HomeRoast Digest


Topic: new topic-coffee taste (32 msgs / 1010 lines)
1) From: Julie Tieszen
OK, at the risk of opening another can of worms.....I'm going to ask a ques=
tion.
I drink my coffee with milk, just a tad. Black coffee has never =
tasted good to me. Since I've been roasting my own I've been trying to drin=
k some without milk to try to learn to like it that way. What are good coff=
ees to start on to try to acquire this taste?? 
Julie

2) From: Brett Mason
Julie,
I like the colombian and Brazil coffees - the Brazil Organic Cachoeira is
great.  Also the Kenya Gethumbwini is a great, balanced cup...  Juan
Francisco Project also comes to mind...
Still, taste is in the cup of the imbiber....
Brett
On 12/5/06, Julie Tieszen  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Stephen Niezgoda
I say if you like your coffee with milk, drink it with milk.  It is your
coffee enjoy it.
Steve N
On 12/5/06, Julie Tieszen  wrote:
<Snip>

4) From: Sandy Andina
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You need to ask yourself what flavors in black coffee you don't like  
and feel you need to mask. Then choose a varietal that has the  
opposite characteristics. For instance, if you don't like the  
acidity, steer clear of the Ethiopian Yirgacheffe and Sidamo, Kenya,  
Caribb. Island and Central American coffees and go for something with  
low acidity and chocolateyness like various Javas, Sulawesi and  
Sumatra (or the Moka Kadir blend or, when it becomes available, an  
Ethiopian Harar).  If you feel you need milk to lighten up a heavy- 
bodied syrupy coffee and wish you could have a little tang or snap,  
do just the opposite.
A caveat is that some people have an excess of taste receptors for  
one particular taste (bitter, salty, sour and sweet) and if you have  
lots of bitter receptors, that will stand out in any coffee you  
drink. Others, because of sinus problems, have impaired senses of  
smell and can't detect flavor nuances of any kind and thus can only  
taste one of the "big four." (I have a friend like that who claims  
that all coffee tastes bitter and all wine tastes sour).
On Dec 5, 2006, at 10:26 AM, Julie Tieszen wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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You need to ask yourself what =
flavors in black coffee you don't like and feel you need to mask. Then =
choose a varietal that has the opposite characteristics. For instance, =
if you don't like the acidity, steer clear of the Ethiopian Yirgacheffe =
and Sidamo, Kenya, Caribb. Island and Central American coffees and go =
for something with low acidity and chocolateyness like various Javas, =
Sulawesi and Sumatra (or the Moka Kadir blend or, when it becomes =
available, an Ethiopian Harar).  If you feel you need milk to lighten =
up a heavy-bodied syrupy coffee and wish you could have a little tang or =
snap, do just the opposite.
A caveat is that some = people have an excess of taste receptors for one particular taste = (bitter, salty, sour and sweet) and if you have lots of bitter = receptors, that will stand out in any coffee you drink. Others, because = of sinus problems, have impaired senses of smell and can't detect flavor = nuances of any kind and thus can only taste one of the "big four." (I = have a friend like that who claims that all coffee tastes bitter and all = wine tastes sour). On Dec 5, 2006, at 10:26 AM, Julie = Tieszen wrote:
OK, at the risk of opening another can of = worms.....I'm going to ask a question.

I drink my = coffee with milk, just a tad. Black coffee has never tasted good to me. = Since I've been roasting my own I've been trying to drink some without = milk to try to learn to like it that way. What are good coffees to start = on to try to acquire this taste??

Julie


= Sandywww.sass-music.com
= = --Apple-Mail-61-199155990--

5) From: John F Coffey
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Julie,
What flavors do you like ??  Chocolate .. Berry ... Citrus ??
Read Tom's reviews on coffee's and he states what flavors he finds.   
He is a VERY good judge of flavors and provides the details on how to  
get there.  And even if you don't get the flavor you are looking  
for .. you still get a GREAT coffee .. (even if you add some milk to it)
--John
On Dec 5, 2006, at 8:26 AM, Julie Tieszen wrote:
<Snip>
--------------
   John F. Coffey
   Email - john
   P.O. Box 524			
   Blaine, WA  98231
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Julie,
What flavors do you like = ??  Chocolate .. Berry ... Citrus ??
Read Tom's reviews on = coffee's and he states what flavors he finds.  He is a VERY good judge = of flavors and provides the details on how to get there.  And even if = you don't get the flavor you are looking for .. you still get a GREAT = coffee .. (even if you add some milk to it)
--John On Dec 5, 2006, at 8:26 AM, Julie Tieszen wrote:
OK, at the risk of opening another can of = worms.....I'm going to ask a question.

