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Let’s talk coffee

#181
Gravedigger Dav said:
I like coffee in my coffee. If you think you need flavoring in your coffee, then you really don't like coffee.
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I dunno, it can sometimes be nice to spice things up a bit. Nine times out of ten I'll have it black, but a bit of cream, Maple syrup and whiskey can really spice it up. But at the end of the day it's just coffee.

My parents got me a can of the cafe du monde stuff that's made with a bit of root chicory. Definitely different, out of the Moka pot or tends to have less caffeine, but I think this stuff is best enjoyed with milk if I had any.

But yeah, I've heard the Dennis Leary thing.
 
#182
I don't like milk anyway, so I never add it to coffee.
For Turkish/Middle Eastern coffee, I will add some fresh crushed cardamom and a wee bit of sugar. That coffee is fine with nothing added to me, but I find it is more enjoyable among friends with a little sweetener added. When you use good quality freshly ground cardamom, it is even better.

-Mike
 
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#183
When I eat bulgur wheat, I eat it with bulgur wheat. Mixing parsley, tomato, olive oil, mint, garlic, etc with it just means you don't like bulgur wheat.

That's exactly how I feel about coffee. I like coffee black. Sure, adding cream, sugar, or hazlenut flavoring might add to the flavor in a positive way, but for some unknown reason I stand by this assertion that foods and drinks should never be mixed with additional ingredients.

You cannot like whiskey and also like a Manhattan. That is just science.
 
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#184
James Collins said:
When I eat bulgur wheat, I eat it with bulgur wheat. Mixing parsley, tomato, olive oil, mint, garlic, etc with it just means you don't like bulgur wheat.

That's exactly how I feel about coffee. I like coffee black. Sure, adding cream, sugar, or hazlenut flavoring might add to the flavor in a positive way, but for some unknown reason I stand by this assertion that foods and drinks should never be mixed.

You cannot like whiskey and also like a Manhattan. That is just science.
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Aha! This man I like.
The azaleas will be in bloom soon.
FORE!!!!!!!!!!!!!!

-Mike
 
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#185
pie_man_25 said:
I dunno, it can sometimes be nice to spice things up a bit. Nine times out of ten I'll have it black, but a bit of cream, Maple syrup and whiskey can really spice it up. But at the end of the day it's just coffee.

My parents got me a can of the cafe du monde stuff that's made with a bit of root chicory. Definitely different, out of the Moka pot or tends to have less caffeine, but I think this stuff is best enjoyed with milk if I had any.

But yeah, I've heard the Dennis Leary thing.
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I've not heard the Dennis Leary thing. Is he ripping off my act? The only time I ever put anything in my coffee would be on the rare winter evening when a shot of Bailey's Irish Cream seems like a good idea.
 
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#187
In cookery nut flavours go with coffee.

I sometimes have handful of nuts at breakfast and hotdamn does the coffee set off the nuts AND vice versa.

So I can understand those who add this n that in the way of nutty stuff to coffee might get similar results.

I am quite partial to a flat white but have it black most of the time, avoiding dairy.
 
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#191
My daily driver and fuel. The percolator pot has been used on stovetops and campfires by my family for decades. Looks like it has been through a war. The coffee is something that was on sale @ my local mart, turned out to be a favorite.
WP_20200303_001.jpg
 
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#194
I grind beans and use an old school percolate pot with filtered water when I have time. Having coffee boiling hot is a plus for me. If it’s a grab and go morning, it’s a K cup and out the door. I favor “morning or breakfast blend” most times. A rough morning might be 1/2 French roast and 1/2 espresso to crack open the visual receptors for business.
 
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#197
MJ5150 said:
I use robusta beans for testing my roaster since they're so cheap and low quality. You can coax a decent flavor out of some of them, but not often.

-Mike
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Don't a fair few espresso blends use a bit of robusta?

Also, if I recall most Arabica is graded in terms of quality - some are artisanal and others are purely commercial grade or something like that. That's probably how a lot of brands can advertise being %100 Arabica. Is there a similar grading system for robusta? Or is it all just "robusta"?
 
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#198
pie_man_25 said:
Don't a fair few espresso blends use a bit of robusta?

Also, if I recall most Arabica is graded in terms of quality - some are artisanal and others are purely commercial grade or something like that. That's probably how a lot of brands can advertise being %100 Arabica. Is there a similar grading system for robusta? Or is it all just "robusta"?
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Yes, they sure do.
To my knowledge, robusta is robusta. I deal so little with those beans that I haven't put forth the effort to know more.

-Mike
 
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