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Discussion in 'The Mainboard' started by High Cotton, Jun 15, 2009.
Really really love the Fellow Atmos canisters for storage, highly recommend
Which Bonavita? Need a new machine at the office.
Did you get glass or stainless? Those look really nice. I think one of mine is going bad so I might be in the market for a couple new ones.
The black stainless, though glass looks sexy sitting out I’m sure
BV1500TS, and added the glass carafe so I switch between that and the stainless
That one isn’t SCAA certified, is it? Think you have to go up to the 1800TS for that
That may be, I’m not sure. Either way, it makes a damn fine pot for a cheap office (I.e. in my personal office, not for the general office’s use) unit
Any of the high caffeine cofees worth a damn? Or is the way to go to just drink more
Imo taste trumps all. Just drink an extra cup or extra shots if you need more caffeine.
I’ve never liked the acidity that comes with higher caffeine content. Another cup for me, thanks.
Are the high caffeine coffees robusta beans and not arabica or some combo of both?
Robusta coffees are less superior in taste.
They're either a blend of mostly robusta (like 70-80%) + some arabica beans or straight up robusta. I've had deathwish coffee and it tasted like like Dunkin coffee but stronger caffeine wise.
Been back on the cold brew wagon, as of late. Love my Toddy
Y’all should definitely go by your local Costco and grab some of the Charleston Roasters stuff. It’s tasty.
I'm not a fan
Favorite to cold brew?
Beans don't matter as much for cold brew, so whatever is on sale... currently a Caribou medium roast
I'm much more particular with my pour-over & Aeropress. Locally, I get all my beans from Bold Bean, Pura Bean or Vagabond. It's not local, but I love Counter Culture, when fresh
Drinking some right now
The new Ratio 6 looks pretty solid .. Not as pretty as the 8 but 210$ pre-order price. It does look tempting.. Releases on December 3, 2019
Spoiler: The Tom Petty Coffee Story
Which brings me to the story I want to tell. Not mine — Petty’s. There was an important conversation that didn’t make the book, that came too late in the process. But it told me something about that kid, that kid crazy for rock & roll, and what that kid still meant to Tom Petty. I think Petty did what he could to go back and see him, back to Dreamville, whenever and wherever and however he could. It’s a story about coffee.
But let me first say this about coffee: When it’s time to conduct an interview, I always show up with a large cup. Because the last thing you want when you’re asking questions about a person’s life and work is to sit across from that person struggling to stay awake. Do that, and you’ve lost them. At the same time, you don’t want too much coffee. Starbucks sells some overly large cups of coffee. I bought one of those the day I interviewed Dhani Harrison for Martin Scorsese’s documentary about Dhani’s father, George. I drank the whole thing. Dhani had long hair at the time, a lot like George’s in the All Things Must Passera. Forty-five minutes into the interview and all the way through that coffee, I found myself in a semihallucinatory state, thinking I might be talking to George Harrison. That’s too much coffee. What you want is the next size down from that.
When I’d drive to Tom Petty’s house for interviews, I’d always stop about half a mile away from his place to get my cup of coffee, after which I’d make my way down the last stretch of the Pacific Coast Highway that brought me to his driveway. There I’d call up to the main house, the gates would open, and I’d drive up the hill toward Tom Petty’s world.
After parking, I’d go into the recording studio lounge, no one there but me, where I’d see a tray with two overturned ceramic mugs, sugar, spoons, milk, and a large thermos of, yes, coffee. It was always there. I never saw anyone deliver it or remove it, but it was always hot and fresh. Of course, I wasn’t going to take the chance and show up without my own coffee, only to find out that that one time there was no tray with two overturned mugs, a thermos, etc.
The interviews for Petty: The Biographytook place over a period of years. During one of the final sessions, knowing this was near the end, I mentioned to Tom that he always provided a great cup of coffee, better than what I brought myself. Now, please understand, not every thought I shared with Petty got a response. He wasn’t big on small talk. But in this case, I saw that what I’d said registered with him. Petty had those pale-blue eyes, and when he fixed them on you the effect was arresting. My comment about the coffee had gotten his attention. “You know, Warren,” he said, holding my gaze, “you’re not the first person to say that.”
