Liquid Espresso Concentrate?

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

Quoted message said:

Any suggestions appreciated!

Would this help? Or maybe the company mentioned makes it?

nancy

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

Quoted message said:

On Sun 19 Mar 2006 08:43:55p, Thus Spake Zarathustra, or was it Nancy
Young?

Quoted message said:

Quoted message said:

Would this help? Or maybe the company mentioned makes it?

Quoted message said:

Dunno, Nancy. I don't think you told me what it is. :-)

Hahaha!!! NyQuil is my friend. Sorry.

http://tinyurl.com/erzo5

On Sun 19 Mar 2006 08:43:55p, Thus Spake Zarathustra, or was it Nancy Young?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

Quoted message said:

Any suggestions appreciated!

Would this help? Or maybe the company mentioned makes it?

nancy

Dunno, Nancy. I don't think you told me what it is. :-)

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sun 19 Mar 2006 08:48:42p, Thus Spake Zarathustra, or was it Nancy
Young?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

Quoted message said:

On Sun 19 Mar 2006 08:43:55p, Thus Spake Zarathustra, or was it Nancy
Young?

Quoted message said:

Quoted message said:

Would this help? Or maybe the company mentioned makes it?

Quoted message said:

Dunno, Nancy. I don't think you told me what it is. :-)

Hahaha!!! NyQuil is my friend. Sorry.

http://tinyurl.com/erzo5

Thanks, Nancy. I use Lorann oils in baking and pickling, and this might
work in a cheeseczke, but I actually need "reconstituted" espresso for the
tiramisu. I think what I'm looking for is an unsweetened espresso
concentrated syrup, that one would simply add water to.

I currently have Lorann oils in anise, cinnamon, lemon, lime, orange, and
peppermint. Still, I might get the coffee oil and experiment.

Nyquil is the friend of many a cold sufferer. :-) It's a blessing to me
for the first night or two that I have a cold, but after that it actually
makes me feel worse.

--
Wayne Boatwright o¿o
____________________

BIOYA

Wayne Boatwright said:

I've asked this on alt.coffee with no response...

What do they know, nothing.

Quoted message said:

Does anyone know where I can buy this for home use?

I want to use this for cooking/baking things like cheesecake and tiramisu,
not for drinking.

I also don't want to invest in the equipment to make it.

What investment, the worlds best espresso maker costs like $25,
everything else is hype.
http://www.ineedcoffee.com/03/mokaexpress/?page=2

Quoted message said:

Any suggestions appreciated!

http://www.amazon.com/gp/product/B00060PTLO/002-6125051-5841644?v=glance&n=3370831

For cooking/baking, really.

Espresso came about as nothing more than a way to use lousy coffee
beans, instead of tossing them they were over roasted and foisted off
on the by then caffeine addicted dagos... truth. Actually espresso
were rationed among the lowest class to stem a caffeine revolution.
The best coffee beans were reserved for the elite.

Sheldon

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

Quoted message said:

Thanks, Nancy. I use Lorann oils in baking and pickling, and this might
work in a cheeseczke, but I actually need "reconstituted" espresso for the
tiramisu. I think what I'm looking for is an unsweetened espresso
concentrated syrup, that one would simply add water to.

Okay, one last try.

http://tinyurl.com/ng4hs

Quoted message said:

Nyquil is the friend of many a cold sufferer. :-) It's a blessing to me
for the first night or two that I have a cold, but after that it actually
makes me feel worse.

Exactly, I'm at that stage where it's not wearing off much, this
was the last time for me.

nancy

On 20 Mar 2006 04:36:15 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

I've asked this on alt.coffee with no response...

Does anyone know where I can buy this for home use?

I want to use this for cooking/baking things like cheesecake and tiramisu,
not for drinking.

I also don't want to invest in the equipment to make it.

Any suggestions appreciated!

Make it yourself - buy a pound of whatever espresso blend you like,
have it gound fine and then put it in a large container. Fill slowly
with fresh water and let it steep at room temp for a day. Pour it off
through a filter into a jar. Store in refer.

Simple.

jim

On Sun 19 Mar 2006 09:07:46p, Thus Spake Zarathustra, or was it Nancy
Young?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

Quoted message said:

Thanks, Nancy. I use Lorann oils in baking and pickling, and this
might work in a cheeseczke, but I actually need "reconstituted"
espresso for the tiramisu. I think what I'm looking for is an
unsweetened espresso concentrated syrup, that one would simply add
water to.

Okay, one last try.

http://tinyurl.com/ng4hs

Now that looks promising! Think I will order some and give it a try.

Quoted message said:

Quoted message said:

Nyquil is the friend of many a cold sufferer. :-) It's a blessing to
me for the first night or two that I have a cold, but after that it
actually makes me feel worse.

Exactly, I'm at that stage where it's not wearing off much, this
was the last time for me.

I hope you feel much better soon!

Thanks, Nancy...

