laurel canyon > wrote in news:3xn29zcvhnd3
:

>>> French press, no tongue.
>>
>> It can't be French press if there is no tongue.
>
> Oh...a wise guy!

Youse're right. (T'as ben raison, stsi) No sense being French-
speaking unless youse're gonna be a wise guy too (Çà sert à rien
d'êt' francophone si on va pas jouer au plus malin itou).

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On 9/18/2013 9:11 AM, Paul M. Cook wrote:
>
> I drink Yuban because it is always on sale. Sometimes Chock Full of Nuts is
> and I buy a half dozen cans. Nuff said. But the water temp does bring out
> more flavor which is what I am paying for.
>
>
The fast food restaurant next door has been changing their coffee
supplier a lot in the past few years. They used to sell Seattle's Best
branded coffee which these days means you're gonna get a harsh cup of
joe. Then they switched to a different brand and boy was it tasty! It
had a nice body and depth and slight fruitiness and a great nutty taste
to it. Wonderful stuff. I grilled the cook and the people that worked
there and evidently, it was Folgers branded coffee. That's pretty funny.

Of course they changed their coffee again and the new stuff just doesn't
taste like the old stuff but for a couple of months, all the conditions
created a perfect storm for my favorite cup of coffee. These things
never last long because changing one thing will change everything but
what the heck, I will look back with fondness those coffee days. :-)

On 9/18/2013 1:50 PM, Paul M. Cook wrote:

> IMO the auto drips never get the water hot enough. I have found water just
> off the boil seems to deliver the best results. So that would be somewhere
> in the 200F area. No less. I doubt the autos get much over 170 or so.
>
>


A few do. That is why I bought my wife a Moccamaster by Technivorm.

http://www.moccamaster.com/us/homepage-welcome/
meets the SCAA guidelines for temperature

What is the correct brewing temperature?

When the water runs thru the brew basket it should be between 196 and
205° F.

What should the temperature of the coffee be after it is brewed?

The coffee temperature should stay between 176 and 185° F.

http://www.scaa.org/?page=cert2

Gregory Morrow > wrote in
:

> Speaking of KHRUSHCHEV, Comrade Michel, I am about ready to
> make the plunge into reading a good bio of him - what do you
> recommend? There are *many*...

The best I've read is

Krushchev, by William Taubmann (Pulitzer Prize for Biography or
Autobiography (2004), National Book Critics Circle Award for
Biography (2003), Robert H. Ferrell Book Prize (2004))

It's not perfect, but you could do a lot worse.

> I know you would enjoy a book entitled _K Blows Top_, it is a
> staggeringly hilarious chronicle of his 1959 visit to the
> US...the funniest book I've ever read.

I must take recommendations for reading and file them. I am
currently engaged in a plan to read 35+ books on the Indochina
Wars (1945-1975) ranging from autobiographies and political
tracts to sociological and economic analyses, with a view to
designing a solitaire game where the player would have the role
(in turn) of Ho Chi Minh and Vo Nguyen Giap who, by the way,
turned 102 a few weeks ago.

http://en.wikipedia.org/wiki/Vo_Nguyen_Giap

I should note that my allergies to cats and the dog are slowing
down this plan. I am looking into getting regular injections.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On 2013-09-18 1:00 PM, sf wrote:
> On Wed, 18 Sep 2013 09:16:07 -0700, "Paul M. Cook" >
> wrote:
>
>> Use any damned coffee grind that tastes good. I find the coarse grind makes
>> weaker coffee.
>
> In a French press? It's obvious you don't know your head from your
> tail when it comes to coffee.
>


When we first got one we were using drip grind and it was nasty. I had
some FP made coffee at a friend's place and told him my home experience.
He told me about the coarse grind. I have been doing coarse ground ever
since and enjoying it.