I drink my = coffee with milk, just a tad. Black coffee has never tasted good to me. = Since I've been roasting my own I've been trying to drink some without = milk to try to learn to like it that way. What are good coffees to start = on to try to acquire this taste??

Julie


= --------------  John F. = Coffey  Email - john  P.O. Box 524 =   Blaine, WA  98231


= = --Apple-Mail-1-199578928--

6) From: Leo Zick
This is a multi-part message in MIME format.
john coffey, like the drink, only not spelt da same
:)  
From: John F Coffey [mailto:john] 
Sent: Tuesday, December 05, 2006 11:58 AM
To: homeroast
Subject: Re: +new topic-coffee taste
Julie, 
What flavors do you like ?? Chocolate .. Berry ... Citrus ??
Read Tom's reviews on coffee's and he states what flavors he finds. He is a
VERY good judge of flavors and provides the details on how to get there. And
even if you don't get the flavor you are looking for .. you still get a
GREAT coffee .. (even if you add some milk to it)
--John
On Dec 5, 2006, at 8:26 AM, Julie Tieszen wrote:
OK, at the risk of opening another can of worms.....I'm going to ask a
question.
I drink my coffee with milk, just a tad. Black coffee has never tasted good
to me. Since I've been roasting my own I've been trying to drink some
without milk to try to learn to like it that way. What are good coffees to
start on to try to acquire this taste?? 
Julie
--------------
John F. Coffey
Email - john
P.O. Box 524 
Blaine, WA 98231

7) From: Tom Ulmer
I'm certain this will offend the purists on the list...
Excellent tasting coffee and milk still tastes excellent, especially if
that's your preference! 
Milk seems to lessen the astringency effect that many find undesirable in
coffee. If this is your inclination, then I suggest - possibly - slow
roasted Sumatrans or Brasils may be what you're looking for.

8) From: Bob Szanto
This is a multi-part message in MIME format.
Hi Julie,
I don't often post to the list, but your comments reminded me of when I 
started drinking my coffee black.  As much as I've always liked coffee, 
I always needed cream to take the "edge" off the cup.  One day someone 
on this list wrote that in order to truly taste what was in the cup one 
needed to drink it black.   You might try cutting back on the amount of 
cream you use at first.  Initially I didn't like it but after a while I 
found that drinking it black was how I would ultimately decide what type 
of bean was my favorite.   I tended to favor full bodied dark roasts 
rather than the lighter, brighter coffees. 
I think you'll find that the further away you get from store bought 
coffees the more you'll enjoy drinking it black.  I was at my daughter's 
house for a dinner a few week ago and could barely choke down her store 
bought stuff.  Just keep tying till you find what you like.
A special thanks to our hosts, Tom and Maria, for providing the forum to 
enable us to improve our individual enjoyment of the beverage.
Bob Szanto
Julie Tieszen wrote:
<Snip>

9) From: Leo Zick
This is a multi-part message in MIME format.
Bob, 
 
VERY well said. i couldnt agree more. i started drinking coffee right after
college, and didnt like it, but it gave me a chance to socialize. better
than taking up smoking!  so, i over-milked and sugared. as i developed a
taste, i learned i liked dunkin donuts, not starbucks, but still milked.
interesting b/c for espresso, no milk was needed. guess it was the smaller
amount.
anyway, i just started roasting a few months ago, and tasted the coffee
without milk.  its better. the better the coffee, the less milk or sugar you
need!  i still sugar espressos, and use some in brown coffee, but can have
it without.  the downside, its now purely coffee, as opposed to a morning
breakfast drink. 
:)  
From: Bob Szanto [mailto:kksind] 
Sent: Tuesday, December 05, 2006 12:35 PM
To: homeroast
Subject: Re: +new topic-coffee taste
Hi Julie,
I don't often post to the list, but your comments reminded me of when I
started drinking my coffee black.  As much as I've always liked coffee, I
always needed cream to take the "edge" off the cup.  One day someone on this
list wrote that in order to truly taste what was in the cup one needed to
drink it black.   You might try cutting back on the amount of cream you use
at first.  Initially I didn't like it but after a while I found that
drinking it black was how I would ultimately decide what type of bean was my
favorite.   I tended to favor full bodied dark roasts rather than the
lighter, brighter coffees.  
I think you'll find that the further away you get from store bought coffees
the more you'll enjoy drinking it black.  I was at my daughter's house for a
dinner a few week ago and could barely choke down her store bought stuff.
Just keep tying till you find what you like.
A special thanks to our hosts, Tom and Maria, for providing the forum to
enable us to improve our individual enjoyment of the beverage.
Bob Szanto
Julie Tieszen wrote: 
OK, at the risk of opening another can of worms.....I'm going to ask a
question.
I drink my coffee with milk, just a tad. Black coffee has never tasted good
to me. Since I've been roasting my own I've been trying to drink some
without milk to try to learn to like it that way. What are good coffees to
start on to try to acquire this taste?? 
Julie

