i hate coffee in the sandbox

'medium dark roast' and 'dark roast' and 'extra' dark roast' are all rubbish. anything that's a dark roast is rubbish. hides the bean

― The Love Song of L. Alfred Sotosyn (dayo), Thursday, December 8, 2011 6:54 AM (2 hours ago) Bookmark Permalink

i like dark roast

i just read a new yorker article about coffee assholes, iirc you are a philistine for going near dark roast

well i just like it better so nuh

i just read a new yorker article about coffee assholes

is this some overdiagnosed 21st-century malady

i am having a medium-dark roast right now that is "earthy and full-bodied with notes of sweet spice and nuts"

is this some overdiagnosed 21st-century malady

it is a good read; subscription only but http://www.newyorker.com/reporting/2011/11/21/111121fa_fact_sanneh

& it is p much about "earthy and full-bodied with notes of sweet spice and nuts" kinda artisinal coffee, its harvesting & marketing &c. i have some blue bottle beans in my house atm that smell like bad weed but their coffee is p good. i have a real ceiling as to how much i can distinguish increased quality/gain additional satisfaction from coffee but i find occasional participation in/enjoyment of ambient coffee assholery pretty fun.

harbl this may be irreconcilable

I'm sorry

goodbye

i love coffee, and don't give a shit about it

come write a new yorker article about me

i like dark roasts too

this place is sorta near me

http://www.quixoticcoffee.com/about/

"cup education"

"seed to cup education"!

the sex ed thread is thataway

dark roasts are good for people who like milk in their coffee, because the caramelized roast flavor punches through the milk

I am a light roast/medium roast kind of guy, drink it black, no apologies, can't nobody tell me nothin

they pour every cup individually through its own drip filter. i bought my sister in law a pound of their beans for xmas, the label had like the name and address of the picker in nicaragua.

i dunno, i guess i just want bored art school students and "endtroducing" on the stereo from my coffee shops

xp

i don't like milk in my coffee you jerk!

yeah i mean imo dark roast is good if you take milk in yr coffee, & maybe 3 - 4 sugars, & also you drop play-doh in it & drink it out of a beaker, imo

it's totally cool if you're "that kind of coffee drinker"

jerks

there is a split in the bean

snobs

horseshoe, what kind of coffee do you think mark ruffalo drinks (if any)

i don't care about this fwiw but i think you're missing an opportunity to draw a line in the sand between you & some people who are ostensibly the same as you with very few consequences here
xp

doesn't ol' ruffles work at a kinda organic produce restaurant in his role in hit 2010 drama the kids are alright? can't help but feel like his gravitation towards that role should illuminate his coffee tastes

should be a cereal called ruffle-o's

but if you don't eat them quick enough they get full of milk & bloat

oooooooooooooooooooooh

ruff drinks TEA, not coffee

from only the best teabags

I feel bad that there is now a rift in the coffee world - I declare now that I will accept all those who drink coffee, no matter the roast level

i had heard that light roast = more caffeine but apptly the question is ~complex~

http://coffeefaq.com/site/node/15

without clicking the link, isn't the idea that darker roast results in more bean puffing, so for the same physical volume of beans there's just gonna be less mass, and therefore less caffeine

but caffeine also depends on the growing conditions and the bean strain. low-caffeine varieties are prized because they are less bitter I thought (since caffeine is pretty bitter). and one way you can tell if you've overextracted is by the bitterness of the cup

i was thinking about this one time i was drunk at a friend of a friend's house and she made us coffee and put cardamom and cacao nibs in the grinder with it and i thought it was the best coffee i had ever had. i probably posted about this on the original thread, putting stuff that is not milk or sugar in coffee. i haven't ever been able to recreate that original feeling though because i never have coffee when i'm drunk. whenever i've done it it's been just ok.

i thought of it because it's almost winter time and it's time for cardamom and chocolate duh

I have never tried that

I like chicory coffee though n'awlins style

http://en.wikipedia.org/wiki/Irish_coffee

Coffee Assholes is the best name yet for the leftwing tea party

My thoughts:

1) I have found that in nearly all cases, whether dark or light roast, good coffee tastes better than lousy coffee both with milk and without.

2) Although I don't like super-dark roasts like Italian and French, below that I think the quality of the beans, freshness of the beans and QUALITY of the roast are more important than the level of roast. Starbucks coffee is known for tasting bad because it is "overroasted" and yet I find even their lighter and medium roasts tend to taste nasty, with a few exceptions. The dark roast is correlated with the bad taste, because they use cheaper, shittier beans and don't keep them fresh, and dark roasting happens to be a way to get more "flavor" for your buck. I think this is from whence the misconception arises. Ultimately I'd still rather have a light to medium roast, but good fresh beans with a medium dark roast done right are going to taste way better than stale starbucks light roast beans.

