Strong coffee is a myth
- Thread starter Rick
- Start date
Winelover
North Central Arkansas
I beg to differ. Was unable to drink the coffee at Eastern Michigan University cafeteria, when I was a Freshman. Tasted like vodka.
I was raised on coffee. One of my jobs was putting on the pot, every morning, before my parents got up. Using one of those double boiler/vacuum contraptions. Coffee grounds were loose in the top portion, held there by a glass stem. Water boiled and rattled the stem till all the water was up in the top. Shut off range and it would eventually seep down into the bottom pot, leaving the used grounds up above.
I was raised on coffee. One of my jobs was putting on the pot, every morning, before my parents got up. Using one of those double boiler/vacuum contraptions. Coffee grounds were loose in the top portion, held there by a glass stem. Water boiled and rattled the stem till all the water was up in the top. Shut off range and it would eventually seep down into the bottom pot, leaving the used grounds up above.
Just don't want coffee flavored vodka as a wake me up. That being said, I've been know to have an occasional Black Russian. I like mine strong, two parts vodka to one part Kahlua.
CWLONGSHOT
Well-Known Member
I gonna say they "cleaned" that coffee maker with residue...
I have never in my life see coffee too strong that was properly made.
My uncle was a truck driver. He had a dry sence of humor and his "look" and size, left many not quite knowing exactly his humor. His favorite gag was sugar spoons. The "handle was plastic but "spoon" was compressed sugar. He would remove from pocket and insert into cup a joe. Then pull it out as wait staff came back to take with a WTF look/comment.
But I have also had coffee I wouldnt drink. But it was something like described above.
I drink mine blk. Cream/sugar is desert coffee.
CW
I have never in my life see coffee too strong that was properly made.
My uncle was a truck driver. He had a dry sence of humor and his "look" and size, left many not quite knowing exactly his humor. His favorite gag was sugar spoons. The "handle was plastic but "spoon" was compressed sugar. He would remove from pocket and insert into cup a joe. Then pull it out as wait staff came back to take with a WTF look/comment.
But I have also had coffee I wouldnt drink. But it was something like described above.
I drink mine blk. Cream/sugar is desert coffee.
CW
smokeywolf
Well-Known Member
Started using the Keurig maker when we moved to "free America". It has a button on it for strong coffee. For me, it needs a "cowboy coffee" button on it. With "cowboy coffee", if a horseshoe tossed into it doesn't float, you add more coffee.
smokeywolf
Well-Known Member
Never worried about it. "Road apples" are just wet hay.Hope ya wash that horseshoe first, you know what horses stand around in.
Snakeoil
Well-Known Member
Years ago, I was the resident engineer for my company in Maracaibo, Venezuela. Every morning on my way to work, I would stop at a small pastry shop and get what they called "Cafe' Norte Americano". What that meant was it came in a normal sized Styrofoam cup. The Venezuelans drink cappuccino with enough sugar in it to turn it into syrup. And they use those tiny cups like your meds come in when they put you in "the home".
I would wait in line with the others and when it was my turn, I'd order a cafe Norte Americano SIN AZUCAR, which means without sugar. It was like that moment in an old western when the bad guy would swing open the saloon doors and stand there. The place would go silent, the piano player would stop and you could hear a pin drop. Same for me with my big coffee with no sugar. Everyone would stop and stare at me and for that moment, I was the baddest bad-ass in the joint.
I agree, if it is made well, there is no such thing as coffee that is too strong. When I worked in Saudi, I had an old Lebanese guy who would make Turkish coffee for me if we had to stop by his house running some errand for the jobsite. You could seal a driveway with that stuff. But it was damn good.
I would wait in line with the others and when it was my turn, I'd order a cafe Norte Americano SIN AZUCAR, which means without sugar. It was like that moment in an old western when the bad guy would swing open the saloon doors and stand there. The place would go silent, the piano player would stop and you could hear a pin drop. Same for me with my big coffee with no sugar. Everyone would stop and stare at me and for that moment, I was the baddest bad-ass in the joint.
I agree, if it is made well, there is no such thing as coffee that is too strong. When I worked in Saudi, I had an old Lebanese guy who would make Turkish coffee for me if we had to stop by his house running some errand for the jobsite. You could seal a driveway with that stuff. But it was damn good.
Every once in awhile when working nights the producers would hire a coffee truck to come to the location and make coffee drinks for the crew. Problem was they didn't actually make coffee, only foo foo coffee drinks. Closest thing to coffee was an Americana which was hot water in a Venti cup with two shots of Expresso. I would order it with 6 shots. Half hour later I would go get another. For the third one the guys gives me a strange look and says how many of these can you drink in night? Told him I didn't know because they always left before I could find out.
Ian
Notorious member
The only way a Keurig makes strong coffee is to buy the basket cups and load them to compression with a dark Columbian of some kind.
The best coffee I ever had is cold brewed. It comes out very concentrated (supposed to dilute it 4:1 but 2:1 is the way I like it) and is not bitter, acidic, or sour.
The best coffee I ever had is cold brewed. It comes out very concentrated (supposed to dilute it 4:1 but 2:1 is the way I like it) and is not bitter, acidic, or sour.
CWLONGSHOT
Well-Known Member
The "best" I ever had was from a press. Best flavor hands down. Percolator can be real good.
But both need fresh ground to reach that full/best taste.
Brands are a whole nother chapter. We all have our favorites. For me all Blk, no cream or sugar. But I enjoy with cream/sugar or even chocolate as a desert or treat. When I want or have coffee It will be blk.
When we have a cup in the afternoon or aft dinner my wife makes it and it gets cream/creamer. No extra sugar.
CW
But both need fresh ground to reach that full/best taste.
Brands are a whole nother chapter. We all have our favorites. For me all Blk, no cream or sugar. But I enjoy with cream/sugar or even chocolate as a desert or treat. When I want or have coffee It will be blk.
When we have a cup in the afternoon or aft dinner my wife makes it and it gets cream/creamer. No extra sugar.
CW
While serving as an NCO, I discovered that some misguided, liberal-arts graduate, Ft. Meade civilian put a sign next to the office coffee pot. PLEASE, it beseeched in 29-point type, only three scoops per pot. Since we each paid $5.00 into the coffee mess each month, and I arrived at the office around 0600 to make the coffee, I counted carefully: One, two, two-and-a-half, two-and-three-quarters, three.
None of the other sergeants complained...
None of the other sergeants complained...
CW, I learned somewhere that the best quality beans are packaged as "whole bean coffee" for retail sale. The cracks and crumbs get ground into cans. Whole bean stays fresher longer, too.
Yepper, whole beans will also get stale but once ground it gets stale in a big hurry. I haven't bought grounds in decades. Grind the beans and put in coffee maker, turn on. Open any can of store bought ground coffee, that light tan colored flaky dry stuff is stale coffee.
CWLONGSHOT
Well-Known Member
Yup whole beans!!
We do both. Momma dosent care appreciates the fresh but "Duncan donuts" is good enough for her daily.