Let's Talk Coffee! !

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Rusty Joe
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Let's Talk Coffee! !

How do you like it? I’m a wimp, so it’s got to be just warm instead of hot and watered down—if not decaf, then half-calf, but regular will work (when watered down by about a half glass’ height). Told ya I’m a wimp.

I don’t care which brand, just need a straight, thick taste with nothing (except Splenda) added.

Had three 20 oz cups tonight. Never drank coffee until I started working here, but when I found out the pep it had over soda or tea, I kinda got hooked. Now, I treat myself to it 4 to 5 days out of the week.

harry218
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Hot, thick and a small amount of sugar (very little). I will not drink decaf, must be regular. Grounded just before press (using french press). I don’t drink coffee much these days just mostly black tea.

scottyhazzard
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Thick and black, made in a “sock”. I learned to make coffee in the fine muslin cloth sack during the 3 years I lived in Costa Rica. This process imparts a velvet texture and a jolt like rocket fuel. I propose the flavor is better than from a press.

"Those who hammer their guns into plows will plow for those who do not."

raccoon city
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I drink iced cappuccino.  Delicious!   8)

xv-750
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I get mine (never  more than 3 weeks old) from a local coffee roaster that wins many Australian coffee tasting competitions - Di Bella.

Then grind fresh each time you make coffee.

You must keep the Espresso machine clean - flush the group head and filter daily to avoid bitter tastes from the old coffee oils that can accumulate.

Use good water - triple filtered tank water works well (I live out of town and we don't have town water).

Extract for no more than 20 seconds.

And then enjoy the best coffee.

 

Riding for 56 years, last off was black ice in ’73.

First paid computer job was in ’75, writing an extra report for HAPAS accounts on a Wang Computer.

Jerommel
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Senseo here.
Good cup!
About 7 a day..
Smile

Ejected Filament
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Like I like my women, ground and in a sack. Wait…

Milk based, warm not hot, but strong is AOK with me, 1 raw sugar.

TexasToasted
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I get my beans from a local importer/roaster, Lola Savannah.
Grind them every morning and use well filtered water. I like a bit of sugar and real cream in mine. My wife prefers 3 packs of Splenda and a 50/50 ratio of cream to coffee. We go though a lot of cream every week :bigsmile:

djozz
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Glad you asked Evil

I make my coffee in my italian espresso machine (basically a water reservoir, a small bronze boiler, a pump and a coffee-holder: those with a handle that you twist/screw in place). I found that the best tasting coffee for this machine (every machine probably has its best matching coffee) is the Lavazzo black ground espresso coffee (sold in a black tin in Holland). I do not taste the difference between freshly ground and pre-ground coffee as long as the coffee is good and well packed. I make it very strong, in a huge mug, but half/half with whipped milk and lots of sugar.

On holidays I have a 1/2 liter percolator (for use on the gas stove) that makes the best coffee with Lavazzo 'qualita rossa' coffee. Illy coffee is too bitter, roasted too long for my taste making it less subtle. Other major brands do not produce coffee worth mentioning, but must mention Nespresso, no matter which of the trillion variants, it tastes unpleasant with all sorts of additional flavours that I dislike.

DavidEF
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I can drink almost any coffee, but I love good coffee! I can drink it weak, but I prefer strong. It always has to have some “white stuff” in it, unless I’m really desperate for a cup and no “white stuff” is available. “White stuff” can be real cream, liquid or powdered creamer, or usually half-n-half, which is a mix of cream and skim milk. I rarely use sugar, but when I do, it must be enough to make it all-the-way sweet.

For my coffee at home, I buy whole beans of Kenya AA from a local roaster at his coffee shop. I grind just before brewing. I use bottled spring water that I buy in gallon jugs. I usually brew it medium strong these days, and I use half-n-half. Sometimes, I brew the coffee extra strong, mix with equal amount or more of half-n-half, add plenty of sugar, and enjoy it like a thick, rich dessert! To make it even more dessert-like, sprinkle a little cinnamon in the filter basket and brew with the coffee, then treat as described above.

The Cycle of Goodness: “No one prospers without rendering benefit to others”
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DanielM
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I drink way too much coffee, especially since I quit smoking.

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heggood
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I prefer mine, strong, ice cold, no cream, a couple splendas, and did I mention ice, give me more ice please! P.S. I’m not a wimp.

ryansoh3
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I’m boring:
Decaf if I don’t want to affect my sleeping habits.

Iced latte with lots of milk, no sugar or ice.

BLF ≠ B-grade Flashlight Forum

 

DavidEF
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Strong coffee, with no cream, cold, and Splenda? Ack! Where did you learn to drink that abomination? Were you on Fear Factor? I can see it now:

“You have a choice – the big, fat worms with poison pincers and filled with green slime, or the cold, strong coffee with Splenda – which do you choose?”

