Wake Up and Coffee
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NO not really scones are harder to eat they are tuff. Biscuits are softer and easy to eat.
Scones also have nuts and fruit in them and Biscuits do not. you eat biscuits with butter.
Scones with cream cheese and jelly.Yeah they are different things. They have different textures/tastes/flavours too. Just look the same.
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I didn't know this thread existed. Im a coffee director / trainer. Heres me brewing a geisha in my flat head shirt.
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@private eyes check out the coffee thread (http://www.ironheart.co.uk/forum/index.php?topic=614.0)! You've just caused me to wet my pants. What on earth is that? It looks like a Kalita Wave/Siphon combo, NUTS!!!!!
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The dripper is from a company Not Neutral, the Gino dripper. Its almost identical to the kalita wave, except its double wall glass, so it insulates, and you can pick it up without burning your hand. The bottom part is just a glass decanter from the company Yama Glass from Japan. The unique shape lets you get a good swirl to incorporate flavors before serving without splashing out.
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Hey all, Snowy told me about this thread, I didn't know existed. Im a coffee director, training baristas, and among other things, I choose what coffees are purchased based on my notes . If anyone has any questions, I can probably answer much.Heres a little tip for coffee lovers. The new Ecuador Juan Pena from Square One Coffee http://www.squareonecoffee.com/coffee-offerings3/guatemala-la-laguna
I've tasted hundreds of coffees, and this one of one of the most unique, especially for the price (I've had $200/lb coffees) It has a strong walnut flavor, low acidity , similar to grilled grapefruit. It hits on everything you want in a coffee. Good acidity, good body, clarity, defined flavor, some nutty, some floral and sweet. Its really something special.
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I'm in too! Great idea @Giles
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@private eyes Welcome!
I'd love to hear more from behind the scenes, the green bean, to cupping, to roast, to sale and make is something I can never get far away from. I've associated with coffee buyers/roaster/retailers for around 10 years now, and STILL can't get enough from the industry. I love it equally to denim, if possible :).
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Im in Baltimore Maryland. The kalita I think is the best brewing method. Its a flat bottom, so you have a even layer of coffee grounds , with a even bed of water sitting on top. The v60 or chemex are cone shape, so everything is sitting on top of each other, all trying to get through that tip. The kalita is very easy to use too, just keep that bed of water, and you'll be good.
With metal filters, I don't really like the sediment that gets through. I love that the kalita filters are thin, I think the chemex filters are way too thick, and take too much of the good body and oils from the coffee.
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Giving this Corvus one a shot, I've had 3 magnificent single source of theirs, first blend I'm trying. East African blend, seems like Aeropress and pourover will be appropriate methods.
Here she is poured over. Nicely bright one on this dreary day. Substantial body for the acidity but goes down lightly. Kind of moves from fresh orange to milk chocolate flavored pipe tobacco through your palate with a lingering sourness at the edges. Another great bag from Corvus. Chasing it with fine mezcal is quite a journey.
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Ive never seen a coffee described as "starchy"
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Could that be the body it's talking about as starchy more so than taste profile?
Thanks for the feedback on the KW PI.
I agree that the Chemex filters strip a lot of the goodness. The Kone, I find once the grind is dialed in to have a great profile and very little sediment. Particle size is far larger than for paper-based filters.
I do really enjoy the Chemex profile on weekend. That lightness makes me feel lighter, which on a weekend, is exactly what I want. The bodys and oils on a weekend, man they need to hit my cup, not a filter.
Thanks for the KW facts. I keep hearing it, but never in comparison to anything else. Will pick one up next time I see one.
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That's my theory guys. It has a nice body, even if I'm not sure what they mean. Looking forward to trying Aeropress to see how she thickens up.
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When it comes to body, its either described as silky, or syrupy . When they say starchy, i think they're trying to describe the taste of bread, which I sometimes pick up on. Same thing when roasters describe coffee as "oaky, woody, dark molasses , smokey" thats the roast profile, usually because the coffee didn't taste very good roasted lighter.
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For me starchy would first connote rice, potatoes, or pasta. I think of bread as yeasty.
