I'll make some drip in a little while when it gets close to dinner time and will report on that too.
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Espresso Enthusiasts
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I'll make some drip in a little while when it gets close to dinner time and will report on that too.
You won't hurt my feelings if you dislike it, but I will be sorry if I encouraged you to spend so much on beans that you don't enjoy!
You won't hurt my feelings if you dislike it, but I will be sorry if I encouraged you to spend so much on beans that you don't enjoy!
Oh no, please, seriously, DO NOT feel bad at all if I find I don't like it. I asked for recommendations and made the decision to buy. No one can know if I (or anyone) will like it until they try it.
Even if I find I hate it (which I doubt), I have no regrets.
Seriously, please don't feel bad at all, no matter what. I genuinely appreciate the advice!
Oh no, please, seriously, DO NOT feel bad at all if I find I don't like it. I asked for recommendations and made the decision to buy. No one can know if I (or anyone) will like it until they try it.
Even if I find I hate it (which I doubt), I have no regrets.
Seriously, please don't feel bad at all, no matter what. I genuinely appreciate the advice!
No no, I won't. I just have empathy issues!
No no, I won't. I just have empathy issues!
I don't want you to feel bad about not being blamed, so I will go ahead and blame you for my overly bitter shot this morning. I was going to blame the MR security breach, but you are an even more convenient target.
I don't want you to feel bad about not being blamed, so I will go ahead and blame you for my overly bitter shot this morning. I was going to blame the MR security breach, but you are an even more convenient target.
Thank god! I feel much much better now that I can feel bad about something.
You won't hurt my feelings if you dislike it, but I will be sorry if I encouraged you to spend so much on beans that you don't enjoy!
No no, I won't. I just have empathy issues!
I don't want you to feel bad about not being blamed, so I will go ahead and blame you for my overly bitter shot this morning. I was going to blame the MR security breach, but you are an even more convenient target.
Thank god! I feel much much better now that I can feel bad about something.
This kind of discussion is just music to my ears...
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At what price point per pound (or 12oz) of coffee would you say is expensive? I paid $16 for my last pound of a Philz blend but i wanted to try a new roaster, maybe of the SF's many third wave beans. Just trying to gauge how much is too much since this will become a regular expenditure.
I'm not evading your question, but what constitutes "expensive" is, at least to some extent, a function of your financial situation. If your finances allow a regular outlay of $16/pound...then it's not expensive. If, however, more than $6/pound strains one's budget...it's expensive.
OK...having said that, from a totally subjective perspective, and considering that you can spend a whole lot more on a pound of coffee...I'd say $16/pound is a pretty pricey pound of coffee. But who is really to say...if you like the coffee, and your wallet can take the hit...go for it and enjoy!
I just set a fixed price each month that I'll spend on coffee and then adjust which beans I buy based on current consumption levels.
OK...I've had just about enough of your reasonable and practical suggestions.
You're just doing this to make my overlong, over-thought, screeds look bad.
So cut it out!
Everything is about ME, of course!
OK...I've had just about enough of your reasonable and practical suggestions.
You're just doing this to make my overlong, over-thought, screeds look bad.
So cut it out!
Everything is about ME, of course!
You're right, of course. I need to find more subtle ways to vex you...
$14 to $16 is about average. At $20 I start to feel like I am wasting money. That said, some roasts are well worth more than that and I happily pay it when I don't feel like roasting my own.
You're right, of course. I need to find more subtle ways to vex you...
Just keep mentioning Blue Bottle and we'll all be on the couch soon talking about the voices we hear or the dead cups we see.
Thank god! I feel much much better now that I can feel bad about something.
And it's much easier than having to resort to the self flagellation number.
KGB
And it's much easier than having to resort to the self flagellation number.
KGB
But not nearly as much fun.
But not nearly as much fun.
See, there's never a mod around when you need one.
/looks up
Yes I suppose I've mentioned them a few times now.
I have to admit that one of my favorite places was the Blue Bottle cafe on top of the SFMoMA (before it all closed for renovations).
Yes I suppose I've mentioned them a few times now.
I have to admit that one of my favorite places was the Blue Bottle cafe on top of the SFMoMA (before it all closed for renovations).
Please keep mentioning things. I ordered some BB for french press. Hasn't arrived yet, and I am looking forward to trying it.
Oh, and, good evening:
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I learned some stuff I didn't know about decaffeinated coffees. I thought it might be of some interest to others...
Email newsletter from Sweet Marias:
Coffee Feature: SWP Decafs
We just introduced three new SWP decaf coffees. SWP stands for "Swiss Water Process" and is a chemical-free method done at a plant in Canada in which the green coffee beans are soaked in near boiling water, extracting the flavor oils and caffeine from the coffee. The water is separated into a tank where it is forced through charcoal filters and generally stirred around to remove the caffeine. The beans are then reintorduced, re-absorbing their flavor. Since no chemicals are used, there's nothing to worry about but higher prices and coffee that tastes a tad duller. Sweet Marias has deliberately avoided offering traditional chemical decaf ever since we started out in 1997. We avoided these coffees based largely on the fact that the decaffeination plant is a nasty place.
