Black Coffee vs White,
Replies
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MeanderingMammal wrote: »Similarly bread had been awful. So in the contract of contaminating coffee, not something I recognise but I couldn't have swallowed a punt of the stuff in the same way I can at home.
It's funny because at first I was mildly offended but in reality I either make my own bread or I go to a handful of bakeries that make good bread. I'm not spending any more on said fresh baked bread than I am on stuff from the grocery store and it tastes exponentially better.0 -
MeanderingMammal wrote: »Similarly bread had been awful. So in the contract of contaminating coffee, not something I recognise but I couldn't have swallowed a punt of the stuff in the same way I can at home.
It's funny because at first I was mildly offended but in reality I either make my own bread or I go to a handful of bakeries that make good bread. I'm not speaking any more on said fresh baked bread than I am on stuff from the grocery store and it tastes exponentially better.
In probably influenced by largely eating in a military environment, so food in general wasn't that great. After a month at Camp Lejuene I'd have killed for a decent espresso.2 -
MeanderingMammal wrote: »MeanderingMammal wrote: »Similarly bread had been awful. So in the contract of contaminating coffee, not something I recognise but I couldn't have swallowed a punt of the stuff in the same way I can at home.
It's funny because at first I was mildly offended but in reality I either make my own bread or I go to a handful of bakeries that make good bread. I'm not speaking any more on said fresh baked bread than I am on stuff from the grocery store and it tastes exponentially better.
In probably influenced by largely eating in a military environment, so food in general wasn't that great. After a month at Camp Lejuene I'd have killed for a decent espresso.
Yeah that makes a lot of sense. I metabolize caffeine too quickly for it to have any stimulant effects. What's bad is that I get zero energy or alertness from it. What's good is that I have no problem just not drinking coffee if I'm not willing or able to get good coffee.0 -
I will admit, I might be assuming milk when what I've really been given is half and half. I don't really notice the difference in my coffee, only real cream is obvious to me! I've been up and down the east coast of the US and never been offered just non-dairy creamer in a sit down place, maybe it's a regional thing?
I will say, if a hotel in Las Vegas was confused by a request for milk, either they ran out and were trying to make excuses, or maybe they just misunderstood. Enough folks from around the country and the world come to Las Vegas, I'm sure they get far odder requests than milk for coffee
As far as creamer goes, I thought creamer was just a cheap thing to buy for offices and stuff (the two offices I've worked at only supplied a non-dairy creamer and I assumed it was because it's cheap), but half and half, milk, or cream is what people normally get when they go to a restaurant or coffee shop
I think resorting to powdered creamer was due to cheapness. If you're old enough, you'll remember that ultrapasteurized dairy products have only been widely available for a couple of decades, so back in the day, the mini, single-use containers of liquid non-dairy creamer were more about lack of refrigeration in whatever situation they were being offered.0 -
In my experience traveling around the US for both business and pleasure, the in-room coffee stuff only includes the powdered dreck called "non-dairy creamer" because it does not need to be refrigerated. The hotels that offer coffee in the lobby or breakfast room will usually have insulated bottles with both milk and half & half plus there will be more milk over where the cereal is (if they offer breakfast). Sometimes there will be a selection of the little pods of flavored creamer too. If they offer the little pods of Half & Half, I will take some up to the room so I have them if I make coffee. If the hotel has a restaurant, they should have milk and any hotel worth its salt will provide it.
Parts of the US describe coffee with white stuff as "Light" (I think it is an East Coast/New York thing to ask for a "coffee light") and a friend of mine from Australia describes her coffee with milk as "khaki".
One more question for everyone, when I was in Massachusetts, I saw "coffee cream" in the grocery store. How does that differ from what we get which is "Heavy Whipping Cream"? Is it a bit lower butterfat so closer to Half & Half? Is it just not ultrapasterized like the whipping cream is? I checked the ingredients and it was just cream.
Where I live, it would be a sacrilege to not have dairy available, be it milk, cream, or something in between. There is actually a law that says restaurants must serve butter but can serve margarine on request. We take our dairy seriously here.
OP, drink your coffee how you like it, just account for any calories. Personally, I prefer mine with a splash of half & half. I used to use flavored liquid creamers but stopped in order to cut some calories. I will use milk if it is the only thing available (like at my mom's).
