HomeRoast Digest


Topic: List Etiquette, DC Coffee Houses and Home Grinders (39 msgs / 1525 lines)
1) From: Kathy Kelley
I've been a "list lurker" for a while now and am enjoying the banter amongst
friends who were initially brought together by their love of coffee.  I'm on
digest and have to admit that it is often (actually always) very difficult
to follow any thread because of the untrimmed tails on messages.  I use
gmail, so am also well aware of how difficult it can be to know what is
being included in a reply message. I will probably go off digest for that
reason, but that means that I won't actually read all of the messages.  Oh
well, that's going to be the trade-off.
Personally, I enjoyed the calculator thread because it was interesting and
there were some great anecdotes - we're not all just sitting around roasting
and drinking coffee, right?  Typically, I've seen the subject lines
designated with an "OT" for Off-Topic when the subject veers from the
original intent of the list.  It also helps to change the subject heading to
more accurately reflect the content.
So here are my questions:
I'm a long-time DC resident, and was wondering if anyone had any good coffee
house suggestions.  With the possible exception of Mayorga, we haven't found
any place in the city that makes better coffee than we do :)
I'm also in the market for a new grinder; any suggestions for a reasonably
priced home grinder?  The ones sold by Sweet Marias (and I obviously trust
anything they endorse) jump from $25 for a Bodum C-Mill to $149 for a
Maestro Plus.  Is there anything in between?
Thanks in advance for your help - Kathy in DC
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2) From: Robert Flanery
The Capresso Infinity runs around $90 and does a good job provided you are
not looking for an espresso grinder.  I use one and have found it adequate
for drip and aeropress.
On Sun, Aug 30, 2009 at 8:30 PM, Kathy Kelley wrote:
<Snip>
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3) From: Jeff Kilpatrick
Hi Kathy,
<Snip>
I visited DC a few months ago and was directed to Peregrine Espresso by
espressomap.com.  I found it to be reasonable.  Like many places, quality
varied by barista and suffered somewhat when they were busy.  If you go,
please note that their entrance is NOT on Pennsylvania, but around the
corner on 7th.
<Snip>
What are you planning to do with it?  I don't know if it's still offered,
but the timerless Maestro was cheaper.  I had the Maestro Plus for a few
years and seldom used it anyway.  Either will work well for many
applications short of espresso.  I'm sure others have suggestions for
completely different grinders.
Enjoy!
-jeff
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4) From: Allon Stern
On Aug 30, 2009, at 8:30 PM, Kathy Kelley wrote:
<Snip>
Dunno about DC proper.
There used to be a great coffee house in Purcellville, but sadly, they  
have closed their doors.
<Snip>
What is your target brew method? A better grinder will help all brew  
methods, but there are some grinders that are acceptable* for some  
brew methods, but are unsuitable for others (espresso being the  
notable case).
There are several tiers of grinder, with subtypes and variation within  
each tier.
* where acceptable means that price *IS* an object, and compromise is  
a reality of life.
Bottom: Choppers
These are the $25 blenders. Useful for chopping up spices, or for  
undemanding coffee drinkers. Practically impossible to achieve a  
consistent grind.
Next-to-bottom: false burrs
These are typically sold as "burr" grinders, but they lie; around $30- 
$50. Real burr mills have cutting edges. The false burrs have ridges  
that *LOOK* like burrs, but are completely smooth. The "grinder"  
accomplishes its task by crushing the beans between knobs that stick  
up around the false burr. These are better than choppers, and okay for  
drip if you have to compromise, but you get lots of fines which muddy  
and bitter the brew.
Middle: consumer burr grinders
You can find manual ones (of varying quality) for $70 and up.
Electric mills of decent quality are $150 and up
Here you start to find decent quality in the cup. Real burr grinders  
produce fewer "fines", or dust, which can lead to overextracted muddy  
brew. Consistent grind is important for any coffee extraction method.  
Better for espresso, but not ideal.
Middle-top: prosumer models
Bigger and badder than the consumer burr grinders, these are typically  
made for espresso, but most will work fine on coarser grinds. Most  
have dosers, but may be available without them. $350 and up. Some have  
flat burrs, some conical.
Top tier: commercial models
These are typically aimed at espresso as well. Range from affordable  
to astronomically expensive.
Some features in the higher end to consider-
do you want the doser or not?
stepless, or fine steps. When adjusting the grind, you get finer  
resolution.
flat or conical? some people feel conical burrs make better espresso.  
there are other differences, but they are both capable of making  
fantastic coffee.
Why is consistency of grind important? Because if you have large  
particles next to small particles, the small particles will  
overextract and the large particles will underextract. You want the  
grind to produce consistently sized particles for the best brewing.
What do you expect to spend on a grinder?
Many people buy expensive brew equipment, then cheap out on the  
grinder. That is a mistake - the grinder is at *least* as important,  
if not more, than the brew equipment. A cheap espresso machine with a  
quality grinder will produce a better espresso than an expensive  
machine with a junky grinder.
