Until my heart was stolen by Ethiopian coffee (and Kenyan, and other such coffees from the African highlands), Costa Rican coffee used to be one of my favourites.
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Espresso Enthusiasts
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Until my heart was stolen by Ethiopian coffee (and Kenyan, and other such coffees from the African highlands), Costa Rican coffee used to be one of my favourites.
Well, after a few weeks away from home, I'm certainly dying for some home-roast. Unfortunately what is here is about a month old, and I can really taste it.
This calls for a midweek roasting, I think....
This calls for a midweek roasting, I think....
I would, but I need to at least stretch it until I roast some replacement!
Oh, do give us a good writeup on how you feel and what it tastes like. Especially if the contents are expelled from your mouth at such velocity in which they paint your kitchen a nice brown tint.
Oh, dear.
I have had a similar experience upon returning home having been away for a few months; nobody in the house will think to buy decent coffee in advance of my return.
Mind you, the very worst case of something such as this occurred almost 10 years ago when I had been away for almost six months; on my return, I discovered no coffee whatsoever in the house.
A cousin whom I dislike (but whom my mother was very tolerant of) used to visit weekly, and, over time, had helped herself to all my coffee; now, she was more than welcome to the coffee - it is just that it would have been nice had she even left one packet of something such as LavAzza for when I arrived home.
But, such is life......
Using up the last of my Ethiopian beans in my LC. Milk and honey standing by.
Getting into more experimenting mode regarding espresso here again I think.
Was surfing the web and came across something called Death Wish Coffee, have any of you tried and tasted it?
https://www.deathwishcoffee.com/
Just placed an order, gotta try it
Might be dangerous to get into that Death Wish espresso all the time.
So also considering some of Douwe Egberts darker roasts. Anyone tried any of those?
I like the LavAzza’s I’ve tried recently but it’s not of the darker roast. They have some, but they seem rather hard to find & buy somewhere. Good brand in general to trust though. No disappointments.
Just want some darker stuff right now.
That’s probably what I miss most from time when I roasted myself, the deep dark roast.
Just so much hassle to keep it going all the time.
Was surfing the web and came across something called Death Wish Coffee, have any of you tried and tasted it?
https://www.deathwishcoffee.com/
Just placed an order, gotta try it
Might be dangerous to get into that Death Wish espresso all the time.
So also considering some of Douwe Egberts darker roasts. Anyone tried any of those?
I like the LavAzza’s I’ve tried recently but it’s not of the darker roast. They have some, but they seem rather hard to find & buy somewhere. Good brand in general to trust though. No disappointments.
Just want some darker stuff right now.
That’s probably what I miss most from time when I roasted myself, the deep dark roast.
Just so much hassle to keep it going all the time.
Yeah, avoid it. I've never tried it, but it gets its name from the high amounts of caffeine. They use robusta instead of arabica. It'll taste terrible. Don't waste your money... that is unless you have a cousin like @Scepticalscribe and wish to turn them away from your coffee for life.
There's maybe 1 or 2 really small farms that grow drinkable, actually good robusta. The rest is crap.
There's maybe 1 or 2 really small farms that grow drinkable, actually good robusta. The rest is crap.
They use a combo of arabica and robusta, their site says. Like many blends do.
Don’t know what their secret is....
Already placed an order, we’ll see what it taste like. Read different stuff. Some love it.
Will give a review when I’ve tried it
Don’t know what their secret is....
Already placed an order, we’ll see what it taste like. Read different stuff. Some love it.
Will give a review when I’ve tried it
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Er, it is entirely possible that you have misread my posts for the past three or more years. Not entirely surprising.
But, as it happens, I don't like over-roasted coffees; that means I don't much care for excessively dark coffees. Or those with much by way of robusta beans.
Personally, I like the lighter roasts that you find in many of the African coffees, such as Kenyan, Ethiopian, and Rwandan/Ugandan.
No, I do. When I first learned of them, they were using Robusta beans. And many reviews at the time stated their coffee tasted like burnt rubber. You also misunderstood. My point was that if I had a relative such as yours, I'd purposefully leave bad quality coffee for them to drink. Someone who drinks or eats another person's food without offering to replace it or doing it on their own accord is an inconsiderate ass. Take it or leave it.
So as long as I'm living and have control over my facilities, I'll stick with 100% arabica, even a drink traditionally calls for blend. Paying good money for a quality product blended with an inferior bean is tantamount, IMHO, to burning your money.
So as long as I'm living and have control over my facilities, I'll stick with 100% arabica, even a drink traditionally calls for blend. Paying good money for a quality product blended with an inferior bean is tantamount, IMHO, to burning your money.
Oh, sorry, I misunderstood your post.
Well, serving poor coffee to someone is too complicated a form of revenge and retribution. I'm not sure I could manage to differentiate between them early on a dark, dreary, winter's morning, and would be quite capable of opening the wrong air-tight French jar by mistake.
Depends on your intended victim, I suppose. I color code our jars, though.
Currently having some types of black tea complemented with what looked like elderberries. I don't understand Polish. Good black tea, nice whole leaves, and pretty sure it's elderberries. It tastes vaguely of what I'd do as a kid. Elderberry jelly into black tea. Something I haven't had in several decades. Elderberry jelly, jam, preserve seems to be a totally foreign substance in North America.
Currently having some types of black tea complemented with what looked like elderberries. I don't understand Polish. Good black tea, nice whole leaves, and pretty sure it's elderberries. It tastes vaguely of what I'd do as a kid. Elderberry jelly into black tea. Something I haven't had in several decades. Elderberry jelly, jam, preserve seems to be a totally foreign substance in North America.
I don't.
Instead, I will sometimes write a label, something that allows me to distinguish between "Kenyan Coffee" and perhaps, two varieties of "Ethiopian Coffee."
Enjoyed a perfectly pleasant café au lait this morning, with some form of madeira cake and Italian sour cherry jam (with a very high fruit content).
Took advantage of a great deal and bought a Breville Barista Express as my first jump into the espresso world. Not the perfect machine, but fits my available counter space and budget. Results so far have been very promising.
What model exactly? Those are actually quite good intro machines. The only catch is that their basket sizes are non-standard or were non-standard at one time. Breville is a very old brand and I can't think of a single Breville product that's ever failed on me.
Agree wth others who have already observed that Breville are an old, respected and very reliable brand.
Enjoy the machine and do use it. The experts who contribute to this thread will also recommend that you invest in a decent burr grinder as well.
For my part, I had an excellent cappuccino this morning.
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