- Thread starter
- #31
digitS'
Garden Master
Oh I like coffee! I think that there is always a way to "make" it better. Grafting the plants of one coffee species onto another shouldn't surprise me since grafting is so common in fruit orchards.
Roasting it, brewing it ... do you have small roasting operations in your area? Have you ever sat outdoors when those kettles are opened and ventilation carries the smell around to where you are? I could just about be one of those cartoon characters, lifted off my feet and carried in the direction, guided by my nose ...
Brewing, I have noticed some problems - any fragrance or flavor in the water. I developed a prejudice against percolating years ago, probably for the extra "cooking," @flowerbug refers to. So, I switched to a glass, drip coffee maker and used one of those for years. Somewhere, betwixt and between, was the last time I tried instant.
That was until @so lucky 's suggestion of Kava, a few years ago. I have no idea if there have been improvements in other instants and actually wonder if my strong aversion to them was because I'd never tried them with soy or almond milk. Of course, back 25 years ago, I'd never tried soy or almond milk.
I was and remain a "cup of black coffee" fan but additions can be good. I'm not drinking instant black. Far from it, having flavor-neutral water at only 50% or lessmust really alter the flavor of the beverage. I can even taste the vanilla that I like to have in the milk. Okay, maybe we shouldn't call these products, milk. Im probably lactose intolerant and just do the best I can
.
I'd never add so much cow's milk to coffee. Never bothered with cream, except in those dessert-like beverages from the baristas.
Long-ago, sampling Mom's Postum left me cold to roasted grain hot drinks. However, it was recently suggested to me that I try some barley from a beer store, bringing it home to the grinder. I'd need advice from a brewer. Have you experienced the fragrances at a beer supply store? Oh yes, that might lift me off my feet, too!
Other additions were a result of me trying to limit caffeine and not finding suitable decaffeinated coffees. Nope. I couldn't!
Chicory was always okay as an addition. I was surprised and delighted that roasting my own chicory and dandelion roots was okay, also. Yay!
Commercially, roasted figs have been an excellent choice. At 50:50 in the cup it is almost impossible for me to detect some flavor that I wouldn't think of as "coffee." There is sweetness, to be sure, but the combination proved to be a very easy way to decrease caffeine.
By the way, I don't mean equal parts ground coffee to equal parts dry roasted figs (Coffig brand). If you try this, it might be easier to understand the portions to make coffee as usual, then follow the instructions for making the fig drink. Then, pour equal amounts together in the coffee server.
My morning coffee is in the cup!
Steve
revelry
Roasting it, brewing it ... do you have small roasting operations in your area? Have you ever sat outdoors when those kettles are opened and ventilation carries the smell around to where you are? I could just about be one of those cartoon characters, lifted off my feet and carried in the direction, guided by my nose ...
Brewing, I have noticed some problems - any fragrance or flavor in the water. I developed a prejudice against percolating years ago, probably for the extra "cooking," @flowerbug refers to. So, I switched to a glass, drip coffee maker and used one of those for years. Somewhere, betwixt and between, was the last time I tried instant.
That was until @so lucky 's suggestion of Kava, a few years ago. I have no idea if there have been improvements in other instants and actually wonder if my strong aversion to them was because I'd never tried them with soy or almond milk. Of course, back 25 years ago, I'd never tried soy or almond milk.
I was and remain a "cup of black coffee" fan but additions can be good. I'm not drinking instant black. Far from it, having flavor-neutral water at only 50% or lessmust really alter the flavor of the beverage. I can even taste the vanilla that I like to have in the milk. Okay, maybe we shouldn't call these products, milk. Im probably lactose intolerant and just do the best I can
.I'd never add so much cow's milk to coffee. Never bothered with cream, except in those dessert-like beverages from the baristas.
Long-ago, sampling Mom's Postum left me cold to roasted grain hot drinks. However, it was recently suggested to me that I try some barley from a beer store, bringing it home to the grinder. I'd need advice from a brewer. Have you experienced the fragrances at a beer supply store? Oh yes, that might lift me off my feet, too!
Other additions were a result of me trying to limit caffeine and not finding suitable decaffeinated coffees. Nope. I couldn't!
Chicory was always okay as an addition. I was surprised and delighted that roasting my own chicory and dandelion roots was okay, also. Yay!
Commercially, roasted figs have been an excellent choice. At 50:50 in the cup it is almost impossible for me to detect some flavor that I wouldn't think of as "coffee." There is sweetness, to be sure, but the combination proved to be a very easy way to decrease caffeine.
By the way, I don't mean equal parts ground coffee to equal parts dry roasted figs (Coffig brand). If you try this, it might be easier to understand the portions to make coffee as usual, then follow the instructions for making the fig drink. Then, pour equal amounts together in the coffee server.
My morning coffee is in the cup!
Steve
revelry
