Hmmm. Somewhat coarser grind and flip it. Ok. I will give that a try Tuesday.
Thanks.
mark
Hmmm. Somewhat coarser grind and flip it. Ok. I will give that a try Tuesday.
Thanks.
mark
"It is the mark of an educated mind to be able to entertain a thought without accepting it."
-- Aristotle
Nostalgia, you know, ain't what it used to be. Furthermore, they tells me, it never was.
“A Man Who Does Not Read Has No Appreciable Advantage Over the Man Who Cannot Read” - Mark Twain
the idea that good filtered water makes for a better cup of coffee makes more sense than just about anything else. I used to buy pound bags of coffeee from "cost plus" imports in Concord calif. They had a cool section set up with a small tasting area of pre brewed coffee of featured coffees from locales around the world. don't know it anyone does this today but this was way cool back when i lived in NOr Cal.
tody i prefer what i've grown to love and thats French roast. I've tried the jamaican blue mountain and while good the cost was prohibitive. the Kona from hawaii is pretty good to me also. lots of the other coffees are pretty excellent and all seem a little different in taste and flavor.
in berekeley or just before was a area of buildings/warehouses where costco was built that had a small coffee roaster and pastry shop, this place was prefect as it was on the road to the costco store. get a cup and a croissant and relax before the crowds of costco customers did you in. lol
Good water is the number 1 factor IMO. Actually some of the best coffee comes from a tap which doesn't need filtering. I was in the Blue Ridge mountains and friend had well water from a well drilled thru rock. NY city has awesome tap water. Some minerals are good and enhancing. Chlorine and Fluoride aren't.Originally Posted by yogibear
Number 2 is the coffee.
Number 3 is the coffee filter, with a fine gold mesh being the best I've had.
Number 4 would be the fact that the coffee didn't sit on a burner, either a press or drip into a carafe is best.
There's a brand called PILON that is very popular in Miami. Bustelo is good but Pilon is better for making Espresso.
Hmmm... I'll let you know!Wonder if bags of green which are now legal in Washington will also come short, tall and grandeThe everGreen state.
"The mountains are calling and I must go" - John Muir
"To breathe the same air as the angels, you must go to Tahoe" - Mark Twain
Interesting thread. I am currently helping a local (Pittsburgh) roaster rebrand their business. They bought an existing company and need to rename it. In fact, I just presented some names last night and it looks like we have one. Still needs a bit of finessing, though. Tag line and logo come next.
We're lucky that we have a few masters roasters locally.
Oh, BTW, I hate Starbucks and their over-roasting. Seems that they've done a good job of convincing people that burnt coffee is a good thing, even though it masks the actual bean. I guess it doesn't matter much, once you add sugar, cream, chocolate, cinnamon and whip it. But at that point, it's not really coffee, IMO. I do, however, enjoy meeting colleagues there and checking out the women.
Just so you know - the "Progressive Coffee House" has already been tried, and it wasn't a success.
PE member Ed sold his stripper-garb company "Clothes To The Edge", and opened a coffee house near a campus - it was called the "Progressive Coffee House", and he played prog all the time.
I believe he had it for a year or two before he went in another direction.
Regards,
Duncan
The traffic in Pittsburgh should be busier than the traffic Ed was getting I believe....
My sentiments, exactly. Although their new medium roast is a step in the right direction. However, they dropped the ball on their "light" roasts which, even when using handfuls more grounds than is reasonable, just make cups of dirty water.
Love coffee, but it's a tricky thing. I typically don't ask for coffee in a restaurant because I've been routinely disappointed. Tastes like they've been using the same grounds over & over again.
I fell in love with a coffee house in Pittsburgh in the late 1980's: The Bee Hive. I got hooked on "Sumatra" &, when I moved away, I made arrangements with them to ship me 2 pounds every month. I discovered Starbucks in LA in the early 1990s & never looked back. Love their dark roast (Italian, French, & Espresso roasts).
When I was deployed in Iraq the bases had truck trailers converted into shops: Dunkin' Donuts, Dominos, Subway, & even Starbucks! Walking in, other than the cramped confines & the fact that everyone was in uniform & carrying a weapon, they looked just like home.
I'm getting on in years & my intake isn't what it used to be. My craving has diminished & my desire to spend time in the bathroom has curtailed my consumption. Still love it, though.
Last edited by Casey; 11-18-2012 at 11:48 AM.
[QUOTE=Casey;6585I'm getting on in years ... my desire to spend time in the bathroom has curtailed my consumption.[/QUOTE]
These are the things that come with age.
(Or so I've been told
Regards,
Duncan
The reason it tasted like dirty water? You were FINALLY tasting the "grade" of coffee that they use, which was, is and always has been sucky. The dark roasting was done to cook out defects, 9 to 23 of them actually, and by roasting lighter they all appeared. As for a new light roast, if history is any indicator, they'll do what they've always done: spring for slightly better quality in the beginning and then ease back till its more their thang. No knock whatsoever on anyone who likes it, though, cuz there are a LOT more of you than there are of me
Well, that's a pretty weak name, IMO. These guys went for one of the names I suggested: The Allegheny Coffee & Tea Exchange. It works very well with the store experience. They have more varieties than anyone, roast on-site, and you get to grind your own coffee. Burlap sacks of beans on pallets. It's pretty cool. I should add that this is not a coffee house; it's a retailer.
