Reccomend me some greens :)

[Chivalry]

K im nearly out of green beans so need to order some pronto can anyone reccomend anything thats easy to roast and is forgiving ? cheers

probably a 2KG bag of sumthin from Hasbean

[toast21]

I'm a big fan of the Indonesian Java Blawan from Pennine. Click herethen select the resulting link for Java Blawan.

Works great as an espresso or in milky drinks

I think they're fairly easy to roast... I would have recommended the Brazilian Yellow Bourbon but they seem to be out of this

Actually the Etheopian Yirg here is quite good as well - very interesting as a latte or even americano which seems to stretch the taste and you get some definate lemongrass coming out

EDIT: Darn that first link seems to have gone freaky but i'm sure you can figure out the link

Mod's Edit: URL(s) repaired and edited to fit page/prevent stretching. Yes, that was a weird one. I think the BBCode didn't like the brackets in Rob's url, so I've adjusted it to point to the link.

[Bertie_Doe]

K im nearly out of green beans so need to order some pronto can anyone reccomend anything thats easy to roast and is forgiving ? cheers
probably a 2KG bag of sumthin from Hasbean

What you need to do is write two short lists.
One would be origins you like and the other would be one's you dislike.
Someone with similar taste buds, could supply useful info.

QC

[Chivalry]

um... dunno anything about origins and dont think ive ever tasted a coffee i have disliked .... i like strong creamy flavours without any sharpness if that makes any sense ;/

[toast21]

Chivalry, I think try the ones I mentioned above or even the etheopian longberry harrar from HB is quite a safe bean

[fred25]

if you like strong creamy flavour I'd suggest the Injerto from HB as a possible bean - lovely butterscotch taste, no sharpness all smooth great body mmmmmhhh! (can't wait for my 2 kilos to arrive!)

Or more on the caramel side La Fany Bourbon?

[CakeBoy]

Yes, Injerto is a lovely bean Fred

[bruceb]

For me one of the fascinating aspects about the whole coffee thing is that we don't just learn how to make it, we begin to learn what we like about it.

I think one mistake beginners make is to think they have to already know what they like. For the most part, the differences in coffees are rather subtle. It takes a trained palate to recognise the citrus, caramel, woody flavours about which we often speak here.

Even if a person has been drinking coffee for years he or she may not recognise the different nuances in flavour.

If you buy two or three varieties from HB or another reputable source you can begin to experiment and to learn what you like best. I don't mean blending, I mean roasting single origins and trying them one at a time. My personal selection for 3 beans would be Ethiopian Yirgacheffe, Brazilian Daterra and a Central American such as Guatemalan. Since you say you don't know of a coffee you dislike you can't really go wrong this way and you will learn a lot about the different characteristics of coffee.

Have fun and let us know what you decided to do and how it came out.

[Kaz]

It takes a trained palate to recognise the citrus, caramel, woody flavours about which we often speak here.

Too true - I can't identify the difference between sour and citrus. Also agree with what you say about trying SOs.