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 been stuck on Sumatra and Millstone's Fog Lifter for a number of years now. I turn the pot off as soon as the brewing is complete because I refuse to drink burnt coffee. Much rather make ice coffee from what is left. Also, I am not a purest and I use Irish Cream because good coffee will always come through.0
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After getting some for a gift, I've ordered from Big Water Coffee Roasters, Bayfield, WI (www.bigwatercoffee.com). I've had the Sea Smoke Blend (smooooth!) and the Wet Devil decaf, which is no doubt the best decaf I've had. Just ordered some of the Red Beard Espresso Blend.0
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Nothing quite like some Blue Mountain coffee from Jamaica.0
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Having some Tully's Hawaiian blend from the Keurig today. With some French vanilla creamer. mmmm.0
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well you hit my sweet spot coffee's, i drink 3 bands starbucks, hawaiian roasters, and coffee bean direct,
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.0 -
Nothing complicated for me. One cup of decaf per day with some coffee mate0
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I picked up a french press and a grinder about a month ago and am just starting to explore this world, so far starbucks house blend, Peet's dark french roast, Cafe Ole Hawaiian.0
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I love good coffee and can drink it all day long0
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Me too, but I have to limit myself to 4 cups (2 big ones) a day,,, cant go back to the crappy stuff. Oh and I like it straightfla-gypsy:I love good coffee and can drink it all day long0 -
We have a great little local coffee roaster in Bellingham called Woods. Drink a couple cups a day made with freshly ground beans in a French press. I guess I am a coffee snob...oh man, I never thought about that....but i am from Seattle and have a gold card from Starbucks...I think I shouldn't have admitted that!-- "There's something that doesn't make sense. Let's go poke it with a stick."0
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I like Stumptown out of Portland, but my favorite locally is a place called Sunnyside Up. Their Lava Java, Komodo, Polar and one other that I can't think of are awesome. Sometimes the best part of my day is the 10 am coffee run. The only thing I don't like is the place is also popular with the hippies and retirees with nothing else to do but take an hour to order a basic cup of coffee. (Yes, I'm sorry IT IS, IN FACT, TOO MUCH TO ASK for them to grind a new batch and allow you to check for the specific ground size you prefer and only then brew your particular cup of coffee when there are 15 of us behind you).0
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Whole bean Rwandan or Sumatra, a good burr grinder(not a big fan of the cheap grinders with blades, too inconsistent...), a quality French Press, filtered water and a splash of sweet cream. Heaven in my cup!0
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Poopy Jones:Nothing complicated for me. One cup of decaf per day with some coffee mate
I just had a vision of you drinking three cups of espresso and then wailing away behind your kit like Animal on cocaine... LMAO!!!!0 -
I just like coffee....beautiful, beautiful coffee0
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Mmm....a man after my own heart.Toombes:Whole bean Rwandan or Sumatra, a good burr grinder(not a big fan of the cheap grinders with blades, too inconsistent...), a quality French Press, filtered water and a splash of sweet cream. Heaven in my cup!
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 *0 -
JGKAMIN:Nothing quite like some Blue Mountain coffee from Jamaica.
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. Nice thread by the way.
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jgibv:
Mmm....a man after my own heart.Toombes:Whole bean Rwandan or Sumatra, a good burr grinder(not a big fan of the cheap grinders with blades, too inconsistent...), a quality French Press, filtered water and a splash of sweet cream. Heaven in my cup!
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 still need to pick up a pour over set-up...0 -
Do you want something that will make a single serving (2 cups) at a time? Or something bigger that can make 6-8 cups at a time?Toombes:jgibv:
Mmm....a man after my own heart.Toombes:Whole bean Rwandan or Sumatra, a good burr grinder(not a big fan of the cheap grinders with blades, too inconsistent...), a quality French Press, filtered water and a splash of sweet cream. Heaven in my cup!
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 still need to pick up a pour over set-up...
* I have a new address as of 3/24/18 *0 -
I love the Hawaiin Kona coffee. So delicious. Also, kicking horse is really good.0
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jgibv:
Do you want something that will make a single serving (2 cups) at a time? Or something bigger that can make 6-8 cups at a time?Toombes:jgibv:
Mmm....a man after my own heart.Toombes:Whole bean Rwandan or Sumatra, a good burr grinder(not a big fan of the cheap grinders with blades, too inconsistent...), a quality French Press, filtered water and a splash of sweet cream. Heaven in my cup!
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 still need to pick up a pour over set-up...
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!0 -
Because this is what I poured in my daughter's cup this morning.
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.Join us on Zoom vHerf (Meeting # 2619860114 Password vHerf2020 )1 -
I got a new burr grinder for Christmas. Not top of the line, but better than the old burr I had. And the adjustment isn't broken so that's a huge plus.And while I'm not usually a fan of Char-#ucks, (Gawd, do they ruin a good looking Sumatra bean or what?) they did right by their $35/bag Jamaican Blue Mountain beans that I also got. I've had a cup of it from their Clover machine in store before and it was great, but I think my French press does it better than their thousands of dollars machine.Intelligence is knowing that a tomato is a fruit; wisdom is knowing not to put it in a fruit salad.
I like Oliva and Quesada (including Regius) a lot. I will smoke anything, though.2 -
What makes some coffee taste so bitter? Is it quality, strength or heat? I'm starting to drink it a little more often but different places/different days I'll get a cup that's SO bitter I won't drink it.0
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@yakster ^^^^
"We make a living by what we get, but we make a life by what we give". Winston Churchill.
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1. Coffee bean: The coffee variety can affect the flavor of your cup. Cheap robusta coffee can give burnt tire or stunky flavors and won't contribute much towards sweetness but will give you more caffeine and crema in espresso. African arabica coffee are known for their sweetness, sometimes berry flavors an Ethiopian coffees and sometimes grapefruit (IPA) flavors in Kenyan coffees. Centals and Colombian coffee are usually a cleaner cup, often because they use a washed process instead of a natural process. Old green coffee will eventually lose the sweet flavors and can taste flat or cardboardy, which ends up with an unbalanced cup where bitterness can shine through.
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.Join us on Zoom vHerf (Meeting # 2619860114 Password vHerf2020 )5 -
Another factor is how much coffee is used in brewing a pot. People have started using less than the ideal amount of coffee when brewing pots of really dark roasted coffee so that it doesn't taste so bitter, but this just leads to a thin cup. A good ratio is 15 to 1 parts water to coffee for a strong cup of coffee like you would get it a good cafe. I once calculated the brew ratio for the office coffee and found that I needed to use 1 1/2 packs of the pre-ground coffee to get the right ratio and even and found that this really improved the flavor of even Peet's or Starbucks.Join us on Zoom vHerf (Meeting # 2619860114 Password vHerf2020 )2
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IMHO, acidity is the leading cause of bitterness.
Youre welcome.....1