Mmm...coffee...

[SecretAgentMa'am]

I know I'm not the only coffee snob here! This is our thread!

The largest section of countertop in my kitchen is dedicated to coffee. From right to left there's a drip coffee maker, an electric burr grinder, an espresso machine, and the coffee roaster. There are only two people in the house, but we have over a dozen coffee mugs, plus another half dozen or so travel mugs. I have made it my mission in life to learn how to pull a perfect shot of espresso. I'm still working on it. I think I need to find a good barista to teach me.

I'm also completely spoiled by home roasted coffee. I can't stand grocery store coffee at all, coffee shop coffee is iffy (Starbucks tastes like charcoal to me, Dutch Brothers is decent but not great, smaller coffee shops are completely hit or miss).

Talk to me, folks. Who roasts? Who wants to roast? What kind of roaster do you use? What kind of espresso machine do you have? Where do you buy your beans? My answers coming soon!

[Dominique]

Ho Ho, some one who speaks my language.

Tell the truth, a Burr grinder, is actually a slicer!.....good coffee is never ground, it's sliced.

I too, am a cupper. I used to host cupping parties, where I'd roast and everyone would sip, swirl it around in their mouth, swallow if they wanted, spit it out....rinse and repeat. When attendance started to dwindle, I got the hint, just because that was *fun* to me....not so much for every one else.:hamactor: So, I did my roasting thing by myself, and took notes. Some beans like more heat, some beans require longer roasts, some combinations taste better with each other. For example, anything grown in South America make
great combination beans for espresso. Espresso is a roast by the way.

I have a Zach and Dani's roaster. They have since sold their name, but the roaster remains the same. I have a first generation and a second generation. It does a great job of controlling the smoke. (it has something like a catalytic converter on it) It puts off alot of heat. In the better weather, I roast out on the deck.....

Funny you mentioned travel mugs. I am a bit nutty about
travel mugs. I'm always looking at them. I have the same
attraction to nice slim aluminum thermos's too. I fell out of my kayak on the river this morning, the kayak took on water, I don't know how I didn't snap my leg in half, and I had a total melt down because the espresso kit got away.
a whole other story ( we were going to have an espresso break on the river)

I buy from Sweet Maria's on line. She's pretty good about telling you when good beans are available. I just picked up a 20 pound sack of Coasta Rican tarrazu. Purchasing green beans in bulk, coffee or espresso is about .05 cents a cup. (fifty cups
or espresso's to a lb)...how can you not want fresh coffee.
I'll drink water before touching starbucks.

I have a Mr. Coffee espresso machine.....and I think I have a Mr coffee coffee maker....it's almost never used. Once you've had my freshly roasted espresso....thats all you'll ever want. (seriously)

Every time we visit any of our friends, I always take coffee. I pay special attention to when some one says they like a particular roast, I make sure they get that. Recieveing this coffee is better than wine. And I'm not kidding.

Target sells the syrups. So we keep them on hand for the people who just haven't made that step to real espresso.
What ever you want, the beans are always fresh, and the shop is always open.

When you roast your own beans, the beans shed a skin. Store bought coffee grinds those skins into the coffee, you can tell by the sheen on top of the coffee. I take a hand help vacuum and carefully extract all of those skins, so my coffee is smooth as can be. ZERO bitterness.:sunglass:

[Dominique]

Everything about espresso is in 30's. Thats very easy to remember.

A single espresso is one espresso scoop, press-using 30 pounds of pressure. I practiced pressing 30 pounds of pressure on the scale for weeks. And you pressure brew it 30 seconds for one scoop.....if you are using two scoops, collect it into two vessels for thirty seconds......

always use room temp water, preferably filtered (brita will be perfect)
let the pressure build in machine.......and when done, let all pressure out of your machine. I let it out the latte frother........

[Reader]

Ho Ho, some one who speaks my language.

Tell the truth, a Burr grinder, is actually a slicer!.....good coffee is never ground, it's sliced.

I too, am a cupper. I used to host cupping parties, where I'd roast and everyone would sip, swirl it around in their mouth, swallow if they wanted, spit it out....rinse and repeat. When attendance started to dwindle, I got the hint, just because that was *fun* to me....not so much for every one else.:hamactor: So, I did my roasting thing by myself, and took notes. Some beans like more heat, some beans require longer roasts, some combinations taste better with each other. For example, anything grown in South America make
great combination beans for espresso. Espresso is a roast by the way.

I have a Zach and Dani's roaster. They have since sold their name, but the roaster remains the same. I have a first generation and a second generation. It does a great job of controlling the smoke. (it has something like a catalytic converter on it) It puts off alot of heat. In the better weather, I roast out on the deck.....

Funny you mentioned travel mugs. I am a bit nutty about
travel mugs. I'm always looking at them. I have the same
attraction to nice slim aluminum thermos's too. I fell out of my kayak on the river this morning, the kayak took on water, I don't know how I didn't snap my leg in half, and I had a total melt down because the espresso kit got away.
a whole other story ( we were going to have an espresso break on the river)

I buy from Sweet Maria's on line. She's pretty good about telling you when good beans are available. I just picked up a 20 pound sack of Coasta Rican tarrazu. Purchasing green beans in bulk, coffee or espresso is about .05 cents a cup. (fifty cups
or espresso's to a lb)...how can you not want fresh coffee.
I'll drink water before touching starbucks.

I have a Mr. Coffee espresso machine.....and I think I have a Mr coffee coffee maker....it's almost never used. Once you've had my freshly roasted espresso....thats all you'll ever want. (seriously)

Every time we visit any of our friends, I always take coffee. I pay special attention to when some one says they like a particular roast, I make sure they get that. Recieveing this coffee is better than wine. And I'm not kidding.

Target sells the syrups. So we keep them on hand for the people who just haven't made that step to real espresso.
What ever you want, the beans are always fresh, and the shop is always open.

When you roast your own beans, the beans shed a skin. Store bought coffee grinds those skins into the coffee, you can tell by the sheen on top of the coffee. I take a hand help vacuum and carefully extract all of those skins, so my coffee is smooth as can be. ZERO bitterness.:sunglass:



When is the next cupping party?? I adore coffee and I hope to be a coffee snob one day myself!

PS-Please don't ever call me a ho.

[SecretAgentMa'am]

Yay!

I also buy our beans from Sweet Maria's. They have a such a great selection!

I started out with a Nesco roaster, which is I think the same one you have, only after Nesco bought them out. This one, yes?

http://www.sweetmarias.com/sweetmarias/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/n/e/nesco_roaster1sm_2.jpg

That one lasted us a little over two years. We'd already paid a ridiculous amount to send it to the manufacturer for repair within the 1 year warranty, and then it started sounding like it was about to break again. It was no longer under warranty, and we realized the shipping costs alone sending it for repair once a year would buy a new, better roaster, so we upgraded.

