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coffee
Last Post 06/04/2014 03:04 AM by Michael Carbajal. 8 Replies.
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smokey52

Posts:80

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06/02/2014 08:00 PM
We started using Peet's. All the roasts we tried have been good, but we prefer the medium roasts the most.
THE SKINNY

Posts:393

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06/02/2014 09:26 PM
all we are saying is give peet's a chance.
How we spend our days is, of course, how we spend our lives.
79pmooney

Posts:1111

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06/03/2014 01:16 AM
I've discovered a new place for a pre-ride espresso. The Starbucks I'd been going to for probably ten years closed. Good espresso on my side of town isn't a given like it is on the east side. Then I learned of a place that served Nossa Familia beans. (High quality Brazilian beans from a famy owned farm imported by the son who relocated to Portland.)

So now my first miles are down streets I never rode before, stopping at "Well and Good" in an office park and getting shots of really high quality espresso.

Ben
Yo Mike

Posts:263

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06/03/2014 08:58 AM
I'll stir things up a bit here and urge everyone to imagine whirled peets

Most any coffee is OK with me as long as it is FRESH. I rarely use sugar in coffee any more, and have been thinking about eliminating the milk / cream / creamer as well
THE SKINNY

Posts:393

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06/03/2014 12:05 PM
my gf buys some pre-ground flavored coffee. it's not horrible but i can't get her to get up and hand grind the fresh roasted beans. i usually do that on the weekends as a treat. we drink maxwell house at work because no one will hand grind beans here either.
How we spend our days is, of course, how we spend our lives.
79pmooney

Posts:1111

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06/03/2014 01:20 PM
Mike, I had two revelations in my racing days that would forever set boundaries around what coffee I drink. White sugar (sucrose) is, for me, a drug with a performance high and crash and milk doesn't belong in my body. (Milk and cream. If it is cultured to yogurt or cheese, it's fine.)

That was 1977. When in 1984 my cousin/chef turned me on to excellent coffee/espresso, it was always a given it would be black, perhaps with a little honey, or straight shots. If it was to be adulterated, it would be honey. Soy milk cappuccinos work but I rarely get them.

My home ritual - grind a 1/2 cup of beans 20 seconds, press into a SS"6 cup" mocha pot and brew. Makes one large cup of real coffee. Drinking it now.

And on the road. Two shots straight.

Ben
jmdirt

Posts:698

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06/03/2014 07:05 PM
I drink black coffee. I like several of the S brand roasts depending on my mood. Boise has had a coffee shake up recently and some of the new mico roasters are making good stuff.

Does anybody use a purcalator? I'm thinking about trying one.
Master50

Posts:230

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06/04/2014 01:12 AM
We bought the single shot Starbucks machine and a burr grinder. Illy coffee is our favourite blend. It is a lighter Italian roast.
Eventually we bought a Saeco Magic plus automatic espresso machine. Pour the water in tank A and the beans in B. press 1 button and consistently great 6 oz Americano's.
I still use sugar and cream but less and less. I'd especially like to drop the cream but have not found a substitute acceptable to my pallet.
jookey

Posts:139

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06/04/2014 03:04 AM
Never drank coffee. Went to Italy in my 30's. I had espresso and been hooked since. Wife bought me a Saeco ten years ago. That thing rocks. It takes whole beans or grounds. I fire that puppy up every morning for a few shots.
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