Australienii se plictisesc. Din lipsa de altceva si bani in plus.

Celebra pictura a lui Leonardo da Vinci – “Frumoasa” Mona Lisa, a fost recreata din pahare cu cafea cu lapte, cappuccin, moccacino sau lapte.

Ez a mai nap igazán élmény volt, a Ladino egy meglehetősen kulturált hely. Nagy belső tér, nett kis asztalok (meg nagyobbak is), kedves személyzet, ízléses berendezés és jóleső étkek.

Mogyi megint jött, meg Anna is, úgyhogy megint nem voltam egyedül. Köszönöm mindenkinek, hogy egyszer sem kellett még egyedül reggeliznem (remélem közben ti is jól érzitek magatokat).   Mindenek előtt persze kértünk kávét meg narancslevet (Anna teát a kávé helyett), 550 pénzért, ami – ha jobban belegondolunk – annyira nem is sok. Ilyent lehet kérni a reggelid mellé, ami lehet mindenféle tojásos étel, vagy peanutbutter jelly time-os pirítós olcsóért (már ha elfogadjuk, hogy nincs olyan, hogy abszolút olcsó, csak relatív olcsó. ha azt már elfogadtuk, hogy a pohár eltört, ez nem is lesz olyan nehéz. ), vagy természetesen bármi, amit az étlapon találsz.

Én a kolbászos rántottáról tudok nyilatkozni, amit ízlésesen steak krumplival szolgáltak fel, valamint arról, hogy ha kihozzák a kávédat és evés után akarod meginni, akkor: NE! A lehető legrosszabb az, ha kicsit ki vagy száradva a krumplitól, meg a rántottától és kihűlt kávét kell kortyolgatnod (amit ráadásul bénán ízesítettél be…  senki sem tökéletes ). Nade a lényeg: iszonyat jól esett, még úgy is, hogy velem szemben Mogyi úgy tömte magába a vajas-mogyorókrémes-lekváros kenyeret,

mintha finom lenne; kaptam is kulináris kioktatást, hogy az a cucc annyi energiát tartalmaz, hogy ezt adják az amerikai szülők a kölkeiknek, hogy azok

egész nap körbe-körbe rohangásszanak és aztán este eldőljenek, mint valami lemerült duracell-nyuszi. Innen hát a peanutbutterjellytime és a hiperaktív butító banán .

Nagyon plusszos volt a helyben a kiszolgálás, pl. rögtön az elején körbekínáltak mindenkit vízzel, ugye mivel elvileg az összes étteremben kötelező lenne ingyen adni a vizet (mégis mennyit kérnének el érte? :S), sok helyen láttam már, hogy húzzák a szájukat, amíg kitöltik neked, még te érezd magad szarul, hogy nem gyömbért kértél két decit 600 forintért…

A wifit sajnos nem tudtam kipróbálni, mert mostanában még nem viszek magammal laptopot, akármennyire is metál neonomádkodást szeretnék művelni, de van az is (előbb kell egy olyan gép, amin nem szaggat, legalább a blogolás, meg talán kisebb is gondolom egy netbook majd egyszer megteszi erre a célra).

Mindent összevetve a Bar Ladino egy tökéletes reggelizőhely, még ha elsőre egy kicsit talán többet is hagytam ott, mint gondoltam, de ehhez hozzátartozik, hogy majdnemhogy három emberért fizettem, mert ennyire gáláns vagyok B-) [note to self: ezt nem emlegetni, mert még a végén elkezdenek velem járni reggelizni pedig semmi előnye... fincsi reggeli, kis self management, néha egy-két embert meghívok kávéra. a végén meg elfogyok ] . Szóval ha a Dob utca környékén jársz, szerintem nézz meg. A redditnek meg köszönöm az ajánlást, még ilyet.

Holnap szombat. Reggeli Tiffanynál. Ja nem. Nálam.

“wee” – mondaná az átlag mókuskerék-munkás, ezt mondom hát én is. Most viszont meginvitállak Téged egy reggelire hozzám, mert Pesten leszek. 8 órakor fogom tálalni az eledelt a Schönherz Zoltán Kollégium 9. emeleti konyhájában, ha minden jól megy, akkor valami hatalmas kulináris bravúrt fogok végrehajtani (csinálok rántottát, jól). Jelentkezni, hogy jössz, itt lehet a kommentekben, illetve sírni, ha mást szeretnél enni (jó ötlet mindezt időben, mert ha 8kor kezdenénk az evést és mégis olyat eszünk, ami másnak ízlik inkább, akkor ahhoz valószínűleg be kell vásárolnom még. ).

Felmerülhetős parák:

- nem ismerlek, nem tudod a számom és nem tudom a számod. Nem baj. Szeretek megismerni új embereket, itt meg ráadásul szép a kilátás, nem hiszem, hogy más esetben túl könnyen bejutnál ide (ez egy erődítmény, genyó ). ==> Jelentkezz te is itt és még este megbeszéljük, hogy hogy jutsz be (pl találkozunk a Schönherz portán 7:55-kor, rajtam rózsaszín kiskosztüm lesz, rajtad meg egy szál kalap ).

