HomeRoast Digest


Topic: Espresso vs. coffee (other brew) (39 msgs / 1198 lines)
1) From: freemaya
Wow....This is the question I want answered more than any I have seen on
this list! As a clueless newbie in possession of what some say is one of
the worlds best espresso machines (which doesnt work yet, and will
eventually get to someone who knows what to do I reckon) and having no
knowledge or taste concerning espresso/coffee .... please discuss! I
will "listen"
God Bless
skip

2) From: Manjo Iyer
Drip coffee has "supposedly" more caffeine compared to a shot of espresso.
As for taste is concerned, you have to try it o know it :) I prefer espresso
to drip, although the espresso I make is currently lacking crema, it tastes
better than the drip or the french press I used to make. The difference I
feel is in the after taste, and I enjoy the after taste of an espresso more
than coffee brewed drip/french. I think if you are comparing/tasting
different beans you should compare the espresso rather than
drip made from those coffees.
That is my 2 cents.... I am sure the experts on this list have a more
technical answer (and correct) to your question.
--
Manjo
On 4/4/07, Skip  wrote:
<Snip>

3) From: Jared Andersson
The coffee you drink will eventually come out of you.
On 4/4/07, Skip  wrote:
<Snip>

4) From: Leo Zick
This is a multi-part message in MIME format.
as opposed to X, that stays in?  
From: Jared Andersson [mailto:jaredandersson] 
Sent: Wednesday, April 04, 2007 11:07 PM
To: homeroast
Subject: Re: +Espresso vs. coffee (other brew)
The coffee you drink will eventually come out of you.  
On 4/4/07, Skip  wrote: 
Wow....This is the question I want answered more than any I have seen on
this list! As a clueless newbie in possession of what some say is one of 
the worlds best espresso machines (which doesnt work yet, and will
eventually get to someone who knows what to do I reckon) and having no
knowledge or taste concerning espresso/coffee .... please discuss! I
will "listen" 
God Bless
skip

5) From: stereoplegic
folgers crystals?
leo wrote:
<Snip>

6) From: Tom Ulmer
I prefer coffee that is prepared in a manner that presents full body.
Depending on where you are in the world, that can be broken down into
filtered or non-filtered, where filtered is basically being anything run
through paper or cloth. My tastes favor non-filtered, in particular, coffee
prepared in a press or as espresso - where espresso is the especially
prepared treat.

7) From: Jared Andersson
my comment was meant as a silly reflection of the vague non-question asked
by Skip that he labeled as the question he wants answered more than any he
has seen.  Nothing more or less.  His passionate yet vague question was
funny to me so I left a dumb answer because I am a sort of dumb smart ass.
Not only is my humor bad it translates even worse by email.  Jared
On 4/5/07, Leo Zick  wrote:
<Snip>

8) From: Brian Kamnetz
It would have helped if Skip would have included the question in his post. I
vaguely remember when he posted his question; it was in response to a
question someone else had posted. I don't remember now what the original
question was, but I remember thinking at the time that I too was looking
forward to answers.
Brian
On 4/5/07, Jared Andersson  wrote:
<Snip>

9) From: Mejia, Carlos
Hmm... I would still consider French Press and espresso to be filtered.
Both methods force the coffee through a screen that filters the grinds
that are too large to pass through. ~carlos

10) From: john nanavati
only a slight difference in pressure ;- )
On 4/9/07, Mejia, Carlos  wrote:
<Snip>
--
John Nanavati
Plainfield, New Jersey

11) From: miKe mcKoffee
Does that mean anything other than chewing the beans and taking a drink of
water would be considered "filtered" brewing? Not in my book! Wire mesh
seems to me more like "strained" grinds with oils etc. not being "filtered".
But that's just my understanding of what seems to be generally excepted
coffee terminologies.
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>

12) From: Ed Needham
In the truest sense of the word 'filtered', yes, they are filtered, but in 
coffee-speak, filtered usually means using a paper or fabric filter.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

13) From: Tom Ulmer
I can remember one or two times in school chasing a few tablespoons of
Nescafe with a glass of water and maybe a capsule of Dexedrine...

14) From: MichaelB
Another distinction, maybe more important, may the aspect of immersion
versus filtering. So with French press and vacuum the grinds are fully
immersed and then filtered -- or not -- whereas filter and espresso just
have the water passing through the dry grounds. IMO that's a more important
difference between the methods.
On 4/9/07, Ed Needham  wrote:
<Snip>
--
MichaelB

15) From: L. Michael Fraley, MD
Oh, OK.  So if I use my SwissGold in my TV, I am not brewing filtered 
coffee?  What am I making, then?  I am confused.
Michael
On Apr 9, 2007, at 9:02 PM, Ed Needham wrote:
In the truest sense of the word 'filtered', yes, they are filtered, but =
in coffee-speak, filtered usually means using a paper or fabric filter.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

16) From: Leo Zick
Im with you. A filter is a filter

17) From: Brett Mason
Nectar of the Gods....
On 4/10/07, L. Michael Fraley, MD  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

