APMerry Posted January 9, 2014 Posted January 9, 2014 We've got one of those Dolce Gusto coffee machines in the office, I have a small stash of espresso for the hard days but normally just drink tea. I don't like instant coffee like nescafe so head over to the local cafe or starbucks if I fancy one.
creese Posted January 9, 2014 Posted January 9, 2014 For those who have the Nespresso version, as we do.
crc-ict Posted January 9, 2014 Posted January 9, 2014 I like coffee and really like the idea of the nice coffee machines etc. But unfortunately, I can't drink it any more as it gives me horrendous migraines. Even one cup of filter coffee is enough to set me off. I've even switched to decaff tea, but I'm not much of a hot drink person any more.
unixman_again Posted January 9, 2014 Posted January 9, 2014 I would like to get a coffee machine for work, but I think those pod ones are pants. I've tasted them and I find it to be just as good as Douwe Egberts instant. I have three or four of those at work a day, and a couple of days a week, a triple shotter from Caffe Nero. We have one a couple of minutes walk from the college. I'd love to get a proper Gaggia for the office, but we can't stretch the budget that far. At home, I use either the Moka pot or the French press, depending on how lazy I am. The first school that I was at was looking at putting in an internet cafe. I suggested they forget the internet part! Unfortunately, they decided there were better ways to serve the local community; they built a sports hall and the locals can use it after hours.
pcstru Posted January 9, 2014 Posted January 9, 2014 I'm pretty fussy about coffee - to the extent that I buy green beans and roast them myself and if I'm out and order an espresso there are mutterings of horror as there's a fair chance it will be rejected[*1]. Not that I've tried many, but I've generally been quite impressed by the coffee I've had from pod machines. Perhaps I've just been lucky. [*1] Although the situation in the UK does seem to be improving, slightly.
rickjames Posted January 9, 2014 Posted January 9, 2014 (edited) http://images.tvrage.com/screencaps/14/2746/19223.jpg This is the post of the year. COOOOOOOOOOOOOOOOOOOOOOOOOOOOOOORNHOLIOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO. I gave up caffeine for lent last year, no religious reason but I like to set myself stupid challenges. Managed absolutely fine, had one cup of decaf in the morning and that was it. Tempted to do it again alongside averaging one film a day for the year (I'm on 7 and intend to watch 2 tonight) Edited January 9, 2014 by rickjames
Greenbeast Posted January 9, 2014 Posted January 9, 2014 mmm look what just arrived with excellent timing... http://i22.photobucket.com/albums/b316/GreenBeast999/General/20140109_135846_zps2kxbvvzl.jpg
Greenbeast Posted January 9, 2014 Posted January 9, 2014 For those who have the Nespresso version, as we do. that looks like a bit of a faff! aeropress and choice of bean, job done.
AMLinington Posted January 9, 2014 Posted January 9, 2014 I serve Hot Lava Java to my parents - anything less than a 6 in strength and my dad calls it 'Weak as Gnats P-155' It is nice but I try to avoid coffee generally. In this office we have a Rijo42 machine and it is constantly moaning 'Empty Waste' - I think our developers actually have blood in their caffeine system.
StevieM Posted January 9, 2014 Posted January 9, 2014 Got this selection of "Coffees of the World" for Xmas which I've brought in to share as I'd never get through them all at home: [ATTACH=CONFIG]22251[/ATTACH][/Quote] Methinks mespies a future VeryPC prize! The cornerstone is the espresso. One large scoop of fine grounds, and just a little water through an Aeropress. Do not filter a full cup of water through, this is the wrong approach which will give you a bitter cup. Filtering a small quantity of hot (but not boiling) water through grounds will leave you with a strong, smooth espresso. Add water to dilute it to taste. ^ This ^ Although I tend to use 3 scoops of grounds and fill the Aeropress to number 3 (ie 3 espressos) and I top up a large mug with frothed milk for a latte. If I don't do this in the morning, I have a headache by morning 'playtime'. Once I'm in school, though, it's either water or some kind of herbal infusion - usually nettle with half a teaspoon of locally sourced honey. Used to drink gallons of coffee years ago, but it gave me an irregular hearbeat. I'm much better these days.
pcstru Posted January 9, 2014 Posted January 9, 2014 Espresso should be reasonably precise, a single espresso is made using 7g of finely ground coffee compressed in the basket such that water @ 198deg F and under 9 barr of pressure takes 25 seconds to pour 1fl/oz of shot. A double takes exactly the same time using 14g of grounds and producing 2fl/oz. The liquid produced should be quite thick and have good crema. That's it. The biggest crime in the UK seems to be espresso that has too much liquid - which will often mean it is over extracted so a cup of watery bitter slop. Bitterness is generally a sign of over extraction - water too hot but more critically, in contact with the grounds too long. Some people seem convinced that using boiling water (or water just off the boil) will somehow burn the coffee, but given the beans will be in a roaster at much higher temperatures, that's not going to happen. Boiling water will make the extraction more rapid, so you just have less time before you start to get the bitter residues from the grind. Espresso blends tend to incorporate maybe 20% robusta, a species which *is* bitter (can be like burnt rubber) but is used to give a blend body and sometimes character. The temptation for some producers is to use too much robusta. Robusta is cheap compared to pure arabica strains so using more is a way to generate more profit. IMO the biggest single factor between "wow coffee" and "it's caffine it will do" is how fresh the beans (or grind) is. Beans once roasted will be past their best in a few weeks and ground coffee starts to lose it's vitality a few hours after being ground. You can slow that down by vacuum packaging and using inert gasses prior to packaging to try and eliminate oxygen, but getting fresh roasted beans is the route to great coffee. That said, you don't want them straight out of the roaster - roasted beans give off CO2 so really need a day to de-gas, especially if you are making espresso where really fresh beans tend to produce spectacular crema. There. I did say I was a bit of a coffee geek.
