I suspect that most of us have a small "backup" supply of older beans that are there just to make sure we're never completely out of coffee; and it's always a relief when new supplies arrive before it become necessary to dip into the backup supplies
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I suspect that most of us have a small "backup" supply of older beans that are there just to make sure we're never completely out of coffee; and it's always a relief when new supplies arrive before it become necessary to dip into the backup supplies
Very much so.I suspect that most of us have a small "backup" supply of older beans that are there just to make sure we're never completely out of coffee; and it's always a relief when new supplies arrive before it become necessary to dip into the backup supplies
The real emergency then strikes when the back-up supply runs out, or, for some reason, cannot be consumed.
Just the realization that I might have to dip into the back-up supply is usually motivation enough to get busy ordering new supplies.
Fortunately a short walk would take me to one of several nearby coffee shops where I could replenish my back-up supply
Personally, I must say that I quite like it, (I've not had it before now) - and I would recommend it - but then, I tend to be quite partial to the coffees from East Africa (above all, Ethiopian coffee).
Now, it differs from Ethiopian coffee in that it is not as "clean" or "bright" as is Ethiopian coffee, and it differs from Kenyan coffee (especially the coffees prepared from the SL28 varietal that you find comprises much Kenyan coffee), in that it is not as "sharp" (that, almost tannic note you get in some Kenyan coffees), but is both smoother and sweeter than Kenyan coffee.
Just finished a 3x Espresso instead of the usual 2x - it was a caffeine hit! Woho!
Stronger and even a bit less volume.
Experimentation times are good.
Stronger and even a bit less volume.
Experimentation times are good.
this morning I'm enjoying a mug of honey processed coffee from the Ka'u growing region on Hawaii
Just bought some new economy coffee beans from a local supermarket. It's very fresh, and probably accounts for the outgassing when I used it in the Aeropress. It's not bad, fairly full in flavour and not bitter. I think I will have to try for a coarser grind for the Aeropress, or limit it to espresso.
impatiently waiting for the coffee to finish brewing
I have yet to experience a poor coffee from Colombia; in fact, - other than coffee from El Salvador, which produces my favourite coffees from central and south America - I enjoy coffees from Colombia most.
Do enjoy.
Enjoying a blend of coffee from East Africa (Tanzania and Ethiopia) served with a dash of (organic) hot milk.
Browsing teh InterWebs on my phone and found this --
The last beans from a bag from Caffe Lusso Coffee Roasters in the traditional style of central Italy, the Lionshare Espresso Blend®, dry-processed Brazil and Ethiopia Sidama beans, with a dash of washed robusta peaberry. A new bag should be thawed now for a second drink.
It was an Ethiopian day for me this morning.
I'm cycling through three different coffees this month and all three packages are going fast
I'm cycling through three different coffees this month and all three packages are going fast
Three different packages of Ethiopian coffee?
Wonderful.
How do they differ? By specific region, or, whether they are 'washed process' or 'naturally processed' coffees?
Have you a particular preference?
Do enjoy.
opps, I wasn't clear, sorry.....they're not all from Ethiopia; one package each from Ethiopia, Colombia and Hawaii.
But having 3 from Ethiopia at the same time would certainly be an interesting selection
Ethiopia and Colombia, I can understand (and wholeheartedly approve of); I have yet to see - let alone sample, or savour, - a coffee from Hawaii.
How does the Hawaiian coffee compare with coffees from Colombia and Ethiopia?
Yes, it would be (and is/was); I've actually done it, and realised that while I love all Ethiopian coffee, I really and truly love, - or prefer - 1) coffee that is naturally processed, and 2) coffee from Yirgacheffe, above all.