On Mon, 4 Jan 2010 18:43:06 -0800 (PST), --Bryan >
wrote:

>They still make/sell percolators because there are still folks who
>have yet to die off whose brains are stuck in the 1950s.

<rolling eyes>

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 4 Jan 2010 19:59:54 -0800 (PST), John Kuthe
> wrote:

>My mother always used a percolator. :-(

If the amount and timing is right, percolator coffee is damned good.
IMO, as good as espresso. I learned how from the Arab purveyor of
coffee beans I frequented in college. I could even knock your socks
off using one of those plug in electric coffee percolators (in the
days before drip) and had the envy and admiration of my peers for my
skill with the coffee maker.


--
I love cooking with wine.
Sometimes I even put it in the food.

On 5 Jan 2010 00:26:50 GMT, "Default User" >
wrote:

>The Cook wrote:
>
>> On Mon, 04 Jan 2010 08:55:35 -0800, sf > wrote:
>>
>> > On Mon, 04 Jan 2010 05:48:39 -0500, Barry >
>> > wrote:
>> >
>> >>On Sun, 03 Jan 2010 16:14:03 -0800, sf > wrote:
>> > >
>> > > > Why do you think marmalade is disgusting? BTW: some people
>> > > > name their orange tabby's Marmalade.
>> > >
>> > > What DO they name their orange tabby's marmalade?
>> > >
>> > Did you mean why?
>>
>> No. Look at your message again carefully. tabby's is possessive, not
>> plural.
>
>However, "why" also works -- as in, "Why would they name the marmalade?"
>
>
I don't care. It was a stupid question.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 04 Jan 2010 22:18:56 -0800, Christine Dabney
> wrote:

>On Mon, 04 Jan 2010 22:04:25 -0800, sf > wrote:
>
>
>>If the amount and timing is right, percolator coffee is damned good.
>>IMO, as good as espresso. I learned how from the Arab purveyor of
>>coffee beans I frequented in college. I could even knock your socks
>>off using one of those plug in electric coffee percolators (in the
>>days before drip) and had the envy and admiration of my peers for my
>>skill with the coffee maker.
>
>You are of the same mind as Michael Ruhlman.
>http://blog.ruhlman.com/2008/02/percolator-love.html
>
Thanks, Christine. Percolators are not the problem, it's the people
using them that make the coffee bad.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 04 Jan 2010 22:18:56 -0800, Christine Dabney
> > wrote:
>
>> On Mon, 04 Jan 2010 22:04:25 -0800, sf > wrote:
>>
>>
>>> If the amount and timing is right, percolator coffee is damned good.
>>> IMO, as good as espresso. I learned how from the Arab purveyor of
>>> coffee beans I frequented in college. I could even knock your socks
>>> off using one of those plug in electric coffee percolators (in the
>>> days before drip) and had the envy and admiration of my peers for my
>>> skill with the coffee maker.
>>
>> You are of the same mind as Michael Ruhlman.
>> http://blog.ruhlman.com/2008/02/percolator-love.html
>>
> Thanks, Christine. Percolators are not the problem, it's the people
> using them that make the coffee bad.


My wife's grandfather made "garden brewed" coffee in one. He'd put the
coffee on to perc and then go out and work in the graden for an hour. The
coffee was done then but then he'd reheat it during the day as needed.

On Jan 4, 9:59*pm, John Kuthe > wrote:
> On Jan 4, 8:43*pm, --Bryan > wrote:
>
> > On Jan 1, 10:25*am, brooklyn1 > wrote:> dsi1 wrote:
>
> > > >The major advantage of the percolator is that permeates the house with a
> > > >great appetizing smell.
>
> > > No more than an ADC. *The main advantage of the perculator is that it
> > > enables the cheapo *******s to use significantly less coffee... just
> > > keep cooking until there's nothing left to extract but that produces
> > > lousy coffee.
>
> > They still make/sell percolators because there are still folks who
> > have yet to die off whose brains are stuck in the 1950s.
>
> > --Bryan
>
> Could be why I always said that as a child, I could not understand how
> coffee could smell so good and taste so bad. My mother always used a
> percolator. :-(

