View entire thread: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
Posted by cafemakers on 2007-12-11 18:51:44 Post Subject: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
WILMINGTON, DE (PRWEB) December 12, 2007 – Brew Ha Ha! gets serious with the addition of seven serious coffee beverages at its store in Center City, Philadelphia.
Brew Ha Ha!'s menu additions include traditionally-prepared small but intense specialty coffee beverages, original Brew Ha Ha! signature creations, and a selection of premium French pressed single origin coffees. A new coffee tasting flight pairs chocolates with a sampler of 3 contrasting varietals for the flavor curious.
"Serious times call for serious coffee," cautions Brew Ha Ha! owner Alisa Morkides, "the demand for satisfying rich coffee flavor is reaching historic levels, so we see no alternative but to bring these great tasting beverages to our area, which is going to mean that customers will have more choices."
The addition of serious coffee delights is expected to create a dilemma for city coffee lovers: to stand by longtime favorites like the Brew Ha Ha! mocha latte or to indulge in the serious coffee flavor of an intense espresso macchiato and real 5 oz traditional cappuccino.
"It's a big deal," continues Morkides. "Coffee drinkers are fiercely loyal to their favorite flavor combinations; you don’t just switch from being a mochachino drinker to an espresso drinker overnight. It takes some serious consideration before making that scale of lifestyle change."
The new serious coffee menu will be available on Tuesday, December 18 at 212 S. 12th Street in Center City, Philadelphia and at all Brew Ha Ha! locations in January. Are you ready to get serious?
About Brew Ha Ha!
Alisa Morkides left her profession as a financial analyst to found the first Brew Ha Ha! location in Greenville, Delaware in 1993. The company now operates 10 retail coffee shops in Northern Delaware, one in Maryland, and one in Philadelphia. In 1999, the business was named to the INC 500 list of top privately owned companies. More information and location addresses are available online at http://www.brewhaha.com
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Posted by cafemakers on 2007-12-11 18:51:44 Post Subject: PR: Brew Ha Ha! Serious Coffee Menu Creates Serious Dilemma
WILMINGTON, DE (PRWEB) December 12, 2007 – Brew Ha Ha! gets serious with the addition of seven serious coffee beverages at its store in Center City, Philadelphia.
Brew Ha Ha!'s menu additions include traditionally-prepared small but intense specialty coffee beverages, original Brew Ha Ha! signature creations, and a selection of premium French pressed single origin coffees. A new coffee tasting flight pairs chocolates with a sampler of 3 contrasting varietals for the flavor curious.
"Serious times call for serious coffee," cautions Brew Ha Ha! owner Alisa Morkides, "the demand for satisfying rich coffee flavor is reaching historic levels, so we see no alternative but to bring these great tasting beverages to our area, which is going to mean that customers will have more choices."
The addition of serious coffee delights is expected to create a dilemma for city coffee lovers: to stand by longtime favorites like the Brew Ha Ha! mocha latte or to indulge in the serious coffee flavor of an intense espresso macchiato and real 5 oz traditional cappuccino.
"It's a big deal," continues Morkides. "Coffee drinkers are fiercely loyal to their favorite flavor combinations; you don’t just switch from being a mochachino drinker to an espresso drinker overnight. It takes some serious consideration before making that scale of lifestyle change."
The new serious coffee menu will be available on Tuesday, December 18 at 212 S. 12th Street in Center City, Philadelphia and at all Brew Ha Ha! locations in January. Are you ready to get serious?
About Brew Ha Ha!
Alisa Morkides left her profession as a financial analyst to found the first Brew Ha Ha! location in Greenville, Delaware in 1993. The company now operates 10 retail coffee shops in Northern Delaware, one in Maryland, and one in Philadelphia. In 1999, the business was named to the INC 500 list of top privately owned companies. More information and location addresses are available online at http://www.brewhaha.com
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View entire thread: Some Health Benefits Coffee Offers
Posted by billagirly on 2007-02-08 09:20:22 Post Subject: Some Health Benefits Coffee Offers
The following is copied and pasted directly from this article: http://www.atkins.com/research-library/could-coffee-actually-be-good-for-you/
Health-conscious consumers always have considered their daily Java a guilty pleasure. Conventional thinking would suggest that caffeine may raise blood pressure in susceptible individuals, make some feel jittery or anxious, interfere with deep and restful sleep, or raise stress hormones.
However, until recently, there has been little talk about coffee’s brighter side. Consider this:
Coffee is a good source of antioxidants.
Caffeine improves mood and thinking.
If you drink caffeinated coffee right before exercise, it may improve performance and help you burn more calories.
Caffeine relaxes the airways, helping to decrease asthma attacks.
Coffee can stimulate intestinal mobility.
And that’s just the beginning.
A new study from the University of Birmingham in England shows that caffeine helps the body use more of the carbohydrates in sports drinks consumed during exercise. Previous research has shown that caffeine helps athletes run faster in both short and long-distance races. In the short races, caffeine stimulates the brain to send messages along nerves causing a greater percentage of muscle fibers to contract at the same time. And caffeine causes muscles to burn more fat, thus preserving stored glycogen and delaying fatigue in long races.
In a very recent study, Harvard researchers analyzed data on 126,000 people for as long as 18 years. They found that having one to three cups of caffeinated coffee per day can reduce the risk of diabetes by 30% for women and by 54% for men.
At least six different studies indicate that regular coffee drinkers are up to 80% less likely to develop Parkinson’s. And other research shows that - compared to not drinking coffee - drinking at least two cups a day lowers the risk of: colon cancer by 25%, liver cirrhosis by 80%; gallstones by 50%.
Coffee has antioxidants, including a group of compounds called quinines, which in lab studies increased insulin sensitivity.
“Overall, the research shows that coffee is far more healthy than it is harmful,” says Tomas DePaulis, PhD at Vanderbilt University. “For most people, very little bad comes from drinking it, but a lot of good.”
Coffee flavor connoisseurs take note: Atkins Advantage® Café Mocha shake blends the perfect taste of rich coffee and creamy chocolate with the optimal mix of protein, fiber, low sugar, and essential vitamins and minerals to satisfy your appetite all day.
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Posted by billagirly on 2007-02-08 09:20:22 Post Subject: Some Health Benefits Coffee Offers
The following is copied and pasted directly from this article: http://www.atkins.com/research-library/could-coffee-actually-be-good-for-you/
Health-conscious consumers always have considered their daily Java a guilty pleasure. Conventional thinking would suggest that caffeine may raise blood pressure in susceptible individuals, make some feel jittery or anxious, interfere with deep and restful sleep, or raise stress hormones.
However, until recently, there has been little talk about coffee’s brighter side. Consider this:
Coffee is a good source of antioxidants.
Caffeine improves mood and thinking.
If you drink caffeinated coffee right before exercise, it may improve performance and help you burn more calories.
Caffeine relaxes the airways, helping to decrease asthma attacks.
Coffee can stimulate intestinal mobility.
And that’s just the beginning.
A new study from the University of Birmingham in England shows that caffeine helps the body use more of the carbohydrates in sports drinks consumed during exercise. Previous research has shown that caffeine helps athletes run faster in both short and long-distance races. In the short races, caffeine stimulates the brain to send messages along nerves causing a greater percentage of muscle fibers to contract at the same time. And caffeine causes muscles to burn more fat, thus preserving stored glycogen and delaying fatigue in long races.
In a very recent study, Harvard researchers analyzed data on 126,000 people for as long as 18 years. They found that having one to three cups of caffeinated coffee per day can reduce the risk of diabetes by 30% for women and by 54% for men.
At least six different studies indicate that regular coffee drinkers are up to 80% less likely to develop Parkinson’s. And other research shows that - compared to not drinking coffee - drinking at least two cups a day lowers the risk of: colon cancer by 25%, liver cirrhosis by 80%; gallstones by 50%.
Coffee has antioxidants, including a group of compounds called quinines, which in lab studies increased insulin sensitivity.
“Overall, the research shows that coffee is far more healthy than it is harmful,” says Tomas DePaulis, PhD at Vanderbilt University. “For most people, very little bad comes from drinking it, but a lot of good.”
Coffee flavor connoisseurs take note: Atkins Advantage® Café Mocha shake blends the perfect taste of rich coffee and creamy chocolate with the optimal mix of protein, fiber, low sugar, and essential vitamins and minerals to satisfy your appetite all day.
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View entire thread: PR: Training at the 2008 Kona Coffee Cultural Festival
Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
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Posted by cafemakers on 2008-10-03 02:28:26 Post Subject: PR: Training at the 2008 Kona Coffee Cultural Festival
KAILUA KONA, HI–(Marketwire - October 02, 2008) - Espresso training, coffee roaster training, a farm tour and a new professional coffee tasting class will be held ahead of this year’s Kona Coffee Cultural Festival on the Big Island.
The Hawaii Coffee Training Workshop series sponsored by the Kona Pacific Farmers Cooperative includes two new programs for 2008: an advanced espresso class and a coffee cupping workshop that instructs coffee tasting to rigorous international standards.
Nov. 3 - Advanced Profile Roasting led by Paul Thornton, roastmaster and green coffee buyer for Coffee Bean International, licensed Q grader and board member of the Specialty Coffee Association of America. This roasting workshop is designed for experienced coffee roasters and will instruct attendees to use proven techniques that enhance the quality and consistency of coffee roasting.
