Some beans are better than others, some beans mothers are better…

…than other beans mothers. I gave the supposedly mighty-morphin’ Malawi a few more tries. I roasted lighter (City), and it tasted under roasted. I roasted it darker (Full City+) and it tasted too bright, and to much like “normal” coffee. I also roasted some Ethiopian Lekempti and some Burundi. Both ended up “Ethiopian” roast, which is just out of first crack, but before any beans are dark (City-?). I let them rest for about 4 days and they began to bloom. The Lekempti smells like honey to B, and to me it smells like muffins. Quite nice. The Burundi is more fruity, and does have a distinct sweetness like apricots. They are great on their own (if a little thin) and make excellent additions to any mild base.

Tonight Peter and I made Vietnamese coffee with the Vietnamese espresso makers that Nathan and Carol gave us several years back. Started with sweetened condensed milk, added coffee and then more milk. I have not had sweet coffee in years. It was very good. It might be a staple during the warm summer months…

I am thinking of trying the cold soak method one of these days (1 lb. coarse ground coffee + 9 cups cold water + 12 hours = 6 cups of 3x strength coffee). It produces a concentrated, but more mild and less acidic brew. Might be nice for iced drinks and afternoon delight…

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Daniel

Hey, I run the place.

4 thoughts on “Some beans are better than others, some beans mothers are better…”

  1. I tried some of that cold-brewed stuff at my parents’ place. He called it Toddy coffee and it was really smooth, but almost too much so, lacking in acidity. But it’s still a decent cup, especially for iced coffee.

  2. Yep, Coffee Toddy is the first commercial coffee maker to use the Dutch cold water process. There are rumors that the method was also used in Peru, but in any case, folks are mixed when it comes to their preference for cold processed coffee. I agree that it would probably be best used in iced drinks, or perhaps desert coffee.

  3. Cold water processed? Interesting, I’ll have to try that one of these days. I’ve also considered getting a gebana for very social coffee events, but have been spending money elsewhere instead. It might be good to try with these various Ethiopian coffees.

  4. While the usual coffee gear was running through the dishwasher, I dumped some too-fine grounds into the French press and put it in the fridge over night. It was mild (less acidic) yet strong. Jury is still out…

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