HomeRoast Digest


Topic: Coffee with Cream & Sugar (57 msgs / 2942 lines)
1) From: Eric A. Duvall
Hello connoisseurs,
	I have a bit of a dilemma.  I am trying to please my wife with the  
best coffee, but she refuses to drink a cup of Joe without cream and  
sugar.  I never taint the wonderful flavors homeroasting provides but  
I cannot for the life of me get my wife to explore these flavors with  
me.  All that said, there appears to be some coffees that taste  
better to her when complementing with cream and sugar than others.   
She loves a good Kenyan and adores Kona.  I love to explore all of  
them and am not picky on what I like most.  Do any of you have any  
insight as to what coffee best complements cream and sugar?
Thanks!
Eric Duvall

2) From: Lynne
Ah, Eric - we've discussed this before, and as always, our little group
has as many opinions as are members. ;>} (kinda like my family)
I am a proud coffee with cream drinker. My son, (a recent convert)
has enjoyed his brew with cream and sugar. My feelings are - we are
all different (and who is to say that we can all taste the same - we've
discussed that, too)....
That said, recently I ran out of cream, and a combo of not having a car
(so tired of the journey on foot to the grocery stores, and too poor -
and stubborn - to pay the extra cost at the local convenience stores),
and not having money to spare led both my son and I to begin drinking
our respective coffees without cream.
I gave in - bought some again. But I discovered that now, MOST of the time
I prefer it black - and my kids told me he's given up both the sugar and
cream
now.
So - that's a long way of saying - to each their own... eventually maybe
she'll give it up - but if she doesn't, that's O.K., too.
:>)
Lynne
On 10/25/07, Eric A. Duvall  wrote:
<Snip>

3) From: Frank Parth
<Snip>
Eric,
Yes. The answer is Starbucks.
HTH.
Frank Parth

4) From: Brett Mason
Kona and Kenya Brother!
Happy Wife = Happy Life
I suppose there may be others, but load up your stash with what she likes!
Brett
On 10/25/07, Eric A. Duvall  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Floyd Lozano
You could try to sell her on the health aspect - that's why I stopped in the
first place.  I used to have cream and sugar, then skim and sugar, then
skim, then black, with my GREEN MOUNTAIN HAZELNUT.  Getting rid of those
extra 150ish calories a day is like drinking one less Coca Cola a day -
that's a 1.25 lb weight loss per month, just for changing your drink.  What
you lose in volume, you will make up with more coffee, more caffeine -
bigger weight loss!
Of course, once you get rid of the mask, you see the ugly face of most big
market coffee (even though GMCR isn't all that bad, when you make it in a
big ass urn you never clean, it doesn't taste all that great) and then, as I
did, you start to look for something better.  That's what led me to
homeroasting.  You'll find you're already there!
Of course, there is absolutely nothing wrong with cream and sugar with your
coffee, or microfoam and sugar, or Amaretto, or Bailey's whatever.  Just
don't think you *can't* drink coffee black because of the taste, you're a
homeroaster!
-F
On 10/25/07, Lynne  wrote:
<Snip>

6) From: Eddie Dove
Eric,
You and your wife sound exactly like my wife and I; I drink my coffee
black (only) and my wife uses cream and sugar.
So, from my wife's perspective of what goes well with cream and sugar ...
She too enjoys the Kona; she does not so much care for the Kenya, but
does enjoy the Ethiopians, especially the Sidamos.  Brazils that have
a good, solid, bold chocolate note, perhaps with some rustic fruit,
like the previously available Poco Fundo and Moreninha Formosa were
very much enjoyed because of the interaction of the chocolate flavor
with the cream.  Also no longer available, the India Mysore Nuggets
Extra Bold was a favorite; there are other India coffees on the list.
She has also enjoyed the Costa Rica coffees and just about any
Guatemala coffee is thoroughly enjoyed; check out the Guatemala -
Finca San José Ocaña.
I hope this is helpful.
Respectfully,
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 10/25/07, Eric A. Duvall  wrote:
<Snip>
e
<Snip>

7) From: Brian Kamnetz
Eric,
I have decided, in the wake of a fair amount of experience in sharing
wonderful coffee with people who are not used to the breadth and depth
of really good flavors that can be in coffee,  that it is imprudent to
try to give them good coffee, straight up, INSTEAD of what they are
used to. So, a suggestion for you to consider: In addition to the
coffee the way your wife prefers it, give her a bit of black coffee on
the side, perhaps in an espresso cup, and let her sample it over a
period of time, exploring what she thinks of those flavors, while
still enjoying coffee in the form she is used to.
Brian
On 10/25/07, Eric A. Duvall  wrote:
<Snip>

8) From: Ken Schillinger
I can't comment on which coffee is better with cream and or sugar. I can 
however add that my wife, whom is from Central America can't comprehend the 
thought of coffee without milk. The best answer I have found is to live and 
let live. I drink mine black and she takes hers with steamed milk; we're 
both happy, so what's there to fuss about??
Best Regards & Drink Up, Ken.

9) From: Brian Kamnetz
On 10/25/07, Eddie Dove  wrote:
<Snip>
Eddie,
Your story reminds me of an experience with a friend a number of years
ago. She poured us each a cup of coffee and put raw sugar and
half-and-half into hers. She offered the sugar and cream to me, and
when I declined she said, "That's the difference between you and me.
You like coffee, and I like dessert!"
Brian

10) From: Floyd Lozano
Oh I should have included favorites.  Wife drinks espresso in skim milk,
cold, exclusively.  Hot drinks make her sweat.  She likes these:
Liquid Amber blend
Monkey Blend
Almost any Brazil (Boa Sorte, Jacaranda were favorites)
I am of course now in trouble - we are just about out of Brazils!
-F
On 10/25/07, Eddie Dove  wrote:
<Snip>

11) From: Bryan Wray
Starbucks is never the answer... go lick an ashtray, it's about the same thing...  :o)  No, but really, I think good coffee with cream and sugar would be better than bad coffee (i.e. starbucks) with cream and sugar... wouldn't you?
On an aside, this is where I have a hard time drawing the line on what is acceptable in a cafe and what isn't.  As a barista, it's hard for me to look at someone sideways when they order a blended mocha, because I do feel a "to each his own" about cream and sugar, so what's the difference between cream and sugar in brewed coffee and cream and sugar (and ice) in a blended?  Granted, there certainly is more sugar in a blended, but you get what I'm saying.  I get into quite a few arguments over this with other "pro baristi."  What do  you think?
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

12) From: Robert Gulley
Eric
Ditto on what Eddie said. My wife likes most of 
the same coffees as Eddie's wife - a few we 
haven't had yet. Anything with a chocolate note 
(what a surprise) she likes with the cream - 
reminds her of Dove chocolate bars!
Cheers!
Robert RG
At 01:54 PM 10/25/2007, you wrote:
<Snip>
 the
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  

13) From: Sandy Andina
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Darker roasts of spicier coffees seem to hold up to milk and sugar  
the best.  (The wininess of the Kenyan and the acidity of the Kona  
are pronounced enough to somewhat survive the "smothering" effect of  
the milk and sugar when milder coffees, which must be roasted fairly  
light to avoid "ashy" tastes, are eclipsed by the additives).  A  
classic Sumatra Mandheling or Puro Scuro taken to FC-Vienna, or even  
SM's French Roast blend taken to between Vienna & French will show  
well with cream and sugar. You might want to try blending a little  
roasted Kenya into the Sumatra before brewing to add the winey  
flavors to the chocolate and spice--they should survive the milk, and  
the sugar will accentuate the chocolate.  The Latins and Islands like  
to be roasted lighter and their nuances are best appreciated black  
and unsweetened.
On Oct 25, 2007, at 12:07 PM, Eric A. Duvall wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-108-284794021
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Darker roasts of spicier coffees seem to hold up to milk and sugar the =
best.  (The wininess of the Kenyan and the acidity of the Kona are =
pronounced enough to somewhat survive the "smothering" effect of the =
milk and sugar when milder coffees, which must be roasted fairly light =
to avoid "ashy" tastes, are eclipsed by the additives).  A classic =
Sumatra Mandheling or Puro Scuro taken to FC-Vienna, or even SM's French =
Roast blend taken to between Vienna & French will show well with =
cream and sugar. You might want to try blending a little roasted Kenya =
into the Sumatra before brewing to add the winey flavors to the =
chocolate and spice--they should survive the milk, and the sugar will =
accentuate the chocolate.  The Latins and Islands like to be roasted =
lighter and their nuances are best appreciated black and =
unsweetened.
On Oct 25, 2007, at 12:07 PM, Eric A. Duvall =
wrote:
Hello connoisseurs, I have a = bit of a dilemma.  I am = trying to please my wife with the best coffee, but she refuses to drink = a cup of Joe without cream and sugar.  I never taint the wonderful = flavors homeroasting provides but I cannot for the life of me get my = wife to explore these flavors with me.  All that said, there appears = to be some coffees that taste better to her when complementing with = cream and sugar than others.  = She loves a good Kenyan and adores Kona.  I love to explore all of them = and am not picky on what I like most.  Do any of you have any = insight as to what coffee best complements cream and sugar? Eric Duvall homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-108-284794021--

14) From: gin
Eric:
very good question.
there is no answer dear one!
here taste buds, her cream and sugar; how much she puts in, does she measure her cream and sugar...
sorry Eric.
my guess is that if she tastes all of the coffee you roast beginning with a low level of sugar and cream, adding more to taste for herself she will be amazed at the awesome flavors she will find.
ginny
---- "Eric A. Duvall"  wrote: 
<Snip>

15) From: gin
Brett,
you chicken...
ginny
---- Brett Mason  wrote: 
<Snip>

16) From: Chris Hardenbrook
I, too, have a wife who needs milk and honey in her coffee. Honey adds its own floral tones and makes a delightful "coffee flavored beverage." Still, different coffees as a "base" for this beverage changes the flavor just as different types of honey do the same.  Comes down to drinking what you like and, as others have pointed out, tastes can change.
Go with the flow (as Brett has said, happy wife = happy life), but don't cut back on your experimentation with different coffees. Some you'll like more than others, and so will your wife. You may not necessarily agree about each coffee, but you'll both get variety and that, my friends, is the Spice of Life.
Chris in Hilo
I have found another abandoned coffee patch and gotten permission to work it. I'll post some news about this new adventure soon...

