Coffee Drinkers Anonymous

[hubbie]

Who else here are big coffee lovers? What's your poison?

I generally go with one of 3 orders

Triple-shot Mocha
good option for mornings when you need that smoothness to ease you into consciousness :p

Triple-shot Flat White
When you don't need the smoothness, just that sudden whack of energy, then your legs get super wobbly from excess consumption :p

and i've recently got into the, Double Ristretto Flat White short on the milk
interesting new one i've started on. really intense and quite short

all, naturally are sugarless, but what i pick depends on my mood.

so does anyone else have a personal favourite they can reccomend?

[leitch]

at work i make mammoth lattes... not generally a fan of the latte, but when you're working a close shift and have a big machine at your disposal.... milkshake glass, 5 shots of coffee, top up with latte milk... so good, and no way of getting to sleep when you get home.

favourite grinds?

Merlo Private is a personal favourite of mine, i have gotten so used to drinking it, anything substandard makes me retch :p

[Pete J]

International Roast can't be beaten... :cool:

[Samy]

International Roast can't be beaten... :cool:

Ha ha. I am always stuck with Blend 35 or whaterver it is, cafe style I love a latte with either Grinders or Lavazza coffee.

[Breaka]

International Roast can't be beaten... :cool:

Talk about the caterers' blend 5kg tin for $5:D

I don't drink much coffee out, but when I do I go for what Hubbie goes for triple-shot flat white with a a moderate amount of sugar.

At home I ALWAYS opt for a fairly strong cup of Moccona Indulgence with alot of milk, my very favourite instant. And if I can be arsed perking up a pot I will brew up some Vittoria Oro....hmm nice.

Viva La Coffee! Ya gotta love it!

[Xmetal]

Gloria Jeans lover here.

Caremellatte or something remotely Mocha does it for me. :)

[Turley]

Latte or Cap with Cinnamon and Hazelnut mmmm

Oh, and either Grinders or Muffin break for me. GJ's uses too much of a bitter blend for my liking!

[hubbie]

International Roast can't be beaten... :cool:

haha i LOLD


favourite grinds?

Merlo Private is a personal favourite of mine, i have gotten so used to drinking it, anything substandard makes me retch :p

Generally drink Campos

Gloria Jeans lover here.

Caremellatte or something remotely Mocha does it for me. :)

I don't like coffee made by 14yr old girls :p

[leitch]

Gloria Jeans lover here.

Caremellatte or something remotely Mocha does it for me. :)


:eek:

blasphemy!

anyone who actually.. likes that crap is... is... *shudder*

[Vicious_Fishes]

white chocolate mocha :D

also known as "marble" mocha.

[leitch]

funny story actually...


someone came in today and asked for a soy, decaf vanilla latte. i pretty much wanted to stab them.
yes im a coffee snob, so sue me.

[Stereochild]

How about iced coffees?

the voltage one from gloria jeans is good all except the grinded bits of bean in there.

Personally, double shot of swiss chocolate flavored beans on a medium grind, then fill the rest with milk and two sugars, gotta love a sweet kick in the morning.
Only place i have found that sells flavored beans is The Coffee Shop, and thats in Adelaide, damn Brisbane's lack of culture.

[Pete J]

How about iced coffees?


Ooooohhh yes, now we are talking!! If anyone wants to send me a Farmers Union Iced Coffee, please feel free! :p

[wombat]

I'm not a latte drinker, never really understood the point of weak coffee myself, but can someone PLEASE explain to me where the concept of handle-less glasses for lattes comes from?

It has to be the most fucking stupid tradition/norm/wankery I have ever seen. I mean its not like a latte is only lukewarm, it's still just as bloody hot, and in case the coffee afficianados haven't noticed, thin glass still conducts heat pretty bloody well.

[nickmann]

International Roast can't be beaten... :cool:

ha i hope your being sarcastic:rolleyes:

[Breaka]

I'm not a latte drinker, never really understood the point of weak coffee myself, but can someone PLEASE explain to me where the concept of handle-less glasses for lattes comes from?

It has to be the most fucking stupid tradition/norm/wankery I have ever seen. I mean its not like a latte is only lukewarm, it's still just as bloody hot, and in case the coffee afficianados haven't noticed, thin glass still conducts heat pretty bloody well.

I here you! I'm pretty sure the 'image' of drinking coffee in a trendy cafe`, coffee lounge or whatever; comes before the actual coffee itself for some people. Anyway, each to their own.


someone came in today and asked for a soy, decaf vanilla latte. i pretty much wanted to stab them.
yes im a coffee snob, so sue me.

HAHAHA that is the lamest thing I have heard. Is that even still classified as coffee?

[Knight]

funny story actually...


someone came in today and asked for a soy, decaf vanilla latte. i pretty much wanted to stab them.
yes im a coffee snob, so sue me.

Haha, couldn't help but think "Harden the F*** up"
Possibly helped by a friend saying it within earshot.

Hmm, not a coffee drinker...so I'm out of things to contribute

[Tomas]

Large, strong, skim cap, every day for the past 3 years. Mmmmm.

(when i was a barista, i couldnt help but laugh at the "Decaf, very weak (1/4 shot), skinny late). Seriously, drink warm water.

[Goudgey]

Double shot Cibo Alto Flat White sans sugar for me. Great kickstart for those early mornings, every morning!

FUIC (Farmers Union Iced Coffee) cant be beat. That stuff is the nectar of the Gods!

[Drizz]

I drink a standard cappuccino each day. One shot, standard milk with a single sugar, nothing fancy. It give me a good feel between good cafe and bad cafe, good beans vs bad beans and good baristas vs bad ones.

I have to say that our coffee here are pretty good compare with Hong Kong, Singapore, London and Paris. Or maybe I just don't know where to find good cafes while I am aboard. :o

[ajay]

Large, strong, skim cap, every day for the past 3 years. Mmmmm.

(when i was a barista, i couldnt help but laugh at the "Decaf, very weak (1/4 shot), skinny late). Seriously, drink warm water.

Having Skim milk in your cuppa by choice is just as bad!:p


Double shot flatty with 2 sugars hits the spot... although im a sucker for a blend43, a MTB flick and some brie & crackers:)

[Binaural]

I'm not a latte drinker, never really understood the point of weak coffee myself, but can someone PLEASE explain to me where the concept of handle-less glasses for lattes comes from?

It has to be the most fucking stupid tradition/norm/wankery I have ever seen. I mean its not like a latte is only lukewarm, it's still just as bloody hot, and in case the coffee afficianados haven't noticed, thin glass still conducts heat pretty bloody well.

Lattes are normally made a fair bit cooler than flat whites or cappucinos, so you can drink them prety fast (good for impatient gits like me). Plus, drinking lattes annoys the likes of Piers Akerman and Miranda Devine so I'm all for it :)

I make my morning coffee with Lavazza (sp?), but I don't like the hassle of frothing the milk so I normally just make a shot of coffee with the machine, add the milk and heat it up in the microwave. I'm working in Malaysia at the moment and I'd kill for a good coffee!

[Mo]

lattes & mochas,
no sugar in mocha.

[Customjimmy]

Black coffee, no sugar. I love a good coffee but I can put up with shit in cases of emergency. A woman at work gets beans in from all over the place and we have a burr grinder at work so it's been pretty good lately!

[Ryan]

Double shot Espresso / Ristretto every morning, home Espresso machines rock my world. All you people putting any milk of any kind in your coffees are pussies in my book. Especially leitch. I will however agree with him and say that anything Merlo makes is pure crack cocaine in my books.

[NCR600]

Espresso/Ristretto for me.

Coffee lovers don't drink coffee with milk in. And if they do, it's for breakfast only.

Bloody milky coffee is the reason that it's so hard to get a decent espresso anywhere.

[Xmetal]

:eek:

blasphemy!

anyone who actually.. likes that crap is... is... *shudder*

Hey atleast i'm not a Latte sipper like some of the others here, I like my coffee rich with flavour! :D

[Andy.G]

I have a Rancilio Silvia and Rocky grinder ... manual labour coffee !!!

