Text 23138, 81 rader
Skriven 2009-04-10 13:32:00 av Glen Jamieson
     Kommentar till en text av Janis Kracht
Ärende: CHAIN COFFEE 90410
==========================
 -=> Quoting Janis Kracht to Glen Jamieson <=-

Hello Janis,

 > The water here is variable in its hardness,
 > depending on the time of the year and its origin - dams or the Murray
 > River - or as is planned in response to the general water shortage, a
 > new desalination plant.  Often the water is over-chlorinated, so I
 > leave it in a 11 litre "bubbler" to breathe and then take my coffee
 > water from there.  Most houses here have rain-water tanks, so
 > sometimes I use that.

 JK> Ah.. that sounds so ... so.. energy effiecient (grin).

Domestic water softeners are popular here, but the water quality is
now much better than it used to be, when the masters of cruise ships
were told that the two ports where _not_ to take on water were Aden
and Adelaide.  Visitors used to be advised to chew the water well
before trying to swallow it!
 
 > It is good.  When that is finished I have a packet of Rocchi brand,
 > roasted and ground in Italy, to try for comparison.

 JK> Sounds great - We don't see much of those around here except if we get
 JK> to Manhatten.. or perhaps some specialty shops.. there is one here in
 JK> Binghamton that has some imported coffee beans such as Kona that makes
 JK> the most outrageous coffee.. at about $45 a lb (grin).. well, it was
 JK> $45/lb the last time I bought it (yes, I did once here in Binghamton
 JK> Lol).. we haven't stopped in there in a while.. perhaps we should see
 JK> what they have in there now, it's been a while.

"Kona"... "imported"?  I thought Hawaii was now part of USA.  (g)
That is one coffee I would like to try.  There is also an expensive
Vietnamese coffee where a small cat-like animal plays a part in the
selection of quality beans.  Nearly all the coffee here is imported,
mostly from PNG, Africa and S America.
 
During WW2, American servicemen temporarily billeted in Australia were
justifiably critical of the local coffee, made from "coffee essence".
In those days tea was the most popular drink, as result of our British
heritage, but in later years, with the influx of migrants from Europe
demanding good coffee, it has become possible to get many kinds of
really good coffee almost anywhere in Australia.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GREEK COFFEE
 Categories: Drinks, Breakfasts, Greek
      Yield: 1 servings
 
           Coffee
           Sugar
 
  In order to make Greek coffee, use a very small coffee cup & measure
  into the pot or "briki" as many cupfuls of cold water you wish to
  serve.
  
  Greek coffee can be made in four different ways such as SKETOS
  [without sugar, strong & bitter], METRIOS [medium, usually with 1ts
  of sugar], GLUCOS or VARI [almost honey sweet] & VRASTOS [sweet, but
  boiled more than once so it loses most of its froth.]
  
  For a medium coffee add a teaspoon of sugar & a teaspoon of coffee
  for each cup of water & put to boil. Put the briki on low heat & stir
  its contents a little, till the coffee is diluted in the water. Let
  the coffee boil to the brim of the pot & serve immediately. The
  coffee is served pouring a little at a time into each cup so that the
  froth is equally divided. Greek coffee is never stirred once it has
  been made & is drunk slowly. Serve it together with a glass of cold
  water.
  
  From: GLENDI GREEK FESTIVAL 2006 By: IRENE KAVOORIS Typed by: KEVIN
  JCJD SYMONS, MARCH 2006
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)