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BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Longtime lurker originally from BR. Moved out of state but still check-in regularly. I work for an acclaimed specialty coffee roaster, and will try to answer any and all questions you may have. From roasting to consumption, let me know if I can help you make your coffee experience better.


dpd901
LSU Fan
South Louisiana
Member since Apr 2011
6094 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Assuming your company has done a lot of blind testing, which is the best overall grocery store/widely available coffee brand?

Which is the best value for the money? Cost/lb to quality


rowbear1922
LSU Fan
Baton Rouge
Member since Oct 2008
12656 posts
 Online 

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Ever heard of Titan Coffee?


BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
The best coffee found in grocery stores is usually something from a local specialty roaster. The main reason is the roast date, the window for quality is 3-30 days after roasting. Local grocers are starting to offer these options more, we're in lots of stores in Arizona. Also, specialty grade coffees are typically roasted properly, and are worth the expense to not drink something burnt/bitter/ashy.
FWIW, I used to drink Cafe Bustelo before I started really getting into coffee/roasting.


t00f
New Orleans Saints Fan
Eating Stien's in the zone
Member since Jul 2016
32604 posts
 Online 

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Nola has some great local roasters. Amazing, the polar opposite in Jefferson Parish which is a wasteland for the same.


BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
I have not heard of Titan, but specialty coffee is about where craft beer was in the 80's—not a lot of competition and people are just starting to pay attention.
Checked out their website, looks like a new company just starting out. I wish them the best, and would only advise bringing in more single origin coffees. Branding looks great, will have to try and find some when I'm back in BR next year.


BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
New Orleans is definitely going to be a contender with more known specialty scenes in a few years (Portland, Seattle, Phoenix cough cough...)


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81
rbWarEagle
Auburn Fan
Member since Nov 2009
49377 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
May not be your area of specialty, but what are your recommended at-home coffee tools? Grinders, roasters, etc.

Thanks in advance.


BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Stay away from espresso in a home setting.
Get a Baratza Encore grinder, a decent scale, and a Chemex. Learn to use them! It takes some time and effort, but well worth it. Also a gooseneck electric kettle is a game changer.
You can, however, make just about anything work. My favorite method: get a french press, add 32g coffee, bloom with 75 grams water (just off boiling), wait 30 seconds and add water to total 575 grams (375 if you want it iced). Wait an additional 3 minutes and 30 seconds, break the crust and scoop off the orange foam/fat layer. Put the lid/plunger on but leave the plunger an inch above the coffee. Pour against the metal screen into a paper filter to remove all particles. It really cleans it up! If making iced, add 200 grams and enjoy.
Starting points for home roasting are a Gene Cafe or Behmor 1600. But you can have a ton of fun with a popcorn popper (with side vents at the bottom) or just a skillet and a wooden spoon. But make sure to go outside! Smoke alarms will go off, and the house will smell like burnt bread for days.
This post was edited on 10/21 at 8:52 pm


Jake88
George Mason Fan
LSU/Saints Fan
Member since Apr 2005
39958 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Why is Race Trac coffee better than Starbucks, Community and PJ's?


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BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Everyone likes what they like. My grandfather would say his favorite cup of coffee is Maxwell House, my parents prefer Community, and I won't drink either of those.
Starbucks burns the hell out of their coffee though. The lightest option they have (blonde) is still a post-second crack coffee (435 degrees F), and once you hit anything over 410 degrees F you'll start to taste more and more burnt/bitter/ashy notes.
Part of the reason you would over roast is to mask bad flavors (astringent, grassy, sour) that tend to accompany non-specialty grade coffees. These are due to picking underripe, too many defects, inconsistent sizes, etc. To get around this, you can burn the hell out of it and it'll all taste the same.
Dunkin actually buys decent coffee, btw.


TigerFanatic99
Chicago Cubs Fan
South Bend, Indiana
Member since Jan 2007
13769 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Generally, I am a pussy when it comes to coffee. It burns my mouth, and I generally can't drink it without more sugar and cream than coffee itself.

If I wanted to become a real coffee drinker, for reasons, where should I start? What coffee? What brew method?


NOLATiger71
LSU Fan
New Orleans
Member since Dec 2017
988 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
I am looking for a 1 kg - 3kg small commercial roaster. One that has the same functions as a large unit but, is scaled down to be a smaller version. Who do you think has the best unit or the top 3 smallest roasters?


BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
My "aha moment" was when I had my first full natural Ethiopian done right. If you like fruit bomb cabs, this is pretty much the same experience—huge fruit notes.
Drip coffee makers tend to pull a ton of acidity out of the coffee when brewing. Better methods are chemex, cold brew, or aeropress. None of these are too costly, and cold brew can be made with equipment you may already have on hand. Best method for cold brew: 10 ounces of water by volume to 1 ounce of coffee by weight. So if you have 16 ounces of coffee (ground coarse), you'd need 160 ounces of water. Add coffee and water to a vessel (jar, pitcher, whatever), stir, cover, and let sit on your counter top for 20 hours. Strain through a filter, chill and enjoy. Finished product will stay good in your fridge for up to 30 days depending on how clean your equipment was.
When coffee is done right, you shouldn't need to add anything to it to make it drinkable.


BigPerm30
Chicago Cubs Fan
Member since Aug 2011
14608 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
quote:

The lightest option they have (blonde) is still a post-second crack coffee (435 degrees F), and once you hit anything over 410 degrees F you'll start to taste more and more burnt/bitter/ashy notes.


Between this and the 12oz of heavy cream, 1/2 cup of sugar, chocolate, whipped cream and a drizzle of caramel, is it really still coffee? I like French Truck cold brew but the caffeine rivals cocaine at times.


RaginCajunz
LA-Lafayette Fan
Member since Mar 2009
2933 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Age is everything. I moved to buying green beans and roasting at home. It was much more noticeable when I moved to espresso vs French press. The rancid stale oil flavor after a week or two was very forward. I’ve saved a ton of money. Green beans run me about $5/lb and I get to sample single origins and blends


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23
Caplewood
Penn Fan
Atlanta
Member since Jun 2010
34449 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Seriously. Cold brew is straight jet fuel


BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
If it's for home use: Huky, Hottop, and Toper make great smaller roasters, I've used most of their 1kg models for sample roasting. It can be harder to control heat, ROR, and consistency overall when working on a smaller roaster.
If you are wanting to get into commercial, you might as well just go ahead and buy a 12kg. Probat is the only thing I will touch, the P12 and P25 are game changers.


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50
BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
It can be, but when brewed as a non-concentrate it can also be light bodied, peanut butter/chocolate flavors (especially in Brazilians), it can be refreshing and still pack a punch of caffeine.


BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
If you can find a Starbucks with a Clover brewer it's the closest thing to a decent cup they have. Try one of their reserve coffees, I used to drink them all the time. It will still taste burnt, however.
I have to also say that without Starbucks, the specialty coffee scene wouldn't exist. They got people to pay $5 for a cup. They were second wave, specialty is third wave.


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