12 minutes ago, paulraphael said:Hearty recommendation for Coffee Mob in Brooklyn. They happen to be a short walk from me. I was happy with Stumptown, Toby's Estate, Joe, 9th St., etc., and then walked in to this place. I saw with some skepticism that they roast their own, and didn't like the high prices, but felt compelled to try. Damn if it wasn't the best coffee I'd ever had. So now I suck it up and pay whatever they ask.
The owner, Buck has become a friend. I went with him once to the roasting collective in Red Hook where he works his magic (turns out to be the same place many other boutique NYC coffee shops do their roasting).
The selection is always small. He's been doing mostly central American coffees a lot lately ... I love the honey process Guatemal Finca Medina. But my favorites are his Ethiopian and Burundian coffees, especially when he gets in a natural process.
He roasts on the light side, and I generally find that the beans are at their peak 1 to 2 weeks after the roast date. Easily 2 weeks if you're making espresso. They lose flavor very, very slowly.
I'm gonna take a ride and pick some up. I happen to really like the Burundi and Ethiopian coffees also! What beans does he generally do as an espresso roast?