Fresh Mocha Harar or Ishmail Yemeni beans from coffeeco.com.au, ground just right ... Hmmm, O the aroma :p

Aint no excuses here ... and I make a lot of average for the one God shot !!! ;)

The three 's' ... short, strong and sugar. :cool:
(and with some nicely worked milk in the mornings ...)

What about Latte Art ?? ... I do a great 'Mongoloid Smudge' !!

[MasterOfReality]

I'm half Italian so I love the stuff.

Espresso coretto (short black with a shot of homemade grappa). Wonderful.

Too bad I cant have it before work in the morning!

And I reckon all those $2000 home coffee machines are a big wank.

[arpit]

\

And I reckon all those $2000 home coffee machines are a big wank.

On the contrary, they are superb.

When you need to pull an all nighter, just fill a mug with espresso and you're set!

The 2000 dolllar machine will last you years; 2000 can only buy you so much crack.



You COULD just add a glass of water to a 5 kilo tin of instant coffee, but hey, if you can afford the best, I say go for it!

[RCOH]

Double shot Macchiato 2 sugars

or

Double shot Cap with 3.


I didn't drink coffee before I was about 21-22. Maybe because my parents didn't 'do' cafes & only drunk instant. Now though I can't operate properly in the morning without it. The smell of freshly ground beans has to be one of the most pleasurable experiances around.

I am currently waiting for my work cafe to open so I can get a damn coffee!

[binner]

ahhh atleast 3 dble shot flat whites on a work day for me, Merlo "Forza" blend is my poison. No sugar necessary.Gets me thru the day and helps build my ulcer count up in my stomach plus ruins my teeth.....I luv it!!!!

mmmmm I'm off to make a cup o joe....

ps ...when I re did my kitchen I almost bought a in wall coffee machine but my missus said she would leave me if I did....:confused: woman huh ;)

[arpit]

ps ...when I re did my kitchen I almost bought a in wall coffee machine but my missus said she would leave me if I did....:confused: woman huh ;)


You should have got the machine.

[MasterOfReality]

On the contrary, they are superb.

When you need to pull an all nighter, just fill a mug with espresso and you're set!

The 2000 dolllar machine will last you years; 2000 can only buy you so much crack.



You COULD just add a glass of water to a 5 kilo tin of instant coffee, but hey, if you can afford the best, I say go for it!

True true, but I still think you can't beat the coffee that comes from one of these

[binner]

True true, but I still think you can't beat the coffee that comes from one of these

those coffee makers are the shizzz !!!!! but I still like to pull out the ol Bodum coffee press, still nothing beats a industrial WEGA coffee machine,,,mmmm polished stainless with burnished copper inlays and long steam pipes...mmmm mmm *oh ahem back to coffee*

my father inlaw actually goes to the trouble of roasting his beans and hand grinds em then smashes down macchiato's all nite...now thats a hit of caffeine for you....solid guy ;)

[FR Drew]

For me it's a toss up between a latte (for speed), flat white (for cred) or a macchiato (when I don't want too much of that silly milk wasting space and I need a coffee hit fast).

Working at Mitchell in Canberra is bad though as we have Jindebah Hills here who roast their own blends. Mitchell is a hole when it comes to food but it has some of the best coffee in the ACT.

If I'm not gettng someone else to make it and I want okay coffee I'll use a plunger, if I want good coffee I'll use my stove top perc.

In the cupboard I have a vintage Atomic espresso machine in coffee coloured wrinkle finish. Makes a damn nice brew but very labor intensive as tamping of the grounds, coarseness of the grind, temp of the gas flame all have a huge impact on the final product. I really need to spend 3 months learning how to get the best from it.

[TonyG]

I'm just enjoying my first Large Flat White with one, as we speak. I generally have 2 a day, but on a busy day where I know I'll be here till 10 or 12 I'll get 3 or 4 or of these bad boys.
I'm definitely an adict, i couldnt function with out a coffee in the morning.

[Techno Destructo]

Tim Horton's all the way, baby.

Canadians know what I'm talkin' about...:cool:

[matty_101]

Double shot macchiato for me, i recently bought some illy espresso grounds, its not quite as good as the coffee that we do at my cafe, but its definately a nice wake up. ive been having problems with my machine lately, the steamer isnt coming out hot enough any more, and i de-scaled the whole machine hoping it would help, but no. im up for a new one it seems.

[FR Drew]

Tim Horton's all the way, baby.

Canadians know what I'm talkin' about...:cool:

Bah, so many Canadians rave about bloody Timmys. Okay, so I tried it.

Basic gist is that it's pretty uninspiring coffe but at least it's consistent.

Good bagel range though...

[naz]

gloria jeans/starbucks cant be classified as coffee, its like gettin instant coffee mixing with long life milk, pissin in it then shakin not stirring to get a froth.

[M.artin]

Double shot Latte or a pica lo latte.

Every now and then ill go back to my old days and have a cappuccino, short black or flat white.

I like Grinders, Merlo Private, Segafredo.. but have been known to consume many others with much joy.

I do enjoy the go to a cafe and sit there for about and hour or two and consume as many coffee's as the body will allow in such time. So I don't limit myself on my coffee consumption......Unless it is shit (Coffee has to be good to drink it, and most people are getting crap at making it, they're getting crap here in Brisbane).

[Daver]

Having milk in your coffee is pathetic. Having any form of milk in coffee after 3pm is sacrelidge. Ban milk.

As for coffee, Illy is where its at.

[matty_101]

Well i just had my morning coffee, im ready for the world.


That was pointless.

[hdtvkss]

Bah, so many Canadians rave about bloody Timmys. Okay, so I tried it.

Basic gist is that it's pretty uninspiring coffe but at least it's consistent.

Good bagel range though...

what more do you expecfrom an ex ice hockey player :p

[donthucktoflat]

large double shot cap with 2 sugars.

the bloke here at the hospital makes a damn good coffee.. i've been known to have 3 or 4 of these n a day.. at $4 each it gets costly :(

[Damo_G]

I do my own grind/espresso at home. So my fave beans are usually from Rio coffee (Adelaide)

yep Farmers Union IC gets my vote too :D


Here is my "iced coffee concoction" (This came about one day where we bought too much milk and it was probably gonna go off before we used it) :rolleyes:

First I freeze some milk in ice cube trays....then I make a few shots of espresso and freeze them in ice cube trays as well.
Usually next day or so.....Get out the ice crusher/blender thingy and put in the milk cubes and coffee cubes (work out your own mix according to taste). I usually get it to a fairly smooth consistency(like a thick shake but slightly chunkier)....put some sugar in to taste....pour out into a nice tall glass and a scoop of ice cream on top.
sounds like too much work.....yep your right....but I've also built my own pizza/brick oven in the backyard....thats another story :rolleyes:

[NCR600]

Having milk in your coffee is pathetic. Having any form of milk in coffee after 3pm is sacrelidge. Ban milk.

As for coffee, Illy is where its at.

3pm... pffft.

11am should be the cut off point, and then only if it's with breakfast.

[hubbie]

had mine for the morn.

Quick Q: For whatever reason i've never got around to going black. Milk Nazi's, what would you suggest to get me going on it?

cheers

[Gronk]

Wow this is a long thread, alot of Java heads here.

Anyway the only real coffee is a flat white... it may sound boring but think about it:

You order a cappucino cuz you're a sheep and you don't know anything and hence think that that is what a coffee is called, and you sit there spooning the foam off like it's a dessert treat.

A long black because you really want instant coffee.

A latte cuz you're a fruity metro poser.

A flavoured coffee cuz you're too soft to handle the real taste.

An espresso cuz you're trying to look all cool and continental.

A macciato cuz you saw it on the menu and have no idea what it is.

Back when I was a barista it turned me into a coffee snob :D

[NCR600]

had mine for the morn.

Quick Q: For whatever reason i've never got around to going black. Milk Nazi's, what would you suggest to get me going on it?

cheers

This is a problem. Most places do pretty awful coffee, but thanks to milk and sugar, get away with it.

I generally don't drink espresso that I haven't made myself anymore because of it.

If you can find a place that has a good reputation, go for a short black, with 2 sugars, or finish up a lebanese or turkish meal with some of their coffee.