Many people (myself included) have bought used commercial grinders.  
The burrs are consumable items that can (and should) be replaced as  
needed. Most commercial grinders are sturdy and will last a lifetime.
-
allon
Leesburg, VA
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5) From: decrisce.md
Peregrine espresso in downtown dc according to espressomap.com. 
Sent via BlackBerry from T-Mobile

6) From: denis bordeleau
Thank you very much Allon for this vulgarized coffee grinder 101.  I do a=
gree with you and may I furthermore add that your comments are just in the =
same thoughts as our beloved Ray Manowen philosophy which is kind of someth=
ing and very useful for everybody.    Congratulations!    Denis
--- En date de : Lun, 31.8.09, Allon Stern  a éc=
rit :
De: Allon Stern 
Objet: Re: [Homeroast] List Etiquette, DC Coffee Houses and Home Grinders
À: "A list to discuss home coffee roasting. There are rules for this  lis=
t,  available athttp://www.sweetmarias.com/maillistinfo.html"
Date: lundi 31 Août 2009, 12 h 55
On Aug 30, 2009, at 8:30 PM, Kathy Kelley wrote:
<Snip>
fee
<Snip>
found
<Snip>
Dunno about DC proper.
There used to be a great coffee house in Purcellville, but sadly, they have=
 closed their doors.
<Snip>
ust
<Snip>
What is your target brew method? A better grinder will help all brew method=
s, but there are some grinders that are acceptable* for some brew methods, =
but are unsuitable for others (espresso being the notable case).
There are several tiers of grinder, with subtypes and variation within each=
 tier.
* where acceptable means that price *IS* an object, and compromise is a rea=
lity of life.
Bottom: Choppers
These are the $25 blenders. Useful for chopping up spices, or for undemandi=
ng coffee drinkers. Practically impossible to achieve a consistent grind.
Next-to-bottom: false burrs
These are typically sold as "burr" grinders, but they lie; around $30-$50. =
Real burr mills have cutting edges. The false burrs have ridges that *LOOK*=
 like burrs, but are completely smooth. The "grinder" accomplishes its task=
 by crushing the beans between knobs that stick up around the false burr. T=
hese are better than choppers, and okay for drip if you have to compromise,=
 but you get lots of fines which muddy and bitter the brew.
Middle: consumer burr grinders
You can find manual ones (of varying quality) for $70 and up.
Electric mills of decent quality are $150 and up
Here you start to find decent quality in the cup. Real burr grinders produc=
e fewer "fines", or dust, which can lead to overextracted muddy brew. Consi=
stent grind is important for any coffee extraction method. Better for espre=
sso, but not ideal.
Middle-top: prosumer models
Bigger and badder than the consumer burr grinders, these are typically made=
 for espresso, but most will work fine on coarser grinds. Most have dosers,=
 but may be available without them. $350 and up. Some have flat burrs, some=
 conical.
Top tier: commercial models
These are typically aimed at espresso as well. Range from affordable to ast=
ronomically expensive.
Some features in the higher end to consider-
do you want the doser or not?
stepless, or fine steps. When adjusting the grind, you get finer resolution.
flat or conical? some people feel conical burrs make better espresso. there=
 are other differences, but they are both capable of making fantastic coffe=
e.
Why is consistency of grind important? Because if you have large particles =
next to small particles, the small particles will overextract and the large=
 particles will underextract. You want the grind to produce consistently si=
zed particles for the best brewing.
What do you expect to spend on a grinder?
Many people buy expensive brew equipment, then cheap out on the grinder. Th=
at is a mistake - the grinder is at *least* as important, if not more, than=
 the brew equipment. A cheap espresso machine with a quality grinder will p=
roduce a better espresso than an expensive machine with a junky grinder.
Many people (myself included) have bought used commercial grinders. The bur=
rs are consumable items that can (and should) be replaced as needed. Most c=
ommercial grinders are sturdy and will last a lifetime.
-
allon
Leesburg, VA
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7) From: Kysh
<Snip>
I find that, honestly, a crappy blade grinder consistently gives me much 
better results for drip (Chemex especially) than my commercial burr 
grinder, Baratza Maestro, or any other burr grinder.  Sometime I sieve 
out the fines, sometimes not.  But I think people put too much emphasis 
on evenness.. For espresso, absolutely.  Vacpot, maybe.  Turkish, yes.  
FP.... maaaybe, maybe not. Drip.. Maybe not at all.
This is empirical, mind you, not theoretical, so I don't know why this 
occurs, though I have some leading theories.
I'm certainly a coffee snob at the taste level, and I have _all_ the 
gear.. But honestly, it's all about putting hot water with ground coffee 
and then somehow removing the grounds.  I've "sinned" against coffee at 
times, and sometimes the result has been wild, complex, with no 
bitterness or harshness.  It's really all about the coffee, mmr?
