Espresso Enthusiasts

[Scepticalscribe]

The two orders of beans I've been awaiting has arrived finally.

Barrington Coffee

• Mezcal: Huehuetenango, Guatemala. Nougat, caramel, roasted peanut
• (413): Cherry, molasses, fig
• Gold: Dense chocolate, spice box, dried fruit

Sweet Maria's

• Mutambu Rubanda: Honey sweetness, red raspberry, graham cracker

As we all know, I cannot distinguish all those tasting notes and often wonder who, and how, does come up with them. However, I can pick out donkey hoof.

At random I picked out the Barrington Coffee (413) blend to try out. I brewed it up and the crema it produced was amazing and even larger than the Dessert Oasis beans which I didn't think was possible. As for the taste, it was okay, not bad, but not great either. The strange thing about all three bags was that they were marketed as an 'espresso sampler pack' and on three bags they're listed as 'medium roasts'. Usually, as is my understanding, espresso roasts tend to be 'dark roasts'. Of course, one can use any roast in espresso if they want.

Also, I wasn't sure they put a roasted on date on the bags. I had to look twice until I found a small price tag looking label on the bottom that appears to have a date from late last week along with some other number. It doesn't say 'roasted on' but given that number which looks like a date and the time of my order, it very well could be the roasted on date.

Now the Sweet Maria's tasting notes look interesting and will probably open that up tomorrow morning and give them a try.

View attachment 640812

View attachment 640813

Enjoy, and I am looking forward to further tasting notes.

An aside to those of us who dwell herein: Isn't it fun anticipating the arrival of, and then, actually receiving, a packet, or package of freshly roasted coffee that you ordered a few days earlier? The thrill of anticipation - and the opening of the packet are always very enjoyable moments. (And the heavenly aroma......that wafts from the box/packet/package when you do eventually open it.)

 

[Scepticalscribe]

A mug of quite delicious Ethiopian coffee is on its coaster, beside me, being sipped and enjoyed, as I browse the forums.

 

[JamesMike]

A mug of quite delicious Ethiopian coffee is on its coaster, beside me, being sipped and enjoyed, as I browse the forums.

You can not go wrong with the Ethiopian coffee.

 

[Scepticalscribe]

You can not go wrong with the Ethiopian coffee.

You speak the truth, sir.

Since I came across it around 20 months ago, it has been my coffee of choice.

Time to consider a fresh order, though, as I am on my last two bags (now in tins).

 

[Shrink]

First, let me make clear did I do understand that this is a thread devoted to the topic of coffee.

Having said that, I'm also aware that some of our coffee devotees also enjoy tea. As the focus on this thread includes participants with a passion for a coffee and a willingness to spend sometime and effort in its production no matter what the production method.

I found this quite interesting. It reminds me very much of the care and passion that most of us display in the production of coffee… but here it is rather in the production of tea.

I just thought it might be of interest to some here who truly enjoy tea as part of their drink repertoire. It is a simple process but clearly requires the acquisition of his skill set to produce a truly fine cup of tea using high quality loose tea as opposed to the crap in the bags.

I hope I will be forgiven for introducing this slightly off-topic drink… but I thought it might be fun for those who enjoy tea to see what seemed to me to be an interesting production method.

 

[0388631]

I believe coffee notes are the result of swift sipping whilst the liquid is piping hot, spread over the tongue and spat out into a spittoon. That's how I've seen it done in Jamaica. That could have been rum though. Or both. I've had coffee that tasted like butter toffee. Or cinder candy when sweetened up. Cinder candy for us North American people is also called honeycomb/seafoam chocolate. A delectable treat all around. I've had coffee that tasted of cherries too.

On the other hand, I've always picked up a warm jammy taste when drinking Malbec style wines. A good dark jam with honey and vanilla notes, a hint of sweetness and a fruity finish. Compare that to an American style of chardonnay that's rich in oak and buttery flavors that makes me gag, whereas brighter chardonnays are divine. Honestly, on hot days like this, I shamefully ice my coffee or espresso because the added heat makes me feel as if I'm boiling myself like a lobster.

