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Old 12-16-2010, 01:36 PM   #3376
kfoote
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I have tons of em, and never get to use them. How's the Ethiopia?
I'm happy with it. It's not as dark as most of the other Ethiopians I've had, but I'm OK with that. Normally I go for the darker roasts or more heavily bodided coffees when I'm just trying to wake up in the morning, which is where I'd put most of the Ethipoians I've had, where I'd be OK brewing this for non-coffee snob friends that think that Dunkin Donuts is the best coffee ever without fear of them saying "too strong".
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Old 12-16-2010, 02:16 PM   #3377
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Hey Poison, I don't think I've seen this question yet on here. Is there a place local (L.A.) that you know of that consistently pulls a good shot ? I would like something to base my opinion on.
In order, best first:

Intelligentsia - Silverlake or Abbot Kinney in Venice

Espresso Cielo - Main st in Santa Monica (can be better than Intelly, depending on barista)
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Old 12-16-2010, 02:19 PM   #3378
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I'm happy with it. It's not as dark as most of the other Ethiopians I've had, but I'm OK with that. Normally I go for the darker roasts or more heavily bodided coffees when I'm just trying to wake up in the morning, which is where I'd put most of the Ethipoians I've had, where I'd be OK brewing this for non-coffee snob friends that think that Dunkin Donuts is the best coffee ever without fear of them saying "too strong".
Haha, ok good: it sounds like it's pushing the limits of lightness for you, but dude, you should try it at a *light* roast. I don't do it for this very reason, it's really polarizing and appeals to less people, but the light roast is so awesome tome, all graham cracker, orange marmalade/citrus preserve tang.

Do you get any fruitiness from it?
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Old 12-16-2010, 02:45 PM   #3379
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Haha, ok good: it sounds like it's pushing the limits of lightness for you, but dude, you should try it at a *light* roast. I don't do it for this very reason, it's really polarizing and appeals to less people, but the light roast is so awesome tome, all graham cracker, orange marmalade/citrus preserve tang.

Do you get any fruitiness from it?
I got a little fruitiness, but not much. I'll have a better idea and make a mental not to see what I get the next time I brew it, as I'll admit I wasn't really paying attention this morning.

If the lighter roast brings out more fruitiness in this case, I'll make a note the next time I order to try something that you recommend as a lighter roast, even if it means delaying the order a bit to enough people who want the lighter roast to justify a batch. It's not so much that it's on the edge of what I like, it was just lighter than any Ethtiopian I can remember having. If a coffee is bad, I'd rather drink mud than colored hot water, but I'm not worried about that being an issue with anything I get from you.

I do like a lighter coffee on occasion, and if it brings out more frutiness, I'd be all for giving it a try. I do like it a lot, and the bigger issue here is more that for some reason I equate Ethiopian with a darker, heavier coffee where more similarly, I equate a Columbian as being a lighter coffee, which may or may not have any justification in the real world.
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Old 12-16-2010, 02:50 PM   #3380
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Not at all; it's 100% the roasters choice. Dark roasts rarely do good things for a coffee, but there are roast levels associated to different regions: Sumatra = dark, Colombia = medium/light, etc. It's stupid that roasters have propagated this; I can roast my Sumatra light-ish to where it has actual acidity, which you'll never find in any popular major brand. It's cool and tasty, but it would surprised the hell out of customers.
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Old 12-16-2010, 03:13 PM   #3381
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^^ I think that pretty much sums up exactly what happend to me this morning. This has now become the thing I learned today, and I just need to get that perception out of my head.

I'm all for trying things with coffee that are a bit out there, and agian, it's a very good coffee, it just caught me a bit off guard.
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Old 12-16-2010, 03:19 PM   #3382
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Cool. My roasts have slowly gotten lighter (or short, to a similar roast level, which makes it punchier) since 2006. Partly because feedback is good on it, partly because it's just what I want to do, dammit. My hope is that people will be able to step back, understand it's not what they were drinking, but something totally new...and hopefully leagues better.
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Old 12-17-2010, 11:08 AM   #3383
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Originally Posted by poison View Post
Haha, ok good: it sounds like it's pushing the limits of lightness for you, but dude, you should try it at a *light* roast. I don't do it for this very reason, it's really polarizing and appeals to less people, but the light roast is so awesome tome, all graham cracker, orange marmalade/citrus preserve tang.

