GEVALIA KAFFE
RICK GRUNWALD
This memo from Samuel S. Paik just crossed my desk...
SS> I just received this packet from the "Gevalia Kaffe Import Service",
SS> consisting of this vacuum sealed package and an offer to join a coffee
SS> club with a drip coffee maker as a premium. From the outside, the
SS> package seems to contain ground coffee.
SS>
SS> Some questions:
SS>
SS> Is this good coffee? I would think that really good coffee would be
SS> shipped as beans, not already ground.
It's the best availible in the U.S. You can get it shipped either ground
or whole bean (some of their "flavored" coffees are only shipped ground,
however)
SS> Is the price ($5/lb) reasonable?
For what you're getting...YES! It's much more than say Maxwell house or
Folgers.
Try their Columbian Varietal...it's my favorite. THey also have a
separate service that delivers super rare coffees 4 times a year. They
are also class A stuff. No need to get involved with that however.
SS> As you may guess, I'm very coffee naive. When I get the urge, I just
SS> pick up a cup from Dunkin Donuts (either in our cafeteria at work or
SS> across the street at home). It doesn't happen very often.
Good standard coffee at DD. Gevalia is "special"...you may not want to
buy all your coffee from them.
Why not give it a try? For $10 you get a $32.95 coffee maker and 2 boxes
of Gevalia. You'll either love the difference or you won't
Regards,
<Rick>
... I'm not lost! I'm "locationally challenged."
* Silver Xpress V4.00 SW20321
RICK GRUNWALD
N> Since you live in Boston area, you should give a few places a try:
N> ?3. Starbuks is to open soon - they're better than Gevalia, too.
hmmmmm...better than Gevalia? Do they mail? Do you have an s-address?
N> Speaking of the coffemaker from GK - it is an average quality normal
N> thingy - $10-$15 at your favorite dept store.
It was a specially designed thingy to keep the grounds in motion while
brewing. THey list at $32+, but that is the "gift catalog" price.
Regards,
<Rick>
... Help! I'm parked diagonally in a parallel universe.
RICK GRUNWALD
TR> I was a member of the Gevalia Kaffe club until just recently. The only
TR> reason I quit
TR> the club was because they were shipping me coffee faster than I could
TR> drink it! I am
TR> the only person in my household who drinks coffee, and I only drink it
TR> on the w eekends
TR> occasionally. I was able to suspend my shipments for about 6 months,
TR> but was t old
TR> they'd have to resume them again at that time unless I quit the club.
TR> Well, th ey
TR> resumed my shipments this month (only 1 package of coffee), but I still
TR> have th ree
TR> or four packages sitting around waiting to be used.
TR>
TR> I found their coffee to be very good, especially their speciality
TR> coffees. I'd definitely recommend joining. Enjoy!
Won't the drop your shipments back from once a month to whatever suits
you if you call the 800 number? I think you can have them ship <say>
every 3 months and they'll do it that way for you.
Regards,
<Rick>
... Never stand between a fire hydrant & a dog :>
David Casseres
rick.g...@cfactory.com writes:
> SS> Is this good coffee? I would think that really good coffee would be
> SS> shipped as beans, not already ground.
>
>It's the best availible in the U.S. You can get it shipped either ground
>or whole bean (some of their "flavored" coffees are only shipped ground,
>however)
>
> SS> Is the price ($5/lb) reasonable?
>
> For what you're getting...YES! It's much more than say Maxwell house or
> Folgers.
I haven't tried Gevalia, but I have to say you are making a very large
statement there. Better than what I get from Peet's Coffee? Better than any
of the several local coffee roasters here in the Bay Area? Better than all
the coffee roasters in Portland, Seattle, Chicago, and New York, to name only
a few cities where I happen to know there are good coffee roasters?
To know what is "the best availible in the U.S." you'd have to drink a helluva
lot of cups of coffee.
As for the price, from previous posts I gather that the price is not for a
pound but for a package of (I think) 8 oz. That's *expensive!* I bet you can
get some terrific coffee mail-ordered from someplace like Peet's for less than
that.
--------------
David Casseres
Exclaimer: Hey!
Diane Barlow Close
>In article <9401181...@cfactory.com> RICK GRUNWALD,
>rick.g...@cfactory.com writes:
>> SS> Is this good coffee? I would think that really good coffee would be
>
>statement there. Better than what I get from Peet's Coffee? Better than any
>of the several local coffee roasters here in the Bay Area? Better than all
>the coffee roasters in Portland, Seattle, Chicago, and New York, to name only
>a few cities where I happen to know there are good coffee roasters?
I have tried Gevalia... and Peets and Starbucks and several Portland
brews and several New York brews. None in Chicago though. I'd place
Gevalia far above Peets, slightly above Starbucks and equal to some of
the best New York and Portland brews. It's genuinely tasty coffee!
