Who makes the coffee at EA? What kind of coffee is it?

Russ, Chad, intern, and I make the normal coffee (Seattle Mountain Costa Rican style).
Tom Zluckyj told me how he and Steve would roast thier own beans at the old house. It sounded like a royal pain in the ass.
John still goes to starbucks on occasion.
The Seattle Mountain coffee is bought at Costco, and the rumor is that it is starbucks coffee.

is it the same big-old green bag of beans that you used last summer? If so, im pretty sure that it said "starbucks" somehwere on the bag itself.

I have yet to set foot in the one here, but they must have Trader Joe's in Chicago. I've heard so many great things about the place and hear their coffee is damn good. Also, they're selling imported wine (only the finest) for $2.99 a bottle! God bless the Tucsonans and their ignorance of fine wine!

matt w wrote:Who makes the coffee at EA? What kind of coffee is it?

This is my ideal coffee, which is realized to its full potential maybe four times a year:

1) A doppio ristretto of freshly ground coffee. Specifically, coffee from Balangera Saluzzo, Via Spielberg, Cuneo, Italy. I will often (though not necessarily) add approximately 1/4 teaspoon of cinnamon to the coffee before I draw the shot.

2) Steam 10 oz whole milk, to which I add approximately 2 teaspoons of maple syrup.

3) Pour the coffee into the milk, but don't stir. This leaves the foam intact, with a lovely abstract design in the top. I make a habit of trying to interpret these designs as though they were intentional whenever I make a coffee for someone else. The presentation is usually something like this: "I've made you a coffee, and I put a little caricature of Blixa Bargeld riding a Clydesdale on it for you." Or, "Here's your coffee. I hope you're not offended by the illustration of the assasination of the Romanovs I made on the top -- I thought you'd be amused by the super-imposition of Rollie Fingers playing the role of the ghost of Rasputin. Please ignore the copulating Oliver Stone/Cicciolina/Popeye menage in the background -- that was a doodle."

I will occcasionally, when there is only skim milk, enrich it by melting a pat of butter in the milk. This is met with universal disgust by my co-workers, whose tastes are as plain and conservative as they come. Just be thankful my puree of foie-gras experiment didn't amount to anything.

best,
-steve

While I applaud your usage of the fine Canadian influence of Sirop d'Erable, the cinnamon is objectionable when combined with the aforementioned substance.
I would like to hear more about the Foie Gras experiment.

Steve--

Curious if you've had Turkish coffee before. Strong! Not for the meek.

matt w wrote:Curious if you've had Turkish coffee before. Strong! Not for the meek.

The fellow at my local Iranian deli here in Dallas makes Turkish coffee with milk & sugar -- he mixes a tbsp of coffee (Glenda's, I believe), a 1/2 tbsp of turbanado sugar, and 2 oz of milk, then cooks it on the stove until it just begins to boil. I don't know if it qualifies as true Turkish coffee, because I don't know jack about coffee.

Just curious: what kind of espresso machine is in the kitchen at Electrical? We have a french press & Moka Express here, but might be interested in dropping some coin on a good espresso machine before the year is out.

mb

for the record, i don't know why the thing posts my posts twice

sorry about that, tho there's nothing i'm doing to cause it

matthew, of little grizzly fame, i recommed the delonghi espresso makers, at least the one i have. i think it was 250.

ea has a starbucks athena (? i think). it's pretty nice.

i am sad to say i have been seduced entirely by illy espresso. sad b/c it is fucking expensive.

tmidgett wrote:matthew, of little grizzly fame, i recommed the delonghi espresso makers, at least the one i have. i think it was 250.

ea has a starbucks athena (? i think). it's pretty nice.

i am sad to say i have been seduced entirely by illy espresso. sad b/c it is fucking expensive.

Can you, tmidgett of SKWM fame (btw, Little Grizzly's 4-letter band acronym is LGRZ), tell me what the heck "illy espresso" is?

Delonghi -- I'll take a gander at those.

As an aside -- I've busted Paciugo gelato 10-hundred times since the end of April, and my gut is as wide as my smile. There's a new joint down the street from my house that makes excellent espresso, tho their gelato ain't so hot. Angie Harmon goes there! Which is pretty hot.

mb