I with you, Rich, on all counts. I do have several books on coffee and coffee roasting to back me up.
It may come down to volume. If you have a moment or two what do your books say about this? Same beans: 8oz Espresso vs. 8oz drip coffee. Which one has more caffeine? My take is that the espresso will have more but I've been wrong before. https://www.consumerreports.org/cof...An ounce—or one shot,mg of caffeine per ounce.
From "Coffee: A Guide to Buying, Brewing, and Enjoying" by Kenneth Davids, Fifth Edition, page 226 The average cup of American-style coffee contains about 100 to 150 milligrams of caffeine; a properly prepared demitasse or single serving of espresso 80 to 120 milligrams. Take that for what it's worth. *shrug* By the way, anyone interested in home roasting should consider Kenneth's book, "Home Roasting Coffee: Romance and Revival". And just remember, if it's been printed, it must be true (yes, heavy sarcasm )
Also found this in another book, "Coffee Basics: A Quick and Easy Guide" by Kevin Knox and Julie Sheldon Huffanker, page 136 Espresso tastes strong because of the pressurized extraction and tiny amount of water forced through the grounds, but the 20-second brew time simply doesn't extract caffeine as thoroughly as water that drips its way through over a period of several minutes.
Depends on the roast and the grind. Something like Madaglia D'Oro is not a very dark roast and is 100% Arabica beans.
My kuerig gave up the ghost this week, so I reached back into the cabinet to find the gear to make some pour over coffee. I only have espresso ground coffee, so I’m wide awake now!
My work supplies what they call coffee ..... Clover Valley Classic Roast. I found it too weak, but I'm not gonna turn my nose up at something free. So I mix it 50/50 with Cafe Bustelo and it make a right nice cup of joe in my Goodwill Mr Coffee auto drip. I use 8 cups of water and one cup of ground coffee. What can I say I'm a simple man that desires a rich tasting cup of coffee.
I do pour over these days. I use 40 g of coffee, usually fresh ground from freshly roasted (PT's Roastery, can't recommend them highly enough, best coffee I've ever drank), with 40 oz of filtered water. I rather like how my 40 g/to 40 oz mixed metric/imperial units is just wrong enough to make it all perfect. It scales nicely too; I haven't gone oz for oz, but 20 g to 20 oz works. I use a Bodum pot (Chemex knock off) with the filter basket that I use Melitta unbleached filters in. If anyone wants to try fresh roasted beans without actually learning to do it yourself, PT's roasts and ships so you usually get your order within 2 days of it having been roasted.
We also on occasion use L'or instant, but don't tell anyone. Here in the UK instant is still quite the rage.
Actually, it is rather good. We use instant in a pinch and have a few brands but the Starbucks instant is hands down the best. I think they have a little real coffee in there.
We don't use those words in this house, unless it involves making a coffee flavored treat. Chris - enjoying learning, whatever the subject
While in Poland back in the mid-'90s, I had some instant there which was really very good and which was made in Germany. But, yea, American instant is pure Krapinsky.