Black and very sweet, and probably a good starting point

[Damo_G]

how about an affogato for dessert
:)

[John U]

My wife is passionate about coffee which is very handy for me. She seeks out her favourite roasters, especially ones who will give her details like the roasted on date, and has a couple of friends from the coffee elite. I have an on call barista in my own house. The only problem is that I have now turned into a bit of a coffee snob and have found that the large majority of places serve shit coffee. At least I can get a good drop from home.

[hubbie]

This is a problem. Most places do pretty awful coffee, but thanks to milk and sugar, get away with it.

I generally don't drink espresso that I haven't made myself anymore because of it.

If you can find a place that has a good reputation, go for a short black, with 2 sugars, or finish up a lebanese or turkish meal with some of their coffee.

Black and very sweet, and probably a good starting point

cheers mate. Found anywhere particularly good around UTS yet? I've been going to My Cuppa under building 3. seem to be ok. The girl looked scared when i said double ristretto, but the barista knew what i was talking about, so that was ok :p

[NCR600]

cheers mate. Found anywhere particularly good around UTS yet? I've been going to My Cuppa under building 3. seem to be ok. The girl looked scared when i said double ristretto, but the barista knew what i was talking about, so that was ok :p

Haven't found anywhere particularly good as yet... I'm on the lookout though!

[ajay]

Having milk in your coffee is pathetic. Having any form of milk in coffee after 3pm is sacrelidge. Ban milk.

Woah Dave, you're such a hard ass... no milk in your coffee... man, that shit is hectic! Dont tell me you take your salad without dressing too!

[Regan of Gong]

I was challenged once to have a double macciato. It was pretty good. I was told to have it with two sugars, so I did, then the next time I went all hardcore and did one. It was like it was so bitter, you couldn't really taste it.

What's the difference between a macciato and a ristretto? (apologies for butchering the names)

[n plus one]

Wow this is a long thread, alot of Java heads here.

Anyway the only real coffee is a flat white... it may sound boring but think about it:

You order a cappucino cuz you're a sheep and you don't know anything and hence think that that is what a coffee is called, and you sit there spooning the foam off like it's a dessert treat.

A long black because you really want instant coffee.

A latte cuz you're a fruity metro poser.

A flavoured coffee cuz you're too soft to handle the real taste.

An espresso cuz you're trying to look all cool and continental.

A macciato cuz you saw it on the menu and have no idea what it is.


+ 1

Although I will sometimes (rarely) brew turkish style at home.

[ScottD]

Short black 1 sugar. Only have them at work when they are free.

[Tomas]

For all the Skim milk haters:

I put enough shit into my mouth on a daily basis without having to worry about two things:

Softdrink (as much as i love the shit)
Full-cream milk. Honest to god i cant taste the difference.

[Daver]

Woah Dave, you're such a hard ass... no milk in your coffee... man, that shit is hectic! Dont tell me you take your salad without dressing too!

No way man, naked salad is over the top.

[Andy.G]

There seemed to be a lot of negative press in this thread for skim milk.

Have we not covered the 'steaming of different milk types' theory yet ??

Skim milk 'works' (stretches/steams/froths) better than full cream does. This is a commonly held belief and also IMO, absolutely realistically true !!!

I only use skim UHT ... I dislike fresh skim.

[NCR600]

Absolutely true. I use shape low fat milk in my Krupps machine at home (er... when I'm making coffee for heathens) and it works perfectly every time, despite the knackered pump*



* the cheapo machines don't have a boiler, but pump water into a heated tube to flash it into steam.

[Breaka]

I've been looking at buying an espresso machine for a while but have never quite got around to doing so. My old man's new house will be up soonish so I'm thinking that now will be the right time to throw the facts at him about which espresso machine to buy and the benifits for having one in your own home.....in order to convince him to buy one.

So I just want to ask a few questions like; how much is the cheapest descent espresso machine (I'm no real coffee nazi so nothing to ridiculous fellas), what should we be looking for when buying one, recommended brands, recommended retailers and the answers to anything else you can think of.

Keen to hear any feedback, cheers in advance.

[Techno Destructo]

Bah, so many Canadians rave about bloody Timmys. Okay, so I tried it.

Basic gist is that it's pretty uninspiring coffe but at least it's consistent.

Good bagel range though...what more do you expecfrom an ex ice hockey player :p

SACRILIDGE!

Just wait the next time you two try to go a ride in Whistler.... y'see, 'cause we've a list, see..., and the next time you two try to enter Canada, and when we read your names in the passport, and scan down through the list...... ENTRY DENIED!!!!:D

Do not deny the power of TIM'S.

[Techno Destructo]

gloria jeans/starbucks cant be classified as coffee, its like gettin instant coffee mixing with long life milk, pissin in it then shakin not stirring to get a froth.

You've always had such a way with words, Naz... :p

[FR Drew]

SACRILIDGE!

Just wait the next time you two try to go a ride in Whistler.... y'see, 'cause we've a list, see..., and the next time you two try to enter Canada, and when we read your names in the passport, and scan down through the list...... ENTRY DENIED!!!!:D

Do not deny the power of TIM'S.

I was in Ottawa, I heard the praises and I was ready to believe...

What I got was kind of coffe flavoured brownish water and very odd milk.

Far from the religious experience I'd been led to expect.

And then people said (Canadian people mind you) that although it wasn't the best coffee, it was far from the worst and it was highly consistent.

[rhino_rocks]

pichalo latte

[hubbie]

piccolo ;)

[nik_1974]

What's the difference between a macciato and a ristretto? (apologies for butchering the names)

Macchiatto is a shot of espresso stained with a bit of hot milk and a ristretto is when the coffee stopped before a full shot ie 1/2 to 3/4 of a shot making it fuller in flavour

There seemed to be a lot of negative press in this thread for skim milk.

Have we not covered the 'steaming of different milk types' theory yet ??

Skim milk 'works' (stretches/steams/froths) better than full cream does. This is a commonly held belief and also IMO, absolutely realistically true !!!

I only use skim UHT ... I dislike fresh skim.

Yeah but thats if you don't mind your coffee tasting watery. Full cream all the way. You want the milk to be creamy not frothy. Reminds me of the cappuccinos you would get years ago that looked like meringues.

PS i use skim for all other applications except coffee ie milkshakes, cereal etc

My only rule for purchasing coffee is that the person making it has to have finished puberty and I'm weary of Asians making my coffee (I'm not being racist just too many bad experiences)

SAY NO TO FRANCHISE COFFEE

[Dumbellina]

Doppio - double espresso (ie double shot short black)
Or triple shot long or short black

No sugar or milk to taint or contaminant great coffee.

Single Origin in Reservior St Surry Hills best coffee bar none. Except my Mr Espresso machine at work.

Friend brought back freshly roasted coffee beans from East Timor last week, need I describe how good they are freshly ground?

[Daver]

Skim milk 'works' (stretches/steams/froths) better than full cream does. This is a commonly held belief and also IMO, absolutely realistically true !!!

That may be the case, but a capucino (or any form of coffee) should never have frothed or streched milk. For some reason capucino's here are like a warm "iced coffee"- a capucino should be the same as a 'flat white'.

[Povi]

double shot mocha, but only if i feel like it. usually i dont drink coffee

[brisneyland]

That may be the case, but a capucino (or any form of coffee) should never have frothed or streched milk. For some reason capucino's here are like a warm "iced coffee"- a capucino should be the same as a 'flat white'.

WHAT?!

No.

A capuccino is 1/3 espresso, 1/3 steamed milk and 1/3 foam.

If a capuccino is supposed to be the same as a flat white, why isn't it a flat white?

[Daver]

No.

A capuccino is 1/3 espresso, 1/3 steamed milk and 1/3 foam.

If a capuccino is supposed to be the same as a flat white, why isn't it a flat white?

Yes. Travel anywhere but Australia and a capuccino doesn't exist as we know it- it is a flat white.

[nizai]

Perhaps you havent been to Italy then, or perhaps you are not up early enough.
Capuccino is served only at breakfast there (or so I have been told).

