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Author: Subject: The best (IMHO) way to make coffee

A Peach Supreme





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  posted on 12/6/2007 at 05:46 PM
A couple of years ago I bought a Toddy coffee maker. It's a cold press system that cost less than $40, and makes the best coffee I've had in a long time, maybe my life.

There's no oil slick on top, and none of the bitterness I get with nearly all coffee.

I set it up at night, steep 1 pound of coffee in 11 cups of water, then drain the extract into a carafe 12 hours later. 1 part extract + 2 parts boiling water = perfect coffee, even when I use the bulk beans I get at the local grocery store.

The extract refrigerates and freezes well. I don't get as many cups as with my Mr. Coffee, but what I get is a whole lot better. So I threw away the electric brewer a few weeks ago. Haven't missed it, either.

http://toddycafe.com/

Billastro

 

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Zen Peach



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  posted on 12/6/2007 at 06:17 PM
Having the wife make it first thing in the morning

never happens, but it would be the best way!

 

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  posted on 12/6/2007 at 08:08 PM
The best coffee I make is with a french press. Like you said no bitter taste whatsoever.

I would like to try this.

Do you steep the grounds or Beans? What is special about the set up?


EDIT: I just found out how I can do it without buying anything

[Edited on 12/7/2007 by cupofjo]

 

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  posted on 12/6/2007 at 08:26 PM
French press is good and I've became fond of those Moka pots the Italians use.

 

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  posted on 12/6/2007 at 08:27 PM
Ok another question. Robusta or Arabica? What is your preference and why?

I find Robusta tastes better when I use a french press. Arabica is good but not the same. I think I might find the same with the cold press.

Now if I brew I tend to like the Arabica better.

[Edited on 12/7/2007 by cupofjo]

 

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  posted on 12/6/2007 at 08:30 PM
Use bottled water, it makes a difference. Even at work, get water from the water cooler and use that. That makes a big difference.

 

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  posted on 12/6/2007 at 08:33 PM
quote:
Ok another question. Robusta or Arabica? What is your preference and why?

I find Robusta tastes better when I use a french press. Arabica is good but not the same. I think I might find the same with the cold press.

Now if I brew I tend to like the Arabica better.

[Edited on 12/7/2007 by cupofjo]
Agree with you here, cupofjo. I think for Italian and French roasts and prep methods the Robusta is better. But I love me some Jamaican Blue Mountain in my Mr. Coffee and that's an Arabica.

 

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Peach Master



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  posted on 12/6/2007 at 08:40 PM
Wow you guys know your stuff! I am a sales rep. for a certain coffee company (not Starbucks) and I am impressed! I need to try the steep method. I hear some pretty good stories from customers in stores...my favorite is people buying the really cheap stuff and putting it in the more expensive containers and "fooling their guests". Boy doesn't coffee taste good this time of year?!?!

 

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  posted on 12/6/2007 at 08:41 PM
Call me old fashioned, I love coffee in the old percolator style pot, preferably glass. The water boils in the pot, and you then lower it so the coffee "perks". Takes longer than the drip method and you have to watch it so it does not overflow, but the coffee is smooth, hot and delicious. I only use high quality, ground whole beans.

 

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  posted on 12/6/2007 at 09:09 PM

 

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  posted on 12/6/2007 at 09:23 PM
I like my French Press too, but day to day, it's a bit of a hassle so I just use a regular coffeemaker, but for special occasions, it's tasty. I even have a lightweight lexan press for backpacking, and a titanium coffee cup. Love my coffee. I'm buzzing on Jamaican Blue Mtn right now, but alas, nothing else!

 

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  posted on 12/6/2007 at 09:27 PM
quote:
Use bottled water, it makes a difference. Even at work, get water from the water cooler and use that. That makes a big difference.


So you're saying that someone else's tap water tastes better than yours? Get a Britta and filter your own. Saves money and cuts down on the billions of non-recycleable (sp?) plastic bottles disposed of each year.

 

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Universal Peach



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  posted on 12/6/2007 at 09:33 PM


go juice....nuff said

 

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  posted on 12/6/2007 at 09:37 PM
I like to grind my beans and use the French press. I try lots of different kinds of coffee, and I'm not picky. I don't mind the few minutes it takes. It's one of my little gifts to me.

 

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  posted on 12/6/2007 at 09:40 PM
quote:
Do you steep the grounds or Beans? What is special about the set up?
I use the coarsest-ground beans I can grind up at the store.
quote:
Ok another question. Robusta or Arabica? What is your preference and why?

I find Robusta tastes better when I use a french press. Arabica is good but not the same. I think I might find the same with the cold press.

