Which coffee are you drinking now...

billyblanks

When I find a coffee I like I tend to drink it till I'm sick of it....this can last a week or a few months....

Spent the last month drinking Brazilian Santos, (low acidity sweet light coffee) very easy to drink, but last weekend got kinda bored of it.
I wanted to try something totally different so I changed to Java Blawan, This is also light acidity but a very heavy coffee....Kinda blew me away on the first cup....goes super in Milk based drinks..

Anyway, I am always on the look out for my next coffee, Anybody else drinking anything interesting?

brianthebard

Had a pot of Cubita this morning, haven't gotten bored of it just and I've been drinking it for bout six months now...tbh I found columbian got boring a lot quicker, don't know why. There's nothing out of the ordinary about Cubita, it doesn't have anything crazy going on, its just really good high quality coffee.

jimmytwo

Today I am drinking El Salvador El Borbollon from the vac pot - lovely!

Mr Magnolia

I'm finishing a fair trade italian blend rich roast, got it in M&S. I've also got a strong bewleys pure espresso pouring as I type

arac

a cup of nescafe gold blend!:o

DonkeyStyle \o/

The scarey part is... I don't know. :eek:
Came in a silver bag though.
Hope it's not cocaine (or do I?!).

JIZZLORD

Hot lava java! it markets itself as being strength 6, but it really is a strong coffee with a deep flavour.

RE*AC*TOR

Right now I've just brewed a pot of....



on my moka. I am seriously impressed. I was very disspointed with it in my espresso machine, but its a different kettle of fish with the moka. Very balanced, smooth, good depth of flavour.

Gran Hermano

RE*AC*TOR wrote:

I was very disspointed with it in my espresso machine, but its a different kettle of fish with the moka. Very balanced, smooth, good depth of flavour.

I find the moka pots are less particular about the grind of the coffee whereas
the espresso machines need the grind to be pretty much spot on.

Today I'm drinking Ristretto Espresso blend, excellent crema and nice taste
and body. I had their Dominican Republic Montana Verde beans last week and rated it
highly too - was very popular with my mates who like a milder coffee.

dashboard_hula

At the moment I'm giving some French Vanilla a go, but I really miss the Starbucks Christmas Blend I ran out of last month. The dude above in Belfast told me they change that particular blend every year, which sucks

You need to make the French Vanilla really strong to get the full punch out of it.

Gran Hermano

This week I'm mainly enjoying some Cuban coffee from M & D Coffee and Tea
Must confess that Cuban coffee is my all time favourite, a nice dark strong roast,
perfect with plenty of cane-sugar. Real undertones of chocolate/caramel.


I also noticed M&D were stocking the Bialetti stove top pots if any one is
looking for a shop selling them near city centre. (Sorry, I didn't note the
prices on the moka pots).

aidan_walsh

Hmm, have to make a note of M&D for when I'm up tomorrow...

John Mason

I am drinking something from Haiti at the moment which is lovely but not as nice as jamacian blue mountain, which ran out last month

flogen

Gran Hermano wrote:

This week I'm mainly enjoying some Cuban coffee from M & D Coffee and Tea
Must confess that Cuban coffee is my all time favourite, a nice dark strong roast,
perfect with plenty of cane-sugar. Real undertones of chocolate/caramel.


I also noticed M&D were stocking the Bialetti stove top pots if any one is
looking for a shop selling them near city centre. (Sorry, I didn't note the
prices on the moka pots).

I can't even place where that is in the arcade in my mind - I must keep an eye out for it next time I'm in there.

Drinking Gaggia intense espresso when using my moka pot - trying out some free trade stuff called "percol" or something with my french press which is quite average tbh.

Cafiend

Just ordered some coffee from the Roast and Post Coffee Company in the UK. Got their house /signature blend will let you know what it's like.

Also came accross an Irish coffee supplier who I've just ordered Cuban Coffee from www.coffeebeans.ie - I'll be wired for weeks but will give my recommendations as I drink.

