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Old 12-08-2012, 05:43 PM   #4801
Indocti Discant
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If I ever decided to quit my day job to open a coffee shop, I'm signing a deal with Nate to carry his roasts.
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Do it!
I'm actually considering this.

And all the coffees in sf were too dark roasted for my taste. Trying to find a light roast outside of Starbucks blonde was not possible.
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Old 12-08-2012, 06:16 PM   #4802
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Hank: the "mold in teh your coffee" guy sounds like he's selling snake oil to me.

Although I don't buy mine from poison, here's some underage coffee porn.


That's 8 lb of assorted espresso blends and dry-process Ethiopians for the holidays and gifts for the family. Tme to fire up the ghetto roaster.
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Old 12-08-2012, 06:27 PM   #4803
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What? You don't know where to go then. SF has outstanding coffee.
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Old 12-08-2012, 06:33 PM   #4804
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What? You don't know where to go then. SF has outstanding coffee.
Probably. All the places I went too had coffee that tasted over roasted. Is Peets the sbux equivalent out there? Had coffee twice there and a few times from random coffee houses.
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Old 12-08-2012, 06:43 PM   #4805
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Hank: the "mold in teh your coffee" guy sounds like he's selling snake oil to me.

Although I don't buy mine from poison, here's some underage coffee porn.


That's 8 lb of assorted espresso blends and dry-process Ethiopians for the holidays and gifts for the family. Tme to fire up the ghetto roaster.
well, I'm not about to buy his coffee. I just wanted to know what others thought on the subject on mold in coffee.
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Old 12-08-2012, 06:44 PM   #4806
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http://www.usatoday.com/story/tech/s...-dung/1753385/

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1:03PM EST December 7. 2012 - GOLDEN TRIANGLE, Thailand (AP) In the lush hills of northern Thailand, a herd of 20 elephants is excreting some of the world's most expensive coffee.

Trumpeted as earthy in flavor and smooth on the palate, the exotic new brew is made from beans eaten by Thai elephants and plucked a day later from their dung. A gut reaction inside the elephant creates what its founder calls the coffee's unique taste.

Stomach turning or oddly alluring, this is not just one of the world's most unusual specialty coffees. At $1,100 per kilogram ($500 per pound), it's also among the world's priciest.

For now, only the wealthy or well-traveled have access to the cuppa, which is called Black Ivory Coffee. It was launched last month at a few luxury hotels in remote corners of the world first in northern Thailand, then the Maldives and now Abu Dhabi with the price tag of about $50 a serving.

The Associated Press traveled to the coffee's production site in the Golden Triangle, an area historically known for producing drugs more potent than coffee, to see the jumbo baristas at work. And to sip the finished product from a dainty demi-tasse.

In the misty mountains where Thailand meets Laos and Burna, the coffee's creator cites biology and scientific research to answer the basic question: Why elephants?

"When an elephant eats coffee, its stomach acid breaks down the protein found in coffee, which is a key factor in bitterness," said Blake Dinkin, who has spent $300,000 developing the coffee. "You end up with a cup that's very smooth without the bitterness of regular coffee."

The result is similar in civet coffee, or kopi luwak, another exorbitantly expensive variety extracted from the excrement of the weasel-like civet. But the elephants' massive stomach provides a bonus.

Think of the elephant as the animal kingdom's equivalent of a slow cooker. It takes between 15-30 hours to digest the beans, which stew together with bananas, sugar cane and other ingredients in the elephant's vegetarian diet to infuse unique earthy and fruity flavors, said the 42-year-old Canadian, who has a background in civet coffee.

"My theory is that a natural fermentation process takes place in the elephant's gut," said Dinkin. "That fermentation imparts flavors you wouldn't get from other coffees."

At the jungle retreat that is home to the herd, conservationists were initially skeptical about the idea.

