[Magdalen] coffee

[Jay Weigel]

Grace, Cafe Bustelo should be available in any store with a decent Hispanic
section, or any of your local Hispanic groceries if you have a sizable
Hispanic population where you are. It's not hard to find here at all.

On Mon, Jan 5, 2015 at 4:29 PM, Grace Cangialosi <gracecan at gmail.com> wrote:

> 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.
> >>>>
> >>>>
>