It isn't bitter and doesn't have a real aftertaste. It's not "knock
your socks off" morning brew, but more like a wonderful tasty brew you
can have anytime during the day. I'd say it's the "tea" of coffees
(and I hope that isn't too insulting). If Gevalia had been around
when the British invented "high tea", I'm sure we'd all be drinking
"high coffee" instead. It's a very tasty, satisfying brew!
As far as price goes, my Gevalia card lists regular coffee as $4.25
per 8 oz package and decaf as $4.75 per 8 oz package, so that's
$8.50-$10 a pound (the flavoured stuff is a bit more). That's what I
pay for a lot of really fine coffees. I don't see what the big deal
is over price?
--
Diane Barlow Close
cl...@lunch.asd.sgi.com
I'm at lunch today. :-)
oanews
--
######
####
(* 0)
-------------------------oooO---(__)---Oooo---------------------------
Stephanie da Silva
>I have tried Gevalia... and Peets and Starbucks and several Portland
>brews and several New York brews. None in Chicago though. I'd place
>Gevalia far above Peets, slightly above Starbucks and equal to some of
>the best New York and Portland brews. It's genuinely tasty coffee!
This is something that's bugging me. All these people talking about
Gevalia and Starbucks and Peets coffee. Granted, these companies are
doing the roasting and blending, but still. Okay, I just bought two pounds
of coffee from Starbucks. Not two pounds of Starbucks coffee. I bought
two pounds of Mocha Sanani beans from Starbucks (I used to get them locally
but the place that carried them discontinued about 5 years ago and I was
thrilled to find another source).
Anyhow, I buy my beans from a local store called the House of Coffee Beans.
There are lots of other places in Houston that has coffee beans, but HCB
has the freshest. The prices of their coffees range anywhere from about $4
a pound for say some Costa Rica to about $40/lb for Jamaica Blue Mountain.
That is a wide range of types and qualities of coffee beans. So when you
say "So-and-so has coffee for $10/lb," that's not really telling me anything
unless I know what the blend of those beans are. (I have all sorts of
personal favourites which differ from my husband's {I prefer a darker
roast; he prefers a milder one}).
I guess what I'm trying to say is not all coffees are equal, no matter who
the distributor of said coffee is. Unless the company is really inept about
how they roast and blend their beans, or if they have a buyer who doesn't
know what he's doing, but I don't think that's the case here. But it's the
beans that makes a coffee, not the company that sells them.
Dawn Knapp
I have loved this coffee for years! I think it is well worth the price!
Glen Raskin
I'd appreciate any help.
Thanks,
Glenn Raskin
gail_l._stern
>.... Never stand between a fire hydrant & a dog :>
>
I am a Gevalia Subscriber, and I receive a 2 pound shipment every 6 weeks. I also receive their specialty coffee once a quarter.
C. Antonio Romero
>
>[somebody else wrote]
>>Won't the drop your shipments back from once a month to whatever suits
>>you if you call the 800 number? I think you can have them ship <say>
>>every 3 months and they'll do it that way for you.
>
When I spoke to them about a year ago about this (I've since dropped the
service) they said that they could drop the delivery rate to as little as
one four-pack every twenty weeks, at a customer's request.
As for quality: I am not that impressed. They have a pretty decent
espresso, though nothing I can't match or beat for quality locally.
Their "traditional roast" is pretty unpleasant, IMHO. Their
flavored coffes are all right if you go for that sort of thing
(I usually don't these days). I personally prefer to buy local,
where I have some notion of what kind of beans are being used and
how they are roasted (a personal favorite is Sumatra Mandelhing, roasted
dark-- something for which Gevalia has no analogue at any price).
As for price: They're damned high. Anyone who thinks the Gevalia
is a good value for money owes it to themselves to check their other
locally available options.
One more anecdotal point: A friend from Sweden says that the Swedes
aren't especially impressed with Gevalia coffees-- it's Swedish but
nothing special. Temper the Gevalia hype with that.
All else aside, the free coffeemakers are the best reason to join.
If you must try them, call 1-800-GEVALIA to find out more about them.
-Antonio Romero rom...@minerva.cis.yale.edu
Michael C. Berch
people who think that this is some sort of exceptional coffee are used
to in their daily coffee life. _De gustibus non disputandam_ and all
that, but *really* -- Gevalia is a perfectly ordinary, mid-market
European supermarket brand that decided it could capitalize on U.S.
yuppie Euro-worship in the late '80s, and it caught on.
I took them up on their free coffeemaker offer a few years back -- the
coffemaker is a Melitta 4-cup and is in fact quite nice. The coffees,
on the other hand -- I got a half-pound or thereabouts of the
"traditional roast" (regular and decaf) and "dark roast" (also regular
and decaf) and they were no better than the beans one finds at the
house-brand counter at the local Safeway, and significantly inferior
to anything one would get at a real coffee store/roaster like Peet's,
(a SF bay area chain), Spinelli, Cost Plus, Gloria's Coffee Bean, or
even the now determinedly mass-market Starbuck's.
