ahhh good coffee

[reforger2002]

Boss ( Physician and CMO ) just got back from a conference and a few days vacation in Hawaii - brought us peasants 10 lbs of 100% pure Kona coffee. Man that's good stuff.

What's the coffee of choice among the pirate class?

8 o'clock bean day in day out
Community or Luzian with chicory when I can get it

[JimD]

I also like 8 o'clock. I tried a bunch of expensive beans and the 8 o'clock was better to me.

[BESEPUL]

Alto Grande Premium.

[John Chambers]

Juhla Mokka from Finland. LOVE THIS STUFF!

Dallmayr Prodomo

Jacobs Kronung

Good old Duncan Donuts dark roast :)

[SUA SPONTE]

Hard to beat a premium Kona, and that's my 1st choice......Although Nichols texted me yesterday and mentioned how much he LOVES the "Pumpkin Spice" variety that is popular this time of year. :dunno:

[John Chambers]

Only because it gives him an excuse to wear his pumpkin colored skinny jeans, flats, and matching scarf. Makes him feel all sorts of "festive!"

[Greg Nichols]

I just like to get all festive this time of year.

https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcTP6XPuu8gAMl8qypFulZ_qetfIdVEf0 5sO_teI9PAWIrQUewSRjg

[Greg Nichols]

Hard to beat a premium Kona, and that's my 1st choice......Although Nichols texted me yesterday and mentioned how much he LOVES the "Pumpkin Spice" variety that is popular this time of year. :dunno:

I believe that I said if I caught the person making an entire pot of pumpkin spice coffee when there was no regular coffee, that I would stab them and hide the body in the electrical closed

[John Chambers]

Not sure, but I think the WalMart counter girl threw up in her mouth when you asked her if you could get a bulk discount on Nair...


I just like to get all festive this time of year.

https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcTP6XPuu8gAMl8qypFulZ_qetfIdVEf0 5sO_teI9PAWIrQUewSRjg

[H60DoorGunner]

I drink the Peruvian coffee from World Market, fine ground from a French Press.

[Mr. Anthony]

Also, I picked up an Aeropress last year, and I don't think I've used my French press since then. Travels great, too.

[CaptBeach]

I snatch my beans from the hands of a Lowland Silver back Gorilla and roast them with a blow torch, then I mix Gasoline and Radioactive wastewater half and half and boil them up over a volcano vent...then stir with a strip of sugar cane I've just beaten a black mamba to death with...then I squeeze in a shot of Water Buffalo milk fresh from the tap...not thats good coffee...

[ss58]

Blue Horse Kona coffee…good stuff.

[noonesshowmonkey]

TLDR: micro-lot light roast is the single malt scotch of coffee. Buy it, grind it yourself, and use a pour over.

I am spoiled. Before my move, I lived a short walk / bike ride from a local roastery that did direct-trade from growers all over the world. They would get small lots of beans, then roast them in a test-kitchen arrangement to find an 'optimum'. Easily some of the best coffee I've ever had.

Since my move, I've been lucky enough to find two roasteries producing some really good light roast. Right now I have a bag of Peruvian Cajamarca. Great stuff. Figgy.

My budget has line items for 'coffee' and 'ammo', among other things. Luxury goods, to be sure, but necessary to the Bon Vivant!

[Paper Shredder]

I drink the Peruvian coffee from World Market, fine ground from a French Press.

^^ this... although I love the Mocha Java from there. But alas, life has me resorting to Keurig nowadays...

[Mervo]

Two things:

1. Mr Anthony is correct. Aero press for the win, don't knock it till you try it. Haven't used anything since.

2. Get with the program guys. I combine my two favorite things into 1. Whiskey and coffee. And no Nichols, as much as you'd like Kaluha to be considered whiskey, it's not.

Behold

45295

[Greg Nichols]

That's genius....

[Mr. Anthony]

OK, how have I never seen those beans before???

[LawDog]

Some of you guys are making my head hurt. It's like reading at AR15.com. Eight O'clock? Chicory? I realize that the pumpkin spice, at least, was a joke. Right now, I'm sipping on a gentle Costa Rican brew, roasted fresh in my garage just a few days ago. At home, I prefer a French press for brewing. At the office, I use a Chemex, because the clean-up is easier. For road trips, an Aero Press. And for camping, I admit with some embarrassment that I will use instant.

