Edmunds Members - Cars and Conversations (Archived)

snakeweasel · February 2021

All I can say is you really don't know coffee making until you spin your coffee.

stickguy · February 2021

I don't even drink coffee. But make a mean pitcher of iced tea. Pretty much every day, we go through it that fast.

roadburner · February 2021

snakeweasel said:

andres3 said:

snakeweasel said:

driver100 said:

ab348 said:
I can just imagine getting back from a trip after couple of weeks (not that ppl are traveling much these days) and not having your registration/insurance/GDO/whatever in the car and then getting stopped on your way home or not being able to get into the garage. You simply cannot eliminate all risks entirely.
Besides, that's what insurance is for.
Insurance helps but having your car stolen and house broken into is not something people want to have to deal with. I don't think I would actually do this but it would probably be smart to put papers with your address in a little plastic case and take it with. They suggest not putting your own home in your GPS and use a neighbors home.....might not be nice if the neighbors house gets robbed!

I don't have my home in the GPS as I know where I live and I know how to get home. I may be getting old but I'm not that old.
GPS can find new routes and shortcuts you might never consider or think of. At least that's what I've found, but then again, I've only lived in certain parts of San Diego County for a few years when I started using GPS. Of course, once you realize the GPS found a better route, then you don't need it anymore.
Yes they can, they can also take you down dead end streets, bad neighborhoods and unkept roads. Many times the GPS has said to make a turn I replied "I don't think so". I know one route I take that the GPS has you turning off a road making a left, going to the next road and making a right and taking you right back to the road you were originally on. And that road is perfectly straight so it's not a short cut.

There’s s spot in Covington where my old Garmin would do that.

tjc78 · February 2021

stickguy said:
I don't even drink coffee. But make a mean pitcher of iced tea. Pretty much every day, we go through it that fast.

I’m never happy with my iced tea, just never feels the right strength.

oldfarmer50 · February 2021

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.

Wouldn’t that make it spill out of the cup?

tjc78 · February 2021

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.

Off to Google.

snakeweasel · February 2021

tjc78 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
Off to Google.

Back in the olden days cowboys out on the range or troops on maneuvers would make their coffee by boiling water with coffee grounds in in it. If in a small pot to settle the grounds to the bottom of the pot they would sometimes spin the pot around with their arm, like a fast windmill.

driver100 · February 2021

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.

It seems like an awful lot of trouble to go through....for very little difference (according to Google);
The Rao Spin
Is it really essential for pour-over? What does it even do?
The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought to increase extraction, reduce channeling and make brews more consistent. But how does it have this effect? And is it really better than other forms of agitation, such as stirring or aggressive pouring?

What’s so great about it?
According to Rao, the main benefit is that it “minimizes channeling during the final drawdown and creates a flat spent bed every brew.” The flat bed is easy to see, a consequence of gravity settling the bed out evenly after swirling fluidises it. This means there are no ‘shortcuts’ for the brewing water to take via dips in the coffee bed, eliminating one source of uneven extraction.

I'll stick to my Keurig.....great coffee in one minute!

snakeweasel · February 2021

driver100 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
It seems like an awful lot of trouble to go through....for very little difference (according to Google);
The Rao Spin
Is it really essential for pour-over? What does it even do?
The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought to increase extraction, reduce channeling and make brews more consistent. But how does it have this effect? And is it really better than other forms of agitation, such as stirring or aggressive pouring?

What’s so great about it?
According to Rao, the main benefit is that it “minimizes channeling during the final drawdown and creates a flat spent bed every brew.” The flat bed is easy to see, a consequence of gravity settling the bed out evenly after swirling fluidises it. This means there are no ‘shortcuts’ for the brewing water to take via dips in the coffee bed, eliminating one source of uneven extraction.

I'll stick to my Keurig.....great coffee in one minute!

That's not what I was talking about, see my post above yours.

jmonroe1 · February 2021

snakeweasel said:

tjc78 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
Off to Google.
Back in the olden days cowboys out on the range or troops on maneuvers would make their coffee by boiling water with coffee grounds in in it. If in a small pot to settle the grounds to the bottom of the pot they would sometimes spin the pot around with their arm, like a fast windmill.

