haytoniaho
New member
Hi everybody
So recently i picked up from the supermarket coffee brewed in west chester, it had the date roasted and everything on the label. The brand is called Kimbleton and the whole bean blend i bought was African Mistress, similar to a french roast but didnt stay too long on the palate. It was much better as an espresso rather than regular auto-drip--but anyway it got me thinking and i have a few questions if anybody can help:
--I realized what a huge difference the freshness makes in the taste and also in the crema i was able with my espresso shots. I read somewhere you really should consume coffee no more than 2 weeks after its roasted for the optimal flavor. This bag had been roasted a little less than a month before i bought it, but still was really impressive. Does anybody know any other local PA roasters or where i can get really fresh beans?
--This is a little random, and maybe has already been discussed on the forum (if so I'm sorry for bringing up old topics) but I wanted to learn more about describing coffee flavors. If anyone smokes cigars they must know what I mean, the different classifications, subtle flavors...is there any kind of "flavor rubric" for lack of a better term applicable to coffee?
I saw something like what I'm talking about on the side of an espresso blend container once, and the one criterion i remember the coffee was graded on was roundness, but I can't remember the others and I would just like to learn more about this
So recently i picked up from the supermarket coffee brewed in west chester, it had the date roasted and everything on the label. The brand is called Kimbleton and the whole bean blend i bought was African Mistress, similar to a french roast but didnt stay too long on the palate. It was much better as an espresso rather than regular auto-drip--but anyway it got me thinking and i have a few questions if anybody can help:
--I realized what a huge difference the freshness makes in the taste and also in the crema i was able with my espresso shots. I read somewhere you really should consume coffee no more than 2 weeks after its roasted for the optimal flavor. This bag had been roasted a little less than a month before i bought it, but still was really impressive. Does anybody know any other local PA roasters or where i can get really fresh beans?
--This is a little random, and maybe has already been discussed on the forum (if so I'm sorry for bringing up old topics) but I wanted to learn more about describing coffee flavors. If anyone smokes cigars they must know what I mean, the different classifications, subtle flavors...is there any kind of "flavor rubric" for lack of a better term applicable to coffee?
I saw something like what I'm talking about on the side of an espresso blend container once, and the one criterion i remember the coffee was graded on was roundness, but I can't remember the others and I would just like to learn more about this
