Dub Modal Posted May 27 Report Share Posted May 27 I found a used Nespresso machine for cheap not too long ago and like it. It's a pod system which is unfortunately wasteful, but effort is made to break these pods down for compost and recycling to ease that hangup. Probably not going to win any tasting contests but it's easy and a good counterpart to the French press we use for regular joe. Also, Costco's mocha freeze from the food court is good and only $3.50 or so. Quote Link to comment Share on other sites More sharing options...
jazzbo Posted May 27 Report Share Posted May 27 I gave up on coffee makers as within my marriages I have been the only coffee drinker and I went back to the way my Dad's mom used to make her coffee as she was a widow for 35 years. . . a drip cone. I find a mug made this way tastes so much better. Definitely recommend a try! Quote Link to comment Share on other sites More sharing options...
Kevin Bresnahan Posted May 27 Report Share Posted May 27 For a single cup, I always use my trusty Aeropress. Great cup of coffee without the grounds like you get from a French press. I reuse the paper filters and the coffee gets better & better with a well-used filter. Quote Link to comment Share on other sites More sharing options...
Dmitry Posted May 27 Report Share Posted May 27 1 hour ago, porcy62 said: 😎 use oligominaral water 😁 I had to look that up. Speaking of water, when we were in Bologna, when we would order an espresso, it would be served along with a tiny glass, filled to about 1/3 with mineral water. What is that about? Thanks for the tips on the Bialetti! I’ve got the six cup version. Heating slowly appears to be the most important step; too high a temperature may burn the product. I had to look up the definition of Moka. Interesting. Quote Link to comment Share on other sites More sharing options...
porcy62 Posted May 27 Report Share Posted May 27 29 minutes ago, Dmitry said: I had to look that up. Speaking of water, when we were in Bologna, when we would order an espresso, it would be served along with a tiny glass, filled to about 1/3 with mineral water. What is that about? Thanks for the tips on the Bialetti! I’ve got the six cup version. Heating slowly appears to be the most important step; too high a temperature may burn the product. I had to look up the definition of Moka. Interesting. Cold Water before the espresso cooled down the palate and the stomach for the heat of coffee, in Napoli where you get the best espresso of Italy goes that way. Quote Link to comment Share on other sites More sharing options...
Dub Modal Posted May 27 Report Share Posted May 27 1 hour ago, Kevin Bresnahan said: For a single cup, I always use my trusty Aeropress. Great cup of coffee without the grounds like you get from a French press. I reuse the paper filters and the coffee gets better & better with a well-used filter. I have one of these but found it to finicky to use on a regular basis. And the resulting drink wasn't worth the effort, to me anyway. Quote Link to comment Share on other sites More sharing options...
soulpope Posted May 27 Report Share Posted May 27 44 minutes ago, porcy62 said: Cold Water before the espresso cooled down the palate and the stomach for the heat of coffee, in Napoli where you get the best espresso of Italy goes that way. ☕️☕️☕️ .... Quote Link to comment Share on other sites More sharing options...
John L Posted May 27 Report Share Posted May 27 My wife invested in great expresso and grinding machines. But lately I prefer a simple French Press with a good light roasted Ethiopian coffee. As far as I am concerned, iIt doesn't get any better. Quote Link to comment Share on other sites More sharing options...
porcy62 Posted May 27 Report Share Posted May 27 Obviously the quality of the coffee is very important. Over here we had some great coffee shops that sell high quality stuff. The best coffee I found here is a pure Jamaican Blue Mountain that costs 70 € per kilo when a nice good coffee goes for 25/30 €. Needless to say that add sugar or milk on a great coffee is like add water to great wine. Quote Link to comment Share on other sites More sharing options...
Dmitry Posted May 27 Report Share Posted May 27 1 hour ago, Dub Modal said: I have one of these but found it to finicky to use on a regular basis. And the resulting drink wasn't worth the effort, to me anyway. We picked on up at REI for our daughter who was going off to college. We’ve also used it when camping. Does the job, and is built well. Quote Link to comment Share on other sites More sharing options...
