The first one is more a wanna-know question than a poll, but anyway ... how long before fresh ground coffee kept relatively open to the air at room temperature becomes not-worth-using? I am toying with the idea of using the programmable feature on my drip brewer (KitchenAid) to brew-me-up-scotty when I know I will have a rushed schedule the next morning. It would be kinda nice to wake up, stumble into the kitchen, and find a last drop from the filter plinking into a big pot of freshly brewed coffee. Will ground coffee turn to potting soil overnight? Next question ... how many of you use adulterations such a milk, cream, and sugar in your coffee? I always took coffee with a little milk and no sugar. Then for a while I was into milk+sugar, cream+sugar etc., probably to try to compensate for bad mrcoffee bilge. Up until very recently, I had been tainting my coffee with a slug of skim milk, partially because that's what I'm used to, and partially because I have a sensitive stomach and I assumed that drinking black coffee would be like drinking HCl, which has almost been true many times in the past. I recently ran out of milk at the wrong time, and the obvious thing happened - I took a big cup of Haraar black and ... lo! the clouds [in my coffee] parted and a ray of pure coffee-flavored sunshine beamed through. Wow! I guess for me that's the real kicker about properly prepared coffee - not only can you drink it black, but you *should* drink it black ... all kinds of good flavors and no bad ones. Revelation! ------------------------------ Lee in San Diego homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Lee XOC wrote: <Snip> Very likely. I think your best bet for situations like is would be to get a Capresso or Cuisinart grinder/brewer, where you can load whole beans the night before, and in the morning the machine will automatically grind 'n brew. <Snip> I don't, but then I don't disparage those who do. Chacun a son gout, as they say. (Well, as Americans trying to sound sophisticated say, anyway.) Whatever works for you is fine. But it is nice when you have a revelation such as yours. Folger's from a Mr. Coffee is probably MUCH better drunk with adulteration (should be called "childeration".) -- garyZ Whirley-drip(paper)-black homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Lee, Here's some info on your first question:http://www.sweetmarias.com/grind.brew.htmlLook out on your second question. Most of us drink er straight. steve |
Poll answers. Note, I'm not trying to make definitive statements for all,= just myself; <Snip> room <Snip> 10 days, though it starts loosing much sooner. Though I really don't know= as I can't remember drinking coffee over a week old. <Snip> No, just coffee with half it's heart sucked out. <Snip> coffee? Yuch, no straight black, but I have a friend who roasts and uses fake cream= an fake sugar, but still makes good coffee. I'd like to know if the= Adulterers or adulterators are from the east or west coast for those of= you who follow. My observations are that east coasters do it more. Steve Shank Oregon Computer Solutionshttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.steveshank.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Lee, When I worked for National Semiconductor, we sold tons and tons of alarm clock sticks to Mr. Coffee and GE. So it is done regularly. We routinely ground the coffee and put it in the filter of our drip before converting to French Press and Cona pots in the mornings. There wasn't much of a shift in the flavor in 8 hours - and my roasting was still being dialed in so I would have discounted it as my bad roasting. I have little doubt that the scientists on the list won't thump me for having said all this - but then I've been hit before :O) I stopped yelling about people putting milk and sugar in their coffee one day while making a Latte for my wife and noticed that I just squirted syrup (read that sugar) into the milk before pouring in the coffee :O) |
I don't think coffee keeps its flavor for long after being ground. I was a milk & sugar coffee drinker until I started roasting and saw the light. I wouldn't dream of contaminating the pure wonderful coffee flavor now! homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
1) Back in the early 80's when I first began drinking coffee, purchasing the freshest roasted whole bean I could find, I purchased a coffee pot with a timer. I thought to do as you and grind the night before. I did for a short time. I noticed that the coffee in the morning was never as good as what I would grind and immediately brew. I quit pre-grinding in short order. No convenience is worth bad taste, IMHO. My opinion is ground coffee goes stale in minutes, definitely less than an hour...! 2) Black, pure, unadulterated. Unless making a desert drink... I've had MANY friends who "usually" use cream and or sugar in their coffee ask if we had some. I ask them to try my coffee black first and have had exactly zero put anything in it... MM;-) Home Roasting in Vancouver, WA USA From: "Lee XOC" <Snip> how <Snip> the <Snip> <Snip> and <Snip> sugar. <Snip> to <Snip> assumed <Snip> been <Snip> time, <Snip> about <Snip> *should* <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Tue, 12 Feb 2002 08:46:47 -0800 "Lee XOC" writes: <Snip> You've pretty much said it; they're adulterations, so they're a no-no. :) That being said, I actually make myself a cappuccino once a blue moon... -Tim In your heart you wonder which of these is true The road that leads to nowhere The road that leads to you GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit:http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://dl.www.juno.com/get/web/.homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