Greenbeast Posted January 10, 2014 Posted January 10, 2014 Espresso should be reasonably precise, a single espresso is made using 7g of finely ground coffee compressed in the basket such that water @ 198deg F and under 9 barr of pressure takes 25 seconds to pour 1fl/oz of shot. A double takes exactly the same time using 14g of grounds and producing 2fl/oz. The liquid produced should be quite thick and have good crema. That's it. The biggest crime in the UK seems to be espresso that has too much liquid - which will often mean it is over extracted so a cup of watery bitter slop. Bitterness is generally a sign of over extraction - water too hot but more critically, in contact with the grounds too long. Some people seem convinced that using boiling water (or water just off the boil) will somehow burn the coffee, but given the beans will be in a roaster at much higher temperatures, that's not going to happen. Boiling water will make the extraction more rapid, so you just have less time before you start to get the bitter residues from the grind. Espresso blends tend to incorporate maybe 20% robusta, a species which *is* bitter (can be like burnt rubber) but is used to give a blend body and sometimes character. The temptation for some producers is to use too much robusta. Robusta is cheap compared to pure arabica strains so using more is a way to generate more profit. IMO the biggest single factor between "wow coffee" and "it's caffine it will do" is how fresh the beans (or grind) is. Beans once roasted will be past their best in a few weeks and ground coffee starts to lose it's vitality a few hours after being ground. You can slow that down by vacuum packaging and using inert gasses prior to packaging to try and eliminate oxygen, but getting fresh roasted beans is the route to great coffee. That said, you don't want them straight out of the roaster - roasted beans give off CO2 so really need a day to de-gas, especially if you are making espresso where really fresh beans tend to produce spectacular crema. There. I did say I was a bit of a coffee geek. I'd heard it was good to leave 5-10 days after roasting, but I usually order mine when i'm practically out so end up using it immediately anyway, i.e. I ground a few cups worth from that bag pictured, this morning
pcstru Posted January 10, 2014 Posted January 10, 2014 I'd heard it was good to leave 5-10 days after roasting, but I usually order mine when i'm practically out so end up using it immediately anyway, i.e. I ground a few cups worth from that bag pictured, this morning I wouldn't leave it that long - 24 hours max. I'm a bit the same in terms of anticipating running out. I usually do a roast at the weekend at which point I'll have pretty much run out. You can roast coffee using a paint stripping heat gun with the beans in a stainless steel dog bowl. Takes about 15-20 mins during which you need to keep stirring the beans. It's a bit ... err ... well, dedicated might be a good word! The advantage of buying green beans is they pretty much keep forever.
Garacesh Posted January 10, 2014 Posted January 10, 2014 (edited) paint stripping heat gun with the beans in a stainless steel dog bowl. My first thought at reading this was Vanepole's "Are you a hobo?" That sounds like a serious real-world kludge Edited January 10, 2014 by Garacesh
Greenbeast Posted January 10, 2014 Posted January 10, 2014 I wouldn't leave it that long - 24 hours max. I'm a bit the same in terms of anticipating running out. I usually do a roast at the weekend at which point I'll have pretty much run out. You can roast coffee using a paint stripping heat gun with the beans in a stainless steel dog bowl. Takes about 15-20 mins during which you need to keep stirring the beans. It's a bit ... err ... well, dedicated might be a good word! The advantage of buying green beans is they pretty much keep forever. ok that's good to know, my RAVE beans are always roasted a day or two before receiving so that's fine.
kearton Posted January 14, 2015 Posted January 14, 2015 http://3.bp.blogspot.com/_AYfBYqjHPd0/SYKGV5YH0SI/AAAAAAAAABI/vPr5k5dJXRo/s400/wally+on+coffee.gif 2
Scotbynature Posted January 14, 2015 Posted January 14, 2015 I am off coffee for January, down from 8 cups a day. Also alcohol, chocolate, cake (which isn't easy as I do loads of baking), and biscuits. Just trying to cut down a bit. Helps that I quite like green tea with lemon so still have something hot to drink.
jinnantonnixx Posted January 14, 2015 Posted January 14, 2015 Never had Coffee is it good? You know the Spice of Arrakis? It's like that.
DalekSec Posted January 14, 2015 Posted January 14, 2015 Never had coffee, and cant stand tea. I live off of irn bru! 1
elsiegee40 Posted January 14, 2015 Posted January 14, 2015 Never had coffee, and cant stand tea. I live off of irn bru! I can't say that Irn Bru is any better for you than tea or coffee. In fact it's probably just as addictive
DalekSec Posted January 14, 2015 Posted January 14, 2015 I can't say that Irn Bru is any better for you than tea or coffee. In fact it's probably just as addictive Good point, I think I do suffer from some effects of drinking to much irn bru and not enough water
elsiegee40 Posted January 14, 2015 Posted January 14, 2015 Good point, I think I do suffer from some effects of drinking to much irn bru and not enough water On orange tint to your skin?
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