Comments on: Acquired taste postscript: old green coffee

By: rebecca

rebecca — Sun, 10 Oct 2010 17:00:59 +0000

Thanks for the feedback on Taste Coffee House. We plan to leave much of the offerings the same as Nik did a great job with this rotating espresso and bakery program. In the coming months, we will be changing the coffee program to something similar to The Coffee Connection method of a Coffee of the Day~ rotating different George Howell Coffees each day our two. This will give customers the ability to try our full range of coffees including (occasionally) special coffees from our limited roasts. Thanks again for the feedback and hope you will visit again soon after we implement the new coffee program!

By: aaron

aaron — Wed, 06 Oct 2010 19:46:39 +0000

Great post! I just wrote about a visit to a cafe in Tokyo that only serves aged coffee, so I’ve linked my readers back to your post if they want more background on aging vs. seasonality: http://frshgrnd.com/2010/10/cafe-de-lambre/

By: Cafe de l’Ambre | FRSHGRND

Cafe de l’Ambre | FRSHGRND — Wed, 06 Oct 2010 19:43:28 +0000

[...] I only stopped there briefly, for a high priced cup shaped and sized like an overgrown porcelain thimble. The coffee is guided by a different philosophy of what ‘good taste’ means. It’s different, but the drink I tried certainly wasn’t bad. I didn’t write any notes on this stop, but from what I can remember it tasted like a blend with no hard edges; muted, or subtle if you want to be charitable. But I can’t say much more than that given my lack of notes, nor can I really pass judgment on a place after only trying one drink. All things considered, it was a novel experience that I enjoyed! UPDATE: For a great article on aged coffee, as well as the move toward seasonality, check out this post by George Howell at Terroir Coffee. [...]

By: george

george — Tue, 05 Oct 2010 13:45:06 +0000

Hi Leonardo, I wish I could be more informative on this one – but I am a novice when it comes to experience with Turkish coffee – a method used throughout the Middle East and beyond. I would say, from the little I know, that any coffee can be used – as with espresso – it is simply a method of brewing. While the coffee I had in Istanbul was on the dark side a Greek family that I knew in the 1970’s in Salem Massachusetts that owned a coffee roasting firm served me a very enjoyable lightly roasted Greek coffee (same method). I would say all mthods are now open to the new, vastly more diverse world of coffee choices. Happy exploring! – George

By: george

george — Tue, 05 Oct 2010 13:37:22 +0000

Hi Paul,

Well, just as you’re settling into the El Vergel 2009 crop we have gone into the 2010 crop – even better. Appreciate your comments!

George

By: paul goodwin

paul goodwin — Sat, 18 Sep 2010 10:29:23 +0000

dear george:

thanks for mentioning me in the above blog on storage/aging,
i didn’t realize the EL INJERTO in question was aged in the
way you mentioned. but it sure was good! the current crop
of guatemalan – EL VERGEL is quite lovely; now my day to day
favorite. i truly appreciate your efforts in bringing out the
best in coffee to all those who really savour a great cuppa.

many thanks, paul

By: Leonardo Ciampa

Leonardo Ciampa — Tue, 24 Aug 2010 15:36:50 +0000

Hi, George. Big fan here. A question: which of your GHH Select products would be best for Greek or Turkish coffee? My best, Leonardo. http://faultbook.blogspot.com

By: george

george — Mon, 23 Aug 2010 12:43:00 +0000

Thanks Ryan! You guys run a great operation!

By: ryanbrown

ryanbrown — Fri, 20 Aug 2010 20:36:37 +0000

enjoying your blog, george. thanks!