Coffee enthusiasts around?

Dawggon on 10/12/2011 at 21:44

Jumping in here late, but we are coffee ghouls. Time was when only Sulawesi beans would do. The darker the roast, the less the caffeine, so always buy the darkest roast, unless you're looking for the thrill of tics, and climbing walls.

Use a French Press and fresh grind the beans for each pot of coffee. The largest Bodum press makes about 4, 8 oz. cups of coffee. Use 4 rounded coffee measures per pot, pour in the hot water and let it seep for 1 or 2 minutes then slowly push down the press..and viola,... the best cup of coffee. No sugar or cream is allowed, unless it's a specialty mocha.

Lately, I have been using Colombian Supremo which makes a 'perfect' cup. It is good to change brands and roasts often, as it refreshes your tired out taste buds.

Yes, I keep my coffee beans in the freezer with a tight clip on the bag. Have had no problem, mostly because I use them up quickly.

Blackman: We always put an egg shell in Hobo Coffee to make the grounds settle.

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theBlackman on 11/12/2011 at 07:08

Quote Posted by Dawggon

[...]

Blackman: We always put an egg shell in Hobo Coffee to make the grounds settle.

A dash of cold water also works well. Hobo Coffee am good. I like my coffee strong enough to eat up a spoon.

Kuuso on 11/12/2011 at 12:28

I've come a long way from starting this thread. I can say that I'm well-versed in everything but the act of roasting by now and have tasted more coffee varietes that I can count (to list some rarities Blue Mountain, Kopi Luwak, Sigri...). I can whip up any espresso-based drink at will and with good microfoam - haven't yet practised latte art, since I find it bit redundant since properly frothed milk is beautiful however you pour it.

I'm currently rocking aeropress for personal use, since it produces significantly cleaner cup than a french press with more vivid taste. It's also easier to clean.

Quote Posted by Dawggon

Roasts are always based on what kind of bean is in question - you're missing a lot, if you're not experiencing lighter roasts. The floral and fruity qualities of lighter roasts are fantastic and offer completely different kind of an experience. I don't think anyone who has tried a proper kenyan can argue with that. Then again, I do understand the love for darkly roasted stuff (see OP, I've learned to love all varietes equally now) from around Indonesia et al - they're awesome on their own right.

SlyFoxx on 11/12/2011 at 20:46

Since Christmas is just around the corner I though of this...

(http://www.foodnetwork.com/recipes/emeril-lagasse/chocolate-y-christmas-cafe-au-lait-recipe/index.html)

I make it during late December and it just tastes like Christmas.

Dawggon on 12/12/2011 at 03:00

Kuuso, You're declared the winner! :thumb::thumb:

I'll let you make my next cup of coffee heaven!

(I've never heard of 'aeropress', so now I will have to find out more about it!)

Sly, will have to try our that recipe for Christmas; sounds so sinful..and indulgent...and fattening.

theBlackman on 12/12/2011 at 09:51

Quote Posted by Dawggon

I also will check that out. I like the TODDY COLD EXTRACT system myself.

Chimpy Chompy on 12/12/2011 at 10:39

ARE WE SHOUTING ABOUT COFFEE NOW?

At work we have a pot of filter stuff put on every morning, it's ABSOLUTELY HORRIBLE

Like drinking engine oil

Thirith on 12/12/2011 at 10:57

I've started drinking (http://www.emmi-caffelatte.com/flash.html) these instead of 'real' coffee. I know that this pretty much means I'm dead to coffee purists - they're to real coffee what fish fingers are to fresh, well prepared fish - but they're cheaper and actually quite yummy, in an infantilised, "Mmh, sweet!" way.

Yakoob on 12/12/2011 at 12:18

For the past 3 months I've been regularly drinking masala chai first thing in the morning. Does that count?

Kuuso on 12/12/2011 at 19:12

Nothing wrong with fish fingers, they're quite good for what they are, but you would never claim of eating real fish when eating them.