Du cafe, s'il vous plait!

[Natasha]

Hi everyone,
Coffee - cafe - Kaffee - caffe ... whatever you prefer to call it, I love it.
What are your favorite brands & types of coffee? (national, regional, other)? Do you use a grinder, and do you have one that you particularly love? Or a prized coffeemaker? Any coffee cookbooks you'd recommend? I would be most interested in your comments on any or all of the above.

As for me, I have a little Braun grinder that I really like, and my favorite coffees tend to come from a local cafe. I am fond of Sumatra, Sulawesi, etc., but nothing flavored. I add just a bit of cream/milk, no sugar, and ENJOY! I have a couple of coffee cookbooks, but haven't had the chance to try much from them yet.

P.S. I'm also not planning to try the Java-Crusted Chicken http://www.cookinglight.com/bbs/smile.gif



[This message has been edited by Natasha (edited 07-28-2000).]

[MrsReber]

I cannot have much caffeine, so I don't drink much coffe, but when I'm in the mood, I grind up coffee beans myself (decaf only) because it tastes so much better that way! When I'm out, I absolutely LOVE Starbuck's Caramel Macchiado ( I think that's what it's called, but the spelling is beyond me). I am afraid to order coffee out too much, though, because on occasion, people have forgotten to give me decaf.

My favorite beans are the Irish Cream. Other than that, I'm interested to see what other people post since I don't experiment much with coffee.

[Kristilyn1]

As I have mentioned in the past, I am a coffee purist. Therefore, I am not a fan of flavored coffees. I might put a flavored cream in our office coffee (which is vile). I like a good, full-bodied Columbian coffee. I also like Jamaican coffee. I buy my beans from a regional company (Green Mountain) and I grind at home. IMHO, what "makes" coffee, is it needs to be served VERY hot. I am no expert on coffee though--merely a fan!

Kristi

[Susann]

Ahhhh coffee...one of my favorites. I am sipping coffee (Starbucks house blend) as I type. I grind my own beans. Now I have heard two camps on grinding coffee. One side says you should do it right before you plan to drink. I have also heard that you should do it 24 hours before to let the coffee breathe (yes, I guess coffee breathes!). Does anyone have any opinions?

Not that it really matters, I guess. When school starts I will basically just be fine with a caffeine I.V!! http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[karen w]

I'm sorry to disappoint anyone. But I absolutely love the smell of coffee beans, however, don't let the stuff touch my lips! #1 you would have to peel me off the ceiling. As a matter of fact I can't even handle caffeine in a can of soda. Maybe it's because I've either been pregnant or nursing a child in the last five years, so I have stayed away from the stuff( 3 kids in 3 1/2 yrs. and still nursing the baby-she'll be one next week!!!)#2 I don't like the taste, although that may be because of #1. To top it off my husband and I are probably the only two doctors in this country that don't golf or drink coffee. At least we're compatible! That's OK. We scuba dive and like dacquiris(?spelling).

[karen w]

Oh I forgot to mention. I do love my Krups coffe grinder. It has come in handy for grinding whole spices. My dad bought it for me along with a coffee pot, beans etc... when he visited me once during residency. He loves coffee and he enjoyed his visit with me except he had one complaint. I had no coffee in the house! I think he was trying to tell me something. Well dad sorry, but the pot is still collecting dust.

[MrsReber]

Karen, I, too detest the taste of any regular coffee (and the taste it leaves behind) yet I love to smell it brewing. Reminds me of being a little kid. I like the Starbucks coffees because they have all kinds of good (bad fattening) stuff in them. I only get one once every so often. It's been about 7 months since my last one! I do try the cappucinos (decaf only) when we eat out somewhere nice, but I have to put sugar in them. I was interested to see what kinds of coffee concoctions others drink since I only like the sweet and sugary flavored ones.

[Nanci]

I love coffee. I also prefer decaf -- although my SO requires caffeine. Currently we are drinking our own 1/2 caf 1/2 decaf brew. I like to grind my own beans usually the night before, but with summer and everything else I have them grind it. Starbucks and Caribou beans tend to be a little expensive. Dunkin' Donuts has a nice bean a little more reasonably priced.

