Mmm Kona Koffe and Kava Coffe are indeed gloriusly awsome On Thu, Sep 21, 2017 at 11:34 AM, Steven A Smith <[email protected]> wrote:
> > > Mr. Coffee Gil - > > I usually make my coffee with folded filter paper in a beaker, pouring > through water just at the boiling point. I'm not terribly picky about my > coffee but I do enjoy the details of such a ritual and try to stay close to > some optimum. I think the common brand is "Chemex" (speaking of Glen's > utility of beakers vs Popper's 3 worlds". > > I find the two biggest variables beyond the choice of bean/roast is the > grind and the temperature of the water. > > Being sometimes impatient, I am tempted to pour my water before it is at > full temperature, or at least to "wet the grounds" with hot water in > anticipation of the full event. > > My subjective experience is that wetting the grounds (or starting with > water not quite up to boiling) yields less-good results. It could be a > subjective judgement I have about "doing it right". I seem to remember > that English Tea is presumed to be best made by letting the kettle settle > for a moment after it boils... that being too close too boiling is somehow > a bad thing? But you can't be sure it is "just below boiling" until it > hits that point first? > > I also find that the grind matters. I recently recovered my coffee > grinder so am no longer dependent on the grinds I get from the grocery. > For my method a finer, almost espresso-fine grind is preferred. > > I just recovered a French Press maker which is a good alternative to the > pour through, especially for just enough coffee for myself. I think it is > a 24 ounce vessel, so minus the grinds I probably get about 22 ounces of > coffee... two good solid mugs. More than that and I start compulsively > posting nonsense to Friam! This prefers a coarser ground to avoid that > fine powdered coffee residue in the bottom of the cup. > > This summer I tried making "cold brew" which is pretty simple.. rather > than dropping the dirty sock filled with grounds into boiling water you put > it in cold water and let it sit for 12-18 hours. Despite my crude > ideations about making coffee with dirty socks, I actually use a fancy > carafe with a fine metal mesh filter for this... it is much more civilized > and doesn't require finding a sock without a hole. Since I was *mostly* > drinking iced coffee anyway, I decided to give it a whirl... it is supposed > to (according to my PaleoDaughter) be healthier for you and according to > (some) afficianados of coffee to be less bitter. I liked it (esp for iced > coffee), but also enjoy my coffee "brew" ritual enough that I'm very glad > to have the temperatures dropping again so that I don't mind dumping a few > extra BTUs into the house. I'm very much looking forward to being able to > have at least a small fire in my wood cookstove in the morning, which > allows my beaker of coffee to sit and stay hot for much longer... right > now my weekly Junk-mail burn isn't quite enough to keep my coffee warm. > > As for coffee sources, I have to admit to not really having good > discrimination there. I am *almost* as whimsical about that as about > wine... I don't quite buy it (just) for the label (or the name of the > source) but it *IS* a temptation. I've a good friend from the highlands > of Ethiopia so I often buy coffee from the region she came from just out of > some weird loyalty. After a long visit to Hawaii I found myself often > enjoying Kona coffee. I prefer a darker roast in general. Oh yeh, and > it almost exclusively involves some kind of Colonial Exploitation and a fat > Carbon Footprint to haul it halfway around the world to me. If I continue > on my social-conscious arc, I may be reduced to dunking burned toast in a > cup of hot water... > > What do you add to your coffee? I've always been a "I prefer my coffee > dark and bitter like my women" kinda guy, but on a keto diet I'm learning > to use a variety of fats to modify it. The Keto/Paleo people suggest full > on heavy creme (pure fat, no lactose) but I find it too weird (oily). The > hardcore Paleos who also endorse cold-brew describe "bulletproof" coffee > with a dollop of butter, ghee, or coconut oil. As much as I like butter, > I don't like it much in coffee. I'm looking forward to Pinon harvest > because I grew up with the tradition of tossing a dozen pinon nuts (shell > and all) into the grinder with the beans. The nuts' fat DOES cut the > harsher overtones and add an interesting aroma as well as a mild flavor. > But you kinda have to like "oily coffee" for any of these. > > As for your "Fred Burns what was that?" style... I grew up on what most > people would call "Diner Coffee" and have to admit that I can drink a > half-dozen cups of that a truck stop with a traditional "Trucker's > Breakfast" and be very happy. Especially if the waitress (always named > Flo) flirts with me a lot. But it is not hardly the same as what I prefer > to make in my beaker at home. > > 'nuff for now > > - Steve > > > > On 9/21/17 10:44 AM, Gillian Densmore wrote: > > So I repeated Nicks experiment on the Densmore Coffe Effect (the one where > some silly imp has some not the: run around the block or get inspired to do > fun things.) > > I think Nich and steve are both right on this one. ^_^ > > Hmm so does adding water discourage sprites and dwarfs from creating a > quatum tunnel to socks where the coffe goes? > Or is it as Merdle and you suspect adding water to coffe grounds gets > water into the dry beans and also help