COFFEE

I am not a coffee aficionado.

My wife buys me whole bean French Roast (or other bold variety) which I mill in a small blade grinder somewhat coarse and brew in a small Rapid Brew stovetop percolator. 10 minutes to start percolating, 3 minutes percolating, 30 seconds to allow it to settle.

I mill more than I need and put it in a Tupperware because I hate cleaning the grinder.

I take it black, no sugar.

Whiskey and coffee, I take them unadulterated.

My Mother likes Folgers decaf (she doesn't handle the caffeine well anymore).

DARK ROAST SUMATRA COFFEE

> I am looking for comments and recommendations from surveyors regarding several categories of coffee.

I prefer dark roast Sumatra. While I dislike Starbucks as a corporate entity, they do sell a fairly consistently good dark roast whole bean Sumatra, which when finely ground and brewed by drip methods makes a good cup. Goat milk is the right creamer since it tends to be on the earthy side as well.

You should expect to make much better decisions with a cup of Sumatra in hand. Your mileage may vary with other types, particularly those adulterated with chicory.

DARK ROAST SUMATRA COFFEE

I would've thought you use a French press.

I would like to get a vacuum pot except I don't need more stuff in the kitchen. My drip maker is out in the garage waiting to go to e-waste because its little computer died. That was an expensive Cuisinart coffee maker, it lasted 2 years, junk. Ridiculous, you need a computer to make coffee. When I visit my sister in NoVa I use a small Moka my other sister left there. A tip when using a Moka, boil some water in a teapot (but allow it to cool some before use) and cut it at least 50/50 if you don't want shortness of breath and heart arrhythmia, I'm serious about that. Or drink like 2 ounces of it straight.

You are right about the Starbucks beans in the bag, they make much better coffee than the stuff you get in their store.

DARK ROAST SUMATRA COFFEE

> Goat milk is the right creamer since it tends to be on the earthy side as well.

Goat milk is best left for the baby goats, imho..

As for coffee, I'm open to anything as long it's a rich bean..and FRESH. For creamer, I'm working on a bottle of "Rum Chata" (Horchata con Ron) for my coffee creamer this morning. It is delicious, but I have no idea how close to a orxata tradicional it really is.

You can keep the chicory. I worked up and down the Atchafalaya Basin for a few years and it seemed like every little hole-in-the-wall restaurant served coffee with chicory...I always had to head back to the hotel room and brush my teeth again after swilling down a cup of that mess. :pinch:

Harold!! Shame on you!! You are in Mississippi and therefore should know that their is only ONE COFFEE.
That Dunking Donuts stuff is OK, but it's just so nah!! Folgers is ok.
The only coffee that is worth brewing around here is Luzianne with chicory. That stuff will pop your eyes right open :-O and keep you going all day.
If you cannot find the Luzianne, look for the gold colored package labeled "CDM with chicory" CDM as in "Café DuMonde", that place in New Orleans that serves that liquid lightening in small cups. That stuff will give you a real jump start.
Both of these are stout but really taste good and give you that lift you want.

DARK ROAST SUMATRA COFFEE

> Goat milk is best left for the baby goats, imho..

Well, you do realize that not all of the milk goats eat tires as is probably the case in Oklahoma, right? Goat cheese tends to be excellent as well.

Back in the 80s was told that I was drinking too much coffee and that there would be no coffee after noon. They came to an agreement after I started going home at 4pm.

My first visit to Saigon when I ask for coffee they brought out about two ounces of what looked like tar and a picture of hot steaming water and a tea glass, WTF. Now I ask them for tea.

I prefer percolated coffee. Somehow parts of mine keep disappearing so usually use the Mr Coffee style coffee maker.

Blend Cafe Du Monde French Roast 2/3 with Dunkin Donuts original 1/3.

Occasional I mix some double octane and pour over shaved ice with cream and a dash of chocolate syrup.

Okie goats

> milk goats eat tires as is probably the case in Oklahoma, right?

Now that's funny!

When I had school kids under my roof we raised dairy goats for 4H. It was actually good stuff. Naturally homogenized (the cream doesn't separate as it does with cow's milk) and as long as you kept the fresh milk in a clean, chilled container it was very palatable. You also had to keep the buck goats away from any of the does that were "fresh"...otherwise the milk had a tendency to smell and taste like...uh...an old billy goat (not very pleasant for anybody that hasn't had the opportunity to meet a rancid old buck).

Actually, I'm sure at some point in time I had some goat's milk in my coffee. We tried our hand at cheese, but the results were less than optimum. I never could quite get the solid consistency that cow's curds provide.

The best thing that those goats were good for was a "place of honor" at several church social functions, complete with coals and a spit. Cabra asado es muy delicioso!

Since the last time I had a cuppa was when I was writing my final exams I've learned not to as look where it got me !:-)

May be boring but, I'll stick to fresh air & water and SWMBO's direction.

TNAI

> I take it black, no sugar.
>
> Whiskey and coffee, I take them unadulterated.

Ditto that. Straight up.

This site doesn't play well with iOS photos but here it is:

I always like the 100% Kona that friends carry back from the islands.

I like Community Coffee from Louisiana, and switch back and forth between French Roast and Dark Roast. I got hooked on it by some friends from Houma and I order it online.
I drink it straight black.

Ditto on the community DARK.

Folgers black silk is ok in a pinch.

Add a himalayan salt crystal, about .01' x .02' in size, then add a little real cow cream, and a bit of sugar. Beats anything I have ever tried. Black is good too.

N

Dunkin Donuts coffee is pretty good.

My favorite is Trader Joe's Bay Blend. It's a 100% dark Arabica whole bean mix of a San Francisco roast and a Seattle roast. And the price is right.

Well for whatever it"s worth, I like fresh-ground beans and I put them in a French press. Most beans if they're very dark are good to me. Light-brown beans taste sour or bitter to me. I don't understand it all, but I have gotten espresso beans in one brand that were light and another brand that were very dark. As far as Starbucks, I think their Italian roast and their espresso are very good. Black, no sugar for me.

We switched to Keurig at home and at the office. The bold blends remind me of the coffee from my Baltic and North Africa days without the gastric distress...

coffee is the only caffeinated vice i have left (quit sodas a long time ago, not much of a tea fan- or what tends to pass for tea on this continent).

so having the fortune of living in a city with quite a smug problem, there's no shortage of "local" places to buy beans or a brewed cup. buy almost all of my coffee in whole bean form from a local shop that's been around for decades, knows what you prefer, and can tell you what's currently in stock that'll best match your tendencies. (you can also get a cup of coffee there- better than you'll get anywhere else- for a buck).

99 mornings out of 100, i'm french pressing something from central america. OR, ethiopian yirgacheffe.

> I always like the 100% Kona that friends carry back from the islands.

:good:
Try Kauai Coffee sometime;-)