I just discovered the very tasty chilled coffees at Caribou. Does anyone have recipes for at home chilled cafes? I especially love the carmel latte.

[lorilei]

oh, oh, oh!! If I have a vice, it's definitely close to being coffee http://www.cookinglight.com/bbs/smile.gif

I have a lovely grinder (really more of an electric "mill" as the beans stay separate from the finished product) with a timer and an adjustable blade (will grind all sorts of coffees all sorts of ways). I tend to grind most of my coffee as "espresso grind" though.

I prefer the deepest, richest, blackest coffee I can find... Jamaican, Columbian, Espresso blends. Very much like Caribou's organic blends for grinding at home. Nine times out of ten I will drink my coffee black. But I do enjoy a bit of cream -- I do, I do. And (though it shames me to no end) I can /almost/ enjoy a flavored creamer if I'm drinking coffee as dessert.

But my favorite thing in the world is a good cup of Turkish coffee. I became addicted to the stuff in Tunisia, and haven't been able to find anything comparable in the States. If you can lead me to a good cup of Turkish coffee, I'll be there every time http://www.cookinglight.com/bbs/smile.gif (and if you happen to know where to find an Ibrik for cheap, I'd love to have one at home!)

[This message has been edited by lorilei (edited 07-28-2000).]

[Grace]

OK guys, one more area in which I know a little something about!

I sell coffee for a living! I had intensive training in most aspects of coffee, and I am a definite aficionado.... I like my coffee darkly roasted, slightly sweet (the beans, I mean - I never add sugar), very hot (as someone else mentioned!), and "unadulterated" (read: black!!).

I sell for Seattle's Best Coffee. We are a national company, but still privately held. We are second only to Starbucks, but we are actually bigger in Seattle than Starbucks is (more $ volume from our stores than theirs). Anyhow, Seattle's Best buys only the top 1% and 2% quality beans in the world, and they don't roast them as darkly as Starbucks does. (Not to say that Starbucks is "bad" - they just have different roasting philosophies). Coffee beans pick up the flavors of the soils and climates in which they are grown (like wine grapes), and Seattle's Best roasts coffee to bring out or optimize these flavors and nuances. The roastery is on Vashon Island, off of Seattle, and there is a third generation German coffee roaster who personally oversees the roasting of all the coffees. I've seen the whole thing with my own eyes, and it's unbelievable!! I loved coffee before I went to work for the company, but I wasn't too picky - pretty much drank anything that was put before me as long as it was "hot and black" as I would put it!. But now I am the biggest coffee "snob" ever!

Anyway, just one tip for everyone grinding at home, the "grinders" as they are called are not as good as the "mills". A grinder is unable to grind anything evenly. So you will end up with some fine powder mixed in with some larger pieces. The stuff at the bottom nearest the blades gets ground the most, and the heat and friction can damage the coffee a little, but more importantly than that, the uneven grind will produce a more bitter tasting coffee. A mill is much preferred as the beans drop through the mill, and each bean only gets milled once, so you get perfectly evenly ground coffee. Also, for your typical home machine, you want to grind your beans medium to medium coarse - you don't want them ground finely. In home brewers, the coffee in the brew basket stays in contact with the water for 10 minutes or more, and that really over extracts finely ground beans. A fine grind is used only for espresso, turkish coffee, and "Melitta style" brewing (where the cone sits over the vessel you're brewing into, and you pour almost boiling water over the grinds yourself). The brewing time with this method is only 2-1/2 to 3 minutes, and that's why the beans need to be more finely ground. Coarse grind is for big urns, old fashioned percolators, or the french press vessels (that's a great tasting cup of coffee too!!).

