PhilPhilippines
Well-Known Member
Go Lebanese with some green cardamon pods. Or is that the same as Turkish?
How to get that fine brew of black gold in the morning
- Thread starter s.ga.rider
- Start date
PhilPhilippines
Well-Known Member
Right. Here we go! 
Most coffee is garbage. I drink mainly espresso, but any decent coffee starts with a decent espresso.
From there, it is personal choice as to where you go for your taste. I do not like the lighter, high altitude, citrusy type of bean that are fashionable these days. I like a 465 (ish) degree second-cracked darker bean in the Vienna style: smokey; caramelly;, chocolatey, similar to a traditional Italian espresso.
Starbucks generally use a very dark bean for a consistent result, as it is easier to achieve than with lighter beans. They also use a 18-23 second extraction, which gives an under-extracted espresso every time. Most Star*ucks now use crap machines as well. They used to use La Marzocco, which are very good machines, but most have the mushroom-like hopper feeding their machines now and they are g-a-r-b-a-g-e....I think it is to get the punters through the transaction process quicker. Then they add the syrupy, sugary, diabetes-inducing sh*te to hide the crap coffee.
If I ever buy an espresso here in the Philippines I always guide the barista. Most enjoy the process as they learn a lot in a short time - stuff they do not learn in training.
As for camping, I would go with an Aeropress, or a more robust Bialetti Brikka. Both rely on a bit of effort to get right and will only give a close approximation of an espresso.
Currently, my Bialetti Brikka Crema is getting me through the morning Cabin Fever. The process is as follows:
1) Moisten filter and tubes to assist water transfer when boiled. Keep coffee receptacle dry though
2) 20 grams coffee -do NOT tamp (can eyeball the 20 pretty accurately)
3) Fill lower container with boiling water to just below safety valve
4) Place on correct level heat. Should hiss within a few seconds and start releasing some light, tea-coloured coffee within a minute
5) Just before the water goes through to the upper chamber the coffee colour changes to the correct shade
6) As soon as the water is seen to be bubbling into the upper chamber, immerse the lower chamber into cooling water
7) sling it in the bin and crack open a beer
That, or a three-in-one instant
Most coffee is garbage. I drink mainly espresso, but any decent coffee starts with a decent espresso.
From there, it is personal choice as to where you go for your taste. I do not like the lighter, high altitude, citrusy type of bean that are fashionable these days. I like a 465 (ish) degree second-cracked darker bean in the Vienna style: smokey; caramelly;, chocolatey, similar to a traditional Italian espresso.
Starbucks generally use a very dark bean for a consistent result, as it is easier to achieve than with lighter beans. They also use a 18-23 second extraction, which gives an under-extracted espresso every time. Most Star*ucks now use crap machines as well. They used to use La Marzocco, which are very good machines, but most have the mushroom-like hopper feeding their machines now and they are g-a-r-b-a-g-e....I think it is to get the punters through the transaction process quicker. Then they add the syrupy, sugary, diabetes-inducing sh*te to hide the crap coffee.
If I ever buy an espresso here in the Philippines I always guide the barista. Most enjoy the process as they learn a lot in a short time - stuff they do not learn in training.
As for camping, I would go with an Aeropress, or a more robust Bialetti Brikka. Both rely on a bit of effort to get right and will only give a close approximation of an espresso.
Currently, my Bialetti Brikka Crema is getting me through the morning Cabin Fever. The process is as follows:
1) Moisten filter and tubes to assist water transfer when boiled. Keep coffee receptacle dry though
2) 20 grams coffee -do NOT tamp (can eyeball the 20 pretty accurately)
3) Fill lower container with boiling water to just below safety valve
4) Place on correct level heat. Should hiss within a few seconds and start releasing some light, tea-coloured coffee within a minute
5) Just before the water goes through to the upper chamber the coffee colour changes to the correct shade
6) As soon as the water is seen to be bubbling into the upper chamber, immerse the lower chamber into cooling water
7) sling it in the bin and crack open a beer
That, or a three-in-one instant
Last edited:
PhilPhilippines
Well-Known Member
Arabica beans are generally what baristas will use for espresso as the taste profile is better.
Years back, in competitions, Arabica was mixed with Robusta as it would give a better crema (froth). Visually it looks good, but the taste is inferior. Nowadays, many baristas are going with high altitude beans which give a citrusy finish - not something I am keen on. I like a medium-dark Vienna Style roast...a step down from a traditional Italian Dark espresso roast.
This gives you an idea of the variables in bean, roast, taste expectation etc
Coffee Roasts from Light to Dark - Coffee Crossroads
Coffee roasts are commonly described by the color of the roasted beans. Here's a short "coffee 101" guide to coffee roasts from light to dark.
www.coffeecrossroads.com
alongrosman
Member
all depends how do you like it : )
PhilPhilippines
Well-Known Member
PhilPhilippines
Well-Known Member
Got the feeling I might be missing something on the ''minimalist'' camping thing...
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MattR
Well-Known Member
Starbucks is crap, Costa is great 
No idea why, I just love the taste of Costa. Never been able to replicate it at home though
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No idea why, I just love the taste of Costa. Never been able to replicate it at home thoughSent from my iPhone using Tapatalk
yep,Starbucks is crap, Costa is great
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totally agree costa coffee is brilliant i won,t even go in a starbucks
rob
Kirkuchiyo
New Member
Simple, drink tea! A nice cuppa Earl Grey starts the day right!
ah,Not even when you had your Beemer?
that was different
rob
MattR
Well-Known Member
Nah! If you’re going to drink proper tea it’s got to be Yorkshire Gold..
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these are the best tea bags BUILDERS TEA
Philb714
Active Member
Jeez....
You'll get this thread like the 'Is this political?' thread by mentioning tea to our American cousins in a coffee discussion....
Remember they threw the last lot into Boston Harbour!
(Harbour is spelt correctly!).
You'll get this thread like the 'Is this political?' thread by mentioning tea to our American cousins in a coffee discussion....
Remember they threw the last lot into Boston Harbour!
(Harbour is spelt correctly!
).
PhilPhilippines
Well-Known Member
At 15, my first attempt at brewing tea was at a very busy garden centre for 10 employees. I was never asked again. How was I supposed to know the tea bags should only be used once? I never I drank the stuff........anyway, result!!
Skytower
Active Member
Tea is off topic
OH NOTea is off topic
Have we got to start a seperate thread for us tea drinkers
Rob
Skytower
Active Member
Nah. Some of us Yankees appreciate tea as well.
MattR
Well-Known Member
Are you sure? I’ve seen what comes out of those little packets in your hotels...
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