quote:

Originally posted by Keystoner:

quote:

Originally posted by V-Tail:

...we buy five cases when it's on sale...

How do you keep that much fresh?

We drink it right away. No, that's not right ...

"K-Cups typically last for 8 to 12 months past their production date, though they do not strictly expire, as they are vacuum-sealed with nitrogen."

quote:

Originally posted by 229DAK:

Maybe I'll be the first to say it, but McDonalds coffee isn't too bad, especially when on the road.

McDonald's uses a premium coffee. Way better than most fast food places.

A Nespresso machine can’t be beat for excellence and convenience. Every cup fresh out of the spigot. Superheated water forced through the grounds at 19 bar pressure. The hermetically sealed pods keep the coffee fresh for a year or more.

A couple of establishments I visit have Keurig machines and coffee for visitors to use. Not nearly as good as Nespresso IMO.

I usually make lungos, about the same intensity as typical American coffee. Black – no cream, sugar, or flavorings.

McDonald’s or Dunkin pods. Black.

My daily morning brew is Bellarom Gold Coffee Medium Roast, a Lidl brand. I make it in a drip coffee maker. A splash of 1/2 & 1/2 makes it the perfect cup. It is consistently smooth, never burnt tasting.

I am not a coffee snob, I can get by just fine on Folgers drip coffee.

That being said, my sister gave me a French press setup for my birthday. I went looking for coarse ground coffee to run in it and found a local grinder that makes pecan flavored coffee. I am enjoying the new setup.

I guess I'm a snob. Back in the 1970's I lived in the Bay Area and I bought Graffeo coffee, they roasted it several times a day. I'd throw out coffee beans after a week! On a trip to Hawaii back in the 80's I totally enjoyed fresh Kona, and I order 2 lbs monthly from Greenwell Farms now. They are on the Big Island. But yeah, I'll drink day old coffee too. I use barely a teaspoon of sugar and half/half. I have about 5 cups a day. It's just that good.

Suprised on the number of Kureg ushered here. It is a good product if you only drink a cup or two. My BIL uses the Nespresso machine.

I’m a pot drinker and get the local Boyers Rocky Mountain Thunder beans. Every morning I grind and brew thru the Technovorn.

I am also a coffee snob. One of my life's simple pleasures is being about to enjoy good coffee. We support a shop locally owned by a family (they all work there and we've known them for years). They have a wide selection of beans, do their own roasting, and grind to order. We have an automatic drip coffee maker. I tend to stay away from the flavored coffees. Some of my favorites are Guatemalan, Costa Rican and Sumatran. I honestly don't have a favorite, just love a cup of fresh brewed. We have a keurig as well with a stainless steel K cup and filters so can brew just one cup if desired.

I don't care for the coffee at work so bring my own thermos to work everyday.

I didn't expect this thread to explode to the point that is has, and especially not this quickly!

Lots of interesting options here, and I'll be looking some of them up after I finish moving to the new place...

I used to drink a lot of Folgers French Roast every day. I would enjoy bookstore coffees w/ the steamed milk and the MacDonlds coffee but my favorite was Dunkin Donuts.

Sadly, I developed a sensitivity to caffeine as I was getting severe anxiety after drinking coffee all morning (6:30am-noon'ish), or now, even a cup or two.

So now in the cold months I've settled on Dunkin Donuts decaf for something hot and it does remind me of the original.
Pre-ground (of course) in a basic drip machine.

And since I'm already confessing to drinking decaf, I'll admit I add half-n-half w/ sugar.

Of the "many" coffee suppliers - I came across this gem:
https://roasttoordercoffee.com/

Always in search of Sumatra they have this luvly variety - the pre-Civet litterbox roast:
Sulawesi Kalossi carries a mystique. It’s the same origin once made famous as the coffee eaten by the civet cat and sold as kopi luwak for hundreds of dollars per pound—but here, you can enjoy it in its purest form, without the animal processing. Farmers working small plots (often less than 3 acres each) carefully hand-pick ripe cherries and process them at community micro-mills. Following traditional Indonesian methods, the beans are wet-hulled (Giling Basah), a technique that imparts the coffee’s signature bluish-green hue and hallmark Indonesian flavor profile.

https://roasttoordercoffee.com...riant=52584313127219

quote:

Originally posted by Pipe Smoker:
A Nespresso machine can’t be beat for excellence and convenience. Every cup fresh out of the spigot. Superheated water forced through the grounds at 19 bar pressure. The hermetically sealed pods keep the coffee fresh for a year or more.

A couple of establishments I visit have Keurig machines and coffee for visitors to use. Not nearly as good as Nespresso IMO.

I usually make lungos, about the same intensity as typical American coffee. Black – no cream, sugar, or flavorings.

I know Pipe Smoker and I are kindred spirits
I love my original Nespresso machine. Quick and easy and always produces a delicious cup of coffee. I too make lungo cups and gravitate towards Peet's brand coffees, though Nespresso has good coffee too...a bit more expensive.

As others have mentioned, Keurig just can't make coffee strong enough for me. We have one and the wife uses it occasionally and when people visit, it seems to do just fine.

Me? Folgers Colombian Blend brewed in my 14 cup Mr. Coffee. Perfect.

My Keurig is a Keurig SMART. Adjustable cup size, Strength (I use ROBUST) and Temperature (I use HOTTER). It can be set for different users, i.e. my wife and I. It also has a laser to read the brand and brew pod you inserted, in case you're so stupid you forgot, you know, 15 seconds ago.

Cafe du Monde, in a moka pot. Tried an induction moka pot, on an induction burner, and it didn't make good coffee - went way too fast, and seemed to burn the coffee.

Might try a stand alone moka pot, at some point.

I like my mocha master and actually weigh out freshly ground beans at their recipe. That’s a weekend deal though. Before work I’ll do a pour over for one mug, just by eyeball measurements. If I’m traveling, whatever I find in the room or on board is good enough. I do like a local roaster called Hyperion in Ypsilanti mi. Their lobster butter freshly ground is top notch.
So maybe I’m a snob who likes to mingle with the commoners

I used a Keurig for years. Actually several of them as they kept burning up or wearing out. Thanks to previous SF coffee threads I ended up with a Technivorm a few years back.

Now that I am retired, I don’t usually drink as much coffee, and again with the help of SF have ended up with a small Moko pot that s good for about two cups and most recently this Borosilicate glass pour over using a SS filter

Which one I use just depends on what I feel like on any particular day or how many cups I need.

As for the coffee, I buy whole beans, medium to dark roast. Never Starbucks, and grind up a couple months worth at a time and store them in a sealed container.

Not a total snob, but a bit on the foo-foo side.

I tend to like my coffee like I like my women: Able a move a little when shaken. And, without another man's willy in there.

I like Trung Nguyen from Vietnam. I would to try Phuc Long but cannot get lucky to find it.

The HEB grocery store sells three flavors of its brand for Christmas. I usually buy some of those for later.

The coffee is ground already. To prepare, I boil water in a Visions 1 liter pot, turn it off, and add one scoop of coffee, and cover. After about thirty minutes the grounds have settled.