18) From: Brett Mason
Except for the good ones, which are Sweet Nectar Delivery Mechanisms...
Brett
On 4/10/07, Leo Zick  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

19) From: Leo Zick
This is a multi-part message in MIME format.
nectar of the gods = vodka  
From: Brett Mason [mailto:homeroast] 
Sent: Tuesday, April 10, 2007 1:31 PM
To: homeroast
Subject: Re: +Espresso vs. coffee (other brew)
Except for the good ones, which are Sweet Nectar Delivery Mechanisms...
Brett
On 4/10/07, Leo Zick  >
wrote: 
Im with you. A filter is a filter

20) From: Tom Ulmer
Drip brewed coffee filtered with a SwissGold of course.
It you decided to filter it with an old sock, it would still be filtered but
would taste quite differently.
Coffee brewed through a paper or cloth filter quite obviously has a
different body than coffee filtered with metal mesh.
Do you enjoy coffee filtered through cloth or paper - or not?

21) From: miKe mcKoffee
Simple, non-filtered drip brewed coffee:-)
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
 
<Snip>

22) From: L. Michael Fraley, MD
Yeah, I still enjoy it... just in a different way.
Michael
On Apr 10, 2007, at 1:49 PM, Tom Ulmer wrote:
Drip brewed coffee filtered with a SwissGold of course.
It you decided to filter it with an old sock, it would still be 
filtered but
would taste quite differently.
Coffee brewed through a paper or cloth filter quite obviously has a
different body than coffee filtered with metal mesh.
Do you enjoy coffee filtered through cloth or paper - or not?

23) From: L. Michael Fraley, MD
HA HA!  doesn't sound too appealing to me!
Michael
On Apr 10, 2007, at 2:50 PM, miKe mcKoffee wrote:
Simple, non-filtered drip brewed coffee:-)
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/<Snip>

24) From: Ed Needham
As in most real world things, very few are black and white.
Sure.  Swiss Gold calls their product a filter.  Sure, it is technically 
filtered.  Call your brew filtered coffee.
Espresso, French Press, moka pot and vac brewed coffee would also then be 
called filtered coffee since they are all filtered in some way.  Even cowboy 
coffee is filtered through the teeth.  So now the designation 'filtered' 
coffee is meaningless, since all coffee is filtered.
Again.  Traditionally, filtered coffee has meant filtered through paper or 
fabric, and designates a somewhat cleaner cup.
I think we all have better things to nit pick.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

25) From: Jeff Oien
I call anything brewed in a coffee maker, or cone pour over or Swiss 
Gold One Cup "drip" cuz it drips and usually from up to down. Others are 
down up down, steeped and/or pressed in some way and are usually called 
by their individual method.
JeffO
<Snip>

26) From: L. Michael Fraley, MD
I am truly not nit picking.  I just really am confused by it all.  For =
me it is just easier to mention the method of preparation, when 
describing coffee, than trying to lump it into common groups.  I am 
just trying to learn what other people think.  There seems to be a lot =
of inconsistencies, so it makes it confusing for a newbie.  But, that 
is part of the learning process.
Michael
On Apr 10, 2007, at 7:19 PM, Ed Needham wrote:
As in most real world things, very few are black and white.
Sure.  Swiss Gold calls their product a filter.  Sure, it is 
technically filtered.  Call your brew filtered coffee.
Espresso, French Press, moka pot and vac brewed coffee would also then =
be called filtered coffee since they are all filtered in some way.  
Even cowboy coffee is filtered through the teeth.  So now the 
designation 'filtered' coffee is meaningless, since all coffee is 
filtered.
Again.  Traditionally, filtered coffee has meant filtered through paper =
or fabric, and designates a somewhat cleaner cup.
I think we all have better things to nit pick.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

27) From: Ed Needham
Maybe the term filtered drip coffee is a bad or useless term.  Maybe we need 
to designate in conversation whether it's paper, fabric or mesh filtered. 
Heck, there are major differences even in paper filters.  Flat bottomed thin 
paper filters are surely different than the better quality Melitta cone 
paper material.  The cone shape adds yet another dimension.  Even with that, 
there is the Melitta type cone filter and Chemex cone shape.  Both brew 
quite a bit differently, and their filters are different material and 
configuration.
Basically, we have no consistency at all in either terminology or methods of 
drip brew.  So confusion reigns.
:::grin:::
I need to bag up five pounds of some incredible Colombian beans I just 
roasted and head to the pub.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

