Terminalcoffee discussion

It is the Terminal Coffee group after all. What's your favorite?

None of it.

Ick.

I'm with you there! Although Peet's medium-roast java has nearly seduced me away from the True Path...

I'm really liking Starbucks' Blonde Roast. Usually I add cream & sugar to my coffee, but I can drink blonde roast plain.

Medium roast, but I've been drinking more tea lately.

Medium.

If I am not drinking espresso (quad shots from my home machine or from my favorite Sinhalese barista) then I like a light roast. Medium roast perhaps. After all, I am looking for the most caffeine!

Medium but I am not too picky.

Dark. Otherwise I can't taste it.

Any roast but the stupid flavored kind. Who in God's name needs coconut or rum or butterscotch in their coffee. Not me. Old school.

I sometimes do. My parents use to get a coffee called Michigan cherry. It had just a hint of cherry to it. I really liked it. I have not found any that taste as good as that one, though.
My usual blend is just plain grounds. Kona Mountain.

Mrs. Phil belongs to the "coffee of the month" club run by Kauai Coffee. They tend to mix it up pretty well on the light v. medium v. dark roast scale.

Here's their club schedule for 2013.

I am jealous! Tell her I will drink your cup since ye be not partaker of thy grounds. ;)

Anything that makes my heart palpitate.

Isn't that a bathing suit clad Nancy Sinatra in a cup?

Phil wrote: "Mrs. Phil belongs to the "coffee of the month" club run by Kauai Coffee. They tend to mix it up pretty well on the light v. medium v. dark roast scale.

Here's their club schedule for 2013."

HOO BOY. Yum. My kind of club.

Susan wrote: "I am jealous! Tell her I will drink your cup since ye be not partaker of thy grounds. ;)"

If you're ever out this way she'll have a cup with you while the kids play in the pool. Of course at some point she'll switch to wine. :)

She is my kind of lady!

Remember, the lighter the roast the stronger, i.e. more caffeine it contains! The more you roast the more the caffeine deteriorates.

Espresso is strong dark coffee because of the grind. The nearly powdered coffee (for greater surface area) combined with pressurized water releases more of the oils. Espresso type roast beans are 'overcooked' so they have less moisture, but more oil, so they can be easily finely ground.

If you make non espresso from dark (Italian) roast coffee with the same grind as blond or other light roasts, the blond coffee is 'stronger' in the important stuff but has less flavor.

Now if it is your own machine, or your barista like mine don't care about the 'goo', powder grind some blond roast and press that hot steaming water through it!

Thatsa' caffeine!

ciao bella!

Dark Roast is the best. Medium isn't bad. Light is too weak.

So the next question is:

Drip, perc, press, vacuum, or espresso? (or other for the adventurous including 'yikes' boiled!)

We have a drip maker, a Keurig, a turkish coffee pot, a french press, an espresso pot and a vacuum pot.

Cold brew (Toddy.)

This is the fucking 759th thread we have about coffee.

If anyone wants to know any of my further thoughts on coffee, go read the other threads about coffee.

P.S. We have tea threads too.

P.S.S. Beer threads as well.

Definitely drip.

Lobstergirl wrote: "This is the fucking 759th thread we have about coffee.

If anyone wants to know any of my further thoughts on coffee, go read the other threads about coffee.

P.S. We have tea threads too.

P.S.S. ..."

You can't ever have too many discussions about coffee.

Amen.

Thanks Barb, but I really don't take such things to heart. Next time that I start a thread I will do a search to see if a topic has been talked to death before posting. Might not stop me, but at least I'll know in advance. Lobster Girl, I doubt that anyone is holding you at gunpoint to make you participate; if you are tired of the subject you are under no obligation to read all 759 threads about it.

Who likes Turkish coffee?

In all the threads about coffee, I don't think anyone ever explained the different roasts before. I didn't know the lighter=stronger thing. Very interesting.
Welcome, Michael.

Turkish coffe is made from very, very finely ground coffee, often flavored with Cardoman. This is mixed with a lot of sugar, then gently brought to a boil, stirred and allowed to cool slightly. This process is repeated 2-3 times before serving. Is is extremely strong and sweet and is served in small cups. It is NOT filtered before serving, so you don't drink the cup to the bottom.

It's not for everyday, but I do love it as a treat.

As to roast- light is the 'lightest' in flavor but has the most caffeine. Beans like Kona are well-suited to light roasts. Medium roasts offer a balance of flavors, many modern coffee geeks feel this is the best roast to showcase the qualities of a given type of bean. Arabian Mocha Java and Columbian do best as a medium roast. Dark roast are very flavorful with a tendency to have a bitter bite. African Peaberry and Indonesian coffees are well suited to a dark roast. The longer coffee roasts the more of the caffeine is broken down, so dark roasts actually have the least caffeine.

Michael wrote: "As to roast- light is the 'lightest' in flavor but has the most caffeine. Beans like Kona are well-suited to light roasts. Medium roasts offer a balance of flavors, many modern coffee geeks feel ..."

Most all of these are the same kind of bean. It is called an Arabica. There are Brazillian Robusta's reentering the market as whole bean products these days.

Your basic North American grocery store ground coffee (i.e. Folgers, Maxwell House, etc.) are comprised of a mix of bean types, but a lot are Robusta beans that are roasted in different ways to produce a blend that is consistent in taste.

The varietal beans from different parts of the world though the same specie, Arabica, differ greatly having grown at different altitudes and in varying climates. Notice too that we are seeing more coffees being labeled shade grown. Shade Grown is a variant that produces a less bitter, but still flavorful bean when the beans are grown along the edge of a rainforest canopy.

I won't even begin to describe the 'pre-digested beans' from monkeys and elephants. If you haven't heard of them by this time, well we can discuss that later. They give a whole new dimension to 'roast'!

They retrieve them from pretty much the exact source that you'd expect. Yep. Ewwww.

Oh, Leonard.

Heidi wrote: "The first time I drank Turkish coffee, I drank the bottom of the cup. Ha!"

Me, too! I still loved it. Turkish coffee is delicious. I do not drink it often. It seems about time for some.

I have learned quite a bit from both Michael and CD about coffee from this thread. Thanks to both!

Misha wrote: ""

Mhmmm, too much coffee is perhaps not a good thing for a Vulcan??

Or did he just hear of the Disney Jedi-mind-meld?

Michael wrote: "They retrieve them from pretty much the exact source that you'd expect. Yep. Ewwww."

That's probably why they are so high priced.

Oh, yes I'm drinking a very nice single source medium roast Venezuelan origin coffee this evening. And that is in spite of Hugo.

I'm drinking a dark roast from Seattle's best Coffee. It's tasty enough and it was on sale.

It's too late for coffee, but too early to go to bed. What to do...

I never drink coffee, but I was curious if any of you have had a bon-bon coffee, about half espresso, half sweetened condensed milk. A lot of my sister's Spanish friends seemed to like it when I visited her in Valencia last year.

I haven't but it sounds interesting...

I try to avoid sweetened condensed milk, but I would try regular old milk with espresso. Is the Bon-Bon served warm, Janine?

Yes.

Nothing beats a warm bon-bon.

It looks good enough to drink to me.

It sounds like it would be very sweet. Maybe a nice dessert coffee.

Is the condensed milk heated?

Not sure, I've never had it myself.

Tea, every time.