Coffee getting old

Nevada Ed said:
My super duper fresh ground coffee beans have sort of lost their "Zing",
so I tried to pick it up a notch with a little added flavor.

Tossed in five whole Clove pods in the blender and let her rip.

Lets just say they do better in a HAM !!

Just have to take my Java regular or with a touch of Cinnimon.
Just a heads up for you coffee lovers........
and no, I could not finish off my mug full of this test run. :eek:
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Hey...you never know until you try. Try grind your beans in smaller amounts. I remember buying ground chicory and making my own coffee and chicory. I tell you it was WICKED STRONG but back then I was partaking in "The Breakfast of Champions" meaning black coffee and Marlboros :D
 
Refrigerator or freezer have dehumidifier and will dry out coffee.
In Arabic/Turkish style coffee a little cardomin is added to spice it up.
 
I never acquired a taste for coffee, my parents ran on it and had coffee with everything and every meal. They tried to get me to like it, but I just never did.
 
Whenever I buy whole bean I always keep it in the freezer - BUT in an airtight container. Seems to stay super fresh a lot longer that way.
 
susieqz said:
why no freezer?
i freeze coffee n all my herbs. they last forever.
but you guys are fussier than i am.
coffee is just the drug i use to get going.
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I don't know, but a coffee salesman told me once that keeping beans in the freezer or frig forces the oils out of the bean? I still store in the freezer though, I can't tell any difference.
 
For an extra kick try Deadman's Reach by Ravensbrew. Named after a reef in Alaska. Extra caffeine but no acid "back bite"
 
I've been drinking coffee for a long time and learned something a while back from a coffee roaster. I always thought the darker the roast more caffeine. He tells me, lighter the roast caffeine content is higher.
 
We had our AhhHaa moment, talking with Pedro, our hotel barista in Lisbon. He told about the small "Super-Automatic" machine he has at home.

Pedro.jpg


Got home and bought a small Saeco unit from Costco and feed it a "Full City" blend called Red Line from Metropolis coffee. Perfection. :)
 
I can no longer drink fully operational coffee due to heart problems, dammit. Have to use decaf, and haven't found one I like as is: I prefer a dark roast.

But I found a little trick that helps. Hershey now markets "Special Dark Chocolate" unsweetened cocoa powder that is 100% cacao. I add a little to my coffee maker--about a heaping teaspoon for a brew that makes two twelve ounce mugs--and make the coffee almost double strength. I don't taste chocolate, but it adds depth and richness to the feeble decaf.

I'm sure it would work even better with real, honest-to-Juan-Valdez coffee in a French or Italian roast.
 
Good decaf is hard to come by. Seattle's Best makes a decent one, as does 8 O'Clock. In order to be able to drink coffee all day and also to keep the wife happy I make my own half-caf. Mixing equal parts by weight full caf and decaf. Various brands. The full caf half is often from a local roaster here.
You guys with your dark roast and espresso do realize that the darker a bean is roasted, the less caffeine it contains, by weight, right? Those light "morning roasts" are the strongest, drug-wise, assuming you measure your coffee by scoops and not weighed on your reloading scale. Light roasted coffee has more mass than dark roast; it's heavier by volume and therefore contains more caffeine. The opposite is true if measuring by weight. Color doesn't equal caffeine strength.
 
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Anybody ever used the "Black Rifle Coffee"? I see it advertised, should be a perfect fit here. :-)

Have a blessed day,

Leon
 
jeffsmith said:
keep it on the counter in a airtight container
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If you do store it out on the counter, be sure the container isn't clear or lets light in. That will dry out the grounds/beans too. The best thing is to use a Tupperware or similar plastic/polymer container (not metal) large enough to hold the quantity of grounds/beans you buy, and then store it inside a cabinet or pantry out of direct light. I buy ground coffee (my favorite is Community Hotel Blend) but I only buy a small bag at a time.
 
About all I can say is that I like coffee without any cream or sugar or any of the other multitude of stuff you can put in it. If it is piping hot, I may add a little water or an ice cube.

I use an old style Mr. Coffee pot and push one button and it's done in no time.

Now... my wife on the other hand has a Ninja blender for beans, the latest Ninja coffee maker, 3-4 types of creamers at all times, different "artisnal sugars", coffee from around the world, and probably a ten year supply.:rolleyes:


P.S. I do like the occasional cookie to dunk, learned that one from Grandma. :)
 
As a coffee drinker since age 11 I have tasted coffee in all flavors & blends. Drank it with sugar & canned milk when young, later changed to black. The best coffee I ever had was in an Elk hunting camp In Idaho. A 2 gallon pot on the camp fire, creek water & 2 handfuls of coffee. WOW, would really get you going in the morning. Now, I have an old Pyrex perculator my daughter got for me. Makes good, strong coffee from Trader Joes.
 
In the 60's, my dad's staples were Chock full o'Nuts and Maxwell House. Mom saw a great deal on another brand at the store and grabbed it.

The next morning, dad took a sip and asked mom: "what is this?"

Mom: "Sanka."

Dad: "tastes like somebody sank a dog **** in it."

Mom never bought it again.
 
I was in Brazil courtesy of uncle sam of one of those grey ships. Had some super powerful expresso and think i lost about half the enamel off my teeth.Spoon did stand up no problemo.Frank
 
Am settling for Dunkin Donuts ground. Thanks to this thread will try Costa Rican and open up some space in the fridge.
 
Being from Massachusetts and having a step son that works for DD, my wife and I were DD drinkers. I like french vanilla international delight or Bailey's in my coffee. I drink regular and the wife decaf. That made the morning pot a problem. She went out and got a Keurig type maker so we can make whatever we want.

Was at BJ's the other day and the boxes of DD cups were like $37 for 54 cups. They had their own brand for the same price but it was for 100 cups. I tried it and it tastes the same to me. Sorry Kevin.

If you want to try some strong coffee, try Kona from Hawaii. Had some while on vacation there in 1985 and boy that was strong coffee. :eek:
 
Hay wait a minute, there..........

I made coffee on a Navy ship and no one died from drinking it !!

Man that was a huge stainless vessel that made coffee.
I am sitting here, just wondering how many gallons of coffee that thing turned out.
At least 40" wide and 30" deep............. maybe more ?

Maybe 4-5 full cans of coffee were used in the brew.
Dang it has been a long time, since then. 52 years?

No wonder my memory is a little fuzzy. :D
 
I started buying whole bean and using a hand powered grinder whenever I want a cup. Stays fresh longer that way. I figure when the motor goes out on my manual grinder I will not have to worry about coffee any more.
 
We started grinding whole beans about 6 months ago. This gives a lot of options as far as experimenting with brands and bean combinations. Probably our favorite so far is Peets Major Dickason blend followed closely by Lavazza Grand Filtro, Lavazza Armonico, Kirkland (Costco) Rwandan and Dunkin Donuts House Blend. For decaf (sometimes blended 30% with the others) Don Pablo decaf. The main thing is to weigh out the coffee - typically 10 grams of beans to 6 oz water - we make a 60 oz pot every morning for the two of us (nice being retired!) so that's 100 grams per pot. The water temperature should be around 195-200F so you need a good machine.
 
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