How do you serve coffee for guests? - Page 2

[roblumba]

Well, I wasn't trying to push espresso on my wife. She really isn't into the strong flavor of espresso. My espresso is actually quite good. It's a world better than Starbuck and pretty close to the trained Barista's at Bare Foot Coffee Roasters. If I had a Jolly Mazor and hybrid Linea I would probably be making espresso taste the same as theirs.

I'm sure you know plenty of people that just can't get used to the strong taste of espresso. She doesn't like dark chocolate either. For example, I bought some top notch Dagoba dark chocolate. She just chews it up and swallows. I let the dark chocolate sit on my tongue and soak in the flavor.

On the other hand, my father, who also loves dark chocolate, loves my espresso.

Usually I dial in the temperature for each blend and use beans that are only a 3-10 days old.

I had a feeling I would attract advice with that last post. Thanx for trying.

[HB]

I had a feeling I would attract advice with that last post. Thanx for trying.

You got me. However I can't resist offering one last piece of advice: Try serving her macchiatos or breves. Only one of my wife's friends will drink espresso straight, but they all ooh and ahh over what I introduce as "dessert espresso."


Close-up of the first moments of the "cinnamon cascade"
formed by the separating layers of a macchiato (link)

[roblumba]

I'll take that piece of advice. Actually, I've never made or served a machiatto or breve. So I'll need to learn the proper way to make those.

[Worldman]

LOL!!! Coffee (i.e. espresso) is a lot like fine audio...your friends know you are "into" it - but few really appreciate it. I used to often play some fine records (something musically great and really well recorded) for my guests and realized that I was more often playing it AT them rather than FOR them. After a couple of moments of silence, they just started talking and the audio was really just in the way. Now, I only fire up the tubes for real aficionados and this is a VERY small subset of my friends (3 or 4 persons).

While many folk think they like espresso and coffee, too few really do, at least here in Pittsburgh. Witness the usual *$s order:
- grande mocha frappaccino with whipped cream, or
- tall decaf, soya cappuccino, or
- grande caramel latte, etc.
(Can one even taste any coffee in these?)

I feel really honored when someone stops in who just wants an espresso. Many of my friends will ask for a cappuccino...many of them also add some sugar thereto. Even my own kids only want latte and my one daughter uses 3 teaspoons of sugar in a single cappuccino!!!!

ahhh...the simple enjoyments of life can be enjoyed...even if it is...a l o n e.

Len

[roblumba]

While many folk think they like espresso and coffee, too few really do, at least here in Pittsburgh. Witness the usual *$s order:
- grande mocha frappaccino with whipped cream, or
- tall decaf, soya cappuccino, or
- grande caramel latte, etc.
(Can one even taste any coffee in these?)

I think location is important. For example, in Chattanooga TN there are a few very popular coffee shops that serve decent coffee drinks. They have been there for quite a while. However, most people are fine with instant coffee at home. There are very few Starbucks around town. Coffee is not much of an interest to these people although they do apreciate a good cup of coffee.

Here in the Silicon Valley, there are many more people that appreciate good coffee. There's an Italian across the street that built his own wood fired pizza oven and uses a Moka pot in the mornings. There's several very good roasters in the area. Within the group of engineers I work with, several of them like to drink espresso in the afternoon, not the latte of cappuccino.

I think the Wine and fine food crowd also knows how to appreciate good coffee. I have Napa Valley very close by, so there is a large audience of people that appreciate the nuances of find food and good coffee. And again, back in the South, few of my relatives drink wine and in some counties, liquor is not allowed to be sold or purchased. But they sure can cook up some good BBQ and fried chicken. Better than anything out here.

[mrgnomer]

How do you all serve coffee? For a spouse, for friends, for guests . . .

Hi Henry,

I mainly serve coffee to myself. Caffeine after 5 pm will keep my wife up all night so during the week I pull about 3 doubles for myself after work.

On the weekend me and my wife start the day off with cappuccinos. Then I pull about 2 to 3 doubles split into singles for the cappuccinos.

When friends come over who really appreciate good espresso things can hop. I've got a Silvia so pulling straight espresso is a lot easier than doing milk based drinks. My sister and I are first generation North Americans. Our parents were Austrian and just about all our relatives still live in Austria. We've both been over seas at least a dozen times throughout our lives to see them.