That sounds like a poor attempt at trying to fly, not making coffee.

jmonroe

venture · February 2021

I was sitting here thinking about baseball. I remembered my season tickets sitting in an envelop on the floor beside my desk. I hope they are going to play this year. That was one of the few things, with our crazy schedules, my wife and I got to do together.

I noticed that another sort of local team is now in the new MLB Draft League that Major League Baseball has created.

driver100 · February 2021

snakeweasel said:

driver100 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
It seems like an awful lot of trouble to go through....for very little difference (according to Google);
The Rao Spin
Is it really essential for pour-over? What does it even do?
The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought to increase extraction, reduce channeling and make brews more consistent. But how does it have this effect? And is it really better than other forms of agitation, such as stirring or aggressive pouring?

What’s so great about it?
According to Rao, the main benefit is that it “minimizes channeling during the final drawdown and creates a flat spent bed every brew.” The flat bed is easy to see, a consequence of gravity settling the bed out evenly after swirling fluidises it. This means there are no ‘shortcuts’ for the brewing water to take via dips in the coffee bed, eliminating one source of uneven extraction.

I'll stick to my Keurig.....great coffee in one minute!
That's not what I was talking about, see my post above yours.

Same principle as The Rao Spin, some things old are new again....only you pay extra for it.

tjc78 · February 2021

snakeweasel said:

tjc78 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
Off to Google.
Back in the olden days cowboys out on the range or troops on maneuvers would make their coffee by boiling water with coffee grounds in in it. If in a small pot to settle the grounds to the bottom of the pot they would sometimes spin the pot around with their arm, like a fast windmill.

Thanks! Like Driver said, now they make fancy machines to do that.

snakeweasel · February 2021

driver100 said:

snakeweasel said:

driver100 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
It seems like an awful lot of trouble to go through....for very little difference (according to Google);
The Rao Spin
Is it really essential for pour-over? What does it even do?
The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought to increase extraction, reduce channeling and make brews more consistent. But how does it have this effect? And is it really better than other forms of agitation, such as stirring or aggressive pouring?

What’s so great about it?
According to Rao, the main benefit is that it “minimizes channeling during the final drawdown and creates a flat spent bed every brew.” The flat bed is easy to see, a consequence of gravity settling the bed out evenly after swirling fluidises it. This means there are no ‘shortcuts’ for the brewing water to take via dips in the coffee bed, eliminating one source of uneven extraction.

I'll stick to my Keurig.....great coffee in one minute!
That's not what I was talking about, see my post above yours.
Same principle as The Rao Spin, some things old are new again....only you pay extra for it.

I don't see how it is since spinning the pot like I described is to force the grounds to the bottom of the pot you boiled the grounds in. Here is a video of someone doing it, if you want you can skip to the 1:10 mark but it is s short video.

https://youtu.be/ozn3OspV6YI

driver100 · February 2021

snakeweasel said:

driver100 said:

snakeweasel said:

driver100 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
It seems like an awful lot of trouble to go through....for very little difference (according to Google);
The Rao Spin
Is it really essential for pour-over? What does it even do?
The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought to increase extraction, reduce channeling and make brews more consistent. But how does it have this effect? And is it really better than other forms of agitation, such as stirring or aggressive pouring?

What’s so great about it?
According to Rao, the main benefit is that it “minimizes channeling during the final drawdown and creates a flat spent bed every brew.” The flat bed is easy to see, a consequence of gravity settling the bed out evenly after swirling fluidises it. This means there are no ‘shortcuts’ for the brewing water to take via dips in the coffee bed, eliminating one source of uneven extraction.

