Espresso coffee in regular machine

Anyone else put espresso grind coffee in a regular coffee machine? I do and i use like 2 or 3 scoops...that shit gets me geeked up.

I'm sure a speed freak would be quite underwhelmed (I'm sure it would be synergistic w/ amphetamines tho) but it is quite strong to me. Espresso machines are expensive...of course it would be better to make actual espresso but doing it this way just makes really strong coffee. I get the Spanish shit "Cafe Bustelo"..a bunch of raw cane sugar so I get a sugar rush too plus some coffee creamer and milk to cool it down.

I think u are only supposed to use a little bit

 

I have made my coffee that way for over 30 years. I use Medaglia D'oro. Any drip coffee maker will work.

 

It's just a 4 cup Mr. Coffee. The single serve machines at Macys are cool but the espresso grind coffee fucks those machines up..I've had three if those the last one cost $6 but they look nice. It also never worked when it was first plugged in. It was a bunk ass machine and I didn't think it was worth it to go return it

 

I used to work at a coffee shop and they did that all of the time, for one specific roast. It was probably the most popular coffee, too.

 

I have a small espresso pot, but I often use espresso in my cafeterie or french press.

 

Wheeeeew! Geekin' off the espresso. I remember talking to somebody about how I don't sleep a lot and he said he stays up like 2 days but no more than 3 cuz you have to sleep a lot if you stay up too long. I had been up like 2 1/2 days and said I was just on coffee and pot lol.

 

I need to start drinking green tea again, although alone it tastes like shit....this coffee shit cannot be too good for a person either.,.....

 

I like that signature, Bilby.

 

not a coffee fan. the caffeine doesn't seem to affect me unless i drink an obscene amount which ends up churning my stomach anyway. plus, i've observed that coffee breath is one of the worst odors possible, so i figure it's kind of a public service to not drink the stuff.

 

its just finer ground, that doesn't automatically make it stronger. forcing steam through it does though. i do like flavours to be strong enough to actually taste them.

for me, with coffee its just about always chocklet. never white sugar nor any of those synthetic sugar substitutes (by themselves. yes i realize chocklet is sweetened with something, usually sugar or corn sweetener.)

molases is good in coffee too. and thick confectionary whipping cream.