Austria has a long history with coffee. Their espresso is very good. Coffee houses are well established there. My brother in law visited Austria with my sister so he's had the coffee there as well. When they come over we bring out the biscotti, hazelnut rolls, lady fingers and just about anything that's good to nibble with espresso. Everyone gets a small glass of water (very traditional) and the pulling starts. I don't usually leave the kitchen then because I'll be pulling shots back to back to back. It's difficult to get good espresso in North America so my sister and brother in law fill up when they're over. I don't mind at all, in fact I'm flattered that they compare my espressos to the ones they remember in Austria.

Coffee is part of my heritage and with all the great info on line realizing the passion for good coffee was not only possible but it happened. Apart from pulling espresso I roast my own beans and experiment with blends so my coffee is always fresh and well prepared. I've been lucky to pick up heavy Italian espresso cups and saucers for everyday use and have a good stock of mochaccino glasses and cappuccino cups which are used to properly serve a drink. Our kitchen is open concept and the grinder, espresso machine, blended beans and coffee equipment is lined up on a counter separating kitchen from dining area. The dining area is much like a cafe and over the machine hangs a chalk board that shows what guests can 'order' and the coffees/blends of the day.

[hbuchtel]

When friends come over who really appreciate good espresso things can hop. I've got a Silvia so pulling straight espresso is a lot easier than doing milk based drinks.

( . . . )

When they come over we bring out the biscotti, hazelnut rolls, lady fingers and just about anything that's good to nibble with espresso. Everyone gets a small glass of water (very traditional) and the pulling starts. I don't usually leave the kitchen then because I'll be pulling shots back to back to back. It's difficult to get good espresso in North America so my sister and brother in law fill up when they're over. I don't mind at all, in fact I'm flattered that they compare my espressos to the ones they remember in Austria.

( . . . )

Our kitchen is open concept and the grinder, espresso machine, blended beans and coffee equipment is lined up on a counter separating kitchen from dining area. The dining area is much like a cafe and over the machine hangs a chalk board that shows what guests can 'order' and the coffees/blends of the day.

That sounds so nice!

Making espresso is still a rather lonely business for me, though to be honest I often produce drinks that "only a mother could love" . . . it's a long learning process! I'm looking forward to the day when having espresso is something that guests and friends look forward to or come over for, but this is a while off.

You mentioned "anything that's good to nibble," have you tried fresh dates with espresso? The large crisp green or speckled brownish-red kind? Very refreshing and sweet!

Henry

[mrgnomer]

That sounds so nice!

Making espresso is still a rather lonely business for me, though to be honest I often produce drinks that "only a mother could love" . . . it's a long learning process! I'm looking forward to the day when having espresso is something that guests and friends look forward to or come over for, but this is a while off.

You mentioned "anything that's good to nibble," have you tried fresh dates with espresso? The large crisp green or speckled brownish-red kind? Very refreshing and sweet!

Henry

There's lots of info on the web about espresso and espresso pulling. It took me a while to catch on to the dynamics of espresso and understand my Silvia. I've yet to taste an ideal shot from a dedicated barista but I think my shots are really good.

I've never thought of having fresh dates with espresso but that's a great idea. The combination would be tasty. Thanks

[Psyd]

Well, I acquired a high-end commercial two-group machine for a friend's new shop, and between me picking it up for him and him buying it, he lost support and I have it for the time being. After cleaning it up a bit and replacing the PF gaskets, I put it up for sale, and it sat in my house for a coupla weeks. I decided to hook it up while it waited. The novelty of having this machine that dominates my small kitchen is sort of the center of the experience, so, of course, folks watch me work it while they wait for their drinks.

[Marshall]

I've posted this before, but it's still true. My middle-aged dinner parties usually end with: "Would you like some espresso? It's late -- got decaf? Sorry, no. I'll pass. ... Would you like some espresso? It's late -- got decaf? Sorry, no. I'll pass. ... Would you like some espresso? It's late -- got decaf? Sorry, no. I'll pass. ... Would you like some espresso? It's late -- got decaf? Sorry, no. I'll pass. ......."

[HB]

In that case, I offer a "mini" macchiato, call it dessert and point out that it has less caffeine than a Diet Coke. Half change their mind right away and another quarter change their mind after hearing the comments of the first half.

