Coffee. Additives (types, varieties, producers)

I am waiting with the rest of the girls to take samples and your impressions !!!

Girls, tried the coffee. What can I say. First, I'm not a great coffee connoisseur. Secondly, I overcooked it after all. Thirdly, I did not feel any super-unusual taste and aroma. Normal, slightly bitter taste. although it still depends on the type of coffee itself.

Oksanochka, it's too early for the taste of coffee to be fully manifested. After 3 days try it, the taste will be completely different, but for now yes, only bitterness, practically no aftertaste. Let's do this: take a grain and try to cut it with a sharp knife. Look at the middle brown or black. If you've overcooked, then you can't cut it at all, the grain will crumble into ash. If it turns out to be cut or the grain splits into two or three parts, then everything is fine. Don't worry ahead of time. We are waiting for another 3 days!

Hrithik, I'm not upset. NAV was about to fry the second batch. I tried to cut the grain - not crumbled, but split into several parts.

Today I was frying in a cast iron pan. On the IKEEvskaya frying pan, I do not like it. The bottom of the pan is the same size as the hotplate! I did not constantly interfere, but I will level it - I will wait and mix for 1 minute. All the time at the same temperature, I didn't time the time. After roasting, poured into a chilled bowl, then into a second, then into a third, then into a sieve. For comparison, the second photo is the first roast.

Girls, and who tried the Darboven coffee? Neighbors donated (black espresso packaging) .... there are no identification marks at the place of cultivation, there is a mention of the type of blends ... but there is no correlation. In principle, tasty, but bitter for me .. There is not enough information in the Internet.

Girls who have tried this Roberto TOTTI Ristretto coffee


Description

When you are in Milan for fashion shows, be sure to ask - "Who is Roberto Totti?" And they will answer you - "Totti is a legend." Once a collection from Roberto TOTTI made a splash at one of the private shows. The world of fashion has long been lost in conjectures - who is hiding behind this name: a famous couturier ... or a talented daring newcomer ... or maybe both? ..

A few years later, a coffee blend was released under the name Roberto TOTTI. Some experts say that only a Master is capable of creating such coffee, and there are 10-12 such people in the world. Others build bold parallels between the name Roberto Totti and the fashion world ... But these are just guesses ...

The immutable truth is that Roberto Totti is great. Whoever he was, he managed to create an ingenious blend. A cup of coffee from Roberto TOTTI reveals itself like an exquisite wine, like an excellent cigar, tormenting your receptors with the bitterness of espresso, viscous notes of strength, a rich bouquet of beans, which no one has yet managed to unravel. A magnificent bouquet of the best alpine Arabica is revealed in each cup with stringy notes of strength and a chocolate aftertaste.
Thanks to the special blend of Roberto TOTTI Ristretto coffee beans, it is suitable both for traditional preparation and for preparation in espresso machines.

I have this one, I like it
Seasoning for coffee and desserts

It is a composition of aromatic cinnamon, cloves, vanilla, cardamom and a pinch of candied sugar. The seasoning makes all kinds of desserts, ice cream, cakes, chocolate mousses and other sweet treats exceptional, giving them an exquisite taste, and it will also make the coffee aroma unique.The peculiarity of this exceptional blend lies both in the selection of ingredients and in their form: large fragile pieces of seasoning are placed in a mill-like package, which always guarantees freshness and intensity of aroma, as well as facilitates application. Another important nuance: seasonings that are well ground just before use have the most intense aroma and deep taste. The fact is that at the moment of grinding, essential oils are released, which contribute to the fact that the smell of the seasonings becomes so fresh, as if they were collected just a minute ago.

Net weight: 48 g.

I agree with the previous speaker!)))
Camis is a thing!
But only for black coffee, if the type of Americano with milk, it is not worth translating the product.
All flavor is lost.
And it is also very good in pastries like Tula gingerbread - a very harmonious mixture of spices.

I also love these spices! Also because they are very similar to those that I bought in Jerusalem, in the Old City, in the market. There, in my opinion, the coffee spices are the best. The Kamisovskys are very close.

if drinking coffee with chili leads to such terrible perversions, then I no longer ...
But I drank for so many years and was not afraid of anything. That was tasty.

and with Kamisovskaya seasoning the buns are very tasty! I recommend as one friend of mine says

horror!
changed her mind about buying a coffee machine. I'll go open the piggy bank and skip the simple savings

horror!
changed her mind about buying a coffee machine. I'll go open the piggy bank and skip the simple savings

why did you change your mind? KM is super

Girls boys

Today, a colleague brought me from Vietnam, at my request, a package of local TRUNG NGUYEN ground coffee and a Vietnamese coffee press.


