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#21 F1refighter

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Posted 02 March 2012 - 01:51 PM

LOL. If I'm ever in that area again, I'll definitely drop by!

#22 kotmj

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Posted 21 March 2012 - 02:36 PM

I went to Artisan a week or two ago. The cappucino is great. Not sure if better than Espressemente, which is still my reference. I bought a pack of Rwanda Musasa Red Bourbon coffee beans. Expensive at RM40 for 250g. It makes for a sour brew -- I cannot finish that pack since I keep reaching for the Highlander Supremo.

#23 carbman

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Posted 21 March 2012 - 07:41 PM

It makes for a sour brew -- I cannot finish that pack since I keep reaching for the Highlander Supremo.


Must be the high acidity. Some affectionados state that the brewing method (the tamping, the grind & the pull) can affect the acidity in the final brew. I think its 99% the beans.

Coffe Ritual has moved and been renamed to "Jin Ya" in Damansara Uptown....has anyone been? I hope they still stock the Supremo.

#24 Zinzan

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Posted 28 March 2012 - 10:43 AM


Must be the high acidity. Some affectionados state that the brewing method (the tamping, the grind & the pull) can affect the acidity in the final brew. I think its 99% the beans.

Coffe Ritual has moved and been renamed to "Jin Ya" in Damansara Uptown....has anyone been? I hope they still stock the Supremo.

I was looking for Coffee ritual over the weekend, couldnt find it.

#25 carbman

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Posted 28 March 2012 - 05:04 PM

Same row as the chicken rice place in Damansara Uptown....opposite the hawkers

#26 kotmj

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Posted 13 April 2012 - 04:50 PM

Was at myespresso cafe on Wednesday. Chan offered to make me a ristretto (on the house). If espresso is the essense of the bean, a ristretto is the essense of the essense of the bean. It is a shorter pull than an espresso. It was very extreme for me, too concentrated, too next level.

#27 carbman

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Posted 18 April 2012 - 06:45 PM

Ah...the ristretto, a 'restricted' pull. I have a hard time gulping down an espresso, much less a ristretto.

#28 kotmj

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Posted 22 June 2012 - 09:26 PM

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Stella Napoletana by J. Mark Bertrand, on Flickr

#29 carbman

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Posted 24 June 2012 - 11:47 AM

I'm guessing here...but you put the grounds in the top compartment, flip the thing over and its drips down to the lower compartment, yes?

#30 kotmj

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Posted 24 June 2012 - 04:17 PM

Pretty close. The original version has you boiling the water in the thing itself before flipping, but I think most people boil it in a separate kettle.

#31 Guest_scaredcloud_*

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Posted 11 July 2012 - 11:29 AM

Thanks for the review......I've never been there myself. You really work fast. Glad u bought the Aeropress.....the best thing is that its fairly portable. I wanted to buy it once, but was concerned about the availability of filters....any problems there? I see you going full-on espresso-maker in a few months....heh heh heh.

Oh yeah...check out the discount: its a way to reward loyal, regular customers.

Must drop in someday.



get an ABLE disk (stainless steel filter) for the Aeropress and you can stop worrying about filter replacement... and cleaner brew.

#32 F1refighter

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Posted 04 November 2012 - 05:41 AM

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#33 ivanswk

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Posted 07 November 2012 - 03:22 PM

me coffee :D

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#34 kotmj

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Posted 11 November 2012 - 01:40 AM

I bought myself a stove top 'espresso maker' and some ground coffee from Monmouth today at the Borough Market. Set me back for a pretty penny but I find the whole experience of making my own coffee using ground coffee is quite interesting.

I realized a few things:
1. Never pour the distilled/evaporated espresso into the cup completely because there are sediments at the base of the pot and if that gets into the drink, it will be a very sandy (and shitty) experience.
2. Never put too much milk - what the pot actually makes are not thick shots of espresso, but rather an Americano. Putting in too much milk would really fuck things up.
3. It's delish.