N

[Daver]

Perhaps you havent been to Italy then, or perhaps you are not up early enough.
Capuccino is served only at breakfast there (or so I have been told).

N

Yeah, and an Italian capucino is the same as a flat white here.

[takai]

Yeah, im a coffee addict.

Doppio, Single shot, or a Long Black are my poisons of choice.

[themountainsrmybackyard]

The 2000 dolllar machine will last you years; 2000 can only buy you so much crack.

haha gold i LOLD

being in a smallish country town no-one here actually makes good coffee but there is this great place in albury called Zoi's that roast their own beans in the shop and actually know how to make a good coffee. i go for the old latte or cappucino.

[haveheart]

International Roast can't be beaten... :cool:

haha im with you on that one, though i do like my cappacino's!

[brisneyland]

Yes. Travel anywhere but Australia and a capuccino doesn't exist as we know it- it is a flat white.

I've never had this experience, but I've don't often order capuccinos.

I did order a capuccino in Utah once. Never, never again. It ws filter coffee, powdered creamer added with whipped cream (from a can no less) on top.

Mormons aren't really into coffee.

[wombat]

Mormons aren't really into coffee.
No way! I thought the guys would have been all over it!
The husbands could train each wife as specialist baristas!
"Hrmm, I feel like a nice latte this morning...wife #2, latte, stat! And if you make it a good one you can take the afternoon off; I'll just want a cap anyway, so #4 can deal with it".

[Elbo]

haha gold i LOLD

being in a smallish country town no-one here actually makes good coffee but there is this great place in albury called Zoi's that roast their own beans in the shop and actually know how to make a good coffee. i go for the old latte or cappucino.
Where abouts in Albury is that place mate? I've never heard of it.

I'm just getting into the coffee drinking. So I haven't been exposed to any of the names as such. I realise Gloria Jeans, Starbucks, etc aren't the top stuff, but one of my mates is a barista at Starbucks, so I've just been asking him for recommendations lately. I'm not a big coffee drinker, but I like the Chocolate Mocha and I reckon I'll try that Macchiatto next.

[hubbie]

Had one of the best coffee experiences the other week. Not necessarily the best coffee, but it was the best experience regardless.

Friday i was studying for a maths exam on saturday morning. I decided i would do this after my exam the following day. so after my exam i headed home, and down to work. I went to the coffee shop next door, and asked them to make two Flat White's but put them in a milkshake cup. Topped it up after the two with more espresso, and ended up with like 5, verging on 6 shots of coffee in a milkshake cup. Soooo glorious, but i was surprisingly not buzzing! must do it again

[DarrenHunt]

coffe in england is crap full stop... expensive and crap... france isnt much better. and dont get me started on the US.

Capps in france n england do exist... not as the smooth froth as we know in a good capp but as a mound of air filled milk.

aus actually has fair decent coffee... wide variety and some tastes darn good

[muzza167]

Gloria Jeans lover here.

Caremellatte or something remotely Mocha does it for me. :)

I don't like coffee made by 14yr old girls :p

Bloody disgraceful mate. You gotta love GJ's!!

Very Vanilla Latte all the way!!! Mmm, sex in a mug.

[Binaural]

coffe in england is crap full stop... expensive and crap... france isnt much better. and dont get me started on the US.

Capps in france n england do exist... not as the smooth froth as we know in a good capp but as a mound of air filled milk.

aus actually has fair decent coffee... wide variety and some tastes darn good

Yeah, you don't realize how good we Aussies have it until you travel do you? I'm working in Shanghai right now and getting decent bean is nigh on impossible. Right now, I would kill everyone on Farkin for a decent latte :(

[hubbie]

Yeah, you don't realize how good we Aussies have it until you travel do you? I'm working in Shanghai right now and getting decent bean is nigh on impossible. Right now, I would kill everyone on Farkin for a decent latte :(

I'll be the first to go if you up the latte to a 3 shot short black, no sugar ;)

[dunk]

Yeah, you don't realize how good we Aussies have it until you travel do you? I'm working in Shanghai right now and getting decent bean is nigh on impossible. Right now, I would kill everyone on Farkin for a decent latte :(

I got an excellent coffee in Shanghai last year, I was actually quite surprised. But bugger me if I can't remember where it was from:o I guess that doesn't halp but tease does it?

[alchemist]

What's wrong with Shanghai coffee? You don't like you latte made with condensed milk? :p

As for Dunk, I dont believe you.

[dunk]

Let me rephrase excellent, and make it good! You can get milk, but god damn it must be expensive. I was kind of blown away when we went to a meeting/lunch, and all the Chinese staff were getting milk and me and the other Aussie were getting beer. I guess if the boss is paying for lunch get milk. :D

[NCR600]

Bloody disgraceful mate. You gotta love GJ's!!

Very Vanilla Latte all the way!!! Mmm, sex in a mug.

If you don't like Coffee, just order a Vanilla milkshake.

What Gloria Jeans and Starbucks do isn't coffee.

[Mahoney_007]

If you don't like Coffee, just order a Vanilla milkshake.

What Gloria Jeans and Starbucks do isn't coffee.

Ad Muzz Buzz to that list.

I dont do coffee I have enough vices as it is without being addicticted to that as well.

I do love a good cappuccino but, a double blast of expresso can lighten any mood and a sweet as shit with extra whipped cream on top iced coffee goes down a treat during summer.

[leitch]

and a sweet as shit with extra whipped cream on top iced coffee goes down a treat during summer.
oryep. i love a good iced coffee when you cant get away from the heat

[Dumbellina]

Just to make it kinda Farkin relevant:

Anyone think coffee or caffeinated drinks (V, Red Bull, etc) actually improves MTB performance? If so, which one do you use? Should it be banned as a performance enhancer?

[dunk]

Just to make it kinda Farkin relevant:

Anyone think coffee or caffeinated drinks (V, Red Bull, etc) actually improves MTB performance? If so, which one do you use? Should it be banned as a performance enhancer?

Caffeine has been taken off the banned list, and does improve performance, so pop those No Doze. From memory the recommended dose is 6mg/kg of body weight. The only time I use Red Bull etc is after riding an enduro and need to stay awake for the drive home

[FR Drew]

I'd have thought that any performance advantage would probably be lost either through dehydration or through having to stop half way around your lap to take a whizz.

[dunk]

From memory there is a broad time in which it is of benefit, and before/after that there is no great benefit. I'm sure DaGonz has the info somewhere, it was also on the AIS website from memory.

[donthucktoflat]

I'm not a latte drinker, never really understood the point of weak coffee myself, but can someone PLEASE explain to me where the concept of handle-less glasses for lattes comes from?

It has to be the most fucking stupid tradition/norm/wankery I have ever seen. I mean its not like a latte is only lukewarm, it's still just as bloody hot, and in case the coffee afficianados haven't noticed, thin glass still conducts heat pretty bloody well.

that's why you wrap a napkin around the glass, cock a finger and bitch about the state of politics even though you're a fuckwit who has no idea which way is up let alone the state of the world today. then you walk out of the place with your self righteous friends and get stabbed (with any luck)

each morning i'll just have a single (or double, depends on the night before and how fkd i am) cap. 2 sugars and she's good to go. the barista at the cafe here at work knows his way around a percolator:p

[alchemist]

2 sugars and she's good to go. the barista at the cafe here at work knows his way around a percolator:p

Percolator - yuk:eek:! No wonder you have to have two sugars. Get him to use an espresso machine - coffee is supposed to be a sweet drink.

[themountainsrmybackyard]

Where abouts in Albury is that place mate? I've never heard of it.

I'm just getting into the coffee drinking. So I haven't been exposed to any of the names as such. I realise Gloria Jeans, Starbucks, etc aren't the top stuff, but one of my mates is a barista at Starbucks, so I've just been asking him for recommendations lately. I'm not a big coffee drinker, but I like the Chocolate Mocha and I reckon I'll try that Macchiatto next.

it just near the movies (don't know the street name). if you are out front of the movies and head in the opposite direction to 'la porchetta' (towards the train station) past the arcade games place and its like on the corner of a little side street. cant miss it.

[LyonsDJmetalheaD]

You can call me "Mr Coffee"

I dont order coffee from shops...