Also, exception on the with or without milk thing: stuff like ethiopian coffee that has an unusual spice flavor to it that can be a little weird with milk.

milk and/or sugar allows you to taste more of the coffee. fat! carbs! carry the flavor across more of your tongue.

saying milk/sugar ruins coffee is like saying salt/pepper ruins food. sure, if you dump three packets of salt on your molecularly gastronomicalized preparation of sous vide fish a la currant then probably you're ruining it, but that's only because it's already been tasted and balanced and pathologized by a chef de cuisine wearing a lab coat hovering about a white-carpeted kitchen. likewise, differences in brewing, storage, and grind can net very different flavors from the same beans, and adjusting bitterness, strength, acidity, temperature, whatever by adding two common flavors hardly ruins anything.

the milk/no milk argument is stupid and everybody should do what they like

also, i hate everything but light medium roasts except goddamn i love me my café bustelo

remy did your prior life as a coffee acquirer influence your current name

that and the colombian thing. which i guess are, unfortunately inextricable. i thought remy de las esmereldas sounded a little porny, remy gold like a stupid high grade liquour, remy coca pandering, remy quimbaya like a garcia-marquez character, remy sancocho odd - also i don't want to be named for soup, and that's about all anybody knows about antioquia, so i stuck with 'bean' because it was less threatening than escobar.

remy asprilla ftw

i dont know a lot about coffee but i sort of disagree that sugar helps to carry the coffee flavour, at least since i went from 4 to 0 sugars per coffee this week (which falls within your caveat, but i think it holds for more moderate sugar levels)

milk also already has sugar in it

well yeah, i mean the 'regular' coffee at dunkin donuts is kind of tasty in its own way but also an assault unto the the stately instutution of coffee. 'regular,' in this case, being like 4 tablespoons of sugar in 14 ounces of coffee and a ballsy jigger of heavy cream.

90% of the time i drink aeropress coffee black w/ a little splash of 2% milk and/or a teensy pinch of sugar, but when it's the summer and i get to make like a vietnamese coffee parfeit thingamajig i am all cà phê này rất là ngon

a little clear glass 6 oz mug in it stacked all vertical like:

a sprinkle of cinnamon
a big pull of cheap espresso, usually cafe du monde
three ice cubes
an oz. of sweetened condensed milk

condensed milk at the top??

i tried to present it in lifelike order, all stratafied correctly. milk on bottom

mmm that sounds great

sugar imho gives coffee a more vomity taste. milk can be ok at times.

yeah I agree about sugar -- in a weird way it kind of makes the coffee taste more sour. Pretty good in shitty and/or weak coffee though, and in black ethiopian coffee, and in turkish coffee

haha harbl that is a good description of what suddenly made me repulsed by oversweet coffee

i change my mind over this constantly though, time was i would only drink huge espressos ('can u just put four lil espressos in one big cup?') and fill it with sugar til the empty cup was full of sugarsludge

idk, sometimes

that's just fucking gross

^^^^^^^

but related: cuban coffee is otm sometimes.

i drink black oversteeped french press most of the time, but occasionally throw in a splash of soy (blasphemy, whatever fu). but for some reason at work i only drink black! maybe because the drip coffee is never going to have the texture of pressed, and so it doesn't need milk? who knows.

i have added spices before! it's good at holiday time or something. i noticed tj's actually sells a coffee/cocoa blend now.

soy sauce? lol

that's what i thought at first too. very innovative.

tza's nuevo cuisine

ewww

add fish sauce for umami

lol

when i want 'spiced coffee' i use sriracha!

<3

With this terrific manual grinder and an aeropress, I'm ready for the next snowpocalyse.

this happens every weekend morning:
my first thought 'oh great henry dropped a load in his diaper.'
my second thought 'oh wait, that's just pp's coffee brewing.'
me: 'hey I thought Henry pooped but its just your coffee'
pp: 'grrrrrrrr'

another thing to indicate i am backsliding: my brother got me a pound of coffee at xmas (he didn't know what to get me) and forgot i had my own grinder, so he ground it at the place. i think it's fine! is my next step buying hazelnut coffee at safeway

a surprisingly good coffee grinder- the magic bullet