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re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted on 10/24/19 at 4:27 pm to BRPHXCoffee
Posted on 10/24/19 at 4:27 pm to BRPHXCoffee
Which brand of k-cups will give me the best flavor?
1
Posted on 10/24/19 at 5:31 pm to mceuph
1. We offer several pour over options in our stores (Chemex, Kalita, Clever). Each gives you a different body, and it's usually related to water flow and how rapidly or slowly it extracts. Everyone has a favorite. I've brewed the same coffee, grind size, dose, and water ratio and ended up with noticeable differences in the cup.
2. If nothing else, but a decent grinder. I've mentioned the Baratza Encore several times here, but the grinder by far the most important piece.
If I could only spend $100, it would be:
Hario Manual Grinder: LINK
Aeropress Brewer: LINK
Kettle: LINK
I have all of these, and can attest to their quality.
2. If nothing else, but a decent grinder. I've mentioned the Baratza Encore several times here, but the grinder by far the most important piece.
If I could only spend $100, it would be:
Hario Manual Grinder: LINK
Aeropress Brewer: LINK
Kettle: LINK
I have all of these, and can attest to their quality.
Posted on 10/24/19 at 5:47 pm to SSpaniel
I used to love the Keurig years ago, but stopped for a few reasons.
1. Waste is out of control. The inventor eventually said he regretted ever coming up with the idea (LINK because the amount of single use plastic created is astronomical.
2. The coffee in the pods is usually 6 months to a year old.
3. Even with reusable pods, getting a great cup of coffee is impossible. You cannot get a decent extraction in that short amount of time without espresso level pressures (9+ bars).
I definitely remember the convenience factor. It's fast, super easy, limitless and fun options at the grocery store.
However, I look back and realize that most of the enjoyment factor was in the marketing and speed of use—never the actual coffee.
1. Waste is out of control. The inventor eventually said he regretted ever coming up with the idea (LINK because the amount of single use plastic created is astronomical.
2. The coffee in the pods is usually 6 months to a year old.
3. Even with reusable pods, getting a great cup of coffee is impossible. You cannot get a decent extraction in that short amount of time without espresso level pressures (9+ bars).
I definitely remember the convenience factor. It's fast, super easy, limitless and fun options at the grocery store.
However, I look back and realize that most of the enjoyment factor was in the marketing and speed of use—never the actual coffee.
Posted on 10/24/19 at 5:53 pm to puse01
If it works for you then I wouldn't change a thing.
However, if you've never experienced a really great cup of coffee, you may be interested in trying a few things out.
My first really good cup of coffee was like a tuning fork on my tongue, almost the same sensation as hitting a golf ball really well. Balance, harmony, and pleasure.
Have you ever tasted blueberries, tangerine, or mint notes in coffees? I never knew these existed before discovering them in specialty grade single origins.
But to each his own. No hate or judgement. The worst coffee shops fail in customer service, and almost always by being pretentious jerks gatekeeping specialty coffee.
Not uncommon to hear that people got laughed at trying to order a vanilla latte at an upscale store, which is just unacceptable. Keep drinking what you love!
However, if you've never experienced a really great cup of coffee, you may be interested in trying a few things out.
My first really good cup of coffee was like a tuning fork on my tongue, almost the same sensation as hitting a golf ball really well. Balance, harmony, and pleasure.
Have you ever tasted blueberries, tangerine, or mint notes in coffees? I never knew these existed before discovering them in specialty grade single origins.
But to each his own. No hate or judgement. The worst coffee shops fail in customer service, and almost always by being pretentious jerks gatekeeping specialty coffee.
Not uncommon to hear that people got laughed at trying to order a vanilla latte at an upscale store, which is just unacceptable. Keep drinking what you love!
Posted on 10/24/19 at 5:59 pm to BRPHXCoffee
quote:
Usually when people think of crazy expensive coffee, they think of kopi luwak (disgusting and inhumane) or Jamaica Blue Mountain (marketing nonsense).
funny you say that, i'm in jamaica now and blue mountain like you say is all hype.
the reason I ask about 90 plus is because I was introduced to it and it blew away what i was used to. your description of geisha was spot on. But for the life of me i can't describe what they do special versus your "ordinary" cup of joe. I've tried to explain the process as emphasizing growing the coffee beans versus emphasizing only roasting but i'm an amateur with this stuff.
Posted on 10/24/19 at 6:59 pm to REG861
Top of the line coffees are super similar to high end wines. I published a few articles about the similarities a few weeks ago, and one of the owners of the company I work for actually owns one of the best wineries in Napa.
You have to look at the farm, elevation, soil type, varietal of coffee plant (there are around 6,500 different species), water content, were they picked at peak ripeness, etc. Just like some wineries produce consistently stellar wines, some coffee farms are situated in perfect areas with perfect conditions.