17) From: Marty Wooten
Chris, 
It sounds like an interesting adventure, looking forward to he=
aring more.
Marty
----- Original Message ----
From: Chris Ha=
rdenbrook 
To: homeroast
=
Sent: Thursday, October 25, 2007 3:43:45 PM
Subject: Re: +Coffee with Cre=
am & Sugar
I, too, have a wife who needs milk and honey in her coff=
ee. Honey adds its own floral tones and makes a delightful "coffee flavored=
 beverage." Still, different coffees as a "base" for this beverage changes =
the flavor just as different types of honey do the same.  Comes down to dri=
nking what you like and, as others have pointed out, tastes can change.
G=
o with the flow (as Brett has said, happy wife = happy life), but don't c=
ut back on your experimentation with different coffees. Some you'll like mo=
re than others, and so will your wife. You may not necessarily agree about =
each coffee, but you'll both get variety and that, my friends, is the Spice=
 of Life.
Chris in Hilo
I have found another abandoned coffee patch =
and gotten permission to work it. I'll post some news about this new advent=
ure soon...

18) From: Sandy Andina
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Yeah--at an espresso bar a few months ago on the road, my bandmate  
ordered a sugar-free hazelnut breve latte; I ordered an extra-shot  
breve cappuccino. The barista asked me, "any flavors in yours?" I  
said, "yeah--COFFEE, I like my coffee to taste like coffee."  He  
laughed and agreed. My bandmate replied, "Well. *I* like my coffee to  
taste like coffee ice cream!"
On Oct 25, 2007, at 1:03 PM, Brian Kamnetz wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-109-289541566
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Yeah--at an espresso bar a few months ago on the road, my bandmate =
ordered a sugar-free hazelnut breve latte; I ordered an extra-shot breve =
cappuccino. The barista asked me, "any flavors in yours?" I said, =
"yeah--COFFEE, I like my coffee to taste like coffee."  He laughed and =
agreed. My bandmate replied, "Well. *I* like my coffee to taste like =
coffee ice cream!"
On Oct 25, 2007, at 1:03 PM, Brian =
Kamnetz wrote:
On 10/25/07, Eddie Dove <southcoastcoffeeroaster@= gmail.com> wrote: You and = your wife sound exactly like my wife and I; I drink my coffeeblack (only) and my wife uses cream and = sugar. = Eddie, Your story reminds me of an = experience with a friend a number of yearsago. She = poured us each a cup of coffee and put raw sugar andhalf-and-half into hers. She offered the sugar and = cream to me, andwhen I declined she said, = "That's the difference between you and me.You like = coffee, and I like dessert!" Brianhomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-109-289541566--

19) From: Andy Thomas
Eric,
I don't think any of us can tell you what your wife will like. B=
ut the solution is simple, just ask her. Roast a wide variety of coffees an=
d ask her which she likes best. She will eventually have her list of favori=
tes and you will have yours -- and they might even overlap a little ... or =
a lot.
----- Original Message ----
From: Eric A. Duvall 
To: homeroast
Sent: Thursday, October=
 25, 2007 10:07:01 AM
Subject: +Coffee with Cream & Sugar
Hello c=
onnoisseurs,
    I have a bit of a dilemma.  I am trying to please my =
wife with the
  
best coffee, but she refuses to drink a cup of Joe wit=
hout cream and  
sugar.  I never taint the wonderful flavors homeroasting=
 provides but  
I cannot for the life of me get my wife to explore these =
flavors with  
me.  All that said, there appears to be some coffees that =
taste  
better to her when complementing with cream and sugar than others=
.   
She loves a good Kenyan and adores Kona.  I love to explore all of  =
them and am not picky on what I like most.  Do any of you have any  
i=
nsight as to what coffee best complements cream and sugar?
Thanks!
=
Eric Duvall
ho=
meroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homero=ast
To change your personal list settings (digest options, vacations,
 =
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalset=tings=
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protectio=
n around http://mail.yahoo.com

20) From: Rick Copple
My answer in a generic fashion as to what coffees work best with cream 
and sugar, is light coffees. I think that's why Kona works. Reason? (I 
think) is they want to taste the cream and sugar, and stronger coffee 
gets in the way of that.
This is from my own experience. Back in the days before I knew such a 
thing as home roasted coffee existed, and before I drank coffee black, I 
used cream and sugar all the time. And my favorite coffee to buy was 
Maxwell House blend, I think it was called. Well, I deduced that me 
drinking sugared coffee all the time was causing me gum line cavities 
cause it sat there all day on my teeth as I sipped coffee full of sugar.
So I decided I would either have to stop drinking coffee of get use to 
drinking it black. Decided to give drinking it black a chance and 
started at work where they had Folgers. Then I went home and brewed up 
some Maxwell House and I thought I was drinking water with a slight hint 
of coffee flavor to it. It was bland as bland could get and still look 
and smell like "coffee" (as I knew it then).
So I found a brand with some flavor, can't recall what I landed on, but 
I know I drank Folgers for quite a while. But then I had to have 
something with bite, bitter and dark and stale as it was, it was better 
than a little coffee flavor with your hot water.
On a similar note, my daughter drops by everyonce in a while, and lately 
she's been drinking my coffee. But she has to put sugar and cream in it. 
I had brewed some Honduran San Marcos coffee with the "apple" notes. It 
is a light coffee too, not heavy, roasted just into city+. She said she 
could taste the apple, so the sugar didn't blur that flavor too much. 
But, it was a lighter coffee, as is the Kona. So I'm thinking that is 
the thing to look for, for those that want cream and sugar, are more 
fruity, flowery, maybe citrusy, light coffees. Those should require less 
sugar too.
I know many think dark and cream go together, but that's just my best 
guess from my own experience. :)
-- 
Rick Copple

21) From: Alchemist John
I completely disagree with this.  I drink my coffee with cream 
(actually milk, is that what people mean?) and sugar.  I don't WANT 
to taste only cream and sugar, it is simply the drink I 
enjoy.  Light, dark(er) it doesn't matter.  Sometimes cream and sugar 
MAY be added to hide the flavors of coffee, but no where close to 
always.  I did notice that I reduced my sugar by a factor of 3 when I 
moved to homeroast, but that is it.  Drop it below that, no matter 
how "good" the coffee, and my enjoyment plummets.
And as a milk and sugar adulterer, flowery, citrusy and the light are 
the ones I like LEAST.  Acid and milk - ack.  Could be why I have 
such an aversion to most citrusy kenyans.  I don't care for them how 
I drink my coffee.
When it is all said and done, drink your homeroast like you like 
it.  I taste all the flavors that those that drink their coffee black 
taste.  And even if I don't, so what, I ENJOY it.  Isn't that why we 
do what we do?
At 22:43 10/25/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

22) From: Julie Tieszen
I also drink my coffee with milk, but no sugar. I have found that I like th=
e Centrals and the Mexican coffees the best. I don't know why. I just know =
that I enjoy them. I have found I like the Ethiopians the least. Do the Ame=
ricas coffees tend to have wider sweet spots than the Ethiopians? If that i=
t the case, my preference for the Central American coffees may be because t=
hey suit my hg/db roasting "skills" the best. 
Julie
----- Origin=
al Message ----
From: Alchemist John 
To: ho=
meroast
Sent: Friday, October 26, 2007 7:47:41 AM=
Subject: Re: +Coffee with Cream & Sugar
I completely disagree=
 with this.  I drink my coffee with cream
(actually milk, is that what pe=
ople mean?) and sugar.  I don't WANT
to taste only cream and sugar, it is=
 simply the drink I enjoy. 
Light, dark(er) it doesn't matter.  Sometimes=
 cream and sugar MAY be
added to hide the flavors of coffee, but no where=
 close to always. 
I did notice that I reduced my sugar by a factor of 3 =
when I moved to
homeroast, but that is it.  Drop it below that, no matter=
 how
"good" the coffee, and my enjoyment plummets.  
And as a mil=
k and sugar adulterer, flowery, citrusy and the light are the
ones I like=
 LEAST.  Acid and milk - ack.  Could be why I have
such an aversion to mo=
st citrusy kenyans.  I don't care for them how
I drink my coffee.
=
When it is all said and done, drink your homeroast like you like
it.  =
I taste all the flavors that those that drink their coffee
black taste.  =
And even if I don't, so what, I ENJOY it.  Isn't
that why we do what we d=
o?
At 22:43 10/25/2007, you wrote:
My answer in a generic fash=
ion
as to what coffees work best with cream and sugar, is light coffees. =
I
think that's why Kona works. Reason? (I think) is they want to taste th=
e
cream and sugar, and stronger coffee gets in the way of that.
T=
his is from my own experience. Back in the days before I knew such a
thin=
g as home roasted coffee existed, and before I drank coffee black, I
used=
 cream and sugar all the time. And my favorite coffee to buy was
Maxwell =
House blend, I think it was called. Well, I deduced that me
drinking suga=
red coffee all the time was causing me gum line cavities
cause it sat the=
re all day on my teeth as I sipped coffee full of
sugar.
So I dec=
ided I would either have to stop drinking coffee of get use to
drinking i=
t black. Decided to give drinking it black a chance and started
at work w=
here they had Folgers. Then I went home and brewed up some
Maxwell House =
and I thought I was drinking water with a slight hint of
coffee flavor to=
 it. It was bland as bland could get and still look and
smell like "coffe=
e" (as I knew it then).
So I found a brand with some flavor, can't =
recall what I landed on, but I
know I drank Folgers for quite a while. Bu=
t then I had to have something
with bite, bitter and dark and stale as it=
 was, it was better than a
little coffee flavor with your hot water.
=
On a similar note, my daughter drops by everyonce in a while, and lat=
ely
she's been drinking my coffee. But she has to put sugar and cream in =
it.
I had brewed some Honduran San Marcos coffee with the "apple"
notes=
. It is a light coffee too, not heavy, roasted just into city+. She
said =
she could taste the apple, so the sugar didn't blur that flavor too
much.=
 But, it was a lighter coffee, as is the Kona. So I'm thinking that
is th=
e thing to look for, for those that want cream and sugar, are more
fruity=
, flowery, maybe citrusy, light coffees. Those should require less
sugar =
too.
I know many think dark and cream go together, but that's just =
my best
guess from my own experience. :)
-- 
Rick Copple
=
homeroast mailin=
g listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast=
To change your personal list settings (digest options, vacations,
unsv=
bscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsetti=ngs
 
