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  1. I'm a brewing kind of person and never got addicted to espresso. My wallet and SO has thanked me many times. Some time ago I thought everyone making espresso at home were mostly drinking the espresso clean without anything added. Then after joining some forums I realized many make lattes, cappuccinos and all these things. I've had a few good espressos, but it wasn't something I could replace my brews with. It would have to be a milk-based drink if it should replace a brew. Espresso is more like whisky in my mind. Highly concentrated, small servings. I think I'd nip it in peace, like whisk
  2. Hello, I need to buy a coffee machine for a (very) small office. It is important that it can serve cappuccinos. What matter is: reliability, easy of operation, quick (i.e. not requiring an employee to waste much time). Thus, an espresso machine + grinder is not an option. I have read through dozens of topics on this forum, but none of them has really addressed my questions. What options do I have and what are their pros and cons? The following are my thoughts. Do you agree? (1) All-in automated bean-to-cup machine The easiest solution, but also the most expensive and most faul
  3. Hi to all you wonderful coffee lovers! We here at Sanremo UK have created a video which was released yesterday on Youtube, and has just gone past the 1000 view mark! We are hoping to make it go viral and would love your help as coffee professionals to spread the word If you have a Twitter account, are on Facebook or have a blog, we would be very grateful if you could share it with your followers and friends! We hope you enjoy watching it as much as we enjoyed creating it [video=youtube_share;F9AOg6caaz8]
  4. Finally visited Kaffeine in Great Titchfield Street this week. Brilliant place! Great, great coffee, very friendly and a good place to hang. Excellent - it has even overtaken Monmouth as my new favourite. I wrote a little review of Kaffeine here: http://philwbass.posterous.com/kaffeine-coffee-bar-london-0 I had less favourable experiences on my two visits to Taylor Street Baristas in Richmond, very disappointing given what I'd heard. Another great recent find though is the Espresso Room opposite Great Ormond Street hospital. The full London coffee review (so far) appears on my
  5. *EDIT* To keep the original Shot Size thread on topic I have moved the milk discussion to this thread *Original Post* At least we can all agree that drowning coffee in 18+ oz of milk is a bad thing...
  6. I am looking to purchase a WMF Kult Cappuccino Mug. It's a stainless steel mug with a black handle. I have had one for years and loved it. I recently lost it and am looking to replace it, but it has been discontinued. If anyone has one or knows where I can purchase one, I would be very grateful. Thank you. David [email protected]
  7. Being a bit off put by the amount of work required to make coffee with a manual machine. I've been looking so far at the Sage Barista Express, is this a good machine? I have a budget of £450 and whiling to buy second hand. Any recommendations would be appreciated!
  8. Hey guys, I'm in the market for a coffee machine, however I want to learn the skills involved to make it myself and not just use a bean to cup. I don't know much about what I need, but so far I know I need a machine and a grinder I also want a way to make excellent frothy milk for cappuccinos. My budget is £450 - 500 and I'm more looking to buy something second hand so that I can get a good bargain. However, I'm totally unsure on what I need and what brand to get. My favourite coffee is cappuccino so I'd like to have equipment that could create that to a high standard. Any help
  9. When I put my auto steam on cappuccino it’s lovely smooth and textured but not frothy and stiff like a traditional cappuccino I know I can use manual sta but wondered about auto . What does the steam delay option...
  10. Hello and merry Christmass to everyone. I have a problem with my ECAM 22.110 and I couldn't find any solution, neither in the manual, nor in the internet. For the last few weeks, the cappuccino maker does not work properly. It does a very loud screeching sound and the milk does not get whipped. Only very big bubbles appear and the milk splashes all over. Do you know what would be the problem? I suspect air leakage. [video=youtube_share;d7BJMPt1TMQ]https://youtu.be/d7BJMPt1TMQ
  11. I just spoke with the barista at my local Costa a minute ago, and asked him when they use semi-skimmed milk. I know you ask for a "skinny" if you want skimmed milk, so when do you get the semi-skimmed. Well, I found out. It is the default! I had always thought full-fat milk is the default for cappuccino chains - it seems not. Whenever I made a cappuccino at home, I swear it tasted significantly better when using full-fat milk, rather than semi-skimmed. What is normal in most coffee shops? Which is better?
