speaking of coffee ....CAFE for your investments, or JO

Buy after April 12

Coffee with all these little addons some of you love so much...well it's not coffee to ME. It's a personal thing after all.

Don't even get me started about a theoreticallygrown man RAVING about how wonderful that "blueberry, bacon daffodil, milk stout" is while I am sipping on a good old Amerikanski beer..Yuengling. Glad I finally discovered an American beer that I can drink.

Again...personal preference.

Yay Nixer!

My Mother got me hooked on coffee at an early age. She drank Maxwell House coffee. So do I.
And Nixer, giveY uengling's Black & Tan a try. My beer of choice.

I'm not a coffee connoisseur by any means (typically Folgers w\ lots of cream, lots of sugar ); but a buddy just gave me some Black Rifle Coffee Co. "Just Black" and I must say it's one of the better one's I've tried. Looking forward to trying some of their other flavors

Black and Tan is ALL I buy. Best beer EVER made in America in my lifetime. Again...thrilled to have an American beer I am proud of. It has been a LONG time coming.

For me it's simple: Café con leche

That's a bit like saying spaghetti and ramen noodles are the same because, well, they're both noodles, right?



I will say that the quality of water is everything in coffee. The leaders of my fine town all love me and are very concerned for my well being. I know this because they have directed the water department to put as much chlorine in the tap water as the YMCA does in it's swimming pool, ensuring no germs or bugs of any sort come through my pipes.

So I fill a Brita filter jug and let it sit overnight to remove it for my coffee, which vastly improves the flavor.

I think that if you do try a coffee made by a pro, or if you make it yourself copying a pro's method, you WILL notice the fruit flavors.

I didn't think it existed until I bought a dripper cone and beans and kettle used by the coffee pouring champion for 2014. I copied his exact pour method. Didn't cost much, maybe $70 or so for all the gear and a small bag of quality beans.

It was night and day compared to regular junk coffee made in a hurry.

There definitely was a fruitiness to the coffee which makes sense because the beans actually are from a berry before we get them and roast the hell out of them. Getting your hands on good quality beans is pretty important.

When you start messing with the fineness of the grind and the speed of pouring, it really starts making a difference. If you have good technique, you end up with almost no bitterness but a lot of sweetness and very "bright" tasting coffee". If you do something like stir up the grounds while you're pouring, you end up with very bitter and sour tastes. When you dial in your grinder so that it makes grounds that take 2-3 minutes to complete the water pour, you usually end up with perfect coffee with very distinct flavors, different from the generic "coffee" flavor. I think most people's image of coffee is just strong bitter nastiness and they usually just cover it up with sugar and milk.

My main drip coffee setup is like this:
Kalita Wave 185 dripper (Maybe $20 on amazon) - this is for 2-4 cups at a time.
Hario Kettle (Around $20)
Kalita Wave filters ($3)
Coffee server to rest the dripper on while making ($5)
Beans ($10)
Hario Skerton Grinder ($25?)
Kitchen scale & timer I already had for breadmaking.

I like your style Monnie Rock!

Leave it to Longbow in Japan to come up with a coffee pouring technique that borders on ceremony!

Oh, I have to say that my Bunn - my magical Bunn maker - has a thermal carafe rather than a hot plate and a glass jug. The best way to turn good coffee into not-so-good coffee is put it on a hot plate and let it sit.

My coffee is quite utilitarian. It's common pre-ground stuff, which I brew a bit on the weak side, to avoid caffeine effects, since I may drink a mug or three. It's a simple drink for while I work or play. Most often I drink this black, with an odd teaspoon of sugar, depending on the day.

On rare occasion I will do something a bit more refined. Here and there I buy a bag of specialty coffee, and brew it near proper strength through a drip cone. A much fuller flavor experience, however I sometimes suffer some shakes from the caffeine, which I don't like. I rarely to never buy coffee at restaurants due to this.

Something I've considered is interchanging the quantity for quality. Brew a bit fuller coffee, but limit myself to a single 6 oz teacup per day.

And as Dart mentions, a thermal carafe or a thermal mug is my choice for when the coffee will need to sit a while.

Agreed on the water. My wife's parents and grandmother live next door to each other and have their own well. The water is AMAZING and coffee there always turns out incredible, although there's nothing else different going on.
Here, we use a filter on the kitchen faucet that improved things from our hard water. Not as good as theirs though.

Hmmm, I wonder how they get the cats to swallow the beans whole, without chewing them? I have a sneaking suspicion that they're more human than cat, LOL.

good water + good & whole beans + measuring correctly (6 oz water/tablespoon cafe) + good coffee machine that doesn't run the water through real quick or a coffee press = great coffee !

"The brewing temperature of the water used is very important. It should be between 195 F (91 C) and 205 F (96 C). The closer to 205 F (96 C) the better. Boiling water (212 F - 100 C) should never be used, as it will burn the coffee."

In the morning I boil the water in the kettle, the water has been sitting since the previous night, poured before I go to bed so that the fluorides and chlorides can gas off ready to be used in the morning.

When the kettle is almost boiling I pour a little into the tea pot to warm it up and as the noise changes in the kettle I pour off the water in the teapot and add a couple of spoons of Earl Grey tea leaves to the pot then the kettle should be just switching off and I add the boiling water to the teapot and let it stand.

My coffee press has 3 spoons of ground coffee added, I put on the grill for toast set the table for breakfast and then add the water from the kettle to the press, give it a stir and press home, I set the press on the table to let any grounds that have passed the press settle to the bottom, get the toast and by that time my wife should be sitting at the table for her toast and ginger marmalade and her Tea, Hot, Earl Grey.

That is my normal breakfast routine.

You have quite a routine there Alicatt!


My morning routine:


1. Make sure there is water in the Keurig machine receptacle.

2. Insert Keurig coffee disk.

3. After coffee is done brewing, pour in mug and add creamer.


Done.

In that I have to get the cat ready for the day too

Winter Coffee

Ah Tim Hortons, I know it well,

My coffee mug: