There is a wonderful story about the 16h century goat herder who discovered coffee. I might have some of the details wrong but his goats were acting strange after eating these berries. He brought some back to the village and the wise man shaman studies the fruit and pitted it and eventually cooked the seeds and boiled them and drank the broth…. and liked it .. the rest is history…
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.
I don’t know about South America or Hawai’i but Dutch pirates are said to have absconded some coffee plants from Al Mokha Yemen and planted them in Java Indonesia. they brought t their coffee back to Yemen and made / invented the first blend…. I think coffee is indigenous to different places on the planet as long as they are between the tropics of Cancer and CapricornIf true (and I could believe it could be) that is interesting. It was likely brought to Central Ameica from somewhere else. I imagine it was brought to Kona from soemwhere else to originally (Arabia or Ethiopia per Colin maybe?).
I am a tea drinker. Also Gin, Bourbon, Whiskey, ...
Some say the best stuff is processed through the intestines of goats, and seperated from the poop. I'll stick to pitted and roated, thank you.
Wine for me, old mate. But not with coffee at breakfast. Midday is early enough for a glass of good red with my lunch.
I've never tried developing film in cabernet sauvignon - maybe our old mate in Rhode Island who has all the experience with caffenol could chip in on this one, Have you tried it before, John?? (It does seem a waste of good wine, but to each their own vintage.)
In an old, old (early 19th century) book I bought in the 1970s and still wish I had, the story went that Java in Indonesia was the place, and the locals figured out that coffee eaten and digested (I will spare you the more lurid details of this) by a possum called the luak, was known to be (after cleaning and roasting, of course) the very best coffee in the Indies at the time. To this day kopi luak is sold at a high premium price in Indonesia, pe-Covid some of the tourist traps were flogging off the stuff for US$20 a serve...
There's that Indonesian variety that is made with beans that have been pooped out by a wild cat. While I'm sure that by the time you drink it, it's sterile, somehow I don't think I want to pay $150/lb for cat shit.Some say the best stuff is processed through the intestines of goats, and seperated from the poop. I'll stick to pitted and roated, thank you.
There's that Indonesian variety that is made with beans that have been pooped out by a wild cat. While I'm sure that by the time you drink it, it's sterile, somehow I don't think I want to pay $150/lb for cat shit.
Wine for me, old mate. But not with coffee at breakfast. Midday is early enough for a glass of good red with my lunch.
I've never tried developing film in cabernet sauvignon - maybe our old mate in Rhode Island who has all the experience with caffenol could chip in on this one, Have you tried it before, John?? (It does seem a waste of good wine, but to each their own vintage.)
My brother was "In Coffee" most of his adult life.
In many different capacities. he worked for Keystone Coffee in San Jose CA for many years, and then went onto to a couple of other coffee businesses.
He was also involved....i forget the name now....in a program (that has probably been totally co-opted at this point) that guaranteed a minimum price to coffee growers in Central America.
So over the years, just inadvertently, i was exposed to more coffee stuff than the average person.
It is an interesting business with quite a bit of political intrigue.
I do not know how...without a fair amount of cream and sugar...people can stand the taste of that stuff.
My brother drank it Black.
Was that ever a common practice.?
How many decades would you have to go back before you would see a lot of people drinking black coffee, i wonder.?
No No No No........ you definitely have me pegged.Drinking coffee black is still pretty popular, at least amongst the pour-over crowd. I like it black sometimes, but daily, drink with half-and-half.
Many people are stuck on sugary "sweet" tasting drinks. For them coffee, especially black can be difficult (not saying that is why ou don't like it), some just add sugar (I rarely do- only for super-concentrated espresso, and not always).
Totally manual machine
I've sort of been into coffee for well over half a century, love the smell, taste and variety. My choice of beans has changed as I've aged, as has my machinery that makes the stuff drinkable.
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did the server read your fortune after you had the coffee ?I had a Turkish coffee once. That was tasty.
I've always wanted a pavoni .. but have been using a saeco since IDK 1997? works like a champ!My idea of fully manual is lever type machines
I've sort of been into coffee for well over half a century, love the smell, taste and variety. My choice of beans has changed as I've aged, as has my machinery that makes the stuff drinkable.
I've had Melitta Bentz filters through a German WWII POW that somehow ended up in Australia and boarded with us for a short while in the fifties. He had the Mellita filters sent over from Germany by friends or relatives. I tried it as a youngster and initially nearly choked on the strength and taste; but ended up liking it in small doses. As we didn't have a refrigerator, just an ice chest, we never had milk, so black coffee and/or tea was the go back then.View attachment 289330
Hello fellow Eureka Mignon Specialità grinder owner! One of my best coffee-related purchases ever.
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