On 2013-09-18 3:11 PM, Paul M. Cook wrote:

>> You are probably correct about this. Stuff like that was more important to
>> me when I was younger. These days I'm just way too mellow.
>
> I drink Yuban because it is always on sale. Sometimes Chock Full of Nuts is
> and I buy a half dozen cans. Nuff said. But the water temp does bring out
> more flavor which is what I am paying for.
>
>
Well of course. You buy Yuban on sale so you are obviously the expert
on proper grinds for a French press and the proper temperature for drip
machines.

sf wrote:
>
> I learned how to make coffee in a percolator on a gas stove from an
> Arab man who roasted and sold his own beans. It was damn fine coffee
> too.

No matter what coffee you use, I honesty believe that the percolators
make the best. French press comes in 2nd.

As far a commercial coffee. 7-11 makes the best I've ever had. They
make it better than I can too.

G.

On 2013-09-18 7:29 PM, Paul M. Cook wrote:

>>
>> Think about it for a sec. He said that he buys whatever coffee is one
>> sale.... but he is particular about the grind and temperature.
>
>
> As a daily drink, moron. I have the good stuff, too but like fine wine you
> don't drink it every day.
>
>


No no moron. You misunderstand. We realize that once in a while you
splurge and use the proper grind and the proper water temperature....
when you aren't drinking the cheapest ****ing coffee you can find. Your
are true coffee gcourmet.

"Dave Smith" > wrote in message
...
> On 2013-09-18 7:29 PM, Paul M. Cook wrote:
>
>>>
>>> Think about it for a sec. He said that he buys whatever coffee is one
>>> sale.... but he is particular about the grind and temperature.
>>
>>
>> As a daily drink, moron. I have the good stuff, too but like fine wine
>> you
>> don't drink it every day.
>>
>>
>
>
> No no moron. You misunderstand. We realize that once in a while you
> splurge and use the proper grind and the proper water temperature.... when
> you aren't drinking the cheapest ****ing coffee you can find. Your are
> true coffee gourmet.

I use whatever grind Yuban or CFoN uses. When I grind my own beans I always
grind fine, not coarse. And Whenever I brew any coffee I always take it off
the boil since it just tastes better that way. Too cool and you get weak
coffee, too hot and it gets bitter. 200F seems to be what the beans like.

The only "proper" grind is what you like. There is no "proper" grind for a
FP.

And just when the **** did I claim to be a gourmet, asshole?

Paul M. Cook wrote:

> "Dave Smith" > wrote in message
>
> ...
>
> > On 2013-09-18 7:29 PM, Paul M. Cook wrote:
>
> >
>
> >>>
>
> >>> Think about it for a sec. He said that he buys whatever coffee is one
>
> >>> sale.... but he is particular about the grind and temperature.
>
> >>
>
> >>
>
> >> As a daily drink, moron. I have the good stuff, too but like fine wine
>
> >> you
>
> >> don't drink it every day.
>
> >>
>
> >>
>
> >
>
> >
>
> > No no moron. You misunderstand. We realize that once in a while you
>
> > splurge and use the proper grind and the proper water temperature.... when
>
> > you aren't drinking the cheapest ****ing coffee you can find. Your are
>
> > true coffee gourmet.
>
>
>
> I use whatever grind Yuban or CFoN uses. When I grind my own beans I always
>
> grind fine, not coarse. And Whenever I brew any coffee I always take it off
>
> the boil since it just tastes better that way. Too cool and you get weak
>
> coffee, too hot and it gets bitter. 200F seems to be what the beans like.
>
>
>
> The only "proper" grind is what you like. There is no "proper" grind for a
>
> FP.
>
>
>
> And just when the **** did I claim to be a gourmet, asshole?


Dave makes a point of being "pendatic" to the point of extreme tiresomeness...


--
Best
Greg

On 9/18/2013 1:06 PM, Gary wrote:
> sf wrote:
>>
>> I learned how to make coffee in a percolator on a gas stove from an
>> Arab man who roasted and sold his own beans. It was damn fine coffee
>> too.
>
> No matter what coffee you use, I honesty believe that the percolators
> make the best. French press comes in 2nd.

This is a very disruptive thing to say but since you're 108, I guess you
can say whatever you wish because you could be the wisest one of all
here. You could also be one hell of a crazy old senile coot too. Either
way, I don't dare disagree with you.