Do you get any fruitiness from it?
OK, I went back and tried some more. I did get some orange, and actually feel like there was a light hint of chocolate. I do have a bit of a cold at the moment, so my notes may not be the most accurate on it, but there is definitely orangey citrus frutiness there.
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Old 12-17-2010, 12:11 PM   #3384
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Nice, kfoote! Orange citrus is good.

I'm not sure how you brew it, kfoote, but a general note about water temp: 195-200 degrees is ideal. If you use a drip machine, it's very likely it brews too cold, and if you boil water and pour, it's too hot.

Only a few machines brew at 200 degrees straight through a cycle, especially if you pour cold water in there (or use tap water in a cold location). Also, over time, scale accumulates on the heating element and lowers water temp. So using a good machine, room temp filtered water, and keeping your machine descaled with CleanCaf is important.

If you boil water, it takes 6 minutes or so at room temp to cool to 195; I know many people who boil, let it sit for 30 sec, and pour. I use a meat thermometer, and stick it in the teakettle.

Using too hot water will basically make every coffee taste the same, and murder nuance. If you're using a drip machine, this is not an issue. If the water is too cold, you won't extract the full range of flavors (many drip machines do this).

Just something to keep in mind when you're brewing coffee.
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Old 12-17-2010, 12:21 PM   #3385
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Quote:
Originally Posted by poison View Post
Nice, kfoote! Orange citrus is good.

I'm not sure how you brew it, kfoote, but a general note about water temp: 195-200 degrees is ideal. If you use a drip machine, it's very likely it brews too cold, and if you boil water and pour, it's too hot.

Only a few machines brew at 200 degrees straight through a cycle, especially if you pour cold water in there (or use tap water in a cold location). Also, over time, scale accumulates on the heating element and lowers water temp. So using a good machine, room temp filtered water, and keeping your machine descaled with CleanCaf is important.

If you boil water, it takes 6 minutes or so at room temp to cool to 195; I know many people who boil, let it sit for 30 sec, and pour. I use a meat thermometer, and stick it in the teakettle.

Using too hot water will basically make every coffee taste the same, and murder nuance. If you're using a drip machine, this is not an issue. If the water is too cold, you won't extract the full range of flavors (many drip machines do this).

Just something to keep in mind when you're brewing coffee.
Thanks for the tip! I know I use a cheap drip machine that doesn't brew it quite hot enough, but I'd much rather have it too cool than too hot. I want to say the coffee after it has dripped drips comes out at 165ish, but I can double check that pretty easily. I have an assortment of pyrometers to choose from at home
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Old 12-17-2010, 01:12 PM   #3386
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In true coffee geek spirit! ^
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Old 12-17-2010, 01:16 PM   #3387
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Originally Posted by poison View Post
Haha, ok good: it sounds like it's pushing the limits of lightness for you, but dude, you should try it at a *light* roast. I don't do it for this very reason, it's really polarizing and appeals to less people, but the light roast is so awesome tome, all graham cracker, orange marmalade/citrus preserve tang.

Do you get any fruitiness from it?
I think this is what I liked so much from the first ethiopian I had from you

THAT one was
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Old 12-17-2010, 01:29 PM   #3388
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Yeah, scotty, this shakiso is a lot more subdued. It works better as espresso, but not as good as drip.
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Old 12-18-2010, 03:08 PM   #3389
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Last call for sample packs and timely Christmas delivery will be tomorrow night.
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Old 12-18-2010, 04:18 PM   #3390
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What's your website again and how much are the sample packs? My family doesnt' consume that much coffee within 2 weeks.
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Old 12-18-2010, 05:03 PM   #3391
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Yeah, scotty, this shakiso is a lot more subdued. It works better as espresso, but not as good as drip.


some of us just dont have time for making espresso....we want our drip and go


that first ethiopian was the most coffee I have ever had other than coffee I had in europe
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Old 12-18-2010, 05:51 PM   #3392
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Quote:
Originally Posted by poison View Post
Nice, kfoote! Orange citrus is good.

I'm not sure how you brew it, kfoote, but a general note about water temp: 195-200 degrees is ideal. If you use a drip machine, it's very likely it brews too cold, and if you boil water and pour, it's too hot.

Only a few machines brew at 200 degrees straight through a cycle, especially if you pour cold water in there (or use tap water in a cold location). Also, over time, scale accumulates on the heating element and lowers water temp. So using a good machine, room temp filtered water, and keeping your machine descaled with CleanCaf is important.

