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I had friends over this weekend and made coffee for them after dinner.
They poked fun at me for the way I store it. I have three airtight containers that each hold a pound of either beans or grounds. I keep them in the pantry where it's cool and dark, and I cut the label from the bags to put into each one so I know which brand I'm using.

Am I nuts, as they seem to think?

I had friends over this weekend and made coffee for them after dinner. They poked fun at me for the way I store it. I have three airtight containers that each hold a pound of either beans or grounds. I keep them in the pantry where it's cool and dark, and I cut the label from the bags to put into each one so I know which brand I'm using. Am I nuts, as they seem to think?

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[–] • 1 pt

That’s fine. I used to like lots of things. Chef Boyardee. Grocery store tomato’s. Budweiser.

Take the tomato for example, buy a grocery store tomato. It’s hard, nearly tasteless, with an aftertaste of bitter.

Now take a dry farmed organic heirloom tomato grown by somebody’s grandmother in her garden that she dutifully composts with all her kitchen scrap. It’s a mind blowing difference.

Now extrapolate that’s same difference from burned bean water to what I have and call coffee. It’s like listening to amateur rap at open mic night compared to shakespearean theatre from acclaimed artists at a top theater.

Go unplug most of your spark plug wires on your sports car and then review it and how much you love it and it’s awesome. Difference is you know what I could be and know it not.

Perspective...

[–] • 0 pt

You are right and have a valid point.

I think I'll still stay with my burned bean water since I like it now though. Your way sounds like way too much work when I don't know, taste wise, any better.

[–] • 1 pt

And there’s the rub, once you try it, you can’t go back.

As they say, ignorance truly is bliss...