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MoonShadows said
My favorite is the Colombian Peaks.
Looks fine. As long as it's 100% Arabica. (0% Robusta)
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Gordon Shumway said
MoonShadows said
My favorite is the Colombian Peaks.
Looks fine. As long as it's 100% Arabica. (0% Robusta)
Yes, it is 100% Arabica. I had to look up the difference between Arabica and Robusta.
Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity. Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanutty aftertaste.
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MoonShadows said
Gordon Shumway said
MoonShadows said
My favorite is the Colombian Peaks.
Looks fine. As long as it's 100% Arabica. (0% Robusta)
Yes, it is 100% Arabica. I had to look up the difference between Arabica and Robusta.
Arabica beans tend to have a sweeter, softer taste, with tones of sugar, fruit, and berries. Their acidity is higher, with that winey taste that characterizes coffee with excellent acidity. Robusta, however, has a stronger, harsher taste, with a grain-like overtone and peanutty aftertaste.
huh..never really looked into it either. haven't seen robusta.
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I did not know the 8 O’Clock coffee was made ny the folks at A & P. I remember A & P. I used to get the Eight O’Clock and put it in that grinder, but it was not at the A & P. It was at Tops. I don’t think the brand they have next to tneir grinder is Eight O’Clock any longer. I think it is a different brand now.
The A & P was farther away than Tops and P & C, or Wegmans. Now I shop at Tops and Wegmans because P & C is now no longer. I liked going down memory lane of grocery stores with that post, @MoonShadows . LOL
I buy the Keurig cups of Eight O’clock when my daughter visits for a few days, about once a year. Then she takes the box with her. My Hamilton Beach coffee maker supports carafe on one side, and single serve on the other. The singe serve has a little thingy for a Keurig cup and another little basket for regular grounds. I stopped using the K-Cups a few years ago and just,use,the basket for regular grounds. The K-Cups are only used for my daughters visit.
But back to the roasting, does it take a long time to roast beans? Does it take a lot of beans to het enough to make 5 cups of coffee? Does it stay fresh for a long time or do you have to use it up quickly?
it might be fun to go to Fiddlershop just to try the coffee! This is such a bad habit I got myself into about 20 years ago. Hated coffee before that.
Does fresh roasted actually taste different from store bought ground containers like Folgers?
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Robusta is high in caffeine but not a very good taste IMHO. Likely mixed in with better beans in the less expensive brands. When I can't go outside to roast I will drink 8 o'clock coffee or go to a local roaster here close to where I work. I can walk there, and buy decent coffee.
My preference is Ethiopian Yirgacheffe or anything from that area. That coffee has a good balance of flavors. I've roasted other types just to see what they were like. I'm not very sold on Mexican coffee so far. It's ok. Depending on the exact geographical location, I like some types from South America. There's some decent coffee coming out of Hawaii....but so far Yirgacheffe in my favorite. It isn't usually priced on the lower end since it has a good reputation as one of the best of the best. The roasters have connections and can buy it in bulk for less.That goes for any type. If I bought 100 pounds bags of it, it would spoil before I could use it.
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cid said
I did not know the 8 O’Clock coffee was made ny the folks at A & P. I remember A & P. I used to get the Eight O’Clock and put it in that grinder, but it was not at the A & P. It was at Tops. I don’t think the brand they have next to tneir grinder is Eight O’Clock any longer. I think it is a different brand now.The A & P was farther away than Tops and P & C, or Wegmans. Now I shop at Tops and Wegmans because P & C is now no longer. I liked going down memory lane of grocery stores with that post, @MoonShadows . LOL
I buy the Keurig cups of Eight O’clock when my daughter visits for a few days, about once a year. Then she takes the box with her. My Hamilton Beach coffee maker supports carafe on one side, and single serve on the other. The singe serve has a little thingy for a Keurig cup and another little basket for regular grounds. I stopped using the K-Cups a few years ago and just,use,the basket for regular grounds. The K-Cups are only used for my daughters visit.
