Make Coffee You Love!

  • Brew Tip: Static Cling

    Does your bipass doser sometimes seem a little faulty? We occasionally get reports from customers that their older Saeco or Gaggia superautomatic espresso machine (which features a metal burr grinder instead of the newer ceramic grinder found on the most current models) is producing nothing better than dirty water every time they try to use pre-ground coffee in the bipass doser.

    The cause? Static cling. In really dry climates, the static can build-up in the metal burrs, so when ground coffee is poured into the bipass chamber, it ends up clinging to the sides or going around the brew group instead of landing directly into it.

    The best way we've found to counteract this issue is to add a little bit of moisture to your grounds before you pour them into the bipass chamber. The moisture and extra weight will make sure the majority of the grounds land in the right place and that you'll brew a great shot of espresso.

  • Perky Tampa

    This year's Super Bowl may seem far more animated than usual, considering its stadium will be chock full of Tampa residents -- the highest caffeinated town in the US. The source of the caffeine for Tampans was more likely pain relievers, energy drinks or tea than it was coffee, but they've finally outpaced the previous over-caffeinated city of Seattle this year.

    After Tampa, Seattle and Chicago rank 2nd and 3rd, with New York City and LA rounding out the top 5. The least caffeinated region is the Riverside/San Bernardino area of California, where you'll no doubt find plenty of chilled out folks telling you to just take it easy.

  • Recipe: Chai Spiced Wine

    Recovered from the holiday festivities? Much more chill than December's counterparts, January's get-togethers are all about relaxing -- and what could be better than sipping a warmed mulled wine to get you in the mood?

    We've spent hours over the stove top, concocting the perfectly mulled wine...a delicious endeavor that we thought might be short cut by the introduction of Monin's Chai Tea Concentrate. Containing cloves, cinnamon and ginger -- the hallmarks of mulling spices -- this concentrate also kicks it up a bit with the addition of green tea extract and orange blossom. If mulled wine is up your alley, we think this is a delicious (and quick) twist on an old favorite!

    Ingredients

    • 1 bottle full bodied red wine (3.5 cups) -- we chose Syrah
    • 1/4 cup + 2 tablespoons Monin Chai Tea Concentrate
    • Optional: Cinnamon sticks (for garnish)

    Directions

    1. In a non-reactive pot, combine wine and chai mixture
    2. Warm mixture until slightly too hot to the touch
    3. Serve in your favorite heat-proof glasses or mugs
    4. Garnish with a cinnamon stick
  • Event Update: NWRBC Winner - Alex Pond

    If you aren't in the NW area or couldn't make it to the regional barista finals this past weekend, you might be interested in reading about the winner -- Alex Pond of Fresh Pot in Portland OR.

    The 22-year-old wunderkind concocted a signature drink using Tanzanian salt and Balinese chocolate that sounds quite delish. He'll go on to compete in the US finals this coming March in Portland -- where all of the regional winners will be pit against each other to determine which java slinger will represent the US in the world championships later this year.

  • New! Rocket Giotto Premium Plus

    Some people may consider the moment that you plunk down nearly $2k on an espresso machine a moment of personal reflection: Is excellent espresso so important to you that you can justify this expenditure? We consider it simply a moment of truth -- while others may end up spending over $2k on their coffee throughout the year, they'd prefer to do it in $4 increments that seem like a negligible investment. You, on the other hand, have vision.

    If you're serious enough to get into the 'prosumer' class of home espresso machines, we can't recommend the Rocket Giotto Premium Plus highly enough. It could be our favorite machine...and while we do try to remain machine-agnostic in our quest to ply you with the best coffee gear to suit your needs, our own moment of truth tells us that the espresso machine waiting on the other side of nirvana must certainly be the Giotto Premium Plus.

    With its excellent temperature control, powerful steaming functionality and extremely functional design, the Giotto Premium Plus makes amazing espresso and silky foamed milk every time you go toe to toe. We love the separate water tank lid and its molded design -- although we do wish that the drip tray was a bit bigger and we think the hot water nozzle sometimes gets in the way.

    The Rocket stars in many of our YouTube videos, so check them out to see it in action -- and then maybe it will be time for your own moment of truth: Yes, excellent espresso is that important.

