Fresh Brews: Xpress Smartcup, NOLA and More
I hope everyone had a great weekend! And hopefully, a nice long one too. In between your morning coffee and your coffee rub burgers and steaks, I hope that took some time to remember the real reason we have Memorial Day off.
Daily Demitasse: Barista Interview: Daniel Faucette
This month’s barista interview features Daniel Faucette, from Jubala Village Coffee. He talks about how he got into coffee, as well as explains all of the excitement around latte art throw downs. If you have any suggestions for who Jennifer should interview next, shoot her an email via the contact form on her site.
The Coffee Adventures: Xpress Smartcup: A To-Go Method You Should Be Worried About
It looks like I’m not the only one who had some hesitations about the Xpress Smartcup. I really wanted to like this gadget, I need a way to make good coffee on the go, but there are some drawbacks that Jamie points out.
Sprudge: #NOLAWeek: Cafe Du Monde If I Do!
Last week, Sprudge visited New Orleans, making me very jealous as they stopped by Cafe Du Monde and many of the other historic coffee and dinning spots in the Crescent city. Did you know that New Orleans was once the nation’s hub of coffee? A lot different from Seattle.
MyCityCuisine.Org
I wanted to pass along the message that MyCityCuisine is currently looking for contributors. Their project’s goal is to help travelers discover local
foods from all over the world and they would like your help.
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Photo by rgourley.
Category: Coffee News
About the Author (Author Profile)
Mike Crimmins is the highly caffeinated blogger behind Daily Shot Of Coffee. Besides drinking way too much coffee, he's obsessed with the Yankees and getting dirty on his mountain bike.Subscribe
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I loved the article on Cafe Du Monde. I may have to make some beignets in the very near future.
That sounds like an excellent idea!
Jamie – sounds like you were on your way to genuine Turkish coffee.
they key there is to get the grounds out of the brew.
‘… http://www.mbsmagazine.com/food-a-beverages/coffee-a-tea/707-brewing-turkish-coffee.html…’
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The coffee should start to foam slowly and should be removed before it reaches boiling point. It is important that the liquid does not boil. It should be carefully monitored and removed from the heat just before it boils and given a good stir and the foam will settle down. The ibrik is replaced in the heat again and the process repeated another two times after which it is removed and the beverage left to settle for a few seconds to allow the coffee grinds to sink to the bottom.
The coffee is then served into small cups, usually with an accompanying glass of cold water. The last portion of beverage is not served as this contains the coffee sludge at the bottom.
Some Turkish coffee drinkers like the foam to be scooped off and put in the cups on the third and final removal from the heat source. After 30 seconds has passed to allow the coffee grinds to settle the coffee is then added to the foam.
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