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Anthorn

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  1. It's much the same when someone offers a coffee in their home, it's very bad form to refuse; In my own case as a teenager I absolutely hated coffee, yuk, horrible stuff, and I much preferred hot chocolate. As the years passed I was accepting coffee when there was no alternative just to be friendly and polite and avoid getting slapped when I got home. So for me coffee is very much an acquired taste so today I like it strong and neat except in the mornings when I have it milky. My teenage years seem so far behind me. Italy is a lot like France in that it must be embraced. It's ok not speaking very much of the language but ignorance is something else entirely.
  2. A bit of luxury today with Caffè Molinari Cinque stelle beans in a sealed tin I received in a swap box. Yes folks I'm a swapper This is more usually used for espresso but it works very well in a Moka pot. It's described as a medium roast but I would put it as a medium-dark. Strong, sweet, full-bodied, nice aroma, some acidity which didn't get out of control in the pot. Very nice with a dash of milk and would probably find its way though milk in a latte or cappuccino.
  3. In one way I agree and in another I disagree: Go to the tourist areas of Rome, for example, and you'll find every type of coffee in every size imaginable in large, busy coffee houses. But go out of the tourist areas down a side street and you'll most likely find the lone Barista in his little coffee shop making espresso from one or two types of beans that he's been making for donkeys years. On caffeine again I'm in two minds because it depends on who is drinking it. I think in general it's a coffee thing and it just so happens that coffee has caffeine in it. But I agree that Italians don't drink coffee because they're thirsty: That's where the water accompanying the coffee comes in.
  4. I watched the whole thing with some trepidation. They got it wrong but it seemed to work for them. But with the ubiquitous accurate instructions on using a Moka pot how could they possibly get it wrong. However take a look at these instructions on using a Moka machine: http://www.coffeaonline.com/preparingMoka.php
  5. She's most likely using an unpidded Gaggia Classic
  6. I've done stove-top open pan roasting and achieved great success and considering a popcorn popper. But I think the problems encountered with open pan roasting might be the same with the popper which will just provide a better means of turning the beans. The first problem, that of fumes, is not really a problem for me because we have an extraction fan cooker hood. But the problem of chaff is significant as it tends to burn: In a shallow open pan some of it can be removed and the remainder by tossing the roasted beans between two metal colanders. But what if I used a popper? I think probably that if I want to continue roasting which is debatable I would go for a proper roaster instead of cutting corners by substituting tools which are not made for the job.
  7. Things to try: Operate the steam wand to prime it; grind a little coarser and/or tamp less. It might just be that the seals need replacing in which case send it in for servicing: I looked at this model in my search for an espresso machine and some reviewers say the seals go after 9 months to a year.
  8. It's a Moka pot where steam is created under pressure which forces water up the funnel, through the coffee and into the pot. Not really a lot different from an espresso machine except for the amount of pressure. The method I use is to fill the bottom chamber with cold water up to the valve, fill the funnel with coffee and give it a tap to settle it and then make a depression in the coffee. Assemble it and put it over a medium heat. When I get the gurgle remove from heat, give it a stir and rest it for a minute before pouring out. I grind beans on the coarse side of fine, the 9 O'Clock setting on my Krups or for ready ground a filter coffee. The major thing to watch out for in the tasting notes of coffee is acidity because Moka pots don't cope with it very well. Probably a dark roast which is not burned roast works best for me.
  9. I think your major problem in importing anything electrical to Vietnam will be the voltage and the electrical plug: In Vietnam the average is either the U.S. type or the Euro type while the U.K. plug is almost never used. The electrical supply may be compatible with 220 - 240 volts in U.K. compared with 220 volts in Vietnam. But you'll need to arrange for extensive testing to ensure the machines are safe. If setting up a commercial enterprise you're going up against the likes of Trung Nguyen and Highlands not to mention Starbucks. There is also Indochine Estates Garden Cafe in Saigon. If you are selling to the home user will they be dragged away from their Phin filters and condensed milk in favour of a Cappuccino, for example. Seems to me to be something of a mammoth task either way and will probably need a large outlay of cash to get started.
  10. I haven't bought one yet but while I wait for funds I'm shopping around: I like the Silvia + Rocky doserless + base from http://www.coffeeitalia.co.uk/products.php?cat=22 for £669. Still need to look up reviews on the Rocky and the base. But I'm already a John Lewis customer and I fully endorse them.
  11. Ridiculous argument; How do you suggest I learn how to do it when I don't yet own such equipment. But I don't necessarily accept all of the advice relating to espresso machines that I read on this forum and I've read a lot it of including the articles. An example is to grind fine, period. But what if we're making a caffè lungo?
  12. But you and most other people in this thread are missing my main point in that it was not always done in that way and can in fact be done without such equipment by substituting simple alternatives. It may also come as a surprise to most people who have bought a frother for, say, £36 that a jar produces a better result with a finer more dense foam! It may also come as a surprise to most people saying they are producing Italian coffee with their lattes and cappuccinos that they are in fact producing American coffees and that includes Italian Baristi.
  13. I agree, opinions differ. The way I make a latte is the way I was taught to do it: When textured milk is poured into the coffee a head is created. with Moka coffee that head is weak whereas with espresso and its crema that head is stronger. It's on top of the head that the white foam or latte art rests. But when I look at photos of lattes in their latte glasses I see something akin to Nesquik and I think most novices will strive towards that. But at the end of the day what matters is what hits our own tongue.
  14. So how was a Latte made before steam wands became available? Anyway I'm just repeating myself now so I'm off. Just goes to show we can't teach anyone who already knows everything.
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