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  1. #1
    Senior Member lsberrios1's Avatar
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    Espresso for Roadies

    Hello,

    As I sit here with my cup of nicely brewed espresso I wonder, which espresso do roadies prefer? I am not decided on which one I like most. I am Puerto Rican and my fiancee is Italian so my experience is limited to those two types of coffee. So far I am very happy with Cafe Crema from Puerto Rico. My fiancee is a Lavazza lover. Ran out of Cafe Crema and bought an unknown Italian coffee that I have to say it is pretty darn good. The brand is Medaglia D'oro. It was cheap and I am not paying 12 dollars for a back of ground coffee!

    What is your preference? What do you roadies drink for optimal performance and max focus!
    Cat 6 going on PRO....

  2. #2
    Senior Member RPK79's Avatar
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    I don't go for the whole espresso thing. I like regular black coffee brewed in a french press. Usually buy Caribou coffee by the lbs and grind it just before brewing.

    I usually have a cup or two before going on bike rides. I say this so that the content of this thread isn't deemed off topic and it meet the same fate as 'roadies and watches'.

  3. #3
    Senior Member bikemig's Avatar
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    Don't take this too personally but the cuban stuff is top notch, like the cafe bustelo. We drink a lot of lavazza expresso at home. Still the best expresso in this hemisphere is made in Argentina since the country is more Italian than Spanish, .

    I'm a huge fan of a french press as well.

  4. #4
    Senior Member lsberrios1's Avatar
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    Quote Originally Posted by bikemig View Post
    Don't take this too personally but the cuban stuff is top notch, like the cafe bustelo. We drink a lot of lavazza expresso at home. Still the best expresso in this hemisphere is made in Argentina since the country is more Italian than Spanish, .

    I'm a huge fan of a french press as well.
    Blasphemy! . I do like livazza a lot but I have a problem with Italian espresso. I like the espresso flavor with american serving size. Can't do the 1:1 sugar to coffee ratio! Never had french press. I have to add I am very new to the coffee world.

    Quote Originally Posted by RPK79 View Post
    I don't go for the whole espresso thing. I like regular black coffee brewed in a french press. Usually buy Caribou coffee by the lbs and grind it just before brewing.

    I usually have a cup or two before going on bike rides. I say this so that the content of this thread isn't deemed off topic and it meet the same fate as 'roadies and watches'.
    I used to do the american coffee because I took joy in drinking coffee for an hour but I think I found I like the flavor of the espresso better. I just have 3-5 triple espressos a day in hopes that someday I will achieve warp speed.
    Cat 6 going on PRO....

  5. #5
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    The magic in espresso is less the beans and more the equipment and technique. I've got several quality roasters in town, most of whom make good blends for rich, not too chocolatey espresso, but only a couple of joints can pull a decent espresso. So, make mine locally, fresh roasted, and a doppio macchiato (please velvetize the whole milk and pour through; dry-assed foam doesn't get it.)

    At home, a strong, dark roasted, low acid, auto-drip coffee is enough to get me right for a ride, but I'm pretty generous with the sugar, too. Not candy level sweetness, but noticeable. Same for espresso: balanced sweetness and bitterness.

    Occasionally, I'll bust out the old school Bialetti Moka Express when I crave that real Italian flair and flavor, but usually it's more a pain in the butt and ultimately less satisfying than what I can produce in my auto drip machine, so it comes out rarely.
    Chaad--'95 DeKerf Team SL, '02 Lemond Buenos Aires, '05 Novara Buzz, '73 Schwinn Collegiate, '06 Mountain Cycle Rumble, '09 Dahon Mariner D7, '12 Mercier Nano, '12 Breezer Venturi

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    Gevalia - I work from home and rock a pot a day.

    I love espresso, but it just feels odd unless I'm relaxing before noon and being in Austria.

  7. #7
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    Lavazza Espresso Bars - preground 8 oz bricks. Good stuff.

    before this thread gets moved, how many espresso shots do you do before hitting the road for a ride? 2 double shots for me
    Last edited by dbf73; 05-29-14 at 01:40 PM.
    Doug

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    Medaglia d'Oro is very well regarded for a widely distributed brand. It used to be the standard before the popular Italian brands were widely available. There is an inexpensive Latin American brand called El Pico you might like. I love PR coffee. Maybe you should set up an importing business for it.
    Robert

    "Wish I didn't know now what I didn't know then." (Bob Seger, "Against the Wind")

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    Why is there so much dispute anout what double means? Some people think like me that it means double the grinds and double the liquid colume that is expressed. Others make a double strong "ristretto". They use double grinds but only express a single volume.
    Robert

    "Wish I didn't know now what I didn't know then." (Bob Seger, "Against the Wind")

  10. #10
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    Folgers

  11. #11
    Senior Member lsberrios1's Avatar
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    Quote Originally Posted by chaadster View Post
    The magic in espresso is less the beans and more the equipment and technique. I've got several quality roasters in town, most of whom make good blends for rich, not too chocolatey espresso, but only a couple of joints can pull a decent espresso. So, make mine locally, fresh roasted, and a doppio macchiato (please velvetize the whole milk and pour through; dry-assed foam doesn't get it.)

    At home, a strong, dark roasted, low acid, auto-drip coffee is enough to get me right for a ride, but I'm pretty generous with the sugar, too. Not candy level sweetness, but noticeable. Same for espresso: balanced sweetness and bitterness.

