HomeRoast Digest


Topic: 2 poll questions outta left field (23 msgs / 541 lines)
1) From: Lee XOC
The first one is more a wanna-know question than a poll, but anyway ... how
long before fresh ground coffee kept relatively open to the air at room
temperature becomes not-worth-using?  I am toying with the idea of using the
programmable feature on my drip brewer (KitchenAid) to brew-me-up-scotty
when I know I will have a rushed schedule the next morning.  It would be
kinda nice to wake up, stumble into the kitchen, and find a last drop from
the filter plinking into a big pot of freshly brewed coffee. Will ground
coffee turn to potting soil overnight?
Next question  ... how many of you use adulterations such a milk, cream, and
sugar in your coffee?  I always took coffee with a little milk and no sugar.
Then for a while I was into milk+sugar, cream+sugar etc., probably to try to
compensate for bad mrcoffee bilge.  Up until very recently, I had been
tainting my coffee with a slug of skim milk, partially because that's what
I'm used to, and partially because I have a sensitive stomach and I assumed
that drinking black coffee would be like drinking HCl, which has almost been
true many times in the past.  I recently ran out of milk at the wrong time,
and the obvious thing happened - I took a big cup of Haraar black and ...
lo! the clouds  [in my coffee] parted and a ray of pure coffee-flavored
sunshine beamed through.  Wow!  I guess for me that's the real kicker about
properly prepared coffee - not only can you drink it black, but you *should*
drink it black ... all kinds of good flavors and no bad ones.  Revelation!
------------------------------
Lee in San Diego
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2) From: Gary Zimmerman
Lee XOC wrote:
<Snip>
Very likely.
I think your best bet for situations like is would be to get a Capresso or 
Cuisinart grinder/brewer, where you can load whole beans the night before, 
and in the morning the machine will automatically grind 'n brew.
<Snip>
I don't, but then I don't disparage those who do.  Chacun a son gout, as 
they say.  (Well, as Americans trying to sound sophisticated say, 
anyway.)  Whatever works for you is fine.  But it is nice when you have a 
revelation such as yours.  Folger's from a Mr. Coffee is probably MUCH 
better drunk with adulteration (should be called "childeration".)
-- garyZ
Whirley-drip(paper)-black
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3) From: Steve
Lee,
Here's some info on your first question:http://www.sweetmarias.com/grind.brew.htmlLook out on your second question.
Most of us drink er straight.
steve

4) From: Steve Shank
Poll answers. Note, I'm not trying to make definitive statements for all,=
 just myself;
<Snip>
 room
<Snip>
10 days, though it starts loosing much sooner. Though I really don't know=
 as I can't remember drinking coffee over a week old.
<Snip>
No, just coffee with half it's heart sucked out.
<Snip>
 coffee?
Yuch, no straight black, but I have a friend who roasts and uses fake cream=
 an fake sugar, but still makes good coffee. I'd like to know if the=
 Adulterers or adulterators are from the east or west coast for those of=
 you who follow. My observations are that east coasters do it more.
Steve Shank
Oregon Computer Solutionshttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.steveshank.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: John - wandering Texas
Lee,
	When I worked for National Semiconductor, we sold tons and tons of alarm
clock sticks to Mr. Coffee and GE. So it is done regularly.  We routinely
ground the coffee and put it in the filter of our drip before converting to
French Press and Cona pots in the mornings.  There wasn't much of a shift in
the flavor in 8 hours - and my roasting was still being dialed in so I would
have discounted it as my bad roasting.  I have little doubt that the
scientists on the list won't thump me for having said all this - but then
I've been hit before :O)
	I stopped yelling about people putting milk and sugar in their coffee one
day while making a Latte for my wife and noticed that I just squirted syrup
(read that sugar) into the milk before pouring in the coffee :O)

