feeling guilty

In article <[email hidden]>,

Bill Baka said:

A science study by a bored college staff once showed that 182 F was the
ideal temperature for brewing coffee.

How finely ground, and how much roasted?

Quoted message said:

Perked to me tastes burnt since it
has to boil in order to perk.

The trick to that is simply to not put in too much coffee,
and to find a brand that's not overly roasted or too
finely ground.

Quoted message said:

A science lab reflux under slight vacuum
would perk at 182 and the coffee should be just right, but the setup
costs more in glassware than I want to spend. $500.00 + the vacuum pump.

I'm happy with my plain ol' percolatin' coffeepot, with
the internal standup basket and the glass nub in the lid
so you can see the colour of the brew darken as it perks.
That's the coffee I've always known. A cup of that is a
nostalgic letter from home. A large part of the pleasure
is the aroma of fresh perk permeating throughout the house.
A coffeepot is a kind of censer, and the enjoyment of coffee
is, to me, multi-sensual.

Anyways, why the heck would anybody want to science a nice
pot of coffee to death?

cheers,
Tom

--
-- Nothing is safe from me.
Above address is just a spam midden.
I'm really at: tkeats [curlicue] vcn [point] bc [point] ca

Max Penn said:

Nothing is finer than a pot of perked coffee. And you don't have all that
external paraphernalia. Just a coffee pot with all the necessary workings
inside. And percolating is a much friendlier sound than the peeing sound of
drip.

Try to avoid perked coffee, as the water is too hot for optimal brewing.

Steve
"http://bicyclecoffeesystems.com"

"SMS" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Max Penn said:

Nothing is finer than a pot of perked coffee. And you don't have all

that

Quoted message said:

Quoted message said:

external paraphernalia. Just a coffee pot with all the necessary

workings

Quoted message said:

Quoted message said:

inside. And percolating is a much friendlier sound than the peeing sound

of

Quoted message said:

Quoted message said:

drip.

Try to avoid perked coffee, as the water is too hot for optimal brewing.

Steve
"http://bicyclecoffeesystems.com"

I have no intention of trying because I would fail anyway. How can "optimal
brewing" be an objective standard when the enjoyment of coffee is a
subjective experience? Tom Keats calls it a multi-sensual experience; I
agree and find it akin to a spiritual exercise, which he also alludes to in
likening the percolator to a censer.

Perhaps my perked coffee is not as hot as your perked coffee. I rarely brew
in a scientifically standard atmosphere, viz. sea level, 59°F, 1013.2 Hg".
At higher altitudes, where atmospheric pressure is usually lower, water
boils at a lower temperature. It doesn't matter, as long as you like your
coffee and I like mine.

This is so much more fun than debating life and death issues: politics,
money, religion, etc.

Max

"Tom Keats" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Bill Baka said:

A science study by a bored college staff once showed that 182 F was the
ideal temperature for brewing coffee.

How finely ground, and how much roasted?

Quoted message said:

Perked to me tastes burnt since it
has to boil in order to perk.

The trick to that is simply to not put in too much coffee,
and to find a brand that's not overly roasted or too
finely ground.

Quoted message said:

A science lab reflux under slight vacuum
would perk at 182 and the coffee should be just right, but the setup
costs more in glassware than I want to spend. $500.00 + the vacuum pump.

I'm happy with my plain ol' percolatin' coffeepot, with
the internal standup basket and the glass nub in the lid
so you can see the colour of the brew darken as it perks.
That's the coffee I've always known. A cup of that is a
nostalgic letter from home. A large part of the pleasure
is the aroma of fresh perk permeating throughout the house.
A coffeepot is a kind of censer, and the enjoyment of coffee
is, to me, multi-sensual.

Anyways, why the heck would anybody want to science a nice
pot of coffee to death?

You and Bill Baka are both a couple of idiots, but you already know that
don't you?

I cannot understand why I am criticized for my off-topic posts when this
sort of thing goes on constantly on RBM and most other newsgroups. Maybe
ARBR needs to grow up. At least my off-topic posts reek of intelligence,
unlike those of Bill Baka and Tom Keats. The both of them are like children
who do not have a clue about what might interest the adult mentality.