Nov. 4 - Coffee Farm & Mill Tour of local cooperative plantations. Put on your hiking shoes and walk through fields, pick coffee cherries and meet local farmers!
Nov. 5 - Beginning Espresso led by Andrew Hetzel, president of Hawaii-based Cafemakers, board member of the World Barista Championship and Hawaii’s only resident Q Grader. This barista training workshop will introduce novice baristas to fundamental concepts of espresso extraction, espresso tasting and espresso machine operation.
Nov. 6 - Advanced Espresso, also led by Andrew Hetzel. This workshop continues with advanced hands-on activities and exercises that improve barista skill and the flavor of specialty coffee drinks.
Nov. 7 - Cupper’s Training: An introduction to professional coffee cupping using the Coffee Quality Institute Q Grading system. Participants will learn to objectively evaluate coffee flavor and overall quality.
Classes will be held from 9:30 AM to 3:30 PM at the Hale Halawai center on Ali’i Drive in Kona for a fee of $225 per training workshop and $99 for the farm tour. Class sizes are limited and advance registration is required. For more information or to register, contact the Kona Pacific Farmers Cooperative at (808) 328-2411 or visit www.kpfc.com.
About the Kona Coffee Cultural Festival
The 38th Annual Kona Coffee Cultural Festival celebrates Hawaii’s 180-year coffee tradition from November 7 - 16, 2008. Enjoy nearly 50 Festival events including contests, tastings, ethnic foods, parades, a scholarship pageant, farm tours, art exhibits, an outdoor concert and more! For more information about the Festival, visit www.konacoffeefest.com.
About the Kona Pacific Farmers Cooperative
Known as the oldest and largest coffee cooperative in the United States, the Kona Pacific Farmers Cooperative has been continuously processing coffee since 1910. The coop offers education events for industry professionals and free daily tours of coffee operations for consumers. For more information, visit the KPFC website at www.kpfc.com.
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View entire thread: Best Frappe Mix
Posted by MontanaMama on 2007-03-21 04:41:35 Post Subject: Best Frappe Mix
Whats everyones take on these and what does everyone use?
Do you prefer a base flavored already with chocolate and no coffee flavor or one with a coffee flavor only that you add addt'l flavoring too according to the customer?
I've tried Stastero and liked it, it's coffee flavored. I've tried Giradelli choc/white choc base and don't care for them because they aren't coffee flavored. I recently switched to MoCafe and like it...it's very coffee flavored.
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Posted by MontanaMama on 2007-03-21 04:41:35 Post Subject: Best Frappe Mix
Whats everyones take on these and what does everyone use?
Do you prefer a base flavored already with chocolate and no coffee flavor or one with a coffee flavor only that you add addt'l flavoring too according to the customer?
I've tried Stastero and liked it, it's coffee flavored. I've tried Giradelli choc/white choc base and don't care for them because they aren't coffee flavored. I recently switched to MoCafe and like it...it's very coffee flavored.
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View entire thread: Funny Tasting Coffee
Posted by green beans on 2007-02-11 16:05:03 Post Subject: Funny Tasting Coffee
I am not sure which forum I should post this in but I have a question about a coffee flavor.
Does anyone know what the cause of a chalky or almost tart taste is that some coffee has? I really do not even know how to describe it acuratley but it is very distinct to me, it is a light sour taste almost.
I have tasted it a few times starting when I began to roast my own beans. I thought it was a result of some variable I had not managed in the roasting process. I just had a cup from a local cafe and experienced a similar taste. Any ideas?
It is not burnt coffee or too strong.
Anything would help here, thanks a lot.
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Posted by green beans on 2007-02-11 16:05:03 Post Subject: Funny Tasting Coffee
I am not sure which forum I should post this in but I have a question about a coffee flavor.
Does anyone know what the cause of a chalky or almost tart taste is that some coffee has? I really do not even know how to describe it acuratley but it is very distinct to me, it is a light sour taste almost.
I have tasted it a few times starting when I began to roast my own beans. I thought it was a result of some variable I had not managed in the roasting process. I just had a cup from a local cafe and experienced a similar taste. Any ideas?
It is not burnt coffee or too strong.
Anything would help here, thanks a lot.
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View entire thread: Coffee Storage Containers
Posted by TTTTom on 2005-07-04 12:32:48 Post Subject:
double R
Thanks for the speedy reply. I would like to use these both for use at my home and to give to customers who still want me to grind their coffee. Is the plastic an issue with absorbing the coffee flavor or does it affect the coffee flavor??
TIA,
T in Carolina
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Posted by TTTTom on 2005-07-04 12:32:48 Post Subject:
double R
Thanks for the speedy reply. I would like to use these both for use at my home and to give to customers who still want me to grind their coffee. Is the plastic an issue with absorbing the coffee flavor or does it affect the coffee flavor??
TIA,
T in Carolina
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View entire thread: America's Test Kitchen tests, well, guess :P
Posted by Caffe Latte on 2007-07-27 17:05:08 Post Subject: America's Test Kitchen tests, well, guess :P
So they tested different brands of coffee to be used in regular coffee (sorry all you espresso only people)
Interesting results came out of this.
What I find to be quite interesting is how much change came about when they added milk.
To view the whole article you have to sign up with an email addy. it's free. but below is the full article anyway
http://americastestkitchen.com/tasting. ... &iSeason=7
Coffee--Tasting Supermarket Whole Bean Coffee
from the Episode: Lighter Desserts
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
For related information, see The Truth about French Roast Coffee, Supermarket Coffee, and Coffee Beans vs. Preground.
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference? Our taste tests yielded surprising results.
My daily coffee ritual begins promptly at 6:30 A.M., when I plunk down $3 and change for a customized, 15-syllable concoction laced with enough caffeine to get me through half the morning. Hours later, I retrace the two-and-a-half-minute trek from the test kitchen to the local Starbucks coffeehouse, where my dealer (aka barista) starts portioning out my usual fix before I even make it up to the counter.
Trembling with product satisfaction, I stock Starbucks beans at home as well; given my daily routine, it's quite convenient. Ironically, it's when the company took the convenience factor up another notch-offering its whole beans at the grocery store-that my eyes began to wander. Amid the instant-coffee "crystals" and the tin cans of preground coffee sat several shelves' worth of whole-bean coffee brands. Some hailed from other coffeehouses, vying (like Starbucks) for a piece of the lucrative coffee-aisle action; others were straight-ahead supermarket brands, priced per pound at less than what I normally pay for a single iced-venti-no-foam-latte.
Could any of them compete in taste with my old standby? To find out, I bought eight whole-bean coffees at the supermarket. For each brand, I chose the "house blend," or whatever medium roast was widely available.
Tasters' Choice(s)
Test kitchen staffers first tried the coffees brewed regular strength. The differences were striking. Some coffees were strong and smoky, others tasted light and "chocolaty," still others boasted hints of caramel or molasses. For a few of the brands, the tasting sheets overflowed with invective decrying bitter, rancid, or harsh qualities. Most surprising, Starbucks came in not first but fifth out of the eight samples. "Burnt, with a bitter aftertaste," said one taster. "Like gnawing on charcoal," said another. Top honors went instead to Green Mountain Roasters and Eight O'Clock, which tasters found complex and well balanced.
By no stretch am I a trained coffee expert, but I also wasn't convinced that I've been blithely sucking down "burnt coffee" twice a day. So I devised one more test--a tasting of coffee with milk. Why? An informal poll revealed that more than two-thirds of the Cook's staff (including me) add milk to their coffee, and it seemed only fair to try the brands that way, too. So I brewed up eight more pots, added 3/4 cup warmed whole milk to each, and summoned 25 soon-to-be-jittery tasters into the test kitchen for another tour.
Sure enough, preferences changed. This time, Green Mountain and Eight O'Clock, the plain-coffee champs, ended up in the lower ranks--bland and insipid, according to tasters. In contrast, Starbucks landed near the top, along with Millstone and Seattle's Best, two other fairly assertive coffees. The bitter, burnt notes that had menaced tasters in the first round were suddenly "robust" and "complex" when tempered by the milk. Simply watered down? Not quite. Additional research revealed that the proteins in milk (and cream) bind some of the bitter-tasting phenolic compounds, reducing the bitterness and intensity of the coffee flavor.
Dark Matter
So far I had based my analysis on tasters' subjective descriptions. But there was a better way. In general, the longer a coffee bean roasts, the darker and more strongly flavored it becomes. Although it's possible to make a rough comparison of roast darkness by eyeballing alone, experts use an instrument called an Agtron to measure exactly how much light the beans reflect. The higher the Agtron reading (that is, the more light the beans reflect), the lighter the roast: An Agtron reading of 85 would indicate an ultra-light, almost tealike coffee; the darkest French roast out there would be closer to 15.
To find out how roast darkness lined up with taster preference, I sent the samples to a lab that specializes in coffee analysis. The Agtron readings differed markedly. From darkest to lightest: Starbucks (34.9), Millstone (36.5), Seattle's Best (40.0), Chock Full o' Nuts (40.3), Green Mountain (48.0), Folgers (48.9), Eight O'Clock (51.4), and Dunkin' Donuts (59.9).
