patbat
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Post by patbat on Jul 15, 2019 9:49:50 GMT -5
Jacobs is some damn fine coffee
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repulsionist
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Post by repulsionist on Jul 21, 2019 22:17:48 GMT -5
Papua New Guinea, Waghi Highlands
A strange bean from a land of danger, terror, and varied terroir. This bean was ground on Thursday and served on Saturday morning. The history of coffee in PNG is muddled, but these beans likely have a heritage from the Jamaican Blue Mountain bean(s) first planted there in the 1920s. This is a stellar coffee however one drinks their brew.
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repulsionist
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Post by repulsionist on Jul 28, 2019 23:16:08 GMT -5
Brazil, Mococa Bob-o-Link
Sustainable bean from Fazenda Ambiental Fortaleza. Decent creamy milk chocolate flavours easily enjoyed by, what I would guess, most palates. Berry highlights on this medium roast are not easily detected with milk and sugar covering the brew. Easy to smell in the roast. Difficult for me to experience.
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repulsionist
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Post by repulsionist on Aug 4, 2019 23:03:02 GMT -5
Kenya, Thaita (Kirinyaga region)
Woohoo, wadda bean. So much berry-like mouthfeel. The "feel" I'm describing is the tartness of juicy strawberry or ripe blueberry causing the tongue and mouth to "squinch-up" then quickly fill with saliva. Otherwise stated, this coffee real good. The berry notes of this light-to-medium roast is in the raspberry camp. I chose this over the Indonesian Mt. Raung offering that was a dark roast the beantender suggested would stain whatever it was brewed in and had a flavour signature of something close to pipe tobacco - meaning I'll probably try to get that this week.
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Post by Pastafarian on Aug 5, 2019 0:19:00 GMT -5
Kenya, Thaita (Kirinyaga region) Woohoo, wadda bean. So much berry-like mouthfeel. The "feel" I'm describing is the tartness of juicy strawberry or ripe blueberry causing the tongue and mouth to "squinch-up" then quickly fill with saliva. Otherwise stated, this coffee real good. The berry notes of this light-to-medium roast is in the raspberry camp. I chose this over the Indonesian Mt. Raung offering that was a dark roast the beantender suggested would stain whatever it was brewed in and had a flavour signature of something close to pipe tobacco - meaning I'll probably try to get that this week. That sounds kinda amazing. Where are you getting your beans? |
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repulsionist
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Post by repulsionist on Aug 5, 2019 3:43:08 GMT -5
Pastafarian, 32cup.com has had that Kenyan variety for purchase, and Gold Star Coffee in Canada looks to have a nice selection of Kenyan beans. But, to answer your question: I get these beans from a shop called Supreme in Wellington, NZ.
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Post by Pastafarian on Aug 5, 2019 10:16:10 GMT -5
Pastafarian , 32cup.com has had that Kenyan variety for purchase, and Gold Star Coffee in Canada looks to have a nice selection of Kenyan beans. But, to answer your question: I get these beans from a shop called Supreme in Wellington, NZ. I'll book my flight for Wednesday, ok if I stay with you until the weekend? Joking aside, I Googled the varietal name and Supreme in NZ was one of the first to come up. They also said they ship internationally so perhaps I don't need to book that flight after all. Though I'd be surprised if I couldn't find someone closer to me selling them. I'll check out Gold Star, thanks! |
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repulsionist
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Post by repulsionist on Aug 11, 2019 17:25:02 GMT -5
Vanuatu, Tanna Island Talao
This wasn't my favourite. I got it because: exotic. The results of the brew did not make it memorable. Growing history on this South Pacific island is similar to that of PNG, meaning coffee production starts in mid-19th century. Though Tanna Island is always in the shadow of Mt. Yasur, I didn't like the results of this coffee or its roast. Willing to give it another shot as an espresso.
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Post by Pedantic Editor Type on Aug 12, 2019 9:14:55 GMT -5
I've had it before, but I bought myself another bottle of Trader Joe's Coldbrew Concentrate, because I was feeling lazy. It's smooth and has a pretty intense coffee flavor; you definitely should dilute it. I recommend 50/50 instead of their 1 part concentrate to 2 parts milk or water, though.
(I just found a random blog reviewing all of their cold brew options, and now I want to try a few more. Hmm. Summer's not over yet.)
