HomeRoast Digest


Topic: Presentation (12 msgs / 377 lines)
1) From: John M. Howison
Gourmets fairly consistently argue that for optimum enjoyment, food should
not only be good but also look good, that there is a real connection between
appetising and appetite.   As a lurking newby to this list, I have been
amazed that coffee supernoses don't argue much about coffee cups/mugs/bowls,
so long as the container isn't plastic.  Even crema seems to be regarded as
an indication of good coffee rather than an enhancement.
A ten-twelve ounce mug has for me been the easy way to go with brewed coffee
and Americanos and lungos.  I want that much at a time and I don't spill
coffee on the rug so often as with cup-and-saucer.  Then I recalled that
perhaps the best coffee I ever had, a long time ago, was lovingly served in
a bowl in a French-language bedroom, with my hands being warmed by the
handle-less bowl.
As this method is no longer an option, thought I ought to find out whether
my morning mug would taste better poured into five-or-six ounce teacups
balanced on saucers, instead of mugs.  For whatever reason, it does.
Recommend it.
 Once again, am looking for orphaned high-end teacups that can be bought
cheaply.  Took a mug of coffee with me to a garage sale yesterday.
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2) From: Skydragon454
My best morning brew is always served in the 12oz mug my son made me at  
school when he was 14. My home roasted home made coffee goes well in a home made  
mug :)
 
Eric
 
In a message dated 9/10/2008 9:03:59 A.M. Central Daylight Time,  
johnmhowison writes:
Gourmets  fairly consistently argue that for optimum enjoyment, food should
not only  be good but also look good, that there is a real connection  between
appetising and appetite.   As a lurking newby to this  list, I have been
amazed that coffee supernoses don't argue much about  coffee cups/mugs/bowls,
so long as the container isn't plastic.  Even  crema seems to be regarded as
an indication of good coffee rather than an  enhancement.
A ten-twelve ounce mug has for me been the easy way to go  with brewed coffee
and Americanos and lungos.  I want that much at a  time and I don't spill
coffee on the rug so often as with  cup-and-saucer.  Then I recalled that
perhaps the best coffee I ever  had, a long time ago, was lovingly served in
a bowl in a French-language  bedroom, with my hands being warmed by the
handle-less bowl.
As this  method is no longer an option, thought I ought to find out whether
my  morning mug would taste better poured into five-or-six ounce  teacups
balanced on saucers, instead of mugs.  For whatever reason, it  does.
Recommend it.
Once again, am looking for orphaned high-end  teacups that can be bought
cheaply.  Took a mug of coffee with me to a  garage sale  yesterday.
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3) From: Lindsay Murphy
We have "good china" coffee cups we use for company, but if we're just
at home, we use Japanese teacups - handle-less and around 4-6 oz in
capacity, all adorably mismatched.  I got the lot of them, eight cups
plus a little cedar sake bowl thrown in as "omake," for $15 plus
shipping on eBay.
--
Lindsay Murphy
murphyl
On Wed, 2008-09-10 at 09:03 -0500, John M. Howison wrote:
<Snip>
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4) From: Joseph Robertson
John,
You bring back some warm memories. My x father in law. Italian...., mother,
fin. Back to the father in law, It must be 36 years ago now when I was
introduced to strong black French market style coffee by this family. My
mother in law at the time would pour this coffee into very nice cups with
saucers. Frank my father in law would pour some onto his saucer and drink it
from there. Arline his wife would look at me and say he got that from the
old county. This was my intoduction to coffee and at times a glimpse of the
Italian culture.
JoeR
On Wed, Sep 10, 2008 at 7:03 AM, John M. Howison wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and pallet reform.
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5) From: Benjamin VerHage
Interesting point. Maybe a dainty little tea cup induces more sipping - mor=
e mixing of air with the coffee for more aromatics, etc. On the other sid=
e maybe a big mug induces more glugging? I'll have to try it out.
 
On a side note, my favorite mug at the moment is a nice diner-style mug I g=
ot from Victrola coffee in Seattle. It has a nice thick handle that f=
its my finger perfectly. Very comfortable drinking.
 
