Coffee

[bikebum1975]

I go for either Lavazza, or Java-Sumatra from Lidl. For the price they can't be beat!

Cook it in a Bialetti Moka over a trangia, primus or campfire.

Recently got an old enamel Finel percolator from a charity shop, not the strongest tasting coffee comes out of it but fun to watch it bubbling away.

If its not strong enough in the perkie let it brew longer its still one of my favourite ways to brew

 

[Janne]

ItOTE=Nice65;1810586]I'm with you on both of those. Champagne is just gassy dry white and tastes generally awful. Caviar is foul stuff, those little eggs popping as you munch them, tasting vaguely fishy.

I've not tried the Civet turd coffee, and probably never will. It just seems to be a fad. I find all three have a reek of food snobbery about them, boasters rights sort of thing.

I do think I'll be getting me some more Blue Mountain soon though, that's a very good coffee.[/QUOTE]

 

[decorum]

If it was that fantastic they could easily replicate the process with enzymes and bacteria outside a body.

They have tried. They've replicated the process with chemically identical 'stuffs'. It fell well short of the natural product. The biggest problem is identifying the prime coffee cherries, the ones the Civets would eat .

 

[Janne]

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[decorum]

Yes, but Civets in a cage are forced to eat the cherries that humans pick, so not 100% ripe as the civet likes it.

No, what I said was in response to what you said about trying to replicate it outside of a body. They have tried. So far, unsuccessfully ~ or if successful, not yet commercially viable.

 

[Janne]

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[decorum]

I believe they do the same with elephants, feeding them coffee berries then the pleasure of picking out the seeds?

There are a few ~ though I believe the ones favoured eat coffee cherries as part of their natural diet (I have no idea whether elephants encounter coffee in the wild )

Oddly enough the advent of 'instant' coffee is down to trying to standardise the coffee taste/experience through batches, to extend shelf life, to make storage and carriage easier. And how do they do that? Strip the beans of flavour and then add the flavours in exact doses .

 

[Robson Valley]

decorum: do you know which, of the approx 30 species of Coffea, that they're doing the flavor quantification?
Technically, our instant coffees here are produced in several different processes.
I like evaporated better than either freeze dried or heat dried.

Roasted beans are usually Coffea arabica. Instant coffees here are C. robusta.
It's a real chore but you can tell them apart if you can grab some green beans and plant them.
The floral anatomy is a give-away.