Comment

Comment by Steph S. on July 3, 2012 at 8:07pm

Nice to have you back Richard. Missed you!
Those coffees sound wonderful Nathan.

Comment by Nathan on July 3, 2012 at 8:45am

I've been tasting and sampling Brazilian Coffees all week...a Yellow Bourbon, a Yellow Catuai, and a Red Icatu.  Very good, all of them...my wife's favorite was the Yellow Catuai, and they all made terrific espressos and capps. 

Also, a Rwandan and a Natural process Ethiopian are in stock, and they are good as well...the natural process is super fruity.  For those of you who may not have tried a natural process coffee, you should.  They are complex and sweet and fruity. 

I've been pretty caffeinated all week from samples 8-)

Comment by Richard C Brown on July 3, 2012 at 8:26am

I am at home here.Life is what it is,but with a good cup of coffee it works better.A cup of coffee and friendship are important to me.Here let me pour U Cup.Thanks for letting me rejoin U on my journey.

Comment by Steph S. on June 19, 2012 at 8:30am

That is so awesome! I decided on the Technivorm you recommended.
I'm glad you had a great Father's Day!

Comment by Nathan on June 19, 2012 at 8:10am

I received a Bunn HG Phase Brew for Father's Day.  This is one of only four auto drip brewers that are approved by the Specialty Coffee Association of America.  Two of them (Technivorm and Lance) are $300-400, the third (Bonavita) is $125-150.  The Bunn is only about $100 and my wife found it at Big Lots for $80.

So I got an approved brewer and a deal... I'm pleased. 

So for the last two days I've brewed an 8-cup pot of a coffee that I sourced directly from Guatemala.  I dealt directly with the farmer, and had it shipped here (luckily it was in Canada already at his secondary warehouse and roastery, so I didn't have to ship it from Guatemala).

Sierra Las Minas Farm, Microlot #75...65g of coffee, 40oz of water.

I have to adjust the roast though, it is slightly underdeveloped, but I think I know how to fix it. 

Comment by Steph S. on June 19, 2012 at 6:01am

I'm having French Vanilla flavored coffee this morning.

How are you doing Richard?

Comment by Steph S. on June 13, 2012 at 10:56am

Yes it does depend on many variables. I agree there.

Comment by Nathan on June 13, 2012 at 10:45am

I think it depends on lots of things...

Quality of green coffee, origin of green coffee, type of blend, roasting method, roasting profile (temperatures, airflow, time, etc.), brew method, brew temperature, brew pressure, brew time, grinding method, grind time, grinder type, age of roasted coffee, time since grinding, etc.

Where do you get your coffee? Do you grind it yourself immediately prior to brewing? When was it roasted (is there a Roasted On date or just a "Best by" date?)? How do you brew? What type and brand and quality of machine? What type of water are you using? Is it softened, filtered, etc.? If so, what type of filtering?
Who made it, you? or a cafe? or a trained barista with 20 years experience on a high end commercial machine?

All that makes a difference, sometimes small, sometimes huge. 

Comment by Steph S. on June 13, 2012 at 10:15am

Oh hey Nathan. I think the dark roasts taste less bitter than the medium and light roasts. What do you think?

I do drink the other types too. Mainly I've been drinking the dark roasts.

I love espresso!

Comment by Nathan on June 13, 2012 at 10:08am

I don't like dark roasts...I prefer light to medium roasts. 

Dark roasts tend to only taste burnt to me.  Some espresso blends that are roasted dark translate well in the cup as espresso, but not as regular drip coffee.

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