I just cupped my butt off, and all I got was this lousy T-shirt

Cupping with CounterCulture Coffee at El Biet in Brooklyn, NY










I am still a relative newbie to coffee cupping, so to cup with some industry Majesties was certainly a hoot and humbling. We cupped with Katie, from Counter Culture Coffee at a little chic coffee bar in Williamsburg, Brooklyn called El Biet. A very coffee orientated atmosphere with a great, funny, and friendly staff of total coffee nerdom. She did a great job describing the cupping process and made us all feel very comfortable at each step.

We cupped three distinct coffees........

Peruvian-Valle Del Santuario
Kenyan
Sumatran

My personal favorite out of the three was the Kenyan. It had a great floral, sweet aroma with a smooth acidity. A gentle aftertaste with a honey like feel. (Wow, look at me bringing out the descriptors!) The Peruvian had a great light body, with a very fruitful, graham cracker like tones which I also enjoyed.

It went great with a Zuchinni Carrot Bran Muffin which I swallowed hole because I didn't have time for breakfast this morning.

Just shut up and drink it.......How do we really taste coffee?

Brad Smith of Distant Lands Coffee looks on as Jason breaks the Franke unit down to get the perfect Parameters









How do we taste coffee?..........


> Our palates perceive four basic tastes: salt, sweet, bitter and sour.

> Acidity describes the bright and dry taste of coffee, and refers to both mouthfeel andtaste. A coffee that is high in acid is tingly and almost effervescent on the tongue,which becomes more evident as the coffee cools. Acidity produces crisp, pleasantly tart fruit flavors. This taste perception ranges from slightly sweet to slightly sour.

> Strength refers to the intensity measure of the amount of total dissolved solids (TDS)in the brew. TDS is the portion of the minerals dissolved in water that can pass
through a very small filter.

Body (Mouthfeel or Texture)

Try this experiment: while plugging your nose, try to distinguish the difference between coffee and water. Then try to distinguish the taste differences. You should not be able to distinguish between different varieties of coffee, but you can still distinguish between coffee and water because of mouthfeel.

> Intensity and dimensionality. Intensity is the strength of any of these taste
components; dimensionality is the story the coffee tells—the sequential arrangement
of flavors, aromas, and texture.

> What gives coffee its body? Brew colloids. These micro-sized particles are suspended in liquid coffee, too small to pass through most coarse filtering systems. They are non-dissolved, and do not settle out under the force of gravity. They give texture to the body of coffee and contribute to the flavor.

Aftertaste

> Taste continues to develop even after you have swallowed or spit out the coffee.
Something that hits you as pleasantly sweet at first may turn sour after thirty seconds of development on the tongue.

> Both taste and body come into play with aftertaste; you may still be able to feel a
coffee in your mouth, but the taste may not be as strong.

Just spent an entire month's worth of paychecks on a new espresso machine. I will never sleep again.......Link O Rama

No Coffee for the ladies????.....Brewed Coffee

The Best single serve coffee maker?.......Single Serve Coffee

Pour some espresso for our dead homey, Dr. Ernesto Illy dies.....Coffee Geek

A machine that can cup coffee????.....News India

"Hey ladies, wanna come back for espresso?"...........The Rancilio Silvia

This is a bad motor-scooter






The Rancilio Silvia is one the best single boiler machines in production. (I am biased, I was given one and freaking love it!) Like more commercial brand machines, it's all in the brass facts. Brass boiler, brass lines and chromed brass brewing head all help to maintain temperature and heat distribution for the perfect espresso. It is basically Kick-(br)ass!

The Silvia will deliver consistently fine espresso, lattes, cappuccinos and more, just with the touch of a button. It's beautiful to behold and simple to use. You'll be making your favorite espresso to the raves of family and friends. This is a quality machine that compares to any home model, period!

Features.......

The Silvia requires no special plumbing or electrical outlets. Just plug it in and it�s ready to operate. With purchase, the Silvia comes with two filter baskets, one for single shot and the other for a double shot, coffee tamper, measuring spoon and an instruction manual.


Detailed Product Features


Simple to Use Controls


Push the large central power button and an orange light comes on and stays on until the Silvia is at operating temperature for espresso, steam or hot water. Three more professional grade rocker switches now let you chose which one of those options you want. Top is for espresso, the middle for hot water and the bottom one is for steam.