Now, I have the Behmor 1600:

http://ecx.images-amazon.com/images/I/31yMxQZC49L._SL500_AA300_.jpg

It's a workhorse and I love it. I was roasting every other day with the Nesco because we drink so much coffee. The Behmor can do a pound at a time and is a lot more capable of fine-tuning your roast. Also a *lot* quieter. I have no idea what kind of crack the Amazon reviewers are smoking. Especially the one who claims it "doesn't work" for espresso. I have no idea how that's even possible. I do roast in half pound increments if I'm trying for a dark roast, but that's the only limitation I've found with it.

Right now, our grinder is a Black & Decker. It's a piece of junk. We had a Cuisinart that my mom gave us for Christmas a few years ago, but it stopped working (we seem to kill coffee-related appliances really quickly). The B&D was the only burr grinder available at the store and it was on sale, so I bought it. We're replacing it as soon as possible with a Bodum:

http://ecx.images-amazon.com/images/I/41rA4B16alL._AA160_.jpg

That thing has fantastic reviews for less than $100!

My espresso maker is an Ariete Cafe Prestige:

http://ecx.images-amazon.com/images/I/51Z16BQeTML._SL500_AA300_.jpg

I can pull a decent shot from it, but not fantastic. I don't think that's the machine's fault, though. I'm still not entirely sure what 30 lbs of pressure feels like, because we don't own a scale that will measure 30 lbs. I'm not at all sure if I'm packing my grind too hard or too loose. I should probably buy a scale and practice.

[Dominique]

Nice post! Thank you

Yes, that is the roaster I have. As I said I bought two, the difference between the two was a hinged lid, and that meant the catalytic converter,
i/e smoke catcher, fit more snuggly. In the very beginning, after I roasted
two batches of beans....I picked the roaster up to move it and the base
about burnt my hands. When it cooled, I saw 6 small screws on the bottom so I removed them. The entire machine is driven by a belt similar to one you'd find on a vacuum cleaner. This told me running this machine hot would ruin it. I rectified it by running two boards laterally across the bottom, from the rubber legs, this raised the heat unit an inch and a quarter, instead of just the quarter inch of the rubber legs. After that, the
unit ran much cooler, as the heat was able to escape.(so I still have both)

I drink one espresso a day. My partner, will drink 2, but is away 4 mornings of the week, (I send her off with coffee grinds), dare I say, she'd drink gas station station coffee :eek:

Thats a nice espresso machine. I have my original Mr. Coffee. It's about 8 years old, they still sell they same model, and I'm very happy with it. It was right around $100 when I bought it, and I thought it would be a good starter machine, and much to my surprise, it has exceeded my expectation.

I wonder if you are burr grinding your beans rested? I read they are best, if ground 24 hours after they've been roasted. I'm on my second Burr grinder.
Zach and Dani had a Burr in the start up kit and that lasted a few years...
Now I have the Black and Decker.

Tamping down the product is important. I pitched that cheap plastic one and bought a nice restauraunt quality scoop/tamper. This helped with applying 30 pounds of pressure. Some say tamping on a slight angle is good too.....but I find when I pull my grounds outs, there is still water
in the grounds holder. Starbucks trains their baristas to empty the grounds cup immediately after making the coffee/espresso......because staining will bring an acidic taste. (I am friendly with a starbucks manager who saves some grounds and used filters for my worms).

Where do you buy your beans and have you purchased any AAA quality
lately? Sweet Maria buy fair trade beans, her prices can be beat (and really, can you complain about a nickel a cup?) I think fair trade is important. Costa Rica, (please don't think Juan Valdez novice readers/=
gas station coffee) Has had an excellent coffee growing season. I love the Costa Rica beans. It's the Zinfindale of coffee. It goes with almost anything, and can be roasted espresso. Smokey though.

[Dominique]

[QUOTE=SecretAgentMa'am;411908]Yay!

I also buy our beans from Sweet Maria's. They have a such a great selection!

Sorry, I missed this. I immediately started to look at the pictures. Her selection is great and I love that I can buy in those 20 pound sacks. I used to staple the burlap sacks all over the walls of my garage, kind of a neat decoration. But supply and demand. My friends love these sacks.

One of my friends is an Executive Chef, and I give her my roasted beans (of course, and you can just imagine how much an executive chef appreciates the best of the best coffee) she carefully selected one of my burlap sacks from my garage wall and had it mounted and framed and gave it to me for my 50th birthday! What a cool gift. It certainly made me look at those sacks differently, and now everyone that see's that piece of *ART*, wants a sack.

[princessbelle]

I don't drink fancy coffee from a fancy machine. My life growing up revolved around good ole cups of coffee and food with great discussions around the kitchen table.

I can't see, think or hear without my coffee in the mornings. Just about any coffee will do from any coffee pot. Bring it on strong with a little bit of french vanilla creamer and my day is off to a good start.

I usually drink a pot in the mornings and one in the afternoons. I panic when i am getting low. Addicted? You bet i am.

http://dl.glitter-graphics.net/pub/420/420721id0rxni4v8.gif (http://www.glitter-graphics.com)

[girl_dee]

the fanciest I get is grinding my own beans, and for a long time the sound of the grinder was too dang much before I had my coffee, so Medium Roast Community Coffee is what I had since my momma put it in my baby bottle with 2 sugars and some Evaporated Milk.. (I called it Cow Milk because it had a cow on the label ).. Now I just like it black, no sugar with a lil 2% milk in it.

So yes addict here, snob, not really, just give it to me and no one will get hurt.


http://www.goodhousekeeping.com/cm/goodhousekeeping/images/4m/evaporated-milk-0110-de.jpg

http://www.cajungrocer.com/images/2701_d.jpg

[Dominique]

[QUOTE=princessbelle;411994]I don't drink fancy coffee from a fancy machine. My life growing up revolved around good ole cups of coffee and food with great discussions around the kitchen table.

I can't see, think or hear without my coffee in the mornings. Just about any coffee will do from any coffee pot. Bring it on strong with a little bit of french vanilla creamer and my day is off to a good start.

I usually drink a pot in the mornings and one in the afternoons. I panic when i am getting low. Addicted? You bet i am.

Morning Belle!

I came from a family that drank *mud* that would perk on top of the stove.....it would smell great and taste awful. I was in my early thirties before I ever drank a coffee that I thought *Hmmm, I might like this* I became cross addicted to crappy coffee (black) and 20 ounce Mt .dew. I understand completely, how easy it is to become addicted.