10) From: Roger Lebow
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I've come to grips with the shameful fact that I just prefer my coffee 
with half-&-half, and always have. I do start off with a small amount 
of black coffee to appreciate the bean as it is, but almost always add 
my dairy blast.
The only exception, and this is a frequent situation, occurs when I 
take a thermos with me to school (nothing induces somnolence like the 
lethal combination of an under-prepared cello student, an airless 
studio, and a mid-afternoon hour), and I'm forced to go native, as it 
were. Black coffee: it's not so bad, y'know?
Roger
On Dec 5, 2006, at 8:26 AM, Julie Tieszen wrote:
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I've come to grips with the shameful fact that I
just prefer my coffee with half-&-half, and always have. I do start
off with a small amount of black coffee to appreciate the bean as it
is, but almost always add my dairy blast. 
The only exception, and this is a frequent situation, occurs when I
take a thermos with me to school (nothing induces somnolence like the
lethal combination of an under-prepared cello student, an airless
studio, and a mid-afternoon hour), and I'm forced to go native, as it
were. Black coffee: it's not so bad, y'know?
Roger
On Dec 5, 2006, at 8:26 AM, Julie Tieszen wrote:
Times New RomanOK,
at the risk of opening another can of worms.....I'm going to ask a
question.
Times New RomanI drink my
coffee with milk, just a tad. Black coffee has never tasted good to
me. Since I've been roasting my own I've been trying to drink some
without milk to try to learn to like it that way. What are good
coffees to start on to try to acquire this taste??
Times New RomanJulie
--Apple-Mail-2-202538232--

11) From: Roger Lebow
As I type, I'm sipping a 50-5o FC roast of Sumatra Classic 
Mandheling/Brazil Cachoeira Yellow Bourbon. WITH half-&-half. 
Coincidence? I think not!
[Insert "Twilight Zone" theme here....]
Roger
On Dec 5, 2006, at 9:00 AM, Tom Ulmer wrote:
<Snip>

12) From: stereoplegic
julieht wrote:
<Snip>
this might take some time getting used to, maybe not, maybe you'll never 
enjoy it black (as much, at least). nothing to be ashamed of here. 
though, to answer your question, i've heard many say of guatemalans and 
brazilians (note, in some cases milk actually helps to bring out 
chocolate/cocoa prowder notes in these coffees), "wow, this doesn't even 
need cream or sugar!" some of them were even of the variety that takes a 
little coffee w/ their cream and sugar. i've also had very sweet 
mexicans, kenyans, and my first roast ever, el salvador, was amazing 
(followed by a long sophomore slump until i modded my popper). not sure 
if he still has it, but toms bolivian organic peaberry de montana was 
one of the smoothest, most buttery coffees i've ever had (most 
peaberries are pretty smooth that i've tried), and i haven't had any 
trouble hearing first crack roasting peaberries as others have reported.

