+ Reply to Thread
Results 91 to 94 of 94
11-06-2012, 05:19 AM #91
poison - have you had the aged coffee beans they serve in Tokyo? (i know a few state-side guys are beginning to age the raw beans; but, in Tokyo, you can buy 10/20/50 year-old coffee.) theory, like any aging/fermenting (tea, etc) is that the bean gets much more complex in flavor.
curious if you've tried them or not.
- chuck01 996tt - GT700
forged pistons, forged rods, clubsport intercoolers, upgraded fuel system, gen 1 fabspeed loud exhaust, sachs stg 3 clutch, 964 light-weight flywheel, b&m short shifter, motons, oz superleggera III wheels, strosek rear spoiler, lots of carbon fiber inside, custom lamborghini titanium metallic paint
11-06-2012, 10:30 AM #92
I have had aged Indonesians, and Monsooned Malabar coffees from India. In my opinion it creates a 'different' flavor, but age is the enemy of coffee. Because the flavors molecules and aromatics of coffee are partly oil-based, rancidity is an issue, and most of the flavor components degrade fairly quickly. This is why the trend in the US is toward packing green beans in plastic or mylar, and even freezing them, to preserve the delicate flavors the growers work so hard to cultivate and leave intact on the way to us roasters.
I do enjoy pu-erh tea, however.
11-17-2012, 04:35 AM #93
Haha! I just ordered 30kg of the 2012 Honduras Cup of Excellence #2 coffee. I always provide something good, but this is exceptional.
Sponsored Links Remove Advertisements
03-08-2013, 04:05 PM #94
I have never had a cup of coffee a day in my life, but my parents and GF are coffee junkies and all of them like this in the french press to start their mornings. Maybe not the fanciest, but they all seem to enjoy it.
Déclenchez vos émotions avec les cafés Carte Noire