That's what you get when government funds coffee machines. No doubt the coffee that machine makes led to the $600 toilet seat.
@Ken Anderson, Didn't you say one time you had used this Arbuckle coffee? If so and you can remember anything about it, was it, in your opinion, worth the extra price? Just wondering. Just read a fiction book but throughout it's pages, it sang the praises of this coffee, is why.
I have determined that with the McCafe French roast, a heaping measure is necessary for each cup of coffee. Of course, that's the 5 oz "cup" that Bunn has designated as a serving. So four heaping scoops of ground coffee makes roughly two large coffee mugs of brew. I will likely very rarely make an entire pot of coffee; it's too easy to just make more and have it be freshly brewed.
@Bobby Cole -- is the McCafe that you like the red-label "premium roast?" I've been eyeing the Columbian dark/medium with the blue label and I think I'll order a small bag of it to try.
It seems that the Mr. Coffee was easier. The results were consistently mediocre, regardless of the inputs. These things are like sports cars. It sounds like you're using way more coffee that I was. What equates to 5 level scoops of the White Monkey made a 5 cup pot of really strong coffee, and it seems like 5 level scoops of my cheap blend is gonna be just about right. Of course, your water is another variable. I've mentioned before there seems an opinion that the makeup of the water greatly affects flavor extraction.
Again, a matter of taste. I like strong coffee, plus I'm using ground coffee where you are grinding fresh beans. I use filtered water (via refrigerator filtration) but I'm not adverse to tap water.
I'm not familiar with that brand. Is it a coffee maker or an espresso maker? My brother purchased some machine that his daughter made lattes and other foo-foo drinks with, but the novelty soon wore off.
My tap water goes through a couple of whole house filters I installed (regular particulate filter and a carbon filter), and then through a water softener. I have had a Before and an After test done, but can't find the paperwork on the "After the Filters" test. I installed the stuff to get rid of the hardness and to filter out the flakes of mica that were making my toilet constantly run. I know I introduced salt, but it's a very efficient unit does not use a lot of salt. I'll comment later when I play with the "perfect water" recipe (just received that new scale.)
Are you on well water? Our city water is good quality, if a bit on the hard side. The filter helps remove the chlorine taste which is my only complaint. I'm not getting out a chemistry set to adjust my water!! My daughter has a standing water dispenser in her kitchen that has those big-ass bottles of water delivered. (Kind of like an office water cooler.) After visiting her last year I really wanted one of those, but I guess I must have forgotten about it.
Yes mam, that’s my baby, no mam I don’t mean maybe..... Uh.....yeah, the one in the picture. Not the red can but the blue/brown can. medium dark columbian arabica. Seriously, when ya open that can the aroma fills the kitchen and the living room and since you showed me the can, .now I shall go make a cup. The power of suggestion is immeasurable.......
Yeh, I'm on well water. I got my water tested through one of those programs through Virginia Tech in partnership with the state. Well owners get in-depth subsidized tests and the state gets a database of regional water quality. I even took the VA Tech class to become a Master Well Owner to get myself up to speed on having a well (gee, imagine me doing something like that, just because I have a well.) Actually, it was quite interesting. I never thought of the underlying geology involved in forming and replenishing aquifers...and of course it's region-specific. We have 4 distinct geological types here in between the ocean and the mountains, and they're each unique regarding underground water supplies. So when the results were in, I attended the optional presentation of all the test results for that group. They had a graph of the Average Hardness, then showed one outlayer waaaayyyy at the extreme end. "Poor bastard," I thought, until I looked at my report and realized that I was the outlayer. Not only did the hard water trash my Cuisinart coffee maker, but it brought back my long-dormant kidney stones, and I was using bottled water for drinking and tap water solely for cooking and for coffee!!! Regarding the perfect coffee water: the formula starts from scratch with distilled water. It does not attempt to modify existing chemistry. We'll see how it goes.
Ok, cool. I see the 12 oz bag is almost as much as the 27 oz can from Amazon, so I'll just order the can.
We have had ours on subscribe and save, plus I also got him some of the K-cups for when he only wants one cup and not a whole pot full of coffee. He also likes the Victor Allen Colombian K-cups.