Most of my daily coffee is either from Trader Joe's (a California
imported/healthy/eclectic food & beverage chain with a legendary and
deserved cult following) or is Landmark brand (roasted by Carl Landman
in Menlo Park, CA) which is available at Price Club.
The Gevalia wasn't undrinkable (though I palmed the decaf off on my
father and noticed the beans are still in his freezer lo these many
years later) but not worth the > $5/lb Gevalia seems to want for them.
Even if you are off in a remote coffee wasteland, I think there are
mail order sources.
--
Michael C. Berch
m...@postmodern.com / m...@net.bio.net / m...@remarque.berkeley.edu
Veronika Berglund
>
>One more anecdotal point: A friend from Sweden says that the Swedes
>aren't especially impressed with Gevalia coffees-- it's Swedish but
>nothing special. Temper the Gevalia hype with that.
Of course we aren't *impressed*.. It's one of the two biggest coffee
companies here, meaning ALL shops are overflowing with their coffee in
several types.
You can't be impressed by something that is everywhere, can you?!
Still it smells and tastes better than most of the other brands here
(Maxwell House is nice too, and some of the ground-yourself beans you
can find). Gevalia isn't expensive here, it's the same level as the rest.
(which is around 45 SEK/KG. 1USD = 8SEK. VAT 25%)
Wish they had those clubs here too.. wouldn't mind a coffee maker :-)
Veronika
ps sorry if this came out twice. having troubles with the feed
Marty Bushong
bob j lodi
: The free coffepot is too small, and the Kafe makes me cough.
For any potential "subscribers" -
My boss was able to get the 10-cup coffee maker AND the canister with his
initial sign-up. He said he found the offer in "Metropolitan Home" magazine.
Bob
Steven Miale
>Marty Bushong (mbus...@leo.vsla.edu) wrote:
>: The free coffepot is too small, and the Kafe makes me cough.
The coffee maker is pretty good, but the coffee is undrinkable.
The "traditional roast" is way too light. Very little flavor; I can't
even finish a mug of that stuff. I'd much rather drink First Colony or
the coffees available at a local middle eastern grocery store.
Well, at least I got away with paying $5 instead of $10. Now to
buy some more "Peak of the Andes"...
Steve
--
Steven Miale - smi...@cs.indiana.edu | Don't blame me -
Indiana University, Bloomington, IN | I voted Libertarian.
David Casseres
r...@ten-fwd.teltechlabs.COM writes:
>I like the Stockholm Roast. But then again I'm part Swedish, go figure.
>I know most of relatives over their have coffee they also add in
>a portion of a instant coffee to their cup. I guess they need the
>extra kick.
Well, I have a lot of respect for the Swedes for a whole lot of reasons, but
it sounds like their idea of coffee is even worse than the Americans'.
The conclusion I draw from all the traffic here about Gevalia coffee is that
it's the most wonderful coffee in the world if you don't really like coffee
very much, or if you enjoy spending extra money for an inferior product, or
you can't figure out how else to get a drip coffee maker, or you've just got
to have that radioactive canister.
But if you don't fit into one of those categories, do yourself a favor and get
some *good* coffee. Lots of local shops in most cities have good coffee
beans. But if you can't find a good local source there are lots of good
places that do mail order. Here's one, the place where I get all my coffee (I
live near a local branch, lucky me):
Peet's Coffee & Tea
P.O. Box 8247
Emeryville, CA 94662
That's for mail orders. They also take phone and fax orders (Visa/Mastercard):
(800)999-2132 (phone orders)
(510)704-0311 (fax orders)
For my favorite kind, Costa Rican, they charge $6.45 a pound plus shipping.
They'll grind it any way you like. They have a wide selection of both coffee
and tea, but no flavored ones (these are nothing but a new way of selling
coffee that is so inferior no one would buy it if they could taste it).
This is an unsolicited plug, and I don't have any connection with Peet's
except as a customer, and if you have a good local place I think you should
buy there.
Enjoy your coffee!
-------------
David Casseres
Exclaimer: Hey!
Terence P Higgins
... it's the most wonderful coffee in the world if you don't really like coffee
etc
....these are nothing but a new way of selling coffee that is so inferior...
Sounds to me like ol' Dave here ought to switch to decaf.....
--
Right now /////// Round here we talk just like lions
nothing is more expensive ////// But we sacrifice like lambs
than regret ////// th...@csd4.csd.uwm.edu
Stefan Engstrom
> In article <2j5sn4$h...@news.cerf.net> Robert Ogren,
> r...@ten-fwd.teltechlabs.COM writes:
> >I like the Stockholm Roast. But then again I'm part Swedish, go figure.