Now if I brew I tend to like the Arabica better.
I like Kenyan (not sure if it's robusta or arabica) because it has a pleasant tang (not Tang! ). You've inspired me to do some experimenting. As a former chemistry major, I'll look forward to my lab work
quote:
Use bottled water, it makes a difference. Even at work, get water from the water cooler and use that. That makes a big difference.
I figure the better the water tastes, the better the coffee will taste.
quote:
So you're saying that someone else's tap water tastes better than yours? Get a Britta and filter your own. Saves money and cuts down on the billions of non-recycleable (sp?) plastic bottles disposed of each year.
Our suburban tap water is really good, but I'll start using the Brita-filtered version (we've had one for years).

Billastro

 

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Zen Peach



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  posted on 12/6/2007 at 10:06 PM
That cold press system sounded interesting until I read this...

"Note that while toddys (toddies?) are super convenient and the coffee they make is quite tasty, remember that it does have somewhere between 1/3 and 1/2 the caffeine of a regular cup of hot brew, so if you feel sleepy after switching, that's why."

I need ALL that caffeine!

Anyway - I have a french press I use on weekends and afternoons - during the weekday mornings I just use the old coffee maker.
We usually buy organic coffee from the supermarket, although right now we are getting that Gevalia in the mail...Antiqua and Kenya whole bean.
It's okay, I prefered the Veritas brand we use to get - but I think my wife switched to get a new free coffee maker (which I gave away! )

We use our well water - with a whole house filter, a water softener and filter, then filtered in a Britta....we super fine grind the beans, but not more than a day or two's worth at a time.

My wife and I love it - some folks say it's too strong for them....

 
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  posted on 12/6/2007 at 10:19 PM
I have a modern electric version of the old vacuum pots. I have a collection of the vacuum pots from the 1930's but they are for show. The new vacuum pot I use is made by Bodum and it makes the best coffee I've tasted.

I have a burr grinder and use Columbian most of the time. For a special treat I like Kona, and for a very special treat, I like Blue Mountain.

The vacuum pot pulls the water up to the top compartment very quickly. Then the liquid is forced back down to the lower carafe, again very quickly. Since the boiling water spends very little time in contact with the coffee grounds in the upper compartment, you find no bitter taste. It is the purest coffee I've had.

For the environment sun grown coffee is detrimental. They clear cut the land in Brazil and coffee is sun-grown in Kenya. The traditional shade-grown coffee from mountain fincas is protective of the surroundings and provides homes for birds, monkeys, and more animals. I make it a point not to buy sun-grown varieties.

 

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  posted on 12/6/2007 at 10:28 PM
hmmm...I'm gonna check on Gevalia's coffee sources, I can't say for certain by reading the package, although it implies it's not sun-grown, clear cut ("....beans mature evenly and slowly in the thick blue haze of Guatemala's highest hillsides, some 1,400 meters above sea level...")
 
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  posted on 12/6/2007 at 10:52 PM
Benjamin, I buy coffee from Gevalia. Columbian, Costa Rican, Guatemalan are all shade grown. However, Gevalia also sells sun-grown from Brazil and Kenya for sure. Watch out for their special offerings. The name of the country usually tells the story. Of course,
you can always call Gevalia.

 

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  posted on 12/6/2007 at 11:07 PM
Cowboy coffee is the best! 1/2 cup with a 1/2 cup hot chocolate mixed together is my new favorite!

 

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A Peach Supreme



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  posted on 12/6/2007 at 11:16 PM
quote:
Cowboy coffee is the best! 1/2 cup with a 1/2 cup hot chocolate mixed together is my new favorite!
How about with a tablespoon of hot fudge sauce stirred in?

Or substituting heavy whipping cream for half-and-half?

I can almost feel my arteries clogging up!

Billastro

 

