Strong coffee

[Sammie The Bull]

I think that stuff is served around 46 degrees .
Pumped gas back when you had to put the colored flags out during the gas shortage / rationing days .
Used to buy 109 octane at Sunoco stations out of the pump . I think it was labeled as white lightening .

I can still remember the Sunoco gas being a blueish color at the pumps, and it smelled so good! Back in my race days, i use to burn a lot of "True Blue".

 

[bill1]

Dark and strong are two different things. You can make weak coffee from dark-roasted beans by using more water; you can make strong coffee from light-roast beans by using less water. I used to love the dark roasts brewed strong, but as I grow old I'm finding the lighter roasts (still strong) are appealing to me more. Maybe it's just the extra caffeine!

 

[Jim_C]

On a side note, I use an Ozark Trail 20oz. stainless tumbler like this one for my coffee.
View attachment 722008

I only wash it 3 or maybe 4 times a year. The wife thinks it's gross, but I think the buildup of coffee oils on the interior add to the overall flavor of the coffee.

I rinse off the lid and sealing gasket more often as needed.

If you wanted to see my father go ballistic wash the percolator. He had the same theory about the coffee taste.

If you were a kid and wanted a good whooping drop the glass top of the percolator on the floor and watch it break. Ask me how I know........................

 

[mcokevin]

I do pour-over in a small container. I have a precise-temp water kettle and use a scale for exact water/coffee ratio. I experience a pleasurable cup even with name-brand coffees, and more so with gourmet brands.

This is objectively the best method, I just don’t have the patience die it before I’ve had my coffee .

So I bought a moccamaster which is as close to pour over as it gets with a drip pot.

 

[JIMSMOKES]

I can still remember the Sunoco gas being a blueish color at the pumps, and it smelled so good! Back in my race days, i use to burn a lot of "True Blue".

Amaco white 98-99 octane, Sunoco blue 100-105, Pink 104-108. Then at the time could get aviation fuel in the 115 range.
Had to pick up/pump in jugs. Not allowed to pump directly in vehicle!
Really helped when playin with laughing gas. LoL

 

[Dive Bar Casanova]

Coffee goes so well with a good Mexican breakfast.

 

[RoadRunner18]

I had been drinking Green Mountain Black Magic roast for quite some time. I recently tried Caribou Obsidian Blend which I purchased from Kuerig Online. Its one of the darkest roasts you can get from Kuerig. I am enjoying the darker blend.

 

[1MoreFord]

.........................................I remember when unleaded gas first came it. They quit adding the lead to gasoline and charged more money for it.

I may have even better examples.

Back when I was a kid you used to see Ice Milk for sale at the grocery. It was a cheaper, and less tasty, alternative to ice cream.
When low fat became the craze ice milk disappeared.
After a time period for everyone to kinda forget about ice milk, Low-Fat Ice Cream was introduced to great fanfare.
Thing is, Low-Fat Ice Cream is little more than cheap ole inferior tasting Ice Milk and of course they charged a premium price for it.

Don't forgot the New Coke BS. Make an inferior product. Tout it's great taste. Walk backwards about the product after overwhelming complaints. Reintroduce the old good product, except it's not really the good stuff. It's a cheaper corn syrup sweetened version that tastes closer to the good stuff than the New Coke and everyone is happy again, til they learn Mexican Coke is really the good stuff.

How about what Dr Pepper did to Dublin Dr Pepper. Dublin Dr Pepper, the oldest Dr Pepper bottler still in business at time was still selling Dr Pepper made with cane sugar and folks found out about that. Dublin starts selling mail order and over the internet to all who wanted real cane sugar sweetened Dr Pepper. Dr Pepper pulls their license to produce Dr Pepper because they were selling outside their territory. Good job Dr Pepper.

 

[1MoreFord]

Amaco white 98-99 octane, Sunoco blue 100-105, Pink 104-108. Then at the time could get aviation fuel in the 115 range.
.........................

I remember those high ratings but ya have to be careful with octane ratings. They're kinda like the difference in gross and net horsepower ratings.
There are at least three ratings for motor vehicles. There is the Research Octane Number, the Motor Octane Number and what is currently shown at the pump, (R+M)/2, which is an average of those two. I don't know/remember when the Pump rating method was standardized so that's how some of those old high ratings were published.
Similarly Aircraft fuel has more than one rating.

https://en.wikipedia.org/wiki/Octane_rating

 

[JIMSMOKES]

I remember those high ratings but ya have to be careful with octane ratings. They're kinda like the difference in gross and net horsepower ratings.
There are at least three ratings for motor vehicles. There is the Research Octane Number, the Motor Octane Number and what is currently shown at the pump, (R+M)/2, which is an average of those two. I don't know/remember when the Pump rating method was standardized so that's how some of those old high ratings were published.
Similarly Aircraft fuel has more than one rating.

https://en.wikipedia.org/wiki/Octane_rating

I know now and understand. Those numbers were what was available in my teenage years. Class of 82.
When I started playing with with the silly gas. I learned several hard lessons about advertised Octane. Luckily I'm SBC guy so replacement parts were cheaper. LoL

 

[DougE]

Back when I was a kid you used to see Ice Milk for sale at the grocery. It was a cheaper, and less tasty, alternative to ice cream.

