Frank Fairchild wrote:
My feedback is, I've noticed that a lot of people who drink Folgers and
the like, don't tend to use the full amount of grounds on the package
even, I know for a long time I didn't either. A lot of that is because
the coffee flavor wise isn't all that great, so they want it weak. The
usual French Roast it is given and the stale coffee...you don't need a
lot of it to get the very sharp and bitter flavor. So a lot of people
don't use as much coffee as we might.
Last time I was at my mother-in-law's she commented "You're not going to
put that much coffee in there are you!"
So, when they go to good fresh coffee, they don't tend to take into
account that it will be less bitter and using the same amount, it taste
"weak" to them.
Another factor, Central American coffees, especially a lot of CR's, are
usually known for being more on the mild side. There are exceptions, but
usually you are not going to get strong coffee short of roasting it to
death...if it can take that dark a roast without getting "thin". The La
Minita is a more delicate coffee flavor, appleish if you roast it just
right in its sweet spot, which is small.
The other factor, some people are just so set that "real" coffee taste
bitter and stale, that anything with flavor is going to taste weak to
them unless it has an "edge" to it. So, if you know you are making
coffee for the unitiated, go with a deeper, chocolaty flavor of coffee
that has some body and umph to it. Java, El Salv. Pacamara, many
Brazils. You can usually notice these by the degree of roast that Tom
indicates it is OK to take them to in the notes. The higher roast level
it can handle and still keep its flavor, usually the more deep and
strong the coffee flavor is (notice...I said usually! Read the notes to
get a good idea on that). Finally, if you have a coffee, and you know it
may be fairly deep and strong flavor, but they put cream and sugar in it
and you need to make sure the flavor cuts through that, consider adding
some Robusta, not much, maybe 5%, to give it an edge. Another good
coffee for that if you just can't stand the thought of using Robusta, is
the Yemen coffees. They have a real unique edge to them that will cut
through coffee and make it "strong" tasting without making it "bitter".
That is pretty much what I did with my Costa Rican blend I mentioned a
while back. 75% CR Peaberry roasted to a full city+, gave it a very good
base coffee to work with, roasted almond and chocolate come out there.
Most people will like that one just as it is. It doesn't have "bite" but
it makes a very good flavor and can be taken dark if need be, but I
wouldn't go too much beyond Full City+ or ++. Then I added 25% CR Miel
for sweetness and deep fruit flavor. Then I put in a "dash" of Robusta
for edge that I know they would appreciate. They loved it.
I've almost used up my blend of 75% Tanzanian Songea and 25% Yemen Mohka
Ismael. That was pretty good too.
However, Tom's out of the Songea, and maybe the Yemen too (I would have
Marble Falls, TX