HomeRoast Digest


Topic: coffee additives (10 msgs / 184 lines)
1) From: Alex Fitch
I have a question for the group. I have noticed that since I have  
started roasting my own, Today is Ethiopia Limu. Dry mouth feel as  
stated, not picking up the subtle flavors yet, but it is only 36 hours  
post roast at this point.
But back to the question... I noticed I have had 90+% decrease in the  
additives (Sugar, sweetener, cream) is this true for others?
Time for another cup.
H.A.N.D
------------------------------
Alex Fitch
Alex
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2) From: Bill
always been a black coffee drinker, even when it was folgers, then *$, then
homeroast.  but man, night and day difference!!!bill
On Tue, Apr 15, 2008 at 7:27 AM, Alex Fitch  wrote:
<Snip>
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3) From: Bill Goodman
<Snip>
I have had a /100%/ decrease in additives since starting homeroasting a 
month or so ago.  When I realized that the additives weren't really 
adding to, and were maybe even getting in the way of the flavor I was 
enjoying, at least when making homeroast in an FP, I started drinking it 
black, and intend to keep it that way unless I really botch a roast or 
brew.  If I want something sweet I'll have it with the coffee and not in it!
Bill G.
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4) From: Brian Kamnetz
Additives generally are to cut the bad flavors, same as mixer for bad
liquor. Better grade of main even, less you have to "cut" bad flavor
with pop, milk, etc.
Brian
On 4/15/08, Alex Fitch  wrote:
<Snip>
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5) From: Dennis & Marjorie True
I still enjoy cream in my coffee but I am more than happy without it 
(while Underway of course)
Dennis
Bill Goodman wrote:
<Snip>
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6) From: Gary Foster
I still drink some coffees with cream and sugar... I drink my  
Americanos black and my espressos straight.
Interestingly enough, even though I normally drink my FP coffee with  
cream and sugar, today is (also) Ethiopian Limu day for me and I'm  
MUCH preferring this particular coffee black.
-- Gary F.
On Apr 15, 2008, at 2:07 PM, Bill wrote:
<Snip>
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7) From: Steven Van Dyke
At 08:27 AM 4/15/2008, you wrote:
<Snip>
Yep - when your coffee has flavors (at least when it has *good* 
flavors) there's less need to add any other flavors.
Many of us still add a little sweetener to cut the bitterness (bad 
part about being a supertaster).
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8) From: Paul Helbert
For many years the only coffee I have added things to have been gas station
brew while traveling. In those cases I usually go half hot chocolate and
half coffee from the machines. Otherwise I've taken my coffee black; but
cafe au lait is cafe au lait, not coffee, so I drink it the way it is
served. Similarly Vietnamese coffee is supposed to have sweetened condensed
milk in the bottom of the cup. (I'm wondering, did the French learn that
from the Vietnamese or was it the other way around?) I'll soon be getting an
ibrik. Ethiopian coffee is traditionally prepared and drunk with sugar. So,
I'm still drinking most of my coffee black but have added a few new coffee
based drinks, including several which use condiments.
On Tue, Apr 15, 2008 at 7:53 PM, Steven Van Dyke 
wrote:
<Snip>
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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9) From: Andy Thomas
True for me, although it didn't happen immediately when I began homeroasting. I would always taste the coffee black, then add milk. At some point about 2 years into homeroasting I realized I liked it better without the milk, so now I rarely use it. Been roasting about 8 years now.
----- Original Message ----
From: Alex Fitch 
To: Homeroast
Sent: Tuesday, April 15, 2008 6:27:20 AM
Subject: [Homeroast] coffee additives
I have a question for the group. I have noticed that since I have  
started roasting my own, Today is Ethiopia Limu. Dry mouth feel as  
stated, not picking up the subtle flavors yet, but it is only 36 hours  
post roast at this point.
But back to the question... I noticed I have had 90+% decrease in the  
additives (Sugar, sweetener, cream) is this true for others?
Time for another cup.
H.A.N.D
------------------------------
Alex Fitch
Alex
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10) From:
  I belong to the hate sugar club, but strongly prefer using skim milk in place of whole in my cafe-au-lait or americano.  Okay, it isn't so rich, but it provides all the other advantages of adding milk without disguising or masking any of the coffee flavors I am at such pains to get
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