[Magdalen] coffee

[Grace Cangialosi]

I looked at the website, which is in Spanish, and it only listed some Florida locations and no actual info about the coffee. Is it available in stores, or do you have to get it online?
Could I use multiple layers of cheesecloth instead of muslin? 

> On Jan 5, 2015, at 2:41 PM, "Lynn Ronkainen" <houstonklr at gmail.com> wrote:
> 
> my bad.... should have looked at a package before trying to find on net... it is Café Bustelo...  'Espresso Ground' - and they do  have a delicious decaf also.  It is from Central or South America, I thought but the only address on pkg is FL.  It happened to be something I tried in my early 'soaking' days and liked. It often goes on sale for 3.00 for a 10oz vacuum packed bag (already ground), and I stock up then... have maybe 10 in the pantry now : )
> In the beginning of my cold soak trial period, I was using up all manner of coffee I had around the house (some of my mom's Givallia?, an odd lot or two bought from Marshalls  - one a true Jamaican was amazing!!!) before I settled on trying the Bustelo which I had made in my French press, previously as 'regular' coffee, and just really liked the flavor when 'soaked'.
> 
> http://www.cafebustelo.com/en/
> 
> I've never looked it up online before so I might go back and look this site over.... hmmm
> 
> here's a quote from one of many internet sites on the topic:
> Coffee that's been cold-brewed is less acidic, which is better for your body, especially if you have a sensitive stomach or are dealing with any illnesses (you want a more alkaline pH in most cases to help fight infections). It's also smoother in flavor, highlighting the delicate notes and complexities of the coffee bean (fruity, spicy, chocolate, vanilla, etc), while also decreasing the bitterness that can be a turn-off to many.
> 
> I love it. Once I figured out my formula and method I love having the concentrate for almost 2 weeks and not having to do much to prepare a cup, even hot. If you want to try it out, I'd be happy to mail you a piece of muslin (I have it on a bolt here : ) and measure the amount of water in proportion to my 10oz coffee.  Apparently what I use is a finer grind than what is recommended, but that has not been an issue.
> 
> 
> 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: "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.
>>>> 
>>>>