Search found 127 matches
- March 4th, 2012, 3:38 pm
- Forum: Coffee Roasting
- Replies: 8
- Views: 2017
Sweet Maria's Guatemala Acatenango Gesha
Those beans look more like Gesha than some mellow-tasting roundish-bean Acatenango "Gesha" that I had a few years ago, but still not exactly like Esmeralda; I'm interested to know why, for fun rather than criticism. I've had contradictory results depending on the machine. I bet there is a correlatio...
- November 27th, 2011, 12:30 am
- Forum: Knockbox
- Replies: 14
- Views: 1829
Who really likes espresso?
i vaguely remember espresso orders nearing 50% some days... I'm going off of memory from years ago, so maybe i'm fantasizing it. I would guess 10-20% straight espresso orders tonight, but again, I didn't look at the numbers. Either way, many straight espresso orders. If it's promoted, that % would l...
- November 23rd, 2011, 11:08 pm
- Forum: Knockbox
- Replies: 1
- Views: 280
Ugandan Rwenzori coffee farmers say yields down two thirds since 1980s due to global warming
Yes, interesting and sad... but fortunately not hopeless. Climatically, it's a complicated region, because it's between two monsoon regions, and perhaps close enough to the Sahara to be very sensitive to its dryness. The Sahara and warming are a worrisome mix. Looking at the map, I would think that ...
- October 29th, 2011, 3:10 pm
- Forum: Knockbox
- Replies: 65
- Views: 6926
Starbucks takes roasting to a new level
I like what Jim is saying. But, Starbucks has a character as its head (some Steve Jobs effect?), who seems to be a swell person based on an interview I saw. I haven't read his books. How much of Starbucks's complete fixation on dark roasts might be due to him? My first job was at a busy
- October 29th, 2011, 6:02 am
- Forum: Knockbox
- Replies: 65
- Views: 6926
Starbucks takes roasting to a new level
I forgot to say, I was once served a tasty coffee at a mill that supplies Starbucks, and the coffee was a true light roast. Certainly lighter than blonde roast. This (long) lecture reminds me of your post:{video}Maybe I shouldn't try to explain the subjective taste preferences of others. On the othe...
- October 27th, 2011, 11:54 pm
- Forum: Knockbox
- Replies: 65
- Views: 6926
Starbucks takes roasting to a new level
There are so many alcohol soda drinkers that are timid tasters at the same time; I could cry. But, I think a holistically skilled barista can get the light roasts across to them. Edit: patience is also often lacking when tasting
- October 27th, 2011, 10:56 pm
- Forum: Knockbox
- Replies: 65
- Views: 6926
Starbucks takes roasting to a new level
Some of my most knowledgable customers are young (twenties and thirties; teenagers are not quite there, but they're certainly on their way). Most of my customers are not very knowledgable. But, most are (quietly) begging to enjoy and learn about coffee. I think that so many baristas and owners sell ...
- August 6th, 2011, 11:47 am
- Forum: Coffee Roasting
- Replies: 34
- Views: 3403
94.1pt Kenya Nyeri AA Gaturiri
For espresso, Kenyas were arguably the trickiest for me to roast. The only bean that forced me close to second crack. I've heard some people claim Kenyas as the best espresso they've had, so it might be worth it
- August 4th, 2011, 6:59 am
- Forum: Coffees
- Replies: 4
- Views: 646
Cupping a panama esmeralda - is something wrong?
To me, Esmeralda has an incredible finish. Every once in a blue moon, the finish is imperfect, but that's rare. (the bar may be raised some day) If you're drinking for pleasure, I'd *try* removing some of the fines (perhaps using electrical charge). Maybe increase the brew time a little. It should b...
- August 3rd, 2011, 12:44 pm
- Forum: Coffees
- Replies: 14
- Views: 2248
Why Espresso Blends vs Single Origins?
"Whole greater than the sum of the parts" will probably come up forever, at least because it's a convenient and lovely thought. But, my Single Origin espresso experience is that when certain SOs are pushed to a sort of extreme, the SO can have an incredible natural balance and complexity. That's why...