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Post by jeffd on Jan 11, 2019 10:48:17 GMT -5
I really like Bustello. Its readily available, very affordable, and does the job well. I used to drink it all the time. Bustello is kind of like Carter Hall, unpretentious, honest, workmanlike, says what it does and does what it says.
You know how Carter Hall tastes great in a cob. Maybe its a mental thing, but Bustello coffee, with Carnation evaporated milk, tastes great in a styrofoam cup, outside, on a cold day.
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Post by jeffd on Jan 11, 2019 11:03:15 GMT -5
I don't know if I explained this or not. If I did already, forgive me.
I have optimized this. Every morning I fire up the Keurig with a Starbucks Veranda Blonde. It takes about a minute, during which i set up my ten cup drip machine with Community Coffee medium blend. See, I am a guy of little patience, especially when it comes to coffee. So I have a cup of coffee ready and waiting for me as I finish fiddlefutzing with the drip machine.
That cup of coffee gives lends me my humanity. By the time I have finished it, the drip machine has completed its brewing and I have 10 cups of coffee waiting for me.
See, in a perfect world we would never wait for coffee. It would always be waiting for us.
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Post by Legend Lover on Jan 11, 2019 12:47:03 GMT -5
I don't know if I explained this or not. If I did already, forgive me. I have optimized this. Every morning I fire up the Keurig with a Starbucks Veranda Blonde. It takes about a minute, during which i set up my ten cup drip machine with Community Coffee medium blend. See, I am a guy of little patience, especially when it comes to coffee. So I have a cup of coffee ready and waiting for me as I finish fiddlefutzing with the drip machine. That cup of coffee gives lends me my humanity. By the time I have finished it, the drip machine has completed its brewing and I have 10 cups of coffee waiting for me. See, in a perfect world we would never wait for coffee. It would always be waiting for us. veranda blonde, Billy budd blonde... Do you have a thing for blondes? |
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Post by Deleted on Jan 11, 2019 12:57:32 GMT -5
I really like Bustello. Its readily available, very affordable, and does the job well. I used to drink it all the time. Bustello is kind of like Carter Hall, unpretentious, honest, workmanlike, says what it does and does what it says. You know how Carter Hall tastes great in a cob. Maybe its a mental thing, but Bustello coffee, with Carnation evaporated milk, tastes great in a styrofoam cup, outside, on a cold day.
Could you substitute some Bailey's Irish Cream for that evaporated milk Jeff?  |
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Post by Legend Lover on Jan 11, 2019 13:10:19 GMT -5
I really like Bustello. Its readily available, very affordable, and does the job well. I used to drink it all the time. Bustello is kind of like Carter Hall, unpretentious, honest, workmanlike, says what it does and does what it says. You know how Carter Hall tastes great in a cob. Maybe its a mental thing, but Bustello coffee, with Carnation evaporated milk, tastes great in a styrofoam cup, outside, on a cold day.
Could you substitute some Bailey's Irish Cream for that evaporated milk Jeff? now you're talking. |
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Post by jeffd on Jan 11, 2019 15:56:16 GMT -5
Bailey's is good in coffee when putting up the Christmas Tree. Knob Creek bourbon is good in coffee when taking it down.  |
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Post by kbareit on Jan 11, 2019 16:32:06 GMT -5
I rotate between Maxwell House and Folgers, straight black coffee in a commercial Bunn coffee maker. Between the Mrs. and I we drink 3 to 4 pots of coffee in the morning. I'd go broke if we drank high end coffee.