The source of the beans isn't nearly as significant as their freshness. Most of the coffee sold in stores was roasted six months ago and has been getting more and more stale since then. Grinding the beans in advance is exponentially worse. If you can find a good, local roaster, you'll get more flavor from a simple Colombian that was roasted last week than you will get from some $70/lb Jamaica Blue Mountain that was roasted months ago.

I realize that most people are not going to roast their own coffee. That, though, is the true path to great coffee. Short of that, do these things:
1) Find a local roaster, who will guarantee that your beans were roasted within the last week. You'll probably pay double the price of the coffee-in-a-tub at your local grocery store, but it's worth it.
2) Buy whole bean and don't grind it until right before you brew it. Use a burr grinder, not a blade grinder.
3) If you like to keep the oils in your coffee, use a French press. If you like your coffee a little lighter in body, some kind of pour-over with a heavy paper filter is a better choice (like the Chemex). If you want espresso, but not the $1k Italian machine, the Aero Press works well for that. If you are lazy, but have money, the Technivorm is a good option.

The single downside to roasting your own beans is that it will turn you into a complete coffee snob. Once you know what coffee is supposed to taste like, you'll refuse to drink the swill that most people serve.

[Paper Shredder]

Well, LawDog, from where I thought I was a semi-discerning coffee consumer, I've just realized I brought a roll of pennies to the high roller table......exiting room quietly ;)

[jesselp]

Once you know what coffee is supposed to taste like, you'll refuse to drink the swill that most people serve.

This.

[Mervo]

What Lawdog said.

[ReynCon]

I prefer a local roast called 3 peckered billy goat. I don't get it from the roaster within a week of roasting but do only buy small batches and don't grind until I brew. That through a Krueg 2, one cup at a time.

[ss58]

What Lawdog said.

I have firsthand knowledge of that. I was the grateful recipient of some of LD's private stock. After the first cup was brewed it was not shared. Awesome stuff!!!

[Harleystreetbob]

The best part of waking up...
Fun fact folgers is in the top 5 most sold coffee brands in America. So does that make it shit coffee? Apparently not to the millions that drink it.

But...I started using a french press about a year ago. Love it. Just now getting into grinding my own beans. As far as brands Im currently drinking black rifle coffee's "just black" and it's pretty damn good. But hey, what do I know I'm not a barista...

[reforger2002]

Some of you guys are making my head hurt. It's like reading at AR15.com. Eight O'clock? Chicory? --snip--

Dohn ewe be diss'n my red neck coffee boy!

Takes me back to days as a Ensign of the Unrestricted Line ... that said it's going to be a sad day when this Kona runs out ... and why is it when my boss gets sent to a conference it's in Hawaii or Orlando - when I get sent to a conference it's in Verona Wi ...

[IANative]

I have to admit to being on the other side of this... I love coffee and drink it every morning, but I'm quite fine w/ my Dunkin' Dark (and sometimes even Hazelnut or Punkin', GASP!) brewed in my Bunn machine. Four years "haze gray and underway," drinking the worst f'ing brew of mil-spec beans and bleach-enhanced de-salinated sea water, was enough to cauterize my coffee-snob potential.

[reforger2002]

I have to admit to being on the other side of this... I love coffee and drink it every morning, but I'm quite fine w/ my Dunkin' Dark (and sometimes even Hazelnut or Punkin', GASP!) brewed in my Bunn machine. Four years "haze gray and underway," drinking the worst f'ing brew of mil-spec beans and bleach-enhanced de-salinated sea water, was enough to cauterize my coffee-snob potential.

trick to that was be friends with the Boiler techs - the engineering department draws coffee water out of the second to last stage of the desalinator - scalding hot with just a touch of sea salt in it ... black gang coffee

[BESEPUL]

I'll agree with what brother counsel has said about the importance of the freshness of the beans as well as the roasting and brewing process. But, the source and quality of the beans is the foundation of a great cup of coffee. Soil composition, it's nutrients, the area's climate, altitude, among other considerations, all have an effect on the bean's subtle differences in taste, aroma, body, etc. If you have a great bean, and your roasting science is correct, and you use the right brewing method for the expected result, then you will experience Java heaven. A lot of people mess up the brewing part, even those who use a French Press. It is possible to "burn" the grounded beans if the water temperature is too high. The same thing happens with many commercial brewing machines. They just pass boiling water thru the coffee without taking into consideration the correct temperature.
For me, coffee is like wine. Every region has its own differences and subtle tones and aromas. In Mendoza, Argentina, 70% of all of the country's Malbec is produced. And yet, even within the different producers of the region, each batch of the same grape sets itself apart from the other. Same thing happens with coffee. It all starts with the birthplace of the bean.

