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Please explain 3rd wave coffee to me - Page 3

post #31 of 63
Quote:
Originally Posted by SField View Post

I don't understand this light roasting business and giving me coffee that tastes like fruit juice. I experience this at Ritual, Handsome, Intelli, etc... in New York, my favorite coffee places are Abraco, Third Rail, and 9th St. Espresso. I like that they make coffee that tastes like coffee does in Europe. Bold, rounded, with richness and little acidity. I've never had a single cup of coffee in Italy, France or Spain that tastes like the lemonade americans are serving me.

What is with this over extraction? I totally get the love of single origin beans and I know it will be different to a blend (I drink single malts,) but I really don't like what all the snotty barristas are doing. Does no one serve coffee flavored coffee anymore? This shit is like California wine.

abraco pours a fairly acidic shot. at least the barista did when i went there.

i haven't had intelli, handsome, ritual, etc in awhile, but gimmee's leftist and piccolo mondo (esp leftist) have great roundness, richness, fullness with a nice acidic backdrop.

i think it's a backlash from the starbucks burn everything to shit extreme. no doubt the trend will shift again
post #32 of 63
I did not have one bad cup of coffee in rome/florence. WIsh I could say the same about NJ. I'm not a coffee snob, since i don't give a shit which mountain it came from, I just want to it be drinkable which seems like a nearly impossible quest.

I've resigned myself to starbucks k-cups. shog[1].gif Which I find actually turn out alot better than buying the coffee already brewed at starbucks.
post #33 of 63
SField I have nothing to add other than it is good to have you posting again.

Also, that place I told you about in Atlanta is shutting down March 30. Apparently the women who cooks there (chef is far too haute) is having her honeymoon in Ireland so she's quitting and they're going down with her. As it were.
post #34 of 63
I kind of enjoy reading about others fighting over minutiae of the English language that absolutely no other human beings care about.
post #35 of 63
Thread Starter 
When I'm in France I'm either with family that is local or with food people, so we don't ever get bad coffee. There are quite a few 3 star french restaurants however that serve Illy, which is why I don't get coffee at such places. Bernardin is an example in the US.
post #36 of 63
Quote:
Originally Posted by harvey_birdman View Post

I kind of enjoy reading about others fighting over minutiae of the English language that absolutely no other human beings care about.
y so serious
post #37 of 63
Thread Starter 
I'm in NY about 2-3 times a month and Abraco is a daily thing for me, and I haven't experienced it. They definitely use a lot of coffee but I find it is usually well balanced and rich. I don't like much acidity in my coffee. I don't get milk stuff at Abraco. For that I prefer Third Rail.

Abraco usually uses Stumptown hair bender.
post #38 of 63
Quote:
Originally Posted by SField View Post

When I'm in France I'm either with family that is local or with food people, so we don't ever get bad coffee. There are quite a few 3 star french restaurants however that serve Illy, which is why I don't get coffee at such places. Bernardin is an example in the US.

Dude, what I mean is that coffee in France is mediocre/good in most places, it's the same in an average café and a 3 star restaurant, fine by me but americans coffee slobs would be disgusted. Italian coffee is just a lot better.
post #39 of 63
Thread Starter 
ehh if you've had the kind of coffee that is average in america, I'd say it is well below the french standard. France isn't a coffee place like Italy/Australia/New Zealand, but its base line is streets better than what you get in america. American coffee snobs usually are uncultured and have very few reference points. You talk to them about food and they are clueless. I have not met one of them whose palate I respect, and in LA especially, I've had lengthy conversations with the real "cream of the crop." Their idea of superlative food is Umami burger and Michael Voltaggio.
post #40 of 63
I generally think people who use the word "umami" should have their tongues cut out.
post #41 of 63
Thread Starter 
I had the great misfortune of being at one of these jerk off food and wine events full of bloggers and people who somehow found a job writing about food, and it's amazing how many of these dumpy women would say "O, I'm getting that real mushroomie umami now," and all her bovine comrades would validate her with other food blogging platitudes.

It was that moment that I decided to not be involved with food professionally anymore.
post #42 of 63
real mushroomie umami


ojfc
post #43 of 63
Quote:
Originally Posted by harvey_birdman View Post

I kind of enjoy reading about others fighting over minutiae of the English language that absolutely no other human beings care about.

It gets a little tedious but it pays the bills.
post #44 of 63
Quote:
Originally Posted by itsstillmatt View Post

I generally think people who use the word "umami" should have their tongues cut out.

Percent chance you have a knife for just such a purpose: 98 +/- 2
post #45 of 63
Thread Starter 
Quote:
Originally Posted by gomestar View Post

real mushroomie umami


ojfc

O yeah?

Here's some other treasures.

"Ducky"

"Piggy"
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