| Percolate, Infuse or Press ?
Posted: 10/26/2007 11:11:12 PM | When my family used to go camping when we were kids, my Dad always was up first and put the perculator on. There's nothing like waking up to the smell of fresh perced coffee.
Also, see the thread on what to do with your old coffee maker........ | |
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| Percolate, Infuse or Press ?
Posted: 10/27/2007 6:51:02 PM | I have a drip, a french press, and I've used the old electric peculators, corningware type.
I love the french press, cept it gets to be a pain when you have to make a new one each time I want to freshen the cup. rofl.. I have BIG mugs. I have a good drip one, it drops into a thermos type pot. no under heat. The electric corning, I dunno I love it. Taste the best to me, a friend still uses hers.
As far as coffee and beans. bucks sucks rofl..
I go with small private companies usually but I do like SBC and some of tullies. But lately I like the white coffee so been just buying that. yummmy stuff. | |
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| Percolate, Infuse or Press ?
Posted: 10/27/2007 8:59:25 PM | | EXPRESSO machine...Krups is nice,,,get your normal coffee ground to the finest grain (turkish) and run through the machine,,,,you can get almost a whole pot of coffee in one cup and mix with sugar and milk...All the other coffee machines my roomates had got put away,,No one uses anything else now!! My favorite is the eight O'clock french vanilla beans ground fine, with a splash of hazelnut creamer,,I swear it's like dessert for breakfest. | |
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| Percolate, Infuse or Press ?
Posted: 10/28/2007 12:51:41 AM | White coffee's Aussie or New Zealand for coffee with milk .
Absolutely forget percs, there is no better way to make undrinkable muck. If you don't have much money, a cheap blade grinder and a stovetop espresso maker won't cost too much but bear in mind that the aluminium ones will leach al. oxide into the bevvy over time. Coffee acids are corrosive and if you don't keep your gear clean the grounds will in time dissolve the filter.
Bring milk to the boil and go half and half or 1/3 - 2/3 coffee to milk if you don't like your brew strong. Delicious!
My favourite stovetop espresso maker is Atomique / Atomic.
If you have money and aren't in a hurry, the 'best' method of all is vacuum drip. The coffee is never at any time directly exposed to the heat source, so nothing is lost and everything is exactly and only the COFFEE itself. In other words, if you are using preground cheap gr0unds, which will be mostly Robusta beans, it will taste exactly like crap.
Last thought: I like coffee with chicory New Orleans style. Cafe le Monde in its dark yellow can is dark, rich and inexpensive - it makes wonderful coffee with steamed milk. It does NOT taste great if you drink it black or without steaming/scalding the milk.
I've enjoyed the thread! Cheers. | |
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| Percolate, Infuse or Press ?
Posted: 10/28/2007 5:12:48 PM | | White coffee or espresso is very lightly or semi-roasted coffee beans. Depending on the company determines how much they roast it. It's usually pale white/yellow in colour in the container. Taste like hazelnuts to me, others say just a nut blend. High caffeine though. But I love the taste. looks like straw water in the cup, so I usually add stuff to it. | |
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| Percolate, Infuse or Press ?
Posted: 10/29/2007 8:19:41 AM | | My parents use the press... and I've been making coffee for them since I was tall enough lol they like the coffee but they usually use a different type when they use the press and finer grind... The drip coffee machines I use and trust me I hate almost every type of coffee out there, but ever since I've been messing around with what I put in the grinds lol I love some of my creations... I have some folgers infused with vanilla beans that really do the trick for a french vanilla, um and I sometimes like to mix in other herbs lol for coffee at night even cinammon is really nice- Try playing around you might be surprised haha | |
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| Percolate, Infuse or Press ?
Posted: 10/29/2007 9:00:20 AM | I know have a drip MR Coffee. It works fine, and its very convenient for on the run to work.
I have had Bodum, and liked it, but not long after I bought mine, I lost trhe small thingy that keeps it all screwed together. Maybe I will find it one day.
Thinking about getting a Chemex. I used to have one, and I loved it. a bit pricey though! | |
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KKLuv
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Joined: 9/7/2007
Msg: 36 | |
| Percolate, Infuse or Press ?
Posted: 10/29/2007 2:38:39 PM | | A friend gave me a Bodum press a few yrs ago and I love it, but a programmable drip is easier. | |
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| Percolate, Infuse or Press ?
Posted: 10/29/2007 6:02:28 PM | French press is the best.
If you want to try something different, we serve a Cafe Au Lait here in New Orleans. It is a coffee and chicory with scalding milk. Chicory coffee is quite dark, but the milk mellows it out. I would assume that you can find it around the country if you look. Community Coffee sells it on the web. | |
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| Percolate, Infuse or Press ?
