- Have you ever been to a restaurant where…
In a restaurant the coffee comes in a cup from the espresso machine
Posted 5 years agoHave you ever been to a restaurant
No. Sit-down Greggs once, but found it awfully high-falutin.
Posted 5 years agodid I just eat at pretension central
Yes.
Also, I thought that in a restaurant you paid them to make you a coffee … I’ve never been told to finish doing their job for them
Posted 5 years agoyes and id annoyed me,but not enough to start a thread. I did think that if they thought it so important they should have waited that extra minute before bringing the coffee out.
Posted 5 years agosurprised they let you plunge at all tbh.
my experience with them is that every 100th (or so) plunge the whole thing just seems to ‘explode’ and scalding coffee and grounds shoot out the top of the jug.
Posted 5 years agoBeing STW, surely this is seen as a good thing?
Posted 5 years agoI don;t think I’ve ever managed to make a decent cup of coffee in a cafetiere . Stove top or drip filter things no problem. Either I’ve not got the knack or they don’t make very good coffee. I either get weak coffee or cold coffee
Posted 5 years agoA Cafeteria? With an egg timer?
Did you have a bacon and egg sarnie too??
Now that’s 1970’s.
Me thinks you ate in “Bills Caff/Gaff”
If you think it was pretentious, then it probably wasn’t. I think they were in all seriousness trying to be ironic, with an iconic twist.
Tell us about the location, I’d suggest we know already.
Posted 5 years agoDid they make it with a lemon tweeeeest?
Posted 5 years agoCheshire
Ah, well, that confirms it. Pretension central without a doubt.
Apart from believing a cafetiere/egg-timer enhances the dining experience, Cheshirists also get immense sexual pleasure from shopping in John Lewis (I assume this, considering how excited they get just at the mere mention of it).
Most people would get dressed up for a night at the Theatre/Opera.
Some people do this just for an afternoon in John Lewis.Then there’s people like me bumbling around in my shorts and grubby trainers.
😀
Posted 5 years agoI wonder if they had the egg timers custom made to the volumetric and thermal properties of the cafetiere combined with the perfectly controlled ambient temp and local barometric pressure ? ?
“a few seconds either way could seriously affect the ….” MY ARSE !
Posted 5 years agoMy local coffee shop tells you how many minutes to wait before pushing the plunger when you get one of those but the bloke behind the counter tells me the alternative is they would have several on the go behind the counter with timers to get the coffee right. That said, in a restaurant, I’d just expect a coffee rather than a precisely brewed cup with maximum flavour.
Posted 5 years agoThis place , popular with local pro. Football by any chance ?
Posted 5 years agoCheshire?
That’s in the North then..
Thought so.
Do McDonalds do coffee in “pots” these days.
Posted 5 years ago…you order coffee and a guy arrives with a cafetière and an egg timer – and tells you that you must wait until the sand’s run out before plunging? Apparently, a few seconds either way could seriously affect the quality of the après-meal beverage experience…
Is this the norm for 2012 dining – am I just out of touch – or did I just eat at pretension central?
Incidentally, I ordered a risotto, but got a rrrrhhhisotto, too. 😐
Posted 5 years agoThat’s in the North then..
Thought so.
Do McDonalds do coffee in “pots” these days.
Your anti Northern bias offends me, Mr. Bouy. 🙄
To enhance your understanding of our fine region, I attach this promotional photo of queuing Northerners outside the Golden Arches, Rotherham, c. 2011. The image is whimsically entitled: “Soz kids, looks like youz gettin’ no happy meals today.”
Posted 5 years ago
In a restaurant the coffee comes in a cup from the espresso machine
good restaurants give you the choice of aeropress/siphon/espresso
Posted 5 years ago
well they do in ‘that London’Is that Russell Brand in the bowler?
Posted 5 years agoWhen did the world get so down on the cafetiere? I make perfectly nice coffee in one, Mug coffee, for wandering about the house with or drinking while having a fettle. treat coffee from the expresso machine.