6) From: Akemi Kawano
I don't think coffee keeps its flavor for long after being ground.
I was a milk & sugar coffee drinker until I started roasting and saw the 
light. I wouldn't dream of contaminating the pure wonderful coffee 
flavor now!
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7) From: Mike McGinness
1) Back in the early 80's when I first began drinking coffee, purchasing the
freshest roasted whole bean I could find, I purchased a coffee pot with a
timer. I thought to do as you and grind the night before. I did for a short
time. I noticed that the coffee in the morning was never as good as what I
would grind and immediately brew. I quit pre-grinding in short order. No
convenience is worth bad taste, IMHO. My opinion is ground coffee goes stale
in minutes, definitely less than an hour...!
2) Black, pure, unadulterated. Unless making a desert drink... I've had MANY
friends who "usually" use cream and or sugar in their coffee ask if we had
some. I ask them to try my coffee black first and have had exactly zero put
anything in it...
MM;-)
Home Roasting in Vancouver, WA USA
From: "Lee XOC" 
<Snip>
how
<Snip>
the
<Snip>
<Snip>
and
<Snip>
sugar.
<Snip>
to
<Snip>
assumed
<Snip>
been
<Snip>
time,
<Snip>
about
<Snip>
*should*
<Snip>
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8) From: Timothy A Reed
On Tue, 12 Feb 2002 08:46:47 -0800 "Lee XOC"  writes:
<Snip>
You've pretty much said it; they're adulterations, so they're a no-no. :)
That being said, I actually make myself a cappuccino once a blue moon...
-Tim
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9) From: Lee Conte
< [mailto:homeroast-admin]On Behalf Of Steve Shank
< Sent: Tuesday, February 12, 2002 1:56 PM
<
< I'd like
< to know if the Adulterers or adulterators are from the east or
< west coast for those of you who follow. My observations are that
< east coasters do it more.
You may onto something there.  I'm from New Jersey, and while there I never
intentionally drank a cup of coffee black.  I just recently switched over to
drinking it black here in California.  Hmmm.... :)
------------------------------
Lee in San Diego
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10) From: Lee Conte
Wow, I appreciate all the great input.  I'm surprised how few among us make
use of sugar and dairy in coffee.
Mind you, this isn't going to stop me from whipping up shakes this Summer
with vanilla ice cream and coffee blended together into beige perfection. ;)
------------------------------
Lee in San Diego
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11) From: Wendy Austin & Thomas Oswin
On Wednesday, February 13, 2002, at 03:04 , Akemi Kawano wrote:
<Snip>
<Snip>
<Snip>
Me too, strong and black.
Wendy
 Wendy Austin & Thomas Oswin
Coastal Road, Pomponette Beach
Mauritius Island
Tel/ans/fax 230 6257399
Mobile 230 2560182
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12) From: Dave Huddle
<Snip>
Almost!
Many years ago, my evening routine was to load my perculator with
plain old Maxwell House and plug the pot into a timer.  The sound of
the perk and the aroma would wake me in the morning, but the coffee
never tasted very good - NO SURPRISE!!
Now, I grind while I'm drawing (or heating) the water for the Bunn, the
vac pot, the Melitta cone, press pot, etc.
 