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Mac
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Post by Mac on Jan 11, 2019 19:05:54 GMT -5
I rotate between Maxwell House and Folgers, straight black coffee in a commercial Bunn coffee maker. Between the Mrs. and I we drink 3 to 4 pots of coffee in the morning. I'd go broke if we drank high end coffee. If you bought green beans, roasted and ground them yourself, you'd be ahead of the cost of Maxwell's and Folgers. (After amortizing the cost of the equipment over a year or two) |
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Post by kbareit on Jan 11, 2019 19:33:10 GMT -5
I rotate between Maxwell House and Folgers, straight black coffee in a commercial Bunn coffee maker. Between the Mrs. and I we drink 3 to 4 pots of coffee in the morning. I'd go broke if we drank high end coffee. If you bought green beans, roasted and ground them yourself, you'd be ahead of the cost of Maxwell's and Folgers. (After amortizing the cost of the equipment over a year or two) I don't know about roasted green beans making good coffee (just kidding, i know what you mean). I tried it years ago with a stove top roaster with the crank handle and I have a commercial grinder. Just a little more work than I'm willing to put in for a cup of coffee. I repair equipment for some of the local coffee houses and they always toss in a pound of coffee so I do get to try different roasts. |
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Post by Cramptholomew on Jan 27, 2019 23:39:59 GMT -5
I buy Kenya beans from an old Guatemalan couple in town who roast their own. I get a pound, then grind half in a Krups grinder and keep it in a glass container, making sure to wash thoroughly before adding new grounds. I use a stainless steel pitcher and filter (along with a paper filter) to brew using Poland spring from the water cooler boiled in a stainless steel kettle. I rinse everything immediately and set it to dry. I bought a chemex a few years ago and it broke pretty quickly, so I just made another using stainless steel parts. I hate coffee residue and dirty machines, and the pour over method makes the cleanest cup of black coffee every single time. I don't consider myself a coffee snob, I'll drink coffee from wherever...I'm just very particular at home. I agree, a pour-over wins the coffee game. I've had a Chemex for years. I bought a Kitchen Aid pour-over automatic maker a few years ago, and that's our everyday workhorse. It's only 8 "cups", but I'll just make another pot if need be. It makes coffee just as good as the Chemex, and I can set it on a timer for the morning. As for coffee, we have a local roaster (Rise Up) that makes very good coffee, and even has a bunch of single-origin beans on hand (they work with farms in Peru, Honduras, Mexico, and some other areas). Other than that, my other favorite roaster is Zeke's out of Baltimore. Their Ethiopian and Yemen blends are fantastic. Hell, their house blend is terrific. For my daily driver, though, it's Starbucks Pike Place (GASP!). It's not like their other blends, and is just dandy in a pour-over. |
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Post by Cramptholomew on Jan 27, 2019 23:45:44 GMT -5
I really like Bustello. Its readily available, very affordable, and does the job well. I used to drink it all the time. Bustello is kind of like Carter Hall, unpretentious, honest, workmanlike, says what it does and does what it says. You know how Carter Hall tastes great in a cob. Maybe its a mental thing, but Bustello coffee, with Carnation evaporated milk, tastes great in a styrofoam cup, outside, on a cold day. Bustello is delicious. It's pretty much the only thing I put in my espresso machine. Rich, chocolatey, makes great crema. I just had some earlier. Great stuff, and I fully agree it's the Carter Hall of coffee. |
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Post by McWiggins on Jan 27, 2019 23:45:56 GMT -5
Cramptholomew, I would have assumed you liked a steeping method more as you tend to like things stronger, like your tobacco. Show's how little I know.
