Stovetop Espresso

[gunsmith]

I grew up on cheap commissary coffee, Maxwell House, MJB, Folger's,  et al, blended with Medaglia D'Oro canned espresso.  The morning blend was one measure per cup, half plus one of the cheap stuff, the balance espresso.  The after dinner brew was half and half.  Brewed in a percolator, the result was very drinkable and much better than anything I got elsewhere until I went overseas.  I now keep dark roasted Costa Rican and Kenyan in the freezer for early and midday, Ethiopian and Yemeni, and sometimes Blue Mountain or Kona, for after dinner.

I've been thinking on stretching out the coffee that way, Folgers or something, mixed with Bustelo or madalia dora ...now that I see others have tried that, what the heck.

[280plus]

 

Medaglia D'Oro

That's the one! 

[MillCreek]

If you smell of coffee when you sweat or pee, as I do, then you can speak of addiction...

No, when you have 200 pounds of unroasted green coffee beans in the garage, three coffee roasters, a $ 1500 espresso machine, three grinders, six french presses, a drip coffee maker and up to three pounds of different roasted whole beans in the freezer at any one time; then you can speak of addiction.  Wankers.

[gunsmith]

Quote from: Chuck Dye on September 28, 2012, 09:22:38 PM
I grew up on cheap commissary coffee, Maxwell House, MJB, Folger's,  et al, blended with Medaglia D'Oro canned espresso.  The morning blend was one measure per cup, half plus one of the cheap stuff, the balance espresso.  The after dinner brew was half and half.  Brewed in a percolator, the result was very drinkable and much better than anything I got elsewhere until I went overseas.  I now keep dark roasted Costa Rican and Kenyan in the freezer for early and midday, Ethiopian and Yemeni, and sometimes Blue Mountain or Kona, for after dinner.

Drinking cheap wally world coffee mixed with Cafe Bustelo, its excellent! Good tip!