Coffee - Your Current Brew
- Thread starter john_pifer
- Start date
Red Bay Nguvu Kenyan: I'd been looking for another Kenyan coffee since the blend I was enjoying previously is no longer available. This batch was roasted on 3/27/2023.
Nguvu is a blend of coffees from smallholder cooperatives in the Murang'a district, in Kenya's Central Province. Red Bay's Nguvu comes from Ruthaka Kamuchuni, Ruthaka Mukui, Mwirua Riakiania, Mwirua Kiambwe (the first part of the name is the cooperative and the second part is the factory or mill).
All of Kenya's coffees are graded primarily by screen size (a measure of the size of the bean, with larger being more prized) immediately after milling. The coffees then proceed to the weekly auction at the Nairobi Coffee Exchange. AA is the top grade based on screening. After grading, the quality distinction "Top" or "Plus" indicates that a minimal number of small defects were allowed, as long as they have no effect on the cup.
Nguvu is a blend of coffees from smallholder cooperatives in the Murang'a district, in Kenya's Central Province. Red Bay's Nguvu comes from Ruthaka Kamuchuni, Ruthaka Mukui, Mwirua Riakiania, Mwirua Kiambwe (the first part of the name is the cooperative and the second part is the factory or mill).
All of Kenya's coffees are graded primarily by screen size (a measure of the size of the bean, with larger being more prized) immediately after milling. The coffees then proceed to the weekly auction at the Nairobi Coffee Exchange. AA is the top grade based on screening. After grading, the quality distinction "Top" or "Plus" indicates that a minimal number of small defects were allowed, as long as they have no effect on the cup.
I buy all my Green Beans from invalsa. Usually bolivian. AA or AAA. Last time I got specialty peaberry.(which is just the rounded beans)
its rated by cupping score.
About 10lbs into my current 50lb box. Expecting it to last until end of year.
They also sell roasted coffee but it is about 2x markup.
3/27 is pretty fresh. I prefer to let my coffee "outgas/settle" for 2-5 days depending on the beans. If you drink it too fast after roasting it will taste very flat with poorly developed flavors. 3days to about 6-8 weeks is still very fresh.
I'll give it a try in the morning and get a sense of how it is. Being a new bean and roaster to me it's all an experiment.
Community Coffee Cafe Special
I have tried several different brands from a sampler. I am going back to Gevalia. It has everything that I'm looking for. And I find it interesting that Rand says to let beans out gas for a few days for better flavor. The Gevalia ground coffee I get is always better after about three to four days after the bag is opened.
Those bags have a 1 way valve so they dont explode.
I roast at home. Theoretically you want to keep oxygen away.. but its not a big deal.
With fresh beans.
now if you bought store beans and they were sitting there exposed to oxygen for 6months that would be bad.
The store bags are packaged right from the roaster and the beans outgassing push all the oxygen out of the bag through the 1 way valve.
I too think they taste better a day or 2 after opened but its not quite on the same level as drinking coffee you roasted 12 hours ago.. that just tastes like dirt.
Peet's Kenya Auction Lot: The roaster which had been providing me with a very satisfactory Kenyan blend has discontinued that coffee and I've been on a quest to find a replacement. Previous purchases have been too fruity or floral and I'd like to find something more earthy, so I thought I'd give Peet's a try. The first cup, which I'm drinking now, isn't as floral or fruity but shows a decided lack of crema and the coffee is less robust than I prefer. I'll try another cup later today or tomorrow and increase the proportion of coffee to water and see how that works. This blend, even with its apparent shortcomings, is definitely more acceptable than the previous Kenyan I purchased from Red Bay.
Well, this coffee is disappointing. I increased the percentage of coffee by 25% and there's still no crema and the final brew still lacks depth and any robustness. It's borderline insipid, if not fully so. While I like the idea that it's not fruity, and I'll give it points for that, there's little else to recommend it for me.
