Brewed using a continous flow of water not over 195F and a paper filter.
Urgh. Coffee, the stuff makes me sick, literally. I have even the slightest taste of it I get extremely bad migraines for the whole day. (So its handy that I hate the stuff anyway :-P)
Long live English Breakfast tea! :lol:
I don't understand why cold-brew is so widely neglected. If you're not in a hurry, you get plenty of flavor out of the beans without risking overheating them.
a stovetop percolator
They still make those?
've never been able to use one without having enough grounds escape the filter to basically be drinking it turkish style without the spices.
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
Brewed using a continous flow of water not over 195F and a paper filter.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.
BTW, if you haven't had turkish coffee, it's very good.
Correct me if I'm gnorw:BTW, if you haven't had turkish coffee, it's very good.I had myself plenty of it when I was in Turkey, it's fantastic. Definitely not for everyone though, it's quite strong compared to your typical filtered coffee.
Correct me if I'm gnorw:
Isn't Turkish coffee ground coffee beans in a small pot with water and sugar, boiled three times and served hot?
Turkish coffee. Greek coffee. Arabic coffee. Yep. They're all made like that. Best with a pinch of cardamom in the pot.
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
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.
But no really I mostly grab a coffee from a Speedway or something most of the time, since I never have time to make it at home anyway anymore, and idk what the stuff they have at work is. Business bulk-buy coffee. I've had Seattle's Best though, and good brands from french presses and the like...I just can't taste a difference. I mean I wish I could, friends have been 'omg isn't this coffee the best' and all I can say is 'it's sure...coffee flavored.' All I can tell is if a coffee is too strong or weak for me, but other than that, it just all tastes the same.
But to be honest, lots of cheeses, herbs, spices, meats, sauces, etc taste alike to me too. It's probably just my taste buds, expensive gourmet brands might as well be generic store brands for all the difference it makes to my mouth.
<snip> At the other coffee shop there would be a 67% chance that my coffee would be served by a hairy dude instead of a hot barista. So I went to the other shop.
Related but non-duplicate thread about coffee (http://forums.questionablecontent.net/index.php/topic,19816.0.html).
My condolences - you miss the wonders of real cheese...
My condolences - you miss the wonders of real cheese...Since my heart attack my diet has had a dramatic reduction in animal fats in particular; so I only get to taste cheese once every couple of months now, instead of several times a week.
I had cheese this evening, about ten minutes ago :-) :-) :-)
My condolences - you miss the wonders of real cheese...Since my heart attack my diet has had a dramatic reduction in animal fats in particular; so I only get to taste cheese once every couple of months now, instead of several times a week.
I had cheese this evening, about ten minutes ago :-) :-) :-)
You wouldn't last here in Wisconsin (aka America's Dairyland). And if the cheese didn't get you, the beer and the bratwurst would.
My condolences - you miss the wonders of real cheese...
You wouldn't last here in Wisconsin (aka America's Dairyland). And if the cheese didn't get you, the beer and the bratwurst would.
MMMMM Beer! - Dang it! it's only Monday afternoon I should not be wanting beer :D
Cold brew doesn't have to slow you down if you plan ahead: it produces a concentrate you can store in the fridge and still make good coffee out of.
I ended a sentence with two prepositions! For my next trick I'll write about the kid who didn't want to hear about the book about Australia.
How do you serve cold brewed? I'm a fan of chilled coffee, but would you add hot water to the concentrate to heat it up, microwave it, or what?
But no really I mostly grab a coffee from a Speedway or something most of the time, since I never have time to make it at home anyway anymore, and idk what the stuff they have at work is. Business bulk-buy coffee. I've had Seattle's Best though, and good brands from french presses and the like...I just can't taste a difference. I mean I wish I could, friends have been 'omg isn't this coffee the best' and all I can say is 'it's sure...coffee flavored.' All I can tell is if a coffee is too strong or weak for me, but other than that, it just all tastes the same.
But to be honest, lots of cheeses, herbs, spices, meats, sauces, etc taste alike to me too. It's probably just my taste buds, expensive gourmet brands might as well be generic store brands for all the difference it makes to my mouth.
Are you a smoker? 'cause that'll kill your sense of taste quicker than anything. I still can't understand how Anthony Bourdain has a job... must be his personality.
Also, I haven't seen a Speedway since I left Indiana... what, 16 years ago? I went there for college. It took 15 years (three degrees, though). Aren't they home-based in Indianapolis (hence the name)?
Yes, this is a roundabout way of asking where you are located. It's not just women. :laugh:
I have a standard coffee pot, a percolator, and a keurig.
