Acceptable or Unacceptable: Coffeeshops that refuse to serve Espresso-over-ice

IDK, it seems like for the past several years at least the trend has been toward lighter roasts.

Depends on what you mean by "fancy" I guess. There is a lot of bullshit in the US that gets labeled "gourmet coffee." Gift-basket filler, basically.

this thread is fucking insane

Yeah I was gonna say, most 'artisinal' and craft coffee connoisseurs prefer a lighter, city roast ime

You have the opinions of someone who has been living overseas for years

Pour-over is definitely a bit of a song-and-dance routine imo. The benefits of it are that you get a completely fresh, non-burnt cup of drip coffee. But it's irritatingly slow and made out to be some kind of art that it is clearly not. I make pour-over coffee at work because the keurig sucks and because it was cheaper and easier to deal with than buying a drip machine.

― Hier Komme Die Warum Jetzt (Hurting 2), Wednesday, June 11, 2014 4:43 AM (4 hours ago) Bookmark Flag Post Permalink

I'm a big fan of the pour over but not of the tedious performance art that sometimes goes with it. I'm not saying that all businesses should strive for Starbucks/McDonald's levels of efficiency but the place I used to frequent in Pittsburgh made a pour over occupy a single person for 5 minutes. Whilst the weighing of the beans and water was going on nothing else could happen. Monmouth in london get it about right, big row of little filters and run the jug along all of them when it's busy.

lol elvis what protocol do you use to contact your roaster

asking for ice isn't really entitlement

― famous instagram God (waterface), Monday, June 9, 2014 9:48 AM Bookmark Flag Post Permalink

o look he posted itt under both his names

lol elvis what protocol do you use to contact your roaster

Twitter... "Hey, my garage door is open - come by for coffee."

I do this for my culture/to let them know what an ilxor look like when a ilxor tweet his roaster

xpost disappoint. i washoping it would involve several burner phones in shady dropbox locations

"Yeah I was gonna say, most 'artisinal' and craft coffee connoisseurs prefer a lighter, city roast ime"

Not with espresso they don't, and that is all I am talking about.

I will confess to the Eurotrash ex-pat behavior of saying "coffee" and meaning only "espresso" because I don't see what the fuss is about with the other stuff.

is an iced americano = espresso over ice?

no it's espresso and water over ice.

I still think it's kind of funny that people order Americanos in America, since the whole point of it is to approximate American-style coffee in a place that doesn't have American-style coffee.

I think that the particular discourse of complaining about iced espresso (obligatory "notallbaristas" joke here) would be better served in a coffee space where espresso and ice can interact with the complaint.

An Americano is going to have less caffeine than a pourover, but other than that, I too do not see the point.

Yeah I've never had a good Americano

lol howslife

Also Americanos save me from having to get out, use, or clean my French Press when I have normals over.

"An Americano is going to have less caffeine than a pourover" is the point

OK, I buy it.

Butter coffee trend divides coffee shop owners

http://dnainfo.com/chicago/20140627/west-town/butter-coffee-trend-divides-coffee-shop-owners

“It’s a beverage,” Wright said. “It’s not a meal replacement even though it does have a lot of the proteins and the dairy and the fats that your body requires.”

^^^ says a stooge on the payroll of big butter coffee

Countdown to fuckin' bacon coffee starts now. Assholes.

http://s3.amazonaws.com/ilovecoffee-img/uploads/bacon_coffee/bacon_coffee.png

https://www.youtube.com/watch?v=CsbYx6hevoQ

haha

Then there is this:
http://www.nytimes.com/2014/06/11/dining/the-best-iced-latte-in-america.html?_r=0

I had the G&B iced latte, but it's way too sweet. More to the point, any place that A) calls itself Go Get Em Tiger and B) closes at 6pm can go fuck itself in the face.

Made an espresso shakerato with a 100% Robusta this morning. It was goddamn good. TAKE THAT, HIPPIES!!!

Am drinking Trader Joe's instant while reading this thread

my favorite iced coffee is made with this:

http://www.artfire.com/uploads/product/4/514/46514/4146514/4146514/large/cafe_bustelo_instant_espresso_powder_75_oz_jar_79ac1bac.jpg

Had melted butter with a dash of coffee this morning

Read whole thread for no reason. Made me miss Indian street coffee: shot of instant, plus a ladle's worth of boiling milk and sugar kept going in a nearby cauldron to kill any bacteria etc. Almost no caffeine but a pleasant sugar pick-me-up, plus the enjoyable slow-down of having to dump the mixture back and forth between dish and glass to cool it down. Made for a good 10am and 3pm work break every day.

misread & thought it said 'a ladies woth of boiling milk' lol

are you insane indian street coffee is the worst

if you can find something to appreciate about coffee with almost no caffeine you strike me as an absurdly tolerant person

you don't have to put up with coffee with no caffeine, Dr. Casino! what else have you been putting up with???

I was fine with it not having caffeine! Much more important was the structure it gave to the day, with the coffee breaks, conviviality, walk in the sunshine to and from the coffee stand, and something sweet to perk everybody up each time. I was probably at the lowest caffeine dependency of my adult life at that point, it was groovy.

Is there proper coffee shop etiquette for asking for certain food items, like when you order a muffin and they reach for the smallest one and you want another?

i think i could maybe have one or two cups of decaf a day without noticing i was missing caffeine, they couldn't be Key Cups, the cups twinned with Crucial Peaks, but a lot of the time i am just drinking coffee because i want to go get a coffee or to watch something pour or to control body temperature &c&c

like how there's room in life for shitty coffee, you are some other place for awhile, it is almost like a thought experiment

also ed you just ask for your dream muffin but sweetly

if you are kind and tip well they will always select the largest muffin for you

http://tmagazine.blogs.nytimes.com/2011/06/10/ristretto-on-the-rocks/

I do it this way, if anyone cares (and also if no one cares): I make a double espresso with my espresso machine into a pre-warmed glass, add sugar to the coffee (a touch more than usual) and stir it in, put it in a cocktail shaker with 5 or 6 ice cubes and maybe a splash of milk (not necessary), shake the hell out of it for 15 seconds (the shaker will get very cold if you do it long enough, so possibly hold it with a towel), pout it through strainer (no ice) into glass. It is very nice indeed. This is a pretty standard Italian style.

Hmm...had an ice coffee in this shop and it was basically coffee with 2 ice cubes (?) I didn't know what I was expecting. Maybe more like the above.

I mean I do like coffee cold, unlike cold tea which is disgusting.

The problem with pouring coffee over ice cubes isn't this "shocks the coffee" silliness; it's that by putting coffee at its hottest directly on ice cubes and waiting for it to get cold, you are going to have watered down coffee before you start drinking, and the ice cubes are going to keep melting. Shaking and straining fixes this, plus nice frothy texture.

The shaker method still melts some of the ice into the coffee, though. Maybe use the stone "ice cubes" that some stores sell, though with that you may get the freezer flavor from the cubes.

make the coffee stronger

make icecubes out of coffee idk