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Espresso Enthusiasts

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The first post of this thread is a WikiPost and can be edited by anyone with the appropiate permissions. Your edits will be public.
Scepticalscribe said:
How did the two Ethiopian coffees differ from one another?

When I compare and contrast two coffees from a single country (or region within a country) I will attempt to test for another variable (washed, or naturally dried, for example).

Personally, - and this is very much a matter of subjective personal taste - I find that while I like (and, at times, love,) all Ethiopian coffees, I really like their "naturally dried" coffees.
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These were both naturally dried. One was from the Guji region and had an initial brief strong earthy flavor that then went a bit sweeter fairly quickly. The other was labeled as Sindamo and was smoother, creamy perhaps. The flavors for both changed noticeable as they cooled going towards what the packaging suggests as "cherry" for one and "current" for the other.....fruit-like flavors in any event
 
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Macky-Mac said:
These were both naturally dried. One was from the Guji region and had an initial brief strong earthy flavor that then went a bit sweeter fairly quickly. The other was labeled as Sindamo and was smoother, creamy perhaps. The flavors for both changed noticeable as they cooled going towards what the packaging suggests as "cherry" for one and "current" for the other.....fruit-like flavors in any event
Click to expand...

Terrific tasting notes, and thank you for them.

I've had (and thoroughly enjoyed) coffees from both Sidamo and from Guji.

One of the things I like most about Ethiopian coffees is that "bright", or "clean" - and yes, smooth - taste sensation.

Of the two, which did you prefer, or did you have a clear preference?
 
Scepticalscribe said:
Terrific tasting notes, and thank you for them.

I've had (and thoroughly enjoyed) coffees from both Sidamo and from Guji.

One of the things I like most about Ethiopian coffees is that "bright", or "clean" - and yes, smooth - taste sensation.

Of the two, which did you prefer, or did you have a clear preference?
Click to expand...
I'd buy both of them again, but if I had to pick just one, it'd be the Guji because of that initial strong earthy flavor
 
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I went out into the world and had a latte from a local bakery.....still take away for me, although inside tables and chairs have just returned
 
Got some coffee from Costa Rica, enjoying it as I type. Not bad at all!
here some facts about it:

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Trying something different; I've ordered a Vietnamese phin filter and some Vietnamese coffee. I'll have to stop by the grocery store to pick up some sweetened condensed milk, which is a necessary part of the drink. I remember having it in restaurants in the past.

Caffeine addicts would like it since Vietnamese coffee is mostly robusta beans, which typically has a higher caffeine content. The beans I'm getting are a blend of robusta and arabica, which supposedly gives better flavor.

I was surprised to learn that Vietnam ranks as the 2nd largest coffee producer in the world.
 
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I've spent a bit of time in Vietnam and love their street coffee vendors. I have the coffee, the single-cup-filter things and condensed milk. I've tried it without the latter, but it's not the same.

Vietnam does produce some decent coffee. However, for me, I want to reproduce the local coffee taste rather than what their equivalent of Starbucks (Trung Nguyen) sells. This involved me hunting down the coffee that's roasted the traditional way - with a bit of fish sauce! It provides that kick to the back of the throat. It happens to be the cheapest coffee they sell, but they didn't want to sell it to me (I don't think it was a price issue, but that they were positive some white person wouldn't want "street" coffee). I had to get a Vietnamese friend to go in and buy it for me.

I've now run out and am on "normal" Vietnamese coffee. I've read that the taste I want can be simulated by stirring the coffee after its made with a toothpick/chopstick dipped in fish sauce. I've not got that desperate yet :)

It's all pure Robusta. Powerful stuff, as you say. It's not a coffee I have regularly! Damn, I miss being able to fly to Asia.

For my espressos I've found a mix of 80:20 Arabica to Robusta makes it the best for me, either as an espresso or with milk. That blend is commonly sold here, although most people just buy 100% Arabica which doesn't taste good to me as an espresso.
 
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The local coffee company that I had placed an order with on Thursday - they are less than ten miles from my home, so I expected to receive my coffee yesterday - have left me fuming (by choosing to deliver by DHL - which means that coffee will not now arrive before Tuesday evening), and entirely unapologetic - indifferent and off-hand ('that's your problem', 'do you expect us to prioritise your order'?) when I phoned them yesterday to ask whether other, alternative arrangements might be made.

So, today, I purchased some coffee while in the city, en route to the farmers' market.

And I am sipping a blend of coffees from El Salvador and Colombia.
 
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adrianlondon said:
I've spent a bit of time in Vietnam and love their street coffee vendors. I have the coffee, the single-cup-filter things and condensed milk. I've tried it without the latter, but it's not the same....
Click to expand...

indeed, not the same without the condensed milk.....but the condensed milk is so sweet that having it regularly would be way too many extra calories
 
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