Replies to This Discussion

Permalink Reply by Jason Haeger on August 20, 2011 at 8:50am

Rwanda Buf Cafe from AJ Coffee Co in a press.

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Permalink Reply by Stephen Cadieux on August 20, 2011 at 9:07am

Pour over Honduras from Coava. Incredible.

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Permalink Reply by Stephen Cadieux on August 21, 2011 at 9:38am

It is an excellent coffee. They had a Sidama a few months ago that was so good I had to take it back to my favorite roaster in my hometown. It knocked their socks off!

Ricky Sutton said:

Honduras David Mancia is one of my favorite coffee's from Coava. We've been pulling fantastic shots of it at my shop for a week.

Stephen Cadieux said:

Pour over Honduras from Coava. Incredible.

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Permalink Reply by Josh Aldy on August 25, 2011 at 9:09am

Finca Mauritania Auction Lot from Counter Culture.  Woah.

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Permalink Reply by Denise Carbuccia on September 14, 2011 at 6:54am

Same here Kara D., except all ya'll will be mad at me.  I was running late to school and instead of having a dopio with a creamy crem on top.  I had to get my coffee on the go from McDonalds!! ;X!  Shoot me....  I can't wait to have money to buy my coffee espresso machine (Musica) to make my own drinks... soon, soon.

 

BTW  Anybody heard of "Organo Gold?" (www.organogold.com).  It's coffee beans coated with an extract from an ancient chinese herb that promotes a health booster, and conditioner.  Hmmm...wonder where they are getting their beans?

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Permalink Reply by Becki Klauss on October 15, 2011 at 7:52am

Three Peckered Billygoat dark roast from Raven's Brew Coffee in Anchorage, Alaska. In the French press. It's the best I've ever had. And what I usually drink. 

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Permalink Reply by Jeremy Spainhour on October 15, 2011 at 8:23am

Two shots pulled from PID equipped Gaggia Classic:

 

Black Cow Espresso Blend: 60% Brazil DP Bob-O-Link; 30% Sumatra DP Mandheling (recently replaced a WP Honduras Marcala, which didn't quite pull its weight);  10% Indian Monsooned Malabar; 10% El Salvador DP Santa Rita. Wet pipe tobacco, extra dark chocolate, toasted almonds (with burnt edges?), cooked bananas. Amazing contrast of pungency and sweetness. 

 

SO Ethiopia DP Sidamo Korate. Over-ripe berries (I picture strawberries with dark spots on them), muddy earthiness, melted chocolate, with perfumey acidity. Strangely delicious.

 

Both from Kifu Coffee Roasters (i.e., me :)

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Permalink Reply by Bruce Gillen on October 15, 2011 at 8:11pm

I'm drinking a traditional Chai at a late night coffee shop in Hutchinson, Ks, called Metropolitan Coffee.  Its a really nice shop. 

 

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Permalink Reply by Corvus Coffee on December 4, 2011 at 5:20pm

Tasting some excellent Kenya French mission. Just got in a few bags (burlap bags!) of this awesome coffee. I had tried some at dogwood coffee, who uses the same importer. They had the natural processed batch, so I got the washed. Nice amounts of seed fruit and some dark cocoa. We roast this coffee at about a city++ for reference.

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Permalink Reply by El Coffee on July 9, 2012 at 7:01am

robusta in morning...kopi luwak now

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Permalink Reply by Benjamin Ripley on July 9, 2012 at 3:38pm

A Brazilian elsalvadorian blend double shot macchiato. 2 oz espresso 1 oz milk. Very bright espresso plus the sweetness of the milk puts me one step from heaven

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Permalink Reply by Emily Wiersma on July 11, 2012 at 5:35am

Now, a Costa Rican Las Lajas honey process. smooth, sweet, and creamy.

later, Colombian Luz Marina Sanchez Traditional Capp. bright and awesome.

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