Anybody still roasting?
Accidentally bought some green beans, maybe I send them to you and you keep a pound and mail me a pound back?
I have half a mind to roast them, but my popcorn popper only roasts 4 oz at a time and 4 batches seems like a lot of work.
https://thecaptainscoffee.com/collec...41490130960473
Still absolutely in love with this coffee. I just pulled a shot of it and it was a dead ringer for apricot jelly. Holy shit. What a phenomenal coffee.
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That looks tasty. Just bought the Galaxy Hops coferment Colombian Gesha from Royal. Hoping it’s worth the $eighteen per lb.Quote:
Originally Posted by tgapp;[emoji[emoji6[emoji640
I am here to say the coffee in Italy is the shizzle
Right? Even, (or especially), at the truck stops on the Autostrade.Quote:
Originally Posted by liv2ski
Yea. Someone asked me about coffee shops in Italy. I was like, “No, they don’t have coffee shops. They have cafes where they sell shit, and they also have amazing coffee. Then they have gas stations, and bars, and bike shops, swimming pools, and restaurants and everyone of them has a $50k machine churning out great drinks. And everybody from 5yrs -90yrs can pull a shot like a pro. But all those places also have wine and grappa. Just normal options.”Quote:
Originally Posted by liv2ski
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I did a multi day enduro race in the south of France and one day midway through the week the race course briefly dipped into Italy - into a tiny village which felt like a dozen houses in the middle of nowhere with one small restaurant with of course amazing coffee. Since only the downhill sections were timed in this event when we descended into town we were then off the clock. So everyone stopped for second morning coffee.
I laugh thinking about how 100 dirty mountain bikers showed up to this place all at once. Was worth it for us to get Italian coffee. Hopefully the extra business was worth the shock to the person pulling shots.
Was your race near Argeles Sur Mer?
Good riding there. And of course finale and ainsa
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Maybe. I’ve been to Italian restaurants in cycling, hiking, and ski kits, and am always treated like family.Quote:
Originally Posted by bennymac
Went down a rabbit hole to find the location - it was a village called Olivetta San Michele with a population of 245. Right on the border with France just north of Monaco / Menton.Quote:
Originally Posted by rod9301
https://uploads.tapatalk-cdn.com/202...874b56be68.jpg
This galaxy hop Colombian gesha coferment from Royal is FIRE. So much so that I went to buy a second 10kg but Royal sold out already. I was going to give most of this away to clients but now I’m tempted to keep most of it myself.
Also had a breakthrough with the Wush Wush from Captains. I went slower in temp and it hit first crack way sooner than expected. I’m a bit embarrassed to say I actually think I was detecting second crack rather than first for the last several batches. I stopped it at a city roast and the brew is straight chocolate cake. So much that when my wife walked in the kitchen she looked at me incredulously and said, “are you making chocolate cake?” Flavor was more subtle than the nose but still there. My wife insists on adding a little bit of oat milk to her coffee regardless of how nice it is and that actually made the chocolate cake flavor really pop. It was only 3 days off roast at that point so will revisit soon. I am excited to try it as espresso and a cappuccino.
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My last cup of Italian coffee this morning. Sad to leave Bergamo but good stuff doesn't last forever.
Arriverderci (a)Roma?Quote:
Originally Posted by liv2ski
coffee culture in Japan blows away anything I have experienced anywhere in the world
holy fkn shithttps://uploads.tapatalk-cdn.com/202...e1ce67531a.jpghttps://uploads.tapatalk-cdn.com/202...5dd5035809.jpghttps://uploads.tapatalk-cdn.com/202...7b6d02f73d.jpg
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Nothing like hitting the hot vending machine while skiing and getting a hot can of coffee too! Helps wash down the curry rice lunch.
So that’s why the gesha market went crazy.Quote:
Originally Posted by tgapp;[emoji[emoji6[emoji640
My experience (limited) of coffee in Japan was that they brewed it so weakly that I couldn't discern much. I went to a couple of fancy ish places, but nothing like tgapp's pics. I guess I didn't find the good stuff?
FWIW they have been driving up the auction prices on rare lots for decades. I suspect it's just a Japan thing, like the $1M tunas. The price becomes the objective, totally disconnected from quality.
Yep. I visited on vacation a few years ago and was also impressed with generally how excellent the coffee was. Many great spots, from single staff holes in the wall, to larger Starbucks like stores. They all seemed to take pleasure in the process and intricacies of making a really good cup. (Admittedly, most things taste better on vacation, but I think the coffee was seriously good)Quote:
Originally Posted by tgapp
My wallets about to take a beating.
Friday Feb [emoji637][emoji640], we release three of our most limited, celebrated, and extraordinary coffees of the year. From Ecuador’s Galo Morales and his farm, Finca Cruz Loma, we secured and airfreighted a washed and honey Sidra, and a washed Gesha, and spared no expense to fly in some of the most stunning and elegant coffees. Galo Morale’s Gesha is an absolute showstopper, a complex and delicious stunner of a coffee that could compete in lockstep with any of the finest coffees worldwide, Panama Geshas included. His Sidra selections offer an abundance of nuance and floral, tropical fruit flavors unique to terroir and processing methods.
https://royalcoffee.com/incoming-new-crown-jewels/
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Depending on pricing, I’d be into a split on those.Quote:
Originally Posted by neufox47
I'm also in on his GeshaQuote:
Originally Posted by jackattack
Gonna pick up some PGC sidra here today too
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Will see where pricing lands. Potentially down to split some.
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A friend whose husband works at Shark/Ninja sent me the Ninja Luxe Cafe combo coffee/espresso maker last week. It is one of those semi-auto machines where you have the grinder, extraction, and milk frothing functions all in one machine, but as separate elements. I am not as big a coffee connoisseur as most in this thread, but so far it has been pretty good. I like the espresso, but the best part is that it has a lot of buttons/levers/knobs, but is still pretty idiot proof. That former means that my 8 year old is obsessed with it and so always is asking if he can make someone coffee. The latter means that despite being made by an 8 year old, the product is pretty drinkable. It is a win/win for us until he gets bored of it.
https://www.homepagenews.com/wp-cont...-luxe-cafe.jpg
I've been looking at that Ninja. How does it do on making just a standard coffee? I think that is an option for it (not an Americano)
I will let you know when I try one, but haven't yet. I think we have only made one so far. My son was off school on Monday for random district reasons and my wife was away, so he came into work with me. He lobbied all weekend to bring the espresso machine and make drinks for my students. One ordered a coffee and he was flummoxed as you had to change the filter basket from the smaller to the larger, but it was not hard and the drink looked good. I cannot say how it tasted though.Quote:
Originally Posted by iowagriz
Edit to change the randomly incorrect quote and remove all apostrophes. Come on forums!