Coffee. What do you like and how do you like it?

[sparker69]

My favorite is Café Du Monde from New Orleans. It has been made the same way since 1862 and has Chicory in it. It is strong the way I make it. 5 big table spoons for a pot. I use some half and half heated to 29 seconds and I put in 5 spoon fulls of Stevia.
I like it strong and sweet and have been drinking it like this for well over a decade.

I use to be a bean geek, with french press, Bodum vacuum press, fancy machine. I ended up back on my DuMonde and been there ever since. If you have any taste for coffee, give it a try.

Have a can myself - picked it up in Chinatown, (my parents had brought me some back years ago from New Orleans). I wondered why it was in Chinatown - turns out that it's a traditional ingredient in making Vietnamese Coffee with condensed milk. Sweet and strong!

 

[sparker69]

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My grandpa's favourite!

 

[sparker69]

These old school Neapolitan coffee pots actually make quite decent brew. one can use espresso grind but in this case ,I'd advice to put less coffee in if its finely ground.whereas Filter Grind may not be suitable, being too coarse
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I've been interested in those pots. But I'm especially interested in that bag of coffee - hoping to pick some up in Napoli this spring.

 

[PaulTheScandinavian]

I've been interested in those pots. But I'm especially interested in that bag of coffee - hoping to pick some up in Napoli this spring.

Lucky You, I assume You can get both of them both out there , moreover, these pots come in various sizes- for 1-3 and 6 espresso cup capacity)

 

[Grangerous]

Black mostly. After tasting, if it’s too bitter, I’ll add a small pinch of salt. It magically mellows.

For years, I took just cream. I was never the sweet coffee type.

Odd though, that I can enjoy tea many ways, including light sweetened. But I never sweeten coffee.

 

[Carol]

Chock Full o Nuts, in a French Press. A wee bit of milk or half and half. No sugar.

 

[jaytex1969]

Chock Full o Nuts, in a French Press. A wee bit of milk or half and half. No sugar.

I believe we could enjoy some coffee together one day.

I buy whole beans and grind them before making a press pot.

The beans vary. I often have the good ol' fashioned Colombian beans but I am always trying new stuff.

Costco has the Kirkland organic Colombian, a decent mainstay. Also Ruta Maya beans. Whole Foods "house" brand, the 365 brand has a few decent options. Their French Roast is good, as well as their Pacific Rim blend.

In between those, I slide smaller bags of interesting local and independent stuff.

I also enjoy all of the fine traditional coffees on occasion. The 8 O'Clock, Chock Full O' Nuts, Cafe Du Monde, even Folger's & Maxwell House.

Like Carol, a teaspoon of half & half is usually what I take.

The only unacceptable option is NO coffee....

 

[Akousticplyr]

Various coffee roasts from espresso blends to K cups like Cafe Bustelo and San Francisco Coffee Co. But into a milk frother/heater I always pour halfway to the latte line unsweetened vanilla almond milk and then the rest of the way with Int'l Delight Cold Stone Creamer.

What a treat!

 

[Streeper541]

I mentioned previously that I like my coffee hot, strong & black... my wife however is a coffee snob connoisseur and drinks hers all sorts of ways.

This morning she made our morning java in her new Techni Vorm MoccaMaster, which is apparently hand made in the Netherlands and supposedly God's gift to home roasters.

She swears she can tell a difference between that and the Bunn. Me, not so much... of course, I was a sailor, so I can drink anything. ️

 

[greysmoke]

We pick up Peet's coffee wherever we can find it, which isn't too hard. Several years ago, in a stroke of good fortune, my wife who's haunted thrift and consignment shops for decades happened to visit a consignment shop just as they were setting out a new item. She knew it was an espresso machine but upon inspection she noted it was made in Switzerland. It's an Olympia Cremina and one of the better such machines. It's still made in this style after 40 years of production. That this is particular example is older production is evidenced only by the lack of a pressure gauge. They were asking $75. She got them down to $60. I drink it straight black.

 

[Elric]

To paraphrase the Turkish proverb; "Black as hell and strong as death".

 

[Akousticplyr]

I mentioned previously that I like my coffee hot, strong & black... my wife however is a coffee snob connoisseur and drinks hers all sorts of ways.

This morning she made our morning java in her new Techni Vorm MoccaMaster, which is apparently hand made in the Netherlands and supposedly God's gift to home roasters.

She swears she can tell a difference between that and the Bunn. Me, not so much... of course, I was a sailor, so I can drink anything. ️

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Traditional underway coffee: if the spoon doesn’t stand straight up in your cup, add more coffee grounds.

 

[Egg Shen]

I pretty much stick to organic Sumatran by One World Roasters. I do have a stock of maybe 10 other single origin beans if I need a departure from the norm. Sometimes light roast Ethiopian Yirgacheffe is a nice bright counterpoint to the thick and dark roasted Sumatran . I’ve had some good stuff out of Guatemala and Kenya recently too. I grind whole beans and French press it. Always drink it black. A relative said I could have their perculator- it’s an old one. So I look forward to trying it as well.

And if I must get a cup from the gas station Columbia is always a safe bet.