Coffee Appreciation

No it is not.

When should the lauded Cappuccino be drunk?

Breakfast, with a croissant. Perfectly acceptable behaviour. After twelve, however, if it's not black, GTFO.

On side related note, any "man" drinking a macchiato is not one. He is a lady. Because it's a ladies drink. And they are kidding themselves if they think it isn't. If you want some awesome milky foamy goodness, see my point above.

I'd like to be a lady please

my morning @ work coffee order is a double macchiato and a black americano.

bosh the macchiato quick sharp then drink the americano over the course of the next hour or so (before it gets cold basically). we don't have a kitchen to make drinks and it's hard to get out again before lunch typically unless we're having a meeting.

a macchiato is also literally the only palatable drink i can have from caffe nero when someone else is buying the coffees. quick to drink and just enough milk to take the bitter edge off the shit espresso but not enough they've turned it to burnt foam. efficient caffeine delivery system plain and simple.

a macchiato is also literally the only palatable drink i can have from caffe nero when someone else is buying the coffees.

Ha! Sugar not cut it then? I feel you pain. Common on a shoot - someone does a coffee run, comes back with

Bleeuuurgh.

I'd like to be a lady please

sugar in coffee? >>>>>>>>>>>>>>>>>>>>>>>>>>>

Yea I hear the thing to do is add Stevia!

Just kidding!

No it is not.

Do you even watch the boys who watch the girls go by?

sugar in coffee? >>>>>>>>>>>>>>>>>>>>>>>>>>>

Only in espresso - but only if said espresso is shit/too bitter. I.e. what you are doing with milk at nero.

Something I noticed back in the states:

The main drinkers of coffee-flavored milkshakes with whipped cream and caramel sauce from starbucks were big tough construction workers.

The main drinkers of double espressos or black coffee were effete techie scum grasping at any small token of masculinity they can get.

I am solidly in the second category.

construction workers probably burn a shit tonne more energy through the day. high sugar high everything drinks are not much different to them enjoying a fry up for brekky when most people are gnawing on a bit of toast.

There's nothing wrong with milk or sugar in coffee. Anyone who says otherwise is trying (too hard) to defend their choice... of drink. Wallies.

Of course anyone who drinks wine is a woman. :)

pours sweet sweet rosé into plastic cup

tizer is not rosé

Something I noticed back in the states:

The main drinkers of coffee-flavored milkshakes with whipped cream and caramel sauce from starbucks were big tough construction workers.

construction workers probably burn a shit tonne more energy through the day. high sugar high everything drinks are not much different to them enjoying a fry up for brekky when most people are gnawing on a bit of toast.

On Victoria Wood's excellent Tea documentary recently, they was a noticeable shift of builders drinking energy drinks rather than tea. Sad state of affairs.

I think Dan was saying you get something more akin to espresso from a mocha pot than an aeropress, which I though you said was what you were looking for?

Obviously it depends, I go for a fine blend of dark beans and I stop the pot as soon as the first bubble spits out, which basically gives you something pretty close to espresso. Thick, with crema, bitter....

I've only had a couple of coffees from aeropresses, but personally I prefer the mocha pot.

You can get moka-pot type 'espresso' out of an aeropress. Which is what I bought mine for. You have the flexbility to play with dose too. Get the grind (requires some trial and error but not much), then the strike temp. A quick steep (30-45 seconds) and a slow plunge all the way and that tastes to me just like the moka-pot.

I've even been getting some creme-stuff from the most recent packet of beans. Maybe because I'm keeping them at room temp rather than chilled? Which probably is probably bad... meh.

Sealed, away from light, and freshly roasted is the stuff that matters most. Freezing is discouraged mostly because of freezer smells and it doesn't help preserving the beans I don't think.

I buy a pound at a time and freeze half.
Takes me about 1.5 weeks to get through a half, and I find that that is about the limit; I sometimes need to toss the last few ounces.

Sealed, away from light, and freshly roasted is the stuff that matters most. Freezing is discouraged mostly because of freezer smells and it doesn't help preserving the beans I don't think.

There is a good article on freezing here. I've got a few bags of my favourites in the freezer (bought when on promotion). Hope they're going to be ok.

I buy a pound at a time...

sorry gram, 454

There is a good article on freezing here

Ah hey, sorry then. That link/study is cool (no pun)! I will quit regurgitating misinformed information (on this particular subject only).

http://qz.com/134661/briggo-coffee-army-of-robot-baristas-could-mean-the-end-of-starbucks-as-we-know-it/

Not sure what I think about that tbh. Although it seems like this is more of a new thing in America, will be interesting to see if they could compete with the current crop of costa bean-to-cup machines

Currently serving: Square Mile Red Brick,
Been off the coffee at home for a while so my grind/dose size is all up to shit with this.

Mrs Pun bought a nespresso machine that's sitting next to my gaggia

I've seen that you can fill pods with your own coffee, does anyone have any experience on this?

My inner coffee snob is freaking out at the potential of coffee machine rationalisation.

do a blind taste test first