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Let’s talk coffee

#502
pisces_bass said:
I’m finding my groove with Kona beans. I’m roasting a little darker and using more grinds per cup than my typical beans. The results are really good - syrup sweetness and background dark cherry and cocoa. I am chasing a flavor profile I remember from the roasted beans I purchased on the island. It took me about 3-4 roasts to find it.
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Nice!!!
I love it when you find a groove like that.

-Mike
 
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#503
Not sure if it's worth replying after this many pages of comments, but anyway...

Whole beans, grind, coffee press. I tried a percolator but I think I did it wrong. I should try again.

I live in a small city, but somehow we have (and had) good roasters around here. My favorite is a local coffee show run by an elderly Argentinian couple. Other than that, my wife and I have a habit of buying local beans wherever we travel. We travel pretty frequently, so there's usually a good supply in our house.

In conclusion, coffee is a land of contrast.
 
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#505
definenredefine said:
Not sure if it's worth replying after this many pages of comments, but anyway...

Whole beans, grind, coffee press. I tried a percolator but I think I did it wrong. I should try again.

I live in a small city, but somehow we have (and had) good roasters around here. My favorite is a local coffee show run by an elderly Argentinian couple. Other than that, my wife and I have a habit of buying local beans wherever we travel. We travel pretty frequently, so there's usually a good supply in our house.

In conclusion, coffee is a land of contrast.
Click to expand...
Percolators don't make great coffee, I've found. It's a system where you basically boil water to push it through a tube to go over the grounds, and then it drips back down into the same reservoir that's still more or less boiling. It smells great, and the coffee is alright, but I wouldn't be kicking myself if my percolator coffee technique weren't as good as my other methods.
 
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#506
The problems with the percolator are that: 1) you have to sit there and watch it and frequently trim the heat so it's just percolating and not frothing all over; and 2) cleaning the thing up later, especially the grounds basket.
 
#511
5 tablespoons (OMG, I don't weigh it!) in a 1 liter bottle of cold tap water, parked in the fridge overnight (shaken occasionally when I'm in the fridge for something else), poured through the filter basket of an automatic drip that's (almost) never turned on is where my process has evolved to at present. Works for me. I'd kinda like to have a stirrer running on it all the time, but I kinda don't think it'd be worth the bother, so...

The person other than "me if I forget to fill the bottle the day before" who sometimes turns on the automatic drip has commented, somewhat impressed, on the difference between my way and that way (same coffee, same water.)

@turf3 make sure the spoon is ceramic so it doesn't dissolve while it's standing there.
 
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#513
I'm looking for a change. I use a press, and Cafe Verona was my go to. Then I changed to a Sumatra/Costa Rica blend, but now I'm looking for a good tasting, dark roast, that has more flavor than " boldness ", if you know what I mean. Sort of a Verona without the bitterness. Any suggestions ? Am I stuck in dark roast territory for more flavorable beans ?
 
#516
Bitterness usually comes from how the coffee was prepared. Since you have the beans you like, try it prepared differently.
For example, as a pour over. Cold brew it, pull shots with it, try a stove top brewer, etc.
Whatever one of those you might choose, use good quality water and make sure you use water cooler than you've been using.

-Mike
 
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#517
MJ5150 said:
Bitterness usually comes from how the coffee was prepared. Since you have the beans you like, try it prepared differently.
For example, as a pour over. Cold brew it, pull shots with it, try a stove top brewer, etc.
Whatever one of those you might choose, use good quality water and make sure you use water cooler than you've been using.

-Mike
Click to expand...
Thanks, but I pretty much like the French Press method. What is your method for French Press ? Right now, I grind my own beans to a coarse grind, add 2 1/2 tablespoons of coffee for a 2 cup mug. Pour hot water that is just starting to steam, just a little to cover the coffee for 30 seconds, then pour the rest of the water in, stir gently, cover, then wait 3 minutes.
 
#518
I stopped using the French press method as it appears linked to coronary artery disease. Seems to be something wrong with methods that don't filter the coffee. Evidence of course may change with time. Currently I prefer espresso anyway.
 
#519
I'm not an "afficianado", but one of the managers for a client of mine was from Costa Rica, and he used to brew this up at work a cup at a time. It's full, but not too "dark/burnt".
jnewmark said:
Thanks. can you give me a description ? I went to the website, but there are no descriptions of any of their coffees; it appears to be just an order site, unless I'm missing something ?
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#520
pie_man_25 said:
Percolators don't make great coffee, I've found. It's a system where you basically boil water to push it through a tube to go over the grounds, and then it drips back down into the same reservoir that's still more or less boiling. It smells great, and the coffee is alright, but I wouldn't be kicking myself if my percolator coffee technique weren't as good as my other methods.
Click to expand...
I find we use way to much to get it tasting right.
 

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