~Foxy
(Sent from my sidekick)
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8) From: Doug Hoople
"I find that, honestly, a crappy blade grinder consistently gives me much
better results for drip (Chemex especially) than my commercial burr
grinder.  "
I used to have a Chemex, and used cheap grinders. What I found was that,
when there were a lot of fines, the fines would clog the pointy end of the
filter, and the water would drip agonizingly slowly. I was never as happy
with the resulting pots when that would happen.
I'm now brewing in a vacpot with a glass rod filter, and I'd go so far as to
say that the evenness of the grind is critical to this method, especially in
darker roasts. I'm using a Baratza Vario, and have discovered the sweet
spot, which is as coarse as possible while still remaining even. All
grinders, even the best of the best, will produce fines in their coarsest
settings, so the coarsest grinds will invite stalls. Sitting in the middle,
there's a setting (6.0 on the Vario) that yields a medium grind that is
extremely even, but does not overextract and absolutely will not clog.
For the vacpot with a glass rod filter, I'd have to say that a decent
grinder is a must.
Doug
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9) From: Lynne
Foxy, I totally agree with you. I use a Chemex, previously a French Press
(broke from constant use) and my son just came home with a Moka pot (I used
to have one a couple of yrs ago, but that wore out, too!)
Said this before - there is no way I can afford what others define as a good
grinder. My handy little Braun whirly blade makes me happy camper (made me
even happier when someone in my old neighborhood decided to throw away a
perfectly good one - the cover to my old one had started to chip away).
I think this is important for all to hear - it's great if you can afford
these toys, but many people are having a tough time these days. I've had
lots of experience in the not-being-able-to afford (just about anything,
ha!), and most times (except during times like my grandson's birthday, when
it really, really hurts) I've been very content to live on a fixed income.
Rule of thumb for life: if you can't afford something - make due w/what you
*can* afford.
If you can afford more - hooray for you (and remember to invite us over! ;-)
Did my last roast by hand (as always) and had the most incredible, smooth
cup from the moka pot this morning (actually, I shared it w/my son and made
a second - and a third). Wish I could tell you which bean it was - but I
forgot to label it. Had one of those tired moments (when the temp was close
to 90 degrees) when I grabbed a bag from my tupperware container of SM's
stash - and roasted one pot.
It was smooth - no bitterness at all. Amazingly rich.
I also drink my coffee/shots black now. I could not do that if the results
weren't really smooth. (haven never had a problem w/the  Chemex, either).
Lynne
p.s. I got the surprise of my life when I came home today to find that my
son had roasted a bit of coffee (out of desperation!) He said it's not as
rich & deep flavored as he'd like - looking forward to trying it tomorrow!
:D
Kysh wrote:
I find that, honestly, a crappy blade grinder consistently gives me much
<Snip>
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10) From: Doug Hoople
Lynne,
If what you're saying is that a whirly-blade grinder is better than not
grinding at all, I'm in complete agreement.
Unfortunately, though, better grinders make better coffee, and the price has
to get pretty steep before it's fair to call a grinder a toy (meaning, as I
read it, a totally unnecessary self-indulgence).
Doug
On Mon, Aug 31, 2009 at 7:30 PM, Lynne  wrote:
<Snip>
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11) From: Floyd Lozano
Well, given that coffee, whether fortunately or not, is not a necessity to
sustain life, pretty much any appliance whose sole purpose is the
preparation of coffee or coffee-like beverages, where such preparations are
not necessary for earning your livelihood, is an unnecessary
self-indulgence.  That said, I love my coffee toys :)
-F
On Tue, Sep 1, 2009 at 9:42 AM, Doug Hoople  wrote:
<Snip>
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12) From: Doug Hoople
"Floyd Lozano  wrote:
<Snip>
I won't argue that, Floyd, but then that would include whirly-blade grinders
as well as the higher-end ones.
I don't mean to diss Lynne, either. I have great sympathy for the fixed
income dilemma, and applaud her for doing the best she can under the
circumstances.
Doug
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13) From: Lynne
Yes - that's what I'm saying. And what I mean is, if someone just can't
afford a better grinder - don't eliminate homeroasting entirely! Believe me,
if I get to a place where getting a toy like that (and man, I love my coffee
toys!!) won't hurt me, I'll be right there with you.
I simply meant that in this day & age, there could be many who aren't
sharing their difficulties - I don't want others to think they'd have to
resort to grocery store coffee because they have little (or nothing!) left
after paying the rent, heat, etc. It *can* be done on the cheap, and it *can
* taste so much better than even the majority of froo-froo coffee shops will
serve.
Lynne
On Tue, Sep 1, 2009 at 9:42 AM, Doug Hoople  wrote:
<Snip>
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14) From: Lynne
Hey, I think I should give classes! I mean, when the stock market crashed, I
was in the car w/one of my sons - we were absolutely silent, just looked at
each other - and I said, "All I can say is, welcome to my world..." and he
laughed.