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repulsionist
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Post by repulsionist on Aug 19, 2019 17:16:36 GMT -5
Nicaragua, La Huella
This very large hybrid bean does not tread lightly. It stomps on the berry/cherry sensors in your palate. It fills your mouth with berry, cherry essence, and implies a remembrance of your pleasure or displeasure with the berry/cherry sensation. I did NOT like this bean. It smells wonderful after grinding. It smells wonderful brewing. This bean has plenty of body, plenty of notes in its flavour, but it is not the bean for me. For those in NA and Europe, it is a relatively easy bean to find. I do advise trying this for a surprise. If you enjoy a high berry/cherry flavour of your brew, then go for it.
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Post by Pedantic Editor Type on Jan 15, 2020 14:24:42 GMT -5
I got a coldbrew maker for Christmas! I haven't even unpacked it yet because I need to figure out where I can store it! But it's this one: www.oxo.com/cold-brew-coffee-maker.html (Oh, wait, it nests for compact storage, so I should definitely take it out) This should make my summer coffeemaking way easier, since it's about as simple to use as my French press but considerably larger capacity. |
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GumTurkeyles
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Post by GumTurkeyles on May 28, 2020 13:41:50 GMT -5
We were running low on coffee a few weeks ago with no planned supermarket run, so my wife's parents got some for us when they made a Costco run. They got us a 5lb bag of Starbucks dark french roast (whole bean). I...am not a fan of this. Smelling it fresh, there's this underlying funk (almost like bonito flakes) behind the burnt smell. Not roast, just burnt.
It made for bad coffee for our first run with it, but yesterday I tried cold brew with it, and that really helped it out. That funk doesn't come through on flavor. So, I think we'll be good for the rest of the summer, but I can't wait to get back to the regular light to medium roast we generally do.
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Post by Pedantic Editor Type on May 28, 2020 13:46:27 GMT -5
I got a coldbrew maker for Christmas! I haven't even unpacked it yet because I need to figure out where I can store it! But it's this one: www.oxo.com/cold-brew-coffee-maker.html (Oh, wait, it nests for compact storage, so I should definitely take it out) This should make my summer coffeemaking way easier, since it's about as simple to use as my French press but considerably larger capacity. I've been using my new brewer for almost two months now? And it's great. Easy to use, well designed. It does take nearly a whole bag of coffee each time, but the concentrate is fairly strong so a carafe lasts a week or so. |
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GumTurkeyles
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Post by GumTurkeyles on Jul 20, 2020 6:27:15 GMT -5
We finally used up the large bag of starbucks extra charred beans. I had my first sip of another type of coffee, and I was so surprised at how good it was! To not have that ashen, burnt taste is really nice. Of course, as I was typing this sentence, my in-laws just came in (to babysit while I work from home) and they bought us another bag of that coffee. Sigh...
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Post by Pastafarian on Jul 29, 2020 11:42:58 GMT -5
We finally used up the large bag of starbucks extra charred beans. I had my first sip of another type of coffee, and I was so surprised at how good it was! To not have that ashen, burnt taste is really nice. Of course, as I was typing this sentence, my in-laws just came in (to babysit while I work from home) and they bought us another bag of that coffee. Sigh... I hear this complaint about Starbucks quite often, wondering if you find any difference in their "blonde" roast vs their darker ones, or is it all ashes in the mouth for you? |
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GumTurkeyles
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Post by GumTurkeyles on Jul 29, 2020 13:41:15 GMT -5
We finally used up the large bag of starbucks extra charred beans. I had my first sip of another type of coffee, and I was so surprised at how good it was! To not have that ashen, burnt taste is really nice. Of course, as I was typing this sentence, my in-laws just came in (to babysit while I work from home) and they bought us another bag of that coffee. Sigh... I hear this complaint about Starbucks quite often, wondering if you find any difference in their "blonde" roast vs their darker ones, or is it all ashes in the mouth for you? I haven't tasted it this bad any time I've been to a starbucks, but to be fair, I only go there when I have to (airports mainly). I haven't tasted their lighter roasts yet. Since both bags were purchased by my in-laws and not by me, I'm letting them know to get a lighter one next time. |
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Post by Pastafarian on Jul 30, 2020 9:56:28 GMT -5
I hear this complaint about Starbucks quite often, wondering if you find any difference in their "blonde" roast vs their darker ones, or is it all ashes in the mouth for you? I haven't tasted it this bad any time I've been to a starbucks, but to be fair, I only go there when I have to (airports mainly). I haven't tasted their lighter roasts yet. Since both bags were purchased by my in-laws and not by me, I'm letting them know to get a lighter one next time. Which roast did they get you? I know some are ultra dark (Verona, Italian, and French) some are medium dark (Pike Place, Yukon) and then the lighter ones are Willow, Breakfast, and Blonde. Or at least according to their "Roast Spectrum" anyway. I've always wondered how accurate it is. |