John Nanci
AlChemist at large
Zen Roasti=
ng , Blending & Espresso pulling by Gestalthttp://www.chocolatealc=hemy.com/

23) From: Floyd Lozano
You might find you like the Ethiopians better roasted a little darker - it
tends to mute the brightness but maintains the sweetness, and that's
probably what you're liking in the coffees you enjoy (also tends to be a bit
more 'nuttiness' in those, and that's often not present in Ethiopians)  But
you already know what you like, so there ;)
On 10/26/07, Julie Tieszen  wrote:
<Snip>

24) From: Julie Tieszen
Thanks, Floyd. That may be true. I have some IMV and I haven't liked it yet=
. (I know, blasphemy) But I've been trying to roast it light. Maybe I'll ta=
ke it more towards FC+ and see what happens. AND, I'm pretty sure I don't h=
ave the technique down well enough to get a good C+ roast. 
Julie
=
----- Original Message ----
From: Floyd Lozano 
=
To: homeroast
Sent: Friday, October 26, 2007 9:52:1=
5 AM
Subject: Re: +Coffee with Cream & Sugar
You might find you like=
 the Ethiopians better roasted a little darker - it tends to mute the brigh=
tness but maintains the sweetness, and that's probably what you're liking i=
n the coffees you enjoy (also tends to be a bit more 'nuttiness' in those, =
and that's often not present in Ethiopians)  But you already know what you =
like, so there ;) 
 On 10/26/07, Julie Tieszen  w=
rote:    I also drink my coffee with milk, but no sugar. I have found that =
I like the Centrals and the Mexican coffees the best. I don't know why. I j=
ust know that I enjoy them. I have found I like the Ethiopians the least. D=
o the Americas coffees tend to have wider sweet spots than the Ethiopians? =
If that it the case, my preference for the Central American coffees may be =
because they suit my hg/db roasting "skills" the best.  
Julie  
=
 ----- Original Message ----
From: Alchemist John < John=
.com>
To: homeroast
Sent: Friday, October 26, 200=
7 7:47:41 AM 
Subject: Re: +Coffee with Cream & Sugar
I completely d=
isagree with this.  I drink my coffee with cream (actually milk, is that wh=
at people mean?) and sugar.  I don't WANT to taste only cream and sugar, it=
 is simply the drink I enjoy.  Light, dark(er) it doesn't matter.  Sometime=
s cream and sugar MAY be added to hide the flavors of coffee, but no where =
close to always.  I did notice that I reduced my sugar by a factor of 3 whe=
n I moved to homeroast, but that is it.  Drop it below that, no matter how =
"good" the coffee, and my enjoyment plummets.   
And as a milk and sug=
ar adulterer, flowery, citrusy and the light are the ones I like LEAST.  Ac=
id and milk - ack.  Could be why I have such an aversion to most citrusy ke=
nyans.  I don't care for them how I drink my coffee. 
When it is all s=
aid and done, drink your homeroast like you like it.  I taste all the flavo=
rs that those that drink their coffee black taste.  And even if I don't, so=
 what, I ENJOY it.  Isn't that why we do what we do? 
At 22:43 10/25/2=
007, you wrote:
 My answer in a generic fashion as to what coffees work b=
est with cream and sugar, is light coffees. I think that's why Kona works. =
Reason? (I think) is they want to taste the cream and sugar, and stronger c=
offee gets in the way of that. 
This is from my own experience. Back i=
n the days before I knew such a thing as home roasted coffee existed, and b=
efore I drank coffee black, I used cream and sugar all the time. And my fav=
orite coffee to buy was Maxwell House blend, I think it was called. Well, I=
 deduced that me drinking sugared coffee all the time was causing me gum li=
ne cavities cause it sat there all day on my teeth as I sipped coffee full =
of sugar. 
So I decided I would either have to stop drinking coffee of=
 get use to drinking it black. Decided to give drinking it black a chance a=
nd started at work where they had Folgers. Then I went home and brewed up s=
ome Maxwell House and I thought I was drinking water with a slight hint of =
coffee flavor to it. It was bland as bland could get and still look and sme=
ll like "coffee" (as I knew it then). 
So I found a brand with some fl=
avor, can't recall what I landed on, but I know I drank Folgers for quite a=
 while. But then I had to have something with bite, bitter and dark and sta=
le as it was, it was better than a little coffee flavor with your hot water=
. 
On a similar note, my daughter drops by everyonce in a while, and l=
ately she's been drinking my coffee. But she has to put sugar and cream in =
it. I had brewed some Honduran San Marcos coffee with the "apple" notes. It=
 is a light coffee too, not heavy, roasted just into city+. She said she co=
uld taste the apple, so the sugar didn't blur that flavor too much. But, it=
 was a lighter coffee, as is the Kona. So I'm thinking that is the thing to=
 look for, for those that want cream and sugar, are more fruity, flowery, m=
aybe citrusy, light coffees. Those should require less sugar too. 
I k=
now many think dark and cream go together, but that's just my best guess fr=
om my own experience. :)
-- 
Rick Copple=
homeroast mailing list http://lists.sweetmar=ias.com/mailman/listinfo/homeroast
To change your personal list settings =
(digest options, vacations, unsvbscribes) go to http://sweetmarias.com/mai=llistinfo.html#personalsettings
  
 John Nanci
AlChemist at large=
Zen Roasting , Blending & Espresso pulling by Gestalt
http://www.choc=olatealchemy.com/
 

25) From: Rick Copple
Alchemist John wrote:
<Snip>
I figured others would have different experiences. Though I may have 
overstated the sugar flavor thing. I think in that specific instance, I 
liked the lighter coffee flavor of the MH blend with the sugar and milk 
than I did the Folgers because the Folgers threw in more bitters, so the 
MH tasted smoother. But once the sugar and cream were removed, it tasted 
very bland and I found I preferred a little flavor in there, even if it 
was bitter, to near nothing.
But so far, most of the examples people have given here of coffees their 
family likes to put sugar and cream in are light coffees, interestingly 
enough. Like Kona, or Mexican was just mentioned. So I think there's 
something to that.
However, in the few times I've ever gone to Charbucks, I've always 
bought a Moka drink, cause I know I can't stomach their coffee. And that 
was true even before discovering home roast. At least the moka drink 
tasted good. I don't think I've ever bought just coffee there. If I did, 
the experience was probably so horrible I have blocked it from memory.
-- 
Rick Copple

26) From: John Brown
cream and raw sugar in the coffee is my normal breakfast.
12 oz mug of coffee.  i like for the coffee flavor to come through.  
dark is good, city plus roast is what i strive for.
i don't like bitter coffee. yesterday i roasted for a friend, we drank 
it black in her office.  nice but with a winey flavor.
Alchemist John wrote:
<Snip>

27) From: Steven Van Dyke
On Thu, 2007-10-25 at 12:07 -0500, Eric A. Duvall wrote:
<Snip>
My ever-indulgent wife also insists on her cream and sugar.  On occasion
she'll complain that a coffee is 'too good' - those are the ones that
she can tell would taste better without it.  Mostly we go with the South
& Central Americans - anything with 'chocolate' in the description she
tends to like.