The great thing is all the penny pinching though the years (we were lacking
in cash before I even got on a fixed income - you could translate those days
to "ending up with no income," ha) honed my cooking, baking and creative
skills. My young adult children also don't take things for granted (some
have actually started to *cook*... but the only one who loves coffee is the
son who still lives w/me). I'm quite adaptable -
I'm having some people over within the next month for a lunch (most likely
pizza - my best creation, I think) and one of the young women has asked me
to show her how to roast coffee. Woo-hoo! A convert... I've already given
her the Sweet Maria's site to read. I'm thrilled to have found someone who
is interested..
In short - I'm sure burr grinders do the best justice to our homeroast. But
if spending that kind of money would break your bank account (or if you,
like me, can't find these gems in your local thrift shop [says she
w/green-jealously]), realize you can still get some great brews w/a whirly
blade - even if it's temporary until you can afford a better grinder.
That's all I'm sayin'...
Lynne
On Tue, Sep 1, 2009 at 1:53 PM, Doug Hoople  wrote:
<Snip>
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15) From: John Carlson
Kind of like "the meaning of life". People like it, therefore it's good. Or=
 it's good, therefore people like it. =
Whatever makes an individual happy can't really be too bad. It just may not=
 work for everybody.
I knew an Army cook who made the best damn field coffee I ever had by addin=
g grounds and a couple eggs to a big kettle and straining the mess through =
a sock. Maybe it was the ambiance, guess you had to be there.
 =
JC
 tle> Date: Tue, 1 Sep 2009 10:53:23 -0700
<Snip>
rs
<Snip>
<Snip>
<Snip>
 to
<Snip>
 are
<Snip>
<Snip>
<Snip>
ers
<Snip>
<Snip>
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
Windows Live: Make it easier for your friends to see what you’re up to on=
 Facebook.http://windowslive.com/Campaign/SocialNetworking?ocid=PID23285::T:WLMTAGL=:ON:WL:en-US:SI_SB_facebook:082009
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16) From: raymanowen
This is OT. (On Topic)
A few weeks ago, I noticed my fire hydrant-sized burr grinder was making
lots of fines in the press pot brew. (Why would 4-year old burrs do that,
after only 200# or so?) Admitted- recently used almost exclusively for
espresso, maybe 125#.
Recent shots must have been overextracted, but fines never made it through
the packed coffee in the filter basket. The old burrs still felt very sharp
but the new ones are incredible.
This morning, my honey picked out the different burrs instantly. The 10-year
old burrs were not really sharp, the 4's are sharp, just making some fines,
and the newbies from Chris' would be lethal if you tried to play Frisbie
with them.
First grind will be the FTO Bolivia Caranavi for an eye-opening press pot.
Can't wait! The Zero point is now -21 instead of -12. First try will be set
to 14, for an actual 35 spacing. Boy, did I ever scour that thing out.
(again!)  Nearly out of the FTOBC. Really good at C+ and 10+ days' rest.
Four years ago, the burrs were practically glued in place. I really had to
pry them out.This was the first time I ever removed the burrs in 4 years.
Came right out.
No grit between the burrs and the mandrel face or the burr carrier face.
Test is coming. Back to the interpolated steps of 0.25, 0.5, 0.75 between
the 10 minor divisions of the 10 major divisions. (#0 - #9)
A few hundred dollars for a grinder is mighty cheap insurance for coffee
flavor when so much labor (yours and others') has preceded the grinding
step.
Cheers, Mabuhay -RayO, aka Opa!
-- 
Persist in old ways; expect changes- Suborn Insanity...
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17) From: Phil Palmintere
<Snip>
Maybe I'm kidding myself, but it seems to me that purchasing unroasted beans
from SM & then roasting them actually costs *less* than grocery store
coffee.  Costs Less, Tastes Better. Costs Less, Tastes Better - wait, could
this be the beginning of a parody of the Bud Light commercials (or is it
Miller Lite?)
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18) From: J.W.Bullfrog
Fresh roast, is better than whole bean, which is better than ground.
On Wed, Sep 2, 2009 at 1:24 PM, Ira  wrote:
<Snip>
-- 
I've seen things you people wouldn't believe.
Attack ships on fire off the shoulder of Orion.
I watched C-beams glitter in the dark near the Tannhauser gate.
All those moments will be lost in time, like tears in rain.
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19) From: Coffee Dreams
Hi Kathy,
I lived in DC for 6 of the last 7 years and there is definately an  
emerging DC coffee scene...
There's a few good places in and around the "H St corridor" in NE DC.
Ebenezer's coffee house is at F St and 2nd NE. They are a coffee house  
that is run by a church.
Dave
On Aug 30, 2009, at 8:30 PM, Kathy Kelley   
wrote:
<Snip>
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20) From: Coffee Dreams
Sorry, the message sent before I was finished typing, fat fingers ;)
There is also Sidomo on H St between and 4th and 5th NE
There are actually 3 good coffee shops all on H St NE but I don't  
recall the other names. They are all new (within the last 2 years).   
