The other adult beverage.....

On Jan 10, 11:09 pm, "Larry L" wrote:
"Mike" wrote

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

Mike, for some reason when I reply to YOU they aren't generated by Outlook
to quote you ( see this example ) ... I noticed this when we were talking
about casting from floating devices, I had to add them manually to indicate
quoted sections ...

Well, there must be a reason for it. It only happens here, ( this is
however the only Usenet group I use), and only with a couple of
posters. I use the default settings for Google mail. Apart from which,
I can not possibly have an effect on posts to which I have not yet
replied!

As soon as I click on "reply", the attribution marks for existing text
are set, along with any others that are already there. In Wolfgang´s
posts, there are none there even when he quotes another post.

This was also the same for you in this post! There were no
attribution marks in your post before I replied.

Maybe too much coffee overloading the system?

MC

"Wolfgang" wrote in message
...
Anyway, I've done a bit of research on line in the past couple of
days....there is a ton of stuff about coffee. But I'm wondering if anyone
else here has played with this and if so, I'd appreciate hearing about
your experiences, preferences, etc. If not, any true coffee lover should
definitely look into the do it yourself thing.

Wolfgang

never have bothered to roast the stuff myself(and, yet, I have frequently
roasted peanuts and other beans, so I figure it isn't beyond comprehension).
However, I do, whenever possible grind my own blends and try a lot of
different roasted beans. The real Blue Mountain is nice, several African
beans I have had are unique tasting, sort of winey in flavor. I do often mix
the latter with some sort of Central American arabica into a blend that
suits my none-too-sophisticated palate. 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.
Tom

"Bob Weinberger" wrote in message
news:nmthj.8827$O97.1233@trndny01...

"Wolfgang" wrote in message
...

One very important point to remember: DO NOT use the same coffee grinder
for your coffee beans that you use for mixing dubbing. : )

Bob Weinberger La Grande, OR


how many tiers have made this error? raises hand and remembers the unique
aftertaste of squirrel hair
Tom

On Jan 10, 11:30 pm, "Tom Littleton" wrote:
"Bob Weinberger" wrote in message

news:nmthj.8827$O97.1233@trndny01...



"Wolfgang" wrote in message
...

One very important point to remember: DO NOT use the same coffee grinder
for your coffee beans that you use for mixing dubbing. : )

Bob Weinberger La Grande, OR

how many tiers have made this error? raises hand and remembers the unique
aftertaste of squirrel hair
Tom

You need special coffee beans for fly-tying:

http://www.about-flyfishing.com/libr.../aa073102a.htm

Also, hairy coffee is one thing, but if you use ladies stockings for
straining dubbing, then don´t hang them up to dry afterwards in the
bathroom, where you good lady has also hung her stockings! If she
puts one of these on, she will almost immediately cease to be a "good
lady".

I have it on good authority that a hair shirt is merely a mild
nuisance in comparison!

MC

Larry L wrote:
"rw" wrote


coffee filters. The best way to make coffee on a camping trip (again, IMO)
is with a French Press. You can get plastic nonbreakable ones in different
sizes.


I broke the glass in my French Press last year at Craig, Mt.

This was, for me, a major emergency and I went to the Fly Shop and asked for
help. Mike ( I believe, I'm right ) is the very, very, nice guy at the
shop ( it also has one real jerk that always makes me wish I was shopping
elsewhere ) ... and he spend considerable time, even drawing a detailed map,
directing me to a tea shop in Great Falls ( 45 miles ) that was the best
bet. I rushed there hoping to replace the glass. No such luck, mine
was an odd size I guess, but they did have a Press/ drinking cup combo that
is wonderful ... all but unbreakable.

Tea, is, of course, another drink that can consume the consumer. The
little lady in the shop was SO nice and her place smelled SO great I took my
wife there when she flew in and she purchased samples of several teas. I'm
on orders to replenish her supply when I return to the area ... guess that
means I'm on orders to visit the Missouri again G

Santa also brought me a new press for the trailer, the glass fits inside a
protective plastic piece. I agree with rw, these presses are a most
excellent way to make coffee while 'camping.' I do have one recurring
problem in the Greater Yellowstone Area ... disposing of the used grounds
.... I don't want to put them down the trailer sink drain, they seem to not
empty from the holding tanks well .... and nice smelly coffee grounds seem a
little too inviting to just dump in bear country ? ... don't really want
to meet a Grizzly on caffeine

When using a French press you should grind the coffee more coarsely than
with filter coffee to avoid grounds.

--
Cut "to the chase" for my email address.

rw wrote:
Wolfgang wrote:

One day last week, Becky stopped by with some freshly roasted and
ground Colombian caranavi.


