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What's Your Favorite Coffee: Perk, Drip, or ?

post #1 of 89
Thread Starter 
I can't function in the morning without a good mug of joe.....recently, my stepson has been working in Costa Rica, and has brought back some great cafe....."Montana" whole bean and ground....I also use an old fashioned stainless percolator on my gas stove, but I also like drip coffee! As for American brands, my wife and I both like Eight O'clock coffee....
post #2 of 89
I usually drink drip coffee, but also really like percolated coffee when it's made right. My favourite coffee is good quality Columbian. I like it strong.
post #3 of 89
I just got a press and it is good. Sister in law just got a job with Peets, I am guessing i will be drinking a lot of Peets in the future.
post #4 of 89
I have used a press for over 10 years. I wouldn't go back to a perk or drip.
I put my hot coffee in a glass lined thermal Carafe' to keep it hot during the day, if I'm the only one drinking coffee. The coffee taste's good and doesn't ever get that burned or stale taste.

Here is a thread from last year on this topic.
post #5 of 89
Quote:
Originally Posted by Mainiac View Post
....I also use an old fashioned stainless percolator on my gas stove, but I also like drip coffee! As for American brands, my wife and I both like Eight O'clock coffee....
Mainiac!!!!!!! You, of all people, using a percolator: Come on...you know that scorches and bitters up the coffee....Hell, a Mr. Coffee will do a much better job at brewing. If ya have great coffee, press it or drip it....only.

I'll give up all liquid refreshments before I ever give up coffee. I've heard that good coffee has in the neighborhood of over 200 different and subtle flavors; more than a great vintage of wine.....
post #6 of 89
Thread Starter 
Quote:
Originally Posted by ragin' cajun' View Post
Mainiac!!!!!!! You, of all people, using a percolator: Come on...you know that scorches and bitters up the coffee....Hell, a Mr. Coffee will do a much better job at brewing. If ya have great coffee, press it or drip it....only.

I'll give up all liquid refreshments before I ever give up coffee. I've heard that good coffee has in the neighborhood of over 200 different and subtle flavors; more than a great vintage of wine.....
Gasp! Philpug and trekchick too! : I'm a Gourmand!
post #7 of 89
Quote:
Originally Posted by ragin' cajun' View Post
If ya have great coffee, press it or drip it....only.
And never EVER let it sit on a warming plate!:
post #8 of 89
whole beans, grind and press.

'course, there's a lot to be said for cowboy coffee
on the trail and in the backcountry.

if you have a jetboil you can get a press for it, so
there you go
post #9 of 89
Single cup #2 filter in a similar holder. Just grind 3 tbls/cup, pour and drink. Iv'e been using Trader Joe's whole bean French roast for years. The price is right and it stays fresh well. I store mine in the freezer in an air tight container. The best coffee is only as good however as the quality of the 1/2 & 1/2, IMHO. Happy drinking
post #10 of 89
Frech press, Etheopian or Sumatran blended with a good kenyan. Grind very course. 4 scoops per cup. I drink a great local blend. Stumphouse in WA and Henry's coffee house in SFCA are great roasters.
post #11 of 89
I cringe at the thought. Perc? 8 o'clock? *shudder*. The east coast is soooo uncivilized.

I drink tea mostly now - Ginjia 2nd flush, steeped 3 minutes at 190.

I occasionally drink coffee - the best I've had was a cappucino at Pasticceria Ghigo on the Via Po.

Another fine treat is a Bicerin...a small snifter is coated with molten chocolate. Add one shot of espresso and a shot of hazelnut liquer, top with the richest cream you can find.
post #12 of 89
Quote:
Originally Posted by mkevenson View Post
Single cup #2 filter in a similar holder. Just grind 3 tbls/cup, pour and drink. Iv'e been using Trader Joe's whole bean French roast for years. The price is right and it stays fresh well. I store mine in the freezer in an air tight container. The best coffee is only as good however as the quality of the 1/2 & 1/2, IMHO. Happy drinking
FYI- storing in freezer will cause loss of the oils in the beans. Airtight container is sufficient.
post #13 of 89
Quote:
Originally Posted by Finndog View Post
Frech press, Etheopian or Sumatran blended with a good kenyan. Grind very course. 4 scoops per cup. I drink a great local blend. Stumphouse in WA and Henry's coffee house in SFCA are great roasters.
I got some coffee from a friend visiting from CostaRica, which is great.
Recently I got some Jamaican Blue at Sam's club of all places. Pretty decent coffee.
Finn, I think of you and Phil every time I take a sip of my Blue Coffee!
post #14 of 89
Thread Starter 
Quote:
Originally Posted by Harry_Morgan View Post
I cringe at the thought. Perc? 8 o'clock? *shudder*. The east coast is soooo uncivilized...
.....geez Harry, I drink lousy coffee so I can pour a shot of Barbancourt Rhum in it.....
post #15 of 89
Thread Starter 
Quote:
Originally Posted by trekchick View Post
Finn, I think of you and Phil every time I take a sip of my Blue Coffee!
trekchick, is this what I need to drink to have culture?
post #16 of 89
I grind whole beans for the press every morning. I like a light roast. All a dark roast gives you besides more bitterness, is LESS caffeine.

A former coworker has been in the coffee business for about 12 years so I buy locally roasted. I also buy only fair trade, organic beans.