They are all between 2nd NE and the Rock and Roll hotel bar 13th NE or  
so.
Of course there is Tryst in Adams Morgan. It's a bit commercial and  
always packed but 10X better that starbucks or other mainstream chains.
Is you are up for the 6 mile drive (or 20 min Metro ride, King St  
stop) you could go to Alexandria, VA.
Misha's is on the corner of King St and Patrick St (also Rt 1 North).  
They are by far the the best coffee shop and roaster in the area.  
Andrea is the owner and roaster (along with Misha of course).  
Wonderful people and excellent coffee.
Also in Alexandria isa place called Grape & Bean. They are off of King  
St but much closer to the water. They are a bit more yuppie. They were  
one of the few shops to have a Clover machine before the Starbucks  
takeover of the Clover Company.
I hope this helps the DC folk out there ;).
Dave
On Sep 2, 2009, at 11:51 PM, Coffee Dreams   
wrote:
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21) From: miKe mcKoffee
 On Behalf Of J.W.Bullfrog
<Snip>
Personally I prefer fresh roast whole bean ground AND brewed, all requisite
to the cup:-)
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL 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.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/Homeroast mailing list">http://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list
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22) From: Allon Stern
On Aug 31, 2009, at 12:55 PM, Allon Stern wrote:
<Snip>
The coffee house in Purcellville was called Brew Mountain; I just  
talked to a friend of the owner of that coffee house which closed. He  
says that Ron, the owner of Brew Mountain, has tricked out a Dodge  
Sprinter as a mobile coffee bar, and is going mobile; you'll be able  
to track him on the internet to see where he is.
Dunno how that business model will work for him, but he does know how  
to pull killer shots.
I had my first phenomenal espresso at Brew Mountain. I had been  
pulling shots for 10+ years, and yes, my espresso was much better than  
charbucks, and worlds better than shots from better equipment pulled  
by monkeys who didn't belong behind the bar, but had never ever ever  
had a shot that was so incredible. It was a ristretto, and the barista  
pulled a couple of sink shots before getting one that was worthy of  
serving.
I can practically still taste it. It was turning point in how I made  
espresso. Once I saw what was possible, I started working to achieve  
it myself. And I have, a few times, even on my $50 thermoblock  
machine; sure it doesn't produce consistent results, but just from  
trying harder, and knowing what is possible, my espresso has gotten  
much better than it used to be. I will upgrade sometime soon, and  
maybe be able to consistently produce phenomenal espresso. For now,  
it's just pretty damn good, with occasional phenomenality :)
Oh, and it was that friend of Ron's who first told me about Sweet  
Marias :)
-
allon
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23) From: Amy Bailey
You mean eggshells?  I've heard of eggshells in with the brew before.
I wonder if the calcium helps the coffee taste better...
     ---Amy
On Tue, Sep 1, 2009 at 10:15 PM, John Carlson  wrote:
<Snip>
Or it's good, therefore people like it.
<Snip>
ot work for everybody.
<Snip>
ing grounds and a couple eggs to a big kettle and straining the mess throug=
h a sock. Maybe it was the ambiance, guess you had to be there.
<Snip>
ers
<Snip>
y to
<Snip>
s are
<Snip>
ders
<Snip>
fee.com
<Snip>
fee.com/gallery/main.php?g2_itemId=7820
<Snip>
on Facebook.
<Snip>
GL:ON:WL:en-US:SI_SB_facebook:082009
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
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24) From: Robert Flanery
I cannot attest to any reason other than what I know, but my Great
Grandmother used to add egg shells to settle the grounds prior to pouring
off boiled coffee.  I have no idea of what the coffee was like, since I was
a child at at the time.  I do remember my great grandfather taking his
coffee in the kitchen by the stove (it was cold in the mornings) in his gold
cup.  I have that cup, and when I feel a little lonely or blue I find myself
reaching for it.  That cup seems to just give me a warm feeling inside
regardless of how I feel.
The Marines used to make a mighty stout cup of coffee, but the heavy duty
stuff was on board ship during deployments.  You could peel paint with that
stuff.  But it surely made you awake.
On Tue, Sep 15, 2009 at 11:23 AM, Amy Bailey  wrote:
<Snip>
ee.com
<Snip>
o on
<Snip>
GL:ON:WL:en-US:SI_SB_facebook:082009
<Snip>
ee.com
<Snip>
ee.com
<Snip>
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25) From: Captain CowPie
I have used egg shells a few times on camping trips with the Cub  
Scouts. I took home roasted coffee, ground it in a portable grinder,  
and then threw it and a few egg shells in a pot of almost boiling  
water. I never strained it, just carefully poured it into cups. Boy  
was it strong! I didn't really measure, just threw a bunch in. But it  
did allow me to open my eyes easier after hearing reveille at dawn.
I am not sure if it was just because I was out in the woods on a cold  
morning or not, but for some reason it tasted extremely good.
