Coffee Characteristics by Origin - great reference

Discuss flavors, brew temperatures, blending, and cupping notes.
Tonefish

#1: Post by Tonefish »

As I scour these wonderful pages, trying to learn about all things coffee, I had come across a topic either here (Coffees) or in Roasting, about the characteristics of different coffees by origin. Having interest in this too, I followed those links and got a good start at it, but I just stumbled upon the most detailed one I've seen yet and wanted to share it with you. It is quite a reference. I couldn't find the original thread to add this, so here it is:
https://coffeekind.com/blogs/the-readin ... d-overview
LMWDP #581 .......... May your roasts, grinds, and pulls be the best!

EddyQ

#2: Post by EddyQ »

That is a very detailed reference! Good read. Thanks ToneFish!

RyanJE

#3: Post by RyanJE »

It's a bit lacking in that it appears to have some biased opinions at the beginning and a bit over simplified. Check out James Hoffman's World Atlas of Coffee. It's worth the money.
I drink two shots before I drink two shots, then I drink two more....

BaristaBob

#4: Post by BaristaBob »

What a great read...thanks!
Bob "hello darkness my old friend..I've come to drink you once again"

r.rowlan

#5: Post by r.rowlan »

Just what I was looking for. It will pair nicely with a poster I bought at Christmas from cafe imports mapping much of this same information. I am having it framed and put beside my coffee bar as a visual learning aid (nice look too).

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dominico
Team HB

#6: Post by dominico »

Thanks for the link, I will have to read through it more thoroughly.

I second the suggestion of the World Atlas of Coffee book, it is a great reference, at a great price, chock full of information, and most importantly, not boring.
http://bit.ly/29dgjDW
Il caffè è un piacere, se non è buono che piacere è?

SilentDoom

#7: Post by SilentDoom »

r.rowlan wrote:Just what I was looking for. It will pair nicely with a poster I bought at Christmas from cafe imports mapping much of this same information. I am having it framed and put beside my coffee bar as a visual learning aid (nice look too).
Do you know if they still have the poster available? I can't find a spot for merchandise on their site.

wachuko

#8: Post by wachuko » replying to SilentDoom »

Searching for that perfect espresso!

Wachuko - LMWDP #654

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jesse

#9: Post by jesse »

I've been picking through this, and most of it seems pretty spot-on. But then it lists Brazil's "typical cup profile" as "brightly acidic".. ?

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jbviau
Supporter ♡

#10: Post by jbviau »

This is a fun blast from the past. I used to do some contract work for Coffee Kind when they were preparing to launch (out of the ashes of ROASTe), and at the time I helped edit this piece. It was written by a freelancer out of the Boston area who's into coffee. Yes, in retrospect I'm not sure how the "brightly acidic" Brazil bit made it through the editorial process. I've tasted a few Brazils like that, but it's certainly not the norm. Anyway, glad some found it useful.
"It's not anecdotal evidence, it's artisanal data." -Matt Yglesias