HomeRoast Digest


Topic: Black coffee (20 msgs / 682 lines)
1) From: CSI Multimedia
As to the cream and sugar question; and forgive me if this is a bit strong,=
 but in my opinion the whole reason for going to all the effort of roasting=
 grinding and then producing the coffee is the unique aroma and taste of th=
e coffee its self which, in most cases, is masked by milk and sugar. That s=
aid everyone else in the family likes milk in their coffee (sigh).
 =
Rick Shaw,
CSI Multimedia
Voice: 818 347 9216 / Fax: 818 337 1903
E-mail: rick
"Execution is Everything"
Venue Specialist Consultants, Designers, Integrators and Dealers of
Multimedia Projection, Lighting and Sound systems
www.csimultimedia.com
 =
A DIVISION OF
Campbell  Shaw, Inc.
6461 Penfield Avenue
Woodland Hills, CA 91367-2721
www.campbell-shaw.com
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com

2) From: Sean Cary
so I guess if I don't like coffee black - I should just give up
homeroasting?
Why is there this stigma for coffee drinkers who like cream or sweetener?
you can drink it anyway your heart desires...you can burn steak, or eat it
raw, you can eat hot dogs with ketchup (which is wrong, wrong wrong...but I
am voiding my own point), you can eat wings that are not hot...or dip them
in blue cheese or ranch - we are not freakin Borg.
Sean
Who gets somewhat sick when my kids eat hot dogs with ketchup...or dip
shrimp in Honey Mustard...
On Sat, Mar 15, 2008 at 4:05 PM, CSI Multimedia  wrote:
<Snip>
ee.com
<Snip>
-- =
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com

3) From: P S Hudson
In the mid-1900s, they started using a phrase ' to each his own'. 
   
  I personally enjoy my coffee black. My wife likes a spoon of sugar. 
   
  I agree with you Sean, we are all striving for a better tasting coffee in our cup, and it doesn't matter how we enjoy our coffee. My wife and I both pour our cup from the same pot, or machine, or what ever. However, we each enjoy our coffee in our own way. 
   
  Philip
Sean Cary  wrote:
  so I guess if I don't like coffee black - I should just give up
homeroasting?
Why is there this stigma for coffee drinkers who like cream or sweetener?
you can drink it anyway your heart desires...you can burn steak, or eat it
raw, you can eat hot dogs with ketchup (which is wrong, wrong wrong...but I
am voiding my own point), you can eat wings that are not hot...or dip them
in blue cheese or ranch - we are not freakin Borg.
Sean
Who gets somewhat sick when my kids eat hot dogs with ketchup...or dip
shrimp in Honey Mustard...
On Sat, Mar 15, 2008 at 4:05 PM, CSI Multimedia wrote:
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

4) From: Bill
oh man, i love steak tartar...haven't had any of that in ages... mmmm...
you can burn steak, or eat it
raw,
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

5) From: raymanowen
"...this stigma for coffee drinkers who like cream or sweetener?"
I got a stigmatism, but I agree- it's your coffee, please suit yourself. Put
anything in your mouth that seems good- you can haul coal in it if you want.
-ro
On Sat, Mar 15, 2008 at 2:15 PM, Sean Cary  wrote:
<Snip>
ee.com
<Snip>
ee.com
<Snip>
-- =
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com

6) From: Sandy Andina
Some beans and roasts stand up to cream better than others--Sumatra  =
keeps some its unique varietal character, and the darker the roast,  =
the better it'll hold up to all that kid stuff.
On Mar 15, 2008, at 3:05 PM, CSI Multimedia wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
ee.com
Sandy Andina
www.myspace.com/sandyandina
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com

7) From: miKe mcKoffee
I could be considered somewhat of a fanatically extreme card carrying CSA
coffee snob. Why would anyone DEFILE coffee with additives! 
Say what?
Ha, how ludicrous. For a number of years I refused to DEFILE coffee and
especially espresso with any additive, no silky smooth and naturally sweet
micro-foamed milk that's for light weight sissies thank you very much. Then
around 3 years ago I decided I owed it to myself to explore other
"traditional" Italian espresso beverages like macchiato and cappuccino.
While the preponderance of the time it's a wake-up Americano then straight
shots, a couple times a week a mac' or cap' around breakfast time just hits
the spot. Heck yesterday afternoon "broke the morning only milk rule" and
had an afternoon cappuccino with a pineapple mango macadamia nut scone.
Twenty lashes!
But wait, any long time Lister knows way back when I was DEFILING coffee and
espresso making my chlled bottled Road Warrior White Chocolate Kona mochas!
And even public displays of espresso degradation making foo-foo Frappe's as
far back as the Pacific Northwest Home Roaster's Gathering I in '02!
Disrespecting the bean my arse, those are simply desert style beverages with
espresso as a star ingredient. 
Whether the coffee's straight up or modified with ingredient(s) of choice it
can still be about quality coffee.
Kona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

