Dangerous Grounds - Printable Version

+- The CardBoard (https://thecardboard.org/board)
+-- Forum: C-House! (https://thecardboard.org/board/forum-4.html)
+--- Forum: The CardBoard (https://thecardboard.org/board/forum-5.html)
+--- Thread: Dangerous Grounds (/thread-7044.html)

---

Re: Dangerous Grounds - martyup - 09-03-2014

If you love coffee, you've must taste LA Columbe's Roma Espresso.  This is the blend that Todd Carmichael made for Mario Batali.  It's simply devine.

---

Re: Dangerous Grounds - 82 Card - 09-03-2014

I've been trying the cold brew method for the last several weeks. After Publius' post, I did some googling. It seemed like all the foodie sites recommended brewing at room temperature. Not wanting to clutter the kitchen with any more equipment, I made do with what I had handy. The method I settled on: I fill a mason jar half way with course grounds, fill the jar to the top with water, screw cap on, leave it on the table for 24 hours (shaking occasionally upside down), pour through coffee filter (leaving grounds stuck to bottom of jar in the jar) and then refrigerate over night. In the morning, I dump all of it into my large thermos, add a few cubes of ice and top off with milk and a bit of simple syrup or raspberry syrup.

This makes really good cold coffee which is strong, nutty and not at all bitter. I have not noticed any shortage of caffeine. I've been using about the same amount of beens as I would for filling the same thermos with hot brew. Sometimes I put in a little more for an extra buzz because I can; it won't get bitter. I wash out the jar carefully each time.

I have not tried heating the cold brew. I'll try that once the weather cools off. I'm guessing I'll prefer hot brew for hot coffee. Only one way to find out.

---

French press? - Rally - 10-12-2014

For some reason, as I was enjoying my regular, boring brew this morning I remembered the first and perhaps only time (not counting espresso or capuccino in Italy) a cup of coffee really caught my attention.  It was in 1968, in the home of a Swedish family I was visiting.  Earlt in the morning I was awakened by a great aroma, found my way to the kitchen, and he was pressing a cylinder of coffee down into a tube of hot water.  The cylinder captured the coffee at the bottom and he poured off the brew into his cup (and then mine.). Great!  His english was limited (this was back in the day) and I had no Swedish beyond smorgasbord, so I have no idea what he used.  Since, I have surmised it was a french press.  Could easily be wrong, but years later I bought one but could never recreate that moment, so gave up and went back to my coffee filter over the cup, pour hot water in, drink. 

Can any of you experts help me recreate that cup?  Given the year I doubt he used single-farm Costa Rican fair trade beans, airlifted to his private roaster, etc.  this was a middle class family.  Suggestions?  Thanks.

---

Re: Dangerous Grounds - pauloalto - 10-12-2014

Ferrari,

I've lived in Sweden and the one thing I know about Swedes and their coffee is that they like it strong and often.

I did a little online searching, however, and discovered Swedish egg coffee. I never had any in Sweden that I know of, but it does get some good reviews. It involves adding a raw egg to the coffee grounds. Some say you should also add the eggshell. Here's a couple of websites to check this out:

http://www.saveur.com/article/Recipes/Swedish-Egg-Coffee

http://www.instructables.com/id/Swedish-Egg-Coffee/

http://www.theironbuzz.com/how-to-make-coffee-that-doesnt-suck-swedish-egg-coffee/


and it apparently can be made with a French press. Let me know how it works for you, if you try it!

---

Re: Dangerous Grounds - BostonCard - 10-12-2014

Two things... Make sure you have good water, and make sure the water temperature is right for the French press 200 or so degrees, not boiling.  Also, the ground should be a bit coarser than what you would use for a drip, and be as even as possible to prevent fines from coming through the filter (so use a burr grinder if you can).  Infusion time should be 4 to 6 minutes.  Longer infusions tend to be more flavorful but also risk extracting the butter bitter compounds, so if your coffee is not high quality, I'd err on the shorter side.

BC

---

Re: Dangerous Grounds - Bruce Wang - 10-13-2014

I agree that a french press makes delicious coffee.  I do not recommend making a habit of it.  According to two health experts I know well, a filter is important for preventing some stuff that's not good for you getting in your coffee.

After experimenting with various ways of making coffee, I have arrived at my favorite way.  Something I call the Long Black Eye.  It's black coffee (preferably cold brewed and then heated up) and then a double shot of espresso on top, preferably made by a barista skilled enough to preserve the crema on top.

---

Re: Dangerous Grounds - Rally - 10-13-2014

Thanks, all.

---

Re: Dangerous Grounds - martyup - 01-07-2015

Almond milk really froths nicely for your latte.  My Nespresso machine nearly turns almond milk into whipped cream.

---

Re: Dangerous Grounds - BostonCard - 01-07-2015

It is fascinating how this thread keeps coming back.

With regards to amazing coffee, I was gifted the most amazing coffee that I have ever tasted.  It is roasted by a former World Barista Champion (yes, they have championships these days, and I am waiting with bated breath for ESPN to start televising them) from Norway who has become somewhat of an icon in coffee circles, named Tim Wendelboe.  It used to be virtually impossible to get his coffee in the US, although I did know a wine bar/coffee bar in the City that would, on rare occasions procure some and serve it for $9 a shot of espresso (yes, a $9 espresso... in the words of Vincent Vega, "I don't know if it is worth $9, but it's pretty f***ing good"*).  Anyways, as luck would have it, I have an aunt that lives in Sweden, and, even though you can now order Tim Wendelboe coffee shipped to your door, this particular bag was brought to New York on her last visit.

