Coffee

[hawkgirl]

If your coffee is bitter because the person who made it is useless, a couple of grains of salt fixes it.

For those who didnt know.

[CoupeKing]

Originally Posted by blueoval

Im currently on a shake diet at the moment so breakfast with that is taken care of. Dinner is usually served by 5-5:30.

Ive never tried coffee with butter or coconut oil. Makes me wonder though. Thoughts on the flavor?

Try it and decide for yourself. Your shoes are different to mine.

You're already WINNING and cutting back on sugar.

[hawkgirl]

Originally Posted by CoupeKing

Try it and decide for yourself. Your shoes are different to mine.

You're already WINNING and cutting back on sugar.

Youre replacing sugar with a fat. Thats not a win, esp if youre on shakes.

If you need sweetener, try stevia, small amount of honey or a liquid sweetener - im using this stuff called Mo ( i think, not getting up to check), its make from agave. Like tequila but no
I dont have any sweetener in coffee tea etc, i bought it as a sugar syrup replacement in mojitos.

[CoupeKing]

Originally Posted by hawkgirl

Youre replacing sugar with a fat. Thats not a win, esp if youre on shakes.

If you need sweetener, try stevia, small amount of honey or a liquid sweetener - im using this stuff called Mo ( i think, not getting up to check), its make from agave. Like tequila but no
I dont have any sweetener in coffee tea etc, i bought it as a sugar syrup replacement in mojitos.

Fat doesn't put on weight like most people think. I know a few people that drink skim milk but if they wore an X-files t-shirt the Police helicopter would try and land on them.

Sugar is the big killer in the room and snacking every 20 minutes.

Look at a photo of people pre WW2, most of them were all skinny.

[slowsnake]

Originally Posted by CoupeKing

Try it and decide for yourself. Your shoes are different to mine.

You're already WINNING and cutting back on sugar.

I cured my type 2 diabetes with a high saturated fat low carb diet, the SiverChain diet for diabetes was keeping me very sick, mainly trans fats and low carbs, a diet that would "kill a brown dog"
Your lungs are made 100% from saturated fat, your brain is 80% cholesterol so go figure that!

[slowsnake]

Originally Posted by hawkgirl

Youre replacing sugar with a fat. Thats not a win, esp if youre on shakes.

If you need sweetener, try stevia, small amount of honey or a liquid sweetener - im using this stuff called Mo ( i think, not getting up to check), its make from agave. Like tequila but no
I dont have any sweetener in coffee tea etc, i bought it as a sugar syrup replacement in mojitos.

A saturated fat, a fat that is good for your general health and well-being, trans fats are toxic to a human, even animals!
Exercise helps, even if it's walking in circles around a clothes hoist, tied with a leg rope, not sure what this has to do with coffee!

[T3rminator]

Originally Posted by hawkgirl

Youre replacing sugar with a fat. Thats not a win, esp if youre on shakes.

If you need sweetener, try stevia, small amount of honey or a liquid sweetener - im using this stuff called Mo ( i think, not getting up to check), its make from agave. Like tequila but no
I dont have any sweetener in coffee tea etc, i bought it as a sugar syrup replacement in mojitos.

I use honey occasionally just to mix things up a bit. But it can be quite overpowering if you want to taste the coffee.

Never knew about the salt. Bitter comes with overheating?

Actually I noticed cold brew seems to have a natural sweetness to it....strange.

[roKWiz]

Originally Posted by CoupeKing

Fat doesn't put on weight like most people think. I know a few people that drink skim milk but if they wore an X-files t-shirt the Police helicopter would try and land on them.

Sugar is the big killer in the room and snacking every 20 minutes.

Look at a photo of people pre WW2, most of them were all skinny.

Sounds like a Keto lifestyle. Low carb, no sugar, high fat, eat breakfast and dinner only. Works for my partner.

[prydey]

Originally Posted by T3rminator

Bitter comes with overheating?

Actually I noticed cold brew seems to have a natural sweetness to it....strange.

