psac42 wrote:No French Vanilla or Hazelnut?

Thankfully!

psac42 wrote:No French Vanilla or Hazelnut?

Nope. We don't do artificial flavorings in any of our coffee's. It is a disgusting practice that ruins any roasting facility that does it.

psac42 wrote:No French Vanilla or Hazelnut?

You're drinking the wrong coffee if your worry is that there aren't french vanilla/hazelnut flavors lol

psac42 wrote:No French Vanilla or Hazelnut?

That's why you buy CoffeeMate.

Any fellow homeroasters on here?

flowerchild59 wrote:I was on quibids the other day and won a french press for 2 bucks. Can't wait to try it.

Of course, you paid $0.60 for each bid you made, so you didn't just pay $2. Those penny sites are quite the scam making you pay for each bid, so you could pay a ton of money and not win the item. Enjoy your french press!

The labels on the bags are hand-drawn by a wonderful artist named Jenifer Carter. Here is a link to a gallery showing some of the art she has done through five years for us.

http://www.1000facescoffee.com/posters/

Benjamin Myers
1000faces

Coffee seems like it would be quite nice
Question for 1000facescoffee:

how long before shipment is the coffee roasted? is a roast date stamped on the bag?\
thx a bunch look forward to trying it

also forgot to ask
1000facescoffee

how do these blends fare with espresso which is what i exclusively drink... any advice on dose and temp for each blend or should i contact later after i receive shipment
thx

jashkenazi wrote:Coffee seems like it would be quite nice
Question for 1000facescoffee:

how long before shipment is the coffee roasted? is a roast date stamped on the bag?\
thx a bunch look forward to trying it

The roast date will be on bag. The coffee will be roasted Monday-Wednesday of next week.

If I may, could you please be more specific about the varietals used in the bell/Aldo blends -- South American, Indonesian, and Latin American is a bit of a broad spectrum and begs for narrowing down a tad. Thanks!

jashkenazi wrote:also forgot to ask
1000facescoffee

how do these blends fare with espresso which is what i exclusively drink... any advice on dose and temp for each blend or should i contact later after i receive shipment
thx

These are all great espresso components for home users.

Dial in your machine to find a profile you like through trial and error. I can't tell you specifics without being there and trying your machine out in terms of specific parameters. But the three golden variables for getting to great espresso is dose, tamp, and grind.

deejayfiggy wrote:Man, all the yuppies here sure ask a lot of silly questions. It's coffee for gods sake, not a jetpack!

Here is an idea for the next question.....

What's the best kind of water to use for this fine coffee? Tap, hose, perhaps out of the bathtub....or straight from the water heater (I'm thinking extra minerals here)?

You asked
SCAA Water standard

and

Go Big or go home!

1000facescoffee wrote:These are all great espresso components for home users.

Dial in your machine to find a profile you like through trial and error. I can't tell you specifics without being there and trying your machine out in terms of specific parameters. But the three golden variables for getting to great espresso is dose, tamp, and grind.

I don't know about you but I find temperature especially and pressure more important than the tamp. These things are very difficult to manage well on some equipment.

doryg151 wrote:I don't know about you but I find temperature especially and pressure more important than the tamp. These things are very difficult to manage well on some equipment.

$10 a pound after shipping for 1000 Faces? That's a great deal. Can't wait to get it.

I am glad to see this company on Wine.Woot.

To Ben:
I drink a cup maybe two a day. Can you say if stored properly that come the fourth bag flavors will be as good as the first bag? Thanks

Brilliant idea!!:

"coffeewoot"

richardhod wrote:I hate coffee that's too strong or bitter. I want to learn more! coming to the Bay next week too!

cool beans

You said that last week!

With two different roasts (actually, both are roast blends) from Whote Latte Love, I'm finding I much prefer their lighter one for making espresso. Although "lighter" in this case means about half full city and half medium.

kingkong1054 wrote:Brilliant idea!!:

"coffeewoot"

But what about the tea drinkers?

inkycatz wrote:But what about the tea drinkers?

drink.woot : wine, coffee, tea, beer, hard liquor, gourmet sodas

ntesta wrote:To Ben:
I drink a cup maybe two a day. Can you say if stored properly that come the fourth bag flavors will be as good as the first bag? Thanks

They could be better, but they will probably start to show signs of decline by then.

Might be fun to keep your own personal notes on how the flavors change over two weeks time.

I often get forced into drinking coffee soon after the roast, but we have had some coffee's age a couple of weeks that really seem to open up and be more expressive.

ntesta wrote:To Ben:
I drink a cup maybe two a day. Can you say if stored properly that come the fourth bag flavors will be as good as the first bag? Thanks

They could be better, but they will probably start to show signs of decline by then.

