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Posts by A Y

You've got to watch the baristas too. My local one sometimes won't tell me if a particular reserve is out, and will substitute some other one. The last one used the Malawi (delicious BTW) for the Maui Mokka, because I guess they sound the same. Also, there was that time they didn't know what continent Zambia was on ...
Starbucks. Tell them that's what all Americans drink and order them a triple venti soy latte something or other.Actually, take them to one with the Reserve line and Clover, which I don't think they can get in Sweden (or anywhere outside the US, I think). I think that would be eye-opening for them.
I like that pB is the face of our coffee thread. Coffee-soaked cloth filters in something like a woodneck are really great.
Yup, rinses the filters, and still not satisfactory for him.
He's also kind of lazy, so cloth filters are a no-go. You can taste the filter by running hot water through it and tasting the filter “tea” that comes out. It's very apparent there, but I don't taste it very much in the brew itself.
A friend who just got into coffee is super-sensitive to paper taste. Even steeping in a separate container, and pouring through a rinsed, oxygen-bleached paper filter (eg. Filtropa) has too much paper taste for him. It boggles my mind, but he's using a French press because of that. The Aeropress might be good for him too because there's not much paper, and the exposure time is pretty limited.
Cole Coffee in Oakland has a good variety of beans and roasting levels: http://www.colecoffee.com/index.html It used to be part of Royal Coffee, who is a major importer of specialty coffee in the US.
BTW, Peet's has free shipping today. I just found out after ordering an extra pound of Queen City today. The mail-ordered bags are nitrogen backflushed so they will keep for much longer if you don't intend on drinking the coffee immediately.
I just brewed up in my hybrid CCD the first batch of Peet's Queen City (last roast in a while this week), which is a dry-process Harrar, and a very different experience of an Ethiopian coffee than the washed Yirgs you find at most places today. First, it's a fantastic coffee with a chocolatey aftertaste that goes on forever. Second, there's just something about the way a dark roast foams up when the water hits the grounds that says "This is coffee" like nothing else. By...
I am not qualified to be a coffee consultant, but I'm happy to be a test customer. I've been brewing more with the Aeropress at home, and really enjoying it. I'm going to try this filter once my paper ones run out: http://www.amazon.com/Filter-AeroPress-Ultra-Stainless-Coffee/dp/B00A1GVVMY/ Having more Clover coffee recently has made me want to go back to the Aeropress and try out finer metal filters than the Able ones.
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