That's an understatement. The carton it came in probably tasted better than the ice milk that was in it.

 

[cptnding]

This is objectively the best method, I just don’t have the patience die it before I’ve had my coffee .

So I bought a moccamaster which is as close to pour over as it gets with a drip pot.

Same here. My wife bought a moccamaster years ago with me bitching all the way about the price. I happily ate those words after we got it. If it breaks tomorrow I will have another on the way right then and there!

 

[zwiller]

If it breaks tomorrow I will have another on the way right then and there!

Same here with the Nespresso. Tempted to get out the the Gaggia but want it simple. Looks like moccamaster is basically automatic pour over? Crazy to think our parents had to wait 20m for a sip. OMG LOL Both my inlaws and parents lost their s*** when got them coffee makers that started automatically in the morning. Then not much longer we gave them cordless phones. We were like Gods.

 

[mcokevin]

Same here. My wife bought a moccamaster years ago with me bitching all the way about the price. I happily ate those words after we got it. If it breaks tomorrow I will have another on the way right then and there!

But it won't break! And if it does they're very simple, the parts are replaceable. That's the beauty of the Moccamaster.

Same here with the Nespresso. Tempted to get out the the Gaggia but want it simple. Looks like moccamaster is basically automatic pour over? Crazy to think our parents had to wait 20m for a sip. OMG LOL Both my inlaws and parents lost their s*** when got them coffee makers that started automatically in the morning. Then not much longer we gave them cordless phones. We were like Gods.

The Nespresso and its pods are the only pod-based system I think actually makes decent coffee. We have one at the office and it's really not bad in a pinch. I bring my coffee from home, but sometimes I want an extra cup after lunch, and the Nespresso always hits the spot.

And yeah, the Moccamaster is a no frills basic bitch drip coffee brewer. It just does it really, really well (it is an SCA certified brewer, which is a whole rabbit hole you can go down if you want to read way more than you need to about coffee brewing standards). They also don't have the bells and whistles of other coffee pots. There's just a single on/off toggle switch, and some of them have a second switch to toggle the heat of the plate between high/low or between a full/half pot. Fewer parts, high quality parts - they are damned near bulletproof.

 

[Quiganomics]

Mayorga Cubano Roast brewed in a Chemex for me. So damn good, not overly priced.

 

[mcokevin]

Mayorga Cubano Roast brewed in a Chemex for me. So damn good, not overly priced.View attachment 723004

I admire your discipline and patience using the chemex before you've had your morning coffee.

I also admire your mug.

 

[Quiganomics]

I admire your discipline and patience using the chemex before you've had your morning coffee.

I also admire your mug.

I tastes better when you have to work for it.

 

[mcokevin]

I tastes better when you have to work for it.

That's what I say about my beer!!

Doing work before coffee is ... unlikely

 

[Colin1230]

A MoccaMaster is on my Christmas list, for sure. But I have to say I have enjoyed making one cup at a time with the AeroPress.

 

[noboundaries]

Super coffee nerd here.

I'm not a coffee-maker user, so not much help in this discussion. I do pour-over (V60 - $10), AeroPress ($35), or Italian moka pots (cost varies based on size), which technically is a coffee maker. The moka pot will give the strongest flavors of my three brew methods.

I'm still roasting green beans on my Camp Chef stove. Just completed my 170th roast (Brazillian) earlier this week. 20 oz green gives me 16 oz roasted (Full City to Full City+ for nerds like me). I typically drink 2-3, 12-16 oz mugs a day of black coffee.

Robusta beans have double the caffeine of Arabica beans, but taste grassy and earthy. I avoid them at all cost. African and Indonesian Arabica beans can have a spice edge I don't care for. I prefer Central and South American Arabica beans because they match my preferences for chocolate and caramel flavors.

Something I learned recently is darker roasts can be brewed at a lower temp (175‐190°F) for a shorter time (1 to 1 1/2 minutes) to maximize their complexity. Medium roasts 195-200°F for 3-4 minutes. Light roasts 205-210°F for up to 8 minutes. I rarely roast lighter than medium (City to City+ level for the nerds).

Under extracted will taste sour. Over extracted will taste bitter. Grind and brew time and temp will impact extraction.

Grind size, brew temp, brew time, roast level, and method all can give a variety of flavors for the same roasted beans. Machines give one note because brew time and temp is constant, but can be impacted by grind size, roast level, and origin.

Strong coffee? A stove top moka pot will give the strongest that isn't actually espresso. It can be diluted in the cup with hot water if too strong. The AeroPress offers almost the same level of strength.

Time for my 3rd cup.

Ray