"My initial thought was about caffeine won't the elephants get wired on it or addicted to coffee?" said John Roberts, director of elephants at the Golden Triangle Asian Elephant Foundation, a refuge for rescued elephants. It now earns 8 percent of the coffee's total sales, which go toward the herd's healthcare. "As far as we can tell there is definitely no harm to the elephants."

Before presenting his proposal to the foundation, Dinkin said he worked with a Canadian-based veterinarian that ran blood tests on zoo elephants showing they don't absorb any caffeine from eating raw coffee cherries.

"I thought it was well worth a try because we're looking for anything that can help elephants to make a living," said Roberts, who estimates the cost of keeping each elephant is about $1,000 a month.

As for the coffee's inflated price, Dinkin half-joked that elephants are highly inefficient workers. It takes 33 kilograms (72 pounds) of raw coffee cherries to produce 1 kilogram of (2 pounds) Black Ivory coffee. The majority of beans get chewed up, broken or lost in tall grass after being excreted.

And, his artisanal process is labor-intensive. He uses pure Arabica beans hand-picked by hill-tribe women from a small mountain estate. Once the elephants do their business, the wives of elephant mahouts collect the dung, break it open and pick out the coffee. After a thorough washing, the coffee cherries are processed to extract the beans, which are then brought to a gourmet roaster in Bangkok.

Inevitably, the elephant coffee has become the butt of jokes. Dinkin shared his favorites: Crap-accino. Good to the last dropping. Elephant poop coffee.

As far away as Hollywood, even Jay Leno has taken cracks.

"Here's my question," Leno quipped recently. "Who is the first person that saw a bunch of coffee beans and a pile of elephant dung and said, 'You know, if I ground those up and drank it, I'll bet that would be delicious.'"

Jokes aside, people are drinking it. Black Ivory's maiden batch of 70 kilograms (150 pounds) has sold out. Dinkin hopes to crank out six times that amount in 2013, catering to a customer he sees as relatively affluent, open-minded and adventurous with a desire to tell a good story.

For now, the only places to get it are a few Anantara luxury resorts, including one at the Golden Triangle beside the elephant foundation.

At sunset one recent evening in the hotel's hilltop bar, an American couple sampled the brew. They said it surpassed their expectations.

"I thought it would be repulsive," said Ryan Nelson, 31, of Tampa, Florida. "But I loved it. It was something different. There's definitely something wild about it that I can't put a name on."

His wife Asleigh, a biologist and coffee lover, called it a "fantastic product for an eco-conscious consumer," since the coffee helps fund elephant conservation.

But how does it taste?

"Very interesting," she said, choosing her words carefully. "Very novel."

"I don't think I could afford it every day on my zookeeper's salary," she said. "But I'm certainly enjoying it sitting here overlooking the elephants, on vacation."
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Old 12-08-2012, 07:37 PM   #4807
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tastes like.....
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Old 12-09-2012, 01:21 AM   #4808
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So ****ing dumb. ^

Bulletproof...he's combining coffee with tibetan yak butter tea. His spiel about mold...yeah, if you buy ****ty coffee it sucks, no duh. He states 91% of all coffee is contaminated with mold. Awesome...good thing myself, and any other good roaster, is buying the top .1% of all coffee produced.

Oh, and by the way buy my coffee.
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Old 12-09-2012, 01:36 AM   #4809
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Oh, and by the way buy my coffee.
Do you sell green? Love my Sweet Maria's, but always looking for the good stuff.
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Old 12-09-2012, 02:37 AM   #4810
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Originally Posted by poison View Post
So ****ing dumb. ^

Bulletproof...he's combining coffee with tibetan yak butter tea. His spiel about mold...yeah, if you buy ****ty coffee it sucks, no duh. He states 91% of all coffee is contaminated with mold. Awesome...good thing myself, and any other good roaster, is buying the top .1% of all coffee produced.

