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Espresso Enthusiasts

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The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
Dave Meadows said:
Well, this afternoon I've had a lovely mug of Ethiopian coffee made in a French press with organic milk and now am sitting down with my book (Speer) and a cup of Yorkshire tea, also with full fat organic milk. Lovely.
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Glad you enjoyed your mug of Ethiopian coffee, (with organic full fat milk) earlier, and I hope you enjoy your cup of Yorkshire tea and - above all - the book on Speer. Let me know how you found it.
 
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Scepticalscribe said:
Glad you enjoyed your mug of Ethiopian coffee, (with organic full fat milk) earlier, and I hope you enjoy your cup of Yorkshire tea and - above all - the book on Speer. Let me know how you found it.
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Will do. Just been reading of Hess's flight to Britain, the first horrific atrocities against the Jews (I'd ever heard of the Lithuanian partisans murdering up to 250,000 Jews in 1941) and now Todt's death when Speer was due to be on the same flight. Really enjoying the book.
 
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Dave Meadows said:
Will do. Just been reading of Hess's flight to Britain, the first horrific atrocities against the Jews (I'd ever heard of the Lithuanian partisans murdering up to 250,000 Jews in 1941) and now Todt's death when Speer was due to be on the same flight. Really enjoying the book.
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Ah yes, that section where even some of the SS were horrified at the enthusiasm of the locals for anti-Semitism?

I spent several months in Lithuania in the early 90s on an EU funded traveling fellowship, and I remember being very struck by the anti-Semitism that pervaded parts of their society.

Glad you are enjoying the book.
 
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Scepticalscribe said:
Ah yes, that section where even some of the SS were horrified at the enthusiasm of the locals for anti-Semitism?
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Not the only part of Europe were Nazis were shocked by local collaborators, it seems the SS were shocked by how brutal Ustache and Cetniks were in Yugoslavia. A friend's father who fought with the Partisans (I mean the Communist movement led by Tito) was relived to be turned over to the Germans after being captured by Cetniks.
 
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decafjava said:
Not the only part of Europe were Nazis were shocked by local collaborators, it seems the SS were shocked by how brutal Ustache and Cetniks were in Yugoslavia. A friend's father who fought with the Partisans (I mean the Communist movement led by Tito) was relived to be turned over to the Germans after being captured by Cetniks.
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Fascinating.

I have observed a good many elections in (the countries that emerged from) the former Yugoslavia (Bosnia, Croatia, Macedonia, Montenegro, Kosovo among others) over the past twenty years (starting almost immediately after the Dayton Accord was signed) and I have heard similar stories from local interlocutors.
 
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Well I made myself a nice blend this morning (holiday here in Switzerland and I assume France too - Ascension), a colleague who is also a coffee addict but uses different techniques (Nespresso, Turkish style as well as Bialetti) gave me a bunch of coffee capsules that were purchased by mistake that don't fit her machine. So I got them, cut them open (about a dozen or so) and mixed them with some Italian coffee (Lavazzo) and the remaining coffee/cardamom blend another colleague had pruchased me from Saudi Arabia. I think I mentioned this before, in the Arabian peninsula coffee is roasted differently, much less than in Europe or elsewhere - and is light coloured. Cardamom is either added in the blend or when the coffee is made. However the blend I got out of the bag is a bit too strong for me but blended with the other two coffees makes a nice nuanced mix I'll never replicate again when my container is finished. 🙂
 
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decafjava said:
Well I made myself a nice blend this morning (holiday here in Switzerland and I assume France too - Ascension), a colleague who is also a coffee addict but uses different techniques (Nespresso, Turkish style as well as Bialetti) gave me a bunch of coffee capsules that were purchased by mistake that don't fit her machine. So I got them, cut them open (about a dozen or so) and mixed them with some Italian coffee (Lavazzo) and the remaining coffee/cardamom blend another colleague had pruchased me from Saudi Arabia. I think I mentioned this before, in the Arabian peninsula coffee is roasted differently, much less than in Europe or elsewhere - and is light coloured. Cardamom is either added in the blend or when the coffee is made. However the blend I got out of the bag is a bit too strong for me but blended with the other two coffees makes a nice nuanced mix I'll never replicate again when my container is finished. 🙂
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How do you find cardamon in coffee? I've only ever had it in teas prepared in central Asia.

