Why do people put the milk / sugar in after the machine makes the coffee?
I put my milk in before the Flavia even gets going so I don't have to stir shit. It is much more efficient in my opinion. Is there any solid rationale to adding this stuff afterwards?
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So carry on good sir.
Can trade TF2 items or whatever else you're interested in. PM me.
Sorry I should have been clearer. We use a single cup system at the office and at home. For pots it would be more like:
step 1: grab CUP
step 2: put your sugar / milk / whatever in cup
Step 3: pour coffee
versus
step 1: grab CUP
step 2: pour coffee
Step 3: put your sugar / milk / whatever in cup
Step 4: stir
Of course I don't do this for coffee that is an espresso or similar. For Americanos you really don't need cream. Illy blend doesn't really need anything either when brewed right.
With sugar or anything else that needs to dissolve, it will dissolve more efficiently if you add it last. Otherwise it can form a dry layer on the bottom protected by a sticky, half dissolved layer above, that you will have to physically scrape up to dissolve. Milk or cream works fine either way.
And I don't do it the other way because I don't trust that the action of pouring the coffee will sufficiently stir the sugar in, so I would just stir it in anyway. It's not rational, but hey, I'm not exactly rational before I have my coffee.
It's kinda like how some people like to take it up the ass. I mean, it's cool that Deebaser is gay and all, some of my best friends are gay. We just don't swing that way, we like our coffee black.
the "no true scotch man" fallacy.
Because the coffee that comes out of a Flavia machine is months old, stale bile that's barely palatable even after turning half of it into a milk/sugar slurry.
It's how things work for every single other food as well. Get hotdog, THEN add ketchup. Get steak, then put sauce on it. Get soup, then add crackers. Etc
Mostly I drink espresso drinks, though, so the point is rather moot, since the rules are somewhat different.
Sometimes I'll put ice in my cup before getting a drink. Does that mean I do not have natural human processing?
Anyways, point is mute. Just skip the cream and sugar and drink your coffee like a real man. Even if its been sitting in the pot burning away all flavor for most of the day.
If I put sugar in my coffee maker, now i have a sticky coffee maker. If I put milk in there, now I've got milky residue in there.
Don't most machines say not to do that anyway, for that reason?
No. You've learned that dropping large things into a full drink makes a mess.
I used to taint my coffee with cream and sugar but I got better. Still, I do enjoy a cappuccino every now and then, but none of that half-caff double whip nonfat soybean double shot one pumpkin syrup pump vanilla latte. Just a regular cappuccino or a caramel macchiato.
Oh, and to answer the OP: I used to pour my cream first, then coffee, then stir in sugar to taste. Enjoy.
Yes.
Awesome.
Is there anything a French press can do that a regular coffee machine can not? I've never tried one before. I know you need coarser grain coffee grounds but is the taste different in any way?
Only if you try to cannonball the ice in from five feet up, or something. It's not hard to put ice cubes into a full drink without making a mess.
I tend to put the ice in first if the drink is luke warm, because the liquid pouring over the ice will cool faster. (Well, marginally faster, anyway.) If the drink is already cold, I stick the ice in first. The exception is root beer, for which I always put the ice in after, because otherwise it foams too much.
I believe that the water being pressed through the grounds faster results in a different flavor versus a drip system where the water passes through the grounds slowly. I've never used a French press, though, so I'm just going based on what I've heard.
I want to start experimenting with some new cool beans.
I agree for fountain root beers, but the real way to drink root beer is from tap into a frosty mug.
like, order beans online
has a couple hundred dollar grinder
and a couple hundred dollar espresso machine with a manual lever
but the espresso he makes is heavenly
and we go to the espresso places downtown in Manhattan, the good places, like 9th street or cafe grumpy, and he is always chatting up the baristas
what a nerd
but its so good
Now I will sup on my half-strength soy chai latte.
In addition to the whole stirring thing, the second method is supposed to be more likely to scald your milk. Prissy british people, and such, will look at you funny for doing the second with tea.
Man that sucks.
Well, you get little bits of bean floating in the coffee, so it also gives it a richer texture, kinda like the difference between filtered and unfiltered beer.
They normally cost less than $20, and you can clean more easily than you can an autodrip, so you don't have to worry about nasty oils building up. I prefer french press, but I don't really drink coffee much at the moment.
I really don't know, it's just something I've heard kind of repeatedly. I've had tea/coffee with a bit of a whitish film which I assume is scalded milk. Didn't notice much of a difference in taste.
I prefer the french press just because it's easier to use for single servings.
The flavor is about the same as drip, a bit smoother on the stronger blends, but probably not worth the money if you already have something.
Hey it's cool that you like to daintily sip on your scalding black coffee like a priss, but some of us have shit to do.
Chug and go!
They're vacuum sealed fresh, dude. Flavia is the shit. Once I run out of the boxes of K-cups I acquired from my old company Im totally getting a home machine.
I love coffee... but every time I have caffeine now I get an anxiety attack. Bugger.
I think you are confusing an espresso machine with a French press. The former forces the water through the grounds, the later lets them steep in hot water.
Using a French press has been an exploration in coffee, to me. You have a ton of control over just how the coffee will turn out. I have become fond of only letting it steep for 3 minutes. The results is a very easy to drink beverage that is not overly acidic at all.
This. Black or not at all. :P
Seriously though, drink it however you like, but if my coffee isn't black and stout enough to kill a man, it's not worth finishing the cup.
Also the color thing that others said. I like a specific shade.