The other adult beverage.....

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:

Interesting. I've never really noted any flavor imparted by the
filter.....except when forced to use a paper towel in emergency
situations.
I always opted for the unfiltered purely on the basis of environmental
considerations. Ah well, yet another set of experiments to conduct.


Wolfgang

Fudgepacker

Fascinating observation. Doubtless, this will have a far reaching impact on
all future discussions here. You have SO much to be proud of.

Wolfgang
some things a boy just has to take seriously.

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:


"Conan The Librarian" wrote in message
...
Wolfgang wrote:

"Conan The Librarian" wrote in message
...

Did you ever get one of those little Ikea espresso maker thingies
like
I had at my campsite?

Nah, I haven't gotten one. Espresso is something I like every once in
a
great while.....not enough to justify buying apparatus for making it.
I've found that mooching off of fishing companions suits my needs
perfectly.

That's cool. I also enjoyed mooching your advice and that Pass
Lake.
:-)

Now if Wolfgang can just forgive me for using Starbucks (aka,
"Charbucks") in the thing. :-}
The one nice thing about Starbucks is that you can use any of their
beans to make espresso. No, it won't be good, but none of it will be
worse than any other.

It's sort of the McDonalds of the coffee world in that respect.

And to tie in with another part of this thread: McDonalds in
Canuckistan have been serving pretty decent coffee for quite a while.
I
never drink coffee at convenience stores or fast food restaurants, but
Carol told me to try some one day and I was surprised at how much it
tasted like real coffee. :-}

Chuck Vance (who admits to knowing next to nothing at all about
coffee, except it goes nicely with a cig when sitting by the Little
River on a cool morning)
Yeah, that was good.

Indeed. And I hope to repeat that scene this year. Nothing
finalized
yet, but it looks like Carol has resigned herself to the fact that I
plan
to make the trip again. She even got me some new speakers for my car
for
xmas, saying if I was gonna be driving all those miles, I should at
least
have some decent sound in there. :-)

So I should be back about the same time of year (early May), and I
plan
to camp in the same spot if possible.

I'll bring my coffee maker ... you bring the beans. :-)


Chuck Vance (and a few Pass Lakes)

I'm currently trying to decide which of several time slots and venues
Jeff
has proposed to take him up on. So many choices, so little time!

Wolfgang

testiclelicker

Nuance is sort of a specialty of yours, huh?

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:


wrote in message
...
On Jan 10, 2:10 pm, "Wolfgang" wrote:
You gotta speak
some other language.

My brother in law and I often muse on how it is that Starbucks seems
to have copyright on the Italian word for "twenty". :-)

In addition to your fascination with the roasting end of things,
consider- and it's not hard having seen the replies to this thread-
the various methods of passing the water through the grounds when
preparing the brew. Each method brings out a different flavor to the
end product, even if you use the same beans. I go through various
enthusiasms in this regard that last from a day at a time to months on
end- from standard drip machine through stove-top espresso maker (like
the aluminum one I use in camp on the Svea), pour-through (like the
other method I use when making a single cup in camp or the Chemex Tom
mentions), French press, and of course the simple "cowboy coffee"
method many of us use when there is a group in camp. All work equally
well- whether in the wilds or in the kitchen- and all will give a
different taste.

Yeah, I've messed around with all sorts of brewing methods for a long
long
time. The French Press method looked appealing, and I still know a lot
of
people who prefer it, but it does nothing at all for me.....too much sort
of
in between and undecided in terms of get the grounds out or leave them
in.
Percolators are an abomination, no need to equivocate. My favorite is
the
drip method.....through unbleached paper, thank you very much, none of
the
reusable (reuseless, if you ask me) wire mesh crap. Second
best.....surprisingly.....is cowboy coffee, which pretty much rapes all
the
conventional wisdom about brewing coffee.

Most methods suggest that the water be slightly
below the boiling point when you put them on the grounds- not sure why
the espresso method works so well considering this, but who's to
argue? It works!

Espresso is a law unto itself.....it's SUPPOSED TO taste like asphalt.

Wm
(who likes milk and a little sugar with his morning cuppa.... so sue
me! :-)

Grew up drinking it that way.....well, from age 7 to 10 or so. I'll
still
do that once in a while. Or, even better, plop a nice big gob of ice
cream
in it! But that's not coffee. That's just a coffee flavored dessert.


Wolfgang

Molestor of little girls

Nah, I like adult women......you wouldn't understand.

