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Post by hawkeyes on Aug 13, 2021 6:23:34 GMT -7
A question based on some quotes from the beginning of the second linked article above. "For anyone who’s ever tried seventeenth-century style coffee, this can come as something of a shock — unless, that is, you like your brew “black as hell, strong as death, sweet as love”, as an old Turkish proverb recommends, and shot through with grit." "One early sampler likened it to a “syrup of soot and the essence of old shoes” while others were reminded of oil, ink, soot, mud, damp and shit. Nonetheless, people loved how the “bitter Mohammedan gruel”" Do we have any clues as to when the purveyors of our beloved elixir started to work on brewing coffee in a more palatable manor? I've heard that the difference between early teapots and coffee pots is told by the spout location. That a teapot spout started at the bottom because any loose leaf matter/"grounds" float, and that a coffee pot has a spot that starts halfway up or higher because the grounds sink. Truth? If so, when did this start? I also find the description of serving a, "dish of coffee," as opposed to a cup, interesting. The thesis written by Kelly goes into that section. Essentially in a regurgitating manner without getting to in depth when coffee was brought back to Europe they soon realized most common folk didn't enjoy the Turkish method of coffee so alternative brewing methods with the addition of sugar and cream came about. Believe the paper hints this came about around the end of the 17th century? I'm working on roasting a batch that I'll call firelog grog... Smokey, bold with a hint of a charred log and spice, watered down rum is optional...
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Post by brokennock on Aug 13, 2021 6:50:58 GMT -7
I'm working on roasting a batch that I'll call firelog grog... Smokey, bold with a hint of a charred log and spice, watered down rum is optional... As long as it isn't decaf, that sounds to have my name on it.
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Post by Black Hand on Aug 13, 2021 16:07:42 GMT -7
....watered down rum is optional... Whhhhhhhyyyyy? What a cruel thing to do to rum - I think I'll have some...unwatered.
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Post by hawkeyes on Aug 14, 2021 3:37:38 GMT -7
....watered down rum is optional... Whhhhhhhyyyyy? What a cruel thing to do to rum - I think I'll have some...unwatered. To coffee as well...
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Post by Black Hand on Aug 14, 2021 10:10:18 GMT -7
Whhhhhhhyyyyy? What a cruel thing to do to rum - I think I'll have some...unwatered. To coffee as well... That's why I drink Espresso! I have joked in the past about workplace coffee (horrid stuff) that I drink it for the exercise, not the flavor....
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Post by hawkeyes on Aug 19, 2021 7:54:54 GMT -7
Working hard to fulfill orders. Acquired 18lbs of the delicious Tolima organic bean and have quickly sold out. Word is spreading fast! Trying to source a Jamaican blue mountain which is a HC source going back to the 18th century, stay tuned!
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Post by paranger on Aug 21, 2021 5:11:12 GMT -7
I brewed up some of the Columbian beans this morning. Medium bodied and flavorful, but low in bitterness and acidity. I think you really nailed the roast on these. Well done!
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Post by hawkeyes on Aug 22, 2021 17:06:34 GMT -7
I brewed up some of the Columbian beans this morning. Medium bodied and flavorful, but low in bitterness and acidity. I think you really nailed the roast on these. Well done! Thank you my friend! People here at home are wondering what my secret is... No secret except a good eye and fire with a drive for perfection in representing the historic nature of how I'm doing it.
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