< [mailto:homeroast-admin]On Behalf Of Steve Shank < Sent: Tuesday, February 12, 2002 1:56 PM < < I'd like < to know if the Adulterers or adulterators are from the east or < west coast for those of you who follow. My observations are that < east coasters do it more. You may onto something there. I'm from New Jersey, and while there I never intentionally drank a cup of coffee black. I just recently switched over to drinking it black here in California. Hmmm.... :) ------------------------------ Lee in San Diego homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Wow, I appreciate all the great input. I'm surprised how few among us make use of sugar and dairy in coffee. Mind you, this isn't going to stop me from whipping up shakes this Summer with vanilla ice cream and coffee blended together into beige perfection. ;) ------------------------------ Lee in San Diego homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Wednesday, February 13, 2002, at 03:04 , Akemi Kawano wrote: <Snip> <Snip> <Snip> Me too, strong and black. Wendy Wendy Austin & Thomas Oswin Coastal Road, Pomponette Beach Mauritius Island Tel/ans/fax 230 6257399 Mobile 230 2560182 homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> Almost! Many years ago, my evening routine was to load my perculator with plain old Maxwell House and plug the pot into a timer. The sound of the perk and the aroma would wake me in the morning, but the coffee never tasted very good - NO SURPRISE!! Now, I grind while I'm drawing (or heating) the water for the Bunn, the vac pot, the Melitta cone, press pot, etc. <Snip> When I started drinking coffee - about 55 years ago - I'd have a little drip brew in my glass of milk. Later, I'd ALWAYS add cream or half-and-half to the cup, never sugar. Eventually, I quit the cream, and used milk, then 2% milk, then skim milk. Now, with fresh home roasted beans, I drink it BLACK. At Church, someone brews stale, cheap grocery store pre-ground stuff with bad well water, in a stinky auto drip machine. So I add lots of sugar and powdered creamer to that nasty stuff! On those rare occasions when I buy a cup at a restuarant, I almost always add cream. Dave just 25 minutes from SweetMaria's homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> Me too! Cream makes stale coffee taste more like a dairy product. :-) JKG south-central Wisconsin homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> Well, I know it's an unpopular practice, but I always drink brewed coffee with a little half and half: no milk or cream, but just half and half; and only a little (maybe half a tablespoon). And yes, I consider myself a fanatical, obsessive home-roaster, and use every conceivable brewing device known to man! I've tried many times to convince myself that black coffee is the "authentic" way to drink coffee, but I always find black coffee tastes more like water that has been "flavored" than a bona fide "drink". It must be a texture thing: I just find that the addition of a little half and half adds something for the coffee flavor to "bond to". Contrary to what most people feel, I find half and half to be a very neutral flavor, maybe analogous to the gesso an artist applies to a canvas before painting--serving as a kind of foundation for the real colors. I agree, though, that sugar is definitely an adulteration, and of course, I take my espresso straight and thick (again, the texture is right with espresso-- not thin and watery, but creamy and "mouthful". Ok, well you asked...! Ralph -+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+- Ralph M. Rosen 215-898-5137 (office) Professor of Classical Studies 610-642-0756 (home voice) Department of Classical Studies 610-642-3179 (home FAX) 202 Logan Hall rrosen University of Pennsylvania Philadelphia, PA 19104-6304http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.classics.upenn.edu/faculty/rosen/default.htmlhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I sort of feel the same way. Black coffee doesn't seem "thick" enough for me, so I give it a hit of evaporated milk. I guess that's what I remember from childhood. Hmmm...now I'll have to go out and get some Nabisco's Graham Crackers to dunk in it...... Ciao, Angelo I just realized.... I can't drink coffee by itself.. I always have to have something to dunk in it...horrors! (Confession is great for the soul, itnit?) <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> Back in the mid 70's coffee prices where high (bad weather in Brazil - if I remember correctly) so I drank coffee adulterated with chicory - Luzianne brand. As I remember, it took several days to get used to the 'unique' taste. I don't think I could drink that stuff now. I notice Tom sold roasted chicory, but it's out of stock now. His web page says "This stuff keeps its character forever." Hmmm, I'm not sure that's a good thing. Guess it doesn't improve with age. Dave homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