One other misconception is that espresso has more caffeine than regular drip coffee. Completely untrue, and quite the opposite. Caffeine is extracted from the beans during the brewing process based on how much time the water has to "steep" the caffeine out out of the grounds. A good espresso shot is pulled in about 20 seconds, certainly not much time to get that much caffeine out of the bean, as opposed to your home machine where the water is soaking those grounds for 10 minutes or more. So don't be too afraid of espresso drinks if you can't handle much caffeine. Also, they're not too high in calories if you ask for skim milk (referring to capuccinos and lattes only). Certainly mochas and other flavored drinks can add up the calories quickly!

One last misconception....there is no such thing as "espresso beans". Espresso refers to a method of brewing coffee (i.e., forcing steam through very fine grounds). You can use any coffee beans to make espresso. Certain beans roasted a certain way can taste better when brewed as espresso, and that's why with some brands you will find a bag marked "espresso beans", but they are not a different kind of bean (i.e., there is no such thing as an espresso bean tree!!), but that they recommend the beans in that bag be used for espresso.

Probably WAAAYYY more information than you wanted to know, and I know I'm verbose (sorry!!), but I'm really passionate about what I sell, and I love this subject! Sorry if I bored you....

Grace

P.S. Natasha - what a great memory you have!! I am indeed impressed - I have a hard time remembering who's who around here - you really pay attention!!

[This message has been edited by Grace (edited 07-28-2000).]

[This message has been edited by Grace (edited 07-28-2000).]

[Natasha]

Grace,
I seem to recall you mentioning that you sell coffee for a living (maybe in the context of the Java-Crusted Chicken recipe), so I thought you might well have some wisdom to pass our way. Thanks!
Would you happen to know how our pal Lorilei could find that value-priced Ibrik she so longs for?

Lorilei - you've mentioned Tunisia before and I am getting curious. How long did you spend there? Were you working? How cool (not literally, of course - literally I'm sure it was very HOT!!) http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by Natasha (edited 07-28-2000).]

[lorilei]

Natasha - I was in Tunisia for about a month studying Roman ruins towards the end of college (I went with a professor of mine who was writing a book about a martyr who died in an ampitheatre there).

I was there in January, so the weather was actually quite temperate -- Tunisia has more of a Mediterranean climate than anything, so isn't warm all year round. I had a lovely time!! Learned a lot!! Became addicted to harissa (note all of my pleas for authentic recipes) and turkish coffee!!

If I buy an Ibrik, I suppose I'll have to learn to make good turkish coffee then as well http://www.cookinglight.com/bbs/smile.gif

[Natasha]

Originally posted by lorilei:
Natasha - I was in Tunisia for about a month studying Roman ruins towards the end of college (I went with a professor of mine who was writing a book about a martyr who died in an ampitheatre there).

I was there in January, so the weather was actually quite temperate -- Tunisia has more of a Mediterranean climate than anything, so isn't warm all year round. I had a lovely time!! Learned a lot!! Became addicted to harissa (note all of my pleas for authentic recipes) and turkish coffee!!

If I buy an Ibrik, I suppose I'll have to learn to make good turkish coffee then as well http://www.cookinglight.com/bbs/smile.gif

What a terrific opportunity for you!

About the Ibrik - if you get one and learn how to make good Turkish coffee (though I'm sure you already know how), you'll have to have a big tasting party for all of us fellow coffee lovers http://www.cookinglight.com/bbs/wink.gif


[This message has been edited by Natasha (edited 07-28-2000).]

[Vanessa]

I love espresso from Puerto Rico. I ordered directly from Garrido, Inc Its Expreso (tHe Gourmet coffeee from Puerto Rico). Its strong but does not leave an aftertaste or bitterness as some expresos do.

I also like Gevalia (flavored) for relaxing drinking. Actually I believe they also sell Alto Monte a coffee from PR.

I grind beans at times but my coffee comes grounded & I keep it in the freezer. I also like the Godiva (flavored)but first thing in the morning cafe con leche (coffee and strong one with milk)

[lorilei]

Oh -- another thing I love is to grind a bit of cardamom with my coffee. It adds a lovely spicey flavor (similar to Turkish coffee).

I mentioned this in the coffeecake thread down below, but figured I'd reiterate in case someone missed it and wanted to try it out!

