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
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
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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
R. Giskard Reventlov wrote:
Hey, gotta have some balance..
You could always just hold the cup in your other hand.
"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:
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.
RJOberg wrote:
o coffee causes a more acidic environment
Yes, but not directly. It stimulates digestive juices. The acidity of your stomach, 0.1 M Hydrochloric Acid, is not matched by any food. It's pH is 1. Even vinegar has a pH of 2.4 (5%, like in a bottle of edible vinegar). This makes stomach acid 25 times more acidic than vinegar. Coffee hardly registers in that realm. That being said, stimulating the juices, constantly, can cause the stomach acids to flow when you stomach hasn't finished protecting itself (prostaglandin 1, also, inhibited by aspirin, etc.). Too much information.
"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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> 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?
I drink my coffee black, no sugar. starbucks long black (or whatever name they're using these days) tastes like crap, total utter crap. now this is the same stuff they use in their other drinks, except those are loaded with all sorts of condiments and flavours, milk, cinnamon, 10 different types of sugar, pumpkin, radish and who knows what else. just like 2 year old kids, anything tastes great if you add enough sugar and/or other sweet crap to it. Yes, that's all they are doing, putting sugar on shit and feeding it to you. Also: Here in Singapore I can get a 'local coffee' for $1, and it tates great - local cheap Indonesian ground coffee suspended in a double muslin cloth bag in hot water - it tastes fine. I get table service too, $1.00! or I can pay $6 last time I looked (years ago, probably getting close to $10) at starbucks, for 'selected blended child and slave labour free Kenyan coffee beans' and it tastes awful. I have to queue up for that too. It is the worse coffee ever, even mcdonalds does it better. Summary: As a coffee purist (black and none), starbucks is a complete flavour fail, and a rip off to boot, not just 'a little more for the brand,' it's an utter gouge of peoples stupidity. Like paying the price of a brand new AMG merc and getting a 40 year old Trabant: not exaggerating it tastes that bad and is that much over priced.
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R. Giskard Reventlov wrote:
Hey, gotta have some balance..
You could always just hold the cup in your other hand.
"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
:laugh: :laugh: :laugh:
Keep your friends close. Keep Kill your enemies closer. The End
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Unfortunately, they don't have whiskey or whipped cream at work. :(
Ad astra - both ways!
So how happy would everyone be if you brought some into the office tomorrow? And don't forget the chocolate sprinkles!
Bastard Programmer from Hell :suss: If you can't read my code, try converting it here[^] "If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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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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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
Are you looking at me. I hate chocolate. I don't drink straight black either. However, most people couldn't stand the smell of Duran fruit. You know those asian big spiky, the size of water melon, banned in Singapore and most hotel in around the whole. But I love to eat them. Once you get pass the stingy and pungent smell it actually very sweet. The only bad part is that every time I eat those, my wife ask me to sleep on the couch. Even the sweat and urine smells. :laugh: :laugh: :laugh: Call me weird, but every one (man or animal) couldn't tolerate the smell of skunk. There are so many where I live (killed a dozen of them each year). Every time I had to put one down the area smell for weeks. The funny thing is if you learned to appreciate the smell it isn't that bad. If you have just the slightest smell (couple part per million) it actually smell more like perfume and some people actually wearing them.
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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
I'd like to be able to drink coffee, but it makes me very ill. The flavor isn't the problem (I love coffee flavored things). I have yet to try cold brewed coffee, which is less acidic, which I think is the main problem for me (high acid things make me sick).
What do you get when you cross a joke with a rhetorical question? The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism. Do questions with multiple question marks annoy you???