[Psyd]

In that case, I offer a "mini" macchiato, call it dessert and point out that it has less caffeine than a Diet Coke. Half change their mind right away and another quarter change their mind after hearing the comments of the first half.

I've just decided to find some decent decaf beans. I too, would enjoy an espresso before bed, but have turned to herbal tea just because I don't want to try to fight the buzz to get to sleep. I'd have better dreams, I think, as well!

[Vater5B]

Whenever I have multiple friends over, everybody's drinking pressed coffee. In fact, more often than not, I usually just make pressed coffee whenever I have company. It's much less invasive I think than preparing espresso.

[roblumba]

Whenever I have multiple friends over, everybody's drinking pressed coffee. In fact, more often than not, I usually just make pressed coffee whenever I have company. It's much less invasive I think than preparing espresso.

Wow, this is reviving an old thread. Over 2 years old? I must be getting old because it was like DeJaVu when I started reading the beginning again. It took me a while before I realized it was a very old thread.

Anyhow, what do you mean by invasive? People hang out at coffee shops all the time and those espresso machines and grinders are pumping out drinks while people chat and talk.

[WilsonHines]

Great thread and great question:

I serve guest once about every two weeks and I would serve more if I had a more regular schedule.

Family "get together": I introduce everybody to a French Press of something fantastic, never mediocre or average in any way. Not just an Ethiopian Yirg, but a Ethiopian Ididio Misty Valley or a Biloya. Also, usually speaking, with my family I don't do much more than make the press pot and have the cups already on the table at the place settings. If they want it, they can ask for some when I start pouring mine. It is a family thing, I don't want anybody to feel pressured. Believe it or not, my parents don't like the taste of specialty coffee such as Biloya or anything like that. That call it "strong" and such. They are crazy and don't know how to describe it, so they call it "strong." I will fire up the espresso machine for espresso and capps for my wife and myself; Again, I never offer, and wait for somebody to ask me for one. They always do.

Friends: Here I am more aggressive. I have had three dinners at my home with friends and no family, last August. My wife made a nice three course meal and we used the China, including the saucers and cups. I made several French Press pots and there was Biloya, Kenya, Brazil and Guat represented. Everybody went nuts and loved it.

Frequent Coffee Guest: I have one person in my church that doesn't live that far from me and she will come over and the wife and I will make several shots of espresso and several capps for all of us. Usually she will come over after I have made a order, about once every two weeks. I always get her a bag of something and she is there partly to pick up her bag and partly to take advantage of a two group Faema in a friend's house! LOL I have take out cups and all. In fact, the bag of Guatemala Finca I just got for her will be delivered to her office in town with a take out capp! Figured I would bring one of those McDonald's four cup trays and put three extra capps in there for her co-workers.

I would actually like to have more of the "Frequent Coffee Guest," not just this lady but others as well. I just enjoy doing the work of a barista and seeing people excited about what I am doing. And hearing comments like "This kills Starbucks coffee" makes me feel like a champ!

Anyhow, what do you mean by invasive? People hang out at coffee shops all the time and those espresso machines and grinders are pumping out drinks while people chat and talk.

I think invasive because, especially with where I am from in rural Eastern North Carolina, espresso is a very, very new thing. In fact, even progressive high schoolers and college folks still don't really "like" espresso because they only have been exposed to $B espresso (dark roasted, bitter, crap). So, when you just pull a shot for somebody and sit it in front of them A) they feel like they HAVE to drink it. B) They feel like they HAVE to say something nice. The lady that I spoke about that comes to my house to drink espresso? It took her three visits before she would say, "Now that is a good shot!" She was very wary of raw espresso. I think you just have to respect people's "personal space" for taste and expectations. You need to figure out how to introduce them to espresso on an individual basis. With her, Nikki (my wife) had to actually make some comments on what she could expect to experience and taste verses her preconceived notions in her head.

[JohnB.]

I fall into the "mostly make it for myself" group when it comes to espresso as I find its one of those things that you just can't even give away with our group of friends. My wife will now drink an Amercano or nice s/o served black but most guests want a flavored latte or if they are feeling adventurous a cappuccino.