Yet, these two idiots more or less dominate RBM. Now maybe we on ARBR need
not acknowledge anything to RBM. Let's face it, they are even stupider than
we are. I do not believe it is possible to get any dumber than RBM. Crazier
yes, but not dumber!

Regards,

Ed Dolan the Great - Minnesota
aka
Saint Edward the Great - Order of the Perpetual Sorrows - Minnesota

Tom Keats said:

In article <[email hidden]>,

Bill Baka said:

A science study by a bored college staff once showed that 182 F was the
ideal temperature for brewing coffee.

How finely ground, and how much roasted?

Quoted message said:

Perked to me tastes burnt since it
has to boil in order to perk.

The trick to that is simply to not put in too much coffee,
and to find a brand that's not overly roasted or too
finely ground.

Quoted message said:

A science lab reflux under slight vacuum
would perk at 182 and the coffee should be just right, but the setup
costs more in glassware than I want to spend. $500.00 + the vacuum pump.

I'm happy with my plain ol' percolatin' coffeepot, with
the internal standup basket and the glass nub in the lid
so you can see the colour of the brew darken as it perks.
That's the coffee I've always known. A cup of that is a
nostalgic letter from home. A large part of the pleasure
is the aroma of fresh perk permeating throughout the house.
A coffeepot is a kind of censer, and the enjoyment of coffee
is, to me, multi-sensual.

Anyways, why the heck would anybody want to science a nice
pot of coffee to death?

cheers,
Tom

My never ending quest for something to kill time and maybe make the
world's first marketable $1,000 coffee maker. By the time I got done I
probably would know more about making coffee than anyone should ever
want too. If I could market a 'super yuppie' coffee maker at a kilobuck
that would be a nice return. I'd be drinking espresso all the way to the
bank.
Bill (I wish $$$$$) Baka

Uh, at least you're right about your posts. They do reek!

"gotbent" <[email hidden]> wrote in message
news:[email hidden]...

All top posters are idiots! Enuf said.

Quoted message said:

Uh, at least you're right about your posts. They do reek!

Regards,

Ed Dolan the Great - Minnesota
aka
Saint Edward the Great - Order of the Perpetual Sorrows - Minnesota

"Bill Baka" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Tom Keats said:

In article <[email hidden]>,

Bill Baka said:

A science study by a bored college staff once showed that 182 F was the
ideal temperature for brewing coffee.

How finely ground, and how much roasted?

Quoted message said:

Perked to me tastes burnt since it
has to boil in order to perk.

The trick to that is simply to not put in too much coffee,
and to find a brand that's not overly roasted or too
finely ground.

Quoted message said:

A science lab reflux under slight vacuum
would perk at 182 and the coffee should be just right, but the setup
costs more in glassware than I want to spend. $500.00 + the vacuum pump.

I'm happy with my plain ol' percolatin' coffeepot, with
the internal standup basket and the glass nub in the lid
so you can see the colour of the brew darken as it perks.
That's the coffee I've always known. A cup of that is a
nostalgic letter from home. A large part of the pleasure
is the aroma of fresh perk permeating throughout the house.
A coffeepot is a kind of censer, and the enjoyment of coffee
is, to me, multi-sensual.

Anyways, why the heck would anybody want to science a nice
pot of coffee to death?

cheers,
Tom

My never ending quest for something to kill time and maybe make the
world's first marketable $1,000 coffee maker. By the time I got done I
probably would know more about making coffee than anyone should ever
want too. If I could market a 'super yuppie' coffee maker at a kilobuck
that would be a nice return. I'd be drinking espresso all the way to the
bank.
Bill (I wish $$$$$) Baka

If Starbucks can sell a cup of pretty good coffee for their inflated price
to impressive public demand, you may well be able to find the $1K home
coffee brewer. It could pay for itself in year or so of Starbucks,
particularly if it had some appealing way to take coffee with one such as
cute little vacuum bottle type things. Starbucks formula is to sell the
sizzle, not the steak; but the steak can't disappoint.

Cat Dailey said:

Ahhh, I was just explaining to someone how my Saeco Magic Comfort Plus has
taken over my life :> Boxes arrive daily from Whole Latte Love,
Intelligentsia Coffee, etc. Special coffees, cups, spoons, you name it.
Needless to say, the person to whom I was relating this isn't a coffee lover
as I am, and didn't quite get it!

