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Maxprop wrote:
"katy" wrote in message
...
Maxprop wrote:
"katy" wrote in message
...
Capt. JG wrote:
That's why I said to save me a seat. :-)

Anytime...it's Tanzanian Peaberry this week....
May I inquire as to where you got it?

I have a great source for that and a large number of other excellent
coffees, both regular and organic, if you're interested.

Max
Some little coffeeshop over the river in the area of N.N. called
Hilton....on Warwick St.

My cousin's son has two coffee houses in MN--college towns--where he roasts
his own special varietals and blends. He has both organic and whatever
isn't considered organic, with no price difference. His coffees are the
best I've ever had. He learned his trade in Seattle, home of some of the
world's best coffee. They have a website which I'll email you, if
interested.

Max


Sure...thanks...

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"Jeff" wrote in message
...
Maxprop wrote:
I have a great source for that and a large number of other excellent
coffees, both regular and organic, if you're interested.

Max

Some little coffeeshop over the river in the area of N.N. called
Hilton....on Warwick St.


My cousin's son has two coffee houses in MN--college towns--where he
roasts his own special varietals and blends. He has both organic and
whatever isn't considered organic, with no price difference. His coffees
are the best I've ever had. He learned his trade in Seattle, home of
some of the world's best coffee. They have a website which I'll email
you, if interested.

Don't be too impressed by "organic" coffee. Most of it comes from Peru,
where they decided to focus on organic. It takes three years and a lot of
money and paperwork for a small farm to become certified, regardless of
whether they have been organic for years. On the other hand, a large
corporation and clear cut virgin rainforest and be instantly certified.
Thus, when you buy "organic" you are actually supporting rain forest
deforestation by bug business!

As for price, the Peruvian organic is as cheap as "regular" coffee, and is
much cheaper than the higher quality beans from the best specialty farms.
Thus, if you pay more for organic, you're probably being had. BTW, if you
doubt this, just taste test Trader Joe's organic vs a small quality
roaster's offerings. Or just note that in Whole Foods they always offer
"organic blend" which is mostly cheap Peruvian.

That's all news to me. Thanks for that, Jeff.

My cousin's son's operation is a small, high-quality roaster operation. He
buys raw beans, hand selects individual beans for quality, and then roasts
them in small batches. His French roasts are the best I've ever tasted.
They make absolutely superb espresso.

Max

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"Dave" wrote in message
...
On Thu, 23 Mar 2006 18:09:50 -0500, Jeff said:

Thus, when you buy "organic" you are actually
supporting rain forest deforestation by bug business!

Heaven! Where can a pure-of-heart green enviro turn? Next thing you'll be
telling me ethanol is a losing proposition without guvmint subsidies. Or
that it costs more to recycle NYC's glass and plastic containers and paper
than to make both new.

Nothing is black or white any longer.

Max

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"Thom Stewart" wrote in message
...
"COFFEE SNOB!"


Probably, and also a beer and wine snob as well. After drinking leg-lifter
lagers and beer imitations for the first half of my life, I learned to drink
*real* beers--ya know, those with complex flavors and substance. Same with
wine--not interested in Two-buck Chuck, Yellowtail, and other such pop wines
anymore. And the same goes for coffee.

You probably are satisfied to open a can of Hills Brothers and brew up a pot
of weak coffee. That's fine--most people are in your camp on that. But if
you ever tried a properly-brewed pot of a superior coffee, just ground from
beans and dripped to perfection, I have no doubt we'd make a convert of you,
Thom. If you're ever in the great lakes in the summer, let me know. We'll
go sailing, but not until we've started the day with what just might be the
best cup of coffee you've ever had.

Max

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Maxprop wrote:
....

My cousin's son's operation is a small, high-quality roaster operation. He
buys raw beans, hand selects individual beans for quality, and then roasts
them in small batches. His French roasts are the best I've ever tasted.
They make absolutely superb espresso.

Max



I've been roasting my own coffee at home for 15 years now. My results
are 40% superb, 40% excellent, 20% so-so. If your cousin has had good
training, and has a knack for it, he should be able to hit the sweet
spot almost every time.

If you want to see what's involved, check out:
http://www.sweetmarias.com/

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Max,

I'm a resident of the Seattle Area and surrounded by more "COFFEE SNOBS"
than you can count; including my Son & Daughter. I still consider
"Coffee" a beverage. A beverage to be consumed in quanity. I still will
drink my 16 to 20 cups a day and enjoy every one. I drink Folgers but
Hill Brother or even Western Family will do the job. I'll even take a
brake with one of Tony's or Stuarts and enjoy it. The Best cup of Coffee
that live in this old man's mind is the nickel cup I use to get in the
local dinner; which is just a memory. You coffee snobs have made it a
memory.

http://community.webtv.net/tassail/ThomPage

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"Jean Pudl" wrote in message
...
Maxprop wrote:
...

