[Magdalen] coffee

[Lynn Ronkainen]

My email  is changing soon to: houstonKLR at gmail.com


website: www.ichthysdesigns.com

When I stand before God at the end of my life I would hope that I have not a 
single bit of talent left and could say, "I used everything You gave me." 
attributed to Erma Bombeck

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From: "Grace Cangialosi" <gracecan at gmail.com>
Sent: Monday, January 05, 2015 1:05 PM
To: <magdalen at herberthouse.org>
Subject: Re: [Magdalen] coffee

> Intriguing, Lynn.
> What is El Busto? Would this also work with de-caf, assuming it was good 
> quality decaf to begin with?
> What are the advantages of this method?
>
>> On Jan 5, 2015, at 1:26 PM, "Lynn Ronkainen" <houstonklr at gmail.com> 
>> wrote:
>>
>> I make French Press coffee when it's more than me around... using freshly 
>> ground Trader Joe's beans in the blue canister.
>>
>> I prefer cold-soaked coffee, for which I use El Busto.... heaven in a cup 
>> <gdr>... about 5 years ago Jo Craddock  mentioned cold soaked and I 
>> looked into it and experimented. I've got it down to a 'science' for my 
>> 10oz package and end up with about 3 quarts of coffee 'concentrate', and 
>> I dilute it with water (hot or cold) to serve (if water, I boil it in my 
>> electric kettle - not keen on microwave heating) and sometimes in the 
>> summer, dilute 50/50 with skim milk and pour over ice. I mostly dilute my 
>> particular mixture 50/50 water to base, but sometimes 1/3 base and 2/3 
>> water.  The base concentrate keeps in the fridge for up to two weeks. 
>> There are expensive systems to create the extract, but I  just use a huge 
>> stainless steel bowl, empty ground coffee, add some water and whisk to 
>> wet the grounds and then more water to fill, soak 12 hours covered with a 
>> plate and drain in colander through a piece of clean muslin and pour into 
>> glass jars.
>>
>> Cold-soaked is becoming more popular since I started making it and now 
>> there are many 'directions' online.  There are also devices that make 
>> it - of varying expense and rigmarole. I once found a 'recipe' where you 
>> soak the grounds overnight in a French press. I prefer having the large 
>> quantity on hand and available in the fridge.
>>
>> Lynn
>>
>> My email  is changing soon to: houstonKLR at gmail.com
>>
>>
>> website: www.ichthysdesigns.com
>>
>> When I stand before God at the end of my life I would hope that I have 
>> not a single bit of talent left and could say, "I used everything You 
>> gave me." attributed to Erma Bombeck
>>
>> --------------------------------------------------
>> From: "Cantor03--- via Magdalen" <magdalen at herberthouse.org>
>> Sent: Sunday, January 04, 2015 1:36 PM
>> To: <magdalen at herberthouse.org>
>> Subject: Re: [Magdalen] coffee
>>
>>>
>>>
>>> In a message dated 1/4/2015 12:55:19 P.M. Eastern Standard Time,
>>> michaudme at gmail.com writes:
>>>
>>> I don't  drink coffee usually, but when I make coffee for guests
>>> I use a french  press coffee pot. And it makes excellent
>>> coffee. I'm even likely to have  some.>>>>
>>>
>>> This is, apparently, the best method.  At least that's what I've
>>> read repeatedly.  Next the filter variety that I used for  years.
>>> Finally the percolator method favored by my mother for decades.
>>> She drank gallons of weak dreadful coffee from those contraptions.
>>> It's probably why she lived to be 98.
>>>
>>>
>>> David Strang.
>>>
>>>
>