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I think I have signed up with this site for quite some time but do not get the chance to check things out.

Now that I am unemployed and looking for opportunities to brew coffee out of my comfort zone, I decided to drop by here to see if I can get some advice.

Oh, any recommendations for a single head espresso machine? Looking for one with a good milk steamer, too.

Happy brewing!

Rebuild the machine other research centre thrown away

http://colinwen.blogspot.com.au/2012/05/saeco-via-venezia.html

some google translate may help.

http://translate.google.com/translate?sl=zh-CN&tl=en&js=n&prev=_t&hl=en&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fcolinwen.blogspot.com.au%2F2012%2F05%2Fsaeco-via-venezia.html&act=url

Brazil Serra Negra
Patrocinio, Minas Gerais

Acid: low to medium
Body: medium
Texture: mainly clean and juicy, slight nut skin in middle.
Flavor Profile: the acid profile is juicier and shows more complexity than in some of our previous brazillian offerings. Prototypical sweet orange with just enoughrind to be noticed, coffee cherry and sweet green grape are also present. Hazelnut liquor and dark chocolate follow and sink into a just slightly grainy texture. It’s the liquid form of Nutella again. Finish is long and sweet.

Noteworthy: Pedro Rossi and his family have tended Fazenda Serra Negra since 1985. The farm’s average elevation is 1150 meters and contains 99 hectares of coffee all of which is processed on site. This coffee is of the Red Catuai varietal and processed in the Pulped Natural method.

Attended my first cupping at New Harvest. This technique is vital when it comes to being able to pick up the nuances between growing areas. I plan to attend a cupping weekly and will post my notes as I become more engaged.

I have created a similar recipe that substitutes the espresso and chocolate sauce with Crio Brü brewing cocoa.

Ingredients

• 2/3 Cup  Crio Brü Coca River brewing cocoa
• 1/4 cup Sugar in the Raw
• 1 tsp pure vanilla extract
• 1/4 tsp cayenne pepper
• 1 cinnamon stick
• Splash of cream or half-n-half

Directions

• Place all ingredients into a 32 ounce French Press.
• Fill with boiling water
• Stir
• Wait 20 minutes, stir again
• Press and refrigerate the Crio Brü mixture

• Place 8 ounces of the chilled Crio Brü mixture in a shaker
• Add a splash of cream
• Shake
• Pour into ice-filled glass
• Top drink with a touch of cinnamon and cayenne pepper
• Serve and enjoy! Ole!
• 
  

Optional: Prepare glass with a combination of crushed chocolate covered Crio Beans and Sugar in the Raw; use ice cubes made with brewed cocoa.

I have created a similar recipe that substitutes the espresso and chocolate sauce with Crio Brü brewing cocoa.

Ingredients