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So…Coffee.

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  • #141451
    Jeff Preston
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    We drank more coffee on vacation than I had planned. Thought I’d have close to half a pound left over, but we used nearly a pound and a half.  Gonna have to fire up the roaster tomorrow and replenish the stock!

    JP
    G&L USA JB, FrankenJazzuar, Hartke 210 Combo, Darkglass B7K Ultra, Boss GT-1B, SansAmp Programmable BDDI, EBS Fuzzmo

    #141521
    Mktrat
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    There's something about this that's so black, it's like how much more black could this be?
    And the answer is none. None more black. -Nigel Tufnel

    #141522
    bonin in the boneyard
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    …and then I have another coffee.  Which is where I am now.

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    #141594
    Armyadarkness
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    …and then I have another coffee. Which is where I am now.

    I have the two coffees, but there’s no stuff being done in between

    First, whack the driver, then, off the passengers. I want everyone in the car whacked off.
    ... Al Capone

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    #141625
    bonin in the boneyard
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    I have the two coffees, but there’s no stuff being done in between

    Sometimes you gotta just punt.

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    #142927
    Still4strings
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    Think this coffee is still good?

    20200906_210434

     

    Causing trouble in the sctmmc since November 13th, 2018.

    "Punk rock changed our lives." - D. Boon

    6 users thanked author for this post.
    #142930
    Still4strings
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    Probably about as good as the guano.

    Causing trouble in the sctmmc since November 13th, 2018.

    "Punk rock changed our lives." - D. Boon

    5 users thanked author for this post.
    #142951
    Jeff Preston
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    Think this coffee is still good?

    20200906_210434<noscript>&lt;img class=”gdbbx-bbcode-attachment-image” alt=”20200906_210434″ src=”https://i2.wp.com/sctmmc.com/wp-content/uploads/2020/09/20200906_210434.jpg?fit=1908%2C3076&amp;ssl=1&#8243; /&gt;</noscript>

    Green coffee lasts a pretty long time if stored properly. There’s actually a market for “aged” green coffee. This might be a little long in the tooth, though.

    JP
    G&L USA JB, FrankenJazzuar, Hartke 210 Combo, Darkglass B7K Ultra, Boss GT-1B, SansAmp Programmable BDDI, EBS Fuzzmo

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    #142953
    Still4strings
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    Think this coffee is still good?

    20200906_210434<noscript>&lt;img class=”gdbbx-bbcode-attachment-image” alt=”20200906_210434″ src=”https://i2.wp.com/sctmmc.com/wp-content/uploads/2020/09/20200906_210434.jpg?fit=1908%2C3076&amp;ssl=1&#8243; /&gt;</noscript>

    Green coffee lasts a pretty long time if stored properly. There’s actually a market for “aged” green coffee. This might be a little long in the tooth, though.

    211 years does seem like a rather long time.

    Causing trouble in the sctmmc since November 13th, 2018.

    "Punk rock changed our lives." - D. Boon

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    #143153
    Knuckleduster
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    Can we talk about the Starbucksification of the American coffee market?

    I had to do a company profile on Starbucks as part of a college marketing class, including setting up a day wherein I lectured for an entire class segment (60-75 minutes) on Starbucks and their presence as an entity.  While there have always been little hipstery coffee shops (though, in the given lexicon of the times, I suppose “beatnik” is a better descriptor), there’s a huge argument to be made that Starbucks made the coffee shop into the ubiquitous thing it is today.

    Part of the maintenance training at my old hotel was to become bartender trained, as well as barista trained, as “preventative maintenance.”  Management, of course, didn’t phrase the question correctly when they called up for training, so naturally, none of the cafe staff or bar staff were there for either segment.  Alas, I am a trained barista.  One thing that I noticed about the Starbucksification of American coffee, during my training, was the improper naming of things:  Many late-90’s comedians opined that “A small is a tall!  What’s up with that?” as the crowd burst into laughter.  Our shop was set up with traditional sizes:  6 ounce latte/cappuccino drinks, 4 ounce macchiatos, and then double that for a “double.”  That’s exactly what Starbucks did:  They used to have “small” 6 ounce drinks, then “tall” 12 ounce drinks.  They eventually nicked the 6 ounce drinks, and inserted a Grande 16 ounce drink, and a Venti (Italian for 20) 20 ounce drink.  So, when we got the guy walking up to the counter and asking for “A LATTE GRANDE,” he was disappointed when we only gave him a 12 ounce drink, unflavored.

    Anyway, flip that:  I’m collecting data for a blog post about the best macchiato in town.  I’ve found a weird trend wherein I’ll be handed a double vanilla latte when I ask for a macchiato, instead of a “spotted espresso.”  Or, people just won’t know how to make an espresso to drink (not to mix in with milk and sugar).

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    #143524
    RattFink
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    Think this coffee is still good?

    <noscript>20200906_210434</noscript>

    Was this taken at the Peabody/Salem Museum? I literally grew up down the street from there.

