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Brewing Coffee
Charles Kuralt's "On the Road", a major feature of the CBS Evening News in the 1960's, in his book by the same title said?
"In the USA, the further west I travel, the weaker the coffee becomes!"
Charles Kuralt, really appreciated a properly brewed cup of coffee, and so do I.*
being in the San Francisco area I can not agree with the weak as you go west part. San Francisco bay area has the best coffee I have ever had from the chains like Peets to the small coffee shop. But as you go west until you hit northern California it does seem to have some truth.
So, tell me how to brew a great, not good, pot of coffee!
I would appreciate it!
Having grown up in North and South Dakota, not that far removed from Minnesota, I quess I also know what makes a good cup of coffee. Now that I reside in Western Washington, I still know what a good cup of coffee is. I find that as I go East the coffee gets weaker. I hate being able to see the bottom of the cup when freshly brewed black coffee is poured into the cup. What makes a good cup of coffee, in my opinion, is JeffW's coffee roasted to the second crack in his homemade popcorn popper/coffee roaster, ground fine the next day, and put under pressure in a good espresso maker. The result is a sippable concoction that is smooth as silk and rich as can be.
REE
I second that REE
For the home brew breakfast blend before work "good pot o' coffee", regardless of brand, one tablespoon per cup, not mug, but 8 oz, and use COLD water for brewing. It makes a difference! Now i can't disagree with a fine brew of premium/gourmet..that a whole different subject.
Sorry, Steve, but that's one thing that I refuse to drink. I've gone without coffee when Starbuck's was my only choice. VEE, on the other hand, loves the stuff.
REE
There is one big glaring problem with fivebucks; Howard Shultz.Quote:
Originally Posted by Steve Molcsan
My friends swear by 3 peckered billygoat (http://www.ravensbrew.com/goat.html)
Others foolish with their money go for predigested ($600/lb) beans : http://urbanlegends.about.com/od/foo.../kopi_luak.htm
For me: Starbucks COFFEE isn't right. (Starbucks gets LOTS of my money for their Vanilla bean frappes however)
For best coffee on the west coast: Tullys or Seattles Best provide consistently superior brews.
But the all time winner is still from the east coast: Dunkin Donuts. (The cops got a bad rap about the donuts, it was the coffee they were after)
To me DD is like drinkin Mississippi river water unfiltered.YUk Give me pressed coffee any day.
Oh, it was the donuts..
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.
I've had more Starbucks than I'd like to admit, and I still suck down a large Dunkin Donuts brew every morning at work...I've had Guatemalan, Kenya, Sumatra, Java, Jamaican Blue, Kona, Timor, Yirgacheffe and a dozen others (haven't had the opportunity to sample Kopi Luwak, but I wouldn't hesitate if given the chance). The only constants in the world of coffee that I've seen are these two:
1) Taste in coffee is 100% subjective.
2) There are so many variables that it's almost impossible to simply say "I like/dislike ________."
A few here have hit on a few of the unsung heroes of a good cup of coffee, but enough hasn't been made of good water, proper brewing temps, quality beans, and *especially* a proper roast. Brewing method is also important, though it isn't the black & white 'this is superior to this' that many think it is. In fact, the common household auto-drip is a perfectly acceptable brewing method that is superior to more 'authentic' methods in many respects.
All this being said, everyone, obviously, still has personal preferences. For my part, I tend to prefer darker roasts of southeast Asian, and Indian islands beans (Sumatra, Java, Timor, Papua New Guinea, etc.). Given the choice, I do prefer to have it pressed, after a longer-than-recommended steep, and preferably in a large batch. I tend to dislike African beans like Kenya and especially dislike Yirgacheffe. I like full body but low acidity. I like *some* acidity, but if my coffee has dry floral/citrus notes, I'm disappointed. I like the nutty, chocolatey, malty flavors more.
I tend to dislike Starbucks coffee more because of the harsh realities of their business than anything else. I hate having to stand in a long line for coffee, but usually that's how to get the best cup. Going when nobody is there almost guarantees that your coffee has either sat in a carafe for a few hours and (even in specialty drinks) you aren't getting a fresh roast. They roast centrally to ensure consistency, but for someone that loves fresh roasted coffee, this is consistently disappointing.
