Yep, saw it.
Actually, this is the one I really like!! I think it can be had for less on a US site...just too lazy to look for that site right now!
Thanks much for the suggestion.
OK, I know you all have been waiting, anxiously and with incredible anticipation, for my review of the Aged Sumatra Aceh Pwani - 2007 Vintage beans I recently slightly over roasted. Not eating, not sleeping...just waiting for me to post.
Well, let me start with an apology. I don't have the taster"s nomenclature down at all (..."slightly musty, with apricot and leather overtones, and the gentle finish with a hint of toenail clippings..."). I guess I have a fair palate, but limited vocabulary.
First, it's different from ANY coffee I have had before. There is absolutely no "bite"...it very smooth. It is not knock-you-down strong, but very complex. The cupping review I read said it is "peppery" on first sip..not too bad a description. It's so different from other coffees I have had, it's almost not like coffee, but an interesting different drink. It's really earthy.
I just went back to the cupping review for help in describing this stuff, and came upon the below, which said it is hard to describe, so I don't feel so bad...
It's been about 1/2 an hour since I drank it, and I still have a bit of a very pleasant aftertaste going.
I need to adjust the grind a bit, it extracted a bit too fast.
So, I need to try some more to decide if I really like it or not. It sure is different, and I'll be interest to see how I feel after going through the first 1/2 pound I roasted. I also will try to lighten up the roast when I do my next roast of the stuff.
It is different!
I'm not sure if the unusual taste of the beans is due to aging, the single source bean itself, or my slight over-roast.
If I had to guess it would be that the primary influence of the taste is the bean itself, secondarily the aging, and least of all...the roast.
But I'm just guessing...perhaps someone else knows more about this particular bean, and the effect of aging.
Maybe i'll do a little reading on the effects of aging on coffee beans...
EDIT: I did a little searching and found this . I also read a few of the coffee fora, and there is a fairly lively debate as to whether aging is BS or not. Some feel that it is nonsense, and produces ca-ca tasting coffee (the phrase "wood taste" comes up often). The other perspective is that aging can improve the taste of some select beans, and significantly reduces the acidity, producing a taste with little "bite". The majority opinion falls in the ca-ca camp...I disagree with my very small sample size. But I will say, it's a very different tasting coffee, and takes some getting used to. I'm still not sure if I will order it again...but it is an interesting experiment.
OK. Keep us posted on how well you like it, and what kind of drip grind coffee you are using.
Just remember...don't use the espresso grind coffee in it...you'll get mud!!!
Dad is visiting soon!? And you're going to chicken out and not offer him a latté!!
He should enjoy the drip...his use of that drink-that-shall-not-be-named-here...but I bet he'll like the good stuff.
OK. Keep us posted on how well you like it, and what kind of drip grind coffee you are using.
Just remember...don't use the espresso grind coffee in it...you'll get mud!!!
No specific plans for dad visiting, but when he does, I'll be prepared to offer him something he'll actually like and drink.
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So I am looking online at Tim Hortons coffee; should I get a fine grind or a course grind. My intuition tells me I should get the course grind for drip.
http://shopus.timhortons.com/Coffee/b/2418418011?ie=UTF8&title=Coffee
Perhaps someone could give more accurate information than me...my guess is you should be looking for "Drip" or "Medium" grind. "Coarse" would be, I'm guessing, for press, and "Fine" would be for espresso.
Anybody out there with better information for SandboxGeneral, please jump in and correct me if I have it wrong.
Just a question, you have Tim Horton's in the States? Thought you were from the US, didn't know they had moved down. Certainly good reliable drip coffee. Always indulge in some muffins or sour cream doughnuts when I visit.
Perhaps someone could give more accurate information than me...my guess is you should be looking for "Drip" or "Medium" grind. "Coarse" would be, I'm guessing, for press, and "Fine" would be for espresso.
Anybody out there with better information for SandboxGeneral, please jump in and correct me if I have it wrong.
) and I put the thermometer in it and it makes a 160F water temperature. After I poured the coffee in I measured that at a perfect 150F temperature.
I received the Hamilton Beach coffee maker the other day and got around to using it today. I bought some Tim Horton's coffee beans and used their grinder (self-service) also.
Just following the "how to make coffee" directions this morning, I placed two scoops into the filter for a 2-cup brew. It tasted good, but was weaker than what I prefer.
This afternoon I brewed a second 2-cup pot (though it doesn't actually have a pot) and this time added 3 scoops to the filter. This brew tastes much better as far as strength goes and it goes down oh so smoothly.
I used my latte bistro cup and even pre-heated it with hot water from the espresso machine (that's how I can justify talking about drip coffee in our espresso thread
This particular bean from Tim Horton's tastes much better than the Starbucks beans. I've tried the three different brews Starbucks sells, blonde, medium and dark roasts. With my brews today I did not get any burnt taste at all, which is what Hamilton Beach promotes about this particular model I bought. When I got a medium Starbucks coffee earlier this week it was burnt and I had to pour it out - it was that bad.
Overall, I prefer a medium roast over the dark and light roasts. Once I go through this Tim Horton's coffee I'll be looking for a different brand to try. Since there are a lot of choices, I want to try a lot of them until I find a really good one that I can settle on.
