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Coffee - do you and how do you consume it?

In the UK, Rave Coffee is fantastic
 
xray said:
It's very common now to have top notch roasters in your local area.
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Sourcing has not been difficult for a long time. Roasting is not difficult, and the marketing of it is implemented to obfuscate, such as single origin - for example R&D of "single origin" requires roasting one time and tasting as one goes, to see where the roast shines best. True art therefore is in blending, which most artisan roasters decry (ironic, but easy to understand why). The only issue was interest/market, which would have introduced the availability.

Recent Brazilian Daterra is very good
 
F1Fan72 said:
In the UK, Rave Coffee is fantastic
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That’s my choice for the past 5odd years, they are very consistent with roasts month to month which leads to less faff, my current favourite is their “Strong as F**k” blend


Unorthothox Roasters are also good but quite a bit more expensive, I like their “Wee Stoater” roast


51071314191_f0edbabbda_b.jpg
 
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Hario V60 pour over most of times, Delonghi Dedica Latte Art for special coffees. Hacendado Colombia limited 2024/2025, local roasters…

Out of the thread, but combine coffee with Matcha tea (ceremonial grade) as alternative caffeine source: it last for longer because of lower bioavailability, more constant effect.

Equivalence in caffeine, around 1 g Matcha = 3 g coffee depending of varieties and brewing methods
 
Or Black Cat coffee .. based in Norfolk.
 
Somafunk said:
That’s my choice for the past 5odd years, they are very consistent with roasts month to month which leads to less faff, my current favourite is their “Strong as Fuck” blend


Unorthothox Roasters are also good but quite a bit more expensive, I like their “Wee Stoater” roast


51071314191_f0edbabbda_b.jpg
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If I may, as a previous Breville(sage) user...even up marketed, isn't real espresso. You hit a ceiling with that machine format and won't actually get what the beans are about. Small step up to a simple Gaggia classic/evo with a decent 64mm grinder like a Turin, and you will see what I mean. I mean no disrespect. I was there years ago, and it was as if I drank coffee for the first time.
 
mk05 said:
Sourcing has not been difficult for a long time. Roasting is not difficult, and the marketing of it is implemented to obfuscate, such as single origin - for example R&D of "single origin" requires roasting one time and tasting as one goes, to see where the roast shines best. True art therefore is in blending, which most artisan roasters decry (ironic, but easy to understand why). The only issue was interest/market, which would have introduced the availability.

Recent Brazilian Daterra is very good
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I helped an acquaintance at a new roaster early in '24. His coffees were of the low-acid variety. Simple flavor profiles. "Does it taste like breakfast coffee? Do you want to drink it again?"
Cupping with he and his sidekick was interesting to say the least.
He even hired Scott Rao to come in and help him tweak his roast profiles and improve his beans. (This was nice as it went from simple to slightly more complex without altering my friend's basic philosophy. The more interesting part of this was having the conversation with Rao about their differing philosophies and preferences of their clientele. Needless to say Rao and my friend are on complete opposite sides of the spectrum!)

But yes, the art of the blend is important. While I can appreciate a nice SO, they often make for poor Espresso. But even for a good pourover, sometimes you can't beat the right blend.
 
mk05 said:
If I may, as a previous Breville(sage) user...even up marketed, isn't real espresso. You hit a ceiling with that machine format and won't actually get what the beans are about. Small step up to a simple Gaggia classic/evo with a decent 64mm grinder like a Turin, and you will see what I mean. I mean no disrespect. I was there years ago, and it was as if I drank coffee for the first time.
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I'm not one of those "audiophile/coffee snobs" - it is real espresso, it tastes like the nectar of the gods and I can make a damn fine cappuccino as well ;) , had my sage for 10years and 10,000+ espressos without any issues or maintenance whatsoever, previously owned Gaggia machines of all sorts since 1992 as I've shown earlier in thread or other coffee threads. Constant issues regarding solenoid valves/steam valves/boiler issues etc led me to the sage experience.

I mean no disrespect = I think your wrong

I'm perfectly content with your appraisal of my machine and coffee habits.......we're all just gobs expressing an opinion

;)
 
The sage machines are really good .. my last one was the Barista Express Impress.. As per my pics, I now have a Rocket Appartamento TCA - hand built in Milan. With this and my Eureka grinder, it’s a fantastic setup ..
 
Sumatra is my go-too, sourced from Kitty Town Coffee, Lebanon, Pa and Coffee Bean Direct out of NJ.
 
F1Fan72 said:
The sage machines are really good .. my last one was the Barista Express Impress.. As per my pics, I now have a Rocket Appartamento TCA - hand built in Milan. With this and my Eureka grinder, it’s a fantastic setup ..
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Loved mine as well. I have settled with an ECM Classika PID and a Lagom 64. Frankly, I think the grinder made the biggest difference from my Barista Express (conical vs flat), until I started making my own water.
 
I’m in Houston this week enjoying drip coffee roasted by the local Duncan Coffee Company. Duncan was originally founded over a century ago here in Houston, and it became one of the great large-scale roasters, making both Maryland Club and Butternut here in Houston. They were bought by Coca-Cola, and the second-generation Duncan became CEO of Coca-Cola and relocated to Atlanta. (Charles Duncan became a lot more than that, too.) The fourth generation returned to Houston and reestablished the family coffee business as a specialty roaster. This week, it’s a dark Viennese roast.

Rick “whose office back in the day was down the street from the Maryland Club plant” Denney
 
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Italiano, solo espresso, 1 dose da 25 ml/25 sec Lelit Mara X, Eureka Specialita, CaffeLab Roasting Company, Florence, Villa Boa beans, Brasile
 
I was planning to buy 5 pounds of Ethiopian Yirgacheffe, medium roasted coffee-beans and ended up at amazon because of attractive price.
What I received was 6 month old (w/12 month "Use-By" date) beans that appeared to be dark-roast (w/o markings on the two 2.5lbs bags).:mad:
Call me a whiner but I brought these 2 (unadvertised) shortcomings to amazon CustomerSupport, strictly as improvements and consumer protection/satisfaction.
Woot! Though my intentions were not to ask for a refund, amazon gave me a refund anyways and told me to keep the beans.

I shared half of the beans with others, AND figured out ways to extract pretty good-flavored shots with some experimentation.
Subjectively speaking; espresso tastes better when free... ETH even better!
 
This thing is a "beast"!
Link
KitchenAidK802.jpg

I don't think KitchenAide [yeah, those peeps that make THE mixer!] forgot a bell or a whistle, in the features this has got.
No superlatives here; just the facts along with a price that is no joke. $1800
Probably worth every penny, if you are into automation and/or software driven doo-dats.
 
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