Flair Espresso Machines?
- Thread starter danimalia
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Peets' cappuccino are usually actually lattes. If you get too much dairy in your macchiato, have them remake it....
I'm still stuck on a stove-top percolator pot. I like an espresso, but I don't need to make them at home. The stove-top pot gives a simple essential beverage with layers of flavor. When I extolled this on Forums years ago, one of the members asked: "Dad, is that you?"
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More importantly is your choice of beans..
I used to get good ones at the Peets near where I worked in San Francisco. Nice and lightweight, frothy, without too much steamed milk... But I bet it really depends on the location and who is making them. I suspect they might get complaints about good ones, people yelling about how it doesn't even come close to filling a small cup
I'd heard the best way to order them at Starbucks was to order a short for that very reason, though I have and found them to be just alright. I'm not super picky and can tolerate a lot, but at the same time, if they're not what I want, I just stop wasting my time trying to get it. Like with the Machiattos from Peets.... A cup of drip coffee or straight espresso is harder to screw up and cheaper as well, so I often just go for that.
Here in Australia we have something called a 'long macchiato' which is a double shot of espresso with a fair bit of frothed milk, enough to fill a small glass. I tend to order my macchiato 'traditional', which is a double shot with about a teaspoon of milk froth or I specify how much froth I want, for example 'half topped up'.I used to get good ones at the Peets near where I worked in San Francisco. Nice and lightweight, frothy, without too much steamed milk... But I bet it really depends on the location and who is making them. I suspect they might get complaints about good ones, people yelling about how it doesn't even come close to filling a small cup
We have our own coffee naming here as well:
Short black = espresso
Long black = Americano
Latte = single shot with milk froth in a glass
Flat white = latte in a flat wide cup instead of a glass or mug, the milk is typically less frothed in the flat white.
Then there are the long macchiato, the short macchiato and the traditional macchiato. And the cappuccino of course.
I don't think you have any other way to approach what you love other than critically. Cigars seem to be your special love, and critically, oh yeah! which is a good thing, because soon you're going to be the NYT special reviewer and charging them 100s, no thousands for your reviews!!I used to get good ones at the Peets near where I worked in San Francisco. Nice and lightweight, frothy, without too much steamed milk... But I bet it really depends on the location and who is making them. I suspect they might get complaints about good ones, people yelling about how it doesn't even come close to filling a small cup
Oh, I'll charge them plenty, and then they'll wonder who is this strange person who keeps sending invoices along with hand scribbled notes about the cigars he has been smoking
The long macchiato sounds very much like a double shot cappuccino!
Alright, I placed an order for the Flair Neo yesterday. I hope it works out.
Anyone have any bean or roaster suggestions? So far I have tried Intelligensia Black Cat, Peets Espresso Forte, Illy Classico, and Cafe Bustelo, all in the moka pot. I haven't been able to get the Black Cat to brew very well in the moka, and don't particularly enjoy what I have gotten, but will give it a try on the Flair before writing it off. The Illy and Peets have both been nice, and I enjoy the Bustelo when I want something bracingly strong and fortified. I have mentioned before, but it was Italian espresso that got me into it, so I am very much not opposed to Arabica/Robusta blends, which I understand are pretty common over there. I expect to try some of the Lavazza blends (Super Crema, Gran Espresso, etc.) eventually, but otherwise could use some help.
I really appreciate all the help and info in this thread!
Anyone have any bean or roaster suggestions? So far I have tried Intelligensia Black Cat, Peets Espresso Forte, Illy Classico, and Cafe Bustelo, all in the moka pot. I haven't been able to get the Black Cat to brew very well in the moka, and don't particularly enjoy what I have gotten, but will give it a try on the Flair before writing it off. The Illy and Peets have both been nice, and I enjoy the Bustelo when I want something bracingly strong and fortified. I have mentioned before, but it was Italian espresso that got me into it, so I am very much not opposed to Arabica/Robusta blends, which I understand are pretty common over there. I expect to try some of the Lavazza blends (Super Crema, Gran Espresso, etc.) eventually, but otherwise could use some help.
I really appreciate all the help and info in this thread!
The long mac vs the traditional macchiato looks a bit like this with the long mac shown on the right and the traditional on the left.
I like my traditional macchiato with even less milk froth than shown here, essentially a double shot espresso with only a dash of froth. Macchiato means 'stained' in Italian.
Yes, marked or stained.
The long Mac on the right looks like it has more dairy than the caps I am used to.
Thanks for the pics!
The long Mac on the right looks like it has more dairy than the caps I am used to.
Thanks for the pics!
Yeah, the one on the left looks like the ones I got in Italy, but can't say for sure, because I don't recall being served any in clear glasses over there. Both of these look delicious as hell, though!
Here's this mornings first cap:
:Jumps on I-880 south to US-101 south:
Should be there in a couple hours if you want to have one ready for me!
Living in the bay area, there are literally dozens of boutique roasters all around you.
Top of my list is:
- SloJoy in Oakland
- Wreckingball, In The City (SFO)
- Red Bay in Oakland
- Andytown about 40th and Taraval is the mother ship but they have a couple other locations in The City
- Dana Street Roasters in Mountain View
- Coupa Cafe at the GSB (ahh, memories....
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I can highly recommend numbers two and four because I am acquainted with them. In San Francisco, I can highly recommend Linea roasters as well. Coupa café? Or I had too many so-so coffees there while we’re rushing to and from meetings. But there is some sentimental value there of course.Living in the bay area, there are literally dozens of boutique roasters all around you.
Top of my list is:
- SloJoy in Oakland
- Wreckingball, In The City (SFO)
- Red Bay in Oakland
- Andytown about 40th and Taraval is the mother ship but they have a couple other locations in The City
- Dana Street Roasters in Mountain View
- Coupa Cafe at the GSB (ahh, memories....
It's mainly the memories that are fond now, but not then. It was like the only nurturing thing on that campus was a 12 ounce cup of coffee from Coupa Cafe....
And the Green library after 11pm.....
I waited until after lunch,.,where were you?:Jumps on I-880 south to US-101 south:
Should be there in a couple hours if you want to have one ready for me!
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