I have Cafe Bustelo every morning (except when I'm traveling). They have a pretty cool website that you can order from. I never knew they had so many other cool products. http://javacabana.com/
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Pipes Magazine » Food & Drink - Restaurants and at Home - Recipes Too
For the Coffee Heads
(93 posts)-
Posted 10 months ago #
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Mmm coffee. I'm a big fan of Leopard Forest Coffee, a small roaster near my house here in SC, and Zeke's, which is in Baltimore. I don't know that I've ever had any Cafe Bustelo, but will have to check them out.
Posted 10 months ago # -
I live in South Florida, so we are inundated with Hispanic coffees, so I've tried Cafe' Bustelo before and it is okay in my espresso machine, but I still just like a good old fashioned cup of either Maxwell House, 8 O'Clock, or Chock Full o' Nuts coffee made in an old Aluminum percolator.
However, I also (believe it or not), like Nescafe' tasters choice instant coffee....I never thought I would enjoy an instant coffee as much as I do Tasters Choice....in fact, for the past few Months, it has become my coffee of choice.
I'm enjoying some right now while smoking some Lanes 1Q in my favorite pipe....a 1940's Kaywoodie.
RLTWPosted 10 months ago # -
I prefer my coffee black strong but not too strong and with sugar. I drink nescafe origional.
Posted 10 months ago # -
I get my coffee from http://alterracoffee.com/ . I like the small batches and I like that they roast their coffee, not burn it like most makers do. The Peru Chinos is my favorite. Nothing like grinding your own coffee and dropping it in the french press. If I don't have that I like the original Dunkin Donuts.
Towards danger; but not too rashly, nor too straightPosted 10 months ago # -
Kevin.... I am actually enjoying a Cafe Bustelo double espresso as I type!! Great choice!!!
Posted 10 months ago # -
Anonymous
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Blue Mountain Mon! Nothing else compares imo.
Posted 10 months ago # -
I like My coffee black with sugar and with My pipe going, good way to start a day.
U.S.M.C. (SEMPER FI)Posted 10 months ago # -
press coffee, all day, pretty bold, black.
I picked up the habit from working in a couple record shops and the record library of my college radio station.
Is Cafe Bustelo a tin can variety or is it a premium coffee? I'm always trying new coffee.
Posted 10 months ago # -
When I'm not drinking "Kicking Horse Canyon" I'm all Blue Mountain. I am a huge coffee fan, and always ready to add new ones to my favourite list, thanks for the link.
In a society that has destroyed all adventure, the only adventure left is to destroy that society.
{o,o}
|)__)Posted 10 months ago # -
Nothing but a cup of strong black Arabica blend coffee by Cain's.
When I got on the Fire Dept 25 years ago every station that I worked at bought Cain's Coffee, it was a tradition then and it still is. Mr. Cain came to Oklahoma City and set up a one man grinding and roasting operation not too far from a couple of our largest stations. You ought to smell a coffee roasting plant when the wind is right. Wow!
Anyhow...I liked it as well as any other coffee and figured if I was going to be drinking it ever other day, I might as well be drinking it every day.
It may not be available everywhere....even with Sarah Lee owning it now.
Posted 10 months ago # -
Anonymous
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How about a large cup of Kopi Luwak?
Posted 10 months ago # -
For the Blue Mtn fans
Posted 10 months ago # -
We used to have a Barney's Coffee Company store at the
Galerria,Gayarhea, Galleria.
It was great... but the WallyWorld of coffee moved in across the Food Court and Barney's went the way of the dodo bird. Because; the ignorant masses started patronizing SB's rather than the good coffee emporium.
Barney's used to have Jamaican Blue Mountain as the coffee of the day three or four times a week....
I used to drive the 10 miles after a phone call inquiring what the coffee of the day was...
You could bring your large travel mug and get a fill up for 90 cents.
It was definitely worth the drive for a very large, very strong, exceptional coffee for less than a buck.