My mother's coffee even smelled bad. She was a very early adopter of
Mr. Coffee, but she bought cheap (Dana Brown's Safari) coffee. When
I was a kid I loved to get coffee if we were out of town, and were
having breakfast at a restaurant, and as I got older I would drink my
mother's icky coffee for its drug effect, but with enough milk to cool
it down to gulping temperature. These days you can get a perfectly
acceptable cup of coffee at most fast food joints. Curiously, two of
the otherwise better fast food chains have the worst coffee, Lion's
Choice and Del Taco.
>
> John Kuthe...

--Bryan

On Jan 5, 5:16*am, --Bryan > wrote:
[snip]
> Curiously, two of the otherwise better fast food chains have the
> worst coffee, Lion's Choice and Del Taco.

You've gotten _coffee_ at a Del Taco? And you wonder why the coffee
was some of the worst you've experienced at a fast food chain?

The Ranger

On Jan 5, 8:39*am, The Ranger > wrote:
> On Jan 5, 5:16*am, --Bryan > wrote:
> [snip]
>
> > Curiously, two of the otherwise better fast food chains have the
> > worst coffee, Lion's Choice and Del Taco.
>
> You've gotten _coffee_ at a Del Taco? And you wonder why the coffee
> was some of the worst you've experienced at a fast food chain?

Del Taco is open 24 hours. Some of their food (i.e. bean burritos)
are really good, much better than anything at a McD's or BK. The
coffee, however, was far inferior to those others. The coffee at
Lion's Choice would have been OK, but they had non-dairy creamer, ick.
>
> The Ranger

--Bryan

On Mon, 04 Jan 2010 21:59:28 -0800, sf wrote:

> On Mon, 4 Jan 2010 18:43:06 -0800 (PST), --Bryan >
> wrote:
>
>>They still make/sell percolators because there are still folks who
>>have yet to die off whose brains are stuck in the 1950s.
>
> <rolling eyes>

bobo was born too late - he would have made a fine old testament prophet
(and scold). nobody liked them, either.

your pal,
blake

On Jan 5, 12:01*pm, blake murphy > wrote:
> On Mon, 04 Jan 2010 21:59:28 -0800, sf wrote:
> > On Mon, 4 Jan 2010 18:43:06 -0800 (PST), --Bryan >
> > wrote:
>
> >>They still make/sell percolators because there are still folks who
> >>have yet to die off whose brains are stuck in the 1950s.
>
> > <rolling eyes>
>
> bobo was born too late - he would have made a fine old testament prophet
> (and scold). *nobody liked them, either.

While I know you meant it as an insult, I take it as a compliment.

According to the legends, they were the ones who had a clue. Do you
think that those who continue to worship at the altar of Crisco will
be struck down by the vengeful god of atherosclerosis?
>
> your pal,
> blake

--Bryan

Ostap S. B. M. Bender Jr. wrote:
>
> "Mr. Joseph Littleshoes Esq." > wrote:
>
>> I was thinking i had head some superlatives about coffee from Kona but
>> as i wrote ....... i might have been thinking of something else
>
> I have heard rave reviews about Blue Mountain (?) coffee from Jamaica.
> Anybody has an experience with it?

Kona tends to run about double the price of other good coffees. Jamaica
Blue Mountain tends to run about twice the price of Kona. Kuala Luak or
whatever the name is for the lemur crap coffee tends to run about twice
the price of Jamaica.

I've tried them and I don't regret the purchase. The trouble is my
tastes in coffee tend to run to the dark and bold ends of the spectrum
and those types tend to run to the mild end and they are rarely roasted
dark. I get that they are good quality coffees for someone whose tastes
run the opposite of mine but the best I could do ended up a sort of
academic appreciation. I could get what they were talking about but it
wasn't my chosen style.

For my tastes it rarely gets better than a good dark roasted Columbian
bold coffee for price/performance. Lately I like the blends "Jet Fuel"
and "Black Tiger" from "The Coffee People".

