Coffee

[Caomhaoin]

I used to use the nespresso machine every morning because it's so convenient, but the Italian stainless steel cafetière makes a much nicer cup.

Cups o'tae only after the one morning caife.

[Blackout]

Never bothered with French press coffee as it seemed too watery and I like my coffee strong.

Anyone have a bean to cup machine?

[leatherface]

I make stove (Italian style) coffee but it takes too bloody long. I prefer strong flavoured stuff (african or brazilian, so many types out there). Nescafe does the job if I'm in a hurry though, it's like diesel if you put a few too many scoops in.

[Black Shepherd Carnage]

I make stove (Italian style) coffee but it takes too bloody long.

Takes 10 minutes max, unless you're running a solar powered stove in Ireland 

[Caomhaoin]

I make stove (Italian style) coffee but it takes too bloody long.

Takes 10 minutes max, unless you're running a solar powered stove in Ireland 

I make stove (Italian style) coffee but it takes too bloody long.

Takes 10 minutes max, unless you're running a solar powered stove in Ireland 

Yeah, it takes as long as boiling the water!

The Serbian/Turkish stuff you have to continually stir and it leaves a big lump of goop at the end of the cup, but it's highly stimulating stuff.

[StoutAndAle]

I make stove (Italian style) coffee but it takes too bloody long. I prefer strong flavoured stuff (african or brazilian, so many types out there). Nescafe does the job if I'm in a hurry though, it's like diesel if you put a few too many scoops in.

Boil the water in a kettle while you're grinding the beans. Add it to the reservoir - use a tea towel lest you want 3rd degree burns from aluminium - screw into place and put it on the stove on low.

Never bothered with French press coffee as it seemed too watery and I like my coffee strong.

Anyone have a bean to cup machine?

My brother-in-law in the UK has a bean to cup machine. A high-end Sage yoke. Cost a fortune. He said it looks great but after spending all the money on it, he said that he it broke his heart to get it right and then it started acting up. Returned it and got a new one - same issue. He's debating on getting a refund altogether now, just fed up with it.

Regarding the French Press - if you use a slightly finer grind than what's normally recommended and allow the coffee to bloom a little first - you'll get a more rewarding cafetiere. Pour in only enough hot, not boiling, water to wet the grounds and let it bloom - you'll see the creamy brown head appear and then little popping bubbles. The bubbles are CO2 escaping, the more CO2 that you get out of a brew, the better the extraction rate from the coffee will be. After about a minute slowly pour in the rest of the water while stirring gently, let sit for another 4 minutes before plunging.

[Black Shepherd Carnage]

The Serbian/Turkish stuff you have to continually stir and it leaves a big lump of goop at the end of the cup, but it's highly stimulating stuff.

Yeah, "Greek" coffee is the same as Turkish style, except with honey stirred in with it instead of sugar.

[Caomhaoin]

A lot of things in the balkans from food to music and coffee are very much influenced by the Turks, although you are better off not mentioning that to the locals, especially to Serbs ; They often refer to Bosniaks as 'Balija', essentially an impolite word for a Turk.

They'll also look at you like you have two heads if you put milk in the 'domestic' coffee.

Here in Spain I've seen people dip sandwiches in coffee, and have people call me a pig for putting a dropín of the bainne in my tea!

[Black Shepherd Carnage]

Yeah, the French are the same with the dunking. Way back, still living in town, I had a French girlfriend and we were staying down a hotel in Clare some time. The first morning in the breakfast room she was looking around commenting on how weird Irish people were to be eating a full cooked meal first in the morning...while simultaneously dipping a slice of buttered and jammed toast into her coffee. Sacré bleu !

[Emphyrio]

Bleedin' Jayziz, are yiz all barristas now?

Right, yiz are.

[StoutAndAle]

I was working in Essen, Germany a while back and a lad asked me if I was Bavarian. I asked him why he assumed that.

"You speak German with a rural accent and you have put milk in your tea!"

Meanwhile he was dumping spoonful after spoonful of white sugar into his cup. Then swirling bits of pastry in it.

[Blackout]

I'll stick to nespresso 

[StoutAndAle]

I'll stick to nespresso 

Heh heh. Wisdom. I could have probably read "Ulysses" cover to cover with the amount of time I've spent dicking around with coffee methods. 

The Nespresso coffee is handy, my dad has one in his house. I find that it's fairly jacked up in caffeine though. I drink pots of coffee (no shit) every single day but there's a fuckin' wap off the Nespresso stuff that makes me jittery.

[Blackout]

I'll stick to nespresso 

Heh heh. Wisdom. I could have probably read "Ulysses" cover to cover with the amount of time I've spent dicking around with coffee methods. 

The Nespresso coffee is handy, my dad has one in his house. I find that it's fairly jacked up in caffeine though. I drink pots of coffee (no shit) every single day but there's a fuckin' wap off the Nespresso stuff that makes me jittery.

Exactly why I love it.

[jobrok1]

@StoutAndAle...
If you're around Cork City Centre, then pop into Café Torino for one of their Guilliano coffees.
Best in the city, IMO.
A bold statement, but fuck it, it's deliciously smooth. Especially the organic version.

And the Coffeehouse here in Fermoy is owned by an Irish guy who lived in Poland for years where he has his own roastery... Wrigley's Coffee Roasters.
It's a good strong coffee that ticks all the right boxes.

Both places sell by the bag, too.