Coffee cream (i.e., cream you put in your coffee) is another name for light cream (i.e., lighter than heavy cream) or table cream (i.e., cream you put in a pitcher on the table for pouring in coffee, putting a splash on hot cereal, etc.). It runs about 18% to 20% fat, compared to around 10% to 12% for half and half. Light whipping cream, which I don't see in the stores much anymore, is around 30%, and heavy whipping cream runs around 36% to 40%, I believe.1 -
MeanderingMammal wrote: »MeanderingMammal wrote: »Similarly bread had been awful. So in the contract of contaminating coffee, not something I recognise but I couldn't have swallowed a punt of the stuff in the same way I can at home.
It's funny because at first I was mildly offended but in reality I either make my own bread or I go to a handful of bakeries that make good bread. I'm not speaking any more on said fresh baked bread than I am on stuff from the grocery store and it tastes exponentially better.
In probably influenced by largely eating in a military environment, so food in general wasn't that great. After a month at Camp Lejuene I'd have killed for a decent espresso.
Yeah that makes a lot of sense. I metabolize caffeine too quickly for it to have any stimulant effects. What's bad is that I get zero energy or alertness from it. What's good is that I have no problem just not drinking coffee if I'm not willing or able to get good coffee.
It wasn't the caffeine. The buckets of lukewarm p~$$ that they tried to pass off as coffee were just a mechanism to top up my bloodstream.0 -
MeanderingMammal wrote: »MeanderingMammal wrote: »Similarly bread had been awful. So in the contract of contaminating coffee, not something I recognise but I couldn't have swallowed a punt of the stuff in the same way I can at home.
It's funny because at first I was mildly offended but in reality I either make my own bread or I go to a handful of bakeries that make good bread. I'm not speaking any more on said fresh baked bread than I am on stuff from the grocery store and it tastes exponentially better.
In probably influenced by largely eating in a military environment, so food in general wasn't that great. After a month at Camp Lejuene I'd have killed for a decent espresso.
I lost so much weight in boot camp. The food was so bad, had to be eaten quickly, and only offered three times a day. Consuming two glasses of water with meals was mandatory, so that had to be a priority. Plus all the walking and running.
I regained in tech school when pizza and alcohol was available again
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kshama2001 wrote: »MeanderingMammal wrote: »MeanderingMammal wrote: »Similarly bread had been awful. So in the contract of contaminating coffee, not something I recognise but I couldn't have swallowed a punt of the stuff in the same way I can at home.
It's funny because at first I was mildly offended but in reality I either make my own bread or I go to a handful of bakeries that make good bread. I'm not speaking any more on said fresh baked bread than I am on stuff from the grocery store and it tastes exponentially better.
In probably influenced by largely eating in a military environment, so food in general wasn't that great. After a month at Camp Lejuene I'd have killed for a decent espresso.
I lost so much weight in boot camp. The food was so bad, had to be eaten quickly, and only offered three times a day. Consuming two glasses of water with meals was mandatory, so that had to be a priority. Plus all the walking and running.
I regained in tech school when pizza and alcohol was available again
Boot camp for you guys is very different to ours. We prioritise properly fuelling the training.
The coffee isn't good though.0 -
lynn_glenmont wrote: »In my experience traveling around the US for both business and pleasure, the in-room coffee stuff only includes the powdered dreck called "non-dairy creamer" because it does not need to be refrigerated. The hotels that offer coffee in the lobby or breakfast room will usually have insulated bottles with both milk and half & half plus there will be more milk over where the cereal is (if they offer breakfast). Sometimes there will be a selection of the little pods of flavored creamer too. If they offer the little pods of Half & Half, I will take some up to the room so I have them if I make coffee. If the hotel has a restaurant, they should have milk and any hotel worth its salt will provide it.
Parts of the US describe coffee with white stuff as "Light" (I think it is an East Coast/New York thing to ask for a "coffee light") and a friend of mine from Australia describes her coffee with milk as "khaki".
One more question for everyone, when I was in Massachusetts, I saw "coffee cream" in the grocery store. How does that differ from what we get which is "Heavy Whipping Cream"? Is it a bit lower butterfat so closer to Half & Half? Is it just not ultrapasterized like the whipping cream is? I checked the ingredients and it was just cream.