[IANative]

trick to that was be friends with the Boiler techs - the engineering department draws coffee water out of the second to last stage of the desalinator - scalding hot with just a touch of sea salt in it ... black gang coffee

No BT's on a gas turbine-powered ship. ;) I'm not sure which engineering group was in charge of desalinization on my ship (I was an ET); I just know the resulting "coffee" came out of a spigot on the mess deck and I had to drink it before it ate thru my mug.

[reforger2002]

No BT's on a gas turbine-powered ship. ;) I'm not sure which engineering group was in charge of desalinization on my ship (I was an ET); I just know the resulting "coffee" came out of a spigot on the mess deck and I had to drink it before it ate thru my mug.

ahh you mean a 'whistling shit can' or a 'missile sump' ... I can't say much - I was on an LPH - take a ship of the line , make all the senior officers pilots , and stuff it full of Marines - one big happy family kinda like the Mansons .....

[IANative]

ahh you mean a 'whistling shit can' or a 'missile sump' ...

We called it a "missile sponge." Incidentally, I still use the same coffee mug, 20+ years later...

http://i1185.photobucket.com/albums/z348/IANative/Coffee%20cup_zpsfwrfmhuu.jpg (http://s1185.photobucket.com/user/IANative/media/Coffee%20cup_zpsfwrfmhuu.jpg.html)

[45Smashemflat]

Well, I guess I'm just a coffee whore. I love the high end stuff and brew with a French press. Coffee should be served black and made simply without a lot of drama. That said, bad coffee is better that no coffee, and I'll always brew up and drink what's there. I tend to start with coffee about 0530 and keep a vacuum cup filled up until bed time. 'bout a gallon a day maybe? :)

Then again, my cocktail of choice is bourbon straight up in a dirty glass...

[Jeff22]

I found this on a blog called "The Urban Possum":


Navy Coffee. it's the perfect brew for fulfilling what is coffee's major function--to stimulate the brain into a sense of alertness. This is vitally important when you're trying to work on a pitching ship in the middle of the ocean.

So, here we go:

1. Use an economy-brand coffee. (I like Chase & Sanborn) If you have to talk in terms of roasts, these brands are a light to medium--perfectly acceptable to a majority of people. Their virtue is that they're cheap--hey, it's Navy coffee. We're talking government suppliers here.

2. Use 2 level tablespoons for each 8-ounce cup. The standard measure for coffee is 1 level tablespoon for a 6-ounce cup. The power of Navy Coffee does not derive from the strength of the roast, but from the amount of coffee used, so as you can see, this one is stronger than most. Some old chiefs like the coffee so strong that it actually seems chewy (that comes from the tannins in the coffee and their effects on the tooth surface), but we don't need to go quite that far.

3. Salt the grounds before you begin brewing. Salt, as in ordinary table salt. The measurement is a pinch, which is about 1/8th to a maximum of 1/4 teaspoon per 5 cups brewed. This is the secret to True Navy coffee: the salt will cut the initial bitterness of the coffee, but takes nothing away from the aroma. Don't worry too much about the taste, Navy coffee won't taste salty unless you use too much of it.

You drink it strong and black--no cream or sugar in the morning, you want that caffeine to hit your brain unencumbered by sweetness or fats. (Afternoon and evening, of course, it's a different story--then you'll need the caloric energy of the sugar and cream to get through the night watch.) It's the kind of coffee that's best served in a heavy china mug--no weak army tin, no wimpy plastic commuter's thermos or styrofoam cup

[Jeff22]

In the novel of From Russia With Love, we discover how James Bond Agent 007 liked his coffee when he was home in London:


"It consisted of very strong coffee, from De Bry in New Oxford Street, brewed in an American Chemex, of which he drank two large cups, black and without sugar."

[CaneCorso]

46754

[Captain Ron]

Some of you guys are making my head hurt. It's like reading at AR15.com. Eight O'clock? Chicory? I realize that the pumpkin spice, at least, was a joke. Right now, I'm sipping on a gentle Costa Rican brew, roasted fresh in my garage just a few days ago. At home, I prefer a French press for brewing. At the office, I use a Chemex, because the clean-up is easier. For road trips, an Aero Press. And for camping, I admit with some embarrassment that I will use instant.

