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Coffee for people who don't like coffee

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Re: Coffee for people who don't like coffee

#231

Post by herbst »

jpgvm wrote: post #211
herbst wrote: post #191

Earlier quoted context omitted.

Australia also has some of the best coffee beans I've tried. Afaik most of the coffee they consume is imported from elsewhere.

Australia not growing coffee is somewhat ironic, given we worship the stuff. Melbourne in particular, it's our religion and we have temples on every corner.

But you are also surrounded by some of the greatest commercial coffee available so it makes sense I guess.

Imagine Italian or swiss, both have high coffee culture. Italian even kinda claims the leading position in coffee drinking and yet no bean has ever grown here.

Re: Coffee for people who don't like coffee

#232

Post by herbst »

amluto wrote: post #218
herbst wrote: post #201

Earlier quoted context omitted.

You can just buy the commercial cleaner bottle once a year, follow whatever the bottle says and press the "clean routine" button on almost any machine.

There are plenty of machines for which the manufacturer cheaped out on buttons and displays, so instead you press a complicated sequence of buttons that is poorly described in the manual. And a machines, especially drip machines, are not easy to safely rinse, so getting the cleaner back out can be extremely challenging.

You can't cheap out on a coffee machine. That's basically the one rule if you really like coffee (and health for that matter)

Source: I repaired coffee machines for a while as teenager and seen horrible mold or quality machines. Nothing in between

Re: Coffee for people who don't like coffee

#233

Post by Kirby64 »

rectang wrote: post #143
Kirby64 wrote: post #138

Earlier quoted context omitted.

Woodsy, grassy, and floral all have pretty collective meanings in the coffee world. Sure, some random person can claim something is grassy when its not... but if you're asking a coffee professional, it's not that subjective.

Leave it to the experts to make the experience of discussing anything miserable for the amateurs.

Miserable? Is it really that miserable to suggest that flavors are not that subjective? I’m not saying they’re absolute, I’m just saying that when you taste a lot of anything (coffee, wine, tea, chocolate, whatever) you get better at identifying flavors. And certain flavors are purely due to roasting a certain way. If you overroast coffee, you get burnt flavors. Now some people might like burnt flavors, just like some people might like grassy flavors. That doesn’t mean they aren’t generally considered to be defects in a roast though.

Re: Coffee for people who don't like coffee

#234

Post by jagermo »

jghn wrote: post #221

Where I live, Dunkin Donuts is king. All one needs to do is stand in line behind the average patron ordering a coffee with 8 creams and 10 sugars to identify "coffee for people who don't life coffee". Or take a gander at any Starbucks ad pushing their latest dessert for breakfast drink offering.

hey, sometimes you just need an OrangeMoccaFrappacino

Re: Coffee for people who don't like coffee

#235

Post by rectang »

Kirby64 wrote: post #233
rectang wrote: post #143

Earlier quoted context omitted.

Leave it to the experts to make the experience of discussing anything miserable for the amateurs.

Miserable? Is it really that miserable to suggest that flavors are not that subjective? I’m not saying they’re absolute, I’m just saying that when you taste a lot of anything (coffee, wine, tea, chocolate, whatever) you get better at identifying flavors. And certain flavors are purely due to roasting a certain way. If you overroast coffee, you get burnt flavors. Now some people might like burnt flavors, just like som…

Kirby64: “Ur doin it wrong. Ur coffee is defective.”

me: :(

Kirby64: ”What?”

Re: Coffee for people who don't like coffee

#236

Post by lamp_book »

jagermo wrote: post #234
jghn wrote: post #221

Where I live, Dunkin Donuts is king. All one needs to do is stand in line behind the average patron ordering a coffee with 8 creams and 10 sugars to identify "coffee for people who don't life coffee". Or take a gander at any Starbucks ad pushing their latest dessert for breakfast drink offering.

hey, sometimes you just need an OrangeMoccaFrappacino

Jitterbug

Re: Coffee for people who don't like coffee

#237

Post by Kirby64 »

rectang wrote: post #235
Kirby64 wrote: post #233

Earlier quoted context omitted.

Miserable? Is it really that miserable to suggest that flavors are not that subjective? I’m not saying they’re absolute, I’m just saying that when you taste a lot of anything (coffee, wine, tea, chocolate, whatever) you get better at identifying flavors. And certain flavors are purely due to roasting a certain way. If you overroast coffee, you get burnt flavors. Now some people might like burnt flavors, just like som…

Kirby64: “Ur doin it wrong. Ur coffee is defective.” me: :( Kirby64: ”What?”

Please read what I wrote more carefully. It's considered a roast defect by coffee roasting professionals. That doesn't necessarily mean you have to hate it. If for some reason you like 'woodsy' or 'grassy' coffee, more power to you.

My point is that taste is not that subjective, but taste preference may be subjective. If you're a coffee roasting professional, you would attempt to get rid of such flavors since you're not getting the most out of the coffee.

Re: Coffee for people who don't like coffee

#238

Post by rectang »

Kirby64 wrote: post #237
rectang wrote: post #235

Earlier quoted context omitted.

Kirby64: “Ur doin it wrong. Ur coffee is defective.” me: :( Kirby64: ”What?”

Please read what I wrote more carefully. It's considered a roast defect by coffee roasting professionals. That doesn't necessarily mean you have to hate it. If for some reason you like 'woodsy' or 'grassy' coffee, more power to you. My point is that taste is not that subjective, but taste preference may be subjective. If you're a coffee roasting professional, you would attempt to get rid of such flavors since you're…

I’m sure I’ve experienced “roast defects” at some point. However, I’ve tried a lot of light roasts — some of which I’ve liked quite a lot — and surely not all of them were afflicted with such defects. What I’m describing as a general character of light roasts (more present flavor components compared to dark roasts since they are less burned away), which I’m characterizing as “green” or “woodsy”, probably isn’t what you mean. You’re fixating on the vocabulary rather than what is being conveyed.

For what it’s worth, I worked as a barista for a spell a long time ago and blind testing is a hobby of mine; I’ve done lots of dueling press pots experimenting with different varieties and brewing techniques. I also have a hobby of trying out new eateries and cafes. I’m a hobbyist, who loves coffee — but this love has been nurtured mostly outside of professional circles.

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