Not any more. One espresso a day, no more Mt. dew. Just water....all day long. I don't even need the espresso first thing.
Withdrawl, was brutal.

http://dl.glitter-graphics.net/pub/420/420721id0rxni4v8.gif (http://www.glitter-graphics.com)

[girl_dee]

They would have to commit me for a long period to detox me. I won't go willingly, besides I take coffee medicinally, for my asthma, Cough Cough ahem.


:overreaction:

[Dominique]

[QUOTE=Cajun_dee;411995]the fanciest I get is grinding my own beans, and for a long time the sound of the grinder was too dang much before I had my coffee, so Medium Roast Community Coffee is what I had since my momma put it in my baby bottle with 2 sugars and some Evaporated Milk.. (I called it Cow Milk because it had a cow on the label ).. Now I just like it black, no sugar with a lil 2% milk in it.

So yes addict here, snob, not really, just give it to me and no one will get hurt.


http://www.goodhousekeeping.com/cm/goodhousekeeping/images/4m/evaporated-milk-0110-de.jpg

http://www.cajungrocer.com/images/2701_d.jpg Hi Dee..... I love morning people. You have two coffees that I love. The community pictured. The jury is still out on the hickory. And Tim Horton's. I can get that in Ohio......and when I go to Ohio, that is the first place I head.

[Dominique]

They would have to commit me for a long period to detox me. I won't go willingly, besides I take coffee medicinally, for my asthma, Cough Cough ahem.


:overreaction:

I was taking it in pill form too, it was in my migraine medicine. Holly cow....just kill me why don't you? LOL, I went thru withdrawl when I was single.....6 friggin month headache no lie.

And bell's pink script writing makes me want to run for the migraine medicine.....just saying Belle.....:vigil:

[Okiebug61]

I'll probably be asked to leave the thread after this but I am a K-Cup Freak! I have a travel machine, an elite at home and a single serve at my office. I love the fact that I can have tea, coffee, hot chocolate and cider no matter where I am it fits the need.

[SecretAgentMa'am]

I am not up when the first coffee of the day is made, so I always roast the night before, at least. Beans always get at least a 12 hour rest, and most get a lot more than that since I roast about a week's supply at a time.

I've never bought any of Sweet Maria's 20 lb bags. We like to try a lot of different varieties, so I generally buy one of her 8 lb. sampler packs every month or so. It's a great way to get to try a lot of different beans while staying within budget. It works out to about $5/lb, and the samplers always include at least a couple of the high-end beans.

Espresso is a roast by the way.

I have to disagree with you there. It's common in North America to call extremely dark roasts "espresso roast" but espresso actually refers to the brewing method. From Wikipedia, referencing Ricardo and Francisco Illy's The Book of Coffee: "Espresso is a coffee beverage and brewing method, it is not a specific bean, bean blend, or roast level. Any bean or roasting level can be used to produce authentic espresso. For example, in southern Italy, a darker roast is generally preferred; but farther north, the trend moves toward slightly lighter roasts. Outside of Italy a wide range of roasts are popular." I generally roast to Full City or Full City+ for espresso. Extremely dark roasts will make it easier to get a full head of crema, but you also get that charcoal taste that's so common in coffee shops (I'm looking at you, Starbuck's). One of the reasons the drinks made by those shops are so packed with sugar is to mask the taste of their burned coffee.

The coffee roasting Wiki has a great reference chart for roast levels.
http://en.wikipedia.org/wiki/Coffee_roasting

I used to buy bottles and bottles of Torani syrups, until I realized I could make them myself. They're basically just flavored simple syrups. Just combine 2 parts sugar to 1 part water, boil for a minute, and add whatever flavors you want. Right now we're using blackberry syrup that I made by boiling the seeds and pulp that were leftover after I made blackberry puree for margaritas in the sugar syrup. Half the syrup went into a bottle with a pour spout for coffee, and the other half got mixed with vodka for homemade blackberry cordial.

I'll probably be asked to leave the thread after this but I am a K-Cup Freak! I have a travel machine, an elite at home and a single serve at my office. I love the fact that I can have tea, coffee, hot chocolate and cider no matter where I am it fits the need.

There was a Keurig machine in the break room at my last job, and I honestly don't get why so many people love them. I understand that they're popular, but I found the coffee that came out to be weak and bitter. I don't think I ever managed to finish a cup, even with tons of cream and sugar. The hot chocolate also had a strange chemical flavor. Maybe it's just me. I can't stand artificial sweeteners, and I think all the K-cups other than the straight coffee have artificial sweeteners in them.

[Dominique]

Very informative link, thank you. Espresso is a roast, came right out of my
tutorial book that Zack and Dani's sent along. To be honest. I stop roasting just before any bean starts bringing out the oil. I roast Kona, to a City roast. I'm not a fan of deep roasts. I, (my opinion) think
it's too bold and flavor is lost. Yes, I agree...you can, and I have, made espresso out of the kona beans.

That blueberry syrup sounded wonderful!

I didn't (and maybe it's a good thing) start to roast beans until after I detoxed from it. I do it yes, because I love a good cup if I am limiting my self to one cup a day. But I enjoy roasting it and giving it to others. I do enjoy the roasting. I was on the sampler packs with Zack and Dani's, and now that I am at sweet Maria's. I order up a couple one pound bags when she gives the crops a good to excellent rating. If it is something I end up
liking, I'll order the sak. It's shelf life is two years. I roast once or twice a week. We always have Kona beans.

I burr my grind my beans all at once. If I read your post correctly, you grind as you brew?

I never had a K cup. Coffee snob here. I don't drink coffee anyplace but here.

[betenoire]

I'll probably be asked to leave the thread after this but I am a K-Cup Freak! I have a travel machine, an elite at home and a single serve at my office. I love the fact that I can have tea, coffee, hot chocolate and cider no matter where I am it fits the need.

I have a Keurig and I hate that stupid thing. Nick's parents got us one because they think it's just the greatest thing on the planet.

The things I hate about my Keurig:

1 - it's not environmentally sound. Do I REALLY need to have plastic to toss in the trash every time I make a cup of coffee? (Do not mention the reusable k-cups you can buy. They make REALLY weak coffee.)

2 - it's not financially sound. I refuse to pay on average 55 cents every time I want a cup of coffee in my own fucking apartment.

3 - I do not want one cup of coffee in the morning. I want 3 or four. May as well make a pot.

4 - tastes bad!

5 - lameass trendyass expensiveass machine.

(I am, personally, all about the French Press.)

[SecretAgentMa'am]

I have a Keurig and I hate that stupid thing. Nick's parents got us one because they think it's just the greatest thing on the planet.


