coffee 'sensitivity'

psaigh

Just to continue the rant, when my boy Noah was born a year ago we were trapped in the hospital for five days after. Nothing but horrible hospital kiosk coffee. The first stop after leaving the hospital (yes, even before going home) was our local roastery ' Simply Coffee', just to finally have a decent espresso. Incedently, my son also shares the same birthday as one of the owners of the roastery. Hehe

admin

I think this is an important one - re-surrected for further comment! A

askthecoffeeguy

Hi guys - this one's been on my mind for a while... I find when you appreciate good coffee, you get really fussy about what average cafes serve up... it's got to the stage where I really find it hard to walk into any old cafe and make an order, because I'm so fussy about what I'm going to 'take in' to my system. Anyone else experience the same angst??? -A

I'm loath to drink coffee anywhere but at home or my own cafe as I cant stand the thought of being disappointed! having said that been having some lovely coffees at A Minor Place recently...

Koffee_Kosmo

I also drink Tea So when in doubt I order Tea ;D A lot of places have great food but not so great coffee KK

DoubleRistretto

have to say it happens to me all the time; i can only go to 6 - 8 cafes in Sydney! most of the time i have a look at a new place and just know i'm going to get an 'average' coffee. I know I should probably be more adventurous, but unless I get a recommendation to try a new place from someone I trust, i hardly ever try anywhere new... dR

emmama

I very, very rarely go to new coffee shops now, and whenever I travel I always look online to find out what the best cafes are beforehand... I'm not sure it's healthy to have that much of a coffee obsession but it's worth it ;D

admin

Hi guys - just thought I'd refresh this one for comment - it was one i raised a couple of years ago, but equally relevant today! comments? A

hazchem

Reschsmooth wrote:

To me it is all about context. If I have a meeting at a cafe, I grin and bear it and order a milk based coffee.

Over time, my customers have become conditioned to just agree when I suggest a meeting in a cafe somewhere. They know I have a problem with coffee, so at least they're assured I'm calling the meeting somewhere decent! I find though that my choices are limited. There's maybe 10 places at most in Sydney where I'll drink coffee. When I travel interstate for business, I select my hotel based mainly on proximity to a good brew. If I see coffee from a roaster I respect in a restaurant, I will give it a try. That's still yet to pay off though! In terms of finding new places to try I'm still very wary. I have found though that getting involved with AASCA and attending the events they've had this year, in particular the Big Wednesdays has introduced me to more cafe owners and ones who's approach makes me want to visit their establishment. Not quite walking in off the street, but hell, I get to find out about their approach to coffee before I even walk into their cafe!

admin

Hi Hazchem - am assuming from your username that you're in some way involved with the chemicals industry [or at least chemicals!] ... we all know about rancid oils from stale coffee etc, but just wondered if you've had any time to analyse what it means from a 'chemical' point of view what we are putting into our bodies when we drink stale coffee [as we still get from too many cafes]? thanks A

Dry_bean

admin wrote:

Hi guys - this one's been on my mind for a while... I find when you appreciate good coffee, you get really fussy about what average cafes serve up... it's got to the stage where I really find it hard to walk into any old cafe and make an order, because I'm so fussy about what I'm going to 'take in' to my system. Anyone else experience the same angst??? -A

I certainly do, as someone else commented if I'm cornered into going into an unknown venue by SWMBO I'll order a Cappa, usually they're drinkable. My big beef is restaurants, even the better Italian places seem to be sadly lacking in the coffee dept, every thing goes well throughout the evening, service, wine and food all well above average, then comes the coffee, what a let down, you drink it and remain silent for fear of being branded a grumpy old man, then head for home where you can enjoy a Scotch and soda and a decent double ristretto.

hazchem

admin wrote:

Hi Hazchem - am assuming from your username that you're in some way involved with the chemicals industry [or at least chemicals!] ... we all know about rancid oils from stale coffee etc, but just wondered if you've had any time to analyse what it means from a 'chemical' point of view what we are putting into our bodies when we drink stale coffee [as we still get from too many cafes]? thanks A

LOL, no, I don't work with chemicals. In the late 90's I ran and DJ'd at some clubs in Sydney and used hazchem as my DJ name. Certainly at the time it was meant to infer something about hazardous chemicals .... I also started using IRC around the same time and used it as my nick there too and its been what I've used online ever since. So no sorry I haven't run that kind of analysis in regards to stale coffee and what it means on a chemical or molecular level when we consume it. I have to say that's a good idea though and I'd be keen to see the results too! Just FYI - i'm a sales manager for a large electronics company. hazchem is what I use on twitter and other forums too 😉

admin

no worries... perhaps the only other point to make, is that that is exactly the point of Bestcafes.com.au - ie it's only by you guys making ratings that we can build up an accurate picture of the cafes that do a good job, and those that don't - coffeewise!

DoubleRistretto

fair point!

admin

yes, agree AM, but I guess I'm thinking from a health perspective as well. Obviously i don't like drinking coffee made from stale beans and I'm presuming most others don't either, but I'm really interested to know if there's a health difference ... for example, would you eat rancid butter? Probably not, and while it's presumably mainly from a taste perspective, I would guess that there have probably been some studies done about what rancid butter does to your insides... so what about stale coffee?

Dry_bean

(So true and even swap the Scotch for a Lemonchilo to make a true Italian evening..) Bit sweet for my taste, lets settle on Grappa, cant get more Italian than that.

admin

Hi guys - have just got back from a few days away, and have to stay I struggled to find a decent coffee - just thought I'd re-surrect this one for the Easter break! A

askthecoffeeguy

I actually have an allergy to rancid foods where if it's bad enough I'll physically eject what I'm eating - and rancid coffee leaves me feeling decidedly unwell - but I'm an excellent barometer for friends when we go out!

RichardM

AngerManagement wrote:

So true and even swap the Scotch for a Lemonchilo to make a true Italian evening..

I hate you, AM....after this post, I got a real hankering for Limoncello, and decided to make some....only to find out that to make it properly, one requires 150-180 proof grain spirit - which is apparently illegal in Australia 🙁 Edit: Just realised how old that post was 😛

Dry_bean

RichardM wrote:

only to find out that to make it properly, one requires 150-180 proof grain spirit - which is apparently illegal in Australia 🙁 Edit: Just realised how old that post was 😛

Makes mental note, set up still down in shed. :🙂

RichardM

Dry bean. wrote:

RichardM wrote:

only to find out that to make it properly, one requires 150-180 proof grain spirit - which is apparently illegal in Australia 🙁 Edit: Just realised how old that post was 😛

Makes mental note, set up still down in shed. :🙂

Already made that mental note. That's illegal too though even for personal consumption.....but that hasn't stopped countless other people doing it.

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