What coffee are you drinking?

quote:

Originally posted by wine+art:

quote:

Originally posted by winosaur:


Not knocking it,

NO, you were knocking it, then suggested a white Zin was better.

I'll make that decision, but thanks for the assist. Really? White Zin? Get over yourself. Or maybe hyperbole is your specialty?

Four Seasons Roasters Choice.

quote:

Originally posted by billhike:
I want to find the thread where someone said they can taste bedroom floor.

Think it's from a TN: "Drank 3 bottles of this. Woke up tasting bedroom floor. 92pts"

We were in the mood for French press this morning.

Christmas Blend Espresso Roast in the Grind & Brew this morning.

Currently I have about 20 home made 15 gram Peerless Hawaiian blend coffee pods in the ceramic jar for use in my Senseo machine.

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.

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.

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.

I always grind beans fresh but haven't tried the hand-pour at home yet. Hmm...

I think it's the best way, and you'll quickly learn how much to grind to make coffee exactly the strength you want.

Starbucks, Tribute blend, and darn good.

Crazy busy at my Starbucks this morning.

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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.

I have been drinking Costco's Rwanda coffee and I must say it's excellent.

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.

Got one of those great Vietnamese/Chinese single-cup drip coffee filters when I was in Hawaii. Best decision ever, especially with a cup of Kona in it.

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.

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.... 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

I use primarily dark roasts. I will experiment, though I imagine the water loses a few degrees being poured from the tea kettle and it doesn't immediately soak through, resulting in a few degrees lost waiting its turn. I use a fine grind and plenty of it.