General / Off-Topic Should I make a tea or coffee?
Ugh, it's obvious.
Boil the kettle, make a coffee at 70 degrees, wait for the 100 mark, make tea.
Gather two cups and two straws.
Sample to taste.
Mix if you will.
Thank you! This ^ is accurate. This "shaken, not stirred" thing has bothered me for years...and it's a very subtle gentlemen's thing. Bond drinks vodka martinis...yet he never says that. How do we know this? Because you don't shake a gin martini, you'll bruise the gin. So Bond always orders his martinis "shaken, not stirred" as information to the bartender about his preference of vodka in the drink over gin. It's a way to see how good the bartender is...a silent test, if you will.
And tea.
Always tea.
In London, don't drink the water, boiled or not.
Deleted member 110222
D
I did not expect this thread to get so deep.
Did you really expect anything else considering the age and sex of the majority of forum users?
Just don't ask us about the best way to cook bacon... We don't need another Hotel California threadnought!
From Arabica towards Robusta ?
Today: a pot of Viëtnamese "Kim Tuyen". Slightly resembling an Oolong with hints of chocolate, almost like a Chinese black or red tea but less of that characteristic.
I think it was more about fermentation
Today: a pot of Viëtnamese "Kim Tuyen". Slightly resembling an Oolong with hints of chocolate, almost like a Chinese black or red tea but less of that characteristic.
I think it was more about fermentation
Aaah ! the fermentation ...
Gun...powder?
Green tea rolled into balls, the name may be due to a resemblance to gunpowder balls, or (as is often the case) stem from the English having no clue how2Chinese
We've barely dipped a toe!
My son has taught me that the way you make coffee and what goes in it is just as imporant as making a good martini. Always Arabica, preferably an sl28 or sl34 or blend of the two. Maybe a typica or bourbon varietal. Generally prefer an African coffee, with a natural process, either made with a v60 or chemex... Ethiopian if you want strawberry notes, Uganda is producing some awesome coffee with masses of blueberry taste notes. Always best to go with a quick brew for naturals, water around 88 degrees centigrade, no longer than 2 minutues 20 and around 15g per 250-300ml of water.
Yes...he does this for a living, even the pretty pictures on top (for those who must have milk!) . No, he doesn't work for Costa.
Tea is just leaves in water - better to roll them up in a piece of paper and set fire to it!
We've barely dipped a toe!
My son has taught me that the way you make coffee and what goes in it is just as imporant as making a good martini. Always Arabica, preferably an sl28 or sl34 or blend of the two. Maybe a typica or bourbon varietal. Generally prefer an African coffee, with a natural process, either made with a v60 or chemex... Ethiopian if you want strawberry notes, Uganda is producing some awesome coffee with masses of blueberry taste notes. Always best to go with a quick brew for naturals, water around 88 degrees centigrade, no longer than 2 minutues 20 and around 15g per 250-300ml of water.
Yes...he does this for a living, even the pretty pictures on top (for those who must have milk!) . No, he doesn't work for Costa.
Tea is just leaves in water - better to roll them up in a piece of paper and set fire to it!
Tea is just leaves in water in the same way as coffee is just ground seeds in water.
We ain't gonna agree on this are we Caramel? Everyone to their own poison I guess.
How about a martini?
We ain't gonna agree on this are we Caramel? Everyone to their own poison I guess.
How about a martini?
I prefer a different mixture involving gin