Nice
Hi friends!
I've been a home espresso enthusiast for a while. I worked as a barista in high school and caught the bug back then.
I upgraded last summer to a La Marzocco Linea Micra and Eureka Mignon Specialita grinder. I have been SO THRILLED with the new stuff and how much fun it's added back to making coffee every day. It took a bit of time getting the grinder dialed in, mostly because I was reluctant to experiment with much finer grinds. Spoiler: I needed much finer grinds 
I get beans from a local roaster, who allows a monthly subscription so I don't have to remember to buy beans. I get a couple bags once a month shipped to my door.
A better scale and distribution tool are under consideration, but I've honestly been fine so far.
That sounds like a fantastic setup! I had to go much, much less expensive, so the Bambino Plus and the hand grinder really fit the bill. And honestly I'm so happy with the shots I'm pulling. Maybe in a few years I'll step up but for now it's a great setup to learn on.
Nice
It's shocking how good even beginner's coffee can be with the right beans and gear. And i'm not using expensive beans, just good-quality ones (albeit intended for retail baristas, not the home version).
It's shocking how good even beginner's coffee can be with the right beans and gear. And i'm not using expensive beans, just good-quality ones (albeit intended for retail baristas, not the home version).
Even the right pre-ground coffee blend can turn you from an occasional coffee drinker to an almost daily one. I think I posted a few years ago about this blend:
I was introduced to this blend in 2015 and it made me go out in an ice storm to get a coffee maker and the coffee to make it. Friend of mine claims that this blend comes from a Michelin Starred chef who serves this at their restaurants and after destroying like 5 or 6 cups of it at a get together I had to know the secret. With a little cream and sugar this stuff really gets me going in the mornings.
I stopped doing the equal parts thing years ago. I just mix a can of #1 with a box of #2 and call it a day.
Those are complex mixes, and include chicory and "artificial flavors", as well as being ground. My big worry would be that unless you use it quickly, the grounds will oxidize quickly. But on the other hand, I can see the flavor being quite interesting and delectable. I'm sure I would enjoy it, but espresso is it's own beast, and part of the process is the grinding. I am a slave to tradition, apparently. And mocha lattes.
There are vacuum cans that will pull air out after you close the lid (with a little work). That would keep the grounds fresher, longer.
Hi friends!
I've been a home espresso enthusiast for a while. I worked as a barista in high school and caught the bug back then.
I upgraded last summer to a La Marzocco Linea Micra and Eureka Mignon Specialita grinder. I have been SO THRILLED with the new stuff and how much fun it's added back to making coffee every day. It took a bit of time getting the grinder dialed in, mostly because I was reluctant to experiment with much finer grinds. Spoiler: I needed much finer grinds
I get beans from a local roaster, who allows a monthly subscription so I don't have to remember to buy beans. I get a couple bags once a month shipped to my door.
A better scale and distribution tool are under consideration, but I've honestly been fine so far.
How local are they? Do they make it 50 miles west of you?
With those coffees Ryken has it is probably balanced for Cafe Sua Dai or Vietnamese style iced coffee which is a favorite of mine in the Australian heat.
Sweetened condensed milk, coffee and ice.
Did my monthly cleaning of my Breville Duo Temp espresso maker. It’s amazing how filthy it gets with just daily use.
Protip: if you've got a vegetable soup that's coming off just a little bland no matter how you spice it, hit that Female Doggo with a splash of red wine or balsamic vinegar and/or (if you're not trying to go strict vegetarian / vegan with it) Worcestershire. A little acidity really makes a soup come alive, and it's better for you than going overboard with the salt.
Protip: if you've got a vegetable soup that's coming off just a little bland no matter how you spice it, hit that Female Doggo with a splash of red wine or balsamic vinegar and/or (if you're not trying to go strict vegetarian / vegan with it) Worcestershire. A little acidity really makes a soup come alive, and it's better for you than going overboard with the salt.
Yeah! I sneak Worcestershire or/and soy sauce into everything like that...
Fish sauce is also good choice.
Fish sauce is also good choice.
Ooomami yes!
Dried shitake mushrooms from the asian store also make for a great umami bomb.
Just soak them a bit and cut them up. And also use the soaking water.
A pinch of MSG is also great in soup if you are into that.
How local are they? Do they make it 50 miles west of you?
I get it from Barriques here in Madison!
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