From this data, I made two important discoveries. First, according to coffee-industry standards, the four darkest coffees in our lineup (Starbucks through Chock Full o' Nuts) are considered "dark" roasts, while the remaining four (Green Mountain through Dunkin' Donuts) are "medium." Second, roast darkness correlated with our tasting-room experience: Green Mountain and Eight O'Clock, both lighter roasts, triumphed in the plain tasting yet proved too mild in the milk round. By contrast, the three darkest roasts (Starbucks, Millstone, and Seattle's Best) were the milk-round champs.
Still troubling was how to explain Chock Full o' Nuts, Folgers, and Dunkin' Donuts--three brands that stubbornly refused to play by the light-roast/dark-roast rules.
Grounds for Dismissal
Luckily, some of the best discoveries happen by accident. The lab I hired to measure roast darkness had included several other tests for the same fee. Most of the data seemed better suited for a coffee dissertation than a magazine article-"package integrity" scores, moisture levels, and so forth. When I reached the last line, however, I noticed an odd-sounding measurement: "6 quakers," read one report; "1 quaker," read another. I had no idea what a quaker was, but given that my three problem coffees--Chock Full o' Nuts (7), Folgers (8), and Dunkin' Donuts (9)--had the most, I was determined to find out. Turns out, a quaker is coffee-industry jargon for an underdeveloped coffee bean that fails to get sorted out before the roasting stage. Less dense than a regular, mature bean, quakers can wreak havoc on the coffee's flavor profile, imparting a spoiled taste to the brew. So desirable is quaker-free coffee that beans are graded based on quaker count, and buyers are willing to pay a premium for beans that come up clean in spot tests.
The lab had found quaker counts in our coffees ranging from 0 to 9--based on a 100-gram sample (just over a cup). Do those numbers really matter to the casual coffee drinker? In a word, yes. In a 1-pound (455-gram) bag of Millstone coffee, you would expect to find just 4 1/2 quakers total, while in a 1-pound bag of Dunkin' Donuts coffee there might be 40.
How much training would I need to identify quakers? None at all, said Mané Alves, the lab's director. "Open up any bag of . You will see them--beans that are lighter colored than the rest." So I dumped several bags of coffee onto the countertop and, sure enough, the coffee was crawling with them! I began sorting and an hour later had a cupful of quakers. How awful could these pale beans really be? I had my answer minutes later, when I brewed a fresh pot of coffee made entirely from quakers. The smell was putrid enough, but the first taste dispelled any suspicions that quaker count was merely some academic exercise. The experiment isolated a taste I've always associated with bad gas-station coffee but conflated (incorrectly) with the burnt taste that comes from leaving the pot on the burner too long. Suffice it to say a quaker is indeed something best avoided.
Beyond roast darkness and quaker count, the experts also acknowledged that the brands in our lineup draw from raw (or "green") beans of varying quality. But spending a mint on prime beans doesn't guarantee a tasty brew. For example, says Alves, Starbucks and Seattle's Best "consistently buy better green beans" than the other brands, but the dark roasting they undergo obscures many of the nuances.
So where did we come out? Turns out it is possible to get good whole-bean coffee at the supermarket, but you may have to spend close to Starbucks prices. Millstone ($7.99 for 11 ounces) and Starbucks ($9.39 for 12 ounces) were our favorite darker roasts, while Green Mountain Roasters ($7.49 for 12 ounces) and Eight O'Clock (a cheap $4.99 for 13 ounces) were the best for light-roast fans and those that drink their coffee black.
a pdf http://www.cooksillustrated.com/images/ ... Coffee.pdf
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Posted by Caffe Latte on 2007-07-27 17:05:08 Post Subject: America's Test Kitchen tests, well, guess :P
So they tested different brands of coffee to be used in regular coffee (sorry all you espresso only people)
Interesting results came out of this.
What I find to be quite interesting is how much change came about when they added milk.
To view the whole article you have to sign up with an email addy. it's free. but below is the full article anyway
http://americastestkitchen.com/tasting. ... &iSeason=7
Coffee--Tasting Supermarket Whole Bean Coffee
from the Episode: Lighter Desserts
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
For related information, see The Truth about French Roast Coffee, Supermarket Coffee, and Coffee Beans vs. Preground.
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference? Our taste tests yielded surprising results.
My daily coffee ritual begins promptly at 6:30 A.M., when I plunk down $3 and change for a customized, 15-syllable concoction laced with enough caffeine to get me through half the morning. Hours later, I retrace the two-and-a-half-minute trek from the test kitchen to the local Starbucks coffeehouse, where my dealer (aka barista) starts portioning out my usual fix before I even make it up to the counter.
Trembling with product satisfaction, I stock Starbucks beans at home as well; given my daily routine, it's quite convenient. Ironically, it's when the company took the convenience factor up another notch-offering its whole beans at the grocery store-that my eyes began to wander. Amid the instant-coffee "crystals" and the tin cans of preground coffee sat several shelves' worth of whole-bean coffee brands. Some hailed from other coffeehouses, vying (like Starbucks) for a piece of the lucrative coffee-aisle action; others were straight-ahead supermarket brands, priced per pound at less than what I normally pay for a single iced-venti-no-foam-latte.
Could any of them compete in taste with my old standby? To find out, I bought eight whole-bean coffees at the supermarket. For each brand, I chose the "house blend," or whatever medium roast was widely available.
Tasters' Choice(s)
Test kitchen staffers first tried the coffees brewed regular strength. The differences were striking. Some coffees were strong and smoky, others tasted light and "chocolaty," still others boasted hints of caramel or molasses. For a few of the brands, the tasting sheets overflowed with invective decrying bitter, rancid, or harsh qualities. Most surprising, Starbucks came in not first but fifth out of the eight samples. "Burnt, with a bitter aftertaste," said one taster. "Like gnawing on charcoal," said another. Top honors went instead to Green Mountain Roasters and Eight O'Clock, which tasters found complex and well balanced.
By no stretch am I a trained coffee expert, but I also wasn't convinced that I've been blithely sucking down "burnt coffee" twice a day. So I devised one more test--a tasting of coffee with milk. Why? An informal poll revealed that more than two-thirds of the Cook's staff (including me) add milk to their coffee, and it seemed only fair to try the brands that way, too. So I brewed up eight more pots, added 3/4 cup warmed whole milk to each, and summoned 25 soon-to-be-jittery tasters into the test kitchen for another tour.
Sure enough, preferences changed. This time, Green Mountain and Eight O'Clock, the plain-coffee champs, ended up in the lower ranks--bland and insipid, according to tasters. In contrast, Starbucks landed near the top, along with Millstone and Seattle's Best, two other fairly assertive coffees. The bitter, burnt notes that had menaced tasters in the first round were suddenly "robust" and "complex" when tempered by the milk. Simply watered down? Not quite. Additional research revealed that the proteins in milk (and cream) bind some of the bitter-tasting phenolic compounds, reducing the bitterness and intensity of the coffee flavor.
Dark Matter
So far I had based my analysis on tasters' subjective descriptions. But there was a better way. In general, the longer a coffee bean roasts, the darker and more strongly flavored it becomes. Although it's possible to make a rough comparison of roast darkness by eyeballing alone, experts use an instrument called an Agtron to measure exactly how much light the beans reflect. The higher the Agtron reading (that is, the more light the beans reflect), the lighter the roast: An Agtron reading of 85 would indicate an ultra-light, almost tealike coffee; the darkest French roast out there would be closer to 15.
To find out how roast darkness lined up with taster preference, I sent the samples to a lab that specializes in coffee analysis. The Agtron readings differed markedly. From darkest to lightest: Starbucks (34.9), Millstone (36.5), Seattle's Best (40.0), Chock Full o' Nuts (40.3), Green Mountain (48.0), Folgers (48.9), Eight O'Clock (51.4), and Dunkin' Donuts (59.9).
From this data, I made two important discoveries. First, according to coffee-industry standards, the four darkest coffees in our lineup (Starbucks through Chock Full o' Nuts) are considered "dark" roasts, while the remaining four (Green Mountain through Dunkin' Donuts) are "medium." Second, roast darkness correlated with our tasting-room experience: Green Mountain and Eight O'Clock, both lighter roasts, triumphed in the plain tasting yet proved too mild in the milk round. By contrast, the three darkest roasts (Starbucks, Millstone, and Seattle's Best) were the milk-round champs.
Still troubling was how to explain Chock Full o' Nuts, Folgers, and Dunkin' Donuts--three brands that stubbornly refused to play by the light-roast/dark-roast rules.
Grounds for Dismissal
Luckily, some of the best discoveries happen by accident. The lab I hired to measure roast darkness had included several other tests for the same fee. Most of the data seemed better suited for a coffee dissertation than a magazine article-"package integrity" scores, moisture levels, and so forth. When I reached the last line, however, I noticed an odd-sounding measurement: "6 quakers," read one report; "1 quaker," read another. I had no idea what a quaker was, but given that my three problem coffees--Chock Full o' Nuts (7), Folgers (8), and Dunkin' Donuts (9)--had the most, I was determined to find out. Turns out, a quaker is coffee-industry jargon for an underdeveloped coffee bean that fails to get sorted out before the roasting stage. Less dense than a regular, mature bean, quakers can wreak havoc on the coffee's flavor profile, imparting a spoiled taste to the brew. So desirable is quaker-free coffee that beans are graded based on quaker count, and buyers are willing to pay a premium for beans that come up clean in spot tests.
