Coffee
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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…
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Jeff picked these up from Benningtons in Vermot. Thanks again man
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Bennington rules.
