Theyll probably try to trademark short black... :(
Giotto... Italian for doorstop?
Silvia... a cute name for your boat anchor?
I just caught an ad on telly and it told me that the new Nescafe short black is an "authentic espresso" and even has a "golden crema".
I guess we have all been kidding ourselves up till now.
NESCAFÉ has launched its boldest and most innovative coffee yet – NESCAFÉ Short Black, the authentic espresso in an instant.
Made with only 100% of the finest Arabica beans to deliver all the quality of an authentic short black with golden crema – the ultimate coffee experience!
NESCAFÉ Short Black is quick to make – place two heaped teaspoons of NESCAFÉ Short Black into your espresso cup, add hot water and give one half stir for best results. The complexity of its flavours and roasted aromas are sealed in by the golden crema.
Theyll probably try to trademark short black... :(
Originally Posted by Andy Freeman link=1153403559/0#0 date=1153403559
Sure it might be better than most other instant coffees (no I havent tried it),
or might be like a short black, but wonder what the cost works out like???? ;)
Once in the supermarket I calculated that the Moccona "Indulgence" 100% arabica instant worked out to around $80/kg (depending on what size jar and any special offers of course)..
BUT at that rate Id much rather have an average shot, from an average home roast any day,.... ;D ;D ;D
I was thinking about upgrading my boat anchor to a door stop or other similar chocking device, but now I dont have to. I can just head down to the local purveyor of all things home brand and pick up a jar of excellence. (Im gonna trademark that name, just in case they want to use it ;))
Youve just saved me $$$, thanks Andy *8-)
Okay, some of you guys have got to get out more!! :P And do the shopping! :D
Ive seen this on the shelves at the supermarket (yes! We do have a supermarket here!) and was impressed with Nescafes marketing. They even have a little espresso cup and saucer with this coffee as a promo pack.
Nearly fell over laughing when reading the instructions on how to make it though! ;D
Whots in it besides coffee?
Do they use another ingredient to develop the golden crema or is it just the frehsness of the instant that generates the crema ;D
And isnt Nestles marketing thorough: its not instant coffee :-X, but Soluble coffee. ::) Its been some years since the I word adorned a jar of Nescafe.Ive seen this on the shelves at the supermarket (yes! We do have a supermarket here!) and was impressed with Nescafes marketing.
Originally Posted by Matt G link=1153403559/0#5 date=1153483354
Now thats the funny thing, Matt. On the label it just states that there is only one ingredient, and that being coffee of course. Though I believe that ingredients under a certain amount dont have to be listed on the packaging. I could be wrong but I am pretty positive that there would be another ingredient in this product to cause the crema, its just in such small quantity that they dont have to list it as an ingredient on the packaging. Clever.
Wonder what happens if one overshoots and does a full stir? ::) Does the golden crema turn to cement and seal in not only the flavour/aroma, but the liquid too? :o ;Dgive one half stir for best results
It tastes over extracted. ;DOriginally Posted by rice link=1153403559/0#8 date=1153533361
Java "Sticking to his Cimbali" phile
There are no other ingredients to Instant Coffee other than coffee.
I have seen the production process.
Instant Coffee is simply large batches of brewed filter coffee - the process then involves pouring the brewed coffee down long shoots and blasting it with hot air - this drys the the coffee leaving a powder at the bottom of the coffee.
This powder is your basic International Roast - to granulate or agglomerate it they spray it slightly with a mix of hot air and steam which clumps it into the familiar granules that you know as Nescafe Blend 43.
Freeze Dried coffee is a slightly different process which means they snap freeze the brewed coffee and slowly dry it in a vacuum atmosphere which takes all the liquid out of the ice. Then the ice is smashed leaving you with the freeze dried particles this is a far better method of making instant coffee as it captures more flavour than the other method.
Im not defending instant coffee against R&G coffee but I am just wanting to remove the misconceptions that people may have about other ingredients being added - there arent any other ingredients added.
Instant Coffee has its place - like on a cattle drive and you dont want to spook the cattle by using your battery powered Mr. Cappuccino. ;)
Dont tell me Ive just dropped a ton of coin on a Veneziano for nothing! >:( Oh well, at least it looks good in the kitchen.
