Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
COFFEE and how to make it
- Thread starter bob2131
- Start date
- Sort by reaction score
Not all Starbucks beans are bitter. I've been buying the medium roast Guatemala Antigua for the past while. I too am not a fan of bitter beans, but I quite like these.
Well, that's not a common thing to see on a menu in this country (or Canada). I think that it's on the menu there because it's a popular way to drink coffee in Israel/the Middle East. Aroma Cafe is an Israeli restaurant (I only had dessert there, but the food looks really good).
bodum one cup press....great.
but when i want two cups, i have to make again.
so bought a bigger bodum.
But when i finish the first cup, and pour the second..... its not too hot, have to microwave it...... only if i down the first cup fast will i be ok for second..but thats too rushed....
just my experience.
but when i want two cups, i have to make again.
so bought a bigger bodum.
But when i finish the first cup, and pour the second..... its not too hot, have to microwave it...... only if i down the first cup fast will i be ok for second..but thats too rushed....
just my experience.
Or pour boiling water in the Bodrum, leave / swish around for a bit, to heat up the glass, empty out, then put the coffee in.
this will mean the coffee stays hot longer because you have preheated the bodrum before pouring in the water for making coffee.
You can also pre-heat your coffee cup for the second coffee by pouring hot water in the cup and leaving for a bit, before emptying it and putting coffee in.
Or if you have a metal bodrum cage, not a plastic cage, put the bodrum over a tea light candle / food warmer thingy while you are drinking your first coffee. Will make the bottom of the glass a bit smoky.
Hope that helps.
thermos = thats way too much washing up involved.
redtomato= thanks.
smart suggestions!
I think the one cup bodum is more suited.
As when i use the bigger one, i RUSH my first coffee, racing to get the other while it stays hot...not ideal, as its all rushed.
One cup is fine.
But nice tricks, ill keep those in mind.
redtomato= thanks.
smart suggestions!
I think the one cup bodum is more suited.
As when i use the bigger one, i RUSH my first coffee, racing to get the other while it stays hot...not ideal, as its all rushed.
One cup is fine.
But nice tricks, ill keep those in mind.
i would also go so far as saying, coffee tastes/feels better in UK. For me.
when i was in america, it just wasnt the same.
Waking up in UK, in cold miserable freezing weather, sluggish...etc... this is the right environment to truely enjoy a coffee.
or maybe coffee jsut feels the bset at HOME, the way we make it.....as compared to on holiday, its all diff.
(sorry i cant explain or write in proper sentences, im really tired right now)
cold weather + coffe = mmm
hot weather + coffee = just ok
when i was in america, it just wasnt the same.
Waking up in UK, in cold miserable freezing weather, sluggish...etc... this is the right environment to truely enjoy a coffee.
or maybe coffee jsut feels the bset at HOME, the way we make it.....as compared to on holiday, its all diff.
(sorry i cant explain or write in proper sentences, im really tired right now)
cold weather + coffe = mmm
hot weather + coffee = just ok
In order to make designs in the creamy cream, you need to use fat milk or cream right?
The only coffee place i know that makes these designs and great coffee is in Beverly Hills..
The only coffee place i know that makes these designs and great coffee is in Beverly Hills..
That's funny, because Nescafé's jingle used to go, "If Nescafé can please the whole wide world, it can sure please you." So don't go blaming America for it: in fact, it seems the whole wide world foisted Nescafé on America!
Weckart: a French press and a Percolator couldn't be any more different.
SchneiderMan: foam designs are not uncommon at all. Sure, you probably won't get them in your latté from McDonalds, but most baristas at the better independent cafés can and do make them. I can name well over a dozen cafés in San Francisco alone that do them. Not too dissimilar to a barman making a little cloverleaf on the top of a head of draught Guinness.
That's funny, because Nescafé's jingle used to go, "If Nescafé can please the whole wide world, it can sure please you." So don't go blaming America for it: in fact, it seems the whole wide world foisted Nescafé on America!
Weckart: a French press and a Percolator couldn't be any more different.
SchneiderMan: foam designs are not uncommon at all. Sure, you probably won't get them in your latté from McDonalds, but most baristas at the better independent cafés can and do make them. I can name well over a dozen cafés in San Francisco alone that do them. Not too dissimilar to a barman making a little cloverleaf on the top of a head of draught Guinness.
