skyliner
Well-Known Member
There were a handful of incidents a few years ago where individual employees declined to serve or asked police officers to move, but that certainly wasn't any kind of corporate policy.
What coffee do you like?
- Thread starter midwayglenrr
- Start date
There were a handful of incidents a few years ago where individual employees declined to serve or asked police officers to move, but that certainly wasn't any kind of corporate policy.
Yeah - I forgot that I could use those (have three of them) - Just a pain to clean them out afterwards. Thanks for reminding me!
JeffH
Well-Known Member
Yes, they are a PITA, especially if you let them dry out before trying to empty the loose leaf after you're done brewing. My wife empties them out after each use. She catches the spent tea leaves in a small bowl and dumps it in her compost pile once or twice a week. After a few days of use, she pops it in the dishwasher and starts using the other one.
Jaz avalley
Station cat
You do do NOT want to walk into a coffee shop in the Uk with one customers will leave at speeeeeed….!Although some argue they should not be black and should be pink, hey pink coooool…..lol.
Bruette
Well-Known Member
This morning we opened a 3lb can of Kirland 100% Columbian Coffee. Dollar for dollar I think it is the best Coffee money can buy. And it is a 3lb can, the only one I know of!
I seldom drink hot tea. I like iced tea and drink a quart or more every day.
I like the cheapest tea I can buy.
This will do, but I normally buy another brand at Redner's 100 tea bags for $0.89
My wife likes hot tea. She prefers Earl Grey tea bags.
I seldom drink hot tea. I like iced tea and drink a quart or more every day.
I like the cheapest tea I can buy.
This will do, but I normally buy another brand at Redner's 100 tea bags for $0.89
My wife likes hot tea. She prefers Earl Grey tea bags.
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rgeiter
Conrail Quality
Yep.
rgeiter
Conrail Quality
Tea, Earl Grey, Hot. That’s how I respond to my wife when she asks what kind of tea I want.
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Bruette
Well-Known Member
I told my wife; she thinks citrus sounds good. It's on next week's shopping list.
Thanks Jeff!
rgeiter
Conrail Quality
Only the trekies will understand that.Tea, Earl Grey, Hot. That’s how I respond to my wife when she asks what kind of tea I want.
Bruette
Well-Known Member
The original Baltimore Colts of the All American Football Conference (AAFC)
en.wikipedia.org
All-America Football Conference - Wikipedia
JeffH
Well-Known Member
OK, I'm going to show my geekness... HAving had worked for Tim Hortons, here is what I know.
The taste of a cup of coffee is afftcted by a lot of factors:
Where was it grown - Arabian, South American, Hawaiian, Carribbean, etc?
Was it grown using pesticides or fertilizers?
Was it harvested as a "green" bean, or was it allowed to ripen a bit more before being harvested?
How is it processed? There are several ways that a raw bean gets to the point where it is ready to be roasted, and the different methods bring out different nuances of flavor profile.
How long is it "stored" before being roasted. The longer it ages, the heavier and muskier the flavor.
How is it ground - finely or coarsely?
How is it brewed?
How long has it been since it's been brewed?
And finally, you can blend coffee coffee beans before grinding them, to bring out the best of each one's flavor profile.
It's all quite fascinating.
Roasting: As a bean is roasted, it loses moisture (obviously, heat dries things out). As it loses moisture, it loses weight. So lots of coffee roasters use a reverse cyclone method. Basically a lot like the old hot air popcorn poppers where the popped kernels get pushed out by the air, but the heavy un-popped kernels stay down in the hot air until they pop. A column of hot air (set to precise temps closely guarded as secret recipes) tries to push the raw beans up and out of the roaster. Once a bean has lost enough moisture, it is ejected out the top by the column of hot air, and then travels to a cooling area before being either ground or packaged as whole beans.
Edit to add: They have "cuppers" who are people that sample the roasted coffee to be sure it has the right flavor profile. They can tell if the mixture of beans (the blend) is right, or if there is too much Arabica but not enough Dominican, or whatever. They can also tell if it's getting roasted correctly.
When we were on out tour, I asked the cupper if the company ever tests them. He looked at me like "what do you mean? so I said, well, do they ever slip you a cup of Folgers and see if you catch it?" He was not amused. Apparently, using a compeitor's name was taboo, lol
The taste of a cup of coffee is afftcted by a lot of factors:
Where was it grown - Arabian, South American, Hawaiian, Carribbean, etc?
Was it grown using pesticides or fertilizers?
Was it harvested as a "green" bean, or was it allowed to ripen a bit more before being harvested?
How is it processed? There are several ways that a raw bean gets to the point where it is ready to be roasted, and the different methods bring out different nuances of flavor profile.
How long is it "stored" before being roasted. The longer it ages, the heavier and muskier the flavor.
How is it ground - finely or coarsely?
How is it brewed?
How long has it been since it's been brewed?
And finally, you can blend coffee coffee beans before grinding them, to bring out the best of each one's flavor profile.
It's all quite fascinating.
Roasting: As a bean is roasted, it loses moisture (obviously, heat dries things out). As it loses moisture, it loses weight. So lots of coffee roasters use a reverse cyclone method. Basically a lot like the old hot air popcorn poppers where the popped kernels get pushed out by the air, but the heavy un-popped kernels stay down in the hot air until they pop. A column of hot air (set to precise temps closely guarded as secret recipes) tries to push the raw beans up and out of the roaster. Once a bean has lost enough moisture, it is ejected out the top by the column of hot air, and then travels to a cooling area before being either ground or packaged as whole beans.
Edit to add: They have "cuppers" who are people that sample the roasted coffee to be sure it has the right flavor profile. They can tell if the mixture of beans (the blend) is right, or if there is too much Arabica but not enough Dominican, or whatever. They can also tell if it's getting roasted correctly.
When we were on out tour, I asked the cupper if the company ever tests them. He looked at me like "what do you mean? so I said, well, do they ever slip you a cup of Folgers and see if you catch it?" He was not amused. Apparently, using a compeitor's name was taboo, lol
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Jaz avalley
Station cat
I like my coffee beans whole and wrapped in chocolate usually from a health shop not worked out why this is considered healthy but hey wrapped in chocolate
edited if I am honest I am ok with loads of coffee types and the less I like the more taste enhancers I add cold coffee is fine the creamier it is
edited if I am honest I am ok with loads of coffee types and the less I like the more taste enhancers I add cold coffee is fine the creamier it is
