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ecdh
climber
the east
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Sep 13, 2016 - 05:16pm PT
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I totally agree with you on taste. Its the purveyor i dont always agree we.
Me, i judge coffee as a drug. Quality of product, quality of extraction in relation to effect. Like any drug, my brain not my tastebuds is the final adjudicator.
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 13, 2016 - 05:27pm PT
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If you want to try a really crazy coffee (no flavorings are added!) this coffee has some really incredible berry/fruity/floral flavors, but it's kinda expensive:
http://catandcloud.com/collections/coffee/products/answer
This is a new coffee shop started from some guys that used to do the training at Verve Coffee in Santa Cruz.
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Srbphoto
climber
Kennewick wa
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Sep 13, 2016 - 05:31pm PT
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Locker-I really have been digging Victrola's Kenyan.
the funny thing is I do think Da Buck's Kenyan is THEIR best coffee.
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 13, 2016 - 05:51pm PT
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They aren't showing a Kenyan on the Victrola site, have you tried either of the Ethiopian offerings?
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Gary
Social climber
Desolation Basin, Calif.
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Sep 13, 2016 - 06:03pm PT
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http://www.seriouseats.com/2015/10/the-case-for-bad-coffee.html
Thanks for the link. My favorite breakfast is at Paul's Diner in Fountain Vally: spam, scrambled eggs, rice, sourdough toast and plenty of Farmer Brothers coffee. Said coffee once described by the LA Times as "a decidedly mediocre cup of coffee."
Which still made enough money that Roy F. Farmer had to have an "accident" in his bathtub so that "investors" could loot the cash held by the company.
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ruppell
climber
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Sep 13, 2016 - 06:25pm PT
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French press is and has been my go to coffee making method for a long time now. I've been eyeballing the aeropress. Anyone that uses both wanna give an honest comparison?
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 13, 2016 - 06:32pm PT
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French press typically has a lot more body compared to Aeropress, the paper filter in the Aeropress filters out more of the oils, but you can get a steel filter on Amazon for the Aeropress.
I personally love the Aeropress and find most French press coffee to have a muddy texture that I don't like, but that's probably more to do with the quality of the grinder more than the press.
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Srbphoto
climber
Kennewick wa
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Sep 13, 2016 - 06:34pm PT
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I bought mine from a local shop. I'll have to check the best buy date lol
I tried 5he Ethiopian once. I liked it.
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Cragar
climber
MSLA - MT
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Sep 13, 2016 - 06:37pm PT
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I aeropress all my sh#t nowadays
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ruppell
climber
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Sep 13, 2016 - 06:42pm PT
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Thanks Skitch
I actually enjoy the little bit of cloudiness that my french press gives off but that me be just because I'm so used to it. I will probably buy the aeropress and the steel filter just to see. You can never have to many ways to make a cup of joe in the house. I'm actually enjoying some Peruvian from the Black Sheep right now.
Cragman
I have a VERY high metabolism and a very low body fat percentage. Coffee doesn't amp me up at all. I can finish a cup and be asleep 30 minutes later. It's always interesting how different people handle substances.
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 13, 2016 - 06:51pm PT
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Rupell: they used to sell Aeropress' at Wilson's, and I think they have them at the kitchen store a couple stores north of sage to summit.
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 13, 2016 - 06:59pm PT
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My dad claims that he is allergic to the oils in coffee, but he was diagnosed by a Navy Doctor, probably around the time he was drinking way too much. My sister and I drink tons of coffee without issue.
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jonnyrig
climber
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Sep 13, 2016 - 07:46pm PT
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I like about three cups a day in the morning. Generally grind some stuff we buy at costco, guesstimate the amount for the filter and the water, and just go for it. Out in the sticks, starbuks instant is our got-to.
Lost my taste for 7-11 coffee and the like; but then again I always loaded it up with creamer and sugar, perhaps to hide the burnt ash flavor of it. Nowadays, I seem to prefer something of a moderate roast with a bit of nutty flavor to it.
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Phil_B
Social climber
CHC, en zed
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Sep 13, 2016 - 08:58pm PT
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I'm a fan of the Moka pot, especially since we don't have an espresso machine. Really like the stronger flavors of the darker roasts, especially Peet's Sumatran.
When we were on the big Island of Hawaii, I became a fan of Kona. Super smooth, but it lost quite a bit in translation on its way to the mainland. Just became bland without the citrusy notes.
After getting our first real latte in months when we were in Thailand, I also became a fan of using a French press to foam your milk. Just warm the milk before agitating it and you're good to go.
Not that I wouldn't mind one of these:
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Srbphoto
climber
Kennewick wa
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Sep 13, 2016 - 09:25pm PT
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Srbphoto's information is NOT to be trusted!!!...
FACT: Locker is a great guy and shows no sign of negative effects from all that glue.
LOL
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sos
Trad climber
nyc
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Sep 13, 2016 - 09:46pm PT
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Original poster probably sampled Ethiopian Amaro Gayo @ Thump; its a great cup and what I'm brewing at home right now (last bit gets brewed tmw). All the hip farm-to-cup roasters are on it: Thump, Irving Farm, Brooklyn, No. 6 Depot, Temple. I've had from each and it tastes the same each time so maybe they are all of equal genius? Drank a Panamanian geisha earlier today - novel but not worth one bit of the hype.
In the end, its all just a cup of coffee. When I go climbing, I pick up a morning cup at DD (s'ok) or The Bakery (not as good as DD).
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 13, 2016 - 10:15pm PT
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Phil-B: I was learning about espresso machines until I realized I don't really enjoy espresso. That is an "e-61" machine, which is the type of group head on the machine. A good one that can foam milk while you pull a shot costs around $2,000. I picked up a used La Pavoni lever machine for $400, probably more than I should spend since I don't care so much for the espresso.
Also: the reason your coffee tasted bland back in the states is coffee ages fast! I won't even bother with a coffee that was roasted more than a month ago, all of the citrusy brightness (fancy coffee/beer name for the tasty acidity) has somehow left the bean, maybe through oxidation? If a coffee roaster doesn't date the roast date on the coffee then I won't touch it.
I was thinking/learning about starting a coffee shop in a Podunk town in BFE, but I've decided to at least hold off on that dream.
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 14, 2016 - 12:31pm PT
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The best thing to do is let sit for 6-10 minutes, but if you can't wait: You can try to pull up on the lever to attempt to release pressure, and rotate the portafilter handle to 90%~ and push on it to release a little pressure, it can still spit wet grounds.
The Pavoni sucks if you want to make more than one drink...partly because of the above, and mostly because the temp isn't regulated and gets too high. A master on a Pavoni might be able to regularly make two cappuccinos Ina row, but you need to have 2 filter baskets with both of them ready before the first shot is pulled.
If you're ever in Bishop I can show you a little bit!
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Mungeclimber
Trad climber
Nothing creative to say
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Sep 14, 2016 - 12:54pm PT
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How is an aeropress more beneficial to trailhead camping than say a French press?
What's the best way to avoid grounds in the coffee?
Almost ready for a high end press just to keep grounds out.
#coffeenovice
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