Who loves coffee as well as analog photography?

DREW WILEY

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What is wonderful camping out in the woods under the conifers, especially with some rain, is the taste of fresh sap turpene dripping off the limbs into you coffee or tea, whatever. There's nothing like pure natural "organic" turpentine for thrilling a foodie or organic health nut. Any Griffiths and his douse of lighter fluid in the whiskey never had it that good. Nothing like the real deal.
 

DREW WILEY

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I forgot to add tannic acid dripping down from wet limbs, another key ingredient for the full outdoor beverage experience. And then there's "cowboy coffee"; but that contains a different secret ingredient found on the ground, especially horse trails.
 

Paul Howell

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Considering the price a quality expresso machine, coffee grinder, and whole bean coffee, D76 is a lot cheaper.
 

Down Under

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I like potions somewhat stronger than coffee when I'm in the darkroom, but I'm now at that tender age where coffee keeps me awake at night but red wine puts me to sleep. So water for me.

Coffee is wonderful in its place - in the mornings, no more than two, and not in my darkroom.

Water is great for film but otherwise blah as a drink.

Of all this I say in one word - boo!!
 
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Vaughn

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Semi-real deal...Lapsang Souchong. Pine-smoked tea. It tastes like campfire smells.

Cooked over campfires while working for the Forest Service for a dozen years. It never made sense to haul a stove around -- on my back or on a mule -- when there was so much wood around, and the crew's going to have a fire anyway. A small short-lasting fire if just me. It was always good to have a coffee addict or two on the crew. I could count on them starting the morning fire and getting the water on while I took care of the mules at daybreak. But cooking a decent meal for a crew over a fire is a bit of an art, and results in a noticeable lack of hair on the back of one's hands.

Timer just went off -- my pu'er (ripe) is ready! Too wet outside for a fire!
 

DREW WILEY

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Them whar the days! Could start at the bottom of a 4,000 ft 12 miles grade at 7 in a July evening, and before darkness fell, catch a trout and have the fire going. The old man of the party was 22 and married with 2 kids, but a big fella who had a cast iron frying pan in his pack, a small watermelon, a couple cantaloupes, a side of ham and slab of bacon, some zucchini, plus a hatchet of course. We ate well.
 

Vaughn

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And there was a reason I preferred to have a mixed crew (male and female...and/or 'other' I suppose)...better eating and better conversation around the fire. This was the late 70s and all of the 80s in the mountains on the other side of the Central Valley from Drew's neck of the woods. I was a young college hippy pretending to be a mule packer...almost had the mules fooled.
 

gone

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I prefer my coffee w/ Rodinal at 1:25. It has more of a bite to it.


The girlfriend likes it as more of a dessert.
 

focus_on_infinity

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VinceInMT said:
Why would someone want to drink film developer? What next, d-76 on the rocks?
Click to expand...

I like new Dektol with a splash of water to bring out the aroma, myself.

I drink a lot of coffee. I think coffee is one of the greatest things in life. There's few things that make me happier than coffee. I have 5-7 per day. I'm on my 3rd today. I hope to get 3 more in today, but it will probably be only 2. I would not let any coffee into my house that's so bad that I'd rather put my film in it.
 

markjwyatt

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DREW WILEY said:
I forgot to add tannic acid dripping down from wet limbs, another key ingredient for the full outdoor beverage experience. And then there's "cowboy coffee"; but that contains a different secret ingredient found on the ground, especially horse trails.
Click to expand...

"This coffee tastes like mud!"

"it was ground this morning, sir"
 

Maris

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Short Black, Off the Rails, South Johnstone
Gelatin-silver photograph on Ultrafine Silver Eagle VC FB photographic paper, image size 16.3cm X 21.5cm, from a 67 format Tmax400 negative exposed in a Mamiya RB67 camera fitted with a 37mm f4.5 fisheye lens.
"Off the Rails" is the name of the cafe which, on the day of the short black, was decorated in the theme of Frida Kahlo.
 

fs999

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I'm a Nespresso fan and a Caffenol fan. Drinking (Nespresso) and using (Caffenol) it since 2012 !

Here some recipes :

 
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VinceInMT

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As an aside, I have always found it curious that so many people are anti-recreational drugs but can't start the day without their cup of coffee.
 

Don_ih

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VinceInMT said:
As an aside, I have always found it curious that so many people are anti-recreational drugs but can't start the day without their cup of coffee.
Click to expand...

That's because coffee isn't a recreation drug. It's a necessary, resuscitating drug.
 

DREW WILEY

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Don - you fail to make an important distinction. One big Columbian cocaine cartel was discovered to routinely discuss business at a neighborhood Columbian coffee shop in plain sight. That's what made them so hard to identify and catch. Too obvious to be spotted. And the secret of any successful business is to start with good coffee in the morning - whether you're in charge of the coca production, the books, or torturing and executing rivals (there were three big bosses, plus a small army of underlings). Just the right amount of buzz. In some cocaine plantations, an actual user of the drug per se would be executed. Just chewing the leaves per se isn't the same thing, and has apparently been done for thousands of years in the Andes as their version of wake-up. I have a neighbor from the Andes.

Here if someone needs something to sledgehammer themselves, they buy Peet's coffee (the original supplier for Starbucks way back when, but with a hefty dose of glacial acetic acid in it, and maybe cocaine too, perhaps creosote and copper napthanate wood preservative - real jolt coffee that my stomach can't handle. I prefer rich but mellow Rwandan or Ugandan or Ethiopian coffee beans, or Hawaiian Kona.
 
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MattKing

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A cup, awaiting morning coffee.
Part of my Darkroom Group's series of photographic projects.
Scanned from a darkroom print.

(from my last roll from my RB67, before I sold it ).
 

TheFlyingCamera

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Before my big trip to Italy a few years ago, I was not a coffee person in any way shape or form. Didn't even like Tiramisu. Well, Italy changed that. I learned to like espresso (no x in espresso), and adore cappuccino. Then a trip to Mexico changed my mind about standard coffee. I'm a big fan of beans from Chiapas. Medium flavor, medium strength, not bitter. I've since progressed to having my own cappuccino machine (it's a glorified moka pot with a milk frother, so not that expensive in cappuccino machine terms), and with either Lavazza or Illy beans, it can't be beat by anything you get at a coffee shop or restaurant.
 

Sirius Glass

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I am a tea drinker. Also Gin, Bourbon, Whiskey, ...
 

markjwyatt

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TheFlyingCamera said:
... Then a trip to Mexico changed my mind about standard coffee. I'm a big fan of beans from Chiapas. Medium flavor, medium strength, not bitter. ...
Click to expand...

You might like Guatemalan coffee also then- especially Huehuetenango (just below the western part of Chiapas, and has those qualities). Of course Antigua is best known (and excellent), and Coban is under appreciated and unique (smaller, darker roasted generally, more mocha flavored- Coban blends well with Huehue or Antigua- mocha plus fruity, e.g., mocha-java). I tend to like Central American coffees a lot (mostly Guatemala, but some Honduras, a little Costa Rica).
 
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DREW WILEY

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A number of the Honduran, Guatemalan, and Costa Rica blends are actually based on transplanted Kona varieties; good stuff. But coffee can't be marketed as Kona unless it came from the actual Island of Kona - the Big Island of Hawaii, and not even the other Islands in the same chain.
 
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