A Quote by Chris Kilham

Espresso, made by steam expressing finely ground coffee, is rich in flavor and aroma and chlorogenic acids, but not very concentrated at all in caffeine. — © Chris Kilham
Espresso, made by steam expressing finely ground coffee, is rich in flavor and aroma and chlorogenic acids, but not very concentrated at all in caffeine.
On Saturday mornings I would walk to the Flavor Cup or Puerto Rico Importing coffee store to get my coffee. Often it was freshly roasted and the beans were still warm. Coffee was my nectar and my ambrosia: I was very careful about it. I decanted my beans into glass...and I ground them in little batches in my grinder.
The most savory grape, the one that produces the wines with best texture and aroma, the sweetest and most generous, doesn't grow in rich soil but in stony land; the plant, with a mother's obstinacy, overcomes obstacles to thrust its roots deep into the ground and take advantage of every drop of water. That, my grandmother explained to me, is how flavors are concentrated in the grape.
I drink coffee every day, either espresso or cortado, which is two shots espresso and steamed milk.
I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.
I probably have about four or five cups of coffee a day. I make myself an espresso macchiato when I wake, which is a shot of espresso and just a dollop of steamed milk. Then, if I'm going to do some work at home, I would make myself a French press. It's the best way to make conventional coffee.
If you've got cockles, those nickel-size, heart-shaped mollusks, and you want to get fancy, steam them, then toss the meat in finely ground cornmeal.
Is it possible to get a cup of coffee-flavored coffee anymore in this country? What happened with coffee? Did I miss a meeting? They have every other flavor but coffee-flavored coffee. They have mochaccino, frappaccino, cappuccino, al pacino...Coffee doesn't need a menu, it needs a cup.
Rebus was eating breakfast in the canteen and wishing there was more caffeine in the coffee, or more coffee in the coffee come to that.
Caffeine is hard on an empty system, so I try not to do it unless it's to get my heart rate up. If you drink caffeine 15 minutes before the workout, it can make it more effective. So I'll do tea or coffee after breakfast.
I'm a really skinny guy, I'm real tall, and I have a very high metabolism, so if I drink anything with caffeine in it, it makes me have an anxiety attack. So I can't do coffee, or cola, or coffee ice cream, or any of those things. They make me feel like I'm going berserk.
But Shakespeare never drank coffee. Nor did Julius Caesar, or Socrates. Alexander the Great conquered half the world without even a café latte to perk him up. The pyramids were designed and constructed without a whiff of a sniff of caffeine. Coffee was introduced to Europe only in 1615. The achievements of antiquity are quite enough to cow the modern human, but when you realize that they did it all without caffeine it becomes almost unbearable.
Having acquired an espresso machine as good as a solid e-61 and a very good grinder, your incremental dollars will be best spent on either buying truly badass coffee, or setting up a roasting setup yourself that with lots of effort will allow you to produce high end roasted coffee.
The smell of coffee cooking was a reason for growing up, because children were never allowed to have it and nothing haunted the nostrils all the way out to the barn as did the aroma of boiling coffee.
Certainly the caffeine in coffee, whether it's Starbucks or generic coffee, is somewhat of a stimulant. But if you drink it in moderation, which I think four or five cups a day is, you're fine.
For a well-made cup of coffee is the proper beginning to an idle day. Its aroma is beguiling, its taste is sweet; yet it leaves behind only bitterness and regret. In that, it resembles, surely, the pleasures of love.
There are sorrows that are not painful, but are of the nature of some acids, and give piquancy and flavor to life.
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