I'm Really a Nice Person Until....(what gets your goat)?
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I sure do love having you on this forum. This post is a good example of why. 
As my mother would say, you're about as handy as a pocket on a shirt.
As my mother would say, you're about as handy as a pocket on a shirt.
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I like Italian beans because they have more flavor for some reason. If it is too darkly roasted the taste is just vulgar
Arabica beans tend to be a tad larger and from the tropical band. They can have flavors and aromas of everything from fruity breakfast cereal to earthy mud.
The acids and bitterness in the coffees can be just about anything....all depending on how they were processed and grown. Not usually roast... but maybe. Nobody really does a lot of 2nd Crack roast. Most do first Crack and a tad beyond.
50 grams of coffee to 300 grams of boiling water and no longer than three minutes of brewing time...
That's good coffee. Flavor strength is depending upon the beans....not really anything else.
Yes, the coffee shop opening is in full swing and happening soon.
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Ever get one that tastes like coca cola? That's just a mix of many different artificial fruit flavors, near as I can taste.
If you really like a certain flavor, how do you ensure it doesn't shift with the next harvest?
(Both are serious questions... not TOO serious, but I'm not joking. I'm honestly curious.)
If you really like a certain flavor, how do you ensure it doesn't shift with the next harvest?
(Both are serious questions... not TOO serious, but I'm not joking. I'm honestly curious.)
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You don't....
Each harvest is unique. Some years are better than the next. Last year's and this year's crop out of Brazil are stunted due to frost and drought.
But....I happen to like blended coffees. Where two separate types of beans are chosen for particular flavors....roasted separately to bring out certain features and then blended and ground in proportions. That tends to provide a stable flavor one year to the next.
My current favorite is a Nicaragua and Guatemala blend that I developed.
The Nicaragua has the "burt tire" chocolatey bitterness and the Guatemala has fruity, wine like flavors of blackberry and flowers. Together they make a complex and balanced cup of Joe that is unique. Really good stuff.
Your Starbucks takes a institutional type harvested bean (machine picked instead of hand) without a lot of unique flavor and blast dries them then roasts most of the flavor out of the beans. (Burnt tire) and then grinds and serves the finished coffee....not a lot of unique flavor, smell. But it's consistent.
Each harvest is unique. Some years are better than the next. Last year's and this year's crop out of Brazil are stunted due to frost and drought.
But....I happen to like blended coffees. Where two separate types of beans are chosen for particular flavors....roasted separately to bring out certain features and then blended and ground in proportions. That tends to provide a stable flavor one year to the next.
My current favorite is a Nicaragua and Guatemala blend that I developed.
The Nicaragua has the "burt tire" chocolatey bitterness and the Guatemala has fruity, wine like flavors of blackberry and flowers. Together they make a complex and balanced cup of Joe that is unique. Really good stuff.
Your Starbucks takes a institutional type harvested bean (machine picked instead of hand) without a lot of unique flavor and blast dries them then roasts most of the flavor out of the beans. (Burnt tire) and then grinds and serves the finished coffee....not a lot of unique flavor, smell. But it's consistent.
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