Your preference of coffee

RadishRose said:
Starbucks or Dean's Beans are my favorites, in French press or the Aeropress.
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I have been using an Aeropress for a few years now and really like it. Since I'm only making one cup at a time, it isn't too much trouble to hand grind the beans just before brewing. I rotate through 4 or more varieties on a daily basis and store the beans vacuum sealed in Mason jars.
 
dpwspringer said:
I have been using an Aeropress for a few years now and really like it. Since I'm only making one cup at a time, it isn't too much trouble to hand grind the beans just before brewing. I rotate through 4 or more varieties on a daily basis and store the beans vacuum sealed in Mason jars.
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Now THAT would definitely be freshly ground coffee!! Nice.
 

Robusta said:
Wow! another roaster! What do you roast with? I started using an air popper,but now use a Fresh Roast 500. I roast every Sunday afternoon for the week.

Personally I think Yemen is over rated. I like Kenyan AA (Obama Coffee) taken just short of 2nd crack. We also love Indian Monsooned Malabar. It is a really different taste,but it has come to be one of our mainstays.

I buy greens about every 3 months. I get 17 lbs, because it works out well with USPS Priority Flat Rate Box.

I will get 5# each of the Kenya and Malabar and the I will explore other beans in 2# increments looking for another favorite.

We only drink black. Prefer French Press, but use a Mr. Coffee drip for everyday use.
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I use either an air popper or a skillet with a perforated lid depending on my mood. I probably roast to a bout the same point as you. Comparing it to commercial roasters, I consider Starbucks to be too dark. As memory serves, Gloria Jean's was about right.

I love Mocha; I've tried many others, but I always come back to it.
 
A question for the roasters... I notice that some coffee beans are drier than others, pretty much to an extreme where some are "dry" and others are "wet". Is that difference in the beans themselves, the roasting technique, or something else in the processing?
 
If you are talking about the "oily sheen" on some beans, it is a result of the roast. The level, or darkness of roast determines much of the flavor. A lighter roast will enhance the nuances of the particular bean. That's where coffee snobbery comes in with descriptions that far surpass wine notes in ridiculousness.

Genrally the darker the roast the stronger the taste. Oily coffee is nearing the extreme far end of roasting. French roast is the lightest of the dark, and Vienna being the darkest most oily.


Starbucks is derisively referred to in the coffee community as Charbucks, because they depend on a very dark roast to keep their flavors consistent.
 
Newman's Own special blend extra bold K-cup in a Cuisinart single cup coffee maker. In the old days, it was Yuban in a Mr. Coffee 12 cup drip coffee maker. See, I've modernized lol. Don...
 
We brew our coffee Chemex-style. Use a generic porcelain cone but always Chemex filters. I can taste the difference and also appreciate the Chemex never break since they're folded.

There's several artisanal roasters we like, but one is wholesale only and the others are strictly local in their areas, so we can only get them when we travel there. For convenience we picked Peet's as our standard "go to". This is their home territory so they're everywhere here.

I used to grind the beans but it was a hassle. I have the store do it on a super-fine grind - #1 is Turkish and I have them do a #2 (standard drip is a #4). We store it in the freezer and use it up fast since we drink coffee (and tea) every day.

We've recently switched blends; using the Peet's Organic French Roast and Organic Gaia in a 2:1 mix.

Always drink it black. We're fond of cappuccinos when we go out, to finish dinner, but most restaurants and shops don't make them properly. We call it the "Starbucks influence" - too much milk and foam!

A treat when I can find it is Arabic coffee. Like Turkish, brewed in a small copper pitcher, flavored with green cardamon pods. Really lovely and aromatic:
x11.jpg
 
Robusta said:
If you are talking about the "oily sheen" on some beans, it is a result of the roast. The level, or darkness of roast determines much of the flavor. A lighter roast will enhance the nuances of the particular bean. That's where coffee snobbery comes in with descriptions that far surpass wine notes in ridiculousness.

Genrally the darker the roast the stronger the taste. Oily coffee is nearing the extreme far end of roasting. French roast is the lightest of the dark, and Vienna being the darkest most oily.


Starbucks is derisively referred to in the coffee community as Charbucks, because they depend on a very dark roast to keep their flavors consistent.
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Thanks. I noticed the darker roast seemed to be "wetter" but it seemed that Starbucks beans were even more so than another brand I often get when both are the same roast level, as best I can tell.

Lethe200 said:
We brew our coffee Chemex-style. Use a generic porcelain cone but always Chemex filters. I can taste the difference and also appreciate the Chemex never break since they're folded.