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Post by Cramptholomew on Jan 27, 2019 23:50:58 GMT -5
Cramptholomew, I would have assumed you liked a steeping method more as you tend to like things stronger, like your tobacco. Show's how little I know. I've had just about every kind of coffee maker. Italian stove top, 3 Turkish pots, many multiple French presses, percolators, regular automatic makers, etc., etc. The thing about the pour over is temperature and filter. The water cannot be boiling. My automatic Kicthen Aid has temperature control, so it heats to a certain temperature, pours, steeps, and cycles that way until it's done. I love my Chemex, but the process is time consuming and fiddly. By the time I'm done processing the whole thing the coffee is never hot enough. It's absolutely delicious, but not quite hot enough. Controlling temperature is key to good coffee. In the summer, I do a lot of cold brew for iced coffee. |
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Post by Legend Lover on Jan 28, 2019 3:08:26 GMT -5
Cramptholomew , I would have assumed you liked a steeping method more as you tend to like things stronger, like your tobacco. Show's how little I know. I've had just about every kind of coffee maker. Italian stove top, 3 Turkish pots, many multiple French presses, percolators, regular automatic makers, etc., etc. The thing about the pour over is temperature and filter. The water cannot be boiling. My automatic Kicthen Aid has temperature control, so it heats to a certain temperature, pours, steeps, and cycles that way until it's done. I love my Chemex, but the process is time consuming and fiddly. By the time I'm done processing the whole thing the coffee is never hot enough. It's absolutely delicious, but not quite hot enough. Controlling temperature is key to good coffee. In the summer, I do a lot of cold brew for iced coffee. That's how my wife feels with the Aeropress. She says the coffee is cold when it's ready. She likes her coffee around the temperature of molten lava so that's fair enough. I like to be able to drink mine once it's finished, so I don't mind it a little cooler. |
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Post by toshtego on Jan 28, 2019 3:49:22 GMT -5
Cramptholomew , I would have assumed you liked a steeping method more as you tend to like things stronger, like your tobacco. Show's how little I know. I've had just about every kind of coffee maker. Italian stove top, 3 Turkish pots, many multiple French presses, percolators, regular automatic makers, etc., etc. The thing about the pour over is temperature and filter. The water cannot be boiling. My automatic Kicthen Aid has temperature control, so it heats to a certain temperature, pours, steeps, and cycles that way until it's done. I love my Chemex, but the process is time consuming and fiddly. By the time I'm done processing the whole thing the coffee is never hot enough. It's absolutely delicious, but not quite hot enough. Controlling temperature is key to good coffee. In the summer, I do a lot of cold brew for iced coffee. Agree with the Chemex not holding temperature, especially in a cold kitchen in the the early morning. I found an insulated press pot made by Nissan which holds temperature nicely. As for the water temperature, 197 degrees is as hot as it gets here, drops a few degrees when the electric kettle shuts off, say 195? Seems to work. |
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exchef
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Post by exchef on Jan 28, 2019 8:08:57 GMT -5
For all you coffee lovers... Here's a thread to discuss all things to do with coffee, from what you're drinking to what you're roasting, accessories etc. LL, Another subject dear to my heart! Whenever I go places, I always try to seek out the small local coffee shops as I like to support local businesses. It’s a rare find to come across a place that truly gets coffee and goes the distance to share their love for the magical bean with others. This past summer, I found a unicorn by the name of Out There Coffee in Cape May NJ. (www.outhterecoffee.com). It is owned by a young couple who just decided to “put it out there” and share their love for good locally roasted coffees, their appreciation of coffee has led them to source high quality and have it roasted to their specifications. Btw, the do ship now. That said, I am sitting and enjoying a cup of their Guatemalan dark roasted as I type this. Any of you in NJ, check them out…now, I’ll wait. ExChef |
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Post by Deleted on Jan 28, 2019 17:48:33 GMT -5
Gotta have a cup when I smoke a pipe, just plain black with a bit of creamer (for my ulcer) and I'm good.
No fancy shamcy coffees for me, drip Folgers is just fine.
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Post by Legend Lover on Jan 28, 2019 17:54:50 GMT -5
Gotta have a cup when I smoke a pipe, just plain black with a bit of creamer (for my ulcer) and I'm good. No fancy shamcy coffees for me, drip Folgers is just fine. Welcome back. How are things? |
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Post by Deleted on Jan 28, 2019 17:56:58 GMT -5
Gotta have a cup when I smoke a pipe, just plain black with a bit of creamer (for my ulcer) and I'm good. No fancy shamcy coffees for me, drip Folgers is just fine. Welcome back. How are things? Don't rightly know just yet but, it's been a good day so far. And the coffee's good.