Oh, and by the way buy my coffee.
i just did

that ethiopian was just calling my name
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Old 12-09-2012, 02:56 AM   #4811
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Lol, I was referring to his 'all coffee sucks, besides mine' nonsense. But awesome, thanks, I'll take care of you bro.

Jds, I usually don't sell green. Sweet Marias kicks ass, as does coffee project.
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Old 12-09-2012, 10:53 AM   #4812
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Originally Posted by 340Duster View Post
Civet poop Coffee

Nate, have you ever tried the kopi luwak?? Curious if cat-ass is all it's cracked up to be.
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Old 12-09-2012, 11:15 AM   #4813
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Originally Posted by poison View Post
So ****ing dumb. ^

Bulletproof...he's combining coffee with tibetan yak butter tea. His spiel about mold...yeah, if you buy ****ty coffee it sucks, no duh. He states 91% of all coffee is contaminated with mold. Awesome...good thing myself, and any other good roaster, is buying the top .1% of all coffee produced.

Oh, and by the way buy my coffee.
I would. But I'm too lazy to grind my own. LOL
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Old 12-09-2012, 12:49 PM   #4814
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Originally Posted by touch View Post
Civet poop Coffee

Nate, have you ever tried the kopi luwak?? Curious if cat-ass is all it's cracked up to be.
I've had some gifted to me, but it was one cups worth of pre-ground beans. Ground to espresso grind. Tasted exactly like stale coffee made with pre-ground beans. I remember nothing unique about it. A fresher batch would certainly make a difference, but you won't catch me wasting money on it.

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I would. But I'm too lazy to grind my own. LOL
That is seriously lazy. Grinding a few cups takes <1 min and makes a huge difference.
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Old 12-09-2012, 12:53 PM   #4815
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Sweet Marias kicks ass, as does coffee project.
You've got that right. I credit Sweet Maria's and a decent machine at home for my wife's conversion to "Starbucks drinks are only OK, at absolute best." I'm now ordering Sweet Maria's Espresso Monkey blend 3 lbs at a pop. I only roast up about a half pound at a time though.


Coffee porn: Gaggia, Bodum Cafe grinder, traditional 58mm portafilter, fresh Peets beans. Nom.

Last edited by jds; 12-09-2012 at 01:13 PM. Reason: Added some espresso porn
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Old 12-09-2012, 04:41 PM   #4816
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You've got that right. I credit Sweet Maria's and a decent machine at home for my wife's conversion to "Starbucks drinks are only OK, at absolute best." I'm now ordering Sweet Maria's Espresso Monkey blend 3 lbs at a pop. I only roast up about a half pound at a time though.
jds, have you tried any of the Espresso Workshop blends? I tend to get 2lbs of the Monkey, 2lbs of whatever Espresso Workshop blend is up, and then go onesy-twosey on other stuff that sounds interesting. I tend to enjoy the dry processed etheopians, and my wife prefers the south-americans. Usually get ~8lbs at a whack, 4 times a year. What roaster do you have now?

Currently my setup from roaster to cup is:

Gene Cafe drum roaster (replacing a hot-air roaster that I dropped on my tile floor)
Rancilio MD-50 (purchased used because no way in hell would the wife have stayed with me had I pruchased a $1100 grinder)
And a Gaggia Evolution (At least until I can talk the wife into a Astra Pro)
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Old 12-09-2012, 04:45 PM   #4817
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So ****ing dumb. ^

Bulletproof...he's combining coffee with tibetan yak butter tea. His spiel about mold...yeah, if you buy ****ty coffee it sucks, no duh. He states 91% of all coffee is contaminated with mold. Awesome...good thing myself, and any other good roaster, is buying the top .1% of all coffee produced.