Vince
Allergic to Gravity
AllergicToGravity.com
Unique LEGO Portraits & Sculptures
On Sep 15, 2009, at 11:23 AM, Amy Bailey wrote:
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26) From: Yakster
I used to use a rather large enamalware perc pot while camping and always
though the coffee tasted very good... strong.  It made enough for six or
eight enthusiastic coffee drinkers.
This summer I went camping with the Aeropress and enjoyed it, but it was
just the Wife and I drinking.  I think that it tastes better because you are
camping.  I also took roasted and green beans and while in the forest in
Felton (Henry Cowell), the Cedar in the Guat Oriente really was noticeable,
not so much at home... must have been synergy with some local Cedar trees.
Hard to reproduce, because when your roasting or brewing coffee over a
campfire, you end up with a nosefull of smoke that I'm sure throws
everything out of wack.
-Chris
On Thu, Sep 17, 2009 at 12:10 PM, Captain CowPie  wrote:
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27) From: Brad Baker
On Wed, Sep 16, 2009 at 9:30 PM, Robert Flanery  w=
rote:
<Snip>
that
<Snip>
US Navy early 70s.  Ground coffee came these tin boxes, at least 5
lbs, maybe 10, federal stock number on the side.  Down in the engine
room we had a Bunn double burner, hard wired into the water and power.
 Man. that coffee was horrible.  We drank gallons of the stuff.  I
never tried egg shells, but I used to add a little salt to the brew -
it seemed to make it a bit less noxious.
-- =
---  b r a d  b a k e r  ---\\
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28) From: Rich
It was also very good cleaner for the rubber diamond mats and stripping wax.
Brad Baker wrote:
<Snip>
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29) From: Phil Palmintere
Years ago, I worked at HP.  The coffee was almost that bad.
Employees would see their doctors about stomach ailments.  The exchange
would go like this:
"I think I'm getting a stomach ulcer."
"Do you work for HP?" asks the doctor.
"Yes" replies the patient.
"Don't drink the coffee.  You'll be fine."
We did find a good use for the coffee - not kidding here, this is for real -
you know how every now and then someone accidentally uses a permanent marker
on a whiteboard in a conference room, and nothing takes the marks off?
HP coffee takes the permanent marker off just fine.
<Snip>
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30) From: Dennis Guyer
I wonder if this is the same type of coffee you have at Shamrock??
:-)

31) From: Brad Baker
On Fri, Sep 18, 2009 at 12:07 PM, Brad Baker  wrote:
<Snip>
Omigosh I found  a picture of the Bunn.  People used to carry their
coffee cups around on their key chains, which were clipped to their
belt loops.  They would never wash them.  It was this mojo they had
about their coffee cup, like breaking in the bowl of a tobacco pipe -
never clean it or it would ruin it.  Weird, but I did it too.http://picasaweb.google.com/b3jazz/AG153#5367844350801550210-- =
---  b r a d  b a k e r  ---\\
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32) From: Robert Flanery
I worked with a Master Sgt in Okinawa who would take the top out of the
giant percolator in the shop and give it a solid "WHACK!" inside the top of
the trash can and then proceed to fill it up with fresh grounds from his
favorite can of coffee.  That percolator had a "cake" inside that would make
any pipe smoker envious.  As far as I can remember it had never been cleaned
in my tour of duty, and would have probably caused much commotion had it
been.
Good pictures.  Takes me back to a time not oft remembered.
On Fri, Sep 18, 2009 at 11:51 PM, Brad Baker  wrote:
<Snip>
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33) From: Sam49
The Washington Post had a story recently about some new coffee houses in 
the downtown area.  Haven't tried any of them, but they sounded 
promising.  Two of them do personal cup brewing.
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34) From: Coffee Dreams
Last weekend I went to several DC coffee shops and tried a capp and  
small coffee at every one and took about a page of notes on each.
Dave
On Nov 12, 2009, at 2:27 PM, Sam49  wrote:
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35) From: Coffee Dreams
Sorry, I hit the send button accidentally. Anyway, I can post some of  
the notes if there is interest, but I do remember that Chinatown  
Coffee was head and shoulders above the rest. The foam was perfect,  
excellent presentation, frindly folks, etc. They are on H or I St  
between 6th and 7th- in the heart of Chinatown.
Dave
On Nov 15, 2009, at 11:06 AM, Coffee Dreams  
 wrote:
<Snip>
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36) From: Greg Hollrigel
Dave:
I am interested, please email to the list, or to me off list.  I go to DC
frequently enough that I would appreciate the insight.
Thanks,
Greg

37) From: Suenos Cafetales
Hi Greg,
OK, so here is the DC area coffeehouse list.  We ordered the same thing at
each place, 1 small coffee & 1 cappuccino.  We tried them as served (no
sugar or creamer).  After we made initial notes and comments I added a
little 1/2&1/2 and a touch of sugar (sorry :(...   hardly hardcore, I
know).  Advance warning...This email is really long.  You may not want to
venture forth unless you are interested in DC coffeehouses or have the time.