I'll stick to my Keurig.....great coffee in one minute!
That's not what I was talking about, see my post above yours.
Same principle as The Rao Spin, some things old are new again....only you pay extra for it.
I don't see how it is since spinning the pot like I described is to force the grounds to the bottom of the pot you boiled the grounds in. Here is a video of someone doing it, if you want you can skip to the 1:10 mark but it is s short video.

same principle, centrifugal force. Now they have a machine to do it, then the cowboy swung it around.

driver100 · February 2021

I saw this only the one on the left was a left handed screw driver, the one on the right a right handed screw driver;

driver100 · February 2021

Did you see the lawyer who appeared as a car in a zoom meeting during a trial? It seems that the lawyers kid put a cat filter on his image before he went on.....results are pretty funny.

https://www.youtube.com/watch?v=2NxN3YEhfPE

kyfdx · February 2021

roadburner said:

snakeweasel said:

andres3 said:

snakeweasel said:

driver100 said:

ab348 said:
I can just imagine getting back from a trip after couple of weeks (not that ppl are traveling much these days) and not having your registration/insurance/GDO/whatever in the car and then getting stopped on your way home or not being able to get into the garage. You simply cannot eliminate all risks entirely.
Besides, that's what insurance is for.
Insurance helps but having your car stolen and house broken into is not something people want to have to deal with. I don't think I would actually do this but it would probably be smart to put papers with your address in a little plastic case and take it with. They suggest not putting your own home in your GPS and use a neighbors home.....might not be nice if the neighbors house gets robbed!

I don't have my home in the GPS as I know where I live and I know how to get home. I may be getting old but I'm not that old.
GPS can find new routes and shortcuts you might never consider or think of. At least that's what I've found, but then again, I've only lived in certain parts of San Diego County for a few years when I started using GPS. Of course, once you realize the GPS found a better route, then you don't need it anymore.
Yes they can, they can also take you down dead end streets, bad neighborhoods and unkept roads. Many times the GPS has said to make a turn I replied "I don't think so". I know one route I take that the GPS has you turning off a road making a left, going to the next road and making a right and taking you right back to the road you were originally on. And that road is perfectly straight so it's not a short cut.
There’s s spot in Covington where my old Garmin would do that.

Federal Courthouse? There used to be a through street there, before they built it.

jmonroe1 · February 2021

snakeweasel said:

driver100 said:

snakeweasel said:

driver100 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
It seems like an awful lot of trouble to go through....for very little difference (according to Google);
The Rao Spin
Is it really essential for pour-over? What does it even do?
The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought to increase extraction, reduce channeling and make brews more consistent. But how does it have this effect? And is it really better than other forms of agitation, such as stirring or aggressive pouring?

What’s so great about it?
According to Rao, the main benefit is that it “minimizes channeling during the final drawdown and creates a flat spent bed every brew.” The flat bed is easy to see, a consequence of gravity settling the bed out evenly after swirling fluidises it. This means there are no ‘shortcuts’ for the brewing water to take via dips in the coffee bed, eliminating one source of uneven extraction.

I'll stick to my Keurig.....great coffee in one minute!
That's not what I was talking about, see my post above yours.
Same principle as The Rao Spin, some things old are new again....only you pay extra for it.
I don't see how it is since spinning the pot like I described is to force the grounds to the bottom of the pot you boiled the grounds in. Here is a video of someone doing it, if you want you can skip to the 1:10 mark but it is s short video.

https://youtu.be/ozn3OspV6YI

I don’t have a Keurig machine but after watching that video I’d rather buy one than do all that for a cup of coffee. Like I said, that’s a poor attempt at trying to fly.

jmonroe

jmonroe1 · February 2021

driver100 said:
I saw this only the one on the left was a left handed screw driver, the one on the right a right handed screw driver;

Being a guy who knows a fair amount about screwing, all I can say is, the dopes that buy a left handed screwdriver are being screwed.

jmonroe

imidazol97 · February 2021

How much do people pay for various Starbucks coffee types and sizes?

I've heard numbers closer to $10 than $5.

The Kroger nearby with a Starbucks used to have a line of addictees, I mean
Starbucks drinkers, waiting. Often then they wander the store with their cup
of Starbucks in their cart. In some cases, there was clear air of piety that they
were drinking a Starbucks and others weren't. Sort of the Prius Pious syndrome
used to be.

