Starbucks (aka Charbucks Fourbucks) changes

[Mack Tripper]

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[brntorng]

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[elguapo]

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[brntorng]

Trianon in Westlake has a nice selection of freshly roasted single origin coffees with a good range of roast profiles. Mozart's on Lake Austin Blvd roasts their own beans and occasionally stumbles on a good bean and roast. I'm sure there are many more, but I don't make a habit of trying too many. I'd rather spend my money on green beans.

 

[Seattle Husker]

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[brntorng]

While you wouldn't necessarily expect McD's to serve a good cup of coffee, I've always thought it was above average when I've had it which, frankly, isn't very often. Mostly road trips when I need a shot of caffeine to stay awake. To be fair, I may need to try another cup while the Pike Place is fresh on my mind.

For my taste, coffee shouldn't be bitter when it can be smooth and flavorful. Pike Place isn't as bitter as a lot of coffee, but its dominant lasting flavor is bitterness. I rate that unacceptable. Granted, some people may like bitterness in their coffee and apparently Starbucks has found a substantial market for it. They just won't get any of my business.

 

[brntorng]

Time weighs in on Pike Place.

 

[MilkmanDan]

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[LazyEngineer]

brntorng - I would really like to try some of your coffee. I've thought about home roasting but have never pulled the trigger. I would really like to do a blind tasting with your roast against Cafe Verona from Starbucks (my typical coffee). If interested, PM me and I'll shoot you some cash and my address for the experiment. I will post my conclusions.

 

[brntorng]

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[brntorng]

OK, after giving this some thought I've decided to extend an offer of free home roast samples to a few fellow HornFans. The first several HornFans to PM me with their shipping address will receive a few samples of freshly roasted beans. Don't expect a big shipment, but at least enough for a pot of a few different origins. If you prefer certain characteristics in coffee let me know in the PM and I'll try to give it consideration when I select and roast. Dark or French Roast is not an option...

All I ask is that you be prepared to properly grind and brew the beans: preferably a burr grinder, but a blade grinder is better than nothing; a French press, vacuum pot, or pour-over brewer (sorry, most auto-drip brewers do a poor job); use fresh cold filtered or spring water; and drink the coffee within 10 minutes of brewing-no letting it cook on the warmer.

I know, I'm being demanding, but I'm going to have to listen to everyone's comments so the least you can do is treat my beans properly.

BTW, LazyEngineer has dibs on a shipment as soon as he PMs me with a shipping address. I'm not sure if Seattle Husker is eligible since he's a coffee professional and I'm an amateur, but if I'm in a good mood and he asks I'll give it some consideration.

 

[Napoleon]

Considering I sent in my request within 40 minutes of your post late on a Friday night, I would think that I would be one of the first (if not the first) to respond.
1) I have a Krups blade grinder (sorry, but a burr grinder would cost about US$300 in Argentina... import taxes)
2) I use the bottled water that is delivered in the huge 5 gallon jugs
3) I heat the water in a Braun water kettel
4) I have a Bodum 32oz French Press

Tonight I actually made coffee for the family that I'm living with. How many dulce de leche desserts can you have without finally breaking out some good coffee. (Sumatra Mandheling "Vienna Roast" from WHITE ROCK COFFEE in Dallas.)

I hope that the mail gets the coffee here before July. Or, I have a friend coming down in 3 weeks and if you send it to my Dallas, I can get it to her to transport it to me.

 

[LazyEngineer]

PM sent. Thanks in advance!

By the way, what roaster are you using?

 

[brntorng]

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[brntorng]

BTW, let me know if you're interested in a decaf or espresso roast, too.

 

[LazyEngineer]

Thanks, but no need for the decaf. Not sure what I'd do with the espresso roast. Do you need anything beyond the french press for it to be worth trying?

 

[brntorng]

Espresso blends and roasts are usually pretty boring unless they're used in an espresso machine. It's deliberately blended to be low-acid and mostly bass-note and roasted into second crack to suppress origin character.