give DD a strong second here....nothing fancy, just good. I love me some fine coffee, but just like any bean junkie I'll take a cup of grandma's house brew anyday.
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give DD a strong second here....nothing fancy, just good. I love me some fine coffee, but just like any bean junkie I'll take a cup of grandma's house brew anyday.
OK, here is one that will surprise you. Traveling through Montana I discovered a small locally owned brew and coffee house in Bozeman. Rockford City coffee has some of the smoothest coffee beans we have tasted. Not even in the same stratosphere as, what was that coffee chain mentioned, Starbucks. As far as making the cup of joe, if you haven't had one have someone make you a cup from a "press. It's basically a spin off the really old method of pouring boiling water over ground beans. Letting it sit for a few minutes and then using the "press screen" push the grounds through the whole mess and ending up with one hell of a great cup. Hey, time to have a cup................... Idaho Joe
I'm sold...next time im in the great state of ada, I'll let you hook me up with some press coffee.
Starbucks Sumatra coffee. The darkest and strongest coffee they have yet is low in acid.
I always have to chuckle when people say no to Starbucks, sorry REE, but they have so many flavors and blends from all over the world that there has to be one you would like. After all, if they didn't make a great cup of coffee they would not still be around with coffee shops all over the world. I always take my own coffee pot and my bag of Starbucks Sumatra with me when I travel. It is one of those things that you don't leave home without. :).
Larry ---sagefisher---
Starbuck Sumatra is some good coffee, but so is the Folger's Goumet Dark Roast, and Community Dark Roast. There's a lot of good coffee out there if you put enough coffee in the maker so you can taste it. if I understand the instructions on Starbuck correctly you use about twice as much coffee as everyone else. I'm like REE, don't want my coffee to look like tea. I start off drinking Standard Coffee's "Crescent Club" which had chickory in it when I was around 4 or 5 with plenty of milk (fresh from the barn) and sugar. I remember staying with my grandparents who live just down the dirt road from our house Pap and I would get up while it was still dark out, he would put on a pot of coffee and then go to the barn to feed, milk and whatever needed to be done. When he returned we would sit and drink coffee until my grandmother got up and made breakfast. When I think of it I have many good memories that included a cup of coffee and family or friends.
Fresh beans from a small villige in Guadamala (that our church missions)fresh roasted the day before, finely ground, put into a great esspresso machine and forced though at 190 degrees with 6oz of steam.
Also, a nice Puapa New Gienie(sorry about the spelling) Kenya AAA or Jamiacan Blue Mountain fresh ground and brewed the same way
This is my coffee. Roasted here in Woodland. Great flavor, low acid (which is the reason I don't drink much straight coffee): www.puroast.com
One overlooked factor in making good tasting coffee is the quality of the water. One of the best tasting coffees I've ever had was in Ireland. It was consistent everywhere I went and the coffee beans were always imported
Your right. Cold bottled water and also another important factor is the temp. of the water in brewing. it should be 190 degrees which is the optimal temp. for extracting the oils from the beans.
Fresh roasted with a day or 2 rest afterward. Not overroasted or under strength. I roast my own, using beans from several locations, but prefer central america and ethiopia as a rule. Too dark of a roast and you lose all of the character and pick up the burned flavor.