- hirtelen mindenki megtalálja ezt az oldalt, a világ legjobb ötletének kiáltja ki, hogy csinálok reggelit (esetleg ebbe is be lehet szállni – ugye pingwin), és egy hatalmas network marketing gráf élein elterjed a világban és annyian leszünk, hogy meg kell oldanunk a világéhség problémáját. ==> Nos ilyenkor egész egyszerűen beugrós jellegű lesz a reggeli, mindenki hoz 1 tojást és egy kis fej hagymát (vagy ilyesmi). Ezt majd ha nem látom a kommentek végét és kevés lesz a 10-15 házi tojás (lehet az lesz), akkor jelzem mindenkinek még ma.

- nem tudod, hogy hol a gyíkban van az a Schönherz. ==> itt.

Bármi más felmerül, sikíts a kommentekben. Holnap találkozunk, ha holnap találkozunk.

Reggel kelés, ágyból kimászás: először van felelősség a vállamon, hiszen két olyan emberrel is reggelizem, akikkel eddig nem. Bizony, most jött velem el reggelizni olyan ember, aki nem a barátnőm.

El is késtem.

Fakin Arany János utca. Miért dugják el ennyire az ilyen helyeket? Leszállsz a metróról, a térkép otthon azt mondta, hogy ott van a metró mellett. Mész, Podmaniczky tér. Ez nem az, biztos a túloldalon van. Persze. Most elmondom: börgerking a sarkon, na AZ az Arany János utca. (és tényleg a metró feljárótól jön a dolog)

Mire végre megtaláltam, – mármint az utcát, magát a helyet már nehéz volt eltéveszteni – már jó 20 perces késésben voltam. Messziről látszott a cégér egészséges zöld színe, az étkezde nagy üveg ablakai előtt egy beugrós részen fűvel volt borítva a beton, rajta mindenféle növények cserépben. Amikor beléptem, az volt első benyomásom, hogy itt szeretni fogják az embert és hogy itt biztos mindenki fitnesszőrült – kiwis képek a falon, frissen facsart gyümölcs dzsúzok a pulton, mögötte a gyümölcs facsaró gép, rajta friss narancsok, és miegymás. Egyszóval: zsír(szegény).

Mint kiderült, nem én késtem a legtöbbet, de erről majd később. Kértem egy csirkés mézes citromos baguett-et és egy espresso macchiato-t.

Finom. Ropogós, ízletes. Jó vót. Közben nagyon jót beszélgettem Tecával, alkalmi reggelizőtársammal, és később Noncsi is beesett. Sajnos az újdonság varázsa miatt, valamint azért, mert örültem, hogy láttam rég-nem-látott barátaimat, a napi célok és mindenek realizálása még nem valósult meg, de ami késik (lásd.: én reggel), nem múlik.

A hely amúgy nyugodt, kényelmes, volt egy kevéssé adekvált asztaltársaság nem sovány urakkal, de az idő vasfoga őket is elrágta a helyről. Van 3 ilyen beülös sarok, ahol nagyon kényelmes párnáknak dőlve emésztheted meg az imént elfogyasztott étkedet.

Tényleg ilyent ittam. A középsőt.

Abszolút megéri, de természetesen nem csak az étel miatt, hanem, hogy Tecátidézzem: “amíg nem értél ide, figyeltem az embereket az utcán, ahogy elhaladnak az ablak előtt, ahogy tükröt tartanak nekem: rohannak, az órájukat nézik, sietnek a munkahelyükre. Pedig milyen jó most itt leülni egy picit, lelassulni és megreggelizni.” és aztán megköszönte, hogy késtem .

Hát én köszönöm nektek, hogy eljöttetek, teljesen feltöltődtem.

Ja még valami: a végén még kértem egy 3 decis frissen facsart narancslevet. Többet ér, mint bármelyik energiaital (és az ára is több, mint bármelyik energiaitalnak). Ha otthon tudsz facsarni narancsot frissen, ne habozz. Facsarj!

Ennyi hát a Fruccola, ide is megyünk még, meg kell kóstolnom az omlettjüket. Most hétvégén nem megyünk reggelizni, otthon leszek kivételesen, de azt találtam ki, hogy a korábban kelés reggelis szokás hétvégére is vonatkozzék (még akkor is, ha a reggelizdék hétvégén zárva tartanak), úgyhogy hétvégén én ‘főzöm’ a saját reggelit és elmondom, hogy milyen volt. (még képt is töltök fel, ha lesz végre fényképezőgépem )

A jövő hétre várok javaslatokat, hogy merre menjünk (igen, gyertek Ti is és reggelizzünk együtt), eddig a MOM parknál lévő Tschibo kávézót hallottam, mint javaslatot, valamint a pékséget a Móriczon és van még 2-3 hely a Rádayban is, ahova be lehetne ülni, valamint a Wesselényiben is van 2-3 szendvicses, ha jól emlékszem. Javasoljatok, gyertek és találjuk ki a világot. :]

