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Coffee Beans


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25 replies to this topic

#1 ThatRandomJanitor

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Posted 15 February 2015 - 06:29 PM

Well finally decieded to put fourth the $20 on a cheap 3 cup french press I can buy in store at Target. Any suggestions on beans?
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#2 Delta_Ice

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Posted 15 February 2015 - 10:16 PM

If you have it down there get some Kicking Horse beans, some of the best coffee I have had. A good second best is the costco branded ones
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#3 Dadbeat

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Posted 15 February 2015 - 11:49 PM

A good grinder is pretty important too.Against my own advice however, I actually use a cheaper blade grinder and it does quite well especially for espresso size grinds.

This one
http://www.amazon.co...r/dp/B003WIZ5PC

As far as beans, it's down to personal taste really.Lately I've been alternating between some Starbucks Verona (expensive) and some Lavazza beans I picked up at the Wallsmart (cheaper)

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#4 ThatRandomJanitor

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Posted 16 February 2015 - 01:52 PM

A good grinder is pretty important too.Against my own advice however, I actually use a cheaper blade grinder and it does quite well especially for espresso size grinds.

This one
http://www.amazon.co...r/dp/B003WIZ5PC

As far as beans, it's down to personal taste really.Lately I've been alternating between some Starbucks Verona (expensive) and some Lavazza beans I picked up at the Wallsmart (cheaper)


Indeed. Thinking about hand powered. Whats the difference in taste between regions? Can't really seem to find a good guide...will probably be making mostly flavored Mochas unless I find a good brew I like better.
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#5 Airbornebob

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Posted 17 February 2015 - 01:54 PM

I love coffee...it is just about ALL that I drink (outside of some nice ales)so here is a guide I found that helps place some tags on the coffee you drink..

While you are tasting the coffee, here are the major characteristics you should be paying attention to:

Acidity - The sensation of dryness in the back and under the edges of your mouth. This is a desirable quality and not to be confused with sour (which is considered a bad quality of coffee). Acidity creates a lively, bright taste which without it, the coffee would taste flat.

Aroma – Without aroma, we could only taste sweet, sour, bitter and salty. This is where we get the subtle differences such as floral, nutty or fruity.

Body – The way the coffee feels in your mouth, its viscosity or heaviness. The best way to describe it is the comparison to how whole milk feels in your mouth compared to water. If you are unsure as to the level of body in the different coffees, add an equal amount of milk to each one and the one with the heavier body will retain more of its flavor when diluted.

Flavor – This is the overall perception of the three characteristics above. Flavor can be rich (full bodied), complex (multi-flavored), or balanced (no one characteristic over powers the other.

Here are some terms used to describe DESIRABLE flavor qualities:

Bright or dry – highly acidic leaving a dry aftertaste
Caramelly – caramel like or syrupy
Chocolaty – aftertaste similar to unsweetened chocolate or vanilla
Earthy – a soily-like quality (sometimes unfavorable)
Fragrant – an aroma ranging from floral to nutty to spicy, etc.
Fruity – having a citrus or berry scent
Mellow – a smooth taste lacking acidity but not flat
Nutty – similar to roasted nuts
Spicy – an exotic aroma of various spices
Sweet – a lack of harshness
Wild – a gamey flavor rarely, but sometimes considered favorable
Winy – aftertaste resembling a mature wine

Here are some terms used to describe UNDESIRABLE flavor qualities:

Bitter – aftertaste perceived on the back of the tongue
Bland – neutral in flavor
Carbony – burnt charcoal flavors
Earthy – a musty, soily-like quality
Flat – lacking aroma, acidity, and aftertaste
Grassy – aroma and taste of grass
Harsh – a caustic, raspy quality
Muddy – thick and flat
Musty – slightly stuffy smell (sometimes desirable in aged coffees)
Rubbery – a smell of burnt rubber
Sour – a tart flavor such as unripe fruit
Turpeny – a flavor resembling turpentine
Watery – a lack of body
Wild – a gamey flavor

Tasting the Roasts

As coffee is roasted, it goes from a sharper, more acidic taste, to a smoother more full bodied taste, and finally to a full bodied, almost charred taste. Here is a breakdown of the typical roasts followed by the flavor characteristics.

Cinnamon or Light Roast (Light brown and dry surface): a bright, acidic, toasted grain taste.

Medium High or Regular Roast (Milk chocolate brown with a dry surface): acidic and bright but lacks the grain taste.

Full City or High Roast (Darker brown with a satin appearance): Slight bittersweet tang with less acidity.

French, Italian, or Espresso Roast (Dark chocolate with patches of oil): Very little acidity and noticeably bittersweet.

Dark French or Heavy (Almost black and very oily): Almost no acidity and very bittersweet.
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#6 ThatRandomJanitor

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Posted 19 February 2015 - 04:24 PM

Mhmm. I'll have to take a look at Hy-Vee, believe one I worked at now has a organic section and old school bean dispensers. I've looked around and seen a lot of commercial brands for about $8 a bag. Never have used whole beans about how many cups will a bag make in general? Also what is the best way to store beans? I'm a assuming an air tight ceramic or glass container but not sure...
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#7 Airbornebob

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Posted 19 February 2015 - 05:22 PM

..yes air tight, and NOT in the fridge...the moist cool air will deplete the flavor of the beans quickly and my also promote mold growth...not a good thing for your coffee... :2thumbs
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#8 bigfabdaddy

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Posted 20 February 2015 - 02:23 PM

I buy my coffee in the red tub with the black lid.:taunt

On this thread though I have been wondering about using whole beans but figure its not worth it till I have my pots pans and a french press. Pots and Pans cause cooking for the family is more important right now that my coffee.
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#9 Delta_Ice

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Posted 20 February 2015 - 04:07 PM

South American beans generally have a more citrus smell and taste to them, whereas many of the North American roasters put more of the earth type flavoring. If you want one of the best tastes I have ever had though is add ground cinnamon to the ground beans.
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#10 xxDerPittsxx

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Posted 20 February 2015 - 04:38 PM

We use a local roaster, they have a variety of beans, we get Costa Rican . We get a lot of stuff from co-op's or CSA's basically veggies from local farmers, honey, meats, ect. well we found this place through a friend and they import the beans and roast them themselves ! it's actually really good and affordable when you have a group of people ordering !

Here is the site: http://davidsroasting.comyou may look into something like that in your area !
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