Coffee
MorganGeo
Posts: 2,230 ✭✭✭✭✭
I enjoy coffee so much. I love trying new brands and whatnot. I especially love pairing a cigar with a coffee. Especially a Cameroon. I thought it would be neat to see what coffees you all drink? Any special to your location?
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i have mainly alot of latin type but have a few others i like, casi cielo, santos brazilian, guatemala, columbian,estima, jamaican blue mountain, kona, and a lot more, all whole coffee bean, i grind my own, and buy the 5lb bags.
since i dont drink heavy liquors other then cognac every so often, my cigar smoking is matched to my coffee's, nothing like a good cup of coffee and a good cigar to get the day going.
I just had a vision of you drinking three cups of espresso and then wailing away behind your kit like Animal on cocaine... LMAO!!!!
I love a good Sumatra bean.
Tried something new this month though & I'm thoroughly enjoyin' a Costa Rican Vienna bean in the pourover. And yes, nice burr grinder....can't go wrong.
* I have a new address as of 3/24/18 *
This is my feelings as well. Seems this stuff goes with anything. Straight, creamer, sugar or combination of them. It just works.
And what New Boots said as well. I love trying different beans and I mostly drink it straight. Here lately I've been trying creamer. But not to much
I still need to pick up a pour over set-up...
* I have a new address as of 3/24/18 *
Since I completely missed this reply/question from John, he took matters into his own hands.
This came in the mail Saturday morning and I've been using it since I opened the package. So much easier to make a single travel cup or whatever mug you use and you can easily control the strength by changing the grind and amount of your favorite coffee. Thanks for the awesome gift, John!
I was wondering why I couldn't have poured this for Halloween myself, but I've been using non-dairy sugar-free creamer in an Aeroccino and don't usually end up with anything that looks like anything.
I like Oliva and Quesada (including Regius) a lot. I will smoke anything, though.
MOW badge received.
2. Roast: most of the sweet flavors in your coffee or developed during the roasting process. a very lightly roasted coffee can sometimes taste sour but will often taste with certain varieties tea like and floral. Medium roasted coffees usually end up with a good balance of sweetness without going into the caramel flavors of a more developed a roast. As you continue to roast the coffee you can develop caramel flavors and hazelnut flavors and eventually you'll start getting coffee that tastes more roasty, ashy, which will give you more bitter notes in the cup. Eventually you can get just burnt flavors out of a very dark roast. Caffeine is naturally bitter and chlorogenic acids developed in the roast are also bitter.
3. Days from roast: coffee can improve in flavor for days and sometimes a week after roasting but starts to stale and after two weeks to a month will just start to taste stale and flat. Stale grocery store coffee often all tastes the same because the unique volitile flavors developed during the roasting process have left the coffee. Not much left of coffee but bitterness when it gets really stale.
4. Grind: the better the grind the sweeter the cup. Too many fines and boulders and your ground coffee can lead to both bitter and sour flavors.
5. Brew Temp: lower brew temperatures can lead to sour flavors and higher brew temperatures can lead to bitter flavors. This is especially noticeable in espresso. Between the extremes, lower temperatures can result in sweeter and more floral flavors and higher temperatures more caramel flavors.
6. Time since brewing: when you brew a pot of coffee the time that the coffee sits in the pot can increase the bitterness as chlorogenic acids break down and leave the bitter compounds. If you get your coffee from an air pot, you want to get a freshly brewed pot for the best cup.
7. Serving Temp: you can perceive the sweetness in a cup of coffee better as it cools, both for brewed coffee and espresso. If your coffee doesn't improve when it cools then it was probably a bad roast or brew. Dark roast doesn't improve much as it cools.
8. Cleanliness of equipment: unclean brewing equipment leads to dirty bitter flavors. A "seasoned" pot will taste strong and bitter. Your coffee shop should be flushing the espresso group on their machine and scrubbing the grounds off of there and cleaning the portafilter. seeing baked on milk on the steam wand is a bad sign for the cleanliness of equipment in a coffee shop. seeing oily stains in the grinder hopper is also one of the bad signs that I look for at a coffee shop. Shop sell mostly milk drinks, the milk balances out the bitter flavors of a bad cup so the important sign brewing and cleaning is minimized. People who enjoy a straight shot of espresso often only go to a select few shops that they know can prepare it properly, or brew their espresso at home.
Youre welcome.....