Come to think of it, I've got a fresh half pound of dark roast Ethiopian Yigracheffe taking up space in the tea basket.
...
And an empty yixing teapot.
Nov 13th, '08, 21:25
Posts: 90
Joined: Nov 2nd, '08, 09:21
Location: Halifax, Nova Scotia
Nov 14th, '08, 01:59
Posts: 344
Joined: Jan 23rd, '08, 00:59
Location: Williamsburg, VA
Well, im not afraid to say that I dont like coffee.......I got to thinking....would it be bad if starbucks started making tea......yes, and no...of course, they would destroy the art form, but perhaps they would make people say "there has to be a better way to brew tea" and perhaps that would lead them to tea chat and the world of REAL tea???? +'s and -'s
-Nick (TaiPing)
-Nick (TaiPing)
Nov 14th, '08, 02:09
Posts: 90
Joined: Nov 2nd, '08, 09:21
Location: Halifax, Nova Scotia
I can picture the threads already: "Grande caramel skinny no-whip da hong pao macchiato: best for lao zhuni or zini?"TaiPing Hou Kui wrote:Well, im not afraid to say that I dont like coffee.......I got to thinking....would it be bad if starbucks started making tea......yes, and no...of course, they would destroy the art form, but perhaps they would make people say "there has to be a better way to brew tea" and perhaps that would lead them to tea chat and the world of REAL tea???? +'s and -'s
-Nick (TaiPing)
Nov 14th, '08, 13:45
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Location: Boston, MA
Aren't they already selling "macha frappuccino"? I am not a big fan of macha but I wonder if that sounds really offensive to real macha lovers. I would think it offensive if someday they dare make "oriental beauty macchhiato"stanthegoomba wrote:
I can picture the threads already: "Grande caramel skinny no-whip da hong pao macchiato: best for lao zhuni or zini?"
Well probably they will end up closing all their stores (after the 600 stores closed this year) before that could ever happen.By sitting in peace and doing nothing,
You make your one day worth two days.
You make your one day worth two days.
Nov 14th, '08, 13:57
Posts: 90
Joined: Nov 2nd, '08, 09:21
Location: Halifax, Nova Scotia
I'm gonna geek out for a moment...please excuse me.
Yirg should be brought to City and no darker normally. No second crack. No oil.
This is my biggest gripe with Sbux, they over roast everything! At least they used to. Oh yeah, and their beans are always stale, and their sourcing sucks.
To all ya'll coffee haters out there
I understand why you don't like coffee. 98% of all roasted coffee sold was either roasted incorrectly or is stale. Actually, I'd say 99.99% of it is stale. Beans should be used within 10 days after roasting. They go downhill from there and all start to taste the same. If you had black coffee or properly pulled espresso made with good quality fresh beans that were roasted correctly, I'm sure you would be pleasantly surprised.
Please say it ain't so...the words "dark roast" and "Yirgacheffe" should never be uttered in the same sentence! bye-bye varietal characteristics...stanthegoomba wrote: Come to think of it, I've got a fresh half pound of dark roast Ethiopian Yigracheffe taking up space in the tea basket.
Yirg should be brought to City and no darker normally. No second crack. No oil.
This is my biggest gripe with Sbux, they over roast everything! At least they used to. Oh yeah, and their beans are always stale, and their sourcing sucks.
To all ya'll coffee haters out there
I understand why you don't like coffee. 98% of all roasted coffee sold was either roasted incorrectly or is stale. Actually, I'd say 99.99% of it is stale. Beans should be used within 10 days after roasting. They go downhill from there and all start to taste the same. If you had black coffee or properly pulled espresso made with good quality fresh beans that were roasted correctly, I'm sure you would be pleasantly surprised. Nov 15th, '08, 13:23
Posts: 90
Joined: Nov 2nd, '08, 09:21
Location: Halifax, Nova Scotia
The force is strong with this oneSmells_Familiar wrote: Please say it ain't so...the words "dark roast" and "Yirgacheffe" should never be uttered in the same sentence! bye-bye varietal characteristics...
Yirg should be brought to City and no darker normally. No second crack. No oil.
I don't buy my beans from Starbucks! I've got a local roaster: http://www.javablendcoffee.com/index.php
They are carrying two yirgs right now: this one is dry-processed from a different collective. At a Vienna roast, it's still very flavourful and unique. Not what I usually go for, but it's boring to stick with what you know.
My French press is happy today.
(But not *AS* happy as it was a month ago with the El Salvador Cup of Excellence.)
Nov 15th, '08, 18:30
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Location: Portland, OR
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Geekgirl
We've got a couple of really good small batch roasters here in Portland, the coffee is outstanding. Stumptown used to be one of them, and compared to everything else you can get around here, they are still far superior. But as they have gotten bigger and supply more places with coffee, I've noticed that I rarely get served a cup of Stumptown, take the first sip and say "OMG what is this delicious coffee!!!" It used to be like that a couple of years ago, and I'd go out of my way for a few of those.
I've heard there's a "bicycle coffee" around here somewhere, a micro-roaster who has a "coffee route" to which he delivers beans that were roasted the day before. hmmm...
I do like a strong roast, like "Holiday blends" but get really tired of trying dark roast and finding it just tastes burnt. My dad calls $tarbuck$ "cigarette butt coffee."
I've heard there's a "bicycle coffee" around here somewhere, a micro-roaster who has a "coffee route" to which he delivers beans that were roasted the day before. hmmm...
I do like a strong roast, like "Holiday blends" but get really tired of trying dark roast and finding it just tastes burnt. My dad calls $tarbuck$ "cigarette butt coffee."