]]> http://youmightbethatguy.wordpress.com/2009/10/15/you-just-can%e2%80%99t-function-without-your-starbucks/ Thu, 15 Oct 2009 22:50:53 +0000 ymbtgi http://youmightbethatguy.wordpress.com/2009/10/15/you-just-can%e2%80%99t-function-without-your-starbucks/

His “addiction” began back in his high school days.  He was a member of his school’s drama troupe which consisted of the kids who considered themselves the “artistic but tortured souls.”  While sitting around discussing Chaucer and Nietzsche with Jeff, the “cool teacher” who let his students call him by his first name, he was first introduced to the black gold.  Later while in college, he joined the university’s poetry e-zine which met in the catacombs of the local indie coffee shop.  While discussing what rhymes with “brooding” and how to fit it nicely into iambic pentameter, he sipped espresso shots from his own personal demitasse cup which he carried around in his messenger bag.  Fast-forward ten years and he had his hopes and dreams crushed.  After graduating and having his unpaid internship with McSweeney’s fall through, he finally listened to his parents and went to grad school.  After toiling on and off for nearly six years getting a masters in philosophy and ancient languages, he eventually graduated and got a 9-5 working in a cubicle as a nameless and faceless drone with a multinational corporation (i.e. everything he has every stood against).

He can’t face his past anymore.  He makes a promise to himself that he will embrace the darkside and his new station in life.  He gets rid of his fixed gear bicycle and buys a hybrid.  He moves out of his downtown loft that he shared with six roommates to a townhouse in a newly gentrified up and coming neighborhood.  He no longer shops at Whole Foods because they support local farmers and growers; he shops there because that is what yuppies and soccer moms are supposed to do.  He donates his entire wardrobe to the local goodwill and buys page seven through thirteen of the JCrew catalogue.  And then we get to his obsession with coffee.  After having his spirit broken, he can’t face going back to the neighborhood hipster fair trade and feminist bookstore coffeehouses of his youth.  He goes to Starbucks.

Frappuccinos, lattes, americanos, cappuccinos, and macchiatos – it doesn’t matter.  Just like white people, he loves his coffee and especially everything Starbucks related.  He’s got all the latest Starbucks products: a home brewing machine, a bean grinder, five types of Starbucks coffee, and matching travel mugs.  He’s the customer that walks in the store and says things like “If I don’t get my cup of Starbucks this morning, I think I’ll have a serious case of the Mondays”, “Happy Humpday”, and “TGIF”.  Rather than use iTunes for purchasing his music, his musical preferences are governed by whatever artists are featured next to the Starbucks register.  If he’s swamped with work, he likes to take his laptop there and set up shop in his favorite nook.  He goes in there so often that the baristas are able to begin his usual drink when they see him walking in the door. Additionally, with all the customization, they need to get a head start on his grande, non-fat, 6 1/3 pump sugar free vanilla, 2 1/4 pump peppermint, no whip, 137° mocha topped with a dusting of cinnamon.

Comparing coffee preferences to sleeping habits is probably the most ironic analogy ever made. But outside the asylum, through the looking glass, only the nonsensical truly makes sense. And so, I propose the following theory:

If coffee = sleep, then…

A) A macchiato (a shot of espresso with a mere dash of foam) is the coffee equivalent of “a short but intense nap between 12:30am and 6:30am, as popularised by yogis, yoginis, truck drivers and insomniacs”.

B) A Starbucks Venti Mocha Frappuccino (20 ounces of cream, caffeine & chocolate) is the “persistent vegetative state” of the coffee world.

Somewhere in between lies CATATONIA, which is what happens when you have an incurable weakness for both A) and B) (as regards both the coffee and the sleep).

“Patients with catatonia may experience an extreme loss of motor skills or even constant hyperactive motor activity. Catatonic patients will sometimes hold rigid poses for hours and will ignore any external stimuli. Patients with catatonic excitement can die of exhaustion if not treated. Patients may also show stereotyped, repetitive movements.

They may show specific types of movement such as waxy flexibility, in which they maintain positions after being placed in them by someone else, or gegenhalten (lit. “counterhold”), in which they resist movement in proportion to the force applied by the examiner. They may repeat meaningless phrases or speak only to repeat what the examiner says….

Catatonic excitement is a state of constant purposeless agitation and excitation. Individuals in this state are extremely hyperactive, although the activity seems to lack purpose.

…The only way to cure it is to keep the patient constantly active and the activities must have an end goal or they will not work. Stress must be reduced by not pressurising, keeping life predictable and by limiting choice as making choices is very stressful for catatonics.”

