White wine from Bourgogne is indeed mostly Chardonnay, though it is not sold as such but usually under the name of the region where it is from f.e Chablis.
In my post earlier on, I was referring to the grapes which are called Weissburgunder (~ white burgundy). These grapes are related to the Pinot Noir grapes (from which the red wine from Bourgogne is made which is where the German names are derived from then) and Pinot Gris grapes (in German known as Ruländer originally but it had a bad rep and was rechristened Grauburgunder)
Yes, and Roger suggested that weissburgunder might be white burgundy, which it isn’t.
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Aeropress coffee. Who’s with me?
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Never tried it.
Although I do have a Rok Press for when I feel like I want to labour over my coffee.
I do like my aeropress… Except for this one time:
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Haven’t tried… maybe when I get to travel again. I have been interested for that particular use case but on the other hand many countries we traveled in recent years had decent enough coffee bars.
A couple of weeks ago I went into our local Dillon’s and found cases of sugar free Cock ‘n’ Bull ginger beer on their shelves, which I hadn’t seen in a while. I bought two. This week, I mentioned that they seemed to be out again, and it appeared that the checker had never heard of Cock ‘n’ Bull. I wish I could find a reliable source for it; it had a very strong ginger taste, which I like, but isn’t polluted with pineapple juice, like Old Tyme Jamaican Style, which I won’t drink.
I’m somewhat known for liking “bad” coffee. I like truck stop coffee. I don’t like dark roasts because it always comes out too bitter. I don’t like light roasts because they are usually too nutty and/or sweet. I tolerate medium roasts because what else would I drink?
Coffee shop coffee is, in my opinion, brewed too hot on purpose to over-brew it and make it bitter – so that the people ordering the coffee will load it up with sugary add-ins… and then tell their friends how amazing that place’s coffee it. The coffee isn’t amazing; it’s the 8 pumps of syrup you told the barista to put in it that you think is amazing
Daily, I drink coffee from a drip coffee pot. We have an espresso machine – it’s too much hassle and takes up too much room on the counter. We have 4 French presses – with our electric kettle, it’s fine for when we want just a cup or two each, but I drink a lot of (read: too much) coffee… We have a percolator – which I rather like, it’s just hard to clean. We have a pour-over basket/maker which is… fine, but, again, better for when we’re just drinking a cup or two.
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@pillbox you sound a bit like me complaining about the swarm of IPA microbrews now plaguing our country.
Still, these were the most entertaining paragraphs I have yet read today
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I can complain about IPAs too, if you like!
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What on earth did you do? Did the cap pop off mid-press?
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@Pillbox if I ever come to Kansas I’m looking you up. Except for Nations, I think we can be friends
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Catastrophic plunger seal failure
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I mainly drink instant. Cos I’m a heathen
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I suppose then I’m an atheist. I once was given a taste of tiramisu that some friends were sharing; I found my whole mouth pervaded with a ghastly taste, and hastily reached for my napkin—and then they thought to tell me that it contained coffee. That’s the only time I’ve tasted coffee (the smell by itself repels me), and I hope it will remain so.
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People have fed me coffee that was superbly good, and it all tastes horrible to me, thus the energy drinks (and spoonsful of cheapest instant, because they’re cheaper and less calorific).
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I learned to drink coffee at a young-ish age, but back then it was a vehicle for sugar. In my teens, while on road-trips with my father; we would stop at a truck stop and he would buy some coffee, so I would get some truck stop “cappuccino”.
Around 2001 when I got my first office job, I was living in Denver and my wages were okay compared to the cost of living, so I would pinch pennies where I could; that meant instead of drinking soda throughout the day (from the vending machine, at $1 each), I would drink the coffee ($0 each). They had the typical powered cream and sugar next to the coffee pot in the breakroom, and I would partake (un)healthily of both.
Later, after moving back to Kansas City, I got another office job, and fell back into the same habit; the cost of living was quite a bit more affordable on roughly the same salary, but I had grown used to drinking coffee while sitting at my desk. Unfortunately, this company I was working for was heading towards bankruptcy and eventually the powered sugar and creamer supply ran out and was not replenished. It was at this point that I learned to drink my coffee black.
15 years or so later, the only coffee I don’t drink black is if it’s hot outside and I’m working outdoors, I’ll occasionally make myself some iced coffee with milk and sugar – that sort of thing happens maybe half a dozen times a year. I don’t like black iced-coffee, and I don’t particularly care for non-black hot coffee (even though I have a voracious sweet-tooth in almost all my other food and beverage preferences)
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I have an Italian patient who imports coffee and services coffee machines. He tells me the best way to make coffee is with one of these
I’m inclined to agree, but it’s a bit slow for pre work coffee. We use a cafetiere, a metal one because we kept smashing glass ones.
We mix our coffee - half caffeine and half decaff. Seem to sleep better.
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But a lot of skill is required to make a really good espresso with a Bialetti which is the reason we have an espresso machine. Any other coffee is too bitter or has too much acid (which is worse). I don’t add any sugar though the guy who sold us the machine said a little sugar at the bottom draws the acid–just don’t stir the sugar into the espresso.
I’ve seen a ‘life hack’ that I’ve never tried that apparently the best thing to add to bad coffee is a pinch of salt, not sugar
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