>Me, I'm one of the few Seattlites still drinking Folgers.

You're probably OK. Folgers is so stale that most of it was probably
harvested before steamers replaced three-masters. :)

God, Don, you're splitting my sides. But I do have a question, which my
husband put to me on Saturday...is consumption of the non-gourmet brands
(Folgers, Maxwell House) also a problem? I didn't save the original post, so
please forgive me if I'm asking for information already posted. Are
non-gourmet beans grown in different areas or under different conditions? Why
have gourment coffee beans been singled out?

Thanks.

Wallis Bolz
wallitra at aol.com