Enjoy.
And do, please, let us know how you find them; I haven't ever had the pleasure of trying (and tasting, sampling, savouring) coffee from Peru.
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Espresso Enthusiasts
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And do, please, let us know how you find them; I haven't ever had the pleasure of trying (and tasting, sampling, savouring) coffee from Peru.
Great beans, love all South and Middle American beans. Hope you do to. My favorites ❤️?
I've had Peruvian coffee before and it was very good.
In fact I currently have a package of Peru beans sitting on a shelf waiting for their turn. I got them for free since they were sent to me by mistake and the shop said I should just keep them instead of returning the package.
I've had Peruvian coffee before and it was very good.
In fact I currently have a package of Peru beans sitting on a shelf waiting for their turn. I got them for free since they were sent to me by mistake and the shop said I should just keep them instead of returning the package.
Ok, I have now tried the Peruvian beans in the Aeropress. Very smooth, no bitterness, pleasant after taste.
I've had Peruvian coffee before and it was very good.
In fact I currently have a package of Peru beans sitting on a shelf waiting for their turn. I got them for free since they were sent to me by mistake and the shop said I should just keep them instead of returning the package.
Ah, fascinating.
Sounds lovely.
Actually, I've never had coffee from Peru, (though I am partial to coffees from El Salvador and Costa Rica) and your posts confirm that it is something that I must make the acquaintence of.
what's the roast level for those 2 Central American coffees that you buy?
Enjoyed a coffee made from a blend of two coffees from El Salvador, served with organic hot milk.
The Guatemalan beans mixed with the Intenso beans I made are definitely a hit.
Yesterday it was still too much taste of the robusta/Intenso beans. A little hard to pick out ALL the Intenso beans from the deepest part of the tray in the Espresso machine.
But today my Espresso was really delicious ??
So I will mix a little of the Intenso beans to the new various Arabica beans I ordered that hasn't arrived yet.
Which was my intention with only ordering Arabica beans now again, as usual. But the touch of a small dose of Robusta deepen the taste. I will continue play with this ?
Yesterday it was still too much taste of the robusta/Intenso beans. A little hard to pick out ALL the Intenso beans from the deepest part of the tray in the Espresso machine.
But today my Espresso was really delicious ??
So I will mix a little of the Intenso beans to the new various Arabica beans I ordered that hasn't arrived yet.
Which was my intention with only ordering Arabica beans now again, as usual. But the touch of a small dose of Robusta deepen the taste. I will continue play with this ?
Not dark roasted; they are roasted by small roasters in small quantities.
If I had to estimate, I would say medium, possibly on the light side of medium.
I have been playing more with my AeroPress.
I watched James Hoffman's youtube on using it, and found that I had been doing almost exactly the same.
However, he says to let the coffee rest for 2 minutes after pouring in the water. I find that brings out a little bitterness, so I have been using a 1 minute rest period.
I watched James Hoffman's youtube on using it, and found that I had been doing almost exactly the same.
However, he says to let the coffee rest for 2 minutes after pouring in the water. I find that brings out a little bitterness, so I have been using a 1 minute rest period.
It's a winter wonderland today. The only thing warming my soul at the moment is freshly brewed Kona coffee, natural not washed, with a hint of milk.
Personally, I tend to prefer natural coffees over washed ones.
Where is the coffee from?
Do enjoy.
Thanks very much! I can go either way on the washed versus natural -- usually depending on the type of coffee. My experience is that natural typically retains slightly more flavor. This particular batch was a gift flown in from the North Shore of Oahu. It, of course, ultimately emanates from Kona, Hawaii -- otherwise known as the "Big Island".
Enjoying an Ethiopian coffee (well, a blend of two different Ethiopian coffees) with organic hot milk.
"...retains slightly more flavor...."...?
I suppose it depends on what kind of flavor you're talking about. If it's a fruity sweet flavor, then supposedly "natural" processing allows the bean to absorb more of that type of flavor from the drying fruit surrounding it. However I've recently had a couple of extremely sweet and fruity tasting African coffees that were processed with the "washed" method.
I suspect that flavor retention may have more to do with the quality of the roasting process......or perhaps an inevitable result of using lower quality beans in the first place
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It is not the same irrespective of the quality of the roast. To me, it's not as important of a distinction as the roast or variety with regard to a bean's flavor. So I agree with you there. But, if you ever taste test a natural versus washed coffee of the same roast and variety you will definitely detect a difference. It's not enough of a difference to alter the taste of the coffee dramatically but it may affect one's preference given a choice between the two processing types.
In my favorite variety, I find the natural to be slightly richer or sweeter in flavor and heavier. I would characterize the washed as being slightly smoother and lighter bodied and perhaps a little brighter. Again, I can go either way and enjoy both. I was responding to another poster who stated they had a more definitive preference of one over the other -- which I can appreciate.
Exactly and well said.
In fact, until I did precisely this, that is, I sampled, savoured, tried a "natural" version and a "washed" version of the exact same coffee - same roast, same variety, same producer, - I hadn't realised that one could detect a difference - not dramatic, but a noticeable - difference between them.
And, as a consequence, I discovered that my preference is for "natural" coffee.
So I've been sporadically reading this thread over the past month. Forgive me for not reading all 517 pages. ?
I am a daily coffee drinker. I'm not particularly fussed about brands and don't experiments with a lot of brews, roasts, etc. I am a coffee snob light, but also need coffee every day. When my husband and I lived in NYC I would buy an Ethiopian roast from a shop up the street from our apartment, but for the past number of years I have been buying Mayorga dark roast beans from Costco and grind them each night while prepping my Moccamaster coffee maker.
