Jamaica Blue Mountain Coffee ( and other premium roasts)

[strengverboten]

Okay so I ponied up $60 yesterday for two bags of premium beans ....Jamaica Blue Mountain (pure NOT a blend) and the 100% Kona that the Taipan speaks so fondly of.


Upon opening the Jamaica beans I popped a few into my mouth and chewed lightly while I poured some into the grinder.

Crisp flavor, strong but not harsh. Not too oily in texture on the tounge....

It brewed up wonderfully ( french press) and I'm concerned I may not be able to go back to "common" local roast beans after this...

I haven't opened the Kona yet, but I think it's unlikely to dissappoint...

What say the tribe? What are the best beans you've had and where? We're not talking best coffee you've had out - but the best bean you've either roasted yourself or bought locally and brewed up.

[Kyosogi]

Italian, or French, espresso beans are my choice. Strong caffeine presence accompanied by medium-dark roast. I use a French press because I want as much of the oil as I can get, I feel it gives maximum flavor to the brew.

[AlwaysVigilant]

Okay so I ponied up $60 yesterday for two bags of premium beans ....Jamaica Blue Mountain (pure NOT a blend) and the 100% Kona that the Taipan speaks so fondly of.


Upon opening the Jamaica beans I popped a few into my mouth and chewed lightly while I poured some into the grinder.

Crisp flavor, strong but not harsh. Not too oily in texture on the tounge....

It brewed up wonderfully and I'm concerned I may not be able to go back to "common" local roast beans after this...

I haven't opened the Kona yet, but I think it's unlikely to dissappoint...

What say the tribe? What are the best beans you've had and where? We're not talking best coffee you've had out - but the best bean you've either roasted yourself or bought locally and brewed up.

Dang, I need to try this...never have, and I enjoy coffee a lot.

[CaptBeach]

Not a coffee snob...never have been but I do appreciate the finer things...anyone been watching Todd Carmichael's Dangerous Grounds (http://www.travelchannel.com/tv-shows/dangerous-grounds/articles/dangerous-grounds)? I love travel shows...I love to travel...I'm thinking this guy is a WT kinda guy maybe without the guns...(????) anyway...holds the solo record for trekking to the South Pole (SOLO mind you) and puts his ass on the line or so it seems...next time I go to Philly I'm gonna stop into his cafe and try a cup... anyway I've decided at 54 I'm gonna give a french press a try and make some Joe...any suggestions for a bean neophyte as what to do or try first?

[strengverboten]

Capt, what do you currently use for coffee?

If its ground, that's where you'll notice the biggest initial loss of flavor. Coffee needs to be ground just before brewing.

You don't have to go all out to raise the bar here: just find a roast you already know you like and buy it in whole bean form. Grind yourself and see how it measures up against your usual cup.

[WinstonSmith]

I'm piqued. I've been thinking for awhile I need to get into the whole "grind it yourself" thing. Streng: what do I need to get into this? All I know is I like good coffee, not bitter!

[strengverboten]

I'm piqued. I've been thinking for awhile I need to get into the whole "grind it yourself" thing. Streng: what do I need to get into this? All I know is I like good coffee, not bitter!

Well....it depends on to what level you want to go with it.

The coffee equipment and knowledge owned by our own LawDog is enough to start a nice corner coffee shop, my set up is not as elaborate...

Whole bean coffee is a must - for starters again there's no reason to spend $30 per bag. Just grab a quality (preferably locally roasted) whole bean.

Next you'll need a grinder - and the sky is the limit on these. A Burr grinder is nearly essential for home espresso grind (ex fine) but for a French press (coarse grind) a simply blade grinder is sufficient.

Most coffee pots will do fine with a medium grind which again can done by a basic grinder.

Ex fine grind is more for Turkish brew methods or a $4,000 espresso machine


I lucked out here as good friend of mine owns a small shop and lets me play around with different roasts and methods but if you already know you like a medium roast just start there and brew in your normal method.