What Petty went on to say certainly felt like book-worthy material. It didn’t make the final manuscript only because I was too far along in the process and couldn’t find an honest place for it. No matter, it was in my version of the book, the one I kept in my head. And, yes, it was about coffee. And it wasn’t. Petty went for 20 minutes, maybe more, talking about what a good cup of coffee should be, how to recognize one, where to find one. It was the level of engagement he reserved for subjects like Fender Telecasters or the Beatles.
The story he told me went something like this: He’d been out driving with his wife, Dana, north of their Malibu home, when they’d stopped at a diner. The coffee there, he told me, was close to perfect. Generally reserved, even shy, he felt compelled to ask the waitress what kind it was. She didn’t know. She told him she’d ask the manager. The manager, possibly surprised that a rock & roll legend wanted information about the diner’s coffee, gave him the secret, which probably wasn’t a secret at all. It was Maxwell House.
“Good to the last drop.” That was, and is, the Maxwell House slogan. Originally claimed to be the words of Teddy Roosevelt, who supposedly had a cup of the stuff at Andrew Jackson’s Hermitage in Nashville, the phrase was later attributed to General Foods Corporation president Clifford Spiller. Clifford Spiller? Good to the last drop? You can’t make this shit up.
When Petty heard the words “Maxwell House,” he didn’t turn back. He wasn’t going to deny the truth of his experience. In his view, it was a great cup of coffee. He didn’t bow to any hipster sensibility that went against his own tastes. His response? “Can I see how you make it?” The manager took Petty into the kitchen, where a Bunn Automatic coffeemaker was doing its thing. If you look in most any diner across America, the Bunn Automatic is a pretty standard fixture. For the places that do high-volume work, their units are professional-grade, tied into the plumbing rather than just sitting on the countertop. So, not long after the diner visit, that’s what Petty installed at his home. Two of them, in fact. He didn’t want to find himself waiting for a cup of coffee.
But the story didn’t stop there. The following Christmas, Petty explained, when hosting a family gathering that extended over a week, a private chef providing each day’s centerpiece of a sit-down family meal, Petty was again struck by a cup of coffee. The chef was using the Maxwell House, the Bunn Automatic … yet the coffee tasted even better. Again Petty went to the source, asking the chef what he’d done. As the man explained, before he put the Maxwell House into the machine, he used a knife to level off every cup he measured out. It was exact. Not close,exact. From there on out, that’s how it would be done at the Petty home. That, Petty told me, is what I’d been drinking.
He was still looking directly at me, as if to make sure I was getting all of this. I felt as though he didn’t just want to tell me something, he wanted to leave a mark. The Tom Petty who had watched thousands of cowboys move across the TV screen, well, just then he looked like one of them. I couldn’t think of a whole lot else to do but take a sip of that coffee and say, “It’s good. This really is good coffee.” To which Petty said, “You got that right.”
Of course, if his account ends there, that doesn’t mean the story ends there. It’s mine to tell. And I kept thinking about it. Had I ever seen Tom Petty without a cup of coffee? I wasn’t sure I had. When he walked onto his bus after a show, the crowd still thinking they might get one more song, there was a cup of coffee waiting for him. On the plane? A cup of coffee. At the Heartbreaker clubhouse? Coffee.
American coffee culture has changed over the past few decades. A game of catch-up took place, one in which American taste and style attempted to move closer to the standards of European taste and style. This is an old American reflex, of course: Catch up with the Europeans. And, despite all this, we’re still behind. What you get at a truck stop in Italy often beats our best. But, yes, a revolution did take place. I had to ask Petty, did he like what had happened? How did he feel about a quality espresso? He looked at me like I had missed the whole point of his story.