The lab had found quaker counts in our coffees ranging from 0 to 9--based on a 100-gram sample (just over a cup). Do those numbers really matter to the casual coffee drinker? In a word, yes. In a 1-pound (455-gram) bag of Millstone coffee, you would expect to find just 4 1/2 quakers total, while in a 1-pound bag of Dunkin' Donuts coffee there might be 40.
How much training would I need to identify quakers? None at all, said Mané Alves, the lab's director. "Open up any bag of . You will see them--beans that are lighter colored than the rest." So I dumped several bags of coffee onto the countertop and, sure enough, the coffee was crawling with them! I began sorting and an hour later had a cupful of quakers. How awful could these pale beans really be? I had my answer minutes later, when I brewed a fresh pot of coffee made entirely from quakers. The smell was putrid enough, but the first taste dispelled any suspicions that quaker count was merely some academic exercise. The experiment isolated a taste I've always associated with bad gas-station coffee but conflated (incorrectly) with the burnt taste that comes from leaving the pot on the burner too long. Suffice it to say a quaker is indeed something best avoided.
Beyond roast darkness and quaker count, the experts also acknowledged that the brands in our lineup draw from raw (or "green") beans of varying quality. But spending a mint on prime beans doesn't guarantee a tasty brew. For example, says Alves, Starbucks and Seattle's Best "consistently buy better green beans" than the other brands, but the dark roasting they undergo obscures many of the nuances.
So where did we come out? Turns out it is possible to get good whole-bean coffee at the supermarket, but you may have to spend close to Starbucks prices. Millstone ($7.99 for 11 ounces) and Starbucks ($9.39 for 12 ounces) were our favorite darker roasts, while Green Mountain Roasters ($7.49 for 12 ounces) and Eight O'Clock (a cheap $4.99 for 13 ounces) were the best for light-roast fans and those that drink their coffee black.
a pdf http://www.cooksillustrated.com/images/ ... Coffee.pdf
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View entire thread: why frothing milk?
Posted by NW JAVA on 2005-01-10 18:33:35 Post Subject:
I happen to like the way the micro bubbles carry the coffee flavor without actually being the full strenght of the espresso. My .$02
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Posted by NW JAVA on 2005-01-10 18:33:35 Post Subject:
I happen to like the way the micro bubbles carry the coffee flavor without actually being the full strenght of the espresso. My .$02
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View entire thread: why frothing milk?
Posted by Qomolangma on 2005-01-16 08:41:54 Post Subject:
I happen to like the way the micro bubbles carry the coffee flavor without actually being the full strenght of the espresso. My .$02
Yes. I agree that the mixture of milk foam and coffee crema create one kind of wonderful mouthfeel.
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Posted by Qomolangma on 2005-01-16 08:41:54 Post Subject:
I happen to like the way the micro bubbles carry the coffee flavor without actually being the full strenght of the espresso. My .$02
Yes. I agree that the mixture of milk foam and coffee crema create one kind of wonderful mouthfeel.
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View entire thread: Beanz
Posted by equus007 on 2007-04-08 10:13:13 Post Subject: more info
do you want strongest flavor or caffiene content
what beans are you talking about? A specific roasters or general roast protocol(which there is none)? Should robusto be included?
You've found the right place to ask just be more specific.
In general:
The more you roast a bean the stronger the "coffee" flavor up until the point that you char out all the goodness. Conversely the darker the roast the less caffinated it will be.
Flavor by region w/African being the "strongest" or "dirtiest", C/S.American mid range and Indonesian/SE Asian(Hawaii and Jamaica as well) more mello and inclusve of rarer flavors.
All this being said it really depends on how you brew it to a great deal as well.
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Posted by equus007 on 2007-04-08 10:13:13 Post Subject: more info
do you want strongest flavor or caffiene content
what beans are you talking about? A specific roasters or general roast protocol(which there is none)? Should robusto be included?
You've found the right place to ask just be more specific.
In general:
The more you roast a bean the stronger the "coffee" flavor up until the point that you char out all the goodness. Conversely the darker the roast the less caffinated it will be.
Flavor by region w/African being the "strongest" or "dirtiest", C/S.American mid range and Indonesian/SE Asian(Hawaii and Jamaica as well) more mello and inclusve of rarer flavors.
All this being said it really depends on how you brew it to a great deal as well.
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View entire thread: Cold Coffee! Help!
Posted by davidsbiscotti on 2008-07-25 04:29:27 Post Subject:
Hola CAR1LOS. Como estas??
Coffee Coolattas from Dunkin Donuts are my fave during the summer. The other fast food iced coffees don't do it for me anymore, not since I discovered real coffee. The Coolattas are like a coffee flavored milk shake.
As far as your experiments with vanilla flavored iced coffee at home, I'd recommend brewing your coffee twice as strong as you normally would. Muy fuerte!! That way, the ice doesn't dilute the coffee flavor.
OR... of course, use any left over coffee from this morning to make the ice cubes, then add that to your blender with regular strength coffee and vanilla flavor, etc.
Good luck!
Bienvenido al Coffeeforums.com!
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Posted by davidsbiscotti on 2008-07-25 04:29:27 Post Subject:
Hola CAR1LOS. Como estas??
Coffee Coolattas from Dunkin Donuts are my fave during the summer. The other fast food iced coffees don't do it for me anymore, not since I discovered real coffee. The Coolattas are like a coffee flavored milk shake.
As far as your experiments with vanilla flavored iced coffee at home, I'd recommend brewing your coffee twice as strong as you normally would. Muy fuerte!! That way, the ice doesn't dilute the coffee flavor.
OR... of course, use any left over coffee from this morning to make the ice cubes, then add that to your blender with regular strength coffee and vanilla flavor, etc.
Good luck!
Bienvenido al Coffeeforums.com!
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View entire thread: Coffee drinks pls advise
Posted by Coffeeexpert on 2008-10-17 19:11:38 Post Subject:
Coffee flavor degrades over time after it is brewed. The time you can store your coffee in a thermos is debatable. A thermos is better than a hot plate however, since a hot place will simply burn off the coffee aroma and flavor. Some coffee shops keep their coffee in thermoses for up to two hours. You should search for a coffee equipment supplier in your country. They will be able to sell you equipment with the proper voltage and service it if required. If you are going to sell tea or cocoa, chose a brewer with a hot water spout.
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Posted by Coffeeexpert on 2008-10-17 19:11:38 Post Subject:
Coffee flavor degrades over time after it is brewed. The time you can store your coffee in a thermos is debatable. A thermos is better than a hot plate however, since a hot place will simply burn off the coffee aroma and flavor. Some coffee shops keep their coffee in thermoses for up to two hours. You should search for a coffee equipment supplier in your country. They will be able to sell you equipment with the proper voltage and service it if required. If you are going to sell tea or cocoa, chose a brewer with a hot water spout.
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View entire thread: coffee & alcohol or liquors
Posted by espressomaniac on 2004-09-13 05:52:04 Post Subject: I guess
you might want to scour the web for forums and recipies dealing with this, it's not a bad idea, and in fact, many traditional restaurants will serve liquer based coffee drinks, but of course they have the licence to cover the lounge and the selection is rather sparce.
I know what you are thinking, and it's not a bad idea, you are basically wanting to open a bar with more of a coffee flavor to it, which in turn should bring in the coffee crowd as opposed to the bar flies which normally establish similar establishments. I like the upscale type of mentality with an operation like that and it's going to draw in a very pleasent target market.
As for the business plan, the primary purpose of it is to get what you have in your head as an idea and make it a working plan. Take everything one step at a time, you likely will have to address each issue out of place based upon any generic business plan format, but that's part of getting your own ship afloat. This is a site I reccomend for people that are writing their first one: http://www.bplans.com they even have a free generic plan for people that want to start a kiosk, so it's right up your alley.
Anyway, good idea, go whith an upscale/traditional theme and don't be afraid to do even more then just coffee drinks, just keep your vision in tact and don't be tempted by the quick buck, if you do it right, you'll own a very lucrative operation.
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Posted by espressomaniac on 2004-09-13 05:52:04 Post Subject: I guess
you might want to scour the web for forums and recipies dealing with this, it's not a bad idea, and in fact, many traditional restaurants will serve liquer based coffee drinks, but of course they have the licence to cover the lounge and the selection is rather sparce.
I know what you are thinking, and it's not a bad idea, you are basically wanting to open a bar with more of a coffee flavor to it, which in turn should bring in the coffee crowd as opposed to the bar flies which normally establish similar establishments. I like the upscale type of mentality with an operation like that and it's going to draw in a very pleasent target market.
As for the business plan, the primary purpose of it is to get what you have in your head as an idea and make it a working plan. Take everything one step at a time, you likely will have to address each issue out of place based upon any generic business plan format, but that's part of getting your own ship afloat. This is a site I reccomend for people that are writing their first one: http://www.bplans.com they even have a free generic plan for people that want to start a kiosk, so it's right up your alley.
Anyway, good idea, go whith an upscale/traditional theme and don't be afraid to do even more then just coffee drinks, just keep your vision in tact and don't be tempted by the quick buck, if you do it right, you'll own a very lucrative operation.
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View entire thread: How much caffine in decaf?