Ethiopia Busa Bechane SWP Decaf - It's a decaf, yes, but working through the intensely sweet, balanced profile, you will nearly forget. The fact that it's an Ethiopian coffee, on the other hand, you do not forget and are reminded repeatedly in the aromatics as well as the cup. Busa Bechane has the sweetness of caramel candy, and with fruited flavors of apple juice and fresh peaches. Fruit notes build in the cooling cup with flavors of red berry and stone fruits becoming more perceptible. The mouthfeel is silky, and this coffee finishes surprisingly clean considering it's a decaf. Sure, there's a slight note of fresh bread dough that comes with the territory, but this is trumped by this coffee's inherent balance of sweetness and acidity, all in all a great cup of decaf that will make an outstanding espresso too.
Guatemala Finca Camelias SWP Decaf - This decaf is fairly straight forward, with good sweetness all the way through. The cup profile is on the basic side, but definitely makes for a nice daily drinking coffee, especially in the Full City roast range. There's a taste of dried apple and brown rice syrup - it's a rustic sweetness. The finish is straight forward and like cocoa powder. This coffee will do best at Full City - Full City+ roast range. It will hold up well to the addition of milk for those who like cream.
Sumatra Toba Batak Peaberry SWP Decaf - This coffee is earthy-sweet up front, and with a flavor of Chai spice. Pungent fruits like papaya and jack fruit start to show up in the cool cup. This coffee finishes with lots of chocolate, especially in darker roasts, which verge on raw cacao nibs. If you put this out next to it's non-decaf counterpart you'd likely guess it's decaf, but on it's own, it shines, highlighting much of the classic Indo cup characteristics. We continue to be impressed by the folks at Swiss Water, continually proving that decaffeinated coffees can taste like the origing from which they originate.
Email newsletter from Sweet Marias:
Coffee Feature: SWP Decafs
We just introduced three new SWP decaf coffees. SWP stands for "Swiss Water Process" and is a chemical-free method done at a plant in Canada in which the green coffee beans are soaked in near boiling water, extracting the flavor oils and caffeine from the coffee. The water is separated into a tank where it is forced through charcoal filters and generally stirred around to remove the caffeine. The beans are then reintorduced, re-absorbing their flavor. Since no chemicals are used, there's nothing to worry about but higher prices and coffee that tastes a tad duller. Sweet Marias has deliberately avoided offering traditional chemical decaf ever since we started out in 1997. We avoided these coffees based largely on the fact that the decaffeination plant is a nasty place.
Ethiopia Busa Bechane SWP Decaf - It's a decaf, yes, but working through the intensely sweet, balanced profile, you will nearly forget. The fact that it's an Ethiopian coffee, on the other hand, you do not forget and are reminded repeatedly in the aromatics as well as the cup. Busa Bechane has the sweetness of caramel candy, and with fruited flavors of apple juice and fresh peaches. Fruit notes build in the cooling cup with flavors of red berry and stone fruits becoming more perceptible. The mouthfeel is silky, and this coffee finishes surprisingly clean considering it's a decaf. Sure, there's a slight note of fresh bread dough that comes with the territory, but this is trumped by this coffee's inherent balance of sweetness and acidity, all in all a great cup of decaf that will make an outstanding espresso too.
Guatemala Finca Camelias SWP Decaf - This decaf is fairly straight forward, with good sweetness all the way through. The cup profile is on the basic side, but definitely makes for a nice daily drinking coffee, especially in the Full City roast range. There's a taste of dried apple and brown rice syrup - it's a rustic sweetness. The finish is straight forward and like cocoa powder. This coffee will do best at Full City - Full City+ roast range. It will hold up well to the addition of milk for those who like cream.
Sumatra Toba Batak Peaberry SWP Decaf - This coffee is earthy-sweet up front, and with a flavor of Chai spice. Pungent fruits like papaya and jack fruit start to show up in the cool cup. This coffee finishes with lots of chocolate, especially in darker roasts, which verge on raw cacao nibs. If you put this out next to it's non-decaf counterpart you'd likely guess it's decaf, but on it's own, it shines, highlighting much of the classic Indo cup characteristics. We continue to be impressed by the folks at Swiss Water, continually proving that decaffeinated coffees can taste like the origing from which they originate.
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You must be very special as I only just now received that email!
Aw...shucks...
Modesty forbids full and total agreement...
You must be very special as I only just now received that email!
He's got bolts coming out of his neck. Wouldn't you send it to him first too?
That and the fact that he is such a good customer that they have to hire a charter plane to airdrop his orders. Naturally he gets the emails a few hours early!
So I'm going to be in Tampa for a few days. Does anyone happen to have any recommended coffee bars to check out (if any)?