Those who know me do realize I absolutely love good coffee. Even on vacation the goal is to find the shops with the locally roasted beans and well-trained baristas. This series is a how-to for those who want to save money but love good coffee.

Now, I love to serve espresso straight, occasionally adding a bit of honey or raw sugar. I also like a good latte or mocha latte or espresso macchiato. This means frothing and steaming milk. Here is a short how-to on frothing milk.

• With a pump machine, you are better off because the water reservoir can be refilled where the inexpensive steam machines need you to wait, twist off the top, then refill. If there are more than one of you who you make drinks for that becomes somewhat annoying.
• A stainless steel pitcher really makes a difference. You will also need a thermometer to gauge the temperature. If you steam too hot you might ruin the milk. Also, you want to do the steaming before you pull your espresso shot.
• Start with cold milk, the pitcher being cold may aid in frothing as well. Choose the milk you enjoy, although quality of milk and amount of fat effects results. Trial and error is your friend.
•  The milk will rise as you place the pitcher under the steam wand with the wand in the milk. This is called “stretching” the milk. Lower the pitcher to keep the tip of the wand just below the milk surface.
• When you reach the right temperature, usually 150-155 degrees F you should turn the steam off, remove the pitcher of milk, then use an auxiliary cup to release a few bursts of steam to keep the wand clean. You should stop before desired temp as the thermometer lags its reading.
• Large bubbles are no good. Bang the pitcher on the counter and swish a bit to minimize that. Again, trial and error will teach you a lot based on the milk, pitcher and machine you use.
• Now you can pull your shots. Pour shots into your mug. (I add sugar or syrup or chocolate at this point.) Then pour the milk onto the espresso.

As a parting note, I have tried frothing devices. They just do not work as well as real steam. Next article I will tell how to use your frothed milk. Really, you can figure that out, but I need to show off more photos.

 Tell me how this works for you! Also, any tips from some baristas out there?

Those who know me do realize I absolutely love good coffee. Even on vacation the goal is to find the shops with the locally roasted beans and well-trained baristas. This series is a how-to for those who want to save money but love good coffee.

Now I have had some friends who were and currently are professional baristas.  Their skill amazes me, from coffee art to their knowledgable experience in brewing and pulling shots. I needed  a budget cut at home. And, when my favorite locally run coffee places disappeared, I was left with Starbucks. Sigh. I did not want to be like other friends who spend a fortune each day or week at the drive-through Starbucks on over-roasted, overpriced coffee. You and I are not likely to make coffee as good as the best barista, but I think you can easily surpass the stuff you get at Starbucks from your very own home and save your bank account.

The ingredients for good espresso coffee are the quality of the beans and its roasting, its proper grind and the machine’s ability to provide enough pressure to produce a good head of crema. You need the best beans roasted with skill and ground with a quality burr grinder. Your machine needs to have at least 15 bars of pressure and correct temperature to pull the right stuff out in each espresso shot. Like most of you, I would love to have a fancy $1200 automated machine, or even better yet a decent $600 machine that would do it almost as good as a professional machine. Add another $200 for a decent grinder. We have not added in the cost of beans yet and are nearing at least $1000.

But, go cheap like I did. I use a $99 pump machine with a $5 can of pre-ground espresso coffee beans and it may not be like that gourmet shop in town, but it actually taste far better than your local Starbucks. If you buy two drinks a week at $5 you are spending over $500 a year! So, if you do it my way, you can spend less than half of that and have a gourmet drink everyday. On top of that, you can be green by saving plastic and paper cups from landfills. Here is what you need.

Espresso Machine: Here are a couple options under $100.

•  $99.95 Delongh DGI EC155  (Pump is better than steam pressure). I have used this machine more than twice a day for over two years and it still works. Like all machines, decalcifying is important.
• $21.00 Bialetti Moka Express Stovetop Espresso Maker  (Makes larger amount of espresso, but cannot froth milk. You can take camping!) I bought my mom one of these when we visited her and the coffee tasted fine. Great if you need a larger amount.

Ground Coffee: Here are two options I use under $5 a can/brick that I think are good.

• Cafe Bustelo as low as 3.86 a can of 10 oz.! (Found in corner market and local groceries around Southern CA for about $4-$5)
• Cafe La Llave as low as $4.39 a brick of 10 oz.  (I like this one better, I also have found in the corner market or groceries in Southern CA for about $4-$5)

Accessories: A list of tools you will need.

