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03-23-2020, 05:30 PM | #57 |
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Soon people will be thanking posts that are 7 years old...
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03-23-2020, 05:45 PM | #58 |
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better late than never lol
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03-24-2020, 10:14 PM | #59 |
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This thread is about as relevant as any other. I can't deal with black dark roast anymore myself
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03-24-2020, 11:44 PM | #60 |
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Now I have to know.. WTF did the OP end up doing 7 years later? @sho220 come on fess up!
Sure he hasn't logged in since 2014 but maybe he'll get board in our COVID-19 world and do so.
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03-25-2020, 09:42 AM | #61 |
Feeling like thinking....
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Seven years old or not, I just read the whole thread for the first time. One variable that wasn't discussed that can help control the acidity of coffee is the water temperature used to brew the coffee. The hotter the water, the more oils from the bean are dissolved/melted/extracted into your coffee, and these oils are where the acidity and bitterness come from. That's one of the reasons coffee made in a percolator is so vile tasting...and so hard on the stomach. Try brewing with water at 195, or even 190 degrees. You'll end up with a much smoother, fruity-er cup of joe that'll let you taste more of the interesting notes of the particular bean you're using, and it should be a little easier on your stomach to boot. Win win.
The points others have made re/ darker roasts having less caffeine, all else being equal, are correct.
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03-25-2020, 12:21 PM | #62 |
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Its not coffee, unless you have a (cup of) Death Wish
https://www.deathwishcoffee.com/?utm...SAAEgLli_D_BwE
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03-27-2020, 02:38 AM | #63 |
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Y’all are doing it wrong.. buy organic unroasted beans, roast at home and drink fresh black coffee. It won’t matter how you prep it either - drip, press, espresso - fresh roasting made the single biggest difference than anything else.
All other coffee has been ruined for me.
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Last edited by rice_classic; 03-27-2020 at 02:38 AM. Reason: I love 7 year old threads!!! |
03-28-2020, 01:07 PM | #64 | |
Feeling like thinking....
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Quote:
My most consistent results have been doing very small batches in a Korean NUVO earthenware roaster. Every one of those has been wonderful.... but I can only do enough for two mugs at a time. Also... every batch seems to be at its peak about 48 hours after roasting, which was a surprise. I expected "Fresh roasted," i.e., after about 8 hours of off-gassing, to be the peak, but it's not. Eager to learn more...
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03-28-2020, 01:14 PM | #65 |
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^ This makes no sense at all since the cell phone repair spam post that resurrected the thread was deleted!
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03-29-2020, 11:32 AM | #66 | |
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Quote:
Fresh Roast SR800 https://www.amazon.com/dp/B07Z9Q3TLQ/ref=cm_sw_r_cp_api_i_N8lGEb01GDDZA
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03-29-2020, 04:27 PM | #67 |
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It's ok, we're used to people here saying things that don't make sense.
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03-29-2020, 04:33 PM | #68 |
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Weak! You are all weak!
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03-29-2020, 04:43 PM | #69 |
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The virus is raising zombie threads!
I hate the taste of coffee, and drink it because it is my only available option to stay awake on my long work shifts at odd hours. I drink it like cheap liquor, with mixers or as a quick shot (espresso) when possible. That said, I got schooled on coffee chemistry. The dark roast acidic swill that is most common, is that way because it has a longer shelf life and it is easier to make consistently from different beans. That is what you get from starbucks regular coffee. It has lower caffeine as well. If you can get light/blond roast, it has higher caffeine and lower acidity, and I think tastes less terrible. |
03-29-2020, 04:50 PM | #70 |
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Just got to add enough cream.
Dark roast stovetop espresso is awesome with half&half. Maybe with some shortbread cookies.
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