Low-acidity coffee beans – what do I ask for?
Posted 10 January 2012 - 01:30 AM
My previous attempt used a dark roast coffee that was quite sour - sort of like what you'd find at Starbucks. The end result had a very potent coffee flavor with a less processed taste than Kahlua, but much like the raw ingredients, it was a lot more sour. I'd like to fix that.
What should I look for in a roast? I wouldn't mind using a nationwide distributed variety, but being able to find something locally would be nice as they can grind it very, very fine.
Posted 10 January 2012 - 01:48 AM
Posted 10 January 2012 - 03:27 AM
My experience is that it's generally found in shops where you grind it yourself to the desired fineness, but if you have a grinder at home, you'll get much better results, since you won't have the ground coffee sitting about, losing its aroma.
Posted 10 January 2012 - 07:19 AM
Go there and look over the description s of the beans. look in their library and read about the. Tom of SM's is as knowlegeable as anyone.
then try to find those beans. It will be very hard to do but gives you some ideas. may commercial places over roast their beans as this 'harsh' flavor is what people think 'good' coffee tastes like. Peet's does this routinely.
Try a lighter roast?
My personal favorite blend for espresso when I do it correctly is amaizingly sweet and reqwuires no sugar or (ugh ) milk.
Posted 10 January 2012 - 07:23 AM
You can buy the beans on Amazon for a good price.
Here is a link to the corporate website: http://www.misceladoro.com
Posted 10 January 2012 - 07:26 AM
Posted 10 January 2012 - 09:51 AM
Posted 10 January 2012 - 10:38 AM
My eG Food Blog (2011) ⋆ My eG Foodblog (2012)
Posted 10 January 2012 - 10:39 AM
Edited by AAQuesada, 10 January 2012 - 10:42 AM.
Posted 10 January 2012 - 11:36 AM
I'm also hoping to try a n2o cavitation process instead of infusing it into vodka. I've found anything made of cellulose - especially cinnamon - can impart a strong woody flavor to the finished product, and infusing for minutes rather than weeks will hopefully prevent these less desirable compounds from dissolving. However, the extracted flavors will no doubt be different.
Posted 10 January 2012 - 11:50 AM