As luck would have it though, we are in complete concordance. Perked
coffee reminds me of camping. I hate camping but when you've just spent
a hell of a night trying to catch a few winks unsuccessfully, and emerge
from the tent all cold and with ever muscle in your body aching, that
coffee is the best coffee you ever had. It just might be the only thing
that day that you'll find pleasurable and that's why perked coffee is
the best.

>
> As far a commercial coffee. 7-11 makes the best I've ever had. They
> make it better than I can too.
>
> G.
>

On 9/16/2013 4:00 PM, Paul M. Cook wrote:

> "Dave Smith" > wrote in message
> ...
>>
>> Starbucks isn't that bad.
>
> There's a ringing endorsement for a 6 dollar cup of coffee.
>
> I'll stick to Chock Full of Nuts. The only chain coffee I buy is Seattle's
> Best which is at best just OK.
>
>
I like 7-11 coffee.

--
CAPSLOCK–Preventing Login Since 1980.

On Wed, 18 Sep 2013 22:23:59 -0400, Cheryl >
wrote:

> On 9/16/2013 4:00 PM, Paul M. Cook wrote:
>
> > "Dave Smith" > wrote in message
> > ...
> >>
> >> Starbucks isn't that bad.
> >
> > There's a ringing endorsement for a 6 dollar cup of coffee.
> >
> > I'll stick to Chock Full of Nuts. The only chain coffee I buy is Seattle's
> > Best which is at best just OK.
> >
> >
> I like 7-11 coffee.

I haven't had 7-11 coffee in quite a while, but when I went there - I
had no objections to it. It's kind of like McDonald's. They put out
the good stuff to lure you there in the hope that you'll buy more
while you're in the place.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Wed, 18 Sep 2013 06:52:27 -0400, jmcquown >
> wrote:
>
>> On 9/17/2013 7:33 PM, Michel Boucher wrote:
>> > Dave Smith > wrote in newss2_t.70696
>> > :
>> >
>> >> Of course, when I was a kid the standard way to make coffee
>> >> was in a percolator. I don't know if they even sell those things
>> >> anymore.
>> >
>> > You can still buy them in camping goods stores.
>> >
>> I still have a Corningware ("cornflower" pattern - white with blue
>> flowers) stove-top percolator.
>>
> I learned how to make coffee in a percolator on a gas stove from an
> Arab man who roasted and sold his own beans. It was damn fine coffee
> too.
>

Oh that is just so "Beneath the sheltering sky" isn't it?

sf wrote:

>> What would you use instead? Just wondering!

> My hands (it's wrapped in foil that you peel back as you eat it).
> I eat San Francisco-Mission style burritos (ni arroz para mí).
> http://www.foodrepublic.com/2011/08/...style-burritos

Just as they do with pitta-kebabs in the many shops around town: the normal
kebabs come in a normal sandwich bun, the pitta-kebabs come in pitta bread
or piadina and are rolled up in foil:
http://www.mehmi.com/paninoteca/menu/17.jpg
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thu, 19 Sep 2013 01:32:43 -0700, "Paul M. Cook" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 18 Sep 2013 06:52:27 -0400, jmcquown >
> > wrote:
> >
> >> On 9/17/2013 7:33 PM, Michel Boucher wrote:
> >> > Dave Smith > wrote in newss2_t.70696
> >> > :
> >> >
> >> >> Of course, when I was a kid the standard way to make coffee
> >> >> was in a percolator. I don't know if they even sell those things
> >> >> anymore.
> >> >
> >> > You can still buy them in camping goods stores.
> >> >
> >> I still have a Corningware ("cornflower" pattern - white with blue
> >> flowers) stove-top percolator.
> >>
> > I learned how to make coffee in a percolator on a gas stove from an
> > Arab man who roasted and sold his own beans. It was damn fine coffee
> > too.
> >
>
> Oh that is just so "Beneath the sheltering sky" isn't it?
>
Not really. It's indicative of the era when I first learned to make
coffee. Electric coffee makers were percolators back then and the
manual dripper was a fancy gadget you had to buy at a specialty store,
which I did after I started living in an electric stove environment.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...

