Originally posted by nameless
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BEST COFFEE
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Haha, well I sorta agree but I've gone there way too many times lately.
I'm a coffee snob and prefer supporting local shops, but I've found time and time again that in the midwest, Starbucks is consistently better than the local yokel joint. Of course, if you live in a place that has a coffee culture like Chicago, Seattle, or NYC there will be a million local places that make starbucks look like swill.
Many Americans complain about Starbuck's coffee being burnt or too strong, but I'm mostly an espresso drinker so I like it better that way. If you have time get a french press. I got a Sumatra French press the other day at Starbucks that was damn decent.
Originally posted by BECOMING-INTENSE View PostWho ever calls that black brownish water they serve
at Starbucks coffee, I'll personally get together a lynch
mob and hunt you down ...
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I feel I have to weigh in here. I'm serious about my coffee. I have yet to find a mindblowingly good coffee place in NYC. Granted, my preference is drip--which is tough out here. I've adjusted accordingly and have been drinking espresso drinks more.
I will try Gorilla, and Grumpy's. Have tried Oslo, 9th street, Gimme and some others -- meh..
I went through a French press phase, and I agree with above comments about it. However unless you have a good grinder, you will usually get coffee 'dust' at the bottom which is a bad way to end a drink.
I have tried clover coffee once and I felt that the coffee was too fruity. I prefer a little of the burnt bitter flavor of a more balanced coffee. Perhaps clover machines can be highly variable in their output?
I feel the best coffee in the country originates from the Pacific Northwest. Have had Stumptown, Vivace, 4 Barrels in SF, Blue Bottle in SF, LaMill in LA--these were all very amazing coffee
Siphon is the last 'method' i've tried and I prefer it over the clover method, although I only have one experience from each.
Regarding pulling espresso shots, it's all about creating the right pressure on the tamped coffee. The big variables are the the fineness of the roast and density of the tamped coffee. If done right, you should get the correct volume in a certain amount of time. To me tamping is something that is the biggest variable to taste, experienced baristas can get it right by feel they've done it so much. Unfortunately for us, it's kinda hard to tell if they know what they're doing until you taste it :(
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Originally posted by soultek View PostI have tried clover coffee once and I felt that the coffee was too fruity. I prefer a little of the burnt bitter flavor of a more balanced coffee. Perhaps clover machines can be highly variable in their output?
I feel the best coffee in the country originates from the Pacific Northwest. Have had Stumptown, Vivace, 4 Barrels in SF, Blue Bottle in SF, LaMill in LA--these were all very amazing coffee
I used to do my work at the Stumptown Annex (yay remote work!), and when they got a new bean, they'd bring in the different ways they were considering roasting it, and those would taste vastly different, but even once they settled on a roast, there was dialin for the clover. I dunno that they still do this, but it was informative, delicious, and twitchy when they did.
Glad to hear 4 barrel started doing their own roasting, I'll check them out next week. When you do your west coast coffee tasting stuff, don't forget Zoka (Seattle) and Ritual (SF). Neither are as good as Stumptown (or even Courier on his good days), but they've both got good roasts, and are more than worth checking out.
And, yeah, you can't fuck around with grinders. I've had a Mazzer grinder for a few years now. Heaven.Hobo: We all dress up. We all put on our armour before we walk out the door, but that doesn’t necessarily mean that we’re trying to be someone else.
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Originally posted by theetruscan View PostClovers are quite variable. Brew temp is adjustable in .5 degree or 1 degree increments, and brew time in 1 second increments. Also, since it is a siphon process but without the water temperature fluctuation, you get a lot of flavor out, many beans aren't flattered. Even some coffees that are flattered by the right settings are ruined by bad ones.
Also, Hotel del Mano in billyburg was serving Stumptown during the day, but it's only on weekends now. Haven't tried it yet.
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Originally posted by soultek View PostThe siphon method I tried was some crazy Japanese one where the process inherently resulted in correct temperature. But the temp is not adjustable. It was a pleasure to watch it brew at the table. LaMill serves it at the table with a bunsen burner two connected round bottomed beakers. It was like 15.00 a carafe.
Also, Hotel del Mano in billyburg was serving Stumptown during the day, but it's only on weekends now. Haven't tried it yet.
This kinda thing, yes?
Hobo: We all dress up. We all put on our armour before we walk out the door, but that doesn’t necessarily mean that we’re trying to be someone else.
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America takes everything to the extreme, nobody was this obsessed with coffee beans when I lived in Naples. Buy decent quality beans, grind 'em, stick them in a Moka pot, or a machine if you have the money for fripperies like that. You can fuck around with roasting your own and buying the latest high-end snake beans for the rest of your life...the extraordinary metamorphosis of one black liquid into another
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Originally posted by PrinceOfCats View PostAmerica takes everything to the extreme, nobody was this obsessed with coffee beans when I lived in Naples. Buy decent quality beans, grind 'em, stick them in a Moka pot, or a machine if you have the money for fripperies like that. You can fuck around with roasting your own and buying the latest high-end snake beans for the rest of your life...Fashion is a form of ugliness so intolerable that we have to alter it every six months - Oscar Wilde
StyleZeitgeist Magazine
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