[Magdalen] coffee

[Grace Cangialosi]

Oh, of course!! Now that you've said that, I realized I have seen it in the Hispanic section.

> On Jan 5, 2015, at 4:33 PM, Jay Weigel <jay.weigel at gmail.com> wrote:
> 
> 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.
>>