Posted by tintinet on 2003-09-09 18:01:49 Post Subject: Swiss Water Decaf
The Swiss Water Decaf website claims the following:
How much caffeine is removed in the decaffeination process?
"97% of the caffeine is removed. The trace amount of caffeine remaining should have no effect"
From Coffeereview.com:
"Decaffeinated coffee is indeed without venom. It contains, at most, one fortieth of the amount of caffeine in untreated beans. Nor should the removal of caffeine alter the taste of coffee. Isolated, caffeine is a crystalline substance lacking aroma and possessing only the slightest bitter taste. Its flavor is lost in the heady perfumes of fresh coffee. So if you hear people say, "Coffee doesn't taste like coffee without the caffeine," they are wrong. The only real problem is how to take out the caffeine without ruining the rest of what does influence coffee flavor. But technology has triumphed, more or less. The best decaffeinated coffee, freshly roasted and ground and carefully brewed, can taste so nearly the equal of a similar untreated coffee that only a tasting involving direct comparison reveals the difference."
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Posted by tintinet on 2003-09-09 18:01:49 Post Subject: Swiss Water Decaf
The Swiss Water Decaf website claims the following:
How much caffeine is removed in the decaffeination process?
"97% of the caffeine is removed. The trace amount of caffeine remaining should have no effect"
From Coffeereview.com:
"Decaffeinated coffee is indeed without venom. It contains, at most, one fortieth of the amount of caffeine in untreated beans. Nor should the removal of caffeine alter the taste of coffee. Isolated, caffeine is a crystalline substance lacking aroma and possessing only the slightest bitter taste. Its flavor is lost in the heady perfumes of fresh coffee. So if you hear people say, "Coffee doesn't taste like coffee without the caffeine," they are wrong. The only real problem is how to take out the caffeine without ruining the rest of what does influence coffee flavor. But technology has triumphed, more or less. The best decaffeinated coffee, freshly roasted and ground and carefully brewed, can taste so nearly the equal of a similar untreated coffee that only a tasting involving direct comparison reveals the difference."
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View entire thread: about coffee shops
Posted by bluecoffee on 2004-10-12 15:21:30 Post Subject:
Thank you ExpressoSue!!!
I know is not easy to handle the expresso machines and definitely the cleanliness of the the machine is very important for the coffee flavor.
I read something about the kind of water, because that have influence in the taste too.
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Posted by bluecoffee on 2004-10-12 15:21:30 Post Subject:
Thank you ExpressoSue!!!
I know is not easy to handle the expresso machines and definitely the cleanliness of the the machine is very important for the coffee flavor.
I read something about the kind of water, because that have influence in the taste too.
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View entire thread: Newbie to Roasting
Posted by strangler on 2004-11-05 19:45:34 Post Subject:
Here's what i've roasted so far:
Rawanda Masaka
Indian Mysore
UGQ Columbian (Raphael Espinosa)
Mexican Chiapas
Prefer not to say who she works for.
I have played with roasting profiles from cinnamon to full city.
Then blending the same beans with different roasts yields another result.
Or mixing beans and grinding two different beans together cuz I don't have enough of one bean.
I'm having a blast.
I find roasting to be an enjoyable hobby. The coffee flavor is superior.
I am still learning and developing my palette.
I welcome rec's on different green beans to roast.
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Posted by strangler on 2004-11-05 19:45:34 Post Subject:
Here's what i've roasted so far:
Rawanda Masaka
Indian Mysore
UGQ Columbian (Raphael Espinosa)
Mexican Chiapas
Prefer not to say who she works for.
I have played with roasting profiles from cinnamon to full city.
Then blending the same beans with different roasts yields another result.
Or mixing beans and grinding two different beans together cuz I don't have enough of one bean.
I'm having a blast.
I find roasting to be an enjoyable hobby. The coffee flavor is superior.
I am still learning and developing my palette.
I welcome rec's on different green beans to roast.
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View entire thread: does anyone make their own base product?
Posted by cartoons10 on 2008-10-01 13:10:13 Post Subject:
Cocoa powder is ok. depending on the type I tried the same thing once and it tasted horrible! Cocoa powder can be bitter so use it right. skim milk is too weak but I use it because it's all I ever have on hand. I have tried non-dairy powder and the affects were good because too much dairy is not good for you and it's good to always have a real coffee flavor.
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Posted by cartoons10 on 2008-10-01 13:10:13 Post Subject:
Cocoa powder is ok. depending on the type I tried the same thing once and it tasted horrible! Cocoa powder can be bitter so use it right. skim milk is too weak but I use it because it's all I ever have on hand. I have tried non-dairy powder and the affects were good because too much dairy is not good for you and it's good to always have a real coffee flavor.
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View entire thread: Aerobie Aeropress
Posted by JohnB on 2008-10-16 10:03:13 Post Subject:
My AP is gathering dust in the cupboard as I found I much prefer real espresso/americanos & french press/finum brew to what I get from the AP. It is handy on a trip but brewing right in a travel mug with a Finum filter is much easier so why bother? The only "advantage" is the paper filter removing that little bit of sludge from the bottom of the cup which isn't an issue for me. The down side is that the filter also removes some of the oils which give the coffee flavor.
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Posted by JohnB on 2008-10-16 10:03:13 Post Subject:
My AP is gathering dust in the cupboard as I found I much prefer real espresso/americanos & french press/finum brew to what I get from the AP. It is handy on a trip but brewing right in a travel mug with a Finum filter is much easier so why bother? The only "advantage" is the paper filter removing that little bit of sludge from the bottom of the cup which isn't an issue for me. The down side is that the filter also removes some of the oils which give the coffee flavor.
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View entire thread: Pseudo Blue Mountain
Posted by BeanGrinder on 2005-02-06 09:17:57 Post Subject: Pseudo Blue Mountain
I was talking with a fellow coffee professional Friday about a certain blend his roaster sells - seems they carefully blended Central and South American coffee flavor profiles to produce a single taste that is remarkably like Jaimacan Blue Mountain...but at a fraction of the cost.
Has anyone successfully attempted this? What beans would you use? Sounds intriguing! Let's tackle pseudo M/J blend next!
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Posted by BeanGrinder on 2005-02-06 09:17:57 Post Subject: Pseudo Blue Mountain
I was talking with a fellow coffee professional Friday about a certain blend his roaster sells - seems they carefully blended Central and South American coffee flavor profiles to produce a single taste that is remarkably like Jaimacan Blue Mountain...but at a fraction of the cost.
Has anyone successfully attempted this? What beans would you use? Sounds intriguing! Let's tackle pseudo M/J blend next!
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View entire thread: Pseudo Blue Mountain
Posted by pstam on 2005-02-09 06:55:59 Post Subject: Re: Pseudo Blue Mountain
I was talking with a fellow coffee professional Friday about a certain blend his roaster sells - seems they carefully blended Central and South American coffee flavor profiles to produce a single taste that is remarkably like Jaimacan Blue Mountain...but at a fraction of the cost.
Has anyone successfully attempted this? What beans would you use? Sounds intriguing! Let's tackle pseudo M/J blend next!
You can easily buy the coffee ground of Blue Mountain Style coffee from Melitta in market. I do not think they would tell you what beans they use. It is something like a secret, commercially.
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Posted by pstam on 2005-02-09 06:55:59 Post Subject: Re: Pseudo Blue Mountain
I was talking with a fellow coffee professional Friday about a certain blend his roaster sells - seems they carefully blended Central and South American coffee flavor profiles to produce a single taste that is remarkably like Jaimacan Blue Mountain...but at a fraction of the cost.
Has anyone successfully attempted this? What beans would you use? Sounds intriguing! Let's tackle pseudo M/J blend next!
You can easily buy the coffee ground of Blue Mountain Style coffee from Melitta in market. I do not think they would tell you what beans they use. It is something like a secret, commercially.
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View entire thread: Local Roasters in PA
Posted by BaristaTrainer on 2007-03-29 12:57:10 Post Subject:
Hey Hayton.
You can purchase a "Coffee Flavor Tasters Wheel" poster from the SCAA which is very helpful. Here is a link to an image of the Aroma/Taste portion.
http://www.flickr.com/photos/coffeeschool/152061142/
You can order it at this link:
http://www.scaa.org/shop/product_detail ... id=R701200
In many ways it is much like a wine tasting.
- Matt
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Posted by BaristaTrainer on 2007-03-29 12:57:10 Post Subject:
Hey Hayton.
You can purchase a "Coffee Flavor Tasters Wheel" poster from the SCAA which is very helpful. Here is a link to an image of the Aroma/Taste portion.
http://www.flickr.com/photos/coffeeschool/152061142/
You can order it at this link:
http://www.scaa.org/shop/product_detail ... id=R701200
In many ways it is much like a wine tasting.
- Matt
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View entire thread: White Russian Latte
Posted by luvncoffee on 2005-06-10 15:57:02 Post Subject: white russian latte
I always get my flavor's sugar free. Alot of places don't cary SF kaluah. to make it you can put coffee flavor and vanilla. FYI. Also I was surprised to find out that a lot of places don't have the vodka syrup either. They use white choc sauce and kaluah with a splash of coconut. I don't know... Everyone makes it different it seams. I hardly get it the same each time if I order one out of town.