Try http://www.mokshacoffee.com/ . They don't over-roast like Starbucks
or Peets.

"SMS" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Cat Dailey said:

Ahhh, I was just explaining to someone how my Saeco Magic Comfort Plus

has

Quoted message said:

Quoted message said:

taken over my life :> Boxes arrive daily from Whole Latte Love,
Intelligentsia Coffee, etc. Special coffees, cups, spoons, you name it.
Needless to say, the person to whom I was relating this isn't a coffee

lover

Quoted message said:

Quoted message said:

as I am, and didn't quite get it!

Try http://www.mokshacoffee.com/ . They don't over-roast like Starbucks
or Peets.

It's never easy to explain things to someone outside the cult. :-)

"Max Penn" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If Starbucks can sell a cup of pretty good coffee for their inflated price
to impressive public demand, you may well be able to find the $1K home
coffee brewer. It could pay for itself in year or so of Starbucks,
particularly if it had some appealing way to take coffee with one such as
cute little vacuum bottle type things. Starbucks formula is to sell the
sizzle, not the steak; but the steak can't disappoint.

I strongly suspect Starbucks coffee contains crack.

Here is why:

The local bookstore has a Starbucks attached that I often transit in order
to exit the bookstore. I've never been tempted by Sbux for a number of
reasons One is that I'm far too blue collar in my attitude to pay an absurd
amount for a cup of coffee. Another is that although I like the aroma of
coffee I found the smell of the Sbux franchise to be repulsive. It smells
like badly burnt coffee. Yet another is my distaste for fancy, utzy chi-chi
coffee. Keep it simple, None of this flavoured [censored]. Another is the
ridiculously large size of even the smallest size for an outrageous price.

Well one day I thought I'd give them a try: It tasted like the store
smelled: Burnt coffee. I don't mind strong coffee at all. This wasn't a
strong smell, it was Blech!.

Even given the generally unpleasant experience now when I transit the Sbux
store, it smells the same - bad, but I have almost cigarette-like urge to
buy a coffee.

Starbucks must contain some super-addictive substance. Fortunately I am
able to resist the urge based on my memory of what the swill tastes like.

Nope: I'll stick to Tim's

"recycled-one" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Max Penn" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If Starbucks can sell a cup of pretty good coffee for their inflated

price

Quoted message said:

Quoted message said:

to impressive public demand, you may well be able to find the $1K home
coffee brewer. It could pay for itself in year or so of Starbucks,
particularly if it had some appealing way to take coffee with one such

as

Quoted message said:

Quoted message said:

cute little vacuum bottle type things. Starbucks formula is to sell the
sizzle, not the steak; but the steak can't disappoint.

I strongly suspect Starbucks coffee contains crack.

Here is why:

The local bookstore has a Starbucks attached that I often transit in

order

Quoted message said:

to exit the bookstore. I've never been tempted by Sbux for a number of
reasons One is that I'm far too blue collar in my attitude to pay an

absurd

Quoted message said:

amount for a cup of coffee. Another is that although I like the aroma of
coffee I found the smell of the Sbux franchise to be repulsive. It smells
like badly burnt coffee. Yet another is my distaste for fancy, utzy

chi-chi

Quoted message said:

coffee. Keep it simple, None of this flavoured [censored]. Another is the
ridiculously large size of even the smallest size for an outrageous price.

Well one day I thought I'd give them a try: It tasted like the store
smelled: Burnt coffee. I don't mind strong coffee at all. This wasn't a
strong smell, it was Blech!.

Even given the generally unpleasant experience now when I transit the

Sbux

Quoted message said:

store, it smells the same - bad, but I have almost cigarette-like urge to
buy a coffee.

Starbucks must contain some super-addictive substance. Fortunately I am
able to resist the urge based on my memory of what the swill tastes like.

Nope: I'll stick to Tim's

Tim's is it! You can order coffee and they know what you mean: Coffee. I
live part time in Canada and we're just starting to get Tim Horton's shops
here South of the Border.

I am staying with my own drip coffee. The most irritating thing about
starbux is the annoying names they have for their sizes. "Tall" is
really small, etc. Somethin's just not right about that. ;=]