28) From: raymanowen
"...what coffee best complements cream and sugar?"
Foulgers, *$, et al. -ro
On 10/25/07, Eric A. Duvall  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

29) From: Jim Gundlach
--Apple-Mail-5-401345482
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
I have to disagree.  Great coffees are often improved with the  
addition of milk and even sugar.  A true coffee snob has the  
confidence to do what they want with their coffee.  If that includes  
milk and sugar that is fine.  To suggests that people who use milk  
and sugar should stick with crap coffee is contemptible arrogance.
      Pecan Jim
On Oct 26, 2007, at 9:37 PM, raymanowen wrote:
<Snip>
--Apple-Mail-5-401345482
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
I have to disagree.  Great =
coffees are often improved with the addition of milk and even sugar.  =
A true coffee snob has the confidence to do what they want with their =
coffee.  If that includes milk and sugar that is fine.  To suggests =
that people who use milk and sugar should stick with crap coffee =
is contemptible arrogance.      Pecan =
Jim
On Oct 26, 2007, at 9:37 PM, raymanowen =
wrote:
"...what coffee best complements cream and = sugar?" Foulgers, *$, et al. -ro On 10/25/07, Eric A. = Duvall < = ericshopping2> wrote:Hello = connoisseurs,         I have a bit of a = dilemma.  I am trying to please my wife with the best coffee, = but she refuses to drink a cup of Joe without cream and sugar.  I = never taint the wonderful flavors homeroasting provides but I cannot = for the life of me get my wife to explore these flavors with = me.  All that said, there appears to be some coffees that = taste better to her when complementing with cream and sugar than = others. She loves a good Kenyan and adores Kona.  I love to = explore all of them and am not picky on what I like most.  Do any = of you have any insight as to what coffee best complements cream and = sugar? Thanks! Eric = Duvall homer= oast mailing list =http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change = your personal list settings (digest options, vacations, unsvbscribes) go = to http://=sweetmarias.com/maillistinfo.html#personalsettings =
-- "When the = theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty = Wichita (ex- NYC Paramount) WurliTzer- = 1976 = --Apple-Mail-5-401345482--

30) From: James Raven
I don't know what is available around the nation, even Canada, but I drink =
my coffee with a product called Fat Free 1/2 &1/2 and it's sweeter than mil=
k and doesn't really require sugar. Try it out if it's available in your ar=
ea, you might be suprised. I would like to add sugar sometimes bet being di=
abetic and all . . . . . . it just isn't prudent. but i don't take anyone d=
own for adding some sugar to help bring out certain flavors, as I have to a=
dmit trying it a couple times, just not regularly. To each his own and Enjo=
y, after all like John says, isn't that why we go to all the trouble of hom=
e roasting, grinding, and brewing???  Wouldn't it be boring if we were all =
the same?
Jim
To: homeroast
From: John
Subject: Re: +Coffee with Cream & Sugar
Date: Fri, 26 Oct 2007 04:47:41 -0700
I completely disagree with this.  I drink my coffee with cream (actually mi=
lk, is that what people mean?) and sugar.  I don't WANT to taste only cream=
 and sugar, it is simply the drink I enjoy.  Light, dark(er) it doesn't mat=
ter.  Sometimes cream and sugar MAY be added to hide the flavors of coffee,=
 but no where close to always.  I did notice that I reduced my sugar by a f=
actor of 3 when I moved to homeroast, but that is it.  Drop it below that, =
no matter how "good" the coffee, and my enjoyment plummets.
And as a milk and sugar adulterer, flowery, citrusy and the light are the o=
nes I like LEAST.  Acid and milk - ack.  Could be why I have such an aversi=
on to most citrusy kenyans.  I don't care for them how I drink my coffee.
When it is all said and done, drink your homeroast like you like it.  I tas=
te all the flavors that those that drink their coffee black taste.  And eve=
n if I don't, so what, I ENJOY it.  Isn't that why we do what we do?
At 22:43 10/25/2007, you wrote:
My answer in a generic fashion as to what coffees work best with cream and =
sugar, is light coffees. I think that's why Kona works. Reason? (I think) i=
s they want to taste the cream and sugar, and stronger coffee gets in the w=
ay of that.
This is from my own experience. Back in the days before I knew such a thing=
 as home roasted coffee existed, and before I drank coffee black, I used cr=
eam and sugar all the time. And my favorite coffee to buy was Maxwell House=
 blend, I think it was called. Well, I deduced that me drinking sugared cof=
fee all the time was causing me gum line cavities cause it sat there all da=
y on my teeth as I sipped coffee full of sugar.
So I decided I would either have to stop drinking coffee of get use to drin=
king it black. Decided to give drinking it black a chance and started at wo=
rk where they had Folgers. Then I went home and brewed up some Maxwell Hous=
e and I thought I was drinking water with a slight hint of coffee flavor to=
 it. It was bland as bland could get and still look and smell like "coffee"=
 (as I knew it then).
So I found a brand with some flavor, can't recall what I landed on, but I k=
now I drank Folgers for quite a while. But then I had to have something wit=
h bite, bitter and dark and stale as it was, it was better than a little co=
ffee flavor with your hot water.
On a similar note, my daughter drops by everyonce in a while, and lately sh=
e's been drinking my coffee. But she has to put sugar and cream in it. I ha=
d brewed some Honduran San Marcos coffee with the "apple" notes. It is a li=
ght coffee too, not heavy, roasted just into city+. She said she could tast=
e the apple, so the sugar didn't blur that flavor too much. But, it was a l=
ighter coffee, as is the Kona. So I'm thinking that is the thing to look fo=
r, for those that want cream and sugar, are more fruity, flowery, maybe cit=
rusy, light coffees. Those should require less sugar too.
I know many think dark and cream go together, but that's just my best guess=
 from my own experience. :)
--
Rick Copple

31) From: Rich
I tend to like a little swetner in the coffee.  Now recently discovering a touch of t-2 diabetes I have ben 
using stevia, works well.
On Fri, 26 Oct 2007 21:00:38 -0700, James Raven wrote:
<Snip>
called Fat Free 1/2 &1/2 and it's sweeter than milk and doesn't really require sugar. Try it out if it's 
available in your area, you might be suprised. I would like to add sugar sometimes bet being diabetic 
and all . . . . . . it just isn't prudent. but i don't take anyone down for adding some sugar to help bring 
out certain flavors, as I have to admit trying it a couple times, just not regularly. To each his own and 
Enjoy, after all like John says, isn't that why we go to all the trouble of home roasting, grinding, and 
brewing???  Wouldn't it be boring if we were all the same?
<Snip>
<Snip>
<Snip>
mean?) and sugar.  I don't WANT to taste only cream and sugar, it is simply the drink I enjoy.  Light, 
dark(er) it doesn't matter.  Sometimes cream and sugar MAY be added to hide the flavors of coffee, but 
no where close to always.  I did notice that I reduced my sugar by a factor of 3 when I moved to 
homeroast, but that is it.  Drop it below that, no matter how "good" the coffee, and my enjoyment 
plummets.
<Snip>
milk - ack.  Could be why I have such an aversion to most citrusy kenyans.  I don't care for them how I 
drink my coffee.
<Snip>
that drink their coffee black taste.  And even if I don't, so what, I ENJOY it.  Isn't that why we do what 
we do?
<Snip>
think that's why Kona works. Reason? (I think) is they want to taste the cream and sugar, and 
stronger coffee gets in the way of that.
<Snip>
existed, and before I drank coffee black, I used cream and sugar all the time. And my favorite coffee to 
buy was Maxwell House blend, I think it was called. Well, I deduced that me drinking sugared coffee 
all the time was causing me gum line cavities cause it sat there all day on my teeth as I sipped coffee 
full of sugar.
<Snip>
drinking it black a chance and started at work where they had Folgers. Then I went home and brewed 
up some Maxwell House and I thought I was drinking water with a slight hint of coffee flavor to it. It 
was bland as bland could get and still look and smell like "coffee" (as I knew it then).
<Snip>
quite a while. But then I had to have something with bite, bitter and dark and stale as it was, it was 
better than a little coffee flavor with your hot water.
<Snip>
coffee. But she has to put sugar and cream in it. I had brewed some Honduran San Marcos coffee with 
the "apple" notes. It is a light coffee too, not heavy, roasted just into city+. She said she could taste 
the apple, so the sugar didn't blur that flavor too much. But, it was a lighter coffee, as is the Kona. So 
I'm thinking that is the thing to look for, for those that want cream and sugar, are more fruity, 
flowery, maybe citrusy, light coffees. Those should require less sugar too.
<Snip>
experience. :)
<Snip>
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
<Snip>
ocidT_TAGHM&loc=us
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings

32) From: Sean Cary
I am a homeroaster who drinks with 1/2 and 1/2 and sweet n lo - if
that is what she likes, why does there have to be an issue with it?
Sean
On 10/25/07, Frank Parth  wrote:
<Snip>