I do like making ice cubes out of cheap pinot grigio or offending savignon blanc for freshly squeezed orange juice the next morning. Particularly good if you have in-laws staying over or visiting bright and early, or need a small pep on your weekend morning. Just don't drive.

 

[Scepticalscribe]

Enjoyed a (piping hot) mug of Ethiopian coffee (freshly ground) this morning. Yum.

 

[AVBeatMan]

First chance that I've had to try the Whittard's Ethiopian Yirgacheffe was this evening as I've been away. First "try" I have to say left me far from impressed. I think I just made it too strong. I used one of those round plastic "scoops". Making in my Cafetiere and on a second attempt, using and dessert spoon and less grinds, it was more pleasurable. I'd describe it as mild and maybe "nutty" or "caramel" (sort of!) flavour? I drank it black which is not my usual preference but as previously posted I'm trying to ween myself off my usual milky coffee's to try and experience the natural flavours.

One thing I will note (and ask about) is that when Whittard's ground the beans the girl said she would grind them to be used in a Cafetiere. I was under the impression that this meant a fine grind? The grind I got does not appear to be particularly fine? Is this correct? Next time I have a cup (tomorrow evening) I'll post a picture to illustrate.

"Disclaimer" I am FAR from experienced in coffee tasting (well, no, I'm actually an expert whose been drinking the stuff for over 40 years! (just maybe not the "right" kind of coffee)) and so my views maybe way off! Anyway, first impressions etc etc....

 

[Scepticalscribe]

First chance that I've had to try the Whittard's Ethiopian Yirgacheffe was this evening as I've been away. First "try" I have to say left me far from impressed. I think I just made it too strong. I used one of those round plastic "scoops". Making in my Cafetiere and on a second attempt, using and dessert spoon and less grinds, it was more pleasurable. I'd describe it as mild and maybe "nutty" or "caramel" (sort of!) flavour? I drank it black which is not my usual preference but as previously posted I'm trying to ween myself off my usual milky coffee's to try and experience the natural flavours.

One thing I will note (and ask about) is that when Whittard's ground the beans the girl said she would grind them to be used in a Cafetiere. I was under the impression that this meant a fine grind? The grind I got does not appear to be particularly fine? Is this correct? Next time I have a cup (tomorrow evening) I'll post a picture to illustrate.

"Disclaimer" I am FAR from experienced in coffee tasting (well, no, I'm actually an expert whose been drinking the stuff for over 40 years! (just maybe not the "right" kind of coffee)) and so my views maybe way off! Anyway, first impressions etc etc....

Hm.

I have been waiting for your tasting notes before placing an order with Whittard's, and I admit that I have been more than a little hesitant as I had this hunch that they mightn't be terrific.

No, the grind of coffee used in a cafetiere (i.e. French Press), is not an especially fine grind. Actually, it is a very forgiving grind (unlike espresso), but - as with the grind used in a dripper, or Chemex, it would not be classed as fine.

On the subject of measurement of coffee, as you know, some of our esteemed friends and peers on this very thread use weighing scales to measure out their coffee. Again, for espresso, this matters, but is less important (as in, variables are easier to deal with as parameters are more forgiving) when you are making coffee with a French Press.

Personally, I don't use a weighing scale for my coffee; I tend to use a dessert spoon, (not a scoop) which works perfectly well for the types of coffee which I tend to make these days.

Many thanks for letting us know your initial impressions of the Whittard's Ethiopian coffee.

 

[Apple fanboy]

First, let me make clear did I do understand that this is a thread devoted to the topic of coffee.

Having said that, I'm also aware that some of our coffee devotees also enjoy tea. As the focus on this thread includes participants with a passion for a coffee and a willingness to spend sometime and effort in its production no matter what the production method.

I found this quite interesting. It reminds me very much of the care and passion that most of us display in the production of coffee… but here it is rather in the production of tea.

