Jude 2

officially call me a "snob." I bought a coffee grinder, found a supplier for roasted Kona coffee beans. Add coffee beans to coffee grinder(set for medium fine grind), push the button. VOILA! Coffee made from pre-packed and ground coffee never tasted so good. I suppose that I'll have to get a coffee roaster next.

So I lift a steaming cup of freshly brewed Kona and commiserate for those of you that cannot indulge in this simple pleasure.


TW

Can you prepare me a Raspberry Mocha Latte with Whipped Cream?

rjc wrote:Can you prepare me a Raspberry Mocha Latte with Whipped Cream?

Let me clarify --- TW was discussing COFFEE... you know, hot water poured over ground up, roasted beans. You described a frothy, girly MILKSHAKE, not coffee.

Thank you Gary, Ive tried for years to educate rjc as to the finer things in life, but she always reverts to being a blond. *Ducking now*


TW

Pastor Gary wrote:

rjc wrote:Can you prepare me a Raspberry Mocha Latte with Whipped Cream?

Let me clarify --- TW was discussing COFFEE... you know, hot water poured over ground up, roasted beans. You described a frothy, girly MILKSHAKE, not coffee.

Agreed ! A good friend has several packages of Kona Coffe Beans shipped from Hawaii each month. He generally gives me two, sometime three.

Each morning, nancy grinds the beans fresh-smooth, no cream, no sugar just a great cup of coffee

TW wrote:officially call me a "snob." I bought a coffee grinder, found a supplier for roasted Kona coffee beans. Add coffee beans to coffee grinder(set for medium fine grind), push the button. VOILA! Coffee made from pre-packed and ground coffee never tasted so good. I suppose that I'll have to get a coffee roaster next.

So I lift a steaming cup of freshly brewed Kona and commiserate for those of you that cannot indulge in this simple pleasure.


TW

Welcome to my world.

I am actually a consumer more than a connoisseur of coffee... I say that mostly because while I may know something about coffee, including the what's and how's, etc, I don't always do them. In fact I have been known to scrape the little round growths off the top of an few day old cup, add some tap water and nuke it so that I can drink it (assuming nothing else is available).

I don't keep my coffee in the freezer, though i know I should.
I have a grinder, but prefer the convenience of either buying pre-ground, or simply grinding up all the beans so that they are available on demand. The difference in fresh-taste, while significant, is not worth the inconvenience and time consumption necessary when doing it "right" at home.

A nice dark Kona is a great flavor, and a dark Antigua is especially good in my opinion, but Folgers works at 4 in the Am, when I get up and use my one-cup maker to brew a cup of brown-bean-water.

RamboPreacher wrote:In fact I have been known to scrape the little round growths off the top of an few day old cup, add some tap water and nuke it so that I can drink it (assuming nothing else is available).

Gross! Now that is desperation.

I don't keep my coffee in the freezer, though i know I should.

Actually, you're not supposed to. The coffee will absorb the smells from the food in there and it affects the flavor. I'm pretty sure about this but someone correct me if I'm wrong.

RamboPreacher wrote:I don't keep my coffee in the freezer, though i know I should.

Big debate here -- I (personally) do NOT believe the freezer is good for coffee beans. The moisture content when thawed is all wrong. I keep them in the original foil bag tightly closed, or in a glass canister tightly closed. If you are having to freeze coffee beans because you keep them around a long time, the solution is (a) buy smaller quantities more often, or (b) drink more coffee to use them up faster!

TW wrote:officially call me a "snob." I bought a coffee grinder, found a supplier for roasted Kona coffee beans. Add coffee beans to coffee grinder(set for medium fine grind), push the button. VOILA! Coffee made from pre-packed and ground coffee never tasted so good. I suppose that I'll have to get a coffee roaster next.

So I lift a steaming cup of freshly brewed Kona and commiserate for those of you that cannot indulge in this simple pleasure.


TW

Oh, I want some. Wanna trade? I'll give you some milk, you give me some coffee.

Pastor Gary wrote:

RamboPreacher wrote:I don't keep my coffee in the freezer, though i know I should.

Big debate here -- I (personally) do NOT believe the freezer is good for coffee beans. The moisture content when thawed is all wrong. I keep them in the original foil bag tightly closed, or in a glass canister tightly closed. If you are having to freeze coffee beans because you keep them around a long time, the solution is (a) buy smaller quantities more often, or (b) drink more coffee to use them up faster!

it does keep them better, but you have to seal the beans with no or as little air as possible. just putting a bag or plastic container in the freezer can make a bad cup of coffee.
(a silica gel pack added is a good touch as well)

but as I said - too much work, for the amount of difference it makes.

Come on guys, I drink several cups of "real" coffee 6 days a week but one day a week I get my "girlie frothy milkshake" because gues what --- I am a "girlie frothy" girl. By the way I love Kona coffee and it is the only coffee I will drink without adding sugar or cream.

I don't keep my coffee in the freezer, though i know I should.

Actually, you're not supposed to. The coffee will absorb the smells from the food in there and it affects the flavor. I'm pretty sure about this but someone correct me if I'm wrong.

Alton Brown -- arguably the most scientific of the Food Network stars -- recommends keeping coffee beans in an airtight container, in a cool dry place, but NOT in the freezer.

i saw that episode too.
still say vacuum sealed heavy bag with silica gel pack works best.

part of the problem with freezing is condensation. if you freeze, don't let it thaw at all, and if you do, don't refreeze.

I, for one, take pleasure in the nuances of freshly ground coffee vs pre-ground and packaged coffee. I realize that there are people that prefer the convenience of the mass produced, production line, one grind fits all. That's fine for them, and they keep the big coffee companies profitable. For most of them the type of bean used is of no matter, as long as the end product is brown water. For a large portion of these people even brown water is not the end result, they add sugar (or chemical compounds) to make it sweet, milk or cream to make it light. Some of them even add more flavorings, syrups and artificial flavors to further hide the taste of coffee.

I have, in my time, had coffee in various forms and styles. Truck stop coffee (so strong you could remove paint), steel pot coffee (a specialty of the U. S. Army), cafe con lechie (on S.W. 8th Street in Miami [Little Havana]), expresso, etc.. I have learned that there is a difference. The type of bean, Coffea canephora (also known as Coffea robusta) and Coffea arabica, where the beans were grown, the way that they were roasted, and the coarseness of the grind all combine in an intricate web to produce enough variety to satisfy the senses without ever having to pollute the basic brew with outside additives.


TW