— Wikipedia (of course)

And on that note, I REALLY have to get back to writing this thesis. 13 days and counting…

{images via smh.com.au and wikimedia commons }

So, I was at Starbucks about an hour and a half ago, and was not only there to get a latte (Skinny Vanilla), but, after seeing the ads on TV, also decided to try their VIA ReadyBrew vs. Regular Brew taste test. I noticed the sign that said, in big letters, mind you, “TRY OUR STARBUCKS VIA TASTE TEST!” So, it’s pretty obvious that they have this ready, right?

I asked the employee if this was free, and she said, “Yes.” So, next to my latte, I also decided to try the VIA vs. Brew taste test. While the one employee is busy making my latte, the other goes to the back room. She emerges empty-handed, and says to me, “Sorry, but we don’t have any brewed coffee yet.”

You don’t have any coffee brewed yet? It’s 10:30 A.M., TWO AND A HALF HOURS AFTER YOU OPEN, and you’re telling me that you don’t have any normal black coffee brewed? That’s absurd. What coffee shop doesn’t have brewed coffee? Even though I like them, not everyone likes fancy espresso drinks. Some people just like and want normal, black coffee (like Martin from Frasier). You can’t just assume that EVERYONE is going to want a “Grande, double shot, no foam, extra whip, upside down, skinny, macchiato with extra caramel.”

It’s also false advertising. You put up a sign on the menu proclaiming that you hold the VIA taste test and that you want us to try it, but you don’t have brewed coffee ready?

So, when I got home, I e-mailed a complaint to Starbucks, telling them all about this, and that my next visit to a Starbucks will be at a different location, where they have everything ready when it needs to be. And if I don’t get a reply of some sort by next week, I’ll call their retail support. I think customer service is VERY important with any type of place. Even if the coffee or food is good, you can’t expect me to keep going to your store if you screw things up and don’t have anything ready two hours after you open.

-Tony

Aie, 2 semaines sans nouvelle ca craint un peu.

Pour se faire pardonner nous vous annonçons donc le lancement de 2 formules pour le petit déjeuner et le goûter (de 9h30 à 11h30 et de 14h30 à 18h30).

Expresso + Muffin/Brownie : 3,50€
Latte Macchiato + Muffin/Brownie : 5,50€

Notre bonté nous perdra c’est sur.

*Note Re: Coffee Follies from yesterday: Every time I used the word “latte” in the last post, I used an accent mark on the “e”; after researching, this is apparently technically incorrect (though it works, it’s a form of hyper-correction). It will be spelled “Latte” from now on.*

Day 2 of the “Coffee Follies” series concerns a drink made famous by Starbucks that very few people actually like.

Hands up if you’ve even heard mention of the “Caramel Macchiato”.

“Macchiato” is an Italian espresso term meaning “marked” or “stained”; in a latte or cappuccino, the espresso (and, if present, the flavoring) goes on the bottom of the cup, followed by the steamed milk being poured on top. This mixes the drink quite agreeably without any extra stirring motion with a spoon or stick (unless something is added post-milk, such as equal/splenda, which would be much better if added by the barista, which you can totally ask for).

A Macchiato is classically done very simple: about 1 oz of steamed half-and-half with a shot (or two) of espresso poured over the top. In a modern macchiato (read: the Starbucks way), however, the previously mentioned order associated with a latte is essentially reversed; the milk goes first, with the flavoring mixed in on top, with the espresso poured over the foamy/velvety milk. This creates not an agreeable mixing of all the ingredients, but rather a “layering”, with the strong espresso taste on the top and the smooth milk at the bottom. As you drink it, you experience the tastes in this order (the reason this works is due to varying densities in all the liquids concerned; quite scientific, really).

In my experience, I have met very, very, VERY few people who have legitimately enjoyed the taste a macchiato of any kind brings to them (and they totally show for it by buying them again and again). 97% of the people who ask for Caramel Macchiatos and end up getting what they ask for end up doing one of two things*:

1) Complain that the coffee taste is way to strong, and ask if the barista could re-make it with less coffee

2) Stir the drink up a bit, giving them what is now a Caramel latte, since the drink is now mixed relatively perfectly, destroying the intended “layering” effect. (As an aside, I’ve gotten very weird looks from people when I hand them an iced Caramel Macchiato, and they can see through the clear plastic cup that the drink is clearly not mixed properly at all; they then [always] go to do what they assume I forgot to do and mix their drink with a straw)

This tells me two things: 1) They do not actually know what a “macchiato” is, and 2) They actually want a Caramel latte.

Really, the first observation helps nobody except the smug barista who knows they’re right; the second one helps identify the actual problem. The second actually helps offer a solution to why so many people “mess up” their CarMacs.

I can see no reason why Starbucks added the drink to their menu in the first place, except that it apparently sold well, even though it was for the wrong reasons (Caramel lattes are actually very good drinks, in my opinion; they sell well in any coffee shop context, assuming they’re sold there at all; naturally, they wouldn’t do well in an environment where they don’t exist). It seems that Starbucks has arbitrarily added the drink to its menu simply because it has a fancy name and lets them seem like they’re more sophisticated than they actually are. Any Starbucks employees/enthusiasts, I welcome your comments/explanations/defenses as to why this drink exists (Meagan, I’m looking in your direction).

