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Found 8 results

  1. brun

    Illy

    I've been visiting Patisserie Valerie outlets lately quite a bit, best cakes ever, but I've got a question for you guys as you seem to know everything, I've really enjoyed the americano coffee I've had there and I'm wondering what kind of similar coffee is out there for me to make at home, all the beans are always described in weird and wonderful ways, lots of adjectives and food stuff comparisons, but at the moment as I'm new to this I've no idea what the illy 'flavour type' is To the best of my knowledge all the ones I've had have been made from beans, not pre ground from the tins you get at the supermarket I've only ever seen illy beans in cafes, never a shop
  2. While on holiday in Devon last week I spotted these beans in the Barnstaple branch of TK Maxx. Apparently the tasting notes are 'a slight smoky whiff' and they are 70% Arabica and 30% Robusta. I resisted the temptation to buy any!!
  3. Hi... My name is Hendri F Pasman, I'm from CV Niaga Jaya, Indonesia. I interesting to learn much about coffee industri in UK. Before we are trade kapok fiber, but now wanna try in coffee, specialy in civet coffee. We are looking for partner who can distribute our civet coffee. Our civet coffee is from Sumatera and it's wild civet coffee. (Robusta and Arabica) If you have courier account number such as : TNT, DHL or others, we can send you 20grams wild civet coffee powder, free sample to your address. We only work with serious buyer only. Beside civet coffee we also sell Lampung Robusta Roasted Coffee We hope that we can found a good partner here. Your promptly reply will be greatly appreciated Thank You Hendri +62-31-83055888 +62-81331686500
  4. I'm just getting started with my Gaggia Classic. I'm looking for recommendations or pointers for beans. I know it's very hard as it's a matter of taste. I can offer the following information, some or all of which may be totally useless: Beans or espresso that I like: Generally, Italian style espresso. I got hooked on espresso in Rome, and have liked all the espresso I've had there very much (though there was some variation). It seems in the UK and US, Italian espresso had a rep for being mediocre. I don't share this view so I may not share the taste for typical roasts available from UK roasters? Espresso at "Best Italian" on Borough Market (currently closed over the summer). Judging from the packages on their shelves they seem to use "Miscela d'Oro" (again, if they do and it comes from Italy in big packs those who think that freshness is imperative may frown). Unfortunately, online I can only find that in sets of 6x1kg packs. I've got some "Classic Italian Coffee" from Happy Donkey. It's not bad, but has a bit of a "burnt" flavour which I think I actually like in principle, but it is too strong. From my cursory reading around online, it seems I'm looking for something with at least some Robusta. Correct, or wrong? Beans/ coffee that I DON'T like: I've got the 2010 espresso blend from HasBean (not the premium). It is very fresh, maybe too fresh (roasted two days ago!). I hate it. Sorry, I'm sure it's good coffee and a matter of taste. It has a very pronounced taste component that I find hard to describe, maybe acidic or sour or bitter. It is so pronounced that I think it is probably intentional. I don't like this taste component at all, and I think it is the same taste component in the following two: Monmouth Coffee's espresso. Had it twice and didn't like it -- although if I recall correctly both times it also had very little crema if any, so I may have been unlucky. But again, I think it has the same taste component. Illy coffee: it's consistently turned out that I don't like espresso where there's an Illy sign out front. I guess this is not very meaningful, since Illy is so widespread among shops that you sometimes drop in while eg shopping and in need for an espresso, so the finding is bound to be confounded with lots of bad barista skills. But I never like it, even if the espresso seems decently made, and again, I think it has the similar taste component. Maybe it is "fruity"? Can anyone give me pointers what to look for, in terms of blends to seek out/ avoid (Arabica/ Robusta) flavour descriptions to seek out/ avoid (I have a hard time interpreting what they mean) specific recommendations or recommendations to stay away from specific blends as they are too similar to my second set above? Possibly a tip to get my hands on smaller quantities of original Italian blends, even if that means they are not super fresh? Even individual 1-kg bags would be fine. It goes without saying that all of the above is a highly personal matter of taste and I'm not trying to criticize and blend or coffee shop. I'm just hoping to get some pointers so that I won't have to waste a fortune going through lots of blends that are way off. I was especially thrown by the experience with the HasBean blend -- I dislike it very strongly and that seems to indicate my taste may differ greatly to what is generally appreciated among UK specialty roasters, so I'd have only a small chance finding something that I like there. Thanks!
