All good my man.@Matt B I definitely didn’t intend to yuck your yum. Or harsh your mello
You know it seems the real unattainable feat would be to find a spouse that has the same taste in coffee. Why is this so difficult?
Coffee talk
- Thread starter troutpocket
- Start date
You know it seems the real unattainable feat would be to find a spouse that has the same taste in coffee. Why is this so difficult?
mtskibum16
Life of the Party
Luckily mine just adds some half and half and happily drinks whatever I roast. Light roast Ethiopia, darker roast Sumatra, medium Columbia? Fine with her. haha
The Ethiopian and the like are certainly not the flavor profile most Americans expect in a coffee. I've really come to enjoy them, but it can be off-putting at first when you are used to drinking nothing but dark roast mixes from the grocery store shelves and that's what your brain is expecting coffee to taste like.
The Ethiopian and the like are certainly not the flavor profile most Americans expect in a coffee. I've really come to enjoy them, but it can be off-putting at first when you are used to drinking nothing but dark roast mixes from the grocery store shelves and that's what your brain is expecting coffee to taste like.
I dunno, I'm a medium roast, nothing in my coffee type... but I haven't acquired the taste for Ethiopian stuff myself. I've tried many times, it just never tastes right to me.
I don't like picking favorites in general, but when someone asks me what my favorite coffee origin is, I can answer "Ethiopian" without hesitation. That being said, I like variety, and I enjoy my Ethiopian brews even more after spending some time with Central American beans. And then every now and then I go batshit crazy with a Sumatran or something. 
Clearly something you're not accustomed to! Seems like you have a decent handle on a lot of culture. Doesn't mean you have to like it.
Good point, you should. WTF is wrong with you, anyway?
I don't know, man. but it keeps me up at night.
I’m gonna keep up my roll as cold brew cheerleader. It’s good with anything you normally like but game changer with Ethiopian, Kenyan, and Burundi-origin beans.
At least you can drink delicious brown juice when you wake up at 4am—waking up Not to work or to work out but because of coffee origin preference insecurity. Sorry man. That’s rough.
I’m taking these two for espresso shots this weekend. Getting more feel for the Poppo.
Moka Kadir roasted to 5:45
Puro Scuro roasted to 6:00. I like the little bit of oil showing up.
After consulting my roast chart, I’m calling the first batch FC+ and the second Vienna roast. 15 seconds difference!
Moka Kadir roasted to 5:45
Puro Scuro roasted to 6:00. I like the little bit of oil showing up.
After consulting my roast chart, I’m calling the first batch FC+ and the second Vienna roast. 15 seconds difference!
Last edited:
wanderingrichard
Life of the Party
Unashamedly a proud member of the "uncultured" coffee set.
Am the only one in the house who drinks it. Wife gets wired out on just half a cup, and kiddo refuses to taste it, so I get a 3lb bag all to myself.
Am the only one in the house who drinks it. Wife gets wired out on just half a cup, and kiddo refuses to taste it, so I get a 3lb bag all to myself.
The Puro Scuro was the favorite for espresso. I liked the Moka Kadir as well but it’s a fruit-forward profile.
Very nice, Peter!
Skol_Engh
Steelhead
I gotta get on your level and start roasting them beans!
I'm pretty much a hillbilly coffee roaster with my stainless steel bowl on boards in a box, a bamboo stir spoon and Harbor Freight heat gun. I keep eyeballing the roaster @Matt B uses but this old redneck hillbilly dinosaur does love stirring beans, watching as the color and smell changes. After a roast, my clothes smell like fresh roasted coffee; not a bad thing at all!
Last edited:
wanderingrichard
Life of the Party
Yeah better the smell of fresh roasted coffee than the stench of Hai Karachi from the 70's....
Poppo popper report:
After a dozen or so roasts, my favorite feature is the fast roasting process. I can knock out two 1/4 pound roasts, with 10 minutes cooling time in between, in less than half an hour…and I’m set for the week. The trade off is a less forgiving roasting process; the sweet spot is brief!
My last batch was a medium/light nutty Brazilian
After a dozen or so roasts, my favorite feature is the fast roasting process. I can knock out two 1/4 pound roasts, with 10 minutes cooling time in between, in less than half an hour…and I’m set for the week. The trade off is a less forgiving roasting process; the sweet spot is brief!
My last batch was a medium/light nutty Brazilian