Kevin Bresnahan Posted May 27 Report Share Posted May 27 (edited) 1 hour ago, Dub Modal said: I have one of these but found it to finicky to use on a regular basis. And the resulting drink wasn't worth the effort, to me anyway. I find the coffee I press using my Aeropress is more consistent than my regular coffee maker. I heat the water, pour it in, stir for 10 seconds, fill it back up to the top and press quickly. If you don't do that last part - press quickly - you can get a more bitter flavor profile. My favorite coffee in the Aeropress is an Ethiopian Moca Sidama that I buy freshly roasted from a small coffee shop in Salem, NH called Coffee Coffee. Edited May 27 by Kevin Bresnahan Quote Link to comment Share on other sites More sharing options...
Dmitry Posted May 27 Report Share Posted May 27 41 minutes ago, John L said: My wife invested in great expresso and grinding machines. But lately I prefer a simple French Press with a good light roasted Ethiopian coffee. As far as I am concerned, iIt doesn't get any better. My wife and in-laws are French press drinkers. We must’ve had to buy three or 4 of them over time; the glass is very thin and it’s only a matter of time when it cracks. porcy62, as you undoubtedly remember, Greeks and Romans wouldn’t drink undiluted wine. I recently read Euripides’s Alcestis, and one of the characters complains that Heracles was a boor: he drank undiluted wine, the savage! I imagine what we call wine and what they drank was probably quite different. I can’t imagine liking coffee without sugar, but I know a few people that do just that. Love espresso or macchiato with a nice lump of cane sugar! Quote Link to comment Share on other sites More sharing options...
porcy62 Posted May 27 Report Share Posted May 27 9 minutes ago, Dmitry said: My wife and in-laws are French press drinkers. We must’ve had to buy three or 4 of them over time; the glass is very thin and it’s only a matter of time when it cracks. porcy62, as you undoubtedly remember, Greeks and Romans wouldn’t drink undiluted wine. I recently read Euripides’s Alcestis, and one of the characters complains that Heracles was a boor: he drank undiluted wine, the savage! I imagine what we call wine and what they drank was probably quite different. I can’t imagine liking coffee without sugar, but I know a few people that do just that. Love espresso or macchiato with a nice lump of cane sugar! I like coffee without sugar especially when coffee is good BUT with the first coffee in the morning I admit I add a small spoon of cane sugar if the coffe isn’t great. Anyway I am not a caffeine man anymore I get maybe three small coffee per day. Wines were very different at Julius Caesar’s time for sure. Now talking about water I wouldn’t drink a single malt without a fair number of drops of water. Quote Link to comment Share on other sites More sharing options...
Dmitry Posted May 27 Report Share Posted May 27 One other observation about Italy and coffee: very few encounters with people drinking the beverage on the street from plastic or paper cups; the only instances were in Florence, a major city. One could spot an American from afar: men AND women wearing shorts; tasteless tattoos, baseball hats, worn even inside restaurants. And Oakley sunglasses. Quote Link to comment Share on other sites More sharing options...
Kevin Bresnahan Posted May 27 Report Share Posted May 27 9 minutes ago, porcy62 said: I like coffee without sugar especially when coffee is good BUT with the first coffee in the morning I admit I add a small spoon of cane sugar if the coffe isn’t great. Anyway I am not a caffeine man anymore I get maybe three small coffee per day. Wines were very different at Julius Caesar’s time for sure. Now talking about water I wouldn’t drink a single malt without a fair number of drops of water. 3 coffees per day? Italy must have a different definition for not being a caffeine man. Quote Link to comment Share on other sites More sharing options...
jazzbo Posted May 27 Report Share Posted May 27 I've never become a French press fan. . . just doesn't do it for me. But I can see the appeal. I've become addicted to organic Mexican coffee, been drinking it for nearly 20 years now daily. Love the stuff! Quote Link to comment Share on other sites More sharing options...
