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re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted on 10/22/19 at 10:57 am to Hulkklogan
Posted on 10/22/19 at 10:57 am to Hulkklogan
True for me---I enjoy Starbucks frappucinos but never ever drink just their coffee.
0
Posted on 10/22/19 at 11:07 am to Hulkklogan
I love the dark/bold Starbucks roast. Guess I'm weird. 
Posted on 10/22/19 at 11:37 am to GatorReb
quote:
Where is the best place to purchase green coffee beans from?
I order from sweetMaria’s.com. Best prices I’ve found. Get a 4 or 8lb sampler pack for the best value and try new varieties at random.
Posted on 10/22/19 at 11:41 am to RaginCajunz
This is probably a dumb question but here goes---I started making cold brew this summer and using it for iced coffee and loved it. But what if you want it hot? How do you heat it best? Microwave???
Posted on 10/22/19 at 11:47 am to BRPHXCoffee
quote:
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.
Titan's coffee are blends of Cafeciteaux's single origin coffees. I only buy Titan when Cafeciteaux is sold out at the grocery store.
Posted on 10/22/19 at 11:51 am to Pettifogger
Posted on 10/22/19 at 11:54 am to notiger1997
I used to work for Community.
They are a pretty standard roaster, nothing special. But culture and brand loyalty are keeping them alive.
Green coffee can stay in a climate controlled warehouse for up to a year without loss of quality.
However, they are definitely not buying specialty grade green, and seem to fit in somewhere between second and third wave roasters.
Not much different than Starbucks, just a southern version.
They are a pretty standard roaster, nothing special. But culture and brand loyalty are keeping them alive.
Green coffee can stay in a climate controlled warehouse for up to a year without loss of quality.
However, they are definitely not buying specialty grade green, and seem to fit in somewhere between second and third wave roasters.
Not much different than Starbucks, just a southern version.
Posted on 10/22/19 at 12:20 pm to BRPHXCoffee
Are there speciality roasters in nola? Where would I go to get some good beans?
Posted on 10/22/19 at 12:29 pm to KamaCausey_LSU
A lot of the sour notes can be due to the roast level or processing method.
However, coffee cherries do not all ripen at the same time and have to be picked by hand and then sorted several times to remove underripe fruit. The unripe cherries have a ton of citric acid, which doesn't convert during a roast.
Shorter answer: acidity is common in Ethiopians, sourness is not.
However, coffee cherries do not all ripen at the same time and have to be picked by hand and then sorted several times to remove underripe fruit. The unripe cherries have a ton of citric acid, which doesn't convert during a roast.
Shorter answer: acidity is common in Ethiopians, sourness is not.
Posted on 10/22/19 at 12:29 pm to BRPHXCoffee
quote:
Chemex. Learn to use them! It takes some time and effort, but well worth it. Also a gooseneck electric kettle is a game changer.
My go-to weekend coffee system.
Posted on 10/22/19 at 12:34 pm to BRPHXCoffee
quote:
Chemex brand filters always.
Rinse filter with hot water just before brewing, dump the water, readjust filter.
32 grams coffee (med/coarse grind), 575 grams of water just off boiling.
75 gram bloom for 30 seconds, then 100 gram pulses of water (use a gooseneck kettle) with 10-15 second pauses between pulses until you reach 575 grams. Let finish, pull the filter, swirl and go for it!
Takes some practice, but well worth it!
This is almost my exact technique but I like to also fill up the ceramic mugs with hot water as well so they don't cool the coffee off too fast when you pour it in.
I also leave the filter on top of the chemex if there's any left to keep it warmer and also to get the last couple drops from it.
My little chemex ritual makes the SO nuts. I have to put up with the eye rolling as I go about my little OCD tasks.
Her idea of coffee is to fill up the dirty glass carafe from yesterday's Mr coffee brew without rinsing it first and to get "most" of the grinds into filter which she fills to the top (!) and the rest end up in my cup which I can stand a spoon up in.
This post was edited on 10/22/19 at 12:40 pm
Posted on 10/22/19 at 12:59 pm to RaginCajunz
Agreed, Sweet Mariah's is the best by far.
