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Old 05-13-2019, 11:36 AM
 
Location: Aurora Denveralis
8,717 posts, read 4,077,880 times
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Quote:
Originally Posted by Hoonose View Post
I would never propose to lower the middle class bar!
Of course not. The stormtroopers might come take away your Keurig.
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Old 05-13-2019, 11:53 AM
 
11,286 posts, read 4,802,467 times
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Quote:
Originally Posted by Quietude View Post
Of course not. The stormtroopers might come take away your Keurig.
I'm not middle class!
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Old 05-13-2019, 12:37 PM
 
Location: Aurora Denveralis
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Quote:
Originally Posted by Hoonose View Post
I'm not middle class!
But we're all middle class.

The curve needs adjustment up there, too.

Save the replies, I have the whole shpiel down in notes.
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Old 05-15-2019, 09:26 AM
 
6,994 posts, read 2,076,354 times
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Quote:
Originally Posted by Quietude View Post
It's time to flatten the curve... lowering the bar on "middle class" excesses.
For example? If you could convince our mandarins, regulators, legislators and bureaucrats to do one or two or a few things, what would they be?
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Old 05-15-2019, 09:28 AM
 
6,994 posts, read 2,076,354 times
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Originally Posted by Quietude View Post
Of course not. The stormtroopers might come take away your Keurig.
The world would be a better place without Keurigs.
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Old 05-15-2019, 09:43 AM
 
Location: Aurora Denveralis
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Quote:
Originally Posted by RationalExpectations View Post
For example? If you could convince our mandarins, regulators, legislators and bureaucrats to do one or two or a few things, what would they be?
I don't believe any of it can be done through legislation. Legislation is most effective and durable when it codifies practice, not when it tries to redefine it.

Quote:
Originally Posted by RationalExpectations View Post
The world would be a better place without Keurigs.
I'm not sure about that. Can you imagine millions of people who are too inept to use a real coffee maker and haven't had their caffeine shot for the day?
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Old 05-15-2019, 10:16 AM
 
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Originally Posted by RationalExpectations View Post
The world would be a better place without Keurigs.
Not mine. Why do you say this?
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Old 05-15-2019, 10:17 AM
 
Location: Aurora Denveralis
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Quote:
Originally Posted by Hoonose View Post
Not mine. Why do you say this?
I dunno why he said it, but IMVHO they're the poster child for stupid consumer waste, right up there with Swiffers.
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Old 05-15-2019, 10:33 AM
 
6,994 posts, read 2,076,354 times
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Quote:
Originally Posted by Hoonose View Post
Not mine. Why do you say this?
Keurigs make awful coffee. About the only thing Keurig coffee is good for is taking permanent marker marks off a Dry-Erase Whiteboard. And maybe washing engine parts. Not to mention wasteful plastic containers of crap.

Think of it this way: the quality of coffee beans (technically they are seeds, not beans) falls on a bell curve like so many other things.

The very best - the top 3-5% - ends up being purchased by specialty coffee roasters who can roast it & sell it for a price premium -- e.g.:
This single origin, fair trade micro lot Rwanda Nyamasheke Gitwe is a wet-processed coffee produced from Bourbon cultivars. Tasting notes include: The dry grounds have a scent of raw sugars like muscovado and demurara, and the wet aromatics smell like burned caramel. Full City roasts are centered around more bittersweet roast tones, hinting at cocoa powder and dark chocolate bar. The brewed coffee shows caramelizing sugar flavors from hot to cool, similar to torched sugar on deserts. It's a sweet cup, and notes of toasted almond and toffee nut offer a nice counterpoint to this straight-forward sweetness. A dried apple note comes up as the coffee cools, and the acidity goes from malic apple juice to the briskness of black tea. Sticking to the City+ - Full City range, this is best as a brewed coffee rather than as an espresso. Sweet, clean, balanced - the makings of a great daily drinker!

There isn't enough tonnage at the 3% and above to supply commercial roasters.

The coffee at about 1 standard deviation above the median and up is usually bid up and goes to premium commercial roasters such as Starbucks ("Charbucks"), Peet's and the like.

The coffee around median (+/- one standard deviation) is non-premium commercial roasters such as Yuban, Folgers, etc. And Keurig.

Dropping below 1 standard deviation below the median gets you the stuff of coffee services that supply coffee to truck stops on the lonely interstate, automobile service waiting lounges, nondescript office buildings, and the like. And Keurig.

The truly awful stuff at - 2 standard deviations is flavored. Absent the flavoring, it isn't drinkable. In the old days it was turned in to mulch. Nowadays, it is the root of the Hazelnut, French Vanilla, and other flavored coffees. And Keurig.

Last edited by RationalExpectations; 05-15-2019 at 11:17 AM..
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Old 05-15-2019, 11:02 AM
 
11,286 posts, read 4,802,467 times
Reputation: 2393
Quote:
Originally Posted by RationalExpectations View Post
Keurigs make awful coffee. About the only thing Keurig coffee is good for is taking permanent marker marks off a Dry-Erase Whiteboard. And maybe washing engine parts. Not to mention wasteful plastic containers of crap.

Think of it this way: the quality of coffee beans (technically they are seeds, not beans) falls on a bell curve like so many other things.

The very best - the top 3-5% - ends up being purchased by specialty coffee roasters who can roast it & sell it for a price premium -- e.g.:
This single origin, fair trade micro lot Rwanda Nyamasheke Gitwe is a wet-processed coffee produced from Bourbon cultivars. Tasting notes include: The dry grounds have a scent of raw sugars like muscovado and demurara, and the wet aromatics smell like burned caramel. Full City roasts are centered around more bittersweet roast tones, hinting at cocoa powder and dark chocolate bar. The brewed coffee shows caramelizing sugar flavors from hot to cool, similar to torched sugar on deserts. It's a sweet cup, and notes of toasted almond and toffee nut offer a nice counterpoint to this straight-forward sweetness. A dried apple note comes up as the coffee cools, and the acidity goes from malic apple juice to the briskness of black tea. Sticking to the City+ - Full City range, this is best as a brewed coffee rather than as an espresso. Sweet, clean, balanced - the makings of a great daily drinker!

There isn't enough tonnage at the 3% and above to supply commercial roasters.

The coffee at about 1 standard deviation above the median and up is usually bid up and goes to premium commercial roasters such as Starbucks ("Charbucks"), Peet's and the like.

The coffee around median (+/- one standard deviation) is non-premium commercial roasters such as Yuban, Folgers, etc. And Keurig.

Dropping below 1 standard deviation below the median gets you the stuff of coffee services that supply coffee to truck stops on the lonely interstate, automobile service waiting lounges, nondescript office buildings, and the like. And Keurig.

The truly awful stuff at - 2 standard deviations is flavored. Absent the flavoring, it isn't drinkable. In the old days it was turned in to mulch. Nowadays, it is the root of the Hazelnut, French Vanilla, and other flavored coffees. And Keurig.
Wow, you are really into it!

I do Keurig for convenience, taste and consistency of product. I need a certain dose of caffeine, and their French Roast meets my standards.
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