It is a public holiday, but outside, it is great, dark, wet, and overcast.
So, it is high time to have a coffee.......yes, Ethiopian. (What else could it be?)
Public holiday? Not in the UK. Are you elsewhere?
It is a public holiday, but outside, it is great, dark, wet, and overcast.
So, it is high time to have a coffee.......yes, Ethiopian. (What else could it be?)
Well, reading your posts where you have discussed drinking this coffee, I am struck by the fact that Diesel is an appalling name for a blend, especially if it is a good quality blend.
I would be hard put to overcome a prejudice against such a name, - and only the strongest of personal recommendations would persuade me to disregard my distaste for this name and actually risk sampling this coffee.
It is a very delicious dark roast blend which makes a wonderful espresso (just ask our friend @SandboxGeneral) and a wonderful FP. It is full bodied, bold, and deep in flavor...and not muddy or bitter if made correctly.
That said, I would not recommend it to you, dear friend @Scepticalscribe, as you are not a fan of dark roast.
The blend called Diesel being a dark roast notwithstanding, what is that old cliché, don't judge a book by its cover? Trust me when I say that the thought of diesel fuel never enters my mind when I'm preparing and consuming the espresso. To me it’s a wonderful and much anticipated blend of coffee.I would be hard put to overcome a prejudice against such a name,
The blend called Diesel being a dark roast notwithstanding, what is that old cliché, don't judge a book by its cover? Trust me when I say that the thought of diesel fuel never enters my mind when I'm preparing and consuming the espresso. To me it’s a wonderful and much anticipated blend of coffee.
Currently enjoying a nice cup of the Ethiopian Chire SO beans from the Hario V60. I'm still perfecting this method's timing. It ran a bit long today so the next time I'll make the grind a bit more coarse. Regardless, the mug of coffee tastes great.
Just a quick point…
Whenever French Press or pour over is mentioned it is almost inevitable that some statement about the methods being "idiot proof" or very forgiving are included. Is my point of view that all methods of coffee production require some precision and fine tuning to produce a good cup of coffee. I'm excluding the espresso from my comments because, quite clearly, espresso is the extreme in the need for precision in all of the many variables involved in the production.
But even in French Press or pour over, and other forms of coffee production, determining the exact proper grind for that particular production method and roast is essential. The amount of water are used and the extraction time needs also be closely monitored. In order to produce a really good cup of coffee by these methods requires precision in the variauebles associated with the production method ... and also allows for consistency in producing good cups of coffee.
I don't mean to sound defensive (and in reading the above it does sound that way) but I do mean to point out that even the less demanding (in terms of the exact precision with many variables) forms of the coffee production are far from idiot proof if you want to good cup of coffee.
...or just go to your favourite coffee shop with trusted skilled baristas who use good ingredients. The price is higher but it's worth it.
Enjoying another mug of this SO beans. I adjusted the grind from yesterday to be more coarse and I almost nailed it perfectly and overshot my target time by 13 seconds. That's vastly improved over yesterday when I over shot the time by almost 4 minutes!Currently enjoying a nice cup of the Ethiopian Chire SO beans from the Hario V60. I'm still perfecting this method's timing. It ran a bit long today so the next time I'll make the grind a bit more coarse. Regardless, the mug of coffee tastes great.
Enjoying another mug of this SO beans. I adjusted the grind from yesterday to be more coarse and I almost nailed it perfectly and overshot my target time by 13 seconds. That's vastly improved over yesterday when I over shot the time by almost 4 minutes!
The target is based on the guide I found on Intelligentsia's website which was 3 minutes for 415 grams. Today I got 417 grams in 3 minutes and 13 seconds. Yesterday was like 7 minutes.
My kettle is about ready for my afternoon cup of French Roast blend.
Unfortunately I can't have a chocolate...I need to watch my calories to keep my weight down. Much better for my legs and balance with my weight where it is, so I can't risk gaining weight.
I'm jealous of missing that chocolate.![]()
I quite like 90%+ dark chocolate. It's delicious. And they say it's good for the heart. Bought a half kilo of Turkish grind coffee on my home. Despite having an expensive grinder, I can never get a quality Turkish.
Not at all. It would go without saying those locations would serve the finest coffee. And thank you, but it isn't my first go with Turkish. I drank it and only it for several years before going back to regular coffee and or espresso. As strange as it sounds, each fresh ground purchase had its unique flavor. I'm simply thankful that roasters accommodate many grind types.Yes, I quite like some of the even more bitter dark chocolates, too.
Re Turkish coffee, it may sound a bit of a cliché, but the best places I have had it were Turkey, Bosnia and Kosovo, (and, of course, each of the latter two places have been heavily influenced by Ottoman culture).
Good luck with it.
Not at all. It would go without saying those locations would serve the finest coffee. And thank you, but it isn't my first go with Turkish. I drank it and only it for several years before going back to regular coffee and or espresso. As strange as it sounds, each fresh ground purchase had its unique flavor. I'm simply thankful that roasters accommodate many grind types.
I think the worst Turkish I ever had was in Poland. I believe I've said this before. But it was both incredibly earthy and acidic. The chum I was with asked me later if they'd used dirt instead of coffee. It was poorly made coffee and remember making me stomach ill later that day.
Well, the consumption of chocolate is a rare enough occurrence for me, too.
As I will only eat (very) dark chocolate (70% cocoa) - even as a child, I couldn't abide milk chocolate - and then, will usually only have it in winter, it is a rare - but enjoyable - treat.
And even then, I will only contemplate a chocolate if I plan to have a coffee in the afternoon. A winter afternoon. Chocolate is not for mornings.
But - when I next have one - I shall remind myself to consume an additional one for you, too, @Shrink.
Put me down as an aficionado of dark chocolate, preferably 80% or above and these days I enjoy it with the insertion of orange or chilli in the bar. Yumm.I, too, especially like very dark chocolate. Milk chocolate always struck me as so bland as to be undeserving of the appellation "chocolate"
I will make some cuts here and there to allow for a bit of good chocolate.
Enjoy some for me, nonetheless.![]()