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What coffee are you drinking?
I home-roast, so mostly drinking single origins for now. Just finished the last of my last El Salvador Mirasol Estate - creamy, mild acidity and smooth.
Incidentally I also picked up a bag of (roasted) organic guatemalan beans from AromaFest last week from Mayan Coffee and in my opinion tastes quite similar to the El Salvador I roasted... so I must be doing something right!
So, what are in the cups of BaristaZoo members?
Incidentally I also picked up a bag of (roasted) organic guatemalan beans from AromaFest last week from Mayan Coffee and in my opinion tastes quite similar to the El Salvador I roasted... so I must be doing something right!
So, what are in the cups of BaristaZoo members?
Views: 20
Replies to This Discussion
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Permalink Reply by Benj on -
Just finished a bag of Campos Mountain Top blend which was awesome.
Now onto Campos Obama blend.
But the usual bean is from Pablo and Rusty's.
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Permalink Reply by Matthew Gee on -
I'm purchasing some lights for my house from a guy who told me the other day that his university-aged son basically lives at Pablo and Rusty's. Must admit I've passed it on many an occasion but have never gone in. Must next time!
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Permalink Reply by Matthew Gee on
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Just finishing a bag of single origin Zambian coffee from Pioneer Coffee in Yandina, Qld. Not a huge fan I have to say!
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Permalink Reply by alana on -
I would love to learn how to home roast, can you give me a link to a good website??
cheers.
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Permalink Reply by Andrew on -
Hi Alana, there are a number of good resources out there. Google "sweetmarias" or "coffeesnobs" and you'll find plenty of help there. The latter is a locally run discussion group and always willing to help newbies. You can start with a simple "popper" with a popcorn maker, setup a homemade "corretto" with a breadmaker and hotgun or simply get a coffee roaster machine like an iRoast (which I use) or a Gene.
Once you start home roasting you'll open up to a whole new world of coffee appreciation with sourcing your own green beans, trying single origin or blends of your own, developing your own roast profiles and best of all, having freshly roasted beans at home all the time.
Have fun.
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Permalink Reply by Andrew on
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Just arrived back from the US where all I've had for the week is access to bad percolated coffee. First thing I did was fired up my coffee machine, ground up a batch of roasted beans from last weekend and poured a nice blend of Yemen Bani Ismail, Ethiopian Yirgacheffe and Indian Monsoon Malabar. That'll be my cup for the next week or so.... If my batch lasts that long :-)
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