I make my own!

Every morning I make myself a Cappuccino
and later on in the day i make myself my OWN favourite coffee drink i started to experiment with. Its Coffee with ice cream in it and milk.

I have my own lil expensive coffee machine that is AWESOME!:D

[leitch]

Its Coffee with ice cream in it and milk.

so you mean its an Affogato with milk?

i have spent soo much money on coffee in the past three weeks. my saeco machine broke down, and the repairs turn around time is a 4 week minimum. goddamn its bad waking up in the morning and not being able to whip up a nice double flat white.

[FR Drew]

Must say, some of the crappest (and overpriced) coffee I've had in ages was at a Starbucks in San Diego this year. OMG!!! WTF??? I kid you not, the local bakery with their thermos of brewed godnosewot had better coffee (MUCH better coffee) than the starbucks. I kind of figured being a chain store they'd be consistent. I mean, Starbucks here in Canberra isn't going to set the world on fire but it's not utter shite. Starbucks in San Diego wore the "utter shite" badge proudly.

Techno Destructo, if this is what the Canadians are comparing things against then yes, Tim Hortons is wonderful. Setting a low bar for impressive though...

[shake_rattle_and_ roll]

On a good day it's 3 cups, on a bad day it's 7 cups of coffee- a frickin fiend for the bean. Once upon a time short blacks but softened to nothing but lattes. Smooth as silk. Have a great arrangement with my local coffee shop that just so happens to sell my favorite coffee in the country- Coffee Supreme.

[Ruckus_Lord]

so you mean its an Affogato with milk?

i have spent soo much money on coffee in the past three weeks. my saeco machine broke down, and the repairs turn around time is a 4 week minimum. goddamn its bad waking up in the morning and not being able to whip up a nice double flat white.

Dude, you work AT a coffee club, it can't be that hard to get coffee?

I don't care what type it is, just coffee and milk. Have it for breakfast, morning tea, lunch and afternoon tea and sometimes after dessert.. Healthy.

[leitch]

Dude, you work AT a coffee club, it can't be that hard to get coffee?no, its not, and its free. unfortunately however, coffee club coffee is shit, and unless i make it (i have a certain process, yes im anal) it takes up to 2 sugars to make it bearable...

[brisneyland]

Must say, some of the crappest (and overpriced) coffee I've had in ages was at a Starbucks in San Diego this year. OMG!!! WTF??? I kid you not, the local bakery with their thermos of brewed godnosewot had better coffee (MUCH better coffee) than the starbucks. I kind of figured being a chain store they'd be consistent. I mean, Starbucks here in Canberra isn't going to set the world on fire but it's not utter shite. Starbucks in San Diego wore the "utter shite" badge proudly.

Techno Destructo, if this is what the Canadians are comparing things against then yes, Tim Hortons is wonderful. Setting a low bar for impressive though...

North America sucks for coffee, despite drinking so godamm much of the stuff. (see my earlier comment about mormons)

I went to one of the 'best' coffee joints in Seattle, arguably the home of coffee in North America, and ordered an espresso. I fully expected to be blown away... it sucked. My $120 Breville makes better coffee.

[FR Drew]

Have heard that outside of the Italian quarter of NY city the rest of the US "blows goats" when it comes to coffee. Can't vouch for it personally as my experience is limited to Washington DC (coffee sucked), Baltimore (only there for a baseball match where Raffy Palmero and Lopez the pitcher sucked, didn't get to try the coffee), LAX and Chicago Ohare (coffee sucked) and San Diego where, astoundingly, the coffee sucked. So, the sample size is too small to be statistically significant but thus far it's pretty much universal in suckfullness.

As previously stated, in Ottawa the coffee sucked a fair bit too (yes, even at Tim Hortons!). Guess we're just spolit in some parts of Australia...

Ottawa in summer has some redeeming features though...

[DarrenHunt]

anyone tried blue mountain coffee???
now that is the shit... espresso that is smooth as silk.
dont ask the price though.

[donthucktoflat]

Percolator - yuk:eek:! No wonder you have to have two sugars. Get him to use an espresso machine - coffee is supposed to be a sweet drink.

that's what i meant.. just couldnt remember what it was called. shoulda just called it the magical coffee box :p

he makes a damn good coffee

[Elbo]

it just near the movies (don't know the street name). if you are out front of the movies and head in the opposite direction to 'la porchetta' (towards the train station) past the arcade games place and its like on the corner of a little side street. cant miss it.
Thanks for that mate.

[Ty]

for those out there making ristretto at home, how fine do you grind compared to a normal expresso grind or do you just pack it more tightly? also how does a consumer 15 bar coffee machine cope with the tighter finer coffee?


also for you home baristas check out the bad boy i just bought:

Dolcevita® M50 Light

-Automated grinding and shotdosing (from whole
beans) with integrated automatic milk frothing (from
fresh milk) for automated cappuccino/latte preparation
-2 integrated grinder/dosers
-6 automated espresso/cappuccino/latte selections -
each pro-grammable separately (each selection can
be duplicated as a decaf. selection via the
"decaf.shift" button, allowing up to 12 selections)
-integrated computer (to digitally control shot dose
settings, infusiontime, drink size, milk froth
consistency, automatic machine on/off, tracking of
cups sold and automatic alert to regenerate/replace
water softener)
-automatic boiler fill
-1 boiler
-built-in volumetric pump
-1 stainless steel steam arm
-automatic grounds dis-posal into dregs drawer

http://www.ammiraticoffee.com/Cimbali/Cim_SAM.html

180 cups per hour (fully automatic)
plumbed water inlet and waste
built in milk fridge
twin hoppers (reg and de-caf)


Barista i don't need no stinkin' barista.

(pics next week)

[leitch]

sounds awesome ty, only thing i dont like is the whole automatic milk frothing.. i want to be able to make my milk how i want it!

[Thingymabob]

for those out there making ristretto at home, how fine do you grind compared to a normal expresso grind or do you just pack it more tightly? also how does a consumer 15 bar coffee machine cope with the tighter finer coffee?


also for you home baristas check out the bad boy i just bought:

Dolcevita® M50 Light

-Automated grinding and shotdosing (from whole
beans) with integrated automatic milk frothing (from
fresh milk) for automated cappuccino/latte preparation
-2 integrated grinder/dosers
-6 automated espresso/cappuccino/latte selections -
each pro-grammable separately (each selection can
be duplicated as a decaf. selection via the
"decaf.shift" button, allowing up to 12 selections)
-integrated computer (to digitally control shot dose
settings, infusiontime, drink size, milk froth
consistency, automatic machine on/off, tracking of
cups sold and automatic alert to regenerate/replace
water softener)
-automatic boiler fill
-1 boiler
-built-in volumetric pump
-1 stainless steel steam arm
-automatic grounds dis-posal into dregs drawer

http://www.ammiraticoffee.com/Cimbali/Cim_SAM.html

180 cups per hour (fully automatic)
plumbed water inlet and waste
built in milk fridge
twin hoppers (reg and de-caf)


Barista i don't need no stinkin' barista.

(pics next week)

ooooooohhhhhh................... its an ........... automatic!! :(


Ah dont worry im a coffee wanker ignore me. These new automatics make better coffee than alot of the people that think they now what their doing.

[Andy.G]

for those out there making ristretto at home, how fine do you grind compared to a normal expresso


It is normal espresso, normal grind ... its the strength of the shot, the length of the pull ... use the 14 gram portafilter basket and cut it waaay before it blondes ... If your grind is right for good espresso - it will be right for a double short, therefore strong espresso. Ristretto.

My Silvia is automatic ... When I make espresso - it automatically makes me happy. :rolleyes:

[ando_freeagent]

some macona(sp?) indulgence white and none

[Ty]

ooooooohhhhhh................... its an ........... automatic!! :(


Ah dont worry im a coffee wanker ignore me. These new automatics make better coffee than alot of the people that think they now what their doing.


yeah, i can't afford to hire baristas to cover the very few time time when i'd need a quallity coffee; and i don't have time to train someone not 'into' coffee about the sutble differences which coffee geeks care about.

just as a note, i'm running a 'general store' in a community an hour away from the nearest traffic lights, no sewrage (septics and bio-cycles baby), no mail delivery, so a coffee from beans here is a pretty major thing (i can't wait till they start shooting the mini series Pacific uphere, those hollywood types are going to be sucking down those lattes).

