What's on your coffee bench today?

Bustelo Nicaragua, pour over.

 

WTF how can a medium roast be extra bold?

 

You forget the original non sequitur of coffee ad promos (National Coffee Association, 1982): "picks you up while calming you down'". There is history here.

 

That's a misconception. "Bold" has little to do with the roast, it just means more flavor. You can have make a bold light roast by simply using more coffee. I generally prefer bold, so I go with 15:1 water to coffee but some people like 16 or even 17. Not sure what it means in Keurig terms though. Maybe more grounds in the stupid little cup?

I do enjoy certain dark roasts, but in most cases over-roasting is just a way to get consistency out of substandard beans. If a coffee is boring and has no particular flavors, you roast it dark to make it taste like something. Think Starbucks.

I'd encourage you to give some lighter roasts a try. They bring more flavor from the cherries into the coffee. Be careful though because they're also much higher in caffeine.

 

Not care, gave up on drinking x amount of 12oz cups years ago. Prefer a couple of espressos with their unique flavor profile each day. Illy FTW with less daily pit stops

 

....and my K-cup machine has a "BOLD" button on it. When I looked at the manual it says when you hit the button it just brews longer, so I guess the water steeps through it for more time so it picks up more flavor.

 

The same everyday

 

I can't drink coffee anymore because of acid reflux

 

My question is, 2 years in, can you taste a difference in the various ways to make coffee? I brought a coffee grinder to see if I could taste the difference. NOPE!

 

Thoughts on Black Rifle Coffee Brand?

 

You can achieve very different flavors by altering the roast. Some fairly dark roasts can be very smooth. The very ‘bold flavor’ some seek is really just the beans getting burnt. I believe many coffee companies go with very dark roasts because the quality of their beans is very low (less expensive) and burned coffee all tastes about the same. You have to lighten the roast a little to see the actual flavor of the coffee. Revealing the blueberry flavors of a natural Ethiopian occurs at a much lower temp. A rough number is 415 deg vs. 440+ (this varies by roaster and temp probe placement). Once you get to second crack on the roast, things change quickly and you can go from smooth to burnt in very little time. If the beans are fresh roasted, and oily, that roast is beyond second crack.
As for changing flavor, you don’t really change flavor with different grinds or brewing techniques, but you can absolutely change intensity. Finer grinds or longer extraction results in more intensity. One caveat, regular blade grinders can create many fine pieces amongst the larger pieces and those fine pieces can result in a bitter brew.

 

I can tell the difference between an americano made with shots from my espresso machine and my drip coffee maker.
Between my French Press and my drip coffee maker, not as much.

Usually 1x French press full = 1/2 of Drip Pot coffee = 1x Americano

 

I've not tried them. I tend to shop local-ish Portland coffees.
https://www.groundworkcoffee.com/collections/organic-coffee

 

Got a Cuisinart grinder /coffee maker. Beans and water in the top, coffee in 3-5 minutes. Use the local coffee company’s blend. Easy peasy.

 

Their politics or coffee??

 

the story of the owner asking questionable things of his (male) employees?

 

Pretty much Starbucks quality coffee with a different marketing angle. Substantially over-roasted for my taste.

 

So the founder is a Navy vet

 

NOPE - I can only tell if its strong or weak based on how many scoops to water was used.

 

Definitely. Can tell the difference between perc and drip, pour over and french press. All of which should be different grinds as well.