On Thu, 08 Nov 2012 02:16:49 -0800, Jon Danniken
wrote:

On 11/07/2012 08:33 PM, DerbyDad03 wrote:

Speed is not an advantage when making coffee. If the water is not in
contact with the grounds long enough, you won't get as much flavor. Water
temp, filter shape, grounds size, brew time, etc. all have an impact on the
quality of my favorite beverage.

That's why I make my coffee manually, by adding grounds to a pot of
water taken off of the stove just after it comes to a boil.

They (the grounds) sit in that water while I dither for a few minutes,
then it all gets filtered *quickly* through a gold filter.

It does take a bit more work than a coffee make, I will admit, but the
result is something you cannot achieve with a machine.

Jon


I tried this tonite and while it did taste a little smoother, I
probably won't do it again. But it was interesting because it taught
me that should my coffee maker go kaput, I can still enjoy my coffee
doing it this way and not go into coffee withdrawals. Thanks for
this info.