--
Wayne Boatwright o¿o
____________________

BIOYA

In article <[email hidden]>,

Sheldon said:

What investment, the worlds best espresso maker costs like $25,
everything else is hype.
http://www.ineedcoffee.com/03/mokaexpress/?page=2

I have a moka pot, and I also have a real espresso machine with a pump,
heat-exchanger, three-way valve, and pro-standard (E61) head. Most
people can easily distinguish the difference between coffee brewed with
these devices. They don't even look the same. Real espresso has a
higher viscosity, much more crema (the white creamy emulsion that rises
to the top), a different taste and mouthfeel. True espresso machines
operate under different temperature and pressure conditions than a moka
pot. The thermodynamics are different, as is the chemical composition
of the end-product. This is not hype.

Quoted message said:

<http://www.amazon.com/gp/product/B00060PTLO/002-6125051-5841644?v=glance&n=337

0831>

Medaglia D'Oro is not bad for instant coffee, and might be OK for
baking. But nobody with a functioning taste bud would mistake it for
freshly made real espresso.

--
Julian Vrieslander

On Sun 19 Mar 2006 10:28:25p, Thus Spake Zarathustra, or was it Julian
Vrieslander?

Quoted message said:

In article <[email hidden]>,

Sheldon said:

What investment, the worlds best espresso maker costs like $25,
everything else is hype.
http://www.ineedcoffee.com/03/mokaexpress/?page=2

I have a moka pot, and I also have a real espresso machine with a pump,
heat-exchanger, three-way valve, and pro-standard (E61) head. Most
people can easily distinguish the difference between coffee brewed with
these devices. They don't even look the same. Real espresso has a
higher viscosity, much more crema (the white creamy emulsion that rises
to the top), a different taste and mouthfeel. True espresso machines
operate under different temperature and pressure conditions than a moka
pot. The thermodynamics are different, as is the chemical composition
of the end-product. This is not hype.

Quoted message said:

<http://www.amazon.com/gp/product/B00060PTLO/002-6125051-5841644?v=glanc
e&n=337 0831>

Medaglia D'Oro is not bad for instant coffee, and might be OK for
baking. But nobody with a functioning taste bud would mistake it for
freshly made real espresso.

Well, I'm not intending to drink it. I occasionally go to a real espresso
shop for that. I don't drink it often enough to warrant the investment of
a costly machine, and I agree that a moka pot is not the answer.

I want the espresso mainly to use as a flavoring in cheesecakes and
tiramisu. In those cases, I don't think too many people would notice that
it wasn't brewed in an espresso machine.

I haven't tried the Medaglia D'Oro. Perhaps I should. I thought a liquid
conentrate might offer a better flavor, but perhaps not.

Thanks, Julian.

--
Wayne Boatwright o¿o
____________________

BIOYA

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

Well, I'm not intending to drink it.

And I understood that - my comments were more of a response to Sheldon's
post. Sheldon occasionally intersperses his crazy rants with useful
statements of fact, but this was not one of them.

Quoted message said:

I want the espresso mainly to use as a flavoring in cheesecakes and
tiramisu. In those cases, I don't think too many people would notice that
it wasn't brewed in an espresso machine.

I haven't tried the Medaglia D'Oro. Perhaps I should. I thought a liquid
conentrate might offer a better flavor, but perhaps not.

I have no experience with the liquid concentrates.

I have, however, tried my hand at baking tiramisu. I used real
espresso, and a real Italian recipe with no shortcuts. I got the recipe
from one of Cindy's zillion cookbooks, but I can't recall which one.
The cake was very tasty, quite comparable with a good restaurant-made
version. But the downside was that it had a very short shelflife in our
fridge. In a couple of days, before Cindy and I could eat much of it,
it turned into a soggy mess. For the amount of work it took to make, I
would not do it again, unless I was baking it for a dinner party, where
it would be scarfed up in one sitting.

--
Julian Vrieslander

On Sun 19 Mar 2006 11:58:29p, Thus Spake Zarathustra, or was it Julian
Vrieslander?

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_at_gmail.com said:

Well, I'm not intending to drink it.

And I understood that - my comments were more of a response to Sheldon's
post. Sheldon occasionally intersperses his crazy rants with useful
statements of fact, but this was not one of them.

Yes, I understand.

Quoted message said:

Quoted message said:

I want the espresso mainly to use as a flavoring in cheesecakes and
tiramisu. In those cases, I don't think too many people would notice
that it wasn't brewed in an espresso machine.

I haven't tried the Medaglia D'Oro. Perhaps I should. I thought a
liquid conentrate might offer a better flavor, but perhaps not.

I have no experience with the liquid concentrates.

I have, however, tried my hand at baking tiramisu. I used real
espresso, and a real Italian recipe with no shortcuts. I got the recipe
from one of Cindy's zillion cookbooks, but I can't recall which one.
The cake was very tasty, quite comparable with a good restaurant-made
version. But the downside was that it had a very short shelflife in our
fridge. In a couple of days, before Cindy and I could eat much of it,
it turned into a soggy mess. For the amount of work it took to make, I
would not do it again, unless I was baking it for a dinner party, where
it would be scarfed up in one sitting.