Now comes the hard part, creating a logo.
There's a coffee house near me, which is very close to a big Catholic seminary - and most of the workers are seminary students.
the call it the 'Holy Grounds'
Regards,
Duncan
I sure beats Burnt Offerings.
I imagine they will have a full time grinder cleaner, I hate ad-hoc blends.
mark
"It is the mark of an educated mind to be able to entertain a thought without accepting it."
-- Aristotle
Nostalgia, you know, ain't what it used to be. Furthermore, they tells me, it never was.
“A Man Who Does Not Read Has No Appreciable Advantage Over the Man Who Cannot Read” - Mark Twain
Too easy. You'd be surprised how many names are already taken. The hardest part is finding a name that has an available URL. Every time I help name businesses or products, it's the same challenge.I sure beats Burnt Offerings.
Yep. Separate grinders for blends and non-blends. Here's a pic of their roaster:
When coffee was good here in the DC area before Starbucks came. I could go to Dupont Circle and get a pound of Kona fancy for $14 from the daily Grind. The shit wasn't roasted out of that coffee, and it was rich and delicious, and low acid too. You can spend money for it now, but it is not the same. In 96, I found that one could get coffee grown on Kauai for much less cost, and outstanding for it's price. IMO, a darker roast is only good if milk or cream is mixed with it. BTW, I found Starbucks Latte's made with the older machines in Seattle had much more flavor than the automated machines of Starbucks machines here on the east coast. But basically, if it's not a good coffee when it's black, it's not good, IMHO.
Possibly the answer is a vintage hand-cranked coffee grinder like the one found in the cartoon on this page.
-------------
MIKE (a.k.a. "Progbear")
"'Thin Thighs For Your Man.' But I don't *like* men with thin thighs" --Daria
N.P.:“Il carillon”-Pekka Pohjola/Flight of the Angel
QFT
I had to struggle to find a progressiveears, progressive-ears, progears, or prog-ears URL that wasn't already taken - for this site.
Regards,
Duncan
I completely agree on the grade of the coffee, but I thought the over-roasting was a Seattle thing, not just a Starbucks cover-up-the-crap-quality thing. "Pete's" is another Seattle brand that I just can't do for their over-roasting--no clue on that quality, either. The only thing I actually enjoy from Starbucks is a cafe-mocha on the highway when I have to stay awake through the merge on the Jersey Turnpike.The reason it tasted like dirty water? You were FINALLY tasting the "grade" of coffee that they use, which was, is and always has been sucky. The dark roasting was done to cook out defects, 9 to 23 of them actually, and by roasting lighter they all appeared. As for a new light roast, if history is any indicator, they'll do what they've always done: spring for slightly better quality in the beginning and then ease back till its more their thang. No knock whatsoever on anyone who likes it, though, cuz there are a LOT more of you than there are of me
I was hopeful that the medium and light roasts from Starbucks would be something I could deal with as I just can't afford to keep myself in specialty-house beans these days, and the supermarkets near me carry nothing decent any more.
Wish I could order the Jamaican Blue mountain again, but that's out until I win the lottery.
Maybe I can find something on-line that's reasonably affordable. I really only drink two mugs of coffee in the morning, now, so I may not be breaking the bank if it costs me a couple or three extra bucks a month.
Peet's started in Berkeley, actually.
My understanding is that the French Roast started in France (duh) due to inferior beans. But Peets doesn't roast that dark--unless you order their French roast. I love Peet's coffee. Starbuck's is a poor imitation, using substandard beans, IMO. I believe Peet's beans are far better.
Every year at this time (holidaze) San Francisco Bay Gourmet Coffee puts out its Holiday Blend. Locally, for me, it is available at Costco, but that may only be because the company that makes it is in California. The blend is different each year, but so far it has never been less than fantastic. They select a few of the year's best coffees and blend and roast them together. This year it is Rwanda/Guatemala/Mexico/Nicaragua. Despite the name "Holiday Blend," the coffee is not flavored. It just tastes like good, whole bean coffee. If you can't buy it where you are, get it here:
http://www.rogersfamilyco.com/index....now-available/
And, the company is socially conscious:
http://www.rogersfamilyco.com/index....rmers-workers/
I have question for coffee lovers...
I would like to buy a quality coffee machine for home....something capable to grind, brew and make cappucino...I am willing to spend $1000+ if it would makes sense
btw I am sucker for Starbacks brews....
Any personal experience, recommendations?
As some of you know, Starbucks comes out with a "Christmas" blend as their version of a holiday coffee. It's one of my favourite's of the Starbucks blends. And, it's also sold at costco, though renamed "Winter" blend.
We need to stick together Progmatic.
This one? Sounds like it could be good.As some of you know, Starbucks comes out with a "Christmas" blend as their version of a holiday coffee.
http://www.starbucksstore.com/starbu...holiday-coffee
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