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Are you looking at me. I hate chocolate. I don't drink straight black either. However, most people couldn't stand the smell of Duran fruit. You know those asian big spiky, the size of water melon, banned in Singapore and most hotel in around the whole. But I love to eat them. Once you get pass the stingy and pungent smell it actually very sweet. The only bad part is that every time I eat those, my wife ask me to sleep on the couch. Even the sweat and urine smells. :laugh: :laugh: :laugh: Call me weird, but every one (man or animal) couldn't tolerate the smell of skunk. There are so many where I live (killed a dozen of them each year). Every time I had to put one down the area smell for weeks. The funny thing is if you learned to appreciate the smell it isn't that bad. If you have just the slightest smell (couple part per million) it actually smell more like perfume and some people actually wearing them.
Yeah - I know what durian fruit is and what it is like. Have you ever considered, based upon what attracts your tastes and what doesn't, that you are basically a re-incarnated fly?
"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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Yeah - I know what durian fruit is and what it is like. Have you ever considered, based upon what attracts your tastes and what doesn't, that you are basically a re-incarnated fly?
"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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I'd like to be able to drink coffee, but it makes me very ill. The flavor isn't the problem (I love coffee flavored things). I have yet to try cold brewed coffee, which is less acidic, which I think is the main problem for me (high acid things make me sick).
What do you get when you cross a joke with a rhetorical question? The metaphorical solid rear-end expulsions have impacted the metaphorical motorized bladed rotating air movement mechanism. Do questions with multiple question marks annoy you???
A question without an answer: Is there something available to neutralize the acidity (without ruining the taste)? As a paralell, my Mrs. loves wine, but the sulfites added cause her to get red blotches. It turns out their's an ethnic tie-in with this. Anyway, my sister-in-law had a spray bottle she used on her wine as she suffered from the same problem. The spray, costly and difficult to procure, was simply hydrogen peroxide (3%-6%). Converts the sulfites to sulfates, which are essentially neutral (and stable, chemically). We buy a big bottle for about US$1 and she's set for months - adding a few drops to the wine and stirring. So, maybe there's a solution for you (pun intended) - which would allow you to enjoy the delights of coffee, and all the other acid pleasures nature has to offer.
"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
The coffee is just a carrier for the sugar. It liquifies it and lets it slide right down.
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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
Without coffee!
========================================================= I'm an optoholic - my glass is always half full of vodka. =========================================================
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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
Firstly let it be said that Starbucks, Costa, etc. only figure in coffee drinking if there is absolutely no other alternative. We have a small expresso machine so... First coffee the day: Frothed semi-skimmed milk, double expresso poured through it. Mid-morning: double expresso After lunch: double expresso Mid-afternoon: Caffè lungo made with half normal and half water-extracted decaf. In all cases the coffee is Malongo "La Tierra" (organic and fair-trade). We have super-soft tap water at 6.8 pH. Perfect for coffee.
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Without coffee!
========================================================= I'm an optoholic - my glass is always half full of vodka. =========================================================
Chris Quinn wrote:
my glass is always half full of vodka.
Top half or bottom half?
"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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Chris Quinn wrote:
my glass is always half full of vodka.
Top half or bottom half?
"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
Always the bottom half, but often the top half too. Much nicer than that coffee muck!
========================================================= I'm an optoholic - my glass is always half full of vodka. =========================================================
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Firstly let it be said that Starbucks, Costa, etc. only figure in coffee drinking if there is absolutely no other alternative. We have a small expresso machine so... First coffee the day: Frothed semi-skimmed milk, double expresso poured through it. Mid-morning: double expresso After lunch: double expresso Mid-afternoon: Caffè lungo made with half normal and half water-extracted decaf. In all cases the coffee is Malongo "La Tierra" (organic and fair-trade). We have super-soft tap water at 6.8 pH. Perfect for coffee.
It's all so frufru ! (Even the gratuitous criticism of Starbucks.)
"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
Like my grandma used to make, referred to as "battery acid" by the rest of the family. 1 scoop of caffeinated, 4 scoops of decaf yields 1 pot of coffee into the "mortar round"[^] bottle (mine is stainless steel instead of green), with 2 packets of sweetener and a light drop of creamer.
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