Search found 88 matches
- April 17th, 2015, 6:10 am
- Forum: Coffee Brewing
- Replies: 20
- Views: 3559
Thoughts on Arabic (Gulf) coffee?
This article might be of interest: {link} And my Jordanian friends tell me that Bedouin coffee is, traditionally, roasted in a long-handled, heavy, rounded iron dish until light cinnamon colour (a bit darker than Saudi coffee) and then pounded to fine powder with cardamom in a large wooden pestle an...
- October 21st, 2013, 4:31 pm
- Forum: Coffees
- Replies: 17
- Views: 1393
Coffees from 'real' roasters with no flavour/aroma? Confused...
This may be too late but if you're drinking French press then Hasbean's "Ethiopian Kebel Kercha Sidamo Guji natural" is interesting and full of fruity cakey tastes, or for something more restrained you might try their "Costa Rica Zarcero Finca La Casa Yellow Honey Caturra" -- the Costa Ricans from H...
- September 17th, 2013, 7:03 am
- Forum: Espresso Machines
- Replies: 23
- Views: 6667
I pull Presso levers up and water gushes... help!
This is a late response on this thread but I've a little to add on small cracks in the Presso plastics. My Presso recently began leaking hot water from the external join between metal body and plastic cylinder. Loss of pressure, cooking of knuckles. Blueing of air. The internal plastic chamber was m...
- July 23rd, 2013, 7:26 am
- Forum: Knockbox
- Replies: 3406
- Views: 306575
The craziest %#*$ing thing I've seen all day...
And yet very few argue that espresso needs no tampon at all
- April 23rd, 2013, 3:06 am
- Forum: Tips and Techniques
- Replies: 2
- Views: 9072
Cocoa Espresso: a quest
Hi Olivier, For a couple of weeks I tried to make a concentrated unsweetened chocolate beverage using my Presso. My ultimate aim was to use hot milk or cream as the extracting liquid but even using plain hot water it was not possible to get a good drink. I did manage to completely clog my secondary ...
- April 6th, 2013, 5:00 pm
- Forum: Tips and Techniques
- Replies: 9
- Views: 1847
New user tips
Hello, Jim! There are so many great and informative threads in this site! Your Gaggia question may well have been answered in useful detail in 'Espresso Machines' and easiest is probably to try searching that forum ... I think there are a couple of threads devoted to sugar-and-froth coffees of one k...
- April 1st, 2013, 8:54 am
- Forum: Tips and Techniques
- Replies: 34
- Views: 3161
Ristretto and Branchwater: notes on diluting espresso
It sounds vaguely reminiscent of the ouzo/absinthe effect in which the aniseed oils are frankly hydrophobic, but dissolve readily in alcohol, so by adding water slowly you create a micro-emulsion and it clouds, and tastes better. It only takes a splash of water in a bowl of melted chocolate to seize...
- March 21st, 2013, 4:29 am
- Forum: Knockbox
- Replies: 19
- Views: 1708
"Why should I start drinking coffee?"
This is thought-provoking! La Dan's answer makes most sense to me. My reason for starting to drink coffee was to stay awake all night finishing college theses in time for the deadlines. My reason for starting to drink espresso was the same as for stout, and red wine, or eating stinky cheese -- fasci...
- February 22nd, 2013, 11:26 am
- Forum: Knockbox
- Replies: 7
- Views: 570
7 reasons why coffee is good for you
6. Coffee May Decrease Your Risk of Dying ... drinking coffee was associated with a lower risk of death by all causes ... Made me look again at some of the other claims
- February 19th, 2013, 3:13 am
- Forum: Knockbox
- Replies: 78
- Views: 8415
HB spotting
... virtually every element ...?