Coffee talk

I'm still trying to grow a coffee bush. Doesn't want to. From then I'll buy a roaster as soon as the bush grows))))

Yes, I lived without a roaster, and I will still live. I hope))))

Oh, do not renounce !!! I've also bought in Magnets and Pyaterochki, but as soon as I tasted the freshest, ordering for the first time on delivery - and that's it, my peace is almost over

You don't have to buy a roaster, in the same Torefakto or Tasti take a freshly roasted one.
For coffee, I like this forum, a lot of useful information
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For coffee, I like this forum, a lot of useful information

+1

[Pchela maja]

Hello!
Has anyone tried the Bean & Roast Coffee roast? Are they really as good as they write, or on par with others?
Pchela maja, Thank you ! I hope I can find information on choosing an airport on this forum.

I won't say anything about Bean & Roast Coffee. But now I ordered Vietnamese coffee and Fin (+ their sweets are exotic), I want to diversify the experience with both the coffee itself and the brewing method. I ordered it here:
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They say that the Vietnamese fry in oil with whiskey and wine flavors. We have definitely not tried this yet.

And I received from Testi Brazil Cerrado and Mexico Chiapas .. On June 21 I ordered, 22 were sent and 25 were already at the post office. I haven't opened it yet, I'm finishing the rest of Saquella's arabica, 3 days left. I will open and share my impressions of freshly roasted, ordered for the first time.

Reviews for Mexico Chiapas are very interesting! I myself look closely at her.
On Instagram, they praised him very much

[Pchela maja]

Pchela maja, yes, I also read reviews, chose for a long time and decided on these varieties. Actually, I thought I'd start with Brazil, but I can also start with Mexico. Anyway, I will evacuate sachets by 4 times and freeze. I tried freezing on Saquella, bought 0.5 kg, scattered 5 sachets in each and frozen, I finish the last one ... and fragrant as soon as I opened the pack

Great idea! I'll have to get a vacuum cleaner too!



Now I was pouring Illy coffee for Moka into the coffee machine, it's impossible to drink, it's very bitter.
I like Berry from Tasty better.

And I like the Ethiopian varieties. The taste is soft, but "rich" does not taste bitter, does not sour, I took Ethiopia from Testi, delicious, but I took ground and it is - well, not fragrant. Not a single variety from Testi is aromatic, you brew and there is no enchanting smell around the house, but delicious coffee. I switched to grain from Amway, very decent and relatively affordable for the price.

None of the varieties from Testi are fragrant, you brew and there is no enchanting smell around the house, but delicious coffee.

That's why interesting ??? I noticed the same thing long ago. As you open the pack, and until its very end - the aroma oh oh! When you talk about it, it's also delicious! But when cooking - well, there is no aroma in the room ... But tasty - this cannot be taken away from the Izhevsk roasters.

But delicious - this cannot be taken away from the Izhevsk roasters.

Yes, there are no complaints about the taste, but the whole scent was sniffed out apparently

no scent around the room.

smelled all the aroma

And invite a neighbor, she will immediately smell that aroma.
I've noticed a long time ago - only someone else's coffee smells.

only someone else's coffee smells.

I could not stand it and opened Brazil Cerrado today .. expectations were not met with milk, there was no super aroma and during cooking, too. The foam is excellent, dense .. it tastes soft, but I didn't feel the stated notes, I didn't have enough bitterness. Usually I drink in the morning with 2 pieces of crusty sugar, it seemed very sweet, tomorrow I will take 1 piece. Later I'll cook without sugar ...In general, I'm waiting for the opening of the border with Finland, Paulig Mokka grain in a burgundy-brown pack with a degree of roast 2.5 for me, today, turned out to be the best tested. The last time I bought it on March 16, and it was packed on March 4, the flavor Yes, and the price is good 0.5 kg. for 5 euros

I've noticed a long time ago - only someone else's coffee smells.

there is something wrong with me lately - I do not feel any aroma or taste of coffee, purely colored water, coffee is different, grain
to increase the dose?

[Newbie]

Newbie, I'm 200 ml. I take 14 grams of water. grains and grind before cooking.

