Discussion in 'Social Life, Food & Drink, Travel' started by Flambeur, Dec 2, 2009.
The coffee I'm about to enjoy is called "kona". I just put creamer in it. can't wait..
It is very true. I would say it is all a part of the fun and enjoyment of coffee as an artisinal foodstuff. I think there will always been varietals we like and don't like regardless of where they are grown, same with geography. Like a bourbon from Indonesia and a bourbon from Africa. Wildly different.
The thing about Starbucks is consistency, and their marketing. Starbucks marketing themselves as an affordable luxury and having a consistent product anywhere you go is what makes it successful. Starbucks isn't the greatest, but you are surely getting a cup of coffee that is better than at a bodega, or a gas station.
I was there a few weeks ago for a work-related thing. Their pour over wasn't bad at all. Much better than the normal drip stuff.
this is setting the bar quite low more than anything, isn't it ? only way i can take starbucks is usually at airports and one of the milkier offerings which means basically never, especially not after noon which would be barbaric
Though I suspect that Starbucks here in Melbourne Australia might be a little different from elsewhere. We, over here, do love our espresso style coffee and little cafes and I doubt Starbuck would survive as long as they have been now if they carry on producing consistently underwhelming cuppas. Just last year, McDonald's own McCafe got a lot flak for their awful coffee. But then again all I see at Starbucks are overseas university students from Asia.
My new setup:
The d'ANCAP cups are great! Get some!
espresso (Palermo): 70ml, 7mm, narrowing rim for more comfortable sipping.
cappucco (Palermo Competition): 150ml, narrowing rim
+1. Their Clover brew is pretty good, and they have some interesting single origin coffees they brew through that. I wish their roast was a little lighter, but there it is. I cannot stand any of their espresso-based drinks.
Speaking of dark roasts, I went into Peet's today, and bought 0.5 lbs of their Mocha-Java blend, and asked for a small sample of their Baridi blend, which is made for iced coffee and is actually pretty good. They gave me 0.25 lbs of it! I'm looking forward to trying it out in two iced coffee methods: Cambridge method (basically paper-filtered cold brew) and Japanese method (brew concentrate directly over ice)
My new set up...
Seriously though, I just learned how to use it and it's awesome.
I couldn't disagree more. Those things produce burnt coffee. If that's your bag, then right on.
Bios i am super jelly an the cups look great too.
When I make it to Germany I'm popping by for an espresso
You're always welcome!
I'm not the biggest fan of Bialetti either. However, I have to admit, the Brikka ain't that bad (it has an extra valve to produce more pressure and therefore some kind of crema). It's obviously not as delicate as real espresso, it's just a different thing and you can use it everywhere -- you just need fresh coffe beans, a hand grinder and a burner.
Yeah, but the boiling water is just too hot for good coffee.
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