[andi*pandi]

If I saw airplane, it was the santized for TV version.

I do recall going to the drive-in, seeing the first kid friendly movie, going to sleep in the back, and waking up to gunshots during the second feature. A guy being totally pelletted execution style, blood flying.

[subego]

Airplane and 9 to 5 were my introduction to VCRs, as well as watching the same movie over and over.

[Thorzdad]

Originally Posted by andi*pandi 

I do recall going to the drive-in, seeing the first kid friendly movie, going to sleep in the back, and waking up to gunshots during the second feature. A guy being totally pelletted execution style, blood flying.

Sounds like RoboCop. That’s a very difficult-to-watch scene. I can’t imagine being a kid and waking up to it.

[andi*pandi]

I think I was old enough to see robocop in the theaters. This was some kind of political movie, possibly. An old white guy in a tie.

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[subego]

So, if I pour a cup before the pot finishes brewing, isn’t that earlier cup going to be stronger than if I waited for the whole pot to finish?

[Thorzdad]

For xmas, one of my kids got me this inexpensive little stainless steel, micro-pore cone thing for making pour-overs. It was a stocking stuffer. It amazingly makes a really good home pour-over.

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[subego]

Yesterday, I put the filter in without the filter holder, and this morning, I made doubly sure to put in the holder, and then forgot to put in the carafe.

JFC.

[Laminar]

You shouldn't try to do so much before you've had your coffee.

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[subego]

Originally Posted by Laminar 

You shouldn't try to do so much before you've had your coffee.

Like, when I bring all the coffee to work, so I have to actually go out and get coffee before I’ve had my coffee.

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[subego]

Maybe this is obvious, but I’ve found a massive difference between putting in the sugar first, vs pouring it in after the cup is filled.

If I do it first, the sugar melts instantly, and mixes throughout the entire drink. If I do it after, it’s a deal where the cup gets progressively sweeter. The last third is cloying.

[turtle777]

Originally Posted by subego 

Maybe this is obvious, but I’ve found a massive difference between putting in the sugar first, vs pouring it in after the cup is filled.

If I do it first, the sugar melts instantly, and mixes throughout the entire drink. If I do it after, it’s a deal where the cup gets progressively sweeter. The last third is cloying.

Or you could use one of these contraptions (e.g. spoon) to stir.

-t

[subego]

Originally Posted by turtle777 

Or you could use one of these contraptions (e.g. spoon) to stir.

-t

Stirring occurred with both methods.

[Laminar]

If you don't immersion-blender your coffee after adding sugar, are you even really drinking coffee?

[subego]

Honestly, at this point, I feel I’m drinking coffee flavored cream.

[ghporter]

I don't do sugar in coffee, but my wife does. So when I set up the pour-over, I put the sugar in first. The brew drips into the sugar and it mixes pretty well in the process. Then half-and-half goes in and plenty of stirring gets everything mixed well. She says it works better for her.

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[subego]

I think I mentioned I started this whole coffee journey because I was suddenly in charge of making it for a bunch of people. I tried to pick the options which looked like they’d have broad appeal, which is my general rule when menu planning.

I also think I mentioned I live a block away from a cafe run by a local roaster (Intelligentsia), so that’s the obvious source.

Decided to get two types. One is their “Breakfast Blend”, which is Mexico, and Peru. The other is “House Blend”, which is Costa Rica, Guatemala, and Honduras.

I tried a seasonal Christmas thing a few months back, and didn’t like it. Same with the ”Mocha Java” I got from a different local roaster (Metropolis).

Since I’ve had bad luck, I’ve been sticking with my original choices, mainly the breakfast one for myself, but now I want to start experimenting again.

[Thorzdad]

Originally Posted by And.reg 

So, anyone else try Ethiopian?

Yep. My local coffee shop does an Ethiopian pour-over. It's a wonderful cup o' joe.

[Brien]

An Ethiopian hambela was the best coffee I’ve ever had.

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[subego]

Liking the Ethiopian!

[subego]

I guess I wasn’t paying attention the first time around because I was taken off-guard by the Ethiopian costing $40 for a three-quarter pound bag.

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[subego]

I’m sure I could find cheaper. The lower end stuff at this place is $20 per ¾-pound.

The big reason I go is because it’s a block away.

Also, good ham and cheese croissants.

[Webster Hunter]

Tales of people around the alternative Seattle, a city where elves, orcs, mermaids, and many other fantasy races live together with humans in a modern world we are familiar with

[reader50]

Hunter, did you put drugs in your coffee? Those are unusual sights outside your windows. Do you see them often?