So now, I drag my a$$ out of the rack and spend the next 15 minutes making an appetizer/demitasse of Turkish coffee, and a large French press of freshly ground Columbian supremo and long for the days of really good coffee.Posted 10 months ago # -
@jayh - Bustelo is a tin-can or bag variety; kind of a coffee OTC blend. Dark and sturdy, great in a moka pot.
@ Baskerville--I've had the civet coffee, and it's quite good actually--and definitely unique!
@ jankomatic--"I like that they roast their coffee, not burn it like most makers do. " This is a catch-22 for the production side of the industry. Starbucks created the "3rd wave" flavor profile standard out of great beans--that were unfortunately burned out of the sheer necessity of volume. To maintain the consistency of blends in the scale that they work on (17,000+ locations and counting) they need to roast darker, which evens out the caramelization process amongst varietals as well as slightly prolonging the shelf life of the roasted beans (ideally within 2 weeks from roast date before the gassing-off metabolizes the bulk of the aromatic oils). The "OTC" brands--those you buy from a can in the supermarket, also major volume producers--roast too dark as well, and actually gas-out the coffee before it's packaged; it was a process developed post-WW2 to re-invigorate the flagging industry, unfortunately at the severe cost of taste. Not to be a snob about it, because I still enjoy "regular" coffees like this myself, but the manufacture and brewing methods have trained generations of us to regard a very stale, lifeless version of coffee as the "standard"; which I give Starbucks credit for at least revamping. There's never been a better time for coffee, in fact--even instant coffee; I was recently at the SCAA trade show in Houston and sampled some high-end 'soluble' from Maximus Group that made my Nescafe seem like an old tire by comparison.Regarding blue mountain coffee, I can say that it is one of the most individual and exquisite of flavors; I had the good fortune to live and work in the blue mountains on the Charlottenburg estate one Spring, rehabilitating an old plantation high above Kingston. Waking up before sunrise to roast green peaberries over a camp stove, crush them with a mortar and pestle, and brew them into black ambrosia, watching the first rays of light lift the clouds from the valley below us...that was some natural mystic right there.
Getting into the specialty coffee industry again several years later and I'm amazed at the vast amount of science, experience and money that has gone into this single commodity recently. There are hundreds of boutique roasters available now, green beans for you to roast your own (remarkably easy, btw) are plentiful, and a real consumer shift of raised awareness and expectation of flavor profiles has been nothing short of a renaissance for the beverage.
If anyone is interested in a fantastic read on the subject, check out God in a Cup: The Obsessive Quest for the Perfect Coffee by Michaele Weissman, J Wiley publishing.
Posted 10 months ago # -
Oh, and for all the French press users, as there seem to be many--a word of advice about preparation:
1. regulate your temperature closely--ideally between 195-205 F for most blends
2. regulate your extraction time closely--generally around 4 minutes for full-immersion methods--and then decant the brewed coffee into a pre-heated thermal carafeYou will be amazed at the clarity of flavor when you offer a minimum of attendance to those two things, particularly removing the brew from the grounds--most people don't, and the coffee will quickly sour as the temperature drops and the grounds are still in contact with the water.
Posted 10 months ago # -
Waking up before sunrise to roast green peaberries over a camp stove, crush them with a mortar and pestle, and brew them into black ambrosia, watching the first rays of light lift the clouds from the valley below us...that was some natural mystic right there.
Sounds like Nirvana... What tobacco did you smoke in your pipe, on these mystical mornings?
Posted 10 months ago # -
A locally-produced green tobacco, actually
This fellow named Dutchy who lived in a shack in the middle of a banana plantation with his Bible and a mule for company was kind enough to stop by on his morning walks. I'd make him a cup of brew, he'd roll a spliff and we'd greet the new day in quiet conversation. Definitely nirvana.
Posted 10 months ago # -
Mystic morning by Marley Coffee. Good stuff!!!!!!!!!!!!!!!!
Only those who dare to fail greatly can ever achieve greatly.