> >I know most of relatives over their have coffee they also add in
> >a portion of a instant coffee to their cup. I guess they need the
> >extra kick.
> Well, I have a lot of respect for the Swedes for a whole lot of reasons, but
> it sounds like their idea of coffee is even worse than the Americans'.
Please let me defend Swedes and their coffee here a bit... We did not
get into the #2 position in amount of coffe per capita (Finland is #1,
I think) by such horrid customs! An absolute majority of Swedes drink
their coffe produced by filter-drip machines, quite a bit stronger than
your average american brew without any need to add instant coffee.
The quality is otherwise not necessarily higher, but I think I would
prefer the Swedish version just for being stronger if I'm to drink this
(usually pretty nasty) 'average cup'.
> The conclusion I draw from all the traffic here about Gevalia coffee is that
> it's the most wonderful coffee in the world if you don't really like coffee
> very much, or if you enjoy spending extra money for an inferior product, or
> you can't figure out how else to get a drip coffee maker, or you've just got
> to have that radioactive canister.
That's exactly how I feel about those threads. In fact I've been amazed
at how Gevalia must have succeeded in promoting their coffee as some sort
of gourmet brand. In Sweden it is the major provider of coffee and makes
no claims (other that what you may expect for normal PR) of being anything
special...
--
/
( ?
O ste...@lick.ucsc.edu (Stefan Engstrom) o
) ()
/ ||
Bruce A Clark
>
>Please let me defend Swedes and their coffee here a bit... We did not
>get into the #2 position in amount of coffe per capita (Finland is #1,
>I think) by such horrid customs! An absolute majority of Swedes drink
>their coffe produced by filter-drip machines, quite a bit stronger than
>your average american brew without any need to add instant coffee.
>The quality is otherwise not necessarily higher, but I think I would
>prefer the Swedish version just for being stronger if I'm to drink this
>(usually pretty nasty) 'average cup'.
>
Do Swedes typically drink it black or with sugar/cream??
To judge by the typical restaurant or carryout coffee in the US, it
usually tastes something like well-steeped cardboard. It's probably
better that it's not strong :^)
I recently read that the big-3 coffee companies in the US started to
cut with cheaper beans in the 1950s (every 2 months they added more)
until all they had was CRAP! By the early 1970s this brilliant
marketing strategy (in combination with increased consumption of soft
drinks) led to a decline in per capita coffee consumption and spawned
the gourmet coffee industry.
To anyone in general:
How do most people drink coffee where you come from??
Feel free to correct this, but my casual observation is that the most
common type of coffee here in the US is paper filter-drip on the weak
side, generally (I know, not in your house :^). Maybe 50% of people
drink it black, the other 50% with some combination of cream(er)
and/or sugar.
--
-bruce
Michael A. Firestone
Interesting histoiry story - it wouldn't surprise. I tend to refer to
the average, weak american stuff as _crayon water_ because it looks (
and tastes ) like someone dipped a brown crayon into hot water.
People in my neck of the woods (ie, Detroit Michigan ) drink their
coffee much like other people - through their mouths :).
--
Mik Firestone
mfir...@eccdb1.pms.ford.com
Jason E. Durbin
: In article <2j9lkd$9...@darkstar.UCSC.EDU> ste...@ra.UCSC.EDU (Stefan Engstrom) writes:
: >
: >Please let me defend Swedes and their coffee here a bit...
: Do Swedes typically drink it black or with sugar/cream??
: To judge by the typical restaurant or carryout coffee in the US, it
: usually tastes something like well-steeped cardboard. It's probably
: better that it's not strong :^)
[...]
: To anyone in general:
: How do most people drink coffee where you come from??
I can speak to Holland and San Francisco. The Dutch, on average, drink a
much stronger cup of coffee than the average American and they drink it
black more often than not. My family was nearly unable to drink Dutch
restaurant coffee when they visited me in Holland wwhile I found the
restaurant coffee to be much weaker than that served in Dutch homes.
Douwe Egbert's (the Dutch equivalent of Gevalia Kafe (Sweden) Kafe Hag
(Germany) or Folgers (US)) is very strong compared to it's US
counterparts even when prepared using the drip method.
: Feel free to correct this, but my casual observation is that the most
: common type of coffee here in the US is paper filter-drip on the weak
: side, generally (I know, not in your house :^). Maybe 50% of people
: drink it black, the other 50% with some combination of cream(er)
: and/or sugar.
I think a large segment of the San Francisco Bay Area folks drink their
coffee stronger than the rest of the US. I use ceram and sugar but make a
very strong brew. The restaurants around here vary a great deal from
typical US coffee (the preparer merely waves a bag of coffee over the
coffee machine) to dark roasted, very strong almost espresso-like brews.
