Best coffee beans?
Elizabeth
7 years ago
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Best coffeemaker and how to make the best coffee....
Comments (21)What are your volume preferences. Do you need to make several cups and keep them warm, or would one cup be perfect if it was also very strong, very hot, and very good? I've had a ton of coffee makers over the years, but I no longer brew in volume. MichaelP is dead on when he says that taste is subjective and there is no universal best... but this is what I like: The entire contents from my Bialetti Brikka (not to be confused with the Moka, which looks similar, but brews very differently) is perfect. I add a little sugar and half and half to a cup. Froth it up a little, pour the beautiful stove top espresso with crema into the frothed milk the moment it stops making that weird rocket ship noise. Some people prefer it without the cream and sugar, in which case it's very hot and frothy. I recently served some to a brunch guest who is accustomed to normal coffee maker coffee and he liked it and confessed that it gave him a bit of a buzz. It was not surprising. The four servings that the maker makes only partially fills a normal American coffee cup... but it takes three heaping scoops of good dark roast coffee to make....See MoreGREAT Price on Sweet Maria's top corn popper/coffee bean roaster
Comments (13)A year ago i found my old popper after running across a video and discussions on a coffeegeek forum. I've been using a chemex drip method for a few years and was researching a new grinder around that same time. I thought the home roasting was a bit nuts but keep the thought on a back burner... Now it is just an easy task i do when i'm in the kitchen anyway. Usually a weekend morning where we are anyway together, planning our day. I still have a favorite Costco bean, the yellow bag. I've even forgotten the name it's been so long. Took a few bags on our trip last summer. (but ran out and had to buy overpriced cans, gack!). Might have to pack a popper and green beans this summer. Watch a few videos and decide if it might be worth it to you....See MoreWhere do you order your coffee beans?
Comments (45)Don't get me wrong - we adore Peet's, but their specialty has always been dark-roasted coffees. We get the French or Italian in a just-up-from-powdered-Turkish grind, brewed through Chemex filters. I long ago broke the Chemex glass pot and realized it's the filters and the cone shape that make the difference. A cheap plastic cone works just as well, but the Chemex bonded filters are a must. Compare side-by-side with a paper filter and you can tell the difference immediately. We filter into a vaccuum pot if we're not going to drink it right away; it holds it very well for about 4-5 hours. On the Left Coast we are passionate about coffee and Starbucks fans are regarded with smirks. As you enjoy medium roasts with a lower acidity than dark roasted coffees - and many people do, I do myself on occasion - I'm wondering if you have tried the national brands of Chock Full o'Nuts (which ranked quite high in a Fine Cooking taste test a few years ago) and....Dunkin' Donuts. DD is making big ripples in the San Francisco Bay Area with a report by a Millennial blogsite that was just published yesterday. They included DD for a joke in a taste test against three of the highest-regarded new artisanal coffee roasters (so new they are post-Blue Bottle, who has gone from coffee cart to Establishment specialty in less than 3 yrs). DD came in second - no small feat! I've had all three artisanal coffees, and they're very good indeed. The short column from Eater SF is linked below. (btw, PS to johnliu - we loved Stumptown on our 2010 swing through the PNW. Have heard good things about Catahoula in Richmond. Do you have access to Highwire in Oakland? They're doing some good blends over there) Here is a link that might be useful: DD embarrasses Bay Area foodies...See MoreAbout the coffee
Comments (5)Interesting that you tried so many. Many of these coffees are blends and are very different types and have differing flavor profiles from others. If comparing ice cream brands, it would be more telling to try chocolate from five different companies, rather than sampling five different flavors from one. You have various flavors from various companies. In many parts of the US, the coffee flavor that has historically served as the "common standard" (and what was most frequently used in restaurants and canned and instant coffee brands and what most people prefer because of that) is the Western Hemisphere, Colombia-Brazil-Costa Rica types. These all taste rather comparable to one another. This flavor is most typical in the chain coffees like Tim Horton, Dunkin Donuts, etc, Your ratings show a bias in the Central-South American direction. The ones you like less well (that I know) have a less pronounced Western Hemisphere flavor. If there is a local coffee roaster in your area, I wonder which beans you would prefer after sampling a small variety. Perhaps a Western Hemisphere type is what you like best....See MoreElizabeth
7 years agoElizabeth
7 years ago
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7 years agoUser
7 years agoLouiseab
7 years ago
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