[Sca-cooks] coffee

[Carole Smith]

It has been my experience that in European countries they normally serve coffee stronger than is the U.S. norm.  Also, many years ago I had a friend from Beirut who referred to American coffee as brown water.
   
  For what it's worth, I like my coffee strong.
   
  Cordelia Toser

Stefan li Rous <StefanliRous at austin.rr.com> wrote:
  > I should break out my Turkish Coffee gear and make the Brew That Is
> True in a more historical manner, I'm thinking. The trick is
> finding the "ibriks" [long handled coffee pots] that don't look too
> modern. Getting tricky these days. I'd also like some advice about
> tabletop heating, a little charcoal burner maybe?
>
> Selene

I too, like the smell of coffee and I like the taste of coffee 
flavored ice cream. And I've like the chocolate covered coffee beans 
I've had.

However, the two times I've had coffee in my life, once back in 
college and once at Pennsic, the "standard" coffee seemed rather 
watery and dilute like it was missing something. Perhaps I'm just 
more used to soft drinks, but I'm wondering if coffee brewed in this 
"Turkish Coffee gear" or whatever might be more to my liking. If I 
remember right, isn't this turkish coffee served in smaller cups? 
Which to me, implies it is thicker or at least stronger.I'm not sure 
if it is strength or texture/thickness which I find wanting.

Maybe I should just stick to hot chocolate.

Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas 
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****


_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks


		
---------------------------------
New Yahoo! Messenger with Voice. Call regular phones from your PC and save big.