NWR: coffee, roasting and terroir

originally posted by Tom Glasgow:

I grew up with percolators, but freeze dried was only for backbacking. Melitta filters have been around for a while. I don't remember when filter became popular.
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I remember Bunn-o-matic machines in diners and lunch counters in the late '60's, though I was too young to be a coffee drinker. I first really remember seeing drip coffee makers in homes after Mr. Coffee was introduced in the '70's.
 
originally posted by SFJoe:
originally posted by Michael Lindberg:
It's not just about the roastCoffee is the seed of a fruit. People go about removing that seed from that fruit in different ways and these ways are widely practiced in different growing regions. Washed, semiwashed, and dry process are the big three ways of going about this. Washed coffees undergo a process in which the fruit is removed by a controlled fermentation. Semiwashed coffees are typically pulped by hand cranked machines. Dry process involves drying the fruit in the sun. If roasting profiles are analagous to oak, maybe processing method correlates to cultivated yeast?
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Kopi luwak has got to qualify as spoof, don't you think?
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Only if it is roasted too dark. Otherwise transplanting an African plant to Indonesia and picking its seeds from the excrement of the local civets is a totally legitimate expression of terroir. I would very much like to see these animals introduced to Africa and Latin America.
 
originally posted by JasonA:
originally posted by Larry Stein:
I spoof my coffee with unsweetened 2% evaporated milk (can't stand sugar in my coffee). Black coffee messes with my stomach.
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Though I can't imagine putting evaporated milk in anything, save some baked concoction...
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You've never had Vietnamese iced coffee? You're missing out!
 
originally posted by Brad Kane:
originally posted by JasonA:
originally posted by Larry Stein:
I spoof my coffee with unsweetened 2% evaporated milk (can't stand sugar in my coffee). Black coffee messes with my stomach.
Click to expand...

Though I can't imagine putting evaporated milk in anything, save some baked concoction...
Click to expand...

You've never had Vietnamese iced coffee? You're missing out!
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It's delightfully sweet!
 
originally posted by Brad Kane:
originally posted by JasonA:
originally posted by Larry Stein:
I spoof my coffee with unsweetened 2% evaporated milk (can't stand sugar in my coffee). Black coffee messes with my stomach.
Click to expand...

Though I can't imagine putting evaporated milk in anything, save some baked concoction...
Click to expand...

You've never had Vietnamese iced coffee? You're missing out!
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I'm on my way to Nicky's today to have my first.
 
originally posted by JasonA:
originally posted by Brad Kane:
originally posted by JasonA:
originally posted by Larry Stein:
I spoof my coffee with unsweetened 2% evaporated milk (can't stand sugar in my coffee). Black coffee messes with my stomach.
Click to expand...

Though I can't imagine putting evaporated milk in anything, save some baked concoction...
Click to expand...

You've never had Vietnamese iced coffee? You're missing out!
Click to expand...

I'm on my way to Nicky's today to have my first.
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I like it. I think of it as dessert. It's quite rich and sweet; like having coffee ice cream served hot (though better than that description reads).
 
originally posted by Jeff Grossman:
originally posted by JasonA:
originally posted by Brad Kane:
originally posted by JasonA:
originally posted by Larry Stein:
I spoof my coffee with unsweetened 2% evaporated milk (can't stand sugar in my coffee). Black coffee messes with my stomach.
Click to expand...

Though I can't imagine putting evaporated milk in anything, save some baked concoction...
Click to expand...

You've never had Vietnamese iced coffee? You're missing out!
Click to expand...

I'm on my way to Nicky's today to have my first.
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like having coffee ice cream served hot.
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That is the entire point of my coffee experience, except for when I'm having iced coffee.
 
Friends gave me a couple pounds of Peet's around 1990 and I got hooked and used to have pounds sent to me in DC from CA. Then Quartermaine's opened locally and I was convinced to switch (perhaps it was the Peet's presence on the Quartermaine board). Then I discovered Vivace when I was in Seattle in the mid-90s - the beans were not roasted as darkly and I loved the coffee. But they wouldn't sell retail, so I got my local french chef (Lavandou) to order it for me. Except I didn't go through it fast enough, which was a problem. Then a local roaster opened up Connecticut Ave. from me - Sirious. Delicious shade-grown El Salvador, medium-roasted just before I bought the beans on Saturday mornings. By now I was making a double espresso for myself every morning and I discovered that the texture of espresso allowed me to dial down from half & half (I'd already come down from cream) to milk without a loss of pleasure - it's about the mouthfeel, after all. Plus, espresso made from medium roast beans? Yumola.

