harrow@delni.DEC (Jeff Harrow, LKG1-3/F16; DTN=226-7445) (12/02/85)
I recently visited several European countries for the first time and was
tremendously impresses with the overall quality of even moderately priced food
as compared to high priced (restaurant) food here in the USA (boy am I spoiled
now).
This even applied to the coffee, even though I am used to brewing my morning
coffee a cup at a time (Melita cone) from beans (kept in the freezer) I have
just ground for that cup. I was quite pleasantly surprised to find that even
their vending machines grind/brew each cup on demand (60 centimes in
Switzerland, or about 30 cents) and then drop a small container of real cream
out a slot. Boy was that good.
I do, however, have a question: Even though I use beans such as French Roast
or Expresso, the European coffee seemed much stronger, and more robust, and
always seemed to be served with a slight froth to the top of the coffee (this
is, of course, BEFORE the steamed milk was added). Does anyone know what they
are doing different to cause that froth, and/or what the difference is between
the beans I can buy here and what they use "over there"?
Thanks,
Jeff
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Tewksbury, MA 01876suze@terak.UUCP (Suzanne Barnett) (12/04/85)
> ... > I do, however, have a question: Even though I use beans such as French Roast > or Expresso, the European coffee seemed much stronger, and more robust, and > always seemed to be served with a slight froth to the top of the coffee (this > is, of course, BEFORE the steamed milk was added). Does anyone know what they > are doing different to cause that froth, and/or what the difference is between > the beans I can buy here and what they use "over there"? > Along the same lines, when I lived in Omaha, there was a gourmet restaurant downtown that served something similar to whipped cream with their coffee, espresso and cappucino. I say similar in that, while it tasted like whipped cream, it was quite warm. Whipped cream melts if it gets warmed. Any ideas what it was and how to make it? In answer to the question posted, much, but not all, coffee in Europe is steamed, much as espresso is. Thus it is somewhat foamy. -- ************************************************************** Suzanne Barnett-Scott uucp: ...{decvax,ihnp4,noao,savax,seismo}!terak!suze phone: (602) 998-4800 us mail: CalComp/Sanders Display Products Division (Formerly Terak Corporation) 14151 N 76th street, Scottsdale, AZ 85260
lewish@acf2.UUCP (Henry M. Lewis) (12/08/85)
Coffee made in a Meloir pot always has a slight froth. This device is a glass beaker with a screened plunger in its lid. One puts ground coffee and hot water in the beaker, covers it, at lets it steep, then presses the plunger to force the grounds to the bottom of the beaker. This makes normal-strength coffee (not espresso), but it has more of an earthy flavor, as more solids make their way to through the screen than would through a paper filter. It's delicious. The true Meliors are expensive and fragile. My pot is a cheap imitation, made I think by Copco. It works every bit as well. --Hank Lewis ..!ihnp4!cmcl2!acf2!lewish
vch@rruxo.UUCP (Kerro Panille) (12/15/85)
>Coffee made in a Meloir pot always has a slight froth. This device is a >glass beaker with a screened plunger in its lid. One puts ground coffee >and hot water in the beaker, covers it, at lets it steep, then presses >the plunger to force the grounds to the bottom of the beaker. > >This makes normal-strength coffee (not espresso), but it has more of an >earthy flavor, as more solids make their way to through the screen than >would through a paper filter. It's delicious. > >The true Meliors are expensive and fragile. My pot is a cheap imitation, >made I think by Copco. It works every bit as well. >--Hank Lewis ..!ihnp4!cmcl2!acf2!lewish I have one of those!!! It's made in Denmark, the name on it is Bodum. I must say that it makes the best coffee I've ever had! I picked it up because it was unusual and it can make just one cup of coffee. Since I live alone, I've resisted buying a Mr. Coffee, or whatever, because you have to make several (like 4) cups minimum. A little too much to make for yourself before going to work. I highly recomment it to anyone serious about coffee. But you've really got to have a coffee grinder and grind it fresh! (the ONLY way...) -- Vince Hatem ---------------- A Bell Communications Research | UZI |----------|_ _ _\/ T Raritan River Software Systems Center | |----------| /\ & 444 Hoes Lane ---------------- ROGER GUTS T 4D-360 / /\ DON'T NEED NO STINKIN' Piscataway, NJ 08854 / / NECKTIES (201) 699-4869 /-----/ ...ihnp4!rruxo!vch TRUE GRIT MYSTERIES - The detective series for those who NEVER eat quiche! (WARNING - MAY BE EMOTIONALLY DISTURBING TO HAMSTER LOVERS)