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From: dorayme on 29 Nov 2009 19:38 In article <0001HW.C7372B2B0047AA14B01029BF(a)News.Individual.NET>, TaliesinSoft <taliesinsoft(a)me.com> wrote: > On Tue, 17 Nov 2009 10:42:27 -0600, Rowbotth wrote (in article > <rowbotth-86259F.09422717112009(a)news.newsgroupdirect.com>): > > > Problem is that at home, before coffeemakers came onto the scene, people > > used to put the coffee in the basket above the water in the coffee pot, > > and let the water boil until it bubbled up through the little pipe thing > > and washed through the coffee, giving the water the flavour. Now just so > > we all are keeping up, this is water at boiling temperature. And at least > > hundreds of thousands of people drank coffee this way, just a few degrees > > off boiling, which is 212 F, more or less, depending upon the elevation > > where you live. And we didn't scald themselves. (Or if we did, we shut up > > and didn't tell anyone so they wouldn't laugh at us for being too stupid > > to be out in public.) > > What's being referred to here was the "percolator", probably the most common > form of coffee maker for quite a few years. There is a good description to be > found in Wikipedia. Used to make bloody awful coffee, it was essentially stewing it. There is an expression "boiled coffee is spoilt coffee". Better is plunger. But one of the best of all that is easiest for small quantities is the (stainless steel best, but often aluminium) job that you unscrew into two halves, the top being where the coffee ends up, the bottom being where the water goes and the metal filter cage that holds the grain. Great pressure is built up as it heats till finally it bursts through the grains just once. Pretty similar functionally but different physical arrangement to the coffee shop jobs... Christ, it makes good coffee! -- dorayme
From: Nick Naym on 30 Nov 2009 00:23 In article doraymeRidThis-A428E2.11381330112009(a)news.albasani.net, dorayme at doraymeRidThis(a)optusnet.com.au wrote on 11/29/09 7:38 PM: > In article <0001HW.C7372B2B0047AA14B01029BF(a)News.Individual.NET>, > TaliesinSoft <taliesinsoft(a)me.com> wrote: > >> On Tue, 17 Nov 2009 10:42:27 -0600, Rowbotth wrote (in article >> <rowbotth-86259F.09422717112009(a)news.newsgroupdirect.com>): >> >>> Problem is that at home, before coffeemakers came onto the scene, people >>> used to put the coffee in the basket above the water in the coffee pot, >>> and let the water boil until it bubbled up through the little pipe thing >>> and washed through the coffee, giving the water the flavour. Now just so >>> we all are keeping up, this is water at boiling temperature. And at least >>> hundreds of thousands of people drank coffee this way, just a few degrees >>> off boiling, which is 212 F, more or less, depending upon the elevation >>> where you live. And we didn't scald themselves. (Or if we did, we shut up >>> and didn't tell anyone so they wouldn't laugh at us for being too stupid >>> to be out in public.) >> >> What's being referred to here was the "percolator", probably the most common >> form of coffee maker for quite a few years. There is a good description to be >> found in Wikipedia. > > Used to make bloody awful coffee, it was essentially stewing it. There > is an expression "boiled coffee is spoilt coffee". Better is plunger. "Plunger?" You probably mean "coffee press." By either name, IMO it doesn't enable consistent control over brewing time nor provide effective filtration to avoid residue and bitter taste. > But one of the best of all that is easiest for small quantities is the > (stainless steel best, but often aluminium) job that you unscrew into > two halves, the top being where the coffee ends up, the bottom being > where the water goes and the metal filter cage that holds the grain. > Great pressure is built up as it heats till finally it bursts through > the grains just once. Pretty similar functionally but different physical > arrangement to the coffee shop jobs... You're probably referring to a "moka." Better than the...err..."plunger," but a far cry from the high-pressure espresso machines used in the coffee shops. Given the options, I think a manual (or high-quality electric) paper-filter drip pot is unquestionably the best option for home use. > Christ, it makes good coffee! Not as muddy or chewy a brew as the "plunger," but still a tad gritty and a bit harsh. -- iMac (24", 2.8 GHz Intel Core 2 Duo, 2GB RAM, 320 GB HDD) � OS X (10.5.8)