Yes, he told me, he’d tried some espresso, made backstage by one of the Heartbreakers. I’m guessing Benmont Tench or Steve Ferrone, but Petty didn’t say. He just said he didn’t get it. Should a cup of coffee be over that quickly? Is what’s good for tequila good for coffee? He didn’t answer the question, just looked at me in a way that said, No, it isn’t, Warren. What he was after in a cup of coffee, he explained, was something he found in a Gainesville diner, where he could sit for hours, getting refills, wrapping his fingers around a cup that kept being replenished. This, I came to believe, is what this coffee story was all about. It wasn’t about coffee. Not exactly.
It was that place. That Gainesville diner. It was the time. It was being high on dirt weed and drinking seven cups of coffee, talking about Wilson Pickett, the Beach Boys, Cream. It was no one throwing you out when you couldn’t scrape together the money for a piece of pie. It was a workshop where you could build scale models of your dreams.
In that perfect cup of coffee Tom Petty served me on Malibu afternoons — every cup of Maxwell House exactly level — he could almost experience, almost feel, something he couldn’t completely get back to. That coffee, I came to believe, was his Rosebud. We were not talking about a hot drink any more than Charles Foster Kane was talking about a sled. It was really about a moment in Petty’s life when the world was in front of him, when he could feel the closeness of that kid crazy for rock & roll, before the disappointments that come even to the star’s life. We were talking about a cup of coffee, but a cup of coffee into which a world could be poured.
Went by a Luwak farm while in Bali. Brought home a few bags of whole beans. Just tried my first pour over cup.
Smoothest coffee I’ve had.
Do people actually pay prices the internet claims? Seen claims of $30/cup and like $500/lb.
Also read about fake Luwak coffee. Pretty wild people do what they do to try and make imitation cat shit beans to sell
I pay like $20-$22 a bag sometimes for beans but lmao at 500/lb. No fucking way.
Been using a 3 cup moka pot to get my day started for the past few weeks. Pleasantly surprised with the strength and ease. Taste is hit or miss, but it does the job in 2 sips at 7am, which is what I was looking for. Maybe some day I'll upgrade to a real espresso machine, but for now I can't really see a reason why it'd be necessary. /blog
I've been to this finca/farm. Really good coffee even the non-geisha varieties. It's just around the mountain from the other 2 mentioned in the article below. Same climate and conditions and they all share the same varieties.
I always bring some back everytime we go to Panama or have relatives bring some when they visit us. The guy over operations for Lerida tried to get me to import and distribute for them when we visited back in 2012.
Supposedly ~75% of coffee sold as luwak is fake. If you pay under $200/lb or $500/kilo it's probably just Arabica coffee. Black Ivory is 2x the price of Luwak and most on the market is fake as well.
Has anyone tried anything from Dragonfly coffee? I was thinking of ordering their espresso (Lean Hammer) - sounds interesting but could be really out there with lavender & chocolate notes and 6$ for shipping adds up.
That's a latte dough for that joe! California coffee chain is selling the world's most expensive coffee at $75 for a single CUP - after purchasing the rare beans for $800 a POUND
By Carly Stern For Dailymail.com20:32 EDT 13 May 2019
Klatch Coffee Roasters is the only coffee shop in the US to offer a coffee called Elida Geisha
They bought 10lbs. of it at the annual Best of Panama green coffee auction hosted by the Specialty Coffee Association of Panama
It cost $803 per pound, the highest per-pound price ever paid at the coffee auction
Klatch Coffee Roasters has just 80 cups worth for $75 each, and its only available at its Los Angeles and San Francisco locations
If the price of your $6 Starbucks latte gives you heart palpitations, one Southern Californiacoffee chain's fancy cup of joe might just kill you.
Klatch Coffee Roasters, which has shops from Los Angeles to San Francisco, is currently selling a very exclusive brew for $75 cup.
The shop is the only one in all of the US to sell Elita Geisha coffee, and even they only have a limited quantity: There are just 80 cups of the super-fancy beverage available.
The coffee was made at the Lamastus Family Estates in Boquete, Panama, with only 100lbs. produced.
Last summer, it was auctioned off at the annual Best of Panama green coffee auction hosted by the Specialty Coffee Association of Panama.
It sold to several buyers from around the world for $803 per pound, the highest per-pound price ever paid at the coffee auction.