8) From: Bill Allison
Well, I'm certainly not a coffee snob, having just arrived here.  And, I
guess I don't really have an opinion about cream and sugar or not, but do
have an interesting (to me) observation.
When I was very young; so young that my parents didn't allow me to drink
coffee, my father drank his black and my mother drank hers with cream and
sugar.  No one ever told me anything about how one was to consume coffee,
but those were my role models.
When I started drinking coffee as a teenager, I drank black coffee.  I think
that my observations led me to the conclusion that men drank coffee black
and women drank it with additives.  I didn't drink much coffee, because,
frankly, I really didn't like it all that much. Of course, that conclusion
was reinforced by my 4 years in the military, where I rarely saw anyone put
anything in it.
It wasn't until I was about 40 that I tasted coffee with cream and sugar.
Twas on a cold night (by Louisiana standards) and someone handed me a cup of
coffee that had already had cream and sugar added to it.  I liked it, and
have been drinking it that way since.  I am not, by any stretch of the
imagination, a coffee connoisseur, but I really do like coffee.  I buy my
beans from my favorite coffee shop and brew in a French press.  I use dark
roast and brew it pretty strong.  I add a generous amount of real cream and
Splenda.
I am now trying to learn to roast, but frankly, I have not roasted any
coffee yet that has given me a cup as good as I get from my local coffee
shop.  I am sure that with the wealth of information here and the obvious
friendliness and willingness to help that I have observed since joining this
list, I will eventually learn to roast, grind and brew a decent cup, and
maybe will like it black then.  In the meantime, I will continue to drink it
with cream and Splenda.
Bill Allison, Newbie

9) From: John Despres
Fresh home roasted coffee is better with cream and sugar in it than =
folgers with or without.
As stated earlier, I drink mine black, but will offer additives if =
desired to guests.
John
CSI Multimedia wrote:
<Snip>
, but in my opinion the whole reason for going to all the effort of roastin=
g grinding and then producing the coffee is the unique aroma and taste of t=
he coffee its self which, in most cases, is masked by milk and sugar. That =
said everyone else in the family likes milk in their coffee (sigh).
<Snip>
<Snip>
<Snip>
e.com
<Snip>
<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com

10) From: Floyd Lozano
The same stigma exists for those that would add ice or water or soda
to a 16 year old single malt Scotch, or put A1 on Kobe or Wagyu beef.
Purists exists, and they have their place, as do those not so pure.
Why worry, have it the way you enjoy, and don't castigate any one else
for their view any more than you'd have them criticize yours.  It used
to bother me when the wife made her espresso the night or two before,
put it in the fridge, and then mixed it with half and half the next
day or 2 later as her milk drink, but that's the way she likes it, hot
coffee makes her sweat and upsets her stomach, so let her have it the
way she likes!  As miKe says later in the thread, all I care is that
the star ingredient, the coffee, be as good as it can be.  Personally,
I take mine black though I do enjoy the occasional cappuccino.  My
choice is driven mainly by the desire to lose weight!
-F
On Sat, Mar 15, 2008 at 4:15 PM, Sean Cary  wrote:
<Snip>
 I
<Snip>
of
<Snip>
ffee.com
<Snip>
ee.com
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com

11) From: Bob Hazen
I bet we all have a story of somebody tainting some consumable we cherish. =
I sure understand the single-malt example.  Only neat for me!
My story is about my cousin's husband from the Southeast.  We live about as =
far away across the lower 48 as you can get - the PNW.  They came up for a =
visit.  To give him a taste of the local fare, we cooked salmon.  "Got any =
ketchup?"   Aieeee!!!  Nobody said anything, but we watched him pour ketchu=
p =
on the salmon.  "Mmmm, this is good!"  Gotta wonder how he could tell, but =
they're his tastebuds.  More power to him for asking for something he =
wanted.  It's all about hospitality.
Next night, having not learned our lesson, we served halibut.  Uh-huh, you =
can guess....
Third night?  Hamburgers.
We all had a great time, ate well and would do it again in a minute.  That =
what it's all about.
Bob

12) From: Bill Allison
Well, I'm certainly not a coffee snob, having just arrived here.  And, I
guess I don't really have an opinion about cream and sugar or not, but do
have an interesting (to me) observation.
When I was very young; so young that my parents didn't allow me to drink
coffee, my father drank his black and my mother drank hers with cream and
sugar.  No one ever told me anything about how one was to consume coffee,
but those were my role models.
When I started drinking coffee as a teenager, I drank black coffee.  I think
that my observations led me to the conclusion that men drank coffee black
and women drank it with additives.  I didn't drink much coffee, because,
frankly, I really didn't like it all that much. Of course, that conclusion
was reinforced by my 4 years in the military, where I rarely saw anyone put
anything in it.
It wasn't until I was about 40 that I tasted coffee with cream and sugar.
Twas on a cold night (by Louisiana standards) and someone handed me a cup of
coffee that had already had cream and sugar added to it.  I liked it, and
have been drinking it that way since.  I am not, by any stretch of the
imagination, a coffee connoisseur, but I really do like coffee.  I buy my
beans from my favorite coffee shop and brew in a French press.  I use dark
roast and brew it pretty strong.  I add a generous amount of real cream and
Splenda.
I am now trying to learn to roast, but frankly, I have not roasted any
coffee yet that has given me a cup as good as I get from my local coffee
shop.  I am sure that with the wealth of information here and the obvious
friendliness and willingness to help that I have observed since joining this
list, I will eventually learn to roast, grind and brew a decent cup, and
maybe will like it black then.  In the meantime, I will continue to drink it
with cream and Splenda.
Bill Allison, Newbie

