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Coffee - do you and how do you consume it?

shot4d said:
It's my morning fuel, and honestly, it feels like a part of me wakes up only after I sip that hot, earthy goodness. :cool:

But I am a bit of a coffee snob. I always go for bean coffee over instant - the taste difference is night and day. Grinding the beans, brewing the coffee, that whole process, it's a morning ritual for me.

My all-time favorite beans to use are Costco's coffee, specifically Kirkland's Organic Sumatra beans. There's just something about the deep, intense flavor that hits just right. It's like a morning hug for your taste buds. :p
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I strongly, strongly suggest that you see if there are some roasters in your area (town/city). coffee beans are meant to be consumed fresh (some say the threshold is 2 months, after that the degradation in taste becomes noticeable). So try to buy coffee that roast to order. Just to test. If you don't like it, go back to your costco coffee.

For me it's not only about taste, it's also about supporting fair trade and local small businesses. but of course for most people taste/money is the deciding factor :)
 
shot4d said:
It's my morning fuel, and honestly, it feels like a part of me wakes up only after I sip that hot, earthy goodness. :cool:

But I am a bit of a coffee snob. I always go for bean coffee over instant - the taste difference is night and day. Grinding the beans, brewing the coffee, that whole process, it's a morning ritual for me.

My all-time favorite beans to use are Costco's coffee, specifically Kirkland's Organic Sumatra beans. There's just something about the deep, intense flavor that hits just right. It's like a morning hug for your taste buds. :p
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Every morning I drink my Espresso Arabica/Robusta blend from Costco too. I really need that Robusta kick on my mouth in the morning to get my day going! Specialty coffee is way too light and too weak for me as a morning coffee, but I enjoy those complex and very nuanced specialty coffee (washed or black/yellow honey only and no funky anaerobic or fake infused coffees) in my afternoon coffee sessions
 
majingotan said:
Every morning I drink my Espresso Arabica/Robusta blend from Costco too. I really need that Robusta kick on my mouth in the morning to get my day going! Specialty coffee is way too light and too weak for me as a morning coffee, but I enjoy those complex and very nuanced specialty coffee (washed or black/yellow honey only and no funky anaerobic or fake infused coffees) in my afternoon coffee sessions
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There are specialty robusta coffee! Most specialty coffee are arabica because it is, indeed, has better taste. But only 1/2 amount of caffeine. But i have seen robusta from India which has enough quality to be specialty

But yeah if you only need that caffeine kick, then maybe a bit wasteful to use more expensive beans
 
Reading these last few pages has made me extremely happy I’m not into espresso. I’m liking my $5 Melitta pourover cone and Baratza Encore all the more. Plus freshly roasted Sumatran beans from the local specialty roaster, of course.

I do find that the red cone makes a more robust cup than the black cone.

Rick “not really” Denney
 
rdenney said:
Reading these last few pages has made me extremely happy I’m not into espresso. I’m liking my $5 Melitta pourover cone and Baratza Encore all the more. Plus freshly roasted Sumatran beans from the local specialty roaster, of course.

I do find that the red cone makes a more robust cup than the black cone.

Rick “not really” Denney
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But but but espresso brings you so much happiness. That golden brown liquid. That silky smooth milk foam...
 
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I'm visiting friends in Oslo and spent a couple hours at Tim Wendelboe's yesterday. I tried 3 coffees:

- Geisha from Honduras
- SL28/SL34/Ruiru 11/Batian from Kenya
- Catuai from Honduras

My mind is continually blown by these flavors. The one from Kenya was particularly intense - very acidic and fruity. Oh my, what a rollercoaster in the mouth. I don't think I would have it again, but both Honduras coffees were much more agreeable. Especially the Catuai was mellow and lovely.

Lovely staff too. They told me they use straight tap water, no charcoal filters or special recipes. That was pretty shocking and a testament to water quality in the city.
 
Pe8er said:
View attachment 305045View attachment 305046
I'm visiting friends in Oslo and spent a couple hours at Tim Wendelboe's yesterday. I tried 3 coffees:

- Geisha from Honduras
- SL28/SL34/Ruiru 11/Batian from Kenya
- Catuai from Honduras

My mind is continually blown by these flavors. The one from Kenya was particularly intense - very acidic and fruity. Oh my, what a rollercoaster in the mouth. I don't think I would have it again, but both Honduras coffees were much more agreeable. Especially the Catuai was mellow and lovely.

Lovely staff too. They told me they use straight tap water, no charcoal filters or special recipes. That was pretty shocking and a testament to water quality in the city.
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tap water quality in EU is pretty high, it is drinkable from almost anywhere (except places they have the sign of not drinking water). The standard is even higher in nordics :). Some of best water in the world.