You should get whole beans and grind your own as needed. Ground coffee
loses its freshness quickly. Keep it in the freezer in a sealed container.


the freezer thing isn't a good idea in my opinion. seems to dry the
beans out more than locking in or preserving taste and freshness. most
of the coffee experts i've read are against the freezer ploy. you simply
need to roast the amount you'll grind and consume in 4 days to a
week...then keep the roasted beans in an air tight container at room
temps...and grind them as needed. i like the darker roasts with the
oils shining on the beans i'm going to grind.

the best cup is the first one...and i get it the moment the brew is
done. the longer the brew sits on the hotplate the more bitter it gets.

i'm currently hooked on the organic french roast arabica beans from the
rogers family company www.rogersfamilyco.com it's the best grocery
store whole bean product i've found (and i've tried a lot)...and always
has the fresh oils still on the beans when i open the bag.

mark pendergrast wrote an interesting book about coffee - "uncommon
grounds". you ought to get it.

jeff

Wolfgang wrote:

So, while I appreciate discussions of the fine points and the arcana of food
and beverages (it's probably no secret that I love spending time in the
kitchen), and such talk is never out of place in any setting (ya gotta stop
fishing to eat and drink once in a while, right?), I've never really been a
great fan of hard liquors. I don't mind that talk of various single malt
whiskies crops up here from time to time, but it doesn't resonate for me.
Beer, I know something about, having sampled more than my share and even
brewed a bunch of my own for a few years, but I can't drink it
anymore.....gives me a headache every time. Wine, I like, but I've found
that I'm not interested enough to spend the time and money needed to learn
about it in depth. Besides, the ten dollar a box stuff works well enough
for my daily needs with supper.

No, my concern is really more for the other end of the day. For years now
(many years) I have been dissatisfied with the pitiful trash that passes for
coffee in this country. I've always known, of course, that something can be
done about it but never got around to doing it. That just changed.

One day last week, Becky stopped by with some freshly roasted and ground
Colombian caranavi. It got lost under a heap of something or other for a
day or two and then I brewed up a pot when it turned up again. Hey, this is
GOOD! Becky says talk to my dad, he sent me the roaster and a bunch of
coffee for Christmas. Becky's father has been roasting his own coffee for
25 or 30 years. He'd talked to me about it a couple of years ago but at
that time it just sounded like too much to get into in a life already
crowded with many other things. But now I'd tasted the result. It was time
to talk to Rodger again. So, Friday night I talked to him for about an hour
and ended up going he

http://coffeeproject.com/index.html

and ordering a roaster and a couple of pounds of coffee, Ethiopian harrar
and something listed just as Bolivian shade grown organic (I wanted the
caranavi but apparently it's only sold bundled with other things in some
sort of sampler).

This morning I roasted and brewed my first pot of the harrar. WOW!


Anyway, I've done a bit of research on line in the past couple of
days....there is a ton of stuff about coffee. But I'm wondering if anyone
else here has played with this and if so, I'd appreciate hearing about your
experiences, preferences, etc. If not, any true coffee lover should
definitely look into the do it yourself thing.

Wolfgang



well alrighty then!! another thing to look forward to when next we go
a-fishin.

jeff

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

I'd believe it....that is why I slipped in the none-too-sophisticated
caveat. I mean, supposedly, I have been
served what was purported to be freshly-roasted coffee in various places
here in the states(a couple in NYC and one or two in New Orleans come to
mind, along with one in Miami, so not limited to any specific locale).
Still, to my palate, I didn't experience any blinding moment of
enlightenment that made me forsake freshly ground beans of unknown age and
staleness forever. The mileage of others will vary, as always. On the other
hand, I think we could all agree that adding animal hair to the mix via the
tying blender adds nothing to the taste.
Tom
p.s. who has no real interest in those beans collected from
animal scat, and don't care who touts them as the last
word in coffee.......fascinating story on NPR about that
process a month or two back.

Congrats to Wolfgang for starting this thread. I got home from a movie,
saw that 80 posts had suddenly appeared, and assumed it was a flame
war.

|But no! Good strong stuff, with just the right amount of crema.

I've spent much of the past two months in Torre Annunziata, a very,
very rough suburb of Naples which I've been visiting for nearly twenty
years.

Among the things I've noticed in this time are that

- In even the meanest cafe, your espresso cup is kept in hot water
until it's used, so it doesn't cool the coffee.

- At most, a cup of espresso will be served about a quarter full.
That's a quarter in height - much less than a quarter of the volume.

- Italians drink only espresso most of the time - except possibly at
breakfast. You can have a coffee with milk - cappucino or latte - up
till about eleven, but after that it becomes *very* eccentric and,
frankly, anglo-saxon.

- Virtually all Italians, when they make coffee at home, use a plain
Moka stovetop machine.

- Every different big Italian city has its own coffee manufacturer. In
Naples it's Kimbo. In Trieste it's Illy (widely seen as an aristocrat).
I can't remember Rome, Milan, but they each have their own brand -
with, in each case, many different varieties.

- A beautifully made espresso in Italy costs around thirty or forty
cents - one of the reasons why Starbucks don't exist there.

I'm afraid I don't rate American (or English - or of course yeughhhh!
Irish) coffee much. The stuff people normally drink is watery. The
espresso is far, far too thin, and made with no idea of how it's
supposed to be made. There used to be an awful prententious habit in
upmarket places in the US of servin g a bit of lemon with an espresso -
you were supposed to squeeze the lemon rind so the oils would do
something or other to the coffee. But the coffee was so diabolically
bad in the first place that this pompous bit of fluff was farcical.

When I visit America now I alwasys bring with me an ingenious
electronic Moka machine that I bought many years ago at Milan airport.
And a packet of Lavazza.

Lazarus

jeff miller wrote:
rw wrote:

Wolfgang wrote:

One day last week, Becky stopped by with some freshly roasted and
ground Colombian caranavi.



You should get whole beans and grind your own as needed. Ground coffee
loses its freshness quickly. Keep it in the freezer in a sealed
container.


the freezer thing isn't a good idea in my opinion.

That's what the sea;ed container is for.

I have no interest in roasting my own beans, or growing them for that
matter.

--
Cut "to the chase" for my email address.