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BRPHXCoffee
| Favorite team: | LSU  |
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| Number of Posts: | 70 |
| Registered on: | 10/21/2019 |
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re: Product Review: 3rd Wave Water
Posted by BRPHXCoffee on 8/11/20 at 6:35 pm to Stadium Rat
We sell these in our stores in Phoenix/Scottsdale and highly recommend them for areas where your TDS measures over 125 PPM (most places, but BR water is mostly amazing). Phoenix water is around 490 PPM, near the EPA limit and nearly undrinkable.
Brewed coffee is about 98% water, and the mineral content is super important to get a perfect cup every time. These are made to mix with a gallon of distilled water, and are pretty great value for what they are. Highly recommended!
Brewed coffee is about 98% water, and the mineral content is super important to get a perfect cup every time. These are made to mix with a gallon of distilled water, and are pretty great value for what they are. Highly recommended!
1
re: need a new coffee
Posted by BRPHXCoffee on 7/31/20 at 10:42 pm to BigPerm30
re: need a new coffee
Posted by BRPHXCoffee on 7/31/20 at 10:36 pm to urinetrouble
Nice! Onyx is legit, and they bring in new coffees constantly. I bought a bag of Costa Rica Tres Milargos a few months back from them that tasted like bubble gum (I realize that probably sounds weird, but it was incredibly good). They also bring in experimental varietals (the Sidra currently in their shop is one these), and they get pretty wild.
Of their current offerings, I highly recommend:
Eth. Yabitu Koba, anything Guji will knock your socks off LINK
Tropical Weather, which is a blend of two Ethiopians, one natural and one washed processed. Not my favorite, but definitely fun. I brought this in while doing r&d on a new blend at my company, and it was decent.
LINK
Keep an eye on their store around the holidays, they usually do an advent calendar and it has 24 single origin coffees. I'll definitely be buying it again this year.
Of their current offerings, I highly recommend:
Eth. Yabitu Koba, anything Guji will knock your socks off LINK
Tropical Weather, which is a blend of two Ethiopians, one natural and one washed processed. Not my favorite, but definitely fun. I brought this in while doing r&d on a new blend at my company, and it was decent.
LINK
Keep an eye on their store around the holidays, they usually do an advent calendar and it has 24 single origin coffees. I'll definitely be buying it again this year.
re: need a new coffee
Posted by BRPHXCoffee on 7/31/20 at 5:51 pm to LATECHgradLSUfan
So you basically have three broad options when choosing coffee:
-1st Wave: Folgers/Maxwell House, diner style coffee who's main claim of quality is "well, it's coffee". You'll taste mostly burnt suit, but it'll get you going and is cheap.
-2nd Wave: Starbucks/Community, you'll see origins printed on bags, but they all taste roughly the same. Almost all are roasted to second crack (around 437*F), and the lighter options usually have too many defects from the farm (picked unripe, too many size variations, etc.) to be roasted properly and avoid the sour/tangy notes. Usually will brag on the packaging about only using 100% Arabica, which is about as indicative of quality as Taco Bell saying "we only use 100% real beef"—I would hope so. Drinkable, but still nothing to write home about.
-3rd Wave: This is the most recent revelation of coffee (started about 20 years ago). Quality is everything, and the "specialty coffee" designation means that only coffees scoring 80 points or higher are sourced. The grading scale is based on tangible observations that ultimately lead to better coffee, and a professional Q grader will look at sorting/screen size, the amount of defects/mutations in the lot (can cause major problems during roasting), and about 20 other variables. Most major cities have at least one specialty/third wave roaster. Here are a few of my favorites (I don't work for any of these, but do purchase their coffee):
LINK
LINK
LINK
Specialty coffee is about where craft beer was in the early 90's. It's growing, and people are starting to pay attention as they realize that coffee can be an experience, much like wine or scotch. Grab a full natural Ethiopian (something with big notes of strawberry/blueberry) and it will change your life.
Good luck, and happy brewing!
-1st Wave: Folgers/Maxwell House, diner style coffee who's main claim of quality is "well, it's coffee". You'll taste mostly burnt suit, but it'll get you going and is cheap.
-2nd Wave: Starbucks/Community, you'll see origins printed on bags, but they all taste roughly the same. Almost all are roasted to second crack (around 437*F), and the lighter options usually have too many defects from the farm (picked unripe, too many size variations, etc.) to be roasted properly and avoid the sour/tangy notes. Usually will brag on the packaging about only using 100% Arabica, which is about as indicative of quality as Taco Bell saying "we only use 100% real beef"—I would hope so. Drinkable, but still nothing to write home about.
-3rd Wave: This is the most recent revelation of coffee (started about 20 years ago). Quality is everything, and the "specialty coffee" designation means that only coffees scoring 80 points or higher are sourced. The grading scale is based on tangible observations that ultimately lead to better coffee, and a professional Q grader will look at sorting/screen size, the amount of defects/mutations in the lot (can cause major problems during roasting), and about 20 other variables. Most major cities have at least one specialty/third wave roaster. Here are a few of my favorites (I don't work for any of these, but do purchase their coffee):
LINK
LINK
LINK
Specialty coffee is about where craft beer was in the early 90's. It's growing, and people are starting to pay attention as they realize that coffee can be an experience, much like wine or scotch. Grab a full natural Ethiopian (something with big notes of strawberry/blueberry) and it will change your life.
Good luck, and happy brewing!
re: Can you baws recommend me a legit espresso drink maker?
Posted by BRPHXCoffee on 7/23/20 at 4:43 pm to NOLATiger71
re: Can you baws recommend me a legit espresso drink maker?
Posted by BRPHXCoffee on 7/22/20 at 8:26 pm to TheEnglishman
Thank you so much!
I love the food board and community here. I really miss the food culture of Louisiana, and this is one of the few ways I can stay connected. I worked at a few of the big fine dining spots for years in Baton Rouge before moving, and I think it'll always have a special place in my heart.
Let me throw some of my favorite espresso gadgets out there, each of these will produce a real shot:
The 9Barista: LINK
The Flair: LINK
The ROK: LINK
The Nomad: LINK
Take care!
I love the food board and community here. I really miss the food culture of Louisiana, and this is one of the few ways I can stay connected. I worked at a few of the big fine dining spots for years in Baton Rouge before moving, and I think it'll always have a special place in my heart.
Let me throw some of my favorite espresso gadgets out there, each of these will produce a real shot:
The 9Barista: LINK
The Flair: LINK
The ROK: LINK
The Nomad: LINK
Take care!
re: Can you baws recommend me a legit espresso drink maker?
Posted by BRPHXCoffee on 7/19/20 at 8:20 pm to JumpingTheShark
This is a common question that comes up in my Saturday morning coffee classes every week. And for good reason—proper espresso is amazing!
But, and this is a big ol' BUT, the cost, skill level, and equipment maintenance are enough to turn any sensible person away.
The super automatic machines will give you a decent espresso-style brew—but it's not a real shot of spro. The same is true for just about all home espresso setups. The reason is that espresso brews at 9 bars of pressure. That is insanely high! Any equipment that can pull this off is going to be $$$. And that's just part of the problem. A decent spro grinder will set you back $500-$1000. You then have to learn how to use them, and expect to spend time dialing it in every morning (pull a shot, taste, adjust grind/yield, repeat 3-5 times before it stops tasting salty/astringent, etc).
There are better options that won't make you hate yourself. The AeroPress makes a great spro-like shot. I covered a lot of this on a previous thread here: LINK
Best of luck, and happy brewing!
But, and this is a big ol' BUT, the cost, skill level, and equipment maintenance are enough to turn any sensible person away.