From: dorayme on 30 Nov 2009 04:43 In article <C738C116.4C868%nicknaym@[remove_this].gmail.com>, Nick Naym <nicknaym@[remove_this].gmail.com> wrote: > In article doraymeRidThis-A428E2.11381330112009(a)news.albasani.net, dorayme > at doraymeRidThis(a)optusnet.com.au wrote on 11/29/09 7:38 PM: > > > In article <0001HW.C7372B2B0047AA14B01029BF(a)News.Individual.NET>, > > TaliesinSoft <taliesinsoft(a)me.com> wrote: > > .... > >> What's being referred to here was the "percolator", > > > > Used to make bloody awful coffee, it was essentially stewing it. There > > is an expression "boiled coffee is spoilt coffee". Better is plunger. > > "Plunger?" You probably mean "coffee press." There is a vessel and you put grounds in the bottom, pour boiling water (watching out for naked-kneed old ladies) in the bottom. It brews like tea, right? After a while, you press down the plunger which is in the lid which you place in the top of the vessel. The plunger has a metal filter. The plunder presses down holding the dregs and you pour off the coffee water into cups. It is not as hot as it should be because you have to let it brew. There are tea coies for teapots, but not coffee posies for... why am I typing this rubbish? I am going to get iLife. > By either name, IMO it doesn't > enable consistent control over brewing time nor provide effective filtration > to avoid residue and bitter taste. > Not bitter if you do it right, and it is filtered but I agree usually not as fine. But there is an art to it, young Nick. The coffee must be ground coarser in the first place. I use much more coffee in these to compensate to get a stronger brew. (I use them when visiting unsophisticated people who tend to have these) > > > But one of the best of all that is easiest for small quantities is the > > (stainless steel best, but often aluminium) job that you unscrew into > > two halves, the top being where the coffee ends up, the bottom being > > where the water goes and the metal filter cage that holds the grain. > > Great pressure is built up as it heats till finally it bursts through > > the grains just once. Pretty similar functionally but different physical > > arrangement to the coffee shop jobs... > > You're probably referring to a "moka." Better than the...err..."plunger," > but a far cry from the high-pressure espresso machines used in the coffee > shops. Bullshit! If you could get away from those sheep of yours and deposit a large sum with Mike (as stake holder) I will bet you you could not tell the difference. There is an art to it, old son. You get a very high quality machine that is tight as a drum, you grind the coffee pretty fine and you pack it in to create extra pressure. Why am I telling you this when I should take all your money? A sucker and his money... you know what they say... <g> > Given the options, I think a manual (or high-quality electric) > paper-filter drip pot is unquestionably the best option for home use. No, no, the coffee gets cold and its expensive to buy the filters and you can burn yourself while fiddling with the damn thing when it goes wrong... but I agree, you get nice coffee, I used to do this. > > > Christ, it makes good coffee! > > Not as muddy or chewy a brew as the "plunger," but still a tad gritty and a > bit harsh. Bullshit completely. Try using one when your sheep are not milling about distracting you. -- dorayme
From: dorayme on 30 Nov 2009 04:48 In article <doraymeRidThis-EF36AC.20431730112009(a)news.albasani.net>, dorayme <doraymeRidThis(a)optusnet.com.au> wrote: > The plunger has a metal > filter. Sorry, it is part metal in framework and more nylony in the filter netting. As far as I recall. -- dorayme
From: Nick Naym on 1 Dec 2009 02:16
In article doraymeRidThis-EF36AC.20431730112009(a)news.albasani.net, dorayme at doraymeRidThis(a)optusnet.com.au wrote on 11/30/09 4:43 AM: > In article <C738C116.4C868%nicknaym@[remove_this].gmail.com>, > Nick Naym <nicknaym@[remove_this].gmail.com> wrote: > >> In article doraymeRidThis-A428E2.11381330112009(a)news.albasani.net, dorayme >> at doraymeRidThis(a)optusnet.com.au wrote on 11/29/09 7:38 PM: >> >>> In article <0001HW.C7372B2B0047AA14B01029BF(a)News.Individual.NET>, >>> TaliesinSoft <taliesinsoft(a)me.com> wrote: >>> > ... > >>>> What's being referred to here was the "percolator", >>> >>> Used to make bloody awful coffee, it was essentially stewing it. There >>> is an expression "boiled coffee is spoilt coffee". Better is plunger. >> >> "Plunger?" You probably mean "coffee press." > > There is a