Entries tagged with 'coffee'
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Free PDFs are available from Make Magazine that guide you through making your own coffee roaster, hydraulic coffee tamper, and more. If you're absolutely, 100 percent serious about making your own espresso, you'll want to go beyond merely grinding boutique beans in the morning. You'll want to roast the beans, tamp the grounds with perfect pressure, and then make sure your espresso machine's at exactly the right temperature. Fortunately, Make Magazine has free PDFs for doing it yourself: DIY Coffee Roaster, DIY Espresso Tamper, DIY PID Temperature Control. [via Gimme Coffee]...
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Andrew Purvis of Guardian's Word of Mouth tries "the world's best coffee," the Esmeralda Special from Panama, which sold for $117.50 a pound in an online auction this past Tuesday. "It was sweet, fruity and floral, more like jasmine tea," Purvis said. But for something that cost 100 times more than Fairtrade coffee, was it that much better?...
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Coffee that's too pretty to drink—not sure where I stand on this debate. This entrancing video of a barista making animal shapes with steamed milk and a stick-like tool, however, makes a good case for caffeinated piggy art. The video, after the jump....
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To freeze, or not to freeze? Use an airtight container, or leave in the roaster’s bag? When it comes to storing coffee, there’s all sort of conflicting advice out there. But this article from The Atlantic's food channel is a great resource. Jerry Baldwin, former owner of Peet’s Coffee and co-founder of Starbucks (some twenty years ago), weighs in on the best way to store your beans at home. The takeaway points: bring espresso to room temperature before brewing; refrigerate beans that you’ll grind within a few weeks; freeze beans that you won’t drink for longer; and don’t bother with airtight containers. For the rest of Baldwin’s advice—and the coffee-geek explanation behind each tip—read the full article here....
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"As it reported a 77 percent drop in quarterly profit, [Starbucks] on Wednesday also said it will adjust its pricing in some markets, raising prices of some of the more complicated drinks, while lowering those on basic drinks. For example, Starbucks will offer a 'grande' size iced coffee for less than $2, shaving as much as 45 cents off the price, depending on the market." [Wall Street Journal]...
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Don’t forget, it's Iced Coffee Day at Dunkin’ Donuts today. Fifty cents (plus a few pennies for tax) will get you a small, sixteen-ounce iced coffee at DDs nationwide. For every coffee sold, a nickel will go to Homes for Our Troops, a nonprofit helping construct homes for injured American vets. Check the website for locations. (Or this website if you’re not sure if it’s atmospherically an iced coffee day.)...
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Jerry Baldwin, co-founder of Starbucks and now the director of Bay Area-based Peet's Coffee (the inspiration for Starbucks), knows it's tough to say goodbye to a loved one. Especially when that one is a little brown bean. "I recall a customer who would drink only Sulawesi from Indonesia. When it wasn't available, he stopped drinking coffee until it returned." Peet's has eliminated several coffees—when sales volume decreases, it's too hard to maintain freshness. Baldwin laments the late blends on the Atlantic Food Channel, specifically apologizing to editor Corby Kummer for the loss of Sierra Dorada....
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©iStockphoto.com/eyecrave Matthew Yglesias of The Internet Food Association has an easy way to go straight to iced coffee, skipping the whole pour hot liquid over ice step: "What you need to do is fill a pitcher with a mixture of water and coffee (if you’re grinding your own, aim for a coarse grind) in a ratio of about 1 cup of coffee to about 4.5 cups of water. Stir it up to mix, and stick it in the fridge for, ideally, a 12 hour overnight brew. In the morning, strain the mixture." Pour it over ice, and you're set. Note: this yields a more caffeinated brew and apparently is easier to guzzle down because of the lower acidity. Try...
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Josh Harris has designed a coffee lid that doubles as a caddy for creamer and sweeteners. The design is obviously clever but you have to ask—is it a solution to a problem or a solution looking for a problem? What say you, serious coffee drinkers? [via Gizmodo]...
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Ms. Adventures in Italy No, not that the addictive kind of crack, but the onomatopoeic "crack." Sara Rosso of Ms. Adventures in Italy comes across Coffee Crack at Lino's Coffee. Coffee Crack consists of a shot of espresso liquor topped with cool frothed milk and chocolate syrup that is supposed to harden from the frothed milk, thus the "crack." Related Sugar Rush: Coffee Pocket A Student's Report on Universita Del Caffe, the Intensive Coffee Course at ICC...
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