Foo Off-Topic chit chat with no general subject.

Coffee Brewing

Old 11-10-18, 10:15 AM
  #1  
Garfield Cat
Senior Member
Thread Starter
 
Garfield Cat's Avatar
 
Join Date: Oct 2004
Location: Huntington Beach, CA
Posts: 6,838

Bikes: Cervelo Prodigy

Mentioned: 3 Post(s)
Tagged: 0 Thread(s)
Quoted: 342 Post(s)
Likes: 0
Liked 5 Times in 4 Posts
Coffee Brewing

OK, I have been making my own brew lately. But not as intense as some with their own roaster. I buy my recently roasted whole beans at Whole Foods and grind it in the small cutting type grinder.

But after that, what variations do you all use to make that "perfect" cup of coffee?
Garfield Cat is offline  
Old 11-10-18, 10:19 AM
  #2  
wgscott
Occam's Rotor
 
wgscott's Avatar
 
Join Date: Jul 2013
Location: The Timbers of Fennario (CL77)
Posts: 4,900

Bikes: Steel

Mentioned: 61 Post(s)
Tagged: 0 Thread(s)
Quoted: 2366 Post(s)
Liked 211 Times in 130 Posts
I just snort Folger's Crystal Meth.
wgscott is offline  
Old 11-10-18, 10:43 AM
  #3  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,300

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 28 Post(s)
Tagged: 0 Thread(s)
Quoted: 6343 Post(s)
Liked 62 Times in 42 Posts
How hard I pack it into the espresso machine basket... that variable can mean the difference between colored water and crema.
genec is offline  
Old 11-10-18, 11:18 AM
  #4  
Bandera 
~>~
 
Join Date: Mar 2013
Location: TX Hill Country
Posts: 5,806
Mentioned: 85 Post(s)
Tagged: 0 Thread(s)
Quoted: 1037 Post(s)
Liked 62 Times in 38 Posts
"French press is one of the easiest, least expensive ways to make great coffee."

https://www.thekitchn.com/how-to-mak...-kitchn-113601
__________________
'74 Raleigh Internat'l. '77 Trek TX900 FG. '90 Vitus 979. '10 Merckx EMX3. '13 Soma Stanyan
Bandera is online now  
Old 11-10-18, 11:49 AM
  #5  
tyrion
Senior Member
 
tyrion's Avatar
 
Join Date: Oct 2015
Location: San Diego, California
Posts: 2,302

Bikes: Breezer Radar

Mentioned: 18 Post(s)
Tagged: 0 Thread(s)
Quoted: 1209 Post(s)
Liked 72 Times in 49 Posts
I use cooler-than-boiling water (1/4 cup room temp water (70f) + 1 3/4 cup boiling) in an AeroPress. I use lots of dark roast coffee, and it ends up halfway between regular coffee and espresso.
tyrion is online now  
Old 11-10-18, 12:14 PM
  #6  
skijor
on by
 
skijor's Avatar
 
Join Date: Mar 2006
Location: Wisconsin
Posts: 938

Bikes: Waterford RS-33, Salsa Vaya, Bacchetta Giro 20 ATT

Mentioned: 9 Post(s)
Tagged: 0 Thread(s)
Quoted: 592 Post(s)
Likes: 0
Liked 10 Times in 9 Posts
If I had to choose just one brewing method, the French press. The Aeropress is a close second. With both ways, I do as tyrion does-->cooler brewing temp...170degF +/- 5 deg. I use a digital thermometer to verify. Bean roast level is of course your preference. To put it in steak terms, I like my home-roasted beans medium-rare (i.e. City+ to Full City). 3-4 min steep time in the press. Pour into a preheated cup. For the record, I've also brewed with a lever/manual espresso machine for the last two years. It does a good job, but is more putzy.

The grind quality is critical for espresso, not so with other methods. Just don't use a "whirlybird" grinder...ever.

