Coffee: how do you make/take yours?

[Snakes]

Surely you can tell Alexa to make you a tea, earl grey, hot, as you are heading home.....

My job is fully work from home and I have this coffee machine near my desk.....I did say I was lazy!

[puff o'wind]

I bought my first grinder a few weeks ago, a Sage Pro burr grinder. It REALLY does make a difference! I enjoy la vazza rossi, grou d to a fine espresso but used in a cafetier.

D

[SHAMZ84]

My job is fully work from home and I have this coffee machine near my desk.....I did say I was lazy!

Set up a cron job then it's like clock work.



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[SHAMZ84]

Can one one suggest a small grinder? I don't want something that I have to keep out all the time

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[smokey joe]

Can one one suggest a small grinder? I don't want something that I have to keep out all the time

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Hi mate, for the price this is hard to beat

https://www.krups.co.uk/COFFEE-GRINDERS-AND-FROTHERS/COFFEE-GRINDERS/KRUPS-GVX231-Expert-Burr-Grinder-Black-/p/1500813215

I have 2 & recommend it

[BullittBoy]

So I have bought a Sage Barista Touch - and use it, normally multiple times a day, to make a variety of flat whites, cappuccinos and espressos - normally with oat milk! The Sage machines do require a little extra effort and patience but they make better coffee than in 98% of coffee shops out there.

After a-lot of trial and error (and frustration) using multiple beans (including some very overrated artisan beans) I settled on San Francisco Bay’s Rainforest Blend, which is consistently good for any coffee I make. I do like strong robust coffee though.

At work I use an Aeropress using the reverse method and Lavazza ground beans in one form of another.


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[BullittBoy]

Morning All!

So I have two 250g bags of Origin Stronghold Coffee Beans for whoever would like them.

The website for the coffee is here - https://www.origincoffee.co.uk/produ...20150710337609

As described in the above post I have made my choice around what beans I like - and these are longer wanted/needed. They were roasted in September so should be best before the end of the year.
So I am happy to send them to whoever would like them - the only thing I may ask is if the new owner ever has too many sticks for their humidor that they might think of me!

I don't have PMs yet - but if there is a will there will be a way and I can send them out to whoever wants them. Happy Monday all!

[ha_banos]

Santa brought me a coffee machine. My first foray into coffee machinery finally. It's a bit low tech just how I like it. It's a bit more faff than a filter. But the coffee is richer. Perfec.

Screenshot_20221231-114733.pngPXL_20221225_111543800.jpg

[BullittBoy]

Santa brought me a coffee machine. My first foray into coffee machinery finally. It's a bit low tech just how I like it. It's a bit more faff than a filter. But the coffee is richer. Perfec.

Screenshot_20221231-114733.pngPXL_20221225_111543800.jpg

I love a Moka pot! It makes good strong coffee consistently - and trust the Italians to make a coffee maker stylish!

Less in more in my opinion - especially as I have already had to send back my Sage Barista Touch for a replacement already! (It’s only 4 months)

Enjoy!


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[SHAMZ84]

Santa brought me a coffee machine. My first foray into coffee machinery finally. It's a bit low tech just how I like it. It's a bit more faff than a filter. But the coffee is richer. Perfec.

Screenshot_20221231-114733.pngPXL_20221225_111543800.jpg

I've been using mine for a few months now...and love it.

Main thing is you can put it away when finished.

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[iv_gar]

For those who mentioned on this thread they enjoy dark roasts (oily, etc) but smooth flavour, my top pick for this is Creole Blend from H.R. Higgins (warning: premium priced). For less premium priced, I find the Half French from Thomson’s Coffee out of Glasgow to be a good and less expensive proxy. Both drink very smooth without bitterness.

On a cigar related note (tangentially!), years ago I got into the routine of brewing “Café Cubanos” in the supposed Cuban style using Cafe Bustelo, also mentioned. It’s a very labour-intensive method where you use a moka pot, and as soon as the first bit pours over into the interior, you pour this on top of a heap of sugar. After 5-10 minutes of whipping this in a vessel with a spatula, you produce what forms a crema layer. After the moka pot brews, you pour this over your sugar and the crema floats to the top. It’s shocking how much sugar is used and having not been to Cuba myself, I can’t validate that locals drink it this way. However, the culture was covered in a speciality coffee magazine I bought some years back with the entire issue focused on Havana. When I made this style for family and friends on a holiday one summer, they all couldn’t get enough of it.IMG_1939.jpg

[Thebigsmoke]

Lovely pourover brew this morning with a washed Rwandan coffee

Screenshot_20230921-095655~2.png

[ShaazK]

For those who mentioned on this thread they enjoy dark roasts (oily, etc) but smooth flavour, my top pick for this is Creole Blend from H.R. Higgins (warning: premium priced). For less premium priced, I find the Half French from Thomson’s Coffee out of Glasgow to be a good and less expensive proxy. Both drink very smooth without bitterness.

On a cigar related note (tangentially!), years ago I got into the routine of brewing “Café Cubanos” in the supposed Cuban style using Cafe Bustelo, also mentioned. It’s a very labour-intensive method where you use a moka pot, and as soon as the first bit pours over into the interior, you pour this on top of a heap of sugar. After 5-10 minutes of whipping this in a vessel with a spatula, you produce what forms a crema layer. After the moka pot brews, you pour this over your sugar and the crema floats to the top. It’s shocking how much sugar is used and having not been to Cuba myself, I can’t validate that locals drink it this way. However, the culture was covered in a speciality coffee magazine I bought some years back with the entire issue focused on Havana. When I made this style for family and friends on a holiday one summer, they all couldn’t get enough of it.IMG_1939.jpg

This Cafe Cubanos sounds awesome, despite me not usually taking sugar in coffee.

As a kid at home we used to whip instant coffee with some sugar and a tiny bit of water. Turns into a pasty situation. Once you put in some boiling water and milk it’s really good. Poor mans cappuccino we called it


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[potpest]

Upgraded my grinder today to a Eureka Mignon Oro, Unfortunately awaiting a delivery of beans and down to dregs so haven't really had a chance to try it out fully but it seems canny.

[SHAMZ84]

Any one recommend a small grinder? Kitchen work space is an issue so looking for something slim

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