dkong said:HokieOkie said:dkong said:So, dkong...how is your addiction going?

I have no desire/intention to quit.

Thattaboy! Are you roasting yet?

Nope, I haven't gotten around to it yet. And I'm living in an apartment currently, so I'm not sure if it'll be possible.

Grab that iRoast version 1 for around $100. It has a round adapter for setting up a homemade exhaust chute that can attach to your range vent...the vent's fan pulls 95% of the smoke right outta the kitchen. Some 'blowby' and roasting smell will still occur, so WAF may be a must...not a problem with a wife that loves your coffee.

dkong said:HokieOkie said:Big bubbles mean too much air..keep the tip buried IN the COLD milk, touch the bottom of the pitcher if ya gotta...only begin to lower pitcher/raise tip once the swirling milk begins to thicken, and the milk level begins to rise, then slowly elevate the nozzle just to the point of 'hiding' inside the foam..breaking the surface is okay maybe once (just to try and find your tip position), but never keep the tip out of the foam for more than a few milliseconds...big bubbles result. HTH.

I do keep it IN the COLD milk, touching the bottom, but it quickly starts to rise with big bubbles and I have to remove it before it overflows and makes a mess. Then the big bubbles burst, and I thicken it with my hand-held.

The only difference is that instead of a stainless steel pitcher, I use a glass carafe from my old Melitta machine. Does that really matter? I've heard some say it does and others say it doesn't.

What's WAF?

Stainless is all I've ever used, but I do believe it's crucial..the milk mass needs to heat up quickly and violently, and a thin stainless pitcher allows that. WAF=wife approval factor

edit: I just searched google images for melitta glass carafe, and saw nothing that would allow a decent froth like a froth pitcher can produce...shape is also extremely important.

@dkong
Great..pick up the thermometer if you don't already have one.

dkong said:HokieOkie said:@dkong
Great..pick up the thermometer if you don't already have one.

I'll keep an eye out for it; until then, if it's too hot to the touch, it's ready.

Aren't you going to lecture me about my machine's pressurized portafilter?

Uh-huh...but you can always upgrade. Get the most out of the machine ya got first.

OK, guys, I admit it, I'm mainly looking for the active element in coffee, namely caffeine, but I can't stand the long coffee.
Espresso would be fine, but I'm not settled yet at my house, in order to become a packrat. Currently my kitchen is too tiny for a Barista. So for the next few years I'll stick to the moka pot and the occasional espresso (and also the occasional date) at Starbux.

Coming back to the coffee issue, I have two other issues to launch:

1. The coffee beans issue: I currently brew good ground coffee, but it appears that if I grind myself some beans and then brew it, the taste will be even better than the current one.
So where can one find tasty coffee beans?

2. The grinding issue: what are the criteria for a good grinder? And what can you recommend, perhaps from your past experience?

g10ny said:
1. The coffee beans issue: I currently brew good ground coffee, but it appears that if I grind myself some beans and then brew it, the taste will be even better than the current one.

So where can one find tasty coffee beans?

Your best bet is to homeroast...can't get any fresher than that. Barring this, look for the closest coffee roaster/coffee enthusiast/REAL coffee shop near you, and ask a bunch of questions..what are his fav single origins, does he blend, have him give you examples of his profiles, etc. You may strike up a valuable relationship and get uber-cheap coffee as a result.

2. The grinding issue: what are the criteria for a good grinder? And what can you recommend, perhaps from your past experience?

Depends on use. True espresso req's the best grinder you can afford, and must 'pair' properly to the machine you use to pull. Drip, steamtoy, percolators use a coarse/imperfect particle-size grind, just about ANY quality burr grinder can suffice. Stay away from blade grinders, though...too much variablity in the grind yields average to poor results, even for drip.

OP, thanks for starting this thread. Called around a few Atlanta locations and found a stainless steel for $200. Decided to upgrade from a cheap steamer (which honestly has been fine for me in that I only make lattes and like it slightly bitter). I've only pulled three shots so far from the Barista and wasn't blown away. I'll grind my beans finer and see if that helps (was grinding one notch from the finest). From the reviews of this machine I'm fairly confident I'll find what I want with practice and the right grind.

UPDATE: The Barista will be further reduced to only $99 this Tuesday, 8/28/07!

dkong said:UPDATE: The Barista will be further reduced to only $99 this Tuesday, 8/28/07!

At that price, in true FW spirit, I'll buy one EVEN THOUGH I DON'T FRICKEN NEED IT! Damn you, dkong! Now to find one....

HokieOkie said:Now to find one....
I agree. Every FWer for him/herself.