Whats Steve thinking this week?

by **Joey** » Mon Mar 27, 2006 10:28 am

CakeBoy wrote:Damn it ..... I have to order some now. Marcy has been going on about it forever, then Breako, now this thread. Blueberry madness .... but got to love it

Then I would also recommend Tansania or Kenia..... verry berry!

by **blackice** » Mon Mar 27, 2006 10:44 am

HAHA

I'm lucky I didn't get flamed :-P

Colombia is a balanced coffee and sometimes it may be boring; that's what I said. It's true that there are some colombian coffees which are exceptional. Of course there are. Colombia is BIG, and the 2nd Arabica coffee producer in the world after Brazil. I know two people in Greece who have imported in the past great Colombian coffees. The magority of colombian coffees in Greece are mediocre though.

It's sad that you only commented on that little part of my post.

I want your input:

WHAT DO YOU COMPARE EACH COFFEE WITH? WHAT DOES IT BRING YOU? DOES YIRGACHEFFE BRING MUD OR STRAWBERRIES ICE CREAM??????? :-)

YOUR COMMENTS PLEASE

PS
I'm going to add a page in my website about coffee glossary and a table of short descriptions of different coffees around the world.

by **Steve** » Mon Mar 27, 2006 1:33 pm

HAHA Very Happy

I'm lucky I didn't get flamed

No flaming meant just discussion I like this stuff, its fun to talk about.

WHAT DO YOU COMPARE EACH COFFEE WITH? WHAT DOES IT BRING YOU? DOES YIRGACHEFFE BRING MUD OR STRAWBERRIES ICE CREAM??????? Smile

YOUR COMMENTS PLEASE

You can only say what is in the cup, I tend to look for balance and good acidity and body then flavours. The flavours should compliment the make up of the cup and not be the dominating factor. I cupped a new crop yirgacheffe on Friday that started witha typical profile of grapefruit, then turned into this peach and apricot wondercup as it cooled. But all the way through it had great mouthfeel great body and a wonderful acidity, which is far more important.

by **mattmills** » Mon Mar 27, 2006 2:32 pm

Im sorry but in all honesty a defect is a defect except in the speciality market.

(apologies for grumpy post)

by **Steve** » Mon Mar 27, 2006 2:39 pm

How can you be Grumpy in Nairobi ?

You cant give us that and leave it, share Matt Share

by **jameso** » Mon Mar 27, 2006 4:56 pm

Nice to have you back, Matt.

I'm intrigued too...

(By the way, anyone got any insights on my question on what we mean by "body". Does it come from the bean or the preparation?)

by **kingseven** » Mon Mar 27, 2006 5:39 pm

A combination of both I believe.

by **blackice** » Mon Mar 27, 2006 11:24 pm

short answer: both :-)

examples:
1st: try espresso from mexico and espresso from a sulawesi
2nd example: try espresso 10 sec and espresso 30sec
3rd example try french press 35 gr of beans with 0,5 lt and then 20gr with half liter. Try a colobia narino lightly roasted and then a vienna roast of sumatra lintong

by **Steve** » Mon Mar 27, 2006 11:26 pm

watch out for the broad brush !!

by **zapty** » Wed Mar 29, 2006 3:46 pm

I think terroir has it's influence and growing conditions and climate, altitude etc, not only the bean type.
Same beans grown on different locations often will taste a lot different.
Ultimately taste is in the eye of the beholder: the consumer decides and nobody is wrong as everyone's taste is different.
An educated taste just can make it a lot more difficult IMO. There are comparisons to be made, many aspects and flavour notes to be singled out etc, whereas the run of the mill consumer just likes it or not, simple. Is that wrong? Not to me it isn't. It is as with other nice things in life like wine or good whiskey or cheese, drink or eat the ones you like and it is always good.

Whats Steve thinking this week?

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