|
Dunno if this exactly belongs here, but where can i get an amazing cup of coffee in NYC?
|
#
¿
Dec 8, 2011 18:48
|
|
|
|
| # ¿ Apr 27, 2024 21:28 |
|
|
Gravity Pike posted:They are pretty, though. Honestly I think the frame itself looks really boring, almost cheap because there's not that much visual interest to it - it's all just square. looks kind of like a "fancy" lampstand from Ikea or something to me. The dripping mechanism looks cool, but like someone else said you can buy the dripper / funnel anywhere. i'd say they're preeeeetty high
|
|
#
¿
Mar 7, 2012 05:24
|
|
|
traveling midget posted:I was in Starbucks the other day (because I still drink their sugarwater stuff, can't stop that addiction) and the barista offered "light roast, medium roast, or dark roast" to the guy in front of me. He chose dark roast, I cowered in fear. i just started working at starbucks today (don't murder me please) and we have to do a "tasting" of every bean they have. even the manager who was doing it with me dreaded tasting their "dark" roast coffees, and the employee coffee "passport" they hand out has all the nuances listed. the word "smoky" is used quite often and they call their roast "the Starbucks Roast"
|
|
#
¿
Mar 22, 2012 03:02
|
|
|
Fuzzy Pipe Wrench posted:I might pick up a Starbucks job just long enough to pick up that training, it'd be neat just for further enjoying of great coffee. it's not hard. in total, it's like an hour of the entire training. basically they teach you to cup your hand over the cup and smell it, slurp the coffee as you drink it and then let it sit on your tongue. it's easier to have the passport in front of you so you can read the nuances it mentions and find them in your mouth. it's not hard really, after you do it a couple times you get the hang of it.
|
|
#
¿
Mar 22, 2012 23:04
|
|
|
nevermind
|
|
#
¿
May 29, 2012 02:50
|
|
|
Anyone use an electric kettle and have a recommendation for a good one?
|
|
#
¿
Jul 17, 2012 07:13
|
|
|
eggsovereasy posted:I've had mine for years and it still heats water, not sure what else to say about an electric kettle. Yeah I was looking at this one, that'll probably be it.
|
|
#
¿
Jul 17, 2012 16:11
|
|
|
dema posted:I found pour over to be much easier to deal with. Just toss the filter and give the cone a quick rinse. This. i've abandoned a drip machine all together and only really use my press if it's something special.
|
|
#
¿
Aug 23, 2012 05:59
|
|
|
Squashy Nipples posted:We've been using Starbucks french roast ground to "percolator grind". Good poo poo, would recommend it!  why would you ever do that. poo poo smells like dead fish when we grind it, and even worse when we brew. seriously, if you're going to use starbucks coffee at least use a semi decent one - komodo is my favorite dark.yeah yeah, cue the starbucks hate but as a ~*partner*~ i get it for free so i work with what i can.
|
|
#
¿
Aug 29, 2012 06:34
|
|
|
|
|
#
¿
Oct 10, 2012 02:06
|
|
|
swagger like us posted:I tried it, and even got it made over a pour over at one of their places. Somehow it still tasted burnt. We're taught to grind it way coarser than it should be, and with no real technique in the pour. We stop brewing the light roast and decaf after noon or so, and if a customer wants one of those after noon we do pour overs. There's people that HATE the pour overs for some reason. e: they just had a huge conference for all the store managers in Houston and my store manager brought back pictures of the roasting process, and she said that our coffee is better because it goes "past the second pop" i didn't even bother fighting with her. she had a picture of some first-crack beans and was like "LOOK HOW FLAT AND BORING IT IS" whereismyshoe fucked around with this message at 22:58 on Oct 15, 2012 |
|
#
¿
Oct 15, 2012 22:45
|
|
|
Whalley posted:But that dusty golden color is so loving vibrant and rich and mouth watering and they roast their beans to that awful cheap looking shiny black that just looks depressing. My store manager is very much a pawn to the starbucks machine, she believes all the bullshit that they feed her and passes it onto us. She talked about roasting so dark in order to "extract the unique flavor of the beans" but she's also pretty incompetent at the job so that's not too surprising really. There's a local roasting company that has excellent espresso though, and if anyone complains to me about our coffee / bitter, burnt espresso i'll tell them to go there.
|
|
#
¿
Oct 16, 2012 15:52
|
|
|
Boris Galerkin posted:e: New page so I'll ask, does anyone have personal experience with that Bonavita electric kettle with temperature control? I'm going to the US next month, so maybe I'll pick one up. It rules. I have one, anything specific you want to know about it?
|
|
#
¿
Apr 6, 2013 16:10
|
|
|
|
| # ¿ Apr 27, 2024 21:28 |
|
|
frenchnewwave posted:
Gimme! is local ish to my area (their roastery is ~1hr from where i live) and their coffee is really good, so i'm guessing it was brewed incorrectly. I've never had a bad experience with it. If you were feeling especially kind you may want to alert them that such and such coffeehouse does a poo poo job of brewing their beans
|
|
#
¿
Aug 29, 2013 03:16
|
|