•  Tamper $5 or so online or at Target, etc. (to press the grinds into the portafilter)
• Measuring: $5 A simple 1 oz. and 2 oz. measuring cup for the shots to be moved to your drink.
• Cups: $5 reusable coffee mugs that can be taken in the car and save the environment.

Any tips you can share? What machines and process do you use? Any questions?

If you are interested in Temecula wine or dinning, how to serve the community or what’s new in town you should check out and bookmark Old Town Gazette.

Any other local sources for information I have not heard about? Please share.

We are enjoying our stay in Canada. I thought a list of some favorite things might be in order, even if just to remind myself.

Here is a random list of 10 COOL Canadian things in Victoria, British Columbia:

• Ketchup flavored Lays Potato chips and ketchup by Heinz that is made with no cane sugar which with that and whatever else they do to it makes it taste better.
• Currency that actually is easy to recognize and the fact that they have a $1 and $2 coin. With expenses, the exchange rate is near even right now.
• Parking was cheap or free most of the time or we could walk to most places.
• The polite Canadian border officers who when for some reason I misheard the officer’s question about “mace” (or a”BOOT” mace) led them to do a cavity search of our vehicle.
• The pride for their country and region of British Columbia which reminded me of Texas people when I lived there a few years ago. The museum docents where entertaining with that and their passion. Of course, I am enchanted by history and a good story. We ate it up.
• Moxie’s restaurant, and Swan’s Pub in Victoria were both good. One for the food and service and the other for their brew and ambience. Actually, the food was good at the latter and the brew good at the former. Thumbs up on almost all our food and beverage experiences. Also, Cuban cigars are an added bonus..
• The weather has been amazing here.
• The town of Sidney was a nice diversion from Victoria, with a pleasant on-the-pier bistro and an air museum we enjoyed.
• The Royal BC Museum was a good stop. We decided to skip the garden thing everyone is trapped to tour.
• The locals may not like this for business, but for peak season we were not worn down by crowds in the slightest.

Any of you have some experiences or other suggestions for Victoria or your vacation spot this summer you can share?

I love to make my family breakfast as many Saturday mornings as possible. We set the kitchen table and chow down on Belgian waffles with fresh blueberry sauce, eggs, bacon and orange juice. I love my waffler and cooking, but being together in a rare sit-down with my family of four is the best part of it.

Breakfast wins for me as the best meal which I could eat any time of day. What is your vote?

For a quick local trip, us newbies to the Temecula-Murrieta area enjoyed the following:

• The Temecula Berry Co. blueberry farm where (until July 11) you can pick your own berries right from the vine, enjoy a drink and soak in the incredible weather we have here.
• Try the Saturday Farmers Market in Old Town Temecula where lumpya, fresh fruit, veggies and unique items can be purchased. Kettle corn is a favorite but the strawberries and veggies we got today where tops. Matheson’s Food Co. has some amazing sauces that we picked up. Support your local farmers.
• Of course, you must stop if you are in Old Town at Cafe Bravo where one of the best locally roasted coffees I have ever had can be purchased in whole bean, or served by one of their gifted baristas. My son, not a coffee drinker, loves the Italian sodas they make. Also, their selection of teas–made hot or iced–are well stocked.

You have any local places to recommend here in SoCal (or from where ever you are)?

My wife and I enjoyed sleeping in and then this brunch: English-style scones, homemade espresso latte´, and the morning newspaper! The scones are homegrown to Temecula, CA and are amazing. (You can purchase the scones at Delaney’s where they come frozen and pop right into the oven). Delaney’s has its grand opening today in Old Town Temecula.

What’s one of your favorite breakfast/brunch things to share?

My son and I split a short stack of pancakes and side of bacon at the Swing Inn Cafe in Temecula, CA. Certifiably, we were both completely full with one pancake each! I have been to this favorite cafe in Old Town Temecula several times and recommend it.

Whats a favorite breakfast spot for you? Please share!

This is the first time I actually made homemade ice cream. Of course I had the help of my kids and wife. It tasted great–although my diet only allowed a taste.

When is the last time you made homemade ice cream? Any recipes, ideas or stories to share about it?

Are you like me and have at least this many choices for hot sauce in your pantry? Or, do you shy from the spice?