quote:

---

Vernaltemptressing:
Get a french press.

---

sounds like a basketball strategy

(seriously though, I have one but I don't think they make espresso let alone have a milk foamer do they?)

quote:

---

And I was all like 'Oh yeah?' and Maradon! was all like:
sounds like a basketball strategy

(seriously though, I have one but I don't think they make espresso let alone have a milk foamer do they?)

---

I want to get one, but I wasn't sure on the quality. I've heard good things on TV and shit. How is it?

I have a FrancisFrancis! X1 in cool pop-culture orange, and like it a lot, though the milk-frothing attachment could be better placed. Here's a nice link that explains what to consider.

quote:

---

x--Inferno-SpiritO-('-'Q) :
I want to get one, but I wasn't sure on the quality. I've heard good things on TV and shit. How is it?

---

Oh, it makes unbelievable coffee. AND it's low maintenance. When you wake up in the morning and you're stumbling about, I swear it just feels easier to drop some grinds and water in one than to measure out and fill up a drip brew.

I mean I haven't had it in a while and I remember it tasting bad. What's the easiest way to procure a cup of some good expresso?

I don't think I would like straight up espresso since I dislike black coffee.

quote:

---

Cherveny.
Starbucks... costly...

---

quote:

---

Bloodsage said:
The plastic Krups and most of the other cheaper ones simply don't make real espresso because they can't produce the pressures necessary.

---

Not all of the plastic ones are crap, I personally own a Nescafe Dolce Gusto and it's the only fairly cheap one that can produce professional-scale pressure. Their entire marketing campaign is based around that fact.

You don't get any of the fancy milk frothing equipment on it. You just get coffee, in pods, like invasion of the bodysnatchers. But it's damn good stuff.

quote:

---

Karnaj spewed forth this undeniable truth:
Check Youtube for the Good Eats episode on Espresso. He gives a pretty good rundown of what you want in a machine.

---

Awesome. It looks like the machine he chose was the one im looking at.

quote:

---

Man, who wouldn't want to be Karnaj:
He's a fairly wise fellow, though I wholeheartedly disagree with his stance on putting mayonnaise on hamburger buns to keep them from getting soggy. Yech.

---

Well, there are other methods, such as toasting the bun, but if you want to keep water and other moisture's out of a bread you've got to put on an oil/fat layer.

quote:

---

Peanut butter ass Shaq Karnaj booooze lime pole over bench lick:
He's a fairly wise fellow, though I wholeheartedly disagree with his stance on putting mayonnaise on hamburger buns to keep them from getting soggy. Yech.

---

Mayo on a hamburger is absolutely goddamn delicious.

Moreover I use the mayo for taste rather than texture. It as a richness that cannot be achieved with mere cheese alone.

quote:

---

Maradon! thought this was the Ricky Martin Fan Club Forum and wrote:
Mayo on a hamburger is absolutely goddamn delicious.

---

I think I can agree with you on this one.

P.S. Espresso con panna FTW.

Monica fucked around with this message on 05-27-2007 at 11:59 AM.

And my barista skillz laugh at the way he steams milk. =\ If you wait until 160 to start aerating the milk/creating foam, you'll scald the foam and it will taste like butt (maybe this is why I get so many prissy customers who ask for no foam, I don't know.) At work I use steam wands that come with an auto shut off, and they stop at about 165 on their own, but I was taught that the minimum you can steam milk without making yourself sick is 140, and the max without the milk starting to scald is about 185.

quote:

---

Monica had this to say about Captain Planet:
In the Good Eats thing, he waited til the shots went bad to hold them up to the camera. =\ You should be able to see the crema, the body, and the heart. If it's black, the shot is already dead.

And my barista skillz laugh at the way he steams milk. =\ If you wait until 160 to start aerating the milk/creating foam, you'll scald the foam and it will taste like butt (maybe this is why I get so many prissy customers who ask for no foam, I don't know.) At work I use steam wands that come with an auto shut off, and they stop at about 165 on their own, but I was taught that the minimum you can steam milk without making yourself sick is 140, and the max without the milk starting to scald is about 185.

---

I've always found the skills or lack of skills of the barristas at a coffee shop usually make all the difference as to whether the drinks will taste any good or not. There are so many small shops that obviously don't train their workers very consistantly, and thus one barrista will end up making great drinks, whereas another barrista at the same shop will make crap.

quote:

---

This one time, at Cherveny camp:
I've always found the skills or lack of skills of the barristas at a coffee shop usually make all the difference as to whether the drinks will taste any good or not. There are so many small shops that obviously don't train their workers very consistantly, and thus one barrista will end up making great drinks, whereas another barrista at the same shop will make crap.

---

So, if one wanted to learn the proper skills for this, where would one turn?

quote:

---

We were all impressed when Palador ChibiDragon wrote:
So, if one wanted to learn the proper skills for this, where would one turn?

---

Oh, misread, nevermind.

Practice. Practice. Practice. Drink what you make.

Skaw fucked around with this message on 05-28-2007 at 06:18 PM.