>> Oh that is just so "Beneath the sheltering sky" isn't it?
>>
> Not really. It's indicative of the era when I first learned to make
> coffee. Electric coffee makers were percolators back then and the
> manual dripper was a fancy gadget you had to buy at a specialty store,
> which I did after I started living in an electric stove environment.

Things happen in ones life that enrich it I had an Italian friend many
years ago who taught me some recipes which I use today. I had never seen
such foods and was thrilled. They are commonplace now but at the time, they
were an innovation)

--
--
http://www.helpforheroes.org.uk/shop/

On Thu, 19 Sep 2013 12:59:03 +0100, "Ophelia"
> wrote:
>
>
> "sf" > wrote in message
> ...
>
> >> Oh that is just so "Beneath the sheltering sky" isn't it?
> >>
> > Not really. It's indicative of the era when I first learned to make
> > coffee. Electric coffee makers were percolators back then and the
> > manual dripper was a fancy gadget you had to buy at a specialty store,
> > which I did after I started living in an electric stove environment.
>
> Things happen in ones life that enrich it I had an Italian friend many
> years ago who taught me some recipes which I use today. I had never seen
> such foods and was thrilled. They are commonplace now but at the time, they
> were an innovation)
>
Things seem to have come full circle. Now people are thrilled when
someone makes them over for Turkish coffee! Sometimes, the old ways
are the best ways.


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Thu, 19 Sep 2013 12:59:03 +0100, "Ophelia"
> > wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>
>> >> Oh that is just so "Beneath the sheltering sky" isn't it?
>> >>
>> > Not really. It's indicative of the era when I first learned to make
>> > coffee. Electric coffee makers were percolators back then and the
>> > manual dripper was a fancy gadget you had to buy at a specialty store,
>> > which I did after I started living in an electric stove environment.
>>
>> Things happen in ones life that enrich it I had an Italian friend many
>> years ago who taught me some recipes which I use today. I had never seen
>> such foods and was thrilled. They are commonplace now but at the time,
>> they
>> were an innovation)
>>
> Things seem to have come full circle. Now people are thrilled when
> someone makes them over for Turkish coffee! Sometimes, the old ways
> are the best ways.

They are indeed)

--
--
http://www.helpforheroes.org.uk/shop/

On 9/16/13 8:28 PM, Michel Boucher wrote:

> I only pay 2,75$ for my Starbucks coffee. And I do not find it
> overroasted in any way. De gustibus et coffeeibus non disputantur.

A lot of Charbucks coffee is overroasted, but not all. But nothing seems
overroasted, if you compare it to Peet's.

(And there's no "-ur" ending in Latin.)

-- Larry

On 9/18/2013 7:50 AM, Paul M. Cook wrote:
>
> IMO the auto drips never get the water hot enough. I have found water
> just off the boil seems to deliver the best results. So that would be
> somewhere in the 200F area. No less. I doubt the autos get much over 170 or so.

Studies have show 204 F to be optimal. Many machines have improved in
the last few years, but the Technivorm remains the only auto-drip
machine that brews at the proper temperature. We've had our Technivorm
for about four years, and still love it.

-- Larry

On 9/18/13 3:54 PM, Dave Smith wrote:
> On 2013-09-18 1:00 PM, sf wrote:
>> On Wed, 18 Sep 2013 09:16:07 -0700, "Paul M. Cook" >
>> wrote:
>>
>>> Use any damned coffee grind that tastes good. I find the coarse
>>> grind makes weaker coffee.
>>
>> In a French press? It's obvious you don't know your head from your
>> tail when it comes to coffee.
>
> When we first got one we were using drip grind and it was nasty. I had
> some FP made coffee at a friend's place and told him my home experience.
> He told me about the coarse grind. I have been doing coarse ground ever
> since and enjoying it.

You can get good flavor from any grind in a French press simply by
adjusting the brew time. But if you use a fine grind, you have to be
very, very careful when plunging and go very slowly, because the fine
grind tends to clog the filter screen. And that can be a serious problem
with a glass FP, which might break.

