Confessions of a Coffee Drinker (And Pipe Smoker)

[cigrmaster]

I drink at least 60 ounces of Cafe Du Monde coffee every morning. I used to do the whole bean game but I got burned out. Cafe Du Monde is made with Chicory which gives it it's unique flavor. I was turned onto this stuff when I first visited New Orleans They have been making this coffee since 1862 which is amazing when you think about it. I make it strong and I add cream and Stevia.

 

[Verdant]

I didn't mention red wine.
I've been teetotal for 35 years ?

Ha woops! Maybe it was @JOHN72 I got the red wine idea from. Red wine and Three Nuns was splendid. We were having two wines that night and both went well with the Three Nuns. Cab Franc and a blend (Merlot, Syrah, Cab Sauv, Cab Franc in that order).

 

[Verdant]

I drink at least 60 ounces of Cafe Du Monde coffee every morning. I used to do the whole bean game but I got burned out. Cafe Du Monde is made with Chicory which gives it it's unique flavor. I was turned onto this stuff when I first visited New Orleans They have been making this coffee since 1862 which is amazing when you think about it. I make it strong and I add cream and Stevia.

I drank cans on cans of chicory coffee in college. Makes me want to buy a can to see if I still like it as much.

 

[cigrmaster]

I drank cans on cans of chicory coffee in college. Makes me want to buy a can to see if I still like it as much.

I buy all of mine at Amazon. I buy a 6 pack from a certain seller as he has the best price and I get next day delivery for free.

 

[lraisch]

I prefer a dark roast and since Colombian has become hard to find, I have been brewing Sumatran (half and half and two raw sugars, please). I usually have just the one large cup in the morning, but on those occasions when I might have another I love the way coffee goes with my English blends.

My son-in-law was convinced that a "pour over" was some sophisticated brewing method, beloved of the hipsters and connoisseurs and was somewhat chastened to find out the Melitta filters I've used for 45 years or so was the same thing.

 

[Rustamgtx]

I drink at least 60 ounces of Cafe Du Monde coffee every morning. I used to do the whole bean game but I got burned out. Cafe Du Monde is made with Chicory which gives it it's unique flavor. I was turned onto this stuff when I first visited New Orleans They have been making this coffee since 1862 which is amazing when you think about it. I make it strong and I add cream and Stevia.

Also use Chicory... it's so tasty and also so good for diabetics. Hope you're know that. Also I'm lime to add a spoon or two of cream as well.

 

[Bobby Bailey]

Chicory is almost a necessity. French Market dark roast.

 

[hauntedmyst]

I love Gavina Espresso to make my 5 or 6 cups of Mocha everything day.

 

[Rustamgtx]

Most tasty method

 

[Windknot]

Morning y'all. New Member, old fogey here. A 30 minute bowl and a couple cups of your store bought red can variety coffee is enough to get me going in the morning. I'm less concerned about what's in my cup and more concerned about what's in my pipe these days. Cold front blew through last night so it's finally in the fifties here in Corpus Christi, TX. Pirate Kake in my favorite cob and a cup of plain ole Folgers was on the breakfast menu this morning. ~Harris

 

[PaulTheScandinavian]

So far I haven't got around drinking coffee or teas with my pipe, whiskey or ales that whole another ball game,
as a general rule,by morning I prefer having strong black teas with milk but also after meal I'd inevitably have my shot of medium or dark roast espresso , by weekend mornings I'd prepare some cappucino or other milk based espresso coffee

 

[Morrison Jeremiah]

Coffee boy, the pipe, the pipe is calling
Across the room and by the fire side
But I'll be back when my smoke is dead oh
Coffee boy, oh coffee. Boy I love you so

 

[The Amish Tyrant]

Anyone else had Turkish coffee before? It's stout like espresso with a finer grind. Some coffee grinders have a Turkish setting.

There is a ritualistic preparation too, with a smaller pot directly over flame. Just a pinch of sugar for a tough of sweetness.

The grounds are meant be in the cup (and should stick to the bottom). My family supposedly would "read" the grounds, similar to tea leaves.

I don't make it very often, but have a canister on hand and special brew pot in the cupboard.

 

[jpmcwjr]

Yes, and may make another before long.

Are you sure the grind is finer than for espresso?

 

[The Amish Tyrant]

Yes, and may make another before long.

Are you sure the grind is finer than for espresso?

Not positive the Turkish grind is finer than espresso, but (if I recall, and relying on memory is always dangerous) those grinders with the Turkish setting (like in the grocery) have the setting after the espresso setting.

 

[anotherbob]

turkish coffee is finer. It's like dust almost. Esspresso is like medium snuff and turkish is like white snuff.

 

[romeowood]

I spent a few years in the specialty coffee industry, and would hope that through learned appreciation it simply made me better equipped to enjoy the coffees that I do, as well as appreciate the ones I *don't*. I won't turn my nose up at gas station sludge, but I will be able to understand where it's lacking, as it were. As always, lovely ruminations from Gregg (I'd post the comment on the article itself, but wordpress won't believe I actually live here!?)

 

[irishearl]

Anyone else had Turkish coffee before? It's stout like espresso with a finer grind. Some coffee grinders have a Turkish setting.

There is a ritualistic preparation too, with a smaller pot directly over flame. Just a pinch of sugar for a tough of sweetness.

The grounds are meant be in the cup (and should stick to the bottom). My family supposedly would "read" the grounds, similar to tea leaves.

I don't make it very often, but have a canister on hand and special brew pot in the cupboard.

Had it once decades ago. Wasn't thrilled with the traditional inch or better of grounds in the bottom of the cup.

 

[Winterreise]

I only buy local roasted whole beans , , grinded coffee have a very short lifespan and you don’t know how much time the bloody thing have spend in a storage container .

Usually up to 5-6 cup per day with every bowl of tobacco .
Raise your hand if the back of your teeth patinate like a meerschaum pipe ??‍( at least the front is white hehe)

 

[jpmcwjr]

I spent a few years in the specialty coffee industry, and would hope that through learned appreciation it simply made me better equipped to enjoy the coffees that I do, as well as appreciate the ones I *don't*. I won't turn my nose up at gas station sludge, but I will be able to understand where it's lacking, as it were. As always, lovely ruminations from Gregg (I'd post the comment on the article itself, but wordpress won't believe I actually live here!?)

Where was your coffee industry experience? Can you name names?

Please consider adding your own location to the Profile!

--
Max thought the night-time burglary at the California surfing museum would be a safe caper, but that was before he spotted the security cop riding a bull mastiff, blond hair blowing in the wind, and noticed the blue-and-white sign wired to the cyclone fence, "Guard dude on doggy."