Posted: 10/29/2007 7:24:05 PM | | I have an espresso machine and I also have a Melitta cone style coffee maker. The coffee maker is the kind where you have to boil the water then pour it over the coffee grounds. I use them both regularly. | |
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| Percolate, Infuse or Press ?
Posted: 10/31/2007 9:10:42 PM | Last thought: I like coffee with chicory New Orleans style. Cafe le Monde in its dark yellow can is dark, rich and inexpensive - it makes wonderful coffee with steamed milk. It does NOT taste great if you drink it black or without steaming/scalding the milk.
French press is the best.
If you want to try something different, we serve a Cafe Au Lait here in New Orleans. It is a coffee and chicory with scalding milk. Chicory coffee is quite dark, but the milk mellows it out. I would assume that you can find it around the country if you look. Community Coffee sells it on the web.
Yes this cajun coffee is quite unique and very flavorful, it has a taste of it's own and you can't go anywhere in Louisiana and not find it, but then who would want anything else if you are there?
I even bought the Cafe Du Monde coffee in Minnesota at the grocery store, what a surprise THAT was!
For those who don't know about the origins of this stuff, here's a bit of history on it:
Exactly when the root was first roasted to be used as a coffee substitute is unclear. There are references to the use of wild chicory root as a coffee additive in colonial America. It is known that its use in this form was widespread in France after Napoleon initiated the 'Continental Blockade' in 1808, which deprived the French of most of their coffee.
When the blockade was lifted the French continued to use chicory as an additive because they believed it was good for one's health and improved the flavor of coffee. In the 19th century its use as a coffee additive and substitute became widespread in France and areas of French cultural influence like Louisiana. Chicory use grew with the advent of the Civil war. As trade disruptions and blockades disrupted deliveries of coffee, citizens and soldiers made do by roasting wild chicory root, as well as many other ingenuous substitutes like corn and groundnuts.
New Orleanians hang onto their culinary traditions with a vengence. We have consumed coffee and chicory for over two hundred years and will do so for another two hundred. While espresso, cappuccino and exotic coffees from around the world are available here as they are available everywhere, one can rest assured that a café au lait in New Orleans will be made with rich black coffee & chicory and boiled milk, just as it was two centuries ago.
Anyway despite the fact that Cafe Au Lait will put a good sweat on your forehead and give you a hell of a good lift, it has less caffeine than regular coffee, because there is no caffeine in the chickory. Also being diluted with the scalded milk gives it even less caffeine but man this stuff is POTENT! Really great stuff if you have never tried it, make the effort to try it, you won't be disappointed!
Now, I am planning on that electric vacuum unit that Bodum is making, they claim they have the heat and timing cycle down to a perfect cycle with the timer, we'll see...
It pushes the hot water from the bottom chamber where the heating element is, up to the top where the grounds are, and it sits and brews until it begins to cool, and the vacuum draws the brewed coffee back down into the bottom chamber which by this time the heating element is cooled off, and the whole process is a closed process, no steam or aroma escapes. Sounds really cool and they say it tastes as good as a french press, in way less time than a drip maker takes. | |
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| Percolate, Infuse or Press ?
Posted: 10/31/2007 10:09:05 PM | White coffee or espresso is very lightly or semi-roasted coffee beans.
Hrmmm... Interesting as I might have had some once and didn't realize it!
Many years ago I was working in a shipyard aboard a Greek vessel in the drydock that had an Italian crew. They were making espresso in one of those small Bialetti aluminum espresso makers, and man this stuff filled the ENTIRE engine room with the aroma! Oh boy did it smell good! I coaxed them into giving me a little, the coffee it made was a very light honey color totally unlike espresso but OMG this stuff packed a punch! It was like liquid methamphetamine I swear, you could hear your pulse in your ears no kidding!
I wonder if this was white coffee?
Eventually I did buy one of the aluminum espresso makers and I use it sometimes, but I wish I had found out what coffee they were using in it. None of them spoke any English and they guarded that coffee like it was liquid gold, it was an effort to get them to give me a little but I never forgot that cup of coffee... | |
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| Percolate, Infuse or Press ?
Posted: 11/3/2007 1:15:20 AM | Bring it to the house, we will test it and make SURE it works and that the design is rock solid..
Then you can try on my concrete water wings slippers, they come in a pair, have no written guarantees as they are tested on the great lakes, if someone likes them and doesn't come back, we just give their family another pair, but I like the idea of the infusing perco-press a lot better. If you like the water wings bedslippers well hell you wouldn't need a patent on your press and I could take care of all the hassle for you... | |
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