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Posted by luvncoffee on 2005-06-10 15:57:02 Post Subject: white russian latte
I always get my flavor's sugar free. Alot of places don't cary SF kaluah. to make it you can put coffee flavor and vanilla. FYI. Also I was surprised to find out that a lot of places don't have the vodka syrup either. They use white choc sauce and kaluah with a splash of coconut. I don't know... Everyone makes it different it seams. I hardly get it the same each time if I order one out of town.
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View entire thread: White Russian Latte
Posted by CafeIzzy on 2005-11-17 09:37:23 Post Subject: Re: white russian latte
I always get my flavor's sugar free. Alot of places don't cary SF kaluah. to make it you can put coffee flavor and vanilla. FYI. Also I was surprised to find out that a lot of places don't have the vodka syrup either. They use white choc sauce and kaluah with a splash of coconut. I don't know... Everyone makes it different it seams. I hardly get it the same each time if I order one out of town.
You can get the SF Kahlua from WalMart (they carry it here)...ask you Wal-Mart GM to order it for you... this one is very accomodating.
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Posted by CafeIzzy on 2005-11-17 09:37:23 Post Subject: Re: white russian latte
I always get my flavor's sugar free. Alot of places don't cary SF kaluah. to make it you can put coffee flavor and vanilla. FYI. Also I was surprised to find out that a lot of places don't have the vodka syrup either. They use white choc sauce and kaluah with a splash of coconut. I don't know... Everyone makes it different it seams. I hardly get it the same each time if I order one out of town.
You can get the SF Kahlua from WalMart (they carry it here)...ask you Wal-Mart GM to order it for you... this one is very accomodating.
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View entire thread: Decaf chemical risk...
Posted by ElPugDiablo on 2007-05-24 11:17:58 Post Subject:
My view is this is not a chemical I would want to see used on a food product that I am later going to consume. Indeed mabye all the damaging products are removed by roasting/possibly they are not!
Below is direct quote from Terroir Coffee. George Howell, in my opinion is one of the, if not THE, leading authority on coffee.
"Methylene chloride is the most selective solvent, and its boiling point is a mere 104° F, allowing gentler extraction and leaving by far the purest coffee flavor of any decaffeination process. The FDA allows 10 parts per million (ppm) of methylene chloride in food products; while residue in our decaf is below 2 ppm, it is further dramatically reduced from barely-detectible to zero after roasting, where temperatures exceed 400° F."
I am not sure when is roasting done under oxygen starved conditions. In an oxygen starved conditions we won't have roaster fire, but we all know roaster fire is something we all watch out for.
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Posted by ElPugDiablo on 2007-05-24 11:17:58 Post Subject:
My view is this is not a chemical I would want to see used on a food product that I am later going to consume. Indeed mabye all the damaging products are removed by roasting/possibly they are not!
Below is direct quote from Terroir Coffee. George Howell, in my opinion is one of the, if not THE, leading authority on coffee.
"Methylene chloride is the most selective solvent, and its boiling point is a mere 104° F, allowing gentler extraction and leaving by far the purest coffee flavor of any decaffeination process. The FDA allows 10 parts per million (ppm) of methylene chloride in food products; while residue in our decaf is below 2 ppm, it is further dramatically reduced from barely-detectible to zero after roasting, where temperatures exceed 400° F."
I am not sure when is roasting done under oxygen starved conditions. In an oxygen starved conditions we won't have roaster fire, but we all know roaster fire is something we all watch out for.
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View entire thread: Buying a new machine - Please Help! -
Posted by klv on 2006-12-06 16:54:48 Post Subject: Buying a new machine - Please Help! -
Hi,
I'm a coffee lover eventhough I'm not an expert. But I can tell when I like a coffe or not hehe. I've been using a Sarbucks barista for expressos and capuccinos and a standard "Mr. Coffee" machine for daily cofee.
I've been doing my homework to find a real coffee machine for everyday and found 2 options. The technivorm has won on excelency of coffee flavor. The only flaw is that it will make my counter look like a laboratory. Te second option is the Capresso which i've read that makes the best (home made) coffee and has better design.
Does anyone have an opinion on those or how would you decide?
Technivorm Moccamaster KBT 741
http://www.technivorm.com/home.html
Capresso MT500 Plus
http://www.capresso.com/prod_makers_mt500.html
A third contender would be the Capresso ST600 wich is newer tha the 500 but have not found enough reviews of this one.
http://www.capresso.com/prod_makers_st600.html
Any help would be welcomed.
Thanks!!!
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Posted by klv on 2006-12-06 16:54:48 Post Subject: Buying a new machine - Please Help! -
Hi,
I'm a coffee lover eventhough I'm not an expert. But I can tell when I like a coffe or not hehe. I've been using a Sarbucks barista for expressos and capuccinos and a standard "Mr. Coffee" machine for daily cofee.
I've been doing my homework to find a real coffee machine for everyday and found 2 options. The technivorm has won on excelency of coffee flavor. The only flaw is that it will make my counter look like a laboratory. Te second option is the Capresso which i've read that makes the best (home made) coffee and has better design.
Does anyone have an opinion on those or how would you decide?
Technivorm Moccamaster KBT 741
http://www.technivorm.com/home.html
Capresso MT500 Plus
http://www.capresso.com/prod_makers_mt500.html
A third contender would be the Capresso ST600 wich is newer tha the 500 but have not found enough reviews of this one.
http://www.capresso.com/prod_makers_st600.html
Any help would be welcomed.
Thanks!!!
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View entire thread: Keurig Coffee Maker - New and Easy To Use!
Posted by Mathazar on 2004-12-26 12:43:13 Post Subject: Keurig Coffee Maker - New and Easy To Use!
I'm new here, I found this forum in a coffee search, this looks like a great place to hang-out and discuss coffee-related topics.
One such topic I want to discuss is my Brand New Keurig Coffee Maker.
This Has GOT to be the EASIEST coffee maker on the planet to use. The coffee is perfectly ground and housed in small plastic containers, called K-Cups. What you do, is take a K-Cup, lift the lever of the K-Cup Holder, insert a K-Cup in the holder, lower the lever (so as to puncture the K-Cup), on the digital display you have the choice between a 5 oz or 8 oz cup, make your choice by pushing the black button under the specific size cup that you want, and then the brewer does the rest. Within 40 seconds you'll have a PERFECT cup of coffee. After your coffee is made, the water reservoir refills the equivalent of 8 oz of water into the heated tank for your next cup of coffee. The water is heated to the proper temperature every time. The water reservoir, which is seated on the left side of the machine in a plastic container, will hold approximately 5 cups of water. I use bottled Spring water. Every 6 months, it's reccommended that you de-scale the coffee machine. The digital display will let you know as to when you need to de-scale. And the procedure for de-scaling is very easy. You simply fill the water reservoir with White Vinegar, and then run the machine like you would if you were making an 8 oz cup of coffee, and just run it thru it's cycle until all the vinegar is gone. Simply toss the used vinegar into your sink. When all the vinegar is gone, fill the water reservoir with fresh water and let it sit for 30 minutes, then run the coffee machine thru it's cycles again to clean out any remaining vinegar. And that's it, that's the extent of maintenance you have to do on the machine.
Keurig has partnered-up with several coffee roasters to make their K-Cups: Green Mountain, Diedrich's, Van Houtte, Timothy's, and Gloria Jean's.
Like I said, this has GOT to be the EASIEST coffee maker you'll EVER use. You can forget about driving over to the coffee store, grinding your beans, measuring the proper amount, waiting for your pot to make the coffee, or even having to drink a WHOLE pot of the same coffee.
With K-Cups, you choose which coffee flavor you want, when you want it. There's 70 different varieties of coffee.
Go to www.Keurig.com for more information, to watch the demo, and to place your order.
Because of the Christmas rush, it took my Keurig 6 days to arrive, and I ordered 2-Day Express Delivery.
By the way, NO, I DO NOT WORK FOR KEURIG!!!!
I'm simply a VERY satisfied customer
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Posted by Mathazar on 2004-12-26 12:43:13 Post Subject: Keurig Coffee Maker - New and Easy To Use!
I'm new here, I found this forum in a coffee search, this looks like a great place to hang-out and discuss coffee-related topics.
One such topic I want to discuss is my Brand New Keurig Coffee Maker.
This Has GOT to be the EASIEST coffee maker on the planet to use. The coffee is perfectly ground and housed in small plastic containers, called K-Cups. What you do, is take a K-Cup, lift the lever of the K-Cup Holder, insert a K-Cup in the holder, lower the lever (so as to puncture the K-Cup), on the digital display you have the choice between a 5 oz or 8 oz cup, make your choice by pushing the black button under the specific size cup that you want, and then the brewer does the rest. Within 40 seconds you'll have a PERFECT cup of coffee. After your coffee is made, the water reservoir refills the equivalent of 8 oz of water into the heated tank for your next cup of coffee. The water is heated to the proper temperature every time. The water reservoir, which is seated on the left side of the machine in a plastic container, will hold approximately 5 cups of water. I use bottled Spring water. Every 6 months, it's reccommended that you de-scale the coffee machine. The digital display will let you know as to when you need to de-scale. And the procedure for de-scaling is very easy. You simply fill the water reservoir with White Vinegar, and then run the machine like you would if you were making an 8 oz cup of coffee, and just run it thru it's cycle until all the vinegar is gone. Simply toss the used vinegar into your sink. When all the vinegar is gone, fill the water reservoir with fresh water and let it sit for 30 minutes, then run the coffee machine thru it's cycles again to clean out any remaining vinegar. And that's it, that's the extent of maintenance you have to do on the machine.
