Red Mosquito

Birds in Hell wrote:

If there's an afterlife, I hope they have a decent barista.

That spoon is superfluous.

Agreed.

I mean, seriously, what are you going to do? Put sugar in that little cup of liquid gold? Not on my watch, kid.

I never bring sweeteners when someone orders an espresso. If you're the type that asks for sugar with your espresso, then I wasn't going to get a good tip from you anyway.

Now a little twist of lemon is something I can get behind.

I haven't tried that, but I'm not sure I'd be a fan. Anything that alters or masks the taste of the coffee I'm generally wary of.

People who complain that espresso is "too bitter" have either never tasted good espresso or they're beyond help.

I need to buy a new espresso machine (and grinder) one of these days.

The twist is just enough to enhance the flavor without drastically altering it. Try it one time. I like it. The zest cuts through the bitterness ever so slightly, adding a little bit of brightness to the espresso.

If I ever find myself in Houston...

Exactly what part of that recipe sounds exclusive to Houston?

grinders are grinding

January 1st, 2015.

i'm going to set this thread aside to boil

Speaking of, what are you eight cup presseur français boiling your water in? A 5-gallon pot?

What's the half life of freshly ground coffee beans?

we just got a Starbucks machine at work and it is glorious.

Yesterday's french press taught me exactly how much the temperature of your water matters when brewing the perfect cup. I veered into boiling territory and everything tasted burnt and bitter. Today, I used caution.

washing machine II wrote:Yesterday's french press taught me exactly how much the temperature of your water matters when brewing the perfect cup. I veered into boiling territory and everything tasted burnt and bitter. Today, I used caution.

Made that mistake my first go-round. I also was steeping it too long. Three minutes is perfect, I think.

I'm a four-minute man.

That doesn't surprise me at all. Tell me, what's your policy with the elusive second cup? Do you transfer the coffee into a thermos like you're supposed to or just let that bad boy steep?

I should decant it, but I let it steep.

I think of it as my one vice.