Different coffee different people

Comments

• FreshCoffee2

  October 2003

  Hi OE, well yes, and no. Whilst we have to take account of what individuals like, that doesn't mean all coffee is good, because under this kind of scenario, the worst possible "cask" red wine could be lumped in with the likes of "Gr..e" hermitage! For ease of discusson, I like to lump quality into 4 basic groups: Excellent; Very good to Good (FAQ); Mediocre; Poor to Terrible. Punters have exactly the same choices with each...brew well with good expertise, or brew badly with no expertise...so for example you might brew mediocre coffee well and get a drinkable result, or you might brew excellent coffee badly, and get an undrinkable result. The trouble with that, is that many cant discern what sets an excellent coffee apart from others, so excellent coffee brewed badly might taste ok to some, but to someone in the know, it will be absolutely destroyed! Conversely poor coffee brewed well will taste ok to many (especially if doused in copious quantities of sugar (a universal "cure all" for bad coffee) but again, still be terrible to someone in the know. In addition, many seem to equate "strength" with quality. I see two types of strength (assuming the coffee has been well brewed)...strength of flavour, and strength of caffeine content. Good coffee might be strong but smooth leaving a clean palate, while poor quality coffee might be strong and nasty ( but then again that can be kind of "adjusted" with lots of sugar). Never underestimate the "quality" and "strength" of a refined palate. Clear as mud? However as already stated above, this is entirely "consistent" with other industries especially the wine industry. That's what makes these industries so interesting! Fresh Coffee.   "Strong" believer that not all "coffee" is "good".

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• over_extracted

  October 2003

  Hi FC, well then looks like not all coffee is good.to me the way i stated strong roast was in the sense of dark roast i hate those light roast 100% arabica jobs they taste like stale mouthwash you cant get any flavour out of those beans its like having a glass of hot milk at school,ahhhhh :-/and sales reps tell you its one of their top blends(yeh right).BUT one thing ,why do people drink segafredo maximo (AGGHHH) or primo(AHHHH)WHEN THEY COULD HAVE GOT SOMETHING BETTER is it marketing ,good sales people or just they find the coffee good ??????. by the way pass the sugar this segafredo is killing me :P see ya OE

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• FreshCoffee2

  October 2003

  Ok lets see now...     a) "lightly" roasted coffee is is not espresso style although there is no law against a client using whatever they want (possibly to their own detriment). Light roasts usually result in a highly acidic / sharp espresso, most people erroneously call it "bitter". No matter, the end result is the same, not espresso style. Using that as the base for your milk coffee produces a beverage again, not reflecting the style expected.     b) re some brand coffees...Do not underestimate the real, addictive nature of coffee that is very high in caffeine content. Those who have beccome accustomed to drinking coffee that is very high in robusta find it difficult to obtain satisfaction from drinking good quality coffee instead. This is not due to flavour although there are very obvious differences in flavour between these groups...it is due to the caffeine hit obtained from the robusta...Clients simply find they cannot obtain their certain level of "satisfaction" from Cafe X that uses a predominantly arabica based blend (too mellow, less "kick" ), and therefore return to cafe Y! Drowning the horrible brew with a pallet of sugar helps cure a multitude of sins, just like fresh paint in an old house.     c) As to the rest...ask yourself if there exists in our market an element of cultural cringe that leads many to think that anything from Italy must be good. Many of the worst possible blends are marketed at the most costly end of the market...what does that tell you about many individuals capacity to detect the difference between good and low quality product with their palate...and ask yourself if every individual has a point at which inducements will push them to change to particular suppliers. Marketing and pushy (replace your use of "good" with "pushy" here) sales people, marketing and pushy sales people, repeat after me....     Fresh Coffee   Outspoken as usual.

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