I am currently in Kuwait drinking something they call 'French coffee'. I like it a lot but I cannot figure out what it is and the internet isn't helping (nor is the waitress).
Its texture is mealy (unfintered), it's strong, there's a lot of sediment, no milk (none offered either), there seems to be a hint of sugar in it (was offered the option of extra when ordering) and it's served in a cup that is somewhat bigger than an espresso one but much smaller than an American coffee cup. It's definitely not Turkish coffee.
What is this stuff and how do I make it at home?
posted by Skyanth
on Nov 21, 2013 -
I'm looking for a sturdy travel mug that's easy to sip from and comfortable to hold. [more inside]
posted by lunasol
on Sep 19, 2013 -
Help me figure out how to make about 100 long espresso shots at a public event. [more inside]
posted by Mngo
on Sep 9, 2013 -
I like my coffee hot
, so I tend to drink it quickly - especially professionally-made stuff which tends to be not as hot as the coffee I drink at home. But is it important to drink it slowly to increase its effectiveness as a stimulant? [more inside]
posted by paleyellowwithorange
on Jul 3, 2013 -
I read a method for making iced coffee that set off my bullshit detector. The gist of it was "if you put ice in a bunch of hot coffee it will melt and you will have warm liquid", but! "if you brew drip coffee over a pot of ice, since there is only a small amount of hot coffee hitting the ice at each moment, you will have lots of cold coffee!". That's bunk, right? [more inside]
posted by wrok
on Jun 24, 2013 -
I'm a writer and I like to write in coffee shops. I'm looking for a coffee shop in DC. I live in Logan Circle and work downtown, but don't mind taking the Metro or a bus anywhere. I'm looking for something a little more low-key than Tryst. Any suggestions? I'd like free wi-fi and a graduate student vibe. No need for anything fancy. This
is where I used to go when I lived in Philadelphia and I'd like to find something similar. Thank you!
posted by melodykramer
on Jun 20, 2013 -
Please advise. The closer to Hollywood the better. Thanks!
posted by MiaWallace
on May 29, 2013 -
My lust for a Chemex has finally been sated with my birthday this week. Please help me optimise my coffee production from this wonderful piece of apparatus. [more inside]
posted by arcticseal
on May 18, 2013 -
Putting an egg in your coffee: is this a thing?
In Havana the other day I acquired the Us Two Cook Book
, by Jennie B. Williams, published in Toronto in 1924. The recipe for "COFFEE" begins "For each cup of water allow one heaping dessert-spoonful of finely ground coffee; put coffee in mixing bowl; add one egg (or half egg)..." [more inside]
posted by londongeezer
on May 1, 2013 -
Sometime in the last week or two I saw (on Twitter? On Tumblr?) an image of a chalkboard coffeeshop sign. In addition to the regular menu & prices, it had a breakdown of costs (ingredients, supplies, overhead) and broke out how much profit the store was making. At least that's how it is in my memory, which might be mistaken. Can you find me this image (and attribution, if possible)? [more inside]
posted by feckless
on Apr 2, 2013 -
Help me find some great coffee blogs. They could be practical how to type blogs, coffee shop reviews or straight up coffee porn.
Bonus points for anything with a UK focus.
posted by u17tw
on Feb 21, 2013 -
This should be fairly short, so here goes:
While suffering through the Influenza of 2013, I ended up watching a ton of episodes of Danger Man
on DVD, only to become entranced with this particular object
, which I've made a screenshot of. [more inside]
posted by Minus215Cee
on Feb 20, 2013 -
In an effort to healthify, I've replaced milk in my coffee with almond milk (unsweetened vanilla). It is awesome and yummy. I've taken to using my aerolatte to whip it into a tasty froth before adding my coffee. Add a little cinnamon on top and magic happens. So this worked great until my last purchase of almond milk (pure almond from Silk). It Will Not Froth! MY QUESTIONS:
1. Why won't it froth?
2. Could the absence of Carrageenan be the cause?
3. Should I worry about the presence of Carrageenan in my nut milk?
posted by leotrotsky
on Jan 29, 2013 -
Share your Aeropress strategy or favorite Aeropress trick! Hello! I've been using my Aeropress
more and more and I am totally in love with it. It really does brew an amazing cup.
I'm learning that everyone has a different preference for how they use their aeropress, though, from the temperature of the water to the amount/brand/etc of the bean, to the type of grinder (burr, etc)... to other factors that I don't even know about. [more inside]
posted by dep
on Jan 3, 2013 -
Yes, I know, another travel mug question. But I have different
special requirements! And it HAS TO be microwaveable! [more inside]
posted by exceptinsects
on Dec 19, 2012 -
My parents have decided to replace their french press due to concerns about cholesterol. Previously
I want to get them a paper filter based coffee maker that makes 4 or more cups of coffee at a time. The other constraint is that the machine has to be shorter than 14 inches so it fits under their cupboards. [more inside]
posted by vegetableagony
on Dec 16, 2012 -
Is it possible to roast an already roasted coffee a little bit darker in the oven on a baking sheet? [more inside]
posted by roboton666
on Dec 4, 2012 -
Coffee drinkers! Can you help me source shade-grown organic coffee (I'm not interested in certification, but rather in those principles) from a US roaster that will roast and ship to me within 24 hours? Your personal recommendations only, please. [more inside]
posted by OrangeDisk
on Oct 31, 2012 -
I drink iced coffee from Starbucks once or twice a week. My standard order is a grande with two Splendas and 2% milk. I've noticed that by the time I get to the end of my drink I have that shaky and empty feeling that usually means my blood sugar is low. I don't notice any particular sugar/caffeine high while I'm drinking it. I usually sip on it while I'm working at the computer, so it takes about 45 minutes to finish the drink. What could be causing the sugar-crash feeling? Is it all in my head? [more inside]
posted by TallulahBankhead
on Aug 17, 2012 -
K-Cup Keurig Coffee Maker Drinks: what are the best quality, most caffeine, lowest price K-Cup drinks. I got this sampler
and it's good. But I want more for my office - best caffeine for the buck is what my folks want.
