Comments on: A Seattleites Guide to coffee

By: krishansen

krishansen — Thu, 12 Nov 2009 17:39:04 +0000

have enjoyed following your blog…and found out we have a common friend! nina/edwin are good friends of my sister.

anyways- your blog is a great inspiration for me and my husband’s food/photo/blog endeavors! thanks!

By: Ashley Rodriguez

Ashley Rodriguez — Wed, 11 Nov 2009 06:21:58 +0000

Phil – Our collection is always looking for new members. I’ve seen that system and wouldn’t be surprised if we add that to the mix in the future. How do you like it?

By: Philosofob

Philosofob — Tue, 10 Nov 2009 19:52:14 +0000

I’m really surprised that among your brewing methods you’ve listed, you do not include siphon/vacuum brewed coffee. It’s my preferred way to brew, otherwise if I’m too lazy, I’ll Chemex.

By: restaurantgroupie

restaurantgroupie — Tue, 10 Nov 2009 05:03:30 +0000

Wow all of that is so interesting! I used to be a barista and loved it, but this just takes it to seriously a whole new level! amazing photos!!!

By: reto meier

reto meier — Tue, 10 Nov 2009 03:07:25 +0000

Thank you for focusing on specialty coffee – wish more culinary professionals would venture into this interesting subject. Maybe we’ll see some coffee and espresso based desserts popping up on notwithoutsalt.com? Hint, hint!

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 09 Nov 2009 23:25:11 +0000

haha. I just put that gadget on my amazon wish list. I’ve seen it in action but it’s one of the few brewing systems we don’t own.
We are so blessed in Seattle. We have good coffee running from our pores. Off the top of my head I’m going to say my favorites are 1. Stumptown – their coffee is ridiculous. Lightly roasted so the flavors are bright. Their sourcing is honorable and their passion is delicious. I haven’t figured out their secret but the foamed milk tastes like toasted marshmallows.
2. Victrola. Great green beans – they cup almost every day. And the very nice barista was giving me latte art lessons.
Don’t be afraid to ask your barista if they pull Ristrettos. If they don’t know the answer find a different barista. Seriously.

By: Talley

Talley — Mon, 09 Nov 2009 23:10:17 +0000

This is an incredible post, thank you! I am in awe of your coffee geekery. So which coffeehouses in Seattle pull only Ristrettos? Would every (good) barista be able to tell me what kind of shot their place pulls (or would I make myself look like a tool for asking)? Do you have a favorite place or two in seattle (unless you'd prefer not to endorse...)? Last year we got an aeropress which has been working pretty well for us. Ever seen or used one? Lacking in crema, but good in flavor and low in bitterness and acidity.

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 09 Nov 2009 22:05:51 +0000

Dana – What are you doing right now?! I’m about to make some drinks to update today’s post.

By: Dana

Dana — Mon, 09 Nov 2009 21:57:46 +0000

OK, where is my coffee invite? I love going to people’s houses who know their stuff. One of my best friends’ husband used to work for Clover before they sold to Starbucks. I loved coffee at her house.

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 09 Nov 2009 21:57:20 +0000

Nina – The Melitta – that is often used for camping is a great option. You want a medium course grind. Produces one great cup of coffee at a time.

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 09 Nov 2009 21:56:24 +0000

Monika – I think you are on to something there. I can’t speak with ultimate authority on this but from what I understand that sounds like a Ristretto to me.

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 09 Nov 2009 21:55:23 +0000

Barbara – We just went through a very long and happy Chemex phase. I had been used to drinking French Press but the Chemex removes any bitterness gives a clean, pure cup of coffee with not a lot of sediment and body. Right now we are primarily drinking coffee from the dripper and the espresso machine. I just love espresso. But our phases come and go and are usually related to what is the newest brewing system we got.

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 09 Nov 2009 21:53:32 +0000

Sara – well hurry and get up here so we can ALL be BFF’s!

By: Sara

Sara — Mon, 09 Nov 2009 17:18:38 +0000

Gabe and Hugh would be BFF, he is also obsessed with the whole coffee process…

By: Barbara

Barbara — Mon, 09 Nov 2009 15:09:19 +0000

Wow. I had no idea Chemex still existed. My parents had one back in the 60’s. With your long list of brewing methods, when would you choose to use the Chemex?

By: Monika

Monika — Mon, 09 Nov 2009 13:43:59 +0000

I can’t imagine life without my stove-top espresso maker. I usually only fill the chamber with water halfway to the “fill” line. Do you think this results in a ristretto shot? I’m too attached to deviate to a different brewing method at home – any advice on how to approximate a ristretto shot with my stove-top would be appreciated. Thanks!

By: nina

nina — Mon, 09 Nov 2009 11:24:39 +0000

You sure know your coffee well, I am impressed. I do like a good cup of coffe, but am still such a novice!!! Which machine would you start on?