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post #3616 of 4358
that was a great article. thanks for sharing
post #3617 of 4358
Originally Posted by indesertum View Post

that was a great article. thanks for sharing
Serious Eats is a quality site. smile.gif

It seemed to me that the article was more about the culture surrounding espresso than the drink itself. My (admittedly limited) experience with espresso in Milan is that, while it's a great cultural element, the coffee itself isn't anything special; its roast level tends toward "incinerated" and it's heavy on the cheap robusta beans. It's for good reason that they almost invariably put sugar in it.

It's fast, it's cheap, and you don't drink it for the flavour, you drink it for the buzz. smile.gif

I know there are some specialty-grade coffee places in Italy too, though; I'd love to find one on my next visit to compare.
post #3618 of 4358

Bought a half pound of starbucks espresso to dial in a Mazzer . Really bad coffee, over roasted bitter taste. 


Not enjoyable.



post #3619 of 4358

Yea I drank a bunch of coffee in Europe and also got some of the high end Esse beans for home use, and my conclusion is for taste (and fun coffee-tourism) Third Wave is definitely more interesting and tastes better. 


But when I drink 3+ espressos a day, they all taste about the same and I'm much more in the Italian camp... 


So, as a drug: Italian roast. For nerd-ing out: new wave. 

post #3620 of 4358

You guys have any good v60 recipes/tips? 

post #3621 of 4358
have you tried the concentric circle method? i honestly dont really notice a huge difference between that and just dumping the water in and stirring
post #3622 of 4358
Thread Starter 
Found (by a recommendation) an affordable local roaster with a very decent selection (not sure about quality yet).. This will be awesome, will probably take me six months to make my way through what sounded interesting so far.
post #3623 of 4358



post #3624 of 4358
Any storage recs for around 2-2.5 pounds of coffee?

I usually go with those OXO airtight containers that fit 12-16 oz perfectly but I've been buying the 2 lb bags from Costco for cold brewing and need a way to store them.
post #3625 of 4358
Freeze in ziplock bag
post #3626 of 4358
Is there a correct defrost process for frozen beans? Stick it in the fridge for a bit first or just take it out straight into room temp?
post #3627 of 4358
i just leave it out. my palate isn't that good to notice a real difference tho
post #3628 of 4358

just take it out immediately. important thing is to not open bag until fully defrosted, because you don't want moisture getting in. 


idk maybe I imagine it, but I definitely feel like beans start losing their flavor a little if I leave them out 2-3 weeks after roast date. I freeze everything above 8oz quantities. Not sure this means anything, but the beans I leave out longer make less bubbles (releasing gas?) during the initial bloom

post #3629 of 4358
yeah 2-3 weeks after roasting for sure, but i'm still not quite sure how or if freezing impacts flavor. the moisture part is a good idea. never really thought about that
post #3630 of 4358
About 10-12 days after roasting and they lose their bloom and start tasting stale to me, and I have the palette of a drunken baboon
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