Nit pickers and one special snowflake

[EmilyRose1982]

Also, the reason it's called Cold Press is b/c the coffee is ground on French Press setting, then steeped in cold water for at least twelve hours.

So yeah, when we run out for the day, it's GONE. So I'm at the mercy of whichever supervisor made the cold press the previous day. This was the third day within a couple weeks that we've run out of cold press on my shift, because the same supervisor hasn't made enough the previous days. So I get yelled at by angry customers b/c she can't figure out how much to make from day to day. Sigh.

Some customers ask why we don't just pour hot coffee over ice. My answer? It will be extremely dilute. I told one coworker, who loves rum, it would be like drinking one shot of rum poured into a glass of ice water.

[Red_Dazes]

I get both her and her husband's iced teas. The next thing I see is this woman at the drink station mixing SUGAR into her iced tea.

Seriously...

I usually order unsweetened tea and add my own sugar, as does the Beau. ((glad we aren't the only ones apparently)) I like being able to make it as sweet or as not sweet as I want. And while it doesn't dissolve totally in cold tea it does a good enough job to sweeten it up. ^_^

[Jester]

Once again, I am very happy that I don't drink coffee or tea. Never have.

I am even happier than neither of the bars I work at have cappucinos or lattes. I have worked in the past at establishments that did those, and invariably it is a royal pain in the posterior. I especially love when people ask me "What kind of coffee do you have?" My answer? "Regular or decaf." End. Of. Story.

You want some fancy schmancy coffee drink, let me direct you to the (apparently) lovely place just a block down the street.

Of course, if you really want to stay here and have some coffee or iced tea, allow me to recommend an Irish Coffee or a Long Island Iced Tea. That's the way we roll, damn it! We're a bar. Damn it, have a margarita!

[Jay 2K Winger]

I am even happier than neither of the bars I work at have cappucinos or lattes. I have worked in the past at establishments that did those, and invariably it is a royal pain in the posterior. I especially love when people ask me "What kind of coffee do you have?" My answer? "Regular or decaf." End. Of. Story.

Makes me think of a scene in Hot Fuzz.

"What is your wine selection?"
"Well, we've got... red and.... white?"
"...I'll have a pint of the lager, please."

[ArcticChicken]

SC: Ok, I want you to put the sugar in with the shots while their hot so...the...sugar...will...disSOLVE.....Do you understand?

But that's what simple syrup is for.

Problem is that it's brewed cold for about twelve hours,

I made some once, and I prefer coffee that is brewed hot and cooled to cold press. Although I think cold press would make a superior syrup to pour over ice cream.

[BusBus]

Actually, for some people, the phrase "shut up" is synonymous with "no way" or "really?" A person at work uses it all the time, and it doesn't actually mean "shut up."

^-.-^

Or used by someone who watches way too much of "What Not to Wear"

[Andara Bledin]

I use turbinado for cooking, but I have found that I need to use a ridiculous amount when I pour it into iced tea. I just use the pink stuff for that.

Really?

I've always found that I can use far, far less, but have to give it an extra few moments to actually dissolve.

We use Sugar in the Raw when doing whipped cream, and if you give the sugar time to dissolve, it comes out much tastier than with bleached.

And, for those that don't know, brown sugar is often bleached sugar with molasses, although it can also be unprocessed or partially processed sugar.

^-.-^

[EricKei]

We use Sugar in the Raw when doing whipped cream, and if you give the sugar time to dissolve, it comes out much tastier than with bleached.

Ahhhh...I think you can now officially nominate me for a Cooking Darwin Award >_< When I drink iced tea, I'm usually in a hurry to get something cold into me -- ginormous cup (those 64oz mammajammas you get from convenience stores), I pour it in, drop in the sweetener, throw in enough ice to chill it to a number that can best be expressed with two digits of Kelvin, stir, and chug. The SitR never gets a chance to properly dissolve. That would explain it ^_^ When I'm cooking, it goes into something hot and melts away pretty much instantly.

And yes, I know, drinking something uber-cold when yer hot isn't a very good idea (to the best of my understanding, your body will react as if you have the chills if the liquid is TOO cold, so it will try to keep warm when yer already overheating)...When I'm hot to the point of "holy crap I'm gonna melt", I know to drink room-temp water rather than cold, no worries.

One wierd thing tho...I HATE HATE HATE "restaurant tea", no matter what the brand. My personal preference is Luzianne with Lemon if I'm throwing together a batch at home.

[Crab]

But that's what simple syrup is for.



I made some once, and I prefer coffee that is brewed hot and cooled to cold press. Although I think cold press would make a superior syrup to pour over ice cream.

Mmmm. Hot coffee, left to go cold, mix in 1/4 part with your crunchy toffee.
YES.