*1.  Chinatown Coffee Co*:
475 H St NW (between N 4th St & N 5th St)
Washington, DC 20001
 (202) 559-7656
chinatowncoffee.com
To be honest, I wish it was the last one we tried because most of the other
paled in comparison.  The cappuccino was fantastic - the foam was perfect
and delicate, not too thick and had a nice well done leaf shape on the top.
 I'm a sucker for presentation :).  The barista was really nice and very
skillful but very down to earth.  I believe they roast their own coffee and
I know they import their milk from an organic farm in Mercersberg, PA.
 *Overall
Grade: A+*
*2. Rappahannock Coffee
*2406 Columbia Pike
Arlington, VA 22204
The barista was very nice and the decor was warm and inviting.  The coffee
was served in a to-go cup though we said we were staying :(.  No big deal
but that means no cool shape in the foam of the capp.  The brewed coffee was
very weak.  We had a light roast Mexican bean.  The taste was good but not
amazing.  I would be interested to have it brewed in a FP so I could really
taste it.  I was not intrigued enough, however to but a pound.  They have a
roasted in the back and at least 10 different varieties on sale in zip-lock
value bags.  *Overall Grade: C*, better than *$ or most crap coffee you
would get somewhere but not amazing.
*3. Quartermaine Coffee Roaster
*4817 Bethesda Ave.
Bethesda, MD 20814
Quartermaine does all of their own roasting but not on site.  They are
located in a really cool part of Bethesda, just north of DC.  There are
little yuppy shops and boutiques all around it.  It is a bit narrow and gets
crowded easily but it's not the sort of shop set up for people to linger,
though they do offer free Wi-Fi.  I believe this is their only location but
the marketing seemed very professional, almost like they were a franchise
but as far as I know they are not.  Maybe they are just well funded :).  The
coffee was good but a little on the smokey side.  It was almost like a
Starbucks clone to be honest.  The capp was done very well and the foam had
a really nice consistency.  I would definitely stop if I were near it.
 *Overall
Grade: C+*, too much like Starbucks.  If I wanted *$, I would walk 10 feet
in any direction in downtown DC or NY...
*4. Mayorga Coffee Company
*8040 Georgia Ave.
Silver Spring, MD 20910
Mayorga is actually a brand that is catching on in the DC area.  I think
they have a few locations and my friend was telling me they also have a
location in an airport (though I don't think it was BWI, IAD or DCA).
Anyway, this location is *really *big!  There are tons of tables, couches
and different rooms.  Free Wi-Fi and a full service bar.  They roast their
own but not at the main cafe location.  The coffee and cappuccino were both
really good.  The coffee (Cafe Cubano) was nutty and smooth with a fairly
quick fade.  The capp foam was excellent but no again, no picture on top
(Man Chinatown Coffee ruined me that day:)).  *Overall grade: B*, everything
was good but not fantastic.
*5. Qualia Coffee
*3917 Georgia Ave. NW
Washington, DC 20011
You could almost miss this coffeehouse if you didn't know if was there.
It's a house set in a row of other residential style houses that are now
zones commercial.  The front is a large set of glass doors that they open in
nice weather.  Qualia is very small but there is a second floor with couches
and a work area.  <10 people could sit downstairs.  Again, there was free
Wi-Fi; nice background music.  The art was all photography by a local
photographer and all pieces were for sale and they were Amazing.  The coffee
was REALLY good. This is the only coffee all day that compared with
Chinatown Coffee.  We had a Brazilian light roast.  It was rich and smooth,
it had nice acidity and it was bold without being overwhelming or bitter.
The foam was a bit thin on the capp but tasted very nice.  The roaster is in
the back part of the store and they are very personable and willing to
answer any question you have.  *Overall Grade: A-*, really good but a little
small.
*6. Mid-City Cafe
*1626 14th St. NW
Washington, DC  20009
MIdCity is located on the 2nd floor.  They have only been open 2-3 months so
far and they use Counter Culture beans.  The layout is really
interesting...  there is one room with lots of tables and a view of the
street below.  Then there is a second smaller room where they have put a
high counter all around the edge of the room (in a U shape) and there are
high stools to sit along the counter.  There are power strips mounted all
along the front of the counters so tons of people were in there working on
laptops (free Wi-fi).  We tried the Ethiopian - FC+ which tasted very
fresh.  I would estimate 2-3 days at most.  Bright and Fruity, not too
strong.  The capp was good but didn't stand out.  The staff was really nice
and very eager to talk about coffee.  *Overall Grade: B+*
We didn't try these two in the same day but since I used to live in DC, my
two favorites should be mentioned in this list..