Last edited by skijor; 11-10-18 at 02:42 PM. Reason: typo
skijor is online now  
Old 11-10-18, 01:50 PM
  #7  
roadfix
hello
 
roadfix's Avatar
 
Join Date: May 2003
Location: Los Angeles
Posts: 18,601
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 144 Post(s)
Likes: 0
Liked 2 Times in 1 Post
Vacuum insulated stainless steel French Press. Keeps coffee hot for my second and third cups....
roadfix is offline  
Old 11-10-18, 02:17 PM
  #8  
fietsbob 
coprolite
 
fietsbob's Avatar
 
Join Date: Jun 2010
Location: NW,Oregon Coast
Posts: 41,928

Bikes: 8

Mentioned: 188 Post(s)
Tagged: 0 Thread(s)
Quoted: 6833 Post(s)
Likes: 0
Liked 215 Times in 179 Posts
Thunder Muck

We have a couple Coffee roasters right in town ,

So We do Not Have to stoop to the Base level, of buying it from Chain Stores
like Whole Foods ..

You buy it, shipped to you thru Amazon?




...




....
fietsbob is offline  
Old 11-10-18, 02:21 PM
  #9  
fietsbob 
coprolite
 
fietsbob's Avatar
 
Join Date: Jun 2010
Location: NW,Oregon Coast
Posts: 41,928

Bikes: 8

Mentioned: 188 Post(s)
Tagged: 0 Thread(s)
Quoted: 6833 Post(s)
Likes: 0
Liked 215 Times in 179 Posts
On my Bike Tour I brought an Ortlieb coffee filter support cone..

fietsbob is offline  
Old 11-10-18, 03:01 PM
  #10  
Bandera 
~>~
 
Join Date: Mar 2013
Location: TX Hill Country
Posts: 5,806
Mentioned: 85 Post(s)
Tagged: 0 Thread(s)
Quoted: 1037 Post(s)
Liked 62 Times in 38 Posts
Originally Posted by roadfix View Post
Vacuum insulated stainless steel French Press. Keeps coffee hot for my second and third cups....
After accidentally breaking a few of the classic thin-walled glass French Presses over the years the double walled SS press has worked perfectly for over a decade, keeps that 2nd cup warm and takes the inevitable knocking about in cleaning that kills glass presses. These days prices are a wash: go SS.
__________________
'74 Raleigh Internat'l. '77 Trek TX900 FG. '90 Vitus 979. '10 Merckx EMX3. '13 Soma Stanyan
Bandera is online now  
Old 11-10-18, 03:52 PM
  #11  
bigbenaugust 
always rides with luggage
 
bigbenaugust's Avatar
 
Join Date: Feb 2005
Location: KIGX
Posts: 2,106

Bikes: 2007 Trek SU100, 2009 Fantom CX, 2012 Fantom Cross Uno, Bakfiets

Mentioned: 3 Post(s)
Tagged: 0 Thread(s)
Quoted: 249 Post(s)
Liked 3 Times in 3 Posts
Kids broke my french press. :/ I was using it for ground cocoa beans... mmmm. I keep thinking a SS single french press would be the way to go to replace all of the below.

Usually, I just dump some grinds in the K-cup adapter and push the button. Still tastes better than the stuff at work.

I keep a 4-cup drip machine for my in-laws when they visit, haven't used it myself in years.

I have a percolator for camping. Adds a little fun and drama to the campouts.

I did experiment with cold brewing while we were remodeling the kitchen over the summer. That was fun and interesting, but I haven't done it since the K-cup machine came back online.
__________________
--Ben
2006 Trek SU100, 2009 Motobecane Fantom CX, 2011 Motobecane Fantom Cross Uno, and a Bakfiets
Previously: 2000 Trek 4500 (2000-2003), 2003 Novara Randonee (2003-2006), 2003 Giant Rainier (2003-2008), 2005 Xootr Swift (2005-2007), 2007 Nashbar 1x9 (2007-2011), 2011 Windsor Shetland (2011-2014), 2008 Citizen Folder (2015)
Non-Bike hardware: MX Linux / BunsenLabs Linux / Raspbian / Mac OS 10.6 / Android 7
bigbenaugust is offline  
Old 11-10-18, 04:56 PM
  #12  
McBTC
Senior Member
 
McBTC's Avatar
 
Join Date: May 2015
Posts: 3,764

Bikes: 2015 22 Speed

Mentioned: 14 Post(s)
Tagged: 0 Thread(s)
Quoted: 1493 Post(s)
Likes: 0
Liked 2 Times in 2 Posts
After leaning the skill (a barrista) the biggest new thing for me is fat-free Fairlife milk (if you like latte).
McBTC is offline  
Old 11-10-18, 05:09 PM
  #13  
Tamiya
Senior Member
 
