What Brand of Coffee ??

Rosemarie said:
What a relief! I know the Americans are connoiseurs when it comes to coffee so I wasn't going to mention my humble little red penguin which serves me nicely.
Click to expand...



😂.....rosemarie....i think us english are more tea drinkers dont you ?...
 

Gardenlover said:
My wife and I have different tastes in coffee. I like it black and much stronger, while my wife likes a lighter coffee with added creamers, etc. - we went with a nespresso single serve coffee maker, which keeps us both happy.

I think I was the happiest when we ground the beans ourselves.
Click to expand...



I like mine black and strong....hubby prefers milky coffee
 
Rosemarie said:
The only tea i drink is green tea. The modern trend of tea-bags just doesn't taste the same as making it properly in a tea-pot.
Click to expand...



ive never tasted green tea Rosemarie......i know its good for you !!
 

I have a Keurig so I use pods , usually Green Mountain or Donut-Shop, different flavors....I buy Dunkin’ Donuts by the lb n make my own pods. I only drink 2 cups in the morning.
 
I just like coffee ...black, strong with no added flavors. Once belonged to a fancy smancy subscription coffee club and didn't see enough difference in Folgers original to justify the price. If I were to decide to pay more, I'd buy from Fresh Market. Their samples coffees are always wonderful. And I prefer Sonic or McDonald's coffee to Starbucks.
 
The USA has some fine coffees but Europe offers some fine blends too.

I used to frequently travel to the Netherlands and found Douwe Egberts to be a wonderful coffee. Always brought a few packages back with me. On my recent trip to Scotland and Ireland I was served some excellent coffee where I stayed. I should have asked what the brand was but failed to inquire.

Pinky, I've "unrolled the rim" on more than a few cups of Horton's an found it to be a nice cup of joe as well.
 
Both hub and I prefer Starbucks. Our well water is excellent. The water does make a big difference in the final result in your cup. Coffee loving guests ask "why is your coffee so much better then mine, or what they serve at Starbucks"... However, we mix leaded and unleaded. Hub has benign essential tremor and limits his total daily caffeine load. He's actually got a great medical condition - the only thing they know about it is its inherited and those that have it usually live longer than the rest of us (it bleeds off strokes).

Also, his neurologist has prescribed a couple glasses of wine daily for him! How cool is that, guys?!

Have a Capresso coffee maker with a burr grinder (the type of grinder makes a big difference, too). With that said
I don't grind the coffee a lot. Honestly, we can't tell the difference, so usually mix the ground types to always get a blend when making a pot, or use a decaf pod and a leaded pod in the Keurig to get a "half-caf" - can't understand why they don't put these pods up in half-cafs. Have had a lot of houseguests comment on that too, as the Starbucks half caf is so good, "double the pleasure, double the fun"... hey, you lose the jump and jive issues...lol.
 
Rosemarie said:
The only tea i drink is green tea. The modern trend of tea-bags just doesn't taste the same as making it properly in a tea-pot.
Click to expand...
We had some friends from England visiting not too long ago and she brought along some Yorkshire tea, she also told me that she enjoys Lipton tea.
 
Coffee processing (from the very beginning) is both interesting and complicated.
Coffee beans are not actually "beans" they are seeds that grow in edible fruit, called "Coffee Cherries." Raw coffee seeds are green.
After they are extracted, they have several coatings that have to be removed before they are roasted. First, the sticky outer covering is washed off, then the seeds have to be dried in the sun for a couple of weeks. Then an outer skin is polished off. Then they are roasted & they expand to twice their size & another skin comes off; that skin is called "chaff." Roasting machines have a system that separates the chaff & removes it from the coffee. In cheap coffee, the chaff is included in the grounds because it adds weight & lowers the price. You can see the chaff - it's those white or yellow bits in the grounds. Chaff is what makes cheap coffee bitter. Another issue: Water - the main ingredient. Filtered or bottled only.
I have done some home coffee roasting. I thought my house would smell like Starbucks, but when coffee is roasted, it smells like wet, soggy hay or stale bread - not pleasant at all. Freshly-roasted coffee needs to sit for several days so most of the carbon dioxide (produced during roasting) can escape; it makes coffee bitter. That's why when you buy good-quality coffee, you'll see a round imprint on the bag. That is a one-way valve that allows carbon dioxide to escape. Also why coffee should be stored in a coffee container that is specially designed with that same valve. These are good ones, made by "Airscape:"
Airscape® Kilo
 
Last edited:
I use most any brand of canned/brick coffee that is on sale.

If I get a brand that I'm not happy with I mix it with another brand and create my own House Blend in an effort to use it up.

I find that if I buy the best of anything I get used to it and after a few weeks the WOW factor is lost.

I tend to stick with basic items and bump things up a notch or two for special occasions.
 
You have to experiment until you get the coffee that suits you. I like it strong. It has to be the morning jump start.

Also the method and the amount of water to coffee is an experiment as well. For me a tablespoon per cup.

I have finally found the combination for me. It's Tim Hortons. It even smells great when you open the package. I store it in the refrigerator. I use a drip coffee maker.
 
You must log in or register to reply here.

Back
Top