My brother's tastes run to the milder beans and lighter roasts for his
coffee. He loves Kona and its friends and he jokes that Starbuck's
claim to fame is they burned their coffee. His appreciation for them is
not the academic type. He just plain savors them.

As a french press tends to bring out both the best in a coffee and also
the flaws in a coffee it's probably a good plan to use Kona and friends
in one.

John Kuthe wrote:
>
> Could be why I always said that as a child, I could not understand how
> coffee could smell so good and taste so bad. My mother always used a
> percolator. :-(

My wife also likes the smell of coffee but not the flavor. My theory is
she is far more sensitive to bitter than I am or that I have a more
positive reaction to bitter than most. It fits the pattern -

I love the bitter types of cruciferous veggies like rapini, rabe and
brussel sprouts. She won't tolerate those but she does like the mild
types that I eat raw like broccoli and cauliflower.

When we have our rare glass of wine a couple of times per year she likes
the mildest white merlot. I prefer the biggest most intense cab or
claret I can get. Seems likely sour factors in here. When we have our
rare distilled drink a couple of times per year she'll have a margaruita
and I'll have some bourbon or brandy. She doesn't tolerate beer at all.
When I have my beer more more weeks than not I want the bitterest
available and European bitter hops over Casade soapy hops if available.

On Tue, 5 Jan 2010 11:45:49 -0800 (PST), --Bryan wrote:

> On Jan 5, 12:01*pm, blake murphy > wrote:
>> On Mon, 04 Jan 2010 21:59:28 -0800, sf wrote:
>>> On Mon, 4 Jan 2010 18:43:06 -0800 (PST), --Bryan >
>>> wrote:
>>
>>>>They still make/sell percolators because there are still folks who
>>>>have yet to die off whose brains are stuck in the 1950s.
>>
>>> <rolling eyes>
>>
>> bobo was born too late - he would have made a fine old testament prophet
>> (and scold). *nobody liked them, either.
>
> While I know you meant it as an insult, I take it as a compliment.
>

i'm sure you do.

blake

Hi Steve,

I had the same thought and boiled water in a farberware saucepan and
coarse ground 8'Clock Columbia Supremo in my grinder where you control
the grind by the time you grind it. Just before the water got to a
visible boil, I poured in the grinds, stirred them and let them sit
for about 5 minutes, I used 57 grams of coffee and 2 large mugs
filled with water, probably about 32 oz.

After the five minutes I ran it through the melita 4 cups with a paper
filter. I should have used the Mr. coffee gold filter. The good
coffee bite was there but it wasn't full bodied enough. This Columbia
Supremo using the Mr. Coffee makes a very good cup of coffee with a
lot of body and not a lot of bite or intense flavor at the top (if
that makes any sense to you.

The coffee in Paris at the Sofitel was incredible BUT when you are
having coffee with great coissants and wonderful cheeses, brioche and
danish, the coffee always tastes better. But it was exceptional and
they used french presses and brought them to the table. The coffee I
just made wasn't like that.

Alan

On Thu, 31 Dec 2009 21:05:18 -0800, "Steve B"
> wrote:

>
>"Paul M. Cook" > wrote in message
...
>>
>> "Steve B" > wrote in message
>> ...
>>>I saw a French press on sale at Starbucks for $16, iirc. Quite a
>>>mechanism.
>>>
>>> Explain to me why one of these might be better than what I am using,
>>> which is a simple Melitta cone with a fine mesh wire basket plus one #4
>>> paper filter, so I can just keep adding grounds, and get a couple of free
>>> cups by the time the metal one is full. Two scoops. Does a French press
>>> use less coffee?
>>>
>>> The French press looks like it might be a booger to clean every time.
>>>
>>> Did I mention I'm lazy?
>>>
>>
>> I could tell.
>>
>> I have used FPs for 20 years. No issues with them at all. Easy to clean,
>> makes great coffee. No problem. Some claim the coffee is "dirty" but
>> only if you use a very fine grind such as for Turkish coffee. I use fresh
>> ground or pre-ground out of a can. I dislike the Melita style because the
>> coffee does not get to steep nearly as long as I like it to.
>>
>> Paul
>
>
>I had thought of that, and tomorrow when I boil the water in the glass
>carafe, I shall toss the grounds in there after it sits for a minute, and
>then let them steep, then strain, maybe being bold enough to just use the
>metal/gold strainer and try that. No paper.
>
>Steve
>