The super automatic machines will give you a decent espresso-style brew—but it's not a real shot of spro. The same is true for just about all home espresso setups. The reason is that espresso brews at 9 bars of pressure. That is insanely high! Any equipment that can pull this off is going to be $$$. And that's just part of the problem. A decent spro grinder will set you back $500-$1000. You then have to learn how to use them, and expect to spend time dialing it in every morning (pull a shot, taste, adjust grind/yield, repeat 3-5 times before it stops tasting salty/astringent, etc).
There are better options that won't make you hate yourself. The AeroPress makes a great spro-like shot. I covered a lot of this on a previous thread here: LINK
Best of luck, and happy brewing!
re: Espresso Beans
Posted by BRPHXCoffee on 2/6/20 at 5:59 pm to TigahFan1010
Addressed many spro related questions throughout a previous thread here: LINK
The good news is that any coffee can be used for espresso, and there is no such thing as an espresso roast. People will usually apply that term to signify burnt, almost charcoal roasted coffee—which tastes about as good as you'd expect.
In truth, espresso is an "expression" of coffee. James Hoffman has several great videos on the subject, here is a great into: LINK
A properly dialed in shot of espresso is an amazing thing. We just added a full natural Ethiopian in our shops, and it screams blueberry and jasmine. The key to getting a great shot is dialing in the grind, pre-infusion, dose, and yield. But, of course, another huge factor is the coffee. Find something local, preferably from a specialty/third wave shop.
Onyx is one of my absolute favorite roasters, here is their site: LINK
While I generally advise everyone to stay out of espresso in a home setting, if you've already taken the plunge you might as well make the best shots possible.
My only other advice would be to learn how to steam milk. You want a super quiet pitch and roll method, it's all in the angle. Plenty of resources available online, and achieving a marshmallow textured micro foam makes all the difference. Best of luck!
The good news is that any coffee can be used for espresso, and there is no such thing as an espresso roast. People will usually apply that term to signify burnt, almost charcoal roasted coffee—which tastes about as good as you'd expect.
In truth, espresso is an "expression" of coffee. James Hoffman has several great videos on the subject, here is a great into: LINK
A properly dialed in shot of espresso is an amazing thing. We just added a full natural Ethiopian in our shops, and it screams blueberry and jasmine. The key to getting a great shot is dialing in the grind, pre-infusion, dose, and yield. But, of course, another huge factor is the coffee. Find something local, preferably from a specialty/third wave shop.
Onyx is one of my absolute favorite roasters, here is their site: LINK
While I generally advise everyone to stay out of espresso in a home setting, if you've already taken the plunge you might as well make the best shots possible.
My only other advice would be to learn how to steam milk. You want a super quiet pitch and roll method, it's all in the angle. Plenty of resources available online, and achieving a marshmallow textured micro foam makes all the difference. Best of luck!
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 1/4/20 at 4:01 pm to Poule Deau Gravy
Happy new year! Hope everyone had a great holiday. Did you drink any great coffee or get any cool gear?
I got myself one of these for Xmas: LINK
Wanted to give a quick review, as Moccamasters have come up a few times in this thread.
The good: In short—probably best home drip setup I've tried. It has few moving parts and is designed and built to last forever. Most drip setups pull a ton of acidity out of the coffee. This mimics a pour over more than anything. The basket has an open/half open/closed switch, so you can bloom the coffee pretty easily and then open it up and walk away. The shower head is pretty decent, but I've yet to achieve a flat bed of grounds at the end of the brew. Considering buying one of these, but I think it would be overkill: LINK
Definitely glad I went with the thermal carafe, it stays at the perfect temp for 5+ hours and doesn't get too stewy or stale. It also has a "brew thru" lid that distributes the brewed coffee evenly in the carafe so every cup is consistent and the same strength. It uses common paper filters that are available everywhere. I'm still dialing in ratios and grind size, but of the 15 times I've used it I'd say 14 were amazingly good. I've been grinding on #18 on the Baratza Encore and using 43 grams of coffee for a 6 cup brew cycle.
The bad: It's pricey. For $300+ I expect a lot. It lives up to the hype, but is not without flaws. The spray head should do a better job of evenly distributing water and saturating every grind. I can get great results by moving it back and forth (it pivots freely over the grounds), moving the basket back and forth at the start of the brew, or stirring the grounds during bloom—but I shouldn't have to do this. Lastly, it leaves a small amount of water in the boiler at the end of the brew cycle. If you use it daily or run a pre-brew cycle to heat up everything and wash the filter this isn't really an issue. But again, this shouldn't be a problem with equipment in this price range.
Overall, I'd say it's a great addition to the brew team and something I'll use often for years to come. If you're looking to upgrade your setup, this is a great option. Parts are widely available and is easily repaired if needed. Very much a "buy it for life" brewer.
For fun, here are a few more coffee items I'm wanting to check out:
LINK This guy will brew cold brew in four minutes. It's $100, and seems to basically be an automated Aeropress. To make quick cold brew in an Aeropress: 20 grams finely ground coffee, 50 grams room temp water. Stir for 60 seconds, press, dilute to your preference and add ice.
LINK This will produce a super clean cup of coffee and look great while doing it. But they can be dangerous if not used right.
LINK Gives you a perfectly even distribution of water for pour overs. Played with it at work and it does the job, but $45 is steep for what it is.
LINK Nitro cold brew in a compact setup. You would basically brew a batch, add it in and nitrogenate with cartridges. Stout faucets aren't cheap, and the price doesn't seem awful. Well done nitro cold brew is amazing. Ours tastes like peanut butter cups, and you get the creamy mouthfeel without adding any dairy.
Anything you guys are wanting to see reviewed?
I got myself one of these for Xmas: LINK
Wanted to give a quick review, as Moccamasters have come up a few times in this thread.
The good: In short—probably best home drip setup I've tried. It has few moving parts and is designed and built to last forever. Most drip setups pull a ton of acidity out of the coffee. This mimics a pour over more than anything. The basket has an open/half open/closed switch, so you can bloom the coffee pretty easily and then open it up and walk away. The shower head is pretty decent, but I've yet to achieve a flat bed of grounds at the end of the brew. Considering buying one of these, but I think it would be overkill: LINK
Definitely glad I went with the thermal carafe, it stays at the perfect temp for 5+ hours and doesn't get too stewy or stale. It also has a "brew thru" lid that distributes the brewed coffee evenly in the carafe so every cup is consistent and the same strength. It uses common paper filters that are available everywhere. I'm still dialing in ratios and grind size, but of the 15 times I've used it I'd say 14 were amazingly good. I've been grinding on #18 on the Baratza Encore and using 43 grams of coffee for a 6 cup brew cycle.
The bad: It's pricey. For $300+ I expect a lot. It lives up to the hype, but is not without flaws. The spray head should do a better job of evenly distributing water and saturating every grind. I can get great results by moving it back and forth (it pivots freely over the grounds), moving the basket back and forth at the start of the brew, or stirring the grounds during bloom—but I shouldn't have to do this. Lastly, it leaves a small amount of water in the boiler at the end of the brew cycle. If you use it daily or run a pre-brew cycle to heat up everything and wash the filter this isn't really an issue. But again, this shouldn't be a problem with equipment in this price range.
Overall, I'd say it's a great addition to the brew team and something I'll use often for years to come. If you're looking to upgrade your setup, this is a great option. Parts are widely available and is easily repaired if needed. Very much a "buy it for life" brewer.
For fun, here are a few more coffee items I'm wanting to check out:
LINK This guy will brew cold brew in four minutes. It's $100, and seems to basically be an automated Aeropress. To make quick cold brew in an Aeropress: 20 grams finely ground coffee, 50 grams room temp water. Stir for 60 seconds, press, dilute to your preference and add ice.
