We've really hijacked this thread! That was cool story on coffee from a true afficionado who is truly obsessed with the good cup of coffee. See? That's what living in America will do to you. You want a good cup of coffee, so you go looking for it. Next, you find that you have to make it yourself. Then you find that you have to invest in enough equipment for a small restaurant, and spend about as much time making coffee as a small restauranteur. And that's my gripe. <br><br>The way I see it, a good cup of coffee should be as far away as the nearest place with tables and chairs and food or beverages. I should be able to duck into a bar with a newspaper and ask for a cup of coffee, then sit by a window and savor it for about ten minutes while I read the comics. But then I should be able to get organic brown rice in any restaurant without asking for anything more than "rice." And bread should be bakery-fresh and delicious like that from a french bakery. Italian food should be like the stuff in Florence or Venice, and not just mean the typical italian/american fare, and Mexican food should be like the stuff they serve in Mexico City, not the stuff from Nuevo Laredo. <br><br>But I'm a one-man rant and people have taught me that it's just not practical to expect what's never going to happen in your lifetime unless you're willing to do it yourself, and I've got more to do than cook and roast/grind/make coffee. So, I compromise. I cook when I can, and I do it with organic food. I make coffee when it's really important. The rest of the time, I accept what's out there and force it down. Sometimes I don't even notice.<br><br>Shooshie<br><br><br>-=-=-=-=-=-=-=-=-=-<br><br><br><br><br>Shooshie's Stuff
The rest of the time, I accept what's out there and force it down. Sometimes I don't even notice.<br><br>Which, in some ways, de-hijacks the thread..<br><br><br><br>Do you rhumba? Excellent! Now pick a rhumba and sit down.. GM
To keep up the hijack. Got to agree with Starbucks, the expresso and latte are pretty consistent. Not burnt and no off flavors.<br>I lived in the Italian North End while going to college and the expresso was the most amazing drug I had tried up to that point.<br>Besides those Sports bars in the North End the Coffee Connection was the only place in Boston before Starbucks etc went crazy. You could go there and the dates of the roasting were up on the board so you could always buy whole beans that had been roasted only 1 or 2 days beofre. That opened my eyes. The coffee they made there was up and down most likely temp and didn't clean the filters. The bitter can go a long way.<br>I've just got my newest expresso machine. Each time I pay more, more pressure, bigger tank and the coffee keeps getting better.<br>So it's Starbuck's whole beans in my Gaggia for my best lattes then at work the faculty lounge has one of these expresso machines that you put these packets in. The ground coffee is already in there with a built in filter. Not great but not that bad. The coffee never sees air so they have a little flavor left.<br>Soemtimes I think I drink too much...<br><br>Paul Morrison ... truth should never get in the way of a good story
Me: The rest of the time, I accept what's out there and force it down. Sometimes I don't even notice.<br><br>You: Which, in some ways, de-hijacks the thread..<br><br><br>Different priorities. <br><br>Shooshie<br><br><br>-=-=-=-=-=-=-=-=-<br><br>Shooshie's Stuff
<blockquote><font size=1>In reply to:</font><hr><p>We've really hijacked this thread!<p><hr></blockquote><p><br>What do you mean... this whole page is about coffee...<br><br>isn't it?<br><br><br>"Success is how high you bounce when you hit bottom."<br>-- General George S. Patton, Jr.
"In the old days, you'd finish a day's work and announce, 'I'm done.' Nobody ever does that now. There's never enough time." -- Elliott Masie
#5508 - 04/26/0201:40 PMRe: No Starbucks Bashing!!!
I love coffee, but I don't drink too much of it. Generally start with an espresso, then another1-2 cups in the morning before work, maybe an espresso after work. I have been buying my beans from Gevalia since about 1985. Excellent Arabica beans. My favorites are Costa Rica Peaberry and Mocha Java. The season Popayan is nice too when you can get it. I grind the beans fresh and make it one cup at a time with a Melitta filter into a cup. Espresso is made with a machine. American coffee years ago was crap. At least now you can find decent coffee around. Starbucks is not bad for Espresso and Cafe Mocha. One on every corner around here. Wish I had bought the stock when I was thinking about investing in it. I'd probably have it made then. Ah, so it goes. OK, time for sme coffee!<br><br><br><br>http://homepage.mac.com/bliemel/.Pictures/mcfsig.jpg<P ID="edit"><FONT SIZE=-1><EM>Edited by mikeb_X on 04/26/02 09:41 AM (server time).</EM></FONT></P>
Gevalia was one of my first forays into beans, way back in the early 80's; perhaps the late 70's. We have a number of those white ceramic crocks with the rubber seals and "Gevalia" emblazoned on the side in gold. I used one as a container for sourdough starter about two years ago. Found it about three months ago, still sealed tightly. The sourdough starter inside had apparently died and something else had fed on it and died, giving rise to something even more treacherous which fed on THAT and died... who knows how many cycles of this happened over the next 18 months in that dark container. But when I found it and opened it, I thought surely I was going to die of that smell. Says something for those containers that it was able to contain that stuff--smell and all. <br><br><br><br>Shooshie<br><br>-=-=-=-=-=-=-=-=-=-<br><br><br><br>Shooshie's Stuff
Oh yeah, I have one of those somewhere. Have to take a look, who knows what might be in there. Have you ever tried the European Coffehouse ones, those are great too. Cafe Sperl comes to mind. The Select Varietals are good too, I might have to sign up for those again. Popayan, Tarrazu. Nothing like a good bean to start the day.<br><br>
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