    Occasionally, I'll bust out the old school Bialetti Moka Express when I crave that real Italian flair and flavor, but usually it's more a pain in the butt and ultimately less satisfying than what I can produce in my auto drip machine, so it comes out rarely.
    It is true, it's not easy to roast a good espresso. I use the little manual espresso maker and I think that works pretty good. I have not gotten behind the art of actually doing a good one or buying expensive machinery for it.

    Quote Originally Posted by rpenmanparker View Post
    Medaglia d'Oro is very well regarded for a widely distributed brand. It used to be the standard before the popular Italian brands were widely available. There is an inexpensive Latin American brand called El Pico you might like. I love PR coffee. Maybe you should set up an importing business for it.
    I think I've had that El Pico. My family gets Bustelo when they are in the states but they drink it with milk. I do not like it too much. We also drink Alto Grande which is supposed to be the finest puerto rican coffee but I am not sure. That is actually a great idea. I have family back home who are in the coffee business. Maybe it's time to partner up.
    Cat 6 going on PRO....

  12. #12
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    A No Doze tablet when I wake up. Water and grape Powerade the rest of the day. I thought espresso was hip and cool in my 20's. Then I finally figured out it made me more tired.

  13. #13
    Senior Member RIRview's Avatar
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    Quote Originally Posted by lsberrios1 View Post
    It is true, it's not easy to roast a good espresso. I use the little manual espresso maker and I think that works pretty good. I have not gotten behind the art of actually doing a good one or buying expensive machinery for it.



    I think I've had that El Pico. My family gets Bustelo when they are in the states but they drink it with milk. I do not like it too much. We also drink Alto Grande which is supposed to be the finest puerto rican coffee but I am not sure. That is actually a great idea. I have family back home who are in the coffee business. Maybe it's time to partner up.
    Yeah, I know Bustelo too. When we were living in the Northeast for graduate school and couldn't get our New Orleans coffee like nowadays, we drank El Pico and Bustelo made as drip coffee for café au lait.
    Robert

    "Wish I didn't know now what I didn't know then." (Bob Seger, "Against the Wind")

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    Quote Originally Posted by RIRview View Post
    aye! I do like illy.

  16. #16
    Senior Member bikemig's Avatar
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    Quote Originally Posted by rpenmanparker View Post
    Yeah, I know Bustelo too. When we were living in the Northeast for graduate school and couldn't get our New Orleans coffee like nowadays, we drank El Pico and Bustelo made as drip coffee for café au lait.
    I like chicory coffee but it is very much of an acquired taste. So what do you like for New Orleans coffee?

  17. #17
    Super Moderator BillyD's Avatar
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    The arrogance in this thread is just outrageous.

    DunkinD ftw.
    Where else but the internet can a bunch of cyclists go and be the tough guy? - - jdon
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  18. #18
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    Nespresso. I know the purists scoff at it, but it's awesome. Especially when you have two small kids - it's very fast and good at charging your batteries.
    Besides, these guys seem to like it:


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    another here for carribou coffe, no cream or sugar, black - medium or dark roast.. I also prefer properly done french press over any other style of brew and don't care much for espresso..
    Last edited by GHill762; 05-29-14 at 02:46 PM.

  20. #20
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    Black coffee in french press for me too. I like this stuff a lot. Good bang for the buck

    https://www.freshroastedcoffee.com/blackknight
    http://www.pedalroom.com/members/rms13

  21. #21
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    Kind of a coffee snob here. I home roast and this is my blend of choice for cappuccino and americano. Good roasted espresso is expensive ($20+/lb.) so it's worth it to home roast at less than half that cost and get exactly what I want.

  22. #22
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    Quote Originally Posted by BillyD View Post
    DunkinD ftw.
    but we don't have it locally so we'll just have to muddle through with the espresso or Swedish Plasma (traditional weak Minnesota style coffee)
    Doug

  23. #23
    Senior Member lsberrios1's Avatar
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    Quote Originally Posted by BillyD View Post
    The arrogance in this thread is just outrageous.

    DunkinD ftw.
    a troll mod!
    Cat 6 going on PRO....

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    Quote Originally Posted by bikemig View Post
    I like chicory coffee but it is very much of an acquired taste. So what do you like for New Orleans coffee?
    When I was growing up, my mother always bought Union Coffee and Chicory. I think that was because you got a free pound for 10 bag fronts (like filling up a reward card at a sandwich shop). But it was damn good coffee. Nowadays we use only French Market Coffee and Chicory (the so-called "City Roast" or Dark Roast). It is far, far better than CDM or Community. Luzianne is also good. And we only drink it au lait style. We make the coffee very strong (one cup of grounds to make 8 coffee cups of coffee) in a Mister Coffee drip maker. Note that much coffee grounds absorbs a lot of water, so it takes about 9.5 coffee cups of water to yield the 8 cups of coffee. Then pour milk in a cup until it is about 4/5 full then fill with the coffee until it is the "right" color Into the microwave it goes until the desired temperature. We use skim milk, so the right flavor for us occurs at a somewhat darker color than if you use whole or reduced fat milk.

    Note also that the brewed coffee in a jar will keep in the refrigerator forever (only the slightest exaggeration). The idea of having to make it fresh every day is irrelevant to this method.
    Robert

    "Wish I didn't know now what I didn't know then." (Bob Seger, "Against the Wind")

  25. #25
    Senior Member Jed19's Avatar
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    Quote Originally Posted by GHill762 View Post
    another here for carribou coffe, no cream or sugar, black - medium or dark roast.. I also prefer properly done french press over any other style of brew and don't care much for espresso..
    +1.

    Sugar and/or cream in coffee? Blasphemy! I was introduced to strictly black coffee by a girlfriend in college, and how you brew, and the water quality is tres important.
    Regards,

    Jed

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