|
|
#41 | |
|
Senior Cook
|
I make a pot in the morning, an old Revere Drip-O-Lator. Makes 8, 5-1/2 oz. cups. Little less than a quart and a half. I also have an airpot, all stainless Zojirushi pump job. Indestructible. But what I usually use is a Silex glass candle warmer. Takes a tea light and keeps my coffee just right most of the day.
|
|
|
|
|
|
|
#42 | |
|
Sous Chef
|
Pwrsonally, I think it has a lot to do with how it is brewed and maintained.
If your coffee maker has a warmer and you do not take the grounds out, as water evaporates from the coffee it rises into the grounds and keeps on rebrewing, stronger and uglier. If you have a thermal caraffe and do not have a warmer, keep the caraffe pretty clean and you aren't too bad. My caraffe is stainless and every so often, I bleach it to get the stuff out of the inside. AC |
|
|
|
|
|
|
#43 | |
|
Senior Cook
|
I don't think I could stomach leftover coffee. Especially after an hour or more. It's kind of like 2 or 3 day old iced tea, just gets skanky after a while.
![]() |
|
|
|
|
|
|
#44 | |
|
Executive Chef
|
My machine (Cuisinart) has both a timer and a warmer-timer... I always set the timer, but on the weekend I may or may not sleep longer than expected. I don't want my coffee sitting on a hotplate longer than about 5-10 minutes. In the summertime, I usually make iced coffee anyway, so there's no need to reheat.
I only make enough for one morning's worth... anything that IS 'left over' would only be the 'silt' at the bottom of the carafe... and sometimes, when I really need a bit of a jolt, yeah, I'll drink that stuff, too. ![]()
__________________
“It is most absurdly said that a man is disguised in liquor; for, on the contrary, most men are disguised by sobriety.” —Thomas de Quincy
|
|
|
|
|
![]() |
| Thread Tools | |
| Display Modes | |
|
|