We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
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Tuesday, February 23. 2016
Most Maggie's Farmers love coffee. Most Americans love coffee, and do not fuss too much about how good it is as long as it is hot. Or iced. I drink plenty of Dunkin Donuts coffee. It's not very good at all, but it's a familiar routine. Just remember the rule "Friends don't let friends drink Starbucks."
My favorite coffees are Espresso (as made in Italy) with sugar. I have yet to find a decent espresso in the US - too watery. I like Iberian Cafe con leche. Also, a cappucino is a good breakfast. What I have enjoyed most, recently, is Arabic (aka Greek, aka Turkish) coffee.
Do you remember percolators? They still sell them, can get them on Amazon. They basically boiled the heck out of your Maxwell House coffee, but nobody cared. You put them on the burner, later plugged them in before Mr. Coffee was invented.
How do you like to make coffee?
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Italian espresso machine because I too was corrupted by Italian coffee!
Bialetti espresso maker and Melitta drip. Strong with whole milk, not cream, no sugar. I don't drink a lot of coffee.
Swedish egg coffee, but I acknowledge my Spanish friends by adding cinnamon. Mix half an egg with 9 heaping T. freshly ground beans, place in funnel lined with a filter along with a cinnamon stick or freshly ground powder, pour boiling water over contents and place over very low heat until grounds rise to top -- about one minute. Stir. Pour through a strainer into cups. Never let boil as it burns the oils in the coffee. Add a tsp. of water to the leftover egg and store covered in the refrigerator or, more commonly, make another pot as everyone enjoys this coffee and asks for a thermos full.
My morning routine includes a Bialetti Moka Express and Illy Espresso Caffe Macinato (dark ground).
We use a French press and a hot water dispenser. Using the hot water dispenser makes it almost instant. Normally we use Community Coffee's Breakfast Blend but there are other Community Coffees we like as well. We do not like Starbucks or other dark roasts (unless it has enough sugar, whipped cream, caramel, chocolate, etc.).
I don't. I do kinda like the Sidemeat way of cowboy coffee--boil it until the horseshoe floats.
my morning routine, microwave water in the french press until it starts to bubble. Carefully stir which makes the superheated water boil, then stir in 4 heaping measures.
steep while showering.
Straight black from my moccamaster technivorm, which is the only drip machine that brews at the correct temperature. I drink at least a pot a day.
But I have most other methods, except for a proper expresso machine.
I usually have yerba mate for my caffeine fix, but when I do have coffee, I heat a 20 oz cup of water in the microwave for 8-9 minutes,and then add coffee grounds.
I don't have a coffee maker because space is tight in my kitchen, and I don't drink coffee that much.
I started drinking coffee in Latin America. First, because hot coffee was a way to get safe water. Second, when I was working nights on the drilling rig, coffee was a big help around 4 a.m. to keep awake.
Italian mocha on the stove. I've had the same mocha for over 10 years, never been cleaned with soap. Tastes amazing. I'm drinking a cup right now.
I use the Bunn version of the Keirig system because of its flexibility. My sister uses a percolator, which produces perfectly good coffee, despite the opinions of the effete.
Maxwell House from a camping kit percolator. I like watching the coffee burble up. Been doing this for 20 years. The Turkish gal who owns the pizzeria has begun serving breakfast and her coffee is out of this world. I am torn.
I Roast my own beans in a SR-500, (good entry level roaster). A good burr grinder is also essential to getting a uniform result. I Brew in a Chemex, altho may other good options out there! Absolutely no comparison to commercial products!
I use a Melitta drip coffee maker. Before I got my Melitta drip cone (almost 8 years ago), I made coffee infrequently with a little stovetop percolator, but was never too thrilled with the results. Lately I've been thinking of getting a French press, too, but haven't yet. One benefit of the French press is that it will make it easier to make cold-brewed coffee.
I love Dunkin Donuts coffee. But then, I can nuke leftover coffee from the day before and be off into the day. :-)
Bialetti espresso maker - stovetop with Bustelo Cuban coffee at home. Depending on my mood I'll drink it straight black sometimes with whole milk and natural sugar. I'm a police officer and work nights so I'm stuck with 7-11 coffee at night. I have to sweeten that up to make it tolerable
We use the classic Pyrex glass percolator with Wegmans French Roast. Takes more time than alternatives but then most good things do take time. Instant gratification is overrated.
I use the cheapest instant decaf. Instant coffee is reduced to a few inches on shelf space in the supermarket now, the victim of some coffee fad that I don't understand.
In the morning, add a partial teaspoon of instant regular to the decaf.
I love strong, fresh coffee as typically found in Italy. To get the characteristic creama, or foam, in your cup you get a machine that pumps the hot water at high pressure through the grounds. I have a Jura J-9 coffee machine that makes outstanding coffee. Tons of options for strength, size of cup, espresso, coffee and automated latte and cappuccino. Built like the proverbial swiss watch. Not cheap but you get what you pay for.
In a more-or-less clean 24-cup stainless percolator, fill the basket with a 50/50 mix of grocery store “NY Roast” and store-ground decaf hazelnut coffee. Brew twice, 12 hours apart.
When the pot has dropped to half full, add a cup of powdered instant caf to the grounds in the basket and refill the pot. Brew once.
When the pot runs out, throw out the grounds. I used to use the grounds and dregs to make a couple cups of campfire coffee, but [b] life is too short to screw with that /b. This method keeps us in coffee for about four days.
I roast my own beans and use a burr grinder and either a French press pot or pourover. I add roasted chicory to each pot.
Boil water over the campfire. Throw in a handful of grounds. Wait, but not too long. Pour in a tin cup. Hold between your hands--it's cold out you know. Strain out any grounds with your teeth. Repeat. Then fry the bacon and eggs. Elk camp recipe.