Flip the espresso button and that rich, hot liquid will start to flow. Switch it off when you have the amount you want. For hot water, simply flip the middle switch; open the steam valve knob and hot water gushes from the steam wand. For lattes and cappuccinos, flip the bottom steam button. When the orange light goes off, open the steam valve and start frothing milk.


Milk Frothing and Hot Water
The Rancilio Silvia features a straightforward chrome plated steam wand that delivers plenty of ready steam for milk foam. In 1.5 minutes the Silvia will have enough milk to make the average sized latte up to temperature. Simply put, the Silvia out performs almost every espresso machine under $500 in the steaming and frothing race!


The steam wand also doubles as the outlet for hot water. Simply press the hot water button and hot water will be dispensed for making beverages such as the popular Americano or tea.


Quality Brewing Group
The grouphead (or the component that accepts the portafilter where the filter basket is placed) is made of chrome plated brass. Designed after Rancilio�s line of commercial espresso machines, the Silvia group head evenly distributes heat and reduces �hotspots� for more temperature consistent espresso. It has also been designed to evenly distribute water across the coffee grounds for a better extraction.


Commercial-Grade Portafilter and Filter Baskets


Keeping with the tradition of using only commercial grade components, the Silvia uses a heavy-duty chrome plated brass portafilter, which features a rugged plastic handle. The Silvia comes with two pressed stainless steel filter baskets (a single shot and double shot version), which both measure 58mm in diameter.


Commercial Quality Pressure Release System
Many high-end home and all commercial espresso machines feature a pressure relief system that helps reduce splatter if you should inadvertently remove the portafilter too quickly. The pressure relief system also greatly reduces dripping after the brew switch has been turned off resulting is a �dry puck� of coffee grounds for easier cleanup. This is done thanks to the three-way solenoid valve.


67 oz. Water Tank
This removable water reservoir can be filled while operating or taken out and filled at the faucet.


15 BAR Heavy Duty Pump
The secret to a great espresso is a water pump that has the power to force water through the coffee grounds to extract the full flavor from the coffee.


Drip and Cup Tray plus Cup Heater
The Silvia has a stainless steel drip pan and cup try, both easy to remove and clean. A cup-warming surface on the top of the machine lets you keep your espresso at the right temperature when it is being poured; so important for a fine espresso.


12 oz. Brass Boiler


Made of heat distributing brass, this boiler can get up to temperature quickly and stay there, with a fast recycling time. Three thermostats are built into the Silvia the control the temperature for espresso and for steam, and a third that specifically monitors the boiler to protect it from overheating if the machine is left unattended for long periods. Should the boiler overheat, the thermal protection thermostat can be reset.


One Tough Body


Brushed stainless steel construction gives the Silvia an industrial chic look; sleek, functional and unassuming. The housing is only part of the story. Inside the housing you will find that Rancilio used a rust resistant steel frame, stainless steel bolts and screws, and only the finest tubing and fittings.

I'm your mother, I'm your daddy, I'm your pusher in the alley....I'm your pusher

From its rather humble beginnings, coffee has evolved into a precious, albeit addictive commodity for many millions of people around the world. It is the lifeblood of nerds, and the drink that keeps America's workforce complacent on their journey to work.

For some to abide from its path can tell of a different fate to those that come into meeting their brethren without that kick of Joe! With coffee becoming another commodity and everyone getting into the game, how can the laemen distinguish a good cup from the perenial bottom feeder. Well, like anything else of the finer things in life, you have to dig deep and see what makes the shit good right?


"I really like coffee. It reminds me of an cold morning; the smell, the atmosphere, the environment."

To begin, do most of us ever consider what makes a good cup of coffee? Is it the cleaning process, or which type of specific bean that is used? Well I want to tell you it is all of the above.

The cleaning process is just as important,cleaning each part separately is just the first step.

So how can you tell the drink you are enjoying is made with high quality standards? Here are a few secrets I want you to know.

"When ordering a cappuccino, the foam must be shiny and have no bubbles. People should recognize it. An espresso should have a light brown color that coats the top as well as the inside surface of the cup. The texture should not taste watery.

To test your espresso for the right consistency, put a little bit of sugar on top. If it stays on the surface, it's a good cup, bene! If not, discard the cup and go to a different location for a sufficient espresso.
Different coffee shops prepare there coffee according to a certain standard that they assume is correct, but is it exactly the taste you were looking for?

An espresso from Z's did have the light brown texture on top, but the texture was not consistent enough to stay around the glass and the sugar on top fell straight to the bottom.

Just some random drumblings from your covert coffee man!