Weasel Senior Member Joined: 29 May 2007 Posts: 118 Location: San Jose, CA Expertise: Just starting
Posted Thu Nov 15, 2007, 12:11pm Subject: Re: October Coffee Discoverings by Mark Prince
Loved this article, except for the amount of space given to a so-so grinder.
Regarding the trade show articles, they don't do much for me, however I would like to see some barista comments. Something along the lines of a brief interview with one, two, or three of the baristas involving which coffees they used, the roast, how they dosed it ( heavy?, light? ), and why. If the columnist can draw out a little 'barista philosophy', that might prove useful to us commoners at home. I don't know how guarded the competitors are with their espresso insights, but it would be nice to see, if possible.
I especially like your passion for espresso cups. Personally, I love the look, and the variety of the Mou cups, and in general, I much prefer decorative cups to plain white.
I have a question about the 'comfort' of the Mou cups, and in relation, preheating them. I preheat my cups with hot water to get the cup 'fairly warm', then brew. These cups look far thicker than any I have used. Do you have a recommendation for how much to pre-warm/heat these cups? Warm? Very Warm? Hot?
In regard to the heat, are the cups comfortable to hold?
I also enjoyed reading about the coffees.
Keep the opinions and recommendations coming. Thanks.
The_Mighty_Bean Senior Member Joined: 24 Feb 2006 Posts: 465 Location: Bowie, MD Expertise: I love coffee
Espresso: "Beauty" (the gentle and... Grinder: Gi-normous Rossi RR45; 100... Vac Pot: Have my eye on a Yama Drip: French press purist, have a... Roaster: Hairdryer and a wire whisk....
Posted Thu Nov 15, 2007, 1:27pm Subject: Re: October Coffee Discoverings by Mark Prince
Just as an aside, when in Italy, I read a thing or two about the regional espresso traditions. Naples was famous for keeping their cups immersed in hot water until it came time to pull the shot. The drink was served with the cup itself hot enough to merit some caution as it approached your lips.
I am sad I never got to observe this directly, or try the Naples espresso- we were further North.
Posted Sun Nov 18, 2007, 8:37am Subject: Re: October Coffee Discoverings by Mark Prince
One of my problems with the Javagrind is how darned hard it can be to hold it while grinding. And yeah, the flex thing. But the ceramic burrs area darned interesting.
michaeG Senior Member Joined: 22 Nov 2007 Posts: 1 Location: minneapolis Expertise: I like coffee
Posted Thu Nov 22, 2007, 10:15pm Subject: Re: October Coffee Discoverings by Mark Prince
I am new to coffee and the whole "signature drink" has me a bit confused. In a world where we are trying to seek out an excellent cup of coffee, why is the championship partially determined by something that seems totally outside the topic?
I am not sure I am successful in stating my feelings so I'll ramble a bit (as a newbie).
I listen and read about these concoctions that might involve liquid nitrogen or some other weird ingredient. I think, is it really their "signature"? If I went to their shop could I order it? It reminds me a little of the whole bar-tending craze of throwing bottles around that the Tom Cruise movie help start. You can flip bottles 'til the cows come home but if you can't make a decent martini what's the point?
But I guess this is a world where craft isn't exciting enough.
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,462 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Compak K10 WBC Vac Pot: A bit too many Drip: Clive Coffee Drip Stand Roaster: Hario Glass Retro Roaster
Posted Fri Nov 23, 2007, 2:55am Subject: Re: October Coffee Discoverings by Mark Prince
rasqual Said:
One of my problems with the Javagrind is how darned hard it can be to hold it while grinding. And yeah, the flex thing. But the ceramic burrs area darned interesting.
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