I’m doing a blend of Kona from a local store and whole food Kenya. It’s a 70/30 of Kenya to Kona and taste great. The Kona alone I got taste and looks like really dark soil after a brew, so I picked a lite roast to see how it would go and I’m happy.
I haven’t had too many Kenya coffees, but if you have a whole foods nearby this one tastes good to me.
Rio Grande Roasters vanilla hazelnut. I love these beans so much. The piñon is also really good! Very chocolatey and smooth.
Someone else on here - might’ve been you - turned me on to them and now I’ve been alternating between Pinon and Chocolate Pinon. So tasty!
I discovered them from Lemmy as well! I bet we saw the same post!
sorry to say i never came across a kona worth its price
I lived on the big island and my boss owned a coffee farm in Kona. He brought us a couple bags on roasting day. Still the best coffee I’ve had by miles and miles.
It used to be $6.99 a pound ten years ago. That was wonderful. While it’s still my favorite light roast, it’s expense means I drink it maybe once a year when I get a bag as a gift or a treat for myself.
Yeah, I’m not sure I want to get another bag for a while. It tastes like I’m drinking burnt dirt runoff lol I think my garden likes it however. It’s fine, I’m mixing it in and making something that tastes good.
I was just gifted a bag of Domain Kona and thought it was excellent. Admittedly I’m new to better coffee so my palette may not be as refined as other people’s, but I haven’t had anything better yet. This stuff is very pricey so I’m searching for some middle ground, but I would treat myself to this again.
Nice. Yeah Kona is nice once a year. Lol too pricey to be all the time. I’m exploring the beans available at my local food stores for now after trying a few other mail order options.
It’s still cheaper than 100% Jamaican Blue Mountain.
I work in a café, so I usually drink what we have for espresso which is a medium-dark roast from Barista in Montréal
At home, I currently have a bag of medium roast blend from a local roaster, nothing fancy. I’ve been on a French press kick recently, and it does the job.
Dunkin original as usual.
How is it? I’ve never purchased a bag.
I got it from the store today because I was feeling lazy/on vacation, but I grind it myself fairly regularly too and I’d say it’s a reliably OK cup of coffee. Not terrible, not great.
Wegmans Ethiopian beans. Under $0.80 an ounce and delicious as iced coffee!
Ohhhh, I’ll have a Wegmans near me soon. 👍
Ethiopian Yirgacheffe G1 beans. Very nice. A little funky from the natural process but otherwise very tasty. Light roast. Ground using Fellow Opus and brewed with Hario V60.
My local Walmart has given up on Aeropress, so I picked one up today in the clearance shelves for USD$15. The price label says it normally sells for $34.98.
I’ll give a report after I figure out how it’s best for me to use it.
For my daily driver french press, it’s back to working on that bag of Mexican organic dark roast whole beans that I got at Grocery Outlet months ago.
For a dark roast, it’s smooth and sweet.
Being able to grind a week’s worth of brews at a time is helping the beans retain their flavor longer, I hope.
I picked up a bag of Four Sisters
dark roastdonut shop blend grounds, again from Grocery Outlet, so I’ll be trying that out in the next week or two.Again looking at what’s in Grocery Outlet, I just can’t bring myself to buy a bag of Dunkin Donuts beans/grounds with less than a month to their best by date, when there are better options.
I use the winning recipe from the world championship, from the second one (2009). You like brew the coffee for 15 seconds and then done. I only use 14g max, but it’s basically instant coffee that tastes like great coffee.
Ahh I found it:
Coffee: 19.5–20g Grind: Slightly coarser than filter grind Water: 200ml @ 75°C Brewer: Inverted Filter: Paper, soaked
Directions:
- Stir 4 times
- Stop stirring, secure the filter and turn at around 10 seconds (total contact time around 15 sec.)
- Press and serve
First attempt: Hmm… Not bad. Nice and strong, certainly tasted better than standard drip.
It lacked that fragrant aftertaste, i.e. the oiliness, that I’m used to getting from my french press though. It could be the paper filter.
The temperature was a bit middling too.