Keurig has partnered-up with several coffee roasters to make their K-Cups: Green Mountain, Diedrich's, Van Houtte, Timothy's, and Gloria Jean's.
Like I said, this has GOT to be the EASIEST coffee maker you'll EVER use. You can forget about driving over to the coffee store, grinding your beans, measuring the proper amount, waiting for your pot to make the coffee, or even having to drink a WHOLE pot of the same coffee.
With K-Cups, you choose which coffee flavor you want, when you want it. There's 70 different varieties of coffee.
Go to www.Keurig.com for more information, to watch the demo, and to place your order.
Because of the Christmas rush, it took my Keurig 6 days to arrive, and I ordered 2-Day Express Delivery.
By the way, NO, I DO NOT WORK FOR KEURIG!!!!
I'm simply a VERY satisfied customer
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View entire thread: McCinno - McCafe - McDonalds Cafe - McDonalds Coffee?
Posted by mightybean on 2003-12-02 13:06:26 Post Subject:
How about Mc Sugery, If its like any of the cino in the convienence stores around here, its a heaping helping of sugar with a sprinkle of coffee flavor frothed over with whipped cream.
Ron
My soapbox sermon for today free of charge.
Profits are neither good
nor bad 
they are what they are. Profits. They are money left over after expenses are paid. They can be reinvested or spent but they are not in itself bad. Profit is not a dirty word.
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Posted by mightybean on 2003-12-02 13:06:26 Post Subject:
How about Mc Sugery, If its like any of the cino in the convienence stores around here, its a heaping helping of sugar with a sprinkle of coffee flavor frothed over with whipped cream.
Ron
My soapbox sermon for today free of charge.
Profits are neither good
nor bad they are what they are. Profits. They are money left over after expenses are paid. They can be reinvested or spent but they are not in itself bad. Profit is not a dirty word.
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View entire thread: McCinno - McCafe - McDonalds Cafe - McDonalds Coffee?
Posted by CoffeeLover on 2003-12-02 13:19:11 Post Subject: McCafe McDonalds Coffee Shop
It is a very smart move for McDonalds. But they better not serve the coffee luke warm like they do at McDonalds because of the lady who sued them after she spilled coffee on herself saying it was too hot.
Gimme my coffee scolding hot, it melts the sugar and injects the creams just right throughout the coffee flavor
Ok back to smart move, what other company could put up hundreds of coffee shops in a year and have a market. It will put starbucks and the other large shops in odd places. )side note, not confirmed though, I was told last week that McDonalds Corporation owns the land that their buildings are built on. Hmmmm (
Would you like frys with that Large Coffee?
Super Size Coffee
What other fun names can you think of
Will they serve their morning sandwiches also at the McCafe? You know they will have the drive through market cornered.
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Posted by CoffeeLover on 2003-12-02 13:19:11 Post Subject: McCafe McDonalds Coffee Shop
It is a very smart move for McDonalds. But they better not serve the coffee luke warm like they do at McDonalds because of the lady who sued them after she spilled coffee on herself saying it was too hot.
Gimme my coffee scolding hot, it melts the sugar and injects the creams just right throughout the coffee flavor
Ok back to smart move, what other company could put up hundreds of coffee shops in a year and have a market. It will put starbucks and the other large shops in odd places. )side note, not confirmed though, I was told last week that McDonalds Corporation owns the land that their buildings are built on. Hmmmm (
Would you like frys with that Large Coffee?
Super Size Coffee
What other fun names can you think of
Will they serve their morning sandwiches also at the McCafe? You know they will have the drive through market cornered.
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View entire thread: Recommend me a coffee maker and grinder!
Posted by JohnB on 2008-07-30 13:06:01 Post Subject: Re: All drips are equal?
I can't imagine an expensive drip coffee system such as the NEWCO OCS-12 versus the free GEVALIA drip coffee maker I have taste much different. Perhaps there's a difference in temperature, but nonetheless its still drip coffee filtered through a (recycled) piece of paper.
So why the cost difference?
I'd rather buy a french press than upgrade on the drip maker (unless you can provide evidence otherwise).
The F/P will give you much more of the true coffee flavor but I'm curious which free Gevalia c/m you have. At one time they gave out the Mellita BCM 4c which is actually highly regarded & sought after now that its no longer produced. Either by sheer luck or by design the Mellita will give you 200-202*F brew water just like the Technivorm.
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Posted by JohnB on 2008-07-30 13:06:01 Post Subject: Re: All drips are equal?
I can't imagine an expensive drip coffee system such as the NEWCO OCS-12 versus the free GEVALIA drip coffee maker I have taste much different. Perhaps there's a difference in temperature, but nonetheless its still drip coffee filtered through a (recycled) piece of paper.
So why the cost difference?
I'd rather buy a french press than upgrade on the drip maker (unless you can provide evidence otherwise).
The F/P will give you much more of the true coffee flavor but I'm curious which free Gevalia c/m you have. At one time they gave out the Mellita BCM 4c which is actually highly regarded & sought after now that its no longer produced. Either by sheer luck or by design the Mellita will give you 200-202*F brew water just like the Technivorm.
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View entire thread: What is your take on the flavored bean?
Posted by topher on 2005-10-17 03:14:16 Post Subject:
Hey spindoc...I use only the highest quaility coffee.....and we sell flavored coffee...flavored coffee still has to have a coffee flavor! As to why not just use syrup...some people do not want the sugar...I know what you are going to say...sugar free...have you tasted these? YUCK! Anyway as I said before I do not drink flavored coffee but I do not put people down for drinking it.
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Posted by topher on 2005-10-17 03:14:16 Post Subject:
Hey spindoc...I use only the highest quaility coffee.....and we sell flavored coffee...flavored coffee still has to have a coffee flavor! As to why not just use syrup...some people do not want the sugar...I know what you are going to say...sugar free...have you tasted these? YUCK! Anyway as I said before I do not drink flavored coffee but I do not put people down for drinking it.
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View entire thread: How Much Coffee?
Posted by Rowley on 2003-11-04 09:42:50 Post Subject:
somewhere I heard something like, when too little grounds are used the good rich coffee flavor gets removed too quickly and then the water going through the grounds is just plain bitter.
But let me see if i might have been basing a fact on a myth.
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Posted by Rowley on 2003-11-04 09:42:50 Post Subject:
somewhere I heard something like, when too little grounds are used the good rich coffee flavor gets removed too quickly and then the water going through the grounds is just plain bitter.
But let me see if i might have been basing a fact on a myth.
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View entire thread: Please give me some advice, need help
Posted by espressomaniac on 2004-10-18 07:27:28 Post Subject: menopause
Initially I was thinking you are starting menopause, which could indeed explain what you are going through, how many cups a day do you drink? I find that drinking more then 2 dramatically effects my attitude and performance and not for the better. I used to drink 12-14 shots depending upon the workload, but always ended up paying for it in the end and even then, it was rare to go that far. Caffine is a drug, so you just can't drink it like Kool Aid, if you are totally missing the coffee flavor, I'd suggest switching to decaf after your first couple of cups to get you over that.
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Posted by espressomaniac on 2004-10-18 07:27:28 Post Subject: menopause
Initially I was thinking you are starting menopause, which could indeed explain what you are going through, how many cups a day do you drink? I find that drinking more then 2 dramatically effects my attitude and performance and not for the better. I used to drink 12-14 shots depending upon the workload, but always ended up paying for it in the end and even then, it was rare to go that far. Caffine is a drug, so you just can't drink it like Kool Aid, if you are totally missing the coffee flavor, I'd suggest switching to decaf after your first couple of cups to get you over that.
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View entire thread: Looking for test users in SF area
Posted by topher on 2006-07-07 10:11:24 Post Subject:
Interesting article from Willem Boot...
http://www.roastmagazine.com/currentiss ... rules.html
With lighter roast styles you will obtain true coffee flavor with complex and potentially sweet, refreshing attributes. Try to build your market niche with a lighter roasting style! It must be noted that roasting coffee to a lighter degree, like light or medium light, puts much more emphasis on the level of skills of your roaster operator. Fully automatic roast profiling systems are generally not capable of developing excellent tasting lighter roast profiles and as a result the roaster operator must manually ensure that the proper roasting protocol is followed.
so back to your original statement....
"This basically allows anyone, experienced or not, to create a perfect and consistently identical roast every time. The system replaces the "roast master" with unmatched computer and laser precision."
Is it just me or is this conflicting what Willem Boot wrote in his article? I am a bit confused on this...you said he approached and embraced your system but in this article, he says that "Fully automatic roast profiling systems are generally not capable of developing excellent tasting lighter roast profiles."
Could you shed some light on this for us?
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Posted by topher on 2006-07-07 10:11:24 Post Subject:
Interesting article from Willem Boot...
http://www.roastmagazine.com/currentiss ... rules.html
With lighter roast styles you will obtain true coffee flavor with complex and potentially sweet, refreshing attributes. Try to build your market niche with a lighter roasting style! It must be noted that roasting coffee to a lighter degree, like light or medium light, puts much more emphasis on the level of skills of your roaster operator. Fully automatic roast profiling systems are generally not capable of developing excellent tasting lighter roast profiles and as a result the roaster operator must manually ensure that the proper roasting protocol is followed.
so back to your original statement....
