HomeRoast Digest


Topic: adulterations? (28 lines)
1) From: Steven Dover
....all this talk of "adulterations"... There are those who will take a truly
exceptional blend created by growers with more experience than any of us
will *ever* have and blend it with something else {another blend of coffee}.
Is this not true adulteration for most all homeroasters who haven't many
years of experience? What's the odds of discovering something actually
'better' than the original blend on the first few trys?  Then there are
those who would drink coffee flavored with hazelnut etc, etc. Is this not
worse/closer to adulteration than adding a bit of sugar or milk/half &
half/creme? A true espresso hound might consider making drip = to
"adulteration". Are we not to accept {and take advantage of} the
verstatility of the bean? One man's adulteration might be another's
pleasure...
That being said... I don't use bleached white sugar or milk. I do use "sugar
in the raw" - not so sweet, but a good flavor. Imo, this stuff was "made for
coffee". It seems sug-n-raw and coffee compliment each other. I do ever so
often have an espresso milkshake {2 oz espresso in a 12 to 16 oz shake}. I
dont think this has to do with east or west coast, as most of the coffee
drinkers I know in the Heart of Dixie drink it black. - Steve D...who's
about to have my first cup in days because of a reaction to some medicine
and a short stay in the hospital...absolutely no fun. I still *appear*
sunburned. Now, for that cup of Ghimbi....
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HomeRoast Digest