I can see why some recipes call for preheating the Aeropress parts and mug, and blooming the grounds with a little water, then adding the bulk of hot water just before pressing.
It is fast, though that time demanded my full attention not to tip over the inverted brewer.
I was a little disappointed in the volume coming out of my original model too. Even with the water filled above mark 4, my mug was only a little over 1/2 full. I think I really need an XL, or a smaller mug
Things to try next time, with objective of getting hotter coffee: Preheat the mug. Bloom grounds for 30 seconds. Add hot water just before pressing.
Yeah, a smaller mug for the aeropress for sure. It’s only like 220ml I think
2nd attempt: It worked! Preheating the mug, half-filling the aeropress with water and grounds, stirring to wet all the grounds, blooming the grounds for 15 seconds, then filling the rest of the volume with fresh hot water just before pressing resulted in a nice hot cuppa!
The taste was about the same as last time: Strong, but without the oily aftertaste of french drip.
Things I am not liking about the aeropress: Fiddling with the paper filters before I’ve had coffee - They are sticking together. I’m looking into the stainless mesh filters both OEM and third party, Plastic - Although it feels well made and durable, a mostly glass or stainless steel version would be welcome for environmental purposes, and microplastics anyone? Although I suppose the silicone plunger is unavoidable, The brewing process feels bit fiddly - I’m not used to it and haven’t optimized my process yet.
I’ve been thinking about this some more and I suspect when you change over to metal filter your brew may be a lot closer to the French press. Let us know! I’m still rocking the paper filters.
Also, which coffee are you using?
I have also heard that paper filters block the fragrant oils, so we’ll see when I start playing around with mesh filters.
I’m still working on that same huge bag of Mexican organic that I’ve been brewing for the last month, so I know exactly what it should taste like.
Sweet deal. Yeah you’ll figure out what works for your flow. It’s fun to play with.
What kind(s) of coffee have you found work well with that recipe? Dark? Medium?
I’ve used it on decaf medium roast, Kona, and my current Kona blend and it works great, but I needed to adjust the amount of coffee as it can brew pretty strong for my tastes. I go between 14g and 12g of coffee and use a grind size equal to that I use on the V60, which is 26/27 on my Encore ESP.
I use water that’s 175 F, which is close enough. I also put in more water… I have the plunger pulled all the way below the number 4 and pour water all the way to just before the top to leave a small space to stir without making a mess. I think it’s like 225 or so ml. I use a chopstick to stir.
I also see a few other second places ones that are only a few steps. For me the aeropress recipe needs to be like 4 steps and take under a minute.
Best Part of Waking Up. Folders in my cup. Medium Roast.
Just finished the last of a bag of Counter Culture natural sundried Mpemba and I’m back to my standby inoffensive daily blend. The Mpemba was the best bag I’ve had in the last few years, I was put off at first by the figgy/fermented funk when I opened it but damn did it smell good after it was ground. The last creamy berry bomb I had that was this good was a natural process Yirgacheffe but that was more blueberry/blackberry than the strawberry/fig the Mpemba offered. Anyway, it was good stuff and I’m bummed it’s out of stock when I’m looking to order more.
I’ve been roasting my own lately, in a popcorn popper. It’s cheap, quick, fun, actually decent if I don’t completely mess it up, and occasionally even surprisingly good (as in, “I’d pay $20 for a bag of this”). Because of the size of the popcorn popper, I only roast ~100g at a time, so lots of experimentation with roast times, etc. I definitely go on the lighter side.
I’ve been drinking a Colombia I roasted at work on our Bullet roaster. Being able to roast green that I purchased for myself on that little machine brings me back to my early home roasting days. Otherwise I drink whatever’s brewed at work that I roasted on our two Loring machines.
happy cup, the buzz. pour over
Benchwarmer Brew from one of my favorite YouTubers, Brandon Perna of ThatsGoodSports.
Guatemala El Fogon
Moccona… I recently, temporarily moved in with some friends who aren’t coffee people, and I let my old flatmate take the coffee machine because I’m about to move overseas. I’m counting down the days until I’m in my new permanent place and can finally have real coffee at home again!