[mrthundacleez]

black no sugar and about an inch of cold water

[LyonsDJmetalheaD]

http://en.wikipedia.org/wiki/World_Barista_Championship

Man those guys have got SKILL!

An Aussie won in 2003!
Paul Bassett, Australia

[johnny_boy]

Having milk in your coffee is pathetic. Having any form of milk in coffee after 3pm is sacrelidge. Ban milk.

As for coffee, Illy is where its at.



It is normal espresso, normal grind ... its the strength of the shot, the length of the pull ... use the 14 gram portafilter basket and cut it waaay before it blondes ... If your grind is right for good espresso - it will be right for a double short, therefore strong espresso. Ristretto.

My Silvia is automatic ... When I make espresso - it automatically makes me happy. :rolleyes:

First up: didn't realise how many coffee heads we had here! Awesome.

Illy is good shit, black. Add milk and not so much, I reakon it needs some robusta to give it some balls as a milky coffee. Plus it's a bit of a pain to work with- I've been working with it for bout 2 yrs now.

On the ristretto Andy, close but, um, no. A ristretto is by definition, a restricted pour. A 14g drop with normal grind, normal tamp and normal extraction rate pulled short is simply a double espresso pulled short. If you are shooting for a dble rist (which you should, who drinks singles anyway?), I would suggest just tamping a bit harder. Aim for a ~40ml double in about 25 secs. If it's still pouring quick, try tightening the grind a TAD. A small difference in the fineness will make a noticeable difference at the pour.

I haven't scanned the whole thread, but any other baristas got some pics? I really want to take some good ones with my proper camera, but here's a phone camera one of one of mine...

Oh, and brew of choice? The double ristretto of course..

[johnny_boy]

Yeah but thats if you don't mind your coffee tasting watery. Full cream all the way. You want the milk to be creamy not frothy. Reminds me of the cappuccinos you would get years ago that looked like meringues.

PS i use skim for all other applications except coffee ie milkshakes, cereal etc

My only rule for purchasing coffee is that the person making it has to have finished puberty and I'm weary of Asians making my coffee (I'm not being racist just too many bad experiences)

SAY NO TO FRANCHISE COFFEE

This man has it. Skinny milk is for fat chicks with no taste buds, and think that a skinny coffee is going to balance out the cheesecake they are having as an accompanyment.

***Be wary that while a good barista must be post pubescent, they MUST be pre menopausal. Old chicks will burn the milk, every time, without fail.

[hubbie]

http://en.wikipedia.org/wiki/World_Barista_Championship

Man those guys have got SKILL!

An Aussie won in 2003!
Paul Bassett, Australia

I got some dvd of his ages ago from the library. never watched it.

Here's a coffee a mate of mine made for another mate ages ago.
http://img379.imageshack.us/img379/993/image008nb3.jpg

[Ty]

First up: didn't realise how many coffee heads we had here! Awesome.

Illy is good shit, black. Add milk and not so much, I reakon it needs some robusta to give it some balls as a milky coffee. Plus it's a bit of a pain to work with- I've been working with it for bout 2 yrs now.

On the ristretto Andy, close but, um, no. A ristretto is by definition, a restricted pour. A 14g drop with normal grind, normal tamp and normal extraction rate pulled short is simply a double espresso pulled short. If you are shooting for a dble rist (which you should, who drinks singles anyway?), I would suggest just tamping a bit harder. Aim for a ~40ml double in about 25 secs. If it's still pouring quick, try tightening the grind a TAD. A small difference in the fineness will make a noticeable difference at the pour.

I haven't scanned the whole thread, but any other baristas got some pics? I really want to take some good ones with my proper camera, but here's a phone camera one of one of mine...

Oh, and brew of choice? The double ristretto of course..



thats what i was geting at in my orignal post, ristretto is basically finer grind + harder tamp. On my home machine (pretty standard breville 15 bar) i get a shit pour time (30sec+ for a dbl) if i press finer grinds harder.

on anothe note i find i'm using a stain (is that the right term?) of milk in my dbl expressos in the morning just to cool it a touch so i can down it and leave in a hurry. so i guess that makes it a macchiato then.

[johnny_boy]

thats what i was geting at in my orignal post, ristretto is basically finer grind + harder tamp. On my home machine (pretty standard breville 15 bar) i get a shit pour time (30sec+ for a dbl) if i press finer grinds harder.

on anothe note i find i'm using a stain (is that the right term?) of milk in my dbl expressos in the morning just to cool it a touch so i can down it and leave in a hurry. so i guess that makes it a macchiato then.

I don't have any real experience with domestic machines, only made good coffee on commercial's, but - It may be the case, as I think you're suggesting, that the smaller/less powerful boiler cannot generate the required pressure to get a nice ristretto pour. I've had customers discuss this problem with me before about their home machines. However, I would just try as I said before, leaving the grind the same as you would for a normal espresso, but just tamp a bit harder.

On a side note, if it helps Ty, pour time should pretty much always be the same, whether it be single, double, ristretto whatever. It's the quantity in the cup that will differ. Around the 25sec mark will be nice, but personal opinions/different beans/conditions etc differ a LITTLE bit on this... Good luck with it!

[wombat]

On a side note, if it helps Ty, pour time should pretty much always be the same, whether it be single, double, ristretto whatever. It's the quantity in the cup that will differ. Around the 25sec mark will be nice, but personal opinions/different beans/conditions etc differ a LITTLE bit on this... Good luck with it!
Hrmm, maybe it's time for me to ask for some help here!
I've got a littlre Breville home machine (just a cheapie, this one (http://www.breville.com.au/products_detail.asp?prod=323) actually) and I have a really hard time getting a decent brew; it's either coming out too weak, or nasty and burnt tasting.

I think part of the problem may be that I''m trying to get too much espresso out of it; I'm usually using it in the arvo, and to make a nice big cappucino so I use the two cup filter (not sure on weight, theý're just marked 1 scoop or two).

What I do know is that I'm letting it draw for well longer than 25sec, but only because making a big mug with that sort of draw means it comes out weak as crap. When I do leave it longer though, the flow lightens up in colour (is that the blonding thing?) and it gets that bitter, burnt flavour to it.

I've tried grinding a bit finer, and tamping it harder than I usually would, as well as barely tamping it at all, but nothing seems to help (how hard should it be tamped anyway?)
Anybody got any ideas?

The ironic thing is that previously we had the little Breville $90 machine, and it seemed to produce a much nicer espresso with the same coffee.


Oh, and a second question! I'm thinking about grabbing a little espresso pot for the girl's place, are the 25 buck ones worth having? Or is it better to front up for one of the dearer ones? I've had a cheapie before and it seemed to be fine, but that was when I first started drinking the stuff, and Í'd liked to think my tastes have developed a little...:o

[brisneyland]

on anothe note i find i'm using a stain (is that the right term?) of milk in my dbl expressos in the morning just to cool it a touch so i can down it and leave in a hurry. so i guess that makes it a macchiato then.

There is no 'x' in espresso dammit!

[johnny_boy]

I think part of the problem may be that I''m trying to get too much espresso out of it; I'm usually using it in the arvo, and to make a nice big cappucino so I use the two cup filter (not sure on weight, theý're just marked 1 scoop or two).

What I do know is that I'm letting it draw for well longer than 25sec, but only because making a big mug with that sort of draw means it comes out weak as crap. When I do leave it longer though, the flow lightens up in colour (is that the blonding thing?) and it gets that bitter, burnt flavour to it.

I've tried grinding a bit finer, and tamping it harder than I usually would, as well as barely tamping it at all, but nothing seems to help (how hard should it be tamped anyway?)
Anybody got any ideas?


