Coffee

LoL. I must have been doing it wrong for the last fifty years. All I've ever tasted was coffee, some better, some not. I could even go as far as to say in some blends it does seem there is a slight nutty taste, but I've never tasted cherries, or any fruit taste at all. Don't mind this old boy though, you guys have a nice thread going here.
 
To be honest... coffee from the east coast taste different from the west coast. Here in the midwest we drink it like mud (the darker the better). I have never tasted "fruity" coffee before until I bought coffee from the African growers. It seems that the Ethiopian beans will give you some strange flavors when roasted and extracted correctly. You will learn a lot from this thread.

P.E, Uffda, and, Chu are a cornucopia of coffee knowledge! BF's ELite! :D
 
Monofletch said:
To be honest... coffee from the east coast taste different from the west coast. Here in the midwest we drink it like mud (the darker the better). I have never tasted "fruity" coffee before until I bought coffee from the African growers. It seems that the Ethiopian beans will give you some strange flavors when roasted and extracted correctly. You will learn a lot from this thread.

P.E, Uffda, and, Chu are a cornucopia of coffee knowledge! BF's ELite! :D
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The problem is, the only way I drink coffee is black, to me, milk, cream or sugar just ruin it. You guys are judging it with cream and sugar. I will never taste what you taste simply because we drink it differently. For the past ten years or so, I've drank Total Foods Pleasant Morning Buzz 365 brand, and enjoy it. What do you guys recommend that is similar but better?
 
David Stifle said:
The problem is, the only way I drink coffee is black, to me, milk, cream or sugar just ruin it. You guys are judging it with cream and sugar. I will never taste what you taste simply because we drink it differently. For the past ten years or so, I've drank Total Foods Pleasant Morning Buzz 365 brand, and enjoy it. What do you guys recommend that is similar but better?
Click to expand...

Your drink is 1st wave coffee, what most people are used to and or grown up with. 2nd wave coffee is like Starbucks, Coffee Bean, and Peet's. Specialty coffee is the 3rd wave of coffee.

2nd wave coffee is known to over roast their beans and their quality control is higher than the 1st wave but not as high as the 3rd wave. 3rd wave beans have the highest quality control and tend to be light or medium roasted with chocolaty, nutty, fruity, floral, and or spicy flavor notes that occur naturally within the bean and improved upon by the roast.

Speaking for myself I like it straight up. To me cream and sugar are masking agents and erase what the grower and roaster wanted me to taste and turns it into a dessert drink. No need to add these fillers when you have artisanal beans brewed correctly.

I have never drank that brand so sorry I can't help you on your coffee choice. A good place to start for something fresher would be to try out any of the 2nd wave stores and experiment more from there. You should try UFFDA's way with his Tiamo K01 dripper. A great and inexpensive way to try out specialty coffees.

Bottoms up and pinkies out. LOL:D
 
I tried some of what I guess is 3rd wave coffee. I bought a few different types from La Colombe. They were roasted light and I didn't like any of them.
To me, they tasted sour.

When they were still in business, I used to buy coffee from a Prescott roaster when I was in the area. It was all good, but nothing special. IMO, Pike's
Place is just as good. Caribou medium roast is a step or two better and I buy it when I can find it.

Right now I'm drinking Trader Joe's Kauai coffee. It's pretty good and not outrageously expensive. ($6.99/10 oz.) Their Kona and Jamaica cost almost
3 times that. I hear about how wonderful Jamaica Blue Mountain is. It would probably be wasted on me.
 
I agree with Uffda. Pike's Place and Caribou Blend are great "store bought" coffee. I pulled out the press this morning and added some Pike's.....and a little Salt! :D

coffee049.jpg
 
I tried the salt thing. I didn't notice much difference.

BTW, yesterday was Nation Coffee Day. Dang! We missed it. :(
 
"Just another day created by the greeting card companies....."

The knife is a Pacific Salt H1
 
I received emails from coffee websites telling me that it was national coffee day but I thought they were just making an excuse for me to buy something.

I have heard a little salt goes well with coffee.;)

Speaking of making things unnecessarily complicated have you watched the David Rees Artisanal Pencil Sharperner video.https://www.youtube.com/watch?v=spMaP-_Cq_8
 
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Monofletch said:
Do people really add salt to coffee?
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Yes.
When making cowboy coffee a pinch is added when the grounds come to a boil to break the surface tension and helps settle the grounds faster. Also makes a bad coffee a little less bitter.
I've also been told to pour some cold water in after removing from the fire to get the grounds to settle faster.
These examples are what I've gathered over the years and used over the campfire and have worked for me. YMMV
 
If you are in the St. Louis area check out Rise Coffee at 4180 Manchester Ave, St. Louis, MO 63110.

“We really focus on community,” manager and barista Nick Endejan says. “[Jessie] is super involved and just like trying to raise up everything around us. It just makes sense for us to take our supplies from the people around us. A lot of people might not realize that St. Louis and the Midwest in general has really good coffee. It’s good for both ends. We do ship from out of state sometimes, but for the most part most of our stuff comes from within Missouri or very close to it. We always get really good quality product.”

"These days, the shop features St. Louis roasters Blueprint and Sump, alongside a rotating selection of beans from places like Kansas City, Missouri’s Oddly Correct, Edwardsville, Illinois’s Goshen Coffee and Topeka, Kansas’ PT’s." http://sprudge.com/rise-coffee-st-louis.html
 
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Forgot to mention the Orphan Espresso Lido 3 is being prototyped in Japan and will be released in the near future. I weights 950 grams and is meant to be a travel grinder with plastic instead of glass, same size burrs as the lido 2, and easier to turn.

Message post from OE.
"Greetings from Tokyo :D ....yes, a bit of a leak so let's call it a sneak peek!

The 3 and 2 are intended to be 2 separate stand alone models (the 3 is not an upgrade, just different in about every way but the central functional design).

The 3 is meant to be perceived as a travel grinder while the 2 is a home unit but each can function in any mode.

The 3 burr is a custom design from Christian Ettinger for easy turning ( yes, related to the Baratza burrs) which is the same size as the Lido 2 and swappable. You can see where we are going with the clip/new axle and on the question of easy turn vs fast throughput we will just have to let the market decide since we can go either/both ways. We have used each side by side for 4 months and each burr has its merits without much difference in consistency. Same goes with weight/heft and glass vs plastic. Plug and play of the two different burrs into one unit will be a pretty fun system once we get this all in place, but the easy vs fast burr may just naturally resolve itself.

Lido 3 weight as built about 950 grams.

We have a bit more tweaking on the 3 before it is in the final version (deciding on the tint levels of the plastic parts and some final machine specs)and are finishing a custom travel case. We plan to be building them over the winter with official release/debut at SCAA in the spring.

And by the way, we are finally caught up on the Lido 2 with in stock shipping to happen when we get back to Idaho in October :) .

See you in Portland!" Pics. and thread http://www.home-barista.com/grinders/lido-3-pictures-from-scaj-show-in-japan-t32347.html.
 
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