Wife just scored this for me just now at a local whole foods type joint:
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Espresso Enthusiasts
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Looks awesome. I've briefly ventures into blends like that but it's always been rewarding.
Also, sweet Das 4 Professional?
Yes
I know it has Sumatran and Ethiopia blends, I bet their website has more info I seem to recall getting this same brand several months back and they had all sorts of details.
Yes
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I know it has Sumatran and Ethiopia blends, I bet their website has more info I seem to recall getting this same brand several months back and they had all sorts of details.
Ah, Ethiopian - my very favourite coffee!
The trouble with blends that include Ethiopian is that unless the percentage of Ethiopian is reasonably high (around a third at least) - because it tends to be a lightly roasted, clear, "bright" coffee, it can be swamped by 'stronger' and 'heavier' coffees.
My preference with blending (and I used to experiment a bit with my own) is that Ethiopian pairs very well with other African coffees (for example, Kenyan, Rwandan, Ugandan).
However, as long as it has a critical mass of some sort in a blend, it can confer its characteristic 'bright clean' notes which can add a lot of elegance and subtlety to a coffee.
I'll be most interested to read your tasting notes.
I'm also very curious, I will make sure to follow up!
Drinking my noon coffee while standing outside the front door, I witnessed a deer walk down the street and hydroplane across the road, trampled its feet and then went trotting off.
I then went to get another mug. Beats seeing the neighbors kid tumble and skid last year.
I then went to get another mug. Beats seeing the neighbors kid tumble and skid last year.
French pressed Kenyan and reading emails. Busy day working from home. Currently musing over an email said publisher (if you follow the book thread) sent me via one of their accounts managers, asking me if I received the proofs in due time and wishing me a nice weekend.
I won't post the exact choice of words, but let's just autocorrect made that email an absolute mess and I went from bewildered to laughing my butt off. Who knew a smartphone would think you didn't mean "relaxing" and suggest something completely uncouth. Nearly spat out my tea when I read it. LOL
Anyway, as said, French pressed Kenyan with some brown sugar a splash of milk per Mr. James' usual method. Thanks for the heads up this morning, by the way. I appreciated it.
I won't post the exact choice of words, but let's just autocorrect made that email an absolute mess and I went from bewildered to laughing my butt off. Who knew a smartphone would think you didn't mean "relaxing" and suggest something completely uncouth. Nearly spat out my tea when I read it. LOL
Anyway, as said, French pressed Kenyan with some brown sugar a splash of milk per Mr. James' usual method. Thanks for the heads up this morning, by the way. I appreciated it.
I received a mixed package of various coffees from around Africa: Ethiopia, Rwanda, Kenya, and Burundi. I roasted up some of the Burundi last night, and I’m enjoying it so far. Looking forward to how it evolves in the next few days post-roast.
Ah, what an interesting mix - I love coffees from Africa - (none from Uganda?); do enjoy.
I'm curious as to how you will find them - especially in relation to each other - or how they compare with - one another.
There is nothing wrong with coffee from Brundi, Rwandi and Kenya, good mountains, excellent beans and people who know how to grow them.
Oh, I agree completely.
Since an epiphany a number of years ago, I have come to far prefer African coffee to that from anywhere else.
Still, I am intrigued at the subtle differences that one finds in the coffees from the different regions and countries.
I’ve been using my Bialetti Moka Pot this weekend. Using the same amount of beans that I use in my French Press but with less water in the Moka Pot it produces a nice strong brew. Taking it with an equal amount of full fat organic milk (heated) is really is a lovely cup of coffee.
Currently having a cappuccino and another one soon after. Inadvertently messed up the settings on the main grinder when I was cleaning it this morning. Time to dial it in. Again.
Did make the butter chicken today. Made it a tad too hot, but hot is always good and welcome. Didn't get around to doing chile con carne, but we're expecting rain next weekend, too, so maybe then. Also, made naan (think that's right) as I woke up earlier than I usually do on a Sunday.
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Edit: Oh can we please throttle new members who bump ancient threads off a mountainside?
Did make the butter chicken today. Made it a tad too hot, but hot is always good and welcome. Didn't get around to doing chile con carne, but we're expecting rain next weekend, too, so maybe then. Also, made naan (think that's right) as I woke up earlier than I usually do on a Sunday.
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If I may, take a long sliver or two of orange peel and place it in the main vessel prior to brewing. You may bend it a bit. As the coffee comes up and pours over the peel, it'll flavor the coffee and give it some aromatics. It should be fine to use dairy, but be cautious. As much as I love the original Bialetti's, I love my SS mokas far more when I do use them. Easier cleanup.
Edit: Oh can we please throttle new members who bump ancient threads off a mountainside?
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I received an unexpected gift today from a business I do consultanting work for, a Keuric 2.0 coffee with a coffee pot attachment. Have not used one before, looks nice, a short research shows variety of coffees to buy for it, which I think is their money maker for this device. Any pros or cons out there?
This was an “Africa Sampler” comprised of whatever they had in stock that they were liking. So I was given whatever they chose, which so far is quite tasty. It’ll take some time to roast through a pound of each variety, but I’ve been quite happy with the Burundi coffee so far. It’s smooth and sweet with fairly low acidity. I may try some espresso with this batch.
Some new beans to try. £5 off for you and me if you use the code DAVID-6EE3AD.
About to put on some eggs and press some Kenyan.
Just got done making a quick batch of chocolate oatmeal bars. It's been a long time time (years) since I made them and made an error when it came to the temperature of the butter mixture. What was supposed to be chocolate chunk is not what it turned out to be when I put them in the oven. It's now stracciatella oatmeal bars.
Nothing shows up on Google, which means I've just invented it. Will give myself a gold star later today in the form of single malt.
Just got done making a quick batch of chocolate oatmeal bars. It's been a long time time (years) since I made them and made an error when it came to the temperature of the butter mixture. What was supposed to be chocolate chunk is not what it turned out to be when I put them in the oven. It's now stracciatella oatmeal bars.
Nothing shows up on Google, which means I've just invented it. Will give myself a gold star later today in the form of single malt.
Enjoy.
I would never have thought to serve hot milk and brown sugar with Earl Grey; must try that sometime - it sounds lovely.
That is one of the things I like about this forum - the fact that one can sometime learn something completely new.
Until I read you post, I had never heard of "stracciatella" and was obliged to look it up. Fascinating.
So, what did you do exactly?