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Thread: What is your poison?

  1. #1
    CoffeeSnobs Owner Andy's Avatar
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    What is your poison?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Let us know which of the above coffee styles you drink at least once a month.

    Select as many as you drink and if I have not added something that should be on the list post it below!

  2. #2
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    Re: What is your poison?

    I dont see the plain old flat white and iced coffee.

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    Re: What is your poison?

    How about affogato?

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    Re: What is your poison?

    Affogato is not a drink but it is certainly nice to pour a double espresso over a bowl of vanilla icecream! :P

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    Re: What is your poison?

    Piccolo lattes?
    I tend to drink flat whites and piccolos, but Im working on increasing my straight espresso consumption.

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    Re: What is your poison?

    Hhhmm....What do you call a 1:3 espresso:thick but still pourable microfoam? Besides My favorite poison? ;D ;D ;D

    Java "Roasting up another round of poison" phile

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    CoffeeSnobs Owner Andy's Avatar
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    Re: What is your poison?

    Wow... I did miss a few. Flat White was a big whoops.

    I have added all the suggestions including papaluis affogato after reading the question again (it said nothing about drink!)

    The order makes less sense now though :(

    Who is doing their own chocolate coffeebeans... I guess thats the next one. ;D

  8. #8
    Super Moderator Javaphile's Avatar
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    Re: What is your poison?

    I think Ill name my drink "Java v.1.3". ;) :o ;D

    Java "Version 1.0" phile

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    Re: What is your poison?

    Javaphile - Sounds like a mugachino to me.

  10. #10
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    Re: What is your poison?

    Quote Originally Posted by Wired link=1115785635/0#8 date=1115856649
    Javaphile - Sounds like a mugachino to me.
    Hhhmmm....Never heard of that before and when I google it theres only 54 hits, none of which describe it.

    Java "Sipping on a....whatever it is!" phile

  11. #11
    CoffeeSnobs Owner Andy's Avatar
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    Re: What is your poison?

    A mugachino is a cappuccino in a mug (not a cup)

    I doubt there are any real "rules" on the make-up of the brew apart from that but it would invlove a higher milk to espresso ratio.

  12. #12
    Super Moderator Javaphile's Avatar
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    Re: What is your poison?

    Well then the Java v.1.3 is definately not a mugachino as its not a v.1.1.1 but a v.1.3 ;D ::) ;D

    No steamed milk, just espresso and microfoam. :D

    Java "Love the velvet!" phile

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    Re: What is your poison?

    what about doppio ristretto? thats my poison.

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    Re: What is your poison?

    Its on there now mattyj ;D

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    Re: What is your poison?

    thanks mate ... but id already voted!

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    Re: What is your poison?

    Hi Mattyj
    At the bottom right hand corner is a remove vote link. click this then revote. easy

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    Re: What is your poison?

    Im not into dairy products (milk is for baby cows) and I cant stomach soy in coffee so my favourite drink in summer is a short black over a glass full of ice. In cafes I have to order the two separately and DIY - its just too hard to explain what I want, they freak out. "ice!... iced!.. No Milk? ice cream! wots a derry produx? but... but...AAAHHHHHH"

    Luke

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    tim
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    Re: What is your poison?

    Doxhead,

    My wife has stories of her relatives in Italy having espresso over plain ice from Granita machine in the summer.

    Also in the morning (for a heart starter) they like to have a Ristretto with Grappa in it!!!
    Whoooo! Good morning!

    Tim

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    Re: What is your poison?

    Hey Tim thats quite interesting. My Grqandparents Used to have the coffee over crushed iced and yes the Grappa thing as well...and our family village is near the Italian border.....hmmm interesting.

    Yeah driver pull over yer cart we need to breath test you.. have you consumed any coffee recently...I had a laugh.... ah nope just Grappa

    FB

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    Re: What is your poison?

    the shot with Grappa is called a corretto or similar? I understand it is Italian for corrected meaning it has been corrected with the shot of Grappa

  21. #21
    tim
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    Re: What is your poison?

    Yep,
    Cafe Coretto which they like to drink first thing in the morning.
    I might see if I can get some Grappa from my father-in-law and give it a try. (the Grappas not bad on its own!)
    Also, I seem to remember him calling it something else, Ive forgotten.....so Ill have to ask him.

    Tim

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    Senior Member chopinhauer's Avatar
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    Re: What is your poison?

    I have a question about termininolgy.

    The poison list includes ristrettos and doppio ristrettos. I always thought a ristretto was 14g in 30ml (ie a short double espresso). If I am correct, then what is a doppio ristretto? Isnt it by definition just a normal ristretto? (unless you are defining a ristretto as 7g in 15ml).

  23. #23
    TC
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    Re: What is your poison?

    Nope- ristretto = restricted shot i.e 15ish ml from a single- a doppio or double ristretto = 2 of em into one cup- ie approx 30ml out of your chosen double :)

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    Re: What is your poison?

    I had a Java Con Panna last night...
    (never tried one before)

    and I have to say it is a great dessert shot.

