jarichmond wrote:
The origin also makes a big difference for the light roasts. I'm a huge fan of Ethiopian coffee personally, which can have a sort of fruity character with a lighter roast. I found one once that I swear smelled exactly like a basket of blueberries after I made it. I'm not sure it would be for everyone, but it was a really interesting batch of coffee.

I've found Ethiopian to be some of my favorites also.

I get a coffee here locally that is just like what you're describing! It's the Ethiopian Sidamo Amaro Gayo from Jim's Organic Coffee and the blueberry flavor is really pronounced. It's not overpowering at all like a flavored coffee though. It's really unique and just about all I buy anymore. I don't see it on their website but here's a link to a blog post discussing it.

I am interested in this, but I wonder how shipping in the extreme heat to Texas will affect the beans. Any thoughts?

SilverStar830 wrote:No mention at all of whether these coffees are offered as whole bean or ground, and if ground whether fine, medium or coarse ground. Not even if they are loose packed or vacuum packed/sealed.

Note to Wine.Woot... that stuff actually matters with coffee... especially coffee that is 10 dollars per pound (including shipping) and destined for up to 10-days in the shipping lanes.

Oh well. I'll stick with my usual.

That little bug was something?

paulmd wrote:I am interested in this, but I wonder how shipping in the extreme heat to Texas will affect the beans. Any thoughts?

We ship coffee all over the states and we haven't got a complaint about the heat taking away from the coffee. I think the bag, box, and shipper do a good job of preserving it's character.

How long will the beans have been roasted by the time they arrive at my door?

Storing Beans:
I've read that coffee beans should not be stored in the refrigerator or freezer. It's not the cooler temps that hurt the beans, it's because the temp fluctuations cause moisture which is very bad for beans.

Grinder:
For those on a limited budget, a hand operated burr grinder is great.

lassow wrote:7. After above time expires, you may remove grinds with a slotted wood spoon to reduce the acidity.

Really? I like the idea of reducing the acidity, but why would removing grinds before press reduce it? I had no idea.

lassow wrote:"Most fresh beans also do an excellent cold press or toddy. Got my entire office hooked on that over the summer."

I just bought and like my toddy maker - is cold press something different? If so, tell us more, please.

I live in Athens, and I'm probably going to buy this just because it will be at least an $8 savings over buying it in stores. PLUS, it can be hard to find the Aldo's or Bell's Blend because they're so popular here!

I sometimes make Aldo's in a regular automatic coffeepot just to have the aroma permeate the house...yum!

Aldo's is definitely my favorite because it's soooo smooth. I highly recommend you try this pack - good price and great coffee!

bernhil wrote:... I hope you are all talking about drinking black coffee, no cream, no sugar no nothing, the only way to drink a cup of Joe.

I bet you're one of those that scoff at people who put ketchup on their steak.

tetchypoo wrote:Keeping your coffee in the freezer degrades the quality of your beans, not enhance them. Don't refrigerate them either. I have no idea where this absurd myth came from, but it's pretty much on par with the "people eat 5 spiders in their sleep every year" thing.

In my experience freezing ground coffee definitely does help to preserve it once opened. The same might not hold true for whole beans.

reggaemyelitis wrote:How long will the beans have been roasted by the time they arrive at my door?

We will do all of the roasting and shipping early next week from our end. Depending on your location shipping times will vary, but I am assuming within a week.

MSUandUGA wrote:I live in Athens, and I'm probably going to buy this just because it will be at least an $8 savings over buying it in stores. PLUS, it can be hard to find the Aldo's or Bell's Blend because they're so popular here!

I sometimes make Aldo's in a regular automatic coffeepot just to have the aroma permeate the house...yum!

Aldo's is definitely my favorite because it's soooo smooth. I highly recommend you try this pack - good price and great coffee!

Thanks for the good review. Yes, your right. This is a very good deal on some great coffee.i

andrewtl wrote:In my experience freezing ground coffee definitely does help to preserve it once opened. The same might not hold true for whole beans.

Best to keep coffee in an airtight container. Away from light. In room-temperature.

You grind just before brewing. Buying ground coffee is like buying steak that has already been chewed (with ketchup.)

Supporting my Georgia based companies... Looking forward to new favorites.

Be sure you list your self out on DirectoryCentral.com - an Atlanta Based business directory, and fastest growing one around.