Myself, I spend $.99 for a decaf with a little french vanilla cappacino
mixed in at my local UDF quick market. $1.29
and up if you use their cup and don't refill your own mug.

qbrozen · February 2021

My wife's is about $5. Mine is like $7 because I get extra shots. Rocket fuel.

I admit we drink way more of it than we should, BUT it is very rare I pay full price. I get a freebie each month, a freebie on my bday, and something like quadruple stars (app with auto-reloading using the Starbucks Visa), so that gets me freebies, too. And they kindly always apply the freebie to your most expensive drink. So we'll pay $5 and get $12 worth. $2.50 ea is definitely reasonable.

snakeweasel · February 2021

jmonroe1 said:

snakeweasel said:

driver100 said:

snakeweasel said:

driver100 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
It seems like an awful lot of trouble to go through....for very little difference (according to Google);
The Rao Spin
Is it really essential for pour-over? What does it even do?
The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought to increase extraction, reduce channeling and make brews more consistent. But how does it have this effect? And is it really better than other forms of agitation, such as stirring or aggressive pouring?

What’s so great about it?
According to Rao, the main benefit is that it “minimizes channeling during the final drawdown and creates a flat spent bed every brew.” The flat bed is easy to see, a consequence of gravity settling the bed out evenly after swirling fluidises it. This means there are no ‘shortcuts’ for the brewing water to take via dips in the coffee bed, eliminating one source of uneven extraction.

I'll stick to my Keurig.....great coffee in one minute!
That's not what I was talking about, see my post above yours.
Same principle as The Rao Spin, some things old are new again....only you pay extra for it.
I don't see how it is since spinning the pot like I described is to force the grounds to the bottom of the pot you boiled the grounds in. Here is a video of someone doing it, if you want you can skip to the 1:10 mark but it is s short video.

https://youtu.be/ozn3OspV6YI
I don’t have a Keurig machine but after watching that video I’d rather buy one than do all that for a cup of coffee. Like I said, that’s a poor attempt at trying to fly.

jmonroe

From what I am told that method of coffee making makes the best coffee. Plus what are you going to do when camping?

roadburner · February 2021

kyfdx said:

roadburner said:

snakeweasel said:

andres3 said:

snakeweasel said:

driver100 said:

ab348 said:
I can just imagine getting back from a trip after couple of weeks (not that ppl are traveling much these days) and not having your registration/insurance/GDO/whatever in the car and then getting stopped on your way home or not being able to get into the garage. You simply cannot eliminate all risks entirely.
Besides, that's what insurance is for.
Insurance helps but having your car stolen and house broken into is not something people want to have to deal with. I don't think I would actually do this but it would probably be smart to put papers with your address in a little plastic case and take it with. They suggest not putting your own home in your GPS and use a neighbors home.....might not be nice if the neighbors house gets robbed!

I don't have my home in the GPS as I know where I live and I know how to get home. I may be getting old but I'm not that old.
GPS can find new routes and shortcuts you might never consider or think of. At least that's what I've found, but then again, I've only lived in certain parts of San Diego County for a few years when I started using GPS. Of course, once you realize the GPS found a better route, then you don't need it anymore.
Yes they can, they can also take you down dead end streets, bad neighborhoods and unkept roads. Many times the GPS has said to make a turn I replied "I don't think so". I know one route I take that the GPS has you turning off a road making a left, going to the next road and making a right and taking you right back to the road you were originally on. And that road is perfectly straight so it's not a short cut.
There’s s spot in Covington where my old Garmin would do that.

Federal Courthouse? There used to be a through street there, before they built it.

South of there, on the street that the 71/75 North exit feeds into.

jmonroe1 · February 2021

snakeweasel said:

jmonroe1 said:

snakeweasel said:

driver100 said:

snakeweasel said:

driver100 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
It seems like an awful lot of trouble to go through....for very little difference (according to Google);
The Rao Spin
Is it really essential for pour-over? What does it even do?
The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought to increase extraction, reduce channeling and make brews more consistent. But how does it have this effect? And is it really better than other forms of agitation, such as stirring or aggressive pouring?

