Espresso Enthusiasts

[Scepticalscribe]

Actually, I suspect that it is very easy to fall into the easy trap of rotation, - and thus, confining yourself to drinking what you have decided will actually appear on this rotation - especially in our world, where we can lay hands fairly easily on what we now we like, or what you know you like.

Indeed, I think that with coffee the temptation is to stay with what you know - or have come to realise - you like. Moreover, the increasingly high standards we demand (as is clear from this thread alone) from our coffee in our world means that the margin for error - especially the sort of error that we decide that we don't much care for - narrows, too, as we are less forgiving of mistakes, (that is what we conclude are mistakes when purchasing coffee; they aren't mistakes, it is just that we don't care as much for them as we do for other coffees) or personal dislikes - or marked preferences of our palates - encountered while experimenting.

These days, I tend to try other coffees when I am abroad, and that is sometimes because I don't really have all that much of a choice, which is - of course - when I find out that other stuff isn't half bad, and that neither is extending myself by trying out new things.

 

[mobilehaathi]

Well it is coffee roasting day. Anyone have a suggestion which of these I should do today? All Ethiopian: Illubabor Baaroo Coop, Kaffa Chiri Coop, or Guji Mauz Sini?

 

[Scepticalscribe]

Well it is coffee roasting day. Anyone have a suggestion which of these I should do today? All Ethiopian: Illubabor Baaroo Coop, Kaffa Chiri Coop, or Guji Mauz Sini?

How do they differ? What are the testing notes like? Have you tried any of them before now?

(My internet has been crashing all evening - very frustrating - and so I am reluctant to click on any links - as it can take then up to twenty minutes to get back to where I was before I clicked).

As is fairly well known on these threads, my personal preference is for Ethiopian coffee, which - in recent years, my palate favours greatly - but, within the highlands of Ethiopia, I tend to like the coffee from the Yirgacheffe region the best.

However, this is all very much matter of personal taste, and I daresay that your tastes will differ from mine.
[doublepost=1472925198][/doublepost]Managed - after a mere five crashes - to actually open the relevant pages.

I would recommend roasting (and consuming) them in the order of second, third and first; but, it is up to you.

Personally, I realise that I have come to really rather like smooth, sweet coffees, and both the second and third of your options seem to have that in abundance; the first also has it - according to the tasting notes - but it is emphasised less.

These coffees also seem to highlight the 'clean bright clear' notes that you get from the best of the Ethiopians.

 

[mobilehaathi]

How do they differ? What are the testing notes like? Have you tried any of them before now?

(My internet has been crashing all evening - very frustrating - and so I am reluctant to click on any links - as it can take then up to twenty minutes to get back to where I was before I clicked).

As is fairly well known on these threads, my personal preference is for Ethiopian coffee, which - in recent years, my palate favours greatly - but, within the highlands of Ethiopia, I tend to like the coffee from the Yirgacheffe region the best.

However, this is all very much matter of personal taste, and I daresay that your tastes will differ from mine.
[doublepost=1472925198][/doublepost]Managed - after a mere five crashes - to actually open the relevant pages.

I would recommend roasting (and consuming) them in the order of second, third and first; but, it is up to you.

Personally, I realise that I have come to really rather like smooth, sweet coffees, and both the second and third of your options seem to have that in abundance; the first also has it - according to the at sing notes - but it is emphasised less.

These coffees also seem to highlight the 'clean bright clear' notes that you get from the best of the Ethiopians.

Kaffa Chiri Coop it is then.

 

[Scepticalscribe]

Kaffa Chiri Coop it is then.

Enjoy it and let us know how it turns out.

 

[S.B.G]

Just now am sitting down for an afternoon cup of the Atomic Coffee "French Roast" and I must say it's quite delicious too.

 

[Scepticalscribe]

Well it is coffee roasting day. Anyone have a suggestion which of these I should do today? All Ethiopian: Illubabor Baaroo Coop, Kaffa Chiri Coop, or Guji Mauz Sini?

Indeed, should any of these (especially the second and the third of these) ever turn up as pre-roasted coffee (not green beans), I would be interested in learning about it (i.e. in receiving a heads-up from those who frequently drop in to visit Sweet Maria's).

