View entire thread: sugar development during the roast
Posted by muzoon on 2005-12-10 05:22:08 Post Subject: sugar development during the roast
can anyone tell me: when during the roast sugars are in sweetest development degree and how it expresses in taste? could describe beans appearence as well.
and in what roasting degree coffee tastes most naturally (i mean taste given by nautre)?
i think probably it is different with different coffees.
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Posted by muzoon on 2005-12-10 05:22:08 Post Subject: sugar development during the roast
can anyone tell me: when during the roast sugars are in sweetest development degree and how it expresses in taste? could describe beans appearence as well.
and in what roasting degree coffee tastes most naturally (i mean taste given by nautre)?
i think probably it is different with different coffees.
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View entire thread: Gaggia Synchrony Compact Optimum Settings
Posted by chris_wilson2005 on 2007-12-14 08:05:22 Post Subject: Gaggia Synchrony Compact Optimum Settings
Hi Guys,
I have just taken charge of the office coffee machine a Gaggia Synchrony Compact and I understand that the coffee dose and grind settings have been changed by a number of people and although I like coffee I am not sure on the optimum coffee settings.
I understand from one of my colleagues that the coffee grinds are an important indication of the settings of the machine, so here they are.
The coffee grinds seem to retain their cake like shape and the size of the grinds are around 1 milimetre they break apart quite easily but they are a little wet. Can anyone help me with this.
The coffee tastes ok to me although it is a little strong but I am no expert.
Thanks
Chris
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Posted by chris_wilson2005 on 2007-12-14 08:05:22 Post Subject: Gaggia Synchrony Compact Optimum Settings
Hi Guys,
I have just taken charge of the office coffee machine a Gaggia Synchrony Compact and I understand that the coffee dose and grind settings have been changed by a number of people and although I like coffee I am not sure on the optimum coffee settings.
I understand from one of my colleagues that the coffee grinds are an important indication of the settings of the machine, so here they are.
The coffee grinds seem to retain their cake like shape and the size of the grinds are around 1 milimetre they break apart quite easily but they are a little wet. Can anyone help me with this.
The coffee tastes ok to me although it is a little strong but I am no expert.
Thanks
Chris
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View entire thread: Coffee Brewing Tips
Posted by suchon on 2008-02-25 20:46:28 Post Subject: Coffee Brewing Tips
BREWING TIPS
Everyone has their own way of personalizing coffee, but here are a few basic tips to get started:
Great brewed flavor begins with fresh coffee. When using whole bean coffee, try to grind immediately before brewing. Protect the freshness of whole bean and ground coffees by storing in an airtight container.
Always start with fresh, cold water. Since brewed coffee is over 98% water, the quality of water affects flavor. Use bottled or filtered water if tap water is not high quality.
The proportion of coffee to water is very important. We recommend using two tablespoons for every six ounces of water to extract the full flavor of our coffees. If your brewed coffee tastes too strong, add small amounts of hot water to taste. Using too little coffee can result in over-extraction of the coffee and bitterness in the cup. Using a coffee scoop will ensure your accuracy.
Check the water temperature of your brewing equipment. Ideal brew temperature of water is 195-200 degrees Fahrenheit. When using a french press, or plunge pot, water should be heated in a kettle and poured just off-boil. Boiling water should never come in contact with the coffee grounds.
Coffee is best if served immediately after brewing, and will retain its peak flavor for up to 20 minutes on the warmer. We recommend you transfer your brewed coffee to a thermal carafe to hold for a longer period of time.
Dont forget to take care of your equipment! A clean coffee brewer is critical to great tasting coffee. Periodically, use a mild detergent or baking soda to remove build-up, film and oil.
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Posted by suchon on 2008-02-25 20:46:28 Post Subject: Coffee Brewing Tips
BREWING TIPS
Everyone has their own way of personalizing coffee, but here are a few basic tips to get started:
Great brewed flavor begins with fresh coffee. When using whole bean coffee, try to grind immediately before brewing. Protect the freshness of whole bean and ground coffees by storing in an airtight container.
Always start with fresh, cold water. Since brewed coffee is over 98% water, the quality of water affects flavor. Use bottled or filtered water if tap water is not high quality.
The proportion of coffee to water is very important. We recommend using two tablespoons for every six ounces of water to extract the full flavor of our coffees. If your brewed coffee tastes too strong, add small amounts of hot water to taste. Using too little coffee can result in over-extraction of the coffee and bitterness in the cup. Using a coffee scoop will ensure your accuracy.
Check the water temperature of your brewing equipment. Ideal brew temperature of water is 195-200 degrees Fahrenheit. When using a french press, or plunge pot, water should be heated in a kettle and poured just off-boil. Boiling water should never come in contact with the coffee grounds.
Coffee is best if served immediately after brewing, and will retain its peak flavor for up to 20 minutes on the warmer. We recommend you transfer your brewed coffee to a thermal carafe to hold for a longer period of time.
Dont forget to take care of your equipment! A clean coffee brewer is critical to great tasting coffee. Periodically, use a mild detergent or baking soda to remove build-up, film and oil.
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View entire thread: Where can I find a great cup of coffee?
Posted by supercoffee on 2007-11-06 18:32:39 Post Subject: Where can I find a great cup of coffee?
I want to know what a great cup of coffee tastes like. Where can i go (I live in Los Angeles, South Bay area) to find an almost perfect cup of coffee that everyone here talks about. Obviously, I can't just go to Starbucks or Coffe Bean and expect to find great coffee there.
As you can see, I'm a beginner. Thanks.
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Posted by supercoffee on 2007-11-06 18:32:39 Post Subject: Where can I find a great cup of coffee?
I want to know what a great cup of coffee tastes like. Where can i go (I live in Los Angeles, South Bay area) to find an almost perfect cup of coffee that everyone here talks about. Obviously, I can't just go to Starbucks or Coffe Bean and expect to find great coffee there.
As you can see, I'm a beginner. Thanks.
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View entire thread: Types of coffee
Posted by equus007 on 2006-06-30 23:29:55 Post Subject: ummm
Wow(no offense) but you are either really new to this or this post is a joke.
what the hell I'll bite(its late and I have nothing else to do anyway)
green beans are unroasted coffee. I suppose you can brew them but it would be real bitter
coffee is not actually a bean its a seed pit like olives have have. They grow within "cherries"-the fruit of the coffee plant(its a tree...some say a shrubb)
there are several types of coffee...we drink 2 of them Robusto and Arabica
Robusto grows at low(er) altitudes and is usually less flavorful but some people prefer it for some reason. Usualy described as tasting like a brown paper bag.
Arabica grows at higher altitudes. Most coffees you buy now are Arabica.
Coffee takes its flavor from the soil it is grown in therefore coffees from different geographical regions taste differently.
Most coffee comes from either Central/South America, Africa or Indonesia
African coffee tastes "dirty". Its strong and processed differently than the others usually...unwashed
Coffee from the Americas is the most common here in the US. Less bitter than African but it has a variety of "flavors"
Indonesian coffees are usually more mellow in flavor. Personaly prefer them for my regular morning cup. Very "drinkable" for people who don't drink alot of coffee and can't handle bitter flavors.
They can and are often blended together.
Any type of these coffees can be used in any of the coffee drinks however they all use espresso unless you are talking about drip("regular")coffee.
Espresso is a term used to describe the way in which the coffee is brewed and the fineness to which it is ground....not the roast though this a common misnomer. The coffee used is usually one of the darker roasts but this varies from location to location. It is also a common misnomer that the darker a coffee is roasted the more caffine it will have. It is the opposite.
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Posted by equus007 on 2006-06-30 23:29:55 Post Subject: ummm
Wow(no offense) but you are either really new to this or this post is a joke.
what the hell I'll bite(its late and I have nothing else to do anyway)
green beans are unroasted coffee. I suppose you can brew them but it would be real bitter
coffee is not actually a bean its a seed pit like olives have have. They grow within "cherries"-the fruit of the coffee plant(its a tree...some say a shrubb)
there are several types of coffee...we drink 2 of them Robusto and Arabica
Robusto grows at low(er) altitudes and is usually less flavorful but some people prefer it for some reason. Usualy described as tasting like a brown paper bag.
Arabica grows at higher altitudes. Most coffees you buy now are Arabica.
Coffee takes its flavor from the soil it is grown in therefore coffees from different geographical regions taste differently.
Most coffee comes from either Central/South America, Africa or Indonesia
African coffee tastes "dirty". Its strong and processed differently than the others usually...unwashed
Coffee from the Americas is the most common here in the US. Less bitter than African but it has a variety of "flavors"
Indonesian coffees are usually more mellow in flavor. Personaly prefer them for my regular morning cup. Very "drinkable" for people who don't drink alot of coffee and can't handle bitter flavors.
They can and are often blended together.
Any type of these coffees can be used in any of the coffee drinks however they all use espresso unless you are talking about drip("regular")coffee.
Espresso is a term used to describe the way in which the coffee is brewed and the fineness to which it is ground....not the roast though this a common misnomer. The coffee used is usually one of the darker roasts but this varies from location to location. It is also a common misnomer that the darker a coffee is roasted the more caffine it will have. It is the opposite.
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View entire thread: Home Roasting Interim results
Posted by ArabBeaker on 2008-10-27 18:05:13 Post Subject: Home Roasting Interim results
As a newbie to home roasting I am having to do plenty of trials to see how I like my beans, boy its been tough having to wade through mountains of freshly roasted coffee.
As already mentioned, I've had four origins available at this stage: Colombian, PNG, Sumatran and Kenyan.
My initial plan was to try and detect the differences between them, then see how different roast times affected flavour for each. My opinion is that the differences are difficult to determine, and one major reason is that I like my coffee milk based. Meaning that its hard, if not impossible to brew the same capuccino or flat white every time, so much depends on milk freshnes, foam density, temperature etc. etc.
Anyway that aside, my most obvious little discovery, and to me, easily the most important is how the beans are roasted i.e. time vs. temperature.
My crude little setup is simply a popcorn air popper, which does the trick quite well I think and roasts approximately 80 gms in about 6 minutes 30 seconds.
However I began noticing a flavour difference when the ambient air temp began to increase now that summer is approaching. The roast took less time to acheive the medium roast level that I prefer, and as this happened, the coffee was sharper, more acid and more carbonic. I found I needed to wait four days for this to dissapate. Which still resulted in great coffee, BUT I also noticed the crema became less thick and velvety after another couple of days.
I decided that 6 and a half minutes was too short a roast time. So began looking for a simple way to extend the roast time without darkening the beans. The easiest way was to reduce the weight of beans to 70 gms and try roasting first thing in the morning when it was colder. I got up to 8 minutes by doing this. Next I tried fanning cold air under the popper, in effect, forcing cold air into the intake vent. This got me another 2 and a half minutes, now I was up to 10 minutes 30 seconds to get to a medium roast, still not beginning the second crack, which is where I prefer my roast. For me, if the second crack starts, its gone just a tad too far.
The result is that, as expected, the acidity has reduced markedly and there is almost no carbonic bite after 24 hours. The coffee tastes richer yet more mellow, with a wonderful freshness and thick velvety crema that looks superb in the cup. The chocolately after taste is smooth and without any sign of sharpness.
I've built a makeshift fan induction chamber ( a fancy description for a cardboard box with a couple of holes)
on which the popper sits over another hole where the air exits. I can control the amount of forced air entering the box by controlling the fan speed, thus the roast time, irrespective of the ambient air temperature.
This setup is just an easier alternative to a voltage controller where the heat of the element is controlled to slow down or speed up the roast.
My interim conclusion is that a 10 minute roast definately tastes better than 6.
I have yet to try an even longer roast time, and will report back once tried.
I fully accept that all of the above is in fact simply re-inventing the wheel, its just that nowhere have I been able to discover this info avalable within all the reading I've done on the net recently. There is plenty of info on rosting, bean colour and flavour but no instructions for us corn popper users and how to get the reults I've been after.
Arab.
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Posted by ArabBeaker on 2008-10-27 18:05:13 Post Subject: Home Roasting Interim results
As a newbie to home roasting I am having to do plenty of trials to see how I like my beans, boy its been tough having to wade through mountains of freshly roasted coffee.
As already mentioned, I've had four origins available at this stage: Colombian, PNG, Sumatran and Kenyan.
My initial plan was to try and detect the differences between them, then see how different roast times affected flavour for each. My opinion is that the differences are difficult to determine, and one major reason is that I like my coffee milk based. Meaning that its hard, if not impossible to brew the same capuccino or flat white every time, so much depends on milk freshnes, foam density, temperature etc. etc.
Anyway that aside, my most obvious little discovery, and to me, easily the most important is how the beans are roasted i.e. time vs. temperature.
My crude little setup is simply a popcorn air popper, which does the trick quite well I think and roasts approximately 80 gms in about 6 minutes 30 seconds.
However I began noticing a flavour difference when the ambient air temp began to increase now that summer is approaching. The roast took less time to acheive the medium roast level that I prefer, and as this happened, the coffee was sharper, more acid and more carbonic. I found I needed to wait four days for this to dissapate. Which still resulted in great coffee, BUT I also noticed the crema became less thick and velvety after another couple of days.
I decided that 6 and a half minutes was too short a roast time. So began looking for a simple way to extend the roast time without darkening the beans. The easiest way was to reduce the weight of beans to 70 gms and try roasting first thing in the morning when it was colder. I got up to 8 minutes by doing this. Next I tried fanning cold air under the popper, in effect, forcing cold air into the intake vent. This got me another 2 and a half minutes, now I was up to 10 minutes 30 seconds to get to a medium roast, still not beginning the second crack, which is where I prefer my roast. For me, if the second crack starts, its gone just a tad too far.
The result is that, as expected, the acidity has reduced markedly and there is almost no carbonic bite after 24 hours. The coffee tastes richer yet more mellow, with a wonderful freshness and thick velvety crema that looks superb in the cup. The chocolately after taste is smooth and without any sign of sharpness.
I've built a makeshift fan induction chamber ( a fancy description for a cardboard box with a couple of holes)
on which the popper sits over another hole where the air exits. I can control the amount of forced air entering the box by controlling the fan speed, thus the roast time, irrespective of the ambient air temperature.This setup is just an easier alternative to a voltage controller where the heat of the element is controlled to slow down or speed up the roast.
My interim conclusion is that a 10 minute roast definately tastes better than 6.
I have yet to try an even longer roast time, and will report back once tried.
I fully accept that all of the above is in fact simply re-inventing the wheel, its just that nowhere have I been able to discover this info avalable within all the reading I've done on the net recently. There is plenty of info on rosting, bean colour and flavour but no instructions for us corn popper users and how to get the reults I've been after.
Arab.
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View entire thread: Keurig K-cups Best before dates
Posted by javahill on 2006-12-16 23:24:02 Post Subject:
Coffee isn't milk, fortunately. It certainly is not a health issue.
There is a lot of slack in the expiration dates. There are 6 and 9 month expiration dates on k-cups that I am aware of. There is no rhyme or reason to it - so if you see a 6 month k-cup, you're probably good for another 3 months minimum.
Over a long time, the oils in the coffee may turn rancid. That will make it taste more like commerical grade coffee. Some people actually like that, because the coffee tastes stronger. Not better, just stronger, and some people don't know the difference.
Try it, let your taste buds decide. let us know what you find out.
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Posted by javahill on 2006-12-16 23:24:02 Post Subject:
Coffee isn't milk, fortunately. It certainly is not a health issue.
There is a lot of slack in the expiration dates. There are 6 and 9 month expiration dates on k-cups that I am aware of. There is no rhyme or reason to it - so if you see a 6 month k-cup, you're probably good for another 3 months minimum.
Over a long time, the oils in the coffee may turn rancid. That will make it taste more like commerical grade coffee. Some people actually like that, because the coffee tastes stronger. Not better, just stronger, and some people don't know the difference.
Try it, let your taste buds decide. let us know what you find out.
