Decaf instant coffee.....what's the point?

[vince]

Also the cleanup from the instant is easier than having to clean the coffee pot; But it's not worth it, it's drinkable, but doesn't taste good.

Fixing the coffee and cleaning a press takes about ten seconds more time than instant. I just rinse the pot with water and pour the grounds down the drain. Plus it's very good coffee.

Instant coffee is only good if you put powdered creamer in it.

We get little packets in the market call 3 in 1's. They have instant coffee, instant milk and fake sugar all in one single serving pouch. They even have favours such as Irish cream and Hazelnut. Wonderfully horrible stuff.

 

[alx]

Just get a coffee machine, perfect drinkable coffee.

 

[Northland]

:shrug:

The answer came this morning when a man or woman went to their kitchen to prepare their morning brew and realized it was not going to happen as the electric was out since the demand on the power grid is too great for the electric companies to handle it and various spots are down. Instant is the only answer at these times.

 

[helgaleena]

Joll: that will be Camp coffee is it?

As a kid that is all that nanny would allow us in the nursery. She believed that chicory wasn't a stimulant and diuretic like coffee beans. I used to adore it made with boiled milk.

Haven't had it for years, but recently saw it in the supermarket and purchased a bottle. It tasted vile!

American style percolated coffee is superior to filter. But the best coffee in the world is Danish, they boil it and it should taste horrid but it is the real "I am".

I believe in WWII in UK they made coffee from roasted dandelion roots - they probably still are if the taste of any of the big sellers here is anything to go by. Decaff? yuk.

Chicory and dandelion are good for the liver. The French enjoy chicory plain as your nanny made it, and it comes in packages ready to add to your water or milk, little chunks larger than coffee grounds and somewhat moist. The New Orleans area loves chicory flavor in coffee but adds dry granulated roasted root to the grounds instead.

The Danish coffee I like best is made in one of those metal and glass 'French press' makers, extremely strong. However, my cholesterol heredity has forced me to retreat to the land of filtered coffee, as the oils (known as 'crema') which give espresso, French press, and 'cowboy coffee' that wonderful taste are also bad for that.

Decaf is made by brewing the beans and then skimming the most caffeinated first render off, then drying them again. Or in the case of instant, dehydrating the second brewing. Of course it tastes worse.

But I must admit that when it's too hot to boil water and I am craving an ice coffee, it's a mercy to have it.

 

[midlifebear]

I agree. The idea of instant coffee? Nope. And the idea of decaffeinated coffee? What is the point?

The excuse "It's just easier to clean up." reminds me of a cookie cutter I found in a stuff-your-mother-used-to-have store. It was big, round, and you could make 10 different shapes of cookies with just one pressing into the dough. My then lover remarked, "Look. The lazy ass bitch mother's idea of a cookie cutter." He nailed it.

Same with coffee. We have the bajillion dollar gleaming Italian copper espresso machines that foam milk into a thick froth in about a second. But when it's just me in the morning, I prefer the Melitta filter routine. I have a carafe that holds six large mugs. Pour boiling water into the plastic Melitta thing containing a number 6 brown paper filter and the appropriate amount of fine ground beans until the carafe is full. Toss grounds and filter into composter. Screw on top of carafe tightly. Pour cups as needed.

Living outside the USA people tend to get confused and stare at someone like me who likes three or four large mugs of coffee (with cream) in the morning. And after many years of trying every coffee bean available, I prefer the stuff from Java or Sumatra.

Later in the day, if I haven't consumed all of the carafe, there's still enough to pour into a tall glass full of ice for a brisk iced coffee. Again, Europeans and Mexicans, Central, South Americans don't understand. After all, they've yet to fully embrace the idea of iced tea.

As for decaffeinated coffee, most wild varieties of coffee growing where it all originated (Africa) tends to be naturally free -- or at least very low in caffeine. It's very easy to buy lnaturally grown coffee beans from Madagascar with low or almost no caffeine , but why bother? Coffee without enough 1,3,7-trimethyl-xanthine is just brown water.