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the coffee shop

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the coffee shop

boo 2,179 Replies 136,806 Views
Page 108 of 109 · Replies 2,141–2,160 of 2,180
#2,141
Hey SM the coffees grown at altitude are denser and have more complex profiles.:) Ethiopian heirloom beans grown at high altitude in the shade of banana trees then proscessed naturally are my favorite coffees. The banana leafs break down providing super rich soil perfect for quality coffee.
Unfortunately African beans are more available in the summertime. But for now I have another fantastic coffee from Columbia I believe.. This is a newer proscess and I must say I am super happy with the balance of acitidy in this one. May be my favorite makers reserve that I've tried:)
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#2,143
I've never heard of that. I love how they mark their packages, though. Classy, AND informative. :)
 
#2,144
Looks interesting.....the coffee I am drinking gets worse, and more expensive, each year.
 
#2,145
Seamaiden said:
I've never heard of that. I love how they mark their packages, though. Classy, AND informative. :)
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It's the least they can do :) these guys are very humble and give all the credit to these small batch specialty coffee farmers. They will even tell you we are only doing the last 1% of the job that's why they give you as much info as possible on the family farms and there techniques.
As you could imagine, only hand picking ripe beans is hard labor and time consuming. Star bucks and such are all harvest by machine. Fast easy cheap but can't separate ripe from unripe.:eek:
 
#2,146
putembk said:
Looks interesting.....the coffee I am drinking gets worse, and more expensive, each year.
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Starfucks? Lol that's like getting your pot from Walmart. They have one thing in mind and that's money, no respect what so ever! they move in with big money forcing these small family farms out so they can setup. That's why there so much shit coffee available. Sounds exactly like the weed market in Colorado :)
A place like corvus will change your life I promise. There is so much complexity in a shot or cup that the first time and everytime after that will blow yourmind on what you been missing. It's like taking that first puff of sensi when all u had before was some mexi.
 
#2,147
I was talking about the coffee my wife brews at home. Funny to think I was talking about the drive through. I have never been there. I ain't paying $5 for filtered water. Always lines there though..... But the quality of store bough coffee has gotten worse over the years and like every thing else the price has gone through the roof.
 
#2,150
It's true...during the roasting process, the darker you roast, the more of the unique flavor characteristics you lose. In other words, one could take a "top shelf" bean, roast the shit out of it (say to a french or vienna roast), and it'll taste pretty much the same as an inferior bean roasted to the same darkness. Additionally, the darker you roast, the less caffeine you'll get from the bean.
 
#2,153
pinegrovedave said:
It's true...during the roasting process, the darker you roast, the more of the unique flavor characteristics you lose. In other words, one could take a "top shelf" bean, roast the shit out of it (say to a french or vienna roast), and it'll taste pretty much the same as an inferior bean roasted to the same darkness. Additionally, the darker you roast, the less caffeine you'll get from the bean.
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Well said Dave, it's the interesting flavor and characteristics that I enjoy the most.
 
#2,157
Got a new one here everyone! Not my ideal tasting notes but it's my first African of the year. About a week she'll be ready to taste! 2000m :D

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#2,158
I don`t have a bag right now but I really like medium roasted Kona coffee. It has a slight fruity taste when fresh brewed, Can`t use sugar as I`m diabetic but some Splinda and hold on the cream(been weaned).
 
#2,159
GrowGod said:
http://www.thepeoplesroast.com/huky/

The mekka of home coffee roasters!!! For a good price too:) I have to start saving for one of these.
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Oh Jesus, $1,300 @1lb/batch?? The Behmor we have was $300 @1lb/batch. I was pricing out good blenders yesterday because I've had to go off dairy and have discovered the joys of raw cashew to make milk, and FINALLY a coffee creamer that I like almost as much as the real thing. Those Vitamixes and Blendtecs are STOOPID expensive! All I wanna do is make some cashew milk.
GrowGod said:
Got a new one here everyone! Not my ideal tasting notes but it's my first African of the year. About a week she'll be ready to taste! 2000m :D

View attachment 506690 View attachment 506691
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Do you ever taste a freshly roasted coffee just to compare it over time?
 
#2,160
Seamaiden said:
Oh Jesus, $1,300 @1lb/batch?? The Behmor we have was $300 @1lb/batch. I was pricing out good blenders yesterday because I've had to go off dairy and have discovered the joys of raw cashew to make milk, and FINALLY a coffee creamer that I like almost as much as the real thing. Those Vitamixes and Blendtecs are STOOPID expensive! All I wanna do is make some cashew milk.

Do you ever taste a freshly roasted coffee just to compare it over time?
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Hi SM, yes it is expensive but the fine tuning you can do is second to none. All the coffee I buy comes from a roaster similar to this but on a bigger scale. And hell if you want to get real crazy I can turn you on to a grinder that cost $900 :D
And yes fresh roasted coffee at my altitude is a big no no for these light roasts. The beans need time to decarb or they will taste astringent bitter blah. I will have to look into the scientific reasons this happens so I can give you a better idea what's happening. But I believe the carbon dioxide is still stuck inside the bean when roasted on the lighter side..
I find the best time to brew is between 1 week after roast Up until 3-31/2 weeks from roast you really start to lose the tasting notes that we look for in these specialty coffees.
These coffees are meant to be drank with no sugar or cream as they take away from what's really in the cup!
 
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