LINK This will produce a super clean cup of coffee and look great while doing it. But they can be dangerous if not used right.
LINK Gives you a perfectly even distribution of water for pour overs. Played with it at work and it does the job, but $45 is steep for what it is.
LINK Nitro cold brew in a compact setup. You would basically brew a batch, add it in and nitrogenate with cartridges. Stout faucets aren't cheap, and the price doesn't seem awful. Well done nitro cold brew is amazing. Ours tastes like peanut butter cups, and you get the creamy mouthfeel without adding any dairy.
Anything you guys are wanting to see reviewed?
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 12/17/19 at 12:29 pm to CarRamrod
This has come up several times in this thread, but for good reason.
I'm drinking an El Salvadoran (Loma La Gloria) espresso brewed over ice right now. It tastes like green apple, cotton candy, and milk chocolate. Each sip gives me 60 seconds of a myriad of flavors—it's an experience. But the shot I'm drinking was ground on a $3,000 grinder and brewed on a $40,000 Synesso MVP Hydra. A professional barista dialed in the specs that allowed for this coffee to taste as good as it does. And he'll have to dial it in every hour or so to keep it pulling right. He set the pre and post infusion settings this morning, and he'll adjust those throughout the day as well. At the end of the day, he'll have to spend 30 minutes back-flushing and cleaning the machine and grinder. It's a ton of work!
Accomplishing this at home is nearly impossible. You can barely get a decent spro grinder for less than $400, and a usable espresso machine is hard to find for less than $4,000. This is something that would be good for the house: LINK
It's just too much money and too much work to get decent results at home. The closest thing I've found is an Aeropress. Here's my spro style recipe:
Inverted, plunger set halfway between 2 and 3.
20 grams ground on Baratza setting #6. Level coffee bed in bottom of the Aeropress.
185 degree water to rim, stir for 10 seconds. Top with a splash as it settles, cover with washed filter and cap, invert and press for 30 seconds. Stop when you hear the hiss.
I brew this over ice and top off with more ice.
I've held off buying this: LINK
But with practice you might be able to get a decent shot. The reason I haven't pulled the trigger boils down to this: it's a hassle, and at the end of the day you're better off just stopping by a 3rd wave shop for spro or choosing a home brewing method that yields a great cup of coffee.
I'm drinking an El Salvadoran (Loma La Gloria) espresso brewed over ice right now. It tastes like green apple, cotton candy, and milk chocolate. Each sip gives me 60 seconds of a myriad of flavors—it's an experience. But the shot I'm drinking was ground on a $3,000 grinder and brewed on a $40,000 Synesso MVP Hydra. A professional barista dialed in the specs that allowed for this coffee to taste as good as it does. And he'll have to dial it in every hour or so to keep it pulling right. He set the pre and post infusion settings this morning, and he'll adjust those throughout the day as well. At the end of the day, he'll have to spend 30 minutes back-flushing and cleaning the machine and grinder. It's a ton of work!
Accomplishing this at home is nearly impossible. You can barely get a decent spro grinder for less than $400, and a usable espresso machine is hard to find for less than $4,000. This is something that would be good for the house: LINK
It's just too much money and too much work to get decent results at home. The closest thing I've found is an Aeropress. Here's my spro style recipe:
Inverted, plunger set halfway between 2 and 3.
20 grams ground on Baratza setting #6. Level coffee bed in bottom of the Aeropress.
185 degree water to rim, stir for 10 seconds. Top with a splash as it settles, cover with washed filter and cap, invert and press for 30 seconds. Stop when you hear the hiss.
I brew this over ice and top off with more ice.
I've held off buying this: LINK
But with practice you might be able to get a decent shot. The reason I haven't pulled the trigger boils down to this: it's a hassle, and at the end of the day you're better off just stopping by a 3rd wave shop for spro or choosing a home brewing method that yields a great cup of coffee.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 12/15/19 at 4:20 pm to Willie Stroker
I actually have this Cuisinart grinder LINK I bought it after getting tired of manually grinding with this LINK but not ready to spend the $139 on the Encore.
Short answer: buy the Baratza Encore—here's why.
I went and pulled my Cuisinart out and did a side by side comparison. Both were set on a medium/fine grind.
The top is the Encore, the bottom is the Cuisinart. Notice the amount of dust on the lower, any of that will clog a filter super fast and mess up your brew (or worse, end up in the cup). LINK
Here are the grinds side by side. Zoom in and see that the top is consistent, and the bottom is not. Those balls are super fine dust, not something you want to see. LINK
Here are close ups of both. Top is the Baratza, bottom is the Cuisinart LINK
The Cuisinart is technically a burr grinder, but produces poor results and is twice as loud as the Encore. The Encore sounds like a muted hairdryer, the Cuisinart sounds like a weed wacker revved up. This was a major issue for me when I used it regularly. I would routinely have to carry it outside and grind if my girl was still asleep.
The main thing we need is grind size consistency (every particle should be the same size). If not, it's difficult to brew the same cup twice and you lose the ability to control extraction. This is even more an issue with pour overs. I know it's not a cheap purchase, but is well worth it. They last a long time and are well built. Hope this helps!
Short answer: buy the Baratza Encore—here's why.
I went and pulled my Cuisinart out and did a side by side comparison. Both were set on a medium/fine grind.
The top is the Encore, the bottom is the Cuisinart. Notice the amount of dust on the lower, any of that will clog a filter super fast and mess up your brew (or worse, end up in the cup). LINK
Here are the grinds side by side. Zoom in and see that the top is consistent, and the bottom is not. Those balls are super fine dust, not something you want to see. LINK
Here are close ups of both. Top is the Baratza, bottom is the Cuisinart LINK
The Cuisinart is technically a burr grinder, but produces poor results and is twice as loud as the Encore. The Encore sounds like a muted hairdryer, the Cuisinart sounds like a weed wacker revved up. This was a major issue for me when I used it regularly. I would routinely have to carry it outside and grind if my girl was still asleep.
The main thing we need is grind size consistency (every particle should be the same size). If not, it's difficult to brew the same cup twice and you lose the ability to control extraction. This is even more an issue with pour overs. I know it's not a cheap purchase, but is well worth it. They last a long time and are well built. Hope this helps!
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 12/4/19 at 12:16 pm to BAYOUBUCKEYE
I really miss roasting as well! Looked up some pics of the Royal #5, beautiful machine.
This was my old setup: LINK
It's a Probat P25, incredible heat control and it was a beast. 44lb batches, could do some crazy things with temps and slow RoR to an almost standstill. We've since moved into a better space and added a second P25 to go along with our p12.
I went on a local news program a few months ago to talk about home roasting and brought a few easy setups (cast iron pan, heat gun, popcorn popper). Roasting coffee is basically cooking, and there are a ton of ways to do it. It feels like alchemy, but it's definitely science—though we don't really understand all of it. I gave away most of my home roasting stuff when I "turned pro", but I'm itching to get back on a roaster soon.
This was my old setup: LINK
It's a Probat P25, incredible heat control and it was a beast. 44lb batches, could do some crazy things with temps and slow RoR to an almost standstill. We've since moved into a better space and added a second P25 to go along with our p12.
I went on a local news program a few months ago to talk about home roasting and brought a few easy setups (cast iron pan, heat gun, popcorn popper). Roasting coffee is basically cooking, and there are a ton of ways to do it. It feels like alchemy, but it's definitely science—though we don't really understand all of it. I gave away most of my home roasting stuff when I "turned pro", but I'm itching to get back on a roaster soon.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 12/4/19 at 11:54 am to tewino
Great question!
Short answer: absolutely yes.
