Coffee Lovers

Sen mi yaptın Numan? - Olcayto Cengiz

harika!! - Duygu Altıner

My 1yo Silvia is jealous! - Veronica

cute lilliput ~ - Wao || 大号真皮人偶

Yapabiliyor musun? Ondan bahset. :)) - Numan Arda Çebi

:d - Numan Arda Çebi

great!! love it... - Kevin Francis T. Santos

I knew something that tastes SO good couldn't possibly be bad for you... :-D - Jenny R.

very nice - Kyle Glanville's presentation is excellent. Just watching the vac pot method. Interesting that he used such a short (45 second) contact time. I was doing that for a while, but have been going for 3 minutes recently. I'll have to start experimenting with the shorter times again ;-) - Robin Barooah via IM

I've been going for 75-90 sec on a medium-fine grind. I wonder if you used a finer grind if 45sec would be ok. I'll have to try longer - Carey Lumeng

my grind is fairly fine - not quite espresso, but much closer to espresso than to drip. I think tomorrow I will try to get an extra-delicate coffee and try it super-fine for 45 seconds. - Robin Barooah via IM

The french press is my favourite in the moning. I was forced to drink regular drip while house sitting, and I was reminded why I bought a coffee press. - Mike D. via twhirl

Aeropress baby....still don't know why but it makes a mean cup. - Carey Lumeng

this will stir up some folks. Join in at your own risk. :) J/K - Miguel Wickert- Pineiro

IMO the best coffee is the coffee you like best. About 1 in 5 of my friends love the coffee I make, and the others recognize that it's good but it's not how they would drink it. A lot of it depends on habit and what seems like a journey through the different kinds. I used to drink only espresso, and now I don't really even like it even thought I appreciate it. - Robin Barooah

I agree. I don't really have a good palate to taste the "cherries" and "grapefruit that transitions to a caramel finish" in certain espresso shots but I know that I like. There is definitely a "peak" in the beans that I get from Counter Culture and recently 49th Parallel. Interesting there are genetic reasons for these differences in taste. There are certain bitter compounds that aren't tasted by some people, mildly detected by some, and overwhelmingly bitter to others. - Carey Lumeng

how does that work? - Mike D.

Just got a 5c Yama and am loving it. I find the alcohol burner too hot once the water enters the upper chamber. Have a butane burner on order.... - Carey Lumeng

Yum! - Jenny R.

This guy is fantastic!...The creations are almost (I did say almost) to good to drink. - Clifford Kennedy

Drinking it this recipe for Ice Coffee right now and it worked perfectly :) - Steve Sill via Bookmarklet

oh! For this you get a follow Mr. upside down person. - Jim:Rockin the Helvetica

ah, that explains it! Thanks @Jim :-) - ɐ ɯıʞ sıɹɥɔ

<3 I lovingly prepare my coffee in a nearly ritualistic fashion. There is a moment of delicious anticipation the moment the press is on. Nothing beats freshly ground, pure water brewed coffee. Esp. from Kéan (OMG Kona!) or Peet's. Early to mid-morn w/ the laptop open, room just warming up or still cool, fresh air coming in the window, and a big cup of coffee. Dayum that's the shizzle. ;-) - James

A place for coffee lovers - cafeXperiment via Bookmarklet

"The concept of fair trade labeling, which guarantees coffee growers a negotiated pre-harvest price, began in Europe in the ’60s. Fairtrade is about better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world. By requiring companies to pay sustainable prices (which must never fall below the market price), Fairtrade addresses the injustices of conventional trade, which traditionally discriminates against the poorest, weakest producers. It enables them to improve their position and have more control over their lives." - clarke thomas via Bookmarklet

I would suggest the Hario Skeleton Mill...it has a conical ceramic coated burr set. - Erwin Chuk

That looks perfect. Thanks! - Robin Barooah

Hey folks, take a look at this. :) - Miguel Wickert- Pineiro via Bookmarklet

That some bold talk! I am tempted. - Robin Barooah

"Coffee Grounds Have Similar Oil Content to Other Feedstocks Researchers Mano Misra, Susanta Mohapatra and Narasimharao Kondamundi figured that since coffee grounds contain about as much oil by weight, 11-20%, as more traditional biodiesel feedstocks such as rapeseed, soybeans, or palm oil. And given that more than 16 million pounds of coffee is produced each year, if the waste grounds could be given a second life as biodiesel feedstock, that could be a lot of biofuel: 340 million gallons to be exact. That’s the equivalent of roughly 8 million barrels of oil, for those rushing to their calculators." - clarke thomas via Bookmarklet