  • Crew Review: Quick Mill Espresso Machines

    We're reworking our product descriptions, and have been updating them with our perspective on how each machine measures up -- their pros and cons, whether or not we dig them, etc.

    Recently, our This entry was posted in Uncategorized and tagged espresso machines, Quick Mill, Reviews on January 11, 2009 by Kat.

  • Pump or Steam?

    In the world of espresso machines, there are two different directions to take: Pump or steam. A lot of the machines we carry are pump driven and that's pretty much the preferred method for quality espresso extraction, but we do carry a model that utilizes steam pressure and so we wanted to talk about why.

    More than anything, our goal is to provide a wide selection of espresso and coffee related gear in a fairly vendor- and goal-agnostic environment. Whether you're looking to artisan craft excellent espresso each morning or are simply interested in replacing your Starbucks habit, we want to be able to help you find the best tools to achieve your goal. We don't judge, baby -- we're not snobs.

    To that end, we added a DeLonghi coffee-and-espresso combination machine, which is a great solution for folks who battle it out for one type of java over the other in the morning. What may lack in ultimate taste is more than made up for in the convenience of a single unit.

    Because these machines combine coffee and espresso makers, DeLonghi used steam pressure because of size and cost limitations. Utilizing one technology for both brewing coffee and pulling espresso makes for a sleeker design and a lower cost overall. But steam doesn't get the same amount of pressure as a pump-driven machine and the steam pressure temp of 230-240F is well above the recommended espresso extraction temp of around 204F. The result? Burnt espresso.

    Steam pressure is older technology and more affordable overall, so you will likely find it in some of the lower end espresso machines on the market. Just be aware of what you're getting into -- if price means more than flavor, steam pressure espresso machines may be the match for you.

  • This Weekend: NW Regional Barista Competition

    If you're in the Pacific Northwest this weekend and looking for some highly caffeinated entertainment, check out the Northwest Regional Barista Competition, being held at the Temple Theater in Tacoma. This is the first round competition to see who will qualify for the US championships and then, possibly, move on to the World Barista Championship. 2008's World Barista winner, Irishman Stephen Morrissey, will be in attendance.

    23 competitors will be making three drinks for the judges over the two day event -- and you can also check out a separate latte art competition. The event is free and open to the public.

  • Coffee in High Altitudes

    It was just a couple of weeks ago that we were wondering in the store how brewing coffee or pulling espresso differs at higher altitudes. We're basically at sea level here, but we'd been talking about the kind of coffee some of us have found in the higher elevations of Montana -- more bitter and like 'coffee water' than what we make and drink here.

    We found the answer in this interesting piece on coffee in Santa Fe, NM. A Qasimi discusses how the higher altitude affects brewing and roasting:

    I don?t drink home-brewed coffee in Santa Fe. I?ve often found it sour and lacking in the depth, robustness and natural sweetness that makes great coffee great. How does high altitude affect coffee and espresso quality at home and with the use of commercial equipment? Drip coffee machines that merely boil are convenient devices but they deliver water to the grounds at below the ideal range of temperatures, leading to underextraction of the beans and a sour, dull or poorly developed brew.

    Thus, the only way to compensate for altitude is pressure -- and that means espresso -- but pulling a proper espresso shot is not easy at this altitude either. Ironically, though the best coffee grows at higher altitudes, with water?s lower boiling point in elevated places, brewing can get tricky. Roasting, on the other hand, merely benefits from altitude: The best possible results come from roasting the beans at the same altitude as they?ll be used and particularly at high altitudes that allow for faster roast development at lower temperatures

  • Recipe: Grandma's Blueberry Delight Latte

    We love Monin's Chai Tea concentrate -- The deliciously spicy flavors of clove, green tea, cinnamon, ginger and orange blossom melding into a sweet and tangy brew. Not only is it delicious by itself, but it's a great complement to other flavors -- and Grandma's Blueberry Delight Latte is a perfect example of how to use it to mix up your daily latte.

    Ingredients

    Directions
    Combine espresso, Monin Chai, Monin Blueberry and steamed milk in mug.
    Top with whipped cream. Dust with brown sugar and pie spice

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