trashy Senior Member Joined: 24 Jul 2005 Posts: 22 Location: Texas Expertise: I love coffee
Posted Tue Jul 26, 2005, 10:16am Subject: Re: CG Podcast 010 - Restaurant Coffee, Port Talk and Emails
I have not yet finished listening to episode 10 yet but I really like your port/whiskey/espresso analogies. I happen to like both tawny port and ice wine (eisweinn?) and I have a friend who works for a beverage distributor who gives me all her extra stuff. She's into red wines so I get the ice wine, German dessert wines, and whiskeys. For a house warming gift they brought over a bottle of Bacardi Limon, a LARGE bottle of Glenlivet single malt and a bottle of champagne! Plus we tour wineries with them. In Texas.
So I obviously applaud your foray into wines and whiskeys, although I can understand why your target audience might want you to limit such discussion. Perhaps WineGeek.com and WhiskeyGeek.com are not far behind? LOL
Now if I could only find the espresso equivalent of Glenlivet, the only (IMHO) sippable scotch single malt.
I will, however, agree with the previous poster - less technical discussion on the behind the scenes making of the podcast would be nice. If you haven't already done so, you should listen to an episode or two of the Digital Flotsam podcast for his excellent use of music. Also, Adam Curry and his cohorts have put out some software that enables you to record a whole podcast in one shot with almost no post-production work! They also have podcast-safe music, although I prefer your swing-era coffee tunes. How about some 'Girl from Ipanema' on an upcoming show? I don't think there's a specific coffee reference, but there's got to be a connection somewhere because it makes me think of coffee......
FYI, when I hear your voice I always picture Jeff Corwin from the Animal Planet channel - you sound just like him:
richardtempura Senior Member Joined: 21 Apr 2005 Posts: 236 Location: Montreal, Canada Expertise: I live coffee
Espresso: Rancilio Silvia Grinder: Mazzer Major (Rio)
Posted Tue Jul 26, 2005, 12:38pm Subject: Re: CG Podcast 010 - Restaurant Coffee, Port Talk and Emails
Nice Podcast Mark!!
I really like port also; so much in fact that I took a course at the SAQ (Quebec's liquor board). I have to specify some stuff though:
A tawny is not only wine from the same year. They're an average of different years. For example, a 10 year Tawny has wine that has 2, 5, 10, 15 or even 30 years! Any year is good. Port is a mix of different wines. The only tawny that has grapes/wine from one single year is the "Colheita" tawny. There's also a port with no "mention d'age" (sorry, didn't know the equivalent in english). This port is made up of younger wines and therefore does not have the "right" to bear the 10 year inscription.
One thing also: vintages are "called" almost every year. What you refer to vintage years are actually years where almost every quintas and companies declare a vintage harvest. I'd even go as far as to say that you can get a better cost/quality port with a year that precedes a vintage year! Cause you got to remember that a vintage port is declared almost one year after it was barreled. And you refer to the preceding harvests. If this years harvest is better than the last, you have to wait for the next one; if that next one is better, you don't declare a vintage year. If the next one is not as good, you could declare a vintage harvest. There's a cruel little game being played...
As far as the "Vintage Character" goes, IMHO, it's bullshit. Really, it only brings more confusion for the customer. The Oporto Institute says that the use of the "Vintage" term should only be used for the exceptional wines, from exceptional years. A vintage character is only a ruby port in disguise.
One great white port is the "Cachuca", from Offley. Don't know if you can get that in BC.
I'll stop now, 'cause I can get pretty heavy with this port thing....
Anyhow, Mark, great podcast. It brings alot to the coffee community and even though I had to bring some precisions to the discussion, it reallly was dead on.
I'll post a thought that I have concerning the link between port and what George Howell's doing with Terroir coffee on the forum. I wanted to post on coffeed.com but I can't seem to have access that forum. Too much of a neophyte, maybe.
Athos Senior Member Joined: 25 Jul 2005 Posts: 7 Location: Canada Expertise: Just starting
Posted Tue Jul 26, 2005, 3:04pm Subject: Re: CG Podcast 010 - Restaurant Coffee, Port Talk and Emails
I'd love to Mark. Don't think I'd be aloud though. I don't drink pop.. or coffee other than ice cappucinos from Tim Hortons. I'm more interested in making coffee for other people. Me and my friend make coffee for teachers.. and espresso related drinks. But its just a really crappy espresso machine and im trying to find how to get the best shots out of it. And you're a heck of a lot more educated about things like espresso and pot wine than I am. I didn't even know what "port" meant. But thats to be expected from someone who is 13 I suppose.
Teme Senior Member Joined: 7 Jan 2005 Posts: 1,221 Location: Finland Expertise: I love coffee
Espresso: Londinium I Grinder: Mahlkönig K30 Vario
Posted Thu Jul 28, 2005, 11:11am Subject: Re: CG Podcast 010 - Restaurant Coffee, Port Talk and Emails
Discussing the bad and at best mediocre espresso that even the best of restaurants serve to their customers is a very valid topic in my opinion.
Just one idea, why have the sommelier expand his/her skill set/knowledge base? Why not have the barista come to the customer to discuss coffee, the alternatives available, take the orders, prepare and serve them? I.e. bring the barista closer to the customer also in a restaurant.
Starting this in a higher end restaurant might even be viable and a nice way of differentiation (as well as a conversation piece for the customers at the table). Plus it would probably leave a nice and memorable last impression of the restaurant. I would imagine the baristas would not object to this, nor would the sommeliers or the customers for that matter. Quite the contrary.
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