13) From: Brian Kamnetz
On 12/5/06, Bob Szanto  wrote:
<Snip>
Bob,
I would add to what you said that the further away I got from store bought
coffees the less I needed it hot. I used to put cream/milk into my coffee,
and was constantly popping it into the microwave to keep it piping hot. Now
I enjoy MY coffee black and close to room temp.
Brian

14) From: Bob Szanto
This is a multi-part message in MIME format.
Brian,
You are absolutely correct.  Only recently I've noticed that I can drink 
my coffee at close to room temp and it is still palatable.  I could 
never have done that with "shelf" coffee.  I drip brew (200 deg F) into 
a carafe and find that I enjoy my morning coffee even more after it has 
cooled a bit.
A note to Julie who started this thread......As others have written, 
there is nothing wrong with adding cream to your coffee if that's the 
way you like it.  You may never develop a taste for drinking it black, 
but after all, it is *your *coffee.  I still think it is worth a try to 
see if it works for you.  Don't forget to let us know how it works for you.
Bob Szanto
***********************************
Brian Kamnetz wrote:
<Snip>

15) From: Jeff Oien
I like what Sandy said.
For me it's bitter that I'm extremely sensitive to. I'm embarrassed to
say I drink my coffee with some whole milk measured in a shot glass
and warmed up in the microwave and 1/4 teaspoon of sugar. I used to
use much more milk when I drank Starbucks and gradually reduced after
home roasting. But I haven't been able to eliminate yet. I do drink two
tablespoon fulls without milk or sugar right after brewing so that I'm
always tasting it black to get a good feel for the bean.
One plus to this is milk can bring out other flavors like chocolate.
Right now I'm having the Brazil Aprocam (no longer available). It
has apricot and banana. Black it tastes mostly like apricot but with
milk it really brings out the banana which is nice.
JeffO
Sandy Andina wrote:
<Snip>

16) From: Brian Kamnetz
On 12/5/06, Jeff Oien  wrote:
<Snip>
Jeff,
If you haven't tried it, you might really like Turkish coffee, which is
brewed in an ibrik at a relatively low temp with sugar in it.
Brian

17) From: Dave Ehrenkranz
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Julie,
Whenever I serve my roasted beans to a new person who normally adds  
milk I insist they take a zip of the coffee before adding milk. Most  
people finish it without any milk or cream. But if not that if fine.  
It sounds like you have started doing this. Great!
As far as recommending a bean to help you acquire tasting it black I  
cannot as I simply do not like milk in any form other than ice cream  
and yogurt. However I would recommend trying the coffees you normally  
drink. I may just be that your homeroasted beans will make the  
difference.
dave
On Dec 5, 2006, at 8:26 AM, Julie Tieszen wrote:
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Julie,Whenever I serve my =
roasted beans to a new person who normally adds milk I insist they take =
a zip of the coffee before adding milk. Most people finish it without =
any milk or cream. But if not that if fine. It sounds like you have =
started doing this. Great!
As far as recommending a = bean to help you acquire tasting it black I cannot as I simply do not = like milk in any form other than ice cream and yogurt. However I would = recommend trying the coffees you normally drink. I may just be that your = homeroasted beans will make the difference.
dave
On Dec 5, = 2006, at 8:26 AM, Julie Tieszen wrote:OK, at the risk of opening another can of = worms.....I'm going to ask a question.

I drink my = coffee with milk, just a tad. Black coffee has never tasted good to me. = Since I've been roasting my own I've been trying to drink some without = milk to try to learn to like it that way. What are good coffees to start = on to try to acquire this taste??

Julie


= --Apple-Mail-10-214038558--

18) From: bb
This is a multi-part message in MIME format.
Merely my story, but I found that the way I weaned myself down to black
coffee was that I kept getting coffee in nice restaurants with dessert.  We
are fortunate in St. Louis that a couple local roasters do blends for
several restaurants that way IntelligentSIA does in Chicago, so the coffee
is actually not half bad.  As the dessert was sweet, I got to where I wasn't
adding sugar.  Then, gradually, I got to where I wasn't adding much cream
because of the flavors left in my mouth in between sips and bites.  In the
end, I finally started buying (for home) some coffee from said roaster that
knocked my socks off to where I truly understood the flavors and how complex
coffee could be.  I found that any cream at this point hindered the ability
to truly taste them.
 
My favorite coffee to date was Tres Santos - La Piramide, but that was a
limited offering.  It had an almost creamy, custard like mouth feel, and was
my introduction to the fact that I love central American and northern south
American coffees more then anything else.  I have found the ones I've had to
be very smooth.
 
At the end of the day though...I love them all.
 