Oh, and by the way buy my coffee.

pssstt!

what are good places in SF to go for coffee?
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Old 12-09-2012, 05:51 PM   #4818
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I would. But I'm too lazy to grind my own. LOL

the beans grind while you are getting the rest going

jeez....for GOOD coffee......yeah....even if i gotta use a hand grinder
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Old 12-09-2012, 06:34 PM   #4819
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I generally only make coffee at work, and I have already gotten crap about having my own coffee maker.
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Old 12-09-2012, 07:33 PM   #4820
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I generally only make coffee at work, and I have already gotten crap about having my own coffee maker.

well then.....the bastids.....i ordered an aeropress...more of a pita than a drip machine but....there are ways around having your own coffee maker
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Old 12-09-2012, 07:51 PM   #4821
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jds, have you tried any of the Espresso Workshop blends? I tend to get 2lbs of the Monkey, 2lbs of whatever Espresso Workshop blend is up, and then go onesy-twosey on other stuff that sounds interesting. I tend to enjoy the dry processed etheopians, and my wife prefers the south-americans. Usually get ~8lbs at a whack, 4 times a year. What roaster do you have now?
I order the workshop blends, too. Wifey says the combination of Saptura Fold + homemade vanilla syrup made the best latte she's ever poured. The espresso was really good as well. I have a pound of the Saludos de Aleco blend in the current crop of green coffees. I'm looking forward to trying it.

As for my setup, I roast with a hot air popcorn popper from the Goodwill store down the street, grind with a Bodum Cafe grinder, and make espresso with a Gaggia Carrezza machine. The steam tip has been replaced with the Panarello tip from Whole Latte Love, but the rest is stock. The machine was about $60 on Craigslist, because the owner thought it was broken. All it needed was a good descaling. I don't do milk drinks, so wifey has the final say n steaming, but with the WLL tip, the machine does good microfoam.

Lots of the espresso review sites don't seem to like the Bodum cafe grinders, but I think it's just because it doesn't cost $$texas. It grinds coarse enough for my French press, and can choke the Gaggia if the grind is too fine. That's enough adjustment range for me.
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Old 12-09-2012, 07:55 PM   #4822
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Ok with the initial caveat of saying yes this is currently with store bought beans and my $90 Delonghi. If I grind to what an espresso grind should be and tamp to even close to 30lbs on even a de-pressurized portafilter it is way over 25sec for it to make a double It barely drips out. How is 15bar not enough?

I have mastered the use of the frothier tho
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Old 12-09-2012, 08:13 PM   #4823
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well then.....the bastids.....i ordered an aeropress...more of a pita than a drip machine but....there are ways around having your own coffee maker
The coffee they make at work (dealership, in waiting room) is the WORST slurry I have ever tasted/smelled. I can't believe they serve it to customers, and they still drink it.
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Old 12-09-2012, 08:27 PM   #4824
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Ok with the initial caveat of saying yes this is currently with store bought beans and my $90 Delonghi. If I grind to what an espresso grind should be and tamp to even close to 30lbs on even a de-pressurized portafilter it is way over 25sec for it to make a double It barely drips out. How is 15bar not enough?

I have mastered the use of the frothier tho
It's REALLY machine specific. If the DeLonghi has a pump, then try a slightly coarser grind, a lighter tamp, or both. If it doesn't have a pump, is time to upgrade. Although I'm not a total equipment geek, I think a steam only machine won't make good espresso.

Otherwise, it's like anything else Italian, whether its 's a woman, a car, or an appliance, you have to learn to rub it just right to,get the most from it...
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Old 12-09-2012, 08:31 PM   #4825
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It's REALLY machine specific. If the DeLonghi has a pump, then try a slightly coarser grind, a lighter tamp, or both. If it doesn't have a pump, is time to upgrade. Although I'm not a total equipment geek, I think a steam only machine won't make good espresso.

Otherwise, it's like anything else Italian, whether its 's a woman, a car, or an appliance, you have to learn to rub it just right to,get the most from it...
It does have a pump yes. I've been working on a lighter tamp, but then there's next to no crema with it de-pressurized, but I've been told that's because of the beans.

I hope that logic won't apply to the Abarth
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