Tamiya's Avatar
 
Join Date: May 2018
Location: AU, MY, SG & ZZZzzz...
Posts: 190
Mentioned: 3 Post(s)
Tagged: 0 Thread(s)
Quoted: 91 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Originally Posted by Garfield Cat View Post
OK, I have been making my own brew lately. But not as intense as some with their own roaster. I buy my recently roasted whole beans at Whole Foods and grind it in the small cutting type grinder.
If you buy beans, you really need a burr grinder. Grounds need consistency & conformity so you can control brewing.

I have frenchpress, aeropress, pourover & espresso machines - each need their different grind coarseness to work well.

We are spoilt for choice of coffee roasters downunder in Melbourne, no need to roast green beans myself. Fresh is good but I don't like them too freshly roasted - gotta give it time to gas out imho. All the good shops write roast date and I aim for 7-10d as the ideal window.
Tamiya is offline  
Old 11-10-18, 05:10 PM
  #14  
bobwysiwyg 
Senior Member
 
bobwysiwyg's Avatar
 
Join Date: Jan 2016
Location: 961' 42.28 N, 83.78 W (A2 ��)
Posts: 1,798

Bikes: Mongoose Selous, Trek DS

Mentioned: 4 Post(s)
Tagged: 0 Thread(s)
Quoted: 657 Post(s)
Liked 21 Times in 20 Posts

My wife and I got sick of the K-cup thing, expensive, wasteful and limited coffee choices. We tried the alternative devices the let us use the refillable K-cup like devices. None worked well mostly because the water ran through too quickly. We have a French press, makes great coffee but a messy clean-up for just a single cup. Then we found pour over, using this Osaka stainless filter. You can use a paper filter also I guess but we prefer not to. Just wet the grounds first, let it sit about 20 seconds, then pour the remaining water through using circular motion. Easy clean-up.
__________________
"Skepticism is the first step in critical thinking." -- Me
bobwysiwyg is offline  
Old 11-11-18, 12:47 AM
  #15  
KraneXL
 
KraneXL's Avatar
 
Join Date: Feb 2015
Location: La-la Land, CA
Posts: 3,187

Bikes: Cannondale Quick SL1 Bike - 2014

Mentioned: 25 Post(s)
Tagged: 0 Thread(s)
Quoted: 2811 Post(s)
Liked 63 Times in 54 Posts
As a matter of fact tomorrow is my coffee day.
Originally Posted by Bandera View Post
"French press is one of the easiest, least expensive ways to make great coffee."

https://www.thekitchn.com/how-to-mak...-kitchn-113601
This.

You have to have good water though.
Originally Posted by roadfix View Post
Vacuum insulated stainless steel French Press. Keeps coffee hot for my second and third cups....
I drink mine from a vacuum bottle for a constant temperature all the way through.
KraneXL is offline  
Old 11-11-18, 04:34 AM
  #16  
canklecat
Me duelen las nalgas
 
canklecat's Avatar
 
Join Date: Aug 2015
Location: Texas
Posts: 9,091

Bikes: Centurion Ironman, Trek 5900, Univega Via Carisma, Globe Carmel

Mentioned: 157 Post(s)
Tagged: 0 Thread(s)
Quoted: 2771 Post(s)
Liked 140 Times in 114 Posts
Over the years I've gone from the percolator urns we used in the military to drip makers to a French press, as my tastes morphed toward stronger but better quality coffee.

But a few months ago my pesky 20 lb rescue tabby who insists on playing in the sink knocked over my French press. It had lasted about 15 years, which is pretty good for a simple glass French press.

Coincidentally I'd just bought an espresso maker from a discount store for only $5. It was a good stainless steel one, not those aluminum things that oxidize and grow weird whitish slime on 'em in some types of tap water. Makes just enough for a full mug, or two smaller cups. Best coffee I've ever had.

