Sounds great - and I hope you had a wonderful time.
Seconded. Detailed tasting notes would be very welcome, please, @D.T.
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Sounds great - and I hope you had a wonderful time.
Seconded. Detailed tasting notes would be very welcome, please, @D.T.
@Scepticalscribe , @mobilehaathi
It was superb. A really prominent orange flavor, almost like cooked citrus (you know, like burnt/sugary), some nice bitter chocolate, almost like a blend of a blonde and darker roast, lots of complexity. I went a little more fine on the grind, used our big Chemex - it was a surprisingly light on aroma when I opened the bag, but holy smokes, post grind it really opened up.
It was superb. A really prominent orange flavor, almost like cooked citrus (you know, like burnt/sugary), some nice bitter chocolate, almost like a blend of a blonde and darker roast, lots of complexity. I went a little more fine on the grind, used our big Chemex - it was a surprisingly light on aroma when I opened the bag, but holy smokes, post grind it really opened up.
Thanks for the detailed tasting notes, much appreciated.
Where were the beans sourced from, originally?
Sounds like an excellent cup, and, well, I love the Chemex. I really ought to get one.......
Agreed re the Chemex, and I have been meaning to buy one for myself, too; actually, whenever I have had coffee made with a Chemex, it has had an extraordinarily 'clean' taste.
Ah, @D.T. - have you tried making these coffees with any other method, and if so, have you noticed any difference?
And, sitting on a sold and sturdy coaster (courtesy the excellent US company Saddleback), not far from my outstretched right hand - is a Le Creuset mug filled with steaming coffee made from the expression of coffee excellence, namely, Ethiopian beans.
We had the other Fika, wow, equally good. Dark, sweet, kind of a buttery (butterscotch) flavor, with a little burnt notes, almost like a creme brûlée. Yum. (thank you auto-correct for the accent marks)
I have, and I've been back to those a few times, but not side-by-side with the Chemex and the same batch of coffee, so it's a touch tricky to get a good, even comparison.
That being said, if you consider the two mechanisms: the Chemex pours through, has a dense paper filter, the others let the water stand and have much less filtering. The french/Aero methods tend to make stronger, extract deeper flavor, leave more residuals, so it can be a double edged sword - sometimes that can results in getting into the more bitter traces, oiliness, or more negative earthy flavors. The Chemex controls the strength from the grind (vs. timing), finer grind slows the water down, more surface exposure, but the filtering never lets it get too many bad attributes. I've let a press sit too long and it made sludge
I've got a cute little french press saved in my Amazon cart, and some point I'll pick it up and then I can do some better heads up comparison with the exact same coffee.
I have, and I've been back to those a few times, but not side-by-side with the Chemex and the same batch of coffee, so it's a touch tricky to get a good, even comparison.
That being said, if you consider the two mechanisms: the Chemex pours through, has a dense paper filter, the others let the water stand and have much less filtering. The french/Aero methods tend to make stronger, extract deeper flavor, leave more residuals, so it can be a double edged sword - sometimes that can results in getting into the more bitter traces, oiliness, or more negative earthy flavors. The Chemex controls the strength from the grind (vs. timing), finer grind slows the water down, more surface exposure, but the filtering never lets it get too many bad attributes. I've let a press sit too long and it made sludge
I've got a cute little french press saved in my Amazon cart, and some point I'll pick it up and then I can do some better heads up comparison with the exact same coffee.
We had the other Fika, wow, equally good. Dark, sweet, kind of a buttery (butterscotch) flavor, with a little burnt notes, almost like a creme brûlée. Yum. (thank you auto-correct for the accent marks)
I have, and I've been back to those a few times, but not side-by-side with the Chemex and the same batch of coffee, so it's a touch tricky to get a good, even comparison.
That being said, if you consider the two mechanisms: the Chemex pours through, has a dense paper filter, the others let the water stand and have much less filtering. The french/Aero methods tend to make stronger, extract deeper flavor, leave more residuals, so it can be a double edged sword - sometimes that can results in getting into the more bitter traces, oiliness, or more negative earthy flavors. The Chemex controls the strength from the grind (vs. timing), finer grind slows the water down, more surface exposure, but the filtering never lets it get too many bad attributes. I've let a press sit too long and it made sludge
I've got a cute little french press saved in my Amazon cart, and some point I'll pick it up and then I can do some better heads up comparison with the exact same coffee.
I will admit that I have been very impressed by coffee made from a Chemex anytime I have ever had cause to try it; the coffee has had a clean taste, entirely devoid of bitterness. Mind you, my recent preference for Ethiopian coffee derives from the exact same preference - I have come to the realisation that I lil emu coffee smooth, clear, clean and bright, and Ethiopian coffee readily supplies that.
However, I understand that a degree of concentration (alum with special filters) are required when using one.