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View entire thread: keurig my k-cup flavour
Posted by CafeBlue on 2007-01-04 14:14:23 Post Subject:
Meg;
Cut open an un-brewed k-cup that you like, and copy the grind and fill level for your my-k-cup. The too bitter taste is likely too fine a grind. It could also be the coffee you are using. Sometimes stale coffee tastes bitter, paste-like, murky, spongy and dull.
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Posted by CafeBlue on 2007-01-04 14:14:23 Post Subject:
Meg;
Cut open an un-brewed k-cup that you like, and copy the grind and fill level for your my-k-cup. The too bitter taste is likely too fine a grind. It could also be the coffee you are using. Sometimes stale coffee tastes bitter, paste-like, murky, spongy and dull.
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View entire thread: Coffee Jokes
Posted by cuppED on 2006-05-22 12:35:33 Post Subject: Coffee Jokes
Spouse #1: Honey, this coffee tastes like dirt.
Spouse #2: That's not surprising, dear, it was just ground this morning.
--------------------------------------------------------------------------------
What do you call a cow who's just given birth? De-calf-inated!
--------------------------------------------------------------------------------
"I want you to drink a cup of hot water every morning," prescribed the doctor. "You gotta be kidding, doc," I've been doing that for years, but my wife calls it coffee".
--------------------------------------------------------------------------------
I met someone in the elevator who was drinking coffee and complaining about how coffee made him nervous. I said why don't you quit drinking coffee. He said, "because if I didn't have the shakes I wouldn't get any exercise at all."
--------------------------------------------------------------------------------
Why do the Lakers have to drink their coffee black? No KAREEM any more...
--------------------------------------------------------------------------------
This guy walks into a coffee shop and asks the waitress: "How much is the coffee?" "Coffee is three dollars the waitress said". "How much is a refill?" the man asked. "Free"!!!!! said the waitress. "Then I'll take a refill"!!!!!.
--------------------------------------------------------------------------------
Two woman are fighting in the supermarket. One quickly get the Folgers coffee, and dumps down the other woman's shirt. The lady asks why did she did that? Her response was, "There's nothin' more better than waking up with Folgers in your cup."
--------------------------------------------------------------------------------
A lady came into the kitchen, sat down at the table, leaned forward, put her head in her hands and said to her husband "Honey, I feel terrible! My head hurts, my back's killing me and my left breast just burns and burns." He said "I'm gonna help you, Dear. I'll get you some aspirins for the headache, I'll rub your back with Myoflex for the backache, and if you'll sit up and get your breast out of the coffee, it'll stop burning!"
--------------------------------------------------------------------------------
Customer: Waiter, is this supposed to be coffee or tea? Waiter: What does it taste like? Customer: It tastes like gasoline! Waiter: Well, sir, that would be the coffee. The tea tastes like turpentine.
--------------------------------------------------------------------------------
What's fat and drinks a lot of coffee? ----------Java the Hut
--------------------------------------------------------------------------------
I have heard that if your wife/husband makes bad coffee, that is grounds for divorce.
--------------------------------------------------------------------------------
Spouse #1: Honey, this coffee tastes like dirt.
Spouse #2: That's not surprising, dear, it was just ground this morning.
--------------------------------------------------------------------------------
While traveling through Antigo, Wis. our family stopped in a local restaurant for a brief respite while driving. My father ordered 2 cups of coffee for he and my mother. My mother after tasting the coffee looked at my father and they each grimaced at each other. Looking around, my father noticed a sign above the back corner which said, "Don't knock our coffee, you may be old and weak yourself sometime."
--------------------------------------------------------------------------------
People ask me if I wake up grumpy in the morning....... I reply----No, I just bring her some coffee !!!
--------------------------------------------------------------------------------
A man went to his psychiatrist and said, "Every time I drink my coffee, I get a stabbing pain in my right eye," the psychiatrist said, "well, have you tried taking the spoon out?"
--------------------------------------------------------------------------------
I'm sure all coffee beans are juvenile. They're always getting grounded!
--------------------------------------------------------------------------------
Why Coffee Is Better Than Men
A cup of coffee looks good in the morning. You won't fall asleep after a cup of coffee. You can always warm coffee up. Coffee comes with endless refills. You won't get arrested for ordering coffee at 3 AM. Coffee is out of your system by tomorrow morning. You can make coffee as sweet as you want. Coffee smells and tastes good. You can turn the pot on, leave the room, and it'll be hot when you get back. They have coffee at police stations. You can always ditch a bad cup of coffee. No matter how ugly you are, you can always get a cup of coffee. A big cup or small cup? It doesn't matter. You can have an intelligent conversation with coffee. Coffee is ready in 15 minutes or less. Coffee doesn't take up half your bed. Coffee doesn't mind if you wake up at 3 AM and decide to have a cup. INSTANT COFFEE!
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Posted by cuppED on 2006-05-22 12:35:33 Post Subject: Coffee Jokes
Spouse #1: Honey, this coffee tastes like dirt.
Spouse #2: That's not surprising, dear, it was just ground this morning.
--------------------------------------------------------------------------------
What do you call a cow who's just given birth? De-calf-inated!
--------------------------------------------------------------------------------
"I want you to drink a cup of hot water every morning," prescribed the doctor. "You gotta be kidding, doc," I've been doing that for years, but my wife calls it coffee".
--------------------------------------------------------------------------------
I met someone in the elevator who was drinking coffee and complaining about how coffee made him nervous. I said why don't you quit drinking coffee. He said, "because if I didn't have the shakes I wouldn't get any exercise at all."
--------------------------------------------------------------------------------
Why do the Lakers have to drink their coffee black? No KAREEM any more...
--------------------------------------------------------------------------------
This guy walks into a coffee shop and asks the waitress: "How much is the coffee?" "Coffee is three dollars the waitress said". "How much is a refill?" the man asked. "Free"!!!!! said the waitress. "Then I'll take a refill"!!!!!.
--------------------------------------------------------------------------------
Two woman are fighting in the supermarket. One quickly get the Folgers coffee, and dumps down the other woman's shirt. The lady asks why did she did that? Her response was, "There's nothin' more better than waking up with Folgers in your cup."
--------------------------------------------------------------------------------
A lady came into the kitchen, sat down at the table, leaned forward, put her head in her hands and said to her husband "Honey, I feel terrible! My head hurts, my back's killing me and my left breast just burns and burns." He said "I'm gonna help you, Dear. I'll get you some aspirins for the headache, I'll rub your back with Myoflex for the backache, and if you'll sit up and get your breast out of the coffee, it'll stop burning!"
--------------------------------------------------------------------------------
Customer: Waiter, is this supposed to be coffee or tea? Waiter: What does it taste like? Customer: It tastes like gasoline! Waiter: Well, sir, that would be the coffee. The tea tastes like turpentine.
--------------------------------------------------------------------------------
What's fat and drinks a lot of coffee? ----------Java the Hut
--------------------------------------------------------------------------------
I have heard that if your wife/husband makes bad coffee, that is grounds for divorce.
--------------------------------------------------------------------------------
Spouse #1: Honey, this coffee tastes like dirt.
Spouse #2: That's not surprising, dear, it was just ground this morning.
--------------------------------------------------------------------------------
While traveling through Antigo, Wis. our family stopped in a local restaurant for a brief respite while driving. My father ordered 2 cups of coffee for he and my mother. My mother after tasting the coffee looked at my father and they each grimaced at each other. Looking around, my father noticed a sign above the back corner which said, "Don't knock our coffee, you may be old and weak yourself sometime."
--------------------------------------------------------------------------------
People ask me if I wake up grumpy in the morning....... I reply----No, I just bring her some coffee !!!
--------------------------------------------------------------------------------
A man went to his psychiatrist and said, "Every time I drink my coffee, I get a stabbing pain in my right eye," the psychiatrist said, "well, have you tried taking the spoon out?"
--------------------------------------------------------------------------------
I'm sure all coffee beans are juvenile. They're always getting grounded!
--------------------------------------------------------------------------------
Why Coffee Is Better Than Men
A cup of coffee looks good in the morning. You won't fall asleep after a cup of coffee. You can always warm coffee up. Coffee comes with endless refills. You won't get arrested for ordering coffee at 3 AM. Coffee is out of your system by tomorrow morning. You can make coffee as sweet as you want. Coffee smells and tastes good. You can turn the pot on, leave the room, and it'll be hot when you get back. They have coffee at police stations. You can always ditch a bad cup of coffee. No matter how ugly you are, you can always get a cup of coffee. A big cup or small cup? It doesn't matter. You can have an intelligent conversation with coffee. Coffee is ready in 15 minutes or less. Coffee doesn't take up half your bed. Coffee doesn't mind if you wake up at 3 AM and decide to have a cup. INSTANT COFFEE!
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View entire thread: Indonesian civit cat poop coffee
Posted by parkcy on 2008-01-18 17:16:43 Post Subject: Indonesian civit cat poop coffee
Does anyone know of any stores/websites that ship this to the US? I don''t need the real $600/lb bag - it''s mostly fake anyway. They make \"fake\" civit poop coffee that is \"disgested'' chemically. The fake poop coffee tastes nearly as good and sells for only a few dollars a pound in Asia.
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Posted by parkcy on 2008-01-18 17:16:43 Post Subject: Indonesian civit cat poop coffee
Does anyone know of any stores/websites that ship this to the US? I don''t need the real $600/lb bag - it''s mostly fake anyway. They make \"fake\" civit poop coffee that is \"disgested'' chemically. The fake poop coffee tastes nearly as good and sells for only a few dollars a pound in Asia.
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View entire thread: Best grocery store bought brand..
Posted by equus007 on 2007-02-05 19:03:48 Post Subject: store coffee
What stores are in your area. If I have to use major commercial drip I try to find Pico or Old Gold but I think both are out of business.
Yes flavored coffee tastes nasty. If you want something different flavor them yourself. Experiment w/ different ingerdients like fresh mexican vanilla.
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Posted by equus007 on 2007-02-05 19:03:48 Post Subject: store coffee
What stores are in your area. If I have to use major commercial drip I try to find Pico or Old Gold but I think both are out of business.
Yes flavored coffee tastes nasty. If you want something different flavor them yourself. Experiment w/ different ingerdients like fresh mexican vanilla.
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View entire thread: Bean Grinders
Posted by PinkRose on 2008-06-09 08:33:39 Post Subject:
Hello,
I have a Capresso Infinity grinder too. I think it does a great job in all of the settings. (Even though it's a pain to clean)
I'm not sure what you're looking for. Are you looking to get grounds in your French Press coffee? ..... Or are you looking for the coffee to taste good?
Some people can use a French press and not get any grounds in their coffee, and some people end up with lots of grounds. If you want to see grounds, maybe you should consider using a "less course" setting number on your grinder so the grounds will slip through the French Press filter and end up in your finished brew.
Personally, I think it's great that you're not seeing a lot of grounds in your coffee. I never liked the crunch of the coffee grounds as I'm drinking my coffee, plus they get stuck in between my teeth, which is very annoying to say the least.
If the coffee tastes good after using your French press, then your Infinity grinder has done its job.
Rose
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Posted by PinkRose on 2008-06-09 08:33:39 Post Subject:
Hello,
I have a Capresso Infinity grinder too. I think it does a great job in all of the settings. (Even though it's a pain to clean)
I'm not sure what you're looking for. Are you looking to get grounds in your French Press coffee? ..... Or are you looking for the coffee to taste good?
Some people can use a French press and not get any grounds in their coffee, and some people end up with lots of grounds. If you want to see grounds, maybe you should consider using a "less course" setting number on your grinder so the grounds will slip through the French Press filter and end up in your finished brew.
Personally, I think it's great that you're not seeing a lot of grounds in your coffee. I never liked the crunch of the coffee grounds as I'm drinking my coffee, plus they get stuck in between my teeth, which is very annoying to say the least.
If the coffee tastes good after using your French press, then your Infinity grinder has done its job.
Rose
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View entire thread: Simonelli Tune-up
Posted by BeanGrinder on 2005-04-01 05:22:48 Post Subject:
Thanks for that info. We do have a filter on the system - I don't know what the water composition is...it comes straight out of the mountain. I think that's why our coffee tastes so good.
In talking with the rep I seem to recall him mentioning screens? Is that a reference to the wire mesh on the group head?
Yep, the machine has been in use for just at six months, so it's probably time for the maintenance as you suggested.
-Steve
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Posted by BeanGrinder on 2005-04-01 05:22:48 Post Subject:
Thanks for that info. We do have a filter on the system - I don't know what the water composition is...it comes straight out of the mountain. I think that's why our coffee tastes so good.
In talking with the rep I seem to recall him mentioning screens? Is that a reference to the wire mesh on the group head?
Yep, the machine has been in use for just at six months, so it's probably time for the maintenance as you suggested.
-Steve
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View entire thread: Best machine for Latte''s?
Posted by Bogombo on 2007-04-02 13:45:53 Post Subject:
Thanks for the responses elPug and shadow...
Turns out I decided to go with one of those "pod" machines, because they were well within my price range (lookin at the Kuerig one for $150 not inlcuding pods), and my girlfriend is always complaining about how crappy her coffee tastes...she has one of those run of the mill $30 coffee machines. I'll prob get her an espresso machine for Christmas or something, so I do appreciate the info.
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Posted by Bogombo on 2007-04-02 13:45:53 Post Subject:
Thanks for the responses elPug and shadow...
Turns out I decided to go with one of those "pod" machines, because they were well within my price range (lookin at the Kuerig one for $150 not inlcuding pods), and my girlfriend is always complaining about how crappy her coffee tastes...she has one of those run of the mill $30 coffee machines. I'll prob get her an espresso machine for Christmas or something, so I do appreciate the info.
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View entire thread: French Press usage
Posted by crow610 on 2008-04-03 12:07:27 Post Subject: French Press usage
I''m using an 8 cup Primula press kit for making my coffee. Just for the sake of comparison, I purchased the same beans that my work used for their drip machine (Peet''s AMJ) which I love dearly. Great flavor! But it seems that when I use the same grind in my press the coffee tastes very diluted in comparison with what comes from the machine. My assumption was that running the same grind through a press would create a way better coffee but contrary to my belief tastes like cheap watered down instant coffee.
Any suggestions?
btw...I''m using the suggested ratios that most presses recomend.
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Posted by crow610 on 2008-04-03 12:07:27 Post Subject: French Press usage
I''m using an 8 cup Primula press kit for making my coffee. Just for the sake of comparison, I purchased the same beans that my work used for their drip machine (Peet''s AMJ) which I love dearly. Great flavor! But it seems that when I use the same grind in my press the coffee tastes very diluted in comparison with what comes from the machine. My assumption was that running the same grind through a press would create a way better coffee but contrary to my belief tastes like cheap watered down instant coffee.
Any suggestions?
btw...I''m using the suggested ratios that most presses recomend.
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View entire thread: Suggestions for dark roasts
Posted by CafeBlue on 2007-04-28 23:45:41 Post Subject:
Well, you do not say where you are or how you brew your coffee, but this should start some conversation and give you a few ideas for starters.
Since you like Sumatran, try other bold coffees from Indonesia - like Java, Celebes Kalossi. or Timor. Papua New Guinea coffee may also be interesting for you. Sumatra has a few distinctive growing regions and a variety of preparation and roaster influenced cup characteristics could maintain your interest in comparing Sumatran coffees from different roasters.
You may also appreciate other bold tasting coffees like Ethiopian Harrar and Yemen Mattari, typically dry-prep coffees have a wilder, fruity characteristic that stands up well to dark roasting.
Peet's does a good job with dark roasts, and they buy nice Sumatra coffees.
Many roasters do pretty well with espresso blends - not always as dark as the coffees you described, but often full bodied. Try Intelligentsia's Black Cat or Zoka's Palladino for a couple interesting and different styles.
Fresh roasted coffee tastes better, so buy direct and buy whole bean!
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Posted by CafeBlue on 2007-04-28 23:45:41 Post Subject:
Well, you do not say where you are or how you brew your coffee, but this should start some conversation and give you a few ideas for starters.