What’s so great about it?
According to Rao, the main benefit is that it “minimizes channeling during the final drawdown and creates a flat spent bed every brew.” The flat bed is easy to see, a consequence of gravity settling the bed out evenly after swirling fluidises it. This means there are no ‘shortcuts’ for the brewing water to take via dips in the coffee bed, eliminating one source of uneven extraction.

I'll stick to my Keurig.....great coffee in one minute!
That's not what I was talking about, see my post above yours.
Same principle as The Rao Spin, some things old are new again....only you pay extra for it.
I don't see how it is since spinning the pot like I described is to force the grounds to the bottom of the pot you boiled the grounds in. Here is a video of someone doing it, if you want you can skip to the 1:10 mark but it is s short video.

https://youtu.be/ozn3OspV6YI
I don’t have a Keurig machine but after watching that video I’d rather buy one than do all that for a cup of coffee. Like I said, that’s a poor attempt at trying to fly.

jmonroe
From what I am told that method of coffee making makes the best coffee. Plus what are you going to do when camping?

IMO, the best coffee starts with good coffee beans that are properly roasted, no so much the method but I know there are plenty of people that would argue with me about that. Kinda like you can only make a turnip taste so good.

As for what do you do when camping? Well, you’re not exactly eating gourmet, so what’s wrong with instant coffee?

jmonroe

driver100 · February 2021

I don't even like Starbucks coffee...kind of like what I imagine oldfarmer said....tastes like transmission fluid, actually more like oil that has gone 50k miles. But, one friend plus my brother insist that is all they will drink. Being the friendly accomodating person that I am Igo, pay about $3.50 for a small whatever fancy name they use....with tax and tip around $4. A Tim Hortons which most people prefer costs about $1.60 and a McCafe which is pretty good is $1. If there is only Starbucks at say an airport I'd rather go without!

driver100 · February 2021

jmonroe1 said:

snakeweasel said:

jmonroe1 said:

snakeweasel said:

driver100 said:

snakeweasel said:

driver100 said:

snakeweasel said:
All I can say is you really don't know coffee making until you spin your coffee.
It seems like an awful lot of trouble to go through....for very little difference (according to Google);
The Rao Spin
Is it really essential for pour-over? What does it even do?
The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought to increase extraction, reduce channeling and make brews more consistent. But how does it have this effect? And is it really better than other forms of agitation, such as stirring or aggressive pouring?

What’s so great about it?
According to Rao, the main benefit is that it “minimizes channeling during the final drawdown and creates a flat spent bed every brew.” The flat bed is easy to see, a consequence of gravity settling the bed out evenly after swirling fluidises it. This means there are no ‘shortcuts’ for the brewing water to take via dips in the coffee bed, eliminating one source of uneven extraction.

I'll stick to my Keurig.....great coffee in one minute!
That's not what I was talking about, see my post above yours.
Same principle as The Rao Spin, some things old are new again....only you pay extra for it.
I don't see how it is since spinning the pot like I described is to force the grounds to the bottom of the pot you boiled the grounds in. Here is a video of someone doing it, if you want you can skip to the 1:10 mark but it is s short video.

https://youtu.be/ozn3OspV6YI
I don’t have a Keurig machine but after watching that video I’d rather buy one than do all that for a cup of coffee. Like I said, that’s a poor attempt at trying to fly.

jmonroe
From what I am told that method of coffee making makes the best coffee. Plus what are you going to do when camping?
IMO, the best coffee starts with good coffee beans that are properly roasted, no so much the method but I know there are plenty of people that would argue with me about that. Kinda like you can only make a turnip taste so good.

As for what do you do when camping? Well, you’re not exactly eating gourmet, so what’s wrong with instant coffee?

jmonroe

Companies that are in the coffee business do get the best beans possible and know how to mix them.
Though, once I heard a talk by a guy who started a fairly large chain of coffee shops in Canada. He said the secret to their success was to charge more....then people thought they were getting a premium brand. The chain is called The Second Cup.

ab348 · February 2021

My favorite entertainment recently was a commercial that the Tim Horton's chain ran when they introduced their latest new and improved dark roast. I am not a fan of their normal coffee at all - I find it has a taste I don't like and sometimes would give me a dull headache afterward, so I learned to avoid it. But my buddy who moved up-country was addicted to it (now he is at least a half-hour drive away from the nearest one so I guess he is buying their ground coffee and making it himself).

