Quote Originally Posted by KurtV View Post

You lost me there Carl. External heating after brewing always makes coffee worse and it only takes a few minutes to degrade the taste noticeably. That's the reason you'll never see coffee on a warmer in a decent coffee house; they transfer it immediately to an airpot.
Uh-huh. That's why I'm known as an iconoclast. 25 years of my own home brewing has shown me that this last is only partially true. The right coffee sitting at the right temperature, can actually get smoother and more flavorful. The wrong coffee (especially strong mud) gets acidic and burnt tasting. So, at home, if our coffee sits a while it gets better.

But in the office, if THAT coffee sits, it turns into battery acid after more than 30-45 minutes. But it starts off tasting at best mediocre.

Cigars? Never touch em! Only thing they are good for is warding off mosquitoes.

Single Malt? Not me. I lost a battle with a bottle Dewar's White Label when I was 16 and just the smell of Scotch turns me green. Even single malt Irish has no appeal, and more than a little bit starts tasting like....Scotch

Now a fine, old Martiniquan Rum, or Clef De Duc Armagnac, or even certain high end tequillas and I'm happy!