vessel and you put grounds in the bottom, pour boiling water > (watching out for naked-kneed old ladies) in the bottom. It brews like > tea, right? After a while, you press down the plunger which is in the > lid which you place in the top of the vessel. The plunger has a metal > filter. The plunder presses down holding the dregs and you pour off the > coffee water into cups. It is not as hot as it should be because you > have to let it brew. There are tea coies for teapots, but not coffee > posies for... why am I typing this rubbish? Good question. Better question: Why do you _always_ type rubbish? > I am going to get iLife. > _Any_ kind of life would be an improvement. >> By either name, IMO it doesn't >> enable consistent control over brewing time nor provide effective filtration >> to avoid residue and bitter taste. >> > > Not bitter if you do it right, and it is filtered but I agree usually > not as fine. But there is an art to it, It's freakin' coffee, dorayme, not hollandaise sauce or a souffle -- it ain't complicated (it doesn't require a degree from the Culinary Institute), unless you choose to make it so. > young Nick. "Young?" I have a pair of socks older than you, you snot-nosed little Aussie. ;P > The coffee must be > ground coarser in the first place. I use much more coffee in these to > compensate to get a stronger brew. (I use them when visiting > unsophisticated people who tend to have these) > Only the unsophisticated would invite the likes of you over for a visit. >> >>> But one of the best of all that is easiest for small quantities is the >>> (stainless steel best, but often aluminium) job that you unscrew into >>> two halves, the top being where the coffee ends up, the bottom being >>> where the water goes and the metal filter cage that holds the grain. >>> Great pressure is built up as it heats till finally it bursts through >>> the grains just once. Pretty similar functionally but different physical >>> arrangement to the coffee shop jobs... >> >> You're probably referring to a "moka." Better than the...err..."plunger," >> but a far cry from the high-pressure espresso machines used in the coffee >> shops. > > Bullshit! If you could get away from those sheep of yours Your preoccupation with sheep appears to be an obsession. You really should consider psychiatric intervention. > and deposit a > large sum with Mike (as stake holder) I will bet you you could not tell > the difference. It's a bet you would lose...though I believe you really think otherwise, inasmuch as you (apparently) can't tell the difference. > There is an art to it, old son. So is wiping your butt, young father -- but I wouldn't call it an "art." > You get a very high > quality machine that is tight as a drum, you grind the coffee pretty > fine and you pack it in to create extra pressure. Why am I telling you > this when I should take all your money? A sucker and his money... you > know what they say... <g> > Not even the highest-quality moka produces coffee that rivals the stuff served in the _real_ coffee houses. To achieve that quality, you need to spend mucho dinero on a _real_ espresso machine. > >> Given the options, I think a manual (or high-quality electric) >> paper-filter drip pot is unquestionably the best option for home use. > > No, no, the coffee gets cold Not with a high-quality electric, or a manual (where _you_ determine the temperature) such as Chemex. > and its expensive to buy the filters Penny wise and pound foolish, don't you think? I buy inexpensive basket filters, and fold them to fit my cone-shaped carafe. Compared to the cost of the coffee beans, the fraction of a cent I pay per cup to get a clean, grit-free brew is virtually unnoticeable -- and certainly worth it. But if you're fixated on the cost of filters, and don't mind crud in your cup (which, apparently, you don't), buy a permanent filter -- you know, either the metal foil kind or the "nylony" type you've convinced yourself doesn't degrade the resulting brew. > and > you can burn yourself while fiddling with the damn thing when it goes > wrong... but I agree, you get nice coffee, I used to do this. >> >>> Christ, it makes good coffee! >> >> Not as muddy or chewy a brew as the "plunger," but still a tad gritty and a >> bit harsh. > > Bullshit completely. Try using one when your sheep are not milling about > distracting you. Between sheep and coffee filters, you do appear to be rather obsessive. -- iMac (24", 2.8 GHz Intel Core 2 Duo, 2GB RAM, 320 GB HDD) � OS X (10.5.8) |