strongenough78
Well-known member
My secret is.............
Brandy and/or Kahlua and/or Bailey's (or Emmetts).
Brandy and/or Kahlua and/or Bailey's (or Emmetts).
What your secret for a really good cup of coffee?
- Thread starter revvinkevin
- Start date
Help Support :
strongenough78
Well-known member
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?
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
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
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.
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
Well-known member
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.
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
Well-known member
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!
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
Well-known member
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!
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.
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
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
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!
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!
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.
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.
Seems simple enough to me
1) Fresh cold water. We don't have iron in our water in Munich (no place for it with all the calcium) but that is the one single mineral which actually does affect the taste of coffee dramatically and so is worth filtering.
2) Clean everything well. Coffee residues leave a rancid taste. Rinse, too.
3) Store bought ground coffee, stored properly tastes fine. We have had long discussions here in the past about proper storage with the conclusion being that the Dutch and the Germans freeze their coffee in air-tight containers and the Americans keep theirs in air-tight containers everywhere but the freezer. Do what you like, but keep it air-tight.
4) If you can grind you own, matching the grind to the brewing method actually does matter. I can't taste a difference between blade and mill, but it's true that a blade heats the coffee a bit more than a mill.
5) Use whichever method you like, the only universal rule is that boiling water makes for rotten coffee. The optimal temperature is between 88 and 94 degrees centigrade, which means the bubbles have just stopped bubbling when you take the water from the heat source.
I think McDonald's coffee taste so good because, first, they use a good bean, second their machines are set up to work properly and kept clean and, most important, their turnover is so high the product is always fresh. We've fought about this one here too (somebody is always happy to disagree about virtually anything) but it remains a fact: Twenty minutes after brewing, coffee has gone rancid.
1) Fresh cold water. We don't have iron in our water in Munich (no place for it with all the calcium) but that is the one single mineral which actually does affect the taste of coffee dramatically and so is worth filtering.
2) Clean everything well. Coffee residues leave a rancid taste. Rinse, too.
3) Store bought ground coffee, stored properly tastes fine. We have had long discussions here in the past about proper storage with the conclusion being that the Dutch and the Germans freeze their coffee in air-tight containers and the Americans keep theirs in air-tight containers everywhere but the freezer. Do what you like, but keep it air-tight.
4) If you can grind you own, matching the grind to the brewing method actually does matter. I can't taste a difference between blade and mill, but it's true that a blade heats the coffee a bit more than a mill.
5) Use whichever method you like, the only universal rule is that boiling water makes for rotten coffee. The optimal temperature is between 88 and 94 degrees centigrade, which means the bubbles have just stopped bubbling when you take the water from the heat source.
I think McDonald's coffee taste so good because, first, they use a good bean, second their machines are set up to work properly and kept clean and, most important, their turnover is so high the product is always fresh. We've fought about this one here too (somebody is always happy to disagree about virtually anything) but it remains a fact: Twenty minutes after brewing, coffee has gone rancid.
I make a delicious pot of coffee every time. I use an old Sunbeam AP-20 electric percolator and Chock Full of Nuts original. The tap water is nasty here so I use cheap bottled water.
The main trick seems to be that the percolator must be very clean and extremely well rinsed. Don't use much soap, just a tiny bit, then rinse the heck out of it.
Ken D.
The main trick seems to be that the percolator must be very clean and extremely well rinsed. Don't use much soap, just a tiny bit, then rinse the heck out of it.
Ken D.
rayjay
Well-known member
It's all a Matter of Taste
Coffee is a matter of taste by individual. But, a clean coffeemaker, the right coffee and brewing temperature make a big difference.
Now....according to Coffee Experts............. Percolating is the WORST way to brew coffee. It boils the water and the coffee while brewing. But...I think it all depends on the Percolator. I do like perked coffee if it is made in a large pot 50-100 cups at a function or gathering.
The experts claim, the best methods are the French Press, Drip either manual or electric or Vacumn brewed.
I am saving up for the MoccaMaster by Technivorm and plan on getting it when my Cuisinart goes, which it is on its way out now. The brew stop is not working. You hear that Louis???? lol
I do like strong coffee. Like extra dark beans or espresso, dark roast. Cafe Pajero from Trader Joe's is really nice.
Coffee is a matter of taste by individual. But, a clean coffeemaker, the right coffee and brewing temperature make a big difference.
Now....according to Coffee Experts............. Percolating is the WORST way to brew coffee. It boils the water and the coffee while brewing. But...I think it all depends on the Percolator. I do like perked coffee if it is made in a large pot 50-100 cups at a function or gathering.
The experts claim, the best methods are the French Press, Drip either manual or electric or Vacumn brewed.
I am saving up for the MoccaMaster by Technivorm and plan on getting it when my Cuisinart goes, which it is on its way out now. The brew stop is not working. You hear that Louis???? lol
I do like strong coffee. Like extra dark beans or espresso, dark roast. Cafe Pajero from Trader Joe's is really nice.
A properly designed percolator does NOT boil the coffee!