It's my opinion that a coffee pot is the next biggest flavor Killer aside pre ground coffee but I'm sure there are those that will disagree.

I use the French press as you can "cold brew" with it just as easily as normal hot method.

[AlwaysVigilant]

OK, french press anatomy and cold brewing. School please.

[jcart]

Okay so I ponied up $60 yesterday for two bags of premium beans ....Jamaica Blue Mountain (pure NOT a blend) and the 100% Kona that the Taipan speaks so fondly of.


Upon opening the Jamaica beans I popped a few into my mouth and chewed lightly while I poured some into the grinder.

Crisp flavor, strong but not harsh. Not too oily in texture on the tounge....

It brewed up wonderfully ( french press) and I'm concerned I may not be able to go back to "common" local roast beans after this...

I haven't opened the Kona yet, but I think it's unlikely to dissappoint...

What say the tribe? What are the best beans you've had and where? We're not talking best coffee you've had out - but the best bean you've either roasted yourself or bought locally and brewed up.
You will not be dissapointed in any way.
Two of my Favorite coffes.
I am in Sturgeon Bay, Wi at the moment in my favorite coffee shop.
I will be bringing home some new beans from a company called Alterra to try once I get backhome.

[strengverboten]

OK, french press anatomy and cold brewing. School please.

Okay...

French press uses the coffee ground and "floated" in hot water (190-195f is ideal) 212 is too hot and will overcook and bring out bitter flavors rather than sweet ones. After 4-6 minutes you push down on the plunger "pressing" the last of the coffee flavor and oil out of the grounds.

The grounds are held at the bottom of the steel filter. As you pour into your cup - you should see a Carmel like color of slightly thick "oil" on top of your brew. This is crema- the essential lipid fats and oils that make coffee what it is. Espresso grind and high pressure brings out the most crema but for a casual home coffee guy like me the press is acceptable.

Cold brew uses the same as above except the water is room temperature and the brew time is more like 18 or 24 hours to get the best out of your grind.


I don't know the scientific reasons but heat is great at both extracting - and destroying the lipid acids/fats in coffee (theres a fine line between brewed and overcooked) so some insist on cold brew...

[AlwaysVigilant]

Wow, who knew. Thanks for the education. Looks like I might be giving myself a late birthday present after all.

[Youngman]

I buy cleaned green beans at my local coffee buyers store...about $1.50 a kilo.....and I brought down a roaster last year...it does a great job....fresh roasted coffee...cheap....the roaster was $500....but at $14 a pound for coffee down here in COLOMBIA....my roaster will pay off....I drink a pot a day

[LawDog]

The first, easiest, and cheapest step to better coffee is a grinder. Burr grinders are superior to blade grinders. You don't need them for every type of grind, but it never hurts to have one. Burr grinders used to be expensive, boutique items. But you can now get good models for around $40. I'm pretty sure OST doesn't sell coffee grinders, so I'll give you this link to a decent one:
http://www.amazon.com/Cuisinart-DBM-8-Supreme-Grind-Automatic/dp/B00018RRRK/ref=sr_1_2?ie=UTF8&qid=1360802440&sr=8-2&keywords=burr+grinder

I had to catch myself here. I just started writing and rambling about coffee, and then I remembered the question. My favorite coffees tend to be central American beans (Costa Rican, Guatemalan) at a mildly dark roast (Full City or thereabouts). I enjoy the clean simplicity of JBM, Kona, or Yauco, but I really prefer a bit more flavor. The central and south American beans (I'm still down for a good Colombian or Brazilian) are what float my boat. The pungent flavors of most African beans is a little too much for me. I buy all of my beans from a guy in Oakland (http://www.sweetmarias.com/index.php) and roast them up at home in a Behmor drum roaster. It's really not a complicated process. I roast a little more often than once a week, so I always have fresh beans. \

Freshness is really the key. I am a coffee snob. But it isn't about getting the fanciest beans in the world. I once splurged and bought a pound of Kopi Luwak to see if it truly measured up to its reputation. (Yes, this is the coffee that is crapped out by civet cats. Yes, there is a perfectly logical reason for why you would want to drink something that has already gone through another animal's digestive tract.) It was good, clean coffee. I enjoyed it. But there is really nothing remarkable about it. When you take the last sip, you really have to ask yourself, "Why did I spend $300 on a pound of coffee?"