Bill
...you guys send a lot of damn mail.  
From: Bob Szanto [mailto:kksind] 
Sent: Tuesday, December 05, 2006 1:14 PM
To: homeroast
Subject: Re: +new topic-coffee taste
Brian,
You are absolutely correct.  Only recently I've noticed that I can drink my
coffee at close to room temp and it is still palatable.  I could never have
done that with "shelf" coffee.  I drip brew (200 deg F) into a carafe and
find that I enjoy my morning coffee even more after it has cooled a bit. 
A note to Julie who started this thread......As others have written, there
is nothing wrong with adding cream to your coffee if that's the way you like
it.  You may never develop a taste for drinking it black, but after all, it
is your coffee.  I still think it is worth a try to see if it works for you.
Don't forget to let us know how it works for you.
Bob Szanto
***********************************
Brian Kamnetz wrote: 
On 12/5/06, Bob Szanto  wrote: 
I think you'll find that the further away you get from store bought coffees
the more you'll enjoy drinking it black.  
Bob,
 
I would add to what you said that the further away I got from store bought
coffees the less I needed it hot. I used to put cream/milk into my coffee,
and was constantly popping it into the microwave to keep it piping hot. Now
I enjoy MY coffee black and close to room temp. 
 
Brian

19) From: Eddie Dove
Julie,
I only drink my coffee black and have since high school, but my wife only
drinks her coffee with cream and sugar.  I was hoping to wean her off of the
cream and sugar, but my wife's palate is completely different than mine.  I
can taste it black and start spouting off all of the different flavors
whereas if my wife drinks it black, she says, "bitter".  If she puts her
cream and sugar in it, she then says that she can see what I am talking
about.  Now I just let her enjoy the coffee the way she likes it.
And that is the bottom line ... drink your coffee however it provides you
with the most pleasure.  Over time, your tastes may change, but I see no
reason to force it.
Respectfully,
Eddie
On 12/5/06, Julie Tieszen  wrote:
<Snip>

20) From: Jeff Oien
Brian Kamnetz wrote:
<Snip>
<Snip>
I haven't tried that yet and want to. I don't have an Ibrik
but want to try to make due with whatever I can find.
One thing I forgot to say to the original poster is-if bitterness
is the problem as it is with me, try naturally sweeter beans like
Mexico, Brazil, possibly Colombia and whatever Tom lists as "sweet"
in his description.
JeffO

21) From: Brian Kamnetz
On 12/5/06, Eddie Dove  wrote:
<Snip>
Eddie,
One time my girlfriend at the time poured me a cup of coffee and offered her
usual accouterments of half-and-half and raw sugar. When I declined, she
said, "That's the difference between you and me. You like coffee, and I like
dessert."
Brian "wonder where she is now" Kamnetz

22) From: Eddie Dove
That's hilarious!  My wife was asking what I was laughing about, but I
couldn't tell her!
Eddie
On 12/5/06, Brian Kamnetz  wrote:
<Snip>

23) From: Brett Mason
Chicken...
I would've been reluctant too!
Brett
On 12/5/06, Eddie Dove  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

24) From: Eddie Dove
She looked over my shoulder and said, "That's about right!"
Eddie
On 12/5/06, Brett Mason  wrote:
<Snip>

25) From: Alchemist John
Julie,
Do as you see fit, but one rule of thumb I live 
by is enjoy your coffee.  If that is with 1/2 
cream and 4 T of sugar, so be it.  I have been 
drinking coffee most of my life, and homeroast 
about 5 years.  My milk and sugar cut to about 
half, but that is how I like it.  Don't move to 
black just because you think you should for purest reasons.
At 18:07 12/5/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

26) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Julie,
    Just my advice look for the coffee that says it should be roasted
lighter those should have less roast taste (darker roast = more roast
flavor) which to me means I am more likely to want creamer/milk in my
coffee 
that said I have been creamer free since 14 October when I ran out of
the creamer I brought from home...
there is a thought why not join the Navy go on deployment and not have
creamer but still have awesome coffee, the habit is officially broken!
may not be the easiest way to break the habit but definitely effective! 
(hint-- don't drink the milk on a ship it is all UHT and doesn't really
taste very good- worse in coffee)
 