[quote postid="4600814" user="1000facescoffee"]Best to keep coffee in an airtight container. Away from light. In room-temperature.[quote]

Ah, the old freeze or not to freeze/etc. debate. I get a few bags of mail order beans every 5 weeks and used to freeze the unopened, vacuum packed bags. Now I simply put them in the fridge. I consider myself a coffee guy and have drank various coffees for 35+ years. I think that freezing and/or refrigerating sealed bags of roasted beans for a few weeks certainly does not hurt and probably helps. But to say they specifically degrade the coffee (over simply room temps) is absurd. Now, maybe if you have a freezer from the 1950s or (horrors) a self-defrosting model, you might be in trouble.

But take a look at this thoughtful post: http://www.home-barista.com/store-coffee-in-freezer.html

We have a twitter account if you are interested in following us and seeing what we are up to as a company:

http://twitter.com/#!/1000facescoffee

Benjamin Myers
1000faces

jayancey wrote:I thought this was wine.woot. What is this drink.woot?

Apparently it's whine.woot.

Winona wrote:
Ah, the old freeze or not to freeze/etc. debate. I get a few bags of mail order beans every 5 weeks and used to freeze the unopened, vacuum packed bags. Now I simply put them in the fridge. I consider myself a coffee guy and have drank various coffees for 35+ years. I think that freezing and/or refrigerating sealed bags of roasted beans for a few weeks certainly does not hurt and probably helps. But to say they specifically degrade the coffee (over simply room temps) is absurd. Now, maybe if you have a freezer from the 1950s or (horrors) a self-defrosting model, you might be in trouble.

But take a look at this thoughtful post: http://www.home-barista.com/store-coffee-in-freezer.html

Yes, I agree Winona. I'm an espresso guy and I am a fan of Metropolis Redline and of course Red Bird Espresso (can't beat $50 5 lbs shipped). I have two 2-lb bags of Redline in my freezer right now. That will last me one month or so. I pull one or two double shots of espresso a day.

And remember guys, the importance of the grinder can't be understated, I'm sure 1000FacesCoffee will agree. I have the Mahlkonig ProM. But that's an espresso grinder, so for french press or drip I would recommend one of the Baratzas, maybe the Virtuoso (the Vario is an espresso favorite).

Enjoy your brew!

I'm not really a coffee person. Though I do enjoy it, I don't enjoy it daily. But my parents are and I love sending these sort of woots off to my parents and I'm sure they love getting them.

Woot makes it pretty easy to be a decent-ish son by doing the random gift idea thinking for me : )

Really wish these were smaller quantities or just one pack. Im more of a green coffee guy, but I'd love to try them out, but I know they will take a couple weeks from roast to get to my door, that leaves me with maybe a week tops (if that) to really enjoy fresh beans. Maybe next time they have smaller quatatiy for now I have to pass.

I am a little bias, but 1000 faces coffee is awesome. I am great friends with the old roaster, and i have spent many hours at the roaster helping and making free coffee. As for getting 4 pounds at once, give one to a friend. Im glad to see 1000 faces on Woot!

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

They make wine flavored coffee now? Sweet.

rgarnier wrote:I just bought and like my toddy maker - is cold press something different? If so, tell us more, please.

I believe its just using a french press like you would a toddy

For those of you who seem to have a problem reading what is posted at the top of the page:

Condition:Roasted Whole Bean

Got it?

loreelu wrote:I've recently started using an aeropress (you can see it at thinkgeek.com, and watch a video of it in action). This is my favorite of everything I've tried, and I have started enjoying lighter roasts with this, too. This method doesn't let too much of the acidity come through. You make one cup at a time, it is a zip to clean, and cheap enough to have several of them. It uses very little energy (whatever it takes to heat the water) and also makes great iced coffee.

I've had an aeropress for years now and knew that thinkgeek sold it but had never watched the video so I went to watch it.

You can tell that the person that made that video knows nothing about coffee and he also did it incorrectly.

First he microwaved the water inside the plunger so there is no way he knew what the temp was. When he added the water to the coffee it didn't bloom at all so he was either using really old coffee or pre-ground coffee. He then proceeded to plunge the coffee like he was trying to ram a nail through a wall, he should have taken at least 15 seconds from the start to the end of the plunge.

Also if anyone has an aeropress they should look into the "inverted" method, I started using that method a year ago and never went back to the traditional method

gds wrote:I bet you're one of those that scoff at people who put ketchup on their steak.

