Posted on February 23, 2007 - by deCadmus
How to Destroy the Earth with a Coffee Can
…and other remaindered links.
As if you needed another reason not to drink canned coffee:
It’s not as easy to destroy the Earth as you might think; evil geniuses everywhere have been trying for years. The problem lies with the fact that the Earth is pretty big (at least compared to you and me) and it takes quite a bit of energy to destroy it. There is a way however, to do it with nothing more than a coffee can.
Those among us who are not evil geniuses might prefer to know how to clean coffee stains from your carpet:
It’s essential to use the right stain-removal techniques for a type of carpet. For example, natural fibers, such as wool or grass, can react badly to liquid stain removers…
Keep that in mind if your carpet happens to be made of grass. (No… I really don’t think they mean your lawn.) And, if none of these stain-removal tips work, you can always refer back to the first article, blow up the planet, and start over.
Finally, a collection of bad advice from Good Housekeeping about choosing and using a coffee maker. My favorite (awful) tip:
Use paper filters. Though permanent, reusable ones are less expensive, they don’t do as good a job of filtering out grounds.
So wrong, in so many ways…
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Hello.
Bloggle is the online playground of Doug Cadmus, a usability guy, writer, photographer and sometime dramatist who moved to Vermont for the coffee. When not writing, reading or walking his old, blind golden retriever, he roasts coffee in his garage and is the Web Guy for Green Mountain Coffee in Waterbury, VT. Flickr Photos
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February 23, 2007
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This post reminds me that I’d like your advice/thoughts on the life of a gold filter. How often, if ever, do they need to be replaced? We clean ours after each brewing and still see a lot of discoloring of the filter as if the gold color is disappearing. Ours is almost exactly one year old.
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February 23, 2007
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Better permanent filters (read, SwissGold) are made from stainless steel with a gold electroplate.
Over time the gold wears off and the stainless is exposed. This isn’t a big deal, really, but it *does* mean that you need to clean a bit more thoroughly now than before. The gold plating is a spiffy, inert material that doesn’t muck with the flavor of your coffee, or easily trap oils that can become rancid over time.
It could be that you were scrubbing more than was really necessary if you’ve scrubbed the gold off inside a year. Either that or you’re making *lots* of coffee… good on you. ;)
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February 23, 2007
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We make a full pot every morning usually of a dark blend (Dean’s Beans “Ahab’s Revenge”). We don’t scrub it hard. Thanks for the tips and advice!