coffee

[darkfyre_muse]

So a few realizations this afternoon.
1) Coffee makes me happy. Its not the caffeine. Its the flavor, the texture, the comfort of the warmth between my hands. (ok maybe a little bit the caffeine.)

2)I really need a new grinder.

3) #2 spawned research which led to a desire for a uprade to a pump espresso machine

4) The above lead me to wanting a set of really elegant cappucino glasses. The european 6 oz kind.

/sigh too many toys to get.

Comments

[jazzfish]

And now you understand why I like tea, and why in another five years I will be one of those people with a shelf of teapots.

[darkfyre-muse.livejournal.com]

Tea is good too. I don't think I'm civlised enough to be a tea junkie.

[altahnthorunn.livejournal.com]

Don't forget the sweet little spoons that make you stir, even though you don't need too!

Middle eastern stores have the best spoons. You might also find affordable, way too cool dematise cups.

Yeah, its one on the glassware collections ;)

[darkfyre-muse.livejournal.com]

So you had to mention middle eastern --> Turkish coffee --> burgeoning interest.

[altahnthorunn.livejournal.com]

Middle eastern shops are a great place to get turkish coffee grind with charmondon. Also, the special pots -- which are fun, but a good cappicino maker can do the taste just as well. You just don't get the same ambiance!

Just remember, with the turksih coffee pot? the magic number for boil is 3.

Have you considered a french press?

Did you forget you were talking tih the Empress of Caffine?

[darkfyre-muse.livejournal.com]

Turkish can be done in a press? That is my source of regular coffee when I am not messing with espresso. Would I need a different screen? I'm not a fan of drip. It is for office sustenance only.

[altahnthorunn.livejournal.com]

No, not the same but the same kind of taste . . .and yes very very messy.

The secret to turkish coffee -- or so I was taught by two persian ladies -- persia, not iranian but their own strict accordance-- was the boil.

The hisotry, as they taught me, is that these pots -- narrow mouthed and wide bottomed metal-- were burried in the sand with the fine grained coffee inside, you know, while the setting up the camp. The water boiled, and the fine crust on top was broke and poured for the deep dark gold.

More common era practicies have you set them (the pots) on a fire source and They froth or boil three times, then are poured into the cup the minute the pot is removed from the heat.

I have two pots I use to take to events all the time. Still have one -- will pack it for the House annivesary this year, promise.

I keep experimenting with modern ways to get that taste, and the colsest is french press but yes, it is a nastey clean up.