Comic Discussion > QUESTIONABLE CONTENT

Is Espresso Really 'Good' Coffee?

<< < (5/27) > >>

rje:
I drink Folgers with half a cup of Land o Lakes half-an-half (cold only! unless there's only powder but I prefer cold from the fridge) an 3 packets of equal, made in a 10 year old drip coffeemaker I bought for 8 bucks at a Goodwill when I got my own apartment for the first time. I can't believe the sumabitch still works. It's so stained I think you can see an impression of Jesus in the bottom of the pot.

AM I DOING IT RIGHT

but srsly all caffine is good caffine -u-
well except instant one-cup packets
i don't like those

TheBiscuit:
Espresso is OK. It is by no means my favourite way of preparing coffee though. It's entirely possibly that has to do with the type of bean and roast level employed at the typical espresso-centric coffee shop though. I absolutely cannot stand Starbucks coffee. I dare say some of the smaller, independant coffee shops do a decent cup of espresso.

Personally I prefer coffee from a French press. It doesn't seem quite so much of a brash and bold flavour as other types. I want my coffee to be a subtle experience and not a slap in the face. By way of beans I use Guatemalan coffee, medium roast. Sometimes Hawaiian Kona...

Tiogyr:

--- Quote from: rje on 27 May 2011, 03:10 ---I drink Folgers with half a cup of Land o Lakes half-an-half (cold only! unless there's only powder but I prefer cold from the fridge) an 3 packets of equal, made in a 10 year old drip coffeemaker I bought for 8 bucks at a Goodwill when I got my own apartment for the first time. I can't believe the sumabitch still works. It's so stained I think you can see an impression of Jesus in the bottom of the pot.

AM I DOING IT RIGHT
--- End quote ---

Folgers is seriously fucking up (only way I can make that nasty shit taste good is by putting some salt in the grounds prior to brewing, which sounds like something rancid but it actually makes a hell of an impact in the opposite direction than you'd expect), but other than that and your nasty coffeemaker (seriously, run some white vinegar through that thing a couple times and a few runs of water to rinse out the vinegar, you'll thank me later), you're still in the subjective taste range to not be too weird.

I like either Seattle's Best or Kona coffee for my drip coffee makers, but I'll use Maxwell House if I have to (Folgers is only for sheer desperation).

Screw Starbucks, the only way they make their coffee remotely drinkable is by putting so much sugar into it that you're essentially drinking a cup of liquid candy bar.

mike837go:

--- Quote from: The Seldom Killer on 26 May 2011, 11:11 ---
--- Quote from: mike837go on 26 May 2011, 09:55 ---Brewed using a continous flow of water not over 195F and a paper filter.

--- End quote ---
Paper filter = fail. Paper absorbs the oils that basically holds a big part of the coffee flavour. If you're going to filter coffee, you'll get far better results using a gold filter, preferably in a ceramic housing.

--- End quote ---

I like to use a paper filter for EXACTLY the reason you cite. I am looking for a 'fine wine' experience to espresso's hard liquor.

Call me even wimpier, I prefer 2% milk. Just enough for the coffee to be called light brown or dark tan.

Occams Meataxe:
If you're drinking coffee for the caffeine remember that espresso has less than lighter roasts. All the caffeine you're going to get is in the raw bean. The longer you roast it, the more is destroyed.

I'm partial to "white coffee", roasted to the yellow stage. Once you've had it you'll realize that every cup you've had is burnt and bitter. It has a nutty flavor, a lot like barley tea.

Navigation

[0] Message Index

[#] Next page

[*] Previous page