Coffee

PT's Coffee, Southpaw espresso.

Cup Profile,
Aroma: 9.0 Cocoa
Body: 8.5 Syrupy, Round
Flavor: 9.0 Creamy Caramel
Sweetness: 9.5 Orange
Aftertaste: 9.0 Vanilla
Acidity: 8 .0
Roast: 4 Light/Medium

"Southpaw espresso has a sparkling orange acidity, a brown sugar sweetness, all grounded with a rich caramel flavor and a vanilla finish. The texture is syrupy and round, lending itself well to combining with milk."
 
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PT's Coffee, Southpaw espresso.

Taste: I really like these nicely balanced floral beans. Initial floral notes of vanilla and jasmine with a creamy smooth body. While the beans aged I tasted more cherry and less of floral notes.
 
I have gone to the dark side. I have been drinking tea. :eek: I have had what may be bronchitis for the last two weeks and I have been told to drink a lot of liquids. I find that
tea is easier on my tummy. Besides that, I don't have the energy to turn the crank on my mill 75 times. :( Oh well...

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I thought it was due to the fact we had 6 degree temps last week and 65-70 this week. I had it under control until the warm temps hit. Now I'm miserable. I got some antibiotics today.
 
This Peet's Major Dickasons sure taste good on my day off! :D We went from almost 70 degrees Sunday to the searing high of 31 yesterday. Not much different today.....COLD! Good thing is our snowfall totals for the year are a record 1/2"! :thumbup: It sure don't snow like it use to.
 
Monofletch said:
This Peet's Major Dickasons sure taste good on my day off! :D We went from almost 70 degrees Sunday to the searing high of 31 yesterday. Not much different today.....COLD! Good thing is our snowfall totals for the year are a record 1/2"! :thumbup: It sure don't snow like it use to.
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Because we got it all here. :(

I'm having some Major D's this AM myself. Just waiting for the kettle to boil.
 
This is my first winter in California after 13 winters in very rainy, cold Western Washington. I'm enjoying the high temps in the 60s, and I'm making my way through Peet's coffees.

Sumatra Batak is still my favorite, but will be waiting until next January for that to come back. Now I'm trying a "rare," aged Sulawesi. Good stuff.
 
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Venia Coffee, Square Peg espresso.
Roast: Medium
Origin: Currently comprised of two different Ethiopian wet process coffees, one from Sidama and one from Yirgacheffe, and a nice chocolatey Guatemala washed process coffee.
Tasting Notes: "Sweet and balanced with notes of chocolate, cocoa, jammy berries, even cherry. Big bodied mouthfeel with a smooth & clean aftertaste."
Taste: Chocolate, cocoa, and cherry as it aged with a bitter crema finish.

 
I do french press coffee. I use Peet's Major Dickason whole beans that I keep in airscape jars. I use filtered water that I boil in a Breville heater that heats it to the perfect temperature for whatever you're going to use the water for, apparently french roast is 190 degrees. I preheat the cup I'll used with hot water. Then I grind the beans 4 scoops per cup in an electric conical burr grinder. At work, I use a manual ceramic conical burr grinder.
 
Some Peets Sumatra prepped in the Moka pot. Tasty as always. Definitely my favorite region.
New Emerson Traveler I received today. Put my own grind on already. I can't help myself. :rolleyes:

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I have always liked Emerson knives. Very nice choice!


I got a new toy yesterday too. Casio G Shock GX56. Seen here with my favorite Peet's and my favorite EDC- Spyderco Military Barman1 Edition. :D


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