Instant Coffee has its place - like on a cattle drive and you dont want to spook the cattle by using your battery powered Mr. Cappuccino. ;)[/QUOTE]
No no no, thats when you pull out your PRESSO! ;D
Thanks for that. But having seen the ingredients list on the Nescafe "Cafe" instant coffees I cant honestly see how they can produce a "crema" by just freeze drying coffee. They use gluten thickeners in their "cafe" series to produce the fluffy stuff at the top (cant call it foam cause its more like cardboard! :o) and I have never seen an "instant" coffee have a crema on it. Anyone else?? ::)Originally Posted by Metreo link=1153403559/0#10 date=1153742306
Instant coffee has its place. Just not in our house!! :P ;D
Did anyone know you can when you make an instant coffee you can burn it?
In the same way you should prepare plunger coffee - by letting the hot water drop temperature after being boiled - you should do the same with instant coffee as well - never pour boiling water over instant coffee - it will result in a bitter/burnt flavour - you will also find if you will not need to add as much sugar to it.
This is an important point to remember for all you snob baristas out there who are preparing "cups-of-chino" for some of your blue rinse oldie customers - who love to sip at very hot coffee - they have educated themselves over many years by sipping very hot instant coffee with lots of sugar in it - its going to be a long process to educate them by serving their "cup-of-chino" at the correct quaffing temperature. ;)
Let us all join hands and mourn for our lovely sponsors..
It is such a shame all those orders of what was once thought to be expesnive and quality espresso machines have been rendered deprecated :(
Perhaps you can move with the times and offer new products such as "half stir" training courses and a range of premium semi-automatic half stirring espresso cups?
I wonder if the "crema" is suitable for latte art...
That may well be true DCS...Originally Posted by Diamond C Services link=1153403559/0#14 date=1153780547
But Im not going to waste my time or subject my senses to what I see as a completely redundant exercise... Anyway, Instant isnt coffee, its just some repugnant horrible brown stuff that ruins the water it was made with :P,
That depends on where the microfoam came from... :oOriginally Posted by nunu link=1153403559/15#16 date=1153877930
Originally Posted by Mal link=1153403559/15#17 date=1153890729
I was merely pointing out that there is a correct way of preparing instant coffee. Our history of preparing instant coffee by throwing hot water over it immediately it has been boiled (and burning it) has impacted on the Australian publics predeliction for always asking for their "cup-of-chino" to be made hotter.
So you may think it a waste of time but I think its a matter of just doing something correctly. If you are going to prepare coffee in no matter what form it takes:
my point is just do it properly and dont waste anybodies time. ;)
I dont think so-called Instant should ever be confused with real coffee and in reality, we only deal with the real thing here at CS ;),
God Mal! Youre such a bloody SNOB!
I think the point being made is that coffee in whatever form it takes should be made correctly and if the masses can be taught to make instant coffee at the correct temperature - which will in turn mean they need to add less sugar in an instant coffee - the ramifications when they migrate to roast and ground coffee are they will be more inclined to produce it at the correct temperature and thus benefit from the taste and flavours from this form of fresh brew - then you wont be butting your head against a brick wall when customers want their espresso coffees made hotter.
We should encourage the correct procedure in making all forms of coffee - as it benefits us all in the long run - rather than just simply "poo pooing" instant coffee.
Instant Coffee no matter what you think has a valid place in the coffee industry and its production to a large extent supports the vast plantations in South America, Africa and Asia which in turn supports the production of the coffee we all love to roast and savour.
Agreed! But then agian- Russia has Siberia and I dont see too many of us lining up to go there..... ;) ;DOriginally Posted by Metreo link=1153403559/15#22 date=1154047712
Hmmm dunno :-?,Originally Posted by Metreo link=1153403559/15#22 date=1154047712
Havent been the slightest bit interested in drinking instant for maybe the last 20-25 years, I was poo-pooing it then and I guess I always will (sounds like lyrics to a song ;)).... Mind you, instant bears a striking resemblance to dried out, powdered cow dung, so poo-pooing it is not far off the money ;D,
My point was encouraging all forms of coffee to be made correctly, not asking you to drink instant coffee.
