how do you make coffee?
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laundromat
Well-known member
8 O'Clock Coffee
I now have to order it on line but 8 O'Clock Coffee Is my favorite coffee of all time.I buy the whole beans and use my Couisenart coffee mill set on fine/drip 12 cups.I have the Hamilton Beach drip coffee maker that has the spout you push your cup against Great coffee!! really wakes me up!I add evaporated milk and 2 tsp sugar.by 1PM,the entire twelve cups are gone.I hated Yuban,Chock Full of Nuts,Maxwell House and Sanka but loved the old comercials
"Chock Full of Nuts is that heavenly coffee,heavenly coffee,heavenly coffee. Chock Full of Nuts is that heavenly coffee. Heaveliness a millionaire's money can't buy."
Maxwell House. Good to the last drop
I now have to order it on line but 8 O'Clock Coffee Is my favorite coffee of all time.I buy the whole beans and use my Couisenart coffee mill set on fine/drip 12 cups.I have the Hamilton Beach drip coffee maker that has the spout you push your cup against Great coffee!! really wakes me up!I add evaporated milk and 2 tsp sugar.by 1PM,the entire twelve cups are gone.I hated Yuban,Chock Full of Nuts,Maxwell House and Sanka but loved the old comercials
"Chock Full of Nuts is that heavenly coffee,heavenly coffee,heavenly coffee. Chock Full of Nuts is that heavenly coffee. Heaveliness a millionaire's money can't buy."
Maxwell House. Good to the last drop
mysteryclock
Well-known member
Keurig (really!)
[ ducking the thrown shoes ]
Throw in a K-cup of either Newman's Own Fair-Trade Organic or Dark Magic and it produces a good, compact and very hot cup that is ~extremely~ consistent every single time. Not as good as fresh ground and cone-filter-brewed coffee but I would say it is into the 90% percentile in terms of taste and it is dead stupid easy to use, convenient and reliable. I have one here at home and one at the office too.
[ ducking the thrown shoes ]
Throw in a K-cup of either Newman's Own Fair-Trade Organic or Dark Magic and it produces a good, compact and very hot cup that is ~extremely~ consistent every single time. Not as good as fresh ground and cone-filter-brewed coffee but I would say it is into the 90% percentile in terms of taste and it is dead stupid easy to use, convenient and reliable. I have one here at home and one at the office too.
sudsmaster
Well-known member
I have about nine coffee makers
One huge (stainless) 60 cup perc (makes GREAT coffee, BTW), a 4 cup Mr. Coffee, a 12 cup Mr. Coffee, 1st-2nd-3rd gen Grind 'n Brews, Mr. Coffee pump espresso, Krups pump espresso, and a Melita "Two to Go" drip machine.
Most of these are in storage, save for the Melitta (which I use occasionally to make tea) and one of the Grind 'n Brews. Oh, and also have a manual Melita cone and glass carafe setup that is my Mom's, which cleaned up very nicely in the dishwasher, but I've yet to take the time to brew a small pot with it.
If I want strong coffee, I'll make espresso. But usually I would use the espresso to make a low foam layered latte - my own special technique for which one must heat/foam the milk first, with sugar if desired. Then layer on the espresso and the more dense coffee sinks to the bottom, looking very fetching in a glass mug. The trick was finding an espresso machine that was tall enough to allow the glass mug to receive the espresso directly.
Currently not drinking ANY coffee. But with the 3rd gen Grind 'n Brew, I'll proabably start up again. Although one of those pod affairs would probably be most appropriate for my level of consumption. I just like the gadgetry in various types of coffee makers. I also have about three different burr grinders...
I agree that fresh water from the cold tap is a must. Perhaps one can't tell as readily with coffee, but for tea any water that has been kept heated for a while gives the tea a very flat, "cooked" taste. It's lost its air and isn't far from hot tap water. One reason why I've avoided the Bunn and its clones. The other reason is the energy required to keep that water at brewing temp 7x24.
I happen to like the lighter roasts as well, at least for drip coffee. One of my favorites used to be Guatemalan, but haven't found any in the past few years that was as good as the stuff I used to get in the 70's. A darker roast is good for espresso. But I'm not too fond of the very dark roast that Peet's and Starbucks use. Too bitter.
One huge (stainless) 60 cup perc (makes GREAT coffee, BTW), a 4 cup Mr. Coffee, a 12 cup Mr. Coffee, 1st-2nd-3rd gen Grind 'n Brews, Mr. Coffee pump espresso, Krups pump espresso, and a Melita "Two to Go" drip machine.
Most of these are in storage, save for the Melitta (which I use occasionally to make tea) and one of the Grind 'n Brews. Oh, and also have a manual Melita cone and glass carafe setup that is my Mom's, which cleaned up very nicely in the dishwasher, but I've yet to take the time to brew a small pot with it.
If I want strong coffee, I'll make espresso. But usually I would use the espresso to make a low foam layered latte - my own special technique for which one must heat/foam the milk first, with sugar if desired. Then layer on the espresso and the more dense coffee sinks to the bottom, looking very fetching in a glass mug. The trick was finding an espresso machine that was tall enough to allow the glass mug to receive the espresso directly.
Currently not drinking ANY coffee. But with the 3rd gen Grind 'n Brew, I'll proabably start up again. Although one of those pod affairs would probably be most appropriate for my level of consumption. I just like the gadgetry in various types of coffee makers. I also have about three different burr grinders...
I agree that fresh water from the cold tap is a must. Perhaps one can't tell as readily with coffee, but for tea any water that has been kept heated for a while gives the tea a very flat, "cooked" taste. It's lost its air and isn't far from hot tap water. One reason why I've avoided the Bunn and its clones. The other reason is the energy required to keep that water at brewing temp 7x24.
I happen to like the lighter roasts as well, at least for drip coffee. One of my favorites used to be Guatemalan, but haven't found any in the past few years that was as good as the stuff I used to get in the 70's. A darker roast is good for espresso. But I'm not too fond of the very dark roast that Peet's and Starbucks use. Too bitter.
I like coffee in general, but don't drink it very often. I find that I take coffee in different ways depending on what beans and how dark they are roasted, how they are brewed etc. Sometimes you need cream or milk, sometimes it will ruin the coffee.
Recently I've been making my coffee using the AeroPress: it's quick, easy and the coffee is nice and smooth. Almost everyone that visited and tried the coffee from it loved it. One person complained that the coffee "sucked" because it wasn't boiling hot. Given that I'm not like her (if the coffee *is* boiling hot I need to wait several minutes until I can drink it without getting burned), I keep using the device anyway... ;-)
http://en.wikipedia.org/wiki/Aeropress
Recently I've been making my coffee using the AeroPress: it's quick, easy and the coffee is nice and smooth. Almost everyone that visited and tried the coffee from it loved it. One person complained that the coffee "sucked" because it wasn't boiling hot. Given that I'm not like her (if the coffee *is* boiling hot I need to wait several minutes until I can drink it without getting burned), I keep using the device anyway... ;-)
http://en.wikipedia.org/wiki/Aeropress
gyrafoam
Well-known member
Growing up in Atlanta we always used "Bailey's Supreme". They had a little factory down near the Capitol building and it always had the best aroma. My father used to say that if it hadn't been for the Bailey's factory NOTHING would have ever gotten done at the State Capitol!
Of course, there is always "Community" brand, also an old southern staple, and that is what I use now.
I love the flavor of coffee, but can't have the caffiene. So most of the time I use the ground Decaf. I also tend to make coffee strong. I like a robust cup of it!
I used just about every method there is to make it and always fall back on my drip-coffeemaker.
Interesting to hear how varied others opinions are on something so simple as a cup of coffee.
Of course, there is always "Community" brand, also an old southern staple, and that is what I use now.
I love the flavor of coffee, but can't have the caffiene. So most of the time I use the ground Decaf. I also tend to make coffee strong. I like a robust cup of it!
I used just about every method there is to make it and always fall back on my drip-coffeemaker.
Interesting to hear how varied others opinions are on something so simple as a cup of coffee.
Here's my daily driver: A Technivorm Moccamaster, with Caribou beans ground in a La Pavoni grinder.
I used to be a cream-and-sugar guy, but the Technivorm's coffee is free of bitterness and produces a full, rounded flavor, so I drink it black more often.
I used to be a cream-and-sugar guy, but the Technivorm's coffee is free of bitterness and produces a full, rounded flavor, so I drink it black more often.
When I want an espresso, I use the DeLonghi.
rayjay
Well-known member
Hey Eugene. That Technivorm is really fine looking. That will be my next coffeemaker very soon. We now use a Cusinart auto drip. Makes pretty good coffee. And I have to say this coffeemaker is that that we have had the longest out of all the brands we bought in the past 30 years.
I convinced my sister in law to get a technivorm.
I love the DeLonghi espresso. I have a Gaggia which RIch (perc-o-prince got for me a few years ago at a thrift store. Works great.
So how do you like the DeLonghi? I was looking at these and also the Breville. I can get these at a pretty good price at Direct Buy
I convinced my sister in law to get a technivorm.
I love the DeLonghi espresso. I have a Gaggia which RIch (perc-o-prince got for me a few years ago at a thrift store. Works great.
So how do you like the DeLonghi? I was looking at these and also the Breville. I can get these at a pretty good price at Direct Buy
Awesome!
What great responses, folks!
(Regarding electric kettles, I have often wondered if the reason why they are not more popular in the States is not only because we don't drink as much tea as coffee, but our 110v electricity means that it takes far longer for water to boil.)
What great responses, folks!
(Regarding electric kettles, I have often wondered if the reason why they are not more popular in the States is not only because we don't drink as much tea as coffee, but our 110v electricity means that it takes far longer for water to boil.)
iheartmaytag
Well-known member
Coffee is like anything else
It comes down to what you prefer. As an American, I like American coffee, Hot, Black, and strong.
Remember we Americans were originally colonist that started to drink coffee instead of tea just to piss off the Brits. It appears that we are just continuing the tradition.
Still like my Bunn with good ole Maxwell House dark. I will have to say that McDonald's coffee is some of the best I have tasted in awhile. Very smooth, good aroma. Starbucks always taste a little burnt to me. Like campfire coffee, not a big fan there.
It comes down to what you prefer. As an American, I like American coffee, Hot, Black, and strong.
Remember we Americans were originally colonist that started to drink coffee instead of tea just to piss off the Brits. It appears that we are just continuing the tradition.
Still like my Bunn with good ole Maxwell House dark. I will have to say that McDonald's coffee is some of the best I have tasted in awhile. Very smooth, good aroma. Starbucks always taste a little burnt to me. Like campfire coffee, not a big fan there.
I bought my parents a sunbeam last year
which actually comes close to the 2000 W standard we use here in Europe - it ran at 1650 watts!
Of course, it broke in less than six months and cost three times what a stainless steel, non-exposed element with detached base costs here (€9.00).
But kettles in the US are getting faster and faster. Which is a good thing. As Hunter points out, 110v does kind of limit things.
which actually comes close to the 2000 W standard we use here in Europe - it ran at 1650 watts!
Of course, it broke in less than six months and cost three times what a stainless steel, non-exposed element with detached base costs here (€9.00).
But kettles in the US are getting faster and faster. Which is a good thing. As Hunter points out, 110v does kind of limit things.
120 volt
Should be able to have kettle or any other appliance draw up to 1920 watts on a 20 amp 120 volt circuit if it is equipped with a 20A receptacle. Many commercial appliances such as toasters, food warmers, etc. require them. The kitchen in my house that I'm renovating is going to have 6 20A circuits, all with the 20A receptacles, for the countertop appliances, plus seperate circuits for the ref., microwave, vent fan, disposer and dishwasher. I don't expect to trip the breaker except in the event of a short. Before I was always running to the breaker box as I only had one circuit in the kitchen other than the one for the ref.
Should be able to have kettle or any other appliance draw up to 1920 watts on a 20 amp 120 volt circuit if it is equipped with a 20A receptacle. Many commercial appliances such as toasters, food warmers, etc. require them. The kitchen in my house that I'm renovating is going to have 6 20A circuits, all with the 20A receptacles, for the countertop appliances, plus seperate circuits for the ref., microwave, vent fan, disposer and dishwasher. I don't expect to trip the breaker except in the event of a short. Before I was always running to the breaker box as I only had one circuit in the kitchen other than the one for the ref.
Yeah 20A is the key.
I agree, 20A is the key.
When I lived in NJ, I had considered wiring my kitchen with some 220V/20A outlets; given the large number of people who bought appliances to take out of the country they were widely available.
Ultimately I moved before I did that though.
I agree, 20A is the key.
When I lived in NJ, I had considered wiring my kitchen with some 220V/20A outlets; given the large number of people who bought appliances to take out of the country they were widely available.
Ultimately I moved before I did that though.
whirlcool
Well-known member
I buy my coffee at a local coffee roasting shop where they roast it onsite. Whole bean, of course.
Since I received my new gasket for my Coffeemaster (C-30), I have been using that as a daily driver to brew our coffee with.
Just incredibly smooth coffee each and every time.
Since I received my new gasket for my Coffeemaster (C-30), I have been using that as a daily driver to brew our coffee with.
Just incredibly smooth coffee each and every time.
Ray---The DeLonghi makes good espresso, but the milk frother is a little weak. Unless you're going to spend $1000 (or more), the best espresso maker is the Rancilio Silvia. A friend has one and every time I use it, I want to steal it. The coffee is outstanding, and the frothing rivals commercial machines.
Rancilio has lowered the price of the Silvia---which skyrocketed for a couple of years (it was up to $699 at one point)---in light of the economy, no doubt. The price took off as the rave reviews and videos of the machine started popping up all over the web. I really want to get one before the price starts to go up again, but I have to save up for it.
Check out the Silvia at the link.
http://www.1stincoffee.com/rancilio-silvia.htm
Rancilio has lowered the price of the Silvia---which skyrocketed for a couple of years (it was up to $699 at one point)---in light of the economy, no doubt. The price took off as the rave reviews and videos of the machine started popping up all over the web. I really want to get one before the price starts to go up again, but I have to save up for it.
Check out the Silvia at the link.
http://www.1stincoffee.com/rancilio-silvia.htm
rayjay
Well-known member
Rancilio
Eugene. Thanks again for confirmation on an espresso machine. My cousins friend sells them along with coffee and other equipment to restaurants. He told me last year that he can get me this machine for 600.00 I do not know if it has changed. But...I can find out for you if you are interested. You can email me privately. But......I have heard nothing but great reviews on the Technivorm. I cannot wait to get one. Maybe I can arrange for the Cuisinart to break????? lol lol
Thanks so much
Ray
Eugene. Thanks again for confirmation on an espresso machine. My cousins friend sells them along with coffee and other equipment to restaurants. He told me last year that he can get me this machine for 600.00 I do not know if it has changed. But...I can find out for you if you are interested. You can email me privately. But......I have heard nothing but great reviews on the Technivorm. I cannot wait to get one. Maybe I can arrange for the Cuisinart to break????? lol lol
Thanks so much
Ray
In case anyone is curious why 'only 1920W'
CircleW is right:
20A x120V = 2400W
.8 x 2400 = 1920W
That's standard loading at 80%, you never want to push a circuit to it's limit. I wouldn't get upset about 2Kwh...
CircleW is right:
20A x120V = 2400W
.8 x 2400 = 1920W
That's standard loading at 80%, you never want to push a circuit to it's limit. I wouldn't get upset about 2Kwh...
We make coffee with my grandmas old C-30 Sunbeam coffeemaker.Grandma gave me her old Sunbeam coffeemaker in the 1980's because she knew I liked vintage appliances. We simply use Folgers Classic Roast in it, and I mix milk with mine. My partner mixes sugar and milk with his.
sudsmaster
Well-known member
Boiling hot?
Very hot beverages are actually a health risk, not just for potential burns.
It turns out that people who drink very hot beverages on a regular basis have a higher incidence of tongue and throat cancer than those who let it cool off a bit first. I believe the study was done in a population that drinks mostly sweetened tea, but I suspect the temperature, and not the actual beverage, is the causative factor.
Very hot beverages are actually a health risk, not just for potential burns.
It turns out that people who drink very hot beverages on a regular basis have a higher incidence of tongue and throat cancer than those who let it cool off a bit first. I believe the study was done in a population that drinks mostly sweetened tea, but I suspect the temperature, and not the actual beverage, is the causative factor.
Found another Moccamaster this week in a thriftstore. Only €4.- (less than $6.-). It cleaned up wonderfully, this machine is from the 80's, the previous owners took very good care of it.
The latest DVD from our webmaster.
That's a nice Moccamaster, Louis. The design has changed very little from the 1980's. It's in great shape for its age.
Yes Eugene, it is indeed in a great shape. I descaled it with some citric acid although the signal light wasn't on yet, but I just wanted to clean the innards too. It was rather dusty, but the dust was dealt with swiftly. Unfortunately the thriftstore people taped the machine together and used a lot of sticky tape. Most of it came off, but the space just over the buttons still feels a bit sticky. This model doesn't have a drip stop yet
jasonl
New member
Grind, boil, and press
I grind Starbucks Pike Place Roast (it is NOT dark or bitter. It's wonderful) and brew it in a glass french press.
I use sugar and half-and-half.
The coffee comes out FAB-O-LICIOUS!
I grind Starbucks Pike Place Roast (it is NOT dark or bitter. It's wonderful) and brew it in a glass french press.
I use sugar and half-and-half.
The coffee comes out FAB-O-LICIOUS!
scott55405
Well-known member
- Joined
- Oct 26, 2004
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- 1,831
Frig/Suds: those are attractive units. Frig you mentioned that the coffee was good and "free of bitterness". Do they use a special process as compared to similar automatic units?
Not a special process, just timed and heated correctly. Ideally, you want 190 degree water to take exactly 6 minutes to go through the grounds for a full pot of coffee. This extracts the desirable flavor compounds from the ground coffee, while leaving most of the undesirable flavor compounds behind.
The Technivorm Moccamaster comes closest to providing both those parameters.
With many drip coffee makers, the brewing cycle starts with water that is too cool, and ends the cycle with water that is too hot. They often also take either less than or more than 6 minutes.
The Moccamaster also has a thermal carafe to keep the water hot, avoiding the burned flavor when a carafe sits on a warming plate for more than 10 minutes.
The Technivorm Moccamaster comes closest to providing both those parameters.
With many drip coffee makers, the brewing cycle starts with water that is too cool, and ends the cycle with water that is too hot. They often also take either less than or more than 6 minutes.
The Moccamaster also has a thermal carafe to keep the water hot, avoiding the burned flavor when a carafe sits on a warming plate for more than 10 minutes.
sudsmaster
Well-known member
One reason why I got the Cuisinart thermal grind 'n brew is that it's one of only three automatic coffee makers that the purists recommend for acceptable coffee results. Apparently the water temp is correct as is the brewing time (I notice it takes longer than the 2nd generation Grind 'n Brew model it replaced), and the thermal pot avoids the "burnt coffee" syndrome.
The other main reason is that it's much easier to clean than the previous models.
The other main reason is that it's much easier to clean than the previous models.
scott55405
Well-known member
- Joined
- Oct 26, 2004
- Messages
- 1,831
Thanks Frig for that explanation!
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