star bucks coffee question

[Grandmaster]

Hmm, sniffing coffee beans.

Might work

 

[falconguard]

Sambuca!!!!!!! and three coffee beans.

 

[Admiral Michael]

Do you drink beer and/or other alcohol? Did you ever smoke?

No, No and No. I don't drink, smoke or do drugs. I feel like such a goody two shoes. (Cept for the impress other's part!)

 

[mlakrid]

Cocoa beans == cocaine.

Coffee == legal cocaine ?!?! :smoker:

LOL

Sazar dont be giving our gullible people here the idea that coffee beans are where cocaine comes from, that aint nice....

Cocoa aint coca

:laugh:

 

[fitz]

No, No and No. I don't drink, smoke or do drugs. I feel like such a goody two shoes. (Cept for the impress other's part!)

:laugh:

LOL

Well.. color me impressed!

 

[gonaads]

Geeeezuzzzzz.


This thread was about the after taste of a particular coffee. What does "I like this" or "I like that" and "I don't like" have anything to do with the question posted by perris?

Come on people.







Perris, in the roasting process there can be some differences due to the levels of roasting. There is a serious art to roasting coffee. Different types of coffee bean also have very different characteristics. I use to work for Folgers Coffee and Hills Bros Coffee back in the late '70s early '80s. I worked with the guys that roasted the "green bean" and also with the guys that created the instant.


Here check this site out. Gives a rough view on the roasting process.

http://www.sweetmarias.com/roasting-VisualGuideV2.html

This one too.

http://www.ringsurf.com/info/Food/Coffee/Coffee_Preparations/Roasting/

 

[Perris Calderon]

They are using Arabica coffee. I have the same coffee beans Starbucks has at home, and I get what you call a "sweetness" it has to do with the coffee bean used, and the way they are burnt.

When I drink dutch coffee, from Douwe Egberts, I get the same taste, coupled with a taste of bitter.

Perris, in the roasting process there can be some differences due to the levels of roasting. There is a serious art to roasting coffee. Different types of coffee bean also have very different characteristics. I use to work for Folgers Coffee and Hills Bros Coffee back in the late '70s early '80s. I worked with the guys that roasted the "green bean" and also with the guys that created the instant.

but bio physically, what is it about the coffee that gives the sensation of sweetness?

is there a sugar bi product to any of these beans?

 

[Steevo]

The red "meat" or fruit flesh that covers the coffee bean is sweet when ripe, and the actual sweetness is determined by.

1) Variety
2) Maturity
3) Roast
4) Growth locale

A darker rost results in a more bitter, dull taste. A lighter roast has a sweeter, more acidic taste.

Most coffee inported is Robusta type bean, not as flavored as the ligher Arabica bean. Robusta is found in Folgers, Maxwell House, etc... lower brand coffee's. While Arabica is found in everywhere from Millstone coffee, to the nice stuff grown in Hawaii.

 

[Perris Calderon]

The red "meat" or fruit flesh that covers the coffee bean is sweet when ripe, and the actual sweetness is determined by.

1) Variety
2) Maturity
3) Roast
4) Growth locale

A darker rost results in a more bitter, dull taste. A lighter roast has a sweeter, more acidic taste.

Most coffee inported is Robusta type bean, not as flavored as the ligher Arabica bean. Robusta is found in Folgers, Maxwell House, etc... lower brand coffee's. While Arabica is found in everywhere from Millstone coffee, to the nice stuff grown in Hawaii.

great information steevo


but this sensation is a little backwards according to your facts;

the starbucks that gives me that sweet sensation is a very dark and vitter coffee

 

[gonaads]

This is why:

Aged coffees, and some old crop, low-grown coffees, have little acidity and taste almost sweet.

Taken from here:

http://www.lucidcafe.com/glossary.html

Look under the "acidity" paragraph. But the whole thing is a good read.

I prefer Sumatran bean myself (got a couple of pounds I still have to grind up). Or a good Kona.

 

[Perris Calderon]

This is why:




Taken from here:

http://www.lucidcafe.com/glossary.html

Look under the "acidity" paragraph. But the whole thing is a good read.

ding ding ding

that one rings the bell I think