Which is why I use a stainless steel French press... no problems with
any grind.

-- Larry

pltrgyst > wrote in :

> (And there's no "-ur" ending in Latin.)

Sorry to burst your bubble, Chuckles, but you are wrong:

http://en.wiktionary.org/wiki/disputantur

http://www.amazon.ca/books/dp/1246157519

http://books.google.ca/books/about/D...lla_de_Aeneide
_Vergili.html?id=qkngAAAAMAAJ&redir_esc=y

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

On Thu, 19 Sep 2013 14:20:01 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Thu, 19 Sep 2013 12:59:03 +0100, "Ophelia"
> > > wrote:
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >>
> >> >> Oh that is just so "Beneath the sheltering sky" isn't it?
> >> >>
> >> > Not really. It's indicative of the era when I first learned to make
> >> > coffee. Electric coffee makers were percolators back then and the
> >> > manual dripper was a fancy gadget you had to buy at a specialty store,
> >> > which I did after I started living in an electric stove environment.
> >>
> >> Things happen in ones life that enrich it I had an Italian friend many
> >> years ago who taught me some recipes which I use today. I had never seen
> >> such foods and was thrilled. They are commonplace now but at the time,
> >> they
> >> were an innovation)
> >>
> > Things seem to have come full circle. Now people are thrilled when
> > someone makes them over for Turkish coffee! Sometimes, the old ways
> > are the best ways.
>
> They are indeed)
>
> --
That didn't come out right (serves me right for changing how to phrase
it midsentence) but at least you got the drift.

--
Food is an important part of a balanced diet.

On 9/17/13 4:12 PM, Paul M. Cook wrote:

>>> I have shared this brand before. This brand and in particular this blendis
>>> by far and away the finest coffee I have ever had. Words cannot
>>> adequately describe it. It beats every JBM I have ever tried.
>>>
>>> http://www.jrcigars.com/jr/index.cfm...GORONGORO.html
>>
>> Looks very interesting!
>
> Everyone who has tried it has loved it.

I find JBM and pure Kona to be extremely smooth, but too mild for my
taste. I use them mostly for blending with fine African beans, but even
for that purpose, I generally prefer Sumatrans. (Note: I've never had
the opportunity to try Cea's beans.)

JR Cigars also offers Mayorga coffees. Until we moved down here to
Florida last month, Mayorga was one of our two local roasters in
Washington, DC. Their beans are consistently outstanding, IMO. You might
give them a try -- highly recommended.

-- Larry

"sf" > wrote in message
...
> On Thu, 19 Sep 2013 14:20:01 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 19 Sep 2013 12:59:03 +0100, "Ophelia"
>> > > wrote:
>> >>
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >>
>> >> >> Oh that is just so "Beneath the sheltering sky" isn't it?
>> >> >>
>> >> > Not really. It's indicative of the era when I first learned to make
>> >> > coffee. Electric coffee makers were percolators back then and the
>> >> > manual dripper was a fancy gadget you had to buy at a specialty
>> >> > store,
>> >> > which I did after I started living in an electric stove environment.
>> >>
>> >> Things happen in ones life that enrich it I had an Italian friend
>> >> many
>> >> years ago who taught me some recipes which I use today. I had never
>> >> seen
>> >> such foods and was thrilled. They are commonplace now but at the
>> >> time,
>> >> they
>> >> were an innovation)
>> >>
>> > Things seem to have come full circle. Now people are thrilled when
>> > someone makes them over for Turkish coffee! Sometimes, the old ways
>> > are the best ways.
>>
>> They are indeed)
>>
>> --
> That didn't come out right (serves me right for changing how to phrase
> it midsentence) but at least you got the drift.

