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A friend brought over a 2# bag of coffee that she acquired somewhere unknown to me. I expressed my joy at the gift and she said "It's not the good stuff."
Honestly it tastes like I emptied the pencil sharpener into the filter. And possibly added some crickets.
A friend brought over a 2# bag of coffee that she acquired somewhere unknown to me. I expressed my joy at the gift and she said "It's not the good stuff."
Honestly it tastes like I emptied the pencil sharpener into the filter. And possibly added some crickets.
A friend brought over a 2# bag of coffee that she acquired somewhere unknown to me. I expressed my joy at the gift and she said "It's not the good stuff."
Honestly it tastes like I emptied the pencil sharpener into the filter. And possibly added some crickets.
This is our favorite coffee shop way down south:
These guys are very serious about their (your) coffee. The guy there is studying a graph with time/temp/humidity lines. Their coffee is sublime. They also have a bakery on site that makes fantastic everything, but especially a barely sweet cinnamon roll, and super flaky pastries.
disclaimer/fun fact: i'm a bit addicted to good olive oils i can consume olive oil with almost anything (i've tried lots of stuff at home) so i've noticed over the last couple of years people are adding olive oil to their coffee sbucks recently oleato in hot coffee (i pour half a cup) one teaspoon of good evo, current creamer and a few drops of stevia blend/froth for 8-10 seconds and top my cup off delicious i see stuff like this but i don't have the rig for this kind of prep
So the coffee taste is still there or no? I'm a blacker the better coffee drinker but then again I can drink a cup and take a nap without an issue.I think I'll do that right now.
disclaimer/fun fact: i'm a bit addicted to good olive oils
i can consume olive oil with almost anything (i've tried lots of stuff at home)
so i've noticed over the last couple of years people are adding olive oil to their coffee
sbucks recently oleato
in hot coffee (i pour half a cup) one teaspoon of good evo, current creamer and a few drops of stevia
blend/froth for 8-10 seconds and top my cup off
delicious
disclaimer/fun fact: i'm a bit addicted to good olive oils
i can consume olive oil with almost anything (i've tried lots of stuff at home)
so i've noticed over the last couple of years people are adding olive oil to their coffee
sbucks recently oleato
in hot coffee (i pour half a cup) one teaspoon of good evo, current creamer and a few drops of stevia
blend/froth for 8-10 seconds and top my cup off
delicious
Coffee and people can be all part of the same pleasurable experience.
Imagine you are camped in the middle of drop dead gorgeous nowhere. Wake up early. Make some medium-roast Colombian coffee. Heat the milk. Hike a few metres to a good look out. Sit down, relax.
And then 'wake and bake' with a really good friend. BC's finest bud is the other ingredient.
my dad, rest in peace, used to brew coffee and turn the unit off after and let it breathe for 24 hours or so at room temp
if he was in a pinch he's drink a "fresh" cup
he called day old coffee and after he added a gig of cream and sugar not sure it mattered
When we're in two-person mode, we'll run the drip maker and usually have leftover coffee because we always think we have time but we don't. So the next day, that goes over ice while I think about making today's pot and the cycle continues. But I really do look forward to the day-old as much as the fresh, though I haven't done a side-by-side.
my dad, rest in peace, used to brew coffee and turn the unit off after and let it breathe for 24 hours or so at room temp
if he was in a pinch he's drink a "fresh" cup
he called day old coffee and after he added a gig of cream and sugar not sure it mattered
Location: At the dude ranch / above the sea Gender:
Posted:
Sep 13, 2022 - 4:58pm
ScottFromWyoming wrote:
So you let it drip and never "press" it? I guess I could go read the internet.
I'm a big fan of the newly-acquired AeroPress but sometimes I want another cup but I am only in the mood for the fuss one time per day.
Yep. I saw one guy who re-floods the grounds to get more, but he also starts with Folgers, so his credibility is suspect.
The grounds all end up in the Lomi, so they meet a reasonable fate. I haven't figured the cup:grounds equation yet to see if it's a waste of coffee somehow. I think I like it more that I just don't care.
Trying a batch of cold brew (because it's hot as heck here). Most things say to brew at room temp, some say fridge. Anyone have any tips?
It's been a while but I do mine in the fridge.
I built a cold drip system by hooking irrigation pipe with a micro-emitter drip to the spigot on an ice tea carafe. Put coffee in the aeropress over a carafe and the emitter just above the coffee. I used water with lots of ice for the drip on advice of my barista, although he doesn't use ice for his commercial drip.
It was better than cold-brew but not enough better to justify the trouble. Still a fun project.
yummy
I think I'll do that right now. 