: --
: -bruce
JED
--
jdu...@netcom.com
Sylvain Bergeron
ste...@ra.UCSC.EDU writes:
>That's exactly how I feel about those threads. In fact I've been amazed
>at how Gevalia must have succeeded in promoting their coffee as some sort
>of gourmet brand. In Sweden it is the major provider of coffee and makes
>no claims (other that what you may expect for normal PR) of being
anything
>special...
Well, if you studied the US market throughout the 80's, you would have
observed that yuppie tendencies reached a peak . So if you package
coffee with royalty, fancy boxes, pseudo-discriminate-taste narcissism,
bundle that with a dink-perfect two-mug coffee maker in fashionable
designer-style plastic, you've got quite a market. In the lucrative
bracket that is.
One thing to Gevalia's credit: they do grind their coffee super fine. So
their claim of high extraction rate is founded. The rest is taste and
preferences.
In large cities, I can find better beans (to my taste) for half the price
or less.
Sylvain
Sylvain Bergeron
writes:
>drink it black, the other 50% with some combination of cream(er)
>and/or sugar.
**** tastes like.
What happen to cafe au lait?
My 8 year experience in the US is that Coffee is better avoided in most
restaurants. And at my in-laws to. You know, that wonderful stailess
steel percolater that doesn't quit reperking the same coffee? Worst
headaches for no flavor (of course, they use Maxwell Haus). Gulp
Sylvain
Ellen Brox
jdu...@netcom.com writes:
>: To anyone in general:
>: How do most people drink coffee where you come from??
Well, in Norway it is still pretty common to BOIL coarsely ground coffee,
drink it black and fairly strong. (Boil water, pour in plenty of coffee,
let come to a boil again, draw for some minutes (until coffee grains
sink)).
I think that we also are close to the no. 1 nation in the world when it
comes to coffee pr capita, we drink it all the time. ("Shall I put on
the kettle" = Do you want coffee?)
--------------------------------------------------------------------
Ellen Brox Phone: +47 776 80150
NORUT IT (research) Fax: +47 776 82420
N-9005 Tromsoe E-mail: ellen...@itek.norut.no
Norway
--------------------------------------------------------------------
U3...@wvnvm.wvnet.edu
When I lived in Germany, a friend of mine brought some of these up from Italy.
They looked similar to Mon Cheri, but inside the chocolate (very dark and sweet
) was a single "shot" of espresso! They were great for trips or other times
that lugging coffee and cups, etc. were not possible.
Has anyone seen these in the states? If so, where can I get some?
Thanks!
Jason Chastain
WV Network for Educational Telecomputing
John Lagerling
> Do Swedes typically drink it black or with sugar/cream??
I would definately say that we drink it plain/black.
In Sweden coffee is something of a way to welcome people. If you
visit someone (in Sweden) you will most likely be asked if you would
like to have a cup.
Personally I think that Swedish coffee has a much richer taste than
the American blends. (Though the French coffee (served in smaller
quantities) has a similar taste)
Just my 0.0004 Sek
--
oOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOo
John Lagerling <> jo...@john.pp.se <> FTP/TELNET access wanted badly !
oOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOoOo
Keith Warren Rickert
>Hello!
>When I lived in Germany, a friend of mine brought some of these up from Italy.
>They looked similar to Mon Cheri, but inside the chocolate (very dark and sweet
>) was a single "shot" of espresso! They were great for trips or other times
>that lugging coffee and cups, etc. were not possible.
>Has anyone seen these in the states? If so, where can I get some?
>Thanks!
I've seen chocolate coated expresso beans at a variety
of stores in the states. However, most of said stores are
local to the places where I've been, so I dont have any useful
suggestions for West Virginia...
Keith
--
Keith Rickert | "That was only one of the many occasions on which
ric...@cco.caltech.edu | I met my death - an experience I don't hesitate
ke...@imppig.caltech.edu | strongly to recommend" - Baron von Munchchausen
Vick DeGiorgio
: From article <1994Feb8.1...@gallant.apple.com>, by David Casseres <cass...@apple.com>:
: ... it's the most wonderful coffee in the world if you don't really like coffee
: etc
: ....these are nothing but a new way of selling coffee that is so inferior...
: Sounds to me like ol' Dave here ought to switch to decaf.....
I drink nothing but decaf, and I agree with him completely.
Flavored coffee is an abomination. If you MUST, go get some decent
coffee and some flavoring syrups and mix it yourself. =V=
Stefan Engstrom
> Well, in Norway it is still pretty common to BOIL coarsely ground coffee,
> drink it black and fairly strong. (Boil water, pour in plenty of coffee,
> let come to a boil again, draw for some minutes (until coffee grains
> sink)).
Perfect for that coffee break when you are out skiing!
