Coffee Appreciation

Ha yes. I was there in another room, but had no idea that Black Gold was what was screened until today. Might have to borrow the DVD off the guys organising...

There were about 40 people there watching it too so it was a good turnout

Sorry for spoiling the tone of this thread, but:

Turns out, the little puck an aeropress produces once brewed looks quite like a brownie.

The one I made just now held it's shape very well. So I got a plate, picked up the puck, smeared it a couple of times on the plate and then left it on its own as though it was the last of a plate of hot brownies.

I set it on the table.

And I waited.

2 minutes later...

I would love to make/import Aussie iced coffee here.

If Starbucks and Emmi can sell their crap in Tesco why can't IC, Ice Break, Big M, etc?

Importation of milk is probably out of the question so how do I start an iced coffee company?

if you do this, i will love you like a brother.*

^^ hahahaha that's fucking brilliant. Congratulations.

excellent trolling. and comic.

Amazing.

This talk of fairtrade has perked my interest. I'm not convinced of the good fairtrade actually does and using it as a barometer of the ethics of a company is short sighted.
http://www.guardian.co.uk/commentisfree/cif-green/2009/dec/12/fair-trade-fairtrade-kitkat-farmers

This talk of fairtrade has percolated my interest.

ftfy

hi everyone.
i appreciate it's not a very good machine, but my mum got one of these:

a delonghi, in a prize draw. it has what i think is called a pressurised basket which I think is designed to make more crema..
now i was wondering if anyone had any tips on making a good espresso with it? please bear in mind I will only be using pre-ground coffee (which is the best, widely available one?), and i ain't getting a better machine!
it's not producing terribly good coffee at the moment.

sorry if i've rambled..
thanks.

pressurised basket? is that a disc with a hole in the middle?
i think you are supposed to throw them away?

http://www.espressoschool.com.au/about/faq/28-basics/13-unpressurised

Have a search back a while in this thread. I have one of those machines and I managed to find a tamper to fit the basket (you can remove the pressurised bit). As for coffee, go to somewhere like monmouth and buy a small amount and have them grind it for you, then store it in an airtight container. Not ideal but that's as good as it gets I think.

Thanks for the advice, i'll look into getting a non-pressurised basket.
Afraid i'm not in london, and coventry isn't exactly a coffee hotspot as you might expect. No independant shops/bean retailers I don't think.

There's no aftermarket baskets to fit the machine- not that I know of and I spent a while looking.

Just unscrew the thing on the bottom and remove the pressure valve from the baskets you have!

Ahh, ok. thought it might be a standard diameter.
I use it at the moment but it makes so much froth its unreal.

It's 53mm which is standard for some domestic machines, but there are these little tab things inside the portafilter that means (or so I assumed) that regular baskets wouldn't fit in. Your mileage may vary, of course.

Make sure you warm it up before use: have it turned on for 20 mins or so and pull a few shots of water through before you make your coffee.

And, Hasbean will grind coffee for you and post it, so you've no worries about finding good coffee even though you're in Cov.

http://www.hasbean.co.uk/products/The-New-Espresso-Starter-Pack.html

Thanks, i'll see what i can do.

^ defo no good bean sellers in Cov since Java Joe's closed down, stick with hasbean.

www.oromocoffee.org anyone?

from Ethiopia. roasted in the NW.

I'm tasting a milky americano from these beans in Nexus cafe bar, Manchester. tobacco flavour is strong.

Has this been mentioned?

Can any of your Coffee freaks, recommend a good method for making Irish Coffee?
MOC is trying to perfect it at the moment, and can't get the cream to sit on top properly.

pour onto the back of spoon? i guess you know that already.

^^^ nope, but will deffo check it out. Cheers!

Not sure if this is true but I have been told that lots of sugar is key as this changes the density of the coffee sufficiently to allow the cream to sit atop it.