Coffee

Monofletch said:
Yum..... I wish I had the storage space and the knowledge.
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cchu518 said:
The medium cuts the bitter in the dark just enough and the dark erases some of the fruity/herbalness that is sometimes not coffee like enough for me.
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I've got 3 more single origin varieties on the way from La Colombe to mess around with next week.
Also have their "Ultimate" Chemex bundle on the way as well. With that they throw in a bag of single origin.
When it all gets here I have an idea for some more pictures in this thread. The equivalent of the pocket dump threads here on the forum. I'll gather up all of the coffee prep gear I've got in my house and get a shot. Should fill a countertop.
This addiction is getting almost as expensive as the knives. :rolleyes:
 
Very good single source in NYC runs about $13-$19 on average for 12-16 ounces of beans.
 
Steep n Brew is a sleeper for northern Illinois/southern Wisconsin. I find it to be consistently more flavorful, compared to Metropolis and Intelligentsia, plus it is lower in price. I think it is $13/lb.
 
There is a contagious cold moving around the area, so sorry for the slow replies and my lack of any coherency.

Some of the bean selections also depends on your goal: Flavor profile, brewer choice, and how it was prepared. You can also use the steak gradient scale on beans. Light to medium roast is similar to rare to medium steak and medium dark to dark roast would be equivalent to medium well to well done. Adding flavorings, milk and sugar could be looked upon as similar to adding steak sauce.
.
Light to medium roast can deliver a very clean cup with bright flavors but will be light in the roast flavor a lot of people are used to. These roasts can be harder to dial in, quickly stale, and is less forgiving in your mistakes which requires stricter QC when prepared. Good on its on with no milk or sugar needed because the beans naturally provide a flavor profile.

Medium dark to dark roast really punch through milk and other dessert drinks. Has a big margin in preparation mistakes, appears to stay fresher because of the dark roast, and has that deep roast flavor most people are used to. You will generally taste more of the dark roast than actual bean flavor. Best used as a mixer, traditionalists dark roast flavor profile, and/or a blend to lighter tasting beans. A lot of people try to balance out their drinks by adding flavorings, milk, and sugar.

As a lot of people know we have different flavor profiles needs depending on where you live. West Coast is known for more brighter flavors which East coast people might not like as much. No one is forcing you to like the West coast style but you should be aware that it is the future of coffee. It dominates the coffee championships and is quickly becoming the norm in the high end cafes around the world as more people become enlightened.

I myself like variety. There are times when I want something dark and there are times I want something light. Sometimes I like my coffee drip brewed and sometimes I want an espresso. Most of the time I like my drinks neat but every now and then a Latte is fun. I will have to do several cupping classes to feel comfortable discussing what roast profiles I like best with what type of bean. I have tried lots of varieties but not 1 session where I have 1 type of bean, from 1 farm lot, roasted different ways.

Gregory's coffee tasted great. It had a lot of chocolaty flavor without tasting over roasted.
 
Monofletch said:
The midwest like coffee to taste like dirt! :D
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The specialty coffee scene in the mid west is growing rapidly with Missouri, Kansas, and Chicago all having big names in the specialty coffee world. Look for more specialty cafes in the future to trickle down to smaller towns.
 
I hope so!

I am going to see Scott Carey at Sump Coffee tomorrow if I can get away for lunch.
 
PrimitiveEnergy said:
There is a contagious cold moving around the area, so sorry for the slow replies and my lack of any coherency.

Some of the bean selections also depends on your goal: Flavor profile, brewer choice, and how it was prepared. You can also use the steak gradient scale on beans. Light to medium roast is similar to rare to medium steak and medium dark to dark roast would be equivalent to medium well to well done. Adding flavorings, milk and sugar could be looked upon as similar to adding steak sauce.
.
Light to medium roast can deliver a very clean cup with bright flavors but will be light in the roast flavor a lot of people are used to. These roasts can be harder to dial in, quickly stale, and is less forgiving in your mistakes which requires stricter QC when prepared. Good on its on with no milk or sugar needed because the beans naturally provide a flavor profile.

Medium dark to dark roast really punch through milk and other dessert drinks. Has a big margin in preparation mistakes, appears to stay fresher because of the dark roast, and has that deep roast flavor most people are used to. You will generally taste more of the dark roast than actual bean flavor. Best used as a mixer, traditionalists dark roast flavor profile, and/or a blend to lighter tasting beans. A lot of people try to balance out their drinks by adding flavorings, milk, and sugar.

