THESE FORUMS NOW CLOSED (read only)
Fun Stuff => CHATTER => Topic started by: Storel on 13 Feb 2014, 10:41
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(This thread was split from the "Did you notice?" thread in the Comic forum. ~Loki)
Re: 1122, I would totally order a wasabi Americano at least once.
I'd certainly be curious about what all's in it, but at the bare minimum it'd have coffee and wasabi, and that taste combo does NOT sound very tasty to me...
I'd probably let a friend try one and only take a taste if they said it was good.
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Don't know about a wasabi americano, but I've heard that spicy flavors and chocolate go well together, so maybe a wasabi mocha would work?
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Would wasabi and milk work, though?
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Also, it's wasabi, so the burn is nasal in nature, not capsaicin-based. Typically capsaicin is what works well with chocolate.
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Also, it's wasabi, so the burn is nasal in nature, not capsaicin-based. Typically capsaicin is what works well with chocolate.
Excellent point.
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Is there such a thing as powdered wasabi?
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I think so, but I don't see how that would make it taste any better with coffee.
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Well I mean it'd be easier to stir into coffee.
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...the burn is nasal in nature...
Is there such a thing as powdered wasabi?
Please, don't snort the wasabi.
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...the burn is nasal in nature...
Is there such a thing as powdered wasabi?
Please, don't snort the wasabi.
just the thought of that makes me cringe....
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Is there such a thing as powdered wasabi?
There is, you mix it with water. I don't know how important it is to the thread but just so y'all know
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Well I mean if you mix that into an Americano that's a Wasabi Americano. I'd only do it to an iced one, but then again that's the only way I drink them anyway.
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So what's an Americano? No habla Starbucks. :wink:
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Ha, that's not just a Starbucks thing. An Americano is just espresso and water.
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We call that a Long Black in Oz. Last time someone walked in to my cafe and asked for an Americano I actually did say no habla Starbucks. We don't even have a Starbucks in my state (Thank god)
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I'm trying to imagine a Jalapeno Mocha.
I'm cringing at the thought.
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A mocha with cayenne pepper sounds delicious.
LJFelix, what do you call a red eye? (Coffee with an added shot of espresso)
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LJFelix, what do you call a red eye? (Coffee with an added shot of espresso)
Just a double-shot+ whatever the rest of the drink was. Or triple shot, or EDL strength (4 shot). Pretty straightforward.
(Last one is more of a personal one - friend of mine called EDL used to order so many quadruple-shot lattes, it became her nickname)
Any other Coffee Americanisms (or should that be izms?) for me?
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Well no, just one shot with coffee. So you'd call it "coffee+shot"? No particular name for it?
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you're gonna have to spell it out. there's already one shot in a coffee. Or are you talking about an espresso which is just one shot of coffee?
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Coffee is basically less concentrated espresso. And espresso is basically more concentrated coffee. (Well, a particular type of bean, but yeah) So a red eye is a cup of coffee with a shot of espresso to make it stronger.
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Coffee is basically less concentrated espresso. And espresso is basically more concentrated coffee. (Well, a particular type of bean, but yeah) So a red eye is a cup of coffee with a shot of espresso to make it stronger.
So what you call a coffee we call a weak espresso. That no-one ever orders ever. Espresso can be either Arabica or Robusta. (Most of what people consume in instant coffee and large-franchise coffee shops is Robusta as it is cheaper, hardier and has a higher caffeine content). There are also tens of sub-varieties of each bean, including Kopi Luwak - a type of Robusta that is partially digested by the Asian Palm Civet (type of wild cat). People pay mad sums of money for cat-shit coffee.
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Well no, just one shot with coffee. So you'd call it "coffee+shot"? No particular name for it?
Coffee is basically less concentrated espresso. And espresso is basically more concentrated coffee. (Well, a particular type of bean, but yeah) So a red eye is a cup of coffee with a shot of espresso to make it stronger.
"Red eye" is an OK name for a shot in a brewed coffee and I guess it's pretty standard, but I prefer "Shot in the Dark" or "Depth Charge".
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Shot in the Dark is also used here, but Depth Charge is strictly an alcoholic beverage (a shot of something dropped in a beer).