I didn't dare cup it myself, since I don't have a grinder that would do it justice; fortunately, my local coffee shop has a couple of folks who not only knew who Tim Wendelboe was, but drooled when I brought in the bag.  Ignoring the carbon footprint of serving coffee that was grown in Panama, roasted in Norway, taken by plane to New York, and then shipped to California... it was pretty f***ing good.

Should you chose to try Wendleboe for yourself, here's the link, where you can now get his coffee shipped to your door (or you can visit his shop if you are ever in Oslo).

https://timwendelboe.no/

BC

* And because I'm a Pulp Fiction fan, here is the famous $5 milkshake scene:

http://youtu.be/zoJAc_aSM7E

---

Re: Dangerous Grounds - ThePassionOfTheChryst - 01-07-2015

My morning caffeine ritual.  I can already see the coffee connoisseurs cringing:

---

Re: Dangerous Grounds - stupac2 - 01-07-2015

(01-07-2015, 07:04 PM)ThePassionOfTheChryst link Wrote:My morning caffeine ritual.  I can already see the coffee connoisseurs cringing:

Today I noticed a bag of McDonald's coffee in the kitchen at work. I assume any coffee purist who saw that would explode immediately.

---

Re: Dangerous Grounds - Papa John - 01-07-2015

I resisted posting the following when this thread first appeared, but I can longer abide...


Put that coffee down! Coffee's for closers only.

https://www.youtube.com/watch?v=Lteq60AVH0M

---

Re: Dangerous Grounds - ChicagoCard - 01-08-2015

In the early '90s I used to get coffee at connoisseurcoffeeco.com on Middlefield in Redwood City where they had a lot of devoted customers, especially on roasting days. Seems it's still around.

---

Re: Dangerous Grounds - Bruce Wang - 01-08-2015

(01-07-2015, 06:57 PM)Boston Card link Wrote:It is fascinating how this thread keeps coming back.

With regards to amazing coffee, I was gifted the most amazing coffee that I have ever tasted.  It is roasted by a former World Barista Champion (yes, they have championships these days, and I am waiting with bated breath for ESPN to start televising them) from Norway who has become somewhat of an icon in coffee circles, named Tim Wendelboe.

Well, it's something many of us drink every day so it's on our minds!

Yet another reason to take a family trip to Norway: see the aurora, visit Elsa & Anna's home, weak Krone thanks to cheap oil, and now great coffee!

---

Re: Dangerous Grounds - SeattleTree - 01-08-2015

(01-07-2015, 06:57 PM)Boston Card link Wrote:It is fascinating how this thread keeps coming back.

With regards to amazing coffee, I was gifted the most amazing coffee that I have ever tasted.  It is roasted by a former World Barista Champion (yes, they have championships these days, and I am waiting with bated breath for ESPN to start televising them) from Norway who has become somewhat of an icon in coffee circles, named Tim Wendelboe.  It used to be virtually impossible to get his coffee in the US, although I did know a wine bar/coffee bar in the City that would, on rare occasions procure some and serve it for $9 a shot of espresso (yes, a $9 espresso... in the words of Vincent Vega, "I don't know if it is worth $9, but it's pretty f***ing good"*).  Anyways, as luck would have it, I have an aunt that lives in Sweden, and, even though you can now order Tim Wendelboe coffee shipped to your door, this particular bag was brought to New York on her last visit.

I didn't dare cup it myself, since I don't have a grinder that would do it justice; fortunately, my local coffee shop has a couple of folks who not only knew who Tim Wendelboe was, but drooled when I brought in the bag.  Ignoring the carbon footprint of serving coffee that was grown in Panama, roasted in Norway, taken by plane to New York, and then shipped to California... it was pretty f***ing good.

Should you chose to try Wendleboe for yourself, here's the link, where you can now get his coffee shipped to your door (or you can visit his shop if you are ever in Oslo).

https://timwendelboe.no/

BC

* And because I'm a Pulp Fiction fan, here is the famous $5 milkshake scene:

http://youtu.be/zoJAc_aSM7E

Which of the Wendelboe coffees did you try, BC?

---

Re: Dangerous Grounds - SUBuddha - 01-08-2015

This is my local roaster. For my money their Sumatra is one of the best on the market.

http://www.adventurecoffeeroasting.com/

---

Re: Dangerous Grounds - BostonCard - 01-08-2015

The one that got sent to me was from Hacienda La Esmeralda, from Boquete, Panama.  It's a washed Geisha.  It was prepared as a pour-over on a V60.  I have also had a couple others in the past, including one from El Salvador as espresso.

The most notable feature of the Wendelboe coffees I've had is how amazingly clean they are.  There is a very intense flavor while drinking, but amazingly, virtually no aftertaste.

BC

PS.... I enjoy my fancy coffees, but I am not a snob in the sense of looking down on people who enjoy "regular" coffee.  If you are enjoying your coffee, it doesn't matter whether it comes from a third wave microroaster or your local McDonalds...

---

Re: Dangerous Grounds - martyup - 01-08-2015

(01-08-2015, 12:56 PM)Boston Card link Wrote:If you are enjoying your coffee, it doesn't matter whether it comes from a third wave microroaster or your local McDonalds...

If you love coffee, you will grin and bear it when your only choice is the Flying J truck plaza just off the interstate.

---

Re: Dangerous Grounds - Rally - 02-23-2015

It's official, if you really think any part of the federal government has any clue about anything.

http://www.eater.com/2015/2/23/8092431/drinking-five-cups-of-coffee-a-day-might-be-good-for-you-after-all

---

Re: Dangerous Grounds - dabigv13 - 02-23-2015

Interesting. If that catches on I'd certainly see a lot more patients with reflux.

---