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Post by Pedantic Editor Type on Jul 30, 2020 10:36:37 GMT -5
I haven't tasted it this bad any time I've been to a starbucks, but to be fair, I only go there when I have to (airports mainly). I haven't tasted their lighter roasts yet. Since both bags were purchased by my in-laws and not by me, I'm letting them know to get a lighter one next time. Which roast did they get you? I know some are ultra dark (Verona, Italian, and French) some are medium dark (Pike Place, Yukon) and then the lighter ones are Willow, Breakfast, and Blonde. Or at least according to their "Roast Spectrum" anyway. I've always wondered how accurate it is. So in my experience the lighter roasts are lighter. They’re all still a bit darker than a better coffee roaster would go, but the light and medium roasts don’t taste burnt the way the dark roasts do. One of my honest to god favorite coffees is Starbucks’ Casi Cielo, but it’s limited and seasonal. It’s a single origin medium roast from Guatemala and I tend to really like Mexican and Central American beans. |
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GumTurkeyles
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Post by GumTurkeyles on Jul 30, 2020 11:44:17 GMT -5
I haven't tasted it this bad any time I've been to a starbucks, but to be fair, I only go there when I have to (airports mainly). I haven't tasted their lighter roasts yet. Since both bags were purchased by my in-laws and not by me, I'm letting them know to get a lighter one next time. Which roast did they get you? I know some are ultra dark (Verona, Italian, and French) some are medium dark (Pike Place, Yukon) and then the lighter ones are Willow, Breakfast, and Blonde. Or at least according to their "Roast Spectrum" anyway. I've always wondered how accurate it is. It's their french roast. I'd like to give their lighter roasts a try, and PET's description sounds awesome. But this one says it should taste smoky, but I think it tastes charred and ashen. |
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repulsionist
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Post by repulsionist on Jul 30, 2020 19:06:24 GMT -5
Drinkin' that Ethiopia Guji this mornin'. 'Snice.
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Post by Hachiman on Aug 4, 2020 20:27:06 GMT -5
Which roast did they get you? I know some are ultra dark (Verona, Italian, and French) some are medium dark (Pike Place, Yukon) and then the lighter ones are Willow, Breakfast, and Blonde. Or at least according to their "Roast Spectrum" anyway. I've always wondered how accurate it is. So in my experience the lighter roasts are lighter. They’re all still a bit darker than a better coffee roaster would go, but the light and medium roasts don’t taste burnt the way the dark roasts do. One of my honest to god favorite coffees is Starbucks’ Casi Cielo, but it’s limited and seasonal. It’s a single origin medium roast from Guatemala and I tend to really like Mexican and Central American beans. The over-roasting is intentional since for the longest time they were roasting beans in Seattle and shipping them worldwide. Darker roasts meant that the beans lasted longer, but you sacrifice a lot of flavor. Even the lighter roasts seem to be dried out. They have more small local roasteries though now, which I haven't tried since there are plenty of decent small roasters and it seems like charging a premium for simply making decent coffee, but maybe the beans are better there. Anyway, that was the original explanation that I have heard countless times back in Seattle and elsewhere from Starbucks employees and other coffee shops. The other explanation I have heard from roasters is that over roasting is also due to the roasting being done in very large quantities at a sacrifice to product quality. Either way, the beans are over-roasted by design. Tl;dr: Starbucks coffee tastes burnt because it is and while the explanations for this are mixed, it is agreed that they do it on purpose. |
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Post by Pedantic Editor Type on Aug 4, 2020 20:30:49 GMT -5
So in my experience the lighter roasts are lighter. They’re all still a bit darker than a better coffee roaster would go, but the light and medium roasts don’t taste burnt the way the dark roasts do. One of my honest to god favorite coffees is Starbucks’ Casi Cielo, but it’s limited and seasonal. It’s a single origin medium roast from Guatemala and I tend to really like Mexican and Central American beans. The over-roasting is intentional since for the longest time they were roasting beans in Seattle and shipping them worldwide. Darker roasts meant that the beans lasted longer, but you sacrifice a lot of flavor. Even the lighter roasts seem to be dried out. They have more small local roasteries though now, which I haven't tried since there are plenty of decent small roasters and it seems like charging a premium for simply making decent coffee, but maybe the beans are better there. Anyway, that was the original explanation that I have heard countless times back in Seattle and elsewhere from Starbucks employees and other coffee shops. The other explanation I have heard from roasters is that over roasting is also due to the roasting being done in very large quantities at a sacrifice to product quality. Either way, the beans are over-roasted by design. Tl;dr: Starbucks coffee tastes burnt because it is and while the explanations for this are mixed, it is agreed that they do it on purpose. Yep, while explanations vary I knew it was on purpose. I worked at a ‘Bux briefly back in the day. |
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Post by The Stuffingtacular She-Hulk on Aug 6, 2020 8:24:02 GMT -5
I picked up a five-pack of Café Bustelo instant cafe con leche on sale, figuring if it was gross, I was only out $3.