  12. Hi all, So I'm sure this has been asked before but I'm struggling to find the info and whilst I know its probably personal taste I'd still appreciate your input. I'm after buying some cappuccino cups and can't decide what size. I've read the cup shouldn't hold anymore than 6oz but can't find if this is for a single or double shot. I suspect this is for a single shot cap but is there any problem using a 12oz cup for a double shot one? Sounds daft but I've never held a 6oz cup and worry it might be a bit small so along with the fact I only own a double unpressurised basket at the momen
  13. So I recently got myself a classic as my first home machine. Making espressos seems to be going OK so far, obviously there is a lot of room for improvement but I was fortunate enough to be shown the ropes by the previous enthusiastic owner (which helped massively!) The only problem I have is by the time I have made a cappuccino it seems to be warm rather than hot. The method Im using is to warm an espresso cup and the cappuccino mug, make my espresso into the espresso cup, steam the milk as soon as the wand is ready and pour in as soon as milk is up to temperature. I am using a PID f
  14. I love black coffee and it is all I really drink but with the machine i have just done my first homemade cappuccino. No need to mince my words - absolute failure. But i have leftover heated milk - Can this be used again, sort of practise milk. If you don't get the milk to the right texture can you let it cool and steam again, even if it tastes awful, to correct technique. If not I need a cow or two! Rob
  15. Right guy, another discussion has started to ramble on a different thread, so want to funnel it into here. Drink prices has long been a real thorn in my side. When I started at Coffee Aroma, I didn't really mind the £2 we charge per most coffees. However with increased knowledge, realisation of our workload, and understanding of coffee prices, I started to get annoyed. We were slowly becoming the cheapest coffee shop in town. Cheaper than the chains that buy cheap coffee, use the most efficient and cheapest method of coffee production, and cut corners in many places. I had a rea
  16. For Sale, our current stock of d'ancap torino 150ml competition cappuccino cups. We are due to take delivery of new cups in the next few days so these will ship after the 12th December but in time for Christmas. These have been used in the cafe but these cups are made to last and they still look as they did when new. These are custom designed in the Foundry colours and we have not sold this particular cup on the webshop previously so a great chance to get hold of a rare cup. We are selling these for less than we bought them for in the hope that we will see them ion the hands of forum
  17. Ancap Verona set of 6 x competition size cappuccino cups and saucers (150ml/5oz) Dimensions: cup height 5.8cm, saucer diameter 14cm Ancap Verona set of 6 x espresso cups and saucers (70ml/2.5oz) Dimensions: cup height 6.42cm, saucer diameter 12cm Both sets in plain white porcelain. These are very durable cups from a leading Italian manufacturer. Not in original packaging but rarely used, clean with no marks or signs of wear. Happy to sell everything for £55 including shipping, or separately the cappuccino set of 6 for £32 and the espresso set of 6 for £28 delivered. Thanks -
  18. Hi, Does it make sense to upgrade from Eureka Mignon level to Zenith or other larger burr grinder if the machine is used mostly for milk based drinks? Will the small differences in coffee flavor and other better grind improvements be recognizable after you add milk to coffee?
  19. I'm currently looking to buy my first "proper" espresso machine and am aiming to spend somewhere in the region of £500 - £800. Currently, the Bezzera B10 is looking to be my first choice but I've also been very tempted by a few Brewtus IV's that have been posted in the for-sale section. Is the Bezzera B10 a good choice for my budget? I drink cappuccinos so am attracted by the HX B10 and its small form factor. (the above machine will be paired with an SJ I'm in the process of modifying to be doserless) Thanks!
  20. Sourced from the Santa Barbara region of Honduras, this coffee was imported and roasted by CoffeeBeanShop, and sent to their Coffee Club Members in November. I used this coffee to dial in my new grinder and was pleased with the in-cup result. With a slightly spicy aroma, this strictly high grown coffee is mildly acidic but clean tasting, with a medium body and pleasant aftertaste, easily cutting through milk for latte's and cappuccino's. This coffee would be ideal in a blend to balance out a full bodied African coffee. CoffeeBeanShop's description can be found here. I
  21. I was fortunate to win a 6 month supply of coffee from CoffeeBeanShop.co.uk, run by RoasterDean, a member of the forum. You can enter this weekly competition here My package arrived on 07 October, having been roasted the day before. The beans were allowed to settle for a few days whilst I finished the beans I had in the house. The beans were delivered in a foil lined brown paper bag with a one way valve to allow degassing, expanding a little over the past few days and providing my wife with an excuse to squeeze the bag and inhale as she walked past it. From what I could see
  22. I bought a little packet of Milk Chocolate Cappuccino Bits today. They are coffee bean shaped but are pure chocolate (not chocolate covered beans) and taste quite nice. There is a hint of coffee but slightly overpowered by the milk chocolate. These would be great served alongside an espresso in a cafe or dropped into the whipped cream of milk froth of a hot chocolate or frappe. Keep an eye out for these - they're worth trying
  23. In Budapest a number of Cafes had self serve Cappuccino toppings, ranging from the usual suspects Chocolate and Cinnamon to Raspberry and White Chocolate sprinkles, and a variety of candy assortments. Most cafes I have been to in the UK offer Chocolate or Cinnamon and very rarely offer anything else. When you have a cappuccino (if you have strayed from espresso or macchiato's every now and then) do you have a topping of any kind?
  24. I've looked everywhere online and cannot seem to find those lovely thick walled cups you get in the more quality coffee places. Does anyone know of anywhere online where I could get some?
  25. I just did a post on my coffee blog http://baristabanterblog.blogspot.com/2013/02/obscure-coffee-terminology.html that explains/defines different espresso beverages, such as latte, mocha cappuccino, macchiato, americano, gibraltar, cafe au lait, caffe con lecce, etc, as well as other espresso terminology, such as ristretto, crema, wet, dry, breve, short/long pull. I also get into types of beans including robusta, arabica, peaberry, hard, soft and green coffee beans. I was wondering if I missed any big ones, or if anyone has anything to add or correct? Or maybe you just want to find out what so
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