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In this Discussion
After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Coffee away from home
In the last month I have spent roughly 1.5 weeks out of the four away from home.
I do not do cafe crawls...my trips dont involve wasting time seeking out cafes...except if it is a work trip and there is an actual reason to visit particular places. So if I need a coffee, it will come from the next reasonable looking cafe I see, takeaways excluded.
3 days in Tasmania (for Hobart Fine Food) saw a variable albeit acceptable if not good standard of commercial coffee wherever I stopped. I was impressed, the standard of commercially available coffees really is rising.
A week out and about in country NSW saw a similar outcome, except in one place where the food was excellent, but the coffee substandard and undrinkable (for me).
A sign greeted patrons at the font door. Words to the effect of "...We have great coffee freshly roasted on premises...". Inside there was a benchtop shop roaster (guess maybe a 1/2 kilo batch size) on the bench.
The bad news: the brewed coffee in the cup was too strong, with an ashy (bitter) character. It was quasi drinkable while the coffee was hot, but not so as it cooled and became more and more ashy. I left 3/4 of the cup on the table.
There was nothing wrong with the brew itself (ie it seemed to be brewed well), and the type of coffee used was not low grade.
Ergo, this is an example of over roasted coffee / substandard roasting.
In the "old days", my (extensive coffee roasting and supply) experience is that "bitter" coffee was most often caused by the brewista not knowing how to manage the equipment or brew the coffee properly. The beans were more likely to be of lower quality than are used today....however when brewed properly on well adjusted equipment....there was absolutely nothing wrong with the cuppa.
These days, the standard of beans used is way higher, as is the general level of brewista capability to manage the equipment and brew the coffee. And yet, the standard of roasting by non (roasting) industry coffee roasters can still manage to result in a bad coffee.
FAQ coffee well roasted and brewed will result in a very good cuppa, and
High grade coffee badly roasted no matter how well it is brewed will result in an undrinkable cuppa.
Forever going around in circles !
I do not do cafe crawls...my trips dont involve wasting time seeking out cafes...except if it is a work trip and there is an actual reason to visit particular places. So if I need a coffee, it will come from the next reasonable looking cafe I see, takeaways excluded.
3 days in Tasmania (for Hobart Fine Food) saw a variable albeit acceptable if not good standard of commercial coffee wherever I stopped. I was impressed, the standard of commercially available coffees really is rising.
A week out and about in country NSW saw a similar outcome, except in one place where the food was excellent, but the coffee substandard and undrinkable (for me).
A sign greeted patrons at the font door. Words to the effect of "...We have great coffee freshly roasted on premises...". Inside there was a benchtop shop roaster (guess maybe a 1/2 kilo batch size) on the bench.
The bad news: the brewed coffee in the cup was too strong, with an ashy (bitter) character. It was quasi drinkable while the coffee was hot, but not so as it cooled and became more and more ashy. I left 3/4 of the cup on the table.
There was nothing wrong with the brew itself (ie it seemed to be brewed well), and the type of coffee used was not low grade.
Ergo, this is an example of over roasted coffee / substandard roasting.
In the "old days", my (extensive coffee roasting and supply) experience is that "bitter" coffee was most often caused by the brewista not knowing how to manage the equipment or brew the coffee properly. The beans were more likely to be of lower quality than are used today....however when brewed properly on well adjusted equipment....there was absolutely nothing wrong with the cuppa.
These days, the standard of beans used is way higher, as is the general level of brewista capability to manage the equipment and brew the coffee. And yet, the standard of roasting by non (roasting) industry coffee roasters can still manage to result in a bad coffee.
FAQ coffee well roasted and brewed will result in a very good cuppa, and
High grade coffee badly roasted no matter how well it is brewed will result in an undrinkable cuppa.
Forever going around in circles !
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