NetNews Usenet Archive 1992 #19/NN_1992_19.iso/spool/misc/consumer/15657

Internet Message Format | 1992-08-25 | 1.7 KB

Xref: sparky misc.consumers:15657 rec.food.drink:2744 ba.food:2920
Newsgroups: misc.consumers,rec.food.drink,ba.food
Path: sparky!uunet!cs.utexas.edu!sun-barr!ames!pacbell.com!UB.com!quack!pharvey
From: [e-mail] (Paul Harvey)
Subject: Re: Looking for a *great* coffeemaker
Message-ID: <[e-mail]>
Organization: The Duck Pond public unix: [phone], log in as 'guest'.
References: <[e-mail]> <[e-mail]>
Date: Wed, 26 Aug 1992 03:11:41 GMT
Lines: 17

Of course everyone already knows how to make real coffee, right? You get
fresh roasted beans, like from Trader Joes or any number of other fine
places, and you use them as soon as you can and store them in the
freezer. Grind them fine with a grinder and place them into a French
press coffee maker with water just below boiling. It takes about a 1/2
cup of beans to make about a cup and a half of good strong coffee. You
can eat some beans while you're waiting for the water to heat up. Then
you can try Ethiopian coffee, like at Dalak in Sunnyvale. Now that's
coffee, good and bitter and stiff. I still don't know how they do it. I
think they might be using robusta beans which are known to be bitter,
but I don't know and they are not telling. Anyway, as far as which is
the best bean, it's subjective just like wine. I guess you can tell I go
for strong and bitter. If that's what you like ask for it or just read
the labels on the coffee beans, it will tell you if they have a strong
bitter flavor or a mild one. As for Kona, I think you have to go to the
Big island to get good stuff, but it is a mild coffee. Jamaican is
probably over-rated, but good 'erb and music. Jah! Ras TafarI!