And tell me, please, coffee lovers, at Gazpromneft gas stations they sell coffee, made for them by the Almafood company.
Despite the fact that I personally do not drink coffee and will not drink, but I really liked the taste, there are such nut-chocolate notes. The wife drinks coffee and she also liked it. We have a Saeko coffee machine. The wife is drinking Sakuella.
But grain under the Gazprom brand at a gas station is unreasonably expensive.
Almafood also produces under its own brand: AltaRoma. They have arabica in a blue box labeled "intenso".
Maybe someone has experience buying such a grain and also tried it at a gas station: do they taste the same?

I do not feel any aroma or taste of coffee, purely colored water,

Likewise. Got sick, put on bread and water. At the same time, everyone who enters the office is happy to sniff the air.

Take 2: I cooked it without sugar, it tasted completely different and even sour ... I didn't like it completely in the morning with sugar, it was softer and more pleasant.

I didn't like it at all

Natasha, can you mix-mix with something?

[Galina]

Galina, so far there is nothing to mix with .. but I will finish this variety like a morning one, it did not sour with sugar, left the grains for 3 times, and put the rest in 3 sachets, evacuated and frozen. I also have Mexico Chiapas, also 250 gr., Maybe I like this variety.

[Kalyusya]

And invite a neighbor, she will immediately smell that aroma.
I've noticed a long time ago - only someone else's coffee smells.

Kalyusya, so it all started with a neighbor, I gave her a try, her daughter cooked in the morning and noticed that there was no smell, well, I began to notice that it was true, otherwise I was not the most "sharp sniffer"
And then she asked my husband, he has both a sniff and a developed taste, and he confirmed that it doesn’t smell. Yes, in general, it doesn’t smell like coffee.

and grind before cooking.

I don't even smell when I'm grinding

I don't even smell when I'm grinding

This is somehow suspicious ..

Not a single variety from Testi is fragrant, you brew and there is no enchanting smell around the house, but delicious coffee.

Hmm, strange. I have a smell. True, the coffee machine brews, but it smells very much. But I always sit at Tasticofe, I don't even remember when I bought it from others, I can't compare. I like Verona the most.

I've noticed a long time ago - only someone else's coffee smells.

It also happens.
On the subject of coffee from Tasty. I noticed that there are varieties that miraculously fill the whole apartment, but are not noticeable in the kitchen (it is not connected with the operation of the hood), but there are varieties with a denser aroma that does not spread so far, only in the kitchen. If we were talking about perfumery, I would compare it with a scent trail, which can be both at a short distance and at a long distance (have a long tail) or sit close to the skin (have no sillage), and the density can be different - a cocoon, airy and changing or bright and open.
We order ground coffee on the website or stop by for freshly ground coffee at your favorite coffee shop, if you are in the mood for light roasted coffee, which is prepared in alternative ways. This time we talked to the barista on the topic of the airpress, and at the same time took on a sample "Honduras San Marcos" and "Ethiopia Oromia". The first one has a good aroma, which spreads only in the kitchen and slightly in the immediate adjacent space of the apartment.The second one has not yet been brewed, but I have high hopes for it, since I am in search of varieties close to Ethiopia Mengesh Dereso. It is amazing, amazing, delicious when cooked in a pourover. It was from this variety, prepared by the barista, that I reconsidered my attitude to the sourness in coffee. She was very good there, as if it included all the other notes and made the taste round and full, rich in nuances and shades. Nevertheless, I have always preferred the bitterness of coffee, so I am still wary of the acidity of the coffee.

"Honduras San Marcos".

Very good in cezve. I have taken it more than once.

I opened Mexico today Chiapas, it seemed a little more aromatic when grinding, thicker when cooking, the foam is dense and beautiful, not sour and with a pleasant bitterness, the aftertaste is better than that of Brazil S. I liked it more, I will still order this variety.

[Corsica]

Corsica, Ilona, ​​can you tell us more about communicating with the barista on the topic of airpress? I really want to buy this device

[ch-g-ch]

Very good in cezve.