Where I live, it would be a sacrilege to not have dairy available, be it milk, cream, or something in between. There is actually a law that says restaurants must serve butter but can serve margarine on request. We take our dairy seriously here.
OP, drink your coffee how you like it, just account for any calories. Personally, I prefer mine with a splash of half & half. I used to use flavored liquid creamers but stopped in order to cut some calories. I will use milk if it is the only thing available (like at my mom's).
Coffee cream (i.e., cream you put in your coffee) is another name for light cream (i.e., lighter than heavy cream) or table cream (i.e., cream you put in a pitcher on the table for pouring in coffee, putting a splash on hot cereal, etc.). It runs about 18% to 20% fat, compared to around 10% to 12% for half and half. Light whipping cream, which I don't see in the stores much anymore, is around 30%, and heavy whipping cream runs around 36% to 40%, I believe.
Thanks.
Half & Half actually ranges from 11%-18% butterfat depending on the brand. The brand I buy is 16%
According to the FDA:
Light cream is cream which contains not less than 18 % but less than 30 % milkfat
Whipping cream is cream that contains not less than 30% but less than 36% milkfat
Heavy cream is cream which contains not less than 36% milkfat
Double cream is a British designation for cream that contains no less than 48% milk fat
these days, I don't see anything in the stores except Heavy cream
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MeanderingMammal wrote: »MeanderingMammal wrote: »MeanderingMammal wrote: »Similarly bread had been awful. So in the contract of contaminating coffee, not something I recognise but I couldn't have swallowed a punt of the stuff in the same way I can at home.
It's funny because at first I was mildly offended but in reality I either make my own bread or I go to a handful of bakeries that make good bread. I'm not speaking any more on said fresh baked bread than I am on stuff from the grocery store and it tastes exponentially better.
In probably influenced by largely eating in a military environment, so food in general wasn't that great. After a month at Camp Lejuene I'd have killed for a decent espresso.
Yeah that makes a lot of sense. I metabolize caffeine too quickly for it to have any stimulant effects. What's bad is that I get zero energy or alertness from it. What's good is that I have no problem just not drinking coffee if I'm not willing or able to get good coffee.
It wasn't the caffeine. The buckets of lukewarm p~$$ that they tried to pass off as coffee were just a mechanism to top up my bloodstream.
Yeah no what I meant was that because I metabolize caffeine so quickly, I only drink coffee if it tastes good. I won't drink crappy coffee because I have zero reason to do so.0 -
SuzySunshine99 wrote: »paperpudding wrote: »When we were in Hawaii ( which I know is not going to be typical of all of USA) breakfast in hotel dining area had coffee on a hot plate and those little pods of creamer. Various flavours.
Whereas in Australia there would be little pods of actual milk or a jug of milk.
There was a jug of milk at other end of buffet, for cereals, and we just poured from that into our coffees.
* anecdote completely irelevant to OP, I know.
As long as we are off topic anyways... any fresh dairy in Hawaii is very expensive because most of it has to be imported. So, I'm sure the hotels would try to get away with the little pods wherever they can.
Yes we found that out too.
Being a lover of 'real milk' in my coffee, not the long life you get supplied in hotels, I go to supermarket and buy a carton of milk for the duration to keep in hotel fridge for coffees I make myself in my room.
Yes, was quite expensive. Very much dearer than in Australia.
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lynn_glenmont wrote: »In my experience traveling around the US for both business and pleasure, the in-room coffee stuff only includes the powdered dreck called "non-dairy creamer" because it does not need to be refrigerated. The hotels that offer coffee in the lobby or breakfast room will usually have insulated bottles with both milk and half & half plus there will be more milk over where the cereal is (if they offer breakfast). Sometimes there will be a selection of the little pods of flavored creamer too. If they offer the little pods of Half & Half, I will take some up to the room so I have them if I make coffee. If the hotel has a restaurant, they should have milk and any hotel worth its salt will provide it.
Parts of the US describe coffee with white stuff as "Light" (I think it is an East Coast/New York thing to ask for a "coffee light") and a friend of mine from Australia describes her coffee with milk as "khaki".
