Yeah I just meant for people doing brewed coffee. I’ve been ordering large batches of whole bean and freezing everything I won’t touch for a few weeks. These are sealed already and I pull one when I need a reload to avoid condensation and freezer burn. It seems to work really well and I get way more coffee for the $$ since most roasters have minimums to hit free shipping in addition to quantity discounts.
Also, Klatch had a 30% off code (FIRST30 I think?) that allowed me mucho great coffee for about $1/oz after I hit the shipping min. There are so many quality roasters out there a few are bound to have deals going. I’ve found that my local roasters don’t really hold a candle to some of the top-rated national ones so I’ve mostly been ordering online.
Doing a second impression of this Elida and just let me say HO. LEE. FUCK. I went through the El Salvador and Ethiopian–acidic, darker than I expected, tasty but didn’t blow me away. I froze a pound of the Elida to come back to and just pulled it a few days ago. I am completely blown away by it and not even sure I can describe what I am tasting.
The part that is sticking with me is the fragrance of the grounds, and the final brew to a lesser extent. I’m not sure how to describe it. Imagine grinding up the pedals of a really aromatic rose made out of bubblegum. It’s sweet, spicy, and floral with maple syrup. Opens lemony acidic but then that sweet, spicy bubble gum taste hits hard. It’s 9 PM and I taste/smell it right now on the back of my throat. Like I am craving this shit just thinking about it. If I could only compare it to one single thing it would have to be red cream soda.
That sounds great…I think. Not sure it’s my style or coffee but i do love cream soda. In any case I’m happy you’re enjoying it. My brother linked me to Tectonic Coffee, who is selling their coffee at wholesale prices through the end of March. I ordered 5lbs of one of the blends and 5lbs of decaf since we usually drink half caff. Arriving tomorrow but I’ve got some other stuff to finish first, will report back when I get I to it. Currently drinking some Papua New Guinea, I don’t know the tasting notes but big fan.
Anyway, my at-home setup is very similar to Ripdog’s that he posted up above. I used to use a manual Hario grinder, and I replaced the handle with a simple nut and then just used a cordless drill to drive the grinder, but I’ve since upgraded to a Breville grinder which is really nice for what I paid (~$120 IIRC?).
I’ve been spending waaaaaay too much on beans lately, getting beans from these roasters:
I’ve got a local guy in town who carries all this stuff so I don’t have to deal with shipping or waiting, and he’s like a sommelier, so I never get something I don’t like. Highly recommended if you can find someone like this who really knows what he’s talking about. It’s worth paying a little extra.
Just stocked up on some beans before closing the door on the bunker. I lean towards New world beans, though I enjoy pretty much everything except the super-bright coffees that seem to be really en vogue with high-end aficionados today.
I reread my impression thinking maybe I am going insane. Couldn’t quite place it at first and had to dig deep into my gourmet soda days to come up with red cream soda. I wasn’t too confident in my assessment because saying coffee reminds you of bubble gum and red cream soda sounds like crazy people stuff, but:
The drink is highly popular in the Southern United States and is well known for its unique taste and red color. Its flavor, though often thought to be bubble gum, is created by mixing orange and lemon oils with the traditional vanilla used in other cream sodas.
So there’s a connection, and the idea of coffee having these tasting notes is at least plausible given how the flavor is produced in the soda. I’m still getting a lot of daily variability and starting to think bringing them right out of the freezer is improving the quality somehow.
The varietal mix on that Congo is remarkable. If you like everything except bright, the natural process Guatemala I reviewed may be to your liking. It’s really floral and spicy with mild acidity.
No. S&W is run by two dudes in some small town in Indiana. I have no affiliation other than ordering from them a few times. I don’t do anything with coffee except drink it and write about it in this thread. My operation looks pretty much like yours except with a Chemex instead of the penis pump.
That’s a ton of coffee. Have you considered just leaving enough out for a week or two at a time and freezing the rest? I’ve been doing it with large orders recently.
Any recommendations for coffee that can be purchased online? I know Amazon is the devil and all, so if there are good and relatively cheap options online send them my way please.
For people like me who have a shit palette and low expectations, but don’t want to drink folgers trash or pay $10 for a 12oz bag at the grocery store for marginally better Starbucks or whatever coffee, my suggestion: IKEA.
They sell 16oz bags of organic coffee for $6, breakfast and dark roasts. For most casual coffee drinkers, it’s a vastly better option.
Aldi too has much better quality:price ratios than a typical grocery store.
Have any of you had any experience/luck with importing beans? I was in a remote part of Colombia last year (Salvador de las Palmas, on the east side of the Cordillera Oriental, near the Venezuela border) and found the only beans I’ve come across while traveling that seemed like they could really retail in the US. I bought 3 kilos of french press for $17 in a store (250 & 500kg bags). My friends were amazed at how good it was.
Almost out of my favorite coffee. Place I get my beans from is closed on lockdown. Gonna have to resort to the Starbucks Espresso Dark Roast which is absolutely disgusting unless loaded with milk and sugar.