I clearly remember the last time I had coffee from them, and it was with him, in 2014. We were driving somewhere 2 hours away so about halfway there he wanted to stop at a Tim's. They had just introduced their first try at a dark roast option so I got that. It didn't taste like any dark roast I ever had before but it wasn't as offensive to me as their regular stuff. Then I saw them running commercials in 2017 for their new dark roast as apparently the first version had flopped. I missed out on that one entirely. Now last month I saw another bunch of new commercials for their new-new dark roast. What was funny about them was that they had a franchisee appearing in them who offered customers samples of the 2 past versions and the new one. The comments on the past versions were hilarious, and all unfavorable. "Here's our 2014 dark roast" Customer: "watery with a bitter aftertaste". "Our 2017." (customer takes a sip) "Ooh, that's much worse" and "Wow, they just lost out on that year altogether." Of course they all loved the new version.

It really made me wonder how a chain that is first and foremost in the business of selling brewed coffee can have so much trouble making a cup that is acceptably close to what it is described as being.

bwia · February 2021

Too bad Buick does not have a replacement sedan the traditional Buick Lacrosse buyer. Buick figured they would simply move them to the Enclave SUV but they are not having it. They want a sedan and nothing else. If that is the case, why can't Buick simply import the Lacrosse from China to fill that market niche. Here is a short 4-minute video on the 2021 Chinese Lacrosse. Enjoy!

https://www.youtube.com/watch?v=K_q3kkjIR7s

nyccarguy · February 2021

qbrozen said:
My wife's is about $5. Mine is like $7 because I get extra shots. Rocket fuel.

I admit we drink way more of it than we should, BUT it is very rare I pay full price. I get a freebie each month, a freebie on my bday, and something like quadruple stars (app with auto-reloading using the Starbucks Visa), so that gets me freebies, too. And they kindly always apply the freebie to your most expensive drink. So we'll pay $5 and get $12 worth. $2.50 ea is definitely reasonable.

I love the taste of Starbucks. Just their regular Blonde Roast. Same price as Dunkin'.

driver100 · February 2021

@ab348 When I heard that commercial for the first time I couldn't believe what I was hearing....people trying Tims dark roast and hating it! When I watched the 2nd time I got what they were doing....panning the old so people would try the new one. Maybe on that level the commercial worked.
You may not like their coffee but most Canadians are addicted to it....one friend said he was going to see if he could get it piped into his house.

ab348 · February 2021

driver100 said:

You may not like their coffee but most Canadians are addicted to it....one friend said he was going to see if he could get it piped into his house.

I always figured that was because the usual order is for a double-double or triple-triple, so all that cream and sugar kills the taste of the actual coffee.

tjc78 · February 2021

bwia said:
Too bad Buick does not have a replacement sedan the traditional Buick Lacrosse buyer. Buick figured they would simply move them to the Enclave SUV but they are not having it. They want a sedan and nothing else. If that is the case, why can't Buick simply import the Lacrosse from China to fill that market niche. Here is a short 4-minute video on the 2021 Chinese Lacrosse. Enjoy!
https://www.youtube.com/watch?v=K_q3kkjIR7s

Didn’t we have that one here for a little while? Let’s face it, sedans don’t sell. That’s the reason for them cutting it plain and simple.

Stunned that they are putting those terrible Bridgestone Turnaza EL400s. Junk. That’s a huge cost cut on a 50K car.

fintail · February 2021

Funny thing, back when I lived near the border, a friend of mine would make a crossing just to buy Tim Horton's coffee, back maybe around Y2K when you could buy ground coffee in the stores. Might have had some "exotic" factor, but he loved it. He and another college friend wanted to us to pool our money and open a Tim Horton's franchise in the college town where we lived, as we figured the low-ish price point and newness would make it a hit. Sadly, apparently the company didn't conform with WA franchise laws, at least at the time, and it wasn't possible here (not that we likely could have wrangled up the money anyway).

