The best decaf options (and “best” here really means “would bother with again”), from my notes, are:
They all actually have very slight hints of flavor other than just “well … coffee”.
To be entirely fair, the Volcanica Ethiopian Yirgacheffe also has more to it than just “coffee” flavor, but the regular is so much better … there’s not much point.
Usually a burnt tasting coffee can be the beans were over roasted, but that’s not likely so I’m wondering if you brewed to long and overcooked it and then you have stale coffee. If its overcooked, you should also shut off the machine once it’s done so that it doesn’t overheat the liquid. Just some ideas
It’s going to be interesting to see how my experiences with boutique coffee-shop coffee here compares with Seattle … when I go back there to visit later this year.
Here … it’s been … disappointing.
At best, that coffee has been “okay”. 95% of it falls squarely into the same “just tastes like coffee”. And precisely none of it has inspired me to want to buy the beans they use/sell for it. That’s across at least a score of shops now.
Most of them only have one or two options for beans anyway, which is definitely not what I recall from the very few times I did coffee-shops in Seattle.
I’ve also noticed a strong tendency for them to push their cold-brew. I’ve never had good cold-brew. And by “good” I simply mean “I’d choose to drink that again”. Even making it myself, with all kinds of beans and other parameter variations … it just tastes … bleh … like … day old coffee …
I get vastly better results, across the board, even as a definite noob, at home with modest gear regardless of what recipe or brewer I use.
Cupping readily shows major variations between beans etc.
The Onyx Monarch I’m drinking right now, which I brewed for the first time yesterday, is juicy, punchy, rich, with distinct chocolate and red wine (or fermented berry at least) notes. And I brewed that with a hybrid percolate/immersion approach with a Hario Switch in <3 minutes.
The Peet’s Coffee slogan should be: “We make choosing easy because we over roast everything to a burned cinder.” I hate Peet’s. One cup is enough and one cup tells you everything you need to know.
They likely push cold brew because of the warm environment. Iced tea is also very popular in hot regions (sweet or not). After visiting Italy in the warm season, I concluded that espresso became a standard as a low-water-content caffeine delivery system (to possibly be paired with cold gelato). An espresso shot is typically cheap and often served in a paper cup, not something to be prized or savored. As with Mercedes Benz, I think the image was pumped up for profit in the international market.
Maybe.
But no other bugger seems to be ordering it, either.
Locals tend to drink cuban coffees (at least from what I see) … which are delicious.
But two of those and I expect my heart would explode. I did two cuban-coffee martinis at a party last Christmas, and the net result of that was like being stabbed with a handful of epi-pens.
Reminds me of the Starbucks model … where the base coffees all seem to taste like various degrees of burnt-tires and battery acid. Presumably so there is still some hint of coffee left after all the other crap people add to them.
The very sad thing about Peet’s is that they start with expensive country-specific beans and then ruin them. Ethiopian? Tastes like Italian roast. Indonesian? Tastes like Italian roast. Columbian? Tastes like Italian roast. Etc.
The only fun thing about Peet’s is to watch the rolled-up tea leaves of Gunpowder Green expand when brewed.
Never one of my favs thats for sure. Their history is interesting and it drove Starbucks to begin, which I also don’t like their coffee either.
My ex-admin is from Cuba. When she visits she brings back the riches of the island. I’ve gotten some excellent coffee, some damn good cigars, pretty decent rum (she didn’t go to the source, where there are … varieties) and if I’m really lucky and she’s visited the area, Guayabita del Pinar, which is a brandy made with tiny guavas from a certain region in Cuba. I like the “dry” version, which is exquisite. Unobtanium here. If this were produced in France, it would easily sell for $100 per bottle.
Enjoying some fresh ground Organic Peru ‘Andes Gold’ Coffee this morning. its was roasted to a medium and I ground it on my Encore on #18. No acidity, full body, well balanced, hint of chocolate and smooth.
I’ve experienced similar. I got tired of being disappointed much more often than not and stopped chasing on premise filtered coffee. When I go to a café, I order an espresso drink, which are more forgiving of materials or execution than pour over. Pour over requires more attention during the brewing process, and baristas are more intent on moving the line and fulfilling every order with speed, understandably.
Cold brew is likely more profitable as it can be made in larger batches and can last for several days, compared to hot brew.
I also don’t care for cold brew. The profile is flat and muted. For cold coffee, I prefer hot coffee immediately diluted with ice to bring to desired temperature (adjusting for proper ratio) as well as slow drip.
You are past being a noob!
Congrats. When using quality beans, it shows on the first cup even if it might take me a few brews to dial in.
I understand this. They aren’t doing themselves any favors. However, I distinguish between top tier roasters and those cafes that serve quality drinks. They tend to be independent.
Props on the milk art! Nice setup, especially the Not Neutral porcelain.
like it was once said, " This is the way "