I had all the same thoughts about it. I received a free Senseo machine when they were brand new on the market, and wound up giving it away. I have no interest in a machine that requires me to buy specific refills for it that can only be purchased from that company. I actually bought the reusable filter for the Senseo to try it with my own coffee, and it still sucked. The Keurig didn't seem any different. My boss was in love with the Tully's Vienna Roast K-cups so that's what we mostly had. It was awful. I bought a variety pack of K-cups thinking maybe I just hated that coffee. Nope, couldn't stand any of it.

[betenoire]

They would have to commit me for a long period to detox me. I won't go willingly, besides I take coffee medicinally, for my asthma, Cough Cough ahem.


:overreaction:

I actually read once that coffee can help you snap out of it if you're on the edge of an asthma attack. :) Made me happy to read that.

I will not be giving up coffee or trying to detox from my caffeine addiction. Just not worth the, um, headache.

[Dominique]

I had all the same thoughts about it. I received a free Senseo machine when they were brand new on the market, and wound up giving it away. I have no interest in a machine that requires me to buy specific refills for it that can only be purchased from that company. I actually bought the reusable filter for the Senseo to try it with my own coffee, and it still sucked. The Keurig didn't seem any different. My boss was in love with the Tully's Vienna Roast K-cups so that's what we mostly had. It was awful. I bought a variety pack of K-cups thinking maybe I just hated that coffee. Nope, couldn't stand any of it.

:tea:Sipping espresso here. Glad to read I missed nothing with those K cups.

[SecretAgentMa'am]

Very informative link, thank you. Espresso is a roast, came right out of my
tutorial book that Zack and Dani's sent along.

I've seen that book. The author seems to have just decided to stick in their very own label for a roast level in between a couple of the standard roast levels and call it espresso roast. They could just as easily have called it dinosaur roast or purple roast. They're the only author I've seen who seems to think it exists.

I burr my grind my beans all at once. If I read your post correctly, you grind as you brew?

Yes, I grind as I brew. Coffee goes stale very quickly, and the greater the surface area the faster it goes stale. You get the best flavor by pulling your shot no more than 30 seconds after grinding.

[Dominique]

I know about the beans being completely stale within 10 days of roast. I mentioned I am friendly with a starbucks manager, they *grind* as they go too. But I don't pay too
much attention to some of the things she says, as she honestly believes those beans she is *grinding* are fresh.

We have talked, and been reading up on our future purchases. I'd like an espresso maker made of brass and has the water coming right into it from the water line. But then reality sets in and I am reminded that my Mr. Coffee
really does meet my needs. So perhaps an upgrade to that and definitely a newer roaster. Do you know anything about the hot air roasters? I see they are pushing two hot air models.....(is that too get rid of them) I wonder about the
consistency f the beans being roasted.

[Apocalipstic]

I love coffee and can't imagine life without it, but I don;t really like the smell of rtoasing coffee. There was a roasting plant next door to our house when I was a kid and it ruined it for me.

I am enjoying reading about your experiences though. Great thread!

[Dominique]

Yes, I grind as I brew. Coffee goes stale very quickly, and the greater the surface area the faster it goes stale. You get the best flavor by pulling your shot no more than 30 seconds after grinding.

:glasses: Quincy Magoo here. I almost missed this. Another 30 second rule.

30 pounds of pressure, 30 seconds after slice, and a 30 second pull.

MMM:twitch: I'm glad you started this thread. This time of day is the roughest for me. Everyone is walking around with an afternoon something. Coffee,
(orange pop is popular in here??) and almost everyone has a water can.

We have a really nice water cooler/filter thing. And they won't buy disposable cups. I like that idea. Customers use China. Off topic, distracted by smell of coffee brewing.

[SecretAgentMa'am]

I love coffee and can't imagine life without it, but I don;t really like the smell of rtoasing coffee. There was a roasting plant next door to our house when I was a kid and it ruined it for me.

I am enjoying reading about your experiences though. Great thread!

I also used to live near a roast house. The smell of a big, commercial operation is nothing like the smell of a small home roaster. It's entirely possible that you only hated the smell because it's really intense when large volumes are being roasted. What you're smelling is more smoke than anything else, and the smoke from roasting coffee smells gross. Many home roasters (like the ones that have been mentioned here) have catalytic converters so you don't get any smoke at all. When I'm roasting a pound or less, there's barely any smell at all. The smell that does exist is kind of a nutty/toasty scent.

[SecretAgentMa'am]

Hey coffee lovers! Today is National Coffee Day in the US!

In honor of the day, my usual double latte is being replaced with a quad mocha breve. That's 4 shots of espresso, chocolate syrup, and steamed half & half. I don't even want to know how many calories and fat grams are in that.

[SecretAgentMa'am]

Also, The Oatmeal is awesome.

The actual image is way too big to post here, just click the link to go see 15 Things Worth Knowing About Coffee: http://theoatmeal.com/comics/coffee

[Daktari]

I'm a half and half coffee snob.

I love Illy espresso coffee made in a Bialetti stove top pot but rarely drink coffee at home. I gave up copious amounts of caffiene quite a number of years ago (with the same months long headache that Yellow band spoke of which was no worse than the months long headache I had from drinking too much of the damn stuff!) and tend to only drink coffee when I'm out and about.

I drink coffee in the independent coffee shops in town. In the last 12months I've moved from drinking Barista House blend in a cappucino to a machiato or a tall machiato, again with Barista House blend; or Dolce's house blend if at my other current favourite coffee shop.

I would rather eat my own eyebrows than drink McStarbucks.

However, I do drink the brown liquid that passes for coffee at college or at friends houses.

[Dominique]

Hey coffee lovers! Today is National Coffee Day in the US!

In honor of the day, my usual double latte is being replaced with a quad mocha breve. That's 4 shots of espresso, chocolate syrup, and steamed half & half. I don't even want to know how many calories and fat grams are in that.

I've never had half & half.....I afraid to ask half what (I'll look it up) ^ that
sounds wonderful.....and a few oreo cookies to dunk in....and i'd be right be back to my old habits.

I can hardly stand it around here. Every day at Two Oclock they make fresh coffee and that's all I can smell. I'm Jonesing for it. It doesn't help that I am on an insomniac streak. Last night at 12:30, I was watching the HSN promote these cheap ass blenders. They were making green smoothies. :blink: They smooth after 7 minutes of blending. Maybe they thought no one was paying attention.

Was anyone giving away free coffee on National Coffee Day?

[femmennoir]

My morning coffee is triple espresso with half and half, and a spoonful of organic raw sugar. I make the espresso in my Italian macchinetta on top of the stove. I cannot start my day properly without it!