We tried everything and immediately began ordering Vietnamese coffee in the online store and these cool filter coffee makers home

Quite unexpectedly, the Vietnamese coffee of their special coarse grinding, brewed with this coffee maker, which is placed on the cup, turned out to be of very decent quality and taste. The taste is some kind of chocolate, but there are no extraneous additives

And yet, there is a local analogue of the kopi-luvak variety, which is eaten by animals, and in addition, there is a variety of fermented grains without the help of animals but similar in taste - "Legendary", we also ordered it, we are waiting

[Alexanderchka]

we ordered it too, we are waiting

Alexanderchka, and where did you order, if not secret? I've already heard about this coffee somewhere, but where?

[Little baby]

Little baby, let me get it today, I'll try - isn't it a fake (I read about this on the internet), since there is something to compare with - and by the evening I will unsubscribe and give a link to the site.

I actually found several sites, we chose one where spring discounts on coffee and where free delivery from 3,000 rubles (5 people ordered us)

I have this one, I like it
Seasoning for coffee and desserts

And I didn't even know that there are such, here is the tundra ... It is necessary to look at the stores. And we also drink coffee with pepper, but not with chili, but with ordinary black - 2-3 peas and a little cinnamon are added to the coffee grinder.

[Little baby]

Girls are boys, and especially Little baby,

I report:
ordered here:

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but originally planned here (there is more choice, there are introductory articles, but paid more expensive delivery is also more expensive.there is not only Vietnam, and not only coffee

🔗

if you are going to order - start with ground coffee (they write that roasting with butter - you can kill an expensive coffee grinder or coffee machine) and do not forget to buy a Vietnamese teapot. Grind too coarse for other purposes

You need to get used to this infuser very much.

From Vietnam they brought me an option "for idiots", nothing needs to be adjusted by hands, two strainers are soldered quite tightly to each other with a twist - so that the holes of the strainers do not coincide with each other. These are served in a restaurant in Vietnam to foreigners so that they don't spoil anything, well, a colleague brought me exactly this on purpose.
You scald the teapot and the cup so that they do not cool down quickly, pour in coffee, pour in almost boiling water - and everything slowly drips at a predetermined rate. At the exit, a wonderful strong aromatic and absolutely non-bitter coffee with a smell and taste like chocolate.

And here they ordered infusions from the online store for normal people who love to independently participate in the process.
The outer strainer is completely removable and you need to pour coffee on the inner strainer, cover it with a removable one and slightly scroll and add, pour 20 ml of boiling water on the top strainer so that the coffee is saturated with moisture and forms a thick layer through which the water will not immediately escape. Then press the outer strainer harder and pour another 45 g of boiling water (this is for 3 teaspoons of coffee), cover and wait for it to drip, periodically checking and changing the strength of the "press" by pressing or loosening.

As a result, yesterday we were disappointed, using a manual brewer and a coffee bought in an online store - it seemed to us that we bought coffee of poor quality.

And today I conducted an experiment. I poured coffee from an online store into the automatic teapot, which seemed like a bitter heap the day before. In hand - coffee brought from Vietnam by a colleague, which we liked so much. The same amount of coffee, boiling water, brewed in parallel.

At the exit: yesterday's "burda" in an automatic brewer turned into an aromatic soft, wonderful chocolate taste of coffee, and our favorite coffee from Vietnam in a manual brewer turned into a bitter burda

Conclusion: it is necessary to master the art of brewing in a manual infuser, since here in no store do they sell those "automatic" ones, in which everything was configured correctly by people who understood in advance.

And we bought real coffee, so you can buy without fear.

[Little baby]

Little baby, let me get it today, I'll try - isn't it a fake (I read about this on the internet), since there is something to compare with - and by the evening I will unsubscribe and give a link to the site.

I actually found several sites, we chose one where spring discounts on coffee and where free delivery from 3,000 rubles (5 people ordered us)

Why don't you try 🔗 , unfortunately, they have delivery only across Russia, otherwise I would definitely use it.

