HomeRoast Digest


Topic: Coffee makers and corkscrews (2 msgs / 65 lines)
1) From: Irene and Lubos Palounek
Although we don't have a cellar I agree with Dan that it is best not to "go
in for froo-froo wine gadgets". "I can open a bottle before most people can
remember how to work their fancy corkscrews..." wrote Dan. I used to be in a
similar position. But I realized that views change with age.  Not that I am
wiser, but because the hands get weaker and do not work as well as they used
to.  That's why we needed a "fancy corkscrew", to open a bottle wine that
goes with good espresso or coffee and a dessert. I am busy enough grinding
the coffee, using our (not super-automatic) espresso machine and perhaps
even trying to microfoam the milk; the cork must go out without any
problems.
Dan's explanation (that the open-coil corkscrew design is better as it goes
all the way through the cork and distributes the pulling stress very evenly
over a large area of the cork) is an excellent explanation. More than a half
century ago somebody recommended to us that a good test of a good design is
to stick a wooden match through the open-coil. The match must freely go
through the open center.
I think that R.L. Buller & Son Tokay Victoria NV (which got 91 points in the
October issue of the Wine Spectator and costs about $13) or their Muscat
Victoria NV (92 points, $13) are excellent and very affordable dessert wines
which go well with espresso or coffee and some nice chocolate or chocolate
dessert. Any other recommendations?
Of course this thread is very coffee related. :-) Let me add another
question.  We are thinking about buying one of the (Avanti?) wine
refrigerators; not only for wine, but also for storage of green beans.  Any
thoughts, advice, or insights?
Cheers and Good Night, Lubos
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2) From: Dan Bollinger
The Tokays and Muscats are very good choice for serving with espresso.  Both
can hold their flavors with the powerful coffee.  Another pairing is Port.
Chocolate is a must!  I like cashews when drinking Port. I haven't tried
them with espresso, though.  Dan


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