the machine work? ^_^ > > As a follow up question: Being the good Norse+Iriish person I am I prefer > blends of Arabica+Esspresso+Robusto. Rubusto is weirdly hard to find but > doesn't taste like Freds Burnt What was that.? > Adding water to the grounds somehow gives Trader Joes Smooth Morning blend > a nice smooth flavor. Any guesses to Why? I joke their's some Quantom > effect going on. :P > > Might it have to do with steam (in the basket?) and or the basket having > a extra cup or so somehow rounds out the flavors? > > On Wed, Sep 20, 2017 at 1:52 PM, Nick Thompson <[email protected] > > wrote: > >> Ok, so, I did the experiment. >> >> >> >> In a ten cup coffee maker I took a cup of water and pre soaked the >> grounds, taking off what dribbled through and pouring it back through until >> I had saturated the grounds. The the grounds required a little short of a >> cup to saturate. Then I put ten cups of water in the coffeemaker and let >> it rip. I got ten cups of coffee out of it. The Densmore effect is due to >> the grounds. Qed. >> >> >> >> N >> >> >> >> Nicholas S. Thompson >> >> Emeritus Professor of Psychology and Biology >> >> Clark University >> >> http://home.earthlink.net/~nickthompson/naturaldesigns/ >> >> >> >> *From:* Friam [mailto:[email protected]] *On Behalf Of *Gillian >> Densmore >> *Sent:* Tuesday, September 19, 2017 10:22 PM >> *To:* The Friday Morning Applied Complexity Coffee Group < >> [email protected]> >> *Subject:* Re: [FRIAM] Wimsical silly question re: coffee making >> >> >> >> Hmmmm... well fortunatly Iike fun colorful socks... now if they show up >> full coffee been... >> >> >> >> On Tue, Sep 19, 2017 at 7:57 PM, Steven A Smith <[email protected]> wrote: >> >> Ooops... the "reply-to" on the list reflector seems not to be the list by >> default, so this just went to Merle the first time! >> >> Gil - >> >> I don't use an automated coffee maker often, but when I do (e.g. motel or >> visiting a friend) I forget that the filling system is measured in 8 oz >> cups but my expectations are closer to a 12 ounce mugfull, so 4 cups of >> water in yields something closer to 2.5 mugs out and of course if I"m on >> the west coast, the mugs are 16 ouncers which REALLY aggravates the >> situation! >> >> - Steve >> >> PS. a more whimsical answer is that you can probably expect to find the >> extra coffee in your laundry from time to time and some mismatched socks in >> your coffeemaker somewhere down the line! >> >> >> >> On 9/19/17 3:50 PM, Merle Lefkoff wrote: >> >> Gillian, all of the initial water is boiled, so some of the steam escapes >> from the coffeemaker, and some of the rest is in the wet grounds in the >> filter basket. There may well be something else happening, but this >> accounts for some of it. >> >> >> >> On Tue, Sep 19, 2017 at 9:55 AM, Gillian Densmore <[email protected]> >> wrote: >> >> What on earth happens to some of the coffe when I make it drop style? I >> prepare 6-8 cups so as if someone stops by they can have a bit as well. >> >> But then it only gives a bit over 4-5 cups. >> >> >> >> Does some invisible dwarf drink a bit of it before it gets to the >> Kareff(sp)? oO >> >> >> >> I am genuinly perplexed by this.^_^ >> >> >> >> >> ============================================================ >> FRIAM Applied Complexity Group listserv >> Meets Fridays 9a-11:30 at cafe at St. John's College >> to unsubscribe http://redfish.com/mailman/listinfo/friam_redfish.com >> FRIAM-COMIC http://friam-comic.blogspot.com/ by Dr. Strangelove >> >> >> >> >> >> -- >> >> Merle Lefkoff, Ph.D. >> President, Center for Emergent Diplomacy >> emergentdiplomacy.org >> >> Santa Fe, New Mexico, USA >> >> Visiting Professor in Integrative Peacebuilding >> >> Saint Paul University >> >> Ottawa, Ontario, Canada >> >> >> >> [email protected] <[email protected]> >> mobile: (303) 859-5609 <%28303%29%20859-5609> >> skype: merle.lelfkoff2 >> >> twitter: @Merle_Lefkoff >> >> >> >> ============================================================ >> >> FRIAM Applied Complexity Group listserv >> >> Meets Fridays 9a-11:30 at cafe at St. John's College >> >> to unsubscribe http://redfish.com/mailman/listinfo/friam_redfish.com >> >> FRIAM-COMIC http://friam-comic.blogspot.com/ by Dr. Strangelove >> >> >> >> >> ============================================================ >> FRIAM Applied Complexity Group listserv >> Meets Fridays 9a-11:30 at cafe at St. John's College >> to unsubscribe http://redfish.com/mailman/listinfo/friam_redfish.com >> FRIAM-COMIC http://friam-comic.blogspot.com/ by Dr. Strangelove >> >> >> >> ============================================================ >> FRIAM Applied Complexity Group listserv >> Meets Fridays 9a-11:30 at cafe at St. John's College >> to unsubscribe http://redfish.com/mailman/listinfo/friam_redfish.com >> FRIAM-COMIC http://friam-comic.blogspot.com/ by Dr. Strangelove >> > > > > ============================================================ > FRIAM Applied Complexity Group listserv > Meets Fridays 9a-11:30 at cafe at St. John's College > to unsubscribe http://redfish.com/mailman/listinfo/friam_redfish.com > FRIAM-COMIC http://friam-comic.blogspot.com/ by Dr. Strangelove > > > > ============================================================ > FRIAM Applied Complexity Group listserv > Meets Fridays 9a-11:30 at cafe at St. John's College > to unsubscribe http://redfish.com/mailman/listinfo/friam_redfish.com > FRIAM-COMIC http://friam-comic.blogspot.com/ by Dr. Strangelove >
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