Elle*

[Abigail Crabby]

I have become addicted to expresso -

I already broke one machine from too much use and plan to buy a newer grander one.

For now I get my freshly brewed expresso at the coffee bar at work,

hand over my coffee and no one gets hurt......

:fastdraq::fastdraq:

[*Anya*]

My drink is freshly ground Peets French Roast with 2 Spenda and one teaspoon of half-n-half (YB, it is made of 1/2 milk and 1/2 cream). Calories for 1/2& 1/2 =40 and I count it in my daily total since I love my coffee that way:)

Drink up y'all!

[crashhere4eva]

I've never had half & half.....I afraid to ask half what (I'll look it up) ^ that
sounds wonderful.....and a few oreo cookies to dunk in....and i'd be right be back to my old habits.

I can hardly stand it around here. Every day at Two Oclock they make fresh coffee and that's all I can smell. I'm Jonesing for it. It doesn't help that I am on an insomniac streak. Last night at 12:30, I was watching the HSN promote these cheap ass blenders. They were making green smoothies. :blink: They smooth after 7 minutes of blending. Maybe they thought no one was paying attention.

Was anyone giving away free coffee on National Coffee Day?

I use to manage Dunkin Donuts once in MA and 2 years ago in IN and we gave away a free small coffee on this day.

[crashhere4eva]

I miss Iced Coffee from home, they don't have it here in Iowa. I like one or two expresso shots in it too and like flavored creamer like buttascotch, toffee or somethin like that.

[SecretAgentMa'am]

Yellow band, half & half is a 50/50 mixture of milk and cream. Lighter than cream by itself, but thicker than milk. It's wonderful, and the texture is like silk when you steam it.

I love flavored syrups to sweeten my coffee, but they're expensive, so I make my own. This weekend, I'm making Pumpkin Spice syrup. When that's gone, it'll finally be eggnog season!

[SecretAgentMa'am]

My drink is freshly ground Peets French Roast with 2 Spenda and one teaspoon of half-n-half (YB, it is made of 1/2 milk and 1/2 cream). Calories for 1/2& 1/2 =40 and I count it in my daily total since I love my coffee that way:)

Drink up y'all!

A teaspoon? Isn't it more like 2 tablespoons for 40 calories?

[*Anya*]

A teaspoon? Isn't it more like 2 tablespoons for 40 calories?

Hey yeah! I was @ work, didn't have container handy. I have been overestimating the cals:) better than underestimating!

[Dominique]

Yellow band, half & half is a 50/50 mixture of milk and cream. Lighter than cream by itself, but thicker than milk. It's wonderful, and the texture is like silk when you steam it.

I love flavored syrups to sweeten my coffee, but they're expensive, so I make my own. This weekend, I'm making Pumpkin Spice syrup. When that's gone, it'll finally be eggnog season!

Good morning. Sorry, due to my inability to sleep sometimes, yesterday was not a good for me to be formulating sentences. I have always just done the black coffee thing. I like to taste the coffee. Right now having a double espresso. (and a treximet...rescue me) Plus, I have this thing about
cow products and how many antibiotics they shoot into them (another one of my weirdnesses).

I was doing the syrups...and buying the sugar free, Target sells a brand that the american diabetic association endorsed, the house brand, is it Market Pantry? Anyhow.....I stopped using them, again, I love to taste my coffees. I keep Skim milk on hand for any guests who want a latte. However, if it'll make a better drink, I'll try the half and half. Thank you for the tip!

Anya, I read where you wrote someplace "I'm so vanilla"....I think I am too.

[Dominique]

My drink is freshly ground Peets French Roast with 2 Spenda and one teaspoon of half-n-half (YB, it is made of 1/2 milk and 1/2 cream). Calories for 1/2& 1/2 =40 and I count it in my daily total since I love my coffee that way:)

Drink up y'all!

PEETS, theres that word again. I'm going to look this up on the internet. Is splenda zero calories? Am I missing something with this cream and sugar in the coffee?

I think I mentioned this before, maybe in this thread. I was a late in life coffee drinker. In my thirties. Someone must have told me the buzz was better if you drank it black. I remember exactly when I started drinking it. When I started doing shift work. Then, a pot of coffee a shift wasn't enough, along came the 20 oz.Mt. Dews.....I see that Code red in the stores and always think, wonder how that tastes. But don't dare taste it, for fear I'll love it and will start drinking that again. I will never EVER forget how awful the caffeine withdrawl was. That's why I don't give smokers a hard time about struggling with quitting.

[Dominique]

I'm a half and half coffee snob. Another ONE!!!

I love Illy espresso coffee made in a Bialetti stove top pot but rarely drink coffee at home. I gave up copious amounts of caffiene quite a number of years ago (with the same months long headache that Yellow band spoke of which was no worse than the months long headache I had from drinking too much of the damn stuff!)Rebound headache, weird how that works isn't it? and tend to only drink coffee when I'm out and about.

I drink coffee in the independent coffee shops in town. In the last 12months I've moved from drinking Barista House blend in a cappucino to a machiato or a tall machiato, again with Barista House blend; or Dolce's house blend if at my other current favourite coffee shop.Dolce's is another name in coffee that I have been seeing very recently. It's a K Cup (over here) and it's made by Nescafe
Used to be Folgers ~gag~!

I would rather eat my own eyebrows than drink McStarbucks.Burnt! However, they own Seattles Best, and that isn't as bad...in my opinion.

However, I do drink the brown liquid that passes for coffee at college or at friends houses.

Me and my stainless steel thermos, if I want a mid day java, I make my own. I won't risk bad coffee.

[Daktari]

Yellow band...

...Nooo I didn't mean half and half milk. That's a North American thang. I don't think I've seen it here. I meant I'm a snob about coffee but not all the time.

Yup that rebound headache is a weird one. I get a headache now if I drink more than 1 or 2 small coffees a day.

Dolce is the name of my 2nd favourite independant coffee shop here in Blackpool.

I will never, ever, ever, ever, drink a McStarbucks. I refuse to eat MacDonalds too. If I drink chain store coffee then Nero is the one I will drink here. Costa if I have no other choice.

More often than not if sh*te coffee is on offer I'll have tea, bad tea is more palatable than bad coffee.

Happy caffeine buzzin' to ya'll

[SecretAgentMa'am]

Yellow band...

...Nooo I didn't mean half and half milk. That's a North American thang. I don't think I've seen it here.

IIRC, half & half is roughly the US equivalent to single cream or table cream.