"This basically allows anyone, experienced or not, to create a perfect and consistently identical roast every time. The system replaces the "roast master" with unmatched computer and laser precision."
Is it just me or is this conflicting what Willem Boot wrote in his article? I am a bit confused on this...you said he approached and embraced your system but in this article, he says that "Fully automatic roast profiling systems are generally not capable of developing excellent tasting lighter roast profiles."
Could you shed some light on this for us?
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View entire thread: McDonald's Premium Coffee
Posted by mpkelley20 on 2006-06-29 09:09:13 Post Subject:
I live in the Northeast U.S. just outside of Boston where there is a Dunkin Donuts every 50 feet. For convienence, this is where most people, including myself, stop for our morning extra large coffee. I was a huge fan of D&D many years ago when D&D managers were forced to go to training school to learn how to make donuts and coffee before they could run the store. Now, most D&D's around me use machines that pre-mix the cream and sugar to specific amounts so the emplyee has even less to think about. The coffee has become dirty water over the last few years.
When I heard that McDonalds was upgrading their coffee to Kona blend a few years back, I tried to make the switch but it was not much better then D&D. However, the new coffee they offer is far supeior in my opinion so I have made the switch. In fact, in these warm summer days, I actually crave one of their ice coffees now. Unlike D&D's watered down crap, their ice coffee actually maintains its coffee flavor!
Now, I know most people here either run their own shops or are coffee fanatics that want a pure cup made exactly the way they want it. I used to be like that and actually did the home roasting this for quite a while but it became too timely and smelly (according to my wife!). I ended up with a Keurig single cup brewer for home (I know!....that's blasphemous!!) but it makes a good cup of coffe very quickly with little cleanup and no smell. But for my large morning coffee, I am now a Mcdonalds fan.
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Posted by mpkelley20 on 2006-06-29 09:09:13 Post Subject:
I live in the Northeast U.S. just outside of Boston where there is a Dunkin Donuts every 50 feet. For convienence, this is where most people, including myself, stop for our morning extra large coffee. I was a huge fan of D&D many years ago when D&D managers were forced to go to training school to learn how to make donuts and coffee before they could run the store. Now, most D&D's around me use machines that pre-mix the cream and sugar to specific amounts so the emplyee has even less to think about. The coffee has become dirty water over the last few years.
When I heard that McDonalds was upgrading their coffee to Kona blend a few years back, I tried to make the switch but it was not much better then D&D. However, the new coffee they offer is far supeior in my opinion so I have made the switch. In fact, in these warm summer days, I actually crave one of their ice coffees now. Unlike D&D's watered down crap, their ice coffee actually maintains its coffee flavor!
Now, I know most people here either run their own shops or are coffee fanatics that want a pure cup made exactly the way they want it. I used to be like that and actually did the home roasting this for quite a while but it became too timely and smelly (according to my wife!). I ended up with a Keurig single cup brewer for home (I know!....that's blasphemous!!) but it makes a good cup of coffe very quickly with little cleanup and no smell. But for my large morning coffee, I am now a Mcdonalds fan.
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View entire thread: Looking for test users in SF area
Posted by Fresh Roaster on 2006-07-07 12:48:54 Post Subject:
Interesting article from Willem Boot...
http://www.roastmagazine.com/currentiss ... rules.html
With lighter roast styles you will obtain true coffee flavor with complex and potentially sweet, refreshing attributes. Try to build your market niche with a lighter roasting style! It must be noted that roasting coffee to a lighter degree, like light or medium light, puts much more emphasis on the level of skills of your roaster operator. Fully automatic roast profiling systems are generally not capable of developing excellent tasting lighter roast profiles and as a result the roaster operator must manually ensure that the proper roasting protocol is followed.
so back to your original statement....
"This basically allows anyone, experienced or not, to create a perfect and consistently identical roast every time. The system replaces the "roast master" with unmatched computer and laser precision."
Is it just me or is this conflicting what Willem Boot wrote in his article? I am a bit confused on this...you said he approached and embraced your system but in this article, he says that "Fully automatic roast profiling systems are generally not capable of developing excellent tasting lighter roast profiles."
Could you shed some light on this for us?
Keeps him in business though, doesn't it?
Please tell me what a roast master does that can accurately duplicate a profile? What are they looking at during development, especially in a light roast? It has to be almost 100% color development. If it's a roasting profile then it's straight data that the computer can more easily duplicate than any human. The roast master is more subject to environmental variables that are unseen by the humen eye but not the machine as well. It's like the wine industry Topher. The guys with technology and scientists from Cal were scoffed at by the "artisian craftsmen". Well they all use the big stainless tanks and technology now because the old world methods were proven no match for technology. Coffee is no different. Just a little behind the times.
Selecting green coffee, sourcing and blending are the craft. Roasting is simply a labor in the process. Tell me what you look at in a roast. What exactly influences your actions? I'll bet you the laser and other electronic sensors are looking at the same variables as you except with far more precision than the human eye is capable of. Can you look at a bean being cooked and make an adjustment to the roast in a millisecond becaue of an unseen environmental change? Can you calculate the actinic response of the bean as it cooks? Can you tell exactly how much oil has been extracted? We can. It takes someone a couple of seconds just to get a sample out. It's like comparing using your fingers to calculate something versus a calculator.
Why are you so afraid of the technology? It would make your job easier to be able to duplicate roasts exactly, right?
I did 24 roasts yesterday in the lab. 24 out of 24 were undifferentiable on the Agtron. I used four different types of coffee to boot. I will bet you the farm that no roast master in the world could do that. So given the roast profiles could be established it's just a matter of duplicating it.
Actually I'd rather see a discussion on the use of modern technology in the roasting process. I think it's long overdue and could unravel a lot of the voodoo I see in "roasting profiles". There is no craftsmanship in the burning of hydrocarbons. It's pure science. Once the formula is figured out machines and computers are far more capable of duplicating it.
I'll make you an offer. Send me some of your green and some finished product. I'll bet I can duplicate it exactly to your satisfaction and I'm no roast master, just a software engineer. But I've done the Pepsi challenge with more cuppers and roast masters than I care to think about and we're batting 1000. Embrace the technology.
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Posted by Fresh Roaster on 2006-07-07 12:48:54 Post Subject:
Interesting article from Willem Boot...
http://www.roastmagazine.com/currentiss ... rules.html
With lighter roast styles you will obtain true coffee flavor with complex and potentially sweet, refreshing attributes. Try to build your market niche with a lighter roasting style! It must be noted that roasting coffee to a lighter degree, like light or medium light, puts much more emphasis on the level of skills of your roaster operator. Fully automatic roast profiling systems are generally not capable of developing excellent tasting lighter roast profiles and as a result the roaster operator must manually ensure that the proper roasting protocol is followed.
so back to your original statement....
"This basically allows anyone, experienced or not, to create a perfect and consistently identical roast every time. The system replaces the "roast master" with unmatched computer and laser precision."
Is it just me or is this conflicting what Willem Boot wrote in his article? I am a bit confused on this...you said he approached and embraced your system but in this article, he says that "Fully automatic roast profiling systems are generally not capable of developing excellent tasting lighter roast profiles."
Could you shed some light on this for us?
Keeps him in business though, doesn't it?
Please tell me what a roast master does that can accurately duplicate a profile? What are they looking at during development, especially in a light roast? It has to be almost 100% color development. If it's a roasting profile then it's straight data that the computer can more easily duplicate than any human. The roast master is more subject to environmental variables that are unseen by the humen eye but not the machine as well. It's like the wine industry Topher. The guys with technology and scientists from Cal were scoffed at by the "artisian craftsmen". Well they all use the big stainless tanks and technology now because the old world methods were proven no match for technology. Coffee is no different. Just a little behind the times.
Selecting green coffee, sourcing and blending are the craft. Roasting is simply a labor in the process. Tell me what you look at in a roast. What exactly influences your actions? I'll bet you the laser and other electronic sensors are looking at the same variables as you except with far more precision than the human eye is capable of. Can you look at a bean being cooked and make an adjustment to the roast in a millisecond becaue of an unseen environmental change? Can you calculate the actinic response of the bean as it cooks? Can you tell exactly how much oil has been extracted? We can. It takes someone a couple of seconds just to get a sample out. It's like comparing using your fingers to calculate something versus a calculator.
Why are you so afraid of the technology? It would make your job easier to be able to duplicate roasts exactly, right?
I did 24 roasts yesterday in the lab. 24 out of 24 were undifferentiable on the Agtron. I used four different types of coffee to boot. I will bet you the farm that no roast master in the world could do that. So given the roast profiles could be established it's just a matter of duplicating it.
Actually I'd rather see a discussion on the use of modern technology in the roasting process. I think it's long overdue and could unravel a lot of the voodoo I see in "roasting profiles". There is no craftsmanship in the burning of hydrocarbons. It's pure science. Once the formula is figured out machines and computers are far more capable of duplicating it.
I'll make you an offer. Send me some of your green and some finished product. I'll bet I can duplicate it exactly to your satisfaction and I'm no roast master, just a software engineer. But I've done the Pepsi challenge with more cuppers and roast masters than I care to think about and we're batting 1000. Embrace the technology.
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