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Espresso Enthusiasts
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It appears that Benjamin Buttons was a coffee drinker. Meanwhile, I gave up my sports club membership and stopped dieting. My health regimen consists of only one thing: coffee.
I've just returned yesterday from traveling and in today's mail there were 3 packages of coffee beans. And while my supply is now refreshed, I haven't had a chance to to try any of the new arrivals yet.
While traveling I had very pleasant moment in an old coffee shop where I had a wonderful latte (served in a tall glass)
Well, 5 full months into retirement, I’m actually drinking less caffeine now than I was while working if that makes any sense.
Seems the “walk from your desk to the coffee machine pour a cup and chat with people” was something I’d do 3 to 4 times a day.
Now I get my morning coffee, and sometimes like today I’ll do a midmorning cappuccino. That’s all caffeine for the day.
Seems the “walk from your desk to the coffee machine pour a cup and chat with people” was something I’d do 3 to 4 times a day.
Now I get my morning coffee, and sometimes like today I’ll do a midmorning cappuccino. That’s all caffeine for the day.
This doesn't surprise me: Actually, much of the experience of drinking (consuming, sipping, savouring) coffee is a social activity, one shared with others.Well, 5 full months into retirement, I’m actually drinking less caffeine now than I was while working if that makes any sense.
Seems the “walk from your desk to the coffee machine pour a cup and chat with people” was something I’d do 3 to 4 times a day.
Now I get my morning coffee, and sometimes like today I’ll do a midmorning cappuccino. That’s all caffeine for the day.
When I am working abroad (as I am just now), I will have several coffees (preferably, including a good espresso or two) a day.
However, quite frequently, when I am at home, my position is pretty much the same as yours; one, or two - very occasionally, three - coffees a day.
Enjoyed an excellent espresso prior to attending a series of briefings.
That sounds like my coffee & chat habit years ago when I worked in other peoples' offices...but now that I work from my home office, I make coffee for myself first thing in the morning and that's usually it for the day
I am cleaning out in a big cupboard, and found a plastic bag, well sealed, but with probably old beans.
Could be from the shift from the last Siemens machine to the current machine?
They went to the garbage, I have enough many unopened bags of great beans that awaits the transformation into delicious Espresso anyway.
But always saddening to throw away espresso-beans 🥲
Still sipping on the ’morning’ espresso here, delightfully 😍
Could be from the shift from the last Siemens machine to the current machine?
They went to the garbage, I have enough many unopened bags of great beans that awaits the transformation into delicious Espresso anyway.
But always saddening to throw away espresso-beans 🥲
Still sipping on the ’morning’ espresso here, delightfully 😍
I remember watching a Tom Hoffman video of him testing some decades old coffee.
This is his response --
Full video here --
Watched his stuff awhile, if anyone shoud know ananything about espresso and all its predecessors, it's Hoffman for sure 😂
I think that I shall be taking my coffee black this morning and afternoon, as I am out of fresh milk (having been away for eight days), and I do not expect my organic milk to be delivered until later this afternoon.
I've discovered, and I suspect many will disagree with me here, that putting UHT milk in the fridge before going away such that one drinks it properly chilled on return, is extremely similar to fresh milk. In fact, frothed for a cappuccino or similar, I can't tell the difference. So now I always put one in the fridge to ensure I don't have the above issue when retuning from time away.
(I can't tell the difference in taste in cereal/porridge either, so maybe it's just my rubbish milk-sensing tastebuds.)
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To save posting twice ... as for drinking coffee at home vs in a work environment, I'm currently practising retirement. I'm neither old nor rich enough to do it for real yet, but I've enough of both to give it a trial run between jobs
I drink quite a few coffees at home. More than when I was in an office. At work I'd drink more tea, as their coffees weren't the best. At home, I like the procedure and aroma of making an espresso. Although espressos and ristrettos are caffeine heavy, they're tiny, so overall a few espressos is probably the same as one big mug of french press coffee.
As a test, I will sometimes go a couple of days without any caffeine. If I don't get a headache (caffeine withdrawal symptom) then I know I'm not drinking too much!
I hear you.
I don't agree with you (I deeply dislike both the taste, and the texture of UHT milk), but I hear you. And your idea is not without merit.
Well, in any case, I have now emptied the fridge (a task, along with unpacking, I was simply too tired to face last night on my return home).
This idiot, namely, your humble scribe, neglected to pour out the remainder of my organic milk (and my organic cream) prior to my departure nine days ago, (and my return, late last night) from a brief deployment, or work assignment, which took me abroad for eight days.
That omission has now been remedied.
Perhaps.
However, I come from a country with good dairy products, and, as I actually like dairy products (organic fresh milk, cheese, cream), - granted, not everyone actually likes dairy produce - I do know the difference.
While, as a child, I had grown up with locally produced bottled milk - delivered to the door - with the subsequent amalgamation, buy-outs, and closure of local dairies, ("it makes sense economically", we were told), and the replacement of local (tasty) milk with this bland, insipid, industrial product, without realising it, I had become used to tasteless milk, and had also become quite indifferent to milk.
My epiphany occurred when attending the organic food festival in Bristol, around two decades ago; while tasting a glass of organic (locally produced) organic milk that had been offered to me - the sort of rich, creamy, delicious glass of goodness that gave you a milky moustache, - I was drowned in a flood of memory (eat your heart out, Proust) of what milk had actually tasted like, when I was a child (and grumpy teen). That was when I realised what we had lost.
Since then, I have sought out, and bought locally produced organic milk whenever I can; the one drawback is that - being natural - it doesn't last all that long; certainly, while I will easily get a week out of my weekly delivery, - with the possible exception of an extended heatwave in summer - it will not last - that is, remain fresh - for a fortnight.