One more question for everyone, when I was in Massachusetts, I saw "coffee cream" in the grocery store. How does that differ from what we get which is "Heavy Whipping Cream"? Is it a bit lower butterfat so closer to Half & Half? Is it just not ultrapasterized like the whipping cream is? I checked the ingredients and it was just cream.
Where I live, it would be a sacrilege to not have dairy available, be it milk, cream, or something in between. There is actually a law that says restaurants must serve butter but can serve margarine on request. We take our dairy seriously here.
OP, drink your coffee how you like it, just account for any calories. Personally, I prefer mine with a splash of half & half. I used to use flavored liquid creamers but stopped in order to cut some calories. I will use milk if it is the only thing available (like at my mom's).
Coffee cream (i.e., cream you put in your coffee) is another name for light cream (i.e., lighter than heavy cream) or table cream (i.e., cream you put in a pitcher on the table for pouring in coffee, putting a splash on hot cereal, etc.). It runs about 18% to 20% fat, compared to around 10% to 12% for half and half. Light whipping cream, which I don't see in the stores much anymore, is around 30%, and heavy whipping cream runs around 36% to 40%, I believe.
Thanks.
Half & Half actually ranges from 11%-18% butterfat depending on the brand. The brand I buy is 16%
According to the FDA:
Light cream is cream which contains not less than 18 % but less than 30 % milkfat
Whipping cream is cream that contains not less than 30% but less than 36% milkfat
Heavy cream is cream which contains not less than 36% milkfat
Double cream is a British designation for cream that contains no less than 48% milk fat
these days, I don't see anything in the stores except Heavy cream
What brand of half and half is that? In my experience, manufacturers generally put in as little fat as the FDA will allow them to for whatever the product is called, because they save money that way.0 -
anetkastefaniak wrote: »@hippysprout @WinoGelato actually I had the same experience when driving to Chicago. Stopped by a few coffee places (McDonald's for example) and when we asked for coffee with milk the servers looked at us like we were crazy... turns out they never have milk, just cream...
When we got to downtown Chicago and grabbed breakfast at a cafe, they had milk though.
I think their cream is actually Half and Half at least in our area. I had two large coffees tonight for a total of 480 calories plus two quarter pound patties. Typically they are good about making a fresh pot if it has been made awhile.
Milk buffers the coffee to my taste plus it cools it down a bit. Coffee seems to add to longevity I read.2 -
lynn_glenmont wrote: »lynn_glenmont wrote: »In my experience traveling around the US for both business and pleasure, the in-room coffee stuff only includes the powdered dreck called "non-dairy creamer" because it does not need to be refrigerated. The hotels that offer coffee in the lobby or breakfast room will usually have insulated bottles with both milk and half & half plus there will be more milk over where the cereal is (if they offer breakfast). Sometimes there will be a selection of the little pods of flavored creamer too. If they offer the little pods of Half & Half, I will take some up to the room so I have them if I make coffee. If the hotel has a restaurant, they should have milk and any hotel worth its salt will provide it.
Parts of the US describe coffee with white stuff as "Light" (I think it is an East Coast/New York thing to ask for a "coffee light") and a friend of mine from Australia describes her coffee with milk as "khaki".
One more question for everyone, when I was in Massachusetts, I saw "coffee cream" in the grocery store. How does that differ from what we get which is "Heavy Whipping Cream"? Is it a bit lower butterfat so closer to Half & Half? Is it just not ultrapasterized like the whipping cream is? I checked the ingredients and it was just cream.
Where I live, it would be a sacrilege to not have dairy available, be it milk, cream, or something in between. There is actually a law that says restaurants must serve butter but can serve margarine on request. We take our dairy seriously here.
OP, drink your coffee how you like it, just account for any calories. Personally, I prefer mine with a splash of half & half. I used to use flavored liquid creamers but stopped in order to cut some calories. I will use milk if it is the only thing available (like at my mom's).
Coffee cream (i.e., cream you put in your coffee) is another name for light cream (i.e., lighter than heavy cream) or table cream (i.e., cream you put in a pitcher on the table for pouring in coffee, putting a splash on hot cereal, etc.). It runs about 18% to 20% fat, compared to around 10% to 12% for half and half. Light whipping cream, which I don't see in the stores much anymore, is around 30%, and heavy whipping cream runs around 36% to 40%, I believe.