My favorite is the Costa Rican La Florida. Second choice is Ethiopian Mocha Harrar.
post #17 of 89
Quote:
Originally Posted by Finndog View Post
FYI- storing in freezer will cause loss of the oils in the beans. Airtight container is sufficient.
Thanks for the tip. I'll try it.
post #18 of 89
Ahh -- Peets! I have it shipped from CA every month. For coffee-weenies, you might look at George Howell's "new" company: www.terroircoffee.com -- he has an interesting approach to marketing coffee (and always uses a drip-maker). TC: Jamaica is not a big enough country to produce all the "Jamaican Blue Mountain" coffee that is sold around the world! -- most that is sold is either counterfeit or J M B "style"
post #19 of 89
Quote:
Originally Posted by Mainiac View Post
trekchick, is this what I need to drink to have culture?
Um.........okay!
Seriously, its pretty good coffee for being from a superstore.
I've had better, but, its really not a bad cuppa joe
post #20 of 89
Dry grind.....

While in college cramming for organic chemistry, I couldnt drink anymore coffee, I just couldnt stomach it, had been up all night and had gotten very little sleep that week, I needed a quick pick up so I figured the way for me to max out my caffiene intake would be to go straight to the source and cut out the formalities. I scooped a few teaspoons of coffee (the actual ground coffee beans) and swallowed them with an H2O chaser......later I was bouncing off the ceiling, I was tired, shaky, and wide awake at the same time....needles to say my concentration was non-existant. Not my favorite way to consume coffee but very memorable.

Espresso from a big expensive commercial machine (non Starbucks) is my favorite. I have had a hard time finding ANY coffee made in ANY fashion which comes close to how good coffee is when I drink it in Brasil or Portugal (might be the water). They have espresso stands everywhere, and for $0.50 you can have some of the best coffee you have ever drank. Coming from the land of the swimming pool sized coffee mugs I would shock the girl at the counter when I would drink 4 of those incredible espressos in a row.
post #21 of 89
Quote:
Originally Posted by bbinder View Post
TC: Jamaica is not a big enough country to produce all the "Jamaican Blue Mountain" coffee that is sold around the world! -- most that is sold is either counterfeit or J M B "style"
A lot is Blue Mountain "blend", which like Kona blend has little JBM or Kona in it.
post #22 of 89
At one of my jobs, a friend had a sign made for me that said Writer, Kayaker, Coffeefiend. I guess he'd have to add Skier, now too. Over the years, I have definitely taken my coffee seriously. Sadly, these days I limit myself to decaf.

For the best cup of decaf, I prefer espresso pulls, but also enjoy French press coffee. You can still have a good cup o' coffee (as good as it gets with decaf) in the wilderness if you take one of those little stovetop espresso pots with you.

Currently, my favorite coffee beans are from Caffe d' Arte in Seattle. I also like Peets. The Costa Rican beans do sound intriguing. I wonder if they come in decaf? Hmmm...
post #23 of 89
Thread Starter 

Arriba Cafe Costa Rica!

cloudpeak I've tried 3-4 brands of the Costa Rican, including organically grown, and it has all been quite good.....smooth I would say, not over roasted or loaded with off flavors.....it's been tasteful and fun experimenting.....
post #24 of 89
Drip- non-aged Sumatras, peaberries, almost every African coffee except your average Kilimanjaro blend, Brazilian. Ground super coarse with the filter stuffed to the gills so the water flows through -FAST-. Can't take more than a token Costa Rican, way too acid.

Turkish- generic Kirkland's colombian or any Brazilian. ground to talcum powder, fried once, three boils, poured to half-foam the demitasse.

Espresso- despise charbucks, love crema, use Quartermaine's for a quick fix, and please, please, please, do not bother giving it to me in a paper cup.
post #25 of 89
You know I never really liked perc coffee until I had some made by an old gentleman who only drank perc, He had a good percolator that he used on a stove and took great care to have the right temperature.

I like the French press coffee too, but don't own one. I currently use a drip coffee maker. When I'm out camping, anything will do to satisfy my cafiene addiction, but one of my fellow campers had a little espresso maker that had a lower part and an upper part. I guess as the water boiled the water vapour pushed it's way into the upper part and you had espresso. It really hit the spot.
post #26 of 89
I am new to coffee as I always thought it was too much of a mess to make and was satisfied with instant. Then a friend was coming so I bought a Mr. Coffee 3 cup machine, a grinder and fresh beans for her. Afterwards the stuff was sitting in my pantry and I needed to use up the beans, so I started making it myself. Found after much experimentation the right amounts for beans, water, cream etc. and can make SINGLE cups of coffee fine, using Montana Coffee Traders coffees. I have problems when I need to make two or more cups, tho. Right now my favorite "dessert" coffee is DeCaf Creme Brulee and my "morning" coffee drifts between the Kenyon and the Montana Blend. I drive to their local roasting facility each month.
post #27 of 89
Quote:
Originally Posted by sibhusky View Post
Right now my favorite "dessert" coffee is DeCaf Creme Brulee
: You probably like de-alcoholized scotch too
post #28 of 89
Quote:
Originally Posted by Ghost View Post
: You probably like de-alcoholized scotch too
I've found as I get older that I am much more sensitive to caffeine, so I have to go decaf for evening coffee. I am also a much cheaper date when it comes to drinking. I do like single malt scotch, especially Macallan. But one is plenty and two will have me on the table dancing. Neat, please, no ice or water.
post #29 of 89
Any coffee in an Italian cafe.
post #30 of 89
Straight Espresso!

One of my closest friends (Yes, I have friends) has a very small coffee company in Sun Valley Idaho called K & K. He roasts the beans himself in his commercial roaster in his barn and ships me 4 Lbs. per month that are no more than a day old.

I have a Super Automatic Espresso machine that grinds, tamps, pours and disposes of the dregs automatically. Due to the high quality and freshness of the beans, it makes a great espresso with lots of crema!
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