[sergN]

sergN , if you contact me, I will answer:

I do not use this site because there is NO VIETNAMX COFFEE, and Krosh and I are discussing it in the passage you quoted

[sergN]

sergN , if you contact me, I will answer:

I do not use this site because there is NO VIETNAMX COFFEE, and Krosh and I are discussing it in the passage you quoted

To you, as far as I have information, they should have it. Write to them, they will answer anyway.

[sergN]

sergN , Thank you

When it appears - this site will be shown in the search results "buy Vietnamese coffee". In the meantime, I used those sites that sell it today.

[sergN]

sergN , Thank you

When it appears - this site will be shown in the search results "buy Vietnamese coffee". In the meantime, I used those sites that sell it today.

Alexandra can please you

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[Alexandra]

Alexandrahow delicious you wrote about Vietnamese coffee! But do I understand correctly that it is useless to buy it without a special brewing device? That is, all other brewing options are not suitable? I have these options, though not many, geyser, turk and drip coffee maker. None will fit?

[Ikra]

Ikra only a French press will do! I use it at home.

Girls, please tell me where you can buy raw coffee beans?
I really like to fry the grains myself. The coffee has an amazing aroma.
I use a clean cast iron pan with a glass lid for frying. The handle at the lid is unscrewed and we made a blade-type mixer from a helicopter there. The frying pan warms up evenly, and you scroll the handle from the lid and so the grains are stirred. And through the glass you can control the degree of roasting.
But I couldn't find where to buy green grains. So my frying pan is still idle.

but could you please show your know-how closer.

I buy notglass in Coffee Cantata stores.

[notglass]

notglass,

I bought green coffee beans from an online store

🔗

The Coffee Cantata has only roasted beans, and I want to get green. I used to buy in Kiev, but now I have been living in Russia for many years and I don’t know where to buy greens.

This is not my know-how. I can't take a picture of mine yet. Fotik went on vacation, but mine is almost exactly the same:

Alexandra, thanks!

Yes, I forgot to write. The stirrer blades were made from a conventional tin can. In my opinion, from the herring. A piece of bamboo from a fishing rod was placed between the plastic handle and the glass, and on the reverse side it was screwed with a screw suitable in length and diameter.
So the aroma does not leave the pan during frying, and the air from the grain side does not oxidize. Then you need to cool with the lid slightly open so that there is no condensation. And grind immediately. I cook in a turkey with a heavy bottom and a very narrow neck, and if I need cappuccino, then whisk the milk in a cappuccino maker.

notglass, I buy exactly green beans.

[Antonovka]

Were with Antonovka at the exhibition-fair "Eastern Collection" on Tishinka. I returned from there with a Vietnamese coffee brewing device and a packet of authentic coffee. Now I'm waiting for tomorrow morning to try a new brewing method and a new taste

[Ikra]

Ikra,

what kind of coffee, brand?

I brew in the French press. The taste is exactly the same as brewing in a Vietnamese filter. 6 tsp on a small French press (350 ml) and 6 tbsp. l on large.
The main thing is not to brew with steep boiling water. a 94C

Well, in Vietnamese, it is important to create a "plug" so that the water does not spill too quickly. The filter says how. But for me, such a toughness is a little extra

[Alexandra]

Alexandra , tomorrow I will master the secrets of brewing in this Vietnamese machine. Of course, you need to choose your proportion, your coffee, etc. But I really liked this little thing, I could not refuse myself.
Especially after what I read here)))
Ground coffee "Dat Saigon" 4, dark roasted. I didn't choose it myself, I bought what the sellers advised. I think they have a rough idea of ​​what newbies might like.

Ikra, I wish you a successful acquaintance!

My favorite varieties for today are


and the funny thing is that the price of one is almost 10 times different from the other. The first is pure strong, but not bitter robusta, the second is a Vietnamese kopi-luwak, they assure that it is real. I don't know) The taste is very different, but I love both equally.

