Coffee

[Timothy]

How do you take yours?

Being from a Navy family, we tend to like to chew our coffee but as I've aged, so have my tastes. 

I use a coffee press and I buy whole bean and grind (coarse) it right before I brew.  Nothing fancy in my bean, I find that if it's fresh, it's more about the technique than the brand.  I've been using 8 O'Clock lately, it's cheap and taste darn good when done right.

The coffee press (some called it a French press but I don't trust the French) leaves all the essential oils in the brew giving the coffee a very thick, robust flavor and you can really taste the difference over a filtered brew....they cost between fifteen and thirty bucks depending on the size and well worth the money.  I stopped buying OTC coffee from the chains years ago, just not the same....

[Hazcat]

Tim,

I'm a bit of a coffee snob , too.

Gotta be fresh ground beans (grind 'em your self is the only way).  CLEAN the damn pot between brews. 

8 o'clock is good.  Right now I am buying at GFS and using either 100% columbian or Italian roast.

Usually make it in a regular drip type but French press is good.  My GF bitches if I do it that way cause she read somewhere that 'press' type coffe is the worst for you in terms of cancer (don't ask me, just tellin' ya what she says ).

I drink 2 to 3 pots (12 cup pots) a day).

[2HOW]

I like my coffee like I like my women strong and sweet. 

[Fatman]

Try these guys as a special treat:

http://www.coffeefool.com/

[jnevis]

We have a guy here that opened a Roaster that has pretty good coffee.  He has beans sent in from all over and roasts it himself 2-3 times a week.  www.coffeequarter.com   Former Navy and works for NAVAIR during the day.

[Sponsor]

[tombogan03884]

I'm not a coffee snob, at home I drink black instant decaf, if I'm out I have cream and sugar, regular before 3 pm decaf after.

[Timothy]

I don't think of myself as a snob for coffee othewise I'd buy that overpriced bean that a south American cat shit's out after eating it...

I just find interest in the science of the brew.  Temperature, timing, flavor on the weekends because I have the time and the weak, nasty, Bunn-O-Matic stuff that taste like warm, bitter piss during the week...except for the one I leave the house with in the am...

No sugar for me but a dab of cream will do (no half'n half).  I don't drink as much as I used to Haz.  I too could drink two pots daily years ago but now I don't have the bladder for it.  No wonder your still posting threads in the middle of the night.

Decaf is like light beer to me, don't see the point of it.....

[Hazcat]

I don't think of myself as a snob for coffee othewise I'd buy that overpriced bean that a south American cat shit's out after eating it...

I just find interest in the science of the brew.  Temperature, timing, flavor on the weekends because I have the time and the weak, nasty, Bunn-O-Matic stuff that taste like warm, bitter piss during the week...except for the one I leave the house with in the am...

No sugar for me but a dab of cream will do (no half'n half).  I don't drink as much as I used to Haz.  I too could drink two pots daily years ago but now I don't have the bladder for it.  No wonder your still posting threads in the middle of the night.

Decaf is like light beer to me, don't see the point of it.....

It was worse that that, Tim.  He said INSTANT decaf. 

Thomas!  You have to back away from the dark side!  Come to the full flavor of fresh roasted and ground beans. 

[CDR]

A topic a really enjoy.....how to brew a great cup of coffee.

There are many views and feelings on this subject, but there are several ways that most agree produce the ideal cup of coffee.  Aside from making sure the beans are freshly ground and of great quality, I prefer Arabica, the real key is attaining the proper temperature of your water.  The ideal brewing temperature is 200 degrees and the problem is it is very difficult to attain this temperature level with traditional coffee makers.  Many like the French Press method while many experts argue that the Chemex method produces the finest tasting coffee (essentially a large glass decanter with wooden ring and a drip method) that has been around since the 30's if I recall.

For me, I like a simple drip method or French Press, but I can tell you that the only two coffee makers that I have found that attain the proper 200 degree brewing temperature are the Bunn Commercial models and Technivorm machines made in the Netherlands.  I have had the good fortune of owning a Bunn Commercial Pour O Matic machine since 1991 that has been an absolute joy to own.  Perfect cup of coffee that, coupled with a thermal carafe, allows you to enjoy your coffee for hours without burning it on your hot plate.

The Technivorm is generally considered, by true coffee aficionados, to be the finest coffee maker in the world.  It is commercial quality and brews a 200 degree cup of coffee and deposits it into a thermal carafe.  If my Bunn ever breaks down, I've probably jinxed it now, I wouldn't hesitate to to get a Technivorm......or maybe another Bunn......

Here are the links to Technivorm's site in Holland as well as a site for the US distributor......for those aficionados out there.  I've also included the link to the Bunn Commercial Pour O Matic machines which REALLY work.  The key is don't let it burn on the hotplate and learn to use a thermal carafe and shut off the plate as soon as the coffee is finished brewing.

For those of you who like instant, this isn't for you.....

http://www.technivorm.com/pages/home.htm

http://www.technivorm-us.com/press.php

http://www.bunnomatic.com/pages/commercl/1coffee/pourover.html#A10

Oh yeah, I like a little half and half and no sugar please.

[1911 Junkie]

Tastes like dirty water, never developed a like for the stuff.

I'll stick to tea, a true gentlemans drink.