I'm not a snob by any means, but I bought this Mr. Coffee grinder and have been thoroughly impressed with it. You can choose your grind setting (fine-course) and how many cups you want ground. It will automatically grind enough for 1-18 cups. I frequently make 6-8 cup pots of coffee and this grinds the perfect amount every time. Plus being stainless steel, it looks nice sitting on the counter. It can be had at Walmart or Target for less than $40. I just buy Eight O'clock original whole beans and I enjoy my coffee every morning. I can definitely tell a difference in grinding your own versus buying ground coffee.
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Coffee people?
- Thread starter Lebowski
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I think I have the same beans too. Meijer had them on sale a while back and we bought 8 bags of them. My better half can't stand the taste to all the more for me
My BIL and his GF brought back some great coffee from Hawaii, not all of which has been brewed up yet.I grind my own beans (grinder has no setting for coarseness so it's user lead) and drink my coffee with cream or black. Occasionally with a generous measure of Jameson
The coffee that I like the best is named Death Wish Coffee and it's out freaking standing. It's a little pricey and it claims the most caffeinated but all I know is it tastes great and doesn't effect me any more or less than a normal coffee
http://www.amazon.com/Death-Wish-Coffee-Strongest-Organic/dp/B006CQ1ZHI
http://www.amazon.com/Death-Wish-Coffee-Strongest-Organic/dp/B006CQ1ZHI
I used to grind my own beans (Starbucks Komodo Dragon) and use a french press. I drink my coffee black and this resulted in a good strong cup. However, my son is 2yrs old now and I am just greatful for a couple of cups from my Keurig. It's weak but it's quick.
There's beans, roasts, and grind. I'll stick just to 'regular' coffee as opposed to 'unleaded' (decaffeinated), as drinking decaf is somewhat akin to pouring a half glass of beer and adding water for the other half, LOL...
Looking for 'top notch' beans takes it to Jamaica Blue Mountain, but not 'blends', not "Jamaican High Mountain", etc. It'll need to be Jamaican Blue from the Wallensford Estate. But it's pricey.
JMO, but if you'd like 99+% of the favor at (approximately) 1/5 the price, try Tanzanian Kilimanjaro Peaberry. Because the coffee 'cherry' produces only one 'pea' (instead of two halves, like typical coffee beans. Hence the reason the bean is flat on one side, like a pecan), all the 'flavor' is condensed into the one, smaller peaberry.
Freshness is paramount, if you're seeking 'maximum' flavor. MOST coffee in cans, even in bags on store shelves is, perhaps, 6 months old. Coffee is perishable like any organic fruit, vegetable, or nut. It will go stale after a period of time. The 'rule of thumb' is 30 days. Whether it's kept in the freezer, the refrigerator, or in a canister on the counter. It'll start to taste stale (if you've ever had stale potato chips, you know the taste). It's 'better' now with vacuum packaging, etc.
Still, for the most part, most coffee that most people drink does not have that 'fresh taste' ya immediately smell when first opening a can or package. That great aroma is how the coffee is supposed to taste. So, the fresher the beans, the fresher the taste (duh!). If that's what you're seeking, buy only enough to last you (approximately) 30 days. Buy whole bean if possible, and keep it whole bean until ready to use. Less surface area exposed to the air at any given time, simple physics. Grind just enough to use 'immediately' (whether that's for one cup, or for an urn for a party), and leave the rest whole bean until you need it again.
The roast is also important, as the longer the roasting time, the 'darker' (and one might say, more 'intense') the flavor. Try Italian or French roast (if you have the option).
A finer grind also exposes more surface area to the water during the brewing process. Grinders (particularly) the more expensive (and/or commercial) grinders may well have "Perculator", "Auto-Drip", "Espresso", etc. settings, so the clerk at the counter (depending on where you buy the coffee, of course) may ask what kind of coffee maker you have. The finer grinds will also provide 'stronger' coffee with less coffee used, so it helps save a few bucks, as well. Why use a lot of ground coffee when you can obtain the same level of flavor with less?
Too much coffee does NOT make 'stronger coffee', it just makes the coffee bitter. And wastes ground coffee. Want better (or stronger) flavor? Buy better beans with a darker roast. MOST 'canned' coffee, and virtually all flavored coffee (at least, that available in the U.S.) uses Mexican / South American Arabica beans, as Arabica is a mild-flavor with mild acidity. The 'upside' is that mild flavor is well-suited for flavoring or 'generic' tastes. The 'downside' is it's not as 'intense' in flavor as (true) Jamaican Blue Wallensford Estate, Tanzania Peaberry, Hawaii Kona, Ethiopia Yergacheffe, Sumatra Mandheling, and so forth.
Everyone has their preference, of course. JMO, but some coffees tend to have a 'dirty' taste (too 'earthy', as it's called) for my taste. After trying every one available (about 35) I could locate, finally settled on Tanzanian Peaberry. As noted earlier, Jamaican Blue Wallensford Estate is fabulous, but Tanzanian Peaberry is (to my taste buds) 99+% the same, while 20% of the price. A great bargain, then. YMMV.
And, if you're asking, "Yes". I have tried Kopi Luwak, the famous "cat poop coffee" probably best noted in the Jack Nicholson / Morgan Freeman movie "The Bucket List". And the newer "Black Ivory Coffee" (yielded from elephant dung rather than the dung of the palm civet). Both also taste like
But HEY, if ya just gotta HAVE the worlds most expensive coffee (@ about $350 / lb. for Kopi Luwak and $500 / lb. for Black Ivory), you can buy a quarter pound and say ya had it! 
Looking for 'top notch' beans takes it to Jamaica Blue Mountain, but not 'blends', not "Jamaican High Mountain", etc. It'll need to be Jamaican Blue from the Wallensford Estate. But it's pricey.
JMO, but if you'd like 99+% of the favor at (approximately) 1/5 the price, try Tanzanian Kilimanjaro Peaberry. Because the coffee 'cherry' produces only one 'pea' (instead of two halves, like typical coffee beans. Hence the reason the bean is flat on one side, like a pecan), all the 'flavor' is condensed into the one, smaller peaberry.
Freshness is paramount, if you're seeking 'maximum' flavor. MOST coffee in cans, even in bags on store shelves is, perhaps, 6 months old. Coffee is perishable like any organic fruit, vegetable, or nut. It will go stale after a period of time. The 'rule of thumb' is 30 days. Whether it's kept in the freezer, the refrigerator, or in a canister on the counter. It'll start to taste stale (if you've ever had stale potato chips, you know the taste). It's 'better' now with vacuum packaging, etc.
Still, for the most part, most coffee that most people drink does not have that 'fresh taste' ya immediately smell when first opening a can or package. That great aroma is how the coffee is supposed to taste. So, the fresher the beans, the fresher the taste (duh!). If that's what you're seeking, buy only enough to last you (approximately) 30 days. Buy whole bean if possible, and keep it whole bean until ready to use. Less surface area exposed to the air at any given time, simple physics. Grind just enough to use 'immediately' (whether that's for one cup, or for an urn for a party), and leave the rest whole bean until you need it again.
The roast is also important, as the longer the roasting time, the 'darker' (and one might say, more 'intense') the flavor. Try Italian or French roast (if you have the option).
A finer grind also exposes more surface area to the water during the brewing process. Grinders (particularly) the more expensive (and/or commercial) grinders may well have "Perculator", "Auto-Drip", "Espresso", etc. settings, so the clerk at the counter (depending on where you buy the coffee, of course) may ask what kind of coffee maker you have. The finer grinds will also provide 'stronger' coffee with less coffee used, so it helps save a few bucks, as well. Why use a lot of ground coffee when you can obtain the same level of flavor with less?
Too much coffee does NOT make 'stronger coffee', it just makes the coffee bitter. And wastes ground coffee. Want better (or stronger) flavor? Buy better beans with a darker roast. MOST 'canned' coffee, and virtually all flavored coffee (at least, that available in the U.S.) uses Mexican / South American Arabica beans, as Arabica is a mild-flavor with mild acidity. The 'upside' is that mild flavor is well-suited for flavoring or 'generic' tastes. The 'downside' is it's not as 'intense' in flavor as (true) Jamaican Blue Wallensford Estate, Tanzania Peaberry, Hawaii Kona, Ethiopia Yergacheffe, Sumatra Mandheling, and so forth.
Everyone has their preference, of course. JMO, but some coffees tend to have a 'dirty' taste (too 'earthy', as it's called) for my taste. After trying every one available (about 35) I could locate, finally settled on Tanzanian Peaberry. As noted earlier, Jamaican Blue Wallensford Estate is fabulous, but Tanzanian Peaberry is (to my taste buds) 99+% the same, while 20% of the price. A great bargain, then. YMMV.
And, if you're asking, "Yes". I have tried Kopi Luwak, the famous "cat poop coffee" probably best noted in the Jack Nicholson / Morgan Freeman movie "The Bucket List". And the newer "Black Ivory Coffee" (yielded from elephant dung rather than the dung of the palm civet). Both also taste like
But HEY, if ya just gotta HAVE the worlds most expensive coffee (@ about $350 / lb. for Kopi Luwak and $500 / lb. for Black Ivory), you can buy a quarter pound and say ya had it!
Last edited:
Ford Truck
Master
I prefer Kona because it's AMERICAN.
I agree! I buy a pound of regular and a pound of decaf, ground, then mix them in a large container when I get home. Just wish there was a DD store closer to Bloomington than the one in Camby. Usually I have Folgers Half-Caf, but a couple of times a week, I hit the DD.
This is pretty much the progression I took over many, many years of trying to get a Starbucks at home and not pay $4 per cup. I have a very expensive espresso machine that I don't use any more, instead I buy Starbucks Espresso Roast beans and grind them with my cool drop grinder (https://www.google.com/shopping/pro...2.5&ei=OMoDVK7kLoisyAT204GYDA&ved=0CH4QpiswAA) then brew a pot of very strong coffee (Barista). I sweeten it with vanilla syrup and about 10% milk.
I highly recommend Brickhouse Coffee Roasters. Great fresh roasted coffee & great prices. They are local & all profits go towards mission trips.
I have been buying green Guatamalen beans and roasting them in the hot air popper for over a year now (maybe 2) and have been happy with the results. I roast enough for a month at a time so I don't have to do it as often. Making it on the stove in the old percolator is best, but we are usually lazy and just do it in the coffeemaker so we don't have to watch it. Folgers and Maxwell House both give us indigestion and it made us wonder just what the heck is in that stuff. Then I bought various types of whole bean coffee at the store but the green bean route is cheaper and I know there are no additives.
Maybe it's just me, but a year seems like a long time to roast beans. I bet that coffee is not going to be any good. I'm just sayin'.
Maybe it's just me, but a year seems like a long time to roast beans. I bet that coffee is not going to be any good. I'm just sayin'.
So you've never heard of slow roasting them?
That'd be a trip and half for the OP. If you're in Indy you can also get fresh roasted at Bee Coffee Roasters.
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