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COFFEE and how to make it

Surely said:
bob..... I think you've squeezed this thread for as much as it's going to give you. :eek: ~snip~
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Hell we haven't even got to the part about boiling water and coffee in a pot over a campfire and throwing eggshells in to settle the grounds.

Some claim this method is bogus, but it's just that it only works if you are wearing a cowboy hat and there are a few thousand tons of hamburger on the hoof snacking on range grasses in the background.

I like this thread but ever since I spotted it, I have become superstitious, fearing that today will be the day I break the glass :eek: in my Bodum press. I think I have had it for 14 years now. :)
 
LizKat said:
Hell we haven't even got to the part about boiling water and coffee in a pot over a campfire and throwing eggshells in to settle the grounds.

Some claim this method is bogus, but it's just that it only works if you are wearing a cowboy hat and there are a few thousand tons of hamburger on the hoof snacking on range grasses in the background.

I like this thread but ever since I spotted it, I have become superstitious, fearing that today will be the day I break the glass :eek: in my Bodum press. I think I have had it for 14 years now. :)
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Careful...... don't drop it..... eeeeeeasy......


Why would you have to boil the water and the grounds at the same time? Why would the process be any different than when preparing coffee with the French Press? (boil water, add to grounds, let steep for a few minutes, pour)
 
I don't know, i am not a cowboy. :) Probably just simplest to throw all ingredients for something into the pot at once and set it on the fire. It's the same way everything got cooked out on the grassranges, to hear people tell it.
 
I usually make up batched of cold-brewed coffee during the summer; amazing stuff but takes a bit more time an effort. First, get a decent sized jug (I usually use empty gallon milk jugs) and a course ground dark roast. Next make a mix using a 4:1 water to coffee ratio and stash it in a fridge for 12-24 hours, shaking every couple of hours. At the end of this period you will have a nice batch of coffee concentrate. Just filter this using either a gold permanent or paper filter (gold will allow more oils through but miss more of the grit where a paper will catch more grit but also remove more of the oils) and dilute with water/milk/etc to taste.
 
Yeah, see that's a filtered version of cowboy coffee, only lacks the fire under the pot and the cows in the background. And, well, the eggshells, but they're optional, considering the filter.
 
Guiyon said:
I usually make up batched of cold-brewed coffee during the summer; amazing stuff but takes a bit more time an effort. First, get a decent sized jug (I usually use empty gallon milk jugs) and a course ground dark roast. Next make a mix using a 4:1 water to coffee ratio and stash it in a fridge for 12-24 hours, shaking every couple of hours. At the end of this period you will have a nice batch of coffee concentrate. Just filter this using either a gold permanent or paper filter (gold will allow more oils through but miss more of the grit where a paper will catch more grit but also remove more of the oils) and dilute with water/milk/etc to taste.
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That's a lot of effort.

I make iced coffee as well, but I just brew it with my coffee maker (now with the French Press) a little stronger than how I normally make my coffee, put it in the fridge, and within 2 hours, it's cold enough to drink.

Try it that way, it probably tastes the same and takes a fraction of the time.
 
Surely said:
That's a lot of effort.

I make iced coffee as well, but I just brew it with my coffee maker (now with the French Press) a little stronger than how I normally make my coffee, put it in the fridge, and within 2 hours, it's cold enough to drink.

Try it that way, it probably tastes the same and takes a fraction of the time.
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I was a CS graduate student; I've tried nearly every method of brewing coffee imaginable :). Your method is great for quick iced coffee but, if I have the time, I prefer the taste of the cold-brewed method. Plus a single batch can last me a good week (assuming I keep it cold and away from sunlight).
 
finally got my bodum press.
been using carte noir or summat like that... (its says for french press machines on the package)

its ok this method..... bodum guide says to use corse ground coffee only.
But the coffee in asda does not say which is course.. or not....

but ive noticed at the bottom of my cup of coffee....theres still some coffee bits that did not get filtered with the bodum filter.........this is not good is it??

it really is just ONE cup this version! not one and half even...

and the bodum is made of thin glass...feels very fragile.... could easily crack washing up or you slip it.... or with spoon....etc..... damn its fragile..... i even think its gonna crack when i put the HOT almost boiling water into it....
HOT water CAN crack the glass, right?
 
Surely said:
Strength of caffeine depends on the roast:

The lighter the roast, the MORE caffeine there is in the coffee.

The darker the roast, the LESS caffeine there is in the coffee.

Yes, I know that seems backwards to most people, but it's true. The reason is simple: The longer the coffee beans are roasted, the more caffeine is burned off of the beans.

If you want a coffee with a higher caffeine content, drink lighter roast coffees.

The exception (I guess) is espresso. Espresso is high in caffeine because of the way it is, well, brewed. The espresso is ground very finely and packed tight into the filter area, and hot water is forced through it at high pressure. Because of this, the espresso shot that is pulled has a higher level of caffeine in it compared to if you were to brew the same coffee grinds in a normal drip brewer.

Of course, the more grinds that you put into the filter when you brew coffee, the stronger tasting it will be and, yes, it will have more caffeine in it as well.
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lighter as in the colour is light brown? as compared to dark brown?

alot of the coffee we cant see through the packaging....

so whether you put lighter roast coffee one spoon or loads of dark roast coffee....is the same..... both methods give you loads of caffiene, right?
 
