Est. 1998 — 27 years of woodworking knowledge
Green coffee stays fresh for months
David Barnett
>I suppose too much coffee leads to redundancies... in fact. Whew! Just thinking about more coffee inspired me to drink even more.
Okay... before I forget, this time...
Green coffee keeps for weeks, even months, so don't worry about it going bad. Buy a bunch at once to cut costs.
Obligatory galoot coffee issues
David Barnett
>I've tried grinding coffee beans any number of primitive ways, from mauling them with carving mallets to rolling them with a huge ball bearing. And I'm not really fond of the cast gear crank designs, either, although I may settle on one of those and build a box to house it. I've also heard of a rotary hand grinder that uses stones (I think from Norway, maybe), but haven't found one to date. Any ideas, recommendations, speculations?
Re: Way OT: Coffee, black
Tony - Memphis
>I pass three Starbucks from Bartlett to Collierville every morning and we have several food service places on our campus that brew/sell Starbucks. I didn't used to drink coffee regularly, but I started a couple of years ago when my wife got hung on mochas. Love the stuff! I visit Starbucks as often as possible (we get 20% off discount cards where I work). Went this morning with the wifey. We brew Starbucks at home too. I love coffee ice cream and I make coffee flavored truffles around the holidays. Gosh, now I want coffee! My folks drink it all day long in NC. So, I have no idea what is the norm around here, but I do know that all the Starbucks I drive by and vist are busy, so I guess we like coffee 'round these parts. Oh, the woodworking stores have coffee on Saturdays too! We usually go to the Starbucks close to the house on the weekend (not too busy early Sunday morning) and hang out. They had a gingerbread drink during the holidays that was really good. Usually real nice people working there and you get to know the other customers. I'm not much on socializing, but it does make you feel more at home I guess. ANyway, sorry to babble....
Tony
Cool, I'll give this a try. Thanks.
Pam Niedermayer - Austin, TX
>
Well said Pam
Scott Burr in Ben Lomond CA
>I totaly agree with your last statement (paragraph).
Scott likes a little coffee in his 1/2 & 1/2 in the morning, don't drink it after noon.
1 Colada y 1 cortadita, por favor!
Clay Craig in Miami
>In Miami, there are little Cuban coffee shops everywhere - usually just an espresso machine (mas o menos) just inside a little window open onto the sidewalk, with an Igloo of ice water nearby for after. Some neighborhoods, there'll be 6 on a block.
A colada is a Cuban coffee 'pitcher' - a foam cup containing about 5 oz of espresso, served with a plastic cap and a half-dozen of those little bitty mayonnaise cups stacked on top. You take that whole thing to the shop, and pour everyone a round of jet fuel. Costs a buck. Rookies have been known to treat this as a single-serving cup. Once.
I have a theory that the coffee gets stronger as you approach the equator. Cuban coffee, Italian espresso, Greek, Turkish, etc. In tropical climes, the prospect of 10 oz. of hot beverage does not appeal. (As I type, it's 76 degrees and humid - the AC is on.) But, we still need the fix, so we concentrate it into a small amount of liquid. The Igloos of ice water seem to round this out.
Back home in MS, folks drank iced coffee in the summer - that really died down, until it was revived at the gourmet coffee places.
Clay
Only good cup of coffee is...
Dan Moening
>from a perculator.
Smoothest, most flavorful coffee you'll ever have.
IMO Starbucks is overbrewed, underfilled, bitter, as well as overpriced. I do believe the beans to be properly roasted, though still overpriced.
Maybe it is regional, but here you can't order "black" without them automatically leaving 1" "room for cream" at the top of your cup.
Yup, give me a perculated cup anyday.
Dan.
Re: Gourmet = overcharge
Dmitri
>It is really amazing how good food can be, isn't. I really came to
appreciate it after coming to US and buying food in supermarkets.
East coast, by the way is much better then the rest of the country
in this respect.
Dmitri
Re: galoot grinder *PICS*
William R. Duffield, on the Cohansey
>How about this one, a recent enhancement to an old hand tool from the Loxahatchee Toolworks. It consists of a 7" diameter cast iron disk and an 18" long cast iron trough. Labeled "C.B.Rogers." on the side of the trough.
I turned the new pair of handles for it, from teak, threaded rod and threaded insert. The old "handle", a grossly insufficient stick of Atlantic whitecedar, is lying on the bench next to it.
Mostly, I use it for peppers and herbs, but it works for coffee, too. It still has a tendency to slide around on the counter, so I need to build a wooden base for under it.
Way cool! Tres chic!
David Barnett
>Gotta have one! Just the thing to complement doggie bowl roasted coffee.
I doubt I'm gonna stumble across one o' these, so likely I'll have to make my own, although not out of iron. Time to carve a pattern and break out the petrobond, heh.
Is there any other Loxahatchee than Loxahatchee, Florida? I've been through it dozens of times but never heard of a toolworks.
Nice handle, by the way, thanks for the pics!
I'm a Virgin......
Todd Hughes
>I never had a cup in my life...not even a little sip.Just never seen what the fuss was, seem like it would be a hassel esp. to make it or fool with cups of hot liquid.I do drink Tea if sombody makes it for me but don't like it very hot , I let is set till it's luke warm.My friends Jazz and Joanne are both big coffee drinkers and god knows I bought them enough, and have to admit i have been tempted to take a sip a time or two but having gone this long I just can't start up now.....At home I drink that cheap supermarket brand soda and when the bottle is half empty i fill it back up with tap water to streatch it.......Todd
Never have understood drinking burnt mud
Bill Houghton, Sebastopol, CA
>which is how coffee tastes to me.
