I will not enter this discussion - there are two posts, in a thread that is supposed to be about good coffee, that amount to heresy - one that mentions Nescafe and another that talks about 'a coffee machine' - wash out your mouths!!!!
Are you a coffee head?
- Thread starter Van-Wild
- Start date
Wasn't 'just' a Coffee machine...
It did vegetable soup and a sort of high energy Orange cordial substance that glowed in the dark.
It was a whole generation above a Goblins Teasmaid. - aka " 3rd degree burns and bedsheets. "
Nescafe is an abomination! As are coffee machines, coffee pods, any instant coffee, Starbucks, so-called 'coffee liquors', flavoured coffee (vanilla, hazelnut etc) and that disgusting thing 'camp coffee' (the type that comes in a brown bottle) 
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Nescafe is an abomination! As are coffee machines, coffee pods, any instant coffee, Starbucks, so-called 'coffee liquors', flavoured coffee (vanilla, hazelnut etc) and that disgusting thing 'camp coffee' (the type that comes in a brown bottle)
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Camp Coffee isn’t - it’s chicory.
I like my coffee, but use Pods for convenience, I have an aeropress somewhere, it used to be at
Work but was brought home 2 years ago and I don’t know where it’s gone.
Won’t drink Americano, rather go without.
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Nescafe is an abomination! As are coffee machines, coffee pods, any instant coffee, Starbucks, so-called 'coffee liquors', flavoured coffee (vanilla, hazelnut etc) and that disgusting thing 'camp coffee' (the type that comes in a brown bottle)
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Coffee pods are pretty good. I was dubious for years, but they recycle ok and are well handy in a travel type device like the Nanopresso, no grounds or paper filter to dispose of. I am definitely tempted by the Espro, but mainly to be able to carry a non leak cup of coffee. The Contigo travel mugs I have leak, the seals have stretched.
I’ve been a bit coffee mad over the years and used to use a Hario grinder to get fresh beans to the fine espresso grind. Then fill the little cup and tamp it, attach to the Nanopresso, often to get burnt hands as boiling water escaped the seals because I’d tamped too hard or ground too fine. It was an enjoyable ritual in the same way a good blade shave can be, but a faff on a daily basis. The pods solve this, I’m pretty new to them, the results are excellent.
Got a Hario dripper too, that really makes a nice cup of coffee. And a mocha pot for on the fire or in the van, and a couple of the Zyliss press cups. Mainly, it’s the Aeropress that gets the use, followed by the Nanopresso (often squeezed on top of the Aero cuppa).
Only thing I’d really like is one of those vending machines with the oxtail soup option.
Clearly, you have never been schooled in the proper preparation of Nescafe'. You need a Stanley Aladdin stainless steel thermal bottle, preheated. Replace that water with the instant and the condiments and let it sit, sealed for 30 minutes. Then pour a mug. Of course it helps to have fresh mountain snow melt water at your fingertips.
The local dark roast beans here are pretty good for "real" coffee.
The local dark roast beans here are pretty good for "real" coffee.
You have to wait 30 minutes for 'instant' coffee to make it taste good?
Doesn't that defeat the entire point of your 'instant coffee'? I boil water, put my ground beans in my Espro to the required level (which is marked inside the cup) add the hot but not boiling water the marked line (again, inside the cup) Give it a stir with a pen/spoon/ruler whatever), then screw the filter on. Leave it for 4 minutes (I'll admit to putting an 'ish' on the 4 minutes sometimes.....) then ill slowly depress the filter before taking the first sip of that oh so beautiful super clean coffee. All in all, 5 minutes work? You can keep your 'instant' coffee!
My on the go travel coffee kit (another kit list....
):Espro Travel cup
Freshly ground beans (enough for 4 cups)
A jet boil (or a yeti thermos with hot water)
If I'm on the train I'll forego the flask or jet boil and just ask for hot water from the onboard restaurant. If I'm in the hills or woods I'll just stop and get a brew on as usual.
(Am I in too deep.......
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This??
Coffeebrewer Concept
The Innovative Coffeebrewer by The Brew Company. Reinventing the way you experience some of the World’s Finest Specialty Coffees Anytime, Anywhere | The Brew Company
brew-company.com
Yep, and it takes 8 minutes for the coffee to go a weak colour! That coffee would be far too weak for me.
The best flavours come out of the roast in the first 20 seconds when water at 98deg is applied (the caramels and the oils) - the only flavours that are added after a couple of minutes are the bitters - hence why the very best flavoured coffee (in my opinion
) is hot water (to your taste) added to steam generated Espresso or, second best, hot water added straight to the ground beans and filtered after no more than a couple of minutes. I use a (very) heaped scoop of Italian blend, 100% Arabica, strength 4, for every 300ml mug.
I know some of you like Turkish coffee and the like, and I can enjoy the occasional cup, but it's not my go to, every day, preference
The best flavours come out of the roast in the first 20 seconds when water at 98deg is applied (the caramels and the oils) - the only flavours that are added after a couple of minutes are the bitters - hence why the very best flavoured coffee (in my opinion
) is hot water (to your taste) added to steam generated Espresso or, second best, hot water added straight to the ground beans and filtered after no more than a couple of minutes. I use a (very) heaped scoop of Italian blend, 100% Arabica, strength 4, for every 300ml mug.I know some of you like Turkish coffee and the like, and I can enjoy the occasional cup, but it's not my go to, every day, preference
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If you like a caramel or a sweeter note to your coffee, may I suggest a Mexican Single Origin coffee? Non-Chiapas light roast may be a good one for you. Go for the Chiapas Medium roast if the light roast is not sweet enough.Yep, and it takes 8 minutes for the coffee to go a weak colour! That coffee would be far too weak for me.
The best flavours come out of the roast in the first 20 seconds when water at 98deg is applied (the caramels and the oils) - the only flavours that are added after a couple of minutes are the bitters - hence why the very best flavoured coffee (in my opinion
I know some of you like Turkish coffee and the like, and I can enjoy the occasional cup, but it's not my go to, every day, preference
.Blends can always be a bit hit and miss with the flavours, bag to bag even and especially if you're not weighing it.
FWIW I go for 18g of fresh ground Arabica coffee to every 300ml of 90-92c water. For a good hit of flavours and a touch extra caffeine I'll use 20g of fresh Robusta ground coffee. Arabica beans have less caffeine but a better taste than Robusta beans. The latter being more stronger, bitter taste and with more caffeine......
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jimbo75
Settler
In all honesty, I don't think instant coff drinkers should even be allowed to post on BCUK! ;-)