The sample packs are great as well. Used to love getting the African samples, was able to get some great strawberry and jasmine notes from a few.
You might be able to buy a few pounds from a local roaster, but don't be surprised if they turn you down.
The sample packs are great as well. Used to love getting the African samples, was able to get some great strawberry and jasmine notes from a few.
You might be able to buy a few pounds from a local roaster, but don't be surprised if they turn you down.
Posted on 10/22/19 at 1:12 pm to BRPHXCoffee
quote:
I used to work for Community.
They are a pretty standard roaster, nothing special. But culture and brand loyalty are keeping them alive.
is community available out of the region?
if so, what kind of evaluation does it get by those who didnt grow up with it?
full disclosure...i go thru a pot a day of dark roast thru a third generation enamelware drip pot
Posted on 10/22/19 at 1:31 pm to cgrand
Nothing special in my opinion.
When you have that many blends/options you can't do anything well.
Looks like 100 different options on their website, guarantee nothing you order will be roasted within the month. They do large roasts and large runs of bulk, shelved until needed after.
You are far better off finding something local and specialty grade.
You can also order online from just about anywhere, your options are limitless.
We do a ton of monthly subscriptions at my spot, super convenient for those who want fresh roasted coffee showing up hassle free.
At the end of the day it really just comes down to what you want out of your cup of coffee. For me it's an experience and something I've come to expect to deliver that "WOW" factor every day.
When you have that many blends/options you can't do anything well.
Looks like 100 different options on their website, guarantee nothing you order will be roasted within the month. They do large roasts and large runs of bulk, shelved until needed after.
You are far better off finding something local and specialty grade.
You can also order online from just about anywhere, your options are limitless.
We do a ton of monthly subscriptions at my spot, super convenient for those who want fresh roasted coffee showing up hassle free.
At the end of the day it really just comes down to what you want out of your cup of coffee. For me it's an experience and something I've come to expect to deliver that "WOW" factor every day.
This post was edited on 10/22/19 at 1:38 pm
Posted on 10/22/19 at 1:48 pm to skeeter531
I wouldn't heat up cold brew, just not worth it. Reheating coffee is never a good idea IMHO.
You're far better off brewing something fresh. An Aeropress can be made in three minutes.
You're far better off brewing something fresh. An Aeropress can be made in three minutes.
Posted on 10/22/19 at 2:20 pm to BRPHXCoffee
quote:
I wouldn't heat up cold brew, just not worth it. Reheating coffee is never a good idea IMHO.
You're far better off brewing something fresh. An Aeropress can be made in three minutes.
I use epic quantities of Cool Brew (the NOLA made concentrate)....dilute w/hot water or hot milk, don't reheat the concentrate. Tastes fine.
RE: someone upthread calling Jefferson Parish a wasteland of specialty roasters....Orleans Coffee Exchange operates out of a roasting facility in Kenner, past the airport. They roast for some independent coffee houses, for a number of hotels, and for direct sales.
Posted on 10/22/19 at 3:59 pm to BRPHXCoffee
quote:
I work for an acclaimed specialty coffee roaster
Sorry if already asked, but who would this be?
I have a family member that started with Proctor & Gamble(Folgers) and worked their way up with them and now has been at Starbucks for several years pretty high up in management. Seems like a very interesting career with all of the travel around the world and meeting owners of coffee companies and heads of state within man different companies.
Posted on 10/22/19 at 4:33 pm to BRPHXCoffee
My "aahhaahh" moment was when i started watching Dangerous Grounds with Todd Carmichael that owns La Colombe.
I typically only order lacolombe now.
Any cheaper suggestions ,at that quality, you'd have would be great.
I have a phased brewer and a good conical grinder. I also weight my water and beans.
I typically only order lacolombe now.
Any cheaper suggestions ,at that quality, you'd have would be great.
I have a phased brewer and a good conical grinder. I also weight my water and beans.
Posted on 10/22/19 at 6:30 pm to BRPHXCoffee
Why are you against espresso for in home use?
Posted on 10/22/19 at 8:11 pm to nugget
quote:
Why are you against espresso for in home use?
I’m curious as well. I’d assume because most is done on weak cheap machines and yield lackluster results?
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