<Snip>
When I started drinking coffee - about 55 years ago - I'd have a little
drip brew in my glass of milk.   Later, I'd ALWAYS add cream or
half-and-half to the cup, never sugar.   Eventually, I quit the cream,
and used milk, then 2% milk, then skim milk.
Now, with fresh home roasted beans, I drink it BLACK.
At Church, someone brews stale, cheap grocery store pre-ground stuff
with bad well water, in a stinky auto drip machine.   So I add lots of
sugar and powdered creamer to that nasty stuff!
On those rare occasions when I buy a cup at a restuarant, I almost
always add cream.
Dave    just  25 minutes from SweetMaria's
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13) From: JKG
<Snip>
Me too!  Cream makes stale coffee taste more like a dairy
product.  :-)
JKG
south-central Wisconsin
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14) From: Ralph Rosen
<Snip>
Well, I know it's an unpopular practice, but I always drink brewed 
coffee with a little half and half: no milk or cream, but just half 
and half; and only a little (maybe half a tablespoon). And yes, I 
consider myself a fanatical, obsessive home-roaster, and use every 
conceivable brewing device known to man! I've tried many times to 
convince myself that black coffee is the "authentic" way to drink 
coffee, but I always find black coffee tastes more like water that 
has been "flavored" than a bona fide "drink". It must be a texture 
thing: I just find that the addition of a little half and half adds 
something for the coffee flavor to "bond to". Contrary to what most 
people feel, I find half and half to be a very neutral flavor, maybe 
analogous to the gesso an artist applies to a canvas before 
painting--serving as a kind of foundation for the real colors. I 
agree, though, that sugar is definitely an adulteration, and of 
course, I take my espresso straight and thick (again, the texture is 
right with espresso-- not thin and watery, but creamy and "mouthful". 
Ok, well you asked...!
Ralph
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15) From: Angelo
I sort of feel the same way. Black coffee doesn't seem "thick" enough for 
me, so I give it a hit of evaporated milk. I guess that's what I remember 
from childhood. Hmmm...now I'll have to go out and get some Nabisco's 
Graham Crackers to dunk in it......
Ciao,
Angelo
I just realized.... I can't drink coffee by itself.. I always have to have 
something to dunk in it...horrors!
(Confession is great for the soul, itnit?)
<Snip>
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16) From: Dave Huddle
<Snip>
Back in the mid 70's coffee prices where high (bad weather in Brazil -
if I remember correctly) so I drank coffee adulterated with chicory -
Luzianne brand.  As I remember, it took several days to get used to the
'unique' taste.   I don't think I could drink that stuff now.
I notice Tom sold roasted chicory, but it's out of stock now.
His web page says "This stuff keeps its character forever."  Hmmm, I'm not sure 
that's a good thing.   Guess it doesn't improve with age.
Dave
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17) From: Lee XOC
< [mailto:homeroast-admin]On Behalf Of Angelo
< Sent: Wednesday, February 13, 2002 10:52 PM
<
< I sort of feel the same way. Black coffee doesn't seem "thick" enough for
< me, so I give it a hit of evaporated milk. I guess that's what I remember
< from childhood. Hmmm...now I'll have to go out and get some Nabisco's
< Graham Crackers to dunk in it......
<
< >Well, I know it's an unpopular practice, but I always drink
< brewed coffee
< >with a little half and half: no milk or cream, but just half and
< half; and
< >only a little (maybe half a tablespoon). And yes, I consider myself a
< >fanatical, obsessive home-roaster, and use every conceivable brewing
< >device known to man! I've tried many times to convince myself that black
< >coffee is the "authentic" way to drink coffee, but I always find black
< >coffee tastes more like water that has been "flavored" than a bona fide
I dunno.  This cup I'm drinking right now, which is part of a batch I just
made using ~4 cups of water, 2 bean-scoops of FC+ Mandheling, 2 bean-scoops
of FC- Mandheling, and 1 scoop of FC Tarrazu, is thick and rich and full of
"body" (although not overly so).  The skim milk I had been adding did
nothing for the overall body, itself being pretty watery stuff.  I never did
ultimately like cream or half-n-half too much ... for me I feel it coats my
taste buds too much.  The downside of the milk/cream etc. is that if the cup
gets down to room temperature, the milky coffee tastes terrible (to me),
whereas black coffee is still perfectly drinkable.  In fact, I am fascinated
at the "flavor envelope" experienced by slowly drinking a cup of coffee
starting when it's too hot to anything but sip, until it's room temp.
There's an entire symphony of flavors to be experienced over the course of
the cup. :o
------------------------------
Lee in San Diego
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18) From: kfarney
I think that chicory coffee is meant to be taken with a little 
cream/milk and sugar.  It certainly rounds that flavour out, IMO.
-keith
Dave Huddle wrote:
<Snip>
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19) From: Steven Tock
There are some coffees that I like to drink black, and there 
are some whose flavors cut right through a little half and 
half. Nothing wrong with the way anyone drinks their homeroasted
coffee, as long as it's homeroast!
Steve
--
On Wed, 13 Feb 2002 20:49:07  
 Ralph Rosen wrote:
<Snip>
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20) From: Mike McGinness
From: "Lee XOC" 
<Snip>
fascinated
<Snip>
I totally agree! The flavor changes are great. I often find more flavor as
it cools than hot...
MM;-)
Home Roasting in Vancouver, WA USA
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21) From: John - wandering Texas
I think that mixing a cup of chicory coffee with five gallons of water, then
mixing 50/50 with cream would about round out the flavor.  Chicory is one of
the pleasures I deny myself.

22) From: Penelope
Sometime around 20:49 2/13/02 -0800, Ralph Rosen typed:
<Snip>
That's it exactly.  Since this discussion  started I have been trying my
morning coffee without any additions.  Without any milk or cream, I find
that it is "not bad" but I can't say I like it or am enjoying it (which is
a LOT of the point).  Over the years I have continuous dropped my sugar
addition  (yes, I am one of that small crowd, I add maybe 1/2 t per 12 oz
mug) and with REALLY good coffee have forgone  sugar altogether (which
tells me I still am not brewing the best I could) but I have yet to ever
enjoy it black.  It just seems to taste thin (although not weak).  
On a slightly different note, I have discovered something rather sad (or
more so, the loss of innocence).  Before starting to roast my own (Yule
2001) I traditionally had a "regular" whole bean blend coffee for weekday
mornings.  On the weekend, I would "treat" myself to a flavored (hazelnut)
Gevalia coffee since I enjoyed it so much (notice past tense).  After a few
weeks I realized I had not had any of my weekend coffee, so I broke it out,
brew a pot and was SO disappointed.  I had liked this?  I had really liked
this! Sigh.  I couldn't wait to get back to my good fresh Sumatra.  It's
not so much that I'm not enjoying my coffee everyday now (it's better than
before), but that I don't have "that other special coffee" to look forward
to since it is all so good now.  Kind of funny to whine and complain that
it's all too good now.  Go figure....Off to roast some Espresso Monkey
Blend for the weekend (ok, I am looking forward to that, but I COULD have
it every morning :-).
--  --
John Nanci
AlChemist at large
pcj
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23) From: Penelope
Sometime around 08:57 2/14/02 -0500, Dave Huddle typed:
<Snip>
sure 
<Snip>
My wife's grandfather used to only drink his coffee with milk (preferably
goat) and a tablespoon or so molasses.  Ugh!
--  --
John Nanci
AlChemist at large
pcj
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