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  posted on 12/6/2007 at 11:29 PM
It's all in the BEAN, man!!! And most importantly...how fresh from the roast. I worked for a company here in Dayton called Boston Stoker for about 4 years (left a couple of years ago). They have 10 or 12 outlets locally and in addiition sell their coffee to other independants and at several local upscale grocery stores. The coffee is never more than a week or two from the roast when it hits the shelves. The mainstream 'rotgut' probably left the roaster several months at least before you buy it off the shelf. The companies then even give it many months of 'shelf life'after that....which is crapola. The aroma you smell when you pop the 'vacuum seal' is that last of the flavor going up in smoke. Sadly.....Starbuks coffee is facing this same dilemma....freshness....because of their growing size many analysts argue. That is why they have shifted to darker roasts.....they hold at least some flavor. It can also be indicative of why many of their coffees--IMHO--taste 'burnt'. GOOD Dark roast should NOT taste burnt if roasted correctly with 'shelf life' not in mind. I tend to like Indonesian coffees the best followed by certain African beans. (Sumatra's, Celebes, Ethiopian Yrgacheffe) The Central American coffees to my palate are more acidic and potentially bitter. I don't care for Kenyan coffee....similar acidic issues or more of 'fruity' taste. Coffee is like WINE.....there are BIG differences! Do love the Jaimaican Blue Mt......of course it's about 50 buks a pound. TRUE KONA from Hawaii is great......be sure you are NOT buying a "Kona BLEND"....it can be sold with as little as 10% Kona beans in the mix and quite often tastes like crap.
Regarding the 'roasts' again.....keep in mind there is LESS--repeat LESS caffeine in a Dark Roast than a light roast. Perhaps 10 to 15 %.....the caffeine is somehwat cooked out during the extended roasting process. Dark Roasts also have LESS Acid.....so if reflux is an issue try a dark roast. It may take you some time getting used to it.....but man....good stuff out there once you acquire the taste.

Sorry regarding the PERCOLATOR route....we were taught that that is the wosrt way to brew coffee. The water should be brought thru the ground beans ONCE.....not repeatedly churned thru used up coffee grounds and recirclulating the impurities and acids, etc. We had it drilled it in our head that two or three generations grew up in America not knowing what REAL coffee was 'sposed to taste like with the invention of the percolater and when the 'bohemeths' bought out the REAL coffee companies in the 30's. A double "WHAMMY"!

Coffee is graded like "BASEBALL".....think Major League,AAA, AA, A, B, C, D. The mainstream rotgut sold on the grocery shelves are virtually all C & D grade coffees thrown in super-duper mechanized roasters.....there can be gravel, field corn, and insects in C & D grade coffee. A higher grade is given for beans that arent' irregular, and/or include 'foreign objects' in a gradable sample by inspection. The small roasters buy the high grade beans.....and yes, your gonna pay MORE. Stoker won't deal with any coffee lower than a single A. Also....buy a home grinder and grind as you go.....don't grind at the store if you can help it. NEVER FREEZE your coffee altho' putting it in a tupperware-like container and in the regular part of the 'fridge is 'cool'.

Robusta vs. Arabica? One is grown in a natural setting--with elevation....the other in a field.....designed for production. They all come from a 'cherry tree'! Cream and sugar??? Why RUIN a truly great cup of coffee!

P.S.....and the 'best of 'em all'??? The coffee that is 'harvested' from Monkey dungue in Indonesia. The Monkeys eat the cherries/beans.....pass them thru their digestive system and the natives dig 'em out of the 'do-do'.....it is then shipped and roasted. Some really great "sh*t!?

[Edited on 12/7/2007 by DanaVClouser]

 

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  posted on 12/7/2007 at 06:17 AM
As I read this, drinking my Maxwell House, I suddenly feel quite ordinary...yerning for more out of my morning beverage.

 

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  posted on 12/7/2007 at 07:54 AM
quote:


Robusta vs. Arabica? One is grown in a natural setting--with elevation....the other in a field.....designed for production. They all come from a 'cherry tree'! Cream and sugar??? Why RUIN a truly great cup of coffee!



That is what I say I also do not care for the flavored coffees. I drink it for the flavor of the coffee!





quote:


P.S.....and the 'best of 'em all'??? The coffee that is 'harvested' from Monkey dungue in Indonesia. The Monkeys eat the cherries/beans.....pass them thru their digestive system and the natives dig 'em out of the 'do-do'.....it is then shipped and roasted. Some really great "sh*t!?

[Edited on 12/7/2007 by DanaVClouser]



I was trying to remember this. I read about this a couple years ago. The only thing is the Monkeys propogate the seeds and more plants grow. By picking them out of the dung they will slow the process of the reseeding the crop. But I am sure they have it figured out.
I have a funny feeling they might even cage the Monkeys and feed them the cherries. Why chase the monkeys around? Saves time and labor and can get a whole lot more.

Hey I am going to feed my dog the the pits and when she craps them out we can have Labrador coffee I guarentee it will be bold!



[Edited on 12/7/2007 by cupofjo]

 

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  posted on 12/7/2007 at 10:25 AM
quote:
Hey I am going to feed my dog the the pits and when she craps them out we can have Labrador coffee I guarentee it will be bold!

[Edited on 12/7/2007 by cupofjo]
Imagine what you'd get if you ran 'em through a pit bull or a rottweiler?

Billastro

 

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