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How Important Is Coffee?

How important is Coffee?

  • Total voters
    211
timerover51 said:
Ah, they understood that you destroyed the flavor built up over many years of use in the pot. I did the same thing while on KP duty while a cadet officer at Fort Riley one summer. I do not think that the coffee pots had been cleaned in about 20 years. The NCOs were wondering who messed with the coffee the next day.
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Hahaha! :rofl:
 
SanDragon said:
Please pass the salt. My foot tastes bland. :p
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Until I posted you did not know. You perhaps do not buy or go with your wife to buy candles... I do. My wife appreciates my opinion. After about 10 or 15 minutes of sniffing candle sents they all start to be the same. I keep forgetting the other best use of coffee beans, to clear the nose of the sents you've over used in sniffing. :D :coffeesip:
 
Love the smell. The taste is horrid. I have a friend who markets some of the finest coffees in the world (cool to see the coffee actually effervesce in the press). I can taste some of the fine notes described for the coffee, but it remains overwhelmingly bitter to me. I'm convinced that people who drink coffee simply cannot taste whatever it is that I taste.

Coffee also makes knots in my stomach, so I only drink it if suffering is required to keep me functional. At one former workplace if they saw me go for the coffee they got worried about what was on the schedule. I'd tell them not to worry, just a night with too little sleep.
 
Straybow said:
Love the smell. The taste is horrid. I have a friend who markets some of the finest coffees in the world (cool to see the coffee actually effervesce in the press). I can taste some of the fine notes described for the coffee, but it remains overwhelmingly bitter to me. I'm convinced that people who drink coffee simply cannot taste whatever it is that I taste.

Coffee also makes knots in my stomach, so I only drink it if suffering is required to keep me functional. At one former workplace if they saw me go for the coffee they got worried about what was on the schedule. I'd tell them not to worry, just a night with too little sleep.
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Not all, for some of us just happen to enjoy the bitter as part of the overall melange...
 
Straybow said:
Love the smell. The taste is horrid. I have a friend who markets some of the finest coffees in the world (cool to see the coffee actually effervesce in the press). I can taste some of the fine notes described for the coffee, but it remains overwhelmingly bitter to me. I'm convinced that people who drink coffee simply cannot taste whatever it is that I taste.

Coffee also makes knots in my stomach, so I only drink it if suffering is required to keep me functional. At one former workplace if they saw me go for the coffee they got worried about what was on the schedule. I'd tell them not to worry, just a night with too little sleep.
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True Coffee is very bitter. It is not the only bitter beverage. Unlike those other beverages, you can add to your coffee elements that adjust the taste and reduce the bitterness, such as milk, cream, and sugar. As well as flavoring syrup.

The other very bitter beverages are beer, ale, lager, and other grain based alcohols. There may be others also but I have not experienced them.

Pretty neat that you have a friend whom cures coffee beans. I would love to see the process. :coffeesip:
 
An account of Java coffee, taken from the Handbook of Subsistence Stores published by the Secretary of War in 1896.

Java coffee is so named from the Island of Java, where it first became an article of commerce. It has a good-sized bean with quite a large suture; and, as found on our market, is distinguished into pale yellow, which is the newer and cheaper kind, and yellowish brown, which is the old and dearer kind. At the time of the shipment from the port of exportation it is of alight-green color, but it changes during the voyage of importation to a pale yellow. Age improves its quality immensely, and as its color deepens with advancing age, the darkest yellowish brown is the best.

The crop is gathered in the months of January, February, and March. It is put up in small grass mats containing from 65 to 68 pounds, net. Each mat is marked with a letter or letters indicating the district where grown. For Army use, two of these mats are put up in a gunny sack.

The Java coffee of commerce comes from the islands of Java, Sumatra, and Celebes, which possess similar conditions as to climate and soil; and it should be noted that conditions as to climate and soil powerfully influence the quality of coffee. Almost the entire amount of Java coffee consumed in the United States conies from Padang, on the Island of Sumatra.

The Sumatra brands of Java coffee areas follows, in the order of merit in which they have ranked for years, viz: Mandheling, Ayer Bengies, Ankola, Painan. and Padang. There are a number of coffees in the markets purporting to be Java which are not Java: they come from Brazil, the Island of Ceylon, and Singapore. Ceylon Java is the only one of them that nearly approaches Java in quality. At the Centennial Exposition, in Philadelphia, there was an exhibition of Brazilian-grown coffee, under the name of "Imitation Java Coffee," which was very inferior to, and materially different from, the exhibit of Java coffee from the Dutch East Indies; and this Brazilian Java is the fictitious Java chiefly sold in the United States.

The best method of determining the quality of Java coffee is by the infusion test described in the article on "Coffee, issue."

Java coffee requires the same kind of storage and the same care while in storages as "Coffee, issue."
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I will be posting more of the information on coffee, but Java is Java.
 