Long answer: Espresso is an "expression" of coffee. When not properly dialed in, it can taste sour, astringent, salty, and downright terrible. Dialing in consists of adjusting your variables (pre/post infusion and grind size). You want to keep dosage (I like 18-19.5 grams) brew time, and yield (30 grams) consistent, and basically adjust the grind in small increments to achieve a "dialed in" shot.
A good shot of espresso should set off a tuning fork on your tongue, and have flavor profiles that continue to develop for 30 seconds after tasting. It should never taste burnt or harsh. I think about espresso a lot like whiskey. You can get a $10 bottle that tastes like straight alcohol and corn, while a high end options can have crazy flavor profiles that make you think while you drink them. In this case, quality of coffee and roast profile is everything.
If I take a fruit bomb naturally processed Ethiopian, (something like this LINK I should taste similar notes no matter how I brew it (as long as it isn't under or over extracted). Some methods will bring out different characteristics, Chemex and Kalita are both pour overs but produce pretty different brews. I also like to brew espresso over a cup of ice, the temp change can intensify some fruit notes and when it starts to melt it's very refreshing.
Right now I'm drinking an Aeropress of #9 from the Onyx box, tasting like straight strawberry. You can brew a very espresso-like coffee with an Aeropress, here's my recipe: inverted, plunger halfway between the 2 and the 3, 20g coffee ground on baratza #6, 185* F water to the rim, stir for 10 seconds, cap and press for 20-30 seconds. I brew over ice, and then top off with more ice. It comes out like a short iced americano, and makes fruit forward coffees shine.
Short answer: absolutely yes.
Long answer: Espresso is an "expression" of coffee. When not properly dialed in, it can taste sour, astringent, salty, and downright terrible. Dialing in consists of adjusting your variables (pre/post infusion and grind size). You want to keep dosage (I like 18-19.5 grams) brew time, and yield (30 grams) consistent, and basically adjust the grind in small increments to achieve a "dialed in" shot.
A good shot of espresso should set off a tuning fork on your tongue, and have flavor profiles that continue to develop for 30 seconds after tasting. It should never taste burnt or harsh. I think about espresso a lot like whiskey. You can get a $10 bottle that tastes like straight alcohol and corn, while a high end options can have crazy flavor profiles that make you think while you drink them. In this case, quality of coffee and roast profile is everything.
If I take a fruit bomb naturally processed Ethiopian, (something like this LINK I should taste similar notes no matter how I brew it (as long as it isn't under or over extracted). Some methods will bring out different characteristics, Chemex and Kalita are both pour overs but produce pretty different brews. I also like to brew espresso over a cup of ice, the temp change can intensify some fruit notes and when it starts to melt it's very refreshing.
Right now I'm drinking an Aeropress of #9 from the Onyx box, tasting like straight strawberry. You can brew a very espresso-like coffee with an Aeropress, here's my recipe: inverted, plunger halfway between the 2 and the 3, 20g coffee ground on baratza #6, 185* F water to the rim, stir for 10 seconds, cap and press for 20-30 seconds. I brew over ice, and then top off with more ice. It comes out like a short iced americano, and makes fruit forward coffees shine.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 12/2/19 at 6:20 pm to Trout Bandit
Even outside of espresso setups, I think it's fascinating how broad the spectrum can be when it comes to equipment and price point.
A ton of coffee pros don't own a "coffee maker"—myself included.
Joe Rogan had a specialty coffee expert on back in 2014, and he explains some of this as well. Well worth a listen: LINK
You can brew coffee in just about anything. Even a mason jar, funnel and a filter can give some amazing results. But if I had my dream machine, it would definitely be a Clover (about $11,000). Unfortunately, Starbucks bought the company in 2008 and you can't easily purchase one or get parts. Here it is in action: LINK
Most of the high end brewers utilize full immersion, pressure, and filtration for a clean cup. This is basically what an Aeropress does, which is why I think it's been so successful.
Some of the super high end brewers found in specialty shops:
Seraphim by Curtis ($4,000-$5,000): We used to have these in all of our stores LINK
Ground Control ($7,800-$9,600): Beautiful machine, tried it at the SCA expo last year and was very impressed LINK
Bunn Trifecta ($3,500): We had these in the past as well. Basically an automated Aeropress. LINK Ended up selling them on Craigslist, and they were gone in a day.
The craziest home brewer I've ever seen is this guy: LINK
Roast, grind, and brew all in one machine. It never really took off, but a very unique concept. I think they failed due to the proprietary green coffee control (you could really only buy packs from them, kind of like what Keurig tried to do). Tons of moving parts as well, lots of things to break or malfunction.
A ton of coffee pros don't own a "coffee maker"—myself included.
Joe Rogan had a specialty coffee expert on back in 2014, and he explains some of this as well. Well worth a listen: LINK
You can brew coffee in just about anything. Even a mason jar, funnel and a filter can give some amazing results. But if I had my dream machine, it would definitely be a Clover (about $11,000). Unfortunately, Starbucks bought the company in 2008 and you can't easily purchase one or get parts. Here it is in action: LINK
Most of the high end brewers utilize full immersion, pressure, and filtration for a clean cup. This is basically what an Aeropress does, which is why I think it's been so successful.
Some of the super high end brewers found in specialty shops:
Seraphim by Curtis ($4,000-$5,000): We used to have these in all of our stores LINK
Ground Control ($7,800-$9,600): Beautiful machine, tried it at the SCA expo last year and was very impressed LINK
Bunn Trifecta ($3,500): We had these in the past as well. Basically an automated Aeropress. LINK Ended up selling them on Craigslist, and they were gone in a day.
The craziest home brewer I've ever seen is this guy: LINK
Roast, grind, and brew all in one machine. It never really took off, but a very unique concept. I think they failed due to the proprietary green coffee control (you could really only buy packs from them, kind of like what Keurig tried to do). Tons of moving parts as well, lots of things to break or malfunction.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 12/1/19 at 8:14 pm to ABearsFanNMS
Hope you're enjoying the Onyx advent calendar as much as I am! And I'm so glad you found some of the info in this thread useful. I broke into bags #18 and #13 so far, made an aeropress and chemex of both. #18 is one of my new favorite coffees, and I think they nailed the "bubble gum" tasting note.
I've played with the Ratio 8 a few times. Solid construction, gorgeous on the counter, made in the USA—checks all the right boxes. Other than the price I think it's a great solution as an automated pour-over. It's pretty wild how hard it is to automate the process cheaply, I've been brainstorming for over a year and am still at the drawing board. The only other available option is the Chemex Ottomatic, which is cheaper but gets bad reviews on reliability, and I don't think it pulses or blooms the coffee. Here's a great comparison vid of both by Gail from Seattle Coffee Gear: LINK
I'd totally buy one if I had the budget for it!
I've played with the Ratio 8 a few times. Solid construction, gorgeous on the counter, made in the USA—checks all the right boxes. Other than the price I think it's a great solution as an automated pour-over. It's pretty wild how hard it is to automate the process cheaply, I've been brainstorming for over a year and am still at the drawing board. The only other available option is the Chemex Ottomatic, which is cheaper but gets bad reviews on reliability, and I don't think it pulses or blooms the coffee. Here's a great comparison vid of both by Gail from Seattle Coffee Gear: LINK
I'd totally buy one if I had the budget for it!
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 11/26/19 at 7:33 pm to Poule Deau Gravy
Sounds like a great gift idea.
I'm not familiar with too many kits, but you may find some here: LINK
As for a good "wish list" of items:
The best grinder for the $$$: LINK
Kettle: LINK
or if you want to get crazy (I have this one and love it): LINK
Scales are a little tricky. I use a $10 basic scale, but here are a few:
LINK
LINK
We use Acacia Pearls in our stores, top of the line but definitely a learning curve:
LINK
For brewers:
Aeropress is super versatile and no parts to really break. Can brew concentrated esppreso-type coffee, drip style, or even Kyoto style cold brew as a dripper. I've been using mine daily for a while:
LINK
Chemex is also a great option. Can't fault you there!
