Comments on: I know this isn’t a video http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/?utm_source=rss&utm_medium=rss&utm_campaign=i-know-this-isnt-a-video James Hoffmann's blog. Thu, 29 Jul 2010 14:10:57 +0000 hourly 1 By: Mike Marquard http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/#comment-97537 Mike Marquard Tue, 03 Nov 2009 19:01:41 +0000 http://www.jimseven.com/?p=1050#comment-97537 Right on, James. I share the same sentiment regarding Indonesian coffees quite regularly with new cuppers, really driving home the point that many of our customers love (and buy massive amounts) of our Sumatran coffees - they are also great ways to bridge the gap between dark-roasted blends and origin offerings. Right on, James. I share the same sentiment regarding Indonesian coffees quite regularly with new cuppers, really driving home the point that many of our customers love (and buy massive amounts) of our Sumatran coffees – they are also great ways to bridge the gap between dark-roasted blends and origin offerings.

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]]> By: Albert http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/#comment-97425 Albert Sat, 17 Oct 2009 18:52:24 +0000 http://www.jimseven.com/?p=1050#comment-97425 My Ethiopian Moka Stag roasted by DoubleShot is my biggest seller for drip coffee. I'd say consumers know what they like. Al My Ethiopian Moka Stag roasted by DoubleShot is my biggest seller for drip coffee. I’d say consumers know what they like.

Al

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]]> By: Brother http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/#comment-97390 Brother Mon, 05 Oct 2009 08:14:05 +0000 http://www.jimseven.com/?p=1050#comment-97390 Regarding this: "It should be added that if twitter could work out a way to nicely present a conversation amongst multiple users then I would be very happy!" You might be interested in this service (created by Delicious founder @joshu): http://a.tinythread.com/ Btw, great blog! Regarding this: “It should be added that if twitter could work out a way to nicely present a conversation amongst multiple users then I would be very happy!”
You might be interested in this service (created by Delicious founder @joshu): http://a.tinythread.com/

Btw, great blog!

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]]> By: David Haugaard http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/#comment-97298 David Haugaard Mon, 31 Aug 2009 22:42:08 +0000 http://www.jimseven.com/?p=1050#comment-97298 To process a high quality Natural coffee is often much more expensive than to make a washed. It takes longer time. Also skills and control. The selection is hard, in cherry and dry, often many times, often by hand. A good washed coffee can be made without any hands touching it. Some farmers that have good access to clean water, can simply choose not to use it in favour of the Natural process. For taste and flavour - but most of all - to keep their own invironment free from contaminated water. To process a high quality Natural coffee is often much more expensive than to make a washed. It takes longer time. Also skills and control. The selection is hard, in cherry and dry, often many times, often by hand.
A good washed coffee can be made without any hands touching it.
Some farmers that have good access to clean water, can simply choose not to use it in favour of the Natural process. For taste and flavour – but most of all – to keep their own invironment free from contaminated water.

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]]> By: Stefan Bona http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/#comment-97295 Stefan Bona Mon, 31 Aug 2009 09:01:44 +0000 http://www.jimseven.com/?p=1050#comment-97295 Albeit very enlighting and interesting, this discussion may be, I have little truck for "oughts". My two Cs on the matter is (as also my personal blog is named): Utz kapeh! This translates, from Mayan, to "good coffee". By this I mean that, for me, it matters little about methods and origin. As long as the coffee is good, I'm content. My thoughts about fruitiness and tonnes of this and that in a blend: I feel that, should I pour a Yirga in my grinder and get a cup that was very fruity and, then later, buying the same blend and recieve a taste that held much more acidity, I would be somewhat miffed. If I then found out that this had to do with processing methods and different ripeness of the berries, well... I'm more into consistency than, really, the way the coffe is processed. I know that one harvest can differ from the next, but to sell this as the same blend makes me feel a little, well, betrayed really... //Stefan Albeit very enlighting and interesting, this discussion may be, I have little truck for "oughts". My two Cs on the matter is (as also my personal blog is named): Utz kapeh! This translates, from Mayan, to "good coffee". By this I mean that, for me, it matters little about methods and origin. As long as the coffee is good, I'm content. My thoughts about fruitiness and tonnes of this and that in a blend: I feel that, should I pour a Yirga in my grinder and get a cup that was very fruity and, then later, buying the same blend and recieve a taste that held much more acidity, I would be somewhat miffed. If I then found out that this had to do with processing methods and different ripeness of the berries, well… I'm more into consistency than, really, the way the coffe is processed. I know that one harvest can differ from the next, but to sell this as the same blend makes me feel a little, well, betrayed really…

