done by Starbucks. I've spent many long hour discussing the horror of french roast with Italians. Just say no. Use fresh milk, and since you bought a good boiler you should be able to get a good micro foam going. Angle the steaming rod so you get that whirpool effect in the jug and hold the jug with your hand by it's base so you can feel when it's ready. Read and study this article[^] on frothing milk. If you make a stiff, dry foam then hand yourself, and your coffee machine into the nearest authorities. Let the milk sit while you pull your espresso. Never do it the other way around. Espresso loses it's purity and goodness in 10 seconds. Grind only what you need before you pull your espresso shot. Tamp down hard, and pull 25 ml of espresso in 30 seconds. Breath in the aroma while seated. You may swoon. Pour in the microfoam. Whether you create a fern, a branch with leaves, or whether you're trying to impress an impressionable babe and you do the love heart thing is totally up to you. Sit back, breath, sip. oh yeah.
cheers, Chris Maunder The Code Project Co-founder Microsoft C++ MVP
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Please tell me you're not talking about filter "coffee" here. X|
cheers, Chris Maunder The Code Project Co-founder Microsoft C++ MVP
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I'm in a perpetual loop, trying to find the perfect way to make perfect coffee. I'm wary of stove-top espresso / "mocha" machines since one exploded on me (literally, not permanent damage done, but enough pain to put me off). I also find cafetieres have cooled too much by the time the coffee is brewed. I've been looking into this http://www.bodum.com/b2c/index.asp?shpId=4&id=1208-01&famId=10&famSubId=1001[^] Has anyone tried the napier/vacuum way of making coffee and are there any other good ways of getting a decent cup (short of moving away from the UK :-) )?
CCC solved so far: 2 (including a Hard One!)
I have a good strategy, but it may be unavailable to you. 1) Wake up to sound of coffee mug being placed on bedside table by husband. 2) Kiss husband. 3..7) This is a PG13 environment, right? 8) Say goodbye to husband as he departs in work-ward direction. 9) Coffee is now cool enough to drink. Do so.