Since you like Sumatran, try other bold coffees from Indonesia - like Java, Celebes Kalossi. or Timor. Papua New Guinea coffee may also be interesting for you. Sumatra has a few distinctive growing regions and a variety of preparation and roaster influenced cup characteristics could maintain your interest in comparing Sumatran coffees from different roasters.
You may also appreciate other bold tasting coffees like Ethiopian Harrar and Yemen Mattari, typically dry-prep coffees have a wilder, fruity characteristic that stands up well to dark roasting.
Peet's does a good job with dark roasts, and they buy nice Sumatra coffees.
Many roasters do pretty well with espresso blends - not always as dark as the coffees you described, but often full bodied. Try Intelligentsia's Black Cat or Zoka's Palladino for a couple interesting and different styles.
Fresh roasted coffee tastes better, so buy direct and buy whole bean!
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View entire thread: roast, data, meanings
Posted by lizzy on 2007-02-22 23:09:41 Post Subject: roast, data, meanings
a short update. I've been roasting away, and noticing much improvement in taste. I noticed a lack of body in some Mexican coffee I'd roasted. did another batch and tried to slow the roast down a bit. I think the coffee tasted much better, and really that was such a thrill, to taste a difference and attribute it to something I did! I've read so much the last week that my head is spinning.
my latest thing is using that spreadsheet and plotting the profile on the graph. All the roasts I did look pretty much the same "shape". can anyone recommend a source of some examples of what profiles plotted out should look like? mine are a gradual hill climb upward. nothing dramatic. the temps of first crack and roast over vary some, and the coffee tastes good. But I have new tools and am dying to learn how to use them better.
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Posted by lizzy on 2007-02-22 23:09:41 Post Subject: roast, data, meanings
a short update. I've been roasting away, and noticing much improvement in taste. I noticed a lack of body in some Mexican coffee I'd roasted. did another batch and tried to slow the roast down a bit. I think the coffee tasted much better, and really that was such a thrill, to taste a difference and attribute it to something I did! I've read so much the last week that my head is spinning.
my latest thing is using that spreadsheet and plotting the profile on the graph. All the roasts I did look pretty much the same "shape". can anyone recommend a source of some examples of what profiles plotted out should look like? mine are a gradual hill climb upward. nothing dramatic. the temps of first crack and roast over vary some, and the coffee tastes good. But I have new tools and am dying to learn how to use them better.
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View entire thread: Solis Maestro Grinder
Posted by rochman on 2005-05-13 09:50:38 Post Subject: Solis Maestro Grinder
Ok, I have the Solis Maestro Grinder (not the new 2005 grinder). It work great, but I have a user problem (ME, I think). I grind the beans but even the drip setting seems a bit too fine. The coffee tastes bitter. Your normal 2 tablespoons for ever 6 ounces is a ton of coffee and it is way too bitter. Is it me or is the Solis Maestro Grinder course grind not good? I tried 1 tablespoon for every 6 oz and still no good. Tries 3 different beans, $40 later still no good.
This is going into a coffee drip....
HELP!
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Posted by rochman on 2005-05-13 09:50:38 Post Subject: Solis Maestro Grinder
Ok, I have the Solis Maestro Grinder (not the new 2005 grinder). It work great, but I have a user problem (ME, I think). I grind the beans but even the drip setting seems a bit too fine. The coffee tastes bitter. Your normal 2 tablespoons for ever 6 ounces is a ton of coffee and it is way too bitter. Is it me or is the Solis Maestro Grinder course grind not good? I tried 1 tablespoon for every 6 oz and still no good. Tries 3 different beans, $40 later still no good.
This is going into a coffee drip....
HELP!
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View entire thread: drip coffee: gold tone vs paper
Posted by Jackson on 2007-05-08 21:04:11 Post Subject:
If you grind too fine, you may pull more bitters (tannins) from the beans. If you think the extraction will be weaker due to a faster brew cycle, try adding a few more grams of coffee to the basket. You will be surprised as to how much better the coffee tastes.
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Posted by Jackson on 2007-05-08 21:04:11 Post Subject:
If you grind too fine, you may pull more bitters (tannins) from the beans. If you think the extraction will be weaker due to a faster brew cycle, try adding a few more grams of coffee to the basket. You will be surprised as to how much better the coffee tastes.
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View entire thread: drip coffee: gold tone vs paper
Posted by drcoffee on 2007-05-08 01:40:02 Post Subject: drip coffee: gold tone vs paper
Has any one noticed that their coffee tastes \"thinner\" when brewing with a gold tone filter vs a paper one? I bought the gold tone filter since paper traps some of the aromatic oils.
The problem may be that water passes through the gold tone filter much faster than the paper one, producing a faster extraction time. I''ve tried to compensate by grinding the beans finer; no-to-little success.
Any ideas?
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Posted by drcoffee on 2007-05-08 01:40:02 Post Subject: drip coffee: gold tone vs paper
Has any one noticed that their coffee tastes \"thinner\" when brewing with a gold tone filter vs a paper one? I bought the gold tone filter since paper traps some of the aromatic oils.
The problem may be that water passes through the gold tone filter much faster than the paper one, producing a faster extraction time. I''ve tried to compensate by grinding the beans finer; no-to-little success.
Any ideas?
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View entire thread: Best Home Espresso Machine ~ Suggestions?
Posted by toots on 2006-01-09 13:42:41 Post Subject:
I agree,
My little espresso machine is a KRUPS with vibratorpump, bought at fleemarket for 40 euros. and for a mill i have an old REX ROYAL motor mill taken out a fullautomatic device, but still runs great (looks very bad tough hi). With pre grinded coffee, erogation time can differ, ending up in very slow, very bad bitter tasting coffee, or too fast, weak taste, little crema... Even some people use the hand grinders from the early days
Anyway, your own grinded espresso coffee tastes much better than a cup of senseo hihi.
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Posted by toots on 2006-01-09 13:42:41 Post Subject:
I agree,
My little espresso machine is a KRUPS with vibratorpump, bought at fleemarket for 40 euros. and for a mill i have an old REX ROYAL motor mill taken out a fullautomatic device, but still runs great (looks very bad tough hi). With pre grinded coffee, erogation time can differ, ending up in very slow, very bad bitter tasting coffee, or too fast, weak taste, little crema... Even some people use the hand grinders from the early days
Anyway, your own grinded espresso coffee tastes much better than a cup of senseo hihi.
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View entire thread: Anyone in NOLA want to split a sack of beans
Posted by brewer3401 on 2007-10-03 22:16:12 Post Subject:
Just as I suspected...........only 15 people in NOLA roast their own. Not too surprised.
As a homebrewer, we are not a plentiful lot either.
It's a shame. Once you've become accomplished, you can brew better than you can buy - period.
I'm on the very early learning curve for coffee, and I already realize that. It is amazing what fresh coffee tastes like.
Damn, wish I would have gotten into this sooner. I don't drink beer every day, but drink LOTS of EXCELLENT, FRESH coffee every day.
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Posted by brewer3401 on 2007-10-03 22:16:12 Post Subject:
Just as I suspected...........only 15 people in NOLA roast their own. Not too surprised.
As a homebrewer, we are not a plentiful lot either.
It's a shame. Once you've become accomplished, you can brew better than you can buy - period.
I'm on the very early learning curve for coffee, and I already realize that. It is amazing what fresh coffee tastes like.
Damn, wish I would have gotten into this sooner. I don't drink beer every day, but drink LOTS of EXCELLENT, FRESH coffee every day.
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View entire thread: little guidance please
Posted by rph39 on 2004-12-16 21:00:26 Post Subject: little guidance please
i have been roasting about 8 months,have purchased a 5lb ambex roaster..started with friends and church folk,and things have been going pretty good..i am a novice with a novice question..i am watching my time and tempeture for the fisrt crack(8:30 minutes )average..lets say a columbian/guat.mix,good hard bean..want a dark roast,so first crack is at 385 deg.,i let the temp. increase to about 440 deg.,well into the second crack, the total time of the roast is about 11:30..this machine is pretty tight ,not any air leaks ,the coffee tastes great, but i do not have the drop you in the tracks aroma,??can you please help me find this balance..thank you in advance, paul
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Posted by rph39 on 2004-12-16 21:00:26 Post Subject: little guidance please
i have been roasting about 8 months,have purchased a 5lb ambex roaster..started with friends and church folk,and things have been going pretty good..i am a novice with a novice question..i am watching my time and tempeture for the fisrt crack(8:30 minutes )average..lets say a columbian/guat.mix,good hard bean..want a dark roast,so first crack is at 385 deg.,i let the temp. increase to about 440 deg.,well into the second crack, the total time of the roast is about 11:30..this machine is pretty tight ,not any air leaks ,the coffee tastes great, but i do not have the drop you in the tracks aroma,??can you please help me find this balance..thank you in advance, paul
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View entire thread: Capresso
Posted by Hazlenutlatte on 2005-09-28 23:17:45 Post Subject: Capresso
Alright, I know I'm gonna get pounded for this but here goes.
I own and use a capresso ultima. Ok bring it on!!!
I used this machine 3 years ago and thought I would be doing well if I was able to upgrade to the C1000. Boy was I wrong. First the machine needed to be cleared before each use. What a pain!!! Then the coffe did not come out as strong because It used half the coffee the ultima used. I had to make 3 shots to get the same or close flavor. That was also a pain. I was very sorry after purchasing. I thought maybe this was how a good espresso was supposed to taste. After using the new C1000 for about a year and a half it developed a leak and started to loose some of the steam pressure. It still worked just about a spoon sized puddle underneath. Last week the leak turned into a ladle. That was it. Had to get a new one or get it fixed. Ok, so now I found out that capresso parts are not availiable, that I absolutely have to send it away to get fixed. Ya like a drunk would be without his bottle for 6 weeks. There was no way I even considered putting myself through that. So I'm still on a quest to find the part so I can fix it myself and then sell it on e-bay. Anyone know where I can get the tube that goes from the boiler to the pump?? Ok so I desided to check out new machines and went to the nearest store that carried home espresso machines. Its really hard for me to buy something over $300 or 400 and not know how it works since the last time I did this it didn't turn out how I hoped. So all the signs pointed to the Capresso Ultima that I had used before. I sold the last one on ebay and they paid me $200. I happened to buy the last one (floor model) and got a deal for $200. Not bad. So I get it home make my first cup and WOW. I instantly discoverd what I had been missing. Was great and I will never go back! What I like about this machine is this: I like my latte strong. I like a good oily bean that has a smoky nutty flavor. This machine absolutly brings out the flavor. I cannot stress more how great this machine is. You don't have to spend tons of $$ on a machine that you can't even pronounce the name of the company that made it. I use boyers espresso roast or a local roaster thats so popular I'm very lucky to find my roast in stock. So to those of you who might live in a fairly small city. That don't have a lot of stores that sell expresso machines and you can still find an ultima. I promise you will not be dissapointed. To those of you who swear by starbucks YUCK! That coffee has NO taste at all. Could be the kids making the coffee. Could be the fact that they make it sooooo hot, by the time you can actually drink it, the best flavor is gone. I want to drink mine NOW I don't want to wait 30 min for it to cool down. Starbucks lovers don't realize that once you burn your tonge you can't taste it anyway. No wonder their coffee tastes so bad.
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Posted by Hazlenutlatte on 2005-09-28 23:17:45 Post Subject: Capresso
Alright, I know I'm gonna get pounded for this but here goes.
I own and use a capresso ultima. Ok bring it on!!!
I used this machine 3 years ago and thought I would be doing well if I was able to upgrade to the C1000. Boy was I wrong. First the machine needed to be cleared before each use. What a pain!!! Then the coffe did not come out as strong because It used half the coffee the ultima used. I had to make 3 shots to get the same or close flavor. That was also a pain. I was very sorry after purchasing. I thought maybe this was how a good espresso was supposed to taste. After using the new C1000 for about a year and a half it developed a leak and started to loose some of the steam pressure. It still worked just about a spoon sized puddle underneath. Last week the leak turned into a ladle. That was it. Had to get a new one or get it fixed. Ok, so now I found out that capresso parts are not availiable, that I absolutely have to send it away to get fixed. Ya like a drunk would be without his bottle for 6 weeks. There was no way I even considered putting myself through that. So I'm still on a quest to find the part so I can fix it myself and then sell it on e-bay. Anyone know where I can get the tube that goes from the boiler to the pump?? Ok so I desided to check out new machines and went to the nearest store that carried home espresso machines. Its really hard for me to buy something over $300 or 400 and not know how it works since the last time I did this it didn't turn out how I hoped. So all the signs pointed to the Capresso Ultima that I had used before. I sold the last one on ebay and they paid me $200. I happened to buy the last one (floor model) and got a deal for $200. Not bad. So I get it home make my first cup and WOW. I instantly discoverd what I had been missing. Was great and I will never go back! What I like about this machine is this: I like my latte strong. I like a good oily bean that has a smoky nutty flavor. This machine absolutly brings out the flavor. I cannot stress more how great this machine is. You don't have to spend tons of $$ on a machine that you can't even pronounce the name of the company that made it. I use boyers espresso roast or a local roaster thats so popular I'm very lucky to find my roast in stock. So to those of you who might live in a fairly small city. That don't have a lot of stores that sell expresso machines and you can still find an ultima. I promise you will not be dissapointed. To those of you who swear by starbucks YUCK! That coffee has NO taste at all. Could be the kids making the coffee. Could be the fact that they make it sooooo hot, by the time you can actually drink it, the best flavor is gone. I want to drink mine NOW I don't want to wait 30 min for it to cool down. Starbucks lovers don't realize that once you burn your tonge you can't taste it anyway. No wonder their coffee tastes so bad.
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View entire thread: portable coffee makers for camping etc
Posted by MichaelZ on 2007-04-17 15:25:52 Post Subject:
When I used to go camping I always took an old Farberware Percolator. You know the old ceramic one that weighed about 6 lbs. It always made great coffee. One year somehow the inner parts that held the grounds didn't get packed. I tried to fabricate a french press, and even resorted to using a clean white crew sock as a tea bag. Amazingly, every cup tasted great.
However as my coffee tastes refined, I use the melitta cone and pour hot water over it for coffee and use the aluminum espresso maker also available most everywhere now, got mine at Target.
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Posted by MichaelZ on 2007-04-17 15:25:52 Post Subject:
When I used to go camping I always took an old Farberware Percolator. You know the old ceramic one that weighed about 6 lbs. It always made great coffee. One year somehow the inner parts that held the grounds didn't get packed. I tried to fabricate a french press, and even resorted to using a clean white crew sock as a tea bag. Amazingly, every cup tasted great.
However as my coffee tastes refined, I use the melitta cone and pour hot water over it for coffee and use the aluminum espresso maker also available most everywhere now, got mine at Target.
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View entire thread: Aerobie Aeropress
Posted by CCCRoaster on 2008-11-15 20:10:54 Post Subject:
We really like the AeroPress I sell a bunch of them in our shop our customers love them. The one thing I would like is a reusable filter for it. I actually do rise and reuse the paper filter a few times. The coffee tastes better after you "season" the filter once or twice.
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Posted by CCCRoaster on 2008-11-15 20:10:54 Post Subject:
We really like the AeroPress I sell a bunch of them in our shop our customers love them. The one thing I would like is a reusable filter for it. I actually do rise and reuse the paper filter a few times. The coffee tastes better after you "season" the filter once or twice.
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View entire thread: Perculators?
Posted by richedie on 2005-12-28 11:17:14 Post Subject:
Thanks! I may have to keep the Perc for now because there are other things I need to buy before I can justify a new coffee maker. My mother in law works at Fantee's Kitchenware on the Italian market in Philly so she can get me a great discount on a coffee maker. Are there other, cheaper models that work well? My father in law has a great coffee maker but I am not sure the make or model - but his coffee tastes amazing.
Are there certain coffe blends that just work better with a Perc? Does it help to not grind the coffee as fine? What about sweeter coffees or more mild blends? I tried a French Roast and it was so bitter in the Perc. Sumatra seems to work well with the Perc though. For now I may have to stick it out with the Perc and try a coffee that works well with the Perc.
I also notice the small Braun grinder I have for home doesn't allow me to tailor the grind to my tastes as well as some of the large in store grinders.