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Alright, then answer me this. DO you have a name for an espresso shot poured over ice? (Not crushed)
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By itself? No, just iced espresso. If you add water to it though, it's an iced americano.
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hmm. to us, an iced espresso has milk as well, plus a scoop of icecream.
This thread should be renamed Double-shot Americano Coffee Facts with a dash of Comic Discussion
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Ugh, when I was in Israel I went several places and asked for an iced coffee (wanting ice and coffee and NOTHING ELSE) and got served some frappucino like thing. Thankfully I saw it before they charged me for it and told them no, not that, but damn it.
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Yeah an iced coffee will mean with milk and icecream here. Some people (god forbid) cover it with cream and caramel and all other such monstrosities, but the best way for an iced coffee made that way is for a double shot of esppresso, dash of milk, blended with icecream and a tiny bit of ice (such that it isn't crunchy like a frappe, but more like eating liquid coffee icecream)
mmm...icecream.
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See, that doesn't make sense. It's fine to have it like that, but why would "iced coffee" mean anything other than ice and damn coffee?
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probably the same reason ice cream isn't just ice and cream. Because the english language is weird.
Sidenote: Whoo 100th Post :parrot:
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Sorry, we only serve damn coffee on Tuesdays.
I would think a better name for an ice-cream-coffee thingy would be "ice cream coffee" rather than "iced coffee", since it's not ice that's in it.
And, thinking of traveling around the world... one of the things I really liked about Brazil was that even the gas station coffee there beat the hell out of Starbucks.
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...well played, clerks.
(As long as they'll remake it how I like it if it turns out they put other stuff in it, I'm ok with that, I guess)
Cesium makes a good point, and also I gotta go to Brazil someday.
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I haven't heard this song for about fifty years, but it seems apt. (Especially the line "they put coffee in their coffee in Brazil")
http://www.youtube.com/watch?v=RJIrDkzfIqo&feature=kp (http://www.youtube.com/watch?v=RJIrDkzfIqo&feature=kp)
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Coffee is basically less concentrated espresso. And espresso is basically more concentrated coffee. (Well, a particular type of bean, but yeah) So a red eye is a cup of coffee with a shot of espresso to make it stronger.
So what you call a coffee we call a weak espresso. That no-one ever orders ever.
Er. not quite. I don't mean to sound patronizing, but there's some pretty serious misunderstandings going on here.
"Espresso" is coffee beans, very finely ground and then extracted at high pressure with steam about 15-20 grams at a time. Very tricky to get right and important to have the right equipment. You end up with a small shot (~1 oz/25 ml) that can be drunk by itself or mixed into other drinks. It's thick, syrupy, and contains lots of flavor and volatile oils and stuff when done right.
Espresso shot: you drink it straight out of the machine, default is a "double" but ordering a quad isn't unusual. My place serves shots with a glass of seltzer water but the big chain stores usually don't. You can buy it separately from their drink cooler.
Kinds of drinks on the American market vary a lot by region and by store. I go to a place that's very strict on its sizes... chain stores generally allow you to order small/medium/large of any drink, regardless of the format.
Macchiato: this term varies widely from shop to shop. my place serves a small cup with approximately 2 ounces of espresso and 2 ounces of steamed milk. Chain stores make this a big cup of hot milk with a little bit of espresso in it and add other syrups to it. A "caramel macchiato" is a bunch of steamed milk, several pumps of Torani syrup, and whipped cream on top with caramel sauce drizzled over the top of that--basically a milkshake with espresso thrown in
Cappucino: at my shop this is a 6 ounce drink with your espresso shot and the rest filled with steamed milk. Chain stores make this half-milk, half-foam with the espresso shot thrown in.
Latte: my place serves 10 oz drink with your espresso shot and the rest filled with steamed milk, at chain stores this is basically a Cappucino with no foam.
Americano: An espresso shot (double or quad) into which has been poured on top of a cup of very hot water (you pick the size). It gives the extra volatiles that come out of the espresso extraction process, but more diluted so you can savor it.
Edit: Reading further, the terminology is more precise: An americano usually is mixed. a "Long black" is espresso poured on top with the crema left intact. If you don't mix it, the espresso tends to stay on the top giving you a strength gradient as you drink it. My place doesn't distinguish and always serves a long black even if you order an americano.