You probably have a good grinder. Thanks for the information! I haven't brewed coffee in a Turk for a long time.

ch-g-ch, Svetlana, yes, I was also thinking about purchasing an airpress, so there were questions on this topic. Time now is not very conducive to communication and wearing a mask is not comfortable, so information on the main points was announced.
The coffee in the aeropress turns out to be rough, with a dense body, rich and stronger when compared, for example, with a pourover. In a pourover, coffee is softer, rounder and less dense in body. Coffee in an air press will not gooey if prepared correctly. The aftertaste depends on the variety, but aeropress makes it more characteristic and long lasting than the pourover, which makes the aftertaste softer, lighter and not long-lasting (mostly unobtrusive, does not have time to tire).
When asked if the roughness would prevent me from catching all the notes that are characteristic of a given type of coffee, they answered that it all depends on the ability to brew coffee in this way and on how trained the taste buds are. And, if the coffee is brewed correctly, then the full flavor will also be present, but will have a different expression based on density and strength.
In addition to everything else, it would be nice to know whether the variety is suitable for the airport press or not, since not all varieties open well with this method of making coffee. In general, just like not all are suitable for cooking in a pourover. This is partly why video clips comparing the taste of one type of coffee made in an aeropress and prepared in a pourover are not very informative.
Another point that must be taken into account is that the aeropress will give only about 200 ml of the finished drink, while, for example, about 380 ml can be brewed in the pour-over. In general, the first option is individual, the second is quite sufficient for two servings of coffee.
The barista's views on the need for an airpress for home use were unequivocal - a fin press filter or a press filter (with good quality paper filters) is better suited for the home, when you calmly leave the coffee to brew drop by drop and get good coffee without any hassle.
In general, I decided to postpone the purchase of the airport for now. In the presence of a coffee maker and Turks, in general, this device is not so necessary. Yes, and I'm not a fan of excessively strong coffee, and there is no time to master new nuances of preparation yet.
Yes, baristas are professionals, they often attend various promotion courses and participate in competitions, if I'm not mistaken, they were even prize-winners.

[Russian Barista Association]

Review of alternative brewing methods from Russian Barista Association.


The video has a reservation on the amount of coffee - 15 g of coffee is taken for preparation in v60, not 50 g (see the comments to the video).

I liked the story about the proportions in the preparation of classic coffee drinks.


Yes, and in general, a fairly informative video channel. However, I do not quite agree with the fact that Ibrik, which has a volume of more than 200 ml, is called a saucepan. (cm.video clip "How to make coffee in Turkish / cezve / oriental / Turkish" at 2:35 - 2:48 of the time.)

Good channel, pleasant speech and editing, and informative.
Watching it too

I reconsidered my attitude to the acidity in coffee.

I love sourness in coffee, I even add lemon, it happens

I reconsidered my attitude to the acidity in coffee. She was very good there. Nevertheless, I have always preferred the bitterness of coffee, so I am still wary of the acidity of the coffee.

The combination of light sourness and light bitterness is present in Maragogype coffee, for which I love this coffee. I prefer Nicaragua maragojeep beans and grind before brewing in a Turk
There are maragojeep in several countries, and they all differ slightly in taste and smell.

Colombian grains are always sour ...

I love sourness in coffee, I even add lemon, it happens

Yes! Or lemon sugar. There is a recipe for us in the forum.

[Svetlana]

Good channel, pleasant speech and editing, and informative.

Svetlanaand I have the same impression. Indeed, a good speech and a good picture, everything is clearly and as fully as possible covered on each issue.

I prefer Nicaragua maragojeep beans and grind before brewing in a Turk

Tatyana, thanks for the information!
True, I haven't made coffee in a Turk for a long time.
Newbie, Sens, it is easier for me to accept the sourness in the taste of coffee than to supplement the drink with products with a sour taste. The mostly salty taste in the form of a supplement may well be sweet or difficult with sour. For my taste, coffee is good in itself, if the variety is decent and suits individual taste preferences. Previously, I preferred dark roast, close to Italian, and cooked in a Turk, then there was a long break. Now I am interested in completely different characteristics and taste notes, and it is better for the drink to be clean, I can do without cream, therefore I don't brew coffee in a Turk either.

so that the drink is clean, that's why I don't brew coffee in a Turk.

