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On Thu, 10 Jan 2008 22:59:09 GMT, Steve wrote:

On Thu, 10 Jan 2008 22:28:58 GMT, "Tom Littleton"
wrote:

At any rate, simply going
fresh-ground beats the crap in cans, so I would imagine that roasting
would
add something as well, along with the usual do it yourself sort of
satisfaction with the process.

Coffee is stale 7 days out of the roaster. Nitrogen loading and/or
freezing doesn't change that much. Intensive studies have been done
looking for a way to change that without much success. Unfortunately,
there just isn't a way to get fresh coffee unless one roasts or has a
roaster they trust nearby.
Trivia: most Americans that drink coffee have never had fresh coffee.
That's not a put down, just an interesting (to me at least), factoid.

In the past, many folks in New Orleans roasted their own (a combination
of necessity and desire) and we actually have/had some sort of coffee
roasting contraption around - I haven't seen it in years. However, most
have a taste for coffee and chicory made VERY strong (ala demitasse,
although few drink in such - most use standard American-style
cups/beakers/mugs nowadays), so I'm not sure roasting at home would
serve much purpose anymore for that purpose. Also, many use a
cold-water drip extractor to make "extract" and simply add the extract
to hot water. In fact, you can buy such extract at most local grocers.

An interesting side note, at least to me, is that there are a lot of SE
Asians along the Gulf Coast (because of the seafood industries) and so,
a lot of Viet restaurants and the interesting part is that IME, they
exclusively use Creole coffee and chicory (typically CDM/Cafe Du Monde -
the brand of the primary beignet place in the French Quarter) in their
iced coffees.

Hm.....

Would that be "authentic" "Real Creole®" coffee made by a mythical person
modifying a "recipe" found on the side of a condensed milk can?

Wolfgang
who, if so, would like his served with a slice of "Real Creole®" "authentic"
cheesecake.