But back to the roasting, does it take a long time to roast beans? Does it take a lot of beans to het enough to make 5 cups of coffee? Does it stay fresh for a long time or do you have to use it up quickly?
it might be fun to go to Fiddlershop just to try the coffee! This is such a bad habit I got myself into about 20 years ago. Hated coffee before that.
Does fresh roasted actually taste different from store bought ground containers like Folgers?
Most roasters can roast beans in 12-15 minutes, and the pros do that all day long. A large commercial roaster like a Probat might be roasting 20-30 pounds at a clip. Home roasting is usually less automated unless you buy one of those mini roasters. The process I use is more labor intensive and you only get a pound at a time. Still more than you get with some of the home roasters. I just like doing it, so it doesn't matter to me. Haven't roasted any in awhile due to the weather.
The fresh roasted tastes much better than store bought coffee. New batches give off some co2. Some roasters won't drink it and let it "off gas" the co2 for a day or so.
If you don't like coffee, you probably wouldn't like even the good stuff. I usually have a bean grinder handy and grind the fresh beans put it right in the coffee maker and make a cup....Ahhhhhh.
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@Mouse I remember as a kid shopping with my mother and the Eight O'Clock Grinder was at the checkout. I used to love that smell when the checker would grind the beans before ringing them up.
This is an old picture of the A&P we used to shop in and how it looked when I was a kid. It is long gone.
I blew this image up a bit (before pixelating) and using a magnifying glass, I can see that the window sign just above the one-way sign on the phone pole says "Leg of Lamb 49 cents a pound!
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We usually don't drink fresh roasted coffee until 2 or 3 days afterwards for that same reason, but sometimes, when we've run out of coffee, we'll drink it straight off the roast. 
"The richest person is not the one who has the most,
but the one who needs the least."
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starise said
I'm not very sold on Mexican coffee so far. It's ok.
Sorry if that was based on my recommendation. I probably last drank Mexican coffee 30 years ago when I loved it. If it was state run, some of those things go downhill fast. For a while the Kenyan government wasn't paying any of its coffee people anything and the quality of Kenyan coffee went way downhill. Now Kenco are owned by a South American company, I think.
(It's far more complicated than that - I was just trying to recall what a coffee-shop manager told me. I just looked it up in Wikipedia. Sourced often in South America, but owned by Douwe Egberts, whose coffee I have always hated. In Holland they use it to wash down biscuits that contain so much cinnamon you can't taste the coffee, lol [/joke]).
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My favorite coffees are African, such as Ethiopian.
"The richest person is not the one who has the most,
but the one who needs the least."
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I have to admit most of my coffee for the last year has been supermarket bought stuff, anything with a discount, therefore random. I've spent so little time in the flat, that I can't take in an order of 6LB of coffee, and it will be ruined if I'm not there. So currently I'm on Sainsbury's Intense Roast Fairtrade Coffee.
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It is so funny how this thread has changed direction.
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Fiddlerman said
We usually don't drink fresh roasted coffee until 2 or 3 days afterwards for that same reason, but sometimes, when we've run out of coffee, we'll drink it straight off the roast.
Gee Fiddlerman wears so many hats well I loose count. Plays like Pearlman, installs his own HVAC equipment, roasts his own coffee....I'm impressed! TBH I haven't noticed much difference between drinking fresh off the roast and off gassing the beans. Off gassing is probably healthier.( I'm talking about the coffee here ).
Gordon Shumway said
starise said
I'm not very sold on Mexican coffee so far. It's ok.
Sorry if that was based on my recommendation. I probably last drank Mexican coffee 30 years ago when I loved it. If it was state run, some of those things go downhill fast. For a while the Kenyan government wasn't paying any of its coffee people anything and the quality of Kenyan coffee went way downhill. Now Kenco are owned by a South American company, I think.
(It's far more complicated than that - I was just trying to recall what a coffee-shop manager told me. I just looked it up in Wikipedia. Sourced often in South America, but owned by Douwe Egberts, whose coffee I have always hated.)
