Coffee icecream is delicious, but not in the morning.
I like mine as a cappucino or black. In the cooler months, I steam and froth my milk every morning, and pour in the goods. In the summer I somme times have a hit of black coffee and then have iced. A good iced coffee is a thing of joy. I like it best if I still heat the milk and then shake the whole combo with ice. Sooooo refreshing! The hubs is a black only, all the time guy. First thing he learned to order in Spanish out here in SFe' is 'Cafe negro con NADA!'. Coffee out here is most often drunk Spanish-style which is more like a cappucino, they always seem surprised when he orders black, even when iced.
Drinking coffee all day, though is terribly hard on the body, all that acid to process and caffeine to regulate...how do you sleep, Lucifersum? I'd be up all night if I drank even one cup after lunch! As a barista you probably know that espresso is actually lower in caffeine per volume than drip, right?
Go for memorable, woofwoof, your body. mond and soul will all thank you!
I am not an....
...historian, so I could not tell you the full story of the coffee-press. I know it starts somewhere during the depression years as the result of a competition among the employees of a manufacturer of musical instruments. I can not even say if that resulted in S.A Martin or in the Melior company, but that does not matter all that much because both the Melior design and name and the Chambord design and name by S.A.Martin were owned by the majority shareholder of S.A.Martin: Louis-James De Viel Castel. I do not know the exact terms of the arrangement but by the early eighties Jorgen Bodum, the son of the founder of the Bodum company went into an arrangement with mr. Viel Castel giving Bodum the rights to the Chambord and Melior name and design. It was not a watertight arrangement because Mr. Viel Castel ended up putting a similar product on the market under the name Cafetière, a product distributed by his English company: Household Articles Ltd.
In any case, a number of consumer tests have proven that it produces the most appreciated coffee taste which in all likelihood is the basis for the huge success Bodum has with the system. The fact that the coffee is put in contact with almost boiling water seems to be the key to dissolving some of the aromatic oils that stay in the coffee at lower temperature. There are some disadvantages to. Unless you use an insulating wrap (Bodum used to make one) or a double walled pot, the coffee will cool off.
The major disadvantage seems, at least for some, the fact that the metal filter does not take out the finest coffee grind. Bodum and some others make a finer nylon filter and I think it is a good idea to use them.
I think that the so called chrome plated brass top is very difficult to find. There have been a number of different versions made by Bodum. The early Chambord version had a sibling the Caffettiera that was made in chrome plated steel whereas the Chambord is chrome plated stainless. But before that in a short period prior to 1996 Bodum produced chrome plated brass Chambord coffeemakers. But that was not the case for the earlier Melior version. In other words it is not "original".
I prefer the Bodum's stovetop or table top percolator system "Santos". It looks and is a little bit un stable but I still prefer the taste of it and it is a small laboratory show each time you see the water disappear with the pressure of the steam and come back as dripping coffee. It was Bodum's first coffee maker. Peter Bodum, Jorgen's father first imported percolators from France and thought he could improuve it. He got some help but it was mostly done by using existing or slightly modified laboratory glass shapes.
When I owned a coffeebar
I used to order hard-to-find coffee pots and presses from European Gift & Housewares. One of my best-sellers was a stainless steel pot that had a press insert. Kept the coffee warm for a long time.
http://www.europeangift.com/
First of all...
let me agree with Riki and Olive...nice pot! I would stretch the horizontal part of the handle until it was really horizontal, but I can not see why this was ever discontinued?
If you buy a Santos, I would stay away from the electrical one. Not that there is much wrong with it?although some consumer evaluation sites are not always very positive?My reason would be the use of Polycarbonate at this temperature?even If only a small part of the Bisphenol A warnings are true, it certainly would be in this situation.
But I am not sure you want a Santos. The coffee pot has a very narrow opening and is not easy to clean in the dishwasher. There is a nice brush coming with the set?but that is usually a sign that it is not easy in the first place. The top part with the long narrow tube requires careful handling at any time. The little filter plate that is pushed onto the entrance of the narrow tube has to be hooked on and off each time you use the pot. I do not want to discourage you to buy it, but it is not the kind of instrument a coffee addict should use to make half a gallon of coffee a day. This is highly enjoyable coffee making, but as with most enjoyable things in life, you have to take the time.
http://www.bisphenol-a.org/human/polyplastics.html
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