Thanks.
Half & Half actually ranges from 11%-18% butterfat depending on the brand. The brand I buy is 16%
According to the FDA:
Light cream is cream which contains not less than 18 % but less than 30 % milkfat
Whipping cream is cream that contains not less than 30% but less than 36% milkfat
Heavy cream is cream which contains not less than 36% milkfat
Double cream is a British designation for cream that contains no less than 48% milk fat
these days, I don't see anything in the stores except Heavy cream
What brand of half and half is that? In my experience, manufacturers generally put in as little fat as the FDA will allow them to for whatever the product is called, because they save money that way.
The store brand from Kwik Trip gas stations ( a regional company in Wisconsin and small sections of SE Minnesota and NE Iowa. Kemps is usually on the higher end for a national brand.0 -
being in WI, half and half is just a type of dairy
all sorts of different brands from name brands to store brands
but it might be our locale. i've also found we have unique beers. i went to california and went to a place that had over 100+ beers with no shandys or weis's. very sad situation0 -
lynn_glenmont wrote: »lynn_glenmont wrote: »In my experience traveling around the US for both business and pleasure, the in-room coffee stuff only includes the powdered dreck called "non-dairy creamer" because it does not need to be refrigerated. The hotels that offer coffee in the lobby or breakfast room will usually have insulated bottles with both milk and half & half plus there will be more milk over where the cereal is (if they offer breakfast). Sometimes there will be a selection of the little pods of flavored creamer too. If they offer the little pods of Half & Half, I will take some up to the room so I have them if I make coffee. If the hotel has a restaurant, they should have milk and any hotel worth its salt will provide it.
Parts of the US describe coffee with white stuff as "Light" (I think it is an East Coast/New York thing to ask for a "coffee light") and a friend of mine from Australia describes her coffee with milk as "khaki".
One more question for everyone, when I was in Massachusetts, I saw "coffee cream" in the grocery store. How does that differ from what we get which is "Heavy Whipping Cream"? Is it a bit lower butterfat so closer to Half & Half? Is it just not ultrapasterized like the whipping cream is? I checked the ingredients and it was just cream.
Where I live, it would be a sacrilege to not have dairy available, be it milk, cream, or something in between. There is actually a law that says restaurants must serve butter but can serve margarine on request. We take our dairy seriously here.
OP, drink your coffee how you like it, just account for any calories. Personally, I prefer mine with a splash of half & half. I used to use flavored liquid creamers but stopped in order to cut some calories. I will use milk if it is the only thing available (like at my mom's).
Coffee cream (i.e., cream you put in your coffee) is another name for light cream (i.e., lighter than heavy cream) or table cream (i.e., cream you put in a pitcher on the table for pouring in coffee, putting a splash on hot cereal, etc.). It runs about 18% to 20% fat, compared to around 10% to 12% for half and half. Light whipping cream, which I don't see in the stores much anymore, is around 30%, and heavy whipping cream runs around 36% to 40%, I believe.
Thanks.
Half & Half actually ranges from 11%-18% butterfat depending on the brand. The brand I buy is 16%
According to the FDA:
Light cream is cream which contains not less than 18 % but less than 30 % milkfat
Whipping cream is cream that contains not less than 30% but less than 36% milkfat
Heavy cream is cream which contains not less than 36% milkfat
Double cream is a British designation for cream that contains no less than 48% milk fat
these days, I don't see anything in the stores except Heavy cream
What brand of half and half is that? In my experience, manufacturers generally put in as little fat as the FDA will allow them to for whatever the product is called, because they save money that way.
The store brand from Kwik Trip gas stations ( a regional company in Wisconsin and small sections of SE Minnesota and NE Iowa. Kemps is usually on the higher end for a national brand.
Thanks!0 -
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Lifestyle0 wrote: »
That is true but the half and half is one of my major calorie sources. One the way home tonight I had two 12 oz cups for a total of 480 calories so today about 1500 of my calories came in my coffee since breakfast thanks to the coconut oil in the first cup of the day.
Black/white coffee is fine for better longevity I read but I only add coconut oil and half and half cream in my case.2
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