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Lets talk about COFFEE - Page 254

post #3796 of 4120

I've found the solution to sour/tart espresso is to add milk. It really adds a dimension, and beans good for espresso on its own doesn't correlate highly to beans good for macchiato/cortados.

post #3797 of 4120
Intelligentsia geisha. Not bad.

Sick of smelling the shitty insta coffee people drink at work
post #3798 of 4120
Anyone know why Stumptown is only offering five single origin coffees? They normally have 3-4 Africans, 4-5 Central/South Americans, and an Asian or two. Now just five total.
post #3799 of 4120
Quote:
Originally Posted by Gibonius View Post

Anyone know why Stumptown is only offering five single origin coffees? They normally have 3-4 Africans, 4-5 Central/South Americans, and an Asian or two. Now just five total.

 

Thank the corporate overlords at Peets. In spite of all the talk of how the Stumptown acquisition wasn't going to change anything about how Stumptown was run, changes were inevitable. I'm sure this is a cost cutting measure as Stumptown pivots to focus more and more on cold brew and grocery above all else.

post #3800 of 4120
Quote:
Originally Posted by joshuadowen View Post

Thank the corporate overlords at Peets. In spite of all the talk of how the Stumptown acquisition wasn't going to change anything about how Stumptown was run, changes were inevitable. I'm sure this is a cost cutting measure as Stumptown pivots to focus more and more on cold brew and grocery above all else.

Figured that was it.


Lame.
post #3801 of 4120
Quote:
Originally Posted by Gibonius View Post

Figured that was it.


Lame.

Idk if that's it. They own intelligentsia too and I've been seeing more and more new roasts from them
post #3802 of 4120
Quote:
Originally Posted by OmniscientCause View Post

Idk if that's it. They own intelligentsia too and I've been seeing more and more new roasts from them

Maybe they want Intelligentisa and Stumptown to have different brand focuses.
post #3803 of 4120
i kinda like it when the menu is limited but constantly changing
post #3804 of 4120

so i bought a fellow stagg pour over kettle for my new apartment when i was on a spree at sur la table - http://fellowproducts.com/stagg-kettle/.  the built in thermometer was the selling point for me, as i would typically bring the water to boil then let it cool for a "few minutes" - not very precise.  i typically use my baratza encore and aeropress (95%+ of the time) or french press for a group.  i wanted to add a pour over device to my repertoire.  the classic is the v60, but have seen in a few places that the kalita wave is superior.  what do you all recommend between these two or is there a third party candidate i would be remiss not to consider?  i value ease of use/cleaning and some forgiveness if i am not 100% precise.  finally, do i really need a scale?

post #3805 of 4120

I think v60 benefits most from having a good grinder and brings forward the most flavors. Kalita wave is more forgiving. I've had both and prefer the v60 slightly. 

 

Scale is nice but for pourovers eyeballing is generally fine. 

post #3806 of 4120
Concealed where are you living now?



I love my grinder because it measures out 18g and can fill 22 if overfilled to the top. So as long as I'm in that range for a cup I'm good.

Edit that kettle looks awesome.
post #3807 of 4120
Quote:
Originally Posted by OmniscientCause View Post

Concealed where are you living now?



I love my grinder because it measures out 18g and can fill 22 if overfilled to the top. So as long as I'm in that range for a cup I'm good.

Edit that kettle looks awesome.

Moved to Atlanta.

 

PM me, we should connect on Linkedin.

post #3808 of 4120
Quote:
Originally Posted by concealed View Post
 

Moved to Atlanta.

 

PM me, we should connect on Linkedin.


Should check out our shop on the Westside http://revelatorcoffee.com/store-location/atlanta/

 

Also, I prefer Chemex to both V60 and the Wave.

post #3809 of 4120
Quote:
Originally Posted by joshuadowen View Post
 


Should check out our shop on the Westside http://revelatorcoffee.com/store-location/atlanta/

 

Also, I prefer Chemex to both V60 and the Wave.

i will this weekend

post #3810 of 4120
Quote:
Originally Posted by indesertum View Post

Dang that's exactly what I don't like about them. Either roasted too dark (Asian) or too light and acidic (American)

The fruit forwardness comes from the processing. Ethiopian beans tend to be dried with the fruit on it cuz of lack of humidity and water to wash the beans to remove the fruit.

Most brazilians I've had have this off Kopi Luwak type note to it that's pretty unappealing. Never had them as an espresso tho. This one is a yellow bourbon. Maybe it's the varietal I don't like

I usually don't find that they taste bad, but they lack any kind of character. Kind of just has that bland nondescript "coffee" flavor. I am not sure where large producers buying commodity grade coffee get it from, but my guess is largely Brazil if it isn't identified on the tin. Perhaps they are just making enough money churning out what they have and have no appetite to change growing standards for a market that's pretty darn small in comparison.

Quote:
Originally Posted by indesertum View Post

i used to be at that phase, but now i'm sick of dark roast espresso. i found a great cafe near jamsil (cafe montage) that does a great job of navigating the middle. only place i actually really enjoyed single origin espresso (which they roast darker than they do for the drip coffee beans)

How are you sick of dark roast espresso? I can find one place in all of NYC that even has it. It's the unicorn of coffee if you ask me.
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