Lots of people around here love Dunkin, and while it's better than gas station coffee, to me, it's nothing to write home about...though again, i fully admit that's subjective. I suspect the blend they use incorporates a lot of mexican/central american beans, which aren't really a favorite of mine to begin with. Also, most places I've been brew too hot, and the coffee tastes kind of lousy for it. DD coffee is one of the few that a bit of cream and sugar does wonders for. For 99% of good coffee, I'm of the opinion that cream and sugar is like fruit in beer. If you dont like the taste, just dont drink it; dont try to cover it up with nonsense.
There is one thing folks may not know about SB. That is they will do a press while you wait or they will do a pour over, which is hot water poured over fresh ground beans.
Did not know that...but now that I do, it'll make SB loads better for me.
Still wont be fresh roast, but far and away better than normal. :)
I'm suprised that Tim Hortons hasn't been mentioned yet. Around here it is prefered over DD and SB. I'm especially surprised that our good neighbors in Canada didn't mention it. There are over 3,000 Tim Hortons in Canada and over 600 in the US. Tim Horton was a hockey player. He played many years for the Toronto Maple Leafs. He then played with the Buffalo Sabres. While playing for the Sabres, in February 1974 he was tragically killed in a car accident.
I have to disagree with part of the article. You simply won't get great pot of coffee using Folgers or equivalent coffee. The stuff is "commodity coffee" and usually aged past its prime while in a warehouse (among other issues). If you want great coffee, you need great coffee to start with, recently roasted with a short rest time after (1 week max). Variety and roast level is up to the individual. Some like it burned, I personally prefer something lighter, where the local bean variety comes through. Some like the earthy indonesian and african, while others like the smoother central american and ethiopian varieties. It appears that I fall pretty much in the opposite end of the taste preference spectrum as featherbender, but I wouldn't say his choice of beans are inferior by any means. Personal preference plays a large part of the puzzle, but you must start with quality coffee to start with.Quote:
Originally Posted by bobbyg
I've spent my life at times drinking....and at times it seems "living" off of coffee. I drink my coffee black...no sugar...and like it bold but not overly so. I can appreciate a good cup of coffee whether it is boiled along a stream....in an elk camp....from a kwiki-mart.....or brewed at home. My only issue with coffee is that it not be burnt, nor should it be weak. I prefer coffee to be just warmer than hot water from the tap before drinking. Not too hot.
I buy fresh roasted beans at home, no more than a pound at a time so it stays fresh till the end. And I grind each pot as I use it. Always cold water.
In camp.....a 12-cup camp pot brought to boil. Dump in 1/3-cup of course ground coffee. Boil for 5 minutes. Remove from heat, pour in 1/2 cup of cold water, and let settle for about 3 more minutes.
Any time of the day is a good time for coffee.....and evenings after dinner are my favorite.
Featherbend:
All the National Polling in the United States, for many years, have been all been in agreement that of all "Over The Counter Coffee Fresh Brewed Coffee", "Ducking Donut" Coffee is still the #1 in all the ratings..... ~Parnelli
Everyone Else"
The key message in my "Brewing Coffee" for Whats Cooking is the amount of ground coffee to the amount of "off boil" water that passes through the ground coffee, so you do not extract the "bitters" along with the "sweets"
Brewing Coffee, is a complete different subject from the Coffee Roasting process.
Last I cannot help what "Charles Kuralt" said, his words not mine! And I agree with him on weak coffee being poured down the throats of people who do not know what a properly brewed cup of coffee tastes like. And "Charles Kuralt's" remarks are from the 1960's, over 50 years ago! Times where different then, most of his "On the Road with Charles Kuralt" segments were by driving down the back roads of "America" not on the Interstate Highways.
And these 28 ounce Styrofoam cups at Super America Stations are a abomination.
For a home brewed cup or mug of "Joe" I will stay with my method of brewing, only using Folger's 100% Columbian Coffee, in a pinch I might brew some Hills Brothers or Maxwell House! But only in a pinch! ~Parnelli
PS: When on Night Guard Duty in the U.S. Army, I sometimes munched on roasted coffee beans then washed them down with a swig of water from my canteen, to avoid nodding off, which is a Court-Marshal Offense!
If they all agreed, then they're all wrong! ;)Quote:
All the National Polling in the United States, for many years, have been all been in agreement that of all "Over The Counter Coffee Fresh Brewed Coffee", "Ducking Donut" Coffee is still the #1 in all the ratings...