The best Geishas come from Panama, my favorite is Hacienda La Esmerelda. These grow high on the peak of Volcan Baru.
The price is mainly due to scarcity—everyone wants it! But in this case, there is a discernible reason, and it's not just marketing.
You have to look at the farm, elevation, soil type, varietal of coffee plant (there are around 6,500 different species), water content, were they picked at peak ripeness, etc. Just like some wineries produce consistently stellar wines, some coffee farms are situated in perfect areas with perfect conditions.
The best Geishas come from Panama, my favorite is Hacienda La Esmerelda. These grow high on the peak of Volcan Baru.
The price is mainly due to scarcity—everyone wants it! But in this case, there is a discernible reason, and it's not just marketing.
Posted on 10/24/19 at 7:08 pm to puffulufogous
The Baratza Encore is the cheapest good grinder you'll find (LINK You have to have consistent grind sizes to brew good coffee. Without this, one day it might get overextracted, the next underextracted.
Toss the blade grinder, they chop coffee into a million different sized pieces. Some are super fine and clog your filter, others are too large. It's impossible to get a consistent grind size with a blade grinder, their low cost is appealing but they should only be used for spices.
You want a conical burr grinder, and don't be tempted by the $50 Cuisinart. I have it, it's a piece of crap and produces inconsistent grinds.
If you do purchase the Baratza, you can then adjust your grind to whatever method you're using (cold brew, Chemex, drip, anything) and dial it in to perfection.
Toss the blade grinder, they chop coffee into a million different sized pieces. Some are super fine and clog your filter, others are too large. It's impossible to get a consistent grind size with a blade grinder, their low cost is appealing but they should only be used for spices.
You want a conical burr grinder, and don't be tempted by the $50 Cuisinart. I have it, it's a piece of crap and produces inconsistent grinds.
If you do purchase the Baratza, you can then adjust your grind to whatever method you're using (cold brew, Chemex, drip, anything) and dial it in to perfection.
Posted on 10/24/19 at 7:20 pm to REG861
I'll also add: we get green samples daily from all over the world to sample roast, cup, and decide if we want to buy. I have had Hawaiian Kona farmers hand deliver samples of their best lots, and we have never found any to be on par with other specialty grade options. It's funny that NONE of the "premium" coffee origins from the past have ever been good enough to purchase. Come to think of it, I've never seen them at any specialty shop.
Ethiopians are also very popular right now, and they are producing some insanely good coffees. If you want to be wowed, look for a grade 1 full natural Kochere. If roasted properly by a specialty roaster, you should get prominent notes of rose petals and chocolate covered strawberries. This is my all time favorite coffee when brewed full immersion style, filtered, and then iced.
Ethiopians are also very popular right now, and they are producing some insanely good coffees. If you want to be wowed, look for a grade 1 full natural Kochere. If roasted properly by a specialty roaster, you should get prominent notes of rose petals and chocolate covered strawberries. This is my all time favorite coffee when brewed full immersion style, filtered, and then iced.
This post was edited on 10/24/19 at 7:30 pm
Posted on 10/24/19 at 9:28 pm to BRPHXCoffee
Thanks for your response.
Posted on 10/25/19 at 6:02 am to BRPHXCoffee
quote:
used to love the Keurig years ago
Thank you for a reasoned respectful response.
It’s usually impossible to discuss coffee here because of the pretentiousness. You bring game without being condescending.
I love my Keurig. I use the reusable pods with Seattle’s Best darkest roast and I scatter the grounds in the yard.
As I said, I don’t have a great palate so it works for me and it’s really inexpensive.
I’d like to try what’s considered great coffee but it might be lost on me.
I may just like that burnt flavor! Ha!
Have you ever been to Savannah Coffee Roasters?
Posted on 10/25/19 at 8:55 am to BRPHXCoffee
Don't think I saw this asked. what do you think about a moka pot?
Posted on 10/25/19 at 5:16 pm to nerd guy
I used to have a few of these.
Convenient and easy for sure! But it's not quite espresso, and not quite percolator coffee either. I always found it produced a silty and sooty cup. I did like to make a latte type drink by adding frothed/heated milk after brewing.
It's a cool older technology with no moving parts, so definitely good for longevity!
But, it doesn't make a stellar cup of coffee IMHO.
Convenient and easy for sure! But it's not quite espresso, and not quite percolator coffee either. I always found it produced a silty and sooty cup. I did like to make a latte type drink by adding frothed/heated milk after brewing.
It's a cool older technology with no moving parts, so definitely good for longevity!
But, it doesn't make a stellar cup of coffee IMHO.
Posted on 10/25/19 at 5:42 pm to BRPHXCoffee
quote:
This is my all time favorite coffee when brewed full immersion style, filtered, and then iced.
