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There is one on Houston, next to Pullino's and there is one on Lafayette, right about Houston, using Intelligentsia coffee. With La Colombe just below Houston (and McNally Jackson cafe brewing Stumptown), things are heating up, lol.
Fashion is a form of ugliness so intolerable that we have to alter it every six months - Oscar Wilde
Intelligentsia makes some of the best coffee I've had. One of their baristas made it to the world championship last year and believe he placed in the top 5. Their shop in downtown Chicago is worth checking out.
If I'm in SoHo my upstate pride still takes me to Gimme Coffee on Mott, but Grumpy is still my #1 in the city. Haven't yet been to their new LES location on Essex though.
If I'm in SoHo my upstate pride still takes me to Gimme Coffee on Mott, but Grumpy is still my #1 in the city. Haven't yet been to their new LES location on Essex though.
Grumpy at Greenpoint is my favorite place when I have to sit down and study. It's more spacious than Variety and I like the cappuccino better at Grumpy. Overall though, my favorite out of all the places I've gone to thus far, Abraco is my go-to. They somehow get their espresso/cappuccino's so thick and rich it just rocks.
My absolute favorite lately has been El Beit in Williamsburg. Their espresso is sooooo good, earthy and complex without any bitterness. On a good day beats Grumpy and Blue Bottle IMO.
Cafe Myriade
1432 Rue Mackay Montreal, QC H3G 2H7
uhh I think you get there from the Concordia metro easiest? I went by car most of the time I got there, and I wasn't driving.
walked by Sherbrooke down to Mackay and found it so eh you could do that too I suppose
their cappuccino is awesome IMO, and great espresso shots. latte is really nice too actually. haven't tried anything else but this place is highly recommended.
Kent Kaffe Laboratorium (Kent Coffee Lab) in Copenhagen is amazing. They roast their own beans and there is always several interesting possibilities along with many good brewing methods to choose from, such as Hario v60 and syphon, Chemex, Airpress etc.~
I do not recognise the vessel,
but the eyes seem so familiar
Tried this the other month when I was in LA. Siphoned coffee. It was a fascinating and beautiful process watching my cup brew thru the Japanese siphon but even though it was good, I prefer a stronger and bolder brew like single cup drip from Philz in SF.
With some of the new coffee discussion going on in Home Appliances, I wanted to revive this thread to ask people their recs on a home machine upgrade.
Currently I use a Silvia and a mini Mazzer for espresso/cappuccino. No PID... I just temp surf the Silvia.
I'm thinking about upgrading to something with a double boiler and easier adjustments of pressure/temp possibly. I hate having the espresso end up cooling and the crema dissipating as I wait for the boiler to get up to temp. I get a lot of irregularity in the steaming process as well and would prefer something with more reliability on that end for consistent microfoam.
The options in the $1k to 1.5k range are vast... I know there are a lot of you guys on here way more versed on the topic than I am and I'd love to hear your thoughts!
I should clarify that I didn't choose/purchase the Giotto, rather I won it in a drawing at my local coffee shop. I had purchased a PID modified Silvia previously so this was definitely a step up, even if it wouldn't have been my first choice for purchase.
I DO perform the cooling flush as indicated, but I always like to heat my cups before extraction anyway so it isn't really an inconvenience. Beyond that the machine performs admirably, with about 6-7 seconds before first drops and about 24-26 seconds before blonding, which in my opinion is perfect timing for a double ristretto shot.
Regarding the portafilter, I actually don't use the stock one, but a bottomless one I had purchased previously, so I can't comment on larger baskets not fitting, but like I said, I use a double rather than triple anyway.
Blue Bottle Coffee here in Oakland is my absolute favorite. They're roasters, but have their own little cafe in the roastery out in the industrial section. It's amazing.
from a friend in the know, they use a lot of bean per shot, and extract basically a single shot out of a double's worth of beans which gives a very sweet and fragrant shot but can lack depth sometimes..
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