Thanks Ali. Dickheads are pretty hard to avoid completely.

Next time I'm in Qld, I'll make a point of going and checking it out.

You'd better let me know when you're coming and I'll give you the tour if you like. :)

Champurrado

And an illustrated how-to

Comes off sort of like a drinkable edition of some kind of chocolate pudding. Usually served warm. Flavor is usually rather delicate, and is none the worse for the addition of some cinnamon as well. Mexican chocolate often adds cinnamon anyway. And you can put more chocolate in! Even hot chiles -- powdered.

"Piloncillo" is just little conical sugarloaves of brown sugar, honey-brown affairs about as long as your index finger and twice as thick. Hard as a rock and quite difficult to grind or break up into anything sprinkleable. Brown sugar or brown half-and-half with Demarara/turbinado/blonde sugar is a good equivalent for flavor.

If there is sufficient GLOBAL WARMING...

...ahemhem...

We may see Colorado Mountain Grown competing with Colorado Piedmont Grown and Plains Grown.

And New Mexico Piñon coffee would have an all-native terroir.

And Hobart AA Robusta.

Cool. Will do. It will be quite a few months away though. Not sure when I'll be back in Oz next.

I'm not a coffee drinker - just never developed much of a taste for it (plus, coffee breath is AWFUL).

Oddly enough, I'm directly related to Jerry Baldwin (my cousin) who was one of the original Starbucks guys. Jerry went on to become Peet of Peet's Coffee. Later he became a wine grower in northern California.

I don't drink wine, either. Why couldn't I be related to the Maker's Mark people?

*pouts*

Find a Maker's Mark relative who likes coffee and you're good to go.

what kind of wine does he grow?

does he stomp the grapes?

I saw what you did there. ;) He grows zinfandel grapes.

Nah. He just gives them a very stern look and they instantly begin weeping into the vats. :D

I am sure if Bruce were here, he would have dug up the same thread title from 1989.

*sigh* Those were the days.

I have to admit that as a casual coffee drinker, I find the pod coffee very convenient and sufficiently tasty. Besides which, I rarely have the need to make coffee for a group.

Speaking of pinon, has anyone ever had pinon nuts salt roasted? I have a friend who gives me a big bag of them every year. I ate them like crazy until I found out they are mostly made of fat. But they are yummy.

I like Dazbog when it comes to coffee places.

I do very much like Blue mountain and kona coffees. It really only makes a difference when it is fresh out of the coffeemaker, though.

There's a banner up on the street poles around work which I've been meaning to take a picture of since this thread appeared...tomorrow could be the day that I actually take the photo. My only excuse is that taking the pic involves having to cross the street bridge...pathetic.

Language NSFW

ƒuck yeah