Alright. Below is the stuff I started rambling on about before I remembered the question. I decided to leave it in, even though it doesn't answer the question, just in case it is useful:

The richest, most full-bodied coffee will come from a press pot. The reason (which is probably not important to most people) is that it leaves soluble solids in the coffee, which adds to the flavor profile. Some people actually don't like this much flavor, though. If you grow up on Maxwell House from a drip brewer, the punch of press pot coffee can sometimes be too much.

When I go camping, I often just opt for "cowboy coffee." Skip the percolator that you saw in the westerns. Just boil some water, then let it cool down for a couple of minutes and mix in the grinds. If you hold the cup gently, the coffee will settle to the bottom. I just sip it until I'm getting too many grounds in my mouth and then I toss the last bit.

If you insist on a drip brewer (which is the American method) look for a coffee maker with a lot of wattage. Most coffee makers don't get the water hot enough to fully extract the flavors, and this is because they just lack the power to do so. The pinnacle of drip brewers is the Technivorm. This is the HK PSG-1 of the coffee world, and reflects a comparable price tag. If you want an automatic coffee maker that will function at the level of the best manual brewing methods, you'll spend about $300. But it makes excellent coffee, and it allows you to exert some manual control over the brewing process if you wish to.

[Juju]

I have yet to try it, but I will once it gets warmer. I prefer hot coffee when it is cold outside. This was posted from another thread:



..... My favorite way to make coffee is a cold brew French press. Great article here:

http://www.americastestkitchenfeed.com/do-it-yourself/2011/08/how-to-make-cold-brew-coffee/

[alistar]

I use a Zojirushi hot water pot which has only one temperature available, 205 degrees. I see there are more sophisticated versions available, small grocery stores in Oriental neighborhoods have the bare bones type of pot that I use. I have a kitchen aide pro line grinder which is noisy but effective. Wear your muffs if you drink as much coffee as me, and close the kitchen door so you don't wake up your wife.

I prefer Indonesian coffees, presently settled on Sulawesi Toraja. A good friend runs a large coffee chain and is a roaster, but there are also good sources online.

[s4141]

This is odd. I'm on my way to Kona Monday to check out some coffee plantations there for purchase/invest in for retirement.

[strengverboten]

This is odd. I'm on my way to Kona Monday to check out some coffee plantations there for purchase/invest in for retirement.

Very cool....

[Otis]

+1 to the JBM! I enjoy taking a pot of fresh brew to breakfast gatherings and the JBM ALWAYS elicits positive responses from ALL that imbibe.

I'd also like to throw the Melitta cones into the fray. In addition to my french press, I have a couple of Melitta cones, one for a single cup and the other for a pot. Besides being an economical way to brew coffee, these give me complete control of the water temp at which I brew. Yes, it requires more involvement on my part to make coffee, but the results are worth it. My preference for the filters is the tan colored ones, no bleach used to "purify" the color of the paper and impart a negative to the flavor experience.

[Dr_Dave]

Never had the Jamaican but kona is to die for. I loved sipping it on the kahanapoli beach on Maui. You're in for the best.

[WinstonSmith]

There is one thing this thread has resoundingly taught me: there is so much to learn about coffee! Thanks for sharing.

Anybody got a French Press or Drip machine they want to recommend to go with the grinder LawDog referenced?

[strengverboten]

There is one thing this thread has resoundingly taught me: there is so much to learn about coffee! Thanks for sharing.