"what we call Coffee" is more coarsely ground coffee beans, then extracted at (usually) ambient pressure with water just below boiling usually between 195-205F. You end up with 6-10 ounces (or way more) of more of a rounded or mellow flavored but still strong drink. Strength depends on which method of extraction you use and how much coffee you use. At home I use a french press, 2 oz/60 grams of coarsely ground coffee to about 20oz (600ml) of water and I let it steep for about 4 minutes.
Chain stores use a big drip machine with lots of coffee to brew it by the gallon. Quality and strength can vary widely depending on who's making it.
Most anything above can be served iced, particularly in the summertime. I don't usually find that an iced coffee or iced latte implies ice cream has been added.
Espresso over ice is sometimes forbidden because some people will then take it to the condiments bar and pour cream into it thereby getting a higher-priced drink for less money. Also, some purist shops say that the espresso is damaged by the ice and won't do it because they don't want you to mess up their coffee.
A redeye does sound like you've augmented a cup of coffee with espresso. You might want to do this at a chain store you knew had weak coffee or if you wanted to add the extra volatiles of an espresso pull to your coffee.
Espresso is higher in caffeine and flavor per ounce than coffee, but you usually end up drinking more coffee so your total serving ends up giving you more caffeine.
wow this post got long... does this help? anything else I can clear up?
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One reason the macchiato varies so much: macchiato means "marked" or "stained", the question is what's being marked...
a caffe macchiato is mostly coffee marked with milk
a latte macchiato is mostly milk marked with coffee
Chain stores tend to mean the latter. a "caramel macchiato" is more precisely "a latte macchiato with caramel flavors added"
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Coffee is basically less concentrated espresso. And espresso is basically more concentrated coffee. (Well, a particular type of bean, but yeah) So a red eye is a cup of coffee with a shot of espresso to make it stronger.
So what you call a coffee we call a weak espresso. That no-one ever orders ever.
"Espresso" is coffee beans, very finely ground and then extracted at high pressure with steam about 15-20 grams at a time. Very tricky to get right and important to have the right equipment. You end up with a small shot (~1 oz/25 ml) that can be drunk by itself or mixed into other drinks. It's thick, syrupy, and contains lots of flavor and volatile oils and stuff when done right.
"what we call Coffee" is more coarsely ground coffee beans, then extracted at (usually) ambient pressure with water just below boiling usually between 195-205F. You end up with 6-10 ounces (or way more) of more of a rounded or mellow flavored but still strong drink. Strength depends on which method of extraction you use and how much coffee you use. At home I use a french press, 2 oz/60 grams of coarsely ground coffee to about 20oz (600ml) of water and I let it steep for about 4 minutes.
Exactly. Basically, "coffee" is what you make in a standard drip coffee maker, like a Mr Coffee. "Espresso" is what you make in an espresso machine.
Are there really places that have forgotten what just plain coffee is??
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I make coffee in my cheap French press. I usually cold brew it when I feel like making it, but I don't drink coffee enough for it to be worth the fridge space.
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Up your game fellow coffee drinkers: http://www.funraniumlabs.com/the-black-blood-of-the-earth
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Up your game fellow coffee drinkers: http://www.funraniumlabs.com/the-black-blood-of-the-earth
Hmmm, I'm thinking of getting into cold brew, but I don't know If I want to get that into it.
Time to buy a new French press though.
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Yeah, cold brewing can be pretty easy.
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Looking further into that site GarandMarine posted, I'm starting to get curious about that. Has anyone here tried this Black Blood of the Earth?
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That stuff sounds... dangerous. I'm almost tempted to drop $50 on a sampler. I could probably make each test tube last 4 days or more if it's as strong as it sounds like it is...
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Up your game fellow coffee drinkers: http://www.funraniumlabs.com/the-black-blood-of-the-earth
(as a physics major, which is tantamount to a degree in abstinence, my condoms had gone decidely unused).
Yeah... pretty much...
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Up your game fellow coffee drinkers: http://www.funraniumlabs.com/the-black-blood-of-the-earth
(as a physics major, which is tantamount to a degree in abstinence, my condoms had gone decidely unused).
Yeah... pretty much...