  25. #25
    KB
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    Re: What is your poison?

    Cappuccino(1/3,1/3,1/3)?
    Not sure if Im not in touch with past discussions being a new member, but I would never do 1/3 of espresso in a cappuccino unless it was a very! small cup. This is working on a normal shot of approx.30mls. Using the often quoted 1/3, 1/3, 1/3 the cup would only be 90mls. Of course sometimes the best result can be obtained with even less volume depending on how the basket is packed etc. I would think that if we were to do a third of a cup of espresso the extraction would be too long. Just curious why even some coffee companies still promote this method.
    Ken

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    Re: What is your poison?

    Hey Toomuchcoffee,

    Thanks for the correction regarding ristrettos, but now I have one more question, so forgive me if it seems stupid. In measuring millilitres, does one include the crema? I ask this because, often I get heaps of crema, which really is basically air and gradually dissipates if left for a little while. So is a ristretto 15mls con or sensa crema (or something in between)?


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    Re: What is your poison?

    Hi KB,

    I think the problem is that the cup sizes that are avaliable now are way too large to get the right proportions. I always do a double shot anyway so that means that you get 180 mls instead :).

    I have been looking for nice cups everywhere and I keep rechecking the total volume :), and it has been very frustrating

    clarexican

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    KB
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    Re: What is your poison?

    Hi clarexican
    Appreciate the comment, Interesting when standard cappuccino take away cups are around 8oz or approx.225ml.
    What do you do for 12oz take away. Triple basket?
    Ken

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    Re: What is your poison?

    I wish :) a triple basket

    at uni they do a 4 shot macchiato, for when u need an extra lift!

    but actually since I have been roasting my own coffee I have had only about 3 cafe coffees (and everyone has been a dissapointment :( )

    clarexican

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    TC
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    Re: What is your poison?

    Hey chop- re con crema with or sans- it all depends which camp youre in....sometimes with my home roast I have nfi anyway *;)....an espresso will look like a 30ml shot only to find it was actually 10ml and 20ml of crema *;D. I say let your palate determine what you like...after all, there are a whole heap of ways to make a great coffee!....btw I got my LM triples from www.coffeeparts.com if anybodys looking for one

    Chris

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    Re: What is your poison?

    Quote Originally Posted by clarexican link=1115785635/15#26 date=1116500008
    Hi KB,

    I think the problem is that the cup sizes that are avaliable now are way too large to get the right proportions. I always do a double shot anyway so that means that you get 180 mls instead :).

    I have been looking for nice cups everywhere and I keep rechecking the total volume :), and it has been very frustrating

    clarexican
    Hi All,

    Found some really great little Latte Cups and you would never guess where I found them and how much I paid for them?

    Would you believe from my local Woolworths supermarket. They were getting rid of them as old stock so I bought six of each type in the photo for only $2.00 each. They are "real" Latte cups too, really thick walled and heavy. I havent actually measured how much they hold but it would be around the 180ml mark and certainly less than 200ml.

    Great for double Ristrettos and milk.

    Cheers,
    Mal.

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    Re: What is your poison?

    oooh,

    Well done Mal :)
    I think I will have to go check out my local woolies tomorrow m thanks for the tip.

    clarexican

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    Re: What is your poison?

    Quote Originally Posted by chopinhauer link=1115785635/15#25 date=1116499900
    Hey Toomuchcoffee,

    Thanks for the correction regarding ristrettos, but now I have one more question, so forgive me if it seems stupid. In measuring millilitres, does one include the crema? I ask this because, often I get heaps of crema, which really is basically air and gradually dissipates if left for a little while. So is a ristretto 15mls con or sensa crema (or something in between)?
    Generally the crema is included in the measurement. Personally I dont pay much attention to the volume pulled but simply stop the draw when the extraction starts to blond with this happening at the 23-27 second mark.

    Ignore the rules and do what works/tastes best for you. :D :D :D

    Java "Rule Breaker Extraordinaire" phile

  34. #34
    Avi
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    Re: What is your poison?

    I second Javaphiles wise recommendation. It is easy to get caught up in all these rules and specs.

    But if you think about it, the only way to determine if an espresso is fully extracted is to see its colour. Look for the "blonding", as Javaphile suggests.

    Ignore notions of ideal volume, ideal extraction timing, ideal tamp weight, ideal grind, ideal blah, blah, blah. Trust your own senses, and with a little experience you will know when you have succeeded, and when you have failed. You wont need a bunch of rules to tell you so.

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    Re: What is your poison?

    Hi Avi and Java,

    It is interesting that you both say trust your senses because recently Ive been getting good results with ristrettos from my Silvia by running them for over 30 seconds in order to get around 15mls. On the other hand I used to get great results with ristrettos from the Pavoni europiccolas small double basket (equivalent to a la marzocco single) by pullling the shot (its manual) for around 18 seconds. The pavoni had an advantage though, since it has preinfusion (if you hold the lever up for 5-10 seconds prior to pulling the shot). I kind of wish the silvia had preinfusion too.

