johnf@apollo.uucp (John Francis) (12/05/85)
If you had any of the REALLY frothy stuff, what you had was Expresso or Cappucino. As far as the strength/robustness is concerned - I have found that the way to get coffee to suit my (European) taste is to grind the beans finer than Americans seem to recommend. If you do this you also use much less coffee. I use a GE (now Black & Decker) drip coffee-maker, and until I bought my own grinder I used to set the grinder in the supermarket to the setting recommended for Melita machines, rather than to the setting for drip machines. One coffee-measure of coffee ground this way to every two cups of water and voila! By the way - the last thing I read recommended TWO measures of ground coffee for every cup of water. Even with the coarser grind I would imagine that this is a ratio chosen to sell coffee - does anyone out there have any comments ?
suze@terak.UUCP (Suzanne Barnett) (12/09/85)
> By the way - the last thing I read recommended TWO measures of ground coffee for > every cup of water. Even with the coarser grind I would imagine that this is a > ratio chosen to sell coffee - does anyone out there have any comments ? Depends on the individual's taste. My husband & I prefer strong coffee (so we almost always make espresso rather than drip coffee). Any time I use a coffee maker I'm not used to I use more coffee than I think is probably necessary; I adjust the coffee amount on the next batch as necessary. Why? To me, weak coffee is worse than no coffee. The typical "recommended recipe" I recall is 1 "scoop" per cup + 1 "for the pot." I almost always use at least this much, but am influenced by the type of coffee and the particular coffee maker. -- Merry Christmas! Suzanne Barnett-Scott uucp: ...{decvax,ihnp4,noao,savax,seismo}!terak!suze CalComp/Sanders Display Products Division 14151 N 76th Street, Scottsdale, AZ 85260 (602) 998-4800