HomeRoast Digest


Topic: Coffee satisfaction (11 msgs / 503 lines)
1) From: MichaelB
When I have a shot of espresso, a cappuccino, or an Americano, just one of
these, and I'm pleasantly satisfied for a few hours. But when I have a cup
of coffee brewed by filter, as soon as I finish the cup I want another cup
immediately. Even the larger amounts of grinds and liquid in the filter
method don't satisfy in the same way.
As soon as I sip the coffee I know what camp it falls into. French press and
turkish coffee usually fall into the first camp. Most filter methods usually
fall into the second camp. Vacuum coffee (cloth filter) is close to the
first camp but not quite completely there.
I just made my first aeropress cup a few minutes ago. A very nice and tasty
cup. The last bit of the Panama COE #3 with an equal amount of Sumatra
Volkope. Total 24 g grinds and 180 F water up to the 3 marking. Then added
water to fill the mug. As soon as I took the first sip there was that "keep
pouring and keep drinking" feeling rather than that "this cup/shot is gonna
satisfy me for a while" feeling.
Does anyone else experience this? What is it about the these methods and
results that makes that happen?
Can't wait till my next coffeebreak. I'll need a ristretto to fill me up :-)
--
MichaelB

2) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
I'm an AP/FP guy and I totally understand the must have another cup
feeling with the AP but in my work when I start drinking I keep drinking
usually 4-5 16 oz cups before lunch.... 2 more in the afternoon and 1
more in the evening (thinking aobut decaf for that last one) 
Dennis

3) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
I USED to be a 2 a day 6 shot Grande HWC 4 Splenda latte from *$'s then
I found out about home roast!   (yes I was spending $13.00 a day at *$
at that rate I have saved over $250.00 since I started to Home roast!
Just since July.
 
 
Dennis
 
 
 
When I have a shot of espresso, a cappuccino, or an Americano, just one
of these, and I'm pleasantly satisfied for a few hours. But when I have
a cup of coffee brewed by filter, as soon as I finish the cup I want
another cup immediately. Even the larger amounts of grinds and liquid in
the filter method don't satisfy in the same way. 
As soon as I sip the coffee I know what camp it falls into. French press
and turkish coffee usually fall into the first camp. Most filter methods
usually fall into the second camp. Vacuum coffee (cloth filter) is close
to the first camp but not quite completely there. 
I just made my first aeropress cup a few minutes ago. A very nice and
tasty cup. The last bit of the Panama COE #3 with an equal amount of
Sumatra Volkope. Total 24 g grinds and 180 F water up to the 3 marking.
Then added water to fill the mug. As soon as I took the first sip there
was that "keep pouring and keep drinking" feeling rather than that "this
cup/shot is gonna satisfy me for a while" feeling. 
Does anyone else experience this? What is it about the these methods and
results that makes that happen?
 
Can't wait till my next coffeebreak. I'll need a ristretto to fill me up
:-)
 
--
MichaelB 

4) From: Leo Zick
This is a multi-part message in MIME format.
speaking of satisfaction, i was curious as to mcKofeEs love for americanos.
shamelessly, the only time ive had them was at a starbucks. (just once!).
it really turned me off.
lately though, with the amount of intensity packed into a ristretto
espresso, brewed coffee has seemed flat to me lately.  so, i tried an
americano the other night. omg.  i really didnt think it could be this good!
hats off to you mr mckoffee!
 
also whipped up a hot chocolate with steamed milk last night... MMMMM!!
question, does everyone steam the chocolate part too, or just the milk to
add over the top?  id love to learn more hot chocolate methods,as i think i
have to cut back on nightime coffee consumption. :(  
From: MichaelB [mailto:espressoperson] 
Sent: Thursday, September 28, 2006 11:04 AM
To: homeroast
Subject: +Coffee satisfaction
When I have a shot of espresso, a cappuccino, or an Americano, just one of
these, and I'm pleasantly satisfied for a few hours. But when I have a cup
of coffee brewed by filter, as soon as I finish the cup I want another cup
immediately. Even the larger amounts of grinds and liquid in the filter
method don't satisfy in the same way. 
As soon as I sip the coffee I know what camp it falls into. French press and
turkish coffee usually fall into the first camp. Most filter methods usually
fall into the second camp. Vacuum coffee (cloth filter) is close to the
first camp but not quite completely there. 
I just made my first aeropress cup a few minutes ago. A very nice and tasty
cup. The last bit of the Panama COE #3 with an equal amount of Sumatra
Volkope. Total 24 g grinds and 180 F water up to the 3 marking. Then added
water to fill the mug. As soon as I took the first sip there was that "keep
pouring and keep drinking" feeling rather than that "this cup/shot is gonna
satisfy me for a while" feeling. 
Does anyone else experience this? What is it about the these methods and
results that makes that happen?
 
