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Lets talk about COFFEE - Page 98

post #1456 of 2948
The clover machine is a cut above. The pricing is high though. I had completely forgot about those offerings.

By the way, what are some good roasters for Kona coffee? To my palette it's such a nice, balanced, and smooth cup. Though admittedly I am drinking it blended as 100% kona is hard to come by and pricy.
post #1457 of 2948
The only Kona coffee I had was at Starbucks. It was great. I would highly recommend trying their reserves. The price is high, but it is clover and being that many variables are held constant make it a fun and enjoyable experience to try the different coffees with the same brew method.

A coworker called me up on the phone and told me he had this awesome Kona coffee (when I worked with him a few years ago he remembered I was a coffee guy). I went down to his desk and he was scooping pre-ground coffee grinds from a can into a Mr. Kitchen. I changed my mind about trying it.
post #1458 of 2948
I'm not sure if you read my perhaps TL;DR post on Hawaiian coffee a couple of months ago: http://www.styleforum.net/t/153072/lets-talk-about-coffee/1200#post_6352529

Coffee Review this month also has a recent survey of Hawaiian coffees: http://blog.coffeereview.com/green-coffee-origins-and-issues/best-hawaiian-coffee/

I think the term "Kona" is too broad as there is crappy Kona coffee, and transcendent Kona coffee. As with any coffee, it's down the the farmer and roaster how well the coffee turns out. Hawaii is unique because not only is it the only state in the US that grows coffee on a large commercial scale, but it makes it possible for the farmer, roaster, and barista to work in a very tight loop in a US territory. I'm sure there are some excellent collaborations in large coffee growing countries, but we can only do this in the US in one state.

One such collaboration is the Rusty's Hawaiian coffee I mentioned in my earlier post, who worked with coffee consultant Miguel Meza from Isla Coffee. He works with farms and roasters to produce really great coffee. He's one of main people (along with the founders of Rusty's) responsible for bringing up the Ka'u region, also on the Big Island, to world-class standards. Personally, I think the best Ka'u coffees are much more interesting than any Kona I've had.

He's also helped with the farming and roasting of coffee beans specifically for barista championship competitors, and the 2011 US champion did the whole farm to cup thing with Miguel. I think he may have placed 2nd at the world's. In the Coffee Review survey, he was behind 15 of the 27 coffees, including all that score 94 or higher.

Anyway, this is a long way of saying that there is really excellent Hawaiian coffee, and that people should look past the "Kona" label. The coffees unfortunately are not cheap because of the labor necessary to make them the way they are. I'd characterize the two coffees I had (a Maui mokka peaberry and the championship Caturra) as having balanced acidity and with predominantly milk chocolate notes. The mokka, which is a truly unique offering, also had floral notes. Balanced is really how I'd describe the coffees I've had from there. Many 3rd wave coffees are like funhouse mirrors with freakily exaggerated flavors, or are just plain boring.
post #1459 of 2948
^The Starbucks reserve Ka'u is pretty darn good.
post #1460 of 2948
Taking the cold-brew plunge! Quick question(s): because of logistics I'm going to end up steeping closer to 20 hours rather than the recommended 12 - will this have any impact other than slightly stronger concentrate? Also, should I steep at room temp or in the fridge (it's in the fridge now) ? confused.gif
post #1461 of 2948
Not in my experience. I actually prefer to steep mine for at least 24 hours. It's definitely stronger.

I leave mine a room temp. I'd imagine in the fridge would cause it to take even longer to get to strength.
post #1462 of 2948
So buzzed right now
post #1463 of 2948
Cross post from "Things that are pissing you off"

I got a Starbucks reserve coffee brewed in the Clover. Usually they give you a special reserve heat protection sleeve when you get one, however they just gave me a regular sleeve this time. Now everybody thinks I just got a regular Starbucks coffee.
post #1464 of 2948
Ugh, pleb status.
post #1465 of 2948
Inorite?
post #1466 of 2948
Opinions on any specific type of coffee that excels in cold brew? Or one that you really liked?
post #1467 of 2948
What blue bottle does to make their kyoto is frikken awesome. It's like jet fuel though.
post #1468 of 2948
I enjoyed a Kenia Muchagara.
post #1469 of 2948
Quote:
Originally Posted by patrickBOOTH View Post

What blue bottle does to make their kyoto is frikken awesome. It's like jet fuel though.

I don't know why but your comment made me think of the top gun opening.

I'll have to look up this blue bottle item.
post #1470 of 2948
The BB Kyoto cold brew method is super slow and uses exotic glassware from Japan. It almost looks like a chemistry lab, but you can do it with less exotic stuff.

Cold-brew coffee is kind of controversial in the coffee world because people disagree about which method works best. One is the steep for many, many hours in cooler water, while the other is hot-brewing a concentrate onto ice cubes. As the ice cubes dissolve, they dilute the concentrate into normal strength coffee.

The cooler water method is much smoother and emphasizes the caramel, darker flavors in a coffee. The hot water method gets all of the traditional flavors, including the lighter notes like citrus and florals, out of a coffee because there are some flavors that only hot water can extract.

Barismo has a great overview of the different methods, including which roasting styles work best with which method: http://blog.barismo.com/2011/08/iced-coffee.html
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