Tom in RI Posted May 27 Report Share Posted May 27 Starting with good beans and grinding just before brewing are, I think, more important than brewing method. I mostly pour over but I recently borrowed a nondescript coffee maker for a brunch and was pleasantly surprised with the results. I also try to consume any purchased beans within 30 days of the date roasted. Quote Link to comment Share on other sites More sharing options...
porcy62 Posted May 27 Report Share Posted May 27 (edited) 2 hours ago, Kevin Bresnahan said: 3 coffees per day? Italy must have a different definition for not being a caffeine man. Three small coffee? Caffeine is far lower in espresso or moka than in filter coffee. I mean that in the common dose serving is less. Three small mokas is maybe half the dose of a mug. Anyway over here a caffeine men is far above five or six espresso per day. edit: after a small research on google I discovered that a common espresso has less caffeine then other coffees, but that a small moka has the same amount of caffeine of your mug, so I am still a caffeine man 😁 Edited May 28 by porcy62 Quote Link to comment Share on other sites More sharing options...
mikeweil Posted May 27 Report Share Posted May 27 2 hours ago, porcy62 said: The best coffee I found here is a pure Jamaican Blue Mountain that costs 70 € per kilo when a nice good coffee goes for 25/30 €. This brand comes from the area right beneath Blue Mountain, an excellent espresso, and goes for much less than the overpriced Blue Mountain brand: Quote Link to comment Share on other sites More sharing options...
porcy62 Posted May 27 Report Share Posted May 27 4 minutes ago, mikeweil said: This brand comes from the area right beneath Blue Mountain, an excellent espresso, and goes for much less than the overpriced Blue Mountain brand: Never saw it. I’ll investigate. Thanks Quote Link to comment Share on other sites More sharing options...
Kevin Bresnahan Posted May 28 Report Share Posted May 28 15 hours ago, mikeweil said: This brand comes from the area right beneath Blue Mountain, an excellent espresso, and goes for much less than the overpriced Blue Mountain brand: I buy my coffee from Gold Star Coffee out of Toronto & like you, I prefer the less expensive Jamaican coffee from the foothills. I also like that this "Jamaican Estate Reserve" coffee is in the low acid line. As we've gotten older, my wife & I prefer these low acidity coffees. Less chance for acid reflux. They sell green beans too if you're into roasting your own. Quote Link to comment Share on other sites More sharing options...
Dmitry Posted May 30 Report Share Posted May 30 I had a caffeine rush yesterday night, so I bought my first Dunkin Donuts macchiato. It cost $4.10. I had to dissolve the sugar with a plastic straw (no stirrers there), and more importantly, it tasted like stronzo. Quote Link to comment Share on other sites More sharing options...
mjzee Posted May 30 Report Share Posted May 30 For coffee, I highly recommend Porto Rico coffee importing in Greenwich Village. They've been there forever, very nice people, great coffee and prices, and they ship throughout the nation: https://www.portorico.com/store/ Quote Link to comment Share on other sites More sharing options...
GA Russell Posted June 12 Report Share Posted June 12 Robusta is the inferior of the two coffee beans. It is used for the famous US brand coffees. Vietnam is the world's largest producer of robusta beans (about 30% of the world's total). Their May export total was their smallest since 2009. Prices will be going up! https://www.zerohedge.com/commodities/storm-brewing-worlds-top-robusta-coffee-producer-reports-smallest-export-2009 Quote Link to comment Share on other sites More sharing options...
mikeweil Posted July 30 Report Share Posted July 30 On 5/28/2024 at 1:24 AM, mikeweil said: This brand comes from the area right beneath Blue Mountain, an excellent espresso, and goes for much less than the overpriced Blue Mountain brand: I have to correct myself: the blend only includes 20% Blue Mountain beans. Still an excellent espresso blend that got high ratings. Quote Link to comment Share on other sites More sharing options...
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