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Topic: Cream & sugar? (31 msgs / 662 lines)
1) From: Chris Jones
Hello all,
This might just sound like a silly question, but it's something I am
curious about.  Do most of you (and I mean 'coffee snobs' - said with
the greatest respect) drink your coffee black or do you spruce it up
with cream, sugar, etc.?
Thanks for the conversations.
Chris
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2) From: Seth Grandeau
I like a little sugar in my coffee.  Lately I've been using turbinado or
demerara (both "raw" sugars), which have a little molassas flavor to them.
On 3/14/08, Chris Jones  wrote:
<Snip>
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3) From: James C. Hathaway
Sometimes I use a little cream in press-pot coffee or steamed milk with
espresso.  Rarely will I use sugar.  But I don't use sugar in other
beverages either.

4) From: Lynne
<Snip>
(and with this question, Chris opened up a can of worms...)
I drink it black, I drink it with half & half, I drink it w/frothed milk.
No sugar (never have).
Lynne
(ducking..)
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5) From: Ron Feroni
This subject has been beat to death on this and many other coffee sites.  I=
 know because I posted the same question here about 2 years ago when I firs=
t started roasting.  This is what I was told mixed with what I have learned=
 over the last few years...
 =
1.  Drink your coffee however you like it.  Cream? Sugar? Salt? Pepper? Cay=
enne? Basil?  you see where I'm going?  Doesn't really matter how you drink=
 it as long as your enjoying it.
 =
2.  Coffee is good or bad, even when putting in cream and sugar.  I'm a spl=
ash-o-cream-sometimes/bit-o-sugar guy myself and I can tell you that there =
have been some beans that have been horrible no matter what amount of sugar=
/cream goes in.  With so many beans to choose from there is just no way you=
 will like them all.  In fact, I probably dislike more than I've liked.  Wh=
en you find a bean you love you tend to make it a staple.  =
 =
3.  If you are a cream/sugar person,  chances are you will put less and les=
s in the more you roast.  One thing I noticed right away when I first start=
ed roasting was that I could at least palate the coffee black.  Though not =
very "enjoyable" to me, it was far more drinkable than anything black I had=
 had to that point.
 =
I know this may be more of a rant as you were just 'curious', but when a cr=
eam/sugar person(I'm assuming you are) starts roasting and reading all the =
great flavors that are being posted here, he/she starts to think something =
is wrong and that he/she should be drinking their coffee black also.  Simpl=
y not true.
 =
my $.05
ron  =
Need to know the score, the latest news, or you need your Hotmail®-get yo=
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6) From: Bob
Not silly ~ drink it with half-n-half, black & sometimes with a 
dab of honey with the 1/2&1/2
Often black first just to make sure it hits all the right 
tastebuds, then alter to mood.
sometimes with a straw

7) From: Gary Foster
It depends on the coffee and my mood.
I drink my americanos (and espresso shots heh) with nothing in them.  I 
drink my cappuccino with about a half teaspoon of homemade vanilla 
sugar.  I drink my presspot or drip coffee with small bit of cream and a 
touch of sugar in the morning (when I'm hungry) and switch to drinking 
it black in the afternoon.  On the rare occasion I have a latte, I don't 
add anything at all.
Some coffees taste better black.  With others, a touch of this or that 
seems to bring out interesting notes.
-- Gary F.
Chris Jones wrote:
<Snip>
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8) From: neal
Black, unless I am forced for some reason to drink non-homeroasted coffee.
Then I use a little cream.
Neal
On Fri, Mar 14, 2008 at 1:01 PM, Gary Foster  wrote:
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9) From: Arnold Magy
The curmudgeon wades in. I'm a black coffee drinker, but I'm not
obsessive about it.
On 3/14/08, neal  wrote:
<Snip>
-- 
This year Groundhog Day and the State of the Union Address in the
U.S., fell on the same day.
 It's an ironic juxtaposition:
One involves a meaningless ritual, in which, we look to a creature, of
limited intelligence,
for meaningless prognostication, on subjects he doesn't understand.
The other involves a groundhog.
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10) From: John Brown
i just bought a Chemix and have run two batches through it so far.  and 
it does make for a different cup of coffee. better than the FP.
i do like cream and sugar in the coffee this is the way i learned to 
drink it from childhood.
Lynne wrote:
<Snip>
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11) From: Sean Cary
1/2 and 1/2 and sweet n lo...
Sean
On Fri, Mar 14, 2008 at 3:27 PM, Chris Jones  wrote:
<Snip>
-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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12) From: Coffee
I like my coffee black, like my ... pen.
:-D
-Peter
On Mar 14, 2008, at 12:27 PM, Chris Jones wrote:
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13) From: David Rossell
I drink coffee black pretty much exclusively, except when eating Cuban and a
good café con leche is at hand, preferably with some tasty tres leches . =
. .
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell

14) From: Lynne
Oh, tres leches... haven't made that in *ages*. Watched Alton Brown make it
last night...
mmmm..
Lynne
On Fri, Mar 14, 2008 at 5:43 PM, David Rossell 
wrote:
<Snip>
. .
<Snip>
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15) From: Sandy Andina
Only insofar as I drink cappuccini, macchiati or breves. Very, very  
rarely I will add a tiny bit of sugar to espresso (usually if it's  
thin restaurant espresso); sometimes I like a little cardamom seed and  
honey; and I will drink Turkish, Greek, or Cuban coffee as it is  
served to me, usually brewed with sugar.  But I take my brewed coffee  
black.
On Mar 14, 2008, at 2:27 PM, Chris Jones wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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16) From: John Despres
Black for me. Pretty exclusively. But I'm not a pain about it. If I pour =
you a cup of my homeroast & you want additives, I'll provide them but =
will ask you to try it without first.
I've had many turn down the additives after that first taste!
It's not really a silly question, at all. It's your cup. Put in it what =
you want!
John
Chris Jones wrote:
<Snip>
e.com
<Snip>
<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD’s Coffee Provoked Ramblings =
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17) From:
Great question. Seems that most coffeeists in the US take it black. However, most folk in the Americas south of the US like something in it. In Brazil, we drank it with lots of sugar. In CA, we drank it with milk and sugar. As for me, milk. If I'm feeling really decadent, condensed milk!
Joyce
---- Coffee  wrote: 
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18) From: Aaron
I drink mine black.  I have had folks who didnt drink coffee, because 
they didnt like the taste of it, start drinking coffee again after 
tasting mine, and drink it straight black from the pot too.  Of course 
they only drink homeroast, won't touch the store stuff ever again.  
Occasionally I might put a dab of chocolate into it or a touch of 
vanilla pod if I am feeling in that mood.
Aaron
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19) From: gin
Hi Aaron:
Had a poll several weeks ago on homesroasters.org about adding "stuff" to your coffee.
About 50% added either sugar, cream, milk, vanilla or some other flavor to their coffee.
I am not sure but I suspect tons-o-coffee "snobs" add something to their coffee. Adding a bit of chocolate, vanilla or toffee does not render coffee unfit for a home-roaster.
I gave some fresh roasted to a friend in the mountains a week ago, told him to use it NOW before it got undrinkable. Talked with him last night and he told me it tastes better every day and the best when he just boils the grounds...
he believes he is a coffee snob, who am I to discount his taste???
love to all,
ginny
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20) From: Saundra ONeil
Drink capps w/ a little sugar, drip w/ cream & sugar.  Ah Brazil...the land of no half & half :)  My best 
friend lives there and i visit often.  have been known to freeze a carton of half & half and pack it in  my
suitcase.  Desperate times call for deserate measures.  Also bring home about 10 kilos of Uniao 'light'
sugar - it's the best.
Saundra
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21) From: gin
joyce:
I think milk is the worst thing to ever put into your coffee...
in CA, at the beach, we put a bit of Baileys in it...
ginny
---- jomiller wrote: 
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22) From: HabaneroHardy
A drop of honey and a splash of half and half

23) From: Bob Hazen
Black, unless it's Irish Coffee.  Then it's heavy cream, turbinado sugar, 
homeroast and Jameson.
Ahhhh......