13) From: Gary Foster
I love my malts... and I will nearly go to fisticuffs over this one.
I used to drink my malts neat, no adulteration.  I actually used to be
quite belligerant about it when I saw someone "adulterating" their
malts until some very brilliant, wise, patient and experienced whisky
drinkers convinced me of the error of my ways.  Singlemalts are best
consumed with a *tiny* amount (a scant teaspoon) of pure water added
and that's it.
The water reacts chemically with the whisky, opens the nose and the
body and the difference between one without a drop and one with a drop
is amazing (if you're drinking a decent malt, anyway).  Tasting a cask
strength laphroig side by side, one "unadulterated" and one "with a
wee drop of an angel's tear" tasted like two completely different
glasses of whisky.  Not believing it, I tried it with several other
malts including Lagavulin, Dalwhinnie and even the Macallan 18 yr old
and I finally became convinced.  It's the same whether it's a highland
malt or a proper speyside, or any other good whisky (if you drink
blended malts, you might as well add cola for all I care, you're not
ruining anything that isn't already ruined).
You *need* a small drop (just a drop) to chemically open up the nose
and the body.  The difference is startling.  It took a blind taste and
smell test to convince me but I'm finally convinced.
Y'all can do whatever you want with your coffee, I won't bat an eye.
But if you ask for a man's share of whisky at MY house you'll get a
proper singlemalt and a wee drop of water in it and you'll like it or
you'll drink milk instead.
-- Gary F.
On Sat, Mar 15, 2008 at 6:55 PM, Bob Hazen  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

14) From: Sandy Andina
Ah, yes--forgot about Louisiana cafe au lait with chicory. Somehow, a  
plate of beignets at Cafe Du Monde or Morning Call just doesn't taste  
the same with black coffee.
On Mar 15, 2008, at 6:26 PM, Bill Allison wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

15) From: Dean De Crisce
Interesting discussion. I like my espresso with three cubes of ice and three splenda...take it that way for years. I guess its kind of a cold americano. I never understood the concept of a hot beverage...drinking something that would burn you if you spilled it on you. I want something cold and refreshing. Everybody's got their thing. 
Dean De Crisce
Sent from a Treo.

16) From: Sean Cary
thats why they make different types of rum...  My Ron Zacapa is consumed
from a congnac snifter or a nosing glass...  the white Bacardi gets muddled
into a Mojito...mmmmmmmm mojitos!
I have several that I drink straight and several that I consume with other
stuff...  But if someone wants to drink their Caya Gran Reserva with coke -
that is on them, just don't waste mine.
Sean
Rum, Cigars, Coffee, Motorcycles, Fly Fishing, Woodworking, Computers,
Shooting/Hunting - I have WAYYYYYYYY to many vices and hobbies, and a wife
who will be sainted for living with me.
On Sun, Mar 16, 2008 at 12:29 AM, Gary Foster  wrote:
<Snip>
-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

17) From: Demian Ebert
Thanks for the whisky clarifications Gary. I was about to post the same
thing. We've been taking eye droppers to whisky tastings for years. Usually
you get a taste neat, nose it and taste it, then add a couple of drops of
water and re-nose and taste. The difference is amazing. FWIW, one of the
Signatory guys leading our tasting essentially said add as much water as you
like, it's all about how you like your malt. My wife likes more water in
hers than I do, but then she likes more water in her americanos too. The
same holds true for coffee. If you want ice cubes and splenda in you're
espresso, ok by me just don't ask me to drink it that way.
Time for another americano.
Demian
On Sat, Mar 15, 2008 at 9:29 PM, Gary Foster  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

18) From: Frank Parth
Well, Gary, after 30 years of drinking it neat I think you've convinced me to add a drop or two of water to my glass 
ofOban or of 18 YO Bowmore (shudder).
Frank Parth
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

19) From: Demian Ebert
You won't be dissapointed Frank. Taste it before, add a drop or two, then
taste it again. You'll notice a difference.
Demian
On Sun, Mar 16, 2008 at 2:51 PM, Frank Parth  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

20) From: Gary Foster
I know exactly how you feel.  My malt of choice is lagavulin and it
took an act of extreme faith for me to do it.  I was very very
surprised and am now convinced.  I don't think you'll be disappointed.
I may not know a tremendous amount about roasting coffee, but like to
think I definitely know my singlemalts :)
Remember, just a drop or two.  Don't slip!
-- Gary F.
On Sun, Mar 16, 2008 at 2:51 PM, Frank Parth  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com


HomeRoast Digest