Any other K-Cup usage hints, tricks, tips welcome as well.
posted by artlung
on Aug 3, 2012 -
Does running brewed coffee through your sinuses and nasal passage enhance its effect? [more inside]
posted by Shepherd
on Jul 25, 2012 -
I like coffee a lot, but I don't like a lot of coffee. How to I have fresh coffee when I'm just making a cup or two for myself occassionally? [more inside]
posted by BrashTech
on Jun 22, 2012 -
Where can I pick up coffee/breakfast for a dozen people before 6AM tomorrow
in Japantown/Lower Pacific Heights in San Francisco? [more inside]
posted by rebekah
on Apr 25, 2012 -
Were there stimulant drinks or foods in Europe before the arrival of coffee and tea from Asia and Africa? If so, what were they, and who had access to them? [more inside]
posted by jepler
on Jan 10, 2012 -
I have a Keurig B31. I love it, but it's already not working right after just a week of use. The problem comes when I put water into the resevoir, open up the head to put in a cup, close the head (which should then allow me to brew) but instead leads back to a cycle where it keeps asking me to add water, then open the head. When it's finally ready to brew it makes about half of what it should, and it also seems like there's water building up in the reservoir (which, according to the guide, shouldn't happen as each brew should empty whatever is in the reservoir). Is there anything I can do to reset the machine or otherwise make it work correctly? [more inside]
posted by codacorolla
on Jan 3, 2012 -
Was the notion in the 1980s that "mountain grown" coffee was a way to sell deforestation-causing coffee B.S.? [more inside]
posted by morganw
on Nov 25, 2011 -
What can I do to reduce static cling on my glass coffee grinder hopper so less coffee sticks to the sides and makes a big mess? [more inside]
posted by leahwrenn
on Nov 11, 2011 -
Should all the water "empty" out of the bottom of a stove top espresso maker? If so, what could I be doing wrong, because half of the water remains in my espresso maker? I put the pot on medium, I don't over stuff the maker with espresso, and I don't fill the water over the valve. Thanks in advance! [more inside]
posted by lrnarabic
on Nov 9, 2011 -
I like my coffee--enough that I just drink one good cup a day. (I make it with an Aeropress.) Since it's just one cup, I don't feel shy about adding half & half. Ultra-pasteurized h&h has a sell-by date that can be a month out or more. I thought I'd be smart and make it easier to store and pour by putting it in a glass container. It's this GlassLock
After four or five days, the h&h starts to separate. What should last for weeks more goes bad almost right away. This has happened with several brands of h&h, and I've certainly washed the container well. Does anyone have a guess on why this is happening? Any suggestions on a container (you've tried yourself) that does work well for storing half & half?
posted by fishpatrol
on Oct 7, 2011 -
Visiting the big island in Hawaii, and I'm a coffee lover. Any recommendations on which specific coffee plantations I should visit in the Kailuna-Kona region? [more inside]
posted by jabberjaw
on Sep 13, 2011 -
I have noticed over the last week that my sensitivity to caffeine seems to have dramatically increased. Normally, drinking coffee would have no major effects except making me slightly more awake / alert you would expect. But over the last fortnight, it seems that even drinking even a single cup of coffee has become quite unpleasant. 45 minutes later i will feel dramatically over-energised and find concentration difficult and drinking a cup of coffee after dinner at 7.30 will leave me unable to get to sleep until 1:30 or 2am. Is this a health issue? Is it likely that my body will adapt back over time (I do like the taste of coffee and would like to keep drinking it if possible) or should I switch to decaf coffee or a lower caffeinated drink like tea? [more inside]
posted by Another Fine Product From The Nonsense Factory
on Aug 27, 2011 -
How can I heat up milk for my coffee at work and without a microwave or stovetop? Is there some kind of stand-alone gadget that will heat (not just froth) milk, while being office-appropriate? [more inside]
posted by pourtant
on May 19, 2011 -
Why won't my moka pot (italian stovetop coffee maker) make me a decent cup of coffee? half of the water seems to be unable to come up from the bottom part to turn itself into delicious, morning-saving coffee. [more inside]
posted by andreapandrea
on Apr 10, 2011 -
Coffee grounds in my french press—disposing of them. Am I missing something? [more inside]
posted by dame
on Feb 22, 2011 -
What are your favorite Fairway coffee beans? We shop at Fairway regularly, like their coffee but haven't settled into a handful of favorite choices. Opinions?
posted by moedym
on Feb 6, 2011 -