As many on this thread will know, I really like Ethiopian coffee, for its clean, clear, bright notes, its smooth and sweet mouthfeel, and also for the fact that it tends to be relatively lightly roasted.
 
Scepticalscribe said:
How do you find cardamon in coffee? I've only ever had it in teas prepared in central Asia.

As many on this thread will know, I really like Ethiopian coffee, for its clean, clear, bright notes, its smooth and sweet mouthfeel, and also for the fact that it tends to be relatively lightly roasted.
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I like it but it's not an everyday thing as it can overwhelm other flavours if too strong and I do prefer tasting the coffee. This is the same reason I only occasionally sweeten my coffee and rarely put milk in it.
 
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A cool, overcast - darkening - afternoon, that has been threatening a downpour for the past few hours.

I am debating preparing a nice mug of steaming hot coffee.
 
JamesMike said:
Did you heat the honey first? I have found out warming the honey lets it blend in better with the coffee.
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If forced to use honey, what I do is I warm the cup up with boiling water from the kettle. A half cup will do just fine. I dump that water out or back in into the kettle if it, the cup, was clean beforehand. I then spoon in however much honey needed. The residual heat from the hot ceramic or stoneware mug will make the honey less viscous and allow it to blend easily.

Another method is to grab a mug, spoon in the honey, pour a little coffee (or covfefe) in there and gently whip it up with the coffee. Then pour the remaining coffee in. As your pour it in, the sweetened coffee will hopefully go up the sides and fall in on itself.
 
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Morning

acb2e475160395877155396970564ed8.jpg
 
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JamesMike said:
Did you heat the honey first? I have found out warming the honey lets it blend in better with the coffee.
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No, I didn't - but reading @Zenithal's post offers some interesting ideas.

However, I always heat the mug first with scalding hot water, and the honey I have at the moment is very viscous anyway, so it blends and dissolves easily.

Zenithal said:
If forced to use honey, what I do is I warm the cup up with boiling water from the kettle. A half cup will do just fine. I dump that water out or back in into the kettle if it, the cup, was clean beforehand. I then spoon in however much honey needed. The residual heat from the hot ceramic or stoneware mug will make the honey less viscous and allow it to blend easily.

Another method is to grab a mug, spoon in the honey, pour a little coffee (or covfefe) in there and gently whip it up with the coffee. Then pour the remaining coffee in. As your pour it in, the sweetened coffee will hopefully go up the sides and fall in on itself.
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Fascinating. I will try both of these methods.

However, for this morning, my coffee has taken a more traditional form: Thus, I have prepared freshly ground Kenyan coffee with full fat milk (a dash) and some unrefined organic brown sugar.
 
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JamesMike said:
A nice cup of straight black Rwandan coffee.
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In my favourite coffee shop (in a 16th century building) I bought some Kenyan coffee today, and - on the house - they offered to make me a cup of different Kenyan coffee so that I could try it; this was delicious - coffee as art; the preparation was meticulous and the coffee superb.

In fact, it was so clean, clear bright and 'fruity' it did not need sugar or milk (both of which were offered) let alone honey or maple syrup.
 
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Wonderful lunch. "Rustic." Had a nice Chilean cab called Terra Nogle, I believe it was. Currently craving a pavlova and thanks to something I saw in a foreign film just a few minutes ago while flipping channels, gajrela. Which I had eons ago when I had my first Indian meal. Delicious stuff. I've made it a few times. Far too time consuming to do right.

Reminds me of the time I thought sliced dried fishcakes were some type of Asian cracker meant to be dipped into a spicy soy and fish sauce mixture.
 
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