Coffee talk

[Bambooflyguy]

I’m a simple man that just drinks black mud…..always been that way. Back in the late 70’s working at Todd shipyards, our coffee maker was NEVER cleaned…..it was beyond nasty! So if I could drink that I can drink any mud! A little Baileys now and then is about as fancy as I get.

 

[JudyM]

3 pound ground coffee Kirkland Brand Colombian Dark Roast for $27 and change, a couple of squirts of Torani sugar free S'mores syrup, half and half as creamer and I am happy.

 

[wanderingrichard]

3 pound ground coffee Kirkland Brand Colombian Dark Roast for $27 and change, a couple of squirts of Torani sugar free S'mores syrup, half and half as creamer and I am happy.

Was kind of on the same groove until we moved here. (No Torani though). BUT, one drawback of living here is that COSTCO is now 68 miles away instead of 3. Time to look into their delivery service.

 

[Salmo_g]

Grind matters! I buy the House Blend at Olympic Roasters locally and always ask to have it ground for a cone filter. Three slightly heaping scoops makes for a just right pot of coffee. The other day the gal didn't set the grinder correctly, and I brought home coffee that is more coarsely ground. And it came out very weak. Ick! Had to increase to four scoops and still not strong enough. So this morning I used five slightly heaping scoops; it should be ready in a moment. Of course this way I will use up the coffee faster and have to buy more, so I guess it is good for business, but kinda' expensive for me.

 

[Buzzy]

Grind matters! I buy the House Blend at Olympic Roasters locally and always ask to have it ground for a cone filter. Three slightly heaping scoops makes for a just right pot of coffee. The other day the gal didn't set the grinder correctly, and I brought home coffee that is more coarsely ground. And it came out very weak. Ick! Had to increase to four scoops and still not strong enough. So this morning I used five slightly heaping scoops; it should be ready in a moment. Of course this way I will use up the coffee faster and have to buy more, so I guess it is good for business, but kinda' expensive for me.

I guess I've been roasting now for just over seven years. When I started roasting I decided it was time to ditch the blade "grinder" and bought a Baratza Encore. I've got the grind dialed in for the Melitta cone filter I've had for more than 40 years (isn't this what's now called a "pour over"?). At any rate, sometimes I like to mix things up and grind for our french press or for cold brew. This mornings coffee was a blend of dark roast and Full City - just to mix things up. The thermos is filled, off for a drive and picnic with the Mrs.