Comments on: My Coffee Odyssey (last of 2 Parts)

By: kim

kim — Tue, 01 Dec 2009 04:18:17 +0000

bo’s coffee once carry the famous coffee alamid. have you tried it? they ran out of stock for the meantime. but do try it once its back in their counters. nothing like it i swear.

By: Bobby T.

Bobby T. — Sat, 04 Apr 2009 10:55:59 +0000

IMHO, the first steps to coffee nirvana is getting specialty grade green coffee beans (something like the top 5% of the world’s coffee harvest), then roasting them at home. Unless there’s a micro-roaster in the neighborhood who’s honest enough to declare his beans’ origins, and put roast dates on his packaging. You can have the simplest brewing equipment, but your coffee would be better than those brewed in thousand-dollar equipment using stale coffee. My favs are Yemens and Ethiopians.

By: Dante

Dante — Mon, 29 Sep 2008 07:20:23 +0000

La Minita Tarrazu. I have them. I roast them. And more. Yirgacheffe, Harrar, Sidamo. Kona, JBM, La Esmeralda Gesha! All the good stuff! I thought I was the only one bitten by the madness. It is nice to know that I am not alone! Wow!

By: kapebarako

kapebarako — Sat, 13 Sep 2008 06:59:31 +0000

I’m not surprised if you will or already have a coffee shop. Such technical skills make the most credible and reliable business owners.

By: Roel Tan Torres

Roel Tan Torres — Fri, 12 Sep 2008 01:37:55 +0000

I roast small batches at home and order green beans form Sweet Maria’s, a US importer of the world’s best lots. Tried La Minita and other Central Americans. As a Tarrazu it was coffee similar to other Central Americans, in the middle of the spectrum so nothing really jumps out at you. Smooth and a tad on the bright side. I liked Guatemala Huehuetenango better as it had lemony/mango notes. Also Mexican Oaxaca for more pronounced chocolate and nuttiness.

My faves are Ethiopians though: Sidamo, Harrar (blueberries!)and Yirgacheffe, though past Yirg crops have been lacking the delightful citrus notes. Also Yemen Mattari roasted dark, as a machiatto or strong cappuccino; it’s such a rich, deep chocolate you’d swear it was cacao rather than coffee!

I pull shots with a PID’d Silvia (setting brew temps to a tenth of a degree), so am on the far edge of coffee geekdom.

By: jonver

jonver — Thu, 22 Nov 2007 08:46:50 +0000

hi yah, there, may i say, first off, i’m a biog fan, ms. lori?
I myself is a coffee enthusiast (it sounds better than addict, but addict’s the real thing. hehe) but as a student, i cannot afford to buy the appropriate equipment to brew the right cup, but also as a student I am also enhancing my knowledge (I am reading articles about coffee more frequently than I read my text book, haha) on coffee, and also a big Starbucks lover. I have tried almost all their concoctions except the triple shot which I always dare my friends to try it with me, hekhek..

your site rules, ms. lori and i will stay a big fan always, ciao and God bless!

By: Passionate Baker

Passionate Baker — Sat, 17 Nov 2007 01:57:44 +0000

Hi there…love your site! I’m quite firmly addicted to coffee, and have just posted an Espresso cake on my blog! Tripped onto yr page off Jeanna’s. Love the ‘Coffee Odyssey’. Have a nice day!

By: wysgal

wysgal — Tue, 13 Nov 2007 05:15:12 +0000

My new coffee addiction = Dunkin Donuts coffee! =)

By: Chie

Chie — Mon, 12 Nov 2007 07:49:13 +0000

for me, the three C’s in my life are chocolte, cheesecake and of course, coffee. i am a coffee addict as well and i have been searching for “coffee books”….are these available in our local bookstores?

By: Ruy

Ruy — Sun, 11 Nov 2007 06:36:24 +0000

I don’t know much about the subtleties of coffee but your beautiful pictures and post definitely piqued my interest.