Really, though, replace coffee with beer, and in a nationwide poll you're still pretty much limiting your results to the nationally available brews, and eliminating all of the (likely) vastly superior microbrews and locally distributed craft beers. Likewise, there's plenty of places tht will pour you a better coffee than DD, but they're not national chains.
That's like saying that "national polling in the US consistently agrees that Cabelas and BPS are #1 in fly fishing related sales" so they must be better than the guy with that little place on the creek that you've been visiting for decades.
Burnt coffee is a real issue with me, the first thing I do at a restaurant is smell the cup of coffee, if it smells burnt I ask for a fresh cup and explain it has been on the warmer too long. Most servers gladly make a new pot, the profit on a pot of coffee is pretty good about 10 cents for the coffee and 10 cents to wash the cup, sold for around $2 per cup, of course there are usually free refills.Quote:
Originally Posted by NJTroutbum
Here is something that might interest you all. Yesterday DD went public with an IPO of $16.00. Here is what A franchise will cost you. 500 K for the franchise and another 200K for working capital. That does not include the land, building, permits and on and on.
Return on first years profit 80%, depending on location.
On a side note there really can't be a national survey as DD has very few if any stores west of the Mississippi. Another item is that roasters in the east roast at different temps then those in the west. I read that somewhere when I was researching the net some time ago.
Thanks for that one. Made me laugh out loud. :)Quote:
Originally Posted by Featherbender
I've never been inside a Starbucks or any other "coffee house". I don't know what Latte is and I don't want to know.
I've drank coffee nearly every day for 50 years. I usually buy what ever brand is on sale but I've grown to like the richness of a dark roast. We've been using Wally's house brand dark roast lately.
We use a Bunn coffee maker because its fast but my favorite is an old "drip" maker with a "tank" on top, the coffee in the middle and the pot on the bottom. Pour hot water in the top and wait until it drains through the coffee into the bottom. This type of coffee pot was popular in the 50's.
I'm accustomed to what I do, I like the resulting product. I see no reason to change or even try anything else.
The way my grandmother built coffee is still my favorite. Nothing anyone here can say will change my mind or alter my opinion so save it. Besides that, you don't want to besmudge the reputation of such a fine woman as my grandmother.Quote:
Originally Posted by bobbyg
You start by getting 2 quarts of spring water to a rolling boil. Throw in two to three handfulls of whatever coffee you have at hand. Boil 1/4 of the water away. Remove from heat and crack an egg into the pot adding a dollop of cold spring water at the same time to settle the grounds. Carefully pour off a cup and sip it.
That, gentlemen, is standup coffee!
An egg? What becomes of said egg in the resulting drink?
Grandma, with the true frugality of someone who had raised 5 kids through the Depression alone after Grandpa died, ate the egg. I never could do that. :lol:
Quote:
Originally Posted by bobbyg
There are many methods of making a cup of coffee, and countless brands & grinds & roasts. But most of these methods and types will almost always produce only a girly-man cup of coffee. For the essence of real he-man coffee, you have to camp out right next to a fast moving trout stream, and the water for the brew has to come from the stream (afterall, the trout will be watching). Here's what I do ... have a favorite camping spot right next to a western North Carolina trout stream (near Robbinsville, NC), setup camp with my little popup camper and as soon as that's completed (and even before I line the fly rod) I get a pot of that cold, clear water and put it on the camp stove to boil. There's no electric hook-up at this site so the method to use is a percolator - now you have the water on the stove, no innards in the pot, just water. Into the strainer put the desired amount of coffee and just as soon as the water in the pot comes to a boil remove it from the heat AND THEN put the innards with the coffee into the pot and return to the heat ... only turn the heat down, way down ... and slow perk for six minutes. At the end of that time remove the pot from the heat and just let it set for maybe a minute. Now it's ready to enjoy.
Now, here's a pic of that little popup camper and my favorite campsite ~
http://i65.photobucket.com/albums/h2...DSCF0168-1.jpg
I read Parnelli's article when it came out. I like what he said about the HOT water. A couple years ago we had some folks on here who were burning their own beans and grinding them. I got into that and found a few coffee beans I like to use and now roast my own blend. I like a good strong cup of joe. Never cared for the major coffee shops. I always said "Friends don't let friends drink Starbucks."