Forums | MacLife

justine wrote:

resedit wrote:

I also have a vacuum sealer to keep it fresh.
A vacuum sealer is a good thing to have, lets you buy things like ground beef and cheese in bulk. Hell - even works well with strawberries (in canister, not in the bags).

Plastic bags are not airtight and are not good for long term storage or freezing.

The plastic bags are good for things like ground beef - and yes, I use them for the coffee.
They are air tight enough that they don't lose any shape around the grounds until I cut the seal.

The canisters are more expensive, so I only use them for the things that don't work well in plastic bags, like strawberries.

I've never tried steak or salmon, I buy those the same day I use them, but my mother has - and she never gets freezer burn with them in plastic.

jerwin wrote:

Pariah wrote:

jerwin wrote:

for me, it's a dollop of milk in the bottom then the coffee. I'm told that well prepared coffee is never bitter and even sweet by itself, but I lack the expertise, tools, and beans to make it that way. Ultra-fresh beans help.

Yes, one should always add the milk and sugar first. Then you dont have to stir and that sort of efficiency is critical in today's highly competitive environment.

Actually, it doesn't scald the milk. I'm told that this habit was invented by the English Middle Classes to protect poor quality porcelain teacups. In Gosford Park, the inspector was told by his wife that it's more sanitary.

I just hate stirring

jerwin wrote:

Pariah wrote:

jerwin wrote:

for me, it's a dollop of milk in the bottom then the coffee. I'm told that well prepared coffee is never bitter and even sweet by itself, but I lack the expertise, tools, and beans to make it that way. Ultra-fresh beans help.

Yes, one should always add the milk and sugar first. Then you dont have to stir and that sort of efficiency is critical in today's highly competitive environment.

Actually, it doesn't scald the milk. I'm told that this habit was invented by the English Middle Classes to protect poor quality porcelain teacups. In Gosford Park, the inspector was told by his wife that it's more sanitary.

It's actually a class thing.  The rich added a little milk to their tea, and the poor added a little tea to their milk.  Also, the poor couldn't afford as well made cups, so adding the milk first helped step them from cracking.

The poor didn't use porcelain. They used stoneware, which suffered no such problems.

Pariah wrote:

Then you dont have to stir and that sort of efficiency is critical in today's highly competitive environment.

Hee, heee!

jerwin wrote:

pre ground is for barbarians. I'm just saying that there's always a touch of bitterness that invites the use of milk. And by ultra fresh-- I mean beans roasted the day before. Perhaps I should roast my own.

Ultra-fresh is great, but letting coffee sit for a few days brings out flavor characteristics you're just not going to get the day it was roasted or even the next day. There are over 900 organic compounds in coffee and they all don't "bloom" at the same rate.

Love the old-style coffee grinder!

Last edited by Pithecanthropus (2009-06-01 10:56 am)

I draw the line at cat crap

If it's me makin' your mocha, I'd wanna be wearing something more than a bikini when I inadvertently get sprayed with scalding hot steamed milk. You, as well, would probably prefer that I be fully clothed while preparing your drink.


<CUE MUSIC>

My grande mocha brings all the boys to the yard

and they like this better than yours

damned right, it's better than yours

I could give you lessons but I'd have to charge

Pariah wrote:

wellfleation wrote:

Pithecanthropus wrote:

Hell, you can drink instant if you want to.  That's fine if you don't really like coffee.

Again, mcDonald's coffee will kick any home brewers ass and is actually quite good.

McDonald's coffee absolutely does not taste anywhere near as good as fresh ground beans in my cheap as hell Wal-Mart drip brewer.
We get a pound of Starbuck's beans free every week because my wife works there part time.
I have had lots of coffee over the years brewed in many different ways and IMHO the biggest improvement is gained by grinding your beans immediately before brewing. Better brewers and fancy machines can improve things beyond that certainly but you run into a pretty steep diminishing returns curve.

The way I drink coffee is the first cup of the morning has a dollop of whole milk and real sugar, after that I drink it black.

No way

I"m usually in a location where they don't have good coffee, so I haz to doctor it! Milk and sugar.

What if it tastes like warm carp?

'Cuz you're a thread pimp?

It's the Hooters of coffeeshops. The best ideas seem so obvious in hindsight...

(Puns <here>)