The coffee pot burns everything.. the only thing I can do is shove my cup under the stream and get some before the pot scorches it.
the percolator kind of sucks some of the flavor out of the coffee, but makes a great aroma in the process. Maybe I'm doing it wrong :/
The keurig is pretty good, but the little pods are expensive and typically make a very smooth but not super-strong cup. I think it gets the temperature right, but not quite the duration of brewing time necessary for a real strong cup. But there's an adapter out there that lets you brew your own stuff in there. It's pretty fun to try different bulk coffees that you buy by the pound and make your own samples to find what you like best.
I have no idea what you mean by "standard coffee pot".standard coffee pot = the $15 POS grad students can buy in walgreens
Mega-ostentation aside, you're right,but if I spent $600-2000 on a true espresso machine, I'd either have to open a coffee place or shoot myself on principle.
My point was while the k cups are meh "cheap beer", you can actually use decent coffee in there and it won't royally screw it up like a $15 coffeepot or percolator.
| Application | Grind | Method | Result if done properly |
| Espresso | Very fine, almost sandlike | You need as much surface area as possible because steam is in contact with the coffee for only about 20-30 seconds. | Thick, syrupy, sour, intense shot-sized cup of coffee essence. I find it hard to pick up on the flavor notes that other people can |
| French Press | Very coarse | not quite boiling water in contact with the coffee for 3-4 minutes. It's kind of like steeping tea | rich, rounded, full-flavored, and yes, some sludge in the bottom of the cup |
| Drip | Somewhere in the middle | Water contacts the coffee once, extracts what it can, and drips out the bottom of the basket | Brighter, harsher, somewhat bitter because the water gets a little too hot in most automatic coffeemakers |
| Urn-style Percolator | Whatever | The water boils up and is splooshed over the coffee over and over again so it's going to get every last little bit of flavor, good or bad, out of the coffee | Bitter, overextracted, tired-tasting, but it does have caffeine |
| Pods/Keurigs/etc | who knows | the pod machines do what they want and give you what they want | if you like what they provide and can afford it go for it |
Has anyone ever used one of these (http://www.thinkgeek.com/caffeine/accessories/8e3a/)? I'm somewhat tempted to get one.
So, just a question people, which would be less acidic, the aeropress or the french press?
So, just a question people, which would be less acidic, the aeropress or the french press?
I accept that it works, but I don't understand it chemically. Salt is neither acidic nor basic, so it can't neutralize acids.
No one's even mentioned the way I make coffee in the office: coffee bags! (http://www.coffeeperfection.com/coffee-bags.php) They're actually quite decent.
I drink tea. Preferably with good-quality honey
Every name brand coffee you can find at the store has those, and that isn't decent coffee at all
Every name brand coffee you can find at the store has those, and that isn't decent coffee at all
Not in the UK - the Lyons ones are literally the only ones on the market, and are passably decent coffee if you have no practical access to any other means of making it (there are some much more expensive filters with the coffee built in, from Rombouts, but actually they aren't nearly so nice).
the true nectar of the gods! :mrgreen:
Ah. Over here Folgers, Maxwell House and whoever that third brand is all have their own versions of them.
I'd just like to say that this thread is awesome!!!
All of you, to a man, claim to enjoy drinking coffee, but to read what you've all written, it seems that unless the specific bean is prepared a specific way, the final product is complete shit.
You do realize what this makes you:
HIPSTERS!!!!!1111
I'd just like to say that this thread is awesome!!!
All of you, to a man, claim to enjoy drinking coffee, but to read what you've all written, it seems that unless the specific bean is prepared a specific way, the final product is complete shit.
You do realize what this makes you:
HIPSTERS!!!!!1111
I'd just like to say that this thread is awesome!!!
All of you, to a man, claim to enjoy drinking coffee, but to read what you've all written, it seems that unless the specific bean is prepared a specific way, the final product is complete shit.
You do realize what this makes you:
HIPSTERS!!!!!1111
...to read what you've all written, it seems that unless the specific bean is prepared a specific way, the final product is complete shit.
"Good coffee" is in the eye of the beholder. It depends on what your preferences are. I'd caution you to give each method a fair shot before dismissing it out of hand. Each one exists because someone somewhere thought it was a good idea that produces at least serviceable coffee.
Espresso made well is good coffee, yes. it's the only way you can get coffee in Italy.
But I love Greek coffee.
http://www.thecoffeebump.com/bodum-chambord-3-shatterproof.html
I know Starbucks owns it, so is it weird that I think Starbucks coffee is fine (not great, but fine) but Seattle's Best is absolute shit?
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.
Ooh, what's it called? Next trip to Mayo we'll stop by and trash the place...
:-D
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.
Of course, there are always those chocolate-covered coffee beans... yum...
Pleasantness or unpleasantness of doing so aside, would eating the amount of coffee beans that'd go in one cup of coffee give you the same benefits as drinking that cup of coffee?
I think one of the advantages of coffee as a morning beverage (rather than a crunchy snack food) is that you can easily add cream and sugar.It is certainly better than putting milk and sugar in tea. *shudder* Such barbarism!