Precisely because I don't roast my own beans, - and their selection of roasted beans tends to be pretty limited (although it does change quite often) I rarely visit the Sweet Maria's site.

 

[S.B.G]

(i.e. in receiving a heads-up from those who frequently drop in to visit Sweet Maria's)

Speaking of Sweet Maria's I saw yesterday that they have a sale going on, probably because they just finished moving into their new and larger facility.

So thanks @Scepticalscribe I just spent more money (something @Shrink is good at doing ) and placed an order for a different roasted blend than I usually get from them.

Sweet Maria's Classic

The New Classic Espresso is bittersweet, with a thick and opaque body, and almond and chocolate roast flavors. Roasted to a Full City +

 

[Scepticalscribe]

Speaking of Sweet Maria's I saw yesterday that they have a sale going on, probably because they just finished moving into their new and larger facility.

So thanks @Scepticalscribe I just spent more money (something @Shrink is good at doing ) and placed an order for a different roasted blend than I usually get from them.

Sweet Maria's Classic

Heh, heh.

What can I say? Well, I hope that you enjoy it; what blend have you bought, and how does it differ from your usual blend?

Actually, I have just checked their site -much to my surprise, they have four coffees that are pre-roasted for sale - usually, it is confined to one or two.

 

[S.B.G]

what blend have you bought, and how does it differ from your usual blend?

It's in my post what I ordered.

The only other beans I've ever ordered from SM was the Liquid Amber blend, so this will be a new experience for me.

 

[Scepticalscribe]

It's in my post what I ordered.

The only other beans I've ever ordered from SM was the Liquid Amber blend, so this will be a new experience for me.

Well, enjoy the 'Sweet Maria's Classic' beans, and I'd be interested to read what differences you see between these beans and your more usual order of Liquid Amber.

I know from what I have read that Liquid Amber is a firm favourite with some who post here.

 

[JamesMike]

Having a cup of Ethiopian Yirgacheffe for my afternoon drink, excellent stuff.

 

[Scepticalscribe]

Having a cup of Ethiopian Yirgacheffe for my afternoon drink, excellent stuff.

Yes, it is, isn't it?

Well, this morning, I started the day with an espresso in the hotel dining room.

We might risk a pot of coffee - Ethiopian naturally enough - later on.

 

[S.B.G]

I logged into my Visa account this morning and was greeted with a gift of $5 towards coffee for being a customer. I have no other information other than what is pictured below, so we'll have to see what they mean by "coffee."

 

[Apple fanboy]

I logged into my Visa account this morning and was greeted with a gift of $5 towards coffee for being a customer. I have no other information other than what is pictured below, so we'll have to see what they mean by "coffee."
View attachment 648299

If it was a jar of instant would you switch accounts?
Quite a few of the banks here in the UK do free coffee, but I haven't needed to go into a bank for years.

 

[Scepticalscribe]

I logged into my Visa account this morning and was greeted with a gift of $5 towards coffee for being a customer. I have no other information other than what is pictured below, so we'll have to see what they mean by "coffee."
View attachment 648299

Well, enjoy it when it arrives. Above all, enjoy spending it.

One of the things that does strike me on this thread is the sheer, uninhibited delight we all take in spending one another's money...

If it was a jar of instant would you switch accounts?
Quite a few of the banks here in the UK do free coffee, but I haven't needed to go into a bank for years.

I think you know the answer to that.

And, just in case you don't, well, the answer is a big, fat, resounding "No".

 

[Shrink]

I logged into my Visa account this morning and was greeted with a gift of $5 towards coffee for being a customer. I have no other information other than what is pictured below, so we'll have to see what they mean by "coffee."
View attachment 648299

If you encounter any decision making problems regarding how to spend the money...as I live to serve, it is my duty and responsibility to help and advise you as to how to spend any money that you have. Including retirement funds, if needed.

Just call my name...

 

[Scepticalscribe]

I should have made quite clear that we all enjoy spending one another's money - and take an uninhibited pleasure in it - as long - that is - as the planned expenditure is related to coffee......

 

[Shrink]

I should have made quite clear that we all enjoy spending one another's money - and take an uninhibited pleasure in it - as long - that is - as the planned expenditure is related to coffee...(Emphasis added)...