Sometimes I'll buy the pre-ground espresso, but usually I'll buy the coarser ground dark roasts from Seattle's Best, Gevalia or others, and give 'em another whirl in the electric mill. If the grind is fairly fine, as some Gevalia coffees are, I'll just use those as-is. There's a slight difference in brew strength and flavor with the finer grinds. And I have a couple of bags of pre-roasted dark beans to grind at home. I used to roast my own beans years ago but haven't done that recently.
canklecat is offline  
Old 11-11-18, 08:17 AM
  #17  
genec
genec
 
genec's Avatar
 
Join Date: Sep 2004
Location: West Coast
Posts: 26,300

Bikes: custom built, sannino, beachbike, giant trance x2

Mentioned: 28 Post(s)
Tagged: 0 Thread(s)
Quoted: 6343 Post(s)
Liked 62 Times in 42 Posts
Originally Posted by KraneXL View Post
As a matter of fact tomorrow is my coffee day. This.

You have to have good water though.


I drink mine from a vacuum bottle for a constant temperature all the way through.
Very true... over a year or so ago I had been using my tap water... which is well known to be quite hard with an iron component, and often has a slight chlorine edge. I switched to using bottled water, and the difference is night and day... the flavor and richness both stand out wonderfully.

I would not have even thought of this had I not taken our little espresso machine with us while RV camping. We always use bottled water, as you have no idea what the water source is when you get to some remote site.

The coffee was just better... so I started using bottled water at home, and viola... better coffee.

Side benefit: I have to descale the coffee machine less often.
genec is offline  
Old 11-11-18, 08:39 AM
  #18  
Juan Foote
LBKA (formerly punkncat)
 
Juan Foote's Avatar
 
Join Date: Jan 2010
Location: Jawja
Posts: 3,439

Bikes: Spec Roubaix SL4, GT Traffic 1.0

Mentioned: 12 Post(s)
Tagged: 0 Thread(s)
Quoted: 951 Post(s)
Liked 8 Times in 7 Posts
I drink Eight O Clock, or other similar tastes...sometimes Gevalia, sometimes Community, etc. We got a nice drip rig and a grinder a few years ago, however I really prefer the pre-ground (bagged) than processing my own beans. It's much less oily and WAY quieter at 5:30 in the morning. I make it strong and use Half and Half, no sugar. Yum.
#sip
Juan Foote is offline  
Old 11-11-18, 11:06 AM
  #19  
roadfix
hello
 
roadfix's Avatar
 
Join Date: May 2003
Location: Los Angeles
Posts: 18,601
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 144 Post(s)
Likes: 0
Liked 2 Times in 1 Post
Originally Posted by KraneXL View Post
I drink mine from a vacuum bottle for a constant temperature all the way through.
I've got one of those as well... An insulated French Press mug for in the car and taking to work.
roadfix is offline  
Old 11-11-18, 12:23 PM
  #20  
BenzFanatic
Senior Member
 
Join Date: Apr 2012
Location: Chicagoland area
Posts: 81
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 94 Post(s)
Likes: 0
Liked 1 Time in 1 Post
I use one of those plastic melitta pour-over contraptions. I just buy basket filters and fold them. Not a fan of the price or performance of the cone filters. I tend to drink my coffee over the course of hours, and while french presses make an amazing cup, all that I've tried have left some degree of grounds in the bottom, which make for a very nasty last ~1/4 if it has been sitting. I like the aeropress too, I'm just stuck in my pour-over process.

For me, nothing is more satisfying than a simple Folgers dark roast. I have been meaning to expand my horizons, but every time I do, coffee-wise, I find myself not particularly enjoying it.

I have yet to find anything better than a contigo snap-seal mug, but I'd love to hear what others have to say.
BenzFanatic is offline  
Old 11-11-18, 04:55 PM
  #21  
Garfield Cat
Senior Member
Thread Starter
 
Garfield Cat's Avatar
 
Join Date: Oct 2004
Location: Huntington Beach, CA
Posts: 6,838

Bikes: Cervelo Prodigy

Mentioned: 3 Post(s)
Tagged: 0 Thread(s)
Quoted: 342 Post(s)
Likes: 0
Liked 5 Times in 4 Posts
Let’s see if I can gather my thoughts on coffee making.

Understandably its about the coffee bean. I choose the whole bean that has been roasted most recently. If you read up on the “optimum point” it will be like 2 days after roasting. It takes the raw bean some time to release whatever it is to release after roasting.

Then its about the grinding method. I read that the crushing is better than the blade cutting. The big commercial grinders at Whole Foods, Costco uses the worm gear to grind the beans. But since I don’t have that kind of money, or even space in the kitchen, I resort to the blade method.

That blade method is the kind you can buy at any store like Target, Wal-Mart. I haven’t been there to see what’s available but it just imagine that they’re there.

How much coffee to make? I look at the other method, the French Press which usually comes with a 32 oz container. That would be my standard as far as volume. You may ask, who drinks that much? That’s right, not me nor she. But that’s what I use. Instead, I use a 32 oz Pyrex glass measuring cup. Same ounce as French press.

How much coffee bean? That blade cutting coffee grinder holds “just so much” till it hits the top. That’s what I use and then I will grind another maybe 1/3 of that original volume to make the total amount. You may ask how much “fine grind” do I cut? I refer to the French press method. The French say do not grind to a fine powder but rather a coarse grind. Why? Because the coffee will be soaking in very hot water for 4 minutes and that means “total immersion”, just like French press. As opposed to what? The drip method that you get at Huntington Beach’s Philz in that new center, Pacific City. In a drip method, the hot water goes through the cone in just one pass, and that’s it. What a waste!

The water: we use store bought water and not tap water. Here in H.B. the water is “hard water” and the minerals may not be as good as the store bought water. I really don’t know that but that’s what those so called experts say.

Water temperature: I have been to several baristas at those fancy places that charge like $4 bucks for a cup. The timing to get the drip into the cup is maybe 3-4 minutes. And then its about the type of bean and the temperature. Those two things somehow are the variables. If you ever used a French press, letting the coffee sit in there 15 minutes would make the coffee kind of harsh and less mellow. Its ruined and the only way to fix it is to add a lot of cream (half & half). So what’s the temperature? I just boil water in our hot water maker and use that almost immediately. This is probably a no-no since the optimum is to not ruin the roasted bean. But here’s some thought on this. That 32 oz Pyrex when the beans and hot water are mixed, will come down in temperature because I am introducing hot with room temp beans. It will come down anyways.

Stirring: When the hot water is in the Pyrex with the beans, I stir that mixture so that the bean particles that floats to the top will become saturated with the water. If I leave it alone, the top will float and not really get saturated. Isn’t that what you want? To saturate the bean with the water? I use a kitchen timer to make sure I don’t go over 4 minutes. I stir for maybe a minute mostly stirring at the top, at first slowly until saturation seems ok.

Filtering: I use two strainers. The first strainer is a coarse strainer. I use a cooking pot to empty the brewed coffee into it. That is, I pour out the Pyrex coffee brew into the cooking pot with the strainer to catch the coffee grind. This is where I get tricky, I realize that 32 oz becomes less than 32 oz because of the saturation, so I use more hot water and pour some on top of the strainer that’s still full of grinds. I let it sit maybe a minute and then lift off the strainer and place that strainer on top of that same Pyrex to catch any drip.

Now all the brewed coffee is in the cooking pot. But first what do I do with all that coffee grind? I take it outside at the foot of the orange tree and dump it. Furthermore, I use the garden hose to clean off the coarse strainer as well.

I go back inside to the kitchen and strain the brewed coffee. This time with a cone shaped strainer made out of metal. It’s the type that is used in those coffee makers. You can get some at Amazon. Just don’t puncture it while you clean it, like I did. I do that “fine strain” from the coffee pot, back into the Pyrex and I will get a full 32 ounce and plus some.

By now the brewed coffee is getting cold and really not fit to drink as hot coffee. So I nuke it in the microwave a little to get that temp back up. No big deal.