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Posted by richedie on 2005-12-28 11:17:14 Post Subject:
Thanks! I may have to keep the Perc for now because there are other things I need to buy before I can justify a new coffee maker. My mother in law works at Fantee's Kitchenware on the Italian market in Philly so she can get me a great discount on a coffee maker. Are there other, cheaper models that work well? My father in law has a great coffee maker but I am not sure the make or model - but his coffee tastes amazing.
Are there certain coffe blends that just work better with a Perc? Does it help to not grind the coffee as fine? What about sweeter coffees or more mild blends? I tried a French Roast and it was so bitter in the Perc. Sumatra seems to work well with the Perc though. For now I may have to stick it out with the Perc and try a coffee that works well with the Perc.
I also notice the small Braun grinder I have for home doesn't allow me to tailor the grind to my tastes as well as some of the large in store grinders.
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View entire thread: great wholesale roaster in Michigan?
Posted by PA COFFEE CO on 2006-12-08 23:13:01 Post Subject:
I too am opening a coffee shop/cart. Why don't you check out Kiva Han in Cranberry Twp. PA, unless you are set on Michigan. I am definately going with Kiva Han. Kiva Han roast 100% arabica and their coffee tastes awesome. They also deal in equipment and smoothie products. they are currently doing business in 48 states.
Check them out and tell them I sent you.
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Posted by PA COFFEE CO on 2006-12-08 23:13:01 Post Subject:
I too am opening a coffee shop/cart. Why don't you check out Kiva Han in Cranberry Twp. PA, unless you are set on Michigan. I am definately going with Kiva Han. Kiva Han roast 100% arabica and their coffee tastes awesome. They also deal in equipment and smoothie products. they are currently doing business in 48 states.
Check them out and tell them I sent you.
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View entire thread: Aerobie Aeropress
Posted by caffe biscotto on 2008-10-08 05:44:22 Post Subject:
I second that, thanks for the review and video.
I would imagine that you could grind finer than for a FP because there's a filter in the AP.
Seems like an easier clean up than the wire screen filter of a FP too. Just pop the puck and rinse. It's like a syringe.
But, I wonder how the coffee tastes compared to using a FP.... there seems to be no "steep" time. Just stir for ten seconds, while the coffee is already running through the filter, then plunge (press). The video shows a decent amount of crema.
How is a $5000 espresso machine any better than this $30 method???
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Posted by caffe biscotto on 2008-10-08 05:44:22 Post Subject:
I second that, thanks for the review and video.
I would imagine that you could grind finer than for a FP because there's a filter in the AP.
Seems like an easier clean up than the wire screen filter of a FP too. Just pop the puck and rinse. It's like a syringe.
But, I wonder how the coffee tastes compared to using a FP.... there seems to be no "steep" time. Just stir for ten seconds, while the coffee is already running through the filter, then plunge (press). The video shows a decent amount of crema.
How is a $5000 espresso machine any better than this $30 method???
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View entire thread: Cafe De Zaruma (Ecuador)
Posted by PinkRose on 2008-09-30 16:02:57 Post Subject:
Hello again, Eddie
Is the pleasant aroma when you opened the bag similar to what you used to smell when you opened a can of coffee (before your started grinding your own beans)? If only the coffee tasted as good as it smells!
It's a shame the coffee tastes so yucky. I have a feeling your "ex" spent a lot of money on shipping.
Now it's your turn to send something to her....
Rose
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Posted by PinkRose on 2008-09-30 16:02:57 Post Subject:
Hello again, Eddie
Is the pleasant aroma when you opened the bag similar to what you used to smell when you opened a can of coffee (before your started grinding your own beans)? If only the coffee tasted as good as it smells!
It's a shame the coffee tastes so yucky. I have a feeling your "ex" spent a lot of money on shipping.
Now it's your turn to send something to her....
Rose
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View entire thread: French Press Machine?
Posted by Citizen Bob on 2007-08-01 15:13:40 Post Subject:
I just acquired a Bodum Brazil polycarbonate french press from amazon.com. I also got a small teakettle to boil water quickly.
I blade grind Kroger French Vanilla beans very fine and use 1/3 c per 14 oz water. That yields a 12 oz mug of finished product. I boil the watet to the first sound of the whistle and sit it on a cold birner for a couple minutes to cool the water to around 185F. I then pour 14 oz into the french press and stir the coffee with a glass dairy thermometer.
The temperature settles in at around 175F. I put the lid on and let it steep for at least 10 minutes. Anything less and the coffee is too thin. Then I push on the filter rod and pour the coffee into a mug. It is just the right temperature for drinking.
The Bodum Brazil polycarbonate unit is inexpensive and appears to be well made. The filter slides down the side of the flask easily if it is wet. The coffee tastes like it is low in acid - almost like cold brewed - possiblbly because of the low brew temperature. It is full bodied.
This unit is a keeper.
NB: If you read the amazon readers' comments you have to keep in mind that fully half the population has an IQ under 100. Some of the complaints are totally ridiculous.
For example you do not need course ground coffee because the filter can handle fine ground. Just take your time pushing the plunger down. Most of the grounds have already settled anyway so they won't be clogging the filter.
One reader was bitching about how he would get coffee grounds on the top of the filter because you have to tilt the filter assembly to insert it. Yet Bodum makes it clear that you should not fill water to the top. If he would have paid attention to the instructions he would not have had a problem.
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Posted by Citizen Bob on 2007-08-01 15:13:40 Post Subject:
I just acquired a Bodum Brazil polycarbonate french press from amazon.com. I also got a small teakettle to boil water quickly.
I blade grind Kroger French Vanilla beans very fine and use 1/3 c per 14 oz water. That yields a 12 oz mug of finished product. I boil the watet to the first sound of the whistle and sit it on a cold birner for a couple minutes to cool the water to around 185F. I then pour 14 oz into the french press and stir the coffee with a glass dairy thermometer.
The temperature settles in at around 175F. I put the lid on and let it steep for at least 10 minutes. Anything less and the coffee is too thin. Then I push on the filter rod and pour the coffee into a mug. It is just the right temperature for drinking.
The Bodum Brazil polycarbonate unit is inexpensive and appears to be well made. The filter slides down the side of the flask easily if it is wet. The coffee tastes like it is low in acid - almost like cold brewed - possiblbly because of the low brew temperature. It is full bodied.
This unit is a keeper.
NB: If you read the amazon readers' comments you have to keep in mind that fully half the population has an IQ under 100. Some of the complaints are totally ridiculous.
For example you do not need course ground coffee because the filter can handle fine ground. Just take your time pushing the plunger down. Most of the grounds have already settled anyway so they won't be clogging the filter.
One reader was bitching about how he would get coffee grounds on the top of the filter because you have to tilt the filter assembly to insert it. Yet Bodum makes it clear that you should not fill water to the top. If he would have paid attention to the instructions he would not have had a problem.
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View entire thread: Aeropress question for experienced users.
Posted by supercoffee on 2007-11-06 12:22:32 Post Subject:
OK, I just tried it again, and it's much better with adding all of the water in beforehand and then plunging. The taste is stronger and so is the kick. But, I have to say, not much coffee comes out of it. First of all, if I fill the plunger all the way to the top, I still don't think it's 300ml. And by the time I'm done plunging, there's barely half a cup of coffee. I added a little bit of water on top of that, but not as much as yesterday. And on top of all this, I had to use a lot of groups to make this half-cup of coffee (2 scoops for half a cup!).
Anyway, the taste is good. I'll have to wait to see how much kick there is to it. Maybe I'll add more water, but I don't like the taste of diluted coffee. I like tasting strong coffee. I don't know...I probably don't even know what good coffee tastes like yet.
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Posted by supercoffee on 2007-11-06 12:22:32 Post Subject:
OK, I just tried it again, and it's much better with adding all of the water in beforehand and then plunging. The taste is stronger and so is the kick. But, I have to say, not much coffee comes out of it. First of all, if I fill the plunger all the way to the top, I still don't think it's 300ml. And by the time I'm done plunging, there's barely half a cup of coffee. I added a little bit of water on top of that, but not as much as yesterday. And on top of all this, I had to use a lot of groups to make this half-cup of coffee (2 scoops for half a cup!).
Anyway, the taste is good. I'll have to wait to see how much kick there is to it. Maybe I'll add more water, but I don't like the taste of diluted coffee. I like tasting strong coffee. I don't know...I probably don't even know what good coffee tastes like yet.
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View entire thread: Is it the Beans or the Grinder?
Posted by garyscottadamson on 2008-08-02 07:01:28 Post Subject: Is it the Beans or the Grinder?
I've got a cruisant burr grinder, which unfortunatley as stated before by other people in other posts, grinds 10% of coffee up very finely. This has in the past caused me to over-extract the coffee, leaving a bitter taste. meaning I have to ad lots of sugar, as oposed to none at all.
I therefore decided to grind some coffee to the finest possible grind, therefore hopefully meaning uniform particles. After brewing the coffee for 1minuite in a cafetiere, the coffee tastes distinctively overbrewed.
The beans I'm using are "Starbucks House Blend". I know these aren't the freshest beans, but I've got better results from the exact same coffee when pre-ground by Starbucks.
The grinder cost £50.00 around ($100 USD) so it shouldn't be so bad. I'd never say this but I want to begin buying pre-ground again, which sounds stupid as I've already got a grinder.
Has anyone had any good experiences with this grinder or these beans? or even a combination of both?
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Posted by garyscottadamson on 2008-08-02 07:01:28 Post Subject: Is it the Beans or the Grinder?
I've got a cruisant burr grinder, which unfortunatley as stated before by other people in other posts, grinds 10% of coffee up very finely. This has in the past caused me to over-extract the coffee, leaving a bitter taste. meaning I have to ad lots of sugar, as oposed to none at all.
I therefore decided to grind some coffee to the finest possible grind, therefore hopefully meaning uniform particles. After brewing the coffee for 1minuite in a cafetiere, the coffee tastes distinctively overbrewed.
The beans I'm using are "Starbucks House Blend". I know these aren't the freshest beans, but I've got better results from the exact same coffee when pre-ground by Starbucks.
The grinder cost £50.00 around ($100 USD) so it shouldn't be so bad. I'd never say this but I want to begin buying pre-ground again, which sounds stupid as I've already got a grinder.
Has anyone had any good experiences with this grinder or these beans? or even a combination of both?
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View entire thread: Older espresso machine: need help
Posted by vwnobby on 2005-01-05 22:57:10 Post Subject: Older espresso machine: need help
Hello,
My father has an espresso machine that is probably 14 yrs old and has been acting up lately. He recently took it apart to see if he could fix it. When he removed the boiler (not sure if this is the correct term) he noticed a lot of what he thought was sediment inside. I thought it might be scaling. It resembled very course sand. So he removed it and put the machine back together and now the coffee tastes horrible and has a metalic taste to it. Not to mention that the machine constantly spews water as soon as the water heats up. Anyway, does anyone know if the material we thought was sediment, was some sort of filtering system? I have done many searches online for what I think is the name of the machine and have come up with nothing. Has anyone heard of the following machine:
Euromax new President Espresso
I'm not really sure which is the brand name and which is the model name. I just wrote down what was on the front of the machine. If it helps, it is a comination machine (grinder and espresso machine). Sorry for the long winded post, but I am trying desperately to find any info on this. Any help from anyone would be greatly appreciated.
Thank you.
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Posted by vwnobby on 2005-01-05 22:57:10 Post Subject: Older espresso machine: need help
Hello,
My father has an espresso machine that is probably 14 yrs old and has been acting up lately. He recently took it apart to see if he could fix it. When he removed the boiler (not sure if this is the correct term) he noticed a lot of what he thought was sediment inside. I thought it might be scaling. It resembled very course sand. So he removed it and put the machine back together and now the coffee tastes horrible and has a metalic taste to it. Not to mention that the machine constantly spews water as soon as the water heats up. Anyway, does anyone know if the material we thought was sediment, was some sort of filtering system? I have done many searches online for what I think is the name of the machine and have come up with nothing. Has anyone heard of the following machine:
Euromax new President Espresso
I'm not really sure which is the brand name and which is the model name. I just wrote down what was on the front of the machine. If it helps, it is a comination machine (grinder and espresso machine). Sorry for the long winded post, but I am trying desperately to find any info on this. Any help from anyone would be greatly appreciated.
Thank you.
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View entire thread: Aeropress question for experienced users.
Posted by supercoffee on 2007-11-05 13:13:31 Post Subject: Aeropress question for experienced users.
Hi everyone, I got fed up with the terrible coffee here at work, so I researched these forums and decided to buy an Aeropress. So, I just tried it out using some decent Starbucks coffee, and I''m not sure if I like it or not. The reason why I''m confused is because I''m only a beginner coffee connoisseur, that is, i know what crappy office coffee is, but I probably can''t tell the difference between good and great coffee. Also, until now, I liked using a little cream and sugar in my coffee, I don''t if you''re \"supposed\" to do that with good coffee. So here are my questions:
1) What''s the Aeropress coffee supposed to taste like?
It''s definitely different than even using the good coffee grounds in the Bunn machine we have at work. I followed the instructions, and I added water to what I pressed to make 5 oz of American coffee. The taste was definitely smoother, but I''m also wondering if \"smooth\" just means diluted. Normally, coffee (without cream and sugar) has a pretty sharp, bitter taste to it. Now, I don''t know if that''s because I normally drink poor to medium quality brews or what. I mean, I need a reference here of what a good cup of American coffee tastes like? Is Starbucks good coffee?
2) Does Aeropress give the same caffeine kick as normal coffee?
I also can''t tell if I''m getting the same kick out of this coffee as usual. I have a pretty high tolerance to caffeine and I need a lot of it to feel an effect. And I''m a pretty energetic person in general so I sometimes don''t know if it''s the caffeine or just me. One way I can tell if it''s coffee is if my body gets hot and I sweat a little. I don''t think I''m getting that from this Aeropress brew I just made.
Maybe I just need to learn to tell the difference between good and bad coffee. Is it smooth or diluted? Is bitter bad? Does caffeine strength correlate to smoothness or bitterness? Do true connoisseurs use sugar or cream? Is there a coffee shop I can go to as a reference to see if I''m making good coffee or not?
Thanks.
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Posted by supercoffee on 2007-11-05 13:13:31 Post Subject: Aeropress question for experienced users.
Hi everyone, I got fed up with the terrible coffee here at work, so I researched these forums and decided to buy an Aeropress. So, I just tried it out using some decent Starbucks coffee, and I''m not sure if I like it or not. The reason why I''m confused is because I''m only a beginner coffee connoisseur, that is, i know what crappy office coffee is, but I probably can''t tell the difference between good and great coffee. Also, until now, I liked using a little cream and sugar in my coffee, I don''t if you''re \"supposed\" to do that with good coffee. So here are my questions:
1) What''s the Aeropress coffee supposed to taste like?
It''s definitely different than even using the good coffee grounds in the Bunn machine we have at work. I followed the instructions, and I added water to what I pressed to make 5 oz of American coffee. The taste was definitely smoother, but I''m also wondering if \"smooth\" just means diluted. Normally, coffee (without cream and sugar) has a pretty sharp, bitter taste to it. Now, I don''t know if that''s because I normally drink poor to medium quality brews or what. I mean, I need a reference here of what a good cup of American coffee tastes like? Is Starbucks good coffee?
2) Does Aeropress give the same caffeine kick as normal coffee?
I also can''t tell if I''m getting the same kick out of this coffee as usual. I have a pretty high tolerance to caffeine and I need a lot of it to feel an effect. And I''m a pretty energetic person in general so I sometimes don''t know if it''s the caffeine or just me. One way I can tell if it''s coffee is if my body gets hot and I sweat a little. I don''t think I''m getting that from this Aeropress brew I just made.
Maybe I just need to learn to tell the difference between good and bad coffee. Is it smooth or diluted? Is bitter bad? Does caffeine strength correlate to smoothness or bitterness? Do true connoisseurs use sugar or cream? Is there a coffee shop I can go to as a reference to see if I''m making good coffee or not?
