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Posts by joshuadowen

Basically this.  Kenyan coffees tend to exhibit big, red fruit flavors that are really easy for even novices to taste. 
None of those things work that well. 
I think one of the issues is that we've been programmed to think brewed coffee should be served much hotter than is ideal. Both extreme heat and extreme cold mask a lot of flavors. With good coffee (i.e., lots of positive flavors and not a lot of negative flavors), I actually enjoy drinking it at a slightly lower temperature. My biggest pet peeve with a lot of shops is that the batch brew coffee is served at a temperature where it's undrinkable unless you add milk or wait...
I mean, Sprudge.com and Dailycoffeenews.com are sort of the go-to's, but I wouldn't call either of them "good".
No, you are right. I suppose I didn't mean that the way it came across. I'm a big fan of Santa Maria Novella products and any number of trappist beers. 
Seems gimmicky.
 Roast definitely plays a role. The point I was making is just that the coffees you like aren't necessarily less acidic, just better balanced with other things. 
  Yes and yes. But also no. Coffee is an incredibly complex thing. It's hard to point to any one thing and say, "This is why it's too sour!" One thing to think about though: the experience of sourness is not generally the result of there being too much acid in the coffee. As in wine,  acidity in coffee is a great thing. It creates the structural backbone that holds all the other flavors together. The problem occurs when there aren't enough other flavors present to be held...
I hear you.  Just know there is no such thing as the perfect cup of coffee. There are objectively bad cups of coffee and there are objectively "good" cups of coffee, but nothing is perfect. There will even be "good" cups of coffee that you don't like for any number of totally valid reasons.
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