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quartziteflight
climber
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Topic Author's Original Post - Apr 6, 2007 - 01:06pm PT
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French press dark roast. Black and proud say it loud. Sometimes a splash of udder juice...
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John Mac
Trad climber
Littleton, CO
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Instant does it for me!
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michaellane
climber
Spokane, WA
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16 oz. Americano with four shots. Black. No straw. 2-3x daily.
Due for a freshie right now.
--ML
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Jerry Dodrill
climber
Bodega, CA
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Double Latté if a known high quality place. Otherwise, strong coffee with some cream. RedEye for an extra boost. Nothing more disappointing than a bad latté. Of course you can always let some else order one first and listen to how they steam it.
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taco bill
Trad climber
boulder, co
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"Black...like my men."
Little girl in Airplane!
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bvb
Social climber
flagstaff arizona
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triple 'spro pulled cubano with 4 or 5 oz. of textured half and half.
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james Colborn
Trad climber
Truckee, Ca
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Or did you mean hot, black and nasty.
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salad
climber
San Diego
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my wife bought one of those Nespresso eco terrorist capsule espresso machines. i had no say in it, i came home and there it was.
normally im 2 buzzed at night to remember to set my coffee machine on the timer, so i hit the nespresso twice while the morning brew drips.
this is the one i like:
Ristretto is a subtle blend of Arabicas from East Africa and the Americas (Columbia and Central America). This blend possesses a delicate touch of acidity and a delicious aftertaste. But it is the hint of Brazilian Arabica and african Robusta that imbues Ristretto with its characteristically strong taste. (Strength: 10).
After that its 4 or 5 cups of french or italian, strong and black.
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quartziteflight
climber
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Topic Author's Reply - Apr 6, 2007 - 01:49pm PT
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Iced coffe in the summer time. It's to damn hot in the dirty to drink coffee in the day time. A shot in the dark always rocks my sox.
DMT,
I've got one of those little spro honeys. So good..
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Ain't no flatlander
climber
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Sorry Dingus, you don't know nuthin' about real espresso. Those Moka pots aren't even close. It requires much higher water pressure and a proper burr grinder to release all the goodness. Roasting your own beans is the only way to get true freshness. And milk must be steamed to get those yummy lactose sugars.
Please see Coffeegeeks.com and SweetMarias.com to begin your education.
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L
climber
The Rebel L Gang
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I use Organic French Espresso Extra Dark--double shot in a perfectly steamed cup of soymilk. I've got an inexpensive little Krups ilPrimo with pressure and steam that'll blister your skin if you aren't careful...and makes one kick-booty latte!
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Ain't no flatlander
climber
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Ignorance is bliss, eh Dingus. Someday you will learn of the joys of proper coffee instead of that bilgewater you drink now. Good espresso need not be expensive nor make you a slave to the machine. But it does require a bit of learning.... Never even mention the S-word in a discussion of real coffee.
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crøtch
climber
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Cup of coffee with 2 shots. No room.
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stevep
Boulder climber
Salt Lake, UT
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The Moka pots don't make true espresso.
But they do make an awfully good drink that is somewhere halfway between coffee and spro. And they are cheap and easy to take on roadtrips.
However it starts with good coffee, and some of the best is roasted by a member of this site and climber from way back, Mark Hudon. Here's his outfit:
http://www.hoodrivercoffeeco.com/store/pc/mainIndex.asp
I'm personally partial to Sumatran varieties.
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G_Gnome
Boulder climber
Sick Midget Land
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I brew my own.
From these guys.
With one of these.
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Mungeclimber
Trad climber
one pass away from the big ditch
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oh sh#t, I think I know Ggnome's other online moniker.
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rick
Social climber
california
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You want fresh beans, roast your own coffee, once you start you won't be able to go back. All it takes is a air-popper, beans are only 5-6 bucks a pound. Takes me about 15-20 minutes to roast enough beans for the week. Quality is...as good as Peet's (yes there I said it, though it may be blasphemy) and the overall experience is better cause you did it yourself.
I buy my beans from Sweetmarias in oakland
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Chaz
Trad climber
So. Cal.
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What's up with those teeny-tiny glasses, G-Gnome? It would take all day to brew up a decent cup. (yeah, I know it's espresso, but I still like a Man-Size cup full when I drink it)
I have a bunch of coffee/espresso systems. Three percolators (tiny, medium, and giant PTA meeting size), three "espresso" makers (Krupps electric, two stove-top backpacking models), a bunch of French-type presses, including a titanium backpacking job and one that fits in a Nalgene, but no drip maker. And three grinders (Krupps electric, a hand cranked camping model, and an old-timey crank grinder with a giant fly-wheel).
But I usually just drink instant. For the same reason Alcoholics drink cheap Vodka straight up.
Always drink it Black, too. Just like that Alcoholic and his Vodka.
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G_Gnome
Boulder climber
Sick Midget Land
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Here's the deal Chaz. Each cup holds 2 ounces if filled to the top. Problem is that you really don't want to force that much water thru that much coffee so you need to do 2 x 2 1/2 ounce pulls. And all those machines you have are crap. A machine needs to hit 195 degrees precisely and push the water thru at 8 atmospheres. Anything less and you don't get good crema. And the beans must be ground in a burr grinder so that they are a consistent size so that the timing on pulling shots of espresso is just right. It's a science baby!
And I may be the only one on ST with only one name, but it's true, this is the only name I post under.
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