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mel64us
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Post by mel64us on Jan 28, 2019 20:56:45 GMT -5
I favor Dunkin Donuts and Casey's coffees. I never cared for Starbucks, too bitter for my taste.
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NJDan
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Post by NJDan on Jan 28, 2019 22:07:38 GMT -5
FWIW - before pipe smoking, I spent a lot of spare change on coffee roasting equipment and brewing. I've been roasting my own for about 10 years. I invested in a hot top drum roaster about 5 years ago and roast about a pound of green beans a week. Mostly Guatemalan.
My thoughts:
1.). I've never drank better coffee in my life than I do now.
2.) Although I thought I was insane for the amount of $$'s I sank into home roasting and brewing coffee, all of it doesn't hold a candle to what I've sunk into pipes and tobacco.
3.) Pour over/Chemex, and a good thermos.
Dan.
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Post by trailboss on Jan 28, 2019 22:43:04 GMT -5
I rotate between Maxwell House and Folgers, straight black coffee in a commercial Bunn coffee maker. Between the Mrs. and I we drink 3 to 4 pots of coffee in the morning. I'd go broke if we drank high end coffee. I have the Bunn VPR also...bought in 2005..has never skipped a beat, built like a tank...and I think it brings out the best in inexpensive coffees.  |
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Post by Legend Lover on Jan 29, 2019 6:46:05 GMT -5
FWIW - before pipe smoking, I spent a lot of spare change on coffee roasting equipment and brewing. I've been roasting my own for about 10 years. I invested in a hot top drum roaster about 5 years ago and roast about a pound of green beans a week. Mostly Guatemalan. My thoughts: 1.). I've never drank better coffee in my life than I do now. 2.) Although I thought I was insane for the amount of $$'s I sank into home roasting and brewing coffee, all of it doesn't hold a candle to what I've sunk into pipes and tobacco. 3.) Pour over/Chemex, and a good thermos. Dan. Tell me this... Are the unroasted beans much cheaper than the roasted beans? Are they readily available? |
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Post by NJDan on Jan 29, 2019 8:30:03 GMT -5
FWIW - before pipe smoking, I spent a lot of spare change on coffee roasting equipment and brewing. I've been roasting my own for about 10 years. I invested in a hot top drum roaster about 5 years ago and roast about a pound of green beans a week. Mostly Guatemalan. My thoughts: 1.). I've never drank better coffee in my life than I do now. 2.) Although I thought I was insane for the amount of $$'s I sank into home roasting and brewing coffee, all of it doesn't hold a candle to what I've sunk into pipes and tobacco. 3.) Pour over/Chemex, and a good thermos. Dan. Tell me this... Are the unroasted beans much cheaper than the roasted beans? Are they readily available? Green coffee is readily available online, at least here in the U.S. I buy it from a site called Sweet Marias. I usually buy a significant amount, maybe 20-30lbs at a time, and store it in the basement. Green coffee keeps well, it will only start to decline in quality once roasted. So I roast about 1/2 to a 1 lb at a time. The economics of it is a little tougher to calculate. I usually spend between $5 and $6 a pound, but this can vary based what you're buying. You lose about 15-20% of mass after roasting, so bump up to $7 - $8 a pound. Right now I'm roasting beans from an estate in Guatemala, Antigua Pulcal Inteligente. For reference online, I found these being offered online at about $17 a pound roasted. Of course there's the initial investment in equipment, which can vary pretty widely. Overall, I think it is pretty economical over the long haul. But there are some up front costs in buying equipment and some learning curve. These days I roast about once a week, and I have it down to routine that doesn't take much time. The real payoff is in quality. |
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Post by toshtego on Jan 29, 2019 8:42:13 GMT -5
I rotate between Maxwell House and Folgers, straight black coffee in a commercial Bunn coffee maker. Between the Mrs. and I we drink 3 to 4 pots of coffee in the morning. I'd go broke if we drank high end coffee. I have the Bunn VPR also...bought in 2005..has never skipped a beat, built like a tank...and I think it brings out the best in inexpensive coffees. I had a three burner Bunn in my restaurant and it was as you describe. If the drip method is preferred, this is the unit to have. |
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Post by Butch Cassidy on Jan 29, 2019 9:33:26 GMT -5
I LOVE COFFEE....... 
