timothygray
New member
First off, I'm a long-time coffee drinker looking to retrain and "expand" my palate. I've been a big fan of Starbucks mostly because it's easy to get around here and I enjoy the taste. I've thought about trying new beans and find that, almost without exception, the coffee I buy elsewhere is less pleasant to drink. I assume that like most things in life, the things that are truly good are not necessarily the ones that we like outright. Truly exceptional things (art, music, wine) require a reconditioning that will allow us to appreciate them and often after the reconditioning process it's hard to imagine how we found pleasure in our uneducated and untrained tastes. I'm ready for the reconditioning process!
I'll get to the point... I realize that Starbucks is not the preeminent coffee producer and would enjoy a discovery tour that would refine my tastes and help me learn more about and appreciate the art that is coffee.
I know very well what I like, but don't know the terminology to describe it and therefore have a hard time finding coffees I would like because I don't know the lingo. My favorite Starbucks bean is their summer Ethiopian Yergacheffe. Does anyone know the bean and how to describe its taste using the acidity/roast/body terminology? I would like to find a similar bean as a starting point. I thought a balanced dark roast would be right for me and purchased a pound of Major Dickason's blend (Peets) and was disappointed – it seemed very ordinary to me. I want something extraordinary without needing to go to extremes. Any help anyone can provide would be very much appreciated.
I'll get to the point... I realize that Starbucks is not the preeminent coffee producer and would enjoy a discovery tour that would refine my tastes and help me learn more about and appreciate the art that is coffee.
I know very well what I like, but don't know the terminology to describe it and therefore have a hard time finding coffees I would like because I don't know the lingo. My favorite Starbucks bean is their summer Ethiopian Yergacheffe. Does anyone know the bean and how to describe its taste using the acidity/roast/body terminology? I would like to find a similar bean as a starting point. I thought a balanced dark roast would be right for me and purchased a pound of Major Dickason's blend (Peets) and was disappointed – it seemed very ordinary to me. I want something extraordinary without needing to go to extremes. Any help anyone can provide would be very much appreciated.