Man, I'm getting tired of reading that!
Ken D.
Man, I'm getting tired of reading that!
Ken D.
rayjay
Well-known member
Hi Ken. What is a good brand of Percolator that does not do this? My Farberware broke and I am interested in getting a new one.
Thanks so much
Ray
Thanks so much
Ray
Coffee is a matter of taste by individual.
No truthier truth than that and the taste I want - and get - is the memory of the coffee served at the Woolworth's Lunch counter in London when I was a lad and the Woolworths right here in Stratford in the 70s before it was all torn down for a parking garage. Also, at Truck Stops across the Nation. Never have liked the boiler coil 'Mr Coffee' type as the science and engineering behind them is all wrong imho. For this reason I used Bunns for decades but have since changed over to vintage Coffee Percolators. I have quite a few and use them in rotation. I've yet to use the Sunbeam CoffeeMaster vacuum pot (soon) but can see they are quite fussy to manhandle compared to the fill, brew, pour and drink simplicity of a properly regulated electric percolator.
This week's daily driver is the Universal Coffeematic. It was Pete who put me on to not using pre-ground canned coffee in electric percs. I coarse-grind 8 O'Clock beans in that big butch red Grinder in the local Grocer aisle. 1/4 tablespoon of brown sugar and a smooth half inch of 5% cream per cup and I'm a happy camper first thing in the morning fresh from the shower sitting down to read all the forum threads & posts.
Starbucks? Nothing more than over-roasted weeds, twigs and dirt; I will never ever have another one of those. Yuck, had to spit it out. MacDonalds has improved greatly and I find I'm preferring it on the road over Tim Horton's these days.
Dave
No truthier truth than that and the taste I want - and get - is the memory of the coffee served at the Woolworth's Lunch counter in London when I was a lad and the Woolworths right here in Stratford in the 70s before it was all torn down for a parking garage. Also, at Truck Stops across the Nation. Never have liked the boiler coil 'Mr Coffee' type as the science and engineering behind them is all wrong imho. For this reason I used Bunns for decades but have since changed over to vintage Coffee Percolators. I have quite a few and use them in rotation. I've yet to use the Sunbeam CoffeeMaster vacuum pot (soon) but can see they are quite fussy to manhandle compared to the fill, brew, pour and drink simplicity of a properly regulated electric percolator.
This week's daily driver is the Universal Coffeematic. It was Pete who put me on to not using pre-ground canned coffee in electric percs. I coarse-grind 8 O'Clock beans in that big butch red Grinder in the local Grocer aisle. 1/4 tablespoon of brown sugar and a smooth half inch of 5% cream per cup and I'm a happy camper first thing in the morning fresh from the shower sitting down to read all the forum threads & posts.
Starbucks? Nothing more than over-roasted weeds, twigs and dirt; I will never ever have another one of those. Yuck, had to spit it out. MacDonalds has improved greatly and I find I'm preferring it on the road over Tim Horton's these days.
Dave
but it remains a fact: Twenty minutes after brewing, coffee
Hi Keven, by "going rancid" do you mean coffee after it's brewed just sitting on the heating element "cooking away"?
I would think if you were to brew into a "Thermos" type vacuum bottle to store the heat, the longer term result would be much better.... am I correct?
Hi Keven, by "going rancid" do you mean coffee after it's brewed just sitting on the heating element "cooking away"?
I would think if you were to brew into a "Thermos" type vacuum bottle to store the heat, the longer term result would be much better.... am I correct?
bobbyderegis
Well-known member
Kona!
Has anyone tried real Kona beans? It is to DIE for, but very, very expensive and pretty hard to come by. I was lucky once!
Bobby in Boston
Has anyone tried real Kona beans? It is to DIE for, but very, very expensive and pretty hard to come by. I was lucky once!
Bobby in Boston
rayjay wrote:
"Hi Ken. What is a good brand of Percolator that does not do this? My Farberware broke and I am interested in getting a new one."
********************
I've tried quite a few new percolators a few years ago, Delonghi, Presto, Farberware (which used to be excellent), and they all crapped-out in a month or two. It would seem that the Chinese cannot make a decent bi-metal thermostat.
I love my Sunbeam AP-20 so much that I got a spare. Wait for one to show up on ebay that has a picture of the inside to be sure that the finish has not been scrubbed off the bottom. I grabbed this picture online so you can see what the Sunbeam AP-20 looks like.
Ken D.
"Hi Ken. What is a good brand of Percolator that does not do this? My Farberware broke and I am interested in getting a new one."
********************
I've tried quite a few new percolators a few years ago, Delonghi, Presto, Farberware (which used to be excellent), and they all crapped-out in a month or two. It would seem that the Chinese cannot make a decent bi-metal thermostat.
I love my Sunbeam AP-20 so much that I got a spare. Wait for one to show up on ebay that has a picture of the inside to be sure that the finish has not been scrubbed off the bottom. I grabbed this picture online so you can see what the Sunbeam AP-20 looks like.
Ken D.