Will start with whichever coffee the postie delivers first.

biko

Got a bag of French vanilla coffee that's running out quick so looking to restock

Gran Hermano

Cafiend wrote:

Also came accross an Irish coffee supplier who I've just ordered Cuban Coffee from www.coffeebeans.ie - I'll be wired for weeks but will give my recommendations as I drink.

Will start with whichever coffee the postie delivers first.

Looks like coffeebeans.ie are stocking Cubita, one of my favourites

If you like it you might like the other Cuban coffees on Cafe de Cuba who I
believe are the Irish/UK importer.

JimmyO

There's a little shop on Oliver Plunkett St in Cork called Mahers.

At the moment I'm drinking their Sumatra but all of the beans I've tried are exceptional. Plus the staff really know their coffee too.

It's all Fair Trade stuff too.

Not sure if they deliver but the address details are:

Mahers Coffee Co
25 Oliver Plunket Street
Cork
021 4270008
mackeym@indigo.ie

RE*AC*TOR

JimmyO wrote:

There's a little shop on Oliver Plunkett St in Cork called Mahers.

At the moment I'm drinking their Sumatra but all of the beans I've tried are exceptional. Plus the staff really know their coffee too.

It's all Fair Trade stuff too.

Not sure if they deliver but the address details are:

Mahers Coffee Co
25 Oliver Plunket Street
Cork
021 4270008
mackeym@indigo.ie

Do they roast themselves? or do they resell someone else's coffee?

Mr Magnolia

I'm drinking a Fallon & Best Espresso Roasted Bean now. Nice coffee, doesn't produce the same Crema that other beans do.

RE*AC*TOR

Mr Magnolia wrote:

I'm drinking a Fallon & Best Espresso Roasted Bean now. Nice coffee, doesn't produce the same Crema that other beans do.

I got some very nice crema with those beans. Might be a difference in when they were roasted though. Mine might have bean fresher (see what I did there).

Mr Magnolia

RE*AC*TOR wrote:

I got some very nice crema with those beans. Might be a difference in when they were roasted though. Mine might have bean fresher (see what I did there).

Not with you I'm afaid

The time of roasting might have been the reason I suppose.

RE*AC*TOR

Might have bean fresher... (been)...

Mr Magnolia

LOL, my ears popped when that one flew past, monday morning and all!

RE*AC*TOR

Mr Magnolia wrote:

LOL, my ears popped when that one flew past, monday morning and all!

Have you tried Ariosa in Temple Bar market on Saturdays?

I can't recommend them enough, at this point in time they are almost pioneers.

I would like to see them get a bricks and morter shop, but I'm not sure they are all that interested.

Mr Magnolia

No, not yet. I've been threatening a trip up to this market for a while now, what time do they usually kick off at. Don't think I can make it this weekend but hopefully the following one...

RE*AC*TOR

They are there from very early. I've been there a little after 9 and they were there.

Mr Magnolia

Super, thanks. I'll let ye know how I get on.

missmatty

Ariosa is fab, had been meaning to visit for ages, and finally did a few weeks ago. Got a bag of Iona Blend beans. I was on the way to friends' house for the weekend and later gave them a box of chocs. Then I made the mistake of taking out the bag of beans to show them (I was so excited, could smell the stuff all the way down on the train and my bag was 4 seats away!). So they thought I had brought them as a present as well and I had to leave them there....arrrgh :mad:

So luckily i got a cup the next morning and it's gorgeous. Hopefully going back this sat to get more

Cafiend

Got my two orders of coffee in the Post and have started drinking both! The Cubita arrived first as that was from an Irish website (www.coffeebeans.ie) and I have to say I like this, It's a strong dark roast which is just what I need this week, I usually would like something a bit milder for every day coffee.

The El Salvador coffee (from Roast and Post UK website) arrived a little later. I am not too gone on it however I'll give it a few more days to see. I think the grind is a bit too coarse for my french press cup. Looks a bit too coarse however I'll drink a few more cups this week and let you know if it grows on me.