33) From: Sean Cary
agree!
On 10/27/07, Jim Gundlach  wrote:
<Snip>

34) From: James Raven
Best Coffee I've ever had is real true fresh roasted Oaxacan from Oaxaca, O=
MG what an experience, filled my suitcase with the stuff, at $1.00 per kilo=
 I couldn't resist. Now that is true Mexican coffee, choco - citrus,  deep =
dark and smooth & creamy. I imagine it would equal fresh beans from an hawa=
iian Farm?? or from anywhere with a reputation.
From: julieht
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Fri, 26 Oct 2007 05:17:27 -0700
I also drink my coffee with milk, but no sugar. I have found that I like th=
e Centrals and the Mexican coffees the best. I don't know why. I just know =
that I enjoy them. I have found I like the Ethiopians the least. Do the Ame=
ricas coffees tend to have wider sweet spots than the Ethiopians? If that i=
t the case, my preference for the Central American coffees may be because t=
hey suit my hg/db roasting "skills" the best.
Julie
----- Original Message ----
From: Alchemist John 
To: homeroast
Sent: Friday, October 26, 2007 7:47:41 AM
Subject: Re: +Coffee with Cream & Sugar
I completely disagree with this.  I drink my coffee with cream (actually mi=
lk, is that what people mean?) and sugar.  I don't WANT to taste only cream=
 and sugar, it is simply the drink I enjoy.  Light, dark(er) it doesn't mat=
ter.  Sometimes cream and sugar MAY be added to hide the flavors of coffee,=
 but no where close to always.  I did notice that I reduced my sugar by a f=
actor of 3 when I moved to homeroast, but that is it.  Drop it below that, =
no matter how "good" the coffee, and my enjoyment plummets.
And as a milk and sugar adulterer, flowery, citrusy and the light are the o=
nes I like LEAST.  Acid and milk - ack.  Could be why I have such an aversi=
on to most citrusy kenyans.  I don't care for them how I drink my coffee.
When it is all said and done, drink your homeroast like you like it.  I tas=
te all the flavors that those that drink their coffee black taste.  And eve=
n if I don't, so what, I ENJOY it.  Isn't that why we do what we do?
At 22:43 10/25/2007, you wrote:
My answer in a generic fashion as to what coffees work best with cream and =
sugar, is light coffees. I think that's why Kona works. Reason? (I think) i=
s they want to taste the cream and sugar, and stronger coffee gets in the w=
ay of that.
This is from my own experience. Back in the days before I knew such a thing=
 as home roasted coffee existed, and before I drank coffee black, I used cr=
eam and sugar all the time. And my favorite coffee to buy was Maxwell House=
 blend, I think it was called. Well, I deduced that me drinking sugared cof=
fee all the time was causing me gum line cavities cause it sat there all da=
y on my teeth as I sipped coffee full of sugar.
So I decided I would either have to stop drinking coffee of get use to drin=
king it black. Decided to give drinking it black a chance and started at wo=
rk where they had Folgers. Then I went home and brewed up some Maxwell Hous=
e and I thought I was drinking water with a slight hint of coffee flavor to=
 it. It was bland as bland could get and still look and smell like "coffee"=
 (as I knew it then).
So I found a brand with some flavor, can't recall what I landed on, but I k=
now I drank Folgers for quite a while. But then I had to have something wit=
h bite, bitter and dark and stale as it was, it was better than a little co=
ffee flavor with your hot water.
On a similar note, my daughter drops by everyonce in a while, and lately sh=
e's been drinking my coffee. But she has to put sugar and cream in it. I ha=
d brewed some Honduran San Marcos coffee with the "apple" notes. It is a li=
ght coffee too, not heavy, roasted just into city+. She said she could tast=
e the apple, so the sugar didn't blur that flavor too much. But, it was a l=
ighter coffee, as is the Kona. So I'm thinking that is the thing to look fo=
r, for those that want cream and sugar, are more fruity, flowery, maybe cit=
rusy, light coffees. Those should require less sugar too.
I know many think dark and cream go together, but that's just my best guess=
 from my own experience. :)
--
Rick Copple

35) From: Scot Murphy
On Oct 27, 2007, at 8:08 AM, Sean Cary wrote:
<Snip>
I knew I liked you for a reason. :)
Seriously, just popping my head in, I drink coffee with creamer (half  
and half when I can afford it) and no sweetener. (Although once a  
year or so I get an urge for a packet of Splenda.) Thing is, I have  
done exactly what was suggested: I would pour myself a cup of coffee  
the way I like it and then reserve a little to try black. While I  
found it interesting, I never found myself discovering flavors hidden  
by cream, and in fact, found my ability to taste the coffee hampered  
by the brackishness of black that I thoroughly dislike. Black coffee  
is just too astringent for me, a little too bitter, and I can't drink  
much of it. Coffee with cream? I'm a monster. :)  I get a lot more  
subtlety and breadth from my coffee with cream than I do from black.
By the way, Maj. Cary, it's good to keep hearing from you. Glad to  
hear Fallujah is better than it was--there was something on ABC News  
the other night about how it's improving over there, though it's  
still not really safe. But when I hear from a guy who's in the middle  
of it talk about how other guys in the middle of it REALLY have the  
hard job, I want to stand and salute. All my best to you all over there.
Scot "you can get Red Bull in Iraq?" Murphy
--
"We are all winged gods on our resumes."
	--Kyle Murphy

36) From: Sean Cary
oh you can get Red Bull - but Rip It is FREE...coolers of them in the
chow hall, two in each cargo pocket on the way out and some bananas
for a snack in the a.m.
Chow is one of the highlights here...well, it pretty much IS the highlight.
Sean
On 10/27/07, Scot Murphy  wrote:
<Snip>

37) From: John Brown
Sean Cary wrote:
<Snip>
*"good for the flavor
 and the slow release of sugar"
*
<Snip>
i think that is the same in any war.

38) From: Rich
I seem to remember hearing that the Army moves on its stomach.
On Sat, 27 Oct 2007 19:55:05 +0300, Sean Cary wrote:
<Snip>
<Snip>
<Snip>
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings

39) From: raymanowen
"Wouldn't it be boring if we were all the same?"
That's exactly what I think about the coffee I brew. After all, it's for me
and my honey, and she doesn't seek coffee At All.
We both like the Vietnamese Highlands coffee brewed in a Vietnamese
filter... It turns out sweet and creamy with a fragrant floral hint, if I
roasted it right and I Don't Ignore It For A Month!
Many of my Steinway brews turn out with a sweet hint, but not so with the
Brazil Fz. Ipanema. The espresso brews have been coming up three cherries
lately with those beans. I've tamped a #20 grind with 25# - 35# of pressure
after wobbling the tamper lightly like a joystick with increasing pressure.
I twist off very smoothly, and it's always a trick to get the coffee surface
level in the filter. The more aggressively I pack the grounds, the closer it
gets to stalling. I can set to a 25 grind and close in on the 20 grind by
splitting the change in half with aggressive packing.
I have a lot to learn about espresso brewing, but I already note
shortcomings in the Capresso. Cleanup after a shot is endless- coffee
grounds get into a myriad of nooks and crannies. After a shot, I begin
cleaning it completely while sipping the Nectar.
I wipe grounds out of the little group head continuously with a white
terrycloth cleaning/ inspection towel, alternately hitting the group with
bursts of steam, switching over to Brew from the Steam setting. Even after a
half dozen such bursts and wipe downs, I'll get a few more stray grounds
with the next rag wipe (up?)
The paranoid barista wannabe gets even more if I chase it with the spare
electric toothbrush. That's the only procedure that will guarantee I won't
pick up even more grounds next time I warm up the matcheen. The electric
tooth brush gets more grounds even after I hit the gasket area with a Q-tip!
But the gasket has never leaked in about two years' use.
Cheers, Mabuhay -RayO, aka Opa!
I was going to dislike espresso, no matter how long it took to prove...
On 10/26/07, Rich  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

40) From: Sandy Andina
--Apple-Mail-16-498280992
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
Watch out for that fat free stuff, Jim, if you have to watch your  
blood sugar (especially if you're a type 2)--it's loaded with carbs  
and can be rather high-glycemic, causing your insulin levels to spike  
and then crash. You might be able to switch to actual half-and-half,  
especially if you're using it in moderation (in fact. you might even  
be able to use less as it is concentrated). As a low-carb dieter, I  
usually make my cappas and lattes as breves (half and half or even  
heavy cream diluted with water---much less lactose, none at all for  
heavy cream, and gives a nice nutty smooth flavor to the drink).
On Oct 26, 2007, at 11:00 PM, James Raven wrote:
<Snip>
www.sandyandina.com
www.sass-music.com
--Apple-Mail-16-498280992
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Watch out for that fat free stuff, Jim, if you have to watch your blood =
sugar (especially if you're a type 2)--it's loaded with carbs and can be =
rather high-glycemic, causing your insulin levels to spike and then =
crash. You might be able to switch to actual half-and-half, especially =
if you're using it in moderation (in fact. you might even be able to use =
less as it is concentrated). As a low-carb dieter, I usually make my =
cappas and lattes as breves (half and half or even heavy cream diluted =
with water---much less lactose, none at all for heavy cream, and gives a =
nice nutty smooth flavor to the drink).
On Oct 26, 2007, at =
11:00 PM, James Raven wrote:
I don't = know what is available around the nation, even Canada, but I drink my = coffee with a product called Fat Free 1/2 &1/2 and it's sweeter than = milk and doesn't really require sugar. Try it out if it's available in = your area, you might be suprised. I would like to add sugar sometimes = bet being diabetic and all . . . . . . it just isn't prudent. but i = don't take anyone down for adding some sugar to help bring out certain = flavors, as I have to admit trying it a couple times, just not = regularly. To each his own and Enjoy, after all like John says, isn't = that why we go to all the trouble of home roasting, grinding, and = brewing???  Wouldn't it = be boring if we were all the same? Jim www.sass-music.com
= = --Apple-Mail-16-498280992--

41) From: James Raven
thank you Sandy for the tip, I actually use it mixed with fat free milk in =
a weak latte, but didn't know about the concentration thing. i'm a type one=
 diabetic and have been for 38 years. Are you an Aries by chance, just curi=
ous?
Jim
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 01:44:05 -0500
Watch out for that fat free stuff, Jim, if you have to watch your blood sug=
ar (especially if you're a type 2)--it's loaded with carbs and can be rathe=
r high-glycemic, causing your insulin levels to spike and then crash. You m=
ight be able to switch to actual half-and-half, especially if you're using =
it in moderation (in fact. you might even be able to use less as it is conc=
entrated). As a low-carb dieter, I usually make my cappas and lattes as bre=
ves (half and half or even heavy cream diluted with water---much less lacto=
se, none at all for heavy cream, and gives a nice nutty smooth flavor to th=
e drink).
On Oct 26, 2007, at 11:00 PM, James Raven wrote:
I don't know what is available around the nation, even Canada, but I drink =
my coffee with a product called Fat Free 1/2 &1/2 and it's sweeter than mil=
k and doesn't really require sugar. Try it out if it's available in your ar=
ea, you might be suprised. I would like to add sugar sometimes bet being di=
abetic and all . . . . . . it just isn't prudent. but i don't take anyone d=
own for adding some sugar to help bring out certain flavors, as I have to a=
dmit trying it a couple times, just not regularly. To each his own and Enjo=
y, after all like John says, isn't that why we go to all the trouble of hom=
e roasting, grinding, and brewing???  Wouldn't it be boring if we were all =
the same?
Jim
Sandy
www.sandyandina.com
www.sass-music.com
Help yourself to FREE treats served up daily at the Messenger Café. Stop =
by today.http://www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_Oc=tWLtagline=