Thanks.
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View entire thread: roasting time paradox
Posted by rollman on 2005-03-01 18:43:20 Post Subject: Not bad
Hey fellow you are sound!
I have worked on a roaster or so and If you can
get the lingo down I understand mucho of what you are talking about.
On transferiing heat to Roasting coffee I agree you have covered the big three! Amount of heat, transfering heat by air flow, and that drum cracking direct heat (the no-no heat) You need some but only to get the drum material to a temperture slightly above the air temperture no more.
Does the quality of the flame ( leanness or richness) make a difference
on how the coffee tastes?
What effect will this have on the Flavor of the coffee if the roast times are the same?
Can the flame quality effect the amount of time that the roast will take to finish even it the roaster is at the same temperture and air flow?
For bonus points
How effective is a heat exchanger on a coffee roaster? like when you are going to use fuel oil for the heat source but do not want to smell up the coffee?
If you knock this out I'm moving you to the A team.
I could not have answered them without some engineering help from the staff recently.
I will send you some customers
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Posted by rollman on 2005-03-01 18:43:20 Post Subject: Not bad
Hey fellow you are sound!
I have worked on a roaster or so and If you can
get the lingo down I understand mucho of what you are talking about.
On transferiing heat to Roasting coffee I agree you have covered the big three! Amount of heat, transfering heat by air flow, and that drum cracking direct heat (the no-no heat) You need some but only to get the drum material to a temperture slightly above the air temperture no more.
Does the quality of the flame ( leanness or richness) make a difference
on how the coffee tastes?
What effect will this have on the Flavor of the coffee if the roast times are the same?
Can the flame quality effect the amount of time that the roast will take to finish even it the roaster is at the same temperture and air flow?
For bonus points
How effective is a heat exchanger on a coffee roaster? like when you are going to use fuel oil for the heat source but do not want to smell up the coffee?
If you knock this out I'm moving you to the A team.
I could not have answered them without some engineering help from the staff recently.
I will send you some customers
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View entire thread: Questions: Price vs. weight
Posted by MakoShark on 2008-10-03 22:10:17 Post Subject: ... for what it's worth, Pearls of Wisdom
I understand about the whole price based on origin idea, but many of my customers relate higher price with better tasting coffee. I'm sorry but that just is not true. Just because I had to pay just south of $3/lb for greens on some origin doesn't mean it is far better tasting than a $1.80/lb varitey. I would rather my customer be encouraged to try any of the beans and equal price helps them in the decision process. If I were trying to decide on a $9/lb bag or a $12/lb - I might never try the $12 because just based on price.
- from CBB Pearls of Wisdom:
• Pearl #1: Charge a higher price for your coffee.
More expensive coffee tastes better. Your coffee will taste better if you charge more for it.
This is a perception thing. You're wise to partially market this way. You may not base all of your pricing strategy on it, but you will make the unconscious connection with many consumers who will tend to believe higher price = better coffee.
I believe it. These are words to live by.
MakoShark
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Posted by MakoShark on 2008-10-03 22:10:17 Post Subject: ... for what it's worth, Pearls of Wisdom
I understand about the whole price based on origin idea, but many of my customers relate higher price with better tasting coffee. I'm sorry but that just is not true. Just because I had to pay just south of $3/lb for greens on some origin doesn't mean it is far better tasting than a $1.80/lb varitey. I would rather my customer be encouraged to try any of the beans and equal price helps them in the decision process. If I were trying to decide on a $9/lb bag or a $12/lb - I might never try the $12 because just based on price.
- from CBB Pearls of Wisdom:
• Pearl #1: Charge a higher price for your coffee.
More expensive coffee tastes better. Your coffee will taste better if you charge more for it.
This is a perception thing. You're wise to partially market this way. You may not base all of your pricing strategy on it, but you will make the unconscious connection with many consumers who will tend to believe higher price = better coffee.
I believe it. These are words to live by.
MakoShark
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View entire thread: 100% Pure Jamaican Blue Mountain Coffee in Whole Bean ? ? ?
Posted by CafeBlue on 2006-12-16 01:34:23 Post Subject:
Hi Jackson;
Jamaica may be small, but she is mighty and plenty powerful enough to boast more than one growing region (and several grades)!
Not all Jamaican coffee is from the "blue mountain" growing region. In fact, one of the largest estate farms (possibly THE largest) in Jamaica is the Baronhall Estate affiliated with Jamaica Standard Products - their coffee is classified as "Jamaican High Mountain Supreme" not "Blue Mountain". Not only is it a different appellation or region (you can find the town of Mandeville on a map), the coffee tastes different from Wallensford, Mavis Bank Central Factory, Strawberry Hill and others.
Furthermore, factors other than a geographically prescribed growing region can and do impact coffee cup characteristics. For starters: Altitude, micro-climate, shade, soil composition, soil condition, fertilization, irrigation, coffee tree species (e.g. arabica, robusta), coffee tree variety (e.g. typica, caturra, catuai, bourbon), processing methods (e.g. washed, dry preparation, pulped natural), grade (i.e. screening and sorting standards), roasting, packaging, and quality management at several stages.
This is not to say that one can not find very similar coffee from two different farms in the same region, because we can. It also happens that a single farm can produce several different coffee grades, and even different varieties of trees, yielding distinctly different cup characteristics.
The incredible diversity and complexity of coffee is part of the appeal and delight in tasting new and interesting coffees.
Best regards.
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Posted by CafeBlue on 2006-12-16 01:34:23 Post Subject:
Hi Jackson;
Jamaica may be small, but she is mighty and plenty powerful enough to boast more than one growing region (and several grades)!
Not all Jamaican coffee is from the "blue mountain" growing region. In fact, one of the largest estate farms (possibly THE largest) in Jamaica is the Baronhall Estate affiliated with Jamaica Standard Products - their coffee is classified as "Jamaican High Mountain Supreme" not "Blue Mountain". Not only is it a different appellation or region (you can find the town of Mandeville on a map), the coffee tastes different from Wallensford, Mavis Bank Central Factory, Strawberry Hill and others.
Furthermore, factors other than a geographically prescribed growing region can and do impact coffee cup characteristics. For starters: Altitude, micro-climate, shade, soil composition, soil condition, fertilization, irrigation, coffee tree species (e.g. arabica, robusta), coffee tree variety (e.g. typica, caturra, catuai, bourbon), processing methods (e.g. washed, dry preparation, pulped natural), grade (i.e. screening and sorting standards), roasting, packaging, and quality management at several stages.
This is not to say that one can not find very similar coffee from two different farms in the same region, because we can. It also happens that a single farm can produce several different coffee grades, and even different varieties of trees, yielding distinctly different cup characteristics.
The incredible diversity and complexity of coffee is part of the appeal and delight in tasting new and interesting coffees.
Best regards.
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View entire thread: Regular or Decaff Coffee?
Posted by CoffeeLover on 2003-03-12 12:29:09 Post Subject: Caffeine Coffee~
When Regular Coffee is NOT available I go with water, or soda. I love coffee very much but decaffeinated coffee tastes a little empty. Could be mind games are that extra glitch of flavor added from the caffeine.
CoffeeLover
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Posted by CoffeeLover on 2003-03-12 12:29:09 Post Subject: Caffeine Coffee~
When Regular Coffee is NOT available I go with water, or soda. I love coffee very much but decaffeinated coffee tastes a little empty. Could be mind games are that extra glitch of flavor added from the caffeine.
CoffeeLover
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View entire thread: First Post - looking at professional machines/grinders
Posted by Chris Kay on 2005-02-05 16:25:14 Post Subject:
jps coffee , youre right, cutters are more expensive but they grind the coffee more efficientlyy.
which means that your ground coffee is ground in more equal particles and the coffee tastes better.
What is the best and what costs more and what is a good balance between the two for ones business and budget is an other argument.
Ditting/Mahlkoning grinders will last longer, the cutters will last longer and the cutters on Malkoning can be resharpened 3 times.
I really believe in the long term those kind of products more than pay for themselves.Your coffee tastes better so you get more business than a brand that the cutters dont grind as well .
We all went the freshest coffee available, the best quality .. why would you let it down with the grind?
I swear by Malkoning and they do have grinders that are cheaper . The cutters do last longer.
Ditting are also a great grinder.
La Marzocca can be over the top;. I have never owned one ,though i have used them and the coffee pour is sensational. If one can afford them they should go for them.
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Posted by Chris Kay on 2005-02-05 16:25:14 Post Subject:
jps coffee , youre right, cutters are more expensive but they grind the coffee more efficientlyy.
which means that your ground coffee is ground in more equal particles and the coffee tastes better.
What is the best and what costs more and what is a good balance between the two for ones business and budget is an other argument.
Ditting/Mahlkoning grinders will last longer, the cutters will last longer and the cutters on Malkoning can be resharpened 3 times.
I really believe in the long term those kind of products more than pay for themselves.Your coffee tastes better so you get more business than a brand that the cutters dont grind as well .
We all went the freshest coffee available, the best quality .. why would you let it down with the grind?
I swear by Malkoning and they do have grinders that are cheaper . The cutters do last longer.
Ditting are also a great grinder.
La Marzocca can be over the top;. I have never owned one ,though i have used them and the coffee pour is sensational. If one can afford them they should go for them.
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View entire thread: Interview Questions: Any suggestions?
Posted by AJPRATT on 2007-12-03 23:37:24 Post Subject:
I get the passion thing. I know you can teach someone a skill, but you can't teach/train them to care.
I guess they don't have to love coffee/espresso, but how will they know if there is a problem with the beverage if they don't know or appreciate what it should taste like?
For instance, my SIL does not like coffee. To her, coffee tastes "bad" and "worse". She doesn't like coffee so it will always taste bad to her.
How do you explain a taste profile if they find coffee to taste bad and worse? She would never notice if the espresso is over/under-extracted.
I would like to think that people will apply for a job in a coffee joint because they like coffee, but you never know.
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Posted by AJPRATT on 2007-12-03 23:37:24 Post Subject:
I get the passion thing. I know you can teach someone a skill, but you can't teach/train them to care.
I guess they don't have to love coffee/espresso, but how will they know if there is a problem with the beverage if they don't know or appreciate what it should taste like?
For instance, my SIL does not like coffee. To her, coffee tastes "bad" and "worse". She doesn't like coffee so it will always taste bad to her.
How do you explain a taste profile if they find coffee to taste bad and worse? She would never notice if the espresso is over/under-extracted.
I would like to think that people will apply for a job in a coffee joint because they like coffee, but you never know.
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View entire thread: Keurig single cup brewers?
Posted by Alice2 on 2006-11-18 18:33:47 Post Subject: Re: Keurig has its place
But caution: Keurig is the only single-serving device worthy of your consideration. Flavia, maybe. Senseo, Tassimo, et al, are not worth the time, effort, or money. There's a reason Keurig costs more...
The Bunn My Cafe pod brewer is also worth the time, effort, and money. The cheaper pod brewers all seem to have their problems / issues.
Keurig does a terrific job of making a quick, fresh cup of coffee, like in 30 seconds. It's perfect if that's what you want, and you will find a pretty wide variety of coffee tastes to choose from. I believe the lowest priced version, the B40 is all you'd ever want because it only brews at 7.25 oz. strength, and the smaller size is a joke it's so small, and the larger sizes are pointless because it is a rare K-Cup that makes a strong enough cup of coffee at the higher water volume settings.
I posted about the My K-Cup elsewhere here, but in my opinion it doesn't work very good and will not do much for getting you a stronger cup of coffee than the pre-made K-Cups. I know other people have successfully used it after getting used to it and think it's fine.
I highly recommend the Keurig but not really for primarily using your own coffee -- for that I'd recommend the Bunn where you can stick your coffee in the pod holder in a folded #2 T-Sac and it works just as well as pre-made pods, and you don't have to 'do' anything to the podholder if you also want to use pre-made pods.
The taste / variety of pod coffee far surpasses Keurig coffee, but the Keurig is very good. I have both, one for work and one for home, and that's the only kind of coffeemaker I want ever now, unless I have to make a thermos to go sometime.
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Posted by Alice2 on 2006-11-18 18:33:47 Post Subject: Re: Keurig has its place
But caution: Keurig is the only single-serving device worthy of your consideration. Flavia, maybe. Senseo, Tassimo, et al, are not worth the time, effort, or money. There's a reason Keurig costs more...
The Bunn My Cafe pod brewer is also worth the time, effort, and money. The cheaper pod brewers all seem to have their problems / issues.
Keurig does a terrific job of making a quick, fresh cup of coffee, like in 30 seconds. It's perfect if that's what you want, and you will find a pretty wide variety of coffee tastes to choose from. I believe the lowest priced version, the B40 is all you'd ever want because it only brews at 7.25 oz. strength, and the smaller size is a joke it's so small, and the larger sizes are pointless because it is a rare K-Cup that makes a strong enough cup of coffee at the higher water volume settings.
I posted about the My K-Cup elsewhere here, but in my opinion it doesn't work very good and will not do much for getting you a stronger cup of coffee than the pre-made K-Cups. I know other people have successfully used it after getting used to it and think it's fine.
I highly recommend the Keurig but not really for primarily using your own coffee -- for that I'd recommend the Bunn where you can stick your coffee in the pod holder in a folded #2 T-Sac and it works just as well as pre-made pods, and you don't have to 'do' anything to the podholder if you also want to use pre-made pods.
The taste / variety of pod coffee far surpasses Keurig coffee, but the Keurig is very good. I have both, one for work and one for home, and that's the only kind of coffeemaker I want ever now, unless I have to make a thermos to go sometime.
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View entire thread: Trying to find the perfect water/coffee ratio
Posted by jlyon10 on 2008-01-22 08:52:56 Post Subject: strong coffee
Amen to that Lizzy. I still can't believe how good fresh roasted coffee tastes. I don't think I could drink store brand any more.
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Posted by jlyon10 on 2008-01-22 08:52:56 Post Subject: strong coffee
Amen to that Lizzy. I still can't believe how good fresh roasted coffee tastes. I don't think I could drink store brand any more.
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View entire thread: Dunkin Donuts coffee
Posted by PinkRose on 2008-04-14 07:37:56 Post Subject:
Hi Mr. Biscotto!
Dunkin Donuts ----> 17 Leslie St., Toronto.
I guess I should have waited for you to answer that question, especailly since you found a store in Toronto and I didn't.
I really didn't see a Dunkin Donuts store listed for Toronto when I visited their web site. Where did you find it?
Some people like their coffee, and some people like their donuts. Maybe their coffee tastes better when you're eating a donut.
I stopped liking the donuts when they did away with my favorite one. It was the original Dunkin Donut that was donut shaped, but it had a donut "handle" that you could hold onto for dunking. I especailly liked to eat the handle part because it was more crispy than the rest. I guess you're too young to remember that donut. After all, you got carded at the Expo a couple of weeks ago!
Rose
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Posted by PinkRose on 2008-04-14 07:37:56 Post Subject:
Hi Mr. Biscotto!
Dunkin Donuts ----> 17 Leslie St., Toronto.
I guess I should have waited for you to answer that question, especailly since you found a store in Toronto and I didn't.
I really didn't see a Dunkin Donuts store listed for Toronto when I visited their web site. Where did you find it?
Some people like their coffee, and some people like their donuts. Maybe their coffee tastes better when you're eating a donut.
I stopped liking the donuts when they did away with my favorite one. It was the original Dunkin Donut that was donut shaped, but it had a donut "handle" that you could hold onto for dunking. I especailly liked to eat the handle part because it was more crispy than the rest. I guess you're too young to remember that donut. After all, you got carded at the Expo a couple of weeks ago!
Rose
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View entire thread: On-demand coffee makers
Posted by javahill on 2004-09-29 21:55:44 Post Subject:
If you are principally interested in how the coffee tastes, I can recommend the Keurig machine. I do not have one, but I have given away 4 of the B-100 machines to friends and family and they remain the most used appliances in all 4 households.
I do not have a Keurig machine at home because I am into espresso (Isomac Millennium and a Mini Mazzer).