  5. Trung Dông Coffee Co has kindly sent me a few bags of Robusta rich coffee from their range for distribution amongst Coffee Forums UK members. Each 250g bag will be split out into 75g bags for review by members All we ask is that a review is written about the coffee and your thoughts on the taste There are 3 types that have been supplied (descriptions on the page linked here) Send me a PM with your address and requesting which Creative number you would like to receive Creative 1 = 100% Robusta (dark, chocolatey, fiery and strong*) Creative 2 = Robusta / Arabica mix Creative 4 = Robusta, Arabica, Chari and Catimor varietals (full-flavoured and spicy*) The coffee is pre-ground for filter/cafetiere *descriptives taken from the Trung Dông Coffee Co website. I am yet to try these coffees myself
  6. If you're in Masterton, NZ on a Saturday morning, and you'd like to taste the freshest, locally air-roasted organic arabica coffee available, obtained from Fair Trade sources, then come to the Wairarapa Farmers Market (http://wairarapa.wikispot.org/Farmers_Market) between 830 & 1230 every Saturday, rain or shine, and look us up. We have espresso, beans and occasionally dark chocolate-coated bean clusters. More...
  7. There is a focus at the moment on where food comes from, so increasingly our thoughts turn to where our food comes from, and personally we try to avoid buying food that has travelled half-way around the world to reach the supermarket shelves. However, coffee is not grown in much of Europe, our climate is not right for this plant variety. We simply don't have the daytime heat, the altitude, the right soil, the cool clean air (you get the message...) According to coffeeresearch.org the optimum growing conditions are; For growing Arabica coffee beans, there are two optimal growing climates: 1. The subtropical regions, at high altitudes of 16-24°. Rainy and dry seasons must be well defined, and altitude must be between 1800-3600 feet. These conditions result in one coffee growing season and one maturation season, usually in the coldest part of autumn. Mexico, Jamaica, the S. Paulo and Minas Gerais regions in Brazil, and Zimbabwe are examples of areas with these climate conditions. 2. The equatorial regions at latitudes lower than 10° and altitudes of 3600-6300 feet. Frequent rainfall causes almost continuous flowering, which results in two coffee harvesting seasons. The period of highest rainfall determines the main harvesting period, while the period of least rainfall determines the second harvest season. Because rainfall is too frequent for patio drying to occur, artificial drying with mechanical dryers is performed in this type of coffee growing environment. Examples of countries that have this climate are Kenya, Colombia, and Ethiopia. Robusta coffee is grown at much lower altitudes (sea level-3000 feet) in an area 10° North and South of the equator. It is much more tolerant to warm conditions than Arabica coffee. So, how relevant are food miles to coffee? The product has to be transported and this is usually done in bulk - entire container loads, and due to their weight often sent by sea, thus not regarded as harmful to the environment as air transport (although the debate is inconclusive on this point) So what do we do? How can we reduce our carbon footprint? Can we take steps towards lowering this? Or do we accept this as a fact of life and not let it bother us? For perishable food items I use the great food miles tool on OrganicLinker, http://www.organiclinker.com/food-miles.cfm Is this relevant for coffee? or more relevant to potatos, apples and blueberries than it is to coffee? Thoughts and debate welcomed.
  8. It's not often that you hear of a 100% Robusta Single Origin being fit to drink as an espresso. Robusta (Coffea canephora) beans are usually added to Arabica (Coffea arabica) beans to form a blend, raising the caffeine content and in some cases keeping the price of the blend low (as Robusta coffee is easier to grow and the price at market often reflects this). Robusta beans by their very nature are (usually) slightly more bitter. However, that said, Reiss from Londinium Espresso has done a sterling job of roasting this single estate offering in such a way that it exudes sweetness (for a Robusta) and makes it drinkable as an espresso. With a hint of caramel, the main attributes are (Brazil or Hazel)nuts on the palate and on the nose. Easily cutting through the milk, these beans worked well as the base for a latte, with the sweetness of the milk enhancing the sweeter flavours, but delivering a hit in the process. The difference in caffeine content between these beans and Arabica beans was noticeable, so I had to limit myself to an espresso, and a latte (as I have more beans to taste this afternoon) Dialling this coffee in took a little more care than usual. The grind had to be set quite fine and the tamp very firm. The beans seemed bigger than usual too. If you have not tried a 100% Robusta before then this coffee is a must try, and can be purchased from Londinium Espresso's website
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