Enjoy the French press when you receive it: To my mind, a good French press is worth its weight in gold - as it is an almost idiot proof way of making coffee when prepared properly.
Summer has rolled into California now as we have no spring. Time for iced coffee drinks and sangria. Was going to make sangria last night but had no wine. Bought a few cheap Spanish bottles today. Also picked up some coffee liqueur and creme de menthe. Fun times.
You'd be surprised at how many people don't know how they work or that they'll leave their coffee in their for hours.
You'd be surprised at how many people don't know how they work or that they'll leave their coffee in their for hours.
Enjoy your summer of sangria and iced coffee.
(I'll be honest - I never 'got' the attraction of iced coffee; in very hot climates, I drink lots of espresso, washed down with vast volumes of water.)
It's a personal preference, I imagine. I know plenty who don't enjoy it and know plenty who do. Mind you straight up iced coffee isn't as pleasant as cold brewed coffee, which does take forever to make.
Yes, properly made cold-brewed coffee is very nice and quite different from regular iced coffee. I am fortunate in that my favourite coffee shop makes cold-brewed so I don't have to.
Fascinating.
As a matter of idle intellectual interest, just how do you set about making cold-brewed coffee?
Today, for the first time in three days, I had a mug of coffee; Ethiopian coffee, and, I must say that it was sublime.
Indeed, cold brewed coffee is far better than iced, quite tasty in fact. I've never tried to make it myself though...
Just how does one go about trying to make it?
I realised today - not having had coffee for three days - that I really do like good Ethiopian coffee, and the clean, clear, bright notes that are the distinguishing features of Ethiopian coffee; today's coffee was exceptionally enjoyable.
Basically it's in the name: iced coffee is hot coffee cooled down while cold brewed is never heated.
Never made it myself, as I was explained at the coffee shop it's a bit more work and a lot more time.
https://bluebottlecoffee.com/preparation-guides/cold-brew
http://www.jamieoliver.com/news-and...to-make-cold-brew-coffee/#IoEvbrhDmOtZ24Gb.97
Basically an overnight thing.
Thanks for posting those interesting links. While I can never see myself actually wanting to make/prepare this beverage, I will be open to trying it in a place that has acquired a good reputation for making them.
You only need a nice, large glass jar. I sometimes throw in some cream and sweetener to make it richer. It tastes very little like coffee if coffee in the traditional sense mind you. It allows to you taste the more intricate flavors and gentle aromas that are scorn away from heat with traditional brewing.
Anyway, had a triple espresso dumped into some hot 2% milk with a dash of chocolate almond creamer.
Anyway, had a triple espresso dumped into some hot 2% milk with a dash of chocolate almond creamer.
A triple espresso? Well, I'm rather partial to double espressos - sometimes, with a teaspoon of (whole) milk, and sometimes, with some brown sugar to taste - but have never had a triple.
Sometimes I like to live dangerously.
Well, I have been known to have several single espressos - and, on occasion, several double espressos in fairly rapid succession, but until I read this post, the very concept of a triple espresso was unknown to me.
I salute you, count me impressed.
Captain Switchefario of the Sleep-Deprived Fathers Regiment, madame.
I've had a few penta (right...?) espressos before. Never at home though. It would take too long to pack everything and do it. I start getting the jitters around 800-900 mg of caffeine. In laws came over to look after the kids while I made a store run. Felt like having Mexican this weekend.
Question: what's your take on scoring and searing a fat cap for a roast?
edit: I forgot to mention I bought a new drip machine seeing as how I recently broke the old one. Who knew a flying knife would break glass and puncture the unit. But of course everyone knows at least now not to wave your hands about while your speaking on the phone and washing utensils.
Differences in the common language: I had to google 'fat cap' as I had never heard of the expression, and initially, blinked, thinking you were discussing an obscure method of roasting coffee beans.
So, a cover of fat on a roast? Personally, I'm in favour - it adds a lot of flavour to the roast. The best flavoured meat is one where there is a mix of fat and lean.
Likewise, with chicken: I cook chicken, whether a whole chicken, or chicken thighs, drumsticks, or breasts, with the skin on, you don't need to eat it, but it adds immeasurably to the flavour of the finished product. Anyway, skinless breast of chicken is a dish completely devoid of flavour to me.
A further addendum to that, as the expression 'fat cap' had me momentarily flummoxed.
It depends, of course, on what the 'fat cap' in question actually is, or what animal it originally came from. The fat of pork - or bacon - is delicious, and can be scored and seared - and - should your taste run to that, eaten as well.
Ditto chicken. Divine - personally, I love crispy chicken skin (and it makes the chicken more moist, too).
However, lamb is a bit different, and there are few who love its fat, (unless, that is, you are discussing the endlessly time consuming preparation rituals of biryani dishes from central Asia where the fat of lamb adds a very welcome flavour to the finished dish).