If you boil water, it takes 6 minutes or so at room temp to cool to 195; I know many people who boil, let it sit for 30 sec, and pour. I use a meat thermometer, and stick it in the teakettle.

Using too hot water will basically make every coffee taste the same, and murder nuance. If you're using a drip machine, this is not an issue. If the water is too cold, you won't extract the full range of flavors (many drip machines do this).

Just something to keep in mind when you're brewing coffee.
poison I've a question related to just this issue I've always been curious about. The boiling point of water here at elevation is lower - a quick Google search yielded it's approximately 202 degrees. I french press, and typically wait for it to stop bubbling (usually takes 30 seconds or so) and pour to steep.

Would you advise I change my procedure given the above? I've always meant to ask you this.....
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Old 12-18-2010, 06:54 PM   #3393
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That should be fine. Dump a thermometer in there to see what the temp is, though, after 30 seconds.
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Old 12-18-2010, 07:12 PM   #3394
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Change recommendations? Nope. Get a Gaggia, and sink the savings into a better grinder, or just save it. You'll want to upgrade later. I highly recommend sticking to the cheap $250 gaggia, until you want/can afford to upgrade; you'll still want to upgrade with Silvia, only you'll have spent double for no reason and experienced a lot of frustration. It's either $250 or ~$1000.

As for grinders, the Cunill is good, or look for a used Mazzer on the coffeegeek classifieds, craigslist, or ebay.
Thanks poison. What are your thoughts on the Rocky grinder?

As for the machine, I have the money and desire. I would rather buy something that I'll be happy with for a long time. I really like the E61 portafilter on the Expobar Pulser (that's my highest limit price wise). What would you recommend at that price point?
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Old 12-18-2010, 07:27 PM   #3395
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In order, best first:

Intelligentsia - Silverlake or Abbot Kinney in Venice

Espresso Cielo - Main st in Santa Monica (can be better than Intelly, depending on barista)
+1 Intelligentsia
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Old 12-18-2010, 07:59 PM   #3396
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Thanks poison. What are your thoughts on the Rocky grinder?

As for the machine, I have the money and desire. I would rather buy something that I'll be happy with for a long time. I really like the E61 portafilter on the Expobar Pulser (that's my highest limit price wise). What would you recommend at that price point?
Rocky is very good. They've done tests showing it's nearly as good as a Mazzer. The rub is the set adjustment clicks. Sometimes, the grind you need is right in between. For Rocky money, you can buy a Mazzer Super Jolly, which I have. It's the gold standard of grinders. But it's big and heavy. I keep mine on the floor when it's not in use due to lack of counter space.

You should not buy a Gaggia. You're serious, you'll upgrade, and you'll be wasting money. Cut to the chase, and buy an HX machine.

The Pulser has served me well for 6 years. I've done weddings with it, parties, and use it daily. The only issue is the pressurestat died; I had a commercial one put in for $120 or something. I've descaled it once. Pretty nuts.

Honestly, I'd keep an eye on the coffeegeek classifieds for a used Anita or similar. This is sold, but this kind of thing pops up frequently:

http://www.coffeegeek.com/forums/members/buysell/507329

Post a WTB in there, and see what happens. I'd much rather see you buy a used anita for $850, than a new Expobar for $1100. The build quality is that much better. But if you need new, now, check these out:

http://www.1st-line.com/machines/hom.../millenium.htm

http://www.1st-line.com/machines/com.../juniorhx.html

http://www.1st-line.com/machines/hom...tank_lever.htm

http://www.salvatore-espresso.com/ne...inewgroup.html

http://www.astramfr.com/astraPro.html

I'd take any of those over a pulser, particularly the Briccoletta (if you have the electrical outlet needed), the Salvatore (not the prettiest, but insanely well made, by hand), and the Astra.
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Old 12-19-2010, 01:18 PM   #3397
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Today is the cutoff for Christmas orders (to ensure arrival by Fri).
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Old 12-19-2010, 02:30 PM   #3398
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Bought the baratza maestro and capresso mt500 after much reading in this thread, just ordered 1lb of ethiopian for the gf stockings

EDIT: Did I make the cutoff time?
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Old 12-19-2010, 03:17 PM   #3399
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Make it tomorrow by 9AM cutoff. You're good.
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Old 12-20-2010, 12:53 PM   #3400
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Since I just placed my order I don't think I made the cutoff but since I'm jewish I missed the cutoff long ago anyway.
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