42) From: Sandy Andina
--Apple-Mail-21-500488443
Content-Transfer-Encoding: quoted-printable
Content-Type: text/plain;
	charsetO-8859-1;
	delsp=yes;
	format=flowed
Nope--Aquarius, cusp of Capricorn. My sis is an Aries, though.
On Oct 28, 2007, at 2:08 AM, James Raven wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
 
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-21-500488443
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Nope--Aquarius, cusp of Capricorn. My sis is an Aries, =
though.
On Oct 28, 2007, at 2:08 AM, James Raven =
wrote:
thank you Sandy for the tip, I actually use it mixed = with fat free milk in a weak latte, but didn't know about the = concentration thing. i'm a type one diabetic and have been for 38 years. = Are you an Aries by chance, just curious? Jim From: sandraandinaSubject: Re: +Coffee with Cream & = SugarTo: homeroast= s.comDate: Sun, 28 Oct 2007 01:44:05 = -0500 Watch out for that fat free stuff, Jim, if you have = to watch your blood sugar (especially if you're a type 2)--it's loaded = with carbs and can be rather high-glycemic, causing your insulin levels = to spike and then crash. You might be able to switch to actual = half-and-half, especially if you're using it in moderation (in fact. you = might even be able to use less as it is concentrated). As a low-carb = dieter, I usually make my cappas and lattes as breves (half and half or = even heavy cream diluted with water---much less lactose, none at all for = heavy cream, and gives a nice nutty smooth flavor to the = drink).On Oct 26, 2007, at 11:00 PM, = James Raven wrote: I don't know what is available around the nation, = even Canada, but I drink my coffee with a product called Fat Free 1/2 = &1/2 and it's sweeter than milk and doesn't really require sugar. = Try it out if it's available in your area, you might be suprised. I = would like to add sugar sometimes bet being diabetic and all . . . . . . = it just isn't prudent. but i don't take anyone down for adding some = sugar to help bring out certain flavors, as I have to admit trying it a = couple times, just not regularly. To each his own and Enjoy, after all = like John says, isn't that why we go to all the trouble of home = roasting, grinding, and brewing??? = Wouldn't it be boring if we were all the same? Sandy Help yourself to FREE treats served up daily at the = Messenger Café. Stop by today.http:/= /www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_OctWLta= glinehomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-21-500488443--

43) From: James Raven
I'm not judgemental about it, you just renmind me of someone I knew once. W=
hat kind of music do you pla? rock, blues, folk,  . . . . ? just curious. S=
ounds like you stay plenty busy, must have some good talent.
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 02:20:53 -0500
Nope--Aquarius, cusp of Capricorn. My sis is an Aries, though.
On Oct 28, 2007, at 2:08 AM, James Raven wrote:
thank you Sandy for the tip, I actually use it mixed with fat free milk in =
a weak latte, but didn't know about the concentration thing. i'm a type one=
 diabetic and have been for 38 years. Are you an Aries by chance, just curi=
ous?
Jim
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 01:44:05 -0500
Watch out for that fat free stuff, Jim, if you have to watch your blood sug=
ar (especially if you're a type 2)--it's loaded with carbs and can be rathe=
r high-glycemic, causing your insulin levels to spike and then crash. You m=
ight be able to switch to actual half-and-half, especially if you're using =
it in moderation (in fact. you might even be able to use less as it is conc=
entrated). As a low-carb dieter, I usually make my cappas and lattes as bre=
ves (half and half or even heavy cream diluted with water---much less lacto=
se, none at all for heavy cream, and gives a nice nutty smooth flavor to th=
e drink).
On Oct 26, 2007, at 11:00 PM, James Raven wrote:
I don't know what is available around the nation, even Canada, but I drink =
my coffee with a product called Fat Free 1/2 &1/2 and it's sweeter than mil=
k and doesn't really require sugar. Try it out if it's available in your ar=
ea, you might be suprised. I would like to add sugar sometimes bet being di=
abetic and all . . . . . . it just isn't prudent. but i don't take anyone d=
own for adding some sugar to help bring out certain flavors, as I have to a=
dmit trying it a couple times, just not regularly. To each his own and Enjo=
y, after all like John says, isn't that why we go to all the trouble of hom=
e roasting, grinding, and brewing???  Wouldn't it be boring if we were all =
the same?
Jim
Sandy
www.sandyandina.com
www.sass-music.com
Help yourself to FREE treats served up daily at the Messenger Café. Stop =
by today.http://www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_Oc=tWLtagline

44) From: Sandy Andina
--Apple-Mail-22-501695100
Content-Transfer-Encoding: quoted-printable
Content-Type: text/plain;
	charsetO-8859-1;
	delsp=yes;
	format=flowed
I'm a folkie--mostly originals, but some covers (and some rock sneaks  =
in there from time to time). I sing and play guitar, dulcimer, and  
bass (also harmonica, banjo and autopharp though not often lately).   
My groups SASS! and the SASS! Trio are "original classic folk" and  
Andina & Rich is eclectic: original and contemporary folk, country,  
old-time, swing and comedy.  I also play out solo from time to time.
Check out my MySpace pages:
www.myspace.com/sandyandina
www.myspace.com/sassandthesasstrio
On Oct 28, 2007, at 2:29 AM, James Raven wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
 
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-22-501695100
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
I'm a folkie--mostly originals, but some covers (and some rock sneaks in =
there from time to time). I sing and play guitar, dulcimer, and bass =
(also harmonica, banjo and autopharp though not often lately).  My =
groups SASS! and the SASS! Trio are "original classic folk" and Andina =
& Rich is eclectic: original and contemporary folk, country, =
old-time, swing and comedy.  I also play out solo from time to =
time.Check out my MySpace =
pages:www.myspace.com/sandyandinawww.myspace.com/sas=
sandthesasstrioOn Oct 28, 2007, at 2:29 AM, James =
Raven wrote:
I'm not judgemental about it, you just renmind me of = someone I knew once. What kind of music do you pla? rock, blues, = folk,  . . . . ? just = curious. Sounds like you stay plenty busy, must have some good = talent.  From: sandraandinaSubject: Re: +Coffee with Cream & = SugarTo: homeroast= s.comDate: Sun, 28 Oct 2007 02:20:53 = -0500 Nope--Aquarius, cusp of Capricorn. My sis is an = Aries, though.On Oct 28, 2007, at 2:08 AM, = James Raven wrote: thank you Sandy for the tip, I actually use it mixed = with fat free milk in a weak latte, but didn't know about the = concentration thing. i'm a type one diabetic and have been for 38 years. = Are you an Aries by chance, just curious? Jim From: sandraandinaSubject: Re: +Coffee with Cream & = SugarTo: homeroast= s.comDate: Sun, 28 Oct 2007 01:44:05 = -0500 Watch out for that fat free stuff, Jim, if you have = to watch your blood sugar (especially if you're a type 2)--it's loaded = with carbs and can be rather high-glycemic, causing your insulin levels = to spike and then crash. You might be able to switch to actual = half-and-half, especially if you're using it in moderation (in fact. you = might even be able to use less as it is concentrated). As a low-carb = dieter, I usually make my cappas and lattes as breves (half and half or = even heavy cream diluted with water---much less lactose, none at all for = heavy cream, and gives a nice nutty smooth flavor to the = drink).On Oct 26, 2007, at 11:00 PM, = James Raven wrote: I don't know what is available around the nation, = even Canada, but I drink my coffee with a product called Fat Free 1/2 = &1/2 and it's sweeter than milk and doesn't really require sugar. = Try it out if it's available in your area, you might be suprised. I = would like to add sugar sometimes bet being diabetic and all . . . . . . = it just isn't prudent. but i don't take anyone down for adding some = sugar to help bring out certain flavors, as I have to admit trying it a = couple times, just not regularly. To each his own and Enjoy, after all = like John says, isn't that why we go to all the trouble of home = roasting, grinding, and brewing??? = Wouldn't it be boring if we were all the same? Sandy Help yourself to FREE treats served up daily at the = Messenger Café. Stop by today.http:/= /www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_OctWLta= glinehomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings www.sandyandina.comwww.sass-music.com Boo! Scare away worms, viruses and so much more! = Try Windows Live OneCare!http://onec=are.live.com/standard/en-us/purchase/trial.aspx?s_cid=wl_hotmailnews=homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-22-501695100--