Oh, and a second question! I'm thinking about grabbing a little espresso pot for the girl's place, are the 25 buck ones worth having? Or is it better to front up for one of the dearer ones? I've had a cheapie before and it seemed to be fine, but that was when I first started drinking the stuff, and Í'd liked to think my tastes have developed a little...:o

The 2 scoop basket will most likely be a 14g drop, but don't worry too much abouts weights- as long as you're dosing roughly the right amount all will be good. Sounds like you're over extracting the shot though wombat. The espresso has 3 components- Sweet, sour and bitter. Bitter is the last component, and if you extract the shot a little longer, will accentuate the bitter component, but if you extract "well over 25secs" then you will overcook, or burn the coffee, resulting in a noticeably bitter flavour. If you want to make it stronger for a big mug, the only way to do it properly is, using the 2 scoop filter, pull one double espresso for ~25 secs, stop, and repeat with fresh coffee. This will ensure good flavour and plenty of strength! Best bet may be one go with the large filter, then one additional shot with the small filter.

Tamping is a hard one to tell you over the net, and will depend on grind and dosing, so all I can say is trial and error on that!

We have a couple of cafeteria or stove top whatsits at home, one fancy assed Alessi one and a cheaper one, and the cheaper one produces as good as or better than the Alessi one! Not really my area of expertise, but I don't think there is a considerable difference with cheaper/expensive cafeteria...

[wombat]

The 2 scoop basket will most likely be a 14g drop, but don't worry too much abouts weights- as long as you're dosing roughly the right amount all will be good. Sounds like you're over extracting the shot though wombat. The espresso has 3 components- Sweet, sour and bitter. Bitter is the last component, and if you extract the shot a little longer, will accentuate the bitter component, but if you extract "well over 25secs" then you will overcook, or burn the coffee, resulting in a noticeably bitter flavour. If you want to make it stronger for a big mug, the only way to do it properly is, using the 2 scoop filter, pull one double espresso for ~25 secs, stop, and repeat with fresh coffee. This will ensure good flavour and plenty of strength! Best bet may be one go with the large filter, then one additional shot with the small filter.

Tamping is a hard one to tell you over the net, and will depend on grind and dosing, so all I can say is trial and error on that!

We have a couple of cafeteria or stove top whatsits at home, one fancy assed Alessi one and a cheaper one, and the cheaper one produces as good as or better than the Alessi one! Not really my area of expertise, but I don't think there is a considerable difference with cheaper/expensive cafeteria...
Thanks mate, that is a top answer. Looking forward to experimenting some more now!:)

[brjknns]

Hot Chocolate for me :D

[anthonyma]

Firstly, before anyone screams gravedig, I know I'm very late and the thread has been idle for a while.

I'm in to espresso about as much as I'm in to mountain bikes.

I haven't scanned the whole thread, but any other baristas got some pics? I really want to take some good ones with my proper camera, but here's a phone camera one of one of mine...

Here's this morning's effort:

http://forums.farkin.net/attachment.php?attachmentid=77265

Made with this home setup:

http://forums.farkin.net/attachment.php?attachmentid=77266

I'm not a latte drinker, never really understood the point of weak coffee myself, but can someone PLEASE explain to me where the concept of handle-less glasses for lattes comes from?

It has to be the most fucking stupid tradition/norm/wankery I have ever seen. I mean its not like a latte is only lukewarm, it's still just as bloody hot, and in case the coffee afficianados haven't noticed, thin glass still conducts heat pretty bloody well.

I like the glass myself. You can see the layering of the drink and can see the milk falling out of suspension like a Guinness does if it is poured right. It's part of the artistry.

In general milk heated to the point where the pitcher is too hot to hold other than by the handle is scalded. Thus if the glass is too hot to pick up in your fingers the milk has probably been scalded which won't do the beverage any favours.

[Fred Nurk]

Long long ago, before I was enlightened about such things as coffee, I used to think that getting grinds in the bottom of the cup from cafe made coffee was normal.

Now that I have my own espresso machine, I've discovered a distinct lack of grinds in the cup. Makes me wonder just how sloppy some cafes are.

[Tomas]

Coffe people.... Im a big time drinker, short time maker....

I make coffee at home on a Beville cafe roma i think its called. I grind with a DeLonghi burr grinder...

My coffee tastes like shit. I think i must be burning it or something. It doesnt appear to the the full body that good cafe coffee does, tastes short and dry, almost like a cup of tea... I know this is stupidly unspecific, but does anyone know what im talking about?

[DeeMax]

Anything that tastes good i guess. Love coffee and i drink way too much of it at work!

[Icarus]

Hey guys,
I'm pretty into coffee, not to the point of making my own yet though.
I've been looking at entry level machines and because I'm poor I've been looking on ebay. Any suggestions to a cheap espresso machine?
I've seen the Sunbeam Cafe Crema LINKY (http://cgi.ebay.com.au/ws/eBayISAPI.dll?ViewItem&rd=1&item=180144222199&ssPageName=STRK:MEWA:IT&ih=008)

or the Breville Roma...
LINKY (http://cgi.ebay.com.au/ws/eBayISAPI.dll?ViewItem&rd=1&item=230156757682&ssPageName=STRK:MEWA:IT&ih=013)

Any other suggestions? My 2nd hand limit is $100 (I still have to buy coffee too!).

[anthonyma]

Hey guys,
I'm pretty into coffee, not to the point of making my own yet though.
I've been looking at entry level machines and because I'm poor I've been looking on ebay. Any suggestions to a cheap espresso machine?
I've seen the Sunbeam Cafe Crema LINKY (http://cgi.ebay.com.au/ws/eBayISAPI.dll?ViewItem&rd=1&item=180144222199&ssPageName=STRK:MEWA:IT&ih=008)

or the Breville Roma...
LINKY (http://cgi.ebay.com.au/ws/eBayISAPI.dll?ViewItem&rd=1&item=230156757682&ssPageName=STRK:MEWA:IT&ih=013)

Any other suggestions? My 2nd hand limit is $100 (I still have to buy coffee too!).

A decent grinder is an essential ingredient in getting good results from a pump-drived espresso machine. Without it you will end up with watery espresso that tastes "thin". If I couldn't afford a grinder I wouldn't get a machine if I was in your shoes.

For your budget, you will get good resullts from an aeropress (http://www.coffeepress.com.au) (invented by the same guy who invented the areobie disc). Although not genuine espresso, the coffee is smooth and strong and it works well with pre-ground (if the beans are good - the end product can only be as good as the ingredients will allow). Pair it with one of those manual frothers to get the closest thing to a cappucino or caffe latte that can be achieved without an espresso machine.

If you decide to go for a machine I'd personally recommend trying to snag a Gaggia Classic or Gaggia Baby (not the Baby D or the Baby twin - way too pricey) as an eBay bargain. You might have to be patient to snag one for under $100 though.

[james88]

I love coffe or probably I'm addicted to coffe...:P
I like espresso much nad classical small black also. I drink about 5 cups aday^^'

[Icarus]

If you decide to go for a machine I'd personally recommend trying to snag a Gaggia Classic or Gaggia Baby (not the Baby D or the Baby twin - way too pricey) as an eBay bargain. You might have to be patient to snag one for under $100 though.

Done!
http://i65.photobucket.com/albums/h238/danmul/DSCN6379.jpg
Very nice indeed. I've done some serious study since I was last here, stalking coffeegeek.com, coffeesnobs.com.au, wholelattelove.com ect. I've visited my local roaster, made copious amounts of plunger coffee, and finally snagged my ebay beauty for under my budget. I'm going to have to use pre-ground from the roasters for a while until I can afford a passable grinder. I'm thinking a Sunbeam EM0480. Or the Delongi whatever. Of course, if someone doesn't want their Mazzer anymore... :D

EDIT: Reading on Coffeesnobs, the word on the street is that Sunbeam is releasing a EM0408 mk2. Full Stainless internals, lux burrs, stepless, and RRP of under $150.

[bennyb]

white chocolate mocha :D

also known as "marble" mocha.


OMG THEY ARE THE BEST I ALWAYS GET THEM FROM GLORIA JEANS AWWW YOUR MAKING ME WANT ONE SO BAD NOW

[R33F]

Merlo 'Forza' (Plunger)

1 spoon per cup of coffee required

1 spoon for the plunger (plunger better pre heated IMHO)

Pre heated cup.

