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Lets talk about COFFEE

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

  1. clee1982

    clee1982 Senior member

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    Anyone ever tried either Everymen Espresso, Laughing Man Coffee & Tea, or Intelligentsia Coffee (NYC location), just some random lists I come up (more like stuff I heard is not bad but I have not tried in NYC).

    p.s. and I mean to get a cup of coffee, not to buy beans, my personal day to day is Joe's Art of Coffee (Grand Central location), and I like both Gimme Coffee and Cafe Grumpy, and a bit underwhelmed by Stumptown
     
    Last edited: Aug 2, 2013
  2. indesertum

    indesertum Senior member

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    I like intelligentsia despite the third wave hate. A little too precious but their coffee is great.
     
  3. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    There's a place in Windsor terrace in Brooklyn that serves French press intelligencia and it is amazing. They do a great job.
     
  4. A Y

    A Y Senior member

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    I had the Stumptown Ethiopian Chelbassa from Yirgacheffe this morning that Kevin Knox mentions in his blog post. It is really excellent, and the acidity isn't too prominent probably because of my brewing method (CCD) and it probably mixed with some retained grounds of Peet's Queen City in the grinder. Just joking about the latter: there's probably less than half a gram of retained grinds.

    I get lots of toffee notes.
     
    1 person likes this.
  5. furo

    furo Senior member

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    I tried out the cqcoffee motoretta today and my first pull was pretty good... Nice smooth extraction with a honey like flow ... I probably should have cut off the shot a few seconds before I did to optimize the flavor, but nonetheless, I can already taste a level of quality that is better than the other beans I've tried. Thumbs up to this roast
     
  6. Gibonius

    Gibonius Senior member

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    I had that last month, was quite nice.

    Their Mordecofe has been one of my staples. Not sure which of those two I liked better, rather similar overall.
     
    Last edited: Aug 2, 2013
  7. BenMusch

    BenMusch Member

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    I get my coffee from a seattle-based company called Fonte. Medium roast and I have it with cream, no sugar. Sugar ruins coffee.
     
  8. indesertum

    indesertum Senior member

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    And cream doesnt?
     
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  9. BenMusch

    BenMusch Member

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    I usually add just a bit to cool it down
     
  10. furo

    furo Senior member

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    George Howell coffee replied to my email and told me that Terroir coffee is carried in the local Whole Foods, so on my way now to pick up a bag or two
     
  11. furo

    furo Senior member

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    They have a great assortment!

    [​IMG]
    screen capture open source

    I chose the Daterra S Italian espresso... Hoping the hazelnut flavor comes out a bit
     
    Last edited: Aug 3, 2013
  12. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    Just had an espresso shot of the chelbessa. Holy hell it's acidic.
     
  13. furo

    furo Senior member

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    The cqcoffee espresso motoretta turned out to be a bit too bright and fruity for my liking so they're sending me a free 12oz bag of something a bit more full-bodied :slayer:

    The Daterra Terroir espresso is quite interesting - much more to my liking after just one pull - hoping it goes well with milk as a latte
     
    Last edited: Aug 4, 2013
  14. A Y

    A Y Senior member

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    Try the Chelbessa in a French press or paper filter brew. It should mellow out considerably. Apparently pressurized methods amplify acidity.

    Also, the barista may have underextracted the espresso: it seems to be a bad habit for the 3rd wavers.
     
    Last edited: Aug 4, 2013
  15. GreatHighway

    GreatHighway Senior member

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  16. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    How do you underextract espresso? Isn't the temp held constant? Do you mean, pulled it too short?
     
  17. Despos

    Despos Senior member Dubiously Honored

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    When the grind is too coarse and water runs thru too quickly. Like a shot in less than 15 seconds is underextracted. You get a sour taste.
     
  18. b1os

    b1os Senior member

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    Channeling results in partial underextraction too.
     
    Last edited: Aug 5, 2013
  19. A Y

    A Y Senior member

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    In addition to what Despos and b1os said, the high dosing used by 3rd wavers (eg. using 18 grams of grounds) encourages underextraction.

    I wonder how many roast profiles have been f'ed up by baristas who give feedback based on insanely high dosing.
     
  20. indesertum

    indesertum Senior member

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    But if you pull at blonding point aren't you at the right extraction?
     

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