(Robert Kennedy)Posted 10 months ago # -
Great thread, most of this stuff I've never heard about. All of your knowledge concerning a good cup of coffee amazes me. Maybe Blue Mountain Coffee would pair up well with a bowl of the new Blue Mountain Blend.
It's good sportsmanship to not pick up lost golf balls while they are still rolling---Mark TwainPosted 10 months ago # -
1. regulate your temperature closely--ideally between 195-205 F for most blends
2. regulate your extraction time closely--generally around 4 minutes for full-immersion methods--and then decant the brewed coffee into a pre-heated thermal carafe
I never pay that much attention to the temperature of the water that I make the french press with, but I always pour all the coffee off of the press into a carafe. I will try and see if I can tell any difference or see what the temperature is of the water I normal use. I probably leave it in for more than 4 minutes though, more like 6 or 8.As far as burning when they roast, I understand why they do it, I just don't like that they do. Which is again why I like Alterra roasters. I am sure there are other great roasters out there that do small batches and pay attention to what they are doing, this is just the one I know about that does.
Posted 10 months ago # -
I have a triple latte (an entire medium size percolator) of Cafe Bustelo every morning. It was mandatory living with a Cuban girl for a few years. Even though she's gone, Cafe Bustelo is part of my routine now, and I rarely drink regular, or as she would call it "American Coffee" anymore.
Posted 10 months ago # -
@ Jankomatic--definitely spend a little time doing some trial and error with water temp and brew time. Also I'd recommend agitating the grounds with a little swirling of the press pot once per minute during brew. Coffee is a very complex fruit; wine, for example, has around 700 aromatic compounds, to coffee's 1400 (and the list keeps growing rapidly with new research). Even more challenging is the rapidity with which coffee's freshness degrades after roasting. Being a polyphasic colloidal suspension, the most crucial components of brewing are temperature, surface area (the grind), and time. If you want some good recommendations for mail-order roasters on par with Alterra I'd be glad to oblige, send me a PM. And remember, as in pipe smoking and all gustatory endeavors, let your own palate be your guide
@Kevin are you using the moka pot to brew?
Posted 10 months ago # -
I have a question for you coffee geniuses: I love European and Latin blends of coffee but I can't stand African coffees. What's the difference?
I'm chilling on a dirt road
Laid back, swerving like I'm George Jones
Smoke rolling out the windowPosted 10 months ago # -
I am no genius, but I would guess it is the soil just like for cigar tobacco or pipe tobacco for that matter. I know more about cigar tobacco so I will use that for my example. If you take the same seed and plant it in Connecticut, Jalapa, Nicaragua or Honduras or Cameroon in Africa, the tobacco will not taste the same. The soil plays a major roll in what things that come out of it taste like. I am sure there are other factors, but that would be the major one I would guess.
Posted 10 months ago # -
I get all my coffee from here Coffee AM.
My favorite coffee with a pipe or cigar is Najjar though. It is possibly the closest thing to a traditional domican/cuban coffee I have found in the states. All you need to do is by a small stove top kettle like this one.
Then you fill it with 3/4 water. Add 2 scoops of sugars and stir. Let the water come to a boil then take the kettle off the stove and add 4 heaping scoops of the coffee and stir it in. Put it back on the stove until you start to see the water rise, then take it off and stir it before it boils over. Repeat this 2 more times, and then let it rest for 2 minutes. Poor it into an espresso cup and drink up. Now the grounds are in the bottom of the cup so don't try to take the last sip unless you want your teeth black. This coffee is STRONG so its not for the weak.Posted 10 months ago # -
What you're referring to has been dubbed terroir--the influence of soil, weather, and all other environmental factors in determining the characteristics of a food crop. For a lengthy discussion of it, read here. Right now the coffee industry is heartily embracing this concept and passing the awesomeness on to you, the consumer.