Not that strange. Coffee is actually a sweet drink. Most people think its bitter because 90% of the coffee served up is just accepted as how its supposed to taste.

[blueoval]

Originally Posted by prydey

Not that strange. Coffee is actually a sweet drink. Most people think its bitter because 90% of the coffee served up is just accepted as how its supposed to taste.

Correct extraction is critical for that sweet taste. Especially if you are after the freshly ground flavor. Some people I know prefer the percolated taste but I find it too watery for my liking. If I cant see heavy crema from the extracted oils, then I know it's not 100% right. That said, I will still drink it because Im a coffee fiend

[hawkgirl]

Originally Posted by T3rminator

I use honey occasionally just to mix things up a bit. But it can be quite overpowering if you want to taste the coffee.

Never knew about the salt. Bitter comes with overheating?

Actually I noticed cold brew seems to have a natural sweetness to it....strange.

Not sure how the salt thing works, its literally only a couple of grains. But does help if the maker burnt the coffee.

[hawkgirl]

Originally Posted by slowsnake

A saturated fat, a fat that is good for your general health and well-being, trans fats are toxic to a human, even animals!
Exercise helps, even if it's walking in circles around a clothes hoist, tied with a leg rope, not sure what this has to do with coffee!

Yeah, nah

Real info from real qualified people, make up your own mind though whether you want to add coconut oil to your coffee. I have had coconut coffee, bit of an acquired taste tbh. At least its not nut juice

https://dietitiansaustralia.org.au/s...e-best-choice/

[jaydee]

If you have sugar in your coffee and want to try something different, put in some condensed milk, you get milk and sugar in one.
It's so nice, but very sweet.
Love, love condensed milk, but in moderation.

[prydey]

My breville smart grinder pro died recently so it presented the opportunity to step up a level or so and get a decent grinder.

I didn't want a Cafe style one as they are overkill for home use, esp ones with dosing chamber etc. Too much waste if its only for a couple of drinks a day.

Ended up getting a Eureka mignon specialita..




Now my knock box definitely needs an upgrade...

[blueoval]

Originally Posted by prydey

My breville smart grinder pro died recently so it presented the opportunity to step up a level or so and get a decent grinder.

I didn't want a Cafe style one as they are overkill for home use, esp ones with dosing chamber etc. Too much waste if its only for a couple of drinks a day.

Ended up getting a Eureka mignon specialita..
image

image

Now my knock box definitely needs an upgrade...

According to my Barrista mate, they are a good unit.

[blueoval]

Thought I revive this old thread and plug my mates business in Joondalup WA.

Been a bronze medal winner every year for the past 4 years at the Melbourne International Coffee Expo.

https://staygrounded.com.au/shop/

[Honest Gaza]

I've always enjoyed my Cappucinos. I started with the Sunbeam Cafe Series 6900/6910 at home and for the last 10 Years (give or take), the Breville Dual Boiler has been my choice of Weapon.

While not a qualified Barista, I also get to use full size Commercial Machine in our Cafe Restaurant at Work where I act as Barista for approx 90mins for our Residents (Retirement Village) each lunch time.

In my humble opinion, the Sunbeams and Brevilles (once you get all your settings right), make an equally pleasing Cappucino as per the big Commercial Beast I use at work.

The only real difference ? The time it takes to steam the milk

[DFB FGXR6]

Originally Posted by Honest Gaza

I've always enjoyed my Cappucinos. I started with the Sunbeam Cafe Series 6900/6910 at home and for the last 10 Years (give or take), the Breville Dual Boiler has been my choice of Weapon.

While not a qualified Barista, I also get to use full size Commercial Machine in our Cafe Restaurant at Work where I act as Barista for approx 90mins for our Residents (Retirement Village) each lunch time.

In my humble opinion, the Sunbeams and Brevilles (once you get all your settings right), make an equally pleasing Cappucino as per the big Commercial Beast I use at work.

The only real difference ? The time it takes to steam the milk

Ha ha, yep! I hate that part, when I'm ready for coffee, I want it NOW! Waiting the extra time for the steamer is the worst part. Otherwise, I agree, once the settings are tailored, you can 100% make a great cafe quality coffee at home.

