Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
Espresso Enthusiasts
- Thread starter eric/
- WikiPost WikiPost
- Start date
- Sort by reaction score
- Status
Around half comprised the coffee from Peru (which I thought to finish off as I had very little left), and a quarter each of the Brazilian and the Bolivian.
The Brazilian is a "natural" processed coffee, while the Bolivian is what is described as "a honey processed" coffee.
Last edited:
This came up in my feed today: http://keycoffeegrinder.com/. It looks good and was designed by a former Apple engineer 
What coffee grinders do you have?
What coffee grinders do you have?
Enjoyed a coffee (a blend of Bolivian, Brazilian, and some coffee from El Salvador, with organic hot milk.
Enjoyed my coffee this morning (a blend - Bolivian and Brazilian - of my own devising) served with organic hot milk, and a warmed croissant (bought from the French bakery) slathered generously with butter and apricot jam.
Enjoying a mug of Kenyan coffee that I brought back with me along with hot milk and brown sugar.
Last edited:
Sounds delicious.
My coffee this morning was a blend of Bolivian and Brazilian, served with organic hot milk.
Good, you never want to be without.
My thoughts exactly.
Ethiopian and Indonesian (coffees) shall be delivered, in due course.
I ordered Night Owl Blend - Coffee Bag × 1 Ground Coffee for $17 regular price $20 from https://chamberlaincoffee.com
Ordered some coffee earlier this week, Ethiopian coffee and coffee from Indonesia.
So, today's coffee is from Indonesia, a coffee I have not had before, served with organic hot milk.
So, today's coffee is from Indonesia, a coffee I have not had before, served with organic hot milk.
Enjoyed a coffee that was a blend (of my own devising) of Brazilian, Bolivian and Indonesian coffees, with organic hot milk.
Enjoyed an Ethiopian coffee with organic hot milk and a dash of organic double cream this morning.
Sipping a coffee that has been prepared with a blend of my own devising of two different types of Ethiopian coffee, with organic hot milk.
Drinking a Vietnamese drip coffee, with authentic but out of date Vietnamese coffee. As I can't get to anywhere in Asia, and I refuse to pay local Swiss prices for imported coffee from Vietnam, it's either that or throw it away.
Now, I know that in this thread the most popular option would be to do that, I'm too stingy. It still tastes ok, but I guess that's the benefit of robusta and the weird way the Vietnamese roast their street coffee beans!
Now, I know that in this thread the most popular option would be to do that, I'm too stingy. It still tastes ok, but I guess that's the benefit of robusta and the weird way the Vietnamese roast their street coffee beans!
Enjoying a lunch time coffee (a blend - of my own devising - of two different types of Ethiopian coffee - one 'washed', the other a 'natural' process coffee) with organic hot milk.
Excellent! Organic hot milk being one of the few things I would mix into coffee (proffering black usually). What do you (or the coffee growers in this case) mean by "natural" process coffee??
"Natural" process (dry process, unwashed process, natural sundried process are other terms for the same thing), is the older, more traditional - also more time consuming, more labour intensive - method of processing coffee beans (well, coffee cherries), which involves drying coffee cherries (that become beans) on raised beds (or something similar) in the sun and raking them and turning them regularly so that they do not spoil.
You will still find this method used in some poorer, more traditional, societies, or in the some of the poorer - or, less developed - parts, or regions, of some countries.
These days, it is being superseded by the "washed" process, to a large extent.
However, in some parts of central America, you will see (read) references to a third type of processing, the so-called "honey" process, which is a sort of hybrid of "natural" and "washed" (and which has variartions which describe the degree, or extent, of the "honey" processing, which is usually defined by colour, "white", "yellow". "red" etc. - the darker colours tending towards a more 'natural' approach).
As is so often the case with such methods, with coffees processed using the "natural" process, the flavours are (or can be) more complex and intense. In any case, personally, I rather like them, and will usually choose them for preference (over washed coffees) if they are available.
Last edited:
Coffee cherries left out in the sun to dry in Da Lat, Vietnam.
They weren't doing it because it's trendy, but because it's cheap
They weren't doing it because it's trendy, but because it's cheap