[oclug] [OT] Re: Coffee
miden at travel-net.com
Sun Aug 20 23:10:16 EDT 2006
People spend too much time being afraid of their food. Hell, people
spend too much time being afraid of everything.
I worked as an illustrator in a hospital for eight or nine years and had
to illustrate a lot of terrible things. I came out of there with the
belief that you should just enjoy what you can while you can.
On Sun, 2006-08-20 at 22:45 -0400, Fred Williams wrote:
> On Sun, 2006-20-08 at 15:37 -0400, Croombe F. Pensom wrote:
> > Perhaps in may ways we lost the art of making good coffee when we
> > abandoned the percolator a few decades ago..... I'm only speculating
> > here.
> My father always said it was after the war, (WWII), that coffee started
> to taste bad and he could never get a good cup of coffee since then. He
> passed away in 1997. Shortly thereafter I read that sometime around the
> end of WWII coffee companies started mass roasting coffee and this
> changed the flavour. It was *about* this time also that they began
> changing the way coffee was grown.
> Originally there was a small coffee bush that grew in the shade of the
> jungle. Large coffee plantations wanted more production per acre and
> hybridized the plant. They started growing larger plants in the full
> sunshine which weakened the plant. More fertilizers were needed to help
> the plant grow and pesticides to protect the weakened plants from
> predators. Coffee is now the most heavily sprayed food crop in the
> Most fair trade coffee is also organic. Switching to organic coffee
> can cut your intake of fertilizer and chemical residues in half if
> you're drinking about 4 cups a day.
> Most supermarket coffees are also made with a large percentage of
> Robusta beans. They lack the flavour of the larger Arabica beans and
> while they can give off a good aroma when you open the tin, the flavour
> in the cup, once it is made usually fails to live up to the smell.
> Look for coffee that is organic and 100% Arabica beans and roasted in
> small batches by speciality roasters who know what they are doing. Yes
> it may be better if one uses water just off the boil, but if you start
> with the right coffee and clean water, the brewing method is secondary,
> unless you do something unusual. Just Us coffee, that I used to sell,
> is all these things and Fair Trade to boot. Naturally, I liked the
> "Radical Blend" best.
> Most of the "buzz" that people get from regular coffee comes from the
> chemicals added, and only part of it comes from the caffeine. If you're
> filtering, use the unbleached filters, (the yellowish brown ones),
> because there will be less dioxins in the paper to get into what you're
> I've successfully de-caffeinated myself over the past few days, at
> least the fatigue and the headaches have stopped, and it may be some
> time before I go back to drinking coffee again. In the long run I think
> it might be better for me.
> Fred Williams
> unclefred at fredwilliams.ca
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