I have made tiramisu before, but I always went to an espresso shop and
bought enough shots for the recipe. I'd rather not have to do that on an
ongoing basis. You're quite right, tiramisu does not have a long shelf
life. It should probably consumed within 24 hours, and 12 hours is better.
I usually have made it for company, but I'm not adverse to giving some to
neighbors if I really have a taste for it.

Thanks again for your suggestion. I will try it.

--
Wayne Boatwright o¿o
____________________

BIOYA

ensenadajim said:

On 20 Mar 2006 04:36:15 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

I've asked this on alt.coffee with no response...

Does anyone know where I can buy this for home use?

I want to use this for cooking/baking things like cheesecake and tiramisu,
not for drinking.

I also don't want to invest in the equipment to make it.

Any suggestions appreciated!

Make it yourself - buy a pound of whatever espresso blend you like,
have it gound fine and then put it in a large container. Fill slowly
with fresh water and let it steep at room temp for a day. Pour it off
through a filter into a jar. Store in refer.

Simple.

jim

Ohhh, I forgot waynebaby has me plonked. Too bad, he'll spend a bunch
of bucks when a cheap tin can or a pitcher he already has would do it
just fine. Ah well, let the moron spend all the money he wants
needlessly - more money than brains syndrome.

jim

"Judith Umbria" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

> http://www.ineedcoffee.com/03/mokaexpress/?page=2

That's not an espresso maker, you [censored].

--Blair <<

It makes a fair enough espresso for normal needs and certainly most
Italian housewives use it to make the espresso for tiramisu, which is
what Wayne wants to make. I'd certainly choose it over a concentrate
from a bottle.
The moka allows you to choose the strength. I have both moka and a
machine and ther machine is too much trouble a lot of times.

Yes. In Italy we use this to make our coffe.
With coffe machine the coffe comes out a little more strong and dense, but
they are good only if you make many coffee, and only after two three coffe,
you can drink a good coffee.
cheers
Pandora

On Mon 20 Mar 2006 01:51:48a, Thus Spake Zarathustra, or was it Judith
Umbria?

Quoted message said:

Quoted message said:

Quoted message said:

> http://www.ineedcoffee.com/03/mokaexpress/?page=2

That's not an espresso maker, you [censored].

--Blair <<

It makes a fair enough espresso for normal needs and certainly most
Italian housewives use it to make the espresso for tiramisu, which is
what Wayne wants to make. I'd certainly choose it over a concentrate
from a bottle.
The moka allows you to choose the strength. I have both moka and a
machine and ther machine is too much trouble a lot of times.

For my cooking (not drinking) needs, I'd rather not have to brew it, although
I can't disagree that brewing it fresh would be better.

--
Wayne Boatwright o¿o
____________________

BIOYA

On 20 Mar 2006 04:36:15 +0100, Wayne Boatwright

wayneboatwright_at_gmail.com said:

I've asked this on alt.coffee with no response...

Does anyone know where I can buy this for home use?

I want to use this for cooking/baking things like cheesecake and tiramisu,
not for drinking.

I also don't want to invest in the equipment to make it.

Any suggestions appreciated!

I use to get instant espresso. I believe the brand was Ferreo(sp?).
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Wayne Boatwright said:

I've asked this on alt.coffee with no response...

Does anyone know where I can buy this for home use?

I want to use this for cooking/baking things like cheesecake and tiramisu,
not for drinking.

I also don't want to invest in the equipment to make it.

Any suggestions appreciated!

I take it a strong solution of instant coffee is not an option? Or very
strong filter coffee, using espresso?

jake said:

I take it a strong solution of instant coffee is not an option? Or very
strong filter coffee, using espresso?

Certainly it is. Despite my long affection for fresh roasted coffee
(I roast my own) and true espresso (yeah, I got all that hardware), I
still keep a small jar of Taster's Choice decaf in the cupboard.
Extremely handy for bbq sauces, bean dishes, etc. Another option is
to just go down to some cafe and order a double espresso to go. It's
not like there's a shortage of Starbucks anywhere. 😉

nb

On Mon 20 Mar 2006 08:37:55a, Thus Spake Zarathustra, or was it jake?

Quoted message said:

Wayne Boatwright said:

I've asked this on alt.coffee with no response...

Does anyone know where I can buy this for home use?

I want to use this for cooking/baking things like cheesecake and
tiramisu, not for drinking.

I also don't want to invest in the equipment to make it.

Any suggestions appreciated!

I take it a strong solution of instant coffee is not an option? Or very
strong filter coffee, using espresso?

If I don't find what I'm looking for, then filter coffee made with espresso
will probably be what I end up using. Thanks!

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!