(I've got my husband addicted to cardamom, I think)

[Natasha]

Originally posted by lorilei:
Oh -- another thing I love is to grind a bit of cardamom with my coffee. It adds a lovely spicey flavor (similar to Turkish coffee).

I mentioned this in the coffeecake thread down below, but figured I'd reiterate in case someone missed it and wanted to try it out!

(I've got my husband addicted to cardamom, I think)

An addiction to cardamom ... hmmm ... scary! http://www.cookinglight.com/bbs/eek.gif
The addition of cardamom makes me think of chai tea (yes, I know we're supposed to be talking about coffee, not tea). I had a steaming, creamy cup (or two) at afternoon tea every day when I was in India ('tho it was a fairly short stay). I now have it every once in a while, but not too often. I have no idea if what Starbucks etc. serves is any good. Has anyone tried it? Louise, you would know all about this http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Natasha (edited 07-28-2000).]

[Danielle]

Since I try to avoid caffeine, I'm not a big coffee or soda drinker. When I visited a friend in Seattle I bought a Mochacino at Starbucks (I figure I couldn't go to Seattle and NOT have coffee) while waiting for my flight, and I thought I was going to go bonkers on the plane. Geez, how much caffeine is in that stuff??? It tasted really yummy, but it really did a number on my stomach.

Anyway, my dad buys a few different kinds of beans from Gloria Jeans, mixes them together, and makes his own little blend. I always have a cup (more milk and sugar than coffee) when I visit him, because there's nothing better than sitting on the couch with him, chatting, and sipping coffee. http://www.cookinglight.com/bbs/smile.gif

He claims keeping the beans in the freezer helps to retain their flavor longer. Is this true?

[MrsReber]

Grace, I know about Seattle coffee- I even have a nice Seattle Coffee mug! I used to work for Tosco (oil refiner) and they have a reinery out your way in Ferndale. My boss traveled out there from NJ and brought gifts back. Love the mug, but I can't say I tried the coffee!

[Kristilyn1]

Grace-

Thanks for the info! It was very educational and interesting. Any other tips you have would be gratefully received here.

Kristi

[Mamasue]

I love coffee and have been an addict for a long time. On the advice of my doctor I have switched to decaf and just as happy. I buy flavored coffee beans and grind when ready to make a pot of coffee. I have not found a regular roast coffee bean that I like...so far. I find the regular roast very strong so I stick to Maxwell House until I find the right one. I also love Caramel Macchiado at Starbucks but haven't have one since I switched to decaf.

Oh, Lorilei....I have to thank you about your hint of adding cardamom to coffee. I LOVE IT. I have a herb grinder and grind whole cardamon pods, add about a teaspoon to make 4 cups of coffee. Delish! Course cardamom is one of my favorite spices to bake with. http://www.cookinglight.com/bbs/smile.gif

[kentgirl]

I much prefer SBC coffee (Seattle's Best Coffee)over Starbucks. Thanks to you Grace, now I know why! Anyway, my son also works for SBC part time while going to school. I just got hooked on fat-free latte's about 2 weeks ago. I always thought they would taste weak. But the flavor of the coffee is better with the fat-free milk. Yumm!

[cookgirl]

Hey kentgirl---I like your name!

I'm not in a bad mood (referring to the frown-face) I just think this is the cruelest subject I could have come across right now. I'm one of the few still at work on a Friday, in a desolate, chilly office building. All I want is to take the coffee stance (sitting on a poofy chair/couch, shoulders hunched slightly forward, knees drawn in, warm steamy full coffee mug level with my collar bone, fuzzy blanket optional)and enjoy a rich costa rican roast.
But alas! I'm in one of THOSE office buildings with the vile coffee.
YES! I am an addict! I can enjoy a coffee nightcap and sleep peacefully!

Between all the wines (I love reds) and the coffee, I wonder if the next topic shouldn't be "what is the best whitening toothpaste?"

[This message has been edited by cookgirl (edited 07-28-2000).]

[kentgirl]

Hey cookgirl - I like YOUR name!

