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Lets talk about COFFEE

Discussion in 'Social Life, Food & Drink, Travel' started by Flambeur, Dec 2, 2009.

  1. scottcw

    scottcw Well-Known Member

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    One of my favorite cups on the regular is when I reach the last few grams of a roast and mix with a new batch that I roasted a day or so earlier. Most recently was the last 12 grams of Guatemala Acatenango Gesha with 8 grams of fresh Ethiopia Yukiro Cooperative.

    Since the ratio of last batch to fresh batch is never the same, it's like a box of chocolates. I never know what I am going to get.
     
    2 people like this.
  2. patrickBOOTH

    patrickBOOTH Well-Known Member

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    Haven't had Stumptown in a good while. Just bought a cup. Terrible.
     
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  3. joshuadowen

    joshuadowen Well-Known Member

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    Varies a lot. Their blends are increasingly bad. Some of the higher-end single origins are still alright.
     
  4. patrickBOOTH

    patrickBOOTH Well-Known Member

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    This was their Colombian. Not feeling it at all. ~8 years ago I really enjoyed their coffee, but it's been downhill since then.
     
    Last edited: Apr 11, 2017
  5. joshuadowen

    joshuadowen Well-Known Member

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    Colombia is one of the few countries from which roasters have access to fresh crop year-round. As a result it makes up the basis for a LOT of blends and volume generally. I suspect they are under a lot of pressure to reduce their costs on Colombian coffees.
     
  6. patrickBOOTH

    patrickBOOTH Well-Known Member

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    I know it! I was going to say it's pretty hard to screw up Colombian coffee.
     
  7. justridiculous

    justridiculous Well-Known Member

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    @patrickBOOTH did you buy a cup at one of Stumptown's Portland locations? I've found that the location at the Ace Hotel in SW Portland and the one on SE Division still do a fairly good job, but I agree, the quality has gone down significantly in recent years.

    In other news, here's what I'm drinking lately:

    [​IMG]

    [​IMG]
     
  8. patrickBOOTH

    patrickBOOTH Well-Known Member

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    No, NYC. If a coffee is so fickle that it has to be brewed just right at a particular location it is rather telling, imo.
     
  9. justridiculous

    justridiculous Well-Known Member

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    Haha yeah, that's a good point.
     
  10. scottcw

    scottcw Well-Known Member

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    This might be heresy to some, but what do you use to sweeten your coffee? I can't drink coffee black. I use 5-6 grams of raw sugar or coconut sugar. I recently met with a nutritionist who wants me to cut sugars. I tried monk fruit, but it tasted like I watered down the coffee. Maple extract was also suggested.

    Any other suggestions for low sugar sweeteners?
     
  11. catwood1

    catwood1 Member

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    Get a better nutritionist. ;)

    Although aside from that, I drink coffee in a number of ways. Pour overs black. Cold brew black. Espresso + Steamed milk in various amounts of milk, and cool milky sweet things. Some cool drinks include:

    Low milk iced lattee + Citrus peel simple syrup shaken. (Stolen from intelligencia)

    3oz cold brew + 2oz tonic water, over 1 big ice cube ideally made from cold brewed cascara, but I'm lazy and I just make mixed berry tea, then make the ice out of that. Still fabulous.
     
  12. Gibonius

    Gibonius Well-Known Member

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    Sounds like you're not looking for artificial sweeteners? I only use sweetener in iced coffee, but I just use Splenda. Works fine for me. Stevia tastes weird in coffee for me.
     

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