Coffee ice cream is a different matter, though...my favorite. No accounting for taste, although I'm told I have none.
Re: Way OT: Coffee, black
Bill Houghton, Sebastopol, CA
>Who needs coffee to wake you up when all you have to do is go stand in the snow barefoot?
Re: Way OT: Coffee, black
Jack from Maine
>Starbucks has made it's appearance in Maine. They're in Portland that I know of. Personally I don't bother unless it's the only place to get a cup.In my opinion that place is about alot more than coffee. Dunkin Donuts is real big here. I grind my own and use a Bunn(it's fast). Coffee is what gets me moving every day.I like it black and sweet,no flavoring.---Jack
I bleed coffee....really.
Matt -- Los Angeles
>It is the life blood around here. good or bad. I'm sticking with it. oh....I gotta go--my cups empt....
In Canada.....
Steve Kubien
>the leading brand/chain is Tim Horton's. It is a national treasure and institution. We have Starbucks but I find the stuff to be completely vile. The only people I know who grind their own beans live south of the border. I don't understand it and it seems like too much work when I have Tim's and like it just fine. Now as for hazelnut, french vanilla, a-chino drinks... Have you ever heard Dennis Leary's routine entitled "Coffee"? I can't repeat it on this forum but it is worth listening to, IMO.
Steve Kubien
Ajax, Ontario
Re: FiveBucks *LINK*
Terry Stapleton, Punxsy, PA
>
Jackie Mason on Starbucks
Re: Way cool! Tres chic!
William R. Duffield, on the Cohansey
>The iron parts are antique. It's the only one I've seen like it, but Todd probably sees them all the time across the bay in Old Tool Heck. The only parts that I made were the handles.
The Loxahtchee Toolworks is right here on the Cohansey, in West Jersey. I'm supposed to be building furniture. When I'm not, I'm making tools, mostly just for fun. I used to live west of Boca Raton, near the Loxahatchee National Wildlife Refuge, where I did telecom engineering. When we first moved there, we got a golden retriever pup from a breeder in the town of Loxahatchee. Later, she had a litter of eleven, and the one we kept I named Loxahatchee, after the wild and scenic river. When I decided to do woodworking full time and moved up here, I named the non-revenue-producing part of what I do in the shop after the dog, mostly in jest. He finally went off to the Happy Hunting Grounds last fall, at the ripe old age of 97 dog-years. He was dumber than a stump, but I never met a dog that had a better disposition.
Gosh!
Tony - Memphis
>Well, at least now I know better than to invite any of you guys over for coffee or say hey, lets grab a cup at Starbucks!!!
Someone mentioned iced coffee....we used to get that at Cafe Dumon in New Orleans on hot humid mornings. Good stuff. The Starbucks fraps are good on a hot summer day too.
Tony
PS Where can we find the Dennis Leary thing on coffee? I bet its funny as heck.
Burnt mud
Luke Herzberg
>Go back about 8 years and I used to drink some serious coffee...probably a couple pots a day at work, and it didn't matter what kind of coffee it was...too strong, too weak, stale, burnt - it all tasted the same to me. I really tasted no difference between fresh and stale. I just drank it. Now here's proof: on more than one occasion I accidentally left the pot on overnight at work (that's a fire hazard kids). It would sit and simmer and boil away, and the next morning there would be a half a cup of potent sludge left. That would be my first cup in the morning, and it tasted all the same to me!!
Then, I figured, "I probably drink too much of this stuff," and limited myself to 1 small cup per day for probably 6 months or better. Something happened during that time. Apparently I started to appreciate those few ounces of precious juice, and ever since then I have had a distinct taste for coffee. I can't drink the stale stuff. I don't like most flavored stuff. Just fresh and black is what works.
These days I drink 2 or 3 cups at work and probably more on the weekends at home. And I still cringe thinking back about that boiled down sludge.
- Luke
Burnt mud? Stay away from...
MikeL in SoCal
>....Turkish coffee (which can be excellent, btw) or you'll find out what muddy coffee is all about. I found out the hard way at a *very* inopportune moment.
Cheer,
Mike
"Life is too short for bad beer or bad coffee!"
Cafe du monde
Jack from Maine
>Speaking of coffee. That'a great place. I was there in the early 70s and forgot all about it. Last month a friend from New Orleans brought me a pound of their famous french roast. Now that is some tasty coffee. Wish I had some of those powdered pastries.---Jack
Re: Cafe du monde *LINK*
Clay Craig in Miami
>Mmmmm - their 'signature' is the coffee-with-chicory and deep-fried beignets snowed under with powdered sugar. There's a can in my freezer right now - if it were decaf I'd have to go make some. Chicory I think was originally used to stretch the coffee when it was rationed?
You can get it all on the Net of course ...
Re: I thought galoots roasted their own!
Jim in Iowa who likes Swedish egg coffe
>What do you use for a grinder??
Re: Cafe du monde
Jack from Maine
>Yea,deep fried biegnets or whatever you said. Always loved em never could figure out how to pronounce the name. ---Jack