Add in a monthly coffee subscription from a specialty roaster and they should be all set. I would go with a "roasters choice" type subscription so they can try lots of different coffees.
Best of luck, I hope your parents enjoy whatever you decide on.
I'm not familiar with too many kits, but you may find some here: LINK
As for a good "wish list" of items:
The best grinder for the $$$: LINK
Kettle: LINK
or if you want to get crazy (I have this one and love it): LINK
Scales are a little tricky. I use a $10 basic scale, but here are a few:
LINK
LINK
We use Acacia Pearls in our stores, top of the line but definitely a learning curve:
LINK
For brewers:
Aeropress is super versatile and no parts to really break. Can brew concentrated esppreso-type coffee, drip style, or even Kyoto style cold brew as a dripper. I've been using mine daily for a while:
LINK
Chemex is also a great option. Can't fault you there!
Add in a monthly coffee subscription from a specialty roaster and they should be all set. I would go with a "roasters choice" type subscription so they can try lots of different coffees.
Best of luck, I hope your parents enjoy whatever you decide on.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 11/25/19 at 5:15 pm to BRPHXCoffee
Wanted to send an update on the Onyx coffee advent calendar. Arrived today, can't wait to start breaking into these. Here's the box LINK
Here's the list of coffees: LINK
I think I'm most excited to try #18, but all should be crazy good.
Will report back when I start brewing.
They also threw in a Xmas day surprise gift. Went ahead and opened—lump of coal
Here's the list of coffees: LINK
I think I'm most excited to try #18, but all should be crazy good.
Will report back when I start brewing.
They also threw in a Xmas day surprise gift. Went ahead and opened—lump of coal
re: I’m giving up coffee (boring rant)
Posted by BRPHXCoffee on 11/23/19 at 4:05 pm to athenslife101
I've been in a similar position, and actually did give up coffee for a few months. Here are some tips that may help:
L-theanine is your friend! I keep a bottle of this stuff with me always: LINK
If you've ever drank matcha and felt the focused, calm energy, you can thank l-theanine. Matcha is loaded with it, it's an amino acid that does really well when combined with caffeine. It helps prevent the nervous and racing mind, and generally makes me super calm, collected, and alert when taken with coffee. Can't recommend enough!
Another option: Swiss Water Processed decaf coffee.
Most coffee is decaffeinated using something close to rubbing alcohol (EA or MC method), and it tastes terrible. But most specialty roasters carry SWP or RSP decaf, which is a patented processing method that uses only water. I keep a bag on hand always for 4:00 pm onwards, and you can also blend 50% in when brewing your morning coffee to reduce caffeine but still get a great tasting cup with a smaller jolt.
Hope these help, and I wish you well. I get horrendous bouts of anxiety throughout the year, and caffeine definitely doesn't help. But it sucks to let it take away something as enjoyable as coffee. Keep up the fight!
L-theanine is your friend! I keep a bottle of this stuff with me always: LINK
If you've ever drank matcha and felt the focused, calm energy, you can thank l-theanine. Matcha is loaded with it, it's an amino acid that does really well when combined with caffeine. It helps prevent the nervous and racing mind, and generally makes me super calm, collected, and alert when taken with coffee. Can't recommend enough!
Another option: Swiss Water Processed decaf coffee.
Most coffee is decaffeinated using something close to rubbing alcohol (EA or MC method), and it tastes terrible. But most specialty roasters carry SWP or RSP decaf, which is a patented processing method that uses only water. I keep a bag on hand always for 4:00 pm onwards, and you can also blend 50% in when brewing your morning coffee to reduce caffeine but still get a great tasting cup with a smaller jolt.
Hope these help, and I wish you well. I get horrendous bouts of anxiety throughout the year, and caffeine definitely doesn't help. But it sucks to let it take away something as enjoyable as coffee. Keep up the fight!
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 11/2/19 at 1:33 pm to StonewallJack
I can't wait for the advent calendar box to show up. Looks like they're shipping in three weeks—can't wait! It's super rare to find sample packs this large from a specialty roaster. Production will be a nightmare on their end no doubt. But the opportunity to find a 24 pack of legit coffee (especially from a roaster on the level of Onyx) is near impossible. It's a great opportunity to try a ton of solid coffees from around the world. I guarantee we'll see some lactic processed, honey processed, and maybe even a few geishas. Looking forward to December even more now!
Anyone drink some good stuff this morning?
I had an iced spro (Costa Rica Finca la Manzana), tasted like red delicious apple and honey, so good.
Moved on to a large cup of Ethiopian Bedhatu Jibichu (washed) drip to push through the rest of the day. Tasting like chocolate covered strawberry and jasmine as it cools. Doesn't get much better.
Anyone drink some good stuff this morning?
I had an iced spro (Costa Rica Finca la Manzana), tasted like red delicious apple and honey, so good.
Moved on to a large cup of Ethiopian Bedhatu Jibichu (washed) drip to push through the rest of the day. Tasting like chocolate covered strawberry and jasmine as it cools. Doesn't get much better.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/31/19 at 4:17 pm to BRPHXCoffee
Wanted to mention this as well:
Investors and big name brands are paying close attention to the third wave/specialty scene. Nestle bought a 68% stake in Blue Bottle, and it's fairly common to hear insider news of which brands are being purchased for insane amounts of $$$. You might see Starbucks and Dunkin' start buying up tons of specialty brands in the next few years.
But what's next for the coffee industry? No one can predict the future, but sales trends are on the rise in the specialty scene. My company has grown tremendously over the past four years and quadrupled our number stores with more on the way. There is a serious demand, and I don't see it fading. However, climate trends are disrupting some key growing regions, and coffee might end up costing a ton in 10-15 years as supply dwindles and growing regions move around. You might see Siberian coffee at some point, who knows.
I definitely see more home roasters popping up, and even went on TV recently to talk about how to roast coffee at home (home roasting is how I got my start). The internet has opened up a wealth of knowledge, and with just a few YouTube videos pretty much everyone can participate with minimal expense (you probably have everything you need already except for green coffee). Would love to answer any questions you may have on this!
There are even a few roasteries around that allow people to come in and roast on real drum roasters, which I think is fantastic, sort of like a shared office space.
Investors and big name brands are paying close attention to the third wave/specialty scene. Nestle bought a 68% stake in Blue Bottle, and it's fairly common to hear insider news of which brands are being purchased for insane amounts of $$$. You might see Starbucks and Dunkin' start buying up tons of specialty brands in the next few years.
But what's next for the coffee industry? No one can predict the future, but sales trends are on the rise in the specialty scene. My company has grown tremendously over the past four years and quadrupled our number stores with more on the way. There is a serious demand, and I don't see it fading. However, climate trends are disrupting some key growing regions, and coffee might end up costing a ton in 10-15 years as supply dwindles and growing regions move around. You might see Siberian coffee at some point, who knows.
I definitely see more home roasters popping up, and even went on TV recently to talk about how to roast coffee at home (home roasting is how I got my start). The internet has opened up a wealth of knowledge, and with just a few YouTube videos pretty much everyone can participate with minimal expense (you probably have everything you need already except for green coffee). Would love to answer any questions you may have on this!
There are even a few roasteries around that allow people to come in and roast on real drum roasters, which I think is fantastic, sort of like a shared office space.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/31/19 at 3:34 pm to BugAC
The Aeropress is definitely made for a bachelor, 8oz will be your limit always without brewing something crazy concentrated and trying to dilute among other cups with water (not recommended). You're going to need to either get several more or break something else out.