There’s enough coffee for 2 and more. If you are “thrifty” save it in the fridge and use it next day. Its better than going to Denny’s. But not as good as Phiz’s at Pacific City, Huntington Beach, CA. If you don’t like day old coffee, I say “get over it”.
Garfield Cat is offline  
Old 11-11-18, 05:52 PM
  #22  
KraneXL
 
KraneXL's Avatar
 
Join Date: Feb 2015
Location: La-la Land, CA
Posts: 3,187

Bikes: Cannondale Quick SL1 Bike - 2014

Mentioned: 25 Post(s)
Tagged: 0 Thread(s)
Quoted: 2811 Post(s)
Liked 63 Times in 54 Posts
Originally Posted by BenzFanatic View Post
I use one of those plastic melitta pour-over contraptions. I just buy basket filters and fold them. Not a fan of the price or performance of the cone filters. I tend to drink my coffee over the course of hours, and while french presses make an amazing cup, all that I've tried have left some degree of grounds in the bottom, which make for a very nasty last ~1/4 if it has been sitting. I like the aeropress too, I'm just stuck in my pour-over process.
You need courser grounds. Yours are too fine.

For me, nothing is more satisfying than a simple Folgers dark roast. I have been meaning to expand my horizons, but every time I do, coffee-wise, I find myself not particularly enjoying it.
Please do. Folgers is generic coffee, 4/10. If you want to keep it simple try McCafe Medium instead. Its a significantly better blend for the money.

I have yet to find anything better than a contigo snap-seal mug, but I'd love to hear what others have to say.
As stated vacuum containers work for me, since I sip my coffee over time. I use a Zojirushi bottle which keep beverages hot all day.
KraneXL is offline  
Old 11-11-18, 06:08 PM
  #23  
Juan Foote
LBKA (formerly punkncat)
 
Juan Foote's Avatar
 
Join Date: Jan 2010
Location: Jawja
Posts: 3,439

Bikes: Spec Roubaix SL4, GT Traffic 1.0

Mentioned: 12 Post(s)
Tagged: 0 Thread(s)
Quoted: 951 Post(s)
Liked 8 Times in 7 Posts
Originally Posted by KraneXL View Post
Please do. Folgers is generic coffee, 4/10. If you want to keep it simple try McCafe Medium instead. Its a significantly better blend for the money.
Not sure I would rate that high. Honestly, to me Folgers, Maxwell House, and the like are just about the lowest grade of so called "coffee" this side of Waffle House. I mean, it acts like, looks like, and almost smells like it, but ugh the suck!

I would suggest to the above that you try a couple of gourmet brands. I might suggest some of the Dunkin Donuts, or the Hawaiian coffee I cannot think of the name of, perhaps some of the lighter Gevalia blends.
Juan Foote is offline  
Old 11-11-18, 06:38 PM
  #24  
BenzFanatic
Senior Member
 
Join Date: Apr 2012
Location: Chicagoland area
Posts: 81
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 94 Post(s)
Likes: 0
Liked 1 Time in 1 Post
I'm sorry if my simple coffee taste has offended you aficionados. But thank you for the suggestions. I've ended up throwing out my last couple bags of a couple different dunkin blends. They smell heavenly but taste mediocre at best to me. I'm currently making my way through a bag of Aldi's brand and its smell and taste remind me of cat litter.

Safe to say that people have different tastes.

Will definitely try out a Zojirushi, as my Contigo is lucky to get 4 or 5 hours of decently hot coffee.
BenzFanatic is offline  
Old 11-11-18, 11:38 PM
  #25  
canklecat
Me duelen las nalgas
 
canklecat's Avatar
 
Join Date: Aug 2015
Location: Texas
Posts: 9,091

Bikes: Centurion Ironman, Trek 5900, Univega Via Carisma, Globe Carmel

Mentioned: 157 Post(s)
Tagged: 0 Thread(s)
Quoted: 2771 Post(s)
Liked 140 Times in 114 Posts
@Juan Foote: Seattle's Best is a great value. Affordable and tasty -- better than the stuff from parent company Starbucks. Kroger usually sells Seattle's Best for less than $5 a 12 oz bag. My current favorite for the small espresso maker is 6th Ave Bistro, a dark roast with a slightly fruity flavor and aroma and no excessive bitterness. Too many dark roasts are just bitter and bad, but this stuff is really tasty.

But all of the Seattle's Best varieties I've tried have been good. The Portside blend has an oddly appropriate odor of a marina in the dry ground coffee, but the brewed cup is fine. It's the only blend I'm not entirely enthusiastic about.
canklecat is offline  

Thread Tools
Search this Thread

Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service

Copyright 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.