They have 8 different blends, with three of them being seasonal. I must say they are all soft and exceedingly lightly acidic.A Catuai, Bourbon and Caturra blend?
Fascinatng.
I would imagine that it would taste delicious.
Do enjoy.
They have 8 different blends, with three of them being seasonal. I must say they are all soft and exceedingly lightly acidic.A Catuai, Bourbon and Caturra blend?
Fascinatng.
I would imagine that it would taste delicious.
Do enjoy.
That tells me nothing about the actual coffee..I would say thus far that my favorite coffee is "Little Buddy" and "Big Truck" from Olympia Coffee Company.
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?
Thanks for your answer.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.'![]()
Thanks for your answer.
I wasn't criticising, merely curious re details of the coffee consumed.
Anything from the Yirgacheffe region (which is my own personal favourite).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?
Starbucks sells a huge variety of coffee. Some great, some not so good. I don't think a negative sweeping statement is accurate or fair. I've had some really good varieties that I found excellent. But again, it's personal taste.
When I was in Poland in the early 80's (socialist era), the best one could do was grind beans (whatever was available at the state-run store) in a wooden hand grinder, dump the grounds in a glass, and pour boiling water. I found it somewhat bitter but acceptable. Then at the local Pewex, bought a jar of Nescafé instant and found it in comparison to be quite good.
I've always been a fine coffee zealot, but I don't think I'm a snob about it. I think my tastes are just open to different ways of making it, and the resulting different taste and experience.
Just has to be dark.
Been meaning to try some Ethiopian coffee (single source). Any recommendations?
In truth, I'm more than happy with either of them, but personally, I prefer Yirgacheffe.And I'll say choose Sidama over Yirgacheffe![]()
There's quite a variety of different coffee that's grown in Ethiopia
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.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.![]()
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.
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.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.
You’re not like my son, who if he has his way is buying 1 or 2 fancy $$ coffee house brews daily?😐 French Roast is too dark and harsh for me. I’ve found until the French Roast coffee beans are gone, a half and half blend of FR and House Blend is acceptable.I'm 54, so I don't think it's a matter of out aging French Roast. I like dark roasts, but French Roast has never been one of my favorites. It always seems bland and tasteless to me.
Currently I am on a financially imposed semi-fast, so I get it. Been drinking more coffee than normal.
LOL!!!!You’re not like my son, who if he has his way is buying 1 or 2 fancy $$ coffee house brews daily?😐
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. 🤷♂️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.
Actually that might work! Maybe less grounds in the hopper or whatever it’s called. Hmm. 🤔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?
Amen to this, - I hear you, and agree with you - re both coffee and wine.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.