ElQuintron Guy54435 I make one or two French presses in the AM and usually an espresso in the afternoon. Both my wife and I are pretty committed coffee drinkers.
WebinTheWorld My doctor has banned me from regular coffee because the caffine does not play well with my meds. Back in the day I used to like the strong stuff. The stronger the better. I used to brew coffee from Robusta beans which was much stronger that regular arabica coffee.
Somewhat-Reticent WebinTheWorld Robusta beans … stronger Yes, also harsher flavor. There’re always exceptions. A legal addiction.
ElQuintron Somewhat-Reticent Yes, also harsher flavor. There’re always exceptions. A legal addiction. There’s a reason Robusta beans are cheaper.
Sparkchaser ElQuintron I make one or two French presses in the AM The couple I’ve used were a pain to clean. This was in Europe, I never tried it at home because of the cleanup. I did like the coffee, though. 🙂
dave Sparkchaser The couple I’ve used were a pain to clean. Dump the grounds in the garbage, or on the rose garden if you have one. Put soapy water in the container, then pump the ‘piston’ up and down vigorously for a few seconds. Gets the mesh clean. Rinse under cold tap.
ElQuintron dave Dump the grounds in the garbage, or on the rose garden if you have one. Yup, they go to the green bin (organic garbage pickup in Toronto) and then I wash it. Once I get compost going, they’ll end up there.
Somewhat-Reticent ElQuintron Most Robusta, yes; there are a few nicer varieties. Raised with kindness and toasted ( not burnt ) they enrich a blend nicely.
broknsymetry WebinTheWorld Back in the day I used to like the strong stuff. The stronger the better. There was nothing better than Navy mess deck coffee that had sat in the urn since early morning. It was pure sludge but a great pick-me-up for a mid watch.
Somewhat-Reticent broknsymetry great pick-me-up That’s full-caff coffee, aye. Excellent boost to alertness. Follow with a staunch mug of strong black tea for a long smooth glide.
GadgetsRme broknsymetry I drank a close relative to mess deck coffee when I was in ’Nam. We had a South Korean, Mr Lee, that worked with us and he made the coffee. Every day about 3:30pm he’d empty any leftover coffee and scrub that 48 or 60 cup pot until it shined. Then he filled it full of water and filled the ground basket full. Then he would plug it in and let it perk half way through and pull the plug. Early the next morning he’d come in plug it back in and perk it all the way through again. When it was fresh it would come get you out of your bunk. After it was down about ⅔ of the pot and had set part of the day it was just plain mean.