When I have company I pull out this guy: LINK
They have cheaper versions of the larger Chemex brewers though.
You could also use a larger french press: LINK
If I ever see one of these I'm snagging it!
But you could use a larger french press (here's a 51oz LINK brew, pour through a paper filter and serve.
When I have company I pull out this guy: LINK
They have cheaper versions of the larger Chemex brewers though.
You could also use a larger french press: LINK
If I ever see one of these I'm snagging it!
But you could use a larger french press (here's a 51oz LINK brew, pour through a paper filter and serve.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/31/19 at 3:18 pm to NOLATiger71
I've seen several "what do you think about ______ brand/shop" in this thread. I'm going to lay out some terms and history that might help put some of this thread into perspective and help guide you in the search for a better cup of coffee.
There have been three "waves" of coffee. This terminology is used to describe the great transitions that have occurred in the consumer coffee world. You can think of them as consumer driven transitional levels of quality, but they can be subjective terms depending on who you ask.
1st wave refers to Maxwell House, Folgers, and the availability of consistent coffee in supermarkets and restaurants.
2nd wave refers to the explosion of espresso based sweet drinks and a Starbucks on every corner. Pretty much all of the major players in the coffee shop game are 2nd wave. Think 20+ syrup options, burnt to hell espresso, and "breakfast blend" drip options in pump pots. Also the prevalence of "100% arabica" on bags (it's like Taco Bell saying they only use 100% real beef... that should be a given!). There are also mom and pop 2nd wave shops, pretty much all have earth toned interiors, dumb coffee quotes on the walls, and put a heavy emphasis on pastries and frozen drinks.
3rd wave refers to the leap into specialty grade coffee, a gastronomic movement viewing coffee like wine (looking at terroir, farm level quality, water TDS, brew science, etc.), fewer/no sweet drink options, and no blenders/smoothies/frappes. Third wave shops put all of their emphasis on the quality and provenance of their coffees, typically spare no expense on brewing and roasting equipment (we are partial to Curtis, Synesso, and Probat), and seek to elevate the coffee experience beyond mochas and "give me the darkest roast you have". Roast level is not really a factor, as almost all specialty grade coffees are roasted between 390 and 405 degrees F, and the main emphasis is bringing out the origin flavors/characteristics and not adding roasty/burnt flavors. They also tend to place a huge focus on barista training, no automatic espresso/milk steaming machines, and having a relationship with the farmers that produce the coffees. Third wave store aesthetics tend to either be industrial, super modern, or intensely colorful.
So, PJ's would fall into the category of 2nd wave, as would CC's (Community) and, of course, Starbucks. If these brands never existed, neither would third wave. They introduced and persuaded people into paying $5 for a cup of coffee.
The bigger names in third wave are Intelligentsia, Stumptown, Counter Culture, and Blue Bottle. But there a ton of great shops around the world, and if you google "specialty coffee ________ (insert your city)" you should get a decent idea of what's around. More third wave shops are popping up all the time, we have three under construction at the moment.
Looking at New Orleans, I would want to check out Congregation, Spitfire, and French Truck.
Hope this helps!
There have been three "waves" of coffee. This terminology is used to describe the great transitions that have occurred in the consumer coffee world. You can think of them as consumer driven transitional levels of quality, but they can be subjective terms depending on who you ask.
1st wave refers to Maxwell House, Folgers, and the availability of consistent coffee in supermarkets and restaurants.
2nd wave refers to the explosion of espresso based sweet drinks and a Starbucks on every corner. Pretty much all of the major players in the coffee shop game are 2nd wave. Think 20+ syrup options, burnt to hell espresso, and "breakfast blend" drip options in pump pots. Also the prevalence of "100% arabica" on bags (it's like Taco Bell saying they only use 100% real beef... that should be a given!). There are also mom and pop 2nd wave shops, pretty much all have earth toned interiors, dumb coffee quotes on the walls, and put a heavy emphasis on pastries and frozen drinks.
3rd wave refers to the leap into specialty grade coffee, a gastronomic movement viewing coffee like wine (looking at terroir, farm level quality, water TDS, brew science, etc.), fewer/no sweet drink options, and no blenders/smoothies/frappes. Third wave shops put all of their emphasis on the quality and provenance of their coffees, typically spare no expense on brewing and roasting equipment (we are partial to Curtis, Synesso, and Probat), and seek to elevate the coffee experience beyond mochas and "give me the darkest roast you have". Roast level is not really a factor, as almost all specialty grade coffees are roasted between 390 and 405 degrees F, and the main emphasis is bringing out the origin flavors/characteristics and not adding roasty/burnt flavors. They also tend to place a huge focus on barista training, no automatic espresso/milk steaming machines, and having a relationship with the farmers that produce the coffees. Third wave store aesthetics tend to either be industrial, super modern, or intensely colorful.
So, PJ's would fall into the category of 2nd wave, as would CC's (Community) and, of course, Starbucks. If these brands never existed, neither would third wave. They introduced and persuaded people into paying $5 for a cup of coffee.
The bigger names in third wave are Intelligentsia, Stumptown, Counter Culture, and Blue Bottle. But there a ton of great shops around the world, and if you google "specialty coffee ________ (insert your city)" you should get a decent idea of what's around. More third wave shops are popping up all the time, we have three under construction at the moment.
Looking at New Orleans, I would want to check out Congregation, Spitfire, and French Truck.
Hope this helps!
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/31/19 at 1:20 am to bluebarracuda
Glad to see spro brought back up! I wrote a good bit earlier in the thread (page 4 near the top) and mentioned some of my qualms with espresso in a home setting.
It basically boils down to this: you can brew world class coffee at home with very minimal equipment and practice. You need a decent grinder (Baratza Encore), good water (something TDSing between 115-150 ppm), a good specialty grade single origin coffee to brew, and an Aeropress, Chemex, or really any manual setup that allows for good infusion and filtration.
But on the espresso side, you cannot get anything close to a real shot of spro without spending $3,000 and honing your skills for months. You can get something that resembles espresso, but a real shot should: never be offensive to your palette, never taste salty or astringent, and should provide a myriad of flavors that continue to develop in your mouth for 30 seconds to a full minute. One of the better shots I've had (Ethiopian Guji) contained flavors in the range of huge red fruit on the front end, big granny smith apple, and a lingering finish of lime and orange peel. This was with every sip! You just can't get a proper extraction on a home setup, and it's a shame.
I'll also mention that there is no such thing as an "espresso roast". Any coffee can be used to brew espresso, and some work better than others (usually depending on levels of acidity). Though most coffees used for espresso are burnt to hell, you never want to see oils coming out of the coffee, this means it was roasted far too high and cellular walls have broken down.
Try a specialty grade single origin and see if you like it with your setup. Fruit bomb full natural Ethiopians do really well in espresso as well. I start every work day with shots of one of our single origins pulled over ice, it's like a super short iced americano. As the ice melts, the flavors start to come through in an amazing way, and the texture/mouthfeel is like condensed milk. Unreal.
Grinding for espresso is also difficult, as there is no set standard and depending on the weather and humidity you will have to make constant adjustments to keep shots pulling right. We have customers that get our coffee ground for espresso, and a lot of times they bring it back wondering why it's not pulling right.
I wouldn't recommend espresso for home brewing, but if you like what you're getting and don't want to hit up a shop every morning I can't fault you. If it wasn't part of my job I certainly wouldn't be drinking coffee like I do.
Hope this helps! And thanks for the question.
It basically boils down to this: you can brew world class coffee at home with very minimal equipment and practice. You need a decent grinder (Baratza Encore), good water (something TDSing between 115-150 ppm), a good specialty grade single origin coffee to brew, and an Aeropress, Chemex, or really any manual setup that allows for good infusion and filtration.