< [mailto:homeroast-admin]On Behalf Of Angelo < Sent: Wednesday, February 13, 2002 10:52 PM < < I sort of feel the same way. Black coffee doesn't seem "thick" enough for < me, so I give it a hit of evaporated milk. I guess that's what I remember < from childhood. Hmmm...now I'll have to go out and get some Nabisco's < Graham Crackers to dunk in it...... < < >Well, I know it's an unpopular practice, but I always drink < brewed coffee < >with a little half and half: no milk or cream, but just half and < half; and < >only a little (maybe half a tablespoon). And yes, I consider myself a < >fanatical, obsessive home-roaster, and use every conceivable brewing < >device known to man! I've tried many times to convince myself that black < >coffee is the "authentic" way to drink coffee, but I always find black < >coffee tastes more like water that has been "flavored" than a bona fide I dunno. This cup I'm drinking right now, which is part of a batch I just made using ~4 cups of water, 2 bean-scoops of FC+ Mandheling, 2 bean-scoops of FC- Mandheling, and 1 scoop of FC Tarrazu, is thick and rich and full of "body" (although not overly so). The skim milk I had been adding did nothing for the overall body, itself being pretty watery stuff. I never did ultimately like cream or half-n-half too much ... for me I feel it coats my taste buds too much. The downside of the milk/cream etc. is that if the cup gets down to room temperature, the milky coffee tastes terrible (to me), whereas black coffee is still perfectly drinkable. In fact, I am fascinated at the "flavor envelope" experienced by slowly drinking a cup of coffee starting when it's too hot to anything but sip, until it's room temp. There's an entire symphony of flavors to be experienced over the course of the cup. :o ------------------------------ Lee in San Diego homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I think that chicory coffee is meant to be taken with a little cream/milk and sugar. It certainly rounds that flavour out, IMO. -keith Dave Huddle wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
There are some coffees that I like to drink black, and there are some whose flavors cut right through a little half and half. Nothing wrong with the way anyone drinks their homeroasted coffee, as long as it's homeroast! Steve -- On Wed, 13 Feb 2002 20:49:07 Ralph Rosen wrote: <Snip> Love is in the Air! Check out Cupid School where you will learn from Matchmaker's best and brightest. At Cupid School you'll learn how to pair up hopeful romantics with one another, based on their personal preferences. If you do well- you'll be rewarded with your own set of love bow and arrows! Good Luck!http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://ecard.matchmaker.com/cupid0202/cupid0202.htmlhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
From: "Lee XOC" <Snip> fascinated <Snip> I totally agree! The flavor changes are great. I often find more flavor as it cools than hot... MM;-) Home Roasting in Vancouver, WA USA homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I think that mixing a cup of chicory coffee with five gallons of water, then mixing 50/50 with cream would about round out the flavor. Chicory is one of the pleasures I deny myself. |
Sometime around 20:49 2/13/02 -0800, Ralph Rosen typed: <Snip> That's it exactly. Since this discussion started I have been trying my morning coffee without any additions. Without any milk or cream, I find that it is "not bad" but I can't say I like it or am enjoying it (which is a LOT of the point). Over the years I have continuous dropped my sugar addition (yes, I am one of that small crowd, I add maybe 1/2 t per 12 oz mug) and with REALLY good coffee have forgone sugar altogether (which tells me I still am not brewing the best I could) but I have yet to ever enjoy it black. It just seems to taste thin (although not weak). On a slightly different note, I have discovered something rather sad (or more so, the loss of innocence). Before starting to roast my own (Yule 2001) I traditionally had a "regular" whole bean blend coffee for weekday mornings. On the weekend, I would "treat" myself to a flavored (hazelnut) Gevalia coffee since I enjoyed it so much (notice past tense). After a few weeks I realized I had not had any of my weekend coffee, so I broke it out, brew a pot and was SO disappointed. I had liked this? I had really liked this! Sigh. I couldn't wait to get back to my good fresh Sumatra. It's not so much that I'm not enjoying my coffee everyday now (it's better than before), but that I don't have "that other special coffee" to look forward to since it is all so good now. Kind of funny to whine and complain that it's all too good now. Go figure....Off to roast some Espresso Monkey Blend for the weekend (ok, I am looking forward to that, but I COULD have it every morning :-). -- -- John Nanci AlChemist at large pcj homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Sometime around 08:57 2/14/02 -0500, Dave Huddle typed: <Snip> sure <Snip> My wife's grandfather used to only drink his coffee with milk (preferably goat) and a tablespoon or so molasses. Ugh! -- -- John Nanci AlChemist at large pcj homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |