What your secret for a really good cup of coffee?

[revvinkevin]

A co-worker and I were talking about coffee today. He enjoys his coffee and makes it pretty good at home, but can't seem to get his home brewed as good as some restaurants he's been to.

So… what do you do to get that really good cup of coffee?
What system do you use for brewing (perc, drip, French press or other)?
What about water (tap, filtered (how?), bottled, etc)?
Do you buy the whole beans and grind them yourself?
How do you store your coffee once it's opened or ground (cubboard, fridge or other)?

Thanks!
Kevin

 

[iheartmaytag]

What your secret for a really good cup of coffee?

Pull up to the McDonald's window and order a large. They have some of the best.

Don't care for Starbuck's, taste bitter.

If I'm at home, Maxwell House and the Bunn

 

[foraloysius]

Moccamaster!

The best drip coffeemaker money can buy.

The coffees that I don't use very often are kept in the freezer.

http://www.moccamaster.com/int/

 

[toggleswitch2]

U R so rght. Everything tastes better when you don't have to make it yourself.

I've seen salt go into the basket of percoaltors.

I've also heard that restruarants and diners upon their grand opening add some butter to their coffee. Have never seen it done though. After all, everything tastes better with fat on/in it.

 

[hoover1100]

I find Coffee bought out far too strong for my tastes

I like a Cafetiere (French Press), a teaspoon of coffee per mug, let the water go off the boil before adding it, leave it for a few mins and plunge.

For coffee I'm currently using Douwe Egberts cafetiere blend, but I'm sure I'd be equally happy with a cheaper brand.

I keep it in an airtight container, tried keeping it in the fridge but that didn't seem to make a difference.

A good splash of milk and no sugar for me.

Matt

 

[bobbyderegis]

Eight O'Clock coffee beans, a 60's KitchenAid Coffee Mill, and either the Silex vacuum pot or the GE/Universal Permetal percolator.
Bobby in Boston

 

[charbee]

Locally roasted beans, stored airtight @room temp. Grind only enough for one pot of coffee...I use one Krups grinder full of beans for one kettle of water. Use a Melitta #4 cone w/brown paper filter, drip directly into a glass-lined thermal carafe.

Boil water, allow to sit while you grind beans, prep filter. Pour only enough to wet the grounds at first, and make them "bloom"...then pour only as fast as the coffee comes out.

As close to restaurant as I've gotten at home. No need for "coffeemakers"...using the cone and boiled water doesn't really take that much more effort than messing with a coffeemaker, and the results are excellent.

 

[turquoisedude]

Scary!

Bobby, your brewing method is so close to the one I use on weekends in Ogden! Eight O'Clock beans (imported from Ontario), freshly ground in the 70s Braun mill, then brewed in the GE P410 auto perk! That's my recipe for success!!!

 

[xraytech]

I use the Cory percolator pictured below, I always brew 9 cups. I use cold tap water from our well, I gind my coffee beans in my 1950's kitchenaid grinder on a medium coarseness.
I use 6.5 tablespoons of coffee.
I usually also use Eight o' colck beans, but I have been using Hemisphere Roasters breakfast blend beans.
I store my coffee beans in a 1 qt mason jar in the freezer

 

[norgeway]

I don't drink it BUT!!!

Everyone says mine is good,I use 8 O Clock beans,ground in a Kitchen Aid grinder,and either a Universal or West Bend percolator, if im trying hard to impress...LOL...I use my almost new in the box Sunbeam Coffeemaster c-50, I bought it in an antique mall new in the box....for twenty dollars, believe it or not.

 

[mrb627]

Coffee

Coffee should be strong and hot.

I use a pressure brewer at the moment.

Fresh beans ground at home. Pete's Coffee "Major Dickenson's Blend"

2 Tablespoons per cup.

Minimum 6 cup brew at any one time.

Malcolm

 

[petek]

Your friend should ask what type/brand of coffee they're serving next time if he really likes it, I would.
I guess some people will scoff at those McDonald references above but amazingly their coffee is good. Probably one of the best you'll find from any restaurant

bottom line with coffee is start with good coffee and if you're grinding it yourself make sure you know how to grind it to the correct coarseness for the machine/method you're using. Drip ground doesn't work well in perks and vice versa.
Lastly,,don't skimp on how much coffee you use in your machine.

 

[hunter]

for 14 ounce mug of coffee...

I use 3 tablespoons of beans (either Eight O'Clock or New Mexico Pinon coffee), grind them just before brewing, and perk in a corningware or other glass percolator. I feel that even stainless steel has some interaction with the coffee - yes the percolator has a metal basket but I can't get a non metal one.

It also helps to live > 1 mile high as water boils at a slightly lower temperature.

Typically I use 1 "scoop" of beans per 2 "cups" (cup marks on the percolator) of coffee. When it starts to perc, perc for 11 minutes.

Hunter

 

[58limited]

Recently I've bought a local (Texas) grocery chain's coffee: HEB's Central Market organic beans. I use my Grind N' Brew or a French press. Excellent. I also use my Sunbeam vacuum coffee maker sometimes, but it is a pain to use (gasket is hard, have to put it in boiling water to soften it for use, then MUST pull off the carafe immediately after brewing or it is stuck resulting in a big mess).

I've had Douwe Egberts in a restaurant and I'm thinking of ordering some. I need to order some 8 O'Clock coffee too - everyone raves about it.

 

[petek]

8 O'clock used to be A&P's store brand along with Bokar (darker roast) but I read they sold the brand off (needed the cash) and now you can find it selling in other grocery stores etc.
If you don't like dark roasts
For those that can find it and the Bokar,, try mixing a few Bokar beans in with the 8'Oclock beans and see how you like it.

 

[danemodsandy]

Okay, Weighing In Here:

I don't usually chime in on coffee threads, because I used to deal with coffee and coffeemakers professionally, and I got over it a long time ago because of the myths and one-upsmanship in the food and housewares biz, but here are the two "secrets" that will make most peoples' coffee-drinking experience better:

1) The coffeemaking method does not matter nearly as much as having a scrupulously clean coffee maker. Coffee gunk from previous batches ruins a fresh pot, every time. Different makers yield slightly different flavours, which is a matter of preference. But whatever you use, it's gotta be clean.

2) Change brands or beans every so often. Your palate gets jaded with one kind after a while, and changing to something else - almost anything else - will be appreciated by your taste buds. I've seen Jamaican Blue Mountain drinkers exclaim over Maxwell House due to this factor. You can switch back in a week or ten days, and your former brew will taste good again too.

There is really not a whole lot more to it than that. I'm sorry if this dumps on anyone's super-duper ultra-secret ever-so-expensive brand, blend, bean or coffeemaker, but it's the truth. You can make very decent coffee with a national brand of coffee and a Wal-Mart drip maker, and you can screw up using Kenya AA and a $200 grind-and-brew machine.

 

[chuffle]

Bokar...

Still trying to find that roast in this neck of the woods, but haven't had any luck.

I buy whole bean, either from a roaster in Pittsburgh when I get there for a visit, or a few different online roasters that I like, or 8 O'clock (French Roast or Colombian). I grind what I need every time in a KitchenAid grinder, and also use one "scoop" of ground coffee for every two cups. Beans are stored in a tin in the 'fridge.

On work days, I usually brew my coffee in a Cuisinart "Brew Central" auto drip machine (or sometimes one of my percolators). I grind my beans then set the coffee to brewing using tap water from the well.

On weekends or vacation days, I like to use a Chemex brewer, and often for dessert, I will make press pot coffee.

Finally, after my coffee has brewed, I transfer the brew to a thermal carafe, so that the coffee stays hot and does not go bitter (as it would if left on the heat in the percolator or drip maker).

That is how the coffee is made here at the farm.

Joe

 

[SactoTeddyBear]

The Brands of Coffee:

That I use is either YUBAN or Maxwell House. I've used some other Brands through the years, but I return to either of these Brands.

I also use Maxwell House, because my Mother did Marketing Research Survey's in the 1950's, 1960's and 1970's and one of the Major Companies that she worked for was General Foods, which is now owned by Kraft, I believe.

I've got a fairly new Mr Coffee Stainless Steel Thermo Carafe Coffee Maker that I really like, especially because of when it completes the Coffee Making, it turns off and the Stainless Steel Carafe keeps the Coffee fairly hot for several hours.

I found out from a Friend a long time ago, that if you happen to experience a Bitter taste in your Coffee, to put some Salt on top of the Coffee Grounds, before Brewing, it really does make a difference in the Taste.

Good luck with finding some Coffee Brands to try and enjoy.

Peace and Kind Regards, Steve
SactoTeddyBear0503

 

[polkanut]

Maxwell House drip grind, and a 1970's Norelco Dial-A-Brew here.

 

[strongenough78]

My secret is.............

Brandy and/or Kahlua and/or Bailey's (or Emmetts).

 

[rapunzel]

Lavazza

and my Breville percolator.

 

[strongenough78]

I was trying to find Chock Full O Nuts the other day but had no success at the 2 stores I went to. And I know I've seen it lately. Has anyone tried this brand and if so, how is it?

 

[jons1077]

Breville,

We have a Breville pod design coffee maker. It uses Keurig coffee pods. It literally brews a perfect cup every time. As strong as you like and always nice and hot. I like being able to have a different flavor each time if I want so it's always a little different.

If I'm out and about I like McDonald's coffee. It's excellent.

Jon

 

[launderess]

Chock Full O Nuts

Or whatever you call it was on sale once at local shop, so instead of my usual (8'0'Clock coffee beans, either Bokar Blend or French Roast), decided to pick up two cans. HUGE mistake.

Most horrible coffee one ever had, only slightly worse than Starbucks, and that is saying something. Did a number on one's "internals" as well, so that was that. However the stuff does sell well in NYC, along with Cafe Bustelo, so guess it does have fans.

Besides 8 0'Clock, one likes Peet's and Seattle's Best. Always beans (use a Bodum burr grinder), ground just before roasting.

Have not seen Bokar blend in awhile around here either, which is a shame.

 

[strongenough78]

Laundress......

Thanks for the info Hun, I guess it was a sign that I couldn't find it. I guess I'll stick to my Folgers or maybe next time I'll get Maxwell House. Or maybe both.

 

[whirlcool]

You are right about beginning with a absolutely clean coffeemaker in the beginning. We wash our C-30 daily with hot water and Dawn. It sits for about 15 minutes before wiping out and then rinsing and drying.

We use coffeebeans from a local single store coffeeshop. Java Coffee & Tea in Houston. They have the best customer service and all their coffee is roasted on site. Of course we use the vacuum method with a C-30. Best coffee ever. So smooth!

When I am on trips in a few towns there is a McDonalds across the street or right next to some of the hotels we stay at. Most of the time their coffee is great. I find a lot of restaurant coffee is burnt, or near the bottom of the pot, or even tastes like instant! I usually have hot tea in restaurants because of this.

I usually bring a bag of pre ground coffee from home and my own paper filter and use those machines in the room. I always run an "empty load" or so through it before I actually brew my coffee. You never know what may have been put in there!

 

[whirlcool]

As for filters for our Coffeemasters, we came across an original box of 100 of them for $4.99 on Ebay about a year ago or so. They are in perfect condition and haven't even yellowed with age. IMHO, this makes the best coffee in these machines. They pop up on Ebay from time to time, so keep your eyes open!

 

[launderess]

Have Tons Of Filters For My CoffeeMaster As Well

Came MIB with the C50,and also have a stash of the same for Silex vac coffee pots.

Either way the idea of using and reusing cloth filters had a "yuck" factor to Moi, so really never bothered with one or the other. For my Sunbeam C50, when I want to use something more than the strainer, simply purchase a packet of organic brown paper cone coffee filters. Using the mesh filter as a guide, cut nice round circles, and volia! One now has a stash of paper filters that can be chucked into the rubbish when coffee brewing is done. No muss, no fuss, and no boiling with borax or percarbonate bleach to clean cloth filters.

 

[toggleswitch2]

Child, there is enogh bitterness surrounding me!

The coffee itself is fine. Having it sit on a warmer kills it for me in that the bitterness is very offensive to my palate.

I have since started using a vacuum bottle "Thermos" to keep coffee warm.

Sandy:
I must have no tastebuds. I now wash my coffeemaker but once a week and just rinse it between daily uses. There was always soap residues left behind. Once a week it gets a good overnight soak in soapy water and a good dose of scouring powder (with bleach) as needed. Time to not be lazy anymore. Thanks for the good advice!

 

[rapunzel]

Breville

I understand, is relatively new to the States? The brand name is Australian, but, as with everything else, it's all now made in you know where.

The second steam iron (purchased mid 1980s), that I bought in Oz, was Breville branded, but made in the US of A. It had the traditional thumb control at the front and was one of the best irons I ever owned. It was all metal and white, had an opaque water reservoir which sat under the handle, weighed a ton and generated some mean steam. 15 years I got out of it before it went bung. The one before was a GE, but that one used to leak water all the time and didn't stay with us for long.

Now, back to coffee!

My Breville perc. is the daily driver. I also have a six cup DeLonghi percolator with strenght control dial and a twenty year old Russell Hobbs that lives in my RV. Don't know why, but all these new coffee makers leave me cold. We used to have a Braun drip coffee maker with the thermos and a Sunbeam, but, ever since we've been in Australia, we stuck with percolators.

Personally, I like Italian roasted coffee best. Lavazza for me is the bees knees of brown brews. Occasionally, I indulge in a few cups of super-sweet Greek/Turkish/Lebanese coffee. The more suds and sugar it has, the better it is and perfect with unfiltered full-strength Turkish cigarettes, a big slice of Semolina cake, Kataifi or Almond fingers.