    G&L Musical Instruments

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    #143529
    Still4strings
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    Was this taken at the Peabody/Salem Museum? I literally grew up down the street from there.

    Yes indeed. We went there on Sunday. Salem was busy, bit not too crazy. It was a good day to just wander.

    Causing trouble in the sctmmc since November 13th, 2018.

    "Punk rock changed our lives." - D. Boon

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    #143578
    fcleff69
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    I’ve found a weird trend wherein I’ll be handed a double vanilla latte when I ask for a macchiato, instead of a “spotted espresso.”  Or, people just won’t know how to make an espresso to drink (not to mix in with milk and sugar).

    WTF??!!

    The Coberator. My other car is a Rocinante.

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    #143580
    fcleff69
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    @Jeff Preston

    Would it work to infuse already roasted beans and let them dry again?

    The Coberator. My other car is a Rocinante.

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    #143585
    Jeff Preston
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    @Jeff Preston

    Would it work to infuse already roasted beans and let them dry again?

    Should be ok. Might as well just add the liquor after brewing at that point, though.

    JP
    G&L USA JB, FrankenJazzuar, Hartke 210 Combo, Darkglass B7K Ultra, Boss GT-1B, SansAmp Programmable BDDI, EBS Fuzzmo

    5 users thanked author for this post.
    #143590
    Still4strings
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    @Jeff Preston

    Would it work to infuse already roasted beans and let them dry again?

    Should be ok. Might as well just add the liquor after brewing at that point, though.

    Jeff knows how to make Saturday coffee. He knows what’s up!

    Causing trouble in the sctmmc since November 13th, 2018.

    "Punk rock changed our lives." - D. Boon

    5 users thanked author for this post.
    #143598
    Knuckleduster
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    I’ve found a weird trend wherein I’ll be handed a double vanilla latte when I ask for a macchiato, instead of a “spotted espresso.” Or, people just won’t know how to make an espresso to drink (not to mix in with milk and sugar).

    WTF??!!

    Because cArAmEl MaCcHiAtO

    4 users thanked author for this post.
    #143622
    fcleff69
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    Should be ok. Might as well just add the liquor after brewing at that point, though.

    Good point.

    The Coberator. My other car is a Rocinante.

    2 users thanked author for this post.
    #143648
    Jeff Preston
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    Can we talk about the Starbucksification of the American coffee market?

    I had to do a company profile on Starbucks as part of a college marketing class, including setting up a day wherein I lectured for an entire class segment (60-75 minutes) on Starbucks and their presence as an entity. While there have always been little hipstery coffee shops (though, in the given lexicon of the times, I suppose “beatnik” is a better descriptor), there’s a huge argument to be made that Starbucks made the coffee shop into the ubiquitous thing it is today.

    Part of the maintenance training at my old hotel was to become bartender trained, as well as barista trained, as “preventative maintenance.” Management, of course, didn’t phrase the question correctly when they called up for training, so naturally, none of the cafe staff or bar staff were there for either segment. Alas, I am a trained barista. One thing that I noticed about the Starbucksification of American coffee, during my training, was the improper naming of things: Many late-90’s comedians opined that “A small is a tall! What’s up with that?” as the crowd burst into laughter. Our shop was set up with traditional sizes: 6 ounce latte/cappuccino drinks, 4 ounce macchiatos, and then double that for a “double.” That’s exactly what Starbucks did: They used to have “small” 6 ounce drinks, then “tall” 12 ounce drinks. They eventually nicked the 6 ounce drinks, and inserted a Grande 16 ounce drink, and a Venti (Italian for 20) 20 ounce drink. So, when we got the guy walking up to the counter and asking for “A LATTE GRANDE,” he was disappointed when we only gave him a 12 ounce drink, unflavored.

    Anyway, flip that: I’m collecting data for a blog post about the best macchiato in town. I’ve found a weird trend wherein I’ll be handed a double vanilla latte when I ask for a macchiato, instead of a “spotted espresso.” Or, people just won’t know how to make an espresso to drink (not to mix in with milk and sugar).

    Starbucks definitely launched the specialty coffee industry. I can tolerate their offerings if it’s my only option. I’d much rather patronize a local micro roaster coffee shop.

    I’d love to own my own shop. Roast my own beans. Have a smallish stage with back line for bands to come in and jam.

    There’s a place kinda like my image about an hour and fifteen minutes North of my town. They don’t roast their own coffee, but they have a nice little stage with back line and lights.

    It would be a cool little spot if their coffee was better. I hope they’re surviving Covid.

    JP
    G&L USA JB, FrankenJazzuar, Hartke 210 Combo, Darkglass B7K Ultra, Boss GT-1B, SansAmp Programmable BDDI, EBS Fuzzmo

    #143650
    Jeff Preston
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    The Jamison infused beans were not good.

    JP
    G&L USA JB, FrankenJazzuar, Hartke 210 Combo, Darkglass B7K Ultra, Boss GT-1B, SansAmp Programmable BDDI, EBS Fuzzmo

    4 users thanked author for this post.
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