There are more choices in Keurig, including tea, which is surprisingly good given the 30 second brew cycle. I'm waiting for them to come up with the sake k-cup for the Japanese market. They might come up with broth k-cups or other hot beverages. If hot chocolate becomes available, it probably will not have marshmellows. I'm not holding my breath for chicken-noodle.
Keurig is a standardized product. Any k-cup will fit in any keurig brewer. If you look across roasters, you'll be able to get just about any roast plus decafs and flavors. That's great if you have a housemate/domestic partner/whatever who likes hazelnut but you can't stand it. Why muck up your grinder with Pumpkin Spice flavored coffee or contaminate your brewer with Bananas Foster flavored coffee?
Pods are not standardized. If you go the pod route, make sure you get the right pods for your machine. That is going to minimize the variety of products available given whatever machine people buy.
Based on the testing in our coffee lab of a dozen different single cup machines, the Keurig does make a better tasting cup of coffee. The two main reasons are 1.) regardless of the roaster, the coffee put in K-cups is better starting at the tree and through the entire roasting and grinding process 2.) the packaging on a pod generally is more prone to oxygen contamination that makes the coffee stale. Pods are are not individually packaged are going to go stale very fast.
I tend to think of pods as a nicely priced and convenient way to get a mediocre cup of coffee.
Yes, there is the cost issue. In general, expect machines to go on deal closer to the holidays. There are likely to be pod-brewer deals and probably k-cup Keurig brewer deals as we get closer to Thanksgiving. Watch the Keurig web site, the roaster web sites like Green Mountain as well as companies like Great Coffee.com.
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Posted by javahill on 2004-09-29 21:55:44 Post Subject:
If you are principally interested in how the coffee tastes, I can recommend the Keurig machine. I do not have one, but I have given away 4 of the B-100 machines to friends and family and they remain the most used appliances in all 4 households.
I do not have a Keurig machine at home because I am into espresso (Isomac Millennium and a Mini Mazzer).
There are more choices in Keurig, including tea, which is surprisingly good given the 30 second brew cycle. I'm waiting for them to come up with the sake k-cup for the Japanese market. They might come up with broth k-cups or other hot beverages. If hot chocolate becomes available, it probably will not have marshmellows. I'm not holding my breath for chicken-noodle.
Keurig is a standardized product. Any k-cup will fit in any keurig brewer. If you look across roasters, you'll be able to get just about any roast plus decafs and flavors. That's great if you have a housemate/domestic partner/whatever who likes hazelnut but you can't stand it. Why muck up your grinder with Pumpkin Spice flavored coffee or contaminate your brewer with Bananas Foster flavored coffee?
Pods are not standardized. If you go the pod route, make sure you get the right pods for your machine. That is going to minimize the variety of products available given whatever machine people buy.
Based on the testing in our coffee lab of a dozen different single cup machines, the Keurig does make a better tasting cup of coffee. The two main reasons are 1.) regardless of the roaster, the coffee put in K-cups is better starting at the tree and through the entire roasting and grinding process 2.) the packaging on a pod generally is more prone to oxygen contamination that makes the coffee stale. Pods are are not individually packaged are going to go stale very fast.
I tend to think of pods as a nicely priced and convenient way to get a mediocre cup of coffee.
Yes, there is the cost issue. In general, expect machines to go on deal closer to the holidays. There are likely to be pod-brewer deals and probably k-cup Keurig brewer deals as we get closer to Thanksgiving. Watch the Keurig web site, the roaster web sites like Green Mountain as well as companies like Great Coffee.com.
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View entire thread: commercial Brew Machine
Posted by coffee4me on 2007-01-28 21:56:35 Post Subject: Air-Pots
Don't like airpots because once they get half empty the coffee turns bitter. I feel that a fresh brewed and undisturbed coffee tastes better and is more consistant.
As a customer I feel cheated watching or having to fill my cup out a airpot. I want it right out of the machine.
Now I know both reasons might be considered weak but for $2 a cup perfection is a must.
However I am open to your opinions.
Thanks
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Posted by coffee4me on 2007-01-28 21:56:35 Post Subject: Air-Pots
Don't like airpots because once they get half empty the coffee turns bitter. I feel that a fresh brewed and undisturbed coffee tastes better and is more consistant.
As a customer I feel cheated watching or having to fill my cup out a airpot. I want it right out of the machine.
Now I know both reasons might be considered weak but for $2 a cup perfection is a must.
However I am open to your opinions.
Thanks
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View entire thread: commercial Brew Machine
Posted by ElPugDiablo on 2007-01-29 11:14:53 Post Subject: Re: Air-Pots
Don't like airpots because once they get half empty the coffee turns bitter. I feel that a fresh brewed and undisturbed coffee tastes better and is more consistant.
As a customer I feel cheated watching or having to fill my cup out a airpot. I want it right out of the machine.
Now I know both reasons might be considered weak but for $2 a cup perfection is a must.
However I am open to your opinions.
Thanks
If you are looking for perfection, have you thought about clover? It is a brew on demand machine that takes about 40 seconds per cup. The coffee made from it taste more like a French press/vacuum pot than dripped coffee. Unfortunately it will set you back a lot more than Bunn or Fetco.
http://cloverequipment.com/home/default.aspx
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Posted by ElPugDiablo on 2007-01-29 11:14:53 Post Subject: Re: Air-Pots
Don't like airpots because once they get half empty the coffee turns bitter. I feel that a fresh brewed and undisturbed coffee tastes better and is more consistant.
As a customer I feel cheated watching or having to fill my cup out a airpot. I want it right out of the machine.
Now I know both reasons might be considered weak but for $2 a cup perfection is a must.
However I am open to your opinions.
Thanks
If you are looking for perfection, have you thought about clover? It is a brew on demand machine that takes about 40 seconds per cup. The coffee made from it taste more like a French press/vacuum pot than dripped coffee. Unfortunately it will set you back a lot more than Bunn or Fetco.
http://cloverequipment.com/home/default.aspx
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View entire thread: how to make espresso at home - its not working for me
Posted by rodw on 2004-06-06 21:21:40 Post Subject: Home espresso
With respect to coffeeguy, I think (s)he is wrong in that you can make decent espresso at home, it's just not that simple, and the machines vary an awful lot in quality.
Firstly, some primers:
1. You must always let your machine get to its operating temperature. Good machines will alert you to this, and maybe even let you see what pressure they are generating. This is the most common reason for crappy home coffee - the commercial machines have bigger boilers with larger volumes, and therefore don't fluctuate in terms of their temperature or pressure as much. Us mortals have to get to know our machine and its thermostat.
2. The coffee handle and filter basket also need to be hot. This is most simply achieved by leaving the handle and basket attached while the machine heats up. If you don't do this, then the resulting coffee is less than optimal. Something to do with the thermal shock going from a cold basket to hot water ran through it if I recall.
3. Make sure the filter basket is dry. If you left it in the machine, it will probably be wet, so quickly dry it before use. Contact with water (or humid air for that matter) starts the extraction process. We only want this to happen when we tell the machine to start. This underscores the importance of using fresh ground beans, and keeping non-used beans somewhere cool and dry. Contrary to popular opinion, the fridge is fine as long as you let the beans warm up before use. (The freezer is OK too, but if you take beans straight from the freezer to the grinder, they're so hard that grinding won't work well, and may even damage your grinder. Let them thaw overnight in your fridge, and just have a handfull or so in the grinder basket at a time.)
4.Tamp the beans down quite firmly. This is where cheap machines that can't generate much pressure let you down. We're after about 20-25 mL of coffee to be extracted in about 20 seconds. Varying the coarseness of the grind alters how much water is 'let through'. If you stop the extraction process too early, then there's not much flavour. If you let it go on too long, then the coffee is too bitter (which by the way is how Italians prefer it, they simply compensate with sugar - different strokes....)
5. Make sure your cups are warmed. Good machines have an area to warm your cups up. On my beautiful Novitalia, this doesn't quite do the job, so I run a little water from the machine into the cup, swirl it around, and then make my coffee. Fiddly, but worth it.
6. Clean your machine regularly and frequently. You should clean the basket - check it up to the sun and you should have no blocked holes - use a small wire brush under running water, but don't poke things into the holes as this could enlarge them. If you froth your milk, clean it the steamer off immediately, and then run just a little more steam out to prevent capillary action from sucking milk up into the tube, hardening, and blocking your machine.
7. Have your machine serviced annually or so by someone who knows what they are doing. They should replace all the seals and O-rings, be able to tell you how much pressure it's generating, and what condition the boiler is in.
With all this in place, you'l never have to put up with that flavoured rubbish the coffee chains put out again. Coffee tastes good - anyone who adds flavouring to mask the espresso probably isn't making good coffee in the first place.
Good Luck,
Rod
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Posted by rodw on 2004-06-06 21:21:40 Post Subject: Home espresso
With respect to coffeeguy, I think (s)he is wrong in that you can make decent espresso at home, it's just not that simple, and the machines vary an awful lot in quality.
Firstly, some primers:
1. You must always let your machine get to its operating temperature. Good machines will alert you to this, and maybe even let you see what pressure they are generating. This is the most common reason for crappy home coffee - the commercial machines have bigger boilers with larger volumes, and therefore don't fluctuate in terms of their temperature or pressure as much. Us mortals have to get to know our machine and its thermostat.
2. The coffee handle and filter basket also need to be hot. This is most simply achieved by leaving the handle and basket attached while the machine heats up. If you don't do this, then the resulting coffee is less than optimal. Something to do with the thermal shock going from a cold basket to hot water ran through it if I recall.
3. Make sure the filter basket is dry. If you left it in the machine, it will probably be wet, so quickly dry it before use. Contact with water (or humid air for that matter) starts the extraction process. We only want this to happen when we tell the machine to start. This underscores the importance of using fresh ground beans, and keeping non-used beans somewhere cool and dry. Contrary to popular opinion, the fridge is fine as long as you let the beans warm up before use. (The freezer is OK too, but if you take beans straight from the freezer to the grinder, they're so hard that grinding won't work well, and may even damage your grinder. Let them thaw overnight in your fridge, and just have a handfull or so in the grinder basket at a time.)
4.Tamp the beans down quite firmly. This is where cheap machines that can't generate much pressure let you down. We're after about 20-25 mL of coffee to be extracted in about 20 seconds. Varying the coarseness of the grind alters how much water is 'let through'. If you stop the extraction process too early, then there's not much flavour. If you let it go on too long, then the coffee is too bitter (which by the way is how Italians prefer it, they simply compensate with sugar - different strokes....)
5. Make sure your cups are warmed. Good machines have an area to warm your cups up. On my beautiful Novitalia, this doesn't quite do the job, so I run a little water from the machine into the cup, swirl it around, and then make my coffee. Fiddly, but worth it.
6. Clean your machine regularly and frequently. You should clean the basket - check it up to the sun and you should have no blocked holes - use a small wire brush under running water, but don't poke things into the holes as this could enlarge them. If you froth your milk, clean it the steamer off immediately, and then run just a little more steam out to prevent capillary action from sucking milk up into the tube, hardening, and blocking your machine.
7. Have your machine serviced annually or so by someone who knows what they are doing. They should replace all the seals and O-rings, be able to tell you how much pressure it's generating, and what condition the boiler is in.
With all this in place, you'l never have to put up with that flavoured rubbish the coffee chains put out again. Coffee tastes good - anyone who adds flavouring to mask the espresso probably isn't making good coffee in the first place.
Good Luck,
Rod
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View entire thread: Looking for a Roaster
Posted by Kaffee-Kantate on 2007-01-14 15:05:32 Post Subject:
Well, I'm glad I could liven things up a bit. Thanks for the advice it is much appreciated. So, do you sell your beans online or do you have your own place that you sell out of? I might like to try your beans and see what coffee tastes like when someone is gifted by God to roast. I know I have a lot to learn. And no, I have not tried roasting beans at home in a popcorn popper. I figured, if I was serious that I shouldn't waste the time. I didn't think it would help much in the long run as far as learning to roast. Thanks for the info, and the advice. And if you have a website, I really would be interested in taking a look.
Jonathan Gates
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Posted by Kaffee-Kantate on 2007-01-14 15:05:32 Post Subject:
Well, I'm glad I could liven things up a bit. Thanks for the advice it is much appreciated. So, do you sell your beans online or do you have your own place that you sell out of? I might like to try your beans and see what coffee tastes like when someone is gifted by God to roast. I know I have a lot to learn. And no, I have not tried roasting beans at home in a popcorn popper. I figured, if I was serious that I shouldn't waste the time. I didn't think it would help much in the long run as far as learning to roast. Thanks for the info, and the advice. And if you have a website, I really would be interested in taking a look.
Jonathan Gates
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View entire thread: I've got an idea-I'd like some input from the experts!
Posted by ksbell on 2004-12-07 15:44:12 Post Subject:
I, alone, couldn't sell enough to make much money. However, I could get 10 friends to sell and they could get 10 friends to sell and they could get 10 friends to sell.......... It would multiply exponentially!
I think some people are "coffee bar/house/shop" challenged. They don't know what they would like, so they don't go in to order. And, some servers in those places get extremely impatient when you ask what something is and how it tastes. It keeps people out. Also, the $3.75 for a Grande Mocha is a little much for some people to make. ALSO, you can't find a coffee shop open in my area after about 7:00 pm or on Sunday's... so, that is why a lot of people would buy a machine, some syrups and beans and make it themselves; i.e.---me! Also, I'd love to find someone from which to purchase quality fresh beans already roasted. The market is flooded with coffee shops making BAD espresso.......takes like the wooden stick they put in it to stir........why do they do that? I try to catch them ahead of time and tell them to leave it out. Honestly, I've only tried them 2 times and both times, I threw the coffee out! Or, it's made with cheap beans and the coffee tastes weak and muddy.
So, if I can put together a marketing plan, a supplier and a sales plan, I think in 2 years or less, I'll have a great new Direct Sales company going and be on the "cutting edge"!
Keep thinking, guys........I love brainstorming!
Kim
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Posted by ksbell on 2004-12-07 15:44:12 Post Subject:
I, alone, couldn't sell enough to make much money. However, I could get 10 friends to sell and they could get 10 friends to sell and they could get 10 friends to sell.......... It would multiply exponentially!
I think some people are "coffee bar/house/shop" challenged. They don't know what they would like, so they don't go in to order. And, some servers in those places get extremely impatient when you ask what something is and how it tastes. It keeps people out. Also, the $3.75 for a Grande Mocha is a little much for some people to make. ALSO, you can't find a coffee shop open in my area after about 7:00 pm or on Sunday's... so, that is why a lot of people would buy a machine, some syrups and beans and make it themselves; i.e.---me! Also, I'd love to find someone from which to purchase quality fresh beans already roasted. The market is flooded with coffee shops making BAD espresso.......takes like the wooden stick they put in it to stir........why do they do that? I try to catch them ahead of time and tell them to leave it out. Honestly, I've only tried them 2 times and both times, I threw the coffee out! Or, it's made with cheap beans and the coffee tastes weak and muddy.
So, if I can put together a marketing plan, a supplier and a sales plan, I think in 2 years or less, I'll have a great new Direct Sales company going and be on the "cutting edge"!
Keep thinking, guys........I love brainstorming!
Kim
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View entire thread: Senseo coffee system = cool!
Posted by Mizuno on 2006-09-13 21:20:19 Post Subject:
I got mine yesterday!! Some photos:
http://img.photobucket.com/albums/v67/mizuno9/IMG_0770.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0773.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0771.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0775.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0778.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0780.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0785.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0787.jpg
I think the coffee tastes great for what it is..perfect for the office. Wow..didn't know there was an adaptor though..
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Posted by Mizuno on 2006-09-13 21:20:19 Post Subject:
I got mine yesterday!! Some photos:
http://img.photobucket.com/albums/v67/mizuno9/IMG_0770.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0773.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0771.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0775.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0778.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0780.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0785.jpg
http://img.photobucket.com/albums/v67/mizuno9/IMG_0787.jpg
I think the coffee tastes great for what it is..perfect for the office. Wow..didn't know there was an adaptor though..