Solution to the problem: If you normally order a Caramel Macchiato (or any kind of macchiato for that matter), please try and order your drink as a latte instead (a Caramel Macchiato simply becomes a Caramel Latte, a regular macchiato becomes a regular latte, etc); don’t do anything at all to your drink (no stirring, swirling, mixing, etc) and see if you like it more than your usual drink. If so, order the same thing from that point on; you will save at least one barista a major headache/murder spree.

*I don’t have any real evidence/stats to support this; purely my own evaluation of my experience. Qualifier complete.

The story of coffee began in the East, in about 400 B.C. The first coffee traders were the inhabitants of Ethiopia. The trade then moved to the southernmost part of the Arabian Peninsula. Later, Yemen became the nerve center for the coffee trade. There are many legends telling of the origins of coffee, historic, religious, popular, each of them with varying degrees of popularity.

In the West, coffee first became popular in Venice. It is believed that the first coffee shop opened in 1640. It was an instant success and both the coffee “Bar” and the beverage spread to every Italian city.

Drinking expresso is a phenomenon marked by a ritual in Italy. A “barista” the Italian name for bartender is considered a profession in Italy and is the professional operator of an expresso machine. A pre-warmed demitasse is a small cup used for espresso. The foam floating on the top of the coffee is called “crema”. Expresso is fragile and is damaged if transferred from one container to another. Expresso must be drunk immediately as the flavor will begin to degrade.

The Italian Bar is the center of social life in Italy. It is where Italians have their breakfast that mostly consists of a cappuccino with a sweet roll usually filled with jam. The Bars also serve freshly squeezed orange juice, pastries, small sandwiches, liquors and sometimes gelati. Italians drop in several times a day for an expresso and meet for a glass of wine after work. The atmosphere is warm and inviting and filled with the aroma of freshly ground coffee beans. The Italian Bar is a way of life; it is everyone’s living room or office where friends meet and business is conducted. You are never alone in Italy because there is always a Bar close by. If the tables are occupied, and you see a free seat, you simply ask if it is free and join the others at the table. One always pays for their order first at the “Cassa”. You can sit all day in a Bar if you wish without ever being asked to order anything else. Scurrying waiters deliver “expressi” from local Bar’s balancing trays in one hand to offices in the surrounding area. The activity is constant and the common link is the “espresso”.

On a recent visit to Modena, although it was a cool day, people wrapped in coats and scarves sat outside sipping their espresso. Weather does not interrupt the coffee “pausa”. It almost seems as if drinking expresso is an addiction, but it is a lifestyle. I remember when I took my brother on his first visit to Italy; this tradition was astonishing to him. The Bars on every corner filled with Italians drinking what he called there” teaspoon of coffee” was an attraction in itself. To walk by a Bar and not go in is totally impossible to do. The aroma lures you in and you find yourself sipping an expresso without even thinking about it.

It is said that four “Ms“ are key to a good espresso: miscela (blend), macinazione (grind), macchina (machine), and mano (hand). The term “espresso” was translated from the Italian “esprimere” meaning “pressed out” or “express”. This is the process whereby hot water is forced out under pressure through coffee grinds. In Italy it is simply called caffé.

An espresso machine forces water at 90 °C (195 °F) and 15 bar of pressure through a puck of finely ground coffee. This produces a rich, syrupy beverage by extracting and emulsifying the oils in the ground coffee. An espresso machine also has a steam element, which is used to steam and froth milk for milk based espresso beverages such as the cappuccino and latte.

A visit to Italy is not complete without joining the Italians in a Bar and sipping an expresso. The flowing list the different types of coffee prepared in a typical Italian Bar.

Caffé or espresso
Decafinato – a decafnated espresso
Ristretto – the espresso amount of coffee with half the water it is very concentrated
Doppio – (“Double”) Double shot of espresso.
Caffè lungo – a long coffee, more water is added and the coffee is weaker
Cappuccino – espresso with steamed milk and foam. Italians drink cappuccino only at breakfast
Macchiato – espresso with just a bit of steam on top
Corretto – espresso with a little liquor, usually Grappa or Sambuca
Latte – short espresso with hot milk
Caffè con zucchero – espresso with sugar. Usually you add your own

I’m a coffee drinker. I love coffee, and I’ve been drinking it since mid-2007. Lots of people have debated what the best coffee is. Personally, I don’t have any preferences. I’ll drink something from Starbucks, or Dunkin Donuts. I do have, however, my favorite-tasting coffees. I think taste means a lot in coffee. You want to maintain the taste of the coffee or espresso, and, if you want, add a bit of extra taste (caramel, sugar, whipped cream). I like Caramel Lattes, Cafe Lattes, and espresso from Dunkin Donuts; Caramel Macchiatos, Cafe Lattes, Pumpkin Spice Latte, and Cinnamon Dolce Lattes from Starbucks; and a once-in-a-blue-moon 7/11 or gas station instant cappuccino. But, who is the BEST maker of coffee?

