idrinkcoffee2013 Senior Member Joined: 17 Jan 2013 Posts: 6 Location: usa Expertise: I live coffee
Posted Thu Apr 18, 2013, 12:52am Subject: bad quality control experience
this was a strange experience as far as i can recall. i been doing folgers brew medium roast. and i got this big jar which been pretty positive for cognition and mood. then i didn't realize at first, two small jars that went south for cognition and mood, it seems to turn against you later on after consumption.
then i got a big jar again and the position result came back.
i did notice the right grounds had this sweet and strong smell and the wrong one had just a strong smell.
i don't know what to chalk it up to. anyone know coffee science here? is it possible the wrong ones came from unripen beans? could unripen beans caused the difference? i mean the wrong one didn't taste spoiled or nothing. trying to make sense of things here.
i thought i had some strange sickness or something cuz just wasn't feeling right before while on the wrong grounds.
i guess just gotta be more careful these days, rarely had something like this years back...
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 6,827 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Thu Apr 18, 2013, 5:08am Subject: Re: bad quality control experience
I'm sorry but I can't understand what you are trying to say.
General answers though, anything in a can, pre ground, is going to be bad tasting, you need fresh roasted coffee, freshly ground for good flavor. The Folgers in a small can is the same stuff that is in a big can so as far as that goes, it is the same. They roast, grind and pack in the same factory and only put it into different size cans so there is no difference in the product regardless of the size of the can.
We advise against using canned and pre ground coffee because it is stale and nasty tasting for us. If you like it then feel free to use it but know you are missing out on the taste of quality coffee. Much like you would not get a 5 star meal at McDonnalds. YMMV!
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
Posted Thu Apr 18, 2013, 5:41am Subject: Re: bad quality control experience
I agree with CalBlacksmith.
BEWARE as I've seen many comments on CoffeeDetective.com about people experiencing negative physical symptoms after drinking ANY variety of Folgers and/or Maxwell House coffees----headaches, different stomach and lower intestinal issues, etc. These were not serious issues, just very uncomfortable and aggravating AND went away once they quit drinking either of these coffees. There were also complaints about a "chemical smell" when opening cans and awful taste after brewing.
If you desire/need a good caffeine 'kick' try fresh roasted coffee beans---grind just before brewing. A small French Press, some fresh coarse ground coffee and teapot of water just off the boil will easily work.
If you want instant coffee, the only thing I can think of is buying some of those quick boost caffeine drinks sold in stores.
MerleApAmber Senior Member Joined: 12 Nov 2012 Posts: 203 Location: Atlanta Expertise: I love coffee
Espresso: Breville BES900 Grinder: Baratza Preciso + Esatto Vac Pot: Yuma Drip: bah-humbug Roaster: Hot Top 2K P
Posted Thu Apr 18, 2013, 7:45am Subject: Re: bad quality control experience
Folks, I'd highly suggest you track back in IDC's posts by clicking on his user name. From what I can gather this person is something of a primordial pharmacological alchemist. The primary premise is coffee is a tool toward cognitive function and sense of reasonably comfortable well being / balance within their body. They bring an aspect of coffee geek-dom which is not the general tenor of conversations on these boards. As such you have an opportunity to see things from a very different perspective.
A C; yes, quality control when considering the mass production of main line consumer grade coffees can have wide swings just like specialty product. They could have had a loss of purge gas when sealing the containers and experienced bad oxidation in that batch. It's amazing how very small changes can have huge impact on the cup, or physiologic response.
Dave, It's funny, once I started really thinking about what coffee is and how it becomes - well, lets just say I hold no truck with anything processed in continuous roasting, let alone batch roasts above 20 - 50 kilo. Sigh... Regards, Chris
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