Still enjoying my hand burr grinder pour overs at 185 degrees thanks to y’all. Have shifted to Peet’s beans and the morning ritual is a good one. Keep the coffee talk coming!
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Let’s talk coffee
- Thread starter jmattbassplaya
- Start date
Thought I share my coffee report, taking a break from tea and getting back into the good sweet java again with my dizziness a little bit better with magnesium and heading to an ENT soon.
Never been too into special drinks of coffee or latte esque drinks. I do enjoy Espresso tonics in the summer, lemon is such a good flavor it has the bitterness and acidicness of espresso but that balance of lemon is so tasty with a seltzer like feeling.
Two days ago I tried a lavender latte, a spring phase drink I see at all local coffee places, even Starbucks seem to have picked it up. I tried it at a local place on Long Island and they used a special puree for it, and it was very good and quality!
However though, I am sure others feel this, we always get that trying new thing anxiety and the fear of getting something you dislike and just wasting that money and not wanting to waste the resources and ingredients use so sometimes I will just swallow the drink down, when trying new coffee places I always tried a latte, cappuccino or just a plain black drink to judge them, I think seeing barista skills in action speaks more to me at times.
Never been too into special drinks of coffee or latte esque drinks. I do enjoy Espresso tonics in the summer, lemon is such a good flavor it has the bitterness and acidicness of espresso but that balance of lemon is so tasty with a seltzer like feeling.
Two days ago I tried a lavender latte, a spring phase drink I see at all local coffee places, even Starbucks seem to have picked it up. I tried it at a local place on Long Island and they used a special puree for it, and it was very good and quality!
However though, I am sure others feel this, we always get that trying new thing anxiety and the fear of getting something you dislike and just wasting that money and not wanting to waste the resources and ingredients use so sometimes I will just swallow the drink down, when trying new coffee places I always tried a latte, cappuccino or just a plain black drink to judge them, I think seeing barista skills in action speaks more to me at times.
A roaster I love in North Carolina has a great saying "If the cup of coffee taste good, IT IS GOOD!" A lot of online communities of all hobbies can have snobs, fashion I love sadly is filled with it, and coffee and tea these days have seen a lot of snobbery, and I always laugh the coffee snobs defending or making fun of how people drink and they would deal with 10x more snobbery if they were to go to Italy and with their "correct" way to drink coffee.
My point is, don't worry about the snobs outside of TB, all of us are chill here and welcome all kinds of coffee enjoyment, I enjoy Tim Horton's even though people consider it OK coffee and Minute express is good when you are just tired and want that taste, also enjoy canned ground espresso from a Moka is a fav of my, and even if the diner coffee doesn't seem best, something about a diner coffee after a long day of fishing or just anything like playing bass
!
We've been getting fresh roasted Peet's beans delivered for over 20 years now. We're not too fancy beyond that, using just a basic grinder and coffee maker, but the resulting coffee sure tastes great to us!
How was it?
El Salvador is one of my hidden gems for roasting. For me, it always comes out rich and smooth.
-Mike
El Salvador is one of my hidden gems for roasting. For me, it always comes out rich and smooth.
-Mike
@MJ5150 I’m enjoying the El Salvador coffee. I started with med/light roasts so am curious how a darker roast comes out. With this current collection of Mayorga beans, the Bolivian and El Salvadoran are winning over the Nicaraguan beans. My plan is to roast half of each for traditional coffee and try the rest as cold brew. It’s surprising how different flavors pop in cold brew.
For me, it's fresh ground Fair Trade sourced beans, brewed in my Aeropress. Best cuppa ever, AFAIK. Better coffee than those fancy multi-hundred $$ fwooshysplat machines...
As for varieties, my latest Grounds For Change order:
As for varieties, my latest Grounds For Change order:
- Decaf Sumatra "Telong"
- Guatemala "Quetzal"
- Congo "Muungano Natural"
- Nicaragua "Miraflor"
- Honduras "Congolón"
- Guatemala "Huehuetenango"
- Sumatra "Telong"
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Grounds For Change are good people. They usually do great with their Guatemalans. They're about an hour north of me. Early in my roasting career we paid a visit to their shop. I learned a thing or two that day.
-Mike
-Mike
I order from a few other places as well, for variety, but GFC gets the bulk of my coffee money for sure...
Once you have a taste for lighter roasts I agree that it’s hard to find a dark roast that doesn’t bring back memories of ashtrays. Part of my current Mayorga coffee exploration was their Cafe Cubano dark roast. I liked it and would buy it again.
Just tried Mayorga’s Cafe Cubano as cold brew. I prefer it cold! Deep, dark, smooth and the vanilla comes out.
You picked a good time to try cold brew.
We made a batch the other day with a Guatemalan I roasted last week. It's a great sipper and perfect in our tiramisu recipe.
-Mike
Well, here’s how I got started: add 1 cup of med/large ground coffee and 2.5 cups of cold water to a French press. Mix well and place in your refrigerator for 24 hours. Press and enjoy.
Now I tend to leave the press out on the counter overnight. 14-18 hours at room temperature gets it done. The resulting coffee is a concentrate. Go easy and serve over ice.
Filtron makes an excellent cold brew maker if you want something by way of a kit. That's what we use.
It's true that you can likely piece it all together with items from your kitchen now, which I did consider before buying the Filtron 10+ years ago, but it's also nice to have something already put together and ready to use. Plus, that felt filter in the Filtron is key to trapping the oils from the bean.
12.5 hours is my sweet spot to let it brew.
-Mike
I'm ngl I just use a jar and a French press to filter out the grounds.
If I did it regularly I'd consider something professional
Yep. Totally works fine.
Tell you what though, if you can find a way to run it through some kind of felt filter, that's going to elevate your cold brew to a smooth sipping whiskey quality.
Even now I'll pour a dram of our cold brew into a Glencairn then go out back to sit on the porch and sip on it for an hour or more. I have to remind myself though that most folks don't place the kind of value on the coffee experience like the wife and I do, which is alright as well.
-Mike
While for sure not the most insane method of making Cold Brew, this one has been one of my favorites for a long time since I got an Aeropress.
Amen. I've just got too many expensive hobbies as-is.
