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Coffee - Your Current Brew
- Thread starter john_pifer
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Look like very good coffees. Too bad they're ground and not whole bean.
I don't understand how that can be determined by looking at an unopened package.
The difference in quality between ground and whole beans is substantial. Sweetie always bought her Peet's French Roast ground and I'd buy mine as whole beans. The qualitative difference was obvious, even to Sweetie.
Hermann
Site Donor 2023
Right now I am drinking Mocha Java from Old Bisbee Roasters. Mmmmm
Hermann
Site Donor 2023
Must like dark roast. That's OK not judging.
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I grind very fresh beans and I know those ground beans only tastes REALLY good the first day. the second day OK, third day I have to be in a hurry if I brew with the few ground beans I have left. I have a pretty good eyeball now on two days worth of beans. Point is: Buying ground beans from the store in a bag.....I've turned into a snob!
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Nice! I've never seen that one before. I'll have to look and see if Kroger has it (that's the only store that sells Peet's near me). They put Peet's on sale all the time, and I always stock up!
Why not grind fresh every day?
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The Community Coffee Espresso Roast is delish! It has notes of dark chocolate. It's strong and VERY smooth! Probably the smoothest coffee I've ever had. Kroger has it on sale now for $4.99.
You'll most likely not find this blend in Krogers. Probably have to order online. Good luck, it's worth looking for (IMO).Nice! I've never seen that one before. I'll have to look and see if Kroger has it (that's the only store that sells Peet's near me). They put Peet's on sale all the time, and I always stock up!
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Never seen that one. From the label it looks like it's a milder version of the one I have. It says "extra dark roast" and mine says "darkest roast".
Tanzania Peaberry
The Peaberry was my purchase choice today. I've never had a Peaberry coffee, and with the satisfaction I've received from other Catahoula blends, trying theirs seemed like a good option. This is a somewhat darker roast than the Kenya that I've been enjoying, so I'm looking forward to comparing the two.
The Peaberry was my purchase choice today. I've never had a Peaberry coffee, and with the satisfaction I've received from other Catahoula blends, trying theirs seemed like a good option. This is a somewhat darker roast than the Kenya that I've been enjoying, so I'm looking forward to comparing the two.
I got this in this week: https://talkingcrowcoffeeroasters.com/collections/decaf/products/decaf-whiskey-barrel-aged-brazil
Lemme tell you, straight up - it's just like a wee dram in your mug. But it's not bad and not peaty. Maybe a bit much at 6AM
I blended it in about 1/4 of my crazy decaf blend and it's just in the background and pretty tasty.
Lemme tell you, straight up - it's just like a wee dram in your mug. But it's not bad and not peaty. Maybe a bit much at 6AM
I blended it in about 1/4 of my crazy decaf blend and it's just in the background and pretty tasty.
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Had two cups of Peet's French Roast and two cups of Community Coffee Espresso Roast this morning 
I forgot to mention that I picked up a couple of small (6-oz) bags as I also wanted to try the Ethiopian and I so much like the Kenya blend.
WOW!
This is one flavor-forward, fruity coffee. There is definitely a strong hint of blueberry, and the flavor, while not overwhelming, runs deep.
Natural and/or Honey are terms of “Dry Processed” coffees. The technique of raised African drying beds started as a necessity due to the lack of consistently available water, but has since become a preferred method. Dry Process (DP) coffee creates a sweeter coffee with more fermented fruit tones, and this one certainly delivers. I can imagine enjoying this one with a slice of lemon-poppy seed loaf
This is one flavor-forward, fruity coffee. There is definitely a strong hint of blueberry, and the flavor, while not overwhelming, runs deep.
Natural and/or Honey are terms of “Dry Processed” coffees. The technique of raised African drying beds started as a necessity due to the lack of consistently available water, but has since become a preferred method. Dry Process (DP) coffee creates a sweeter coffee with more fermented fruit tones, and this one certainly delivers. I can imagine enjoying this one with a slice of lemon-poppy seed loaf