Computer science majors have the same problem... :-P too much time spent on homework to have much (i.e., any) social life.
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I concur
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Shot in the Dark is also used here, but Depth Charge is strictly an alcoholic beverage (a shot of something dropped in a beer).
OK, had to chime in on this. a shot dropped into a beer is a boilermaker. See, steam boilers are double containers - the larger container holds the fire and the smaller one inside it holds the steam. Like a shot glass inside a beer glass.
Then again, two of my degrees are from Purdue, home of the boilermakers. The first football team (1891) was reputed to have workers from the local Monon rail shops on the front line. Literal boiler makers.
The statue outside the stadium commemorates this - the jersey's not part of the statue, but it's usually wearing one.
(http://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/TheBoilermaker.jpg/448px-TheBoilermaker.jpg)
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I've heard both "boilermaker" and "depth charge" to describe a shot inside a beer.
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My housemate has the most delicious instant coffee I have ever tasted but it's nescafe :(
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If it's delicious why is it bad? Sometimes you gotta tell your inner snob to be quiet :roll:
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I think it has more to do with the fact that Nestle is a terrible, terrible company. I try to avoid their products too for ethical reasons, but they just have so much stuff!
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Is it? What have they done?
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I don't have any good sources right now since I'm about to head out, but I believe child labour is one of them. There's loads more stuff though, I bet wiki will have a list of accusations at least.
Edit: I know Wikipedia is a pretty lazy source, but they have a list of criticism and controversy (http://en.wikipedia.org/wiki/Nestl%C3%A9#Controversy_and_criticism) at least. I can dig around and find more reliable stuff later.
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Because Nestlé kill African babies (http://www.theguardian.com/sustainable-business/nestle-baby-milk-scandal-food-industry-standards)? I'm not a snob about anything, bro.
Well, they don't kill them per se.
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Oh man please don't get me started on how much I despise Nestle.
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So nice to see the thread I inadvertently helped create is still active :laugh:
So I need some help naming a drink here - A woman at work today asked for what was essentially a quadruple-shot of espresso with a few spoonfuls of textured milk on top. My question is, would you call that a gigantic caffe macchiato, or what? Seriously, I'm at a loss here.
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I'd go for Caffe macchiato, extreme edition.
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It's a Quad Kicker.
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One time, when I worked at a cafe and was really bored I decided to take a regular sized cup and see how many shots of espresso could fit in it. The answer is eight, so I named it the octospresso... Then I drank it and hoooo boy. Never again.
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Could you taste color?
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One time, when I worked at a cafe and was really bored I decided to take a regular sized cup and see how many shots of espresso could fit in it. The answer is eight, so I named it the octospresso... Then I drank it and hoooo boy. Never again.
I once got a job working in the photo department of a pharmacy. I was used to staying up until 7AM. I had to start work at 7AM the first week. The night before, I thought "I should go to bed oh wait it's 6AM" so I showered and went to work. This was Monday morning. I got through the day fine (I was 20, all nighters were no big deal). So that night I figured I'd go to bed early since I was up for over a day and oh wait it's 6AM I gotta get ready for work. So I went to Starbucks on the way and got a venti cup with ice and 10 shots of espresso. I'm pretty sure I started to hallucinate a bit once I hit hour 50 awake, but shockingly I kept that job for nearly a year.
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quadruple-shot of espresso with a few spoonfuls of textured milk on top. My question is, would you call that a gigantic caffe macchiato, or what? Seriously, I'm at a loss here.
caffissimo macchiuola
pseudo-etymology:
forte->fortissimo montagna—montagnuola
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Maybe you could call it a Cloudy Red Eye?
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Wish I could find a video of Fry when he drank his 100th cup of coffee and time stopped.
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Who needs a video when you have GIFS?
(http://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&docid=bKTNh0Q7TqCquM&tbnid=7xP7qQauMDsjLM:&ved=0CAgQjRw&url=http%3A%2F%2Fanimatedmeme.blogspot.com%2F2013%2F07%2Ffry-gifs.html&ei=sAo5U5uUIM3RkQWJ04HYAg&psig=AFQjCNGiul3j59OcREsGe70q2Ym9_uUdZQ&ust=1396333616586733)
(http://24.media.tumblr.com/tumblr_ll5f0fwi9t1qdcwfto1_500.gif)
(http://media.tumblr.com/tumblr_mb4r20va6b1qjh397.gif)
(http://i.imgur.com/4FodF.gif)
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He passed the Coffee Event Horizon.