But then the owner of Sirious moved back to Pennsylvania and I lost my source. So I moved around, never finding anything I really loved. Meanwhile, my machine needed replacing (well, probably only the gasket needed replacing but it was an inexpensive machine, although a pump machine, and I was feeling flush with a new job) and after much research I purchased a Rancilio Silvia - only to discover that it didn't like the results of my burr grinder. When I called the store where I bought it I was told, oh, yeah, Silvia is fussy - she only likes _____ grinder - it's $500! I drew the line.

But what to brew? Someone suggested I try Illy, ground for espresso medium roast and I admit - it makes delicious espresso. Of course, all the purists here will gag when they read how I make my morning cup. I get Silvia good and hot (no snickering please), make my double shot, and dump the results in a glass over ice cubes. Then I add a smidgen of sweetener and my lactose-eliminated, calcium-fortified nonfat milk. And it is delicious! Every single person who I convince to taste it agrees.

Have I lost all of my taste cred?

PS - I need to send someone beans as a thank you - which stumptown beans do you recommend?
 
originally posted by maureen:
Friends gave me a couple pounds of Peet's around 1990 and I got hooked and used to have pounds sent to me in DC from CA. Then Quartermaine's opened locally and I was convinced to switch (perhaps it was the Peet's presence on the Quartermaine board). Then I discovered Vivace when I was in Seattle in the mid-90s - the beans were not roasted as darkly and I loved the coffee. But they wouldn't sell retail, so I got my local french chef (Lavandou) to order it for me. Except I didn't go through it fast enough, which was a problem. Then a local roaster opened up Connecticut Ave. from me - Sirious. Delicious shade-grown El Salvador, medium-roasted just before I bought the beans on Saturday mornings. By now I was making a double espresso for myself every morning and I discovered that the texture of espresso allowed me to dial down from half & half (I'd already come down from cream) to milk without a loss of pleasure - it's about the mouthfeel, after all. Plus, espresso made from medium roast beans? Yumola.

But then the owner of Sirious moved back to Pennsylvania and I lost my source. So I moved around, never finding anything I really loved. Meanwhile, my machine needed replacing (well, probably only the gasket needed replacing but it was an inexpensive machine, although a pump machine, and I was feeling flush with a new job) and after much research I purchased a Rancilio Silvia - only to discover that it didn't like the results of my burr grinder. When I called the store where I bought it I was told, oh, yeah, Silvia is fussy - she only likes _____ grinder - it's $500! I drew the line.

But what to brew? Someone suggested I try Illy, ground for espresso medium roast and I admit - it makes delicious espresso. Of course, all the purists here will gag when they read how I make my morning cup. I get Silvia good and hot (no snickering please), make my double shot, and dump the results in a glass over ice cubes. Then I add a smidgen of sweetener and my lactose-eliminated, calcium-fortified nonfat milk. And it is delicious! Every single person who I convince to taste it agrees.

Have I lost all of my taste cred?

PS - I need to send someone beans as a thank you - which stumptown beans do you recommend?
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Taste cred lost SI! Observed from my Palomino called Half Silver.
 
originally posted by maureen:
Never had Stumptown - just want to send nice beans - am open to suggestions for another source.
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Down in your area, my Baltimore brother is big on Ceremony Coffee Roasters in Annapolis. My Alexandria brother has occasionally given me some Caravan blend from Misha's in Alexandria, which I think is very good.
 
originally posted by Steve Guattery:
originally posted by maureen:
Never had Stumptown - just want to send nice beans - am open to suggestions for another source.
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Down in your area, my Baltimore brother is big on Ceremony Coffee Roasters in Annapolis. My Alexandria brother has occasionally given me some Caravan blend from Misha's in Alexandria, which I think is very good.
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Ceremony is very good. It's nice to have a quality, local roaster (and a great cafe near me to boot)
 
Anyone else besides me like Nespresso shots? *duck*

I'm so sick of sbux & local shops giving me a small cup of burnt coffee/wood & water and calling it espresso. The nespresso usually makes a nice crema, too.
 
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