- Joined
- 3 Feb 2002
- Messages
- 10,574
Hmm, sniffing coffee beans.
Might work
Might work
fitz said:Do you drink beer and/or other alcohol? Did you ever smoke?
Sazar said:Cocoa beans == cocaine.
Coffee == legal cocaine ?!?! :smoker:
:laugh:Admiral Michael said: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!)
X-Istence said: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.
gonaads said: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.
great information steevoSteevo said: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.
Aged coffees, and some old crop, low-grown coffees, have little acidity and taste almost sweet.
gonaads said: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.