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Post by Legend Lover on Jan 29, 2019 9:34:34 GMT -5
Tell me this... Are the unroasted beans much cheaper than the roasted beans? Are they readily available? Green coffee is readily available online, at least here in the U.S. I buy it from a site called Sweet Marias. I usually buy a significant amount, maybe 20-30lbs at a time, and store it in the basement. Green coffee keeps well, it will only start to decline in quality once roasted. So I roast about 1/2 to a 1 lb at a time. The economics of it is a little tougher to calculate. I usually spend between $5 and $6 a pound, but this can vary based what you're buying. You lose about 15-20% of mass after roasting, so bump up to $7 - $8 a pound. Right now I'm roasting beans from an estate in Guatemala, Antigua Pulcal Inteligente. For reference online, I found these being offered online at about $17 a pound roasted. Of course there's the initial investment in equipment, which can vary pretty widely. Overall, I think it is pretty economical over the long haul. But there are some up front costs in buying equipment and some learning curve. These days I roast about once a week, and I have it down to routine that doesn't take much time. The real payoff is in quality. Thanks for that. That was really informative. |
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Post by Deleted on Jan 29, 2019 11:30:29 GMT -5
I’ve been very happy with French press coffee. The newer versions have 3 to 4 stainless filters included. It gives you the option of using 2 to 4 filters, depending on how the coffee is ground. I found one on sale @amazon for under $27.00 with excellent reviews. The metal has a bronze finish. Even comes with a long mixing spoon for stirring the coffee well before brewing for 4 minutes, and a few more goodies. Might purchase a new one?!?!?!  |
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Mac
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Post by Mac on Jan 29, 2019 11:59:15 GMT -5
Green coffee is readily available online, at least here in the U.S. I buy it from a site called Sweet Marias. I usually buy a significant amount, maybe 20-30lbs at a time, and store it in the basement. Green coffee keeps well, it will only start to decline in quality once roasted. So I roast about 1/2 to a 1 lb at a time. The economics of it is a little tougher to calculate. I usually spend between $5 and $6 a pound, but this can vary based what you're buying. You lose about 15-20% of mass after roasting, so bump up to $7 - $8 a pound. Right now I'm roasting beans from an estate in Guatemala, Antigua Pulcal Inteligente. For reference online, I found these being offered online at about $17 a pound roasted. Of course there's the initial investment in equipment, which can vary pretty widely. Overall, I think it is pretty economical over the long haul. But there are some up front costs in buying equipment and some learning curve. These days I roast about once a week, and I have it down to routine that doesn't take much time. The real payoff is in quality. Thanks for that. That was really informative. Yes indeed. I used to live ten minutes from Sweet Maria's (Oakland, CA) and they are fine people. When I lived in the Sacramento area, I roasted my own, but now I am near a Peet's and the additional effort produces scant improvement. Italian or French roast in espresso machine with a dollop or two of foam for me: heaven! But any method— save perking—can produce a fine cuppa. |
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Post by Deleted on Jan 29, 2019 16:58:46 GMT -5
 GREEN COFFEE SPECIAL! ↓ 25% OFF ↓
NICARAGUA LAS DELICIAS VIEWWe are delighted to offer our Nicaragua Las Delicias bourbon pulped natural as the sale coffee this week. The bourbon varietal is sought for its excellent cup quality at high altitudes, and this is no exception. The citrus notes add a great aspect of flavor to an already complex cup with milk chocolate and almond notes predominantly tasted throughout. This coffee is suited perfectly for a single origin espresso, but it can also impress as a pour over or auto drip. USE CODE: NIC25Offer valid through Friday 2/1/19 Midnight. Only one discount code per order. Green coffee only. |
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