Canadian Roasters: Canucks...What are you drinking? - Page 15
-
- Posts: 14
- Joined: 8 years ago
Any other Canadian roasters free shipping like this? $25 is great.Bob_McBob wrote:Free shipping over $25 within Canada, so you need to order two bags.
-
- Posts: 117
- Joined: 19 years ago
49th Parallel currently offers free ground shipping on orders of $65 or more within Canada and the continental USA for online orders.
SEE: http://49thcoffee.com/pages/shipping-policy
Or if in Toronto, Dark Horse (at least the Queen east location) carries a selection from 49th Parallel.
SEE: http://49thcoffee.com/pages/shipping-policy
Or if in Toronto, Dark Horse (at least the Queen east location) carries a selection from 49th Parallel.
- canuckcoffeeguy (original poster)
- Posts: 1286
- Joined: 10 years ago
Yes, and Dark Horse sells 49th bags for the same price as 49th online. And they typically get shipments every week.
- Spitz.me
- Posts: 1960
- Joined: 14 years ago
Dark Horse typically gets the shipment on Thursday or Friday. I have gotten a bag that was less than a week post roast. However, I have been disappointed with the selection in the past so I'd call before going.
LMWDP #670
- baldheadracing
- Team HB
- Posts: 6227
- Joined: 9 years ago
Interesting new Quebec roaster featured in Daily Coffee News today - anyone tried them?
http://dailycoffeenews.com/2016/07/06/t ... on-quebec/
http://kaitocoffee.com buy 3 bags for free shipping.
http://dailycoffeenews.com/2016/07/06/t ... on-quebec/
http://kaitocoffee.com buy 3 bags for free shipping.
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada
-
- Posts: 358
- Joined: 10 years ago
Great! I haven't heard from them before. I live not too far away from their location.
I'll have to try them!
Thanks
I'll have to try them!
Thanks
- SimonPatrice
- Posts: 380
- Joined: 12 years ago
Thanks for the info! I'd be curious to taste their roasts. Do you know if they sell their coffee anywhere in Montreal?baldheadracing wrote:Interesting new Quebec roaster featured in Daily Coffee News today - anyone tried them?
http://dailycoffeenews.com/2016/07/06/t ... on-quebec/
http://kaitocoffee.com buy 3 bags for free shipping.
Patrice
LMWDP #428
LMWDP #428
-
- Posts: 476
- Joined: 13 years ago
How,are you pulling the social stuff in general? (Ratio, temp,etc).canuckcoffeeguy wrote:Yes, Social is tried and true. I switch beans very often and try all kids of roasters. Frequently I'm using 2 or 3 different beans at a time. Some for espresso, some for brew. And I always come back to Social for reliable, consistently good coffee. I drink their single origins and blends, both are usually very good.
I even rotate through their proprietary cafe offerings, such as the blends they make for Manic Coffee, Dineen Coffee, and Tamp Coffee. These espresso blends are all a bit different, but all enjoyable in their own way. Compared to most roasters these days, they barely advertise and don't spend much time marketing via social media, but they continue to make coffee that delivers in the cup.
They were my go to roaster for a long time, them I switched for a while and have come back. Now I find there is a bitter, almost rubbery flavour that I just can't seem to dial out in many of their offerings. Simado Ardi, People's Liberation , for example. I still get blueberries with the ardi, but way too much bitterness along with it. Tried pulling cooler, tried lowering brew ratio, etc. Cleaned my machine, cleaned my grinder. No luck.
- canuckcoffeeguy (original poster)
- Posts: 1286
- Joined: 10 years ago
Hi Dan, it has been about 4 months since I ordered directly from Social. But most recently I have pulled the espresso blend Social makes for Tamp Coffee Co. a cafe I visit. It's similar to People's Liberation, and is a blend of three beans, but perhaps with a little more caramel/chocolate.
I'm not home at the moment, so I'd have to check my notes. But I mostly use my 18g VST ridgeless basket with an 18g or 18.5g dose. I pull it on the cooler side, likely in the high 190s F. Probably around 196F to 198F. (I'm using an E61 HX with Erics thermometer, so I can't provide a precise temp). Generally a 1:2 ratio, or slightly shorter towards ristretto range(36g out or even lower to 31g or 32g out). Closer to 30 seconds if timing from when pump is engaged, or 22 seconds if timing from first drip.
Another thing I do... I also kill the pump, but not the shot, about 2 or 3 seconds before shot completion. What I mean by this... is I go halfway with the lever to stop the pump, but not all the way. So the shot continues to extract but at a lower pressure and slower flow rate. I think this helps to soften the shot and round things out. My own pressure profiling, so to speak, since the vibe pump has a slower ramp up to full pressure to begin the shot. But it depends how your brew switch is configured on your E61. It has to be just the right distance to allow for this midpoint switch technique. This has been discussed ad nauseum in other threads as a type of preinfusion. Some say it's not preinfusion, while others say it is. Hotly debated. In my case, I use it at the end of the shot, not the beginning.
I use both my grinders for espresso (K10 and Vario). And I generally use a mix of tap water and Distilled to avoid scaling.
Has your water changed?
EDIT: I just thought of something else. How long are you resting the beans? Too fresh and gassy can cause that bitter rubber taste. Too much Co2 leaves excessive carbonic acid in the cup.
I'm not home at the moment, so I'd have to check my notes. But I mostly use my 18g VST ridgeless basket with an 18g or 18.5g dose. I pull it on the cooler side, likely in the high 190s F. Probably around 196F to 198F. (I'm using an E61 HX with Erics thermometer, so I can't provide a precise temp). Generally a 1:2 ratio, or slightly shorter towards ristretto range(36g out or even lower to 31g or 32g out). Closer to 30 seconds if timing from when pump is engaged, or 22 seconds if timing from first drip.
Another thing I do... I also kill the pump, but not the shot, about 2 or 3 seconds before shot completion. What I mean by this... is I go halfway with the lever to stop the pump, but not all the way. So the shot continues to extract but at a lower pressure and slower flow rate. I think this helps to soften the shot and round things out. My own pressure profiling, so to speak, since the vibe pump has a slower ramp up to full pressure to begin the shot. But it depends how your brew switch is configured on your E61. It has to be just the right distance to allow for this midpoint switch technique. This has been discussed ad nauseum in other threads as a type of preinfusion. Some say it's not preinfusion, while others say it is. Hotly debated. In my case, I use it at the end of the shot, not the beginning.
I use both my grinders for espresso (K10 and Vario). And I generally use a mix of tap water and Distilled to avoid scaling.
Has your water changed?
EDIT: I just thought of something else. How long are you resting the beans? Too fresh and gassy can cause that bitter rubber taste. Too much Co2 leaves excessive carbonic acid in the cup.
- redbone
- Posts: 3564
- Joined: 12 years ago
Liking the Medium and Medium-Dark (which is not really dark) roasts by http://www.carvalhocoffee.ca/ in Oakville Ontario.
Between order and chaos there is espresso.
Semper discens.
Rob
LMWDP #549
Semper discens.
Rob
LMWDP #549