> I think that we also are close to the no. 1 nation in the world when it
> comes to coffee pr capita, we drink it all the time. ("Shall I put on
> the kettle" = Do you want coffee?)
If my info that Finland is #1 and Sweden is #2, then you are indeed close
to the top coffee nations ;-)
Does anybody have solid facts here?
Frank McConnell
>When I lived in Germany, a friend of mine brought some of these up
>from Italy. They looked similar to Mon Cheri, but inside the
>were great for trips or other times that lugging coffee and cups, etc.
>were not possible. Has anyone seen these in the states? If so, where
>can I get some? Thanks!
I get something remarkably like this at The Milk Pail Market in
Mountain View, California, USA. (On California slightly south/east of
San Antonio for folks local to there.) They're called Pocket Coffee,
described on the carton as "Fine chocolate filled with real liquid
espresso", made in Italy by Ferrero, and the carton says "Exclusive
distributor Ferrero U.S.A., Inc. - New York, N.Y. 10017".
Hope this helps!
Disclaimer: I'm just another satisfied customer.
-Frank McConnell, not speaking for The Wollongong Group
<fr...@twg.com> "I want my MPE" (w/apologies to Dire Straits)
Katrina Katz
: at how Gevalia must have succeeded in promoting their coffee as some sort
: of gourmet brand. In Sweden it is the major provider of coffee and makes
: no claims (other that what you may expect for normal PR) of being anything
: special...
I ordered some Gevalia coffee so I could get the cute little Melitta
coffee maker for $5. I thought the coffee was extremely gross tasting.
Worse than Foldgers. I gave it to my brother who likes instant! :(
I'm in Oregon. I drink my coffee from Starbucks, Boyds, & Coffee People.
Kat
Koffee Konnoisseur
--
Kat Koans........What is the sound of one can opening?
{from Zen for Cats: Teaching of the Zen Cat Masters}
k...@teleport.com Children are for people who can't have kats.
Craig Deibele
>In article <jdurbinC...@netcom.com> Jason E. Durbin,
>jdu...@netcom.com writes:
>>: To anyone in general:
>>: How do most people drink coffee where you come from??
>
>Well, in Norway it is still pretty common to BOIL coarsely ground coffee,
>drink it black and fairly strong. (Boil water, pour in plenty of coffee,
>let come to a boil again, draw for some minutes (until coffee grains
>sink)).
This is the way I drink it when I am out camping, and I think it tastes
a little different that the usual perc/drip method. I used a huge deep
pot of water, throw in the grounds after the water boils, let it boil
for awhile, and dip in the cups. It definitely is a delicious way to
drink coffee, and is a nice change of pace.
Craig
Willow
>Jason Chastain <U3...@wvnvm.wvnet.edu> writes:
>>When I lived in Germany, a friend of mine brought some of these up
>>from Italy. They looked similar to Mon Cheri, but inside the
>>chocolate (very dark and sweet) was a single "shot" of espresso! They
>>were great for trips or other times that lugging coffee and cups, etc.
>>were not possible. Has anyone seen these in the states? If so, where
>>can I get some? Thanks!
>
>I get something remarkably like this at The Milk Pail Market in
>Mountain View, California, USA. (On California slightly south/east of
>San Antonio for folks local to there.) They're called Pocket Coffee,
This is GOOD STUFF! When we were in Italy, we were introduced to
Pocket Coffee by a fellow who actually added a 'cube' to coffee, and
that was Italian coffee, not American (wishy-washy) coffee. I love
this stuff! Since many (all that I visited) of the stores do not have
a/c, chocolate isn't usually sold in the summer. It's been almost 2 years
since I've had Pocket Coffee. If you have a chance, try disolving a cube
in some hot coffee. (sort of a mess to clean up, but really worth it.)
I'm still looking for a source in Central Indiana... (hints or clues
appreciated... I checked with Atlas in Indy, they don't carry it... :(
May your coffee always be fresh and hot!
Willow
>described on the carton as "Fine chocolate filled with real liquid
>espresso", made in Italy by Ferrero, and the carton says "Exclusive
>distributor Ferrero U.S.A., Inc. - New York, N.Y. 10017".
>
>Hope this helps!
Makes me wonder where I can get it!
Carl Porter
In a previous article, cass...@apple.com (David Casseres) says:
>
>Well, I have a lot of respect for the Swedes for a whole lot of reasons, but
>it sounds like their idea of coffee is even worse than the Americans'.
>
>The conclusion I draw from all the traffic here about Gevalia coffee is that
>it's the most wonderful coffee in the world if you don't really like coffee
>very much, or if you enjoy spending extra money for an inferior product, or
>you can't figure out how else to get a drip coffee maker, or you've just got
>to have that radioactive canister.
Nor do I understand why the Swedes might have a line on processing superior
coffee, but last year some friends returned from that land claiming having
tasted some great coffee and that Gevalia's stuff wasn't even close.