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I sent the first and third gifs around to my work colleagues on the email system as me before and after my first coffee on a Monday. Raised a few chuckles.
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What's the deal with people who like their coffee ultra hot? I mean, maybe it's because I think cold brew is the best coffee, but...why does burning yourself make you enjoy the coffee more?
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I've never understood it either. Woman at work the other day ordered her latte "Quarter-strength, extra-extra hot". What even is that? just boiling milk?
I mean, you don't want lukewarm coffee either, but seriously, there's no need for burning your throat.
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Boiling milk and a thimble of espresso?
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Maybe they're transporting it elsewhere. Of course, buying it hotter will just make it colder when they arrive.
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When I worked at a cafe, I'd get complains for not heating the lattes until they were scalding hot. Which is like... If you heat milk above a certain point, the molecular structure changes and you end up with a porridge-like texture and a bitter taste. There's a reason why milky coffees aren't as hot as coffee with no milk, jeez.
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I always put a couple of ice cubes in my coffee if I can.
I think some of the desire for super hot coffee is for when it has to be transported.
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Honestly, I'd rather have my coffee lukewarm than hot. I'd rather have it cold than lukewarm, but if I'm drinking it for the caffeine, I'm happy if it's not too hot to gulp down.
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Honestly, I'd rather have my coffee lukewarm than hot. I'd rather have it cold than lukewarm, but if I'm drinking it for the caffeine, I'm happy if it's not too hot to gulp down.
^ This. Then again, I no longer feel justified about bitching about customers' coffee preferences anymore, as my recent sudden unemployment in the barista profession has me somewhat down about my abilities as a creator of fine caffeinated beverages :-(
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Honestly, I'd rather have my coffee lukewarm than hot. I'd rather have it cold than lukewarm, but if I'm drinking it for the caffeine, I'm happy if it's not too hot to gulp down.
Again: you can't be a coffee snob then, brah. YOU DON'T EVEN LIKE COFFEE!
^ This. Then again, I no longer feel justified about bitching about customers' coffee preferences anymore, as my recent sudden unemployment in the barista profession has me somewhat down about my abilities as a creator of fine caffeinated beverages :-(
Bet you make a bitchin' coffee, bro.
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I like coffee, just not hot. Also, I'm not a coffee snob. I just think coffee should taste like coffee.
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Oh I did make a bitchin' coffee, Gareth. But apparently people don't care what it tastes like, they only care about that latte art bullshit. Coffee should be about the fucking taste.
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while this thread has gone on my big-ass bodum french press fell and broke on our tile floor. (moment of silence)
I've been using the smaller press. I was in a pinch for time so I got a pound of Peet's Major Dickason blend pre-ground from the supermarket, been doing it about 1.5 oz to 14 oz water. It ends up being strong buy sludgy since the pre-ground stuff from Peets is for basket.
I don't just get beans and ground at the store because invariably someone has just ground some sort of vanilla hazelnut crappyass beans in the common grinder and I hates that.
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I came to the realisation this morning that I haven't had a coffee in over a week.
THIS MUST BE RECTIFIED.
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Got myself a Hario Mini Mill. Can't wait to try it out, so I can finally buy whole beans. I hate how ground coffee gets worse over time. I'll buy a small pack of beans from a local roaster tomorrow.
Next step is buying a better espresso machine, as mine doesn't create enough pressure and can't keep the temperature steady enough, so the extraction time is impossible to get right. I'm thinking something like a used Saeco Aroma, should be relatively affordable (I see those for around 100€ on ebay) and they're supposed to be decent for their price.
When did I turn into an espresso snob?
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When I was in Portugal, ordering a cup of coffee always resulted in an espresso. For a regular cup, we had to order coffee "americano", which was almost always pretty terrible by the way… we stuck to espresso for most of the trip.
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An Americano is traditionally watered down espresso, so you still might not have been getting normal joe.