I am not a coffee drinker, but when I was young and visited north of 49, I always liked to get Timbits, especially the 20 pack that came in a little box (not sure if they are still packaged that way, probably been nearly a decade since I stopped at one). They weren't bad, and the packaging was fun.

ab348 said:
My favorite entertainment recently was a commercial that the Tim Horton's chain ran when they introduced their latest new and improved dark roast. I am not a fan of their normal coffee at all - I find it has a taste I don't like and sometimes would give me a dull headache afterward, so I learned to avoid it. But my buddy who moved up-country was addicted to it (now he is at least a half-hour drive away from the nearest one so I guess he is buying their ground coffee and making it himself).

It really made me wonder how a chain that is first and foremost in the business of selling brewed coffee can have so much trouble making a cup that is acceptably close to what it is described as being.

Michaell · February 2021

ab348 said:

I always figured that was because the usual order is for a double-double or triple-triple, so all that cream and sugar kills the taste of the actual coffee.

I thought a Double Double was what you got at In-n-Out Burger....

And a 3x3 was on the "secret" menu.

Michaell · February 2021

Coffee --- I'm not a coffee drinker myself, but my wife is. She'll do a fancy drink from Starbucks from time to time, but her daily go-to is from a small coffee company in New Mexico.

Several years ago, we went to Santa Fe for vacation, and stayed at a B&B. They offered this local blend in their kitchen, and the wife just loved it. We bought a couple of bags of pre-ground coffee to take back with us, but then she discovered she could order it direct and have it shipped. We've been doing that ever since.

The coffee has pinon added to it, which adds a different flavor to the coffee.

driver100 · February 2021

ab348 said:

driver100 said:

You may not like their coffee but most Canadians are addicted to it....one friend said he was going to see if he could get it piped into his house.
I always figured that was because the usual order is for a double-double or triple-triple, so all that cream and sugar kills the taste of the actual coffee.

Once the guy ahead of me ordered a triple triple, I almost gagged!
Do you want coffee with your sugar fix?

driver100 · February 2021

fintail said:
He and another college friend wanted to us to pool our money and open a Tim Horton's franchise in the college town where we lived, as we figured the low-ish price point and newness would make it a hit. Sadly, apparently the company didn't conform with WA franchise laws, at least at the time, and it wasn't possible here (not that we likely could have wrangled up the money anyway).

ab348 said:
My favorite entertainment recently was a commercial that the Tim Horton's chain ran when they introduced their latest new and improved dark roast. I am not a fan of their normal coffee at all - I find it has a taste I don't like and sometimes would give me a dull headache afterward, so I learned to avoid it. But my buddy who moved up-country was addicted to it (now he is at least a half-hour drive away from the nearest one so I guess he is buying their ground coffee and making it himself).

It really made me wonder how a chain that is first and foremost in the business of selling brewed coffee can have so much trouble making a cup that is acceptably close to what it is described as being.

Franchises about 20 years ago were about $250000, but today probably about $1 or $2 million. You would have probably done well on the investment...though doesn't catch on as well in the U.S. There is one in Amalie Arena in Tampa where the Lightening play....coffee at Tims there was $8 4 years ago!

oldfarmer50 · February 2021

qbrozen said:
My wife's is about $5. Mine is like $7 because I get extra shots. Rocket fuel.

I admit we drink way more of it than we should, BUT it is very rare I pay full price. I get a freebie each month, a freebie on my bday, and something like quadruple stars (app with auto-reloading using the Starbucks Visa), so that gets me freebies, too. And they kindly always apply the freebie to your most expensive drink. So we'll pay $5 and get $12 worth. $2.50 ea is definitely reasonable.

Sounds like a cult.

stickguy · February 2021

I’m still amazed they are building a Tim’s about a mile or 2 from my house. Not even in a ritzy area, but pretty high traffic area. Must be a real logistics hassle supplying a store so far from any others. Maybe it’s a test case.

