Got a tip for us?
Let us know
Become a MacRumors Supporter for $50/year with no ads, ability to filter front page stories, and private forums.
Espresso Enthusiasts
- Thread starter eric/
- WikiPost WikiPost
- Start date
- Sort by reaction score
- Status
I used ziplock sandwich bags -- they were not "freezer" bags. For me, the beans dried out and the taste was noticeably diminished -- not bad but just not as flavorful. I never tried vacuum sealing.
I've noticed that prices have gone up quite a bit since that horrendous fire on Maui. I read that there was a coffee processing mill on Maui that burned along with the growing fields. Apparently Maui provided a whole lot of coffee that made its way into blends....but yes, prices have gone up in general for Hawaiian coffee
Indeed ... it has been quite significant and it's not just Hawaii. But with Hawaii in particular, it's probably a combination of things like the Maui fire, general inflation, and drought conditions that have effected several of the islands this year.
Enjoyed a flat white (and a sparkling mineral water) in an attractive coffee shop that is to be found in a 16th century building.
Last edited:
I'm going to need to add to my stock fairly soon...a local shop is offering some beans that are indigenous varieties from the Hambela area of the Guji zone of Oromia region of Ethiopia...hmm, maybe I might give this one a try. First I'll need a map to figure out where this is coming from
Indigenous varieties of Ethiopian coffee are always to be recommended.
Two days ago (and, for once, I have almost an embarrassment of riches, as I am more than amply stocked with good coffee) the lovely, (award winning) coffee shop in the 16th century building where I enjoyed a coffee a few days ago, insisted on giving me (as a gift) a highly recommended Ethiopian washed coffee, which I can't wait to try, but, which will have to wait until some of my current supply is exhausted.
Instead of the Ethiopian coffee, I found and ordered some pacamara beans from El Salvador.
Pretty much my second favourite coffee, ranking after coffee from Ethiopia; do enjoy.
Enjoying a delicious large espresso before engaging in various things.
However, I love my knock-box - most definitely for its obvious purpose.
It's also big enough to usually take care of the pucks for up to a week, at times.
It's also my friendly anger-temper-check-up-barometer 🤬😂😳 I've realised.
Although, I'm very balanced emotionally after enough many years of meditating, I'm still an intense being. So my meeting with the knock-box every morning-ish are a way to see what’s below the surface emotionally.
Usually, it turns out very well, so I can bathe in the pleasure of the Espresso afterwards - as I absolutely do this very moment ♥️
However, I love my knock-box - most definitely for its obvious purpose.
It's also big enough to usually take care of the pucks for up to a week, at times.
It's also my friendly anger-temper-check-up-barometer 🤬😂😳 I've realised.
Although, I'm very balanced emotionally after enough many years of meditating, I'm still an intense being. So my meeting with the knock-box every morning-ish are a way to see what’s below the surface emotionally.
Usually, it turns out very well, so I can bathe in the pleasure of the Espresso afterwards - as I absolutely do this very moment ♥️
This morning I'm having some coffee made from beans grown in the Ka'u zone on Hawaii. There are the usual sort of flavor notes; sweet, toffee, pear, cherry - but it also says "warm and comforting", which it definitely is on what's a chilly morning here ("chilly" being relative, so I won't mention the actual temperature 
)
)
Not that you asked but my subjective take: beans from there are an A+ in awesomeness. Enjoy. I am working through a 13 ounce package of Ethiopian that claims it is "inherently sweet," medium bodied, "with a fruity, citrusy finish" -- which seems accurate.This morning I'm having some coffee made from beans grown in the Ka'u zone on Hawaii. There are the usual sort of flavor notes; sweet, toffee, pear, cherry - but it also says "warm and comforting", which it definitely is on what's a chilly morning here ("chilly" being relative, so I won't mention the actual temperature
This morning I'm having some coffee made from beans grown in the Ka'u zone on Hawaii. There are the usual sort of flavor notes; sweet, toffee, pear, cherry - but it also says "warm and comforting", which it definitely is on what's a chilly morning here ("chilly" being relative, so I won't mention the actual temperature
I misread that as "coffee made from bears"...
