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mikizee

The coffee bean thread

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ahhh... so how long does one need to snort & what type of grind? I wish Simply Coffee would get their site up & running so I cam order some from the Hunter Valley. Can someone please tell them to hurry up for me.

Who are Simply Coffee? I live in Newy but have never heard of them.

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I've been freezing them for years with no noticeable effects

 

 

Ujuasuasj kujnjdas oiijdkd  skl l podslo ;'AL;LA,MKX...

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Who are Simply Coffee? I live in Newy but have never heard of them.

I actually meant to write Simply Beans, Qld, not Simply Coffee, SA.

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I actually meant to write Simply Beans, Qld, not Simply Coffee, SA.

Neither of which are in the Hunter Valley... :)

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Picked up some Australian Basalt Blue beans late last week. Never had Aussie beans before.

 

Do yourself a favour. 

 

Avoid it at all costs. 

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Reading online reviews of it, most of them are far kinder than I am. All I got was a dry, dusty aroma, flavour the same - with sweaty socks added.

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Picked up some Australian Basalt Blue beans late last week. Never had Aussie beans before.

Do yourself a favour.

Avoid it at all costs.

I've been buying some terrific green beans from up the coast (bought online though). So Aus can be good.

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Reading online reviews of it, most of them are far kinder than I am. All I got was a dry, dusty aroma, flavour the same - with sweaty socks added.

I ordered beans yesterday and admittedly sweaty socks was not a part of the flavor profile I was looking for. I will however recommend beans from Guatemala - a consistent performer.

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I was educated on the rule of three by a coffee guru many years ago that I have adhered to and I will share.

Fresh ground coffee starts to oxidise after three minutes.

Fresh roasted coffee is at its best at three weeks.

Green beans stay good for three months.

I buy my coffee from a roaster that prints their roast date on the bag and the optimum time is between one and four weeks, I usually manage to finish a one week old bag of 500 gms within a month.

I keep a bag of older beans for emergencies - and it's SO awful!!!

It's like a dirty group head with blonded extract.......... Mostly I don't even bother unless someone insists! I'd rather have a cup of tea.

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Just roasted some Yellow Bourbon, yesterday.

Will try it on the weekend.

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I was educated on the rule of three by a coffee guru many years ago that I have adhered to and I will share.

Fresh ground coffee starts to oxidise after three minutes.

Fresh roasted coffee is at its best at three weeks.

Green beans stay good for three months.

I buy my coffee from a roaster that prints their roast date on the bag and the optimum time is between one and four weeks, I usually manage to finish a one week old bag of 500 gms within a month.

I keep a bag of older beans for emergencies - and it's SO awful!!!

It's like a dirty group head with blonded extract.......... Mostly I don't even bother unless someone insists! I'd rather have a cup of tea.

Not so sure about the 3 week peak on fresh beans. All the beans I have ever had start to go downhill after 5-7 days. At 3 weeks they are long gone one way or another.

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Not so sure about the 3 week peak on fresh beans. All the beans I have ever had start to go downhill after 5-7 days. At 3 weeks they are long gone one way or another.

 

Talk Coffee (where I get my roasted beans) have guidance for each blend they sell. Some say "This blend peaks between day 12 and 20", another says "Drink from day 7 post roast."

 

Safe to say it differs depending on the blend and roasting style.

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Hmmm, never had a coffee that peaks weeks after roasting.

I know blends with higher % of robusta hang in there longer but I wouldn't say they improve

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You just need to adjust the grind as beans age - they dry out so the grind needs to coarsen a little. Of course the flavour changes but what is optimum depends on the taste profile that you prefer

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Prof, I always grind finer as they age.

I'm not sure why you would go courser?

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Prof, I always grind finer as they age.

I'm not sure why you would go courser?

 

Same here - I need to grind finer as beans age to maintain a consistent pour.

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I had only been using my Nespresso sparingly until this limited edition capsule came along, it was superb. Alas it's run out now.

post-136594-0-85832400-1423551262_thumb.

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Hmmm, never had a coffee that peaks weeks after roasting.

I know blends with higher % of robusta hang in there longer but I wouldn't say they improve

I buy beans from Chris at Talk Coffee as well, and he knows his stuff. That said, if he says to wait a couple of weeks for a particular single origin, I leave the beans closed in their vac pack then open when required. I'd happily show you the results. Nothing stale or past it, just seriously good coffee. Edited by Zammo

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Prof, I always grind finer as they age.

I'm not sure why you would go courser?

busy day at work with a quick post between appointments, yes, finer not coarser. Probably just needed more coffee

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You see I try to explain to everyone that coffee makes things better.

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The way I heard the "rule of 3" was:

Ground beans start to deteriorate after 3 minutes, roasted beans after 3 weeks, green beans after 3 years.

 

This has got to be a general guideline only 'cause I have some green beans from 2009 that still roast up beautifully, and the Australian MTE roasted beans keep improving after 4-5 weeks. I don't know about the 3 minutes--but I do know that I could easily taste a deterioration over the space of a few hours at a local café that ground all its beans for the day in the morning.

 

Greg

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These are surprisingly good.

They have not stocked them for ages, but they have now a medium dark roast.

worth a shot (pun intended)

20150314_161952-1_zpsqb4f2a85.jpg

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I have a new favourite blend: Half Java, half Kenya. God damned delicious.

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