Comments on: Emerging from our acquired tastes http://blog.terroircoffee.com/2010/06/23/emerging-from-our-acquired-tastes/ george on coffee blog Wed, 1 Jun 2011 16:19:47 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: george http://blog.terroircoffee.com/2010/06/23/emerging-from-our-acquired-tastes/comment-page-1/#comment-53 george Mon, 26 Jul 2010 13:26:16 +0000 http://blog.terroircoffee.com/?p=134#comment-53 Thanks Susan! It's so great to share and communicate what we enjoy to others. That's why I love my work. Thanks Susan!
It’s so great to share and communicate what we enjoy to others. That’s why I love my work.

]]> By: george http://blog.terroircoffee.com/2010/06/23/emerging-from-our-acquired-tastes/comment-page-1/#comment-52 george Mon, 26 Jul 2010 13:12:50 +0000 http://blog.terroircoffee.com/?p=134#comment-52 I do not think I wrote that milk is bad. You do exactly as I recommend, tasting it black first. I will always remember a lady from Connecticutt who called me back when I had the Coffee Connection to ask why our kenyas were varying im flavor every few weeks. She then went on to tell me how the December Kenya was the very best, the November was second best and so on. Well, she rated the different lots of kenyas (from different coops) in the same order as we had! She always had milk with her coffee. So I undertand your point and I do not look down at those who use milk. My point was to try the coffee first black - something you do. Of course I think drinking a black coffee all the way through is missed - and that certain coffees in particular - like the very, very best and rarest Kenyas - can have a sweet coating mouthfeel that takes it to another level - and that this is apt to be missed when only sipping hot. I am not looking down here. I am so enthusiastic about these rare experiences that I want to share them. I do believe that those who discover they like black coffee when the coffee is great and light roasted correctly are more likely to remain in the light roast camp. But I know this iss ultimately personal. Thanks for your reply! I do not think I wrote that milk is bad. You do exactly as I recommend, tasting it black first.
I will always remember a lady from Connecticutt who called me back when I had the Coffee Connection to ask why our kenyas were varying im flavor every few weeks. She then went on to tell me how the December Kenya was the very best, the November was second best and so on. Well, she rated the different lots of kenyas (from different coops) in the same order as we had! She always had milk with her coffee. So I undertand your point and I do not look down at those who use milk.
My point was to try the coffee first black – something you do. Of course I think drinking a black coffee all the way through is missed – and that certain coffees in particular – like the very, very best and rarest Kenyas – can have a sweet coating mouthfeel that takes it to another level – and that this is apt to be missed when only sipping hot. I am not looking down here. I am so enthusiastic about these rare experiences that I want to share them.
I do believe that those who discover they like black coffee when the coffee is great and light roasted correctly are more likely to remain in the light roast camp. But I know this iss ultimately personal.
Thanks for your reply!

]]> By: george http://blog.terroircoffee.com/2010/06/23/emerging-from-our-acquired-tastes/comment-page-1/#comment-51 george Mon, 26 Jul 2010 12:58:23 +0000 http://blog.terroircoffee.com/?p=134#comment-51 Whenever someone says they like strong coffee they are pretty much referring to darker roasts. I think this has to do with the greater immediate impact and mouthfeel a dark roast has when hot. The best dark roasts that I have had - and this is personal, I realize - are best hot. The colder they get the more the muddled notes and bitterness in the aftertaste. Strength really has to do with extraction. One can make a light roast very strong using more coffee and less water - but at a certain point the greater acidity of a light roast creates an imbalance towards too much acidity. Lighter roasts may seem "weak" when hot but gather full strength as the cup cools. Drinking becomes an act of discovering emerging nuances over the approx. 20 minutes of sipping the entire cup. Milk is just as acceptable for light roasts as for dark; it is purely a matter of preference. I have more to say about this in another response to my posting.... Thanks for the inquiry! Whenever someone says they like strong coffee they are pretty much referring to darker roasts. I think this has to do with the greater immediate impact and mouthfeel a dark roast has when hot. The best dark roasts that I have had – and this is personal, I realize – are best hot. The colder they get the more the muddled notes and bitterness in the aftertaste.
Strength really has to do with extraction. One can make a light roast very strong using more coffee and less water – but at a certain point the greater acidity of a light roast creates an imbalance towards too much acidity.
Lighter roasts may seem “weak” when hot but gather full strength as the cup cools. Drinking becomes an act of discovering emerging nuances over the approx. 20 minutes of sipping the entire cup.
Milk is just as acceptable for light roasts as for dark; it is purely a matter of preference. I have more to say about this in another response to my posting….
Thanks for the inquiry!