[roKWiz]

No one has ever made me a good homemade coffee with soymilk and I've been offered plenty from clients.

Even had a few goes myself when left with instructions while sitting houses.

[prydey]

Originally Posted by Honest Gaza

I've always enjoyed my Cappucinos. I started with the Sunbeam Cafe Series 6900/6910 at home and for the last 10 Years (give or take), the Breville Dual Boiler has been my choice of Weapon.

While not a qualified Barista, I also get to use full size Commercial Machine in our Cafe Restaurant at Work where I act as Barista for approx 90mins for our Residents (Retirement Village) each lunch time.

In my humble opinion, the Sunbeams and Brevilles (once you get all your settings right), make an equally pleasing Cappucino as per the big Commercial Beast I use at work.

The only real difference ? The time it takes to steam the milk

Probably already mentioned earlier in the thread but I also started with a 6910 and then moved to the dual boiler about 15 years ago. My current one I'd my 3rd (920) and only a couple of years old.

The dual boiler has all the features you need to measure exceptionally good coffee.

The trick is having a good grinder and using fresh beans. The grinder is much more important than the espresso machine. These days I have a eureka mignon specialita. No doser. Not really required for home use. I weigh the beans and single dose.

Home coffee can be quite the rabbit hole.

[DFB FGXR6]

Originally Posted by prydey

Probably already mentioned earlier in the thread but I also started with a 6910 and then moved to the dual boiler about 15 years ago. My current one I'd my 3rd (920) and only a couple of years old.

The dual boiler has all the features you need to measure exceptionally good coffee.

The trick is having a good grinder and using fresh beans. The grinder is much more important than the espresso machine. These days I have a eureka mignon specialita. No doser. Not really required for home use. I weigh the beans and single dose.

Home coffee can be quite the rabbit hole.

Ha ha, I wouldn't know anything about rabbit holes...............................

[DFB FGXR6]

Anyway, I had gone off Espresso over the last couple of years, mainly time related. In recent weeks, I've been making them again and enjoying the extra kick it gives over instant coffee or tea. The difference? Having the time to both make and enjoy them.



Still don't have the patience to perfect making pretty patterns with the foam, I guess we can't be good at everything.

[prydey]

Originally Posted by DFB FGXR6

Ha ha, I wouldn't know anything about rabbit holes...............................

image

image

Would it be rude if I thought of you when I typed that.

It applies to most hobbies etc. 90% of the population are happy with something cheap that works...

Detailing hasn't quite got a hold of me like coffee or cycling but it's close. 3 'interests' where the norm isn't good enough gets expensive.

I sit comfortably in the mid range. Normal people think I'm a coffee snob but coffee snobs probably still see me as a feral.

Same for cycling and detailing.

[DFB FGXR6]

Originally Posted by roKWiz

No one has ever made me a good homemade coffee with soymilk and I've been offered plenty from clients.

Even had a few goes myself when left with instructions while sitting houses.

My sister won't drink dairy milk, so when she got into coffee, it was via almond milk. I have to say, an almond latte is a pleasant difference to cows milk. Well, I decided to make her one while she was visiting as I already had almond milk in the fridge for breakfast. She went on to mention that it tasted different to what she had become used to. It took me a while, but I eventually found out why.

When you go to a cafe and order a almond latte, they will use specific almond milk. I bought some coffee specific almond milk at the supermarket, then compared to the stuff I was using.

Regular Almond Milk, 0.1g sugar per 100ml -
https://www.coles.com.au/search/prod...=almond%20milk

Barista Almond Milk, 1.7g sugar per 100ml -
https://www.coles.com.au/product/aus...ilk-1l-3492670

So, the barista version has 17 times more sugar compared to un-sweetened almond milk. And that's where the change in flavor came from.

Similar plays out with soy milk, the barista version having 2.8g sugar per 100ml, the regular sitting at 1.8g per 100ml.

