Cult of the Bean

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• Jarvis :

  @Steampunk
  Oh, I would be living in that cafe, as long os the coffee was up to standard.

  Coffee very much up to standard"”and well beyond. Proprietor used to build frames and worked extensively in the bike industry, building frames with both Mariposa and True North, and national team mechanic. Also a master roaster. I can't drink coffee anywhere else, because this place puts everywhere else to shame.

  To boot: a Steve Bauer yellow jersey is framed behind the counter. Out front, a couple of autographed Team Sky jerseys, a 2008 Sastre yellow (signed), 2009 Thor green (also signed), and, get this: Zabriskie's 2005 TdF TT bike (yes: that one). All hung on the wall, along with a couple of beautiful older steel bikes (including this one), dozens of race passes, and a Moser hour-record poster down the stairs. This place is a shrine.

  On the coffee subject, though, I've taken to liking a puddle of condensed milk in the bottom of my espresso. Apparently, it's popular on the Pro Tour (I do it, though, because it's yummy). I see this as different than the butterscotch, caramel, and foam line of thinking, which I find abhorrent, but thought I should make sure.

• @Marko
  im liking it.

• More on my little mecca. I could probably have upgraded a whole stable of bikes if I wasn't dropping by two or three times a week...

• @Steampunk
  What a fucking awesome little piece of Heaven you've got there, Mate! Read the whole article and totally want to make a trip there for a ride and an expresso! Too awesome! That place is just perfect!

• 6 months in Italy did not change my mind about espresso. you guys can have it. I'll stick to my American coffee.

• @RedRanger

  You're not serious right? Each to their own but not liking espresso and preferring that brewed stuff over a barista made one? Madness I tells ya! May be you didn't find a blend you liked? Some of the Italian blends can be quite bitter and strong.

  Don't give up yet!

• @il ciclista medio
  It's a bit like becoming a Velominatus. Little steps. Start out with lattes (caffe au lait but frothier and stronger), then go for flat whites (like lattes but less milk, so stronger), graduate to cortados (an espresso with a bit of milk), move from there to macchiatos (espresso with just a small layer of mildly frothed milk on top) then drop the milk entirely. If you need further guidance, move to Wellington for a while - seriously, we have gone from a coffee desert to a town of coffee--obsessed caffeine snobs in half a generation. I wouldn't advocate the extremes that some here go to. It is, after all, just coffee. But, like micro-brewed beer to the Bud-hound, or Chainti Classico to the spritzer-freak, or Rule 33. compliant legs to the hairy-legged commuter, it is worth it in the end - though it does involve some adjustment, which is best done slowly and deliberately in sip-sized steps.

• @RedRanger

  Ah, that's too bad. Espresso is a fine thing.

  Has anyone ever used one of these old-school bad boys? I use a french press at home to make normal coffee, but I'd like to be able to make my own espresso at home as well, and I really have no interest in spending $200-$300 on a stupid machine.

• The first time I had a little cup of espresso was while I was eating a cannoli. I damn near puked on the table. I think it was the huge contrast in flavors. In Italy my family is loyal to Lavazza and Illy. I just drank lattes(with real milk) the entire time. If anything that trip curbed my addiction to caffeine. there was no way I would be able to drink enough espresso to match my caffeine intake here in the states.

  @mcsqueak
  Super easy. both my Italian and Latino families use this. you just have to keep an eye on it. I think most people will tell you its the best way. and I to use a French press.

• For the sweet tooth, start with a bon bom: an espresso with a good dollop of condensed milk at the bottom. Stir well. Absolute heaven!