[SecretAgentMa'am]

So I was just in the kitchen and remembered a coffee implement that I haven't mentioned yet. Anyone else have an Aeropress? I bought one that lived in my desk drawer back when I was actually employed. It hasn't been used much since I brought it home. It's pretty fantastic, though. It obviously doesn't make real espresso, but the taste is very similar. If you don't want espresso, just add more hot water after pressing. It's great. Kind of like a turbo charged French press. Only takes about 30 seconds if your water is already hot.

http://ecx.images-amazon.com/images/I/31padqKSY1L._SS420_.jpg

[Daktari]

IIRC, half & half is roughly the US equivalent to single cream or table cream.

I get ya on single cream...but table cream??

[betenoire]

I get ya on single cream...but table cream??

Half and Half is 12.5% - 18% MF (Milk Fat?) and I think that's what they call Single Cream in the UK. Table Cream in Canada is 10% MF. Light Cream (I think the US doesn't do that?) is 5% MF.

[Dominique]

Yellow band... Hi Incubus!


Yup that rebound headache is a weird one. I get a headache now if I drink more than 1 or 2 small coffees a day. Yes, and that is why I try oh so hard, to not have a second....

Dolce is the name of my 2nd favourite independant coffee shop here in Blackpool.Thank you for explaining, I felt baddly that I was gagging at the reference to folgers..over here, folgers is instant coffee.:|

I will never, ever, ever, ever, drink a McStarbucks. I refuse to eat MacDonalds too. If I drink chain store coffee then Nero is the one I will drink here. Costa if I have no other choice.McStarbucks, is that the fancy coffee at Mcdonalds? No thanks, its liquid syrup. I don't eat there except, I do like the fruit and yougurt parfaits.

More often than not if sh*te coffee is on offer I'll have tea, bad tea is more palatable than bad coffee.Yes, I agree. There are plenty of good teas, and always fresh!

Happy caffeine buzzin' to ya'll Why thank you!

[Dominique]

I'm going to have to learn to drink my espresso with half and half......enjoy!

ZDZs__m5iAI

[SecretAgentMa'am]

I'm going to have to learn to drink my espresso with half and half......enjoy!

ZDZs__m5iAI

I've been working on learning latte art. So far I still suck at it. You don't need half & half for a latte, though. Just milk. If it was half & half it would be breve art.

[Soft*Silver]

today I found out what a K Cup was. Had never even heard of one. (I dont get out much) I stopped at Dunkin Donuts for a cuppa coffee and saw their add for Kcups in a box. huh? So I asked. Imagine that! Pay lots of money for plastic individual things that look like creamers (at least on the display they did). And now I hear they are weak and dont taste good.

I am ok now with not getting out much...

lol:tea:

[Dominique]

You can make any of these with decaf if you prefer the taste without the jitters!

Mocha Frappe

3 tablespoons ground coffee to a half cup of water/ brew.

Place ingredients ino a blender jar in this order:

14 ice cubes
2 Tablespoons sugar (or what ever)
3 tablespoons chocolate syrup
1/4 cup of some kind of milk

Top with whipped cream from an aerosol can (it's only 15 calories)

Blend. Makes one tall or two smaller drinks.

[Dominique]

Now, we'll move onto an alcoholic frappes

(I'm no bar tender, so if I can do this, you can too)

3 tablespoons ground coffee
1/2 cup or water....brew

place ingredients in blender jar in this order:

14 ice cubes
1/8 teaspoon ground cinnamon
2 (or 3) tablespoons chocolate syrup
1/4 cup Kahlua
2 tablespoons tequila
2 tablespoons heavy cream

Blend, top with the whipped cream

[Dominique]

Black Russian Frappe

3 tablespoons ground coffee
1/2 cup of water
brew

place ingrediants in blender jar in this order:

14 ice cubes
1/4 heavy cream
1/4 Kahlua liquer
2 tablespoons Vodka

Blend, top with whipped cream

[Dominique]

Irish Cream Cappuccino

3 tablespoons ground coffee
1/2 cup of water
brew

place ingrediants in blender jar in this order

14 ice cubes
2 tablespoons sugar (or what ever)
1/4 cup heavy cream
1/4 cup Baileys Irish Ream Liquer
1 Tablespoon Vodka

Blend

Top with whipped cream


Tiramisu Frappe

4 tablespoons of ground coffee
half cup of water
brew

place ingrediants in blender jar in this order

14 ice cubes
2 tablespoons chocolate syrup
1/4 teaspoon vanilla extract (not imitation)
1/4 cup heavy cream
1/4 rum

Blend. Top with whipped cream

* I made this with coffee mate,vanilla flavored, natural bliss and it didn't taste any different!

[Dominique]

There is always a tea drinker! Don't leave them out

3 green tea bags
1/2 cup of water
brew

place into blender jar in this order

14 ice cubeshttp://bakingbites.com/2011/10/what-is-cream-of-coconut/
2 tablespoons cream or coconut
1/4 pineapple juice
1/4 Midori liqueur
2 tablespoons vodka

blend, add a wedge of fruit to rim or glass

http://bakingbites.com/2011/10/what-is-cream-of-coconut/

[Reader]

This place sells really good coffee. They roast it there. I like the Black Eddy's Darkness the most.

http://www.homesteadcoffeeroasters.com/12-oz-Packages_c_7.html

[Miss Scarlett]

Mmmmm...coffee...my major food group...Clay will attest to the fact that if my coffee is icky i am not a happy femme...

i love mine strong and black...most of the dark roasts are my fav...currently i'm drinking a store brand French Roast and it's pretty darn good! Alas my local store does not carry it - go figure. So when it's gone i'll have to wait until i get back to the Island to get more...

i prefer to perk my coffee...love the smell, love the taste and love those few grounds at the bottom of the cup...yes, i like it "crunchy" LOL (love to chew coffee beans and love the chocolate covered espresso beans too)

A Starbuck's Cafe Americano just rocks my world! Nectar of the Goddesses!!! Only Starbuck's knows how to make it right...made anywhere else it tastes like dirty dishwater...

[Silverseastar]

OMG! I totally want to roast my own beans now! I love love love coffee and didn't even drink it until I was 35. Now I need 2 a day. Argh.

I am a bona fide coffee snob. I drive across town to the one place that sells the coffee (called Oso Negro- Princess of Darkness) made from an Artisan Roaster in a town an 8 hour drive from me.

I have a Krups Burr grinder and love it. I grind the coffee right before each shot of espresso. I'd love a better espresso machine but also have a Krups and it does decent duty.

Invite me to a tasting party and I'd be there lickity split! What a fabulous idea.

[Sparkle]

Most days I'm a french press'er. I grind fresh every morning and make a carafe. I have a thermos I take it to work in. I also have an insulated french press that keeps the coffee hot for a couple of hours, which is perfect on a lazy Sunday morning.