I'm glad you loved it. There are probably good crops of beans coming from Mexico too, and maybe they are using the real estate for other crops *ouch*. The coffee I bought from there wasn't bad, just nothing above par IMHO. Didn't know about the Kenyan events. Thanks for sharing. Africa in general seems to be a bit unstable in places. Altitude is important. Those pickers must work hard going 1100-1800 ft up to pick coffee.
Mainly what I'll do is buy a bean I am unfamiliar with on a sale from my suppliers as a "special". I might get 3-5 pounds of it. Drink some and give the rest away. Good way for me to determine what I like or what seems to taste good. That's how I wound up with Mexican coffee. Doesn't need to go far to cross the border compared to the others. Brazilian coffee has been true to the descriptions of it with a mostly chocolaty less acidic flavor. If a person likes French Roast, I don't think the bean matters as much because they are slightly burned at 460F....what they really like is the burned taste combined with the coffee taste. I'm more of a medium roaster. Dark beans with a shiny surface are french roast beans.The oils have been cooked to the outside of the bean. I still use medium roast when I make espresso.
Anyways...............violin have names ??LOL.
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starise said
I still use medium roast when I make espresso.
Espresso is never as dark as people imagine.
Anyways...............violin have names ??LOL.
Yeah, I was going to crack some joke like "Well, I'm off now to practise Dont on Cant"
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Fiddlerman said starise said ....... TBH I haven't noticed much difference between drinking fresh off the roast and off gassing the beans. Off gassing is probably healthier.( I'm talking about the coffee here
I don't notice the difference either. I guess it's just the knowledge that prompts me to do so.
Gordon Shumway said:
starise said I still use medium roast when I make espresso.
Espresso is never as dark as people imagine........
Medium roast is actually stronger. The more you roast the more you remove caffeine.
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This is the coffee I currently have at home. It's a light roast. I usually brew this in a French press. My preference is East African coffees, for the berry-like acidity, though I've enjoyed coffees from every major growing region. (I'm actually not that much of a fan of Hawaii Kona or Jamaica Blue Mountain coffees, as in-demand as they are... I find they're usually so smooth that they're not very interesting.)
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AndrewH said
...I'm actually not that much of a fan of...Jamaica Blue Mountain coffees, as in-demand as they are... I find they're usually so smooth that they're not very interesting.)
Ditto. Also, JBM is always a lighter roast, I think, which doesn't interest me much.
I had some uninteresting Monsooned Malabar last year, too.
As to high roasting removing caffeine, milk and cream reduce the effects of caffeine too (I heard a doctor say on TV once), if people are interested.
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I'm loving this local brand that we tracked down after tasting it in a local restaurant...the Ethiopian is our fav so far....
My daughter is doing a college marketing project on coffee. Apparently making her own brand or something....and obsessed with this drip glass thing....when she visits every couple of weeks or so, she sets up in the kitchen, with different varieties. I have to sneak creamer in it as both my hubby and daughter tell me I shouldn't as it changes the flavor. I've never been a black coffee kind of person...they make it a thing...and I'm mostly trying to just get a cup to wake me up.
I also have some Brazilian customers that come to the office, they bring their own, they use bottled water, and add some brown rock looking shiny sugar?...and then percolate it - it's absolutely wonderful (they also ban the creamer, but it tastes so good I don't mind!)
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I think @Fiddlerman needs to creat a Coffee Shop forum room! Just JOKING! This thread has taken such a turn. It is funny.
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Yes, never thought it would end up here when I started it :p
I don't even drink coffee. I had so much of it when I was in nursing school (the hospital rot-gut kind) that it sent my heart into runs of tachycardia, the docs said best if I don't drink caffeine. Back then, all we had for decaf was Sanka and it was disgusting so no coffee for me.
Oh, and for the record, my newer violin is called Noelle (Nelly when I'm playing fiddle) and my old girl that I just picked up is called Ivy (she has a floral carved scroll).
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