Posted on 04/17/2012 5:09:35 AM PDT by seton89
Awesome coffee. My personal fav is anything from Ethiopia’s Harrar region, mostly because it combines a great price with a great cup of coffee. I can usually only get it as green coffee that I roast myself (the best way IMO).
Last time, I am not promoting anything. Just telling the facts about coffee roasting, for a reason known only to you have your panties in a bunch because you don’t like the facts.
To bad so sad, coffee roasting is what it is.
Last time, I am not promoting anything. Just telling the facts about coffee roasting, for a reason known only to you have your panties in a bunch because you don’t like the facts.
To bad so sad, coffee roasting is what it is.
Yes, I do know and no they do not.
Actually STBX buys only the best beans and pays on average more than most for those beans.
Personally, I like the high altitude shade grown coffees from Columbia the best.
Oh, well like wine coffee is a personal taste issue.
-—You had to remind me of those, didn’t you.
Now I miss them all over again.-—
I seem to have struck a nerve. Maybe we should start a campaign to bring them back.
If not them, then maybe convince a smaller competitor.
You keep bleating your preferences as fact.
They’re not.
I’m not contending ANYTHING about how many pops anybody does vs anyone else. I don’t care.
The bottom line is you have rebutted anyone who’s said anything negative about your beloved STBX. That’s fine, If you want to cast your lot with a Godless, Liberal corporate behemoth - you’re free to do that. I choose not to. And I get a product from my local, conservative, Christian owned mom & pop that is, in my opinion, far superior to anything I’ve ever had from your beloved STBX.
Good bye
So, how do they get their caffeine to be double dunkin doughnuts? I doubt it is just adding more coffee to the hopper and grinding finer.
What is the secret?
It’s all in the roasting process and the quality of beans.
I wasn’t going to say anything earlier about the coffee crack points, but I humbly submit to this thread, there isn’t a 3rd crack point except the roaster’s head cracking if he lets his coffee go over 460 and it catches on fire. That will make your own head pop as you get mad about loosing good coffee.
You have two crack or pop points. One around 375 and a second around 435 to 440. The points vary a little based on the coffee and how old it is.
losing good beans. pop
I would think after the nicotine and cigarette fiasco, companies would be super sensitive about artificially adding to the addictiveness of their product. However, it is suspicious.
What do you roast with?
I have a guy that owns a smaller commercial size roaster and owns a coffee shop near a place of mine at the Lake of the Ozarks. I have bought quite a bit of coffee and gift packs over the last few years so he humors me by doing custom blends that are roasted to order.
Probably as you did for yourself, we come up with some great blends. He also sometimes saves a half pound of off the wall experiments to have me sample — like a Hazelnut flavoring that went off the chart and he dark roasted the beans to boot — not that I often buy flavored, but this could be smelled a block away.
The Northwest regional taste with that beyond expresso roast taste does not really appeal to me but Starbucks found a niche for popularizing a commodity as standardized as coffee and they made some good money by that differintiation.
I prefer a general medium roasted verital — generally Central American.
All I can say for sure, unless things have changed in the last four years is that STBX does not add caffeine to their coffee.
I very well could be wrong about the pops (crack), what I learned that in general most coffee houses use one pop. STBX two and Pete’s three.
I don’t care for Pete’s, way to smoky for my palate.
STBX (again unless changed the last four years) uses only the highest quality beans (one of their “leftest” deals, pays higher, sustainable farms.....yada ydda yada - I guess)
Anyway, like wine coffee is personal taste. I really favor high altitude, shade grown coffee from Columbia.
I do not care for African coffees at all, way to earthy.
Asian coffees are ok, but given a choice I choose South American beans.
Oh, well.........
I like the quality Colombians. My 4 primary coffees are from Colombian, Sumatra, Guatemala and Brazil.
Brazil has a reputation for bad coffee because they are the largest producer and lot is machine picked, low altitude garbage; however, they also have some really fine hand picked high altitude stuff.
Those are my main coffees because of my blend for Espresso. I sell it and I sell those 4 as single origins and blends. I do like Ethiopian Yirgacheffe - it is unusual. When I am in the mood for mild coffees, I love the Island coffees - Puerto Rican, real Kona, and real Jamaican Blue.
My roasts typically are pre-second crack ~432 to post second crack ~450. I do roast under and over when requested. My little Ambex is computer controlled so I have great control and as much consistency as can be hoped for. :-)
Very nice.
What a great business you have.
It sounds like you have a good relationship with your roaster. I loved it when I had my coffee shop and my shiny chrome roaster was my primary feature. I had several customers who would come in and stand around with me while I roasted up their coffee.
It was fun.
The only flavoring I did was using a really good product that you mix in with the coffee after roasting. I still didn’t heavily promote flavored coffees.
Post brewing, I used Monin Syrups and Sauces. They are a really good product and blend well with milk. I personally prefer my coffee straight up black.
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