Dunkin Donuts does have good lattes, but I honestly think that their normal coffees with cream aren’t that good. I’ll have em with sugar if I don’t have enough money for a latte, but without sugar, I get sick to my stomach from the “taste.” I think I’ve been spoiled with Peet’s home brew. I usually like to make some good old fashioned Peet’s coffee with my old-fashioned 1983-grade coffee maker, and have it with milk heated up on the stove, and it would come out amazing for “plain” coffee. It’s probably just Peet’s way of “handling” the coffee bean. Like I said, I love their caramel lattes, but I haven’t had one in a while, since it’s been burning a hole in my wallet since I started getting my bus pass filled again for school. I do like my local Dunkin Donuts, because of good service, and a clean environment. I’ve never had a bad experience here.

As for Starbucks, I’ve already listed some of my favorite drinks there. Nothing iced. I dislike iced coffee. I once had an iced mocha, and got sick to my stomach. It’s all hot espresso drinks for me. Lattes and macchiatos. I like Starbucks for its wide variety of drinks, some of which I like, the others… not so much (either too sweet or too burnt-tasting). There have been, however, a few bad experiences at the ‘bucks. One time, while staying with a friend, I went to one of those drive-thru Starbucks that are in all of the Northern Illinois suburbs. I asked for a Venti Cafe Latte, and they gave it to me… with bad milk. Needless to say, it didn’t sit well, and now we don’t go that location anymore. There’s another one closer to her house, anyway. After this incident, my friend joked with me after the guy said “Enjoy” when handing me the coffee (“In other words, he basically meant ‘I just pissed in your coffee’!”).

Another time, I asked for a hot Cafe Mocha, just to see what it tasted like. The guy behind the counter was really nice, but I think he must have been stoned or something. Or just stupid. He was a nice guy, and I started up a small coversation with him, and just happened to tell him I was going to be having a nice steak dinner later that day. He then preceded to call it a “barbecue.” Several times. OMGWTFBBQ?!? I wasn’t having anybody over for it. It was just going to be me and two other people. I said “Dinner.” I never even mentioned the word “Barbecue.” Then, the guy hands me an iced mocha. Perfect.

Anyway, each coffee place has its pros and cons. With Dunkin, it has awesome lattes, but bad “plain” coffees. With Starbucks, it has a nice variety of good drinks, but you do get the occasional accidents (or incidents, I’ve watched every episode of “Busted on the Job”) in the kitchen, and the occasional idiot as a barista. I never get into the “Dunkin vs. Starbucks” discussions, because I think they’re pointless. My point is, as long as the coffee is good, I don’t care where it comes from. The place that sells it is not the most important thing. Sure, I might look less trendy when carrying a Dunkin Donuts cup, but at least it’s a good latte. And yes, this coffee may be a bit overpriced, but at least I get what I paid for.

-Tony

Café espresso is een geconcentreerde koffiedrank dat gemaakt is door heet water dat onder druk door de fijn gemalen koffie wordt geforceerd. De eerste espresso machines waren in het begin van de 20ste eeuw geïntroduceerd met het eerste patent die door Luigi Bezzera  in Milan Italie aangevraagd werd. De espresso werd door stoom druk gemaakt tot de 1940 jaren daarna was de piston handvat geïntroduceerd. Het verschil tussen espresso en normale koffie ligt aan de verhouding van de espresso die dikker en meer geconcentreerd is. Het ziet e rook romig uit en heeft een rood bruin schuim die op de koffie zit die van olie, proteïne en suiker gemaakt is. Door de brewing proces zijn alle smaken en chemicaliën in a typische kopje koffie heel geconcentreerd. Voor deze rede is de espresso als basis voor andere drankjes bijvoorbeeld lattes, cappuccino, macchiato en mochas.

came across this quiz while i was on msn.com

half- expected myself to get a really low score on this, coz… well, i’m a coffee freak but most of the times, i don’t actually try to get to know about what i’m ordering at Dome and Starbucks

seems to me like this is the time to change this attitude, or i might soon loose all the curiosity in me  :-|

so yeah, the result i got: Espresso No- Go; nice try but coffee lingo is not your cup of tea. You probably like your coffee plain and simple- fancy foams and flavor need not apply

now, it’s your turn to see what you’ll get =)

Can You Speak Coffee Talk?

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okay, time for me to try out more of the other quizzes at delish.com now

Been to Starbucks lately?  Of course you have.  Have you noticed that you need to learn a new language just to order a cup of coffee?  They actually publish a guidebook for those of us who aren’t native speakers.  Here are some of the more colorful combinations you can put together.