45) From: James Raven
are you into Bob wills & texas Payboys Swing, Texas Swing from way back? Ev=
er heard of them, i'm parshal to them and saw them live when they were abou=
t 78 - 80 years old and was wonderful to see the old boys up on stage. "Mil=
k cow Blues" one of their more popular tunes. One of my favs. Have a pleasa=
nt evening.
Jim
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 02:40:59 -0500
I'm a folkie--mostly originals, but some covers (and some rock sneaks in th=
ere from time to time). I sing and play guitar, dulcimer, and bass (also ha=
rmonica, banjo and autopharp though not often lately).  My groups SASS! and=
 the SASS! Trio are "original classic folk" and Andina & Rich is eclectic: =
original and contemporary folk, country, old-time, swing and comedy.  I als=
o play out solo from time to time.
Check out my MySpace pages:
www.myspace.com/sandyandina
www.myspace.com/sassandthesasstrio
On Oct 28, 2007, at 2:29 AM, James Raven wrote:
I'm not judgemental about it, you just renmind me of someone I knew once. W=
hat kind of music do you pla? rock, blues, folk,  . . . . ? just curious. S=
ounds like you stay plenty busy, must have some good talent.
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 02:20:53 -0500
Nope--Aquarius, cusp of Capricorn. My sis is an Aries, though.
On Oct 28, 2007, at 2:08 AM, James Raven wrote:
thank you Sandy for the tip, I actually use it mixed with fat free milk in =
a weak latte, but didn't know about the concentration thing. i'm a type one=
 diabetic and have been for 38 years. Are you an Aries by chance, just curi=
ous?
Jim
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 01:44:05 -0500
Watch out for that fat free stuff, Jim, if you have to watch your blood sug=
ar (especially if you're a type 2)--it's loaded with carbs and can be rathe=
r high-glycemic, causing your insulin levels to spike and then crash. You m=
ight be able to switch to actual half-and-half, especially if you're using =
it in moderation (in fact. you might even be able to use less as it is conc=
entrated). As a low-carb dieter, I usually make my cappas and lattes as bre=
ves (half and half or even heavy cream diluted with water---much less lacto=
se, none at all for heavy cream, and gives a nice nutty smooth flavor to th=
e drink).
On Oct 26, 2007, at 11:00 PM, James Raven wrote:
I don't know what is available around the nation, even Canada, but I drink =
my coffee with a product called Fat Free 1/2 &1/2 and it's sweeter than mil=
k and doesn't really require sugar. Try it out if it's available in your ar=
ea, you might be suprised. I would like to add sugar sometimes bet being di=
abetic and all . . . . . . it just isn't prudent. but i don't take anyone d=
own for adding some sugar to help bring out certain flavors, as I have to a=
dmit trying it a couple times, just not regularly. To each his own and Enjo=
y, after all like John says, isn't that why we go to all the trouble of hom=
e roasting, grinding, and brewing???  Wouldn't it be boring if we were all =
the same?
Jim
Sandy
www.sandyandina.com
www.sass-music.com
Help yourself to FREE treats served up daily at the Messenger Café. Stop =
by today.http://www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_Oc=tWLtagline

46) From: Sandy Andina
--Apple-Mail-25-502858970
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
I love Texas swing--and have heard lots of Bob Wills.  Also like the  
more modern Texas Swing group BR-549.  But we perform forties or  
fifties swing (e.g. Astaire & Rogers).
On Oct 28, 2007, at 2:52 AM, James Raven wrote:
<Snip>
www.sandyandina.com
www.sass-music.com
--Apple-Mail-25-502858970
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
I love Texas swing--and have heard lots of Bob Wills.  Also like the =
more modern Texas Swing group BR-549.  But we perform forties or =
fifties swing (e.g. Astaire & Rogers).
On Oct 28, 2007, =
at 2:52 AM, James Raven wrote:
are you = into Bob wills & texas Payboys Swing, Texas Swing from way back? = Ever heard of them, i'm parshal to them and saw them live when they were = about 78 - 80 years old and was wonderful to see the old boys up on = stage. "Milk cow Blues" one of their more popular tunes. One of my favs. = Have a pleasant evening. Jim www.sass-music.com
= = --Apple-Mail-25-502858970--

47) From: James Raven
I will visit your sites and will there be any examples of your sound? examp=
les of your own music? I commend you on doing originals. You guys sound lik=
e a very versitile group with the ability to play almost anything you put y=
our minds to. Thanks for not being punk, or new wave, the stuff makes me cr=
azy.
Jim
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 02:40:59 -0500
I'm a folkie--mostly originals, but some covers (and some rock sneaks in th=
ere from time to time). I sing and play guitar, dulcimer, and bass (also ha=
rmonica, banjo and autopharp though not often lately).  My groups SASS! and=
 the SASS! Trio are "original classic folk" and Andina & Rich is eclectic: =
original and contemporary folk, country, old-time, swing and comedy.  I als=
o play out solo from time to time.
Check out my MySpace pages:
www.myspace.com/sandyandina
www.myspace.com/sassandthesasstrio
On Oct 28, 2007, at 2:29 AM, James Raven wrote:
I'm not judgemental about it, you just renmind me of someone I knew once. W=
hat kind of music do you pla? rock, blues, folk,  . . . . ? just curious. S=
ounds like you stay plenty busy, must have some good talent.
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 02:20:53 -0500
Nope--Aquarius, cusp of Capricorn. My sis is an Aries, though.
On Oct 28, 2007, at 2:08 AM, James Raven wrote:
thank you Sandy for the tip, I actually use it mixed with fat free milk in =
a weak latte, but didn't know about the concentration thing. i'm a type one=
 diabetic and have been for 38 years. Are you an Aries by chance, just curi=
ous?
Jim
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 01:44:05 -0500
Watch out for that fat free stuff, Jim, if you have to watch your blood sug=
ar (especially if you're a type 2)--it's loaded with carbs and can be rathe=
r high-glycemic, causing your insulin levels to spike and then crash. You m=
ight be able to switch to actual half-and-half, especially if you're using =
it in moderation (in fact. you might even be able to use less as it is conc=
entrated). As a low-carb dieter, I usually make my cappas and lattes as bre=
ves (half and half or even heavy cream diluted with water---much less lacto=
se, none at all for heavy cream, and gives a nice nutty smooth flavor to th=
e drink).
On Oct 26, 2007, at 11:00 PM, James Raven wrote:
I don't know what is available around the nation, even Canada, but I drink =
my coffee with a product called Fat Free 1/2 &1/2 and it's sweeter than mil=
k and doesn't really require sugar. Try it out if it's available in your ar=
ea, you might be suprised. I would like to add sugar sometimes bet being di=
abetic and all . . . . . . it just isn't prudent. but i don't take anyone d=
own for adding some sugar to help bring out certain flavors, as I have to a=
dmit trying it a couple times, just not regularly. To each his own and Enjo=
y, after all like John says, isn't that why we go to all the trouble of hom=
e roasting, grinding, and brewing???  Wouldn't it be boring if we were all =
the same?
Jim
Sandy
www.sandyandina.com
www.sass-music.com
Help yourself to FREE treats served up daily at the Messenger Café. Stop =
by today.http://www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_Oc=tWLtagline

48) From: Sandy Andina
--Apple-Mail-27-502976265
Content-Transfer-Encoding: quoted-printable
Content-Type: text/plain;
	charsetO-8859-1;
	delsp=yes;
	format=flowed
Yup--we have streaming full-length versions of some of our songs.
On Oct 28, 2007, at 3:00 AM, James Raven wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
 
<Snip>
 
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-27-502976265
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Yup--we have streaming full-length versions of some of our =
songs.
On Oct 28, 2007, at 3:00 AM, James Raven =
wrote:
I will visit your sites and will there be any = examples of your sound? examples of your own music? I commend you on = doing originals. You guys sound like a very versitile group with the = ability to play almost anything you put your minds to. Thanks for not = being punk, or new wave, the stuff makes me crazy.Jim From: sandraandinaSubject: Re: +Coffee with Cream & = SugarTo: homeroast= s.comDate: Sun, 28 Oct 2007 02:40:59 = -0500 I'm a folkie--mostly originals, but some covers (and = some rock sneaks in there from time to time). I sing and play guitar, = dulcimer, and bass (also harmonica, banjo and autopharp though not often = lately).  My groups SASS! = and the SASS! Trio are "original classic folk" and Andina & Rich is = eclectic: original and contemporary folk, country, old-time, swing and = comedy.  I also play out = solo from time to time.Check out my = MySpace pages:On Oct 28, = 2007, at 2:29 AM, James Raven wrote: I'm not judgemental about it, you just renmind me of = someone I knew once. What kind of music do you pla? rock, blues, = folk,  . . . . ? just = curious. Sounds like you stay plenty busy, must have some good = talent. From: sandraandinaSubject: Re: +Coffee with Cream & = SugarTo: homeroast= s.comDate: Sun, 28 Oct 2007 02:20:53 = -0500 Nope--Aquarius, cusp of Capricorn. My sis is an = Aries, though.On Oct 28, 2007, at 2:08 AM, = James Raven wrote: thank you Sandy for the tip, I actually use it mixed = with fat free milk in a weak latte, but didn't know about the = concentration thing. i'm a type one diabetic and have been for 38 years. = Are you an Aries by chance, just curious? Jim From: sandraandinaSubject: Re: +Coffee with Cream & = SugarTo: homeroast= s.comDate: Sun, 28 Oct 2007 01:44:05 = -0500 Watch out for that fat free stuff, Jim, if you have = to watch your blood sugar (especially if you're a type 2)--it's loaded = with carbs and can be rather high-glycemic, causing your insulin levels = to spike and then crash. You might be able to switch to actual = half-and-half, especially if you're using it in moderation (in fact. you = might even be able to use less as it is concentrated). As a low-carb = dieter, I usually make my cappas and lattes as breves (half and half or = even heavy cream diluted with water---much less lactose, none at all for = heavy cream, and gives a nice nutty smooth flavor to the = drink).On Oct 26, 2007, at 11:00 PM, = James Raven wrote: I don't know what is available around the nation, = even Canada, but I drink my coffee with a product called Fat Free 1/2 = &1/2 and it's sweeter than milk and doesn't really require sugar. = Try it out if it's available in your area, you might be suprised. I = would like to add sugar sometimes bet being diabetic and all . . . . . . = it just isn't prudent. but i don't take anyone down for adding some = sugar to help bring out certain flavors, as I have to admit trying it a = couple times, just not regularly. To each his own and Enjoy, after all = like John says, isn't that why we go to all the trouble of home = roasting, grinding, and brewing??? = Wouldn't it be boring if we were all the same? Sandy Help yourself to FREE treats served up daily at the = Messenger Café. Stop by today.http:/= /www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_OctWLta= glinehomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings www.sandyandina.comwww.sass-music.com Boo! Scare away worms, viruses and so much more! Try = Windows Live OneCare!http://onec=are.live.com/standard/en-us/purchase/trial.aspx?s_cid=wl_hotmailnews=homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings www.sandyandina.comwww.sass-music.com Climb to the top of the charts!  Play Star = Shuffle:  the word scramble challenge with star power.http://club.liv=e.com/star_shuffle.aspx?icid=starshuffle_wlmailtextlink_oct=http://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-27-502976265--