I need coffee...
You know ... some people do enjoy something called Kopi luwak, or civet coffee, which is made from cats (or more accurately something called an Asian palm civet) -- not bears. I learned about it when watching Jack Reacher the television series (not from experience) on Amazon.
If you are interested: https://en.wikipedia.org/wiki/Kopi_luwak
I would commend to you this youtube by James Hoffman on Kopi Luwak.
It is the best summary of Kopi Luwak that I have seen or read. He addresses all the important features, including taste (not so good) and the ethics of the process.
Sadly, he did not address the Thai businessman who tried to emulate the process using an elephant. He was thinking of economies of scale. Heaven knows what the elephant thought of it...
The topic of Kopi Luwak has come up before and I've posted this before, but as we seem to be in replay mode ... 😁
Vietnam's coffee chain reckon they've analysed the chemical process involved when the civets eat and digest the beans and make a replica.
It's called Trung Nguyen Creative 8 (don't ask me what the other 7 taste like). I had it when in Hanoi and ... the advantage of paying more for that than their other (very good) coffee is that I can say I've had it and make posts like this. The taste was nothing special imo.
www.vice.com
www.driproast.com
trungnguyen.eu
Vietnam's coffee chain reckon they've analysed the chemical process involved when the civets eat and digest the beans and make a replica.
It's called Trung Nguyen Creative 8 (don't ask me what the other 7 taste like). I had it when in Hanoi and ... the advantage of paying more for that than their other (very good) coffee is that I can say I've had it and make posts like this. The taste was nothing special imo.
A Vietnamese Company Is Bringing Fake Kopi Luwak to the Kopi Luwak Loving Masses
Trung Nguyen, the Starbucks of Vietnam, commissioned a bunch of chemists to mimic kopi luwak, exquisitely expensive coffee that’s been digested and **** out by little weasel-like creatures called civets.
www.vice.com
Trung Nguyen Creative 8: Review - Drip Roast
My trip to Vietnam early this year was an eye-opener for my coffee journey. Vietnamese coffee is its own unique thing, and I’m glad that I got to try it finally. I could never get enough of it. I fell in love with Vietnamese coffee so much that I threw away some of the stuff …
www.driproast.com
Trung Nguyen Creative 8
Trung Nguyen was inspired in the preparation and processing of this recipe by nature – grain processing goes through a similar process to natural civet coffee. Experts say it’s “sweet as syrup, soft and thick as chocolate, with a hint of tobacco taste, but rich and comfortable till the end.”...
trungnguyen.eu
side bar; my DeLongi espresso / coffee machine makes a specific sound that reminds me of a song, from a 70's glam rock band ... name it
Wanting to try some flavored beans, Meijers had these on sale .. first up is Butter Pecan , subtle and not overpowering, I kinda like it
I use Barista Syrup instead, simpler, it exists in various flavours - I like it.
Had it for quite some time - but I don't use it all the time, or a lot of it, just a touch of it. I've used some stevia as a sweetener earlier, but prefer the baristasurup by far.
I might have or not, tasted some flavoured beans too somewhere on the line. It doesn't feel unfamiliar - a brother was an explorer of many of these espresso 'things'.
Enjoy your beans and let us know more of your experience 😊
Hmm, I looked at their bag and not clear
Had my 3rd cup this afternoon..
wife likes it also
I use Barista Syrup instead, simpler, it exists in various flavours - I like it.
Had it for quite some time - but I don't use it all the time, or a lot of it, just a touch of it. I've used some stevia as a sweetener earlier, but prefer the baristasurup by far.
I might have or not, tasted some flavoured beans too somewhere on the line. It doesn't feel unfamiliar - a brother was an explorer of many of these espresso 'things'.
Enjoy your beans and let us know more of your experience
I hear ya, my wife and daughter same as you add these syrups sometimes.
I’m neutral on them, if anything I seem to over do it and then too sweet, I like subtle flavors.
Ok, wife and I concluded we don’t like Crème Brûlée, really like the butter pecan and maple walnut.
Will add into our bean 🫘 selection to rotate tastes. I’m only now filling the bean hopper 1/2 full so we can rotate beans more.