I need to mentally grow to a luwak.
But people who apparently were "in the subject" about Vietnamese coffee, praised some gift "with a squirrel". Like, if you manage to get into non-gift wrapping (it's just more expensive by definition), then you have to take all the money. That there is some kind of unearthly chocolate taste. To be honest, I don't really like flavored teas and coffee, rarely what I like. But this one, which I bought, is only there (if I understood correctly), caramelization with cane sugar, which I love.
Oh, she herself is in anticipation!
By the way, this exhibition will also be held tomorrow until 15-00 at Tishinka, so if anyone needs it, you can drop by.
We also bought pine cone jam there, but that's another topic. Delicious!

so this variety, which is in the lower picture, is "with a squirrel". Only this is not a squirrel, but the very animal. Some with affection, some with a squirrel, some with a chipmunk calling him on all brands of kopi-luwak the Vietnamese draw "squirrels"

All Vietnamese coffee has a chocolate unearthly taste, without any flavors, due to the unique volcanic soils. And a pronounced taste is given by the very animal that "ferments" the coffee beans, getting the same copy-luwak. Vietnamese call him Chon (Chon)
Here's another coffee "with squirrels", even more expensive. But it tastes as intense as liqueur - that I mix 1 to 3 or 1 to 6.

Clearly I got a little confused there with joy that I had found the device I was looking for. Because I thought for a long time whether I should order this on the website. and somehow did not get ready ... And then - here it is, it suddenly came into my hands.

Well, I'll wait for the story of tomorrow's impressions

And here my husband bought Nepalese coffee and coffee from the island of St. Helena, I really liked it, only it is expensive.

[Tanyusha]

Tanyusha, brought or bought here?
Both varieties should have a pronounced sourness, is that right?

I bought tea and coffee here in the shop on Myasnitskaya. Sourness is felt in Nepalese coffee, but not in island coffee. He also bought the Jamaican Blue Mountain, he also has no sourness. I really liked these 3 varieties, each in its own way. But for some reason I don't want to try Kopi Luvak.

In general, I am sure that the Vietnamese varieties that I have tried are not real, but artificially fermented kopy luwak. A colleague was in Vietnam, where they say that even they sell only artificially femented varieties. There is "Legend" - a variety about which they honestly write that this is their patented method of making coffee without animals. It tastes more chocolatey than regular but rougher than the other 2 types. sold as "Chon" (this is the Vietnamese name for the animal). But judging by the price and the fact that there is only one tiny plantation in Vietnam where copi luwak is officially produced, these are also just good varieties of coffee. And a real Chon, even in the same online store called "Wild Chon", costs from 10 thousand rubles for 100 g. And that, it seems to me, is cheap for one plantation in the country.
So I stick with the Vietnamese version themselves that these varieties are just good, hand-dried and processed quality coffee. Very tasty.

[Alexandra]

So, I tasted Vietnamese coffee and tested a Vietnamese brew press.
The coffee is unusual. For me - very tasty, although not the most expensive, as I understand it. But the notes that I found there (I don’t presume to say that I am a great expert, the rating scale is the most trivial - like / dislike), I was very pleased. And soft, and chocolate, and unobtrusive. It turned out pretty hard, but just right for me. I drink coffee most often once a day, and in the morning it is important for me to wake up and wake up.
The brewing unit is very convenient. And meditative You watch how it drips, you watch the process - it is mesmerizing!
Alexandra, thanks for telling us about the coffee and the teapot, I loved everything!
Now I will try different varieties of Vietnamese, they are really worth it!

[Ikra,]

Ikra, great, our regiment has arrived

I just don't understand why such an interesting coffee is somehow not very popular. On the other hand ... I will tell about it only to my beloved friends, so as not to create a crush in the queue "Secret Knowledge" must be protected!

If you read about Vietnamese coffee on the forums, the picture is different. There are many connoisseurs. Mostly those who tried this coffee during a trip to Vietnam. When my colleague was going to Vietnam, she asked what to bring, I got into no, and now, in the end, love from the first cup
And so, the entire export of Vietnamese coffee - to the USA, Australia and other countries, there are 80 of them.

Around me - everyone who has ever been treated to or given a bag - become adherents of Vietnamese coffee.

The market seems to have developed long ago, but I am glad that we also have the opportunity to buy Vietnamese coffee.

Yes, coffee in Vietnam has been produced since the French colonization. One of the varieties I came across, in a gift box, is called Napoleon. The Americans probably scouted it during the war. The rest of the countries are more or less nearby.

[Alexandra]

Alexandra, you can ask, here is the Vietnamese press filter, it can be used for other types of coffee (not Vietnamese) .. will it be tasty.