Klatch Coffee Roasters bought ten pounds and was the only US coffee shop to get any.
Those with a coffee obsession and cash to spare can splash out $75 to try a cup of it before it's gone.
A customer who did manage to taste it told KABC in Los Angeles that it's 'very smooth' and has 'good taste,' while another said it 'packs a punch.'
Klatch, meanwhile, explains on its website that it has floral and fruit flavors.
'Geisha is a rare variety of Arabica coffee that came to Panama from a research lab in Costa Rica but has its origins in Ethiopia,' the site reads.
'It is known for its floral, tea like and stone fruit flavors with Jasmine, Bergamot, Sugar Cane and Stone Fruit (peach or apricot) being common flavor notes.
'Natural describes the processing where the cherry is dried fruit on for many weeks, imparting mixed fruit notes like strawberry, raspberry, or blueberry.'
And while the price is certainly sky-high, its possible there will soon be an even pricier cup: The next auction takes place from May 22 and May 25 and may turn out an even more expensive bean.
Previously, Klatch had sold the Esmeralda Geisha, which it bought for $601 per pound. The 250 eight-ounce cups available went for $55 each.
why such low reviews?
It’s just an okay brewer, so they are about right
Anyone into home roasting? I just shattered my freshroast sr500. Thinking about trying the genecafe or the new sr540. I have a behmor, but it's old and I've never had great luck with it. Any other thoughts in the sub $400 range?
I went through the Onyx Monarch blend and now drinking the Geometry blend. I'm loving their coffees - as far as espresso is concerned, I haven't gotten this consistent results in terms of extraction, shot volume, and flavor notes for a lot of other roasters.
I am. I have a 500 and love it. I'd go with the 540
What's the difference between a french press and an aeropress? What is the TMB approved product for either of those 2?
aeropress is the approved aeropress https://aeropress.com/
never owned a french press but I enjoyed my aeropress, especially for making coffee at work. I switched to House Chemex around the beginning of the year though.
The principle behind how they work is very similar, with the exception being that with the french press you press the grinds down and then pour the coffee into your cup, while with the aeropress you press the coffee right into the cup.
I think they're quite different.
With Aeropress, you're involving pressure and trying to simulate extraction in the same vein as an espresso with heat and air pressure. The volume of coffee produced is also lower on an Aeropress. As pressure's involve,d brewing time is much shorter compared to other methods like French Press, Pour Over, etc. (maybe a couple of mins max).
With Frenchpress, you're brewing using just the heat and the plunger is basically to collect grounds at the bottom. You can make multiple cups in a single french press brew for the most part. French press brews retain a lot of the oils and IMO, are better on the nose (aromatic is the right word, I suppose?). For the Aeropress, these get absorbed by the paper filter. Ofcourse, you can use steel mesh filters to retain some of the oils / solids that'd be absorbed by paper filters.
Then there's the grind - Aeropress = finer grind vs. French Press = As coarse you can get.
Hopefully this makes sense
Also aeropress is at least 1000 times easier to clean
Just grabbed a couple.
it's a good brewer but the twist-on lid (for pouring after brewing) is a little wonky, cheap, plasticy. tends to drip and dribble.
that being said, the actual brewing is fantastic
I’d get the glass carafe version, as the “thermal” pitcher is terribly designed
Weird onyx coffee roasts just down the road from my house.
Any good recommendations on French press?
I’ve had the 27 oz La Creuset model for 5+ years & it has served me well, but really any French press will do. Bodem has a $20 model & a slightly more decorative model for $30... I’d probably just go that route
I got the Bodem 500 ml and almost immediately bought the 1 L. I’ve tried other methods but I’ve grown very used to the Jimseven method posted in this thread years ago. Also, only plunging the mesh to the top of the liquid level leads to a sludge free cup like the aero press with larger brew sizes and the oils are maintained in the coffee.
Did this this morning and it's pretty fucking good
what is the consensus inexpensive online coffee brand these days? my supply is down to about a week or so
It’s because I’m biased, but I have a subscription with La Colombe in Philadelphia. I’m quite pleased with the turnaround and system they have.
Happymug is my go-to.