I can certainly sympathize with your situation. I'm at work too! I'm leaving for a business trip Sunday night to St. Louis. Going to be there for 2 weeks. Anybody from St Louis? Any good ideas for places to go, things to do, places to EAT??

Cookgirl, you're right...nothing tastes as good as a good cup of coffee, especially SBC. I've really tried to limit my caffeine intake, though. Just seems like the best thing to do. On weekdays, I drink one cup only. Usually a fat-free latte. On weekends, I tend to splurge and have a few more cups.

Have a wonderful weekend everyone!!!

p.s. my favorite whitening toothpaste is Rembrandt (when I can afford it).

[Natasha]

Originally posted by cookgirl:
Hey kentgirl---I like your name!

Between all the wines (I love reds) and the coffee, I wonder if the next topic shouldn't be "what is the best whitening toothpaste?"

[This message has been edited by cookgirl (edited 07-28-2000).]

Oops - I m sorry if anyone finds this topic not food-related enough for this BB. My thinking was that it is relevant because good coffee (like good wine) can do so much to enhance a wonderful meal... http://www.cookinglight.com/bbs/redface.gif

Cookgirl - I m sorry to hear that you re still at the office. Hope you get home soon and enjoy your weekend.



[This message has been edited by Natasha (edited 07-28-2000).]

[SandyDee]

I happen to think nothing tops off a good meal like a great cup of coffee. I grind mine in my braun grinder. I always use decaf because I usually can't stop at one cup and I have to have it after dinner. If I used regular I would be flying around the bedroom all night. My favorite (I apologize to any aficionados that I might make flinch at this) but my favorite is Krispy Kreme "arabica" whole bean. If I do drink flavored (yes I enjoy it every now and then) my preference is from a local coffee shop and the flavor is hazlenut. Though I can be a bit of a coffee fiend I must admit I like my occasional tea party from time to time. Going to one tomorrow as a matter of fact. Here I go with my scones again!!! Pretty obvious weakness of mine http://www.cookinglight.com/bbs/wink.gif

[This message has been edited by SandyDee (edited 07-28-2000).]

[JennyLiz]

Question for Grace- what about the grinders at coffee stores and/or grocery stores? Do they do any better? Also, are you talking about an old fashioned coffee mill? I think my mom has one that's an antique... drop the bean in, turn the handle, and the coffee comes out in a little drawer. Do they sell coffee mills nowadays? Forgive my ignorance, I'm a coffee novice.

BTW, what about the different Starbucks Coffee Ice Creams?!! That stuff tastes so good I think it should be illegal!! http://www.cookinglight.com/bbs/tongue.gif JennyLiz

[Shelly]

I too am a coffee addict. I can have 3 or 4 cups and still go to sleep. On my days off I have my coffee while I browse this board in the mornings - one of my favorite things to do. I never touched the stuff until I went back to college 5 years ago. Having to get up at 6 am after being a 2nd shifter for 9 years is a bit of a shock to the body! I needed all the help I could get.
When I first started drinking coffee, all I would drink was flavored cappucinos or mochas from the local Seattle-style coffee house. I've since graduated to unflavored coffee, and only have the cappucino once in a while. My favorite is medium-bodied Columbian, but I also like Sumatran. Very dark roasts seem bitter to me, so I stick with the medium-bodied coffees. I grind my own beans, and frequently add cinnamon. I will have to try the cardamom. I have to confess I've never baked with this spice - sounds like I'm really missing out! I put fat free half-n-half in, and when I add cinnamon I like just a touch of sugar too. I keep my beans in the freezer, and usually grind about a week's worth and keep it in a Tupperware container. Saves time in the morning if I don't have to grind every time.
I became addicted to cinnamon coffee when I lived in CT and there was a Dunkin Donuts on every corner. They really have pretty good coffee, and back east, EVERYONE drinks D&D!
In New Haven where I lived, there was an Italian grocery/gourmet shop a few blocks away, and I frequently went there for cappucinos. For the first time in my life, I had a cappucino with no flavoring, only sugar. Giuseppe made the best cappucino I ever tasted, and I miss it!! The one other thing I like with my coffee is biscotti or Krispy Kreme donuts! There - I've admitted it. Krispy Kreme donuts are TO DIE FOR!! Sorry this is so wordy - this is an excellent topic. BTW, thanks for the interesting info Grace. And kentgirl, I haven't been to St. Louis since I was a sr. in high school, but I think they still have Imo's Pizza. You gotta try it. If I remember correctly, it was good stuff. And the art museum is definitely worth a peek. Enjoy yourself when you can! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Shelly (edited 07-29-2000).]

