>>>>> "Fred" == Fred Condo <f...
Fred> A morning without coffee is like a coma. :-)
So that's why I never remember those mornings :-)
Fred> Goodness, no! Coffee made from freshly-ground beans stored in the
Fred> refrigerator is vastly better than instant coffee. It is well worth the
Fred> little bit of extra effort.
I certainly agree that coffee made from coffee beans is vastly better
than instant coffee; incidentally, I occasionally find myself in this
unfortunate position: I am at someone else's house; the host offers me
coffee. I accept gratefully. The host gets out a jar of instant coffee
and starts to make it. While valiantly trying to suppress the gag
reflex, I mumble something about having changed my mind, invariably
producing a puzzled look on the host's face. Is this unconscionably
Anyway, that wasn't the point of this posting -- I was curious about the
notion that one should refrigerate coffee. This is accepted wisdom in
the US, but I don't recall seeing anyone do this in France or Italy,
where coffee is almost a religion. I used to drink French Carte
Noire, then Lavazza (Italian espresso), now Kimbo (also Italian
espresso; I find it much better than Lavazza). I buy it pre-ground,
vacuum-packed. As far as I can tell, there is no degradation of quality
in the can, and although I keep it un-refrigerated (in a sealed
container) I cannot tell the difference between the first cup and the
last. I make it either using a stove-top espresso maker or a small
electric espresso maker. I usually finish a 250g can in 4-5 days.
Why do I not see any difference? Am I just being unobservant? Are
people talking about storing coffee for longer periods? Is it different
for espresso? For drip-made coffee?
Jak Kirman j...@cs.brown.edu
De gustibus non est disputandum.