Mr Magnolia

Moved onto a Bewlys espresso roast now, it's a nice strong bean.

Cafiend wrote:

Got my two orders of coffee in the Post and have started drinking both! The Cubita arrived first as that was from an Irish website (www.coffeebeans.ie) and I have to say I like this, It's a strong dark roast which is just what I need this week, I usually would like something a bit milder for every day coffee.

The El Salvador coffee (from Roast and Post UK website) arrived a little later. I am not too gone on it however I'll give it a few more days to see. I think the grind is a bit too coarse for my french press cup. Looks a bit too coarse however I'll drink a few more cups this week and let you know if it grows on me.

Good stuff. If you want, you could add that link to the Online Coffee Resources thread for others to use too

RE*AC*TOR

Mr Magnolia wrote:

Moved onto a Bewlys espresso roast now, it's a nice strong bean.

Speaking of Bewleys, I just had a mug of their Nicaraguan, Cup of Excellence award winning bean. Simple french press job. Very tasty, balanced coffee. Nothing too stand-outish. Edging toward the darker bourbon-y, syrupy coffee.

Also picked up some of their Ethiopian Sidamo. Haven't tried it yet.

At this point in time, I can only recommend Bewleys on Grafton St. and Ariosa in the Temple Bar market for freshly roasted beans. I went into Beacon Cove (formerly Gloria Jeans) today, and asked when the bean where roasted. The guy stared blankly at me for a few seconds, before going searching for best-before dates on the bag.

Mr Magnolia

RE*AC*TOR wrote:

I went into Beacon Cove (formerly Gloria Jeans) today, and asked when the bean where roasted. The guy stared blankly at me for a few seconds, before going searching for best-before dates on the bag.

Jaysus LOL

At this point in time, I can only recommend Bewleys on Grafton St. and Ariosa in the Temple Bar market for freshly roasted beans.

Where abouts in Temple Bar is the market RE*AC*TOR? I was actually up there one saturday last month and didn't see it, I was going through temple bar and wasn't specifically looking for it though.

RE*AC*TOR

Mr Magnolia wrote:

Jaysus LOL



Where abouts in Temple Bar is the market RE*AC*TOR? I was actually up there one saturday last month and didn't see it, I was going through temple bar and wasn't specifically looking for it though.

It in meeting house square. If you know where the IFI is, you should be able to find it. Or the restaurant Eden.

The Ethiopian Sidamo I had this morning. Very caramel like, smooth, sweet overtones. Recommended.

billyblanks

Roasted up some Sumatra Lingtong the other day, 2 roast levels first a medium dark, second was closer to a dark roast. Had the medium dark for breakfast today, I really forget how excellent this coffee is, an earthy heavy coffee but super smooth...could of sat there all morning drinking it. Look forward to the darker roast which I think will be better.

RE*AC*TOR

Tried both the beans as SOS (Single Origin Shots) espresso. Again, I was more impressed with the Ethiopian, it expressed a more unique taste. Maybe not for everyone, and quite unlike your typical blended espresso.

The Nicaraguan wasn't bad, but its not blowing me away either.

Picked up a bag of Cuban beans from M&D (in Georges arcade today). By god they are oily beans (v. dark roast - French Roast I would say). Have had enough coffee for today, so will try it in the morning and report.

RE*AC*TOR

Just went at the M&D Cuban this morning with my french press. Its a very very very strong coffee. The smell when I opened the bag almost killed me. Not sure if it tastes more of the roast than the bean though.

Either way - thumbs up! Nice coffee.

Mr Magnolia

Bought a bag of that Cuban Dark Roast in Howth market yesterday. I also bought a Bialetti Moka Pot, the 3-cup one. The coffee is fantastic, drank waaay too much yesterday, stared at the ceiling for a good part of the night but I don't care, really enjoyed it.

