Seattle's Best Coffee

I've not been able to roast coffee as quickly as I drink it so I have a stash of store bought coffee that I use when I am empty. I picked up a bag of something called Seattle's Best Coffee and I must say that this stuff is horrible!!! It is considered a "dark roast" which simply means that it is burned, they could be using any bean from anywhere because there is no flavor to this cup except the taste of burn. They call this sludge Seattle's Best Coffee and I cannot help but feel sorry for the folks in Seattle if this is the best that they have. The name reminds me of that beer Milwaukee's Best which is also pretty sad for the people of Milwaukee.

El Salvador Organic - Cuzcachapa

The fun of this coffee began the moment that I tried to pronounce its name. I finally have it phonetically but I am quite sure that my accent is way off. ;-)

I roasted this bean to just through the 1st crack and it ground just slightly darker than cinnamon. The flavor is very full and is supposed to have a definite chocolate note. I did not notice this, what is dominant to me is the floral qualities of this bean. I am sensitive to the florals because I'm especially fond of them.

The body of this cup is wonderful! As it cooled and I could take a full swallow I realized that this is a very viscous coffee which makes it more a meal than a warm and comforting drink.

The next time I roast this bean I will take it through the 2nd Crack and explore the flavors through caramelized sugars.

Indonesian - Timor (Organic)

This has been a nice tasting coffee (it could be the coffee or is could be that I drank the Columbian House from the freezer for a week before I got around to roasting). I roasted these beans just seconds into the second crack which gave me a grind that smells faintly of cocoa. Even my 5 year old daughter commented how good it smelled.

This is an organic coffee which always leaves me skeptical but the coffee is surprisingly flavorful. It has a fruity note and as it cools there is a definite chocolate flavor that emerges.

I gave this coffee to friends as a gift and one of the recipients emailed me that they really loved the coffee. i suspect that it is the first time that they ever had a coffee that was roasted less than 24 hrs of its brewing and consumption.

Boqette - Carmen (Panama SHB)

The name "Boqette" is very fitting from this Panamanian bean. While roasting the floral perfume fragrance is very noticeable and when this coffee is brewed the house smells of its aroma.

The flavor is rich and satisfying without the least trace of bitter. Even as this cup cools the flavor is stable and always pleasurable.

It was a very fast transition between the 1st and 2nd cracks so I had to be very careful not to over-roast these beans.

Cepicafe - Peru

This is an organic Peruvian coffee. It has been quite a few weeks since I last sampled it but what was noteworthy was that the flavor in this bean required that it be roasted well into the 2nd crack. If it was not French Roasted then the flavor was not pleasant, but after it had been roasted to very-dark the flavor was indeed good.

How Much Coffee You Drink...

25 people responded to the question "How Many Cups Of Coffee Per Day Do You Consume?" Here's how it shook out.


The survey was flawed in that it did not allow people the option to choose "Ewwww! - NO Cups." SO it is a good thing that I am not getting paid for this.

However, for the 25 cultured people who responded, the majority (68%) said that they drink 5 or less cups of coffee per day while just 12% said that they drink more than 5 and 20% responded by indicating that their only source of fluid intake is coffee.

What are the implications of this survey's results? First, that only a lousy 25 people in over 30 days came to this blog AND could bother clicking a button (no, no, I'm not bitter). And second, that 20% of the survey group probrably need to drink some straight water once in a while - I mean really, your kidney's need a break once in a while.

Sulawesi

Kalossi

The taste of the this Sulawesi is unique in a peaberry-ish sort of way. Its dominant attributes are its remarkable, almost chocolate, aroma and its Spicy note which makes it flavor akin to the peaberry.

The raw beans were a darker green - indicating a higher moisture content. They roasted to a very nice Full City without creating much chaff. The smell from the roasting process lingered quite a long time (in comparison to other beans) which made the house quite pleasant.

I am going to like the rest of these beans for sure.

Coffee Link of Great Importance

I feel that following my absence I should post a link to a coffee thought of great importance.
Here is this gem: Ominous Comma
Please consider it a public service.

Kigoma Peaberry

Tanzania

Just like the Paupa New Guinea, this Peaberry possesses a sophisticated flavor that only the most seasoned coffee lovers will appreciate. Like the flavor of Borolo Pio Cesare, this coffee is full of complexity.

This is a good coffee but one I fear will not be liked by most people. It really must be drank like a wine because one must approach it like the taster of dine wine rather than a teenager drinking a Budweiser. I do appreciate it for a change but the flavor is odd (sort of like chicory flavoring) and so it will not become my favorite.

NEW Coffee Arrived!

I just received 35 lbs. of green beans! It took over 3 weeks to get my order because the sale at the supplier was such a success that they ran out of some of the beans that I ordered. So, as a way of mollifying me they gave me 4 cork coasters which are pictured at the bottom corners of the photo.

I tried to expand my horizons with this order. I got a pound of Panama Boquette SHB which I am looking forward to trying, as well as a Mexican Altura Pluma. I also got more of some of the beans that I really liked the last time - such as a 5# bag of the Papua New Guinea - Kimel Peaberry. (One thing that is really meaningless but makes me happy is that the 5# bags are burlap sacks which adds a bit of ambiance to the whole process.)

With this new batch of beans I plan to be roasting on a regular basis again and will post new content with each new experience.