81–90 of 98 posts
If I can't tell the difference between the good stuff and the stuff I usually drink, then there is no need to go through the fuss, however, I'd love to have an awakening.
I've been to Campos (the Newtown cafe) and it's amazing, but a little hard to get to. http://www.camposcoffee.com.au/
Not sure of any others.
This is how my family and the Italians have done it for generations
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A couple references: http://www.sweetmarias.com/airpop/airpopmethod.php http://coffeegeek.com/guides/popperroasting I'm thinking of trying this out; it sounds really easy.
From the first link: "For legal reasons I can't talk about air popper roasting too much." And the author doesn't elaborate. Weird?
Maybe this guy is afraid of being sued by someone who'll blame him for providing information on a potentially lethal activity.
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It doesn't totally solve the problem, but one approach I sometimes try is to only move up the quality ladder (insofar as there actually is a linear quality scale, which is itself a bit of a simplification) when I can consistently tell the difference. It seems many people jump straight to the best they can afford, while I find it more enjoyable to slowly work my way up, so e.g. there's no point in jumping straight to…
Except that sometimes differences only exist on a slightly more expensive scale. If you can't tell the difference between 6$ Cab and 6$ Merlot, it is likely because at this price range there is very little difference. Better wines are better at expressing the differences between the grapes. Cheap wines are all fruity and alcoholic.
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It's not a huge deal in practice in my experience. You could always buy a press that uses filters, such as the aeropress.
I love the AeroPress. Bought one a week ago and it makes pretty amazing coffee. No need for an expensive espresso machine to make super-smooth americano... PS: I don't work for AeroPress :)
Coffee is not supposed to be bitter, and it's a shame that so many people think "Oh, well, that's just the way coffee tastes I guess.".
I recently got my parents one, and they went "Ohh, it can taste like that? That's really good!"
[1]: http://coffeecollective.blogspot.com/2010/01/updated-aeropre...
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I don't want to be able to enjoy the bitter caffeine-infused black water that passes for coffee so many places. And sometimes I've found that being a connoisseur brings the ability to enjoy many other simple things: that a glass of really good wine can last for an hour, or that when I've had a good strong cup of fresh ground, fresh roasted coffee in the morning, I don't feel the urge to drink coffee for the rest of t…
Plus if you find a place that has decent, properly made coffee, the staff are probably into it and actually want to work there so the whole experience is just better and even educational. Quality begets quality.
I think it's important to not take things for granted and seek a bit to find something that you truly enjoy. And, I do, too, think that most of what is sold as coffee is pretty much crap. However, instead of grinding my own coffee, I found another (and presumably as labour-intensive) sweet spot. Maybe there's better coffee out there but this is good enough for me. If anyone's interested... I have a six-cup Italian st…
I buy myself illycaffè type italian coffee it just has this different taste (that I like a lot) from other types of coffee I've tried.
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Except that sometimes differences only exist on a slightly more expensive scale. If you can't tell the difference between 6$ Cab and 6$ Merlot, it is likely because at this price range there is very little difference. Better wines are better at expressing the differences between the grapes. Cheap wines are all fruity and alcoholic.
And yet taste tests show that even experts can't tell the different between the good stuff and cheap stuff they're told is the good stuff because expectation plays more of a role in what they perceive than taste does.