 
No worms but that can might just be perfect for roasting! (find the
thread on the uglyroaster)
Dennis 
AKA 
FC1(SW) Dennis W. True 
CS/CS-5 
USS Dwight D. Eisenhower (CVN 69) 
FPO AE 09532-2830 
Man of many hats! 
HG/DB and Z&D roasting in the Indian Ocean 
 "On station and on point 150 and counting down..." 
"Direct support for troops on the ground is only a call away in support
of Operation Eagle!"  
 OK, at the risk of opening another can of worms.....I'm going to ask a
question.
I drink my coffee with milk, just a tad. Black coffee has never tasted
good to me. Since I've been roasting my own I've been trying to drink
some without milk to try to learn to like it that way. What are good
coffees to start on to try to acquire this taste?? 
Julie

27) From: miKe mcKoffee
Similarly don't remain a no milk added drinker even if you've been one all
your life and NOT add milk (liked steamed silky micro-foamed milk to
espresso now and then for a macchiato or more for a cappuccino). I didn't
delve into the lighter side of espresso beverages until roughly two years
ago and discovered what I'd been missing. While black is still my norm, a
good macchiato or cappuccino is killer now and then. Sweetened wise I only
do that for a "dessert" coffee drink but that's my choice.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

28) From: Les
CSA rule number 5  Once the coffee is given to the consumer, they can
do what ever they want to it as long as they enjoy it!  For those who
might not know, Alchemist drinks  ristrettos straight up and neat!
One drink I enjoy is to put a bit of heavy cream at the bottom of the
espresso cup and pull a nice double shot.  I don't know what to call
it but for a change of pace, YUM YUM.
Les
On 12/5/06, miKe mcKoffee  wrote:
<Snip>

29) From: an iconoclast
On 12/5/06, miKe mcKoffee  wrote:
While black is still my norm, a
<Snip>
Same with me. I NEVER tasted cream in my coffee until last January
when I finally wondered why all these people were adding cream.  I had
my first macchiato shortly after. It was delicious and smooth.  But,
I'm by nature a sipper.  Adulterated coffee and sipping just doesn't
work. My first cup of coffee is poured into my Nissan Leak proof cup
and my first sip is almost an hour later when I get to work. My
husband drives me to work. Two miles into the drive,  I get out my
neck roll pillow and recline the back of my seat and sleep for 33
miles. I wake up when I feel the car turn right into our clinic
parking lot. I start sipping after I start up my computer, log in to
TIME, but before I take my first phone call of the day.  I sip for the
next 2-2.5 hrs and then make another cup with my Aeropress.  I repeat
the Aeropress with half caff or decaf once or twice again before I
leave 9 hrs later.  On the way home I get out my headlamp and read my
latest paperback.  I am quite aware I'm spoiled. He does the grocery
shopping, too!
Can you imagine what coffee with cream and/or sugar would be like
under these circumstances?  Plus, I'd have to make sure I had a store
of fresh half and half on hand.  Then I'd actually have to wash the
cup everyday rather than just rinse it out with water.  It just isn't
an efficient use of time for a modified type A.  Then there are the
calories!  I would rather eat my calories in my favorite mix of
cherry, buttered popcorn and strawberry daiquiri
Jelly Bellies than put cream in my coffee.
But just this past Saturday, I used a real stoneware cup and added
cream.  It got cold and I poured it out and tried again. It's good for
the soul to throw caution to the winds on occasion.
Take care,
Ann

30) From: Captain CowPie
Julie,
I have always used a little cream in my coffee also. I tried to cut down an=
d go completely black, but I never really liked it. So I just keep using it=
 as I like. Do whatever works for you.
Vince
<Snip>
estion.
<Snip>
ood to me. Since I've been roasting my own I've been trying to drink some w=
ithout milk to try to learn to like it that way. What are good coffees to s=
tart on to try to acquire this taste??
<Snip>

31) From: Michael Dhabolt
Ann,
On 12/5/06, an iconoclast  wrote:
<Snip>
It just isn't an efficient use of time for a modified type A.  Then there
are the
calories!
And you haven't amortized the cost of the RK drum ?? - at the volume of
coffee that you are roasting..it would come out to pennys a pound..for a
'modified type A', that has got to be a 'hard spot' ;~)
Mike (just plain)

32) From: Chad
I WISH I liked this! I just can't stand anything sweet in my coffee. I 
have pulled doubles and then put those sweet flavored creamers in it 
but... no good. I bet others love this. It looks and sounds so good.
Chad
Running Springs, CA
On Tue, 5 Dec 2006 10:23pm, Les wrote:
<Snip>


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