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:

"Steve" wrote in message
ews.com...
On Thu, 10 Jan 2008 14:29:57 -0600, "Wolfgang"
wrote:

Somewhat surprisingly, the Kwikee Marts around here (well, some of them
anyway) are starting to use something more akin to boutique coffees and
brewing them directly into giant thermos jugs. Still ain't the nectar
of
the Gods, but it's a damned sight better than what's been available for
at
least the last forty years.....and much better than Starbucks.

Wait until you try a McDonald's coffee from their new outlets and
recover from the shock of being served a pretty decent cup.

Many years ago they did make a pretty good cup of coffee. Can't remember
just when it was but all of a sudden it went right into the
toilet.....also
a long time ago. Not that I get into McDonald's much anymore (maybe
three
or four times a year for a Big Mac), but it would be good to know that
there's good coffee available somewhere on the road.

Wolfgang

Dumb****

You are fast acquiring a reputation here. Something to bask in at long
last, eh?

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:


"rb608" wrote in message
...
On Jan 10, 2:10 pm, "Wolfgang" wrote:
What ****es me off (aside from the already mentioned fact that it all
tastes
like ****) is that you can't get "a small cup of coffee." You gotta
speak
some other language.

That's one thing I won't do. I order a "small" and let them figure it
out. Some times I *have* be there, but I don't have to speak their
language.

Sometimes, on the road and in need of a fix, it's the only thing I can
find.
I ask for a small coffee. They say our sizes are ibitty, bibitty,
blah.....
I say are those the names of the various sizes of cups you serve? They
say
yes sir. Well then, GIVE ME THE SMALL ONE!

(For a retail cup of coffee, though, it beats most other places. Most
other places for me being fast food, gas stations, & convenience
stores. Oh yeah, and the office.)

Somewhat surprisingly, the Kwikee Marts around here (well, some of them
anyway) are starting to use something more akin to boutique coffees and
brewing them directly into giant thermos jugs. Still ain't the nectar of
the Gods, but it's a damned sight better than what's been available for
at
least the last forty years.....and much better than Starbucks.

Wolfgang

Fagboy

I think that if you had any clear idea of how this is affecting me, you'd
stop.

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:

"Larry L" wrote in message
...

"Wolfgang" wrote



If not, any true coffee lover should definitely look into the do it
yourself thing.



I drink WAY too much of the stuff and always buy whole beans and grind
them just before preparing ( I generally use a French Press style pot )

I haven't tried roasting beans but with this encouragement I just may
do
so soon

What I've tasted so far convinces me that I made a wiser decision in this
than I do in most of my purchases.

I could have, and probably should have, done some more reading before
buying
a $70 machine to roast coffee, but I trust Rodger's judgment in these
matters. Subsequent reading reveals that I could have simply bought the
beans and roasted tham in a pan on the stove top. If you try that method
first, the worst that can happen is that you're out five or six bucks for
a
pound of beans. Based on my first attempt at using the machine, and
Becky's
first, and Rodger's 25 years, I'd say that the worst isn't likey to
happen.
If you don't like the first try, roast the second a little less.....or a
little more.....to suit your taste. And then, you only need to roast as
much at a time as suits your immediate needs.....it only takes five to
ten
minutes. The remaining beans can be stored at room temp for a year or
two.

There IS one potential drawback, though. Roasting coffee beans is an
extremely aromatic experience! Even a relatively light roast like I
prefer
leaves my apartment reeking of coffee (I don't have an exhaust fan). I
didn't realize the full impact until I stepped outside and then came back
in. Everything I've read thus far, including the instructions that came
with the machine, says that a really dark roast WILL produce smoke.
Anyone
who doesn't like a really powerful smell of roasting coffee will
definitely
NOT be pleased. And we're talking about an odor that's got some staying
power.

ASIDE: As I say, I drink lots of coffee, fresh ground and brewed
from a
variety of beans ... I thinnk of myself as a serious coffee drinker.
But I always feel like a real country bumpkin when forced to buy my
morning fix from a trendy coffee shop .... the list of fancy products
on
the list always leaves me wondering "what the hell is a Lattie" ( or
whatever) and "how do I just order a good cup of strong black coffee?"
.... the "adult beverage" in your subject line makes me again ponder,
"are
these kiddie drinks full of whipped cream really coffee?"

De gustibus non est disputandum.

What ****es me off (aside from the already mentioned fact that it all
tastes
like ****) is that you can't get "a small cup of coffee." You gotta
speak
some other language.

Wolfgang

Assmunch

Recognition in the eyes of your peers is what you live for.....ainna?