//Stefan

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]]> By: Twitter Trackbacks for I know this isn't a video [jimseven.com] on Topsy.com http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/#comment-97294 Twitter Trackbacks for I know this isn't a video [jimseven.com] on Topsy.com Sat, 29 Aug 2009 22:48:25 +0000 http://www.jimseven.com/?p=1050#comment-97294 [...] I know this isn't a video www.jimseven.com/2009/08/28/i-know-this-isnt-a-video – view page – cached James Hoffmann's blog about coffee and all things barista related. — From the page [...] [...] I know this isn't a video http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video – view page – cached James Hoffmann's blog about coffee and all things barista related. — From the page [...]

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]]> By: hslade3 http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/#comment-97293 hslade3 Sat, 29 Aug 2009 19:45:48 +0000 http://www.jimseven.com/?p=1050#comment-97293 That makes perfect sense to me, Mark. I tend to choose coffees for our menu that are particularly pronounced in some attribute because we are in a part of the country where specialty coffee and coffee tasting is pretty new. I find that those coffees' flavors are more easily accessible (identifiable) to our fledgling customers. For that, I am grateful. Having a bean that is full of blueberry disarms our incredulous new pre-convert and as soon as they sip it, they say, "Hey! That's blueberry!", and they have taken their first step into a larger coffee world.. So, yeah - thank you, natural/pulp natty processing. Our job (at our shop) is then to walk with that customer through the paces into an appreciation for the subtleties like balance, complexity, or fine acidity, but it has to start somewhere. I like to use nattys for that because they can easily identify something other than "coffee" and get over their doubt in their own palates enough to trust that they can take the journey at all. That makes perfect sense to me, Mark. I tend to choose coffees for our menu that are particularly pronounced in some attribute because we are in a part of the country where specialty coffee and coffee tasting is pretty new. I find that those coffees' flavors are more easily accessible (identifiable) to our fledgling customers. For that, I am grateful. Having a bean that is full of blueberry disarms our incredulous new pre-convert and as soon as they sip it, they say, "Hey! That's blueberry!", and they have taken their first step into a larger coffee world.. So, yeah – thank you, natural/pulp natty processing. Our job (at our shop) is then to walk with that customer through the paces into an appreciation for the subtleties like balance, complexity, or fine acidity, but it has to start somewhere. I like to use nattys for that because they can easily identify something other than "coffee" and get over their doubt in their own palates enough to trust that they can take the journey at all.

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]]> By: Deaton Pigot http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/#comment-97292 Deaton Pigot Sat, 29 Aug 2009 18:09:15 +0000 http://www.jimseven.com/?p=1050#comment-97292 David, yes that is the case, though is there not a good and bad sweetness? I don't typically like buying fruits that are over ripe, yes they are sweet but it is the wrong type of sweetness, for me... I guess it could come down to your thresh hold, for me, I think I have a very low thresh hold for sweetness, I get that sugar "burn" quickly, do you know what I mean? Like eating sweet candy, a small amount might be nice but their is a tipping point where it becomes over baring and unpleasant, or is that just me? David, yes that is the case, though is there not a good and bad sweetness? I don't typically like buying fruits that are over ripe, yes they are sweet but it is the wrong type of sweetness, for me…

I guess it could come down to your thresh hold, for me, I think I have a very low thresh hold for sweetness, I get that sugar "burn" quickly, do you know what I mean? Like eating sweet candy, a small amount might be nice but their is a tipping point where it becomes over baring and unpleasant, or is that just me?

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]]> By: Deaton Pigot http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/#comment-97291 Deaton Pigot Sat, 29 Aug 2009 16:09:32 +0000 http://www.jimseven.com/?p=1050#comment-97291 Ok, I get it, thanks for that, now I don't have to sit through the movie again. Ok, I get it, thanks for that, now I don't have to sit through the movie again.

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]]> By: James Hoffmann http://www.jimseven.com/2009/08/28/i-know-this-isnt-a-video/#comment-97290 James Hoffmann Sat, 29 Aug 2009 15:45:48 +0000 http://www.jimseven.com/?p=1050#comment-97290 The retention of more sugar in the green may be true but that doesn't automatically mean a sweeter cup. The reaction pathways for that sugar during roasting could go a myriad of different ways, and roasted coffee retains no simple sugars. The retention of more sugar in the green may be true but that doesn't automatically mean a sweeter cup. The reaction pathways for that sugar during roasting could go a myriad of different ways, and roasted coffee retains no simple sugars.

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