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Lets talk about COFFEE - Page 237

post #3541 of 3555
Originally Posted by indesertum View Post

Very cool. I didn't realize coffee culture was so from North Carolina. Congrats! Glad things are going well

I've been wanting to write a post on coffee in Korea and Japan. South Americans are roasted pretty dark here but oddly Ethiopians are roasted pretty perfectly. Tokyo had a lot of cool weird cafes.

I was in Tokyo last April. The coffee scene there is so weird and interesting. 

post #3542 of 3555
Congrats Joshua. It sounds like you're much happier with the write-up here than in the other article.
post #3543 of 3555
Originally Posted by otc View Post

-Intelli serves in their own shops. Can't offhand think of any independents here that serve it, but I can think of a lot of restaurants that serve it. Shows up in a lot of groceries, including Whole Foods, and I know for sure that some of the major "corporate coffee service" distributors offer it to business purchasers.

Just wanted to add that I've been to independent shops on east coast and in Midwest that serve intelligentsia, occasionally some blends made specially for them, but I don't ever find the black cat being served only sold as beans. I really hope it doesn't change too much, I've been enjoying it for a while. Bought a bag of beans from Yours Truly

I stopped at La Colombe in soho and it was really nice, I liked it much more than 9th St.
post #3544 of 3555
Last time I went to Colombe and 9th they were heavily into light roasting. Feels like coffee has been trending the other way so maybe they've changed

Went to a Paul Bassett near me and they had some Panama Hacienda La Esmeralda Gesha from the Petersons.
Warning: Spoiler! (Click to show)

I really want to trash it. Say it's overpriced and overhyped and it's actually not good or that whoever does the roasting at Paul Bassett sucks

It's overpriced ($24 for 100g) but it's really good. Hard to say that it's worth it but I wouldn't mind drinking only this for the rest of my life. Acidity is not overdone. Very well balanced. Fantastic depth of flavor. hints of citrusy rich pit fruit type notes. Roasting is really well done. Looks/tastes like city plus or full city to me

I want to cry. Colombe sells 8 oz of it for $18
post #3545 of 3555
I want to cry. Colombe sells 8 oz of it for $18


The La Colombe Gesha is not bad at all. Expensive but good. They were selling it by the cup for like $6 I think, last time I was in NYC.

post #3546 of 3555
You would cry too if you saw coffee prices here. Kona coffee for $20 a cup, JMB for $12, average prices for Americanos here is $5, $6. For a mediocre over roasted espresso diluted with hot water
post #3547 of 3555
Bird Rock coffee is legit. Thanks for the recommendation
post #3548 of 3555
Originally Posted by indesertum View Post

You would cry too if you saw coffee prices here. Kona coffee for $20 a cup, JMB for $12, average prices for Americanos here is $5, $6. For a mediocre over roasted espresso diluted with hot water

what the FUCK.
post #3549 of 3555

Just wanted to let you guys know that our e-commerce site is finally live. Not trying to shill for business here, but if anyone wants to try our coffee, now you can.



post #3550 of 3555
I was at the Pasadena Intelligentsia recently, and it seems you can only get pourover for brewed coffee now, and it starts at $5 for a cup. The service is quite terrible too: I had to keep looking to the counter to see if they had my cup ready, and when they did, they didn't call out my name for a few minutes. I think it was about 10 minutes from placing my order to actually having the cup in my hand. The coffee wasn't great either.

La Colombe's more expensive Gesha is very good. The cheaper one is good, but not as interesting. BTW, the new Peet's red mocha haraaz is excellent, and quite pricey for them at $30 for 0.5 lbs.
post #3551 of 3555
Ah man. Now I'm craving some Yemeni coffee
post #3552 of 3555
post #3553 of 3555
That was a great read and the hashtags were an even better read.

AY or somebody posted a long time ago about how FETCO brewers could be better and more consistent.

I guess we're back full circle

Reminds me of this coffee shop in Tokyo. I visited a lot of cafes (some third wave type places, some Tokyo style specialty coffee places, some mediocre chains) and this one was by far the most memorable

It's called Cafe l'Ambre and is one of the oldest cafes in Tokyo. I think it's been around since the 40s. they have a list of coffees they sell by origin but also by the year they bought the green beans and there are a few from like the 70s.

They do a hand held cloth pourover which seemed a lot more common in Tokyo. He does that concentric circle pour thing with a goosenecked kettle where you start in the middle, move in circles outward, but never reach the edge. They (there's one main guy who doesn't speak English and another guy who helps out when it's busy who does speak Englsh) extract into a small copper pan. And then pour that into a vintage China espresso cup the size of a traditional single espresso maybe room for a double.

No machines really except for a grinder. They have three gas stoves to boil the water. There's a small drum roaster beneath the stairs

I had an Ethiopian that had an intense blueberry jam flavor at the end and a Congo Kiva from 1998 that was pretty mellow. $7, 8 per thimble of coffee. Not sure if worth but was interesting

Coffee is also super extracted. 16g for 70 mL of coffee. So basically espresso proportions but brewed via pourover
post #3554 of 3555

lol at the ending of that article. I agree, amusing read. I like Good Coffee.

post #3555 of 3555
Great article. “Batch brew” sounds pretentious enough that if enough of us ask our local hipster coffee shop about it that they may actually come around to the idea. Of course, they have to brew a new batch every 30 minutes like Peet's does, otherwise the coffee does go stale. Also, coffee normcore. And WTF is Foursquare? Didn't they go out of business?

The only good pourovers I've had were either made with a cloth filter sock hanging over a cup without any kind of ceramic housing, or ones that are totally indifferently made, like at Cole Coffee in Berkeley. They use some kind of plastic cone thing, paper filters, put all of the water and coffee in at the same time, and whip it up aggressively with a whisk. Then you just wait til it stops dripping, and take your cup. It works great, and tastes good, too. No coffee waterboarding there.
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