jav6454
macrumors Core
They have 8 different blends, with three of them being seasonal. I must say they are all soft and exceedingly lightly acidic.
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Your favourite Coffee
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I would say thus far that my favorite coffee is "Little Buddy" and "Big Truck" from Olympia Coffee Company.
My kitchen is torn apart at the moment (literally - just bought a house 4 months ago and we're mid-renovation), but the moment it's put back together, I'm unpacking our brand new Moccmaster Technivorm to make some. 🙂 I can't wait!
My kitchen is torn apart at the moment (literally - just bought a house 4 months ago and we're mid-renovation), but the moment it's put back together, I'm unpacking our brand new Moccmaster Technivorm to make some. 🙂 I can't wait!
Scepticalscribe
macrumors Haswell
That tells me nothing about the actual coffee..
Where is the coffee from?
Is it single origin coffee?
Or, is it a blend of varietals from a number of different countries?
The OP of the thread said "Guys, I love coffee, I love trying new coffee, so I thought I'd create a thread seeing what coffee people call their favourite" in his first post, so...I was answering that question.
"Little Buddy" is essentially a blend of African coffees. It's a super-smooth light roast, which is great for a guy like me (who has a hiatal hernia and GERD lol).
"Big Truck" is a blend of coffees from Colombia and Ethopia; it's a bit darker than Little Buddy but still very smooth, a bit more 'chocolatey.' 🙂
Scepticalscribe
macrumors Haswell
Thanks for your answer.
I wasn't criticising, merely curious re details of the coffee consumed.
Madhatter32
macrumors 68000
My favorite is Kona coffee, grown in Kona, Hawaii. I find that 100% pure is the best.
Oh, no worries, I didn't take it as such...was just clarifying why I answered as I did, being as I'm somewhat of a n00b in this thread. 🙂
Been meaning to try some Ethiopian coffee (single source). Any recommendations?
Scepticalscribe
macrumors Haswell
Anything from the Yirgacheffe region (which is my own personal favourite).
Coffee from Sidamo/Sidama (same place, different spelling) is also excellent.
rhett7660
macrumors G5
Agreed. I really like their Holiday Blends (red bag) as well as their Veranda Blend and Espresso Roast. Veranda is very good IMHO. The other blends, not so much and I agree, they just don't taste good.
I have been really enjoying, and ran out of course, is a company called Groundwork, their Ethiopia blend is most excellent.
I know it is somewhat sacrilegious to post this, here, but if you like flavored coffee, Bones Coffee has some really good flavors. Their Smory Time and Jacked Pumpkin are delicious. 🙂
Macky-Mac
macrumors 601
And I'll say choose Sidama over Yirgacheffe 😎
There's quite a variety of different coffee that's grown in Ethiopia
Scepticalscribe
macrumors Haswell
In truth, I'm more than happy with either of them, but personally, I prefer Yirgacheffe.
Agreed.
And one other thing to note is that with Ethiopain coffee, there is a noticeable (taste) difference depending on whether the coffee is a "natural process" coffee (the old, traditional, method - which was both labour intensive and time consuming - of drying the coffee beans/cherries on raised sun beds), or a "washed" process coffee (a more modern method).
This is something that is very much down to personal preference, and taste.
I agree, their Holiday blend is very good, as is usually their Winter and Christmas Blends. I'm always on the lookout for Ethiopian as among the best coffee (I understand that's where coffee originated) and will look for Groundwork. Thanks for the recommendation.
rhett7660
macrumors G5
Huntn
macrumors Penryn
I don’t know if I out aged it 😛, but I no longer like French Roast. Mostly consuming Columbian, and House Blends, currently via a Mr Coffee Drip machine. Coffee is an asset during fasting as an appetite suppressent. No, I don’t swill it.
eyoungren
macrumors Nehalem
I'm 54, so I don't think it's a matter of out aging French Roast. I like dark roasts, but French Roast has never been one of my favorites. It always seems bland and tasteless to me.
Currently I am on a financially imposed semi-fast, so I get it. Been drinking more coffee than normal.
Huntn
macrumors Penryn
You’re not like my son, who if he has his way is buying 1 or 2 fancy $$ coffee house brews daily?😐 French Roast is too dark and harsh for me. I’ve found until the French Roast coffee beans are gone, a half and half blend of FR and House Blend is acceptable.
eyoungren
macrumors Nehalem
LOL!!!!
Right now, no. If it were just me, that might be a little different.
IDK what it is about French Roast. I just see it as bland and tasteless. I could almost wish it would be harsh (for me) because then at least it would be SOMETHING. Maybe the taste gets burned out too when they roast the beans. 🤷♂️
Currently, our daily blend is back to being Cafe Lavé because of it's low cost and the fact that it's an Espresso roast. But, we learned long ago that with certain brands (such as this one, Don Francisco, Cafe Bustelo, etc) to just use half the amount we'd normally use. Reduces any bitterness, but still keeps the flavor.
Perhaps, trying half the amount of French Roast you'd normally use might work for you?
Huntn
macrumors Penryn
Actually that might work! Maybe less grounds in the hopper or whatever it’s called. Hmm. 🤔
Silencio
macrumors 68040
I used to love really dark, bold roasts, but my tastes have shifted to lighter, more subtle roasts and blends over the years. It's kind of like a wine enthusiast starting out with big cabernets before their palate becomes more attuned to the nuances of a good pinot noir.
Scepticalscribe
macrumors Haswell
it wasnt me
macrumors 6502a
Since I switched my home coffee consumption from pre-ground coffee from the filter coffee machine to a hand grinder and Hario V60 (rarely: French Press), I no longer like my former favourite beans. Sucks. 🙂
I always like to try out new varieties, but I only have real ‘security’ with Peruvian coffee, which usually has a grape, berry and milk chocolate flavour, which I really love. My current favourite is a washed Caturra/Catuai, but that can change every time I buy new beans.
In my home town there is a New Zealand and an Ethiopian café, at least the latter of which serves its own roasts. I've realised that Ethiopian coffee bores me. That's a bit of a shame, because there's no good Peruvian here in town, at best a fair trade chain of shops, but their coffee also lacks depth.
I always like to try out new varieties, but I only have real ‘security’ with Peruvian coffee, which usually has a grape, berry and milk chocolate flavour, which I really love. My current favourite is a washed Caturra/Catuai, but that can change every time I buy new beans.
In my home town there is a New Zealand and an Ethiopian café, at least the latter of which serves its own roasts. I've realised that Ethiopian coffee bores me. That's a bit of a shame, because there's no good Peruvian here in town, at best a fair trade chain of shops, but their coffee also lacks depth.
Expos of 1969
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www.theguardian.com
Secret to stronger pour-over coffee with no extra beans unlocked by scientists
Pouring water slowly, steadily and from height is key to achieving ‘avalanche’ mixing effect
iBookmaster
macrumors regular
Boyers Aspen Gold whole bean is my favorite. I had never heard of them a few years ago. Didn't know which brands to try. I tried this one and glad I did. Every time I try another coffee, I go back to Boyers Aspen Gold. Little known secret.