I just thought it might be of interest to some here who truly enjoy tea as part of their drink repertoire. It is a simple process but clearly requires the acquisition of his skill set to produce a truly fine cup of tea using high quality loose tea as opposed to the crap in the bags.

I hope I will be forgiven for introducing this slightly off-topic drink… but I thought it might be fun for those who enjoy tea to see what seemed to me to be an interesting production method.

Interesting watch. Looks like a simple idea that could do well.

Also good to see you are coming over to the light side!

 

[Shrink]

First chance that I've had to try the Whittard's Ethiopian Yirgacheffe was this evening as I've been away. First "try" I have to say left me far from impressed. I think I just made it too strong. I used one of those round plastic "scoops". Making in my Cafetiere and on a second attempt, using and dessert spoon and less grinds, it was more pleasurable. I'd describe it as mild and maybe "nutty" or "caramel" (sort of!) flavour? I drank it black which is not my usual preference but as previously posted I'm trying to ween myself off my usual milky coffee's to try and experience the natural flavours.

One thing I will note (and ask about) is that when Whittard's ground the beans the girl said she would grind them to be used in a Cafetiere. I was under the impression that this meant a fine grind? The grind I got does not appear to be particularly fine? Is this correct? Next time I have a cup (tomorrow evening) I'll post a picture to illustrate.

"Disclaimer" I am FAR from experienced in coffee tasting (well, no, I'm actually an expert whose been drinking the stuff for over 40 years! (just maybe not the "right" kind of coffee)) and so my views maybe way off! Anyway, first impressions etc etc....

First, a disclaimer… on the "just fake it______________ very precise" continuum, it is quite clear I fall out on the "very precise" end. Having said that, I don't think that it is at all extreme to suggest that using a scale to weigh your beans prior to grinding makes for an easier process and a more consistent production of desirable coffee. For your purposes you only need a scale with a1.0 gram resolution, which can be easily obtained for $15-$20. If you want to push it a little further I would suggest that you also weigh your beans after grinding to check for grinder retention.

As to grind consistency… French press uses the coarsest grind of all production methods. It should be noted that even on the coarse grind end of the continuum, the finer the grind the greater the extraction, leading to maximizing the beans potential for producing the best cup of coffee possible. With a French press if the grind is too fine it will clog the screen and one will be unable to press the plunger all the way down. If the grind is too coarse one will not get maximal extraction. Playing a bit with the grinder will reveal the maximal grind that you can use with your particular French press. It's just a matter of playing with the settings of the grinder a bit.

I know this all sounds like a lot of work, but done once and you will get to know what works best with your grinder/ Press combination.

Interesting watch. Looks like a simple idea that could do well.

Also good to see you are coming over to the light side!

Nope...no tea for me. The post was just for the tea drinkers among us, as a public service.

 

[Apple fanboy]

First, a disclaimer… on the "just fake it______________ very precise" continuum, it is quite clear I fall out on the "very precise" end. Having said that, I don't think that it is at all extreme to suggest that using a scale to weigh your beans prior to grinding makes for an easier process and a more consistent production of desirable coffee. For your purposes you only need a scale with a1.0 gram resolution, which can be easily obtained for $15-$20. If you want to push it a little further I would suggest that you also weigh your beans after grinding to check for grinder retention.

As to grind consistency… French press uses the coarsest grind of all production methods. It should be noted that even on the coarse grind end of the continuum, the finer the grind the greater the extraction, leading to maximizing the beans potential for producing the best cup of coffee possible. With a French press if the grind is too fine it will clog the screen and one will be unable to press the plunger all the way down. If the grind is too coarse one will not get maximal extraction. Playing a bit with the grind will reveal the maximal grind that you can use with your particular French press. It's just a matter of playing with the settings grinder of the grinder a bit.

I know this all sounds like a lot of work, but done once and you will get to know what works best with your grinder/ Press combination.






Nope...no tea for me. The post was just for the tea drinkers among us, as a public service.

