Recipe for a a great coffee (for the thirsty)
- Thread starter Poinsetta
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I have been using organic ground coffee for the last few months. And I am feeling MUCH better.
Coffee beans are some of the worst offenders when it comes to pesticides etc. I think that was the problem for me.
My health undoubtedly improved since the switch. And the taste is of a much MUCH finer quality. Off the rack coffee was always strangely bitter and rank to me.
Coffee beans are some of the worst offenders when it comes to pesticides etc. I think that was the problem for me.
My health undoubtedly improved since the switch. And the taste is of a much MUCH finer quality. Off the rack coffee was always strangely bitter and rank to me.
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I bought bags of good quality brand at $2each and thanked the Lord for them. I think it was overstock and they didn't have shelf space. I think you are right. I've notice a mild improvement in energy with the organic brands I normally get. I'm not a coffee snob, but They taste better to me too. The best way is to stock up when on a good sale. I put it in my "end times pantry." đŸ˜„
Aldies has single origin Organic Peruvian that's one of my favorites. I just finished a bag of e brand ethical traceable espresso that was exceptionally smooth and needed no sugar to taste great. That brand is one of my favorites. Any single origin Columbian is very good. When they are single farm sourced, that means the company isn't making purchases on the lowest cost bids and mixing it before putting their label on it. It makes a big difference IMHO.
Aldies has single origin Organic Peruvian that's one of my favorites. I just finished a bag of e brand ethical traceable espresso that was exceptionally smooth and needed no sugar to taste great. That brand is one of my favorites. Any single origin Columbian is very good. When they are single farm sourced, that means the company isn't making purchases on the lowest cost bids and mixing it before putting their label on it. It makes a big difference IMHO.
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I am not against any method people prefer.
I've had every method from hobo coffee, instant, bad quality, good..... percolator to pour over, campfire pans to glass pots.
However, I just bought a spare French press as a backup in case my daily user breaks. That's my favorite. In case you're not familiar, they are essentially a glass beaker with a handle that encases it so you can handle and pour it. I fabricated a special double walled mylar insulator to keep it hot longer. The drawbacks to a French press are that they can easily break and that they lose heat quickly. I made the insulator with my personal camo and an elastic bungee cord for extra heat seal. It snaps together with three snaps and came out perfect. I did something similar with the top because heat rises, so made it a hat.
The whole bean coffee is ground just before use and added after preheating the press with hot water.
Once the water is about boiling, it's poured in while stirring with a bamboo chop stick.
The lid is set on top. It consists of a stainless steel screen and stem that becomes the press.
Around 4 minutes, the coffee is ready. Then you push down the press which strains the grounds to the bottom.
This method seems to extract the most flavor , yet doesn't allow the grounds to become bitter.
The most important part is the use of purified water. I decided to forgo city chemically sanitized water for a Royal Berky Water Purification Unit. I have an indoor well which I like.
The Berky is the same model that the queen of England is said to use. I never met her to ask, but it's good enough for me regardless. đŸ˜‰
I've had every method from hobo coffee, instant, bad quality, good..... percolator to pour over, campfire pans to glass pots.
However, I just bought a spare French press as a backup in case my daily user breaks. That's my favorite. In case you're not familiar, they are essentially a glass beaker with a handle that encases it so you can handle and pour it. I fabricated a special double walled mylar insulator to keep it hot longer. The drawbacks to a French press are that they can easily break and that they lose heat quickly. I made the insulator with my personal camo and an elastic bungee cord for extra heat seal. It snaps together with three snaps and came out perfect. I did something similar with the top because heat rises, so made it a hat.
The whole bean coffee is ground just before use and added after preheating the press with hot water.
Once the water is about boiling, it's poured in while stirring with a bamboo chop stick.
The lid is set on top. It consists of a stainless steel screen and stem that becomes the press.
Around 4 minutes, the coffee is ready. Then you push down the press which strains the grounds to the bottom.
This method seems to extract the most flavor , yet doesn't allow the grounds to become bitter.
The most important part is the use of purified water. I decided to forgo city chemically sanitized water for a Royal Berky Water Purification Unit. I have an indoor well which I like.
The Berky is the same model that the queen of England is said to use. I never met her to ask, but it's good enough for me regardless. đŸ˜‰
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I'm glad to see that you have common sense. And I'd never pay $4 for a cup of coffee at Starbucks or any other fancy coffee emporium. I make my own blends from coffees at home. I buy at Walmart, Big Dollar, and the Dollar Store, mix and match. I pay about $.25 a cup.
"I Love Coffee" - Java Jive by Manhattan Transfer - Bing video
"I Love Coffee" - Java Jive by Manhattan Transfer - Bing video
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Here's a guy who likes his coffee talking about the French Presses not made in China.
Proprietor of Lake City Coffee on French Presses
I have to disagree with him on the Bodum brand. I use one daily and glad that I bought extras for friends and family. They made great gifts. The problem is that the glass carafes are quart glass beakers. If you ever worked in a lab, you'll know how fragile they are. I don't trust Chinese glass to be food grade, and even Bodum now has theirs made in China, at least the models I've seen the past couple years. I made a special insulation cover that helps protect it as well as insulates it quite well. This guy spent $200 on one of the 2 he uses that's double walled and mine even works better. Praise the Lord. It came out great on the first try and the second was a better design. Anyhow, if you haven't used a French press, you might want to listen and consider a cheaper model . There still may be one left made with European glass .
Proprietor of Lake City Coffee on French Presses
I have to disagree with him on the Bodum brand. I use one daily and glad that I bought extras for friends and family. They made great gifts. The problem is that the glass carafes are quart glass beakers. If you ever worked in a lab, you'll know how fragile they are. I don't trust Chinese glass to be food grade, and even Bodum now has theirs made in China, at least the models I've seen the past couple years. I made a special insulation cover that helps protect it as well as insulates it quite well. This guy spent $200 on one of the 2 he uses that's double walled and mine even works better. Praise the Lord. It came out great on the first try and the second was a better design. Anyhow, if you haven't used a French press, you might want to listen and consider a cheaper model . There still may be one left made with European glass .
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