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:


"Conan The Librarian" wrote in message
...
Wolfgang wrote:

wrote in message
...
On Jan 11, 10:57 am, "Wolfgang" wrote:


Give us enough coffee......or other adult beverages......and we fly!

Or ursine encouragement. :-)

I was.....um.....luring it away to save Frank. Yeah, that's what I
was
doing.

Wolfgang
it's true what they say.....no good dead, however small, goes
unpunished.
^^^^

Interesting spelling. Was that an accident? :-)


Chuck Vance (no pun intended)

Opps!

Wolfgang
who would still rather be read than dead.

Dont let the helldogs butt rape you too often when you die.

I confess that what happens to my remains is of considerably less concern to
me than it appears to be to you. Well, everybody has to have something to
daydream about, huh?

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:


wrote in message
...
On Jan 11, 10:57 am, "Wolfgang" wrote:

Give us enough coffee......or other adult beverages......and we fly!


Or ursine encouragement. :-)

I was.....um.....luring it away to save Frank. Yeah, that's what I was
doing.

Wolfgang
it's true what they say.....no good dead, however small, goes unpunished.


^^^^^
Get a spellchecker, 1st grade dropout.

Speaking of education, you are to be congratulated on your exquisitely
developed and artistic ability to inflict pain. You must have studied long
and hard.

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:


"Steve" wrote in message
ews.com...
On Thu, 10 Jan 2008 15:46:22 -0600, "Wolfgang"
wrote:

So, acidity? I
think maybe I don't know enough about the nuances of coffee to say just
what
it is I like about this one. I THOUGHT it was the LACK of acidity.
But
the
descriptions of the East African coffees at the site above make much of
their acidity being one of their stong features. I dunno. Got a lot
left
to learn, I guess.

Acidity when used to describe coffee is different from bitter.
Check this out, if you are interested
http://coffeereview.com/reference.cfm

Thanks, Steve, I'll check it out.

Every group has it's jargon. I mean, come on, we're really fling
fisherman aren't we?

Give us enough coffee......or other adult beverages......and we fly!


Wolfgang

Jackhole

Jackhole?

Wolfgang

"Janice" wrote in message
...
In article ,
"Wolfgang" wrote:


"Steve" wrote in message
ews.com...

What was it you liked about the Harrar?
Assuming it was brewed at the correct temp, was it the flowery notes?
The spice? The acidity?

Ah, now THIS is where it gets interesting! As I mentioned, I've been
doing
a bit of reading. This morning I found this site:

http://www.lucidcafe.com/homeroast1.html

One of the things the author mentions is that if you're going to talk
seriously about coffee you need to learn the vocabulary (just as in wine,
whiskey, beer, olive oil, etc.). I haven't yet. The story of my
attraction
to Harrar goes back several years to a local independent coffee shop I
used
to frequent. I went in there for the first time after picking up some
stuff
at an Italian market next door. Not expecting much, I was pleasantly
surprised to discover that they actually made drinkable coffee. So, I
used
to go in occasionally to get a decent cup of coffee. I would order
whatever
they had on tap that day. One day is was Harrar. It was the best cup of
coffee I'd had since my aunt used to grind stuff she got at Kuhn's
delicatessen in Chicago with her old hand mill back in the late 50s.

What did I like about it? Well, it wasn't sour. I frequently hear
people
talk about coffee being bitter if it's left on a burner too long (if it's
brewed into a pot on a hot plate it's already too long before the brew is
finished) or brewed too strong or if it's roasted too dark. Never did
understand that. Coffee IS bitter....it's supposed to be....to one
degree
or another. The above mentioned ****ups make it SOUR. So, acidity? I
think maybe I don't know enough about the nuances of coffee to say just
what
it is I like about this one. I THOUGHT it was the LACK of acidity. But
the
descriptions of the East African coffees at the site above make much of
their acidity being one of their stong features. I dunno. Got a lot
left
to learn, I guess.

If the answers are yes, you will probably enjoy most of the East
Africans. If it was primarily the acidity, that lemony tang, move over
to the Kenyans.
If it was the spiciness, try the PNGs, or a Latin American with a
review that mentions that aspect.

I'm going to have to do a comparison tasting to get any kind of idea at
all
of what I'm looking at and for. And I'm going to have to have some sort
of
score sheet that lists specific characteristics to evaluate. I've done
that
with wine and learned a lot about why I preferred some over others.

You're going to enjoy this journey.

Oh yeah, of that much I am sure!

Wolfgang
and thanks for the help.

Person who molests little boys.

Well.....gosh.....I sure wish I had as much excitement in my weekends as you
do!

Wolfgang