If I have house-guests for breakfast/brunch I like to use the percolator because it has the richness of french press but makes the quantity of a standard electric coffee maker. And it also feels lovely and nostalgic to me.

On more fancy occasions (if I'm hosting brunch or serving espresso with dessert) I might bring out the bialetti stove-top espresso maker, like Incubus mentioned. This rich heavy espresso without a fiddly $1000+ machine.

My everyday go-to coffee is small-batches from a local roaster, they use the very best beans the world has to offer, and their roasting is spot on (and they're queer to boot). It is also re-stocked and sold weekly at my mom & pop corner grocer, so I know I'm always getting fresh beans and I'm supporting two local businesses that are philanthropic in the community.
http://www.indigocoffee.com/index.cfm

If I want something special I will buy mail-order Blue Bottle based in the Bay Area and famous for their brilliant roasting
http://www.bluebottlecoffee.net/about/who-we-are/



And then there is Kona! Proper 100% (no blends) Kona. Always dear and exceptional Kona.
When next I have some I'm going to try the Kona crème brulee recipe I found on pinterest
http://www.latimes.com/features/food/la-fo-sos-20100603,0,5645076.story
And I've thought about adapting this recipe for Kona chocolate chip ice cream with a frozen greek yogurt
http://smells-like-home.com/2009/05/kona-coffee-chocolate-chip-ice-cream/

[ruffryder]

think i'm ready to go to bed cause i'm looking forward to morning coffee. fresh ground Starbucks French Roast. I can smell it now!

[Leigh]

Started my job today, biggest perk? All the free coffee & hot chocolate I want ~ now I LOVE hot chocolate but not much for coffee except I do like their flavored coffee so I'll be addicted to that :D

[~ocean]

unlike so mamy .. i dont drink the same coffee every day .. varies from african, costa rican, columbian, somalian , to indian , turkish , to my favorite * kona *

[cinnamongrrl]

unlike so mamy .. i dont drink the same coffee every day .. varies from african, costa rican, columbian, somalian , to indian , turkish , to my favorite * kona *

Please indulge yourself and try Honduran coffee...I got some at Trader Joes and it was AMAZIInnnnggg..... I'm also one for trying as many kinds as I can...but I definitely prefer a dark roast....love the richness..mmmmmmm

[Metro]

A mild Costa Rican brew, with a touch of cream... wouldn't mind a touch of sugar either.

[nanners]

Caribou Coffee is a mostly Minnesota chain, altho9ugh there are some in other states. They have a dark roast blend called Mahogany, and it is dreamy! I like it with heavy cream, and even though I'm trying to get away from sweetener, I use splenda with it too. Mmmmm, I love my coffee.

[cinnamongrrl]

Caribou Coffee is a mostly Minnesota chain, altho9ugh there are some in other states. They have a dark roast blend called Mahogany, and it is dreamy! I like it with heavy cream, and even though I'm trying to get away from sweetener, I use splenda with it too. Mmmmm, I love my coffee.

I tried Caribou coffee when I was in MN and I LOVED it! I was at the MOA and stopped in for a nice iced brew. Wish I'd known about the mahogany. Keurig makes Caribou k cups for those who would like to try it !

[homoe]

I don't drink coffee, but I tend to bring it back for folks when I travel instead of souvenirs. No trip to Chicago is complete unless I stop to pick up some from the vast selection they offer at the Coffee and Tea Exchange on Broadway Street. In Wisconsin there are several. Colectivo Coffee Roasters on Milwaukee's east side is another favorite. They roast their coffees at the Prospect location, or at least did my last visit. In the norther part of the state I always stop in and pick up some Door Country coffees. I'm sure I'm forgetting a few others from my travels but those are the main ones that jump out at the moment!

[Dominique]

I had a major scare in my life today. I woke up extra early, 4 AM, to get started on my coffee roasting for holiday gifts. Micro roasting is very time-consuming. But so worth it! I was 6 pounds into my plan of 15 pounds when all of a sudden my roaster stopped. WTH!😮

True, nothing last forever but this roaster only has about 200 roasting hours on it. Anyhow instant panic. I immediately started obsessing that I’d be drinking Folgers. 🤮Redundant, these thoughts were because I was panicking.

I ground up some of the beans I just roasted, Costa Rican, which by the way is one of the best every day coffees there is. More on that later if you like .......Then I took the cup that I brewed and walked around the house looking out the windows collecting myself. Serious coffee drinkers will understand that.

I hypothesized that the 20° temperature outside may have made The coffee roaster work harder than it liked, thus shutting itself down. Fire is always a concern when you roast coffee.

To this end, that is correct. As I breathe A huge sigh of relief. I knocked out three more pounds and now I’m letting the roaster rest as the temperature outside continues to rise

[Tuff Stuff]

When home any coffee will wake my senses.If out of town it must be two strong shots of espresso daily.An espresso corretto works great but not until after dinner.

It's too much trouble for me to make it at home..but that's my favorite coffee.

:bringcoffee:

[Dominique]

Can I romance you with some vacuum coffee? Your coffee drinking experience will NEVER be the same.


https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Yama_Vac_Pot.JPG/800px-Yama_Vac_Pot.JPG

[DapperButch]

Can I romance you with some vacuum coffee? Your coffee drinking experience will NEVER be the same.


https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Yama_Vac_Pot.JPG/800px-Yama_Vac_Pot.JPG

Coooool. And good to see you posting.

[girl_dee]

you haven’t lived until you have had the coffee (& chickory) experience at Cafe DuMonde...

http://clshoreonline.com/wp-content/uploads/2016/09/Cafe-du-monde.jpg

[Dominique]

Coooool. And good to see you posting.



Thank you DapperButch!

[Dominique]

you haven’t lived until you have had the coffee (& chickory) experience at Cafe DuMonde...

http://clshoreonline.com/wp-content/uploads/2016/09/Cafe-du-monde.jpg



TRUE That. The absolute best "store bought" coffee I ever drank was Community Coffee.

[Dominique]

Some reading while enjoying your 'cuppa

https://www.caring.com/articles/5-best-reasons-to-drink-coffee

[Dominique]

Cold brew

Cold brew or cold press refers to the process of steeping coffee grounds in room temperature or cold water for an extended period. The cold-press process requires grinding: coarse-ground beans are soaked in water for a prolonged period of time, usually 12 hours or more. The water is normally kept at room temperature, but chilled water can also be used. The grounds must be filtered out of the water after they have been steeped using a paper coffee filter, a fine metal sieve, a French press or felt in the case of the Toddy system. The result is a coffee concentrate that is often diluted with water or milk, and can be served hot, over ice, or blended with ice and other ingredients such as chocolate. Cold brewed coffee naturally seems sweeter due to its lower acidity. Because the coffee beans in cold-press coffee never come into contact with heated water, the process of leaching flavor from the beans produces a different chemical profile from conventional brewing methods. Cold brew coffee is not to be confused with iced coffee, which generally refers to coffee that is brewed hot and then chilled by pouring over or adding ice, though it can refer to cold brew coffee served on ice.

wHyr6FdKtzY

[DapperButch]

Best coffee maker?