It's actually really great and doesn't have that weird aftertaste so many instant coffees do.
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patbat
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Post by patbat on Aug 6, 2020 9:58:00 GMT -5
I picked up a five-pack of Café Bustelo instant cafe con leche on sale, figuring if it was gross, I was only out $3. It's actually really great and doesn't have that weird aftertaste so many instant coffees do. Instant Cafe Bustelo is freaking excellent! I'd seriously rather have that than 99% of the "good" coffee I've been served in my lifetime. |
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Post by Hachiman on Aug 6, 2020 20:05:44 GMT -5
Yep, while explanations vary I knew it was on purpose. I worked at a ‘Bux briefly back in the day. What is worse to me is that there are people out there who prefer the burnt Starbucks flavor. I remember one time at my old job, several coworkers and I were about 40 minutes from our office for a meeting. They all wanted to get Starbucks, but I happened to know a very nice 3rd wave coffee place (and roaster) nearby so I took them there. One loved it but the rest were mad that the coffee wasn't burnt or near-boiling hot. Starbucks has trained people that their burnt, scalded coffee is good and that drives me insane. |
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Post by Pastafarian on Aug 7, 2020 15:22:54 GMT -5
I picked up a five-pack of Café Bustelo instant cafe con leche on sale, figuring if it was gross, I was only out $3. It's actually really great and doesn't have that weird aftertaste so many instant coffees do. DAMNIT WHY DOESN'T CANADA HAVE ALL THE STUFF THE U.S. HAS |
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Post by Pastafarian on Aug 7, 2020 15:28:47 GMT -5
So the last time I was buying coffee the place had some green coffee beans on sale so I figured "why not?" and picked up a bag of Guatemala beans. I've tried three times now, twice with my popcorn popper and once on my bbq. The first popcorn popper version was decent although a few of the beans were over roasted so a bit uneven. The next time I tried it I mixed as it cooked with a wooden spoon handle so that was better.
The bbq version was closer to what I like my beans like when I buy them, but a pain in the ass cause for 112 minutes I had to stir them every 45 seconds. Despite being probably the freshest coffee I've ever had, it wasn't knock your socks off amazing so in the future (barring me getting access to an actual roaster) I think I'll leave the roasting to the professionals and pay for the privilege.
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Crash Test Dumbass
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Post by Crash Test Dumbass on Aug 7, 2020 15:37:54 GMT -5
I picked up a five-pack of Café Bustelo instant cafe con leche on sale, figuring if it was gross, I was only out $3. It's actually really great and doesn't have that weird aftertaste so many instant coffees do. DAMNIT WHY DOESN'T CANADA HAVE ALL THE STUFF THE U.S. HAS Look, we're exporting our racism, hyper-capitalism, and nationalism in droves; isn't that enough for you people? |
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Post by MyNameIsNoneOfYourGoddamnBusin on Sept 29, 2020 11:22:20 GMT -5
I'm giving a thumbs down to strawberry cappuccino.
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Post by Pastafarian on Sept 29, 2020 11:57:26 GMT -5
I'm giving a thumbs down to strawberry cappuccino. |
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