sandraandina at me.com
Thu Mar 15 12:15:30 CDT 2012
Oh man, do I ever feel your pain! Years ago before I started home roasting, I would get my beans from Casteel & Co. In Evanston, which would take custom roast orders. I knew my temple insisted on decaf and nothing but; one of the duties of a Bar Mitzvah boy's family is to cater the Oneg Shabbat (a social hour with sweets after Friday night services) the weekend of the celebration. All my friends, both caffeinds and Sanka-drinkers, marveled at Casteel's decaf Sumatra, so I ordered a couple of pounds to cover the Friday night and Saturday morning services. The Ladies' Aux. took over after I brought them the coffee. I eagerly awaited everyone's reaction to the coffee Fri. night: definitely not the usual brown dishwater they normally poured, this was gonna taste like real coffee!
Except it didn't. The sweet little old (and I use the term not in a pejorative sense--she was 102) lady in charge explained that they always made it weak because that's what their compatriots were used to, as well as to save money. They thanked me profusely for my generous donation of eight weekends' worth of coffee. Oy vey!
Sent from my iPad
On Mar 15, 2012, at 8:43 AM, Jim Gundlach <pecanjim at bellsouth.net> wrote:
> My wife volunteered me to make coffee at church on Sunday mornings. Last night I looked at the brewing equipment and I find myself in need of some help in figuring out how to make a decent coffee with this. The machine is a sixty cup stainless percolator with the glass tube in front to show how much is in it. While I have brewed several ways, this one is new to me. As I was looking at it one of the women who volunteers in the kitchen told me that making half a pot was enough and pointed to the two pound container of Floggers in the cabinet below. She went on to say that making half a pot was enough and that making it with more than one cup of ground coffee made it too strong for her. I have not had a chance to give the machine a try and lost sleep last night trying to figure out how to tackle it. I have several non-espresso greens to use and I plan to cycle through them with a label posting the name of the coffee and SweetMaria's URL on the pot so I don't need help selecting
> the coffee but I really suspect the machine controlled brewing process will ruin the coffee. I have a thermometer that I can use to measure the water's temperature and I am willing to pour hot water at a reasonable temperature to avoid hitting the coffee with water that is too hot, elevation is a little under 300 feet so our boiling point is right at 212.
> Any suggestions will be considered and appreciated.
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