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Lets talk about COFFEE

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

  1. scottcw

    scottcw Senior member

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    Not sure I understand your question.

    I don't aim for consistency, I vary my target roast depending on the flavor notes from Sweet Maria's and what I am in the mood to drink each week. I could probably get consistent results if that was a goal.
     
    Last edited: Jan 31, 2015
  2. indesertum

    indesertum Senior member

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    it was poorly phrased. i noticed that with the air popcorn poppers some beans were dark while others were light and the roast wasn't very even. how even is the behmor?
     
  3. scottcw

    scottcw Senior member

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    The drum keeps the beans agitated so that the roast is pretty even.
     
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  4. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    I'm visiting a coffee plantation today in northern Cambodia. No, Ethiopia for sure, but I'm excited.
     
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  5. rydenfan

    rydenfan Senior member

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    Have a pound of the Klatch Ironman Geisha which was coffee review #1 coffee of 2014 and I have to say I am completely blown away. Upfront it explodes with mango flavor and then settled with a coca style finish. I cannot believe how much flavor is present while still being balanced. Bravo to Klatch
     
  6. A Y

    A Y Senior member

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    Our coffee friend and grump, Kevin Knox, writes about progressive roasting in this month's Royal Coffee newsletter. Royal's own tasters then tried it out with some very interesting results:

    http://links.royalcoffee.mkt6539.co...=ODg2Njk4MzA0MTMS1&j=NTAwMjM2NTI5S0&mt=1&rt=0

    The upshot is that there is no one correct roast level. Different roast points bring out different characterisitcs of the bean, and this is just for a gross, straight profile, too. In case you're wondering who Royal is, they basically supply a large proportion of specialty coffee in America.

    There's a great article in there too on the vagaries of this year's Ethiopian harvest (spoiler: it's going to be expensive for everyone).
     
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  7. scottcw

    scottcw Senior member

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    This reminds me of a roasting method I first read about on Blue Bottle's website called "melange." It is roasting the same green bean to different levels and then combining the various roasts to get all the flavors. I have thought about doing this at home, the simplest form would be to roast 1/2 lb to City+ and 1/2 lb to Full City. More time consuming would be 1/4 lb roasts to City, City+, Full City and Full City+.
     
  8. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    Gimme Coffee does this with their Piccolo Mondo blend. Same bean, different roast levels. It bothers me this isn't more popular.
     
  9. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    So Cambodian coffee has this very weird flavor. It almost tastes as if there is something added to it, like spices or something. I inquired about it and it turns out they do something rather interesting. They pretty much do a sun dried method for processing, but many of the roasters here mix butter and corn in with the beans while roasting, which gives it this distinct flavor. They say they do this because growing coffee here makes a very, very bitter cup and the corn and butter sweetens the bean. Pretty cool.
     
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  10. indesertum

    indesertum Senior member

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    you have a great palate to have noticed that
     
  11. Medwed

    Medwed Senior member

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    I used to think that dark roasts are the most flavourful and high-pressure exctraction is the best method of brewing.
    But my perspective has changed a lot in the last 3 years.

    I am friends with local wholesale coffee supplier for EU and from our conversations I gathered that :

    1. Asian origin beans are of lowest quality and represent robusto type bean. If I see robusto anywhere on the package I do not buy that coffee.

    2. Italian blends of arabica and robusto have one goal in mind: increased profit margin due to cheapness of robusto beans. These Illi and Segafredos taste like dirt indeed.

    3. Dark Italian or French roasts are easiest to produce in industrial quantities and thus preferred by mega coffee brands since 19century.

    4. Dark Italian or French roasts hide bad flavors the best and thus adopted by the coffee mega brands.

    5. Very light roasts contain the highest % of caffeine, because heat usually destroys it .

    6. Lighter roasts have the most complex flavor profiles because dark roasting caramelize everything and pushes forward a few flavors while eliminating everything else.

    7. Finland consumes the most coffee per capita in the world. Most popular roasts have been super light for several generations. Most common way of brewing have been drip method using http://www.moccamaster.com/us/

    So to sum this up I mostly drink light roast drip coffee now and have to say it is more complex than what I had before.
    Before learining all this I was drinking dark roasts only and did not pay attention to origin of coffee I was consuming.
     
    Last edited: Feb 4, 2015
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  12. Muscles

    Muscles Member

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    Robusta is not only used to increase profits. It increases body and crema in the cup also. Adding 3-5% robusta to a roast (be it single origin or a blend) can really have a profound effect.

    Illy, Segafredo and many other brands taste like crap because they are roasted, ground, packaged and stored for long periods before consumption. I am sure they would taste much better if they were consumed within 3 weeks of the roast date.
     
  13. indesertum

    indesertum Senior member

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    Sounds like you've been brainwashed
     
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  14. scottcw

    scottcw Senior member

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    I started to type a reply to point out where he is wrong, but I don't care about helping others.
     
    Last edited: Feb 4, 2015
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  15. indesertum

    indesertum Senior member

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    that's the spirit
     
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  16. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    I don't think I have a stellar palate by any means, I mean I can say what I like and what I don't, but I am not the best at identifying specific fruit notes, or anything. My girlfriend is absurdly good at this. I just feel it is very obvious with Cambodian coffee, it's not a flavor that is easily missed. It tastes doctored because, well, it is.
     
  17. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    You're wrong pretty much across the board so much so that I think you might be a troll, but one thing that I feel the need to say is Asian coffees aren't the worst and aren't all robusta. It is harder to come across great beans, for sure, but it has got nothing to do with robusta. Sure they produce mostly robusta but that's not all they offer.
     
  18. A Y

    A Y Senior member

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    1 person likes this.
  19. scottcw

    scottcw Senior member

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  20. A Y

    A Y Senior member

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    We're here to make your wallet lighter. :) How are you finding the OE grinder, BTW?
     

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