Coffee Appreciation

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  • you gotta grind your own to get really good head

  • it's all about the technique and temp with soy milk,

    Flatwhite do a good flatwhite with soy

  • Soy milk?

    HTFU.

  • Stovetop espresso
    no milk, no sugar, just coffee
    Grow a fuckin moustache

  • if decent espresso/stovetop then NoMilk.

    if plunger coffee then CowMilk.

    if SoyLatte then Communist.

  • Here's one for you all...

    I'm using Illy espresso ground at the moment, but am interested in trying strange new OTP brands. I see the Lavazza stuff in the red packet in most shops, but don't know if it's the right type of grounds for an espresso machine. It says on the pack that it's suitable for all types of coffee maker, but surely if it's an espresso ground it'll be too fine to produce good results in a french press or filter machine, the same as a filter ground won't work well in an espresso maker or moka pot?

    Would this stuff work, or is there a particular Lavazza ground I should be looking for? Sorry if this seems obvious, but I bought some 'OTP' coffee a while ago that said 'espresso' but turned out to be too coarse for my espresso makers.

  • I use Lavazza Rosso (Red) in a stovetop, no problem. Reckon it would be too fine for a cafetiere.

  • Provided you're using a fine enough mesh, espresso coffee will work fine in a filter. I do this all the time and it works well. Currently using Percol Americano as a change from Lavazza. Other good OTP (supemarket accessible) is Taylors of Harrogate. Starbucks packet coffee is miraculously more vile than it's shop nonsense. Clipper, sadly, isn't that great.

    A point of order here. If you aren't using a gold filter, you're wrecking your coffee. If you wash your gold filter with anything other than hot water, you're wrecking your coffee. Unbleached paper can be accepted in a pinch, but if you use a nylon mesh, you're a pitiful fool and should just go and drink PG tips instead.

  • Those Percol packets are much more coarse than Lavazza though.

  • Actually, I prefer eating chocolate-covered coffee beans. I'm considering them as on-the-bike sustenance.

    I haven't seen them in years, where are you getting them???

  • Those Percol packets are much more coarse than Lavazza though.

    True, but still seem to turn out a decent crema if you stick it in an espresso machine. Good all rounder.

  • @Jacqui - last time I looked (last year), Waitrose had a reasonably priced packet of milk, dark, and white chocolate varieties. Very nice.

  • I haven't seen them in years, where are you getting them???

    Whittards do them as do Thorntons.

  • I use Lavazza Rosso (Red) in a stovetop, no problem. Reckon it would be too fine for a cafetiere.

    I use it in both, works fine ;)

  • I use it in both, works fine ;)

    I suppose I meant to say it would be too fine for my knackered old cafetiere :)

  • i had the best macchiato (sp?) ever a couple of weeks back in monmouth coffee. it was a thing of beauty. been buying ground for cafetiere there too and it's got to the stage where i'm taking some into work with me, and when i run out i go without for a few days until i can get to bourough market instead of buying some from sainsburys. it's very good coffee.

  • monmouth is the best in england. at home i like the coffeeplant's yirgacheffe. yummm. :D

  • at work we have nescafe gold blend.

    mmm.

  • algerian coffee company - formula rossa is my fave ....and they do various choc beans as well

  • I haven't seen them in years, where are you getting them???

    You can get them from the little fruit&nut shop in Liverpool St Station (and I'd imagine anywhere else there's places selling fruit and nut pick&mix stuff).

  • I'm with Teddy, an old Bialetti and illy... I'm very careful not to burn it then I just add sugar, milk is a major no-no in my books...
    I've been caffeine intolerant for 15 years, I've always served illy decaf (occasionally Lavazza decaf, bit over roasted for my palette) and even the java-snobs can't tell the difference! ;)

    Is there any point in decaf coffee? Oxymoron..

  • No. I think it should be removed from shelves and struck from the dictionary.

  • you have to put the soymilk in first then they get on just fine

  • I wanna try one of these

  • i had the best macchiato (sp?) ever a couple of weeks back in monmouth coffee. it was a thing of beauty. been buying ground for cafetiere there too and it's got to the stage where i'm taking some into work with me, and when i run out i go without for a few days until i can get to bourough market instead of buying some from sainsburys. it's very good coffee.

    Monmouth coffee really is the best I have ever had for home (we invested in Gaggia Classic - super machine, worth the money)

    The guys at Algerian know their stuff, and the man in the Camden Coffee Store knows how to roast, but Monmouth really is worth paying double for.

    I reckon the best coffee out is Flat White in Berwick Street, although either of the Coffee @s in Brick Lane are good too.

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Coffee Appreciation

Posted by Avatar for justMouse @justMouse

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