I did indeed) I often speak 'back to front' but most people seem to get
my drift lol

--
--
http://www.helpforheroes.org.uk/shop/

"pltrgyst" > wrote in message
...
> On 9/17/13 4:12 PM, Paul M. Cook wrote:
>
>>>> I have shared this brand before. This brand and in particular this
>>>> blendis
>>>> by far and away the finest coffee I have ever had. Words cannot
>>>> adequately describe it. It beats every JBM I have ever tried.
>>>>
>>>> http://www.jrcigars.com/jr/index.cfm...GORONGORO.html
>>>
>>> Looks very interesting!
>>
>> Everyone who has tried it has loved it.
>
> I find JBM and pure Kona to be extremely smooth, but too mild for my
> taste. I use them mostly for blending with fine African beans, but even
> for that purpose, I generally prefer Sumatrans. (Note: I've never had the
> opportunity to try Cea's beans.)
>
> JR Cigars also offers Mayorga coffees. Until we moved down here to Florida
> last month, Mayorga was one of our two local roasters in Washington, DC.
> Their beans are consistently outstanding, IMO. You might give them a
> try -- highly recommended.
>

I buy Mayorga, too and find it quite good. It's just the Ngorongoro blend
by Montecristo is without the best I have ever tasted. And it's quite a
bargain at 12 bucks a pound. I must admit that freshly roasted JBM is
awesome but finding green beans is very hard.

sf wrote:
>
> ... after I started living in an electric stove environment.

There! You nailed it. Your culinary downfall started with the electric
stoves. You've got gas now so you'll be able to cook well again once
you adjust.

G.

Note: I better quit picking on her or I'll be a killfile kid soon.
:-o

On Thu, 19 Sep 2013 13:32:45 -0400, Gary > wrote:

> sf wrote:
> >
> > ... after I started living in an electric stove environment.
>
> There! You nailed it. Your culinary downfall started with the electric
> stoves. You've got gas now so you'll be able to cook well again once
> you adjust.
>
After using gas for 4 years, percolated coffee is the *only* thing I
can think of that might be tastier if made on a gas stove... but I
could make great coffee in an electric percolator using the same
method - so I doubt even that could be true.
>
> Note: I better quit picking on her or I'll be a killfile kid soon.
> :-o

Don't worry. I can tell good natured razzing or the occasional
outburst of real anger from genetic level assholedness.

--
Food is an important part of a balanced diet.

On 9/19/2013 3:39 AM, pltrgyst wrote:
> On 9/18/2013 7:50 AM, Paul M. Cook wrote:
>>
>> IMO the auto drips never get the water hot enough. I have found water
>> just off the boil seems to deliver the best results. So that would be
>> somewhere in the 200F area. No less. I doubt the autos get much over
>> 170 or so.
>
> Studies have show 204 F to be optimal. Many machines have improved in
> the last few years, but the Technivorm remains the only auto-drip
> machine that brews at the proper temperature. We've had our Technivorm
> for about four years, and still love it.
>
> -- Larry
>

I like a smooth cup of coffee - would that be optimal for me? I don't
think so. Some people will brew coffee in a refrigerator to get a
smoother brew. In the end, there is no "optimal" temperature to brew
coffee and neither is there an optimal bean or an optimal grind. Maybe
there is an optimal water though. :-)

On 9/19/2013 3:40 PM, dsi1 wrote:

>
> I like a smooth cup of coffee - would that be optimal for me? I don't
> think so. Some people will brew coffee in a refrigerator to get a
> smoother brew. In the end, there is no "optimal" temperature to brew
> coffee and neither is there an optimal bean or an optimal grind. Maybe
> there is an optimal water though. :-)

Why do you say that? What tests have you done to prove hundreds of
experts and tasters wrong?

Brew in the refrigerator? I doubt the oils would propwrly exract, but
maybe a really crappy bean would be improved.

If you want a really smooth cup of coffee, select the right bean and
brew it properly. Time and temperature count! Start with Kona from
Smithfarms.com Check out LaColumbe for different styles. You may like
Corsica for drip brewing..

On 9/19/2013 1:35 PM, Ed Pawlowski wrote:
> On 9/19/2013 3:40 PM, dsi1 wrote:
>
>>
>> I like a smooth cup of coffee - would that be optimal for me? I don't
>> think so. Some people will brew coffee in a refrigerator to get a
>> smoother brew. In the end, there is no "optimal" temperature to brew
>> coffee and neither is there an optimal bean or an optimal grind. Maybe
>> there is an optimal water though. :-)
>
> Why do you say that? What tests have you done to prove hundreds of
> experts and tasters wrong?