Ketchup on steak is like defacing original artwork.

1000facescoffee wrote:We ship coffee all over the states and we haven't got a complaint about the heat taking away from the coffee. I think the bag, box, and shipper do a good job of preserving it's character.

Thank you. In for one, based on your experience, and look forward to trying it.

pfajardo19 wrote:What makes them so special compared to others, taste, strength, flavor profile,smell,style?? I don't know much about those beans,so I'd to understand more about them. Can you or anyone else elaborate further?

Basically what you mentioned. Taste is a balance of earthy notes with hints of other unidentifiable-to-me flavors. Maybe hints of fruit and caramel. I'm not terribly good at naming distinct flavors, but I do know what tastes better to me. Some beans are washed, and this can change the end result as well. Most of the beans I've tried are around medium roast and lighter.

Just go try coffee from different parts of the world. They are just as unique as wine.

rgarnier wrote:Really? I like the idea of reducing the acidity, but why would removing grinds before press reduce it? I had no idea.

I just bought and like my toddy maker - is cold press something different? If so, tell us more, please.

When you remove the grinds before the press, they are not sitting at the bottom continuing to soak in hot liquid. Some of the grinds will inevitably remain, but this method has proved to yield a cleaner cup of coffee.

Cold press, or toddy, is essentially soaking the grinds in cold or room temperature water for 24 hours. Some shops soak up to 48, but again, all of this is about your personal preference. Ratio is 12-16oz coffee to 96oz water. I tend to stay closer to 12oz coffee. The lack of heat does not extract much acidity from the beans, but the long soak period gets tons of flavor and caffeine from the bean into the water. The end result is a coffee concentrate. I pour this over ice and dilute about 1:1 with water. Sometimes even more water. You can even heat water to add to the concentrate for a hot serving, but I have yet to try this.

Hot coffee seams to go sour when poured over ice, or even cooled at room temp and then refrigerated.

frodedo wrote:I believe its just using a french press like you would a toddy

You could do that too. My largest press is 50ish oz while the toddy system is 96oz. The concentrate from the toddy lasts 2 weeks in the fridge without spoil, but it always gets consumed within 3 at the most.

MMMMM caffeine!

Coffee Preparation Through the Ages:

Part I

and

Part II

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

In San Francisco, Blue Bottle (several locations, Ferry Building, Hayes Valley, SoMa) and Ritual Roasting (Mission) are leading the charge for the lighter roasts. There's a handful of others around the area, like Barefoot in Santa Clara, and a growing number of smaller shops using small batch roasts, like Bica and Remedy in Oakland.

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)?

IrishLass622 wrote:For those of you who seem to have a problem reading what is posted at the top of the page:

Condition:Roasted Whole Bean

Got it?

-----------------------
But it says its shipped ground!!!

waka waka waka

reggaemyelitis wrote:Coffee Preparation Through the Ages:

Part I

and

Part II

Awesome, thanks!

lassow wrote:You can even heat water to add to the concentrate for a hot serving, but I have yet to try this.

Hot coffee seams to go sour when poured over ice, or even cooled at room temp and then refrigerated.

I've tried it and hated it lol. The coffee from the toddy is great for iced but when hot it doesn't really compare to coffee made from an aeropress, chemex, vac pot, or french press. It's ok but the mouth feel just isn't there and the taste is a little off for me at least.

My favorite way to make iced coffee is using the aeropress and to press it directly over a cup filled with ice

The coffee-wine paradox is a wonderful subject to investigate. Why is it that we don't bat an eye at a five dollar glass of wine, but a five dollar cup of coffee is reason to sound the four alarm system?

One of the things that really attracted us about connecting with WINE.WOOT.com was that we realized we would be engaging with a tribe of well versed wine folk whom might be empowered to consider the landscape of coffee in relationship to that of wine in our society.

We hope that by trying our coffee sample pack, you will be afforded a A-HA moment and really begin to notice what great coffee is. One of our major goals is to help elevate our CONsumers into PROsumers. People who co-produce greatness in the world.

We hope by having 1000faces take part in Wine.Woot we are very subtly moving the spectrum of awareness from low level "Cup of Joe"(Military Issued Ration of Coffee in War Times) to one of greater high level EL INJERTO ESTATE (taste notes, traceability, varietals, roast date, etc.)

http://fincaelinjerto.com/
http://www.1000facescoffee.com/finca-herbazu/

No French Vanilla or Hazelnut?