28) From: L. Michael Fraley, MD
Excellent points, Ed!  And don't forget manual drip vs auto drip.  ;-)
If you are bagging up the fresh roast.. don't go to the pub with it... =
come here!  Or better yet, take me to the pub with ya!
Michael
On Apr 10, 2007, at 8:55 PM, Ed Needham wrote:
Maybe the term filtered drip coffee is a bad or useless term.  Maybe we =
need to designate in conversation whether it's paper, fabric or mesh 
filtered. Heck, there are major differences even in paper filters.  
Flat bottomed thin paper filters are surely different than the better 
quality Melitta cone paper material.  The cone shape adds yet another 
dimension.  Even with that, there is the Melitta type cone filter and 
Chemex cone shape.  Both brew quite a bit differently, and their 
filters are different material and configuration.
Basically, we have no consistency at all in either terminology or 
methods of drip brew.  So confusion reigns.
:::grin:::
I need to bag up five pounds of some incredible Colombian beans I just =
roasted and head to the pub.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

29) From: miKe mcKoffee
Bleached versus non-bleached, Melitta versus Chemex, flat versus coned. Has
anyone read about or tried the new coffee filters being made from bamboo
paper, supposed to be more renewable resource...
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
 
<Snip>

30) From: Ed Needham
This evening, I had two pints of Stone 'Old Guardian' Barley Wine Ale on 
draft.  11.2%abv  Whew.  Sold two bags of beans (They call me the Coffeeguy 
and expect me to bring beans) which pretty much paid for the beer.  I love 
this hobby/lifestyle.  RichO's (AKA New Albanian Brewing Co.) is two blocks 
from my home and they are rated on Ratebeer.com as the #3 best place to find 
and drink good beer.http://www.newalbanian.com/Life is good.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

31) From: Ed Needham
I forgot bleached vs. unbleached.  How could I have done that?  That's my 
pet peeve.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

32) From: Angelo
That's a method used in many countries... They are not really socks, 
but do resemble them...I forgot the name, but there are sites where 
they can be purchased... Someone on the list might know the name of it...
<Snip>

33) From: miKe mcKoffee
I have a pour over coffee sock called a Choreador, mine's a peasant Costa
Rica coffee sock on a hand bent wire stand. Have seen some fancy fold up
one's too. Other coffee socks simply a cloth funnel like shape with a
handle. Here's a cotton one with handle a-bit-o Googling 'coffee sock' found
(url to pic not site that sells them:-) http://www.flickr.com/photos/43334420/197807907/Tom even mentions coffee socks in his Bodum Ibis write up:">http://www.fantes.com/images/17630coffee_filters.jpgAnd a pic of a Thai gentleman using large one:http://www.flickr.com/photos/43334420/197807907/Tom even mentions coffee socks in his Bodum Ibis write up:
"As is typical of Bodum products, the design is really simple and smart. I
recommend this highly for anyone who uses a type of brewing that requires
near boiling water ---The aforementioned pour-over method with a coffee
cone, coffee sock, French press, or even you Vacuum brewers out there.
(Remember, coffee should be brewed with water just off-boil ...at 195-200
degrees. By the time you take the Ibis Carafe off the base and are ready to
pour, I think your temperature will be good.) We use this kettle for all our
cuppings: it's fast and reliable!"
Definitely not suggesting to use an old dirty sock! But an old clean sock
would likely work fine:-)
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>
<Snip>

34) From: L. Michael Fraley, MD
Hey Ed,  Which do you prefer?  I do not use paper filter, but rarely.  =
And then it is usually in a hotel, or a friend's/ relative's house 
where I just use whatever they have.  Is usually bleached.
Michael
On Apr 11, 2007, at 12:00 AM, Ed Needham wrote:
I forgot bleached vs. unbleached.  How could I have done that?  That's =
my pet peeve.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

35) From: Larry Johnson
On 4/11/07, miKe mcKoffee  wrote:
<Snip>
Other coffee socks simply a cloth funnel like shape with a
<Snip>
<Snip>
Sounds like the one that brewed the first cafe Cubano I ever had. 1975 in
Miami at my best friend's in-laws' house. It was the morning after their
wedding (I was best man) and I needed coffee very, very badly. The bride's
mom, who spoke no English, prepared about a 4-ouncer for me. It was like
someone flipping on a switch, I woke up so fast. I can still remember the
taste. Yum.
-- 
Larry J
If this is coffee, please bring me some tea; but if this is tea, please
bring me some coffee.
  - Abraham Lincoln

36) From: Ed Needham
I can taste and smell the nasty cardboard taste of the brown filters.  Yuck.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

37) From: L. Michael Fraley, MD
That does not sound good!
Michael
On Apr 12, 2007, at 1:29 AM, Ed Needham wrote:
I can taste and smell the nasty cardboard taste of the brown filters.  =
Yuck.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

38) From: McConnel
Not to be a contrarian, OK just a little. As a young man traveling in Crete 
I and more than a few locals too, used to swirl the demitasse's bottom fines 
into a chewable slurry that I remember tasting pretty good. We convinced 
ourselves it was a great ouzo and raki recovery potion.
<Snip>

39) From: Ed Needham
I totally forgot Turkish style coffee which is poured unfiltered into the 
cup, and if prepared properly, the grounds mostly sink to the bottom.  Hold 
off on that last sip unless you are a hard core coffee drinker and don't 
mind a sip of sludge.
A wonderful way to drink coffee.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************


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