I don't care about hundreds or even a bajillion experts and tasters. I
only care about me. Sorry about that.

>
> Brew in the refrigerator? I doubt the oils would propwrly exract, but
> maybe a really crappy bean would be improved.
>
> If you want a really smooth cup of coffee, select the right bean and
> brew it properly. Time and temperature count! Start with Kona from
> Smithfarms.com Check out LaColumbe for different styles. You may like
> Corsica for drip brewing..

Kona coffee is OK but it's not my cup of tea. I've gotten several pounds
from a supplier and boy was it beautiful stuff! The whole bag was
perfectly roasted with not one single broken or imperfect bean or extra
material. That was impressive but it wasn't the taste I was looking for.

>

On Thu, 19 Sep 2013 19:16:40 -0400, "Steve Freides" >
wrote:

> for
> French press. You want things extracted from the beans, not the bean
> themselves, in your beverage.

I'm in much agreement with that. I guess you can also use a tea
strainer to catch the grounds. Son and DIL use a FP for their morning
coffee. One thing I never liked was the way the remaining coffee
cools off before you have your second cup, but they've solved the
problem buy pouring the rest into an insulated creamer where it stays
hot for hours.
http://ecx.images-amazon.com/images/...L._SL1050_.jpg

--
Food is an important part of a balanced diet.

Michel Boucher wrote:

> Gregory Morrow > wrote in
>
> :
>
>
>
> > Speaking of KHRUSHCHEV, Comrade Michel, I am about ready to
>
> > make the plunge into reading a good bio of him - what do you
>
> > recommend? There are *many*...
>
>
>
> The best I've read is
>
>
>
> Krushchev, by William Taubmann (Pulitzer Prize for Biography or
>
> Autobiography (2004), National Book Critics Circle Award for
>
> Biography (2003), Robert H. Ferrell Book Prize (2004))
>
>
>
> It's not perfect, but you could do a lot worse.


I met his son Sergei here in the autumn of 2007, he was here in Chicago to celebrate the 50th anniversary of Sputnik. A very charming and self-effacing man...not to mention erudite.


> > I know you would enjoy a book entitled _K Blows Top_, it is a
>
> > staggeringly hilarious chronicle of his 1959 visit to the
>
> > US...the funniest book I've ever read.
>
>
>
> I must take recommendations for reading and file them. I am
>
> currently engaged in a plan to read 35+ books on the Indochina
>
> Wars (1945-1975) ranging from autobiographies and political
>
> tracts to sociological and economic analyses, with a view to
>
> designing a solitaire game where the player would have the role
>
> (in turn) of Ho Chi Minh and Vo Nguyen Giap who, by the way,
>
> turned 102 a few weeks ago.
>
>
>
> http://en.wikipedia.org/wiki/Vo_Nguyen_Giap


You have an interesting - and also a time-consuming - task ahead of you!


> I should note that my allergies to cats and the dog are slowing
>
> down this plan. I am looking into getting regular injections.


How ar your kitties, I always enjoyed your pictures of them...


--
Best
Greg

"pltrgyst" > wrote in message
...
> On 9/18/13 3:54 PM, Dave Smith wrote:
>> On 2013-09-18 1:00 PM, sf wrote:
>>> On Wed, 18 Sep 2013 09:16:07 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>> Use any damned coffee grind that tastes good. I find the coarse
>>>> grind makes weaker coffee.
>>>
>>> In a French press? It's obvious you don't know your head from your
>>> tail when it comes to coffee.
>>
>> When we first got one we were using drip grind and it was nasty. I had
>> some FP made coffee at a friend's place and told him my home experience.
>> He told me about the coarse grind. I have been doing coarse ground ever
>> since and enjoying it.
>
> You can get good flavor from any grind in a French press simply by
> adjusting the brew time. But if you use a fine grind, you have to be very,
> very careful when plunging and go very slowly, because the fine grind
> tends to clog the filter screen. And that can be a serious problem with a
> glass FP, which might break.