• Triple venti skinny upside-down caramel macchiato (3 shots of espresso put in first instead of last in a large cup with nonfat milk, caramel sauce and vanilla syrup)
• Grande skim triple shot hazelnut latte, no whip (3 shots of espresso in a medium-sized cup with skim milk, hazelnut syrup and no whip cream)
• Half-Caf, Double Tall, Non-Fat, No Foam Latte (1 shot regular espresso and 1 shot decaffenated expresso in a small cup full to the top with steamed nonfat milk)
• Grande, quad, ristretto, nonfat dry cappuccino with legs (4 shots of espresso to go using only the sweetest part of the coffee in a medium-sized cup with more foamed nonfat milk than liquid milk)
• Doppio venti light ice unleaded Frappuccino con panna (2 shots of decaffeinated espresso on ice with whipped cream and only a little ice in a large cup)

Funnier than us trying to use this language is the look on the faces of the baristas when you actually get one of these out.  Ten to one they won’t have the foggiest idea what you are talking about.

Whether we realise of not, each time we order coffee we are catalogued. Not just by the barista, but by the affable young chap next to you in the queue, the wait staff behind the counter and anyone else within earshot of the request.

We can’t help ourselves. The type of coffee we drink is as definable as the cars we drive, the places we live and the clothes we wear. We are a nation of coffee classists, determined to oust or accept people based on their choice of brew.

So, not one to buck trends, I have decided to do some cataloguing of my own and define the coffee class system as I see it. Yes, there will be things said that may offend, but remember, I’m just saying what the person next to you in the queue is likely to be thinking.

Espresso

Refined and elegant yet powerful, an iron fist in a velvet glove. These are thoughts of the espresso drinker. In truth, espresso drinkers fancy themselves a little too much.

Ristretto

Ian Thorpe drinks them. Enough said.

Short Macchiato

Sharing many similarities with the espresso drinker, people ordering a short macchiato simply prefer the way the name sounds. After all, it’s just an espresso topped with a babycino, isn’t it?

Long Macchiato

Twice the personality traits of the short macchiato drinker.

Long Black

The coffee choice of ‘real’ coffee people. If by ‘real’ you mean neurotic, caffeine addicted junkies who would sell their children for another hit.

Latte

Inner city urbanites who don’t really like coffee, yet enjoy the novelty of drinking iced coffee, served warm.

Skinny Latte

As above, however the skinny latte drinker also believes that the 2% reduction in fat will actually help them lose weight. I am amazed by the amount of men who drink skinny lattes, who when quizzed on their choice usually respond with, “Oh the wife makes me”. Ah ha, right.

Chai Latte

Usually ordered by young women on a crusade to save the natural habitat of the Sumatran orangutan – well this week anyway – the prevalence of the chai latte on many a menu has always baffled me. This is because the basis for this ‘coffee’ is the chai tea, which is a spiced milk drink. Am I missing something?

Bienvenidos a otra edición del Suplemento de Zuplemento(SUPdeZUP ó SdZ) El compilado de tiras cómicas de artistas venezolanos e invitados internacionales; publicado online todos los domingos de manera gratuita.


Faltan 4 semanas para la edición #100
Sería bueno ayudaran a buscar artistas interesados en participar para la edición epecial y ver si podemos batir el record de mayor participación de artistas.
Sería bueno también que los interesados en participar, vayan preparando su material.

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[algunas imágenes se agrandan al clickearlas, duh]

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Ron & Vodka
por Krugos

Fuente: http://ronyvodka.smackjeeves.com

“Dibujitos”
Por Javo01

Fuente: http://javo01.deviantart.com
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“Sopa, Seco y Jugo”
Por Analí De Sousa

Fuente: http://sopasecoyjugo.wordpress.com.

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miniPLUG.TV y La Ventana de Saouri

Sono bastate poche ma chiare parole a Pantaleo Corvino per dire all’agente di Alberto Santana:”Non accettiamo critiche infondate perché la Fiorentina è sempre stata, per problemi fisici e psicologici, al fianco del giocatore; l’atleta sarà multato perché ha macchiato, attraverso la stampa, il lavoro della società; per il rinnovo del contratto che vorrebbe il giocatore, l’incontro è slittato. Anzi, se Santana non è soddisfatto della Fiorentina, sarà quest’ultima a metterlo fra i cedibili e lo stesso club gigliato a decidere dove sarà il futuro del ragazzo argentino. E’ la Fiorentina che decide e che risponde colpo su colpo! Giovedì pomeriggio il centrocampista argentino aveva dato dichiarazioni, poi smentite, dicendo:”La Fiorentina mi ha abbandonato in una fase di recupero del mio infortunio!”. Staremo quindi a vedere se in futuro le intenzioni di Corvino potrebbero cambiare.

