Espresso Enthusiasts

[Scepticalscribe]

Hmmm, I've never tried those beans before, but the roast does look much lighter than I'm used to for espresso. They may make a nice pour over if you're into such things.

I can't say I've ever had to make such radical adjustments to my grinder though, often the new best grind is a few clicks away. I suppose you won't be buying from them again.

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Perhaps he brought for you as a joke.

Hm. That's possible. It is also possible that he bought them for himself, as a standby for emergencies - although he does quite happily drink coffee that I make when I make it - as he is not crazy about coffee and much prefers tea.

However, decaff coffee is something I cannot begin to get my head around. This is because I like caffeine, the more of it the better, sometimes…..

 

[mobilehaathi]

Hm. That's possible. It is also possible that he bought them for himself, as a standby for emergencies - although he does quite happily drink coffee that I make when I make it - as he is not crazy about coffee and much prefers tea.

However, decaff coffee is something I cannot begin to get my head around. This is because I like caffeine, the more of it the better, sometimes…..

While I've never voluntarily touched the stuff, I understand that you can still brew a tasty cup. I seem to recall kurwenal being very fond of Blue Bottle's decaf offering. If he approves, it can't taste too bad.

But that isn't really the problem is it? Yes, decaffeinated coffee just strikes me as a crime against nature.

 

[Big Stevie]

I can't say I've ever had to make such radical adjustments to my grinder though, often the new best grind is a few clicks away. I suppose you won't be buying from them again.

Neither have I. Infact I had to make such drastic adjustments that Im not sure I can knowingly get the settings back to how they were.

 

[mobilehaathi]

Neither have I. Infact I had to make such drastic adjustments that Im not sure I can knowingly get the settings back to how they were.

You might have to blow through some proper beans, pulling and skidding as you go, to get back there. Ahh well, it is one of the perils of trying new beans. Hopefully you find good ones more often than mediocre/terrible ones...

 

[Scepticalscribe]

While I've never voluntarily touched the stuff, I understand that you can still brew a tasty cup. I seem to recall kurwenal being very fond of Blue Bottle's decaf offering. If he approves, it can't taste too bad.

But that isn't really the problem is it? Yes, decaffeinated coffee just strikes me as a crime against nature.

That is the very point, isn't it? Candidly, however much those who like it recommend the taste of certain specific brands, as with non-alcoholic beers and other such beverages, caffeine free coffee somehow misses the entire point, as far as I am concerned.

Neither have I. Infact I had to make such drastic adjustments that Im not sure I can knowingly get the settings back to how they were.

Don't worry. Inspiration will strike, and I have complete confidence in your ability to find the correct and appropriate settings for future encounters with (properly roasted) beans.

 

[Big Stevie]

Im wondering if the beans have been over roasted making them far too hard? I'll be visiting a local roaster this week where I have purchased happily before, I wonder if they'd give me their opinion if I took these beans with me?

 

[mobilehaathi]

Im wondering if the beans have been over roasted making them far too hard? I'll be visiting a local roaster this week where I have purchased happily before, I wonder if they'd give me their opinion if I took these beans with me?

Over roasting with give you brittle bits of oily charcoal for beans. Were they recommended for espresso?

 

[Scepticalscribe]

Over roasting with give you brittle bits of oily charcoal for beans. Were they recommended for espresso?

Yes, agreed. Big Stevie's beans do not look to me as though they were over-roasted, but - declared dates notwithstanding - might they be somewhat aged?

While they don't look over-roasted, they do look somewhat dried out.

 

[Scepticalscribe]

Well, the Rwandan coffee has finished for now. Thus, this morning I returned to another Ethiopian coffee, not from the Yirgacheffe region, but from Sidama - a coffee called Kurimi.

While not quite as spectacular as the Yirgacheffe, the Kurimi is a classical Ethiopian coffee, characteristically clean and bright, and tempered by a lovely balancing sweetness. Intelligentsia is the source, and (unlike SM's, on occasion), I have never had any difficulties ordering from them.

On the coffee itself, the Ethiopians have impressed me so much, that form now on, whenever I see a selection that includes some from that country - especially the Yirgacheffe region, I will respond instantly by placing an order.

While I won't go as far as to say that some of my favourites from some of the Central and South American countries have been eclipsed, I will say that I will keep a beady eye out for the proper noun 'Ethiopia' in future.

