Video is time stamped and has a good intro montage.
18 Replies to “No Cream, No Sugar”
Silly me, I generally just grab Maxwell House cos it’s good to the last drop, ya know.
except for cancer, the stats I’ve seen show a dramatic improvement across every health condition for coffee drinkers (I think it was 3-4 cups a day) over non-drinkers. For cancer there did not seem to be a statistically significant benefit, no harm, just no benefit.
It’s almost like a wonder drink.
Black, no sugar
PC Espresso or PC West Coast Dark, or Melitta Hazelnut, all black beans all the time.
$14 – $20 / 900 gm size, 1 bag lasts me about a month
10 years old Melitta coffee maker, 40 years old Braun cone shaped grinder
Bodum vacuum coffee maker, for “special days” lol…
the immediate family, is close to this as well
Don’t drink any of it, just because I don’t like the taste. The only coffee in the house is a small jar of instant that gets used in recipes, usually chocolate mousse. Lovely bride & littluns don’t drink it either.
Too long, chichi and annoying.
Agreed. I didn’t make it through the intro.
Seemed like it was going to be terribly pretentious.
All I looked at was the picture and moved on.
If that soiboi tried to tell me that radon was bad for me, I’d go out and try to find some to huff.
Climate change is going to doom coffee according to this jaunty fool. That’s all I need to know about the rest of his opinions.
The Phantom’s poison of choice is cappuccino, made with a -biting- dark roast. Double shots rule.
You have to wonder at the thought process. For argument’s sake, let’s say the world is getting warmer. The primary coffee beds are Indonesia, Columbia… Coffee comes from a plant which is transferrable to a different location. So, the primary location it is being grown today could with minor difficulty be moved to a location further north of the equator.
In fact, I’m not convinced that global warming isn’t better for food production in general. It certainly would benefit Canada and the Slavic nations. And, those nations with the largest area and least populated are actually not as conducing to farming due to their colder climates. Warm them up a bit and they become the horn of plenty.
Rancilio Silvia and Rocky grinder. I bought them in 2009 and they are still working fine today. I usually preferred local roasts but lately I’ve been using Kicking Horse Grizzly Claw coffee. Flat white preferred (a small, strong latte).
“I like my coffee like I like my women; hot, black and bitter!”
Kicking Horse (now owned by Lavazza) Three Sisters or 454HP. Superstore has the 1lb bags for $10.99 this week. Can’t get the Black Rifle Coffee Company (closed now) or I’d drink that just to piss off the liberals..
30 year old Braun grinder and Bodum bistro French press. Occasional Kings Cross Irish Crème in winter season..
I don’t buy cheap or expensive coffee. I’m pretty much fine with what’s on sale and almost any house blend just as long as it’s medium roast Arabica. I make it at home. Filtered drip machine transferred to a thermos when done. Black, no sugar and strong. I only make four cups in the morning now although I used to drink it all day. “Fair trade” has always sounded like a scam to me. I have a very cool old Nabob brass scoop I inherited from my mother that makes it all special.
I just buy the cheapest dark roast I can find, usually Maxwell House or Folgers. Sometimes I get lucky and find some beans on sale cheap, and grind them at home.
I use one of those stainless stovetop espresso makers, or a “mocha pot” as some folk call ’em.
I take sugar and milk in my coffee.
Hop-scotching across euro Airbnb’s is an adventure in coffee making, seems everyplace has a different machine/method.
Most curious was Croatia, cowboy coffee in a smallish open pot with a drip lip if yer lucky, hold back the grind with a butter knife while pouring.
Kirkland French Roast runs +/- $7 per lb.
Dark, oily, low caffeine, delicious with sugar and cream to balance bitter blast.
Silly me, I generally just grab Maxwell House cos it’s good to the last drop, ya know.
except for cancer, the stats I’ve seen show a dramatic improvement across every health condition for coffee drinkers (I think it was 3-4 cups a day) over non-drinkers. For cancer there did not seem to be a statistically significant benefit, no harm, just no benefit.
It’s almost like a wonder drink.
Black, no sugar
PC Espresso or PC West Coast Dark, or Melitta Hazelnut, all black beans all the time.
$14 – $20 / 900 gm size, 1 bag lasts me about a month
10 years old Melitta coffee maker, 40 years old Braun cone shaped grinder
Bodum vacuum coffee maker, for “special days” lol…
the immediate family, is close to this as well
Don’t drink any of it, just because I don’t like the taste. The only coffee in the house is a small jar of instant that gets used in recipes, usually chocolate mousse. Lovely bride & littluns don’t drink it either.
Too long, chichi and annoying.
Agreed. I didn’t make it through the intro.
Seemed like it was going to be terribly pretentious.
All I looked at was the picture and moved on.
If that soiboi tried to tell me that radon was bad for me, I’d go out and try to find some to huff.
Climate change is going to doom coffee according to this jaunty fool. That’s all I need to know about the rest of his opinions.
The Phantom’s poison of choice is cappuccino, made with a -biting- dark roast. Double shots rule.
You have to wonder at the thought process. For argument’s sake, let’s say the world is getting warmer. The primary coffee beds are Indonesia, Columbia… Coffee comes from a plant which is transferrable to a different location. So, the primary location it is being grown today could with minor difficulty be moved to a location further north of the equator.
In fact, I’m not convinced that global warming isn’t better for food production in general. It certainly would benefit Canada and the Slavic nations. And, those nations with the largest area and least populated are actually not as conducing to farming due to their colder climates. Warm them up a bit and they become the horn of plenty.
Rancilio Silvia and Rocky grinder. I bought them in 2009 and they are still working fine today. I usually preferred local roasts but lately I’ve been using Kicking Horse Grizzly Claw coffee. Flat white preferred (a small, strong latte).
https://greenbeanery.ca/collections/espresso-machines-c-35/products/copy-of-rancilio-combo-silvia-v6-rocky-no-doser
“I like my coffee like I like my women; hot, black and bitter!”
Kicking Horse (now owned by Lavazza) Three Sisters or 454HP. Superstore has the 1lb bags for $10.99 this week. Can’t get the Black Rifle Coffee Company (closed now) or I’d drink that just to piss off the liberals..
30 year old Braun grinder and Bodum bistro French press. Occasional Kings Cross Irish Crème in winter season..
I don’t buy cheap or expensive coffee. I’m pretty much fine with what’s on sale and almost any house blend just as long as it’s medium roast Arabica. I make it at home. Filtered drip machine transferred to a thermos when done. Black, no sugar and strong. I only make four cups in the morning now although I used to drink it all day. “Fair trade” has always sounded like a scam to me. I have a very cool old Nabob brass scoop I inherited from my mother that makes it all special.
I just buy the cheapest dark roast I can find, usually Maxwell House or Folgers. Sometimes I get lucky and find some beans on sale cheap, and grind them at home.
I use one of those stainless stovetop espresso makers, or a “mocha pot” as some folk call ’em.
I take sugar and milk in my coffee.
Hop-scotching across euro Airbnb’s is an adventure in coffee making, seems everyplace has a different machine/method.
Most curious was Croatia, cowboy coffee in a smallish open pot with a drip lip if yer lucky, hold back the grind with a butter knife while pouring.
Kirkland French Roast runs +/- $7 per lb.
Dark, oily, low caffeine, delicious with sugar and cream to balance bitter blast.
Life Follows Art dept.
Black Coffee – KD Lang
https://www.youtube.com/watch?v=Wl3s21p19Ss
https://www.youtube.com/watch?v=qXKvC3kpVMc
No sugar tonight in my coffee, no sugar tonight in my tea…
1st thing that came to mind