Everything about Novo Coffee in Denver says “this is mecca for coffee lovers.”  Okay, not everything.  They do share the first floor of the Denver Museum residences with Mad Greens, so on your first visit you may wonder if you are in the right place.  But walk up to the counter on the left and you will notice the variety of blends they offer, all are ground and brewed per order on one of their Clover machines (that’s not a typo – they have two Clovers).  If you aren’t familiar with a Clover machine, legend has it Howard Schultz, the on again off again CEO of Starbucks, stumbled upon a coffee house that had a Clover machine much like a blind squirrel will eventually find an acorn.  Howard liked the coffee so much he bought the company, mainly to prevent rivals from purchasing one.  The only Clover machines in operation outside of the green giant are ones that were bought before Starbucks took them over. 

If you love coffee, you have to try it from a Clover.  The flavor is so rich and complex, you’ll wonder why everyone didn’t shell out $12,000 to buy one of these contraptions when they could.  Novo coffee is so good, there are no free refills.  Add that to the rock hard chairs and you’ll find that Novo is generally free from the underemployed that turn other coffee houses into a temporary office.  If only they didn’t play the predictable acoustic mix of music like Heartbreaker era Ryan Adams over what is perhaps the worst sounding speakers in the world, Novo could be the perfect coffee house.

Check out their website and you will know that they are serious about coffee.  There isn’t any crap about Fair Trade or propaganda photos of smiling baristas.  Instead there is useful information to educate you on coffee.  Like the fact that you shouldn’t use a paper filter (it removes the oils that are one of the many key flavor components), a burr grinder is preferable to a traditional blade grinder and water should be under the boiling point.  What’s the best thing about Novo?  Other than the coffee and the  view of the endless quest to repair the roof on the Denver Art Museum, the Novo baristas are not snobs.  When the woman behind me in line commented that her favorite type of coffee is the Starbucks carmel macchiato, the barista smiled and replied “that’s just a latte with carmel syrup.”  If I was the barista when that happened, I would have asked the woman to leave and go buy a big gulp if she wanted a cup of high fructose corn syrup.

Cappuccino in San Francisco

perfect start to the morning. got to the Blue Bottle Coffee Kiosk before the AM rush.

as usual the drink was expertly made – velvety milk (not too hot); intense espresso; topped off with latte art. by the time i was finished the place was packed with a number of interesting characters that can only be found in San Francisco. each sharing a comon appreciation for excellent coffee/espresso. my empty cup had the tell-tale sign of a great espresso drink – deep brown stains! something you would never find at starbucks….

R.W.

Blue Bottle Coffee Kiosk 24 reviews - Write a review 315 Linden St San Francisco, CA 94102-5109 +1 415-252-7535‎ bluebottlecoffee.net Get directions: To here – From here Edit

I’ve been carrying this one around in my pocket for some time now. If you know me, I have probably shown it to you or at least told you to shut your mouth and pour me a macchiato. If this is your first time viewing this masterpiece, welcome to the fold…and the suspenso.

I now present to you the greatest YouTube video of all time: Italian Spiderman. The wife has grown to loathe it, but you will grow to at least tolerate it.

A coffee heart-on

A curious paradox exists here for visiting and transplanted New York coffee lovers. There are dozens (dozens!) of  fantastic coffee shops scattered throughout San Francisco. Most every neighborhood boasts a handful of establishments that approach the art of coffee brewing with the meticulous detail that’s made the Pacific Northwest a mecca for java fanatics for thousands of years.

For purists, most shops boast an impressive variety of delicious organic, free trade, fair wage, sustainably-harvested beans from throughout African, Jamaican, Colombia, Cambodia, Czechoslovakia, Brazil and every other important coffee producing mecca throughout the world. For the more European-minded of you, the espressos are smooth, cappuccinos are silky, the lattes are perfectly balanced, and I believe baristas here attend mandatory multi-year internships in Florence to study feather, heart and/or tree design that they meticulously paint on the top of each foaming cup.

Sounds amazing, right? Too bad you, my New York friend, will most likely never experience the delights of a good cup of coffee in San Francisco. Oh sure, you’ll visit one of the shops – lured in by the scent of fresh roasted coffee beans and the calming sounds of the unemployed quietly clicking on their keyboards. You’ll saunter up to the counter, push your designer sunglasses to the top of your head and ask the tattooed young artist behind the counter for your favorite brew…

And then you’ll wait…

And wait…

And wait…

And after 15-minutes you’ll leave – bewildered, thirsty and empty handed.

You see, a cup of coffee, which I’m sure you’ll agree should take about zero-seconds to deliver, can take up to twenty-minutes* here! A delightful little macchiato may take up to an hour and cappuccinos will simply never arrive.

Scientists have proven time and time again that it is physically impossible for New Yorkers to wait while a cup of drip coffee is hand prepared, individually, just for them.

Luckily there are plenty of both Starbucks and Starbucks II (aka Peet’s) stores here that operate on a more realistic time frame, so you’ll be able to maintain your fix. But there are no coffee carts dotting the corners, and nobody knows what a “regular” cup of coffee truly means.

Sigh.

* All times converted to the Exaggerated Manhattan Scale (EMS)

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SFIW reviews Mission Neighborhood Coffee Shoppes