My cousin's son's operation is a small, high-quality roaster operation.
He buys raw beans, hand selects individual beans for quality, and then
roasts them in small batches. His French roasts are the best I've ever
tasted. They make absolutely superb espresso.

Max

I've been roasting my own coffee at home for 15 years now. My results are
40% superb, 40% excellent, 20% so-so. If your cousin has had good
training, and has a knack for it, he should be able to hit the sweet spot
almost every time.

If you want to see what's involved, check out:
http://www.sweetmarias.com/

I considered investing in a small roaster a few years back, but like
home-brewed beer, there are so many producers of superb coffee (and beer)
that my own efforts were just that: efforts. If great coffee and beer
weren't available, I'd be doing both. My cousin's work is impeccable.
We've never gotten anything but first rate products from him.

http://www.meetinggrounds.com

Max

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"Jean Pudl" wrote in message
...
Maxprop wrote:
...

My cousin's son's operation is a small, high-quality roaster operation.
He buys raw beans, hand selects individual beans for quality, and then
roasts them in small batches. His French roasts are the best I've ever
tasted. They make absolutely superb espresso.

Max

I've been roasting my own coffee at home for 15 years now. My results are
40% superb, 40% excellent, 20% so-so. If your cousin has had good
training, and has a knack for it, he should be able to hit the sweet spot
almost every time.

If you want to see what's involved, check out:
http://www.sweetmarias.com/

Thanks for the link, Jean. Most informative and fun to peruse.

Max

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"Thom Stewart" wrote in message
...
Max,

I'm a resident of the Seattle Area and surrounded by more "COFFEE SNOBS"
than you can count; including my Son & Daughter.

Oops. Forgot that.

I still consider
"Coffee" a beverage. A beverage to be consumed in quanity. I still will
drink my 16 to 20 cups a day and enjoy every one. I drink Folgers but
Hill Brother or even Western Family will do the job. I'll even take a
brake with one of Tony's or Stuarts and enjoy it. The Best cup of Coffee
that live in this old man's mind is the nickel cup I use to get in the
local dinner; which is just a memory. You coffee snobs have made it a
memory.

http://community.webtv.net/tassail/ThomPage

I don't think we had anything to do with it. Sure, some places have adopted
gourmet coffees to their menus, but most diners still serve bland black
water. The cost increase is a factor of inflation, not us "coffee snobs."
I'm fully aware that lots of people like you still love that mediocre stuff,
but I don't. Frankly I'd rather drink a good strong tea. I like my
beverages to have flavor, but realize that some just don't care. If people
didn't like weak, flavorless coffee, there wouldn't be any market for the
stuff diners dispense in the hundreds of gallons daily. Interesting to
note, however, is that McDonalds has recently introduced a gourmet coffee to
its menu. But you can still buy the hot black water there.

Max

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"Maxprop" wrote in message
hlink.net...

"Jean Pudl" wrote in message
...
Maxprop wrote:
...

My cousin's son's operation is a small, high-quality roaster operation.
He buys raw beans, hand selects individual beans for quality, and then
roasts them in small batches. His French roasts are the best I've ever
tasted. They make absolutely superb espresso.

Max

I've been roasting my own coffee at home for 15 years now. My results
are 40% superb, 40% excellent, 20% so-so. If your cousin has had good
training, and has a knack for it, he should be able to hit the sweet spot
almost every time.

If you want to see what's involved, check out:
http://www.sweetmarias.com/

I considered investing in a small roaster a few years back, but like
home-brewed beer, there are so many producers of superb coffee (and beer)
that my own efforts were just that: efforts. If great coffee and beer
weren't available, I'd be doing both. My cousin's work is impeccable.
We've never gotten anything but first rate products from him.
http://www.meetinggrounds.com

That's how I look at it Max. It's not a bad thing to have the knowledge and
skills, but unless some scifi scenario leaves me wiping my ass with leaves
and using a sharp edged stone to hack my clothes off the backs of animals,
I'll leave the subtleties of refinement to others. Even if the worst were to
happen, my family is more the raping and pillaging type; we'll just have to
hope our new slaves knows how to do all that stuff.
Scout