How do fancy restaurants make their coffee? - Page 2

Discuss flavors, brew temperatures, blending, and cupping notes.
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GC7
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#11: Post by GC7 »

Thank you. I learned something here.

In addition I have not thought of "schlag" since my late Austrian uncle always used the term.

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SonVolt

#12: Post by SonVolt »

With the same commercial Bunn drip machine that's in your office at work, usually.

Phaedrus
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#13: Post by Phaedrus »

Schlag just made me think about how I need to get over to Peter Luger's....

OldNuc

#14: Post by OldNuc »

So, if DIY roasting is not an option where would you find these types of blends commercially available?

Nick Name

#15: Post by Nick Name »

Fortunately there are some fine-dining restaurants that take their coffee seriously.

The famous Noma in Copenhagen was perhaps who first started it. Noma sadly is no longer with us, but at least in Northern Europe there still are a few places that follow their enthusiasm.

Couple of links to Noma and their coffee:
https://www.timwendelboe.no/Learn/coffee-at-noma/
https://sprudge.com/coffee-noma-mads-kleppe-60883.html

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guijan12

#16: Post by guijan12 »

HB wrote:To our valued membership: Be aware that the OP is a spammer. Other threads of the same question showed up yesterday on Reddit here and Coffee Forums UK here. Normally, I'd delete the thread, ban the user, and move on. But since there's some good discussion, I've only banned the OP.

For those who are wondering why spammers would bother, it's a "soft spam" technique where the poster asks what seems to be a reasonable question, hoping to prompt a discussion. A few weeks later, they return and edit their post to include a "payload" link to the site they wish to promote in search rankings (e.g., an e-commerce site who's paid them for incoming traffic). This strategy often flies under the radar of typical moderating oversight since the payload link isn't included in the original post.
New spamming strategy..... :shock:
Tnx for warning! :lol:
Regards,

Guido

Kempshark

#17: Post by Kempshark »

Phaedrus wrote:Me three. And thank you spammer (and Jim of course)! I would have never known about Viennese blends otherwise.
Me four!.....could be coffees to have on hand for those guests that don't really appreciate espresso or a real high quality brew and prefer something like that.

Moxiechef

#18: Post by Moxiechef »

Nick Name wrote:Fortunately there are some fine-dining restaurants that take their coffee seriously.

The famous Noma in Copenhagen was perhaps who first started it. Noma sadly is no longer with us, but at least in Northern Europe there still are a few places that follow their enthusiasm.

Couple of links to Noma and their coffee:
https://www.timwendelboe.no/Learn/coffee-at-noma/
https://sprudge.com/coffee-noma-mads-kleppe-60883.html
Fortunately, they only closed the old Noma so that they could take a step back and re-imagine themselves in Noma 2.0. Now open. https://www.archdaily.com/902436/noma-big

And they take their tea seriously as well. They work with Henrietta Lovell, who founded The Rare Tea Co.

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SonVolt

#19: Post by SonVolt »

HB wrote:To our valued membership: Be aware that the OP is a spammer. Other threads of the same question showed up yesterday on Reddit here and Coffee Forums UK here. Normally, I'd delete the thread, ban the user, and move on. But since there's some good discussion, I've only banned the OP.

For those who are wondering why spammers would bother, it's a "soft spam" technique where the poster asks what seems to be a reasonable question, hoping to prompt a discussion. A few weeks later, they return and edit their post to include a "payload" link to the site they wish to promote in search rankings (e.g., an e-commerce site who's paid them for incoming traffic). This strategy often flies under the radar of typical moderating oversight since the payload link isn't included in the original post.

I sent OP a private message on Reddit and he's claiming he has no idea what's going on, that he's never visited this site. Weird stuff.

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HB
Admin

#20: Post by HB »

That's yet another spammer technique: They don't know enough about reasonable topics for the target site, or English isn't their native language, so they copy a previous post, either from the same site or from another related site. If they're sloppy or employing a bot, that can result in a non-sequitur reply to an existing thread (that's what originally got these types of spammers on my radar).
Dan Kehn