My Bonavita died. RIP. I liked it fine, but I don't think it was worth the $189 price tag. I think it was pretty crazy that I spent that much on a coffee maker, to be honest.

But, I want something with quality, and what I did like about the Bonavita was the brewing at the optimal brewing temperature (195-205 degrees) and most definitely the shower head water system to ensure even water saturation.

So, I would like to find both of those features, but I am concerned that it is the high temperature that made the cost so high.

I'd like to keep it below $100.

[Dominique]

Best coffee maker?

My Bonavita died. RIP. I liked it fine, but I don't think it was worth the $189 price tag. I think it was pretty crazy that I spent that much on a coffee maker, to be honest.

But, I want something with quality, and what I did like about the Bonavita was the brewing at the optimal brewing temperature (195-205 degrees) and most definitely the shower head water system to ensure even water saturation.

So, I would like to find both of those features, but I am concerned that it is the high temperature that made the cost so high.

I'd like to keep it below $100.


Consider the NINJA. It definitely heats the water to the proper temperature. The biggest selling point for me was it blooms (pre wets) your coffee grounds. I got mine at Kohl's with a 30% off coupon (and on sale) for a little less than $80.00

This is the one I bought. (there are at least 6 different to choose from)
http://target.scene7.com/is/image/Target/21549548_Alt04?wid=450&hei=450&fmt=pjpeg

[DapperButch]

Consider the NINJA. It definitely heats the water to the proper temperature. The biggest selling point for me was it blooms (pre wets) your coffee grounds. I got mine at Kohl's with a 30% off coupon (and on sale) for a little less than $80.00

This is the one I bought. (there are at least 6 different to choose from)
http://target.scene7.com/is/image/Target/21549548_Alt04?wid=450&hei=450&fmt=pjpeg

So, is this your main, daily coffee maker?

[Lyte]

What's chickory do for the coffee?

you haven’t lived until you have had the coffee (& chickory) experience at Cafe DuMonde...

http://clshoreonline.com/wp-content/uploads/2016/09/Cafe-du-monde.jpg

[DapperButch]

What's chickory do for the coffee?

"Back in the day" (different days, in different parts of the world), when coffee was scarce, chicory was used instead or added to coffe to stretch it out. The thinking is that it "cheats the palate".

I guess it has a certain taste and people like it.

Pretty much, it is "fake coffee".

[Lyte]

Ya know...that's exactly what mom used to say.... "back in the day!" Iol

I guess it's caught on ... still around... for the flavor? I'm going to have to try it! Thanks!

"Back in the day" (different days, in different parts of the world), when coffee was scarce, chicory was used instead or added to coffe to stretch it out. The thinking is that it "cheats the palate".

I guess it has a certain taste and people like it.

Pretty much, it is "fake coffee".

[Breathless]

How did I miss this thread?!?

MMMmmmMMmmm Coffee is one of my absolute favourite things right up there with chocolate and er.. uh.. (that would be a different thread lmao)

Like Ocean mentioned above, I enjoy indulging in a variety of different coffees, top favourites being the smooth texture of Guatemalan freshly roasted coffee, (chocolate from the area often has notes of spicy peppers), bold flavours of an Italian roast, or the aroma of Columbian brew causing that deep breath reaction taking in the different fresh notes..

I also really enjoy the cold press brew as well, cream and sugar alternative for me.

[Dominique]

So, is this your main, daily coffee maker?

It was!

Now I drink cold brew coffee, but drink it hot. I love the superior taste, and way less acidity.

I have the Hario, but really you don't need this. A mason jar works just fine. Try this before you make a purchase.

https://www.homegrounds.co/wp-content/uploads/2016/02/The-Hario-Mizudashi.jpg

[DapperButch]

Consider the NINJA. It definitely heats the water to the proper temperature. The biggest selling point for me was it blooms (pre wets) your coffee grounds. I got mine at Kohl's with a 30% off coupon (and on sale) for a little less than $80.00

This is the one I bought. (there are at least 6 different to choose from)
http://target.scene7.com/is/image/Target/21549548_Alt04?wid=450&hei=450&fmt=pjpeg

Welp, I finally ordered one. It was hard to figure out what if any differences I could find between the different models that demanded radically different prices.

I have no Kohl's coupons (nor did mom, I checked), and I wanted the carafe, so I got the cheapest of those (CFO87) that they had on Amazon (111.99).

It won't get here until Wednesday though (two day shipping? <eye roll>), so I will continue with pods at work and local coffee shops until then.

Thanks again for your advice. I probably wouldn't have considered it could be a quality item due to it being named Ninja and it also being advertised on television. Reviews showed otherwise, though.

Probably the biggest selling point for me is the water reservior.

[Dominique]

Welp, I finally ordered one. It was hard to figure out what if any differences I could find between the different models that demanded radically different prices.

I have no Kohl's coupons (nor did mom, I checked), and I wanted the carafe, so I got the cheapest of those (CFO87) that they had on Amazon (111.99).

It won't get here until Wednesday though (two day shipping? <eye roll>), so I will continue with pods at work and local coffee shops until then.

Thanks again for your advice. I probably wouldn't have considered it could be a quality item due to it being named Ninja and it also being advertised on television. Reviews showed otherwise, though.

Probably the biggest selling point for me is the water reservior.

CURIOUS! How do you like your Ninja?

[DapperButch]

CURIOUS! How do you like your Ninja?

I had my first half carafe this morning, and an evening cup just now and I am very pleased!!!!

Question though, what do I do about the hole in the top of the carafe? Am I missing something? Steam escapes. I see nothing in the box to put over the hole.

[Dominique]

I had my first half carafe this morning, and an evening cup just now and I am very pleased!!!!

Question though, what do I do about the hole in the top of the carafe? Am I missing something? Steam escapes. I see nothing in the box to put over the hole.

HMM,:blink:

I bought the travel mug version. That is about as much coffee as I can handle. Agreed, a hole in the top seems to defeat the whole purpose of a carafe.

Glad you're liking the coffee.

[SmoothButch]

Chocolate Cold Brew by Stok is my latest coffee favorite.

Anyone into cold brew or nitro?

Waking up this thread.