See, I just don’t get it when you follow up with iced. Doesn’t that water down and dilute the flavor immensely?
Posted on 10/25/19 at 9:31 pm to LSUbase13
Great question!
If we wanted to brew a Chemex, we would want 32 grams of coffee and 575 grams of water. To make it iced, we would only use 375 grams of water, and finish with 200 grams of ice to chill it. So it's super important to adjust your brew and end up at the "golden ratio" of coffee to water. If you want to geek out, SCA lists very specific TDS standards for Golden Cup Ratios (LINK 1.15 - 1.35 percent dissolved coffee is the goal. Weird to think that brewed coffee is 98-99% water! This is also why water quality is so important. Baton Rouge is blessed with nearly perfect water out of the tap. In Phoenix, my water TDS's at 515 PPM, which is crazy high. For coffee you want 150 PPM. The easiest way to achieve this is to use Third Wave Water packets added to a gallon of distilled, but even I don't do this at home.
Coffees taste totally different hot vs. iced, and in the case of Ethiopians, fruit notes come out heavily when chilled.
It's also super refreshing, and I have to recommend using a straw for the full effect.
If we wanted to brew a Chemex, we would want 32 grams of coffee and 575 grams of water. To make it iced, we would only use 375 grams of water, and finish with 200 grams of ice to chill it. So it's super important to adjust your brew and end up at the "golden ratio" of coffee to water. If you want to geek out, SCA lists very specific TDS standards for Golden Cup Ratios (LINK 1.15 - 1.35 percent dissolved coffee is the goal. Weird to think that brewed coffee is 98-99% water! This is also why water quality is so important. Baton Rouge is blessed with nearly perfect water out of the tap. In Phoenix, my water TDS's at 515 PPM, which is crazy high. For coffee you want 150 PPM. The easiest way to achieve this is to use Third Wave Water packets added to a gallon of distilled, but even I don't do this at home.
Coffees taste totally different hot vs. iced, and in the case of Ethiopians, fruit notes come out heavily when chilled.
It's also super refreshing, and I have to recommend using a straw for the full effect.
This post was edited on 10/25/19 at 9:34 pm
Posted on 10/26/19 at 2:42 am to BRPHXCoffee
Just finished reading this thread. Awesome information. Thank you for sharing in so much detail 
Posted on 10/26/19 at 9:47 am to BRPHXCoffee
Why do you say not to freeze the beans/seeds? It takes me a few weeks to go through a bag so I figure storing cold would extent the shelf life.
Also how are the technivorm style coffee makers different from a regular drip maker like Cuisinart or Mr. Coffee?
Also how are the technivorm style coffee makers different from a regular drip maker like Cuisinart or Mr. Coffee?
Posted on 10/27/19 at 6:36 pm to tewino
You can't really extend the shelf life of roasted coffee aside from limiting oxygen exchange and keeping it sealed. As soon as the roast is complete it starts giving off CO2 (called "off-gassing", the bulk of which is complete by day 3), and will be perfect to use for 3-30 days after roasting. This is why most coffee bags have a valve, it can inflate and pop the bag without ventilation. After the 45 day point, you will lose the intricate flavors and it will go stale. This isn't a big deal if you're using darker roasted coffee (anything 2nd crack and beyond), as the main flavor present is burntness. Nitrogen packing can help in a sealed package, but the general rules are 3-30 days for the best cup of coffee.
Coffee is hygroscopic as well. It will absorb any smells and flavors present in its environment. Freezing is frowned upon because it can impart a weird taste, and doesn't really do anything but lessen the extraction as the hot water has to warm it up during brewing.
Technivorms are fantastically built and have a great warranty program (5 years I believe). They brew at consistently perfect temp (195-205 F) and incorporate a shower head system to mimic a pour over style brew. Less moving parts to break, and a great consistent cup of coffee. They also tend to pull less acidity during the brew process.
Coffee is hygroscopic as well. It will absorb any smells and flavors present in its environment. Freezing is frowned upon because it can impart a weird taste, and doesn't really do anything but lessen the extraction as the hot water has to warm it up during brewing.
Technivorms are fantastically built and have a great warranty program (5 years I believe). They brew at consistently perfect temp (195-205 F) and incorporate a shower head system to mimic a pour over style brew. Less moving parts to break, and a great consistent cup of coffee. They also tend to pull less acidity during the brew process.
Posted on 10/27/19 at 6:42 pm to BRPHXCoffee
quote:
AMA
Thoughts on tomatoes in Gumbo/Jambalaya?
Posted on 10/28/19 at 4:10 pm to BRPHXCoffee
Thank you for your input in this whole thread. Very helpful info.
Posted on 10/28/19 at 8:06 pm to BRPHXCoffee
Why won’t you drink Community? I worked at the plant in BR for 10yrs. Just curious...
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