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[subego]

Originally Posted by Webster Hunter 

elves, orcs, mermaids, and many other fantasy races live together with humans in a modern world we are familiar with

I thought this was Portland.

[Thorzdad]

Originally Posted by And.reg 

I heard great things about Yirgacheffe but the seller at the farmer's market did not have any except on reserve, so, I had Sidamo, which works, sort of bergamot/gray tea taste.

Had a pour-over cup of natural process Yirgacheffe this morning at my local shop. Very tasty. Just a bit heavier than the Sidamo. Ended up taking home a bag of their natural process Sidamo. $15.95 for 12 oz. It's really hard to beat the Ethiopian coffees.

[subego]

The stuff my place has is Gesha, which I guess is why it’s so ridiculously expensive.

[ghporter]

So, is the Ethiopian coffee folks are buying any specific brand/style/etc? Starbucks has an Ethiopian coffee, and even WalMart has one (in their Great Value brand).

Or are we only talking about the Yirgacheffe variety? The descriptions I’ve read intrigue me...

[subego]

With mine, the variety is Gesha, and the brand is Intelligentsia which is a local roaster.

[Thorzdad]

The “brand” I buy is what my local coffee shop roasts themselves. I’ve had both their Yirgacheffe and Sidamo and like them both. The Sidamo is a little brighter and fruitier, while the Yirgacheffe seems to have a bit more body. Overall, it’s not a huge difference, and it’s, of course, more about how the beans were processed and roasted. I don’t think you can go wrong with either.

As for Starbucks’ Ethiopians...I have no clue. I’ve never bought any of their “special” roasts, but I find all of their normal roasts pretty universally over-roasted.

[subego]

They supposedly have a “blonde” roast where they **** it up less.

[linamorson]

I love black coffee.. I really love

[subego]

One thing I’ve noticed is the Ethiopian doesn’t lay out my tummy.

About three-quarters into a pot of what I was drinking before I’d start to regret it.

[ghporter]

Depending on the reason for your regret, I can understand.

For the last 10+ years, I've been a "cups per day" rather than "pots per day" coffee addict. While I was on active duty, I'd go through at least one and a half 12-cup pots in a day. And somehow I had issues with sleeping...imagine that! That was generally Folgers from the big plastic tubs we'd get for cheap, so that has some bearing on the quality of what I was drinking, but it was always a medium roast so there was plenty of caffeine in there.

We recently got some coffee from a local shop/roaster called Texas Grounds in Helotes, TX (a cheek-by-jowl suburb of San Antonio). Nice stuff. We got their "Republic" blend, made up of beans from Guatemala, Columbia and Ethiopia. It's complex and smooth, but I'm spoiled by Gevalia's fine grind, so getting the strength I'm used to with pour-over is more challenging for this coarser-ground stuff.

We have a pound of "Black Rifle Coffee's" AK blend we haven't tried yet. It's supposed to be medium to dark roast flavorwise, but without the bitterness that comes with overly roasted beans. We'll see.

[turtle777]

I’m on my way back from Cost Rica.

Bought a few bags of Tarrazu beans that were dried using honey process (not water washed, sun dried leaving mucilage on the beans).

Looking forward to the espresso it yields.

-t

[Brien]

Jealous!

[subego]

Last bag of Ethiopian... going out of season.

[subego]

Dropped the coffee for a bit because I didn’t want to have to worry about going out for supplies, but got a grocery store bag of Starbucks (and some cream, natch) delivered.

I miss good coffee.

[Thorzdad]

My local coffee shop is still open, thankfully. You can't go in, obviously, and you can't just walk up and place an order. You place your order online, giving them the time you want to pick it up and what color/make of car you drive. When the time comes, you drive there and park on the street. They bring your drinks to you, carrying them on these long wooden paddles (with cutouts for the cups to fit into) and poke the paddle through your car window. It's kind of funky, but it keeps them up and running. Got a fresh bag of organic Ethiopian Sidamo yesterday. Sipping a cup right now with my homemade biscotti.

[subego]

I’m sure there are local options. The place I normally go to might even still be open for curbside, but I wanted to give the grocery store delivery a shot and eliminate going out for it... or having a human handle it, to be honest.

Also, I knew I used a lot, but apparently I put down about a half-gallon of cream in a week.

[ghporter]

Wow. We’re having to make do with quarts of half and half. We usually buy a half gallon of half and half, and it lasts as much as 3 weeks. But our local grocery isn’t stocking that size, or even their store brand of half and half. So it’s Land ‘o Lakes quarts... I am paying attention to how much I use the stuff, but I’m not quite “rationing” it yet.

[Laminar]

Coffee intake is way down for me (zero) since quarantine. Alcohol intake is waaay up though.