Sunday, April 29, 2007

Notes On The Bean

- Some people make good coffee. Some people (like me) don't. Because of my fear of making coffee that is too weak, I usually make coffee that is too strong. DLang makes good coffee. Sara says her dad makes good coffee. The good vs. bad coffee-making is mysterious to me, because it's just a proportion of water to coffee, kind of like baking, which I'm good at!

- In Canada, ordering your coffee "regular" means with cream and sugar. "Double-double" means double-cream and double-sugar.

- Some Starbucks call skim milk "skim," others call it "non-fat." I think it's regional, and I was surprised to hear it called "non-fat" here in Waterloo (because I've always referred to it as "skim").

- Yesterday morning I made coffee and didn't close the lid on the coffee pot properly before I started the machine. When I got out of the shower the entire counter was covered in coffee. Oops.


Chad said...

According to Peets, which is some of the best mass produced coffee around, the temperature of the H2O is also very important. I claim you must start off by grinding your own beans.

Now, if you find yourself scooping the grinds out of a large blue tin with a name on it that start with Max, then you might as well put that directly into the trash bin. I don't care what their commercials claim, it's not even good at the first drop!

Becca said...

In South Africa, they call it skinny milk, which is kind of a nice average of the other two terms.