  36. #36
    Avi
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    Re: What is your poison?

    Hi chopinhauer,

    I dont think that you are alone in finding the "rules" restrictive :)

    Id like to refer to another recent post to make my point. Chris (2muchcoffeeman), clearly a man who knows his espresso, is getting really good results from 60s shots! Check out his post - http://www.coffeesnobs.com.au/cgi-bin/yabb/YaBB.cgi?board=Brew;action=display;num=1116487115; start=1#1

    Yup, trust your instincts, and bugger the rules!

    Avi

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    Re: What is your poison?

    Well the graph is looking very interesting...(well to me anyway!)

    It appears that a lot more people than I initally thought drink from the "black" side of the list.

    Whenever we had discussions in CS about how you have your coffee it seemed that most had milk based brews... but this poll currently shows... 55 black (I call the Macchiato black ;D ) and 35 milk based espressos.

    If you ever feel the need to change your vote (due to a change in taste) just remove your previous vote and re-vote.

    ;)

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    Re: What is your poison?

    I just noticed an error in the choices. Caffe Latte (espresso with milk) is not the same as Cafe au lait (brewed coffee with milk).

    As an aside, the difference between a caffe latte and a flat white is the volume of the cup. Very few cafes are that pedantic about volumes so caffe latte tends to be a flat white in one of those awkward glass cups and costs a bit more.

    Cheers

  39. #39
    Super Moderator Javaphile's Avatar
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    Re: What is your poison?

    Aaahhh...but how many of those black drinkers *only drink black? Just as how many only drink from the white side?

    My impression from the posts here is that people drink from both sides. I know I do. The drinks I make cover the entire spectrum. Its part of how I avoid burn-in of my tastebuds. :)

    While the majority of my drinks are from the white side I drink quite a few blacks as well. Every new bean and new roast of a bean is first tasted as a straight up double espresso before being used to make anything else. Id guess roughly 15% of my drinks are black.

    Itd be interesting to see how many are pure black or white drinkers and how many dabble (or is that dribble?) on both sides of the fence.

    Java "Drinks it all" phile

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    Re: What is your poison?

    Ill put my hand up as never adding milk to any of coffee based drinks.

    I personally dont like milk at all, the last thing I want to do is add it to a beverage I otherwise enjoy. Although this doesnt stop me from making my wife a latte each morning. I do enjoy pouring latte art, even if I dont like drinking it.

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    Re: What is your poison?

    I second that notion. Adding milk totally dethrills the coffee taste.. Whats teh point of brewing fresh coffee if you smother it with milk?

    I clicked Syrup coffee because just recently I went through a bottle of syrupped ice coffee.. It actually wasnt all that bad XD Gloria Jeans Iced Coffee is what got me in to coffee really.. (hey, dont laugh, Im a uni student!)

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    Re: What is your poison?

    I toss up between cafe latte first thing in the morning, Piccolo Latte or Ristretto Piccolo Latte at morning tea and occasionally espresso after lunch

    - Rob

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    Re: What is your poison?

    Hmmmm... Most of the choices involve espresso... I own an espresso machine but often cant be bothered using it and make it in a plunger.

    What would you call a straight cup of black plunger coffee?

    FJ

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    Re: What is your poison?

    Quote Originally Posted by FarmerJoe link=1115785635/30#42 date=1133751174

    What would you call a straight cup of black plunger coffee?

    FJ
    I call it breakfast.... SWMBO doesnt like me making espresso of a morning so its normally plunger at that time of day.

    Grant

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    Re: What is your poison?

    Hi all! Im new.

    I like my espresso w/ 2 shots strong espresso in about a 6 to-go cup (I think that is about a 12 oz. cup.) ..,.then the rest of the cup 7/8 microfoam and 1/8 (i.e. a bissell) of the steamed milk....what is the proper terminology for my drink????? --RR

  46. #46
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    Re: What is your poison?

    In this house, affogato is more than just coffee over icecream. I serve it with a shot of Franjelico as well! The guests always want more!

    Personally I will make myself a latte in the morning, its a good way to practise my latte art!! ;)

    If I am out I will usually only order a flat white if it is at a place that I suspect is making great coffee. Otherwise I wont spoil the experience by having a bad coffee (which is sometimes more often than not!), so I stick to water. At least they cant stuff that up too much. :)

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    Re: What is your poison?

    Usually Im a plunger for comvienence but currently SWMBO is ordering stove top espresso with milk al-la cafe latte for breaky time. Must say Im getting back into that one. No brittle bones in this house...Maybe soon shell authorise the budget to cover a machine!

  48. #48
    Gri
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    Re: What is your poison?

    Turkish coffee

  49. #49
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    Re: What is your poison?

    2 double ristretto b 4 9am to check/adjust grind
    5 or 6 double shot piccolo latte b 4 5 pm
    2 double ristretto after dinner to relax

    LE

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    Re: What is your poison?

    Behmor Brazen - $249 - Free Freight
    When I run out of beans I have Non espresso agravatto !



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