Yeah the silt is a hallmark of the French Press. Most people that drink french press skip the last sip of coffee. It's a bit of a trade off for the extra flavor the French press gives.
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Yeah the silt is a hallmark of the French Press. Most people that drink french press skip the last sip of coffee. It's a bit of a trade off for the extra flavor the French press gives.
speaking of silt, The first time I had a Turkish coffee I did not realize the amount of grounds that were in the cup. Last big swallow YUCK!!!!!!!!!!:dropjaw::gaah:
Lol yeah Turkish coffee will get you every time. Did they put an egg in?
have not had or heard of the egg thingQuote:
Originally Posted by Castel33
Yea I knew a guy that use to save his eggs shells and ground them into his Turkish coffee and every once in awhile would use a whole egg. The egg shells I think are traditional for Turkish coffee think it helped take any bitterness out of the coffee.Quote:
Originally Posted by paco
The Norwegians have a whole system using eggs. Look up Norwegian egg coffee.
I just looked this up, and will try it this week.Quote:
Originally Posted by Castel33
Seems like a wast of an egg, though. Those Norwegians!
I'll report back later.
Did someone say coffee?
This is just one aisle of coffee at work.
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I was told that the Bay area is where most of the coffee coming into the U.S. is warehoused because the optimal climate.
New Orleans used to get a lot of coffee.
Used to know a guy in Biloxi(I think) whose family had been in the business of reclaiming coffee that had become damp during shipment. I would guess container ships have eliminated that hazard.
Speaking of New Orleans, I just finished off a can of chicory coffee.
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