I did have a couple of old friends drop by recently who were interested in good coffee. Both had sampled espresso previously but only in restaurants. We had a good time pulling shots from a couple different blends & one nice Terroir s/o espresso. Both were surprised to find out that Espresso can not only taste good but that there are many different flavors to be found in each shot. They also got to sample some of this years Esmeralda which neither had ever heard of before. Again they were amazed at all the different flavors in the cup & how it was night/day different from any black coffee they had tasted before. It was a pleasant change to make coffee for guests who actually enjoyed drinking what I like to serve & wanted to hear all about what they were drinking.

While I will make a guest what ever type of coffee drink they chose I do have one house rule. If I serve an Americano or nice s/o brew they MUST taste it before reaching for the cream or sugar. This has been an eye opening experience for a few of my friends. Of course there are others that I've learned not to even bother bringing out the really good stuff for as I can't bear to watch them destroy a wonderful cup of coffee.

[WilsonHines]

While I will make a guest what ever type of coffee drink they chose I do have one house rule. If I serve an Americano or nice s/o brew they MUST taste it before reaching for the cream or sugar.

Same here. It is like my "Nick Cho Coffee Nazi rule."

[zin1953]

It all depends upon one's focus, I suppose, and one's machine . . .

Mostly I make espresso/cappuccino/latte for my wife and I. After 35 years in the wine trade, I, too, have a relatively nice wine collection and we often spend time after dinner finishing off the bottle or over some Porto. That said, this is (in all seriousness) the primary reason I'm looking to upgrade from my Gaggia -- I can't make espresso/cappuccino for company . . . at least if we have more than one other couple over, and even then, only if I don't mind having my espresso after everyone else has finished . . .

I thought company was what the French Press was for!

And while I thought I wanted an e61, I can't get past the thought of wasting all that water "surfing" . . . .

So what's the solution? I know: either a true commercial machine (but even the La Marzoccos on eBay are ridiculously expensive), or a La Spaziale S1. After all, even with a double boiler Brewtus II, you still have to surf, don't you?

OK, well, obviously I have to revise my answer! This may well have been my very first post on HB -- I wrote this one day after joining this board, so if it's not the first post, I'm sure it's one of my first five or so . . .

Two years and eight months later, I have an Elektra T1 plumbed into my home water supply with a Cimbali MaxHybrid and a QuickMill Doserless to accompany it, and an Olympia Cafferex in my office paired with a Nuova Simonelli MCF, and I haven't used my French Press in well over a year.

How do you all serve coffee? For a spouse, for friends, for guests . . .

Does everybody crowd around and watch? Do you go off to the kitchen and come out with the prepared drinks? Do you 'take orders' or give everybody the same drink? Do people often come over just for coffee or do serve it after a meal?

My weekday routine is to get up, pull a double ristretto, and then feed the dog. Then, I make a latte for my wife, Lynn, and a cappuccino for myself and bring them back to our bedroom.

In the office, I'll make a double after lunch for myself, as well as offering lattes or espressos to clients who come in . . . a few actually drop by just to have coffee! Then back at home, I usually pull a single for myself after dinner.

When we have company, there have been times when I'll make a number of different (why would you serve the same drinks to everyone) drinks and someone will bring them into the dining room, but more often than not -- especially when it's more casual -- people just gather around the machine . . .

Cheers,
Jason

[WilsonHines]

And while I thought I wanted an e61, I can't get past the thought of wasting all that water "surfing"

I have a 2 group Faema S87 plumbed in and wired 220v. A little bit different of a group head from an E61, but I have a set and solid way of finding the temperature. I am sure a E61 would have a similar way to find the right temp just as easy.
Method: Set a timer to 45 second and start the right pump first and immediately (as fast as you can hit the button) start the left pump. This gives you 200 degrees on the money. Of course more time is cooler and less time is hotter. But, it has been calibrated with a Scace Device (http://tinyurl.com/7b7rb) at 45 seconds as suggested.

Now, what is your excuse in not getting that E61 now?

[Psyd]

Uhm, Mr. Wilson? I think that there are a few steps missing in the description of your technique. Like, which one is the PF locked into, and what happens with the 45 second timer? So, start both pumps, one right after the other, and what, the second group is at 200*? At the end of 45 seconds of flow? If I'm pulling from two heat exchangers, one on one group and one on the other, how does pulling one group affect the other?
It might be because I'm a bit slow today, but I need a few more details to make sense of this.
What am I missing?