by bluevalentine » Tue Apr 22, 2008 8:13 am
Now I know where you're coming from, Steve, it's easier to post.
What I'd suggest is we construct a graph.
The horizontal axis (say, 1-10) is based on flavour styles ranges from acidic coffees, through fruity coffees to honeyed/caramel coffees.
The vertical axis (A-G) would be for impact. Not based on strength but with a soft>hard gradation. Imagine A as, to use wines as an example, a Chilean Merlot (soft, blowsy, upfront fuit, low in tannin); G as a young Medoc ('green', stalky, tannins unresolved).
So (and here I'm guessing) a La Manuela might be a 4C and an OBJ an 8D
Then if anyone wants to bring some Yqyem round I'll supply the Turquino Lavardo to match it with!
Reneka Techno V2M / Anfim doserless grinder / HotTop KN8828P / Reg & Espro / 3 French presses + Bialetti + Turkish ibrik + filter + Aeropress
In extremis I munch the beans
Coffee falls into the stomach ... ideas begin to move... shafts of wit start up like sharp-shooters, similies arise, the paper is covered with ink ...
Honore de Balzac