 

[Dowjohnny]

Upon invitation of scepticalscribe and sandboxgeneral i just wanted to repeat my post from the "Last Purchase Thread" with a little more information here:

I purchased a single boiler machine from ECM, a german brand that manufactures in Milan, Italy.
Here is a link to their homepage, you can set it to english if you need to.
I'm sure they do offer worldwide shipping up on request.

http://www.ecm.de/index.php?id=11&L=1

Pic of the machine, "Classika II, home line"

I also got a grinder from them, the S-Automatic 64

I will post a little review once everything is set up and adjusted

 

[Scepticalscribe]

Upon invitation of scepticalscribe and sandboxgeneral i just wanted to repeat my post from the "Last Purchase Thread" with a little more information here:

I purchased a single boiler machine from ECM, a german brand that manufactures in Milan, Italy.
Here is a link to their homepage, you can set it to english if you need to.
I'm sure they do offer worldwide shipping up on request.

http://www.ecm.de/index.php?id=11&L=1

Pic of the machine, "Classika II, home line"

I also got a grinder from them, the S-Automatic 64

I will post a little review once everything is set up and adjusted

Bravo. Delighted to see you paying us a visit, and you are very welcome to this den of coffee madness and espresso insanity.

Your ECM espresso machine looks absolutely gorgeous, I am impressed and more than a little envious. And, for my part, I love that combination which you have described - "German engineering and Italian 'soul'" - what could be more perfect than that?

I have paid a fleeting visit to the ECM site and it loads automatically in English for me, so no trouble there.

I look forward to reading your review when you are able to post one.

 

[mobilehaathi]

Upon invitation of scepticalscribe and sandboxgeneral i just wanted to repeat my post from the "Last Purchase Thread" with a little more information here:

I purchased a single boiler machine from ECM, a german brand that manufactures in Milan, Italy.
Here is a link to their homepage, you can set it to english if you need to.
I'm sure they do offer worldwide shipping up on request.

http://www.ecm.de/index.php?id=11&L=1

Pic of the machine, "Classika II, home line"

I also got a grinder from them, the S-Automatic 64

I will post a little review once everything is set up and adjusted

Welcome! looking forward to your thoughts on the machine.

 

[iLog.Genius]

Hey guys,

been following this thread for a while, popping in every few days to see how everyone is brewing their coffee. Currently have a french press and it does a solid job but looking at other ways to brew coffee. Was looking at getting a Chemex and love how hands on it is and was just wondering what ratio of water to coffee are people using? I like my coffee to be a bit more on the dark side.

Look forward to everyone's suggestions!

 

[Scepticalscribe]

Hey guys,

been following this thread for a while, popping in every few days to see how everyone is brewing their coffee. Currently have a french press and it does a solid job but looking at other ways to brew coffee. Was looking at getting a Chemex and love how hands on it is and was just wondering what ratio of water to coffee are people using? I like my coffee to be a bit more on the dark side.

Look forward to everyone's suggestions!

A Chemex will be the very next piece of equipment that I order when I get around to doing so. My recollection of having coffee made by that method is that it is has a very clean, clear, bright taste.

I was surprised at how good it was; however, when I enquired, I was told about the actual coffee, (and given a small packet of the beans).

As it happens, the coffee in question was a lovely Ethiopian coffee, and I have since come to realise that the signature taste of Ethiopian coffees is that they tend to be clean, clear and bright tasting. Whether the Chemex merely further accentuated what I now know is the way Ethiopian coffees taste, or not, I do not know. I do know that whether it was Ethiopian coffee, or the Chemex means of preparation, this was one of the nicest coffees I have ever had, bar none.

However, I would not describe that coffee as 'dark'. Ethiopian coffees are never described as 'dark' and I don't think that preparation with a Chemex will result in a coffee that is 'dark'.

 

[S.B.G]

A new batch of beans from Blue Bottle arrived yesterday. I'm drinking my first cup of it right now and it tastes very nice.

 

[Scepticalscribe]

A new batch of beans from Blue Bottle arrived yesterday. I'm drinking my first cup of it right now and it tastes very nice.
View attachment 524211

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With such extravagant and enthusiastic cover notes, I await your own tasting observations with fascination, if only to see whether they live up to this extraordinary description……..

Anyway, I hope you enjoyed the coffee. It sounds as though it should be quite delicious…..

 

[S.B.G]

With such extravagant and enthusiastic cover notes, I await your own tasting observations with fascination, if only to see whether they live up to this extraordinary description……..

Anyway, I hope you enjoyed the coffee. It sounds as though it should be quite delicious…..

Their description of "Oak, honey, dark chocolate and peach" is odd to me. I didn't taste any of it. It did, however, taste good, mostly smooth with a very mild taste of acidity. It smells terrific too.

 

[Scepticalscribe]

Their description of "Oak, honey, dark chocolate and peach" is odd to me. I didn't taste any of it. It did, however, taste good, mostly smooth with a very mild taste of acidity. It smells terrific too.

Well, reading those seductive (but most improbable) tasting notes I can see references to 'freshly mown grass' (a scent presumably, as none of us would eat such a thing), 'chocolate', 'ripe peach' and 'honey'.