[Grace]

Hi everyone...

It's nice to see how many people know about Seattle's Best!! Anyhow, first I want to say to Mamasue, you can get any of the espresso drinks you like in decaf - you just have to tell them (but you probably knew that).

Also, JennyLiz, yes, the grocery store grinder is the perfect grinder for your coffee because it is a mill. They also sell home sized mills (they are just a tiny bit bigger than one of the Braun grinders), and if you buy your beans in a coffee shop, you can ask them to grind them, they have coffee mills too. My grandma has one of the old fashioned crank mills too, and they should work well, except that I haven't seen that mill in years and years and don't know whether there is any way to adjust the grind on it or not. But milling is definitely the way to go over "grinding". I would try your Mom's if she'll let you just for fun!!

As far as storage goes, there are four things that ruin coffee...air, light, heat and moisture. The official position of the company is that you put your beans in an airtight opaque container, and use them in a few days. Never in the refrigerator (usually very humid in there, and condensation forms on the beans). BUT....there are oils in beans just like in spices, and the theory behind putting the beans in the freezer is to keep those oils from going rancid. So, in my personal experience, the damage done to the coffee due to moisture is something I can't detect in the taste, but the damage done to the beans due to the oils going rancid is something that you smell and taste right away, so I do keep any open beans (open ones only) in the freezer (not the fridge). My boss would probably gasp if she knew that!

And one last point, I sell for SBC in Chicago, not Seattle - I was only in Seattle once for training. I sell wholesale here in the Windy City, and just made a nice sale - Northwestern University - all of their foodservice and their catering business too. They kicked Starbucks out! Yippee!!

[cookingmonkey]

Favorite coffee, hands down, is from a small little roaster/coffee shop in Calgary AB called The Planet roasters. We have had to move down to the states due to our work, but we still keep a shipment coming every few months to keep ourselves happy! Any flavor, I love it all.

[christinew]

Cookgirl!

Between all the wines (I love reds) and the coffee, I wonder if the next topic shouldn't be "what is the best whitening toothpaste?"

[This message has been edited by cookgirl (edited 07-28-2000).][/B][/QUOTE]

OK now I have to talk!! I am an ex dental hygeniest. SONICARE is the greatest at loosening all the stain and calculus on enamel thereby keeping your pearly whites extremely white. It is a vibrating ultrasonic toothbrush. So go on and drink your Starbucks and Pinot Noir!! http://www.cookinglight.com/bbs/biggrin.gif

[cookgirl]

Originally posted by christinew:
Cookgirl!

Between all the wines (I love reds) and the coffee, I wonder if the next topic shouldn't be "what is the best whitening toothpaste?"

[This message has been edited by cookgirl (edited 07-28-2000).]

OK now I have to talk!! I am an ex dental hygeniest. SONICARE is the greatest at loosening all the stain and calculus on enamel thereby keeping your pearly whites extremely white. It is a vibrating ultrasonic toothbrush. So go on and drink your Starbucks and Pinot Noir!! http://www.cookinglight.com/bbs/biggrin.gif

[/B][/QUOTE]
HOORAY!!!!! Where can I get this fabulous companion to my wine/coffee drinking problem?

[christinew]

Cookgirl:

Go to www.optiva.com (http://www.optiva.com) http://www.cookinglight.com/bbs/biggrin.gif to shake all stains off your pearly whites. We bought ours from our dentist, however you should be able to order online!