Come on over, you know you want to!

Tea drinkers are more civilised (and not just because we are English!)

 

[Shrink]

Come on over, you know you want to!

Tea drinkers are more civilised (and not just because we are English!)

The last time I had tea was probably in 1995 at the Fairmont Empress Hotel, in the Palm Court, on Victoria Island, BC. We had High Tea… amazing cakes, finger sandwiches, scones, a glass of champagne, and some tea. I asked the delightful serving person for the strongest tea they had and she brought me a cup of some stuff that actually wasn't too bad. It had an actual taste.

Considering that that was the last time I had tea, the likelihood of it occurring again, under even vaguely similar circumstances, is very low.

 

[Apple fanboy]

The last time I had tea was probably in 1995 at the Fairmont Empress Hotel, in the Palm Court, on Victoria Island, BC. We had High Tea… amazing cakes, finger sandwiches, scones, a glass of champagne, and some tea. I asked the delightful serving person for the strongest tea they had and she brought me a cup of some stuff that actually wasn't too bad. It had an actual taste.

Considering that that was the last time I had tea, the likelihood of it occurring again, under even vaguely similar circumstances, is very low.

Tea and cake mmm. Sounds lovely.

 

[Scepticalscribe]

First, a disclaimer… on the "just fake it______________ very precise" continuum, it is quite clear I fall out on the "very precise" end. Having said that, I don't think that it is at all extreme to suggest that using a scale to weigh your beans prior to grinding makes for an easier process and a more consistent production of desirable coffee. For your purposes you only need a scale with a1.0 gram resolution, which can be easily obtained for $15-$20. If you want to push it a little further I would suggest that you also weigh your beans after grinding to check for grinder retention.

As to grind consistency… French press uses the coarsest grind of all production methods. It should be noted that even on the coarse grind end of the continuum, the finer the grind the greater the extraction, leading to maximizing the beans potential for producing the best cup of coffee possible. With a French press if the grind is too fine it will clog the screen and one will be unable to press the plunger all the way down. If the grind is too coarse one will not get maximal extraction. Playing a bit with the grinder will reveal the maximal grind that you can use with your particular French press. It's just a matter of playing with the settings of the grinder a bit.

I know this all sounds like a lot of work, but done once and you will get to know what works best with your grinder/ Press combination.


Nope...no tea for me. The post was just for the tea drinkers among us, as a public service.

Dessert spoons for me.

Mind you, I cannot understand why the OE Lido did not come complete with nice little Arabic numbers on its two rings; without numbers, I can never remember the grind position - and I have an almost flawless memory for sequences of numbers - and it is a complete pain to check the internet for instructions.

So, somedays, I guess - trial and error.

And, no, 'work' and coffee are mutually exclusive.

Come on over, you know you want to!

Tea drinkers are more civilised (and not just because we are English!)

Tea and cake mmm. Sounds lovely.

Now, @Apple fanboy, you know perfectly well that what most Brits call tea - the stuff that comes in teabags - is nothing of the sort. It is the tea equivalent of instant coffee and equally forgettable.

Most of my life, I hated tea. However, in central Asia, and Turkey, on a number of visits, when I was there for months (and years) at a time, I had an epiphany, and realised that good tea - really good tea - is a superb drink and one well worth sampling and savouring.

These days, sometimes, I do drink tea; but I drink the leaf, from a black, cast iron, Japanese tea pot, itself an object of beauty.

And, @Shrink, while I do love the idea of 'afternoon tea', especially in an elegant Victorian hotel with impeccable service, I never order tea; it is always coffee. A nice pot of coffee, an accompanying pot of hot water, and an accompanying pot of warm milk. Usually, a jug of nice, rich, double cream as well. (And, an aside: I cannot abide champagne; don;t touch the stuff even when it is free).

 

[Apple fanboy]

Dessert spoons for me.