How we all perceive coffee tastes differently

For me, this is exactly a Turk (where the taste is much cleaner, the most natural, water and coffee). For 200-250 ml. water heated to 60 * C, add 18-20 grams of ground coffee, and cook until a good cap appears.
Of the additives, only a slice of chocolate with a bite. I can (very rarely and in the cold!) Add a drop, a teaspoon of Riga balsam or Tallinn Bath Or just a little cream in the morning. And drink coffee only hot And yes, your favorite maragojeep with sourness and slight bitterness

And I already fell in love with the aeropress, although I recently bought it. Previously, I drank only with cream, so the coffee was brewed a bit. With aeropress, we first tasted the sweetness of black coffee, which is often written about.
So much room for experimentation! You can cook black, bitter and sour, or light and sweet, reminiscent of wine in color. And this is from one kind of grain!
Today I took into account the nozzle for the Fellow Prismo air press, in which, due to the design, you can get almost espresso, even there is a cream, though weak. But, as always, they do not deliver to Russia, and analogs with Ali according to reviews are not the same

You probably have a good grinder. Thanks for the information!

This is true. A hand millstone from the times of the USSR, made in Armenia. I will not exchange it for any other, I looked for it for a long time and let it go at reasonable prices.

[Tanya]

For me, this is exactly a Turk (where the taste is much cleaner, the most natural, water and coffee).

Tanya, by cleanliness I meant the absence of coffee grounds, first of all, secondly, nevertheless, filters give a different flavor bouquet to the drink.

And I already fell in love with the aeropress, although I recently bought it.

Svetlana, with the purchase! Thanks for your feedback. Are you using a paper filter? It seemed to me that the aero press not only made it possible to prepare an espresso (without the additional nozzle), but also the total caffeine content in a cup would be significantly higher than in a regular espresso.They write that this method of preparation, regardless of the amount of coffee, will always give a higher content of caffeine in the drink when compared with other preparation options. In general, that's also why I look more towards the pourover.

Manual millstones of the times of the USSR, made in Armenia

Class! I reviewed the Comandante C40 Nitro Blade: 🔗 , but I met few real reviews, and advertising reviews are quite a relative thing.

I am using a paper filter, one. I did not feel the difference between one or two use.
About espresso - on the contrary, they write that it is closer to filter coffee and you will not get espresso in it. You can vary the grind, temperature and extraction time for the desired strength / sourness / bitterness. It is still difficult for me to keep the temperature of the water, because I do it with a thermometer stuck in a ladle. I don't know yet if I need a special. buy a kettle ..
I arrived in Moscow and today went to Shokoladnitsa to drink some coffee. I was completely wild in the village. In my wilderness, I brew the best coffee, definitely, I, all that our catering can offer is a capsule coffee maker at best. The last time I drank espresso a year ago in Greece in the form of freddo (espresso + ice), today I asked Shokoladnitsa to make me a double espresso and pour it into a glass with ice. They were very surprised, they didn't pour it, they gave me a separate espresso and a separate ice. My respect for them, they could refuse)) It turned out delicious. I took a sip of espresso, and realized that I don't like espresso, strong coffee from the airport tastes better to me.

[waste dump]

About the test, you can look at this thread diagonally, read the reviews
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I took Honduras in front of NG in a nearby coffee machine and a mixture of some kind under espresso from 23.12 of their roasting to adjust the milk and run the car, it feels like it was waste dump... With such a rich choice of roasters in Moscow, I see no reason to order coffee from Izhevsk, and large volumes do not have the best effect on quality.

Check out TastyCoffee's answer:

“Italian Roast is the name of our signature blend. Yes, it is the darkest in our range, but we never roasted coffee to butter.

We control the degree of roasting of each batch with laser colorimeters and keep all indicators, so we can say for sure that we did not roast this coffee lighter than before. On the contrary, since last summer, the ColorTrack reading for this mixture has even increased by 1.2 units. "

Now we read the definition of Italian Roast in Kenneth Davids (2001). Coffee: A Guide to Buying, Brewing & Enjoying:

Italian (alt. Dark French, Neapolitan, Spanish, Heavy) is the name applied to a degree of roast of coffee beans resulting in a very dark brown bean. In this roast, the beans pass second crack. Italian roasted beans have a dark color and a shiny surface from its oils. Coffee brewed from Italian roasted beans will have very little of the natural characteristics inherent in the green bean, especially acidic notes. Flavors will range from bittersweet tones to burned or charred tastes.

