the_white_girl Senior Member Joined: 19 Jul 2005 Posts: 2 Location: New Zealand Expertise: I love coffee
Posted Tue Jul 19, 2005, 6:36pm Subject: Re: The Good, The Bad, The Uninformed, Newbie Revelations
Oooo scary!!! I thought all the rumours I'd heard about coffee in the US were exaggerated. I'm glad you've managed to break through to the other side and join what will hopefully be a revolution.
I'm just glad I live somewhere where good coffee is available on every street corner, cafes that roast their own beans are a dime a dozen, and everyone seems to be happy to chat about coffee in all her infinite variety to their (and my!) hearts content.
malachi Senior Member Joined: 5 May 2002 Posts: 1,758 Location: SFCA Expertise: I love coffee
Espresso: Monster Mia (for now)_ Grinder: Monster Cimballi Junior Vac Pot: Not any more Drip: never Roaster: Ecco, Stumptown, Intelli,...
Posted Tue Jul 19, 2005, 7:01pm Subject: Re: The Good, The Bad, The Uninformed, Newbie Revelations
Wonderful piece. I'm glad that there are folks like you out there spreading the gospel of real coffee.
One, small, nit to pick...
Columbia Supremo is dark, while Mexican Altura is mild, and Brazilian Mogiana (a personal favorite) fools you by being a darker roasted mild coffee.
While it may be true that your local roaster roasts these particular beans in this manner, that does not mean that they have to be roasted this way. For example, there are many different sources of beans from Colombia classified as "supremo" and the optimal roast profile will differ on these beans from provider to provider, lot to lot and season to season. In addition, each roaster has their own personal taste and will roast to that taste. So, for example, the Colombia Riserva de los Tostadores that Stumptown had for a while was roasted a couple of seconds into 2nd crack (i.e. not dark).
red_rydir Senior Member Joined: 7 Aug 2005 Posts: 1 Location: California Expertise: I live coffee
Posted Sun Aug 7, 2005, 7:20pm Subject: Re: The Good, The Bad, The Uninformed, Newbie Revelations
Great article, I too have watched my own coffee experience grow from my initial coffee introduction by my father when I was 12 years old. Well that was twenty-years ago and I am continually learning. I myself prefer a dark roast coffee, preferably Kona, brewed with a French press and drank black. Of course this was not always so, a long time ago I defintely was a candidate for comments of "would you like some coffee with your cream and sugar?" It is always interesting to me how taste can be a constant yet subtle migration.
ChristianBrewer Senior Member Joined: 13 Oct 2004 Posts: 5 Location: Springfield, Oregon Expertise: I live coffee
Espresso: DeLonghi EC 140 La Povni... Grinder: La Pavoni PA Burr Drip: Braun, Bialetti Moka Expr. Roaster: Air Popper( building a 1 lb...
Posted Fri Aug 12, 2005, 9:30am Subject: Re: The Good, The Bad, The Uninformed, Newbie Revelations
Good article about some how most of us started out. When I was little I made coffee for my grandparents (early 70"s) My grand father said it was the stongest coffee he ever had, but he did not have the heart to tell me it was awfull. Maybe it reminded him of the coffee when he was in the Army. But I used to watch them make the coffee so I thought I did it right. :> Well thirty some years latter and now I wont touch the stuff in the can unless its the only coffee around or being polite. If you ever get a chance read up on the truth of the coffee industry, its a real eye opener on the partice they have taken to earn a extra buck. Examlpes adding water to the can about 1% and blending in the chaff for weight. That fresh coffee aroma in the can is nothing more than coffee oil they spary into the can and call it aromo seal. Some of us accept (use to)what is told to be gourmet or the best and think it is till we are shown a better product. Now coffee beans freshly roasted do not have to rest for two days. But any good roasting machine has a cooling tray can etc. the beans start to oxidize within that hour. They are best kept in a oxygen free canister, or do your best to vacuam seal them and put them frezzer is best. And yes I was a Folgers only person till about 5 years ago and we got Starbucks and its was okay. But the best espresso was severd by the little place's where they run the machine correcectly ever single time.And if the customer did not like it, they changed there blends or what ever it took. We all have a favortie coffee but Kona is no better than Niceraguan SHG. But currently I am ejoying a cup of Ethiopian Yirgacheffe med/dark roast, a little cup of liquid gold. O I almost forgot please help support Fair Trade its time for a change.
counting Senior Member Joined: 8 May 2005 Posts: 823 Location: Baltimore, MD
Posted Sun Aug 14, 2005, 4:04pm Subject: Re: The Good, The Bad, The Uninformed, Newbie Revelations
Malachi, what does supremo mean in "Columbian Supremo"? Is it a grading designation? Are some Columbians supremo and some not? If yes, what's the difference?
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