HomeRoast Digest


Topic: "espresso" tea (13 msgs / 300 lines)
1) From: AlChemist John
I came home this evening to a request for "coffee tea with papa's coffee 
'chine please".  I thought why not, loaded a tea bag into the double PF 
basket, turned on the steam switch also and pulled a long 8 oz shot.  It 
worked just fine, nice flavor.  Penny piped up, heh, that smells good, can 
you do me one? Did it again and nice quick tea.  Maybe I will try it again 
some time with loose tea.
Has anyone else tried this?
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

2) From: alfred
Since my wife is a tea junkie, I have often wondered what loose tea in the
PF would be like. Would you tamp tea?

3) From: Ed Needham
No, but I used to cook eggs with the steam wand when I had my old coffeehouse
.
***********************************************
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com
***********************************************

4) From: AlChemist John
Sometime around 19:27 1/8/2004, alfred typed:
<Snip>
I will try tamping just to settle lightly since you (I at least do) want a 
lot of flow for tea.  Then again, extra strength tea might be nice too.
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

5) From: miKe mcKoffee

6) From: Pecan Jim Gundlach
On Jan 8, 2004, at 8:25 PM, AlChemist John wrote:
<Snip>
Not me, I only use tea to keep mosquitos out of the horse water tank.
Jim Gundlach

7) From: john
I had it a long time ago, but back then it was called Folgers.  Is it still
around?
~john
---------------------------------------------------------
Dr. Zeus Web Development  |  Bebo cafe, logo existo!http://www.DrZeus.net/coffee<Snip>http://www.sweetmarias.com/maillistinfo.html">http://www.DrZeus.net    | http://www.DrZeus.net/coffee<Snip>http://www.sweetmarias.com/maillistinfo.html

8) From: AlChemist John
Sometime around 22:30 1/8/2004, miKe mcKoffee typed:
<Snip>
No, someone was a little gun shy about tea in his Miss Silvia.  I need to 
try the cocoa again here now that I have whole beans.
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

9) From: Stephen Jones
If you or your wife already knows about this, my apologies.  
But in southern China the standard way to drink tea is what's called "Old
Man's Tea."  You use a small pot that you can find in most oriental
groceries, fill it completely with _good_ tea (the good part is important),
then fill it with not quite boiled water, let it steep briefly, then pour
the resulting liquid into the sink (discard the first batch), then fill the
tea pot again with not quite boiling water, and drink the resulting brew in
small, almost thimble sized cups.  With really good tea, you can repeat this
process four or five times with the same tea leaves.  It produces tea that
initially tastes very bitter, but after that first bitterness has faded (and
it fades rapidly), an incredibly delicious flavor then fills your mouth.  
I lived in Taiwan for a long time.  I'll never forget the first time that I
had very high quality tea fixed like this at a tea store in one of the main
tea producing areas.  Think of whatever mind-re-orienting experience you've
had and you'll know what the experience was like for me.
Stephen Jones

10) From: AlChemist John
No, I had never heard of that but it makes sense.  I recall that is the way 
to make "good" chicken stock.  Bring a chicken to boil, throw out the water 
and repeat, keeping this "good" stock.
Sometime around 06:52 1/9/2004, Stephen Jones typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

11) From: Thompson Owen
I had a great customer from Taiwan when we were back in Columbus... 
Jarvi. He brought this incredible tea, basically $100+ per lb ! 
rolled whole leaf Taiwanese estate tea, and we would prepare it in 
the traditional tea service you use their, as you describe. The key 
was using the small wooden tools because you CANNOT touch the tea  or 
anything the tea comes into contact with, with your hands because 
your finger oils will contaminate it! Many of the teas had an initial 
kelpy-seaweedy flavor on the first cup, but floral notes quickly 
emerge and by the 3rd or 4th infusion/cup (very tiny) it was 
incredible! Your description brings it all back to me, and I have 
that special teaset he gave me somewhere, as of yet unboxed from the 
move to California. Then again, I dont have any of that estate tea to 
make in it...
Tom
<Snip>
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thomspon Owen george

12) From: john roberts
Oh-oh.... Sweet Maria's tea room.... coming soon.
Good beverages, are good,,, coffee, tea, beer, wine, etc...
JR

13) From: AlChemist John
Sometime around 08:39 1/10/2004, john roberts typed:
<Snip>
Cocoa, sherry, scotch, just to add few..
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/


HomeRoast Digest