[DFB FGXR6]

Originally Posted by prydey

Would it be rude if I thought of you when I typed that.

Not at all!

It applies to most hobbies etc. 90% of the population are happy with something cheap that works...

Detailing hasn't quite got a hold of me like coffee or cycling but it's close. 3 'interests' where the norm isn't good enough gets expensive.

I sit comfortably in the mid range. Normal people think I'm a coffee snob but coffee snobs probably still see me as a feral.

Same for cycling and detailing.

This is something I struggle with when people get all snarky with me regarding my detail related spending habits. I've always said that we all have that "hole" we pour money down to fuel a passion. When someone questions why I use a $380 pressure washer gun when a $50 version will do the same job. Or why use a $160 foam cannon when you can get one off Amazon for $20. Those people are completely oblivious to the fact that they probably buy things way beyond what I would consider good enough, but I then I don't attack people for that because I know how it works.

So, yeah, it always puzzles me why people judge other people by what they spend on certain things. Thing is, I could do the same thing for people spending money on booze, cigarettes, expensive holidays on a sunny beach, going out for fancy dinners............................

[prydey]

That's an old pic but the equipment is the same. I do have a distribution tool now as well...

An important part of the process is just in the shot, top right. The tamper. I have a pullman brand. Arguably the best. Not cheap though.

[DFB FGXR6]

Originally Posted by prydey

image

That's an old pic but the equipment is the same. I do have a distribution tool now as well...

An important part of the process is just in the shot, top right. The tamper. I have a pullman brand. Arguably the best. Not cheap though.

I have the same knock box!

[Honest Gaza]

Originally Posted by DFB FGXR6

...She went on to mention that it tasted different to what she had become used to. It took me a while, but I eventually found out why....

When the supplier came out to give a quick training run on how to use the Commercial Machine he made a very interesting observation.

"It doesn't matter what you do, but do it consistently the same, and after 3 days it will become the 'norm' that your client is expecting"

It took me back to when I bought my first Sunbeam 6910 after originally having a very cheap espresso machine. I asked the question of the Coffee Forum that I was a member of at the time..."Do I have to acquire a taste for the coffee that my new Machine is making ?"...as it was so different from what the cheap machine had made (and what I had become accustomed to).

Coffee is a lot like Wine...make the one (or buy the one) that YOU like. Everyone has different tastes.

[roKWiz]

Originally Posted by DFB FGXR6

My sister won't drink dairy milk, so when she got into coffee, it was via almond milk. I have to say, an almond latte is a pleasant difference to cows milk. Well, I decided to make her one while she was visiting as I already had almond milk in the fridge for breakfast. She went on to mention that it tasted different to what she had become used to. It took me a while, but I eventually found out why.

When you go to a cafe and order a almond latte, they will use specific almond milk. I bought some coffee specific almond milk at the supermarket, then compared to the stuff I was using.

Regular Almond Milk, 0.1g sugar per 100ml -
https://www.coles.com.au/search/prod...=almond%20milk

Barista Almond Milk, 1.7g sugar per 100ml -
https://www.coles.com.au/product/aus...ilk-1l-3492670

So, the barista version has 17 times more sugar compared to un-sweetened almond milk. And that's where the change in flavor came from.

Similar plays out with soy milk, the barista version having 2.8g sugar per 100ml, the regular sitting at 1.8g per 100ml.

Though they are slightly higher, I'm not convinced after reading through some Soy milk ingredient content.
per 100ml.

Bonsoy 2.2g
barista spec 1.9g (probably the most used around cafe's here)
So Natural Barista 1.6g
So Good regular 1.6g
Community Co 1.6g

Just an observation.
Some have very low content but I wonder if it is more to do with Chocolate content added seeing as I mainly drink Soy Mocha's when out and never adding sugar.
At home drinking instant usually takes a teaspoon.

Chocolate content added with obviously vary depending on what they use. Syrup or powder or real chocolate shards.

[blueoval]

I use So Good Barista Almond milk because it doesnt seem to separate in the cup as much as the other almond milk types.