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View entire thread: Senseo coffee system = cool!
Posted by coffeepoet on 2006-09-14 23:06:20 Post Subject: Got mine!
Hey, you got a blue one? No fair. Mine's black.
I tried the MyPod ($10 at my local WalMart), and the first time it didn't stop at all, overflowed my cup, made a big mess. I haven't tried again. The strength of the coffee seems decent, comes out hot, definately better than my drip machine, but my wife doesn't like it. I think I'll just have to take it to the office for that quick fix. . . it's still no espresso maker, but it doesn't really claim to be. Wish there was an easier way of getting better coffee though. . . all there seems to be to choose from is the Senseo pods, Folgers or Maxwell House around here. . . none of these are appealing to me. Guess it's something to use before I'm awake and care how my coffee tastes. Oh well, glad it was free.
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Posted by coffeepoet on 2006-09-14 23:06:20 Post Subject: Got mine!
Hey, you got a blue one? No fair. Mine's black.
I tried the MyPod ($10 at my local WalMart), and the first time it didn't stop at all, overflowed my cup, made a big mess. I haven't tried again. The strength of the coffee seems decent, comes out hot, definately better than my drip machine, but my wife doesn't like it. I think I'll just have to take it to the office for that quick fix. . . it's still no espresso maker, but it doesn't really claim to be. Wish there was an easier way of getting better coffee though. . . all there seems to be to choose from is the Senseo pods, Folgers or Maxwell House around here. . . none of these are appealing to me. Guess it's something to use before I'm awake and care how my coffee tastes. Oh well, glad it was free.
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View entire thread: Senseo coffee system = cool!
Posted by Caffe Latte on 2006-09-18 18:13:27 Post Subject: Re: Got mine!
Hey, you got a blue one? No fair. Mine's black.
I tried the MyPod ($10 at my local WalMart), and the first time it didn't stop at all, overflowed my cup, made a big mess. I haven't tried again. The strength of the coffee seems decent, comes out hot, definately better than my drip machine, but my wife doesn't like it. I think I'll just have to take it to the office for that quick fix. . . it's still no espresso maker, but it doesn't really claim to be. Wish there was an easier way of getting better coffee though. . . all there seems to be to choose from is the Senseo pods, Folgers or Maxwell House around here. . . none of these are appealing to me. Guess it's something to use before I'm awake and care how my coffee tastes. Oh well, glad it was free.
Amen to the free comment.
btw, I have blue, wish I had black. want to trade!!?
Odd that they are sending out seemingly randomly different colors. Makes me wonder if the refurbished comment is true.
anyway, here's my review, which I guess will save on posting a new link
The machine: Bigger than a traditional 4 cup drip (which I use regularly) in terms of overall foot print. water resevior in the back, drip plate in the front.
In agreement with others about the pods, seemingly weak. Tastes like...well, folgers from a can.
Pros:
*fast assed coffee if you keep the machine ON. Otherwise, it takes 90 seconds to boil, then like 30 seconds to brew. Otherwise, I would rather spend an extra minute on my auto-drip.
*pods are VERY easy clean up. no loose grinds, no whole beans to grind, just throw away a closed cloth system.
*easy to clean. the pod holders pop right out, as does the pour spout.
*Great if you want a quick cup as a pick me up
Cons:
*No counter space, hahha. ok not a fault of the machine, but I have an autodrip, an espresso, a Black and Decker Brew-in-go, a coffee grinder, and now this. IN A STUDIO APT. anyway, I digress
*WEAK coffee. not what I am used to
*creama. In a drip coffee. I don't get it.
*pods are expensive
OVERALL ASSESSMENT: Worth the money if you are generally pressed for time, don't want a bigish clean up, and you usually drink Folgers, Mawell house, etc.
Do not get it if you are more of a coffee snob and like to grind your own, and are unwilling to make your own pods (there's a way, without buying the kit mentioned above, but I don't remember how).
I probably will keep it if I can find the room to use when I just want something quick and don't care about it being a better bean.
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Posted by Caffe Latte on 2006-09-18 18:13:27 Post Subject: Re: Got mine!
Hey, you got a blue one? No fair. Mine's black.
I tried the MyPod ($10 at my local WalMart), and the first time it didn't stop at all, overflowed my cup, made a big mess. I haven't tried again. The strength of the coffee seems decent, comes out hot, definately better than my drip machine, but my wife doesn't like it. I think I'll just have to take it to the office for that quick fix. . . it's still no espresso maker, but it doesn't really claim to be. Wish there was an easier way of getting better coffee though. . . all there seems to be to choose from is the Senseo pods, Folgers or Maxwell House around here. . . none of these are appealing to me. Guess it's something to use before I'm awake and care how my coffee tastes. Oh well, glad it was free.
Amen to the free comment.
btw, I have blue, wish I had black. want to trade!!?
Odd that they are sending out seemingly randomly different colors. Makes me wonder if the refurbished comment is true.
anyway, here's my review, which I guess will save on posting a new link
The machine: Bigger than a traditional 4 cup drip (which I use regularly) in terms of overall foot print. water resevior in the back, drip plate in the front.
In agreement with others about the pods, seemingly weak. Tastes like...well, folgers from a can.
Pros:
*fast assed coffee if you keep the machine ON. Otherwise, it takes 90 seconds to boil, then like 30 seconds to brew. Otherwise, I would rather spend an extra minute on my auto-drip.
*pods are VERY easy clean up. no loose grinds, no whole beans to grind, just throw away a closed cloth system.
*easy to clean. the pod holders pop right out, as does the pour spout.
*Great if you want a quick cup as a pick me up
Cons:
*No counter space, hahha. ok not a fault of the machine, but I have an autodrip, an espresso, a Black and Decker Brew-in-go, a coffee grinder, and now this. IN A STUDIO APT. anyway, I digress
*WEAK coffee. not what I am used to
*creama. In a drip coffee. I don't get it.
*pods are expensive
OVERALL ASSESSMENT: Worth the money if you are generally pressed for time, don't want a bigish clean up, and you usually drink Folgers, Mawell house, etc.
Do not get it if you are more of a coffee snob and like to grind your own, and are unwilling to make your own pods (there's a way, without buying the kit mentioned above, but I don't remember how).
I probably will keep it if I can find the room to use when I just want something quick and don't care about it being a better bean.
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View entire thread: cold brew/toddy question
Posted by BeanGrinder on 2005-04-11 09:33:21 Post Subject: Re: Cold-Brewed Coffee without the commitment
After reading the posts on this Toddy System I decided to research it further. I found that it is not difficult to make cold-brewed coffee sans any special "maker".
1. I poured 1/2 lb of Community Coffee Dark Roast into a water pitcher and covered it with 4 cups of water making sure the coffee was thoroughly mixed with the water.
2. I covered it with Saran Wrap and put it in the fridge for 14 hours.
3. In the morning, I ran it through a filter sandwiched between a metal strainer and filter cup, making sure to push down on the grinds with a spoon to extract as much as possible.
4. Using the standard 3:1 ratio with hot water, I enjoyed my first cup ever of Cold-Brewed Coffee...VERY GOOD!
I haven't seen this tip here, but no matter if you make it on your own or use a "maker", heating your concentrate in the microwave for 30 seconds before adding the water will let you enjoy a HOT cup of coffee instead of a warm cup. I noticed no degredation in the actual flavor.
I will still enjoy my coffee from the french press on those cold mornings when I need the bitter bite, but I think I found my preferred method with the cold brewing.
Your process is a little more labor intensive than the Toddy, but works. I use the Toddy system to pre-mix a base for our frozen coffee menu items.
I think some coffee tastes better cold-brewed, whether served cold or hot. But as observed earlier, taste is subjective.
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Posted by BeanGrinder on 2005-04-11 09:33:21 Post Subject: Re: Cold-Brewed Coffee without the commitment
After reading the posts on this Toddy System I decided to research it further. I found that it is not difficult to make cold-brewed coffee sans any special "maker".
1. I poured 1/2 lb of Community Coffee Dark Roast into a water pitcher and covered it with 4 cups of water making sure the coffee was thoroughly mixed with the water.
2. I covered it with Saran Wrap and put it in the fridge for 14 hours.
3. In the morning, I ran it through a filter sandwiched between a metal strainer and filter cup, making sure to push down on the grinds with a spoon to extract as much as possible.
4. Using the standard 3:1 ratio with hot water, I enjoyed my first cup ever of Cold-Brewed Coffee...VERY GOOD!
I haven't seen this tip here, but no matter if you make it on your own or use a "maker", heating your concentrate in the microwave for 30 seconds before adding the water will let you enjoy a HOT cup of coffee instead of a warm cup. I noticed no degredation in the actual flavor.
I will still enjoy my coffee from the french press on those cold mornings when I need the bitter bite, but I think I found my preferred method with the cold brewing.
Your process is a little more labor intensive than the Toddy, but works. I use the Toddy system to pre-mix a base for our frozen coffee menu items.
I think some coffee tastes better cold-brewed, whether served cold or hot. But as observed earlier, taste is subjective.
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View entire thread: Smiles Coffee promotion - USA
Posted by Anonymous on 2003-05-15 12:06:04 Post Subject: more like frowns coffee!
Don't sign up for this--it's not free to begin with, it's $19.99 for 6 "short-pot" (4-cup) packages of coffee, the grinder, & a certificate to redeem for the digital camera.
You have to pay an additional $9.99 to get the digital camera if you cancel your subscription to the coffee program, otherwise they ship it with the first monthly shipment, which is a minimum of $36.99.
4 of the 6 bags of beans sparked in the microwave within the first 10 seconds; we didn't try the last 2!!
And, they charge $4.99 to cancel the subscription, no matter what, so you're out a minimum of $25 & still no digital camera.
No idea how the coffee tastes, since we were never able to "roast" it properly--got a coffee grinder out of it, at least.
You cannot cancel online, & their customer service folk are rude & very unhelpful. They suggested it was my fault or my microwave's fault, & basically told me my 2 options were to authorize the $4.99 cancellation fee, or they would ship & bill me for $36.99 for the next shipment. I'm going to dispute the cancellation charge with the credit card when we get the statement, but this was a terrible experience!!
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Posted by Anonymous on 2003-05-15 12:06:04 Post Subject: more like frowns coffee!
Don't sign up for this--it's not free to begin with, it's $19.99 for 6 "short-pot" (4-cup) packages of coffee, the grinder, & a certificate to redeem for the digital camera.
You have to pay an additional $9.99 to get the digital camera if you cancel your subscription to the coffee program, otherwise they ship it with the first monthly shipment, which is a minimum of $36.99.
4 of the 6 bags of beans sparked in the microwave within the first 10 seconds; we didn't try the last 2!!
And, they charge $4.99 to cancel the subscription, no matter what, so you're out a minimum of $25 & still no digital camera.
No idea how the coffee tastes, since we were never able to "roast" it properly--got a coffee grinder out of it, at least.
You cannot cancel online, & their customer service folk are rude & very unhelpful. They suggested it was my fault or my microwave's fault, & basically told me my 2 options were to authorize the $4.99 cancellation fee, or they would ship & bill me for $36.99 for the next shipment. I'm going to dispute the cancellation charge with the credit card when we get the statement, but this was a terrible experience!!
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View entire thread: frozen beans?
Posted by CafeBlue on 2007-07-19 14:02:39 Post Subject: Fresh coffee rant
Freezing may not be as bad as you think. Someone did a study on freezing roasted coffee in the the latest copy of Roast Magazine and the conclusion is it is a viable way to prolong coffee shelf life. I think the best way is to experiment it yourself and see if you agree or disagree with the article. ...
Please do not take offense Diablo, I know YOU are smarter than this suggests. How many other people are just living in denial?
Freezing coffee - any food - is a viable way to extend usable foodsafe shelf-life.
Freezing is NOT a viable way to prolong FRESHNESS.
Experiment yourself, if you do not believe me. Even ice cubes and ice cream do not benefit from extended freezing nor extremely cold freezing. Simply watch the ice in your freezer wither and begin to taste off. Taste Ben & Jerry's at the Vermont factory, and compare the fresh batch to their flash-frozen product from the grocery/distribution chain.
WHY would one even want to extend shelf life of a product that is easy to buy fresh roasted and tastes best fresh-roasted and fresh-ground and fresh brewed? What advantage do you imagine from stocking a month/6 months or more of coffee? Do you buy a month's worth of bread, croissants, fruit, vegetables, milk????
WAKE UP AND SMELL THE COFFEE!!
FRESH COFFEE TASTES BETTER.
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Posted by CafeBlue on 2007-07-19 14:02:39 Post Subject: Fresh coffee rant
Freezing may not be as bad as you think. Someone did a study on freezing roasted coffee in the the latest copy of Roast Magazine and the conclusion is it is a viable way to prolong coffee shelf life. I think the best way is to experiment it yourself and see if you agree or disagree with the article. ...
Please do not take offense Diablo, I know YOU are smarter than this suggests. How many other people are just living in denial?
Freezing coffee - any food - is a viable way to extend usable foodsafe shelf-life.
Freezing is NOT a viable way to prolong FRESHNESS.
Experiment yourself, if you do not believe me. Even ice cubes and ice cream do not benefit from extended freezing nor extremely cold freezing. Simply watch the ice in your freezer wither and begin to taste off. Taste Ben & Jerry's at the Vermont factory, and compare the fresh batch to their flash-frozen product from the grocery/distribution chain.
WHY would one even want to extend shelf life of a product that is easy to buy fresh roasted and tastes best fresh-roasted and fresh-ground and fresh brewed? What advantage do you imagine from stocking a month/6 months or more of coffee? Do you buy a month's worth of bread, croissants, fruit, vegetables, milk????
WAKE UP AND SMELL THE COFFEE!!
FRESH COFFEE TASTES BETTER.
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View entire thread: Opening a coffee shop
Posted by susmand on 2004-06-29 18:45:55 Post Subject:
One thing that Starbucks did right was to set the pace. Starbucks hit like gangbusters (after 14 years of strictly roasting their beans). They were quickest on the scene and set the flavor and media program for gourmet coffee. Those poor, unfortunately souls who don't know what really excellent coffee tastes like. HE HE HE
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Posted by susmand on 2004-06-29 18:45:55 Post Subject:
One thing that Starbucks did right was to set the pace. Starbucks hit like gangbusters (after 14 years of strictly roasting their beans). They were quickest on the scene and set the flavor and media program for gourmet coffee. Those poor, unfortunately souls who don't know what really excellent coffee tastes like. HE HE HE
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View entire thread: Keep it real: The negatives of owning your own store
Posted by NW JAVA on 2007-11-13 15:01:58 Post Subject:
" I had to go wit X-raoster because they GAVE me equipment" Yeah OLD used equipment.....and then tell me that my coffee tastes way better. Annd then askes my why his first week nuumber were good but they are falling off...HMMMMMmmmm, maybe the COFFEE?
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Posted by NW JAVA on 2007-11-13 15:01:58 Post Subject:
" I had to go wit X-raoster because they GAVE me equipment" Yeah OLD used equipment.....and then tell me that my coffee tastes way better. Annd then askes my why his first week nuumber were good but they are falling off...HMMMMMmmmm, maybe the COFFEE?
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View entire thread: Gano excel FDA warning letter
Posted by Anonymous on 2004-12-23 18:43:38 Post Subject:
I know that I love the way the coffee tastes and so does everyone that i give a sample too. I know it has made me and others feel better, sleep better at night and That is what i am going on. When I get a phone call from someone telling me what it has done for them, and they want to get involved and tell others and make money. So I do not sell this on promises but i give sample and they tell me what it does for them. The money just comes. But most of all is it tastes great. If it didn't we would not be here or I would not. I love coffee and anyone can get a free sample and see for themselves.
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Posted by Anonymous on 2004-12-23 18:43:38 Post Subject:
I know that I love the way the coffee tastes and so does everyone that i give a sample too. I know it has made me and others feel better, sleep better at night and That is what i am going on. When I get a phone call from someone telling me what it has done for them, and they want to get involved and tell others and make money. So I do not sell this on promises but i give sample and they tell me what it does for them. The money just comes. But most of all is it tastes great. If it didn't we would not be here or I would not. I love coffee and anyone can get a free sample and see for themselves.