But on the espresso side, you cannot get anything close to a real shot of spro without spending $3,000 and honing your skills for months. You can get something that resembles espresso, but a real shot should: never be offensive to your palette, never taste salty or astringent, and should provide a myriad of flavors that continue to develop in your mouth for 30 seconds to a full minute. One of the better shots I've had (Ethiopian Guji) contained flavors in the range of huge red fruit on the front end, big granny smith apple, and a lingering finish of lime and orange peel. This was with every sip! You just can't get a proper extraction on a home setup, and it's a shame.
I'll also mention that there is no such thing as an "espresso roast". Any coffee can be used to brew espresso, and some work better than others (usually depending on levels of acidity). Though most coffees used for espresso are burnt to hell, you never want to see oils coming out of the coffee, this means it was roasted far too high and cellular walls have broken down.
Try a specialty grade single origin and see if you like it with your setup. Fruit bomb full natural Ethiopians do really well in espresso as well. I start every work day with shots of one of our single origins pulled over ice, it's like a super short iced americano. As the ice melts, the flavors start to come through in an amazing way, and the texture/mouthfeel is like condensed milk. Unreal.
Grinding for espresso is also difficult, as there is no set standard and depending on the weather and humidity you will have to make constant adjustments to keep shots pulling right. We have customers that get our coffee ground for espresso, and a lot of times they bring it back wondering why it's not pulling right.
I wouldn't recommend espresso for home brewing, but if you like what you're getting and don't want to hit up a shop every morning I can't fault you. If it wasn't part of my job I certainly wouldn't be drinking coffee like I do.
Hope this helps! And thanks for the question.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/31/19 at 12:47 am to StonewallJack
Going to throw a few thoughts out there:
Several years ago one of our investors wanted us to bring in and roast Kopi Luwak. It was a short conversation, ended with this picture (LINK and a refusal to put this crap anywhere near our roasters.
If you want to spend $100 - $400 on a bag of coffee, you can do far better!
Kopi Luwak is pure marketing, and was bolstered by The Bucket List into some mythological status. It has now attracted shady producers and nonsensical sales terminology (see every amazon listing). There are legit reasons no speciality roaster will touch it. It's inhumane in most cases (regardless of what the package says, the civet was more than likely kept in a tiny cage and force fed), and the final product can't hold a candle to the top specialty grade options that fetch similar prices.
Specialty grade coffee is a real thing. It provides a discernible standard of quality and does not need gimmicky marketing to help it sell. Good basic/intro info here: LINK
I likened Kopi Luwak to Kona and Jamaica Blue Mountain coffees earlier in this thread, as they all lack real quality and rely on gimmicks and confusion to justify their high price.
When you taste specialty coffees in the same price ranges it's pretty clear why they warrant such a high price and sell out crazy fast. Here are a few of the higher end options I would splurge on:
LINK
LINK
LINK
LINK
I also just bought this tonight as an early Xmas present for myself, a specialty coffee advent calendar. Expecting some amazing coffee selections in this thing, Onyx is legit! If you want to snag one, here's the link: LINK
Last thing: tasting notes should be communicable, easy to discuss, and readily apparent. If you want to spot a BS specialty roaster check out their tasting notes. If you see anything abstract or obscure, chances are they don't know what they're doing.
Most limit it to three nouns. The Blue Bottle link above lists pineapple, rosehips, and cranberry. These are most likely very prominent in the coffee and are a responsible way to let you know what it will taste like.
However, my least favorite specialty roaster clouds their tasting notes in poetic nonsense. It doesn't make them sound cool, and it's considered super douchey in the industry (think judgmental coffee hipster at the register you'd never want to encounter). They've gone so far as to include such gems as "Rosh Hashanah at the Nordic day spa, raspberries on a silver platter, and floor to ceiling bookshelves" as an attempt to describe what their coffee tastes like. It's the opposite of doing specialty coffee right, and doesn't do anything other than turn people off. We have giant tasting wheels in most of our stores to help guide how to describe what you're actually tasting.
I'll stop ranting now!
Several years ago one of our investors wanted us to bring in and roast Kopi Luwak. It was a short conversation, ended with this picture (LINK and a refusal to put this crap anywhere near our roasters.
If you want to spend $100 - $400 on a bag of coffee, you can do far better!
Kopi Luwak is pure marketing, and was bolstered by The Bucket List into some mythological status. It has now attracted shady producers and nonsensical sales terminology (see every amazon listing). There are legit reasons no speciality roaster will touch it. It's inhumane in most cases (regardless of what the package says, the civet was more than likely kept in a tiny cage and force fed), and the final product can't hold a candle to the top specialty grade options that fetch similar prices.
Specialty grade coffee is a real thing. It provides a discernible standard of quality and does not need gimmicky marketing to help it sell. Good basic/intro info here: LINK
I likened Kopi Luwak to Kona and Jamaica Blue Mountain coffees earlier in this thread, as they all lack real quality and rely on gimmicks and confusion to justify their high price.
When you taste specialty coffees in the same price ranges it's pretty clear why they warrant such a high price and sell out crazy fast. Here are a few of the higher end options I would splurge on:
LINK
LINK
LINK
LINK
I also just bought this tonight as an early Xmas present for myself, a specialty coffee advent calendar. Expecting some amazing coffee selections in this thing, Onyx is legit! If you want to snag one, here's the link: LINK
Last thing: tasting notes should be communicable, easy to discuss, and readily apparent. If you want to spot a BS specialty roaster check out their tasting notes. If you see anything abstract or obscure, chances are they don't know what they're doing.
Most limit it to three nouns. The Blue Bottle link above lists pineapple, rosehips, and cranberry. These are most likely very prominent in the coffee and are a responsible way to let you know what it will taste like.
However, my least favorite specialty roaster clouds their tasting notes in poetic nonsense. It doesn't make them sound cool, and it's considered super douchey in the industry (think judgmental coffee hipster at the register you'd never want to encounter). They've gone so far as to include such gems as "Rosh Hashanah at the Nordic day spa, raspberries on a silver platter, and floor to ceiling bookshelves" as an attempt to describe what their coffee tastes like. It's the opposite of doing specialty coffee right, and doesn't do anything other than turn people off. We have giant tasting wheels in most of our stores to help guide how to describe what you're actually tasting.
I'll stop ranting now!
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/27/19 at 6:36 pm to tewino
You can't really extend the shelf life of roasted coffee aside from limiting oxygen exchange and keeping it sealed. As soon as the roast is complete it starts giving off CO2 (called "off-gassing", the bulk of which is complete by day 3), and will be perfect to use for 3-30 days after roasting. This is why most coffee bags have a valve, it can inflate and pop the bag without ventilation. After the 45 day point, you will lose the intricate flavors and it will go stale. This isn't a big deal if you're using darker roasted coffee (anything 2nd crack and beyond), as the main flavor present is burntness. Nitrogen packing can help in a sealed package, but the general rules are 3-30 days for the best cup of coffee.
Coffee is hygroscopic as well. It will absorb any smells and flavors present in its environment. Freezing is frowned upon because it can impart a weird taste, and doesn't really do anything but lessen the extraction as the hot water has to warm it up during brewing.
Technivorms are fantastically built and have a great warranty program (5 years I believe). They brew at consistently perfect temp (195-205 F) and incorporate a shower head system to mimic a pour over style brew. Less moving parts to break, and a great consistent cup of coffee. They also tend to pull less acidity during the brew process.
Coffee is hygroscopic as well. It will absorb any smells and flavors present in its environment. Freezing is frowned upon because it can impart a weird taste, and doesn't really do anything but lessen the extraction as the hot water has to warm it up during brewing.