Yes ive been to the Italian part in SF, and they make great coffees there. But my question do they use fat milk or cream?
Great microfoam can be made from any kind of milk, though I prefer whole milk (4% here in the US). Cream actually doesn't work so well. Fat-free milk can steam up very large, light foam, while fattier milk tends to lend a denser foam, which I prefer.
I take a tea towel and wrap it around the press and it's amazing at how much heat it traps. I wish you could buy a "coffee cozy" for a bodum press, I have wayyyyy too many coffee stained towels...
lol
i may try this.
hey, ive just discovered, you can unscrew the bodum filter thing to clean it.
i always assumed it was not open-able.
DAMN, MY BODUM HAS always had a coupla spring thingies loose, so when you try to wash the net/filter thing, you get stung, thats annoying. thats a fault in the manufacturing.
full fat milk is best, makes it more milky/colourful with LESS.
semi skimmed = have to put MORE in to neutralise the colour = makes the coffee less hot.
how long do you guys let the bodum/press brew for?
guide says 4 mins. i rarely can wait that long.
i wait 2 to 3 mins.
i dont think it makes too much diff.
new discovery/technique!!
get the total amount of milk you will use for coffee, put in a nice microwavable pourer/dish thing, microwave for 40secs, milk is warm.
use it for coffee = the coffee is hotter for longer.
compare to using COLD milk, coffee is too cold to drink almost instantly. ..
mmm
get the total amount of milk you will use for coffee, put in a nice microwavable pourer/dish thing, microwave for 40secs, milk is warm.
use it for coffee = the coffee is hotter for longer.
compare to using COLD milk, coffee is too cold to drink almost instantly. ..
mmm
new discovery/technique!!
get the total amount of milk you will use for coffee, put in a nice microwavable pourer/dish thing, microwave for 40secs, milk is warm.
use it for coffee = the coffee is hotter for longer.
compare to using COLD milk, coffee is too cold to drink almost instantly. ..
mmm
It depends on how much milk you use.
My wife does that, but she uses 2/3 milk and 1/3 coffee.
I barely use any milk, so my coffee is still boiling hot even after I put cold milk in it.
the milk is colder in the uk mate
2/3 milk is a bit over the top. might as well drink raw milk.
and just a touch of milk? might as well not put any in.....you can only taste it when theres a clear colour change of coffee.
actaully i dont even know if i can taste teh milk......i think i only put the milk in for the colouring/look/aesthetics.
2/3 milk is a bit over the top. might as well drink raw milk.
and just a touch of milk? might as well not put any in.....you can only taste it when theres a clear colour change of coffee.
actaully i dont even know if i can taste teh milk......i think i only put the milk in for the colouring/look/aesthetics.
the milk is colder in the uk mate
2/3 milk is a bit over the top. might as well drink raw milk.
and just a touch of milk? might as well not put any in.....you can only taste it when theres a clear colour change of coffee.
actaully i dont even know if i can taste teh milk......i think i only put the milk in for the colouring/look/aesthetics.
LOL! Any amount of milk is a no-no!
Half and half only, mate!
im a big fan of the french press.
i know it takes a long time to set up and clean but its the only way i can get good coffee at home without having to buy an expensive machine.
i know it takes a long time to set up and clean but its the only way i can get good coffee at home without having to buy an expensive machine.
French Press is great it makes a smooth coffee and still has a big kick. i recommend a stove pot 'Moka' for coffee as well, it takes a little setting up and cleaning just like the press, but makes more of a full bodied espresso, of course with the big kick as well. hints:
- use spring water
- espresso ground coffee
- heap the funnel filter and level out, dont tamper
- medium heat until it gargles
- dont clean with soap, just hot water
- only maintenance is to replace the gasket once in a while
- use spring water
- espresso ground coffee
- heap the funnel filter and level out, dont tamper
- medium heat until it gargles
- dont clean with soap, just hot water
- only maintenance is to replace the gasket once in a while
the milk is colder in the uk mate
2/3 milk is a bit over the top. might as well drink raw milk.
and just a touch of milk? might as well not put any in.....you can only taste it when theres a clear colour change of coffee.
actaully i dont even know if i can taste teh milk......i think i only put the milk in for the colouring/look/aesthetics.
