Daily Archives: September 24, 2013
We are all for having fun brewing coffee and tea however you like it -- we love how personal/meaningful/medically necessary it is ... It can be all things to all people and we don't judge (except for my not-so-secret campaign to stop the current #pumpkinspicelatte craze but that's a whole different story). Here's some inside scoop on coffee, tea, and having it your way.
Interview: Laila Ghambari, Caffe Ladro Director of Education (via Food GPS)
Our coffee friends at local Seattle roastery Caffe Ladro focus on quality. We talked with Laila about how 'coffee culture is changing and progressing so rapidly' and how that effects everyone in the chain from growers to customers. She aims to make high quality coffee that is approachable to consumers -- without coffee elitism.
Tea Cupping Versus Tea Tasting (via T Ching)
Tea cupping is serious business. There are rules. Protocol. Necessary accoutrement. Yikes! But a tea tasting is a social get-together where you can break those rules and still have a lovely cup of tea ... your way.
Tea Bags Get a Bad Rap, What's a Solo Sipper to do? (via Drink Tea)
Be kind to yourself. If you drink tea, make it a good cup of tea. Pick loose leaf black tea, green tea, white tea, Oolong, Pue-erh or herbal blends that float your boat and have the right tools on hand for home, work or travel.
Map of Seattle's Best Tea Houses (via Eater)
We've gone to Cederberg Tea House before, see other places Brenna found around Seattle to tempt your tastebuds. Or re-create the tea house experience at home with these goodies.
Prime numbers. Prime rib. Prime rate. Optimus Prime. These are just a few of the primes we know and love, but if you've ever spent some quality time with an espresso machine, priming is another prime that you'll learn to appreciate.
The phrase 'prime the pump' is often used to describe things not quite so literal (it's a particularly popular phrase used in reference to economics) but exists for a reason: By adding something to a system, you can facilitate action. In the case of today's SCG Tech Tip, it's adding water to a pump to force any air out of it and start the pump processing water from the reservoir or main line to the machine's internal boiler and related waterworks.
Espresso machine priming occurs primarily with new machines, which don't have any water in them, but a machine that has had its boiler drained (for shipping or long term storage) or machines that have sat awhile may also require priming.
To prime the machine, you open either the steam or hot water valve in order to encourage the pump to draw water from the reservoir and fill the boiler system. This is the tender way of doing it, but sometimes an espresso machine is a bit stubborn (read: It somehow got air pockets in its water lines, making it difficult for suction to occur) and you'll have force the issue -- literally. Using a tool like an ear syringe or turkey baster, you force water under pressure into the water intake area while engaging the pump; this gives the machine the extra oomph it needs to prime itself.
To learn all you ever wanted to know about espresso machine priming, we asked Brendan to break it down for us in the priming primer! He talks with us about what priming is, how and why you do it, then gives us a few tips and tricks to help the process go smoothly.
Espresso Machine Priming Primer