quote:

Originally posted by RealPlayer:
Ha, saw this via Facebook last night. I am the guy with the cone filter sitting on a cup. And yes, I get the New Yorker and do read it.

How did they know?

Me too.

But they left out cowboy coffee. When I lived in the wilderness and didn't have any of these methods I made cowboy coffee.

Cowboy coffee seems similar to Turkish coffee. When I first got to eastern Europe, that was the preferred method.

quote:

Originally posted by RealPlayer:
Cowboy coffee seems similar to Turkish coffee. When I first got to eastern Europe, that was the preferred method.

interesting! how is turkish coffee made?

cowboy coffee:

bring desired quantity of water to a boil in a saucepan
turn off the heat
dump in coffee grounds
cover pan
wait a few minutes
add dash of cold water to settle the grounds
pour off the coffee, grounds will stay in the bottom of the pan

quote:

Originally posted by Doug:
What does it say about me that I don’t know what most of those are?

Why would you need to know when you tell your servants to bring a cup of coffee and they do.

quote:

Originally posted by piqué:
interesting! how is turkish coffee made?

I think it's different from the cowboy method in that it's briefly boiled, and the grounds must be extremely fine. There are many descriptions in the 'net.

I am not a fan of Turkish coffee. It's OK but can't compare to good filtered or espresso coffee.

I now run into a different problem in that I came to like coffee 40 years ago as a dark roast (French). These days, a fancy coffee shop will not even offer a dark roast; they're considered inferior. I haven't learned to like medium roast; I find them weak, sour, odd-tasting. I guess I"m stuck in the past.