24) From: Sandy Andina
No, No, NO!!! Irish coffee is good black coffee, with Irish whisky  
muddled with turbinado sugar (not---yecch---Irish Cream) poured into  
it and stirred, and then hand-whisked unsweetened heavy cream (not  
whipped stiffly, only till it thickens but still flows off a spoon)  
gently floated on top.  Use Irish Cream and the coffee turns an opaque  
tan, indistinguishable from cafe latte or cappuccino; make it the  
right way and you have two distinct layers, with the coffee-booze- 
sugar solution transparent or at least translucent black at first,  
with only the tiniest bit of the cream wisping down into the top of  
the coffee without turning the whole thing tan.  The traditional  
recipe (well, traditional Irish-American, originating at San  
Francisco's Buena Vista bar) is consumed by sipping the coffee mixture  
through the thickened cream (like Russians sip strong black tea  
through a sugar cube). For Pat's sake, DON'T STIR the cream!!!!    
Irish Cream in Irish coffee is an abomination, Reddi-Whip doubly so!
On Mar 14, 2008, at 8:54 PM, Bob Hazen wrote:
<Snip>
Sandy Andina
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25) From: Bob Hazen
Somebody push your button?  (grin) Who said Irish Cream?
And yes, yes, YES!!!  I make it just the way you so eloquently describe! 
The hot drink sipped through cool cream is to die for.  Gets in my mustache 
and I look dorky, but I can't say it matters.
The Buena Vista raised my standard for Irish Coffee many moons ago.  I 
haven't been the same since.
Bob

26) From: Sandy Andina
ah, I didn't see the "Jameson."  That's very different. Carry on,  
then. (Earlier, I think Ginny mentioned Baileys in coffee and it set  
my persnickety teeth on edge, and I mixed up the posts to which I was  
replying).
Years ago, my political club in Seattle met on St. Pat's Day and I  
offered to provide the Irish coffee. (I hadn't discovered roasting  
yet, but Starbucks beans were pretty decent back then). By the end of  
the evening, my arms ached from whisking--I was too much of a purist  
to use an eggbeater or hand mixer.  But let me tell you, that was one  
MELLOW bunch of Democrats!!!
On Mar 14, 2008, at 9:25 PM, Bob Hazen wrote:
<Snip>
Sandy Andina
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27) From: Les
I drink my coffee unpolluted!  However  I do drink Cappos; and various steam
milk drinks with pressure extracted coffees.  My wife always has half and
half with her coffee.  My thought is drink it the way you enjoy it.
Les
On Fri, Mar 14, 2008 at 7:52 PM, Sandy Andina  wrote:
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28) From: Bob Hazen
Chuckle....  I can see why you might bristle at putting Bailey's in coffee 
and labeling it "Irish Coffee!"  At least we haven't hit the Jameson / 
Bushmill's issue.  As I recall, one brand is associated with Catholics in 
Ireland and the other, Protestants.  Can't remember which is which.  But, we 
all know >that< discussion would be polarized.
You say "but Starbucks beans were pretty decent back then."  I remember 
those days.  The original Pike Place Market Starbucks.  Back when the 
mermaid was "immodest" and the beans outgassed.  I once wrote to Starbucks 
when I noticed that the "outgassing" had ceased.  It can't be fresh, right? 
They responded with a "please call us."  Yes, they did have their day.  They 
are so big now that, well....  I'm happy that we have Tom and Joe Behm.
Bob

29) From: Bill
Black.  but I will allow others to degrade themselves in my presence... ha
ha ha!!!  To each his/her own!bill
On Fri, Mar 14, 2008 at 1:27 PM, Chris Jones  wrote:
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30) From: Brandon Kolbe
I usually drink my coffee black.  If it is something other than homeroast I
may add some cream and/or sugar.  As far as Irish coffee... the irish cream
may explain why I don't care for Irish coffee.  I have not had it prepared
the way Sandy described.
------------------------------- snip
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-- 
"We are what we think.
All that we are arises
With our thoughts.
With our thoughts,
We make our world."
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31) From: Coffee
I had an friend from Northern Ireland tell me of a time he went into  
and Irish bar in New York and ordered some Black Bush (higher-end  
Bushmills) and he was told they didn't have any. When he got all  
uppity and said, "You call you yourselves an Irish bar and you don't  
carry Black Bush?" He was told that Bushmills isn't Irish, it comes  
from Belfast. He suddenly felt very uncomfortable.
-Peter
On Mar 14, 2008, at 8:36 PM, Bob Hazen wrote:
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