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http://www.omniture.com --> Sections Home Page Local News AP News Blogs Archives Business Classifieds Event Calendar Forums Life Opinion Obituaries Multimedia Photo Gallery Readers Photo Gallery Sports Tempo Weather Road Cams Special Coverage 2006 Britt Festivals --> Shop Our Valley AutoFinder HomeFinder JobFinder Search Our Valley Special Sections Distinctly Northwest Readers' Choice Homelife Magazine Joy Magazine Oregon Golf Info Oregon Wine Info Other Publications Local Links Ashland News eSouthernOregon Newspapers In Education Personals Moving Here Movie Listings TV Listings Volunteer Customer Service Advertise With Us Media Kit Place Classified Ad Contact Us FAQ's Home Delivery Site Map --> Email Story to a Friend January 20, 2007 Since You Asked What is it that they do to gourmet coffee beans/grounds that usually makes it taste better and cost so much more than regular coffee grounds? Are the beans any different? -- Jim M., Ashland It's the love you're tasting, Jim, pure love. You've just asked a hotbed of self-appointed coffee snobs who have a growing array of options in downtown Medford, ranging from the horrid break-room vending machine coffee (bonus "poker game" on the cups!), to the newsroom's Bunn-O-Matic spewing Folgers, to fine coffee shops within a short walk. For example, here's how one staffer reviews those pre-ground mass-produced varieties available at the office: "Very pungent piney aroma with a dirt-tinged bristlecone effect. In the small cup, thin as a fashion runway waif and tarry in mouth feel, crunchy and leaden with mop-like undertones. Slightly unfortunate cardboard finish with a depressing persistence." Advertisement Why do people punish themselves with this stuff? Let's just go ahead and say that mass-produced pre-ground coffee is a horrid crime inflicted upon people in the U.S. since at least World War II, when our fearless soldiers learned to drink just about anything. To top it off, most of the stuff is far too weakly brewed in equipment that looks like it's been warming road tar (those built-up coffee oils make a bitter brew). And the beans, if there ever were beans to start with in this stuff (what exactly are "flavor crystals" anyway?) are some angry, miserable beans that make us pay when we drink their brew. Time and bean quality are the two key factors that make a huge difference. The longer a bean sits after roasting and grinding, the worse your coffee will taste. Also, the canned supermarket stuff contains a large percentage of cheaper, less flavorful robusta beans and old beans, while gourmet beans are generally fresh arabica beans roasted just before use and ground immediately before brewing. Some basic tips: Buy 100 percent whole arabica beans from popular blends that sell fast for the freshest beans, grind at home just enough for one pot immediately before brewing (grounds stays fresh just a few hours) and always use clean equipment and good water (since you live in Ashland, Jim, we'll warn you that if your tap water tastes funky, so will your coffee). You can save a lot of dough (as much as 50 percent or more) by buying in bulk in your local warehouse store and keeping the beans in a sealed container. [email protected] Would you like to respond to this story? If so Click Here to visit our forums. Advertisement Copyright © 1997-2007 Mail Tribune, Inc. All rights reserved. Privacy Policy | Terms & Conditions | Website Feedback online casinos news Home Security Systems Online Casino Reviews Fundraisers UK Homeowner Loans Casinos Canada Cord Blood Banking Entertainment Guide Texas Electric Choice Compare Electric rates in Texas Windermere Van Vleet Trunks, Footlocker Men's Clothing Debt Help