Espresso Enthusiasts

[ijohn.8.80]

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.

It's the same thing, just in a complete package! Very neat for travel indeed.

 

[decafjava]

Great review Shrink. If I ever get a chance taste that coffee I will.

 

[Kissaragi]

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.

Sounds interesting, ill have to keep an eye out for any aged coffees on hasbean

 

[Shrink]

Sounds interesting, ill have to keep an eye out for any aged coffees on hasbean

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.

 

[eric/]

I'm really considering purchasing a Handpresso. A guy I worked with in Iraq had one (or something similar) and used to get boxes of LaVazza pods shipped to him. It would be perfect to haul around in my backpack at school.

Though I feel like I'm cheating because I haven't even come remotely close to making good espresso at home.

 

[Kissaragi]

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.

I can imagine that only some coffees would benefits from such long ageing but obviously not all.

Have you ever tried a monsoon malabar? Thats really nice as filter coffee

 

[Shrink]

I can imagine that only some coffees would benefits from such long ageing but obviously not all.

Have you ever tried a monsoon malabar? Thats really nice as filter coffee

I haven't tried it, but it goes on my coffee-to-try list.

Thanks...

 

[Shrink]

I just thought folks might like to see the Sweet Maria's Emailer...interesting stuff weekly...

 

[S.B.G]

I'm sure others can give you much better advice than I can on these machines. I checked all my usual coffee equipment sites (other than Amazon)...nada.

I did find this comparison review...you might give it a look.

I just placed the order for the Hamilton Beach coffee maker. It's not a bad deal for $45 and 4 out of 5 stars from a few hundred reviews. With the Prime account, I ought to get it Wednesday.

 

[Shrink]

I just placed the order for the Hamilton Beach coffee maker. It's not a bad deal for $45 and 4 out of 5 stars from a few hundred reviews. With the Prime account, I ought to get it Wednesday.

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!!!

 

[S.B.G]

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!!!

Right. I'll have to get another grind of coffee for this. It'll be something local like Starbucks or Tim Hortons. Tim Hortons does have some good tasting coffee BTW. I surely don't want mud, and neither does dad!

 

[Shrink]

Right. I'll have to get another grind of coffee for this. It'll be something local like Starbucks or Tim Hortons. Tim Hortons does have some good tasting coffee BTW. I surely don't want mud, and neither does dad!

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.

 

[S.B.G]

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.

No specific plans for dad visiting, but when he does, I'll be prepared to offer him something he'll actually like and drink.

----------

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!!!

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

 

[Scepticalscribe]

I'm just back from a few days in Paris - a much needed and overdue break visiting a city I love, and renewing ties with cherished old friends whom I had not seen for a quarter of a century.

So, my time was spent was strolling around the old historic centre (where I stayed), visiting several museums and art galleries (some by arrangement, where excellent and enthusiastic guides awaited), soaking up the inimitable atmosphere of Paris in the spring (a wet and cold spring, granted), and, and, and, watching life go by, in innumerable cafés. The sort of trip which can only be described as nourishing for the mind, satisfying for the heart and sublime food for the soul .

From the perspective of this thread, what is of interest is that even the lowest, most humble French cafe now serves excellent espresso. Twenty years ago, the choice would have been between café au lait, or café noir, both of which would have been very good, but neither of which was espresso; espresso would only have been available in the very high end establishments. French friends - when offering coffee - would offer 'French coffee or espresso'. As a polite guest, my reply would be to say to them whichever they preferred; they would shrug, apologetically, and reply 'espresso is better'. Poor France. Another age old battle (along with the use of their beautiful language in international settings, indeed in the use of their beautiful language in their own cafés and restaurants and shops) that they have now conceded defeat in......

 

[Shrink]

I'm just back from a few days in Paris - a much needed and overdue break visiting a city I love, and renewing ties with cherished old friends whom I had not seen for a quarter of a century.

So, my time was spent was strolling around the old historic centre (where I stayed), visiting several museums and art galleries (some by arrangement, where excellent and enthusiastic guides awaited), soaking up the inimitable atmosphere of Paris in the spring (a wet and cold spring, granted), and, and, and, watching life go by, in innumerable cafés. The sort of trip which can only be described as nourishing for the mind, satisfying for the heart and sublime food for the soul .

From the perspective of this thread, what is of interest is that even the lowest, most humble French cafe now serves excellent espresso. Twenty years ago, the choice would have been between café au lait, or café noir, both of which would have been very good, but neither of which was espresso; espresso would only have been available in the very high end establishments. French friends - when offering coffee - would offer 'French coffee or espresso'. As a polite guest, my reply would be to say to them whichever they preferred; they would shrug, apologetically, and reply 'espresso is better'. Poor France. Another age old battle (along with the use of their beautiful language in international settings, indeed in the use of their beautiful language in their own cafés and restaurants and shops) that they have now conceded defeat in......

The last time I was in Paris about 25 years ago (if memory serves...and it seldom does) every little bar and bistro served the most wonderful espresso. That's really where I learned the joys of espresso.

 

[S.B.G]

Yuck! I got regular coffee from Starbucks this morning and it has that burnt taste to it. I had to pour it out. I'll be heading out to a meeting soon and will have to stop by Tim Horton's for some proper coffee.

 

[decafjava]

Yuck! I got regular coffee from Starbucks this morning and it has that burnt taste to it. I had to pour it out. I'll be heading out to a meeting soon and will have to stop by Tim Horton's for some proper coffee.

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.

 

[Shrink]

No specific plans for dad visiting, but when he does, I'll be prepared to offer him something he'll actually like and drink.

----------



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.

 

[Kissaragi]

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.

Sounds right to me

 

[Shrink]

Sounds right to me

Thanks for the confirmation...

 

[S.B.G]

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.

Oh yes. Tim Horton's has been in the U.S (Michigan in my case) for a long time.

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.

Sounds right to me

Thanks all!

 

[eric/]

Been in Ohio for a long time as well. At least a decade I'd say.

Why do you prefer drip over press?

 

[Shrink]

Well, I finished the first 1/2 pound roast of the Sumatran (Post# 691).

I'm still not sure how I feel...it is REALLY different. I just had a double shot of one of my usual blends, and it sure did taste good.

I'll try another batch of the Sumatran in a week or two...but I doubt, at this point, that I'll be ordering it again. I guess I'm not an aged coffee guy...just an aged guy!

 

[S.B.G]

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 ) 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.

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.

 

[Shrink]

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 ) 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.

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.

I seem to remember the old rule about dosing coffee for drip brewing..."one per cup, one for the pot". So it makes sense that 3 scoops for 2 cups tastes better.

I'm interested to hear from others who know about drip coffee...but 150-160 degrees F seems kind of cool. The ideal temp for espresso is 201 F (no kidding...201, not 202, or 200...201!).

As far as talking about drip on an Espresso thread...what the heck, you're a good guy...I guess I won't PM all the regulars to attack you!