The other adult beverage.....

Correction "........extracts more CREMA than any other"

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

On Jan 10, 9:19 pm, Steve wrote:
On Thu, 10 Jan 2008 12:15:19 -0800 (PST), Mike

wrote:
Crema is the coffee oils that "float" on the coffee, most especially
espresso. Feshly ground beans produce a lot more cream than any other,
and the espresso method extracts more cream than any other,
( obviously temperature related).

Not to be nitpicky Mike, but crema is a result of pressure, and not
the same as the "foam" from fresh coffee which is caused by carbon
dioxide outgassing.

Indeed, which is why the espresso method extracts more, I was having
difficulty explaining it properly. Even spelt it wrong twice! I have
been told that the temperature is also critical however. True?

I just used an espresso machine which made one larger cup of coffee.
The pressure as such was not adjustable, there was just a preset
valve. I have heard that one can buy machines with adjustable
pressure as well.

I don´t have any of these machines any more. Gave them all away when I
moved into this smaller flat.

MC

"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

"Steve" wrote in message
ews.com...
On Thu, 10 Jan 2008 14:10:03 -0600, "Wolfgang"
wrote:
Crema?

Now you're getting into the serious art of coffee I was referring to.
Here's another web site that actually shows good crèma and bad crèma.

I like the crèma, and as anything that taste good, it must be bad for ya.
I find spooning crèma like eating the frosting off the cupcake.

http://images.google.com/imgres?imgu...Den %26sa%3DN

-tom

"Wolfgang" wrote

none of the
reusable (reuseless, if you ask me) wire mesh crap.



I always get "coffee stuff' at various gift times and once got a gold plated
filter ... pretty nice, imho



.. 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.


I, too, sometimes enjoy cream, and/ or flavorings ... but only after I'm
awake for the day G

On Jan 10, 3:02*pm, Steve wrote:
On Thu, 10 Jan 2008 11:38:44 -0800 (PST), wrote:
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,

Because an espresso machine delivers water to the puck at 200 degrees,
which is usually the right temperature. Some blends benefit from a bit
cooler temp, but generally it's 200.

Even a stove-top "machine" (Bialetti Moka Express style) like I use?
According to the wikipedia article on the method (I know, I know...
man I hope Chuck doesn't see this post... :-) and to my way of
thinking, the water/steam is actually hotter than 100C when it heads
up through the grounds. As opposed to an electric machine, which uses
pressurized 100C water. Which would also explain why espresso from
my electric machine tastes different than the stove top method, come
to think of it... (the electric machine sits in a cabinet, don't use
it very often.)

Just curious. It's all good to me!

B

On Jan 10, 9:21 pm, "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

For some reason, I still can´t see attribution arrows ( ) on your
posts!

Anyway, personally I prefer a good dark roast espresso to anything
else, for me it has the most intense coffee flavour of all. Many
espressos I have drunk in various places were simply awful, and I don
´t even bother trying any more now.

MC

"Wolfgang" wrote in



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.



I like it because I spend nearly half my life 'camping' ... I mainly drip at
home G

Oh, and even with the press/cup combo I mentioned up there ^ in reply to rw,
I transfer the coffee to a cup, leaving the grounds in the press


Cups? I was given an insulated ( double wall ) stainless steel cup
marketed by Orvis ... it rocks for camping, driving, dropping, my 'if I
can't break it it can't be broke" clutziness ... best Orvis product I've
ever had ( although my 'Small Stream Special" rod is a real dream for the
fishing it's name suggests )

On Jan 10, 3:39*pm, Steve wrote:
On Thu, 10 Jan 2008 12:35:30 -0800 (PST), wrote:
Even a stove-top "machine" (Bialetti Moka Express style) like I use?

"Moka" pots operate under pressure, so the boiling temp is reduced.

So this phrase is incorrect?

http://en.wikipedia.org/wiki/Moka_Ex...s._drip_coffee

Or does the steam pressure that is created simply push the not-
quite-100C water up through the grounds? (as described on
coffeegeek.com)

Man, you go on more about coffee than Myron does about whisky! :-)

B