The source of the beans isn't nearly as significant as their freshness. Most of the coffee sold in stores was roasted six months ago and has been getting more and more stale since then. Grinding the beans in advance is exponentially worse. If you can find a good, local roaster, you'll get more flavor from a simple Colombian that was roasted last week than you will get from some $70/lb Jamaica Blue Mountain that was roasted months ago.

I realize that most people are not going to roast their own coffee. That, though, is the true path to great coffee. Short of that, do these things:
1) Find a local roaster, who will guarantee that your beans were roasted within the last week. You'll probably pay double the price of the coffee-in-a-tub at your local grocery store, but it's worth it.
2) Buy whole bean and don't grind it until right before you brew it. Use a burr grinder, not a blade grinder.
3) If you like to keep the oils in your coffee, use a French press. If you like your coffee a little lighter in body, some kind of pour-over with a heavy paper filter is a better choice (like the Chemex). If you want espresso, but not the $1k Italian machine, the Aero Press works well for that. If you are lazy, but have money, the Technivorm is a good option.

The single downside to roasting your own beans is that it will turn you into a complete coffee snob. Once you know what coffee is supposed to taste like, you'll refuse to drink the swill that most people serve.
I came in here to post something similar, but I think Lawdog has about covered it. I far prefer Ethiopian coffees though, with an organic Yrgacheffe at the top of my daily coffee list. Brazilian Poco Fundo is fantastic as well and not as earthy/chocolatey as the Yrgacheffe. Pre-ground store coffee makes me sad and is far beyond stale when you buy it!

And LawDog: I have a travel burr grinder I picked up at a local backpacking/hiking store, it lets me bring beans and my JetBoil with built-in French Press and have fantastic coffee on the trail. Everything tastes better on the trail; fresh coffee on a crisp morning is sublime. The grinder is the size of a small Red Bull can and the French Press fits in the JetBoil. I take it, my beans, and my French Press even when I visit family.

Coffee brewing: If you want quality pour-over coffee and you are lazy(me most weekday mornings) but don't want to pay hundreds of dollars on a drip machine, the Bona Vita is the cheapest quality drip-style coffee pot out there. It's essentially a semi-auto pour over machine. 90-95% of the quality of the technivorm at a fraction of the price; I use one of the perforated metal filter baskets so I don't have to use paper filters. It lets me pour fresh grinds and filtered water into the machine and get the toddler ready to leave. As for french presses, I love the vaccuum-insulated one I have, it stays hot far longer than a glass one.

I like coffee.

[pennington]

https://youtu.be/V_3H_Y5QUWw

[BoxingRef_Rick]

Ahhhhhh grew up on Waffle House coffee (yes, its swill if there ever was any) but its all mine
cause the young lady with twenty tattoo's and bad teeth said so when she poured it in my cup!

No fru fru coffee here. :grumpy:

[Captain Ron]

I've had plenty of Waffle House coffee. I had some friends who loved late-night Waffle House and were regulars enough to have their own coffee order, double the standard strength. I am often considered a coffee snob but I'll drink the swill if that's all there is to be had. I really can't stand the folger's/instant stuff any more though, tons of acid and very little caffeine.

[The rifleman next door]

I make espresso with a Moka pot at home with Lavazza Crema. I drink two three ounce cups before I leave for work and I mix a couple of Americano with the res during the 12-hour day if I need it.

[R. Lafayette]

Peet's single source coffee beans + small Cuisinart grinder = Morning heaven

But the wife recently stopped working and the family income is reduced. So we'll be making Kirkland coffee from huge bags soon enough...

[jesselp]

Peet's single source coffee beans + small Cuisinart grinder = Morning heaven

But the wife recently stopped working and the family income is reduced. So we'll be making Kirkland coffee from huge bags soon enough...

My wife stopped working out of the house 18 months ago. Family income dropped by almost $200k a year, when you add in the cost of the health insurance she provided.

We've been drinking a lot of that Kirkland coffee - it's really not half bad, especially when it's used in an automatic drip machine that we set up with a timer so there's hot coffee the minute we wake up. I do keep a stash of "Special Occasion Beans" around for when I want to put care into making them right, but to get me going in the morning the Kirkland does fine.

That said, I'll gladly trade the quality of my everyday cup of coffee for my kids to have their mom around to raise them right!