*7. Misha's*
102 South Patrick St.
Alexandria, VA 22314
703-548-4089; www.mishascoffee.com
My personal favorite of the DC area (except for maybe, Chinatown after this
experience).  Misha's is in the heart of Old Town, Alexandria, VA - about 6
miiles south of DC.  The area is really cool.  There are tons of bar,
restaurants, shops, antiques, etc.  Old Town has something for everyone and
Misha's is just off the corner of King St. on Patrick St (US Rte 1).  King
St is the main strip where all of the action is and Rte 1 is almost exactly
in the middle of Old Town so Misha's is almost dead center.  The decor is
warm and inviting - definitely not formal.  There is plenty of room to sit
and hang out, no couches though, all tables and chairs.  Andrea is the
Roaster and Owner and she's really friendly and knows tons about coffee.  My
wife spent many hours in Misha's while she was in grad school.  Anyway, they
roast onsite and have a wide variety of beans and roasts.  They finally sell
beans online (website above).  When we moved, before the website was up
Andrea had agreed to ship us beans since we were friends.  *Overall Grade: A
*, no fancy foam presentation here :(
*8. Tryst*
2459 18th Street, NW
Washington, DC 20009
(202) 232-5500, www.trystdc.com
Tryst is in the heart of Adam's Morgan which is the popular night scene in
DC.  Because of this they are open late and almost always packed.  Tryst is
chock full of couches and comfy arm chairs.  There are a few tables and free
W-Fi so people tend to camp out in Tryst and work all day.  I'm not sure if
they roast their own or not.  If so it is not done on site.  The serve a
regular cup of coffee with two old style animal crackers.  The coffee and
capp are both really good but not fantastic.  I think  that because of the
location and the volume of business they do it's impossible to be truly high
end.  Everything at Tryst is good including the food.  They have light
brunch items (the Belgian Waffles are amazing with Nutella) and sandwiches.
Tryst also has a full bar so they serve beer, wine and liquor.  *Overall
Grade: B+/A-*, On coffee alone they would only get a B+ but the food and
location is really cool, plus the staff is generally *really good *considering
how completely full they are all of the time.
Anyway, I hope you enjoyed this read as much as we enjoyed the coffee tour.
DC is one of my favorite cities and it's good to see that the scene is
starting to really flourish.  If you are in DC I would say the 'must-gos' are
Chinatown Coffee and Misha's.
Dave
On Mon, Nov 16, 2009 at 10:43 PM, Greg Hollrigel wrote:
<Snip>
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38) From: gtsteig
CgpEYXZlLCBUaGlzIGlzIGEgZmFudGFzdGljIHRvdXIgb2YgY29mZmVlIGhvdXNlcyBpbiBEQyBh
cmVhLiBJIG9ubHkgd2lzaCBJIGhhZCBoYWQgeW91ciByZXZpZXcgd2hlbiBJIHdhcyBpbiBEQyBp
biBlYXJseSBTZXB0ZW1iZXIuIAoKVGhhbmtzLCBUZXJyecKgaW4gU2VhdHRsZSAKCgoKLS0tLS0g
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b2FzdGluZy4gVGhlcmUgYXJlIHJ1bGVzIGZvciB0aGlzIGxpc3QsIGF2YWlsYWJsZSBhdCBodHRw
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b28uY29tPiAKU2VudDogRnJpZGF5LCBOb3ZlbWJlciAyMCwgMjAwOSAyOjIxOjA5IFBNIEdNVCAt
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aXF1ZXR0ZSwgREMgQ29mZmVlIEhvdXNlcyBhbmQgSG9tZSBHcmluZGVycyAKCkhpIEdyZWcsIApP
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QWZ0ZXIgd2UgbWFkZSBpbml0aWFsIG5vdGVzIGFuZCBjb21tZW50cyBJIGFkZGVkIGEgCmxpdHRs
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ZGNvcmUsIEkgCmtub3cpLiDCoEFkdmFuY2Ugd2FybmluZy4uLlRoaXMgZW1haWwgaXMgcmVhbGx5
IGxvbmcuIMKgWW91IG1heSBub3Qgd2FudCB0byAKdmVudHVyZSBmb3J0aCB1bmxlc3MgeW91IGFy
ZSBpbnRlcmVzdGVkIGluIERDIGNvZmZlZWhvdXNlcyBvciBoYXZlIHRoZSB0aW1lLiAKCioxLiDC
oENoaW5hdG93biBDb2ZmZWUgQ28qOiAKNDc1IEggU3QgTlcgKGJldHdlZW4gTiA0dGggU3QgJiBO
IDV0aCBTdCkgCldhc2hpbmd0b24sIERDIDIwMDAxIArCoCgyMDIpIDU1OS03NjU2IApjaGluYXRv
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39) From: Yakster
Thanks, Dave.
I think I'll forward this to a DC area friend.   Hope he likes good
coffee and can appreciate this.
I had asked a Vegas friend for recommendations and he admitted that
they just go to Starbucks.
Oh well.
-Chris
On 11/20/09, Suenos Cafetales  wrote:
<Snip>
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