Whenever I travel to the US, one of my first things to do is to locate a store where i can buy 24 bottles box :)
 
delta76 said:
tap water quality in EU is pretty high, it is drinkable from almost anywhere (except places they have the sign of not drinking water). The standard is even higher in nordics :). Some of best water in the world.

Whenever I travel to the US, one of my first things to do is to locate a store where i can buy 24 bottles box :)
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They say minerals in water help improve the flavour of coffee. In the US, I wonder how lead makes it tastes...
 
Coffee pilgrimage, day 2: I tried espresso at Supreme Roastworks, Tim Wendelboe's and Fuglen. They were all made from light roasted beans. The amount of acidity was overwhelming and not pleasant at all to me. At Wendelboe's they served sparkling mineral water with the coffee -- good thinking -- and the cup was so beautiful I'm going back there tomorrow to steal it. Fuglen was the least acidic, but still very different from espressos I had in Italy. Love the learning experience and I'm pretty clear now that I need my espresso to taste like a burning tree branch :)

P.s. regarding water -- I think it varies strongly by country and region. For example water in south western Poland is very hard but in south eastern areas of the country, where water comes from the mountains, it tends to be soft ¯\_(ツ)_/¯
 
Pe8er said:
Coffee pilgrimage, day 2: I tried espresso at Supreme Roastworks, Tim Wendelboe's and Fuglen. They were all made from light roasted beans. The amount of acidity was overwhelming and not pleasant at all to me. At Wendelboe's they served sparkling mineral water with the coffee -- good thinking -- and the cup was so beautiful I'm going back there tomorrow to steal it. Fuglen was the least acidic, but still very different from espressos I had in Italy. Love the learning experience and I'm pretty clear now that I need my espresso to taste like a burning tree branch :)

P.s. regarding water -- I think it varies strongly by country and region. For example water in south western Poland is very hard but in south eastern areas of the country, where water comes from the mountains, it tends to be soft ¯\_(ツ)_/¯
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I had the same experience to a certain extent, moving from San Francisco up north into wine country. All the roasters and baristas here were shooting to super bright coffee. I was spoiled coming from pre-nestle Blue Bottle Coffee.
It took a while before I found a spot where I could get a good pull that didn’t either taste burnt or like battery acid.
But even a light-espresso can be balanced and sweet.
That balance is when you know the barista is paying attention.
:)
 
Black
Whole beans using a Jura EN4.
I keep trying different beans - favourites include KisstheHippo, Perky Blenders, Grumpy Mule, Starbucks Blonde Roast.
 
Pe8er said:
View attachment 305045View attachment 305046
I'm visiting friends in Oslo and spent a couple hours at Tim Wendelboe's yesterday. I tried 3 coffees:

- Geisha from Honduras
- SL28/SL34/Ruiru 11/Batian from Kenya
- Catuai from Honduras

My mind is continually blown by these flavors. The one from Kenya was particularly intense - very acidic and fruity. Oh my, what a rollercoaster in the mouth. I don't think I would have it again, but both Honduras coffees were much more agreeable. Especially the Catuai was mellow and lovely.

Lovely staff too. They told me they use straight tap water, no charcoal filters or special recipes. That was pretty shocking and a testament to water quality in the city.
Click to expand...
The tap water in Oslo is very good, they probably don't need to do anything fancy. And yeah, people call TW "Tim Wonderbeans" for a reason. I should pick up some of his stuff soon.

babar said:
Black
Whole beans using a Jura EN4.
I keep trying different beans - favourites include KisstheHippo, Perky Blenders, Grumpy Mule, Starbucks Blonde Roast.
Click to expand...
My go-to in that roast range is Partners Flatiron. Good stuff.

delta76 said:
tap water quality in EU is pretty high, it is drinkable from almost anywhere (except places they have the sign of not drinking water). The standard is even higher in nordics :). Some of best water in the world.

Whenever I travel to the US, one of my first things to do is to locate a store where i can buy 24 bottles box :)
Click to expand...
In this case, it's not to do with safety or anything, it's the specific water chemistry (ie what minerals are dissolved in it at what ratio) that has such a huge effect.
 
does your machine have a double boiler, one for espresso and the other for frothing milk?
 
Danaxus said:
They say minerals in water help improve the flavour of coffee. In the US, I wonder how lead makes it tastes...
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I tried using distilled water in my machine and it tasted awful. Definitely mineral play a part.
 
Not quite as good as the best cafe machine... but good enough. Oh and only Spanish roasted coffees.
 

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Nope, I don't...all coffee taste the same to me (unless you add something to it). I joined the coffee mess in the Navy to gain access to the donuts.
 
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