What about Nespresso? I'm not really a coffee drinker but I know that Nespresso is pretty popular in Portugal and Italy, where people are pretty picky about coffee. It's also as easy as it gets.
 
killerrobot said:
Yes a French Press is a cafetiere. Us Americans call it a French press instead of using the French word, much like you Brits call it an Italian coffee maker instead of using the Italian - caffettiera. ;)
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Actually, we Britons call it by its proper name, a coffee percolator. The Italian examples illustrated in this thread are purely for brewing espresso (aka very bad coffee) as you will obtain barely a mouthful from them. UK percolators are larger. We had an old electric model dating from the 1960s that would make a pint of coffee. It looked something like this:

cuisinart-12-cup-coffee-percolator.jpg


Hats off to the OP. His troll post has lasted 6 pages of mostly equally silly replies.
 
bob2131 said:
~snip~

and the bodum is made of thin glass...feels very fragile.... could easily crack washing up or you slip it.... or with spoon....etc..... damn its fragile..... i even think its gonna crack when i put the HOT almost boiling water into it....
HOT water CAN crack the glass, right?
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Been using mine for 14 years without mishap. The water is just below boiling when I pour it in. I am careful not to have a cold breeze blowing on it from open window or door, otherwise not to worry, and in winter I am often enough pouring the water when the ambient temperature is only 50ºF or so. I clean the glass using a plastic-bristled brush, stir the coffee with the spoon that came with my Bodum, just a long plastic stem with small flat spoon shape at the end.
 
Just got back from the famed Fairway market in NYC. They sell hundreds/thousands of pounds of coffee a week. It is roasted fresh there. I bought my usual mix of 2/3 Scandinavian and 1/3 French roast. Ground for Melitta and I have enough to last for one week where I will repeat this process. I still believe Melitta is the simplest, easiest to control process for excellent coffee.
 
"Hats off to the OP. His troll post has lasted 6 pages of mostly equally silly replies."

lol :D

im enjoying my bodum french press.
Im drinking more coffee now.
Never going back to instant cofffee again.

This thread can keep on going. great stuff everyone.

ps. not much choice in UK supermarkets for ground coffee.
Ive tried carte noir....dowe egberts... not much else there...apart from own brands..... dowe egberts was strength number 5 but i didnt feel it was any diff from the normal no3 stuff...dont konw if they mean taste is stronger or the caffeinne.......im trying to find lighter roast coffee but cant....
 
iPhoneNYC said:
Just got back from the famed Fairway market in NYC. They sell hundreds/thousands of pounds of coffee a week. It is roasted fresh there. I bought my usual mix of 2/3 Scandinavian and 1/3 French roast. Ground for Melitta and I have enough to last for one week where I will repeat this process. I still believe Melitta is the simplest, easiest to control process for excellent coffee.
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yes i too really like the melitta one-cup for a fast go and i am so ticked at my supermarket right now, for months they have the filters but not the holder and i broke the holder setting a crate of wood down on it one day by mistake.

mmm... . fairway... i do still miss the city sometimes... but I don't like to make a run down there during the summer. Too much fog on the way home, usually. Gotta wait until October.
 
bob2131 said:
"
ps. not much choice in UK supermarkets for ground coffee.
Ive tried carte noir....dowe egberts... not much else there...apart from own brands..... dowe egberts was strength number 5 but i didnt feel it was any diff from the normal no3 stuff...dont konw if they mean taste is stronger or the caffeinne.......im trying to find lighter roast coffee but cant....
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Try www.hasbean.co.uk
 
bob2131 said:
not much choice in UK supermarkets for ground coffee.
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F**k me, which supermarkets do you go to? The average Sainsburys has about 30 or 40 different varieties of ground coffee, including their own brands which are very good. You're not trying hard enough. Beans, yes, there's not a lot of choice in the supermarkets, but then any high street Twinings will provide a wide variety of beans. After that, you can start to seek out the specialists.
 
covisio said:
F**k me, which supermarkets do you go to? The average Sainsburys has about 30 or 40 different varieties of ground coffee, including their own brands which are very good. You're not trying hard enough. Beans, yes, there's not a lot of choice in the supermarkets, but then any high street Twinings will provide a wide variety of beans. After that, you can start to seek out the specialists.
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dude ive been a few times and had a thorough browse, asda and tesco.
The choices are disappointing.
30 or 40? no way...
Im off to asda or tesco tonight.
theres only about 4 or 5 choices.
 
Nescafe instant
1.5 teaspoons of coffee
add a splash of milk and stir
add boiling water
1 sugar

all in my 2 pint mug

student heaven :)
 
stridemat said:
Nescafe instant
1.5 teaspoons of coffee
add a splash of milk and stir
add boiling water
1 sugar

all in my 2 pint mug

student heaven :)
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I went to a restaurant/cafe called Aroma Cafe on Sunset Blvd. on Saturday night for coffee and dessert (it was a nice, happening place- I recommend checking it out). They had all the usual coffee drinks, from drip coffee to specialty coffees. I was shocked to see Nes Cafe on the menu. I wouldn't think that people would actually want to order that in a restaurant. Here's a screenshot of that part of the menu:
 

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I wish I could, unfortunately Im in the UK where the main coffee shops are Starbucks and Costa. Neither of them take my fancy as they use very bitter beans. Anyone suggest a proper coffee (which is not instant) that is not to bitter?
 
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