@ Cyndi--broadly speaking, there are three main regions that produce coffee--the Americas (central & south), Africa, and the Indonesian / South Pacific. Coffee only grows in tropical climates; ''European'' blends are a flavor profile and not a provenance. Again to speak broadly, and mainly of Arabica beans, African coffees tend toward sweetness and fruity/winey flavor, Central & South American tend toward a fuller body and more acidity, and Pacifics tend toward milder spiciness with much fuller body. With all the renewed investment in the industry and the introduction of the concept of single estates and even single-portion crops (yes, they're buying coffee from sections of plots as small as a few meters now) one is able to indulge a world tour of taste-testing at the nearest specialty cafe. I've spent some time in GA and recall a great shop in 5 points; don't know if they're still open but imagine if they're not they've been replaced by several more by now; by your expression of what you like I'd recommend seeking out an Amazonian single-finca prepared with an immersion method (press pot or trifecta) if you want to totally geek out on it
Posted 10 months ago # -
I enjoy a rum flavored coffee whihc I do not remember the brand name of. Thankfully the local b and m is having their cafe blends provided by Pumphreys, a specialist coffee merchants I enjoy. When I am moved into my new place I may hopefully have a real coffee maker and grinder, so I can enjoy beans over instant ones.
Posted 10 months ago # -
Anonymous
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I would love to try my hand at home roasting but I can't afford the prices they ask for roasters. Now, I have been told you can roast green coffee beans using a "Hot Air Popcorn Popper". I have one of those but haven't the foggiest idea on the length of time or for that matter, how to do it at all. Any suggestions?
Posted 10 months ago # -
Anonymous
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I guess I'm not the only one clueless about this.
Posted 10 months ago # -
baskerville, I am not saying it isn't possible, but it seems like it would be hard to regulate the temperature at all. I have no clue how to do it though, buy some and try?
Posted 10 months ago # -
Baskerville, I've heard of folks roasting their own beans in an oven, that might be something to google.
Posted 10 months ago # -
@Baskerville--if you want to start lo-fi, you can do it in a saucepan on the stovetop. Two things to remember: make sure the beans are constantly agitated, over low heat, and be aware that you will produce a lot of aromatic smoke. I mean a lot. A LOT. Range hood on high power with all the windows and doors open. Beans will begin to caramelize and turn brown very quickly; well under 15 minutes is your timeframe. As they first turn brown you will get the smell and the smoke, after a few minutes there will be a cracking sound as the beans gas out, not unlike popcorn. Shortly thereafter there will be another crack, and that's a good way to time the end of your roast. As you become more familiar with the coffee you can learn to adjust the time and color markers. You definitely do NOT want black beans--in general shoot for a milk- to dark-chocolate color, even for espresso. The next, most important step, is to cool the beans quickly and evenly--cold-water quenching will work great for your first attempts but will strip a lot of the surface oil from the beans. Having a setup with a screen large enough to accommodate your entire batch with a fan forcing air through it will work better once you decide this is your new hobby. An invaluable resource for home roasting is Sweet Marias. You can spend from $30 to $3000 on a home-size roaster, and yes, you can even modify a forced-air popcorn popper to do the job. If you want more specific or extensive information, please feel free to ask or PM!
Posted 10 months ago # -
I'm kinda surprised no one else cold brews their beans... Since getting a cold brew system earlier this year, I rarely drink coffee that is prepared any other way. The resulting concentrated coffee is sweet, round and has a flavor that makes hot brewed coffee taste highly acidic.
-Jason
unclearthur on high nicotine blends:
A few will leave you wandering around wondering who you are .Posted 10 months ago # -
I'd like to try these guy's stuff... I'm impressed with their contraption.
Posted 10 months ago # -
The cold brewing has definite benefits, especially if you're very sensitive to the acidity like me. I find it's best for cold-served coffee though, as there are a lot of constituents that won't extract unless subjected to heat, and the flavor suffers greatly if a cold-brew is warmed up.
