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wildd, congratulations! def gonna send you a PM.

Shop looks awesome too! Is it actually an old hotel?

imJonWain wrote:wildd, congratulations! def gonna send you a PM.

Shop looks awesome too! Is it actually an old hotel?

Thanks! And thanks everyone! Yeah we have two main cafes, one is in an old remodeled hotel. I love that old building despite the constant leaks and stuff

Coffee arrived. Morning brew this morning was an absolute delight.
Thanks Pete!!

Awesome! Glad it made it. I always get nervous with international stuff haha. And it could have been such a bummer if it got held up somewhere and lost the freshness.

My brother in law got hands on some Jamaican Blue, so I brewed him a pour over with it last night.
Hardest I’ve ever tweaked on coffee.

PeteeBee wrote:Awesome! Glad it made it. I always get nervous with international stuff haha. And it could have been such a bummer if it got held up somewhere and lost the freshness.

Just had the chance to make your coffee today. Quite good, but I need to make it a little stronger. I need to go to sleep now so I can wake up and make more. Thank you! Also want to reimburse you for shipping at least.

9:47 am, Boxing Day. Slow breakfast. Flying Goat cup number 2 just brewed.

Life's good

Sister got me a Bodum, a grinder, frother and a big bag of Lavazza beans for Christmas. Stuff's good.

The spoils of Christ being born...Mom knows best...
I don't think I've ever had Coffee from the Congo? I've had African blends and Ethiopian coffee but I don't think any other specific countries in Africa.
I don't have a pour over brewer but this stuff is so finely grinded I think I could just use my Vietnamese gravity filter? What do you people think? I could easily just spend the $10 for the cone pour over filter. Either way. Open ended question: How would you brew the below? (I could also just MacGyver a cone shape thing and put a filter in).

$harkToootth wrote:The spoils of Christ being born...Mom knows best...
I don't think I've ever had Coffee from the Congo? I've had African blends and Ethiopian coffee but I don't think any other specific countries in Africa.
I don't have a pour over brewer but this stuff is so finely grinded I think I could just use my Vietnamese gravity filter? What do you people think? I could easily just spend the $10 for the cone pour over filter. Either way. Open ended question: How would you brew the below? (I could also just MacGyver a cone shape thing and put a filter in).

Just get one of those direct over cup pourover cones. I have a silicone one that I use whenever I'm waiting for a new pourover set after my wife has broken the glass carafe (I'm on my third in 6 months). It works fine with a regular paper filter, with a little finesse.

Thanks Corey. I'm going to do that. The local niche coffee place is only 10 minutes away and I think they have Jamaican blue in stock. So...

foomanfat wrote:Hardest I’ve ever tweaked on coffee.

. Been there done that...it's fun

Corey Y wrote: Just get one of those direct over cup pourover cones. I have a silicone one that I use whenever I'm waiting for a new pourover set after my wife has broken the glass carafe (I'm on my third in 6 months). It works fine with a regular paper filter, with a little finesse.

I prefer the germanium cones.

$harkToootth wrote:The spoils of Christ being born...Mom knows best...
I don't think I've ever had Coffee from the Congo? I've had African blends and Ethiopian coffee but I don't think any other specific countries in Africa.
I don't have a pour over brewer but this stuff is so finely grinded I think I could just use my Vietnamese gravity filter? What do you people think? I could easily just spend the $10 for the cone pour over filter. Either way. Open ended question: How would you brew the below? (I could also just MacGyver a cone shape thing and put a filter in).

Yeah, if it's already ground for drip, that's how you should brew it. Coffee for Vietnamese style is ground a little coarser than for drip.

The Congo is a relative newcomer to the coffee world:

https://www.wsj.com/articles/the-most-d ... 1476453922

Also, careful with that Jamaican Blue Mountain! A lot of stuff marketed that way is mostly coffee from somewhere else with a little Jamaican thrown in so they can call it that.

It took me WAY LONGER than I care to admit to finally get Chank's joke.

Believe it or not, I am aware of the 'Jamaican Blue" clones/hype (literally the Klon of coffee ). I may have inadvertently quizzed a guy once because he had it in stock when I knew for a fact the batch was 'infected' with a fungus that year. Thanks for posting that article.

Question though: The Vietnamese coffee I had, and hence the purposed of the gravity filter, could not have been ground any finer. Am I missing something?

Also, regarding Jamaican Blue, I've only had it when market price was fair. Far be it from me to pay over $16/Pound in coffee beans (and even then, it has to be REALLY good stuff).

Yeah, the longer coffee is in contact with water the coarser the grind should be. That's why espresso is ground very finely and french press is coarse. If you're using coffee ground too finely for your selected brewing method, you're going to end up with bitter tasting coffee. Of course, Vietnamese coffee is usually made with robusta beans. So, it's going to be relatively bitter to begin with anyway. That's where the condensed milk comes in.



Not sure if it's still like this, but one of the reasons Jamaican Blue Mountain is so expensive is because it's a fairly small crop and the Japanese buy most of it. If you're find %100 Jamaican Blue Mountain for $16/lb., you should probably be buying it. I think it usually goes for at least about twice that. Also, with coffees like the Blue Mountain, I'm sure people are selling it way past the point of freshness. That's why you may find it out of season.

EDIT: Oh, also, wanted to say before, African coffees are probably my favorite. Aside from Ethiopian, I really like Kenyan coffee (maybe even more than Ethiopian). Coffee grown in Rwanda is getting better and is sorta similar to Kenyan. Tanzania also produces some nice stuff.