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  #1  
Old 04-10-2005, 08:47 AM
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How do you brew coffee?

I imagine this will be a hot topic; probably as controversial as "which is the "correct" oil for my Benz".
I work in a office with about a dozen people. There seems to be little agreement on coffee strength.
First off--the euipment:
The office has a BUNN machine, as well as a few older, home style, smaller drip machines. But this is about the BUNN, since it is used the most, and is what produces most of the coffee we drink.
Strength: I've cleaned out the basket when someone else has made the coffee, and I've seen the basket almost filled to its top with grounds. I consider that too strong; others think its just right--then they add about 4 ounces creamer and 6 teaspoons of sugar! I've researched the topic a bit on the web--again no agreement--the most interesting instruction was to use and EXACT amount of coffee ( between 1/2 and 4 tablespoons) per each EXACT amount of cold water, ( between 3 and 8 ounces). That's not much help.
As a starting place, can anyone weigh some of the sealed pouches that commercial establishments use? I have balances that weigh to .01 grams, but no access to the pre-measred coffee.
Is there any sort of agreement as to how strong coffee "should" be?

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Old 04-10-2005, 09:25 AM
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I use one tablespoon fine grind per 6oz of water. That's just about right for me. I drink it black. I don't like the 2T/6oz water folk who dump cream and sugar in the coffee. Nobody drinks coffee black like that unless it's espresso. Maybe Stefano, not me.

I like to break this out at dinner parties:

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Old 04-10-2005, 09:39 AM
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Tablespoon per cup.

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Old 04-10-2005, 11:11 AM
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Coffee

When I was in the service my Sgt would come in and drink the day old coffee that was left in the pot. YUK! I like mine strong too, 3 scoops per pot...
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Old 04-10-2005, 11:49 AM
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I bought a big nice commercial stainless steel bunn coffeemaker and have it at home. Now I quit drinking coffee except as an occasional treat. I would recommend quitting to everyone.
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Old 04-10-2005, 12:28 PM
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At my office we also have a few who feel the filter must be filled to the top to make coffee, but that only makes it bitter. I drink mine black and start off the morning with 3.5 scoops of coffee (home style Bunn machine) and a full load of water. For me that is perfect, but the boss needs to doctor up with cream and sugar.

For the second pot of the day I just throw on 2 heaping scoops and the third gets an additional 1.5 scoops. Fourth pot starts over fresh. The coffee strength never lessens and the recycling of prior grounds stretches the coffee can. Around the 6th pot the swing shift crew comes in and they start making it their way, by then I've had enough to keep me calm the rest of the day.
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Old 04-10-2005, 01:01 PM
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2 scoops of fine ground coffee per cup of water. Hot coffee then gets brown sugar. About 4 or 5 teaspoonfuls. After that, some creamer.
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Old 04-10-2005, 01:02 PM
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At home I use a Melitta coffee maker with a good sized teaspoon of Melitta coffee per cup.

Commercial coffee comes in different sizes, usually ranging between 3 and 4 ounces - depending on the quality of the coffee, and how cheap the restaurant is. I always tried to go for the heavier packages, because 3oz is definately weak in my opinion.
For a while (don't know how popular they became) the coffee people were offering "pouches" ...On the one hand they are somewhat "Idiot proof" no spillage, ease of installation. On the other, the coffee produced, is usually weaker (coffee weight being equal).
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Old 04-10-2005, 03:55 PM
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The French Press is the best way to make a cup of top-notch coffee, but I rarely have time to mess with it. I don't make that much at home anyway. I make a LOT of trips to my favorite coffee shop.

One should ALWAYS drink good coffee black....anything else is sacrilege...equivalent to putting ketchup on fillet mignon! The reason so many people drown their coffee in sugar and cream/milk/etc. is because they are accustomed to drinking inferior, cheap, bitter mass-market coffee. Fresh, high-quality coffee is never bitter, and doesn't need to be sweetened.

There is no such thing as "too strong". Too bitter?.....Yes. Too acidic?....Yes. Too diluted?....Yes. But never too strong.

Mike
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Old 04-10-2005, 06:18 PM
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My preference for coffee makers is the vacuum coffee maker http://www.zaccardis.com/bodum-santos-vacuum-coffee-maker.html which I use on the weekends.

Regarding the coffee at the office, the best method they had at my office was a machine which used a liquid coffee concentrate (looked like syrup) which automatically dispensed the "correct" amount when you pulled on the hot water dispensor. When someone new ran the cafeteria they did away with the coffee concentrate machine and started using a Bunn. They couldn't make consistent coffee with it so I started bringing in my own thermos pre-mixed with raw sugar and "pet" milk, the method they use in Puerto Rico for sugar and cream.

I don't think any one at an office could agree on the ideal cup of coffee since it is a matter of taste. Diner coffee is way too week for me, Starbucks coffee is just about right except for the price. When I was in Puerto Rico many years ago, I preferred their coffee since it wasn't as strong as European coffee and not at week as US coffee.
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Old 04-10-2005, 08:00 PM
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Just buy the best coffee and all will be resolved.
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Old 04-10-2005, 10:23 PM
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When in a hurry in the morning, it's french press for me. I can't say the amount exactly: it's four heaping teaspoons of beans which I then ground, then enough water to reach just below the little lable on the side of the press. Unscientific, but it's what I've found yeilds the right strength for me.

When time allows, it's a cup or two of cappuccino. I prepare it in my pride and joy: a La Pavoni Professional Espresso Machine.

But I also have several "antique" espresso machines that I use for variety from time to time.

Coffee: it does the mind and body good.........
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Old 04-10-2005, 11:33 PM
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To have good coffee you have to have good water. The best water IMHO is spring water. Not the so called spring water you get in your local grocery store in plastic jugs, but the real spring water that comes out of a hill side like mother nature intended.
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Old 04-11-2005, 08:40 AM
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Quote:
Originally Posted by J. R. B.
To have good coffee you have to have good water. The best water IMHO is spring water. Not the so called spring water you get in your local grocery store in plastic jugs, but the real spring water that comes out of a hill side like mother nature intended.
North Dakota has hillsides?

Careful, you don't know where that water has been.

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Old 04-11-2005, 09:55 AM
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Not all of N.D. is a pancake. Where I live we have hills, a few trees, and water that comes out of the ground so cold and clear most city people would kill for it. Don't ask me where it is because I'm not telling.

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