Charles Tarnard wrote:
If the ritual is not having a splitting headache by one in the afternoon, then yes, it's the ritual :).
Dale Hodgins wrote: it also may be Robusta, which is not the coffee of choice for many people. Stronger and more bitter, it also has more antioxidants, more caffeine and is less prone to disease.
Dale Hodgins wrote: When I determine which ones I like, I will gladly send a small portion of each for your husband to try. They will be labeled, so that he can help me determine which ones I should plant.
that would be me, the resident caffeine junkie.
tel jetson wrote:got a thumbs up on this ancient thread recently...
cafea canephora has been vilified by the specialty coffee crowd (who drink only arabica) but there are good folks at death wish
Nicole Alderman wrote:My husband actually likes Robusta better, and freqntly complains that he can never find it in the stores anymore. He likes his coffee BLACK and thick and very strong.
You must have won some cosmic lottery to end up in coffee paradise. Kona is still my favorite coffee variety but all Hawaiian beans are divine.
Su Ba wrote:I grow and roast our own. We prefer a blend of three varieties: Guatemalan, yellow cattura, bourbon. The cherries are pulped, fermented 12-15 hours, washed, dried. Once the beans are dehulled, we roast 20-25 minutes to medium/dark.
Nicole Alderman wrote:
My husband actually likes Robusta better, and freqntly complains that he can never find it in the stores anymore. He likes his coffee BLACK and thick and very strong.
Dale Hodgins wrote:I had no idea that there had been more than one wave of coffee culture, but apparently your device is from the third wave.
Dale Hodgins wrote:I'm only interested in catering to the foo foo crowd, I don't want to start sounding like one of those people who claim to detect a hint of this or a whisper of that in wine. Perhaps I'll just present the beans and say these ones are rather strong, and these ones not so much. Then let those doing the retailing, spin whatever yarns suits them.
Dale Hodgins wrote:I want to grow cinnamon, black pepper, cloves, cacao, vanilla and other tropical spices. I think it's conceivable that having these plants as companions, could have some effect on flavor, since there will be mulch made from their leaves. Then there's the possibility of fermenting the coffee beans with leftovers from the spice making processes. Many of them are commonly put into ground coffee in small amounts.
Chris Kott wrote:Cool beans.
I can't wait until I can ring you up, Dale, to order a big bag of Dale's Choice Philippine Coffee Bean.
Stumptown is respected as one of the finest specialty roasters today. I've only had their Hundred Mile blend and it was great, specially for it's price range but my barista friends rave about Hair Bender and some are coming my way soon.
James Freyr wrote:I'm no connoisseur and to me coffees pretty much all taste the same, except for the flavored ones which I don't drink. I'm in it for the caffeine