Best wishes and many smiles http://www.cookinglight.com/bbs/smile.gif

[Linda I LIght]

Grace.......I thank you for all of your coffee knowledge.....There is one question asked that you hadn't answeres....What is your favorite coffee maker....I am in the market for a new one and have been looking and the all seem so cheaply made....I do use coffee beans so one with the mill attached would work out well....thanks so much

[MaryH]

Oh I had to respond to this one!!

The best coffee I've had is from a small company in San Jose, California - Peet's Coffee. My friends in the Bay Area tell me your either a Starbucks drinker or a Peet's drinker. I drink both, but confess that I think Peets has the better quality product. You can mail order from them through www.peets.com (http://www.peets.com)

I know all about the cardamon because my husband is Armenian and he has to have armenian" (others say Turkish and its a long story) coffee every day. The traditional way is to buy it with "hale" (my phonetic speeling of an Arabic word) which I recently learned is cardamon. I personally don't really like the taste so we usually grind the darkest roast we can find and make it in an Ibrik.

[This message has been edited by MaryH (edited 08-06-2000).]

[This message has been edited by MaryH (edited 08-06-2000).]

[Grace]

Originally posted by Linda I LIght:
Grace.......I thank you for all of your coffee knowledge.....There is one question asked that you hadn't answeres....What is your favorite coffee maker....I am in the market for a new one and have been looking and the all seem so cheaply made....I do use coffee beans so one with the mill attached would work out well....thanks so much

Hi Linda! I'm glad to have given you my perspective on the subject of coffee...it's a fun and interesting job, I must say. Funny you should mention coffee makers, as I too, am in the market for one. My old one is leaking, and I'm having a difficult time finding one I like. At work, we only have/use/recommend industrial type Bunn and Fetco brewers - the reason why they are preferred is that they brew so much faster than home brewers. They brew a pot in about 3 minutes. Most home brewers take 10-13 minutes (even the good expensive ones). Coffee that takes so long to be brewed is typically over extracted and doesn't produce the best tasting cup. But Bunn makes an "industrial strength" home-brewer now, and it's about $100, and I was seriously considering that for myself, except that it doesn't have a timer feature on it, which I like, since I get up every morning at 5:45 a.m. to make my husband breakfast, pack his lunch and his coffee thermos, and send him off to work. I like setting the coffee maker up at night to brew right before I get up, so it's already done, and I don't have to fumble half asleep to do it. Cook's Illustrated did a test of several coffee makers about a year ago (maybe less??), but the Bunn wasn't among them. They came up with the Krups Pro Aroma as their pick. But as I went shopping the other day for one, I saw several with mills attached, and thought they were nice too if you don't already have a mill (I do), and you have the counter space for such a big machine (I don't!). Anyway, for any home machine (except that new Bunn one), I would suggest grinding your beans more medium to medium coarse. That will help with the problem of overextraction with the longer brewing times. One other option, and one of the best ways to brew coffee period is "Melitta Style". Get a Melitta cone (a #6 preferably), grind your beans medium fine, get a thermal server, one or two liter, put 6 tablespoons of the ground coffee in the filter for each liter of water and set the cone on top of the thermal server. Put water on the stove to boil (measure it out from the thermal server first). When the water is almost at the boil (you don't want a full, rolling boil), pour the water over the grinds rather quickly in a circular motion until the water fills up the cone. You want a swirling action on the grinds. Wait about 15 seconds for the coffee to drain into the thermal pot, and pour the rest of the water in the middle. Again, this is known as Melitta style brewing - it was "invented" in Germany, and is the way I brew coffee when I go out to make a presentation to a prospective customer or when I have company at home (it's a pain in the neck to do at 5:45 a.m.!!).

Again, I see I have been verbose, sorry - but I hope this helps you! Sorry I couldn't be more specific about a particular brand of coffee maker - I guess the bottom line would be to try and find the one with the shortest brewing cycle on it, but also the features YOU want - for me it's the timer - isn't that dumb?!! And don't forget to compensate for a longer brewing time by grinding your beans a little more coarsely... Good Luck and let me know what you end up with and how you like it!

