On Mar 14, 2010, at 11:35 , Bob W wrote:
Americano is espresso with hot water added because, according to
legend,
American tourists couldn't stomach espresso and had to have it
weakened.
Similarly in France you can have your steak cooked a l'americain,
which
means burnt.
Funny thing is, after the first night I stayed in "bed 'n breakfast"
type lodgings, and every one of them had a genuine
Bunn-o-matic commercial drip coffee maker in the dining room
for that breakfast.
One of these?
<http://www.caffesociety.co.uk/bunn-pour-and-serve-37800-0102.html>
They're the sort of thing that British Rail used back in the worst
days of
British food history. Typically they would sit on a hot plate for
days at a
time and would serve coffee that tasted like the scrapings from a
locomotive
boiler.
I've never had a decent cup of coffee from one of these - they leave
the jug
stewing for too long. Filter coffee is only worth drinking if it's
absolutely fresh (which is how I make it in the morning, with one of
these:
<http://www.swissgold.com/e/c_produkt06.php>.
I make a pot of drip coffee every third day from burr ground locally
roasted beans. I use water filtered through a Brita water purifier.
While the pot is filling, I fill a glass lined stainless steel thermos
I purchased in Japan in 1965 with hot tap water and let it sit for a
minute or two. I pour the hot water out, and fill the thermos with the
coffee. Two cups are left in the pot, which I consume that morning.
The reason I keep that old thermos is that it keeps that coffee hot
(10°F cooler the third morning) for me to not have to heat it again.
It tastes just as good on that third morning. You'd have to taste it
to believe me.
If a restaurant has good food, is popular with the breakfast crowd,
their coffee pots are seldom on the warmer for more than 10 minutes.
But if you drop in at 2 PM for a slice of pie and a coffee, you just
may be drinking the lunch crowd's leftovers an hour old.
Once I leave the house after my morning cupa, I only drink a "soft
cock" (love that term!) double-tall non-fat latte made by my favorite
barista, Courtney whilst I spend an mid-afternoon hour at the dog park
taking snaps.
Joseph McAllister
[email protected]
“ The early bird gets the worm, but the second mouse gets the cheese.”
— Kevan Olesen
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