If you press down and it fights back, you pull back the plunger a bit then
proceed. This usually means your steep time was too short. Always after
you have pressed the plunger to the bottom you wait a minute or so to let
the coffee settle. That way the FP works like a decanter. And yes you can
get great coffee with any grind because you have total control. I've used
them for over 30 yars and the results have always been superior.

On 9/19/2013 9:32 PM, Paul M. Cook wrote:

>>
>> You can get good flavor from any grind in a French press simply by
>> adjusting the brew time. But if you use a fine grind, you have to be very,
>> very careful when plunging and go very slowly, because the fine grind
>> tends to clog the filter screen. And that can be a serious problem with a
>> glass FP, which might break.
>
>
> If you press down and it fights back, you pull back the plunger a bit then
> proceed. This usually means your steep time was too short. Always after
> you have pressed the plunger to the bottom you wait a minute or so to let
> the coffee settle. That way the FP works like a decanter. And yes you can
> get great coffee with any grind because you have total control. I've used
> them for over 30 yars and the results have always been superior.
>

We only use the FP for a single cup Steep time 4 minutes seems to work
for us. I use that time for tea too, too long givrs a bitterness.

"Ed Pawlowski" > wrote in message
...
> On 9/19/2013 9:32 PM, Paul M. Cook wrote:
>
>>>
>>> You can get good flavor from any grind in a French press simply by
>>> adjusting the brew time. But if you use a fine grind, you have to be
>>> very,
>>> very careful when plunging and go very slowly, because the fine grind
>>> tends to clog the filter screen. And that can be a serious problem with
>>> a
>>> glass FP, which might break.
>>
>>
>> If you press down and it fights back, you pull back the plunger a bit
>> then
>> proceed. This usually means your steep time was too short. Always after
>> you have pressed the plunger to the bottom you wait a minute or so to let
>> the coffee settle. That way the FP works like a decanter. And yes you
>> can
>> get great coffee with any grind because you have total control. I've
>> used
>> them for over 30 yars and the results have always been superior.
>>
>
> We only use the FP for a single cup Steep time 4 minutes seems to work
> for us. I use that time for tea too, too long givrs a bitterness.

4-5 minutes is ideal IME.

I also use my FPs to brew tea which I always buy loose leaf. I just love
them for their simplicity, price and versatility. I get the Bodum 8 cup
models. I buy 2 or 3 at a time and they last for many years until I drop
them or whatever.

On 9/19/13 7:49 PM, dsi1 wrote:

> I don't care about hundreds or even a bajillion experts and tasters. I
> only care about me....

You should. Their conclusions have been verified, and, when used as a
starting point, allow you to find the taste that you crave in a lot less
time and with much less waste.

Or you could just remain ignorant, and continue asking questions here,
which is a crap shoot. 8

-- Larry

On Fri, 20 Sep 2013 08:20:45 -0400, pltrgyst > wrote:

> On 9/19/13 7:49 PM, dsi1 wrote:
>
> > I don't care about hundreds or even a bajillion experts and tasters. I
> > only care about me....
>
> You should. Their conclusions have been verified, and, when used as a
> starting point, allow you to find the taste that you crave in a lot less
> time and with much less waste.
>
> Or you could just remain ignorant, and continue asking questions here,
> which is a crap shoot. 8
>

He didn't have any questions about how to brew coffee.

--
Food is an important part of a balanced diet.

Gregory Morrow > wrote in news:ccbe69ba-3d5d-
:

> How ar your kitties, I always enjoyed your pictures of them...

They are fine although our elder female has developed a
hyperthyroid condition. The medication she gets twice a day seems
to be bringing it under control.

We now have two dogs, legacies of my step-daughter who has moved to
California with her husband and two children. She would have taken
the golden retriever except that landlords there can apparently
demand that you sign leases with a pet-free clause. If they ever
find appropriate accomodation, they will send for her.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober