Coffee
jlmarta
Posts: 7,881 ✭✭✭✭✭
Doesn't seem to be a thread just for coffee so I thought I'd start one. And since it's a Monday and the first day of May I'll start it off with the following:
5
Comments
http://www.bbc.com/news/health-42081278
If you have not tried Sumatra you ought to give it a try.
I know, You're a big dog and I'm on the list.
Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
It'll be fine once the swelling goes down.
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"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
I have ordered one day and had it the next. Absolutely fresh and consistent. Both whole bean and drip grind.
Since @jlmarta has given me some good advice in the past I will order a bag of Guatemalan and try it.
If you’re not sure you ordered from The Excellent Cup before, maybe you should try him again. It’s our very own @peter4jc, and he’s my go-to guy for my Guatemalan and others. I highly recommend ol’ Petey......
I can't touch Blue Macaw's prices on a couple lbs. I have some customers that order like 12lbs at a time, or 6lbs every two weeks that get the same price as you do for your Sumatra, but on the occasional order I wouldn't sell it that cheap.
I'm happy that you're happy w/ Blue Macaw. I kinda doubt that you'd be happy if you take @jlmarta's advice. The Guat's roast level is gonna be way too light for you. I'll bet that even my Sumatra isn't roasted as dark as the stuff you get from B/M.
Also... I don't really care who orders what coffee and where, whether it's from me or somewhere else; I would rather they be happy than thinking they should help me out and not be happy. If they buy a pound or three somewhere else, it's not going to make or break me.
I really appreciate the forum members who purchase coffee, but that isn't at all why I'm a part of this family and would hate for anyone to think I'm here to sell coffee; if I can help make someone's coffee world a more beautiful place, that's cool, but it doesn't produce game-changing income - it's kinda like a hobby and the roughly 100lbs/month that people buy covers my car insurance and property taxes, and so it just doesn't matter who (or, if nobody) buys my coffee.
@silvermouse roasts his own, so does @Yakster. I often tell my local customers that I'll teach them how to roast. Most of us don't need one more hobby, but definitely think some of you should consider it.
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So, to today, this stuff is great. I always fiddle with a new roast. Usually, I like my coffee hot, like around 200 F when it goes into the press. This stuff shouldn't be over 195, I don't think, because it seemed overextracted on Saturday (but it was probably like 210 anyway). Tried the lower temp today and it was good. I used about half a scoop less than normal today, too. Came out just about right for me after 4 and a half minutes.
Very bright flavors; fruity and slightly sweet. Good mouth feel. Light and "unoffensive" enough to serve to non-coffee-snobs, but complex enough for my guru friends who teach me something every time I drink a cup with them, I suspect. The "brightness" made me think that this would be acidic, but it winds up being smooth as silk today. Thanks for the birthday present, Peter. My favorite local guy is "taking a break" from his roasting hobby-business for a while. I might have to try some more varieties from The Excellent Cup if he doesn't get going soon!
I like Oliva and Quesada (including Regius) a lot. I will smoke anything, though.
http://behmor.com/behmor-1600-plus/
I like Oliva and Quesada (including Regius) a lot. I will smoke anything, though.
As much as I like the Behmor and respect the inventor Joe Behm (whom I've met a couple times), here's a look at the setup I used for years, and still roast samples with. If anyone wants to start turning green beans brown, and doesn't mind tinkering it's worth thinking about;
https://sites.google.com/site/peter4jc/