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quote:
Originally posted by Ron Natalie:
I almost exclusive drink home roasted Kona that I buy the green beans from two of my favorite plantations in Hawaii (Lions Gate and Makapueo Farms).


Try Kona Mountain next time and let me know what you think.

I've never been a big fan of Lions Gate. Always came across to me as the Folgers of the Islands.

My favorite is Bong Brothers but I can't get them to answer the phone any longer.
quote:
Originally posted by billhike:
A whole bunch of cafes even way out in the far suburbs are now brewing Intelligentsia. It's nice to see people leaning towards fuller flavors.


There are quite a few in the LA area as well.

My standard brew, when I have the time and the beans, is Intelligentsia El Diablo Dark Roast done in an espresso grind and brewed in my Saeco. Sometimes I'll do the Americano thing by adding the boiling water and on other occasions I'll just drink straight up. Another favorite coffee is (was) Leelanau Espresso Blend from Leelanau Coffee Roasting Company. I say "was" because I bought some this past summer while in Glen Arbor and the quality wasn't there as it had been. The Italian Roast was much richer. No sightings of Mario Batali in Glen Arbor though I've seen him there before.


quote:
Originally posted by wineismylife:
My favorite is Bong Brothers but I can't get them to answer the phone any longer.


They're too busy doing bongs.
My beautiful daughter bought me a Coffee of the Month subscription for Christmas this year. I was a little nervous, since although she's an accomplished cook and a wine lover with a good little palate, she does not drink coffee. Crazy So I was prepared for some Vanilla Strawberry Pizza flavored decaf or something. Nope. Great coffee!!

This past week I've been drinking (and LOVING) the Huehuetenango in the first shipment I received. Next week, from the same box: Yirgacheffe. Should be a good month. Cool

PH
quote:
Originally posted by PurpleHaze:
Great coffee!!

This past week I've been drinking (and LOVING) the Huehuetenango in the first shipment I received. PH


The Huehuetenango; grown in the Cuchumatanes mountains Guatemala no? I am sure bman has had quite a few cups of this one.

BTW, just this weekend I had my first cup of Intelligentsia off a french press. I was really looking forward to it, but when I got it was a watered down catastrophe thanks to the good fellows at Founding Farmers in Potomac. What a waste!!!! Mad
quote:
Originally posted by RightBankFan:
The Huehuetenango....mountains of Guatemala no?


That's the stuff. Really wonderful coffee. Medium bodied with some floral and fruity notes. I have enjoyed getting into more nuanced and medium roasted coffees over the past few years. Althought I still enjoy the occasionial very dark roasted coffee, I'm finding that many of these overroasted coffees are the Aussie Shiraz of the coffee world. Razz

PH
Last edited by purplehaze
quote:
Originally posted by TPEwinedrinker:
quote:
Originally posted by winosaur:
How can you super-tasters drink Starbucks? I'm let down Confused

Blue Bottle!!!

Thank God you can ship coffee to Utah!

Blue Bottle is the most overrated coffee out there. If you are gonna knock Starbucks, at least choose a quality coffee like Intelligentsia or Verve.


Not knocking it, just looking for more interesting tasting notes, considering this is a board where some people can identify forest and bedroom floors.
Will try Intelligentsia, was actually looking for good recommendations, ordered some today. But won't indulge the comment that BB isn't "quality", my opinion.
I don’t drink coffee everyday like I used to, but every couple of weeks my buddy from work and I sneak out to an awesome coffee shop near my office. They are serious about their craft and have a Slayer espresso machine which I haven’t seen too often in the US. Lately I have been getting their siphon brewed coffee which might be my favorite coffee ever. It’s very light in body, but the flavor is intense and amazing. To me, Starbucks bold is like the Aussie shiraz of coffee (I think I stole that from PH) and that would make this coffee a grand cru burgundy or aged bordeaux. Only drawback is its expensive for a cup of coffee and it takes like 10 mins to make.
quote:
Originally posted by Board-O:
bill, that's how I mkae my coffee every morning. I grind the beans and pour them in a filter and pour boiling water through them.


Try letting the water sit for a bit after boiling, Board-O. Ideally, 195-200 degrees is perfect for extracting the maximum flavor from your fresh ground coffee. I bet you'll notice a difference.

PH
quote:
Originally posted by wine+art:
Starbucks, Tribute blend, and darn good.

Crazy busy at my Starbucks this morning.


I've been buying their 3 regions blend lately and enjoy it quite a bit. I'm also a fan of the Tribute.

I happened to be near a coffee shop by me last week that roasts their own and picked up a bag of Kenya AA. Very tasty. I wish the place was more conveniently located.
quote:
Originally posted by billhike:
GlennK, are you talking about where they set up a filter on a stand and hand-pour the hot water that slowly runs through grounds? I've had this a few times and enjoy it. A local Starbucks actually did this for me when they stopped brewing their bold later in the day.
Something like that. The machine is pretty cool looking and it takes about 10 mins to make because it drips so slowly.
quote:
Originally posted by PurpleHaze:
quote:
Originally posted by Board-O:
bill, that's how I mkae my coffee every morning. I grind the beans and pour them in a filter and pour boiling water through them.


Try letting the water sit for a bit after boiling, Board-O. Ideally, 195-200 degrees is perfect for extracting the maximum flavor from your fresh ground coffee. I bet you'll notice a difference.

PH


I've tried different temps and I prefer boiling. Steam, which is hotter than 212, is used for espresso. I don't think the grounds can be scalded by boiking water.
quote:
Originally posted by Board-O:
I've tried different temps and I prefer boiling.

To each their own.....said the lady who kissed the cow. Wink

Steam, which is hotter than 212, is used for espresso.

Only in early espresso makers, and now only in lower end units. Pump espresso makers, in addition to using higher pressure which yields better extraction, rarely use temperatures over 205.

I don't think the grounds can be scalded by boiking water.

I'm not sure about boiking.... Eek But in the case of boiling water you are incorrect on this one. 212 is way too hot, and does result in the loss of essential flavor components. This effect, to my taste, is more apparent in less dark roasts - but is noticeable to me across the specta of roasts.


PH

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