--
Carl Porter, Knoxville. Tenn., ar...@yfn.ysu.edu
================================================
Reelect nobody! They can do all that needs doing in one term.
Of course, this is a personal opinion, but feel free to adopt it yourself.
No Pain
<cass...@apple.com> wrote:
>Well, I have a lot of respect for the Swedes for a whole lot of reasons, but
>it sounds like their idea of coffee is even worse than the Americans'.
I agree! I have Swedish ancestry and was there in May, visiting friends.
The coffee was TERRIBLE! Worse than any truck stop jo you could find on an
open highway. But maybe I was in the wrong place at the wrong time. It's
possible to find good and bad coffee anywhere.
Some of my best memories of coffee were when I was six years old. My
Finnish grandmother used to boil water and then dump in dark roasted coffee
grounds and let them settle. Then we would pour off the liquid and consume.
It tasted very good and was probably the beginning of my coffee addiction!
However, I lived in Seattle for eight years and the Swedish (Scandanavian)
ghetto, Ballard, has some excellent espresso bars. Perhaps people migrated
from Sweden in search of good coffee and found it in the Pacific Northwest.
I did notice that the landscape around Stockholm was similar to Seattle's.
--------------------------------------------------------------------------------
No Pain
drbe...@pipeline.com
Who speaks, knows not; who knows, speaks not.
Constance L. Villani
>Ellen Brox <ellen...@itek.norut.no> writes:
>>Well, in Norway it is still pretty common to BOIL coarsely ground coffee,
>>drink it black and fairly strong.
>
>a little different that the usual perc/drip method. I used a huge deep
>pot of water, throw in the grounds after the water boils, let it boil
>for awhile, and dip in the cups. It definitely is a delicious way to
>drink coffee, and is a nice change of pace.
I kind of like the flavor of boiled coffee, as well, but I hate the grit.
I always seem to manage to get a fine coffee-grit suspension, rather than
coffee with grit at the bottom.
Does anyone know whether straining boiled coffee through cheesecloth
on it's way to the cup would mess up the flavor? Has anyone tried it?
:) Connie-Lynne
Robert B. Whitehurst
Craig Deibele <dei...@oxygen.aps1.anl.gov> wrote:
>In article <CL1uC...@itek.norut.no> Ellen Brox <ellen...@itek.norut.no> writes:
>>Well, in Norway it is still pretty common to BOIL coarsely ground coffee,
>>drink it black and fairly strong. (Boil water, pour in plenty of coffee,
>>let come to a boil again, draw for some minutes (until coffee grains
>>sink)).
>
>This is the way I drink it when I am out camping, and I think it tastes
>a little different that the usual perc/drip method. I used a huge deep
>pot of water, throw in the grounds after the water boils, let it boil
>for awhile, and dip in the cups. It definitely is a delicious way to
>drink coffee, and is a nice change of pace.
>
just simmer, once the grounds are in. When ready, dribble just a
little cold water over the top, and it helps sink the grounds to the
bottom! Don't use the last couple of inches, unless you are really
into crunchy coffee, of course.
--
Brad Whitehurst | Aerospace Research Lab
rb...@Virginia.EDU | We like it hot...and fast.
Stefan Engstrom
The trick is to have the right kind of grind. I am afraid that a regular
electric mill will always produce a fraction which is quite finely ground.
It is these fine grounds that will get stuck in you teeth. If you don't
like that I recommend that you ask your friendly coffee house to grind
the coffee for you at a setting of about 3-5 on a scale of 1-20 where
20 is the finest. I do not recommend filtering the brew. I have tried that
and it somehow degrades the taste. I have no idea why, but trying to
filter out the grounds definitely did not taste as good as the original
brew...
Allon Stern
> The trick is to have the right kind of grind. I am afraid that a
> regular electric mill will always produce a fraction which is quite
> finely ground.
> It is these fine grounds that will get stuck in you teeth. If you don't
> like that I recommend that you ask your friendly coffee house to grind
> the coffee for you at a setting of about 3-5 on a scale of 1-20 where
> 20 is the finest. I do not recommend filtering the brew. I have tried
> that and it somehow degrades the taste. I have no idea why, but trying
> to filter out the grounds definitely did not taste as good as the
> original brew...
Let's clear up some terminology here....
What you are likely referring to as a "regular electric mill" is not a
coffee mill at all! It is more accurate to refer to it as a "chopper",
since that's essentially what it does. Choppers typically go for $20 or so,
and have a blade that whirls around chopping the beans up, and generally
yields an unevenly chopped "grind".
A coffee mill uses metal millstone like wheels to mill the coffee beans
to the appropriate size. The closer the "millstones" are together, the
finer grind will result. Electric mills typically go for around $70 or
so, and they yield a very even grind. Hand mills are cheaper, but
require a good bit of labor to grind the same amount, and I don't think
most of them are as adjustable as the electric mills.