The Cycle of Goodness: “No one prospers without rendering benefit to others”
- The YKK Philosophy

Jerommel
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I just love the powder coffee creamer.
sweeter and less bitter than with actual milk.
Doesn’t cool down your coffee either, like milk does.
O, and 2 lumps of refined sugar please.
Yes, the white sugar, not the hippy sugar with molasses.. Big Smile

atbglenn
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I like mine black, no sugar. I brew mine in a Farberware percolator, medium strength. I keep plenty of coffee in stock right now because the price is supposed to skyrocket this summer. BTW, I do not drink decaf!

 

 

 

Boycott Nike

JamesB
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One expresso a day after the lunch, nothing added (no sugar).

I have a machine that grinds the beans before each coffee, not the best coffee one can get but good enough.

I change the beans origin often, i like new tastes, but i try to stay with organic beans.

Pinetreebbs
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I buy green coffee beans, roast them and brew coffee in a Technivorm coffee maker. I drink it black and hot.

The beans are Tres Rios beans from the La Menta plantation in Costa Rica.

I roast my beans in a Hottop roaster or with a heat gun (paint remover) and a wooden spoon in a stainless steel bowl.

LuxorN
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Atm: Kenya Peaberry roasted on my 2kg Massol.
Industrial 2min-roasts suck. Wink


(find the flashlights)

Preparation: italian espresso machine, automated machine, percolator, syphon, french press, mocha maker… just a matter of mood.

No “additives”, just coffee. black.

Cheers from Germany!

Suncoaster
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xv-750 wrote:

I get mine (never  more than 3 weeks old) from a local coffee roaster that wins many Australian coffee tasting competitions – Di Bella.

Then grind fresh each time you make coffee.

You must keep the Espresso machine clean – flush the group head and filter daily to avoid bitter tastes from the old coffee oils that can accumulate.

Use good water – triple filtered tank water works well (I live out of town and we don’t have town water).

Extract for no more than 20 seconds.

And then enjoy the best coffee.

 

Sounds good !
Our La Pavoni has been through a few kilos of DiBella Serafini.
Love the chocolatey after taste. Still a favourite.

Currently trying Allpress beans.
Usually have a double ristretto piccolo latte.


.

"In the land of the blond the one eyed man is king."

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atbglenn
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Wow, some of you guys really take your coffee seriously. I'm just your normal coffee drinker who likes a couple a good mugs a day. You guys are in a different league  

Boycott Nike

Suncoaster
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LuxorN wrote:
Atm: Kenya Peaberry roasted on my 2kg Massol.
Industrial 2min-roasts suck. Wink


(find the flashlights)

Preparation: italian espresso machine, automated machine, percolator, syphon, french press, mocha maker… just a matter of mood.

No “additives”, just coffee. black.

Cheers from Germany!

Wow.
Come live next to me !
Is that a 504 on the window ledge ?

"In the land of the blond the one eyed man is king."

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Suncoaster
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atbglenn wrote:

Wow, some of you guys really take your coffee seriously. I’m just your normal coffee drinker who likes a couple a good mugs a day. You guys are in a different league  


I was given a barista course as a birthday present a couple of years ago.
Great gift.

"In the land of the blond the one eyed man is king."

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atbglenn
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Suncoaster wrote:
atbglenn wrote:

Wow, some of you guys really take your coffee seriously. I'm just your normal coffee drinker who likes a couple a good mugs a day. You guys are in a different league  

I was given a barista course as a birthday present a couple of years ago. Great gift.

I had to google "barista course" lol!! very nice gift!

Boycott Nike

LuxorN
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Suncoaster wrote:
Is that a 504 on the window ledge ?

Yes… And a Yezl Z1. Smile
djozz
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Suncoaster wrote:
atbglenn wrote:

Wow, some of you guys really take your coffee seriously. I'm just your normal coffee drinker who likes a couple a good mugs a day. You guys are in a different league  

I was given a barista course as a birthday present a couple of years ago. Great gift.

I would like a course like that, for my girlfriend that is.. Innocent

Gurthang
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Geebuss! Where did you get that tissue grinder Lux?

I’ll say that some folks attitude towards coffee is the same as some futbol fans attitude…. “it’s NOT just a game! or a beveridge in this case.”

zelee
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less coffee more creamer :bigsmile:

Boaz
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I've taken heat for loving my percolator...someone called it a coffee soup maker in an earlier thread. I really don't care ...I like the fact I can get different tastes out of it .3 days later the thick black coffee can be sliced with a knife ..Reminds me of drinking little black  coffees' in Miami Fla.

lots of carmel vanilla creamer and splenda

Coasta Rican coffee please !

 

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BrightKen
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This is how I like my coffee…

Quote:
Ali G
I is black and I is back!!!
aoeu
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I’ve been putting a course grind in a plunger with cold water, coffee to water at about 1:10 or a bit stronger. Put it in the fridge for about 12 hours and plunge.

Comes out with a very smooth coffee taste with no acidity but still has kick. Straight up over ice and it’s perfect.

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