Can't wait till my next coffeebreak. I'll need a ristretto to fill me up :-)
 
--
MichaelB 

5) From: Blake D. Ratliff
This is a multi-part message in MIME format.
Yes I experience that as well.  I believe that the oils released from =
the bean are key to this lasting satisfaction.  I have drank some =
coffees in the morning that have a lingering quality that will bring =
pleasent memories of the single cup even after 2 hours of being at work.

6) From: Barry Luterman
This is a multi-part message in MIME format.
I steam everything together. Milk,Cocoa and sugar. There are people on =
the list who do the same for cappos. For cappos I steam the milk and =
sugar together.

7) From: Leo Zick
This is a multi-part message in MIME format.
i will definately try this, it has GOT to be good!
does everyone use only milk or also add water to their hot chocos?  
From: Barry Luterman [mailto:lutermanb001] 
Sent: Thursday, September 28, 2006 8:06 PM
To: homeroast
Subject: Re: +Coffee satisfaction
I steam everything together. Milk,Cocoa and sugar. There are people on the
list who do the same for cappos. For cappos I steam the milk and sugar
together.

8) From: miKe mcKoffee
This is a multi-part message in MIME format.
:-)
miKe  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Leo Zick
Sent: Thursday, September 28, 2006 3:33 PM
To: homeroast
Subject: RE: +Coffee satisfaction
speaking of satisfaction, i was curious as to mcKofeEs love for americanos.
shamelessly, the only time ive had them was at a starbucks. (just once!).
it really turned me off.
lately though, with the amount of intensity packed into a ristretto
espresso, brewed coffee has seemed flat to me lately.  so, i tried an
americano the other night. omg.  i really didnt think it could be this good!
hats off to you mr mckoffee!
 
also whipped up a hot chocolate with steamed milk last night... MMMMM!!
question, does everyone steam the chocolate part too, or just the milk to
add over the top?  id love to learn more hot chocolate methods,as i think i
have to cut back on nightime coffee consumption. :(  
From: MichaelB [mailto:espressoperson] 
Sent: Thursday, September 28, 2006 11:04 AM
To: homeroast
Subject: +Coffee satisfaction
When I have a shot of espresso, a cappuccino, or an Americano, just one of
these, and I'm pleasantly satisfied for a few hours. But when I have a cup
of coffee brewed by filter, as soon as I finish the cup I want another cup
immediately. Even the larger amounts of grinds and liquid in the filter
method don't satisfy in the same way. 
As soon as I sip the coffee I know what camp it falls into. French press and
turkish coffee usually fall into the first camp. Most filter methods usually
fall into the second camp. Vacuum coffee (cloth filter) is close to the
first camp but not quite completely there. 
I just made my first aeropress cup a few minutes ago. A very nice and tasty
cup. The last bit of the Panama COE #3 with an equal amount of Sumatra
Volkope. Total 24 g grinds and 180 F water up to the 3 marking. Then added
water to fill the mug. As soon as I took the first sip there was that "keep
pouring and keep drinking" feeling rather than that "this cup/shot is gonna
satisfy me for a while" feeling. 
Does anyone else experience this? What is it about the these methods and
results that makes that happen?
 
Can't wait till my next coffeebreak. I'll need a ristretto to fill me up :-)
 
--
MichaelB 

9) From: Howell Ite
This sounds good.  I bought some cocoa from Penzskeys to add to my caps once in a while.  But it didn't work too well.  Maybe I can whip up a hot chocolate with it!  MMMM.
   
  Paul
Leo Zick  wrote:
          i will definately try this, it has GOT to be good!
  does everyone use only milk or also add water to their hot chocos?
---------------------------------
  From: Barry Luterman [mailto:lutermanb001] 
Sent: Thursday, September 28, 2006 8:06 PM
To: homeroast
Subject: Re: +Coffee satisfaction
  I steam everything together. Milk,Cocoa and sugar. There are people on the list who do the same for cappos. For cappos I steam the milk and sugar together.

10) From: Angelo
I have recently been making my hot chocolate using Parmalat milk and 
Orzata (almond) syrup - steamed, of course.. Very yummy, indeed. Even 
leaving the cocoa out, it's delicious... It's sort of become my 
nighttime beverage..
A+
<Snip>

11) From: Leo Zick
Oh man, I love orzata, especially on a hot summer day with ice cubes..mmm


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