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First Aired - 11/22/2009 04:15PM
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On this episode of The Caffeine Stream, Nicole Slaven welcomes back Anne Nylander of Tamp Tamp. They brew some fresh coffee using a French press and then the Aeropress.
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Caffeine Stream Introduction: Home Brewing (9:13)
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Nicole Slaven, Tamp Tamp, Anne Nylander, Neil Oney, home brewing, French press, Providence Rhode Island, brewing methods, 17 ounces of water, www.jimseven.com, keeping doses consistent, Chemex, Chemex takes 30 seconds less than a French press, corning kettle, darker roasts, http://www.erostratusmusic.com/, Erostratus,The Aeropress (9:18)
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paper filter, clean cup, team competition event, Tamp Tamp, world barista championship, Norway, not the same amount of pressure as an automated pump, close the process of making espresso, next class at Tamp Tamp is November 30th, Tamp Camp, December 5th and 6th, anne@tamptamp.com, Aeropress is available at sports stores, Aeropress,Freshness, Beans & Equipment (9:29)
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Frisbee, Aerobie, freshness is important above all else with coffee, coffee is like bread, as it ages it stales, hydroscopic, intelligentsia, grinders, if you're not happy with your first cup of coffee make it again, cafe experimentation, scales, coffee can act as baking soda and absorb other flavors, ideal water temperature is between 198 and 210 degrees Fahrenheit,To comment on this episode click here. There are currently Comments
First Aired - 08/30/2009 03:30PM
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On the very first episode of Caffeine Stream, Nicole is joined by friend and coffee expert Gaeleen Quinn. They talk about Colombian coffee and brew up a fresh pot using the Chemex.
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Caffeine Stream Introduction (10:30)
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Hearst Ranch, Nicole Slaven, Roberta's, Gaeleen Quinn, from the source to the cup, Italy, London, Illy, traditional ways of preparing coffee, Turkish coffee, roast sugar, old fashioned roasting, high quality beans, Juan Valdez, bourbon, perfect marriage between environment and architecture, Italian Coffee in Colombia, Manuel Terzi, Terzi Caffe, the geography of Colombia, Colombia, percolator, Bogota, Tiendas, Juan, Valdez, Intelligentsia Coffee Roasters, Finca Santuario, Camilo Merizalde, Colombia has every different type of coffee you can imagine, cafe de olla, Intelligentsia,Espresso: Coffee At Its Best (10:40)
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Terzi Caffe, espresso, coffee as a study aid, brainy exchange, artists, tastings, getting the best out of each coffee by preparing espresso, Ernesto Illy, baristas, coffee culture in London, beer, Bologna, via, Oberdan, moka,Brewing Methods & The Chemex Coffeemaker (11:20)
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78th & Lexington, soup, nuts, coffee, tea, Oren's, micro lot, Brazil coffee, French press, less control, dirt residue, chemex, classic and clean brewing method, thick filters, longer saturation period, chemex was invented in 1942, americano, mocha, wetting the grinds, French press has a lack of control, Colombian government control, longest most direct contact with the grounds, making moka with the top off, bloom, Daterra,To comment on this episode click here. There are currently Comments
First Aired - 11/08/2009 04:15PM
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This week, Nicole Slaven & Gaeleen Quinn host Steven Sadoff, owner of Ground Support, in SoHo, and Tara Berman, a consultant to the coffee, retail, and bakery industry, on The Caffeine Stream.
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Caffeine Stream Introduction (11:12)
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Nicole Slaven, Gaeleen Quinn, The Caffeine Stream, how does one differentiate their coffe shop, every bakery has coffee, rethinking the restaurant model, more than a coffee bar less than a restaurant, Steven Sadoff, Ground Support, Tara Berman, SoHo, rich history of creative and smart people, the pace of business in New York is so fast,Nicole & Gaeleen Taste Some Coffee From Roberta's (10:48)
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the sound of balance, budgeting, the specialty coffee customer is very educated, food enthsiasts, the smell of melting cheese, non coffee drinkers, creating the brand experience, varying amounts of milk, playing with different sized cups, ceramic and paper, the recipe for a small or large cappuccino,Specialty Coffee & Liqour Liscences (14:24)
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providing training and service, equipment, sales team, choosing your coffee roasting is like choosing a partner in business, speciality coffee, trusting the coffee shop, meat or milk infrastructure, technology, machines, beer and wine liscence, community customer base, making the transition into a beer and wine restaurant, the coffee market in New York, independant shops, expansion, additional shops, funding, how do you retain staff?, hospitality industry,To comment on this episode click here. There are currently Comments