Ah, yes, the caffeine withdrawal headache; a condition with which I am familiar.To save posting twice ... as for drinking coffee at home vs in a work environment, I'm currently practising retirement. I'm neither old nor rich enough to do it for real yet, but I've enough of both to give it a trial run between jobs
I drink quite a few coffees at home. More than when I was in an office. At work I'd drink more tea, as their coffees weren't the best. At home, I like the procedure and aroma of making an espresso. Although espressos and ristrettos are caffeine heavy, they're tiny, so overall a few espressos is probably the same as one big mug of french press coffee.
As a test, I will sometimes go a couple of days without any caffeine. If I don't get a headache (caffeine withdrawal symptom) then I know I'm not drinking too much!
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I currently live in Switzerland, which has amazing dairy products. Raw milk is also relatively popular here, although I tend to stick to raw milk cheese rather than drinking it direct from the local farms which sell it.
Maybe their UHT is also better - I don't know. I buy the organic ones (marked "Bio" here). UHT is popular here (and nearby in France as well) whereas in the UK I don't know anyone who ever bought any, including me.
Good milk (in a carton, not bottle) freezes very well I've found. However, that doesn't help when returning from a trip and wanting a cup of tea or coffee with milk, as it can't be used immediately.
Well, my local shop (with whom I have a standing order - suspended briefly, on account of my peregrinations this past eight-nine days) did not deliver the (expected, and awaited, delivery of a litre of organic) milk at around 15.00 today, (which is when they deliver it, most Thursdays).
Now, granted, it is entirely possible (not least because I had advised them accordingly, namely, that with delays, I might not have returned until this evening, instead of arriving home, as I did, late last night) that they do not believe my return is assured until tonight, which means that I might lay hands on some organic milk this evening, as they have sometimes delivered the milk to me after closing for the night.
Nevertheless, this means that my morning coffee - postponed on account of the fact that I lack milk, - is being consumed black, now, as I write; I couldn't face the thought of coffee from Honduras consumed black - a quick sniff confirmed that this is a coffee that responds well to dairy (good quality dairy).
However, Ethiopian coffee (bless you, Sidamo) will happily respond, with steely resolution, and no diminution, or reduction, of taste, (in the absence of milk) when prepared black, and that is what I am now drinking.
Anyway, I phoned the cheesemonger; their fresh, (unpastuerised) organic milk is delivered weekly, (although, with the approach of winter, the volume of their supply is gradually dwindling). One litre of fresh, organic milk awaits me, to be collected tomorrow.
Now, granted, it is entirely possible (not least because I had advised them accordingly, namely, that with delays, I might not have returned until this evening, instead of arriving home, as I did, late last night) that they do not believe my return is assured until tonight, which means that I might lay hands on some organic milk this evening, as they have sometimes delivered the milk to me after closing for the night.
Nevertheless, this means that my morning coffee - postponed on account of the fact that I lack milk, - is being consumed black, now, as I write; I couldn't face the thought of coffee from Honduras consumed black - a quick sniff confirmed that this is a coffee that responds well to dairy (good quality dairy).
However, Ethiopian coffee (bless you, Sidamo) will happily respond, with steely resolution, and no diminution, or reduction, of taste, (in the absence of milk) when prepared black, and that is what I am now drinking.
Anyway, I phoned the cheesemonger; their fresh, (unpastuerised) organic milk is delivered weekly, (although, with the approach of winter, the volume of their supply is gradually dwindling). One litre of fresh, organic milk awaits me, to be collected tomorrow.
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*looks up "peregrinations"*
oo - nice new word! Thanks.
oo - nice new word! Thanks.
Agreed, a lovely word, re both sound and sense.
And an accurate description, too, of my travels these past ten days.
Ah, wonderful.
Two litres of organic milk have just been delivered, which meant that I could prepare a nice, creamy, mug of coffee from Honduras, served with organic hot milk, which is resting on a coaster beside me, as I write.
Two litres of organic milk have just been delivered, which meant that I could prepare a nice, creamy, mug of coffee from Honduras, served with organic hot milk, which is resting on a coaster beside me, as I write.
I have also added this word to my vocabulary.
Still loving my Hawaiian coffee -- always. Thanks for asking. However, I did not stock up sufficiently during my last trip a few months ago and am already nearing supply exhaustion. I usually purchase supplies when I am actually in Hawaii but I am not due back for many months. I am looking for good on-line sources that ship from the Islands, so if you have any leads please do share. I have been mixing in Colombian and Ethiopian coffees into the rotation as they are easier to procure locally.
I've discovered, and I suspect many will disagree with me here, that putting UHT milk in the fridge before going away such that one drinks it properly chilled on return, is extremely similar to fresh milk. In fact, frothed for a cappuccino or similar, I can't tell the difference. So now I always put one in the fridge to ensure I don't have the above issue when retuning from time away.
(I can't tell the difference in taste in cereal/porridge either, so maybe it's just my rubbish milk-sensing tastebuds.)
---
To save posting twice ... as for drinking coffee at home vs in a work environment, I'm currently practising retirement. I'm neither old nor rich enough to do it for real yet, but I've enough of both to give it a trial run between jobs
I drink quite a few coffees at home. More than when I was in an office. At work I'd drink more tea, as their coffees weren't the best. At home, I like the procedure and aroma of making an espresso. Although espressos and ristrettos are caffeine heavy, they're tiny, so overall a few espressos is probably the same as one big mug of french press coffee.
As a test, I will sometimes go a couple of days without any caffeine. If I don't get a headache (caffeine withdrawal symptom) then I know I'm not drinking too much!
I think it really does depend on the brand of UHT milk. Some, like the one from Aldi, are quite acceptable (at least to me). Others I would not wish on my worst enemy (well, perhaps I would...).
I will try the trick of keeping some in the fridge.