Coffee
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Im in Baltimore Maryland. The kalita I think is the best brewing method. Its a flat bottom, so you have a even layer of coffee grounds , with a even bed of water sitting on top. The v60 or chemex are cone shape, so everything is sitting on top of each other, all trying to get through that tip. The kalita is very easy to use too, just keep that bed of water, and you'll be good.
With metal filters, I don't really like the sediment that gets through. I love that the kalita filters are thin, I think the chemex filters are way too thick, and take too much of the good body and oils from the coffee.
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Giving this Corvus one a shot, I've had 3 magnificent single source of theirs, first blend I'm trying. East African blend, seems like Aeropress and pourover will be appropriate methods.
Here she is poured over. Nicely bright one on this dreary day. Substantial body for the acidity but goes down lightly. Kind of moves from fresh orange to milk chocolate flavored pipe tobacco through your palate with a lingering sourness at the edges. Another great bag from Corvus. Chasing it with fine mezcal is quite a journey.
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Ive never seen a coffee described as "starchy"
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Could that be the body it's talking about as starchy more so than taste profile?
Thanks for the feedback on the KW PI.
I agree that the Chemex filters strip a lot of the goodness. The Kone, I find once the grind is dialed in to have a great profile and very little sediment. Particle size is far larger than for paper-based filters.
I do really enjoy the Chemex profile on weekend. That lightness makes me feel lighter, which on a weekend, is exactly what I want. The bodys and oils on a weekend, man they need to hit my cup, not a filter.
Thanks for the KW facts. I keep hearing it, but never in comparison to anything else. Will pick one up next time I see one.
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That's my theory guys. It has a nice body, even if I'm not sure what they mean. Looking forward to trying Aeropress to see how she thickens up.
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When it comes to body, its either described as silky, or syrupy . When they say starchy, i think they're trying to describe the taste of bread, which I sometimes pick up on. Same thing when roasters describe coffee as "oaky, woody, dark molasses , smokey" thats the roast profile, usually because the coffee didn't taste very good roasted lighter.
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For me starchy would first connote rice, potatoes, or pasta. I think of bread as yeasty.
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yeah , either way, its not a taste found in good coffee. I don't think I'd list that if I was in charge of that roastery…
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Stopped by Sump last week for the first time in a couple months. Stellar as usual, and I love the new wallpaper…
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Back again…
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First time trying a Cuban coffee. Sweet, but good.
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Pre-revolutionary, I presume.
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damn i now do need that wallpaper @xtcclassic
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@ Black delight, right across Vater & Sohn. Don't miss it.
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The coffee farmed in Kauai doesn't impress. Oh well, can't be perfect right?
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Very simply, I should think: try to go without and see how it goes…
