Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Very nice article from Wine Spectator

Though the effects of terroir on coffee have not been studied as thoroughly as the impact of terroir on wine, altitude is universally acknowledged as a key factor in quality coffee. "High altitude produces big temperature fluctuations, and it helps to increase the volatile compounds of the brew and the organic acids content,"

Despite going through a production process that's at least as complicated as that of wine, coffee, specialty coffee in particular, has an X factor that wine doesn't have-you. While wine is fully finished and ready to enjoy once purchased, coffee requires the customer to be, in effect, part winemaker. That means buying freshly roasted beans, grinding them properly and only as needed, using filtered water at the right temperature, employing good equipment, and drinking the coffee promptly. Let's not even think about the slew of milk products, sweeteners and other adulterations. Keep that in mind the next time you enjoy a cup of coffee, or a glass of wine.

Melissa Goodman aka "Gifted Gourmet"

Link to post
Share on other sites

Excellent points on all counts. Those of us who home roast are well aware that not all varietals are created equally. Despite sharing the same altitude and being geographically close to one another, there are often estates that grow superior beans to what some neighboring operations may offer. The Guatemalan, Costa Rican or Nicaraguan et al coffee that you buy at Starbucks or in a local cafe will often be very good but even better examples of these varietals are available to home roasters and discerning commercial roasters. The best estate coffees get cupped and assessed by the buyers and sell out quickly at auctions.

Like wine, there are also variations from year to year and crop to crop. Properly stored, green beans have a useful life of one to two years. There has been discussion on the Home Roast List, alt.coffee and elsewhere about the viability of vacuum sealing and freezing green beans to prolong their useful life but there does not seem to be a consensus about how useful this is.

Link to post
Share on other sites


George Howell of the new Terroir Coffee company has been freezing green for over 4 years. If done properly, the aging is slowed dramatically without degrading any good aspects of the coffee.

Terroir is so very applicable to coffee, but it's difficult to taste through all the defects that are present in almost all specialty coffee. The coffee needs to be ripe and clean, then the terroir should shine through. A new coffee age is now beginning, full of exploration and revelation.

Link to post
Share on other sites
A new coffee age is now beginning, full of exploration and revelation.

I absolutely agree with you on this point! And, yet another addition to your thinking, I think we will see an entirely new appreciation of teas .. we are already!

Melissa Goodman aka "Gifted Gourmet"

Link to post
Share on other sites
  • Similar Content

    • By Objective Foodie
      During the past year, our coffee consumption at home has increased substantially. We have tried beans from different roasteries from the UK and Europe, but we are constantly in the search of new ones. The speciality coffee market has been rapidly increasing in past years and it is becoming easier to find high quality beans.
      The best roasteries we have tried so far:
      UK based: Round Hill Roastery, Square Mile, Monmouth,  Pharmacie, New Ground, Workshop, James Gourmet, Ozone. Europe based: The Barn (Germany), Gardelli (Italy), Hard Beans (Poland), Calendar (Ireland), Roasted Brown (Ireland), Right Side (Spain), Coffee Collective (Denmark).  
      Have you had any exciting coffee beans lately? Do you have any other recommendations?
    • By Kasia
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!

    • By Johnhouse
      Hello everyone!
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
      Have a good day! ☺️ 
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...