The other adult beverage.....

"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, 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 )

Wolfgang wrote:

wrote in message
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.

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



ditto on the drip...i have a bunn coffeemaker...it uses a different
spray of the hot water over the grounds, instead of the usual drip.
unbleached filters at times seem to change the coffee taste for me...a
paper-y taste...i like the bleached filters better.

jeff

Wolfgang wrote:

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.

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

Background: I ran across a cheap (~$20?) espresso maker from Ikea
which I thought might work for camping. It's a basic design; fill the
base with water to just below the vent, put your grounds in the little
metal filter cup that goes on top of the water chamber, screw on top and
place on fire/burner.

When the water starts to boil, the coffee is forced up through the
grounds and a nozzle in the top chamber. Remove from fire when all you
hear is a hissing sound and no more coffee is coming from the nozzle.

It makes a pretty good cup of coffee, and is fast.

Now if Wolfgang can just forgive me for using Starbucks (aka,
"Charbucks") in the thing. :-}


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)

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

"Steve" wrote in message
ews.com...
On Thu, 10 Jan 2008 14:21:24 -0600, "Wolfgang"
wrote:

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

Oh dear, we have got to get you to a _real_ espresso bar.

A bit of hyperbole.

I've had good espresso. Down in Miami, back in '71, I used to drink Cuban
coffee. With all the sugar in that stuff it was damned near as THICK as
asphalt.....but it was good!

Wolfgang

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

wrote:

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... :-)

Wikipedia? Wikifreakingpedia?!! And you call yourself a
librarian?!!!

:-)

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!

Me too. We've been drinking a so-called "Cuban style roast" that's
done by an Austin company, and I'm totally addicted. (Poor choice of
words there ... sorry.)


Chuck Vance

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