Might be fun to keep your own personal notes on how the flavors change over two weeks time.

I often get forced into drinking coffee soon after the roast, but we have had some coffee's age a couple of weeks that really seem to open up and be more expressive.

1000facescoffee wrote:They could be better, but they will probably start to show signs of decline by then.

Might be fun to keep your own personal notes on how the flavors change over two weeks time.

I often get forced into drinking coffee soon after the roast, but we have had some coffee's age a couple of weeks that really seem to open up and be more expressive.

thanks. I am in!

reggaemyelitis wrote:If I may, could you please be more specific about the varietals used in the bell/Aldo blends -- South American, Indonesian, and Latin American is a bit of a broad spectrum and begs for narrowing down a tad. Thanks!

Any comments, Mr. Benjamin, on the above? Thanks!

reggaemyelitis wrote:Any comments, Mr. Benjamin, on the above? Thanks!

My guess is that, possibly, they are trying to pad the orders by adding in some blends of questionable origin so as to make the offer apppear better than it really may be... OR, they just don't know what the varietals may be... I do not recall encountering this in reputable winemaking very often, and rarely in the coffee industry... but, then again...

reggaemyelitis wrote:Any comments, Mr. Benjamin, on the above? Thanks!

Sorry for not catching that question earlier. My eyes didn't catch it. We often keep our blend literature a little vague so that we don't have to change it every time we make a little tweak to it. We also like to reserve the right to change it, with need. Keeping inventory for small roasters is a challenge. But for this order moment in WOOT history.

bell's Blend: FTO blend of U.D.E.P.O.M Collectivo Chiapas, Mexico, FTO Brazil Cerrado both roasted very lightly

Aldo's Blend: Buena Vista, El Salvador 100% Bourbon, Avalon Micro-Lot, Finca Antonita, El Salvador 100% Maragoype Varietal, FTO Brazil Cerrado, roasted into second crack.

1000facescoffee wrote:Sorry for not catching that question earlier. My eyes didn't catch it. We often keep our blend literature a little vague so that we don't have to change it every time we make a little tweak to it. We also like to reserve the right to change it, with need. Keeping inventory for small roasters is a challenge. But for this order moment in WOOT history.

bell's Blend: FTO blend of U.D.E.P.O.M Collectivo Chiapas, Mexico, FTO Brazil Cerrado both roasted very lightly

Aldo's Blend: Buena Vista, El Salvador 100% Bourbon, Avalon Micro-Lot, Finca Antonita, El Salvador 100% Maragoype Varietal, FTO Brazil Cerrado, roasted into second crack.

Thank you very much for the clarification!

However I still denote the FTO, or Fair Trade designation, which you have described as, in relative terms, a melange of cherries picked from various growers thrown into the proverbial melting pot of "House Blend" offerings. There seems to be a lack of control with the blender/roaster in imparting the qualities of specific varietals for the end-product, in most cases.

Nonetheless, I am in for TWO because of honesty and forthrightness to which you adhere -- and the quality of the bean shall follow its guide.

EDIT: Actually I am in for THREE. [Aehh, whaddya gonna do?]

redwinefan wrote:drink.woot : wine, coffee, tea, beer, hard liquor, gourmet sodas

And then how about food.woot?

[quote postid="4601373" user="reggaemyelitis"]Thank you very much for the clarification!

Your welcome! I hope you enjoy the coffee.

Thanks for your questions. It was a fun day to be a part of it. Coffee is a very rich and complex subject, beverage, and community. It's a on-going and never ending discussion of particulars that change over time and seasons. What means one thing in one country, means another in another country(or sometimes doesn't mean anything at all.) In Guatemala they used SHB (Strictly Hard Bean) on some bags to try to designate quality/high altitude... in Kenya coffee can be classified into AA, AB, or AAA. It goes on and on and sometimes the terminology alone is enough to last someone a lifetime of confusion. It's fun however to try to embrace the complexity for all it is worth. I don't mean to say that Fair Trade coffee's aren't good, there are some really great FTO coffee's out there every year. The CENFROCAFE Collective in Camajarca, Peru is one that comes to mind. We bought tons of coffee from them this year and it was superb...

I think I am going to call it a day. A lot of boxes and bags to prep for next week's roasting. THANKS WINE WOOTERS!

This coffee sounds amazing and I would love to order some for my friends but I am also selfish...
any decaf options??

srence wrote:This coffee sounds amazing and I would love to order some for my friends but I am also selfish...
any decaf options??

Absolutely... don't drink coffee.

I just moved after 7 years in Athens and one of the things I miss the most is 1000 Faces Coffee! Seriously, the best coffee I've ever tasted! Love what y'all are doing over there...please start selling in more places in metro Atlanta!