Mind you, I cannot understand why the OE Lido did not come complete with nice little Arabic numbers on its two rings; without numbers, I can never remember the grind position - and I have an almost flawless memory for sequences of numbers - and it is a complete pain to check the internet for instructions.

So, somedays, I guess - trial and error.

And, no, 'work' and coffee are mutually exclusive.





Now, @Apple fanboy, you know perfectly well that what most Brits call tea - the stuff that comes in teabags - is nothing of the sort. It is the tea equivalent of instant coffee and equally forgettable.

Mots of my life, I hated tea. However, in central Asia, and Turkey, I had an epiphany, and realised that good tea is really worth sampling.

These days, sometimes, I do drink tea; but I drink the leaf, from a black, cast iron, Japanese tea pot, itself an object of beauty.

And, @Shrink, while I do love the idea of 'afternoon tea', especially in an elegant Victorian hotel with impeccable service, I never order tea; it is always coffee. A nice pot of coffee, an accompanying pot of hot water, and an accompanying pot of warm milk. Usually, a jug of nice, rich, double cream as well. (And, an aside: I cannot abide champagne; don;t touch the stuff even when it is free).

Isn't this thread about instant coffee? I'm so confused!

 

[Scepticalscribe]

Isn't this thread about instant coffee? I'm so confused!

Ah, I think I will let the others deal with this, but, in a word, no, I don't believe that it is.

 

[Shrink]

Isn't this thread about instant coffee? I'm so confused!

Yup...instant coffee.

For sure.

When you hear a knock at the door, be sure to answer it promptly. It's the hit man whom I hired.

 

[S.B.G]

Oh geez. Someone said the 'i' word again.

 

[Shrink]

Oh geez. Someone said the 'i' word again.

It appears that it has become necessary for one to respond only in the third person.

OR

Employ the Royal "we".

 

[0388631]

Good tea is like good coffee. It's special. Just as there's plenty of crappy coffee, there's plenty of crappy tea. The best coffee I've had were beans brought over from Columbia by a friend who'd visited the country. I haven't been able to find anything like it since.

 

[Scepticalscribe]

Good tea is like good coffee. It's special. Just as there's plenty of crappy coffee, there's plenty of crappy tea. The best coffee I've had were beans brought over from Columbia by a friend who'd visited the country. I haven't been able to find anything like it since.

The best tea I have had was in a number of different centres in central Asia, very poor countries, but geographically close to where really good tea is grown.

And, the next best tea I have had was in Turkey (where the coffee is also fantastically good).

At the moment, I am drinking a mug of coffee. Ethiopian coffee.

 

[JamesMike]

Having some peanut butter cookies with my Earl Grey.

 

[Scepticalscribe]

Having some peanut butter cookies with my Earl Grey.

With?

Very nice. Enjoy.

Years ago, when Sesame Street was first broadcast, my brother decided that peanut butter (which nobody had ever heard of prior to that - this was not a part of our life, in these wet isles) was something we needed to explore.

Eventually, it was found, and my brother developed quite an appreciation for it. I, on the other hand, loathed it. And never touched anything of the sort, until, decades later, I encountered satay when exploring the delights of Asian cuisine.

Now, I love that flavour.

On a separate, but thread related matter, some sadist on these threads saw fit to post a link to an obscenely gorgeous product that goes by the name of the "Ratio Eight Edition (Coffee Maker)".

 

[0388631]

Having traveled to England several times over the last decade plus, I see more and more American style goods there each time I visit. On my last trip in late 2014 on business, I found various brands of peanut butter. I'm a little ashamed to admit the first morning of my arrival there I found a Waitrose and bought crackers and their in house brand of natural peanut butter. I'm not a peanut butter type of person, but I wanted a snack after breakfast. I blame the jet lag for my increase in appetite. Is sunflower seed butter easily found in the UK? I tottered on asking a shelf attendant if they carried any but decided that I'd go without a bewildered stare. The attendant was already caught off guard by my accent. I imagine tourists or those on business generally don't go out and about to shop for supplies like they did in the past.