I have this neat thing called a "grinder-doser". It consists of a coffee
mill which dumps the ground beans into a hopper; you can pull a lever and
it dispenses a measured dose of ground coffee into my espresso thingamabob.
(thingamabob is a technical term)
--
Allon
| Allon Stern | 703-709-5557 | Ring around the Internet |
| al...@intercon.com | KE4FYL | A packet with a bit not set |
+--------------------+--------------+ ENQ ACK ENQ ACK |
| I am a disabled signature virus! | We all go down! |
|------------------------------------------------------------------|
| What do you get if you blow up Barney? You get Barney Rubble! |
Bruce A Clark
>jdu...@netcom.com writes:
>>: To anyone in general:
>>: How do most people drink coffee where you come from??
>
>Well, in Norway it is still pretty common to BOIL coarsely ground coffee,
>drink it black and fairly strong. (Boil water, pour in plenty of coffee,
>let come to a boil again, draw for some minutes (until coffee grains
>sink)).
>
That's exactly how my father made his coffee. He didn't think drip was
too great and that boiling was the best method.
--
-bruce
ISAAC M. MANDELBERG
their standard issue coffe is pretty blah. But they have a series called
the Limited Edition which is quite good. These are not blends, but coffees from
around the world, Antigua, Costa Rica, Indonesia etc. These are the ones I
get and I really enjoy them. Granted, at $9/lb. they're still pretty
expensive, but I haven't found anything any better at a coffee shop (certainly
not at Starbucks!).
Michael
Michael Maranda
>>This is the way I drink it when I am out camping, and I think it tastes
>>a little different that the usual perc/drip method. I used a huge deep
>>pot of water, throw in the grounds after the water boils, let it boil
>>for awhile, and dip in the cups. It definitely is a delicious way to
>>drink coffee, and is a nice change of pace.
>>
> "Cowboy coffee" we called it! Don't let it boil very hard,
>just simmer, once the grounds are in. When ready, dribble just a
>little cold water over the top, and it helps sink the grounds to the
>bottom! Don't use the last couple of inches, unless you are really
>into crunchy coffee, of course.
Well, while camping I bring the water to a boil, take it off the heat, put
in the coffe.
Return to heat until it boils again, then take it off, and then once more
(three boils ... never sustained.)
I believe that if oyu use an extra fine grind and add sugar (which
carmelises or something binding the grains of coffee together at teh bottom)
one ends up with turkish coffee...but I could be wrong (this is intended for
someone who knows for sure how to make turkish coffee to jump in and
*please* correct me)
--
......................................................................
......................Michael.Maranda..................................
.......................................mm017g@uhura.cc.rochester.edu....
.......................................................................
Suzy Eileen Cecere
Try using a French Press for making coffee.
You could boil (if you want, though for the life of me I can't imagne doing this
to a really wonderful coffee) the coffee in another pot, then pour it into the
French Press to filter out the grounds. Better still just try the French Press
with water brought just to the boiling point, poured into the press with your
ground coffee, allowed to set for 3 1/2 minutes, then press. I always decant
my coffee in to a thermos. I think that this makes one of the best brews I have
ever tasted. Anybody else using a French Press care to add their .02?
--Suzy--
Steven Miale
I agree that Guatemalan Antigue and Costa Rican Tarrazu are excellent coffees,
but you can purchase them for much less than $9/lb, and get much better
coffee. Some of the local coffee stores charge 1/3 to 1/2 less.
Alternatively, you can go all the way and get J. Martinez for not much
more.
Have you considered mail order from First Colony, Peets, etc.?
As for Gevalia, I have just concluded that even Eight O'Clock coffee
is better (comparing their French Roast to Gevalia's traditional roast.)
Steve
--
Steven Miale - smi...@cs.indiana.edu | Don't blame me -
Indiana University, Bloomington, IN | I voted Libertarian.
Gary Black
received some Gevalia and thought it was great! At least you can
make it strong without it being bitter unlike other coffee we get
around here. I'll take your word for some of the others and try
them out. I have tried Jamaican Blue Mountain and loved it (except
for the price of course).
Randy Cartwright
had it for a few months then cancelled. A few months after that they sent
me an offer to resubscribe and would give me a free 10 cup coffee maker.
I've got both coffee makers now and still use their coffee.
I think it's pretty good.
Steven D. Timpson
I just canceled my membership also. Their coffee is ok but nothing to
write home about.
Steve
--
-----------------------------------------------------------------------
My atheism, like that of Spinoza, is true piety towards the Universe
and denies only gods fashioned by men in their own image to be servants
of their human interests.
caroline_benveniste
a radioactive canister? E-mail me if this subject has been discussed to death
(cb...@watson.ibm.com)
Thanks!
/C