Posted 5 years agoit was a half-timbered gaff in Cheshire
In Sandbach, perchance?
Most people would get dressed up for a night at the Theatre/Opera.
Some people do this just for an afternoon in John Lewis.I see you’ve met my mother.
Anyway, stop dissing Cheshire. If nothing else, it’s home to England’s oldest type of cheese.
Posted 5 years agoI don;t think I’ve ever managed to make a decent cup of coffee in a cafetiere . Stove top or drip filter things no problem. Either I’ve not got the knack or they don’t make very good coffee. I either get weak coffee or cold coffee
Pre heat thingy with boiling water, add three tablespoons of ground coffee, fill with boiling water while stirring…after thirty seconds stir again..after three minutes plunge..wait another minute after plunging.. Pour…after pouring await flaming from STW coffee snobs…sob gently for not being a coffee snob…drink your nice coffee…
Posted 5 years agoI either get weak coffee or cold coffee
Use more coffee and/or drink it more quickly.
Posted 5 years agofill with boiling water
NOoooooo! not boiling water, by all means preheat the jug, (if you really want to), but let the water sit after boiling (or ideally don’t quite let it boil), as boiling water will burn the coffee and spoil the taste. Coffee is not like tea, which A) must have boiling water poured over it and B) is vile.
Our kettle has a different button for coffee so it switches off before it boils.
#awaits the scorn#
Posted 5 years ago[sobs gently with nice coffee] …..
Posted 5 years ago
See…. 😥Wasn’t Knightsbridge… it was a half-timbered gaff in Cheshire. No irony intended, I reckon. Maybe fancy Southern ways haven’t drifted this far north..
Are you aware that the bloke that owns most of the south lives in this ‘ere Cheshire?
Posted 5 years agoHang on a sec – how long exactly should you leave the boiled water before pouring into your jug?
Until its not boiling anymore. [has stopped bubbling]
Posted 5 years ago“They” recommend the water is around 80 degrees. I usually boil it and leave it a minute or two as I can’t be bothered with a thermometer and it seems to be about right.
Posted 5 years agoWhen it’s just stopped bubbling it will still be 99 degrees or thereabouts. It should be about 95 for coffee*, so I usually just stop the kettle before it starts to properly boil and then wait a minute and swill it around before pouring.
Just experiment – if you use boiling water it’ll burn the coffee and make it bitter, so try cooler water until the coffee is nice and smooth. Should be very obvious.
* or so I thought – see post above mine.
Posted 5 years agoI work on the basis that as the water pours and passes through the air it will loose a couple of degrees…
Also tap water has impurities and the process of vapourising does begin before boiling point, vigerous boiling is 100 as the tempterature cannot go any higher, there will still be bubbles down to low 90s.
Posted 5 years agoDepends which side of the Pennines you sit as to whether you have anti Northern Bias in yer blood methinks.
I’m quite happy in Harrogate, that’s a proper Northern Tarn in my books like and has the ability to serve coffee in them there “phusssh, purrr, phish, bubble, squirt” machines that are all the rage in That Larndarn (and indeed on the Sarf Carst) they be all chrome and the like, invariably have cups on top and in general served by surly blokes in aprons spouting words in dialect not too dissimilar to a Geordie on the pisslike..
Cheshires famous for footballers and cats innit? And Warrington.
Posted 5 years agoPerfectly sensible to time cafetiere coffee. I’ve got a timer set on my phone for the purpose, and a kettle that switches off at 90 degrees.
Some coffee you can be fairly slapdash with but I’ve had beans that can either be ace or awful so you need to be quite methodical with them.
Posted 5 years agoAnd of course there is no one best way to serve coffee… it depends on the provenance and the roast..
Posted 5 years agoActually, the boiling point of water is 100 degrees C at sea level – the boiling point reduces as air pressure decreases (i.e. at higher altitudes) so if you take your cafetiere to the Himalayas you should be fine to use freshly boiled as it will be cooler.
Posted 5 years ago
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