puddle jumper
Captain
- Joined
- Jul 5, 2006
- Messages
- 3,830
Re: Good Coffee Blends
A cup of Maxwell house with sugar made my way is all I need.
A cup of Maxwell house with sugar made my way is all I need.
Anything freshly ground is usually good to me as long as the roaster didn't ruin it. We drink mostly Folgers at home. McDonalds and Burger King here have pretty good coffee in the morning when it's fresh. Starbucks is usually bitter to me when I order it black. Nothing tastes as bad as the coffee at my work though. Even for free, it's pretty bad.
Canada.....Tim Horton's double double
Jamaican Blue Mountain is great
Dominican coffee is amazing as well although you have to use more of it to get the strength by comparison to others.
Always grab my "last" Tim Horton's just before I cross the border when going on business trips.
Hand's down the finest way to make a small amount of great coffee is with a French Press..... ask any chef
Ever since they stopped making Old Judge, I've been making out ok with Folgers (classic roast) brewed strong and barefooted.
100% agree
If money were no object Jamaican Blue Mountain wins hands down.
Hand's down the finest way to make a small amount of great coffee is with a French Press..... ask any chef
Yes, the individual cup Keurig is nice ....... my regular electric B&D is fine for my morning coffee too (large quantities ) but for the individual look into a french press.
Fresh beans ground right before brewing
You guys are making us jealous. We can't get that here, can you send us some?I'm the same way Ken. I'm a Tim's fan and when I travel I have my last one waiting at the gate and I can't wait to hit Toronto/Ottawa/Montreal for my first stop and Timmy's..
AAHHHH..........Doesn't get any better than that.One of the things I most look forward to is watching the dawn from the porch of the cabin with a fresh cuppajoe. Stopped the cigar last year.
Hand's down the finest way to make a small amount of great coffee is with a French Press..... ask any chef
I'm a chef, french trained in 7 yr apprenticeship system, and you're right.
The press extracts every shred of flavor from the grind rather than just passing water through it. The proof is in the cup.
But the best joe comes from roasting green beans and grinding it whilst still hot, I worked with a mfger who was testing prototype instant roasters to install in mkts, turned out to be impractical but the coffee we brewed was superior. The machine was too big/too hot.
As far as blends go ,its subjective.
Its hard to argue with 3/4 hawaiin kona and 1/4 french roast, the smoothness of the kona gets kicked up by the burnt roast. But kona is very expensive at $28+ lb....if you can find it.
Sounds absurdly elitist but calculate what you pay for coffee at starbux or seattles best and you are actually paying more ! ,
and you're getting pedestrian beans.
Flavored coffee is junk beans covered up with extracts or oils.