What was the pack date? I assume whole beans.Well, this coffee is disappointing. I increased the percentage of coffee by 25% and there's still no crema and the final brew still lacks depth and any robustness. It's borderline insipid, if not fully so. While I like the idea that it's not fruity, and I'll give it points for that, there's little else to recommend it for me.
The beans were roasted on April 3rd at 11:43 am and I received them yesterday. They were shipped (locally) on the 6th. And yes, whole beans.
Fresh and no crema is a bit disappointing.
Having worked and lived in Europe for a few years, I was blessed to have some exotic coffees from Holland, Germany, Belgium, Luxenberg, and Italy. I used to love to go to the local bars, a.k.a. coffee shops that made some of the best coffee I have ever tasted. Once I started visiting Italy, I got hooked on their stuff. This is what they use as a base, and it taste pretty good in K cups. By no means is it the same, as they use large copper steam vats. Kind of like how Starbucks started, but ultimately gave up.
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This morning's coffee brewed in my new Moccamaster was Lavazza Super Crema 28 grams with 16 ounces water.
Mixed in 2 tb of half and half and 3 tb of coconut milk. Wow that's good
Mixed in 2 tb of half and half and 3 tb of coconut milk. Wow that's good
JHZR2
Staff member
Currently going with Black Rifle Just Black - my wife brews it hot (I usually make it cold brew in the refrigerator) and then cool it and poured over ice.
Latest purchases: I've been having a difficult time finding an acceptable Kenya blend so I went back to the gang at Catahoula coffee and picked up these coffees:
HANK IS BIG AND BOLD. It was originally a blown roast but a few customers tried it and kept coming back. Now it's one of Catahoula's classics. It's dark, rich, and not for the faint of heart. 100% Colombian beans.
RWANDA: This is one of Catahoula’s favorite coffees, known for its amazing aromas, incredible taste, and supple cream-like texture, and to support the growers in Rwanda. More than 80 percent of the workforce is women, and producer-members have used earnings to improve standards of living with investments in livestock, access to healthcare, and programs to protect the environment.
This Rwandan is not only delightful with light notes of caramel, chocolate, and lemongrass, but has also won awards for sustainable farming and processing and is certified organic and fair trade. We are proud to support this coffee and its programs to improve the lives of its farmers — especially when it comes with a delicious cup of coffee.
HANK IS BIG AND BOLD. It was originally a blown roast but a few customers tried it and kept coming back. Now it's one of Catahoula's classics. It's dark, rich, and not for the faint of heart. 100% Colombian beans.
RWANDA: This is one of Catahoula’s favorite coffees, known for its amazing aromas, incredible taste, and supple cream-like texture, and to support the growers in Rwanda. More than 80 percent of the workforce is women, and producer-members have used earnings to improve standards of living with investments in livestock, access to healthcare, and programs to protect the environment.
This Rwandan is not only delightful with light notes of caramel, chocolate, and lemongrass, but has also won awards for sustainable farming and processing and is certified organic and fair trade. We are proud to support this coffee and its programs to improve the lives of its farmers — especially when it comes with a delicious cup of coffee.
Reading these posts exposes me to different coffees that I've never heard of and would like to try. Thanks
^^I agree totally.^^
Columbian coffee (whole bean) from Costco in the silver/grey bag with the leopard (jaguar?) face on it.
Just for the record:
1) I appreciate the convenience of K-cups, the variety the system offers and the greatly reduced waste, but we make our pot in the morning and that's it. There's no need for available coffee all day long so the convenience angle is diminished.
2) We can't reconcile making plastic waste for each cup of coffee.
Columbian coffee (whole bean) from Costco in the silver/grey bag with the leopard (jaguar?) face on it.
Just for the record:
1) I appreciate the convenience of K-cups, the variety the system offers and the greatly reduced waste, but we make our pot in the morning and that's it. There's no need for available coffee all day long so the convenience angle is diminished.
2) We can't reconcile making plastic waste for each cup of coffee.
Red Bay’s good stuff - roasted in Oakland. I actually have their Carter’s Dream here. Highwire in Rockridge and Bicycle Coffee at Jack London Square are also my other Oakland favorites.