Little Milk

I also have a single plunger and 200g of forza at work - it's that bad....

[flying high dh killer]

Coffe people.... Im a big time drinker, short time maker....

I make coffee at home on a Beville cafe roma i think its called. I grind with a DeLonghi burr grinder...

My coffee tastes like shit. I think i must be burning it or something. It doesnt appear to the the full body that good cafe coffee does, tastes short and dry, almost like a cup of tea... I know this is stupidly unspecific, but does anyone know what im talking about?

You might be tamping it too much so the shitty pump (i've got one myself) struggles to push it through and ends up burning it.

[sockman]

I realise this thread has been dead for a fair while... but meh. Any new coffee drinkers here? I'm a macchiato or double shot latte, no sugar of course, man my self.

[LJohn]

Macchiato no sugar normally. Hopefully it's with a good grind, otherwise I'll put some sugar in to disguise it.

When I know it's a great barista, a ristretto. Nothin like a proper ristretto.

[Binaural]

Just bought a Saeco Aroma machine and it's the tits. I use espresso grind from the local organic shop (because it tastes good, not because I am a hippy)´and it tastes great. I always run a couple of seconds of water out before putting the coffee head on, and usually stop the coffee pump for a few seconds just after the first coffee starts to come out (apparently this kind of pre-charge results in better tasting coffee). I also heat the milk slowly to avoid burning it and also to avoid having to scoop the froth off my coffee when I pour it. A little mark inside my milk frothing jug also helps me get the right amount of milk every time.

[John U]

I realise this thread has been dead for a fair while... but meh. Any new coffee drinkers here? I'm a macchiato or double shot latte, no sugar of course, man my self.

whether or not you need sugar will have a lot do with if it is made properly rather than your manliness.

if it's made properly it should not need sugar however you have it.

if it is made incorrectly, ie over extracted, it will be bitter and taste like shit. a lot of places have no idea what they're doing and will make it like this. in this situation a lot of people will put a heap of sugar into it to make it drinkable. i would pitch and try and get a cup of tea or try and find somewhere that knows how to make coffee.
burnt milk and reheated milk, both of which are fairly common practices, will also make your coffee taste like shit. the milk shouldn't be heated beyond 65-70degrees. it should come straight out fridge before being heated, and it should not be reheated.

the coffee should used within 15 minutes of grinding. get a decent grinder. a decent grinder is to a coffee machine what a decent set of speakers is to an amplifier.

[Raw Toast Man]

Gotta be a large cap from Garage in Southbank. All the roadies go there. Got cravings for it so I'm going tomorrow :D

[sockman]

whether or not you need sugar will have a lot do with if it is made properly rather than your manliness.

if it's made properly it should not need sugar however you have it.

if it is made incorrectly, ie over extracted, it will be bitter and taste like shit. a lot of places have no idea what they're doing and will make it like this. in this situation a lot of people will put a heap of sugar into it to make it drinkable. i would pitch and try and get a cup of tea or try and find somewhere that knows how to make coffee.
burnt milk and reheated milk, both of which are fairly common practices, will also make your coffee taste like shit. the milk shouldn't be heated beyond 65-70degrees. it should come straight out fridge before being heated, and it should not be reheated.

the coffee should used within 15 minutes of grinding. get a decent grinder. a decent grinder is to a coffee machine what a decent set of speakers is to an amplifier.

Mine tends to come out really sweet, with a hint of sour bitterness using ily beans and a somethingorother grinder......If I store ground coffee in an air tight container will it keep better?

Any hints on latte art? Been trying and trying buy all I can manage is a skew-wiff apple looking like thingy :o

Also, does anyone on here know a good place to do a barista course in Sydney? Preferably not too expensive...

[John U]

Mine tends to come out really sweet, with a hint of sour bitterness using ily beans and a somethingorother grinder......If I store ground coffee in an air tight container will it keep better?

Any hints on latte art? Been trying and trying buy all I can manage is a skew-wiff apple looking like thingy :o

Also, does anyone on here know a good place to do a barista course in Sydney? Preferably not too expensive...

I'd reckon that keeping it in an airtight container would help (not in the fridge though, somewhere with a regular temp that isn't hot) but you should really use it within 15 minutes of grinding. Only grind enough for what you want to use at that point. check the roast date on the beans. ideally you should use the beans 1-4weeks after roasting.

don't know a lot about the art. it's all about the taste for me.

for a barista course you can spend varying amounts with courses tailored to different needs. in sydney contact Hazel De la Royes. She lives in Sydney and has been the Australian Barista champion and the Australian cupping champion. She is really nice and knows shit loads about coffee and making it. she takes courses and should be able to advise you about what is best for you. her site is http://coffeealchemy.com.au/

[Hugle]

Mine tends to come out really sweet, with a hint of sour bitterness using ily beans and a somethingorother grinder......If I store ground coffee in an air tight container will it keep better?

Any hints on latte art? Been trying and trying buy all I can manage is a skew-wiff apple looking like thingy :o

Also, does anyone on here know a good place to do a barista course in Sydney? Preferably not too expensive...

Hey dude, i work at a coffee shop over on the northern beaches, and i have just learnt a bit of latte art from trial and error. For hearts, wiggle the jug so that white frothy milk stains the creama, then draw the jug back through. Ferns are similar, except how far you swing the jug changes. you have to do the big wiggles first, and get smaller, and then draw the jug back through, if that makes any sense!

And Ive also just recently done a baristas course at Belaroma in manly vale, was $120 for a 3.5 hour course. I found it really interesting, the more or less showed you how to run a cafe, calibrating the grinder and stuff, and also talked more about the different blends and stuff. They also offer and "advanced" baristas course if you have done the basic one, which teaches more about latte art and stuff.

[kjparker]

International Roast can't be beaten... :cool:

I thought we were talking about coffee?

[Pete J]

I thought we were talking about coffee?

We are. However i recently graduated to Nescafe Red Cup and am enjoying the real coffee taste!

[kjparker]

We are. However i recently graduated to Nescafe Red Cup and am enjoying the real coffee taste!

dont even start me! Thats all I used to have available at work... Untill they got an espresso machine.

double shot long black FTW!

[bazza]

http://www.delonghi.com.au/products/product_details.asp?Model=ESAM3500

this is my friend at work. capa first thing in the morning and than espressos as i need them throughout the day. only issue is that i do find it to be a bit inconsistent which sucks, as in heat and flavour on the exact same batch of beans. but it does make a minimum 6 cups and up to 20 a day. fully automatic and piss easy to clean.

does anyone use one of these?

there are a few functions on it that i want to check out. a few things i am interested on it is that you can choose the strength of your shorts/espressos, is this just increasing the amount of coffee or does it do something else? my presumption was the volume that was being filtered? also as mentioned above the grinding process can be altered, does it depend on the bean as to how much it should be ground? or if i want an espresso should i just play around with it and find something that suits the beans that i am using?

[NORCOJO]

For me chai latte's do it for me every time, mmmmm:D

[wombat]

there are a few functions on it that i want to check out. a few things i am interested on it is that you can choose the strength of your shorts/espressos, is this just increasing the amount of coffee or does it do something else? my presumption was the volume that was being filtered? also as mentioned above the grinding process can be altered, does it depend on the bean as to how much it should be ground? or if i want an espresso should i just play around with it and find something that suits the beans that i am using?
We've got one of those cheapish Sunbeam autos in at work, and whilst I'm sure it's not the sort of quality you get from a barista with a good manual, it's so much faster than me faffing around to make my own, and it beats the hell out of instant.

It has adjustable 'strength' and 'pour', as well as adjustable grind settings. I generally just leave the grinder on the finest setting, set the pour to 'medium' (30mL as it's set at the moment) and choose the strongest setting for strength (and then set it to two cups...).
The sunbeam actually grinds more coffee for the stronger settings, and just pulls more espresso if you set a larger pour.
I've also found that a stronger bean is the best way to get a decent coffee, maybe because it doesn't tamp the filter hard enough?

All I do know is that it's much nicer to have fresh coffee to wake me up in the morning than an instant.