I can only assume that the final cup was fairly sweet and relatively smooth, and your post seems to suggest that.

Was it a "I am bowled over by this coffee" sort of reaction, (as I discovered for myself has been my response to Yirgacheffe Ethiopian coffees), - the sort of reaction where you say that this coffee will feature among a steady list of reliable staples, or was it more of a "this is really nice, but I'm open to others, as well"?

 

[S.B.G]

Well, reading those seductive (but most improbable) tasting notes I can see references to 'freshly mown grass' (a scent presumably, as none of us would eat such a thing), 'chocolate', 'ripe peach' and 'honey'.

I can only assume that the final cup was fairly sweet and relatively smooth, and your post seems to suggest that.

Was it a "I am bowled over by this coffee" sort of reaction, (as I discovered for myself has been my response to Yirgacheffe Ethiopian coffees), - the sort of reaction where you say that this coffee will feature among a steady list of reliable staples, or was it more of a "this is really nice, but I'm open to others, as well"?

I'd call it "this is really nice, but I'm open to others, as well" as it didn't knock my socks off per se.

 

[Scepticalscribe]

I'd call it "this is really nice, but I'm open to others, as well" as it didn't knock my socks off per se.

Yes, that is what I would have thought from your reaction. Nice, but not spectacular.

By the way, while I did spot references to honey, chocolate, 'freshly mown grass' (a hyperbolic over-statement if ever I read one) and ripe peach, I didn't spot the word 'oak' anywhere…..

Re the Ethiopians, the surprising thing is that I would never have thought I would be so impressed by that 'clean bright' taste; I and long thought I preferred 'darker' (almost more heavy) tastes. So, one's tastes can change, or rather, evolve, over time…..

 

[S.B.G]

Yes, that is what I would have thought from your reaction. Nice, but not spectacular.

By the way, while I did spot references to honey, chocolate, 'freshly mown grass' (a hyperbolic over-statement if ever I read one) and ripe peach, I didn't spot the word 'oak' anywhere…..

Re the Ethiopians, the surprising thing is that I would never have thought I would be so impressed by that 'clean bright' taste; I and long thought I preferred 'darker' (almost more heavy) tastes. So, one's tastes can change, or rather, evolve, over time…..

It was in the last line....


Oak... Because I want to taste a tree. LOL

 

[Scepticalscribe]

It was in the last line....
View attachment 524234

Oak... Because I want to taste a tree. LOL

Ah, inexplicably, I missed that line completely (because I think I was still struggling with the concept of 'freshly mown grass' as a possible scent for a cup or pot of coffee).

Now, 'oak' does turn up in tasting notes on labels for wine bottles, in this instance, mainly white wines, as does the term 'freshly mown grass' which also makes an appearance as a possible aroma in the tasting notes for some white wines.

However, I am somewhat surprised to see it used for coffee…….

 

[S.B.G]

Ah, inexplicably, I missed that line completely (because I think I was still struggling with the concept of 'freshly mown grass' as a possible scent for a cup or pot of coffee).

Now, 'oak' does turn up in tasting notes on labels for wine bottles, in this instance, mainly white wines, as does the term 'freshly mown grass' which also makes an appearance as a possible aroma in the tasting notes for some white wines.

However, I am somewhat surprised to see it used for coffee…….

I'm always surprised at the terms used to describe the taste of coffee like the oak and freshly mown grass (at least the mown grass is *Fresh*) haha.

 

[Scepticalscribe]

I'm always surprised at the terms used to describe the taste of coffee like the oak and freshly mown grass (at least the mown grass is *Fresh*) haha.

What struck me about this particular coffee was the mad marriage of tasting notes.

Now, I am a bit of a wine buff, and the adjectives used for wine are fairly consistent (although, sometimes equally ludicrous). So, sometimes, (it depends on the particular wine, region, grape, aspect, soil, etc) you will find dry white wines bearing labels which use adjectives such as 'oak' and 'freshly mown grass', and indeed, 'ripe peach' as well.

However, no red on the planet will have those notes; the adjectives for dry (rich) reds tend to include 'cassis', or chocolate, or red currant, or very rarely, oak. But you will never read of a red wine where adjectives such as 'peach' and 'freshly mown grass' are used, just as dry white wines will not ever mention chocolate. Sweet white wines might refer to 'raisin', or - if tempered by a slight acidity, may refer to 'apricot' as well as' peach'.

But no wine tasting note will ever include all of the above on one label, which is why I was surprised that the coffee you posted did…….

 

[Solomani]

I just had a Haagen-Dazs coffee ice cream today. If you love your coffee and you enjoy ice cream, this is the one to get. It's so very coffee-licious, you forget you are eating ice cream. LOL