...or spent on me, of course.

 

[Shrink]

I have had my daily three cups of coffee.

And as the sun is over the yardarm, I am enjoying my occasional drink of the single malt scotch variety.

Slowly sipped...

 

[0388631]

Done some Vienna roast Kenya AA pourovers at... wait for it... 165* F. A sin according to all coffee addicts, but it has an interesting flavor profile when brewed at this temperature. Sweet, chocolatey, very malty. and a slightly nutty aftertaste. Lip smacking flavor, actually. It reminds me of the toasted nut chocolates I had once in my youth in a French patisserie. At 175*, it's much more malty and sweet.

BTW, The Intelligentsia rocks.

 

[JamesMike]

Grinding up the last of my Kenyan beans for my afternoon cup. Will have to contact my Kenyan friends to send more beans.

 

[0388631]

Guess who bit their cheek again while eating buttered peanuts? Skin was broken, unfortunately. But fortunately it was a very small portion. Minor discomfort drinking hot liquids.

Speaking of banks, I rarely go into one either. I can do most of my banking from home. The only time I bother going into the bank is if I need to make a large withdraw or need a notarized check to pay for something instead of using large bills. I bank with a few banks, but I did go into a BoA main building in the city back in July and waited around 50 minutes in line. This is a vast building with rows of open tellers. 30 by my count. I happened to walk in during a rush period. It's a very pretty building, at least on the inside. Marble and other stones I don't know laid around. Gold leafing here and there. You either like it or you find it gaudy. The Chase building down the street is the same. Though they usually offer up espresso to their known customers. I've had them make me a few before. I'll simply say that they need to have someone who knows something about coffee to operate the machine. Either it was too sour or over extracted and I felt I was drinking poison.

It's not a hard to learn hobby, but it's easy to muck up. There's the person who sees coffee as a caffeinated drink, the ones who think they like coffee but it's really a dessert such as teenagers and some adults and then there's us. If my coffee goes stale or goes rancid, I still use it. I'll smash it up in a bag and then throw it about the lawn and gardens/bushes/whatever. The roses simply love it, and the bloody gnats stay away.

My local WF has an onsite roaster, a coffee specialist. Not all stores are lucky. I've gotten chummy with the roaster and gotten free beans in the past to try out. Each month or two they'll bring in a new variety. I typically make a press, a drip and espresso out of the beans given to me. They're roasted daily and tend to sell out by day's end. They don't have everything, which is why I often order online. As said before, these days I drink lighter roasts because I grew tired of darker roasts. Despite the higher acidity, the lighter roasts go down more easily and are lovely to drink alone, over and over again.

 

[Scepticalscribe]

It's not a hard to learn hobby, but it's easy to muck up. There's the person who sees coffee as a caffeinated drink, the ones who think they like coffee but it's really a dessert such as teenagers and some adults and then there's us. If my coffee goes stale or goes rancid, I still use it. I'll smash it up in a bag and then throw it about the lawn and gardens/bushes/whatever. The roses simply love it, and the bloody gnats stay away.

My local WF has an onsite roaster, a coffee specialist. Not all stores are lucky. I've gotten chummy with the roaster and gotten free beans in the past to try out. Each month or two they'll bring in a new variety. I typically make a press, a drip and espresso out of the beans given to me. They're roasted daily and tend to sell out by day's end. They don't have everything, which is why I often order online. As said before, these days I drink lighter roasts because I grew tired of darker roasts. Despite the higher acidity, the lighter roasts go down more easily and are lovely to drink alone, over and over again.

In recent years, my preference too, increasingly has favoured the lighter roasts.

However, noting your remarks about 'dessert' above, I suspect that one of the reasons teenagers (and some others) like sweetened coffee is that the coffee that they are - or have been - mainly exposed to is that over-extracted, stale, burnt bitter brew that they are offered in places such as Starbuck's.

In such places, the coffee is so burnt and bitter that I'd feel the need to drown it in sugar, too.
[doublepost=1473050827][/doublepost]Oh, and I was offered - and enjoyed - a rather nice espresso at breakfast this morning.

 

[Scepticalscribe]

Today has turned out to be what we might euphemistically describe as a somewhat 'challenging' day, to put it mildly.

More espressos are clearly called for........