As a lot of people know we have different flavor profiles needs depending on where you live. West Coast is known for more brighter flavors which East coast people might not like as much. No one is forcing you to like the West coast style but you should be aware that it is the future of coffee. It dominates the coffee championships and is quickly becoming the norm in the high end cafes around the world as more people become enlightened.

I myself like variety. There are times when I want something dark and there are times I want something light. Sometimes I like my coffee drip brewed and sometimes I want an espresso. Most of the time I like my drinks neat but every now and then a Latte is fun. I will have to do several cupping classes to feel comfortable discussing what roast profiles I like best with what type of bean. I have tried lots of varieties but not 1 session where I have 1 type of bean, from 1 farm lot, roasted different ways.

Gregory's coffee tasted great. It had a lot of chocolaty flavor without tasting over roasted.
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That's their regular drip coffee that I have in the mornings. A few times a week I go for one of their single origins if I have time, they're right below my building. They brew the sine origins in aeropresses and so it takes a little bit more time to get a coffee fix. I need to bring in my aeropress and just bring the beans from home that I get from them anyway.

What's nice is that there are some very serious coffee lovers opening mom and pop shops and the businesses are sustainable because the demand is there. I literally have not bought a Starbucks Coffee in Manhattan in two years.
 
Monofletch said:
I hope so!

I am going to see Scott Carey at Sump Coffee tomorrow if I can get away for lunch.
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Awesome, watch out for those curbs!

cchu518 said:
That's their regular drip coffee that I have in the mornings. A few times a week I go for one of their single origins if I have time, they're right below my building. They brew the sine origins in aeropresses and so it takes a little bit more time to get a coffee fix. I need to bring in my aeropress and just bring the beans from home that I get from them anyway.

What's nice is that there are some very serious coffee lovers opening mom and pop shops and the businesses are sustainable because the demand is there. I literally have not bought a Starbucks Coffee in Manhattan in two years.
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I love my aeropress. Unfortunately quality takes time.:grumpy: Coming soon there will be a new filter for it that sounds impressive.

Yes I agree. I like supporting those mom and pop pop shops where they are trying to stay ahead of the curve and really care about their QC.
 
Monofletch said:
The midwest like coffee to taste like dirt! :D
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I think that I mentioned this before. I know a guy who owns a B&B. One day I saw him at Costco and he had several large bags of Starbucks French roast in his cart.
I mentioned that the stuff was burnt. He agreed, but he also said that his customers are used to it and that's what they want. I wouldn't and couldn't drink the stuff.

I like my coffee roasted medium or medium dark. I bought some fancy light roasted coffee a few times and didn't care for it. They all tasted kind of sour to me. I ended
up mixing them with dark roasted beans.
 
Thanks P.E. I am closed up for good.... Further along than I was before the first mishap! I'll be back at it next week!
 
UffDa said:
I think that I mentioned this before. I know a guy who owns a B&B. One day I saw him at Costco and he had several large bags of Starbucks French roast in his cart.
I mentioned that the stuff was burnt. He agreed, but he also said that his customers are used to it and that's what they want. I wouldn't and couldn't drink the stuff.

I like my coffee roasted medium or medium dark. I bought some fancy light roasted coffee a few times and didn't care for it. They all tasted kind of sour to me. I ended
up mixing them with dark roasted beans.
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But did you enjoy the in between of the blend?
 
Kenya AA and an Elmax Mule

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Another Mule. Super Blue with red river gum scales.
Some toasted buckwheat banana bread and a cup of Death Wish. Gotta try to stay awake for the rest of football. Been a loooooong weekend. :yawn:

r1W18mp.jpg
 
cchu518 said:
But did you enjoy the in between of the blend?
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It was drinkable.

Different roasters seem to have different opinions of what constitutes medium. Some, like Starbucks, roast until the beans are oily. Others, like Caribou, tend to
roast on the lighter side and the beans are dry. At least, that's been my observation.
 
+1 for the roast your own group. SweetMarias.com for the "green" coffee beans and use a hot air popper to roast my own. Grind what I need each morning for the freshest cup possible out of my Aeropress. Oh yeah.
 
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