Who makes the best coffee?

[maynard]

I have a Cuisinart 101. It is a single cupper, but it does almost everything. It will take either pods or loose coffee. It allows me to brew regular strength or bold, and I can brew anywhere from a 6 oz cup to a 12 ounce cup.

 

[WA1KWA]

Paul,

You'll have to explain 'Coffee Regular' to the non-New Englanders (that's how I order mine, too).

Dunkin's was #1 with me. Now Tim's is coming in & I prefer them when I can get it. Two weeks on PEI every year helps. Nearest one to me is over an hour away in southern Maine.

Problem with Tim's is I can't get a LARGE like Dunkie's. An American thing, I know.

Then again, on PEI (and the rest of Canada) you have to know Tim's lingo. I always get a large double-double. First stop over the border is the Tim's in St. Stephen.

Colin

 

[judow]

For at home coffee, Farmer's Brothers, done in the old fashioned glass percolator on the stove. Of course you must put a pinch of salt in it. For on-the-road Dunkin Donuts by far!

 

[TR6BILL]

You know, in all my life, I have never had a cup of Dunkin Donuts coffee. I must seek it out.

I agree with the micro pinch of salt in a drip coffee. And never, never leave coffee on a hot plate for longer than 20 minute! The oils break down and it tastes like, well, motor oil. With ZDDP, yet! I use a good quality thermos to keep it hot for a few hours.


Now, that said, the absolute cheapest individual I know makes his coffee the French drip method. Basically he takes a whole pound of ground coffee, makes a cold, super concentrate and freezes in an ice cube tray enough concentrate to make one cup of coffee in the microwave by adding the appropriate amount of water. Tastes good, but man is he cheap. Maybe that is why he has way more money than me.

 

[sparkydave]

I'll vouch for the French press. I got one for Christmas one year, and it's darn good. It also came in handy for the camper, since I had received a 12 volt RV coffee maker the year before. That means I can have coffee in 8 minutes instead of the 45 minutes it takes the 12 volt coffeemaker to make two cups. The stove top percolator is good too, but a little finicky to get the stove burner just right so it doesn't boil over.

 

[weewillie]

Colin, you need to order an extra large.

 

[weewillie]

What I would like and what I'll accept are dichotomy. I like Kona, Colombian, pressed, etc. What I'll drink is about anything called coffee. Unadulterated, temperature immaterial. Stronger is better, too.

Doc there is no life before coffee

 

[charlie74]

Green Mountain Coffee without a doubt.
it is especially nice to drive by their facility on the side of I-89 north towards stowe and can smell the roasting.
other than that tim's or dunkin donuts will do in a pinch.

 

[Moseso]

I like this.
I load it with fresh ground, 50/50, Sumatra/French Roast Columbian every morning.

 

[DrEntropy]

Psst! Len!! There's a house for sale two doors down from me... C'mon DOWN. I'll be over fer coffee ev'ry mornin'. :laugh:

 

[tomshobby]

Now, that said, the absolute cheapest individual I know makes his coffee the French drip method. Basically he takes a whole pound of ground coffee, makes a cold, super concentrate and freezes in an ice cube tray enough concentrate to make one cup of coffee in the microwave by adding the appropriate amount of water. Tastes good, but man is he cheap. Maybe that is why he has way more money than me.

I just told Shirley about this and she shook her head and said no more ice cube trays.

 

[judow]

I like this.
I load it with fresh ground, 50/50, Sumatra/French Roast Columbian every morning.

Just curious. I have such a pot and use it to make Cafe Cubano and have it plain (lots of sugar though) and sometimes I add steamed milk to make a cafe con leche. I thought the pot was peculiar to Cuban coffee but realize it can be used for any expresso. My query is, how strong is the coffee?

 

[NutmegCT]

I like this.
I load it with fresh ground, 50/50, Sumatra/French Roast Columbian every morning.

Just curious. I have such a pot and use it to make Cafe Cubano and have it plain (lots of sugar though) and sometimes I add steamed milk to make a cafe con leche. I thought the pot was peculiar to Cuban coffee but realize it can be used for any expresso. My query is, how strong is the coffee?

Just my two cents ... that pot actually doesn't make real espresso. Espresso requires a high pressure steam flow through tightly compact grounds.

The pot in Moseso's picture makes great coffee; the strength depends on how much coffee is used, and the "strength" of the coffee itself.

T.
Edit: I'm pretty sure that pot is called a moka espresso, and makes a "version" of true espresso.

 

[judow]

I'll buy that explanation. Makes sense to me. Think I'll get myself a cup of coffee, now...

 

[weewillie]

A very reasonable alternative for home use is an "espresso pot", called a moka in Italy. The moka is a simple device that uses steam pressure to force water through a strainer to make espresso. It won't be exactly like the espresso you find in bars, but it can come close. The espresso pot is an inexpensive alternative to making good caffè .

from ineedcoffee.com

 

[terriphill]

My mom and Dad have always had community coffee dark roast beans shipped to their house monthly. Talk about growing hair on your chest!!!
I don't care what the brand and I'm not a coffee snob...coffee, 1 -2 tsp REAL sugar, Half and half...I'm happy!
My favorite way to cook it...an old aluminum drip pot I got from my grandmother over the campfire...mmmmmmmm

 

[GregW]

I see two people here using aluminum pots. That'll make you forget!

 

[DNK]

My mom and Dad have always had community coffee dark roast beans shipped to their house monthly. Talk about growing hair on your chest!!!
...mmmmmmmm

Bad visual Terri

 

[vping]

How much does the grind effect the flavor? I like a nice deep rich flavor and do not like the flavored water taste some people make. Should it be fine or coarse in order to get it rich but not bitter?

 

[NutmegCT]

My experience: the grind (coarse, fine, etc.) doesn't affect the flavor nearly as much as the type of bean (arabica, robusta), the source of the bean (Colombia, Hawaii, Newark ), and the type of roast (light, medium, dark, french, etc.).

Darker the roast, stronger the flavor.

Finer the grind, slower the water (or steam) will pass through it.

Just my 2¢.
Tom