Ben
----- Original Message ----
From: John M. Howison 
To: homeroast
Sent: Wednesday, September 10, 2008 7:03:23 AM
Subject: [Homeroast] Presentation
Gourmets fairly consistently argue that for optimum enjoyment, food should
not only be good but also look good, that there is a real connection between
appetising and appetite.  As a lurking newby to this list, I have been
amazed that coffee supernoses don't argue much about coffee cups/mugs/bowls,
so long as the container isn't plastic.  Even crema seems to be regarded =
as
an indication of good coffee rather than an enhancement.
A ten-twelve ounce mug has for me been the easy way to go with brewed coffee
and Americanos and lungos.  I want that much at a time and I don't spill
coffee on the rug so often as with cup-and-saucer.  Then I recalled that
perhaps the best coffee I ever had, a long time ago, was lovingly served in
a bowl in a French-language bedroom, with my hands being warmed by the
handle-less bowl.
As this method is no longer an option, thought I ought to find out whether
my morning mug would taste better poured into five-or-six ounce teacups
balanced on saucers, instead of mugs.  For whatever reason, it does.
Recommend it.
Once again, am looking for orphaned high-end teacups that can be bought
cheaply.  Took a mug of coffee with me to a garage sale yesterday.
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      =
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6) From: Bill
IIRC Vicki advocates using a small and wide cup, i think china... i haven't
branched out into the cups yet.  I have a bodum clear glass that is awesome
for just seeing how cool the fresh brewed coffee looks.bill
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7) From: Sandy Andina
IMHO, it's the thinness of the rim at your mouth as much as anything  
else (assuming it's not paper or plastic) that helps with enjoyment of  
coffee and tea (as well as wine), although I like my espresso best in  
the tulip or bowl-shaped demitasses that preserve crema and  
concentrate aromas, even if they are thicker restaurant china--the  
bone china straight-sided demitasses just don't do it for me.   
Earthenware, "ironstone" or faience seems not to be as pleasant to me  
as glass (provided there is no sharp-edged seam at the lip),  
restaurant china, real stoneware (espec. handmade pottery) or bone  
china.
On Sep 10, 2008, at 9:03 AM, John M. Howison wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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8) From: Bob Hazen
That's an interesting observation.  I enjoy malt whisky.  A company named 
Riedel makes glasses specifically tailored for single malts.  They claim a 
great deal of research went into the design of the glass to enhance the 
taste of the whisky.  Certainly there's an amount of marketing hype, but I 
do notice a significant difference in the taste and nose of whisky from a 
Riedel malt whisky glass as opposed to the same whisky from a wine glass, a 
snifter or an old-fashioned glass.  In fact each of those styles have 
different effects on the taste/nose.
I don't recall ever hearing anyone discuss the influence of the container on 
coffee taste.  Perhaps your post will stimulate some discussion.
Bob

9) From: Paul Helbert
Yes there are certainly differences. I like a massive cup (which I preheat)
since it slows cooling and adds heat to my hands.  Even when I use a mug or
cup, I seldom hold it by the handle. The older I get the more I appreciate
the warmth conducted to my hands.
I used to avoid the waste of time using the hot air hand driers in public
restrooms. I would just wipe my hands on my shirt or pants and go. Now, I
enjoy the heat enough to stand there for a second cycle.
On Wed, Sep 10, 2008 at 10:32 PM, Bob Hazen  wrote:
<Snip>
-- 
Paul Helbert
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10) From:
It is interesting. I have my favorite cups....i am not sure if it changes the taste, but I like the feel.
For full coffee cups I use a stainless steel double walled aerolatte to go french press one cup coffee maker. I originally go it for the FP aspect to use at work. I then decided a FP which retains the grounds while you drink is a bad concept. So I now use the cup without the press part. I love the cup though and travel with it as well (to use with the AP).
For espressos....double shots: use the SM Monkey cup which is a thick 2 oz mini bowl mug. Nice feel and insulation.
For iced americanos (my usual espresso deal...double shot and three cubes of ice): either use the SM Monkey 'cappuccino' cup or another small stainless steel double walled cup.
Dean De Crisce
Sent from a Treo phone.

11) From:
It is interesting. I have my favorite cups....i am not sure if it changes the taste, but I like the feel.
For full coffee cups I use a stainless steel double walled 'aerolatte to go french press one cup coffee maker.' I originally got it for the FP aspect to use at work. I then decided a FP which retains the grounds while you drink is a bad concept. So I now use the cup without the press part. I love the cup though and travel with it as well (to use with the AP).
For espressos....double shots: use the SM Monkey cup which is a thick 2 oz mini bowl mug. Nice feel and insulation.
For iced americanos (my usual espresso deal...double shot and three cubes of ice): either use the SM Monkey 'cappuccino' cup or another small stainless steel double walled cup.
Dean De Crisce
Sent from a Treo phone.

12) From: raymanowen
"I don't recall ever hearing anyone discuss the influence of the container
on coffee taste."
I never thought it was noteworthy, but I no longer use my 12 oz deep
parabolic mugs. I liked the shape because it seemed to retain heat pretty
well.
I was just slugging down  coffee, freshly blade ground and drip brewed
in my Bunn office coffee pot. That has yielded to double shots brewed in my
Capresso Leaks. Both the Bodum Assam cups and a similar looking glass cup in
a wire frame have been aesthetically pleasing.
You're right, it does make a difference. I guess. Never used anything else
for shots.
Cheers, Mabuhay -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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