Coffee Time, How Do You Take Yours?
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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.
Software Zen:
delete this; -
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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Try the starbucks blonde coffee (i forget what it's called). Run in, order a tall blonde coffee and say it's because you like your coffee like you like your women. The barista will roll their eyes like they've heard it 1000 times before, but i assure you, they are laughing on the inside. But typically i agree that drinking the regular starbucks coffee...it taste like it was strained through an old boot and mixed with tar.
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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
funny but I know that licorice(anise) actually causes a blood pressure rise and a lowering effect further down on the male body. So I avoid it at all costs. My Caffeine comes straight out of a can called Mt Dew. I try to keep it to 1-2 dosages per day. Most days I succeed.
To err is human to really mess up you need a computer
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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 don't like Starbucks because of the way they did this guy. How about this guys name "Damrong" Its almost to much. Starbungs vs. Starbucks: Billion dollar corporation vs. street vendor | Bangkok Post: learning[^]
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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.
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funny but I know that licorice(anise) actually causes a blood pressure rise and a lowering effect further down on the male body. So I avoid it at all costs. My Caffeine comes straight out of a can called Mt Dew. I try to keep it to 1-2 dosages per day. Most days I succeed.
To err is human to really mess up you need a computer
Well - anise and star anise are quite different. And neither of them is really Liquorice[^]. They former two do share at least one component in common, but what of the component that causes said problems? Licorice has it - they do not. As for anise (little white things):
Quote:
The seed wasteth and consumeth winde, and is good against belchings and upbraidings of the stomacke, alaieth gripings of the belly, provoketh urine gently, maketh abundance of milke, and stirreth up bodily lust: it staieth the laske (diarrhea), and also the white flux (leukorrhea) in women.[28]
No problems with actual star anise, but Japanese star anise, a different species, is quite toxic. So, your fears are well founded, except not for anise of either type!
"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
-
: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 like the idea of the cinnamon stick since I do not use any sugar in my coffee; only half-&-half. I drink a mixture of decaf and regular in the mornings. The decaf makes the coffee smoother and removes any of the lingering bitterness. In the evenings, I am an "Instant Coffee Gourmet", which is usually decaf. The health benefits of drinking moderates amount of coffee on a regular basis are available whether you drink only decaf or regular.
Steve Naidamast Sr. Software Engineer Black Falcon Software, Inc. blackfalconsoftware@outlook.com
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I like the idea of the cinnamon stick since I do not use any sugar in my coffee; only half-&-half. I drink a mixture of decaf and regular in the mornings. The decaf makes the coffee smoother and removes any of the lingering bitterness. In the evenings, I am an "Instant Coffee Gourmet", which is usually decaf. The health benefits of drinking moderates amount of coffee on a regular basis are available whether you drink only decaf or regular.
Steve Naidamast Sr. Software Engineer Black Falcon Software, Inc. blackfalconsoftware@outlook.com
I can't give you any scientific or evidence for this, but I make it a point to not let the cinnamon or anise start get wet with the milk. They steep in the coffee. If I were to put in milk I'd remove it (and put aside for reuse !). On the other hand, if that's inconvenient, you can just use ground cinnamon. An option I left out: for regular anise, I grind a bunch of it with the coffee beans and perk through it. Not good with star anise on many levels. Just throw them (or cinnamon) into bottom of pot and perk on them until you decide you need to refresh.
"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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Ron Anders wrote:
liberal pinch of table salt
Not sure I'll try it - an extra source of sodium I don't need (when I brew coffee, giving said opportunity, it's good coffee to begin with). Interesting, though. I can see that working. I learned to replace salt in cooking with hot sauce and garlic. These, it turns out, mimic the salt effect, which is savory and mellow (unless there's too much). Maybe I'll give it a shot, with a sprinkle, in a single-cup brew, just to taste the effect.
"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
Speaking of 'give it a shot', perhaps a shot of cheap cooking wine with the water. Apparently, wine in cooking has a salt substitute affect.
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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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However my wife happens to make it at that moment in time. It never tastes the same twice in a row. After 55 years you somehow get used to it - and complaining gets the usual reaction. "If you're so clever, do it yourself."
Perhaps if you sat down with her and discussed it over a cup of coffee . . .
"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