Technivorms are fantastically built and have a great warranty program (5 years I believe). They brew at consistently perfect temp (195-205 F) and incorporate a shower head system to mimic a pour over style brew. Less moving parts to break, and a great consistent cup of coffee. They also tend to pull less acidity during the brew process.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/25/19 at 9:31 pm to LSUbase13
Great question!
If we wanted to brew a Chemex, we would want 32 grams of coffee and 575 grams of water. To make it iced, we would only use 375 grams of water, and finish with 200 grams of ice to chill it. So it's super important to adjust your brew and end up at the "golden ratio" of coffee to water. If you want to geek out, SCA lists very specific TDS standards for Golden Cup Ratios (LINK 1.15 - 1.35 percent dissolved coffee is the goal. Weird to think that brewed coffee is 98-99% water! This is also why water quality is so important. Baton Rouge is blessed with nearly perfect water out of the tap. In Phoenix, my water TDS's at 515 PPM, which is crazy high. For coffee you want 150 PPM. The easiest way to achieve this is to use Third Wave Water packets added to a gallon of distilled, but even I don't do this at home.
Coffees taste totally different hot vs. iced, and in the case of Ethiopians, fruit notes come out heavily when chilled.
It's also super refreshing, and I have to recommend using a straw for the full effect.
If we wanted to brew a Chemex, we would want 32 grams of coffee and 575 grams of water. To make it iced, we would only use 375 grams of water, and finish with 200 grams of ice to chill it. So it's super important to adjust your brew and end up at the "golden ratio" of coffee to water. If you want to geek out, SCA lists very specific TDS standards for Golden Cup Ratios (LINK 1.15 - 1.35 percent dissolved coffee is the goal. Weird to think that brewed coffee is 98-99% water! This is also why water quality is so important. Baton Rouge is blessed with nearly perfect water out of the tap. In Phoenix, my water TDS's at 515 PPM, which is crazy high. For coffee you want 150 PPM. The easiest way to achieve this is to use Third Wave Water packets added to a gallon of distilled, but even I don't do this at home.
Coffees taste totally different hot vs. iced, and in the case of Ethiopians, fruit notes come out heavily when chilled.
It's also super refreshing, and I have to recommend using a straw for the full effect.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/25/19 at 5:16 pm to nerd guy
I used to have a few of these.
Convenient and easy for sure! But it's not quite espresso, and not quite percolator coffee either. I always found it produced a silty and sooty cup. I did like to make a latte type drink by adding frothed/heated milk after brewing.
It's a cool older technology with no moving parts, so definitely good for longevity!
But, it doesn't make a stellar cup of coffee IMHO.
Convenient and easy for sure! But it's not quite espresso, and not quite percolator coffee either. I always found it produced a silty and sooty cup. I did like to make a latte type drink by adding frothed/heated milk after brewing.
It's a cool older technology with no moving parts, so definitely good for longevity!
But, it doesn't make a stellar cup of coffee IMHO.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/24/19 at 7:20 pm to REG861
I'll also add: we get green samples daily from all over the world to sample roast, cup, and decide if we want to buy. I have had Hawaiian Kona farmers hand deliver samples of their best lots, and we have never found any to be on par with other specialty grade options. It's funny that NONE of the "premium" coffee origins from the past have ever been good enough to purchase. Come to think of it, I've never seen them at any specialty shop.
Ethiopians are also very popular right now, and they are producing some insanely good coffees. If you want to be wowed, look for a grade 1 full natural Kochere. If roasted properly by a specialty roaster, you should get prominent notes of rose petals and chocolate covered strawberries. This is my all time favorite coffee when brewed full immersion style, filtered, and then iced.
Ethiopians are also very popular right now, and they are producing some insanely good coffees. If you want to be wowed, look for a grade 1 full natural Kochere. If roasted properly by a specialty roaster, you should get prominent notes of rose petals and chocolate covered strawberries. This is my all time favorite coffee when brewed full immersion style, filtered, and then iced.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/24/19 at 7:08 pm to puffulufogous
The Baratza Encore is the cheapest good grinder you'll find (LINK You have to have consistent grind sizes to brew good coffee. Without this, one day it might get overextracted, the next underextracted.
Toss the blade grinder, they chop coffee into a million different sized pieces. Some are super fine and clog your filter, others are too large. It's impossible to get a consistent grind size with a blade grinder, their low cost is appealing but they should only be used for spices.
You want a conical burr grinder, and don't be tempted by the $50 Cuisinart. I have it, it's a piece of crap and produces inconsistent grinds.
If you do purchase the Baratza, you can then adjust your grind to whatever method you're using (cold brew, Chemex, drip, anything) and dial it in to perfection.
Toss the blade grinder, they chop coffee into a million different sized pieces. Some are super fine and clog your filter, others are too large. It's impossible to get a consistent grind size with a blade grinder, their low cost is appealing but they should only be used for spices.
You want a conical burr grinder, and don't be tempted by the $50 Cuisinart. I have it, it's a piece of crap and produces inconsistent grinds.
If you do purchase the Baratza, you can then adjust your grind to whatever method you're using (cold brew, Chemex, drip, anything) and dial it in to perfection.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/24/19 at 6:59 pm to REG861
Top of the line coffees are super similar to high end wines. I published a few articles about the similarities a few weeks ago, and one of the owners of the company I work for actually owns one of the best wineries in Napa.
You have to look at the farm, elevation, soil type, varietal of coffee plant (there are around 6,500 different species), water content, were they picked at peak ripeness, etc. Just like some wineries produce consistently stellar wines, some coffee farms are situated in perfect areas with perfect conditions.
The best Geishas come from Panama, my favorite is Hacienda La Esmerelda. These grow high on the peak of Volcan Baru.
The price is mainly due to scarcity—everyone wants it! But in this case, there is a discernible reason, and it's not just marketing.
You have to look at the farm, elevation, soil type, varietal of coffee plant (there are around 6,500 different species), water content, were they picked at peak ripeness, etc. Just like some wineries produce consistently stellar wines, some coffee farms are situated in perfect areas with perfect conditions.
The best Geishas come from Panama, my favorite is Hacienda La Esmerelda. These grow high on the peak of Volcan Baru.
The price is mainly due to scarcity—everyone wants it! But in this case, there is a discernible reason, and it's not just marketing.
re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted by BRPHXCoffee on 10/24/19 at 5:53 pm to puse01
If it works for you then I wouldn't change a thing.
However, if you've never experienced a really great cup of coffee, you may be interested in trying a few things out.
My first really good cup of coffee was like a tuning fork on my tongue, almost the same sensation as hitting a golf ball really well. Balance, harmony, and pleasure.
Have you ever tasted blueberries, tangerine, or mint notes in coffees? I never knew these existed before discovering them in specialty grade single origins.
But to each his own. No hate or judgement. The worst coffee shops fail in customer service, and almost always by being pretentious jerks gatekeeping specialty coffee.
Not uncommon to hear that people got laughed at trying to order a vanilla latte at an upscale store, which is just unacceptable. Keep drinking what you love!
However, if you've never experienced a really great cup of coffee, you may be interested in trying a few things out.
My first really good cup of coffee was like a tuning fork on my tongue, almost the same sensation as hitting a golf ball really well. Balance, harmony, and pleasure.
Have you ever tasted blueberries, tangerine, or mint notes in coffees? I never knew these existed before discovering them in specialty grade single origins.
But to each his own. No hate or judgement. The worst coffee shops fail in customer service, and almost always by being pretentious jerks gatekeeping specialty coffee.
Not uncommon to hear that people got laughed at trying to order a vanilla latte at an upscale store, which is just unacceptable. Keep drinking what you love!
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