There's several artisanal roasters we like, but one is wholesale only and the others are strictly local in their areas, so we can only get them when we travel there. For convenience we picked Peet's as our standard "go to". This is their home territory so they're everywhere here.

I used to grind the beans but it was a hassle. I have the store do it on a super-fine grind - #1 is Turkish and I have them do a #2 (standard drip is a #4). We store it in the freezer and use it up fast since we drink coffee (and tea) every day.

We've recently switched blends; using the Peet's Organic French Roast and Organic Gaia in a 2:1 mix.

Always drink it black. We're fond of cappuccinos when we go out, to finish dinner, but most restaurants and shops don't make them properly. We call it the "Starbucks influence" - too much milk and foam!

A treat when I can find it is Arabic coffee. Like Turkish, brewed in a small copper pitcher, flavored with green cardamon pods. Really lovely and aromatic:
View attachment 50192
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Speaking of grinding coffee at the store; the few grocery stores I frequent have all removed their grinders in the last few years. What's up with that?
 
Always have been a big fan of good ol' 8 O'Clock. Drip method. BTW percolated coffee will increase cholesterol!

Although caffeine is often cast as a villain, the stimulant is not to blame for unfiltered coffee's effect on cholesterol levels. According to Klag, the increase in cholesterol is believed to be caused by oils called terpenes that are found in coffee, but are mostly removed by filters.
 
dpwspringer said:
Thanks. I noticed the darker roast seemed to be "wetter" but it seemed that Starbucks beans were even more so than another brand I often get when both are the same roast level, as best I can tell.

Speaking of grinding coffee at the store; the few grocery stores I frequent have all removed their grinders in the last few years. What's up with that?
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Our local Kroger removed theirs several years ago. I asked the assist-mgr why & she said it was because people really did not want to take the time to grind while doing their shopping....[everybody in a hurry] I guess.

She went on to say that since the bean coffee just sat there, that space is now used for ground coffee .

Changing attitudes.......
 
My folks gave me my first generic Keurig. It was a hand me down. Discovering fresh coffee brewed one cup @ a time made my coffee drinking experience so much more pleasurable. I don't have a specific brand of coffee. I just like certain kinds. Mostly I drink medium roast. I sometimes enjoy dark roast.
 
I use a pour over.
When I need a bigger batch for company, I use a Technivorm Moccamaster. (yeah, I'm spoiled).
 
I remember when my mother used to make coffee in an aluminum percolator that then sat on the stove all day long. It slowly turned to the consistency of syrup. When she gave up on that, she turned to instant coffee. Ugh.

I used a drip machine for years, but now I have a Keurig. I live alone, so this is much more convenient. I don't like flavored coffee or fancy drinks...just plain Folgers with a bit of milk. 2 cups a day is supposed to be my limit, but I cheat...
 
Americo......In travels, I find that none of the coffee that I have drank is as good as the plain American pot of brewed coffee from coffee grounds.....
 
MarciKS said:
My folks gave me my first generic Keurig. It was a hand me down. Discovering fresh coffee brewed one cup @ a time made my coffee drinking experience so much more pleasurable. I don't have a specific brand of coffee. I just like certain kinds. Mostly I drink medium roast. I sometimes enjoy dark roast.
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My friend has one of those K-cup coffee makers.
The coffee is just awful. You can't adjust the strength and have to take what they give you.
That's nonsense. I adjust the amount of coffee and water until I get the brew that sets the pace.

I have one of those ordinary drip coffee makers (Sunbeam) that can make 5 cups of coffee. I only make one in the morning. I have experimented with the amount of coffee and water until now it's just right. It's about one measure of coffee scoop with 2 cups of water.
And then it depends on if you like cream with your coffee or milk.
 
Camper6 said:
My friend has one of those K-cup coffee makers.
The coffee is just awful. You can't adjust the strength and have to take what they give you.
That's nonsense. I adjust the amount of coffee and water until I get the brew that sets the pace.

I have one of those ordinary drip coffee makers (Sunbeam) that can make 5 cups of coffee. I only make one in the morning. I have experimented with the amount of coffee and water until now it's just right. It's about one measure of coffee scoop with 2 cups of water.
And then it depends on if you like cream with your coffee or milk.
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If I want a strong cup I set it for 8 oz. A weaker one for 10 oz. If it's still too strong one can always add a little hot water. I like the fresh flavor of it. And it's less waste for me. ;)
 

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