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Lets talk about COFFEE

Discussion in 'Social Life, Food & Drink, Travel' started by Flambeur, Dec 2, 2009.

  1. joshuadowen

    joshuadowen Senior member

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    In that case, this is a really bad idea. It will suffer from all the problems that plague cold brew - you'll need to use a really coarse grind, have really long extraction times, and use a higher than average coffee-to-water ratio. Coffee acts as its own filter, which means you need some ability to create force to drive the liquid through the grounds. An espresso machine uses steam pressure, a French press uses the press, a drip uses gravity. With nothing to drive that filtration... well, what a mess.
     
  2. b1os

    b1os Senior member

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    I could see iroh advocating this. Not only does it cook coffee, it also cleans your dirty socks.
     
    Last edited: Dec 17, 2013
  3. lefty

    lefty Senior member

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    I'm not kidding. There's easily a quick couple three million in this. Look for it on the BB & B shelves on Father's Day.

    lefty
     
  4. taxgenius

    taxgenius Senior member

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    Been using this at home for espresso. [​IMG]
     
  5. size 38R

    size 38R Senior member

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    recommend the side method. mostly for latte's.

    Thanks, the cafe is a side project, just to keep a cash flow between bigger contracts. might start enjoying it again.[​IMG]
     
    Last edited: Dec 17, 2013
  6. Sprezziamo

    Sprezziamo Senior member

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    At home I do it in the Italian way:

    1.

    [​IMG]

    (Sometimes I use Illy as well, a bit more commercial)

    2.

    [​IMG]

    3.

    [​IMG]


    In Italian bars I always have Illy.

    In London the only decent espresso I found was at Strada's, where, if you specify that you're Italian and you want it the classic Italian way, you get a fairly good espresso.
     
    Last edited: Dec 18, 2013
    2 people like this.
  7. b1os

    b1os Senior member

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    ^That does not look like the product of a Bialetti. Not even a Brikka.
     
  8. Sprezziamo

    Sprezziamo Senior member

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    I'm at work, so I got all three images from Google.

    In particular, I picked that one because it was the only one with the right amount of coffee and with a realistic colour. It looks fine to me though. Why does it look weird to you? Lack of creaminess?
     
    Last edited: Dec 18, 2013
  9. Mon Dieu

    Mon Dieu Senior member

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    To the fellow who asked about the "Clover" brew temp for "Aged Sumatra" which I drink every day..According to my SB guy the "Temps" and "Brew" time on the reserve coffees are programed into the machine via Ethernet cable and are not available to employees...

    FWIW he did say that it is for the "Sumatra" 200 +
     
  10. indesertum

    indesertum Senior member

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    So when you ask for Italian style what exactly are you looking for? They're not going to adjust the grind size for you or weigh out a different amount or change to a coffee with a different roast level.
     
    Last edited: Dec 18, 2013
  11. romafan

    romafan Senior member

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    that's just code so that they don't spit in it
     
    1 person likes this.
  12. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    I'm aware of the ethernet updates. If you ask 5 different people the temps you will get 5 totally different answers. They are ignorantly guessing.
     
  13. A Y

    A Y Senior member

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    FWIW, Nespresso aspires to the Italian ideal, I believe. Traditional Italian espresso tastes like a heavier, stronger coffee with none of the overwhelming acid, thick body, or lighter flavors in 3rd wave espresso. It's darker, more bitter, and just tastes like coffee. I think a lot of it has to do with the much lower dosing (<10g), and the blending and roasting style of the bean used.
     
    1 person likes this.
  14. indesertum

    indesertum Senior member

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    I have somewhat an idea of what an Italian espresso is. I was pointing out that you can't just walk into a cafe and ask for an Italian espresso if the beans aren't an Italian blend and the machine isn't dialed to that.
     
  15. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    I think he was speaking of a particular cafe that does this, not any of them.
     
  16. A Y

    A Y Senior member

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    Another coffee question: has anyone tried the coffee shot, the latest trend to hit teh hipster coffee boutiques? Basically, it's brewing drip coffee in an espresso machine and getting extractions in the mid 20 percents. Locally, G&B Coffee in LA does this, but I haven't had a chance to try it yet.
     
  17. Sprezziamo

    Sprezziamo Senior member

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  18. indesertum

    indesertum Senior member

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    I just highly doubt that the cafe had a separate grinder with fresh Italian style espresso blends just in case a customer came in and informed the barista he was Italian.

    But who knows maybe they did.


    Where a regular espresso is at 50%? So it's a really long espresso using drip coffee beans?
     
  19. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    Using drip coffee beans? That's what third wavers do.
     
  20. b1os

    b1os Senior member

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    That's basically, when done with espresso beans, a Sch├╝mli Kaffee (Swiss).
     

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