<Javaphile jumps up and down>
I know! I know!
I know how to make instant coffee properly!
Dump it in the harbour!!
;D :o ::)
Java "I couldnt resist" phile
I think everyone agrees with you that all coffee should be made correctly and no offense towards you was intended in peoples responses. Its just that in regards Instant and us, well, were Coffee Snobs!! ;D ::) 8-)Originally Posted by Metreo link=1153403559/15#25 date=1154093059
Java "The few, the proud, the Coffee Snobs!" phile
Yin and Yang. McDonalds is to hamburgers, as Pizza Hut is to pizzas, as cubid zirconias are to diamonds, as instant is to coffee!
We are Coffee Snobs! Are we not?
Ill take a slightly different tack here and suggest that if people make instant coffee correctly, they may never feel the need to migrate to freshly roasted, as they may be getting their enjoyment out of a cup of instant/soluble.Originally Posted by Metreo link=1153403559/15#22 date=1154047712
If someone tastes instant that is truly crap (Im not trying to start an argument with that comment ;)) they then long for something with a better taste, hence the move to freshly roasted and ground.
Just my $0.02
Youre not up for election with one of our illustrious political parties, are you ;)?
With instant coffee, how can you be assured that the originating source brew was brewed to the proper temperature?
Not me Mal,Originally Posted by Mal link=1153403559/30#30 date=1154176783
I prefer to think of it as using Jedi mind tricks ;D
P.S. I think that is an oxymoron, an illustrious political party ;).
Whoever you vote for, you always get a politician.
So how many of us are gonna be Jedi in the upcoming census?? ;) ;DOriginally Posted by Lovey link=1153403559/30#32 date=1154217300
Originally Posted by 2muchcoffeeman link=1153403559/30#33 date=1154217722
Do you tick the box for pagan/wicca?
No... they are onto Jedi.
This years attempt is Pastafarianism!
Originally Posted by bruce_ link=1153403559/30#35 date=1154301520
I too have been touched by his noodly appendage and will be proudly announcing myself as a Pastafarian.
There wasnt a pagan box on mine, what a rip off!Originally Posted by nunu link=1153403559/30#34 date=1154221498
I would like to know why they put Buddhism instead of Buddhist, when every organised religon was refered to as Baptist not Baptism and Catholic not Catholicism etc
1200+ of us now and growing at a rate to make even Charlie Manson happy.
Dont forget to allow the records to be made public after 99 years.
This is needed for future generations of CoffeeSnobs to do their family (coffee) tree research.
Back to the original topic for a second.
A word from someone who has actually tasted it, Alan frew.
has recently released a new instant coffee called "Short Black".
In the spirit of adventure I bought a sample jar and tried it
out. It does indeed foam up and produce a pale yellowish faux-
crema when you pour boiling water on it, but the product in the
cup bears little relationship to a real short black.
Even at the much higher concentration (for instant) than normal,
one and a half heaped teaspoons in a 100ml cup, it lacks the body
and mouthfeel of a real espresso. While there is real coffee
taste (very much like bland Brazil) it is mouth puckeringly
acidic, like sucking a lemon. This may be an artefact of whatever
processing is used to produce the crema effect, but its not the
sort of thing Id drink for fun."
Did anyone know you can when you make an instant coffee you can burn it?
tried smoking it at age 13- got a blinding headache, thats all
wouldnt recommend it
god what a thread!
Im with Java on the correct way to make instant.
I had a taste of instant as a teenager and gave coffee away on the spot, it was not until I was travelling in Armenia that I had coffee again - it was offered as part of hospitality and brewed in style we know as turkish. Thick and sweet and very very strong. Only the vodka antidotes allowed me to sleep. From that day though Ive been a coffee drinker but only if it is made from ground up coffee beans - the other stuff is just wrong.
There goes any chance of selling my 3group Bezzera. Gonna need a big boat for my new anchor!