49) From: Leo Zick
exactly.
if she likes salt on her food you dont criticize her and tell her to not use
it. just pass the salt.
variety...
On 10/25/07, Brett Mason  wrote:
<Snip>

50) From: James Raven
lotta instaments and talent going on at that site. Talented lady in many re=
spects. 
all the Best,
Jim
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 03:02:20 -0500
Yup--we have streaming full-length versions of some of our songs.
On Oct 28, 2007, at 3:00 AM, James Raven wrote:
I will visit your sites and will there be any examples of your sound? examp=
les of your own music? I commend you on doing originals. You guys sound lik=
e a very versitile group with the ability to play almost anything you put y=
our minds to. Thanks for not being punk, or new wave, the stuff makes me cr=
azy.
Jim
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 02:40:59 -0500
I'm a folkie--mostly originals, but some covers (and some rock sneaks in th=
ere from time to time). I sing and play guitar, dulcimer, and bass (also ha=
rmonica, banjo and autopharp though not often lately).  My groups SASS! and=
 the SASS! Trio are "original classic folk" and Andina & Rich is eclectic: =
original and contemporary folk, country, old-time, swing and comedy.  I als=
o play out solo from time to time.
Check out my MySpace pages:
www.myspace.com/sandyandina
www.myspace.com/sassandthesasstrio
On Oct 28, 2007, at 2:29 AM, James Raven wrote:
I'm not judgemental about it, you just renmind me of someone I knew once. W=
hat kind of music do you pla? rock, blues, folk,  . . . . ? just curious. S=
ounds like you stay plenty busy, must have some good talent.
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 02:20:53 -0500
Nope--Aquarius, cusp of Capricorn. My sis is an Aries, though.
On Oct 28, 2007, at 2:08 AM, James Raven wrote:
thank you Sandy for the tip, I actually use it mixed with fat free milk in =
a weak latte, but didn't know about the concentration thing. i'm a type one=
 diabetic and have been for 38 years. Are you an Aries by chance, just curi=
ous?
Jim
From: sandraandina
Subject: Re: +Coffee with Cream & Sugar
To: homeroast
Date: Sun, 28 Oct 2007 01:44:05 -0500
Watch out for that fat free stuff, Jim, if you have to watch your blood sug=
ar (especially if you're a type 2)--it's loaded with carbs and can be rathe=
r high-glycemic, causing your insulin levels to spike and then crash. You m=
ight be able to switch to actual half-and-half, especially if you're using =
it in moderation (in fact. you might even be able to use less as it is conc=
entrated). As a low-carb dieter, I usually make my cappas and lattes as bre=
ves (half and half or even heavy cream diluted with water---much less lacto=
se, none at all for heavy cream, and gives a nice nutty smooth flavor to th=
e drink).
On Oct 26, 2007, at 11:00 PM, James Raven wrote:
I don't know what is available around the nation, even Canada, but I drink =
my coffee with a product called Fat Free 1/2 &1/2 and it's sweeter than mil=
k and doesn't really require sugar. Try it out if it's available in your ar=
ea, you might be suprised. I would like to add sugar sometimes bet being di=
abetic and all . . . . . . it just isn't prudent. but i don't take anyone d=
own for adding some sugar to help bring out certain flavors, as I have to a=
dmit trying it a couple times, just not regularly. To each his own and Enjo=
y, after all like John says, isn't that why we go to all the trouble of hom=
e roasting, grinding, and brewing???  Wouldn't it be boring if we were all =
the same?
Jim
Sandy
www.sandyandina.com
www.sass-music.com
Help yourself to FREE treats served up daily at the Messenger Café. Stop =
by today.http://www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_Oc=tWLtagline

51) From: kevin creason
I'm about forty digests behind, so I hope I'm not too late to hop on with
some lyrics to the thread... Sandy-- I was trying to find the lyrics to this
Humble Pie song and was astounded to see how many different "Black Coffee"
songs there are out there. Enough for you to do a whole set on coffee....
"Black Coffee" by Humble Pie, 1973 (I was probably sipping my dads
cream/sugar coffee then but not mom's black stuff, he got smart later).
Yer!
Black coffee is my name
Black coffee is not a thing
Black coffee freshly ground and fully packed
Hot black coffee boys
Black coffee
That's where it's at
Mean it!
Way back you all know
Since I don't know when
See I got to move on
Before I was 10
You see my skin is white
But my soul is black
So hot black coffee
That's where it's at
Black coffee
That's what I'm talkin' about boys
Black coffee
That's what I mean
Black coffee
Ooh! You've got to feel it in your hand
Black coffee
Hmm! Yer!
Black coffee
Well you hear that
Some black tea
Well it can't compare with me
That's right
Black tea well it's as good as
It's as good as
It's as good as it can be
But it's a cup of black coffee
That a working man needs to see yer
In America, well it's the land of the free
You can get what you want if you've got some do re me
Travelling far and I work like a slave
Now how can you get and you know I get L.A.
I get me a job and I build me a place
I got a spit of black coffee
Oh! How good it tastes!
I said a dime is all it costs in the states
For a cup of black coffee
How good it tastes!
Black coffee
Alright
Black coffee
Oh!
Black coffee
It's what I want now
It's what I need
Black coffee
To suit my soul
To suit my soul now
Black coffee
It's what I want
It's what I need
Black coffee
It's where it's at
It's where it's at
Black coffee
It's where it's at
It's where it's at
etc., etc.

52) From: Sandy Andina
--Apple-Mail-107-890319088
Content-Transfer-Encoding: 7bit
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Wow!  And the only ones with which I was familiar were that old Lena  
Horne jazz-blues standard and Squeeze's "Black Coffee In Bed."
On Nov 1, 2007, at 2:25 PM, kevin creason wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-107-890319088
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Wow!  And the only ones with which I was familiar were that old Lena =
Horne jazz-blues standard and Squeeze's "Black Coffee In =
Bed."
On Nov 1, 2007, at 2:25 PM, kevin creason =
wrote:
I'm about forty digests behind, so I hope I'm not too late = to hop on with some lyrics to the thread... Sandy-- I was trying to find = the lyrics to this Humble Pie song and was astounded to see how many = different "Black Coffee" songs there are out there. Enough for you to do = a whole set on coffee.... "Black Coffee" by Humble Pie, 1973 (I = was probably sipping my dads cream/sugar coffee then but not mom's black = stuff, he got smart later). Yer! Black = coffee is my name Black coffee is not a thing Black coffee = freshly ground and fully packed Hot black coffee boys Black = coffee That's where it's at Mean it! Way back you all = know Since I don't know when See I got to move on Before I = was 10 You see my skin is white But my soul is black So hot = black coffee That's where it's at Black coffee That's what = I'm talkin' about boys Black coffee That's what I mean Black = coffee Ooh! You've got to feel it in your hand Black coffee = Hmm! Yer! Black coffee Well you hear that Some black = tea Well it can't compare with me That's right Black tea = well it's as good as It's as good as It's as good as it can = be But it's a cup of black coffee That a working man needs to = see yer In America, well it's the land of the free You can get = what you want if you've got some do re me Travelling far and I work = like a slave Now how can you get and you know I get L.A. I get = me a job and I build me a place I got a spit of black coffee Oh! = How good it tastes! I said a dime is all it costs in the states = For a cup of black coffee How good it tastes! Black coffee = Alright Black coffee Oh! Black coffee It's what I want = now It's what I need Black coffee To suit my soul To = suit my soul now Black coffee It's what I want It's what I = need Black coffee It's where it's at It's where it's at = Black coffee It's where it's at It's where it's at etc., = etc. Sandywww.sass-music.com
= = --Apple-Mail-107-890319088--

53) From: Scot Murphy
On Nov 1, 2007, at 3:38 PM, Sandy Andina wrote:
<Snip>
There was some folk song from fifty or sixty years ago which name I  
forget, but the last stanza and chorus went like this:
"I wanted it stronger and stronger and stronger
I wanted it darker, more often, and longer
And now I don't drink it, I smoke it instead
With a shot in the arm before I go to bed
Coffee, coffee, the joy of my life
I don't need my kids, I don't need my wife
When I can get it, I always feel high
Without it I surely would die."
Scot "Dr. Demento sticks in one's mind" Murphy
--
"May God prevent us from becoming 'right-thinking men'--that is to  
say, people who agree perfectly with their own police."
	--Thomas Merton

54) From: Gary Townsend
Kevin, do you remember what album that came out on?
An album is a 12" vinyl disc, usually they came inside a cardboard cover
adorned with artwork ;-)
Gary
On 11/1/07, kevin creason  wrote:
<Snip>

55) From: Gary Townsend
Sorry, forgot this link... Video
Gary
On 11/1/07, Gary Townsend  wrote:
<Snip>

56) From: Tom Ulmer
Eat It
...was an Ike and Tina Turner cover

57) From: Gary Townsend
Ding...ding...ding...You are correct, sir!!!
But, are you smarter than a 5th grader? ;-)
On Sunday mornings, my local rock station plays 'Flashback' followed by a
local show that plays 2 hours of original American music, mostly blues. I
try to roast up my weeks worth of coffee during that awesome music from the
past. I think that it somehow gets absorbed into the beans... :-O
Gary
On 11/1/07, Tom Ulmer wrote:
<Snip>


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