Coffee Time, How Do You Take Yours?
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
Morning - instant coffee with milk and sweetener. After lunch - black Turkish coffee with sugar.
Ad astra - both ways!
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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Morning - instant coffee with milk and sweetener. After lunch - black Turkish coffee with sugar.
Ad astra - both ways!
Daniel Pfeffer wrote:
lack Turkish coffee with sugar.
Still the only way I can tolerate sweetened coffee. For over a decade, whilst in a different office, I drank 'mud coffee' - but w/o sugar. Usually, latin-roast (darker than US under-cooked standard). For the morning instant: do you mix w/sugar and a touch of water, stirring until frothy, or just dump in the water and down-the-hatch?
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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Unfortunately, they don't have whiskey or whipped cream at work. :(
Ad astra - both ways!
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Daniel Pfeffer wrote:
lack Turkish coffee with sugar.
Still the only way I can tolerate sweetened coffee. For over a decade, whilst in a different office, I drank 'mud coffee' - but w/o sugar. Usually, latin-roast (darker than US under-cooked standard). For the morning instant: do you mix w/sugar and a touch of water, stirring until frothy, or just dump in the water and down-the-hatch?
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
Down-the-hatch, unfortunately. My morning coffee is a stimulant, not for pleasure. :sigh:
Ad astra - both ways!
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
Two cups of light roast, you lose caffeine the darker you roast the beans. A bit of cream to reduce the acidity, seeing my dad pay for his two pot a day habit later in life. Perhaps a little sugar depending on my mood. Weekends I usually have an espresso, one cube of sugar on the side. Late night coffee? Irish.
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Two cups of light roast, you lose caffeine the darker you roast the beans. A bit of cream to reduce the acidity, seeing my dad pay for his two pot a day habit later in life. Perhaps a little sugar depending on my mood. Weekends I usually have an espresso, one cube of sugar on the side. Late night coffee? Irish.
If you measure your coffee by scoops, light roasted coffee will have more caffeine. Since the beans are denser than a darker roast. However if you weigh out your scoops, darker roasts will have more caffeine, because there is less mass.
So - per pound, apparently, it's a wash. The solution, then for scoop users, is to just use more, or drink more, or both.
RJOberg wrote:
my dad pay for his two pot a day habit later in life.
How So? The current wisdom is that coffee is primarily beneficial (although that could change any time, and then change back). Might I add the caution that if he did coffee-and-a-cigarette, it falls into the "why" of many earlier studies which didn't deconvolute the effects of smoking from coffee drinking.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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W∴ Balboos wrote:
or have good stuff on the outside (such as StarBucks)
huh? Starbucks is not in the vocabulary of people that enjoy coffee. No wait, let me rephrase that: Starbucks is not in the vocabulary of people that enjoy coffee.
Signature ready for installation. Please Reboot now.
> Lopatir wrote: No wait, let me rephrase that: Starbucks is not in the vocabulary of people that enjoy coffee. I don't get this. Admittedly, I'm not a coffee drinker, but, my wife is and she loves Starbucks. I often hear people bag on Starbucks. What about them do you dislike?
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
Heretic alert: I take mine in the form of Diet Coke. Coffee is an odd thing for me. Smells great walking down the coffee aisle of the grocery store; tastes foul every time I've tried it. All I ever get is a burned taste.
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Heretic alert: I take mine in the form of Diet Coke. Coffee is an odd thing for me. Smells great walking down the coffee aisle of the grocery store; tastes foul every time I've tried it. All I ever get is a burned taste.
There's no account for taste - but I mean that literally. Out of no where, as a child, I found the taste/smell of eggs intolerable and milk undrinkable. This came to be from one day to the next. I actually found someone else, once, who had the same thing happen. Some biological switch, I suppose. No allergies to these items - just inedible/undrinkable for no apparent reason. Cakes, cookies, cheese, yogurt, etc. are fine, even scrumptious. I've heard there are even "people" who don't like chocolate! Hopefully, you can enjoy coffee ice-cream.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
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There's no account for taste - but I mean that literally. Out of no where, as a child, I found the taste/smell of eggs intolerable and milk undrinkable. This came to be from one day to the next. I actually found someone else, once, who had the same thing happen. Some biological switch, I suppose. No allergies to these items - just inedible/undrinkable for no apparent reason. Cakes, cookies, cheese, yogurt, etc. are fine, even scrumptious. I've heard there are even "people" who don't like chocolate! Hopefully, you can enjoy coffee ice-cream.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
> W∴ Balboos wrote: Hopefully, you can enjoy coffee ice-cream. Lactose intolerant. :) I do like lemon sorbet, though. Try to avoid the refined sugars as much as possible, so I rarely eat desserts. My true carb weakness is Doritos...
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
By the pint. And if it can't eat a spoon, it's not coffee.
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay... AntiTwitter: @DalekDave is now a follower!
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If you measure your coffee by scoops, light roasted coffee will have more caffeine. Since the beans are denser than a darker roast. However if you weigh out your scoops, darker roasts will have more caffeine, because there is less mass.
So - per pound, apparently, it's a wash. The solution, then for scoop users, is to just use more, or drink more, or both.
RJOberg wrote:
my dad pay for his two pot a day habit later in life.
How So? The current wisdom is that coffee is primarily beneficial (although that could change any time, and then change back). Might I add the caution that if he did coffee-and-a-cigarette, it falls into the "why" of many earlier studies which didn't deconvolute the effects of smoking from coffee drinking.
"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
W∴ Balboos wrote:
So - per pound, apparently, it's a wash. The solution, then for scoop users, is to just use more, or drink more, or both.
I use a scoop. That is interesting to learn though, sort of mirrors my experience with baking. For dry goods such as flour, American recipes tend to use volume, i.e. 1 cup. British and European recipes usually have it by weight. Weight is more accurate because flour will settle and 1 cup sifted is not the same as 1 cup unsifted after it has had some time to settle.
W∴ Balboos wrote:
The current wisdom is that coffee is primarily beneficial
For many things yes, however we're talking decades of abusing it. So a lot of heartburn which lead to GERD. So coffee causes a more acidic environment and in his case, pain. On the other hand, I've kept myself in a better state of health than him so I likely don't have to worry.
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> Lopatir wrote: No wait, let me rephrase that: Starbucks is not in the vocabulary of people that enjoy coffee. I don't get this. Admittedly, I'm not a coffee drinker, but, my wife is and she loves Starbucks. I often hear people bag on Starbucks. What about them do you dislike?
We like and dislike them for the same reasons than McDonalds : Their stuff might taste well and is the same in every part of the world, but it is not coffee, as McDonalds is not food.
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:java: Probably exists somewhere in the ancient CP Archives, but times changes, so how do you take your coffee? (not-at-all persons should start their own thread). :java: For some years, now, I drink it black/unsweetened. When I make my own coffee, or have good stuff on the outside (such as StarBucks), that's it. By the pint. :java: At work, however, we have vats of swill - and to make them palatable I will either use a cinnamon stick, or more often, several stars of Star Anise[^]. They're both best used repeatedly, as due to their rugged nature, if used quite a number of times the effect increases as they soak through. The star anise, in particular, will make acrid brews smooth and mellow (comparatively) as they lounge at the bottom of the mug. Do not so much as to make it taste like licorice.
:java:"The difference between genius and stupidity is that genius has its limits." - Albert Einstein
"If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010
Black, dark, one sweetener form CBTL or the stock of Nespresso we have. Decaf at home. Hey, gotta have some balance...
Keep your friends close. Keep Kill your enemies closer. The End