Is your moka maker by Bialetti? I have their most advanced model, the one with a high pressure valve. Do try the Aeropress -- order it off ebay. I used a Bialetti for years, then I tried the Aeropress and I never used the Bialetti even once since. I was deliberating recently about getting an espresso machine, but I'm so happy with the Aeropress (which I use everyday) I do not see how it would enhance the experience.

#35 Petepan

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Posted 12 November 2012 - 03:19 PM

Espresso makers using capsules are getting more affordable. With patents on the K-cups/Nespresso running out this year, you will not have a lack of choice in the coming year.

I have a cheapo Expressi machine bought from Aldi (about AUD$70- not quite double the price of Aeropress), and the capsules cost less than AUD$0.40 each. Early morning coffee routine is less than 1 minute which includes rinsing off the removable machine parts.

Coffee quality is much better than any you can get from manual gadgets, but just a notch or two below cafe quality.

Wife loved it, for obvious reasons, since she makes the coffee for me.

And it seems they have new sleeker version now which is slightly more expensive.

http://aldi.com.au/a...hine-silver.htm

p/s BTW, coffee grounds are amazing fertilisers. Waste not want not. Starbucks donates tonnes every year. I tested it- it is true. The only gripe I have with capsules is the wasted capsule container. Mine goes into the city council's recycling bin.

#36 F1refighter

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Posted 12 November 2012 - 10:30 PM

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#37 kotmj

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Posted 12 November 2012 - 11:14 PM

Espresso makers using capsules are getting more affordable. With patents on the K-cups/Nespresso running out this year, you will not have a lack of choice in the coming year.

I have a cheapo Expressi machine bought from Aldi (about AUD$70- not quite double the price of Aeropress), and the capsules cost less than AUD$0.40 each. Early morning coffee routine is less than 1 minute which includes rinsing off the removable machine parts.

Coffee quality is much better than any you can get from manual gadgets, but just a notch or two below cafe quality.

Wife loved it, for obvious reasons, since she makes the coffee for me.

And it seems they have new sleeker version now which is slightly more expensive.

http://aldi.com.au/a...hine-silver.htm

p/s BTW, coffee grounds are amazing fertilisers. Waste not want not. Starbucks donates tonnes every year. I tested it- it is true. The only gripe I have with capsules is the wasted capsule container. Mine goes into the city council's recycling bin.

It's probably not as good as in the cafe because the coffee at the cafe is fresher. I live 15 minutes away from KF Chan's cafe and go there a few times a month. His beans are about 2 weeks old from roasting. He tells me freshness is ultimately important. I've checked the manufacturing dates of the beans sold at The Coffee Bean and Starbucks and supermarket Lavazzas. They are some four to nine months old.

Also, once, the barista (his wife?) made me a coffee (on the house) from some special beans one of the partners sourced while on holiday/coffee sourcing expedition in Australia. For this particular coffee she used an Aeropress. It tasted like a hybrid of tea and coffee, very floral. She once said something about cutting off something to avoid acidity etc., from which I surmise the taste of the coffee is also influenced at the machine, based on the characteristics the barista wants to suppress or accentuate.

Yeah, capsule coffee is taking over the world. My office, when I was still there, provided free Lavazza capsules. When I started with the handgrinder and Aeropress and Highlander Supremo (there is also the Highlander Premio Blend, a darker roast, which is very likable and full bodied) was when I completely stopped drinking the Lavazza.

#38 joonian

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Posted 29 November 2012 - 11:21 AM

The Jiro of coffee: http://travel.cnn.co...o-coffee-684001

#39 boysdontcryy

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Posted 29 November 2012 - 07:31 PM

You find good coffee here yet? I don't want to be a wet blanket, but I haven't had a cup of good coffee here in London.

#40 carbman

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Posted 29 November 2012 - 10:10 PM

For milk-coffee lovers, I'd recommend Magnolia's fresh milk. I've come to realize that unless the milk is 'fresh', i.e. not reconstituted from milk powder, the froth you make will disperse almost immediately. Also, this milk gives some awesome, creamy goodness, and once properly steamed, becomes sweet. Making hot milo with steamed/frothed milk produces a sweetness that just like milo with condensed milk, minus the sugar.

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