Before I was married I had an espresso/cappuccino maker; it was not particularly expensive, but it did the trick and I would use it regularly. When we got married we condensed two full size houses into a 2 bedroom Manhattan apartment, so the cheapy cappuccino maker had to go for lack of counter space. Now, some 20 years later I am wanting an espresso maker again, having recently had a few cups at various places. However, I don't drink enough to justify the cost or counter space for some of the nicer home systems like the Breville or Nespresso systems. Plus I don't like the idea of the pods and their inherent waste.
Browsing through this thread I see mention of the Aeropress, which is not something I've seen before today. At one point I had a French press but I always found it messy and never really perfected it even for a single cup.
I am wondering if the Aeropress might fill my desire to have a cappuccino or latte once or twice a week for an afternoon pick me up. We do already have a milk frother that I just bought my husband for Christmas to make hot chocolates.
I am not an overly picky coffee drinker, other than I avoid Starbucks unless I am traveling and there is no other option, but I do enjoy a good cup and would like something different for an afternoon cup after I've drained my morning pot.
Thoughts on an Aeropress for a very sporadic cappuccino drinker? Is it close to something that you'd get in a coffee shop? I am not sure what I would do about beans as I don't think my current grinder would get to a fine ground, but maybe it would if I held the button longer.
I am a daily coffee drinker. I'm not particularly fussed about brands and don't experiments with a lot of brews, roasts, etc. I am a coffee snob light, but also need coffee every day. When my husband and I lived in NYC I would buy an Ethiopian roast from a shop up the street from our apartment, but for the past number of years I have been buying Mayorga dark roast beans from Costco and grind them each night while prepping my Moccamaster coffee maker.
Before I was married I had an espresso/cappuccino maker; it was not particularly expensive, but it did the trick and I would use it regularly. When we got married we condensed two full size houses into a 2 bedroom Manhattan apartment, so the cheapy cappuccino maker had to go for lack of counter space. Now, some 20 years later I am wanting an espresso maker again, having recently had a few cups at various places. However, I don't drink enough to justify the cost or counter space for some of the nicer home systems like the Breville or Nespresso systems. Plus I don't like the idea of the pods and their inherent waste.
Browsing through this thread I see mention of the Aeropress, which is not something I've seen before today. At one point I had a French press but I always found it messy and never really perfected it even for a single cup.
I am wondering if the Aeropress might fill my desire to have a cappuccino or latte once or twice a week for an afternoon pick me up. We do already have a milk frother that I just bought my husband for Christmas to make hot chocolates.
I am not an overly picky coffee drinker, other than I avoid Starbucks unless I am traveling and there is no other option, but I do enjoy a good cup and would like something different for an afternoon cup after I've drained my morning pot.
Thoughts on an Aeropress for a very sporadic cappuccino drinker? Is it close to something that you'd get in a coffee shop? I am not sure what I would do about beans as I don't think my current grinder would get to a fine ground, but maybe it would if I held the button longer.
But then isn't it actually the sweeter and associated fruit flavors you prefer?
The "natural" (or "dry") process may add a slightly sweeter taste and flavor to a bean when compared to the exact same bean that's been processed by the "washed" method, but sweetness and flavor also varies from coffee to coffee quite independently of how it's processed; and it can vary quite a bit.
I've recently had some Congo-Visu coffee that, while "washed", was decidedly sweeter than any of the dry ("natural") processed Ethiopian coffees that I've had recently. The same was true of a coffee from Rwanda that I've had recently.
I'm inclined to say that limiting one's purchases to only one processing method would unfortunately lead to missing out on some really good coffee.
Actually, I don't limit my coffee purchases to one processing method; it is just that I have discovered that I am rather partial to "natural" (naturally?) processed coffees.
For what it is worth, in recent months, I have sampled, savoured, and tried "natural" processed coffees, anaerobically processed coffees, "honey" processed coffees (including a number of different grades of honey processing) and, of course, "washed" processed coffees.
However, for comparisons of "sweetness", or any other taste variable, I think - as @Madhatter32 has already pointed out - thta the valid comparison when testing whether "natural" or "washed" coffees differ from one another is to compare and contrast two identical varieties, regions and producers that differ only as to whether they are processed using the natural method or not.
I had and used an Aeropress for a while. It was messy, somewhat like a French Press, and while it made a good coffee, it wasn't like what you'd get from an espresso machine.
The Aeropress does not make coffee like an espresso machine. It is smoother and less bitter.
I find that it is quicker to make two cups of coffee, and less messy, than with the espresso machine. It is quicker, and way less messy than with a French press.
I find that too many coffee shops use bulk coffee from companies like Vittoria which is over-roasted and bitter. The only solution with them is to put a tiny (really tiny) pinch of salt in the coffee to reduce the bitterness. Even those that use specialty coffee beans tend to make it too strong, use water that is too hot and over-extract the coffee. Tests have found that many of these shops can use less coffee per shot, grind it coarser and produce a smoother coffee while saving money.
It's a frigid day today and my mood was equally as cold. My remedy was, as it usually is, a hot cup of coffee with a hint of milk. Today's piece of heaven is a blend of 100% Arabica beans with 10% of those beans purportedly originating from Kona, Hawaii. It's good enough. As they say, a picture is worth a thousand words:
Enjoyed a blend of two coffees (both processed by 'natural' - rather than 'washed' - means or methods) from El Salvador with organic hot mik.