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View entire thread: My thoughts on Starbucks
Posted by Davec on 2007-02-16 13:18:12 Post Subject:
My view of starbucks is summed very wellup by one of my favourite characters - Foamy (and their coffee tastes like over roasted crap).
Edited by CCafe, any content requiring a parental advisory should not be displayed on the forum.
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Posted by Davec on 2007-02-16 13:18:12 Post Subject:
My view of starbucks is summed very wellup by one of my favourite characters - Foamy (and their coffee tastes like over roasted crap).
Edited by CCafe, any content requiring a parental advisory should not be displayed on the forum.
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View entire thread: My thoughts on Starbucks
Posted by Davec on 2007-02-20 10:24:02 Post Subject:
My view of starbucks is summed very wellup by one of my favourite characters - Foamy (and their coffee tastes like over roasted crap).
Edited by CCafe, any content requiring a parental advisory should not be displayed on the forum.
Hmm...prehaps you ought to add this too the rules, I did check them before posting this and no mention was made of this particular rule. If a link to such content (and such link warns of a parental advisory), is not allowed, then it would help misunderstandings for relatively new members like me.
I personally think a little over the top in the case if these particular (humerous) links, but then if those are the forum rules, so be it.
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Posted by Davec on 2007-02-20 10:24:02 Post Subject:
My view of starbucks is summed very wellup by one of my favourite characters - Foamy (and their coffee tastes like over roasted crap).
Edited by CCafe, any content requiring a parental advisory should not be displayed on the forum.
Hmm...prehaps you ought to add this too the rules, I did check them before posting this and no mention was made of this particular rule. If a link to such content (and such link warns of a parental advisory), is not allowed, then it would help misunderstandings for relatively new members like me.
I personally think a little over the top in the case if these particular (humerous) links, but then if those are the forum rules, so be it.
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View entire thread: Air roasted or drum roasted?
Posted by ralphshade on 2004-09-15 09:21:00 Post Subject: So when were you a chef?
So prior to roasting coffee at the age of fifteen you were a chef? You must be quite the prodigy.
You don't seem to be picking up on my point. There a changes in the process that occur because of factors that cannot be accounted for. "There are more things in heaven and earth, Horatio..." I say you are a scientist because you aren attempting to reduce everything to a formula. There is some science behind the preparation of any food. There is also a great deal of inspiration and intuition. I do not not beleive that any machine can reproduce those things.
Hot air roasters have a much higher heat transfer rate than conventional drum roasters. The high air to bean ratio ensures a more rapid heat transfer than conventional drum roasters. This is one of the reasons why Air Roasters achieve the same result in half the time.
My entire argument against air roasting is that the do not produce the same result. You have even said so yourself. You have stated, I also would like to add that it is taste at the end of the day and who likes smoked coffee likes it, probably because he never had a clean product.
You have been convinced, for whatever reason, that air roasted coffee tastes better. I disagree. This being said, I have no doubt that there will continue to be people like yourself who think that a computer can do their job better than they can. There will continue to be people who cannot appreciate the complexities in flavor and aroma that, in my opinion, are only developed fully in a drum roaster. There will also continue to be people like myself that love what is produced in a drum roaster over what is produced in an air roaster.
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Posted by ralphshade on 2004-09-15 09:21:00 Post Subject: So when were you a chef?
So prior to roasting coffee at the age of fifteen you were a chef? You must be quite the prodigy.
You don't seem to be picking up on my point. There a changes in the process that occur because of factors that cannot be accounted for. "There are more things in heaven and earth, Horatio..." I say you are a scientist because you aren attempting to reduce everything to a formula. There is some science behind the preparation of any food. There is also a great deal of inspiration and intuition. I do not not beleive that any machine can reproduce those things.
Hot air roasters have a much higher heat transfer rate than conventional drum roasters. The high air to bean ratio ensures a more rapid heat transfer than conventional drum roasters. This is one of the reasons why Air Roasters achieve the same result in half the time.
My entire argument against air roasting is that the do not produce the same result. You have even said so yourself. You have stated, I also would like to add that it is taste at the end of the day and who likes smoked coffee likes it, probably because he never had a clean product.
You have been convinced, for whatever reason, that air roasted coffee tastes better. I disagree. This being said, I have no doubt that there will continue to be people like yourself who think that a computer can do their job better than they can. There will continue to be people who cannot appreciate the complexities in flavor and aroma that, in my opinion, are only developed fully in a drum roaster. There will also continue to be people like myself that love what is produced in a drum roaster over what is produced in an air roaster.
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View entire thread: POLL: WHAT'S WRONG WITH STARBUCKS?
Posted by MrBox on 2006-05-20 12:39:22 Post Subject:
Why
I don't like how their coffee tastes.
Not sure if they have mugs for dinking in
Rarely do they have single origin coffee
Usually their coffee is old and not fresh
JM
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Posted by MrBox on 2006-05-20 12:39:22 Post Subject:
Why
I don't like how their coffee tastes.
Not sure if they have mugs for dinking in
Rarely do they have single origin coffee
Usually their coffee is old and not fresh
JM
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View entire thread: POLL: WHAT'S WRONG WITH STARBUCKS?
Posted by brownd on 2005-05-12 04:19:43 Post Subject: Re: Starbucks... not evil... just successful
3) both the founder of Starbucks and I agree that coffee tastes best in a ceramic mug; and now it's almost impossible to get a medium size mug of coffee at Starbucks as you have to be quick to ask for a "here" before they get it into one of those chemical-leaching hand-burning paper contraptions.
Worse than that, you have to specifically ask for a "MUG!", maybe twice, or you'll get paper anyway. (Ditto for the pastries) A lot of places have that problem. They often just assume everyone wants paper, in or out. Depends on what kind of employees the manager has hired, which varies wildly from shop to shop.
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Posted by brownd on 2005-05-12 04:19:43 Post Subject: Re: Starbucks... not evil... just successful
3) both the founder of Starbucks and I agree that coffee tastes best in a ceramic mug; and now it's almost impossible to get a medium size mug of coffee at Starbucks as you have to be quick to ask for a "here" before they get it into one of those chemical-leaching hand-burning paper contraptions.
Worse than that, you have to specifically ask for a "MUG!", maybe twice, or you'll get paper anyway. (Ditto for the pastries) A lot of places have that problem. They often just assume everyone wants paper, in or out. Depends on what kind of employees the manager has hired, which varies wildly from shop to shop.
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View entire thread: POLL: WHAT'S WRONG WITH STARBUCKS?
Posted by Bigdog on 2005-04-14 10:24:05 Post Subject: Starbucks... not evil... just successful
Hey, Starbucks is a destination coffee shop, and very successful at that.
Most of us wish to be so good at what we do. The only things that really bother me are: 1) I can't alwys get a good cup of medium roasted Columbian because they've often blended some tooty-fruity, roots-sandled concoction as the house blend, 2) I can't always find a decent sized table to sit at because they've got these little mini deuces that always seem to spill your coffee before you can squeeze into the matching mini-chair, 3) both the founder of Starbucks and I agree that coffee tastes best in a ceramic mug; and now it's almost impossible to get a medium size mug of coffee at Starbucks as you have to be quick to ask for a "here" before they get it into one of those chemical-leaching hand-burning paper contraptions.
But boy, do they pump the coffee out.
Anybody know what their sales per year in brewed coffee alone is?
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Posted by Bigdog on 2005-04-14 10:24:05 Post Subject: Starbucks... not evil... just successful
Hey, Starbucks is a destination coffee shop, and very successful at that.
Most of us wish to be so good at what we do. The only things that really bother me are: 1) I can't alwys get a good cup of medium roasted Columbian because they've often blended some tooty-fruity, roots-sandled concoction as the house blend, 2) I can't always find a decent sized table to sit at because they've got these little mini deuces that always seem to spill your coffee before you can squeeze into the matching mini-chair, 3) both the founder of Starbucks and I agree that coffee tastes best in a ceramic mug; and now it's almost impossible to get a medium size mug of coffee at Starbucks as you have to be quick to ask for a "here" before they get it into one of those chemical-leaching hand-burning paper contraptions.
But boy, do they pump the coffee out.
Anybody know what their sales per year in brewed coffee alone is?
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View entire thread: Recipe to make Starbucks White chocolate moca
Posted by yeutingliu on 2004-11-22 14:18:44 Post Subject: Re: white mocha coffee recipe
Hi,
Thanks so much for your suggestions. I am still experimenting with different ingrediants in order to make a while chocolate moca comparable to that of Starbucks'. I'm just curious about whether starbucks syrup really makes such a difference. In fact, one can buy many flavors of starbucks syrups from local starbucks stores, but just not white chocolate moca syrup.
I have tried chopped white chocolate (instead of the white chocolate moca syrup that I bought) as one of you suggested, and the coffee tastes much better. It's a pity that the the unit price I need to make a white chocolate moca is much more expensive if I use chopped white chocolate chips.
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Posted by yeutingliu on 2004-11-22 14:18:44 Post Subject: Re: white mocha coffee recipe
Hi,
Thanks so much for your suggestions. I am still experimenting with different ingrediants in order to make a while chocolate moca comparable to that of Starbucks'. I'm just curious about whether starbucks syrup really makes such a difference. In fact, one can buy many flavors of starbucks syrups from local starbucks stores, but just not white chocolate moca syrup.
I have tried chopped white chocolate (instead of the white chocolate moca syrup that I bought) as one of you suggested, and the coffee tastes much better. It's a pity that the the unit price I need to make a white chocolate moca is much more expensive if I use chopped white chocolate chips.
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View entire thread: POLL: WHAT'S WRONG WITH STARBUCKS?
Posted by javahill on 2004-10-14 02:46:48 Post Subject:
Starbucks buy good green coffee. We roast close to 20 million pounds a year and compete with them for a lot of the same sources. Actually, they are trying to engulf and devour coffee sources we're spend years developing. They know green coffee and they throw a lot of money to get it. Talk about a 240 million pound gorilla.
The fault, if you want to call it that, with Starbucks is that they made a decision to roast the coffee just short of incinerating it. Part of that is to mask differences between crop years (as was already noted by Topher) and also source countries and regions. It is not only flaws that get masked, but the character of the coffee itself. Branding requires consistency and that requires giving up individualism.
The marketing value of dark roasting is to create a distinctive taste. Distinctive does not always mean the most agreeable. If you read the history of Hershey's you'll find that to differentiate from European chocolatiers, Mr. Hershey used milk gone sour. Starbucks coffee - same thing. Distinctive is good. Unless you don't like the taste of spoiled milk or carbon. But then you'd be eating the chocolate for the chocolate and drinking the coffee for the coffee, which bring me to my next point.
Ounce for ounce, Starbucks sells more milk than coffee. Most people are not there for what the coffee tastes like. They are there for steamed milk, whipped cream and toffee sprinkles. Really?
No, not really. People (and there are a lot of them) go to Starbucks because it is Starbucks. They get drinks with a big wazoo of whipped cream on top to find a way to enjoy the experience. Sugar and milk fat. Yummy.
What do people like about Starbucks? Feeling like they "made it." They think Dunkin' Donuts is for people with dirt under their fingernails and who live in suburbs - people who have the look of bridges and tunnels. Starbucks sells a fantasy of accomlishment. Affordable luxury.
Is that going "wrong?" It is a fantasy. Disneyworld in a coffee cup.
A word on their oversaturation and the joke about opening a Starbucks in the bathroom of a Starbucks. If you read their annual report, they accept up to 30 percent cannibalization store to store.
On a final note. For those who remember it, there was a variety show in the 1970s called the Donnie and Marie show. It was a top rated show and they sold millions and millions of records. And then, all of a sudden, they were a joke. Ratings plummeted. The show went off the air. No one will admit they did, but somebody watched the show. Somebody bought the records and posters and other junk.
What is triggers the transformation of a top rated show into a joke? When people come to realize the emperor is not wearing any clothes. I'm sure that question may haunt the dreams of Starbuck's execs.
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Posted by javahill on 2004-10-14 02:46:48 Post Subject:
Starbucks buy good green coffee. We roast close to 20 million pounds a year and compete with them for a lot of the same sources. Actually, they are trying to engulf and devour coffee sources we're spend years developing. They know green coffee and they throw a lot of money to get it. Talk about a 240 million pound gorilla.
The fault, if you want to call it that, with Starbucks is that they made a decision to roast the coffee just short of incinerating it. Part of that is to mask differences between crop years (as was already noted by Topher) and also source countries and regions. It is not only flaws that get masked, but the character of the coffee itself. Branding requires consistency and that requires giving up individualism.
The marketing value of dark roasting is to create a distinctive taste. Distinctive does not always mean the most agreeable. If you read the history of Hershey's you'll find that to differentiate from European chocolatiers, Mr. Hershey used milk gone sour. Starbucks coffee - same thing. Distinctive is good. Unless you don't like the taste of spoiled milk or carbon. But then you'd be eating the chocolate for the chocolate and drinking the coffee for the coffee, which bring me to my next point.
Ounce for ounce, Starbucks sells more milk than coffee. Most people are not there for what the coffee tastes like. They are there for steamed milk, whipped cream and toffee sprinkles. Really?
No, not really. People (and there are a lot of them) go to Starbucks because it is Starbucks. They get drinks with a big wazoo of whipped cream on top to find a way to enjoy the experience. Sugar and milk fat. Yummy.
What do people like about Starbucks? Feeling like they "made it." They think Dunkin' Donuts is for people with dirt under their fingernails and who live in suburbs - people who have the look of bridges and tunnels. Starbucks sells a fantasy of accomlishment. Affordable luxury.
Is that going "wrong?" It is a fantasy. Disneyworld in a coffee cup.
A word on their oversaturation and the joke about opening a Starbucks in the bathroom of a Starbucks. If you read their annual report, they accept up to 30 percent cannibalization store to store.
On a final note. For those who remember it, there was a variety show in the 1970s called the Donnie and Marie show. It was a top rated show and they sold millions and millions of records. And then, all of a sudden, they were a joke. Ratings plummeted. The show went off the air. No one will admit they did, but somebody watched the show. Somebody bought the records and posters and other junk.
What is triggers the transformation of a top rated show into a joke? When people come to realize the emperor is not wearing any clothes. I'm sure that question may haunt the dreams of Starbuck's execs.
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View entire thread: What are you drinking?
Posted by Alun_evans on 2004-02-18 20:57:34 Post Subject:
Would have to agree with you on this. Some of the darker roasts, ie roasts somewhat past the second crack, taste very much like charcoal, with a chalk like texture when munched on. Not delicious at all. However when ground and brewed the coffee tastes OK. Lighter roasted beans can taste a little bitter when munched...but again the brewed coffee is fine. Perhaps munching is a true test of the quality of the roast!
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Posted by Alun_evans on 2004-02-18 20:57:34 Post Subject:
Would have to agree with you on this. Some of the darker roasts, ie roasts somewhat past the second crack, taste very much like charcoal, with a chalk like texture when munched on. Not delicious at all. However when ground and brewed the coffee tastes OK. Lighter roasted beans can taste a little bitter when munched...but again the brewed coffee is fine. Perhaps munching is a true test of the quality of the roast!
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View entire thread: Welcome, Introduce Yourself!
Posted by n3tfury on 2005-02-28 02:28:33 Post Subject:
'lo! Obligatory first post. I'm new to REAL coffees since I've been drinking mochas and lattes for a few years now. I want to branch out with my coffee tastes and stumbled across this site while researching about the different kinds of grinders there are.
I hope to hang around a bit!
Cheers!
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Posted by n3tfury on 2005-02-28 02:28:33 Post Subject:
'lo! Obligatory first post. I'm new to REAL coffees since I've been drinking mochas and lattes for a few years now. I want to branch out with my coffee tastes and stumbled across this site while researching about the different kinds of grinders there are.
I hope to hang around a bit!
Cheers!
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