Straybow said:
Love the smell. The taste is horrid. I have a friend who markets some of the finest coffees in the world (cool to see the coffee actually effervesce in the press). I can taste some of the fine notes described for the coffee, but it remains overwhelmingly bitter to me. I'm convinced that people who drink coffee simply cannot taste whatever it is that I taste.

Coffee also makes knots in my stomach, so I only drink it if suffering is required to keep me functional. At one former workplace if they saw me go for the coffee they got worried about what was on the schedule. I'd tell them not to worry, just a night with too little sleep.
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Have you tried Yerba Mate? It's from South America; the flavor is reminiscent of tea. It contains Caffeine, Theophyline, and Theobromine, mood-altering chemicals found in tea and chocolate, respectively.
 
Barsanuphius said:
The other very bitter beverages are beer, ale, lager, and other grain based alcohols.
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Bitterness in undistilled grain beverages usually comes from the herbs (usually hops) boiled with the wort before pitching the yeast and fermentation. The bitterness and herbal/fruity flavors they add balance the sweetness of the malted grain. The best indictment of unhopped beer is this one (and I cannot believe MetaFilter is still up after all these years):

And un-hopped beer tastes [expletive in gerund form deleted] disgusting. Vile. Sickly sweet, like vomit after you've drunk a bunch of cola. I don't mean that it's too sweet for my palate. I mean that the particular flavor of fermented malt, uncut with any bittering agent, would make most people vomit. It's horrific. I know this from personal experience. At the very best, it can taste like unsalted sweet soy sauce.

There are some very lightly hopped beers, like barley wine, that manage to avoid the vileness of the flavor. But, the brewers do this by being very, very careful with the selection of malt and by fermenting it as dry as they possibly can (using a modern, high-alcohol champaign yeast, often). And they still use hops, just not much.

However, hops are a relatively recent addition to beer (600 years, I believe). Before that, there were all sorts of different herbs used to balance out the sickly disgusting flavor of pure malt brew. So if you have a particular aversion to hops, you could try anything with a bitter, herbal flavor. Juniper is a good choice, for instance.
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Bittering agents in beer also often have antimicrobial effects, preventing the brew from continuing the fermentation process into vinegar, as Acetobacter takes over after the yeast does it's thing.

I'll add that vikings used spruce, not hops, so their beer was also an excellent source of vitamin C. No scurvy there, no sir.
 
Straybow said:
Love the smell. The taste is horrid. I have a friend who markets some of the finest coffees in the world (cool to see the coffee actually effervesce in the press). I can taste some of the fine notes described for the coffee, but it remains overwhelmingly bitter to me. I'm convinced that people who drink coffee simply cannot taste whatever it is that I taste.

Coffee also makes knots in my stomach, so I only drink it if suffering is required to keep me functional. At one former workplace if they saw me go for the coffee they got worried about what was on the schedule. I'd tell them not to worry, just a night with too little sleep.
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Coffee, as a rule, does mostly horrible things to me. It's only benefit is if I'm over extended on the road, I'll pop in to a gas station, make a large, ice coffee, and then slam it down. It's a perfect vector for caffeine for me.

Thankfully, I do that very rarely. Coffee is not on my normal menu at all.

I have, however, become a bit of an iced tea snob. The restaurants I pick are well influenced by the kind of iced tea they serve. Unfortunately, many places are no longer serving just plain black iced tea, and only serve those with fruit flavors. Those are pretty much undrinkable for me.

And don't get me started on amaretto. Just awful stuff for me.
 
wbuthod said:
Have you tried Yerba Mate? It's from South America; the flavor is reminiscent of tea. It contains Caffeine, Theophyline, and Theobromine, mood-altering chemicals found in tea and chocolate, respectively.
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Theophylline is an asthma treatment, as well.

Knowing it's in there, I now need to avoid it. Adverse side effects.
 
1. Digestive

2. Possible partial headache relieve

3. Psychological pick me up boost

It's situational; I just bought a Dolce Gusto Krupp automatic that will allow me to pop in and out a capsule, and in South East Asia, i enjoy a local cafe coffee with my morning mee.
 
timerover51 said:
Hmm, given the number of tea drinkers, maybe I should post the specifications for Army tea from 1896.
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Oddly, I would be more interested in the specifications for Army tea from around 1776. Always wondered what exactly form of tea went into that harbor so long ago.
 
Cryton said:
Oddly, I would be more interested in the specifications for Army tea from around 1776. Always wondered what exactly form of tea went into that harbor so long ago.
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Black or green, from China and/or Japan. The 19th C is when it began to be cultivated in india.

Infusions of various other leaves, however, predate the UK's "discovery" of chinese grown and prepared teas...

Have a link:
https://cantontea.com/blogs/tea-stories/teas-of-the-eighteenth-century-english-tea-trade (webpage)
 
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