Wake Up and Coffee

[private eyes]

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.

[mclaincausey]

For me starchy would first connote rice,  potatoes, or pasta. I think of bread as yeasty.

[private eyes]

yeah , either way, its not a taste found in good coffee. I don't think I'd list that if I was in charge of that roastery…

[xtcclassic]

Stopped by Sump last week for the first time in a couple months. Stellar as usual, and I love the new wallpaper…

[Black Orchid]

@Giles.. Did you hear from them?

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[Giles]

Not yet…

[twin]

I talked too Kathy Bauman. She will email Giles today with the information too get AbbleButter over to the UK.

[Black Orchid]

Yayyyyy thank you @twin [emoji2]

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[Black Orchid]

And I hope your gonna be on commission [emoji6]

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[twin]

Am I going to get a cut for making this deal happen?

[Giles]

I don't think it will make either of us rich Richard…...

[twin]

Now back too coffee.

[xtcclassic]

Back again…

[summ3rhays]

First time trying a Cuban coffee. Sweet, but good.

[Snowy]

The crema on that is a pretty big red flag for me without understanding what's the dealio with Cuban coffee….

Confusing as posted, Versailles as a registered trademark for a Cuban restaurant, as apposed to something French. wowser

[Snowy]

Beans look like a strong robusta / very gassy.

What's the brewing method/info on Cuban???

[mclaincausey]

Pre-revolutionary, I presume.

[twin]

107 and coffee

[Andreas1965]

Late one today

[Finn666]

damn i now do need that wallpaper @xtcclassic