Anybody got a French Press or Drip machine they want to recommend to go with the grinder LawDog referenced?

I like the Bodum brand press....glass carafe. Makes a good "pot" worth

They make a plastic "unbreakable" version but I prefer the glass

[Otis]

+1 on the Bodum.

Unless you are willing to go +$200, I strongly recommend the Melitta cone over the drip machine.

sent from my rotary dial phone using tapatalk2

[ZMB HNTR]

We are a French Press only household as well, and of course with freshly ground beans (Kona at the moment); but I have yet to try the new Kuereg (sp?) and their type ... they don't seem to be to be conducive to a "fresh" cup. Am I wrong?

[strengverboten]

We are a French Press only household as well, and of course with freshly ground beans (Kona at the moment); but I have yet to try the new Kuereg (sp?) and their type ... they don't seem to be to be conducive to a "fresh" cup. Am I wrong?

My mother in law uses the K cup coffees..ill pass.

It's convenient but it isn't for true coffee lovers IMO

[ZMB HNTR]

My mother in law uses the K cup coffees..ill pass.

It's convenient but it isn't for true coffee lovers IMO

Same, my MIL has one and loves the convienence; but I can't help but doubt the freshness. I will stick with my press, thank you.

[PCGlock]

Watch out with the French press. If it doesn't want to go down be sure and don't force it. Got huge blisters on my chest and neck when decided to force it while half asleep. The glass exploded when I put a little too much man into it.
After living in Hawaii for a couple of years there is nothing like 100% kona except JBM.

[Kyosogi]

I may be able to get some Cauca Cooperative Coffee , which is always open fire roasted on tins by a campesino, and has always blown my friends taste buds. Streng and Gabe, pm me your addresses and i will try to send ya'll a couple of lbs each.

Well, if you're giving the stuff away... I wanna play!

[bog]

Watch out with the French press. If it doesn't want to go down be sure and don't force it. Got huge blisters on my chest and neck when decided to force it while half asleep. The glass exploded when I put a little too much man into it.
After living in Hawaii for a couple of years there is nothing like 100% kona except JBM.

That must have sucked, I find that stirring the coffee about a minute prior to pressing makes it go down easier. The bean chunks that float will get saturated and sink when you stir it, not sure if that defeats the purpose though as streng implied the "pressing" squeezes out oil and flavor.

[strengverboten]

That must have sucked, I find that stirring the coffee about a minute prior to pressing makes it go down easier. The bean chunks that float will get saturated and sink when you stir it, not sure if that defeats the purpose though as streng implied the "pressing" squeezes out oil and flavor.

Actually the stir is recommended to help break out the flavor.


A press can't create the 9- 12 bar of pressure that an espresso machine uses to force the oils out so a stir is added..... Good tip there :finger:

[kabar]

There is one thing this thread has resoundingly taught me: there is so much to learn about coffee! Thanks for sharing.

Anybody got a French Press or Drip machine they want to recommend to go with the grinder LawDog referenced?

For a top of the line drip coffee maker, the Technivorm Moccamaster is highly recommended. The $300 price tag may be too much sticker shock for a lot of folks, but the temperature control makes it worth it.

[kabar]

JBM and Kona's are usually really nice coffee's but they aren't the final word in quality coffee, IMO. I'm a home roaster and buy lots of different types of green coffee's. What Big C said about growing conditions affecting quality year to year was really true. Kenyan's were really good on the whole for 2011-2012 growing season and I had a couple of absolutely stellar Panamanian beans this past year, too. It varies region by region and farm by farm, too. Processing methods, storage, and transportation conditions also have a large impact.

If you really are interested in improving your coffee get a good grinder and a french press or Melita filter and think about getting into roasting your own beans. There are lots and lots of places online to order them. Lastly, realize that you can't buy top notch coffee at the grocery store or even at a chain like Charbucks.