Posted 10 months ago # -
And I thought I was a coffee "connoisseur" when I got an electrical coffee mill. Oh well, I guess that is the first step.
Posted 10 months ago # -
I've head of the "cold brew" method but am not very familiar with it. I'm with you romeo, I've heard that its best for chilled coffee drinks, or just a cold cup of coffee. I generally just use the old Cuisinart for day to day stuff, always whole beans that I'll grind as I use them, and a French Press when I'm not running around to get to school/work.
Posted 10 months ago # -
I've used the Toddy, a plain ol' gallon jug, and a 12-hour drip tower, and don't get me wrong, cold-brew is good stuff; when you heat up the finished product is where it loses it for me. I'm sure hundreds if not thousands of baristas worldwide are working on the next iteration of this process though, so never fear. Also to be aware of you need 2 to 4 times the coffee for a cold brew, which on a home level is no big deal, while on a commercial level is enormous. Can I really charge $10 for an iced coffee? Better add some gold flakes to it....
Posted 10 months ago # -
Today, all of this coffee talk has had an influence on my consumption.
I made a triple shot latte while I made some turkish coffee and to hold me over I made a large French Press.
So, I'm .
Romeo, I'm going to have to look into the cold-brew process... I love "iced coffee" (if that is what you're referring to).
I have an Ibrik, a drip-o-lator, a percolator, an espresso/latte machine, and two different French Presses...
I thought I had all the bases covered.
The War Department is going to Sh##... I'm in trouble now.
Posted 10 months ago # -
Haha, love coffee, but I've never heard of many of the brands you guys talk about. I'm not a coffee snob, but I definitely can't stand the super cheap brands. I bought some whole bean coffee at Costco that I'm a new fan of.
Being
is a lot of fun!
Southerners don't talk slow because they're dumb, we do it because there's really no rush.Posted 10 months ago # -
OOh if you really want to add to the collection you should try the AeroPress (made by the same company that brought you the Aerobie frisbee disc). While I don't feel it lives up to its claims of "the smoothest cup you've ever had", it certainly makes a very good cup of coffee and is one of the better full-immersion brew methods for the home. Plus it appeals to the love of gadgetry.
Quick tip for this and all methods that use paper filters: before letting your coffee get anywhere near a paper filter, thoroughly wet the filter with hot water and allow to drain off; the taste of pulpy nastiness gets washed away. If you don't believe how much it can affect a brew, pour a cup of water through a filter and drain it into a cup--then take a taste. 
Posted 10 months ago # -
Quick top for this and all methods that use paper filters: before letting your coffee get anywhere near a paper filter, thoroughly wet the filter with hot water and allow to drain off;
I'll do that. I like to filter my Turkish Coffee through a filter... I can't stand the grounds (no matter how fine) in my coffee... Great suggestion! Thanks Romeo...
Check your PM's.Posted 10 months ago # -
Lawrence,
I also have crushed my beans in a mortar and pestle, makes a perfect grind for the press, a percolator, and the Japanese method pot.I went through the roasting my own beans route, in fact I still have some green Costa Rican beans that are awesome, and a roaster that is now a dust collector.
I also have 'almost' every imaginable way of preparing coffee.....
including, but not limited to:
a pot from Japan,
an espresso maker made in Italy (Piccolo)
an inversion pot,
a press,
I even have the old Hispanic way of brewing coffee which is nothing more than a cloth funnel that you hold over the cup...I will also dip the funnel into the cup.
and my second favorite way of having coffee.....an old Wear Ever aluminum percolator.
I have a stainless steel percolator, but the coffee just tastes better with the aluminum pot.I have others, but that will suffice, I have almost all methods....all except the Turkish method,
I've had Turkish coffee before, but I don't have that small Turkish brewer.But still after all the ways and means I just like a plain old cup of Nescafe' instant.
But reading these posts reminds me that I do have to get me that Turkish pot....who knows, I may just change my mind about Nescafe'?
Posted 10 months ago # -
Surfmac described the method pretty much but didn't call it Türk kahvesi (Turkish coffee).
