PEET's BIG BANG ........ Despite the name this is not one of those super caffeine blends .Very nice flavor and aroma .
They prepare their coffee with complete disregard for 'The Standards'. Shots are fast, slow, way too long, just to fill a cup. . . . not great. I will say, that having been tasked to clean my brother's espresso machine that he never cleans, the oils that were festering in a gelatinous blob in the portafilter should make a person ill! Keep in mind, I was going to little café/ bars, we never visited the few dedicated coffee shops, that likely would have cared more. I'm sure the Italians are generally more passionate about what it is they are preparing, now as far as the pastries go. . . OMG! The French kill it, regardless of where you go, you just won't be dissapointed. My haircut however, 10/10.That's a real surprise .... I read an article on a guy who went back and forth to Italy . He wrote that no matter what he did , or what American baristas did , the espresso in Italy was always superior . After 5 years he arrived at the conclusion that the Italians did one thing different . At the end of the day the espresso machine did not get their piping swabbed out with brushes and the accumulation of sediment gave the Italian espresso it's unique flavor . Don't know if this is true or not but it makes sense . As for France , perhaps the PH of their water makes a big difference ? I'm sure their machines are Italian and perhaps their coffee as well .
Great to see you in this thread, sir.I made a cuppa Stirling Roastery Papua New Guinea beans. I use a refillable k-cup with a little paper filter. I used (too much this time) a french vanilla cold foam creamer.
I used to work in a supermarket with German bakers . Everything German was " the best " except food ( Italian ) watches (Swiss ) and pastry ( Austria ) .... Austrian pastry is on my bucket list ....They prepare their coffee with complete disregard for 'The Standards'. Shots are fast, slow, way too long, just to fill a cup. . . . not great. I will say, that having been tasked to clean my brother's espresso machine that he never cleans, the oils that were festering in a gelatinous blob in the portafilter should make a person ill! Keep in mind, I was going to little café/ bars, we never visited the few dedicated coffee shops, that likely would have cared more. I'm sure the Italians are generally more passionate about what it is they are preparing, now as far as the pastries go. . . OMG! The French kill it, regardless of where you go, you just won't be dissapointed. My haircut however, 10/10.
And just like before, I have been summoned so here I am!Hopefully my coffee crew co-founder @APBinNCA will pop in soon. Summoning Aaron I know you've been busy lately, my friend.
Rudy, the Don Pablo’s Colombian Supremo (Sp?) shows up today, along with my regular Signature blend. I’ll brew some up tomorrow and let you know how I like it.It’s a rainy spring day in East TN. I have plenty of lawn work that needs doing, but that’ll just have to wait. That’s ok since I probably would’ve put it off to watch the Masters golf tournament anyway, assuming they don’t also get rained out.
I picked this mug up while attending the tournament a few years ago with my wife and son. I only use this one 4 days each year on tournament days. Won the ticket lottery to the Wednesday practice round. Truly an experience none of us will forget. As amazing as the course is my favorite memories will always be watching my son take it all in as an 11 year old, completely awestruck.View attachment 1827417