It's pretty much a cafe au lait (or Cafe Misto for all you Starbucks customers) that she makes. She's more concerned with getting the calcium from the milk- the coffee is in there to give her a little caffeine boost in the morning while she's working. Besides, she's pregnant, so she's limiting her coffee intake.
I don't use a touch of milk- I usually leave around 1 cm of room for my 2% milk. I can taste the milk.
I just can't do half and half anymore. It makes the coffee too think. I used to get a large double double at Time Hortons (double cream, double sugar), but then switched to double milk (2%) double sugar.
I only use a french press. It makes such good coffee, I just can't go back to a machine.
congrats surely.
half and half sounds like a coffeemate type product.
i need to re read this whole thread, my current questions have probably been answered!!! lol
this thread needs to be printed and documented, for my future reference.
good looking out people.
i salute you all.
just bought a taylors bag of ground coffee, its strength number 6, the highest, called hot lava java or summat, says its a darker dark roast....it says high caffeine content on front...... well see about that when i wake up and open that bad boy up....
just done some back reading.... coupla of ya said darker the roast, the less caffiene is in there.
so how come this taylors extra strong coffee is saying its dark dark roast and claiming its strength 6 the max poss on their scale. shouldnt it be light light roast if its so strong?
half and half sounds like a coffeemate type product.
i need to re read this whole thread, my current questions have probably been answered!!! lol
this thread needs to be printed and documented, for my future reference.
good looking out people.
i salute you all.
just bought a taylors bag of ground coffee, its strength number 6, the highest, called hot lava java or summat, says its a darker dark roast....it says high caffeine content on front...... well see about that when i wake up and open that bad boy up....
just done some back reading.... coupla of ya said darker the roast, the less caffiene is in there.
so how come this taylors extra strong coffee is saying its dark dark roast and claiming its strength 6 the max poss on their scale. shouldnt it be light light roast if its so strong?
congrats surely.
half and half sounds like a coffeemate type product.
i need to re read this whole thread, my current questions have probably been answered!!! lol
this thread needs to be printed and documented, for my future reference.
good looking out people.
i salute you all.
just bought a taylors bag of ground coffee, its strength number 6, the highest, called hot lava java or summat, says its a darker dark roast....it says high caffeine content on front...... well see about that when i wake up and open that bad boy up....
Actually, it's the exact opposite of Coffeemate. It's cream with a certain amount of butterfat content. It gives coffee that wonderful golden color that nothing else can. If I run out of half and half cream, I drink my coffee black. Milk for me ruins the taste.
Types of Creams
Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, etc. In many jurisdictions there are regulations for each type.
In the United Kingdom, the types of cream are legally defined[2] as follows:
Name Minimum
milk fat Additional definition Main uses
Clotted cream 55% and heat treated Served as it is with scones, jam, stargazy pie, etc.
Double cream 48% Whips the easiest and thickest for puddings and desserts, can be piped
Whipping cream 35% Whips well but lighter, can be piped - just
Whipped cream 35% and has been whipped Decorations on cakes.
Sterilized cream 23% is sterilized
Cream or single cream 18% is not sterilized Poured over puddings, used in coffee
Sterilized half cream 12% is sterilized
Half cream 12% is not sterilized Used in coffee, some cocktails
United States
In the United States, cream is usually sold as:
Half and half (10.518% fat)
Light, coffee, or table cream (1830% fat)
Medium cream (25% fat)
Whipping or light whipping cream (3036% fat)
Heavy whipping cream (36% or more)
Extra-heavy, double, or manufacturer's cream (3840% or more), generally not available at retail except at some warehouse and specialty stores.
Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131[3][4] and a small sample of state regulations.
[edit] Australia
In Australia, levels of fat in cream are not regulated, therefore labels are only under the control of the manufacturers. A general guideline is as follows:
Extra light (or lite): 1212.5% fat.
Light (or lite): 1820% fat.
Pure cream: 3556% fat, without artificial thickeners.
Thickened cream: 3536.5% fat, with added gelatine and/or other thickeners to give the cream a creamier texture, also possibly with stabilisers to aid the consistency of whipped cream (this would be the cream to use for whipped cream, not necessarily for cooking)
Single cream: Recipes calling for single cream are referring to pure or thickened cream with about 35% fat.
Double cream: 4860% fat.[5]