Going to be tough to fight the entrenched competition, since there is a Wawa or Dunkin (or both) on nearly every corner around here. And a few years ago Royal Farms started building stores to muscle in on Wawa.

I guess they will get the novelty factor, and all the business from the 7 Canadian ExPats in the area!

fintail · February 2021

Sounds right, we were thinking around 300K - but for a trio of early 20s new grads/students, not realistic money, the plan was to beg our grandparents, as none of our parents could have done much without a second mortgage or something either. It generally takes money to make money, especially in such a venture. This was maybe 20 miles from the border, with a ton of expats and Canadian travelers, and a university in town - I think it could have worked.

Getting on board an arena or airport concession, if not operated by the facility/team owner (who will then draw a line between team and arena revenues in order to get taxpayer funded aid for his toy), has to be like minting money.

driver100 said:

Franchises about 20 years ago were about $250000, but today probably about $1 or $2 million. You would have probably done well on the investment...though doesn't catch on as well in the U.S. There is one in Amalie Arena in Tampa where the Lightening play....coffee at Tims there was $8 4 years ago!

driver100 · February 2021

One guy right here gave up a secure job at the steel company to buy a franchise when they first started. Talk about RISK, he mortgaged his home and bought a Tims for $25000. He added 2 more stores, each one is probably worth $ 2 million.....he still owns them but he is a multi-millionaire....that could have been you @fintail !

graphicguy · February 2021

Auto coffee makers.....I probably went through 3 Keuregs. Convenient, but the coffee was weak.

Ended up getting one of these.....

https://www.nespresso.com/us/en/choose-your-technology

WAY.....WAY.....WAY BETTER COFFEE. Matter of fact, it's even better than the high end crew at Starbucks.

ab348 · February 2021

That Nespresso may make very good coffee, I dunno. But man, those pods are pricey.

28firefighter · February 2021

I brew a pot of Dunkin Donuts coffee every day (whole bean that I grind each morning). For the rare moments I want a fancy drink, we have a nespresso and milk frother. Pods aren't cheap, but they're tasty and they provide an envelope to send them back to be recycled which is important to me.

Try and patronize local coffee shops when I'm out and about and need a fix.

explorerx4 · February 2021

Since I'm not supposed to have caffeine, I gave up coffee.
My wife likes Kona coffee beans she used to buy from Whole Foods but now orders direct from Hawaii.

fintail · February 2021

I need to get that time machine and set it to 1999, with what I know now

At the same time, one could pick up houses in some greater Seattle areas for 200-250K then that are into 7 figures now, too.

driver100 said:
One guy right here gave up a secure job at the steel company to buy a franchise when they first started. Talk about RISK, he mortgaged his home and bought a Tims for $25000. He added 2 more stores, each one is probably worth $ 2 million.....he still owns them but he is a multi-millionaire....that could have been you @fintail !

carnaught · February 2021

@graphicguy, how are you doing, our friend?

roadburner · February 2021

graphicguy said:
Auto coffee makers.....I probably went through 3 Keuregs. Convenient, but the coffee was weak.

Ended up getting one of these.....

https://www.nespresso.com/us/en/choose-your-technology

WAY.....WAY.....WAY BETTER COFFEE. Matter of fact, it's even better than the high end crew at Starbucks.

A few years ago we bought a Technivorm coffeemaker and an OXO Conical Burr Coffee Grinder. It's the best coffee making combo we have used

That said, we also have a Keurig and Nespresso for a quick cup.

snakeweasel · February 2021

fintail said:
I need to get that time machine and set it to 1999, with what I know now

At the same time, one could pick up houses in some greater Seattle areas for 200-250K then that are into 7 figures now, too.

driver100 said:
One guy right here gave up a secure job at the steel company to buy a franchise when they first started. Talk about RISK, he mortgaged his home and bought a Tims for $25000. He added 2 more stores, each one is probably worth $ 2 million.....he still owns them but he is a multi-millionaire....that could have been you @fintail !

Just go back ten years and get bitcoins.

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