Who drinks expresso coffee?
What can you say about it?
That it’s spelled Espresso 
Well played!
djm
Turkish style coffee, fine ground and all, is more satisfying, less bitter, more rich in flavor, and doesn’t use fancy equipment. Add a bit of cardamom if your taste buds like, and you have a real treat. I rarely drink espresso but will drive out of my way for a silty cup of coffee grounds in hot water.
I guess that is a bit off topic though.
If you like the taste of coffee and chocolate, you just have to like the dark chocolate covered espresso beans sold by Trader Joes. I generally savour chocolate and let it melt in my mouth, but with the chocolate covered espresso beans, I like to bite into them and cruch the espresso bean, so that I will immediatley get the mocha taste of a mixture of chocolate and coffee. Mocha is such a wonderful flavor.
http://en.wikipedia.org/wiki/Cafe_mocha
It tastes different than tea. Don’t really have much use for it. Had to make a couple of pots of coffee for St. Paddy’s, luckily the whiskey drowned out my efforts.
Caffeine buzzhead alert! The darker you roast coffee, the less caffeine remains in the bean. Espresso roast, as black as it gets, is roasted with exactly that in mind: you can enjoy it frequently throughout the day, as Italians love to do, and not have hell to pay for it. So many people I encounter assume that espresso is a caffeine supertanker when it’s really not. If you want a cuppa Joe that’ll chemically curl your hair, put the lightest roast you can find in your espresso pot.
But trust me, it must be roasted. I tried making coffee with green unroasted beans once, thinking it might be in some way analogous to green tea. Well, whether it is or not, green coffee beans are kind of rubbery and don’t grind well, and the flavor is freakin’ awful. Awful. I almost hurled.
FUN ESPRESSO FACTS!:
- Espresso should not be bitter. If you’re drinking bitter espresso, you’re in the wrong shop.
- Espresso is not a roast. Espresso is a way of making coffee. Typically coffee intended for espresso is roasted darker than normal (because the process accentuates the bright, acidic flavors in a bean), but not always.
- While it is true that darker-roast coffees (such as a typical espresso blend) have less caffeine than lighter roast profiles, it still remains that a double shot of espresso (that’s 1-2oz of brown liquid, depending) has about as much caffeine as a 12oz cup of drip medium-roast coffee (again, depending).
- Espresso is (well, can be) supremely delicious.
- Super-automatic machines (a la Starbucks) do not make good espresso. Like, ever. Go find a shop that uses a grinder.
- This machine
is a Moka Pot. It does not make espresso. It will, however, make a very nice cup of very concentrated coffee (that might even have a bit of crema) if you know how to use it.
7. “Mocha,” if I’m not mistaken, is taken from the name “Moka Java,” which was the world’s first coffee blend. It was (again, if I recall) a blend of Javanese and Ethiopian coffees, and the flavor profile was typically very reminiscent of chocolate. So there you are.
8. I cannot believe Nano tried to brew green coffee. Ew.
A little video for all the Moka Pot users out there, done by the 2007 World Barista Champion and all-around wonderful person James Hoffman:
http://www.jimseven.com/2009/01/21/videocast-4-stovetopmoka-pot/#more-791
Let me amend that for you: Do not go to Starbucks if you want to taste real coffee - ever.
djm
I agree, but I work in the industry and feel obliged to be a bit less… Oh, who cares? Starbucks is bad coffee.
There, I said it.
And here’s more videos on how to brew coffee at home:
French Press: http://www.jimseven.com/2008/11/13/french-press-technique/
Chemex: http://www.jimseven.com/2008/12/28/videocast-3-chemex/
Important things to note in brewing coffee at home:
- Get a grinder. Get a BURR grinder. That’s the kind where you put coffee in the top and it comes out, ground, from the bottom/side. This is the most important thing. I promise, you’ll have the best coffee in your entire neighborhood. It’ll cost you like $50-$80 one time.
- If at all possible, use a gram scale. Not as important, but still important.
- If you’re using a manual method (chemex, french press, not a Mr. Coffee), get a good digital thermometer.
- Play around with your grind/dose to get the best results. This part is more complicated. If you’re interested in what different grinds/doses do to your coffee, let me know. I’ll explain.
I’m just a “What happens if I do this?” kinda guy, and threw myself on the grenade, as it were, for your sakes. No, no, don’t fawn. It was my privilege, and there’s more where that came from. Believe me.
best coffee from a store:
ever. period.
Espresso can keep you up for a long time, but
Turkish coffee will knock your friggin socks off. 
twice. 
let me put it this way:
If Wawa ever makes a Turkish coffee, Philly , south jersey and Delaware will never, ever, sleep. ever. nope . not one blink. Completely awake.
You Jersey people and your WaWa. I swear.
I love Turkish coffee.
BLAH!!!
When I was still in analytical, I had a run of having to extract green, robusta coffee beans, concentrating the extract from 100mls to 50ul, then injecting that on a instrument and sniffing the volatile compounds as they came off.
Disgusting.
I drove non-stop from AZ to WI on a pot of Turkish coffee and some baklava, took at least four hours after I got there to relax enough to get some sleep. I’d say I was fairly close to a caffeine OD, loads of fun, of course I guess it could have been the baklava.
In practicing for the Southeast Regional Barista Competition (yes, I competed), there was one night where I probably consumed a total of 25 shots of espresso, a sip here and a sip there. By the end of the night, I could hardly stand I was shaking so violently.
So now, when I’m tasting espresso, I spit it out. It’s an important lesson.
Actually Wawa started just south of Philly.
(south) Jersey people are totally addicted.
..factoid:
the DuPont family owns controlling shares in Wawa.
Well don’t they have a lot of by-product to depose of? Coffee can likely hide a multitude of…