299 tick tock, tick tock…. Yeah, one more matters.
Ladies and gentlemen, we have hit 300!
No coffee, except in a cake or in my recipes for ancho chipotle short ribs or chili. All kinds of tea…black, green, white, rooibos. No sugar ever. No milk except for Chai.
Heading out to sample vineyards - will post something later . . .
Cheers
You mean this wasn’t already pre-written and merely awaiting final numbers since yesterday?
What a boob.
I’m just very curious how someone is going to show correlation based on a single data point from each responder.
I get you but correlation with what though? He doesn’t know who responded what. He doesn’t even know who responded, much less what wine they actually buy or drink.
Exactly! Ironically, the poll could have included several wines as well and instructed responders to choose one or more wines they like/regularly purchase/would most like to drink/etc. That (and simpler, more logical choices on the coffee side) might at least give something to work with - IF it allowed him to see what each person chose.
What? We haven’t gotten to the part where we’re all Pidgeon holed into our pre-determined space?
It is a riddle, wrapped in a mystery, inside an enigma;
I have spent time on coffee plantations in Colombia, and my experience matches your comments. Coffee there was prepared in a simple, almost primitive way.
But does that mean it’s the best way? By that logic, whatever Thomas Keller does with asparagus is inferior to how the asparagus farmer eats it.
I can enjoy and appreciate good coffee prepared in almost any way, just as I do many other foods.
I think you may have slightly misunderstood my point. It’s not that Thomas Keller doesn’t make great asparagus dishes. It’s that I don’t think Thomas Keller lectures the asparagus farmers and the people who live in those areas on how to best eat asparagus or looks down on their traditions.
We agree. He probably respects their traditions, and strives to learn and use them.
My larger point was meant to be that all the preps can be appreciated, there’s not one “right way”.
If you’ve never had coffee prepared from beens grown right there on the land, you’re missing something. I’m actually surprised that’s not more of a thing for coffee folks, the way pilgrimage to producers and vineyards is for wine folks.
I missed the part where anyone is lecturing the coffee farmers. Or where anyone is lecturing anyone. I think the discussion is just about different methods of brewing and you’ve projected a very different narrative.
When looking for information to buy coffee equipment I’ve briefly looked at coffee forums and for the most part they are similar to wine forums except, well, coffee. I don’t think the general attitude of coffee geeks is to lecture anyone that the traditional way is wrong. Most of the passionate ones would likely jump at the chance to go taste coffee at the source, just as wine geeks love to get to the vineyards and producers of the areas they love.
Edited to add that perhaps part of the problem was my use of the phrase “coffee purists” earlier which is really just what came to mind. If I’d said “many coffee lovers believe a pourover best shows individual flavors in a coffee” or something to that effect, it may have come off differently. To the extent the use of phrase somehow inferred an unintended judgment element into the discussion, please disregard, as that surely wasn’t my intention.
I think there have been a couple comments about turkish coffee, french press, drip, etc., being an abomination. I may be paraphrasing 
I used an Encore Baratza for a dozen years, gifted it to a friend, bought a new one, using that for another dozen years. Everything you need, reasonable price, also saw it was the NYT wirecutter recommendation.
Dan Kravitz