Thanks to RE*AC*TOR and Gran Hermano for the MD reccommendations, I'll be using these guys again, very friendly

Gran Hermano

So that's 3 of us here enjoying the M+D Cuban roast this week.
I think I'll be driving across to Howth next weekend to replenish my stock
as I'm getting rather fond of it.

RE*AC*TOR

My wife is seriously put off by the smell of the M&D cuban beans. She said she thought the bin needed to be taken out when I left them open in the kitchen.

Its not a coffee I would drink very often, but I can see its appeal.

Gran Hermano

Anyone try any of the other M&D beans?

eclectichoney

heard about cubita from this thread so gave it a shot from the excellent coffeebeans.ie, and it's lovely - a really nice everday coffee thanks for the recommendation

Mr Magnolia

Gran Hermano wrote:

Anyone try any of the other M&D beans?

No, not yet but I will.

RE*AC*TOR wrote:

My wife is seriously put off by the smell of the M&D cuban beans. She said she thought the bin needed to be taken out when I left them open in the kitchen

LOL. My missus liked the smell.

JIZZLORD

i started using cubita in my moka the other day and i havent looked back. I thought it was a bit plain (but entirely accecptable) when using the french press but the moka really brings everything out.
:cool:

Gran Hermano

Seeing as we're all enjoying the Cuban beans from either M&D or Cubita,

here is how to make the perfect cafecito (Cuban style coffee):


1. Pour ice cold water into your espresso maker. Your espresso maker can be a fancy machine, or just a pot on the the stove.
2. Fill the espresso maker with coffee grounds. Screw the espresso maker together and place on a hot burner.
3. In your metal cup, add about two teaspoons of sugar for each serving.
4. As the coffee begins to percolate, pour enough coffee into your metal cup to moisten the sugar. Mix the moistened sugar and coffee together until it becomes a paste.
5. Once the coffee is done, pour it slowly into the metal cup while gently mixing it with the sugar paste. If done properly, the sugar paste will create a foam. Mix in the rest of the coffee, and there you go, the perfect cafecito.



The foam or espumita is the key to a good cafecito. A good strong and
sweet drink!



Cane sugar is used in Cuba rather than the sugar-beet stuff we tend to
get here.

hullaballoo

Unfortunately, my interest in coffee has been and gone purely because of the sheer amount of places that serve siht coffee in Dublin. I'm a student, and have never had the funds to invest in proper coffee makers.

When I was younger and trained as a barista, I used to experiment with all sorts of stuff - but I found that there was nothing quite like the Clive McCabe blend that has various different names, but is effectively 50% Sumatra Lingtong, 25% Kenya AAA and 25% Costa Rica Tres Reyas.

It didn't matter what way it was made, it was a superb coffee. I was particularly partial to a cup of percolated with a teaspoon of pouring cream. (Served with a pecan Danish pastry!)

A while after I left that place though, everything in there went to the dogs, and even the coffee was undrinkable. (Imagine a shop with a sign "Tea and Coffee Specialists" using an automatic "cappuccino" maker!?)

dudara

I've just started working on a client site where the only option is instant. So I bought some Tesco Finest Java Sumatran One-cup filters. I had two today and I'm not entirely mad about it, so if anyone has some one-cup filter recommendations, let me know.

Gran Hermano

dudara wrote:

I've just started working on a client site where the only option is instant. So I bought some Tesco Finest Java Sumatran One-cup filters. I had two today and I'm not entirely mad about it, so if anyone has some one-cup filter recommendations, let me know.

How about a French press and some decent ground coffee?
Bodum do a small 1 mug sized French press.

dudara

Good idea, for some reason I never thought of that.

JIZZLORD

cubita in the french press
GlobalGrounds italian espresso in the moka

RE*AC*TOR

Ethiopian Wild Bonga forest. As good an espresso as I've ever made. Rich, thick body. Lots of dark crema, that lasts till the end of the cup. Intense flavour that somehow manages to be balanced at the same time. This is now my standard bearer coffee.