HomeRoast Digest

Topic: A Hint From Heloise (9 msgs / 263 lines)
The BW showed me a copy of Good Housekeeping- the 
March 2004 issue.  In "Household helpline-Heloise to
the rescue" under "Everyday penny-pinching hints" is
the following.
"Maximize Your Morning Coffee
Instead of throwing out used coffee grounds, leave
half in the filter,then add half of the freshly 
ground coffee for a second pot."
Could it be advice like this that contributes to the
national divorce rate?
Do you Yahoo!?
Yahoo! Finance: Get your refund fast by filing online.http://taxes.yahoo.com/filing.html

2) From: miKe mcKoffee
You may reply to Heloise at the following link. I did letting her know my
opinion of her advise on advancing bad taste and mediocrity and hence
reducing her credibility.http://magazines.ivillage.com/goodhousekeeping/mail/spc/0,12876,287174_297447,00.htmlKona Konnaisseur miKe mcKoffee
MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-)
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

3) From: Tom & Maria - Sweet Maria's Coffee
I guess she's playing both sides of the fence! On one hand you roast 
your own, and on another you re-use them! That is, did you all know 
that SM was actually in Hints From Heloise a while back - it was 
something like "Did you know you can roast your own coffee in a 
stovetop popcorn popper" - unfortunately we get the NY Times and they 
dont have Hints from Heloise so I never saw it! But we suddenly 
received a burse of WhirleyPop orders... Tom
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thomspon Owen george

4) From: John Blumel
On Feb 12, 2004, at 9:44pm, PAUL RIFKIN wrote:
And, if you take off the top half, you can continue using the bottom 
half indefinitely. Or, at least until the filter breaks. That's why 
it's better to use a french press -- much more economical.
John Blumel

5) From: Gene Smith
My Grandfather Smith used to hang around a neighborhood gas station (Artz
Brother's Texaco) years ago and one of the priveleges of the 'regulars' was
making the 'coffee'.  He told me (in confidence) one day that some of the
regulars were accustomed to this very habit of brewing, but he took pride in
the fact that he always used fresh (out of the can) coffee.
I venture that what most people accept as coffee is probably little affected
by the practice.  In fact, I do believe that many folks not only expect, but
learn to require that nasty, acidic, metallic bite for the full coffee
'effect.'  When working as a deck hand on a tug boat once upon a time, the
Relief Captain asked me to make him some coffee.  It was the middle of the
night, the cook was asleep, so down to the galley I went.  Naturally, it was
Folgers in the can, or something like it, but even at that tender age I was
seeking improvement, and had endangered my mind with some reading.  I knew
that some folks brewed coffee with a bit of eggshell in the grounds, to take
some of the bitter edge off.  So I found an eggshell in the galley and
washed it off carefully, and then crushed it a bit and buried it in the
grounds before percolation.
I proudly bore that cup up to the Relief Captain in the wheelhouse.  He
tasted it and commented something along the lines of "What is this
sh*t?"..."Or perhaps it was "What the f**k have you done to the coffee?"  I
explained about the eggshell and he directed me to throw that crap out and
make another pot of coffee the right way.  So I did.
Gene Smith
riding the wild learning curve, in Houston

6) From: john roberts
Many years ago (25+) I used to make what I called "second shift" coffee,
where I'd just dump new coffee on top of the grounds already in the BUNN
brewer. Usually the result was just a little stronger, but then there was
this one time where the old grounds were old enough to have picked up some
very un-coffee like flavors... broke me of that bad habit....

7) From: Bob
This is often referred to around our family as "Depression Coffee" in
relation to relatives that grew up during the "Great Depression" in the
United States in the 1930's - When I was driving a school bus back in the
70's it was popular amongst the older drivers to make coffee this way.

8) From: W. Scholtes
At 06:44 PM 2/12/2004 -0800, Paul wrote:
Well, we finally know what's worse than Disgusta:  recycled Disgusta.
  "Of all the things I've lost, I miss my mind the most."*
      *A. Brilliant

9) From: Julian Manders
I second that.  I work in a Radiation Therapy clinic where the admin staff
keeps freshly brewed Folger's available for the patients.  I cringe whenever
I hear patients comment on how delicious our coffee is...which is quite
often.  Occasionally I'm tempted to sneak in a little Kenyan to see what the
reaction would be but then I think of the old saying about pearls before...

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