Grace

[CATHIEA]

Grace- When we visit Seattle, we always stop for SBC. I'm perplexed by the Starbuck's success. To me, it's overroasted airport coffee. We have two good local roasters: Northwestern Coffee Mills (now in Bayfield Wisconsin and doing business online) and Alterra. I have a coffee mill and we grind enough each morning to do a pot. Then I go to work and drink what's brewing there. It takes a LOT of caffine to maintain my "perky" personality!
CathieA

[This message has been edited by CATHIEA (edited 08-07-2000).]

[Beth]

I don't know if they still make it, but Mr. Coffee made a coffee maker that had an accelerated brewing cycle. It may have been called the Excel or something like that. I bought one at Target about 10-12 years ago and replaced it several years ago with one I found at Costco. I liked that maker better than the more expesive Krups and Braun I had before. However, for over 2 yrs now, we make espresso/cappuccino each morning, so Mr. Coffee's in the cabinet, and I usually make regular coffee with a cone dripped into a thermal container.

[Mandy]

I love coffee. I can't function without it. Lately I've been ordering my coffee from coffeeam.com. They roast the coffee the day that you order you, and ship it within 24 hours. It's always so fresh, and the selection is wonderful. I always drink my coffee with REAL half and half. NO EXCEPTION! :D And I grind it myself in my Cuisinart coffee grinder. Alright, now I want of cup....
-Mandy

[Holly S]

Ah Coffee, the giver or coherent thought in the AM hours. I love Gevalia coffee, yes I know the cheesy magazine adds and all....But I have to tell you, it is the smoothest coffee, no bitter after taste. Mmmmmmmm. OK, the best way to have coffee: brew it and put it in a Caraffee (sp?), never let it sit for more than 10 minutes, (It burns) and always make sure your pot is CLEAN. The oils left behind tend to make it bitter if they aren't washed off of the glass. Sorry to go on, but I just love the stuff, and HIGH TEST all the way please......

[Grace]

Cathie...

You live in Milwaukee, right?? There is now a good place to go for Seattle's Best - It's the Blue Dawg Bagel at 1441 N. Farwell. I sold that account recently (it's a new place), and it's BEAUTIFUL! They painted our logo on their wall and everything. They are selling our coffee brewed, as well as 12 oz. bags of beans for your home. (I hope it's you that lives in Milwaukee - if my memory is wrong, sorry!!). I will be going up there once a month or so to check on them and do ongoing trainings, but the more you buy, the more they buy, and the more they buy, the more bonus I make, so get on over there and start drinking some coffee!! (Ha ha - just kidding!)..

Oh, and I agree with you about Starbucks, but that's just my personal opinion. I would never bash them as they have opened the door for me by introducing a lot of midwesterners to the concept of gourmet coffee. Besides, what they do isn't necessarily bad, just a different roasting philosophy (but I think it's burnt too!)

If for some reason I'm wrong, and you don't live in Milwaukee, let me know where you do live and I'll try and find a place for you that sells our stuff...

Grace

[Beth]

DH and I both agree about Starbucks, and we both like dark roasted coffees. I've never thought Starbucks was the best coffee, just one of the most expensive and best marketed, to a point. Seems the marketing success is starting to turn against them. I'm in Texas, but our paper recently had an article in the business section about how people are leaving Starbucks and heading to newer and smaller coffee shops.

Also seems their CEO forgot what his goals were (read his book?). When you see their logo on every corner, in grocery stores, Target, every gas station, on ice cream, you name it (well, almost....no coffee scented markers for back-to-school unless I somehow missed them), you take away that romance and special feeling he says he was after.

When you're pumping gas and the digital crawl or sign above the pump is trying to sell you a frappacino, you've lost sight of that experience he talks about and just gone strictly for more, more, more.

That said, I still buy Starbucks from time to time, usually because it's what's available nearly anywhere, and it is pretty dependable. It may not be my favorite cup, but I don't think I've ever had a BAD one either.

[This message has been edited by Beth (edited 08-10-2000).]