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Yeah, in the south of Europe, espresso is the 'normal' type of coffee, so if you order 'coffee', that's what you'll get. The term 'americano' originated during uh... one of the world wars (probably the second? My lack of knowledge of the wars is pretty embarrassing, sorry), when American soldiers were stationed there. Since they preferred their coffee more diluted than the local standard, the watery coffee we're used to was named after them.
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It was the second world war.
Watery coffee is probably not the right term. Diluted espresso (espresso in general really) and drip coffee are very different grinds and brewing styles, so they should be viewed and considered separately.
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I know they're different, but I assume diluted espresso was the closest to drip they could get over there.
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So buying that mill was one of my better decisions. While my machine really, really sucks, I now get espresso which is already far better than before. But now I'll need to buy a hand tamper, as correct tampering with the machine mounted tamper is impossible.
At this point I have so much fun in working on these methods, that I'm actually considering to start working at a coffee place once I get some spare time.
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An Americano is traditionally watered down espresso, so you still might not have been getting normal joe.
It was really the only thing that worked. I tried "CAFE NORMALE" (in a stupid faux-spanish accent) in different ways at first to no avail. Stupid coffee tourist, they thought.
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So I've decided to start cold brewing coffee. Namely because when I tried to use my coffee maker it made some weird sounds that scared me.
I am looking forawrd to the experience, from what I've read, cold brew coffee is more up my alley. It is not as bitter and has a lighter intensity
Plus it will give me a use for my big ass Ball Mason Jar I have
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So, uhm, I somehow bought a Gaggia Classic today. I've wanted one for a while now, and stumbled upon a used one in great condition.
Maybe I'll finally be able to make good espresso at home!
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I finally found my coffee grinder and my beans, so I made some espresso for my flatmates today. The old machine is still absolutely sucky. It just can't produce enough pressure.
Didn't stop me from making 6 doubles this evening, drinking two of them on my own. Sheesh I'm wired.
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Please, don't snort the wasabi.
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Wasabi as hazing for new sushi eaters is a ritual that should be left undisturbed. It's tradition damnit.
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What sort of hazing? Having them eat it? Because...I do that anyway. It's tasty :parrot:
Also, to the people who say you shouldn't mix wasabi and soy sauce...why? The result is spicy soy sauce, which is also tasty.
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I discovered a few months back you can make a pretty tasty latte using instant coffee if you boil milk for it on the stove and add in some sugar.
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So do you use water, too, or just stir the instant coffee into the boiled milk?
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The latter. Sometimes I'll put the instant coffee into the milk before it's actually boiling. It seems to permeate the milk better that way. And sometimes the sugar too.
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Cool, I might try that! Without the sugar though.
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You'll need slightly more milk and sugar than would normally fill your cup, because some of it evaporates.
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That's a good thing. I'm clumsy, so a cup full to the top of hot liquid plus me equals not good.
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Anybody have leads on any good indie coffee shops in the NY/NJ area? Also, do any of you have any interesting/insightful/entertaining thoughts about the intersection of coffee and creativity? I blog for a small coffee company, and I'm looking for some new subject matter.
Thanks!
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I really like Red Eye in Montclair.
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Thanks for the tip. There was a place there I used to go a while back, but I can't remember the name and a Google search doesn't turn up anything even remotely familiar.
I should probably note some of the places I've already been so I'm not getting a ton of duplicates:
In Manhattan:
*Blue Bottle (which I'd VERY highly recommend)
*Think Coffee (wasn't impressed, but I only tried their house blend -- very bitter, not nuanced at all)
*Intelligentsia (tiny space, very good coffee)
*Cafe Grumpy (first place I had decaf that didn't suck; their other stuff is also quite good)
In Hoboken:
*Bean Vault Coffee (excellent coffee, cookies that could easily be a breakfast or heavy snack by themselves)
*Bwe (very good coffee, works with charities in Haiti, so even more bang for your buck)
*Caffe Bene (quick-growing chain based in Korea, also has locations in NYC; coffee's competent, food is quite good)
Jersey Shore:
*Green Planet (locations in PPB and Manasquan, perhaps elsewhere too; haven't gotten back to them in a while)
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No problem! I'm actually going there tomorrow for a coffee date.
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Good luck, and have fun!