Posted on 12/30/2020 3:06:00 PM PST by BenLurkin
Yea, we used to quaff a couple of those before heading into a cave.
Duck walks, crawls, squeezes and cork screws require go juice.
In moderation (3 or 4 cans a week), it’s not harmful, unless you have a heart condition. 5 a day will kill anybody. How old was he, if that’s not too personal?
Well I’ve already been getting “charged extra” coffee from them. May as well get “extra charged.”
He was 34. Even bragged about it before the training started .
Wow. Far too young.
lol
I just down myself in diet soft drinks for 30 cents each :)
But I drink so many that I don’t save much at all.
If your heart starts racing and you get the jitters from too much caffeine, don’t forget, the emergency rooms may be full at this time. You may need a Plan B if you OD on caffeine.
My coffee of choice, Joe Muggs. Sold at Books A Million. A few years ago I first started going to the VA. They had plenty of coffee in bags on a table. Was donated to the VA by Joe Muggs. They told me to take a couple of bags. Just ran out so my first choice was to buy some there. Was freshly ground and awesome.
Yes, I will try this coffee.
The proper way to have more caffeine in coffee is to not over roast and burn the beans.
Here’s a little lesson about coffee. Green (unroasted) coffee beans do not contain caffeine. Caffeine is created during the roasting process as a result of a chemical reaction that takes place upon the application of heat to the beans. During the roasting process the beans actually ‘pop’, somewhat like popcorn, but not to nearly the same degree. They grow by about 40% when done correctly. The trouble comes in when you continue to roast it.
There is a point in the roasting process where additional heat actually begins to break down the caffeine that was created earlier in the process. Most really dark coffee has actually had a significant about of that caffeine roasted out of it, because it has essentially been burned. Yeah, that gives it a bitter flavor, which a lot of folks seem to like, but it actually destroys most of the real coffee flavor that is what, IMO, makes coffee good.
I roast my own beans and the only time my coffee tastes nasty and bitter is if I screw up. Instead, I end up with coffee that has really complex flavors, and from some farms is actually almost fruity in flavor. I’m a big fan of african coffees, and my go to brew is from a farm in Harrar. I think that’s the reason, not actually the farm name, though I’m not sure.
Almost all Starbucks coffee has had any flavor in it roasted out to within an inch of its life. Also, they mix in beans from a bunch of different places, so you don’t actually taste the particular flavor that might be found on a particular farm or growing region.
True. See my post above.
A coffee connoisseur you are. I’m just a snob, but want to be a connoisseur.
Keep working at it. You'll make it some day. LOL
One of the things that I like about roasting my own coffee is that green beans are cheaper than pre-roasted by a dollar or so a pound. Of course, the roaster itself nullifies that savings somewhat, as the better ones aren't very cheap. Last time I bought coffee, I got about 18 pounds. With any luck that will last me a while. Green coffee will keep for about 2-3 years if you store it in a cool, dry place.
If you decide to try out the roasting thing, check out Sweet Marias. They have everything from green coffee to roasters.
Thanks for the tip. I had a roomate who was a wholesale roaster back in the day (which is why I’m a snob). I have some knowledge and should take a shine to roasting my own. However, I have a local roaster selling Organic Mexican Chiapas, Organic Peruvian, and a couple others in rotation for $9.99/lb. That’s hard to beat. I could get some more exotic stuff to roast myself. Plus I’ve taken the next step toward connoisseur; we only make French press now. The trick is to buy a press that’s also a thermal carafe.
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