Praise to a lot of people then, Sir.
Praise to Toller for having enough faith in this group to ask for the
assist in the first place.
Praise to the many that offered solutions.
Praise to Toller for picking the best solution and executing it
Praise to you, Sir.
Praise to me, for what I don't know, but I will think of something
...oh yes...this absolutely fabulous mug of coffee. (Costco House Blend
with a couple of handfuls of Kenyan Dark, ground through a burr grinder
on 'course' and steeped in 200-degree mineral water for 3 minutes in a
> ...oh yes...this absolutely fabulous mug of coffee. (Costco House
> Blend with a couple of handfuls of Kenyan Dark, ground through a burr
> grinder on 'course' and steeped in 200-degree mineral water for 3
> minutes in a french press.
I have two (2) requirements for my coffee:
Hot & Black!
Notice that "fresh" was not included<grin>.
I agree Lew - I could care less about special beans care for by Juan Valdez,
hand carried by a 12 year old virgin, dried in the sun, flow in by a carrier
pigeon and had placed in a autoclaved mayonnaise jar, hermetically sealed
and ground by a special $400 burr grinder.
Just toss the grounds in a pot, heat, stir, strain and serve. No milk,
cream, or sugar- nothing just hot and black!
I may be a self described tool snob, but a coffee snob - never. Say, do
they must sell coffee at Harbor Freight :)
I make a single serving of coffee with the same speed as instant.
I grind the COSTCO beans whilst the water is heating. I buy only the
finest grade of medical helium for my plasma burner so not to
contamnate the berillium kettle.(The rpm of the burr grinder closely
monitored and plotted on a graph.)
Put the grinds in the french press, add water and whilst steeping (3
I bring out my Wild Heerbrug stereo microscope and inspect and sort the
beans for the next mug of coffee. When the triple beam scales tip, I
I take off my coffee making uniform, and leave the clean-room with a
Waddaya mean I take it too seriously?
I remember the first and last time I was in a StarBUCKS... and asked for a cup
After 10 minutes of choices, I suffered through the "house blend" for about the
price of a big red can of real coffee and never went back...
OTOH, I do get pretty picky about tequila, so I shouldn't be throwing stones...
or wood scraps, to slip back towards topic a little.. *g*
That is why percolaters suck.
200 F degrees... not 212...F........ (All Tim Horton machines are
calibrated at 190F.
By the time the water leaves the kettle.. it's...190-ish. (That's about
95C for all you metric folk.)
There is no such thing as 200 C water at atmospheric pressure.
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