Coffee: drip vs percolate vs...
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My fish strength is wearing down.
Do you use the milk foamer every time, or is that just for making cappuccino? It sounds like it makes a wonderful crema in the expresso alone.
When you say 2/3/4 shots ...is the caffeine buzz about the same as one of our typical coffee cups? I'd be having a seizure with 4 cups of my coffee. I know they have decaf, but that seems heretical.
Do you use the milk foamer every time, or is that just for making cappuccino? It sounds like it makes a wonderful crema in the expresso alone.
When you say 2/3/4 shots ...is the caffeine buzz about the same as one of our typical coffee cups? I'd be having a seizure with 4 cups of my coffee. I know they have decaf, but that seems heretical.
I mostly like my coffee black, including the espresso. The crema lasts the whole drink through. It's quite remarkable in that respect.
The milk frother/foamer works so amazingly well, I plan to use it rather more than I ever have before. To make a sweet drink I dump a spoon of xylitol, sugar, or maple syrup in with the milk before I foam it. It comes out perfectly and the froth is so substantial, a spoon almost stands up in it.
Awesome desert drink. I have only begun to experiment!! :naughty:
A light rinse out with hot water and towel dry is all it takes to clean up the frother. Couldn't be easier, about ten seconds!
Yes, 3 shots is about the same jolt as one of my cups of coffee.
Williams Sonoma has a nice little demo video of the CitiZ.
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You think that Amazon link is about the best deal?
Seems like one of the better prices I've seen, yes. There are exclusive combo deals that W-S has, for example, that you can't get elsewhere, but as long as Amazon has the config/model you want, goforit!!
Are you thinking about trying to make your own coffee pods, yet?
Not a chance! If I wanted to mess with that stuff, I would have gone the K-cup route, but then I would not have been able to make espresso, and I would not have had ANY of the convenience or quality offered by the Nespresso method.
If I ever want a cup of regular coffee, I will still continue to use my single cup Aero-press method with my own fresh roasted coffee. Still the best cuppa jo in this town!
Espresso/cappuccino is a different story altogether!!
This is EXTREMELY tempting if I ever need to roast this sort of quantity/batch size. Maybe I should start my own coffee shop here in PDX??
I could sell my own drum roasted coffee and have a Nespresso boutique as well.
That drum seems geared to retail/restaurant/commercial operations.
I have no doubt for me personally that moving from a home hobby/enthusiast into a business/botique would take the enjoyment out of my beloved coffee experience.
The "welcome" kit arrived early this afternoon. 20 sleeves of coffee, a very nice coffee book and the presentation case with space for 36 capsules of coffee, with a variety guide inside the lid. Nice.
So it is 200 "pops" then? What amounts of which ones do they include?
I should probably just get this over with. LOL!
Oh, and what are you using the Milk frother for at this point...just Cappuccino?
jchoo
Enlightened
Aeropress.
Yup, 200 yummi pops.
20 Ristretto
10 Arpeggio
10 Roma
10 Livanto
10 Cappriccio
10 Volluto
10 Cosi
20 Indriyia
20 Rosabaya
20 Dulsão
10 Fortissio Lungo
10 Vivalto Lungo
10 Finezzo Lungo
10 Decaffianato Lungo
10 Decaffianatto Intenso
10 Decaffianatto
Yes, you should just get this over with!!
Milk frother: frothing/heating milk at this point, but much more fun to come.
OK, I've been netted. Got that welcome + 20 of the Singatoba & 10 each of the Variations, which gives me some of everything. What kind of milk do you use in that frother?
We've just used regular 2% and whole milk so far, but we talked about trying half & half for grins. We'll probably pick some up tomorrow.
We do have fun together!
Which yummy pop would you recommend making first for the maximum appreciation "KaPow" ???
Also, I should say that generally I prefer my coffee with some half and half cream + sugar, but make exceptions when tasting a new coffee bean or tea.
Also, I should say that generally I prefer my coffee with some half and half cream + sugar, but make exceptions when tasting a new coffee bean or tea.
Based upon what you've said previously about your tastes in coffee, I would say that Ristretto would be ideal for a first sampling.
Nespresso seems to classify their roasts/blends by "Intensity," a categorization that was new to me. The "intensity" classification seems to correlate somewhat to roast darkness.
Nepresso rates their Ristretto as a 10 on a 1-10 scale for "Intensity." After having sampled all of their varieties several times, I concur 100%.
I find it a very aromatic and flavorful cup that stands up, not only well on its own, but also exceptionally well with cream and sugar.
I normally like my both coffee and espresso roasted on the light side, served straight up (black.) That said, the sweetened & frothed milk blow me away. It's almost too good. The texture, the taste, the temperature, all perfect, IMHO. The Ristretto is one of the very best when served with cream & sugar, especially when warmed and frothed in the aerocinno.
I suspect you will also enjoy the Indriya and Singatoba. Who knows, you may even take an occasional shine to some of the lighter roasts as well. One of my favorites is the Rosabaya. I pretty much like some characteristic of every one of the varieties.
Cheers!
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That is interesting they created their own Intensity scale. Now I'm really looking forward to this. Seemed like a great B-Day present for my wife too. The best presents for family members are ones that you can share together. LOL!
How do you use the milk/creamer with sugar? Do you put sugar into the milk and it heats it and whips it or something? Then I assume you spoon it over the 'Spresso, or do you stir it in?
