-=> Dale Shipp wrote to Michael Loo <=-

 > We have and like a 2 cup French Press as well as a 6 cup drip
 > machine. There's also a small Espresso maker gathering dust in a
 > corner that gets occasional use.

 ML> You can always make 1 cup in a 2 cup French press.

 DS> I have never made coffee in either a Kureg or a French press.   We use
 DS> a coffee mate 10 cup drip machine.  Gail fills it to the 6 or 7 cup
 DS> mark. For me that is about three servings in my large coffee mug.  I
 DS> don't have coffee every day, so one brewing might last me four or five
 DS> days, heated up in the microwave.

I've had coffee from a Keurig .... at my Mercedes shop. It's good. When
I bought a single-serve brewer, though, I chose a Hamilton Beach version
that takes the "K-cups" or loose coffee in a (supplied) basket. K-cups
are expensive - even the non-Keurig work-alike brands. And put more non
biodegradable waste into the landfills. The loose coffee version just 
made more sense to me. Plus this version will do small cups, larger mugs,
or a "travel mug/glass". It gets occasional use.

Like you I brew a pot and drink from it two days. I have a Kenmore (made
by Cuisinart) 12 cup "automatic drip" which I load before retiring. At
04:00 its tiny little mind rouses and begins brewing my wake-up cup.

https://tinyurl.com/MORN-CUPPA

I do my standard three cups before going to work and I'm done with coffee
for the day. Before I hit the hay I push the button to fire off the hot
plate under the half-filled pot at 04:00 and then finish the remaining
coffee the next morn.

According to Kenmore/Cuisinart that's a 12 cup brewer. According to my
usuall coffee cup/mug it's 6 cups.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coffee Bean Brownies
 Categories: Snacks, Cookies, Chocolate, Booze, Dairy
      Yield: 12 servings

    1/2 c  Butter
      2 tb Cocoa
    1/4 c  Milk
    1/2 c  Butter
    1/2 c  Shortening
    1/2 c  Strong brewed coffee
    1/2 c  Kahlua, Tia Maria, or any
           - coffee liqueur
      2 c  Flour
      2 c  Granulated sugar
    1/4 c  Cocoa
    1/2 c  Buttermilk
      2 lg Eggs
      1 ts Baking soda
      1 ts Vanilla
  3 1/2 c  Powdered sugar
      1 ts Vanilla
           Chocolate covered espresso
           - beans; opt
 
  Set oven @ 400┬░F/205┬░C.
   
  FOR FROSTING: In saucepan, combine butter, cocoa and
  milk. Bring to a boil. Stir in vanilla and powdered
  sugar until frosting reaches proper consistency.
   
  BROWNIES: In another saucepan, combine butter,
  shortening, coffee and liqueur. Stir, let boil. In 
  a large mixing bowl, mix the flour and sugar. Pour
  butter-shortening mixture over the flour and sugar 
  in bowl. Add the buttermilk, eggs, baking soda and 
  vanilla.

  Pour into well buttered 17" X 1/2" X 11" jelly roll 
  pan. Bake for 30 minutes or until brownies test done
  in the center.

  Frost brownies immediately. Garnish with expresso
  beans.

  Let cool until ready to eat, then cut into bars.
   
  Recipe By: Food Tv--Food in a Flash Show#FF2084

  RECIPE FROM: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "O Lord, help me to be pure, but not yet." -- Saint Augustine

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