Transfer:

"Italian" roast - also called Dark French Roast, Neapolitan (Neapolitan), Spanish Roast (Spanish) - this is the degree of roasting of coffee beans, in which they are roasted to a very dark, brown color. With this roasting, the beans are roasted until the second crust and longer. Italian roasted coffee has a dark color and a shiny surface due to oils. Italian roasted coffee retains very little of the natural characteristics of a green bean, especially its acidic notes. Taste - from bittersweet to burnt. "
Well, if you want to fry the mixture in your own way, without bringing it to a black color, a shiny surface, the appearance of oils, to a bittersweet taste - please. Call this mixture "An Evening in Paris" or "A Night in Barcelona". But why call it "Italian roast" if it does not fall under this definition in any of the points? Why would you stubbornly call a horse a zebra?

You go to the nearest Starbucks, buy a pack of ANY monosort of LIGHT roast there, come home, open the pack and enjoy the beautiful shiny beans and the smell of a fire

We're talking about espresso, classic, body, viscous, sweet ...
Believe it or not, you can brew a full-fledged espresso from a Stabax roast. But it is very problematic to do this from Tasty grains. And they enjoy the taste in the cup, not the sight and smell of the grains.

I myself have been drinking coffee from Tasty for several years. Suitable for a cappuccino in a full vending machine.
As soon as the horn appeared and compared the Tasty coffee to the dark Torrefacto roast, I switched to the latter.
I finally understood why they complain so much about the sourness in a cup from Tasty.

I have read many times about new trends in coffee cone brewing and new global trends in espresso brewing. And about sour food too... Only there needs another trip, as far as I know, large dose, different grind, different basketsto brew such coffee with dignity. And yet they want it on the knurled: fine grinding 14 grams, low tempering etc.
I drank this espresso once back in Coffeemania. The first sip was unexpectedly sharp in its acidity, I immediately washed it down with water. The second sip impressed with a riot of citrus taste and aroma and the acidity no longer dominated. And I was much more impressed by this coffee than the standard chocolate-nutty expected espresso flavor.
And believe me, there are more and more lovers of such coffee in the world, probably no less than the standard one.
It is no secret that many people do not like natural dry wine for this, but prefer it with sugar.
Now, at work, I brewed a Vietnamese Robusta coffee donated to my friends, a pack of which he brought from Vietnam yesterday, having visited a factory there. So I thought for a long time what this familiar thing is like this coffee. ABOUT ! Of course ! Paulig classic and black coffee from McDonald's! The complete absence of sourness, bitterness, smoky notes and the characteristic aroma of Italian coffee rusks from an open pack)))

In Taysy's case, it's not about the sourness. I love the acidic espresso and the acidic alternative. But Taysti's problem is that their grain is underdeveloped. There are descriptors, but no entity. For other roasters, the same grain impresses not only with its descriptors, but also with its body.

Talking to other people - everyone agrees with the above statement. Therefore, I don’t want to take more in Taysy.

Perhaps this is the reason. Light roast and not the best raw materials.
Most likely, the more expensive micro lots from Taysti will smell for the whole apartment.



Where to buy freshly roasted coffee beans in Moscow and regions?
Manufacturers catalog
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And I got another coffee from Testi, this time Verona and Vietnam NM. I started with Vietnam, maybe I don’t understand why, but it is bitter and the aftertaste is bitter, as if a burnt grain. Who tried this variety, please share your impressions.

Write them a review on the site, they will replace it for you.

[Pchela maja]

Pchela maja, I will write of course, but for now I want to understand .. I will try again tomorrow, maybe there will be a different perception ... they write that the grain is ripening 5-14 days after roasting, the taste changes every day.

And what about the color of the grain itself? Are you burnt in appearance?

I started with Vietnam, maybe I don’t understand why, but it is bitter and the aftertaste is bitter, like a burnt grain

Most likely this coffee contains robusta or a lot or one robusta. It gives the bitterness and strength of the coffee.