I get the idea here that the blends from 1000F are following a flavor profile not specific blend of origins. I like this approach. For instants the beans for roasting Aldos this month are a, b, c, to get that flavor but if this years c isn't as good but f will give the same or very similar flavor that what goes in the bag.

Keeping a blend consistent from year to year in general is hard, and staying Direct or "fair" trade is very, very, difficult.

In my opinion this is where that roaster in chi town screwed. BlackCat used to be a staple of mine till they "got religion". The chocolate bomb that was BC went away they kept the name brand and went with what ever they thought was best that season and called it BC. But wait it gets better they came out with BC "Classic" epic fail! it wasn't anything like classic BC.

1000F You seem to have a fan base and I may order some of your product a little later to try.
My recommendation is have fun with your singles but, if you have "Name brand Blends" stick with the profile or change the name. Honestly if you have to venture a little out of the Direct-"Fair" markets from time to time to do that, I am absolutely fine with it.

Unfortunately this can be taken to far. The mermaid roast really dark across the board in the name of consistency. Boo!

Have Fun!

doryg151 wrote:I get the idea here that the blends from 1000F are following a flavor profile not specific blend of origins. I like this approach. For instants the beans for roasting Aldos this month are a, b, c, to get that flavor but if this years c isn't as good but f will give the same or very similar flavor that what goes in the bag.

Keeping a blend consistent from year to year in general is hard, and staying Direct or "fair" trade is very, very, difficult.

In my opinion this is where that roaster in chi town screwed. BlackCat used to be a staple of mine till they "got religion". The chocolate bomb that was BC went away they kept the name brand and went with what ever they thought was best that season and called it BC. But wait it gets better they came out with BC "Classic" epic fail! it wasn't anything like classic BC.

1000F You seem to have a fan base and I may order some of your product a little later to try.
My recommendation is have fun with your singles but, if you have "Name brand Blends" stick with the profile or change the name. Honestly if you have to venture a little out of the Direct-"Fair" markets from time to time to do that, I am absolutely fine with it.

Unfortunately this can be taken to far. The mermaid roast really dark across the board in the name of consistency. Boo!

Have Fun!

You are trippy, yet inconsistent in your needs -- my suggestion would be to honor your self-estimable aspirations of "fair", direct, mermaid, and roast; then decide what is "to" far. Or, is it too fair to absolve the fare?

yummy. javajava.

lorenadelgadillo wrote:I'd trust whatever Intelligensia Coffee says, I used to work with Doug Zell many moons ago at Coffee Roasters in San Francisco (Spinelli).

He went from manager there, to own his own Chicago Bean Empire. Looks like he knows his beans...

~enjoy!

Looks like he knows BUSINESS...

edit-- people sell cow patties in Asia for an energy source, e.g. heating, cooking, and , yes, roasting green coffee beans, etc.

brucedoesbms wrote:Looks like he knows BUSINESS...

I too worked with Doug Zell of Intelligentsia, we all learned beans from Arnold Spinelli, and he, back in the day, learned from Alfred Peet.

Yes, Doug is a savvy businessman, but he also knows his stuff.

brucedoesbms wrote:You are trippy, yet inconsistent in your needs -- my suggestion would be to honor your self-estimable aspirations of "fair", direct, mermaid, and roast; then decide what is "to" far. Or, is it too fair to absolve the fare?

Yah sorry about that! It's coffee in the morning and wine in the evening. I can speak quite well but out side of scientific reports that I would take to an engrish major to proof my syntax is better than my grammar.

Also the lingo
Mermaid + Starbucks logo
Fair trade coffee is not as "fair" as it claims to be.
Direct Trade they bought directly from the Farmer, not the same as "Fair" trade coffees from a commerce standpoint.
To-too something my daughter wares to dance.

LOL

ericleer wrote:I too worked with Doug Zell of Intelligentsia, we all learned beans from Arnold Spinelli, and he, back in the day, learned from Alfred Peet.

Yes, Doug is a savvy businessman, but he also knows his stuff.

Actually, what y'all learned was SELLING beans, how to profit most from the available sources, and implement strategies to insure future sales are palpable and inevitable...(Business Administration 101)... adhere to the business plan...

doryg151 wrote:Yah sorry about that! It's coffee in the morning and wine in the evening. I can speak quite well but out side of scientific reports that I would take to an engrish major to proof my syntax is better than my grammar.

Also the lingo
Mermaid + Starbucks logo
Fair trade coffee is not as "fair" as it claims to be.
Direct Trade they bought directly from the Farmer, not the same as "Fair" trade coffees from a commerce standpoint.
To-too something my daughter wares to dance.

LOL

I shall mimic the "HaH" -- entwine thyself in life... (but, an "engrish" major to "proof"? I remain unclear.)