On 2010-01-21, Alan > wrote:

> I had the same thought and boiled water in a farberware saucepan and
> coarse ground 8'Clock Columbia Supremo in my grinder where you control
> the grind by the time you grind it. Just before the water got to a
> visible boil, I poured in the grinds, stirred them and let them sit
> for about 5 minutes, I used 57 grams of coffee and 2 large mugs
> filled with water, probably about 32 oz.
>
> After the five minutes I ran it through the melita 4 cups with a paper
> filter. I should have used the Mr. coffee gold filter.

?????

You could'a thrown 'em in the toilet, lit yer house on fire, and
driven yer car off a cliff. Woulda' been about the same results.

nb

On Dec 31 2009, 2:43*pm, "Steve B" > wrote:
> I saw a French press on sale at Starbucks for $16, iirc. *Quite a mechanism.
>
> Explain to me why one of these might be better than what I am using, which
> is a simple Melitta cone with a fine mesh wire basket plus one #4 paper
> filter, so I can just keep adding grounds, and get a couple of free cups by
> the time the metal one is full. *Two scoops. *Does a French press use less
> coffee?
>
> The French press looks like it might be a booger to clean every time.
>
> Did I mention I'm lazy?
>
> Steve

Hi Steve, have you heard of the AeroPress? Makes incredibly good
coffee, easler than a French Press, and uses a filter
which it healthier and disposal and clean up are a snap. Check it
out. I thought pffft the first time I heard of it too, but it's
great.

http://www.hizzoners.com/index.php?o...er&Itemid=7 4

Too drastic but what is it about the french press that makes it work?
Obviously the ground coffee is swimming in the hot water the same way
mine was. The only difference is that I didn't press down the grinds
and I did run it through a filter. So, it must have been the paper
filter.

Alan

On Thu, 21 Jan 2010 21:05:42 GMT, notbob > wrote:

>On 2010-01-21, Alan > wrote:
>
>> I had the same thought and boiled water in a farberware saucepan and
>> coarse ground 8'Clock Columbia Supremo in my grinder where you control
>> the grind by the time you grind it. Just before the water got to a
>> visible boil, I poured in the grinds, stirred them and let them sit
>> for about 5 minutes, I used 57 grams of coffee and 2 large mugs
>> filled with water, probably about 32 oz.
>>
>> After the five minutes I ran it through the melita 4 cups with a paper
>> filter. I should have used the Mr. coffee gold filter.
>
>?????
>
>You could'a thrown 'em in the toilet, lit yer house on fire, and
>driven yer car off a cliff. Woulda' been about the same results.
>
>nb

On 2010-01-26, Alan > wrote:

> The only difference is that I didn't press down the grinds
> and I did run it through a filter. So, it must have been the paper
> filter.

The paper filter is the key. It filters out essential flavor oils.

BTW, knock off the top posting.

nb

Example of a good post:

On 1/26/2010 9:52 AM, notbob wrote:
> On 2010-01-26, > wrote:
>
>
> The paper filter is the key. It filters out essential flavor oils.
>
>
>
> nb

>> The only difference is that I didn't press down the grinds
>> and I did run it through a filter. So, it must have been the paper
>> filter.




Nasty, ugly, crap:

On 1/26/2010 9:52 AM, notbob wrote:
> On 2010-01-26, > wrote:
>
>> The only difference is that I didn't press down the grinds
>> and I did run it through a filter. So, it must have been the paper
>> filter.
>
> The paper filter is the key. It filters out essential flavor oils.
>
> BTW, knock off the top posting.
>
> nb


:-)