"Dark as night... Sweet as love"
Here is an image of the Ibrik I have.
Posted 10 months ago # -
Dark as Night...Sweet as Love.
Gotta love it.
The old Hispanic way with the sock funnel makes for a dark, and sweet cup of joe also, because sugar is added to the water before pouring over the sock full of strong java.
I think I'm going to go on the bay and get me one of those ibrik's....then the learning curve comes into play.
Posted 10 months ago # -
then the learning curve comes into play
Exactly right.How do you get to Carnegie Hall?
Practice, Practice, Practice.About 15 minutes = 1 demitasse
Posted 10 months ago # -
In fact, I live in South Florida and 3/4 of my neighbors are Hispanic, and a lot of them actually do use a white cotton sock to brew coffee....they will put the very dark espresso into the sock, and then pour the hot sweet water very slowly over the coffee.
The best way to do that is to just very, very slowly dribble the water onto the coffee in the sock...the slower you can dribble the water, the better.
This is where coffee like Bustelo, and Pilon come into play.
Posted 10 months ago # -
I misspoke on that one, they actually prefer using a white flannel sock.
Posted 10 months ago # -
I have the same Ibrik Lawrence. And your right Najjar is a Turkish coffee. What brand do you use?
Posted 10 months ago # -
Hey Surf,
I buy the "dark roast" Columbian Supremo beans at Sam's club. I'm so ashamed.
But, to make a good ("relative term" Romeo
) Turkish Coffee you have to have your coffee ground to a fine powder, almost like baby powder, I grind mine in a an OTC coffee grinder until it gets hot.."the grinder that is". Takes about me about 5 minutes of grinding to get it close to baby powder.@Ranger: Check your PM on the right.
Posted 10 months ago # -
But, to make a good ("relative term" Romeo
)
Hey it's *all* good in the 'hood with me as long as people are enjoying what they're doing! Like I mentioned before, I drink instant generic right alongside the highest high-end coffee. Everything has its moment, IMHO. That being said, I'm all for squeezing every possible last drop out of the taste of life, and offering what little experience I have to further someone else's chances; I hope I never misconstrue my meaning and come off like a snob. If I do, let me know, and I'll kick my own ass.
Posted 10 months ago # -
fantastic thread! too good in fact I am procrastinating! cheers!
Posted 10 months ago # -
Romeo, knowledge isn't snobbery in my book.
I will alway defer to "those who know".
I was just teasing with the "relative term" crack.Posted 10 months ago # -
I have to admit that I've yet to heat up any cold brew coffee. My wife has done it and really liked the results, but iced coffee is where it's at for me. It takes everything in me to not drink more than 2 small iced coffees when I get home from work. I'll be up all night if I do. Which would be fine if I didn't have to work the next day. Oh well...
-Jason
Posted 10 months ago # -
I just made some Greek style coffee, which is the same as Turkish minus the cardamon.
It didn't take me long to grind the coffee to a powder at all using my granite mortar and pestle.
I started out with some Pilon espresso coffee which is very fine to begin with, and in less than a minute I had very fine powder.
With this mortar and pestle I can grind rice to a fine baby powder in a few minutes.The coffee is black as hell, and as sweet as love.
I must admit I do like it better than Nescafe'.Thanks Lawrence.
Posted 10 months ago # -
The best bar none http://www.cafecopan.com/
“There was an awful suspicion in my mind that I'd finally gone over the hump, and the worst thing about it was that I didn't feel tragic at all, but only weary, and sort of comfortably detached.”Posted 10 months ago # -
Aww guys, I feel ashamed that I only have a Moccamaster now.
*takes a sip from the nasty brew the machine at work spits out*
Posted 10 months ago # -
@ Ranger,
Turkish Coffee doesn't have cardamon.
I think that cardamon makes it Lebanese.I'm glad you like... careful...
It's addictive and a major time killer.Posted 10 months ago #
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