]]> By: Paul Dunn http://blog.terroircoffee.com/2010/06/23/emerging-from-our-acquired-tastes/comment-page-1/#comment-49 Paul Dunn Fri, 09 Jul 2010 15:59:11 +0000 http://blog.terroircoffee.com/?p=134#comment-49 Over the past few years I have become accustomed to Peet's and Starbucks coffee primarily because it tastes fuller (stronger) than other coffees. What makes your coffee different and should it only be consumed without milk and sweetner ? Paul Over the past few years I have become accustomed to Peet’s and Starbucks coffee primarily because it tastes fuller (stronger) than other coffees. What makes your coffee different and should it only be consumed without milk and sweetner ?
Paul

]]> By: Mark http://blog.terroircoffee.com/2010/06/23/emerging-from-our-acquired-tastes/comment-page-1/#comment-45 Mark Tue, 29 Jun 2010 20:16:35 +0000 http://blog.terroircoffee.com/?p=134#comment-45 I'm a homeroaster for the past 6 years, and I consider myself a coffee fanatic. I love trying to find those nuances of taste the cuppers describe in each coffee I brew. However, I have a deep, dark secret..... I put half and half and sugar in my coffee! Granted, when I'm trying a coffee for the first time out of the roaster, or a coffee such as Hacienda La Esmeralda, I try it black first, just to get an idea of it's stand alone flavors. But damn it! I like cream and sugar in my coffee! And to say I cant taste anything with it in there is just wrong. While I may miss some nuances, my first cup is always black and I have yet to have a coffee I prefer black...... Except for the Esmeralda. That's why I look for green coffee's that I think will go well with cream. I look for caramel, fruit, chocolate, heavy body in the cuppers notes. Indonesians are probably my favorite overall origin, followed by Africans. There is room at the table for us cream and sugar users..... so don't put your nose in the air and assume we're barbarians that know nothing of taste.... It just ain't true! I’m a homeroaster for the past 6 years, and I consider myself a coffee fanatic. I love trying to find those nuances of taste the cuppers describe in each coffee I brew. However, I have a deep, dark secret….. I put half and half and sugar in my coffee! Granted, when I’m trying a coffee for the first time out of the roaster, or a coffee such as Hacienda La Esmeralda, I try it black first, just to get an idea of it’s stand alone flavors. But damn it! I like cream and sugar in my coffee! And to say I cant taste anything with it in there is just wrong. While I may miss some nuances, my first cup is always black and I have yet to have a coffee I prefer black…… Except for the Esmeralda. That’s why I look for green coffee’s that I think will go well with cream. I look for caramel, fruit, chocolate, heavy body in the cuppers notes. Indonesians are probably my favorite overall origin, followed by Africans. There is room at the table for us cream and sugar users….. so don’t put your nose in the air and assume we’re barbarians that know nothing of taste…. It just ain’t true!

]]> By: Susan Johnsen http://blog.terroircoffee.com/2010/06/23/emerging-from-our-acquired-tastes/comment-page-1/#comment-44 Susan Johnsen Fri, 25 Jun 2010 12:42:12 +0000 http://blog.terroircoffee.com/?p=134#comment-44 ABSOLUTELY!!! I've done that at work so many times. People tell me they add cream and sugar and it is because they drink sludge! One person who went on a diet and had to give up creamer gave up coffee. After 2 weeks, they decided to listen to what I had told them when I worked there a few years ago and started not making it with the darkest roast she could find and with twice the coffee necessary. Well, guess what, she's drinking coffee again! On her diet! Thanks for a great read. ABSOLUTELY!!! I’ve done that at work so many times. People tell me they add cream and sugar and it is because they drink sludge! One person who went on a diet and had to give up creamer gave up coffee. After 2 weeks, they decided to listen to what I had told them when I worked there a few years ago and started not making it with the darkest roast she could find and with twice the coffee necessary. Well, guess what, she’s drinking coffee again! On her diet!

Thanks for a great read.

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