christianatl wrote:I was a barista for nearly 10 years, and I remain a proud coffee snob.
I'm all over the map when it comes to growing regions. Lately I've been enjoying a nice Tarrazu from Costa Rica.
As far as brewing methods, I've got most everything you could imagine at home but I mostly use either a Chemex or Clever dripper.
How do you like the Clever? What is the noticeable difference between pour over and immersion?
Emailed Macaroni Island two days ago and still haven't heard anything about them beans. I'm gonna feel real shitty filing a paypal dispute against a non-profit.
Hey! Let's talk about serious thing. We're gonna talk about guitar, dude.
daseb wrote:sorry dude, I apologise, val kilmer was a great songwriter and truly understood the mystic ways of the native american.
Mudfuzz wrote:Ordered a french press for fun, never used one before
You're gonna have some fun.
foomanfat wrote: Emailed Macaroni Island two days ago and still haven't heard anything about them beans. I'm gonna feel real shitty filing a paypal dispute against a non-profit.
Yeah, dude, that's kinda messed up. I hope they send you your coffee quick.
psychic vampire. wrote:The important take away from this thread: Taoism and Ring Modulators go together?
…...........................… Sweet dealin's: here "Now, of course, Strega is not a Minimoog… and I am not Sun Ra" - dude from MAKENOISE #GreenRinger
Rwanda is great. It's very floral, but without being as perfumy as Yirgacheffe, and with less black currant tones than Kenya. Nice lemony acidity, but not too high. Really good all round coffee that works with most brewing methods. Smooth.
Gone Fission wrote: ↑Thu Oct 24, 2024 2:21 pm
That’s quarter-assed at best.
goroth wrote:Rwanda is great. It's very floral, but without being as perfumy as Yirgacheffe, and with less black currant tones than Kenya. Nice lemony acidity, but not too high. Really good all round coffee that works with most brewing methods. Smooth.
This was exactly what I meant! Hahaha. Not really, I'm quite the novice when it comes to describing coffees. Thanks for expressing that, it all sounds accurate.
Got some Columbia Narino Excelso I'm into right now. Very butter-y and brown sugar-y. I discovered a local roaster and love getting coffee the day it was roasted.