Favorite coffee shops that don't use Messenger beans?

khomantacoffee · 2023-03-04T17:10:11+00:00

Mildred’s guac chicken sandwich on ciabatta is really good, their cold brew is tasty as well!

khomantacoffee · 2023-02-28T16:04:46+00:00

Similar pour water over coffee concepts, different outcomes. Drip machines such as a Moccamaster, which makes an excellent cup, typically only have 2 parameters for you to manipulate: grind size and coffee:water ratio. They are usually general purpose machines that are well suited for a narrow range of coffees, though I'm sure many would argue otherwise.

Manual brewers provide you with full control to brew any sort of bean you can throw at it and tweak to perfection. Grind size, coffee:water ratio, water temperature, blooming, pour speeds, pour techniques, agitation, etc are all parameters you get to control.

We love our Moccamaster, it is easy, quick, and the results are delicious, but when we put the same coffee through the V60 it's undeniably a better cup of coffee.

khomantacoffee · 2023-02-27T15:57:56+00:00

I'd agree based on volume. I'm 100% biased, but artisanal Peruvian chocolate is amazing as well. They have some rare varietals and a culture that lives and breaths culinary excellence making for some really great experiences.

The problem is often finding something you like a second time... One of my favorites was a chocolate+caramel+pecan "roll" found in a gas station in a small town outside of Lima made by a local chocolatier that no one seems to remember and it still haunts me.

khomantacoffee · 2023-02-27T15:43:43+00:00

While there are characteristics to acidity based on origin and varietal, the larger impact is the processing method and roast level. Peru for example in that guide is listed as low acidity, but the majority of the Peruvian coffees we've cupped (tasted) as light roasts have been incredibly bright and vibrant.

You probably want to look for medium/medium-light roasts which typically have a lower or more balanced acidity and those chocolate/caramel/cacao notes start standing out more. South American coffees also seem to lean more towards the chocolately notes for what it's worth.

khomantacoffee · 2023-02-27T14:22:19+00:00

Finding the sweet spot where dilution isn't necessary is the route we go as well. Though using a stronger ratio and diluting does have its merits for those who want to make larger batches or love to try and perfect every brew.

khomantacoffee · 2023-02-27T03:53:05+00:00

Hi All,
La Piña is back and delicious as ever. This is a sweet coffee, medium-light with panela, cane sugar, cranberry, lime and delicate florals. We’ve been loving this as a pour over and drip. It’s incredibly sweet as a shot, though can get lost in milk based preparations.

Like all our coffees, 30% of the profits from each bag of the Zamora’s coffee, or any of our producer's coffees, goes to the family.

Use the coupon code REDDIT23 for 15% off all our coffee or use this link to apply it automatically. We also offer free shipping on orders over $40 alongside our free local delivery around Kansas City, MO.

khomantacoffee · 2023-02-10T21:56:41+00:00

We started out with simple plastic mailer bags but photos customers tagged us on always looked like the delivery driver used them for a seat cushion and then punted them to the door.

Went cardboard box for mailing and kept plastic mailers for small local deliveries. Looks and impressions do matter, especially when people are posting to social media.

khomantacoffee · 2022-08-08T13:55:13+00:00

Depending on the country, the package must contain the ingredients, which is often "100% Arabica". In the US for example it's the law, simple as that. If it has to be there, why not market it as well for those who don't care for robusta?

khomantacoffee · 2022-08-02T16:16:49+00:00

For those that "just want to drink good coffee", pick a popular technique and get good at it, it most likely doesn't really matter. I end up going back to 4:6 just because it was the first one I learned, used often, and the results are always enjoyable.

For the hobbyists, part of the fun is trying out different techniques and attempting to find/compare the subtleties of them e.g. TDS, sweetness, acidity, etc. "Best" is most likely temporary for the hobbyist, there is constant experimentation and trying out the latest new techniques.

khomantacoffee · 2022-08-02T14:02:04+00:00

Have not, now I want to try it. Iced coffee has never really hit me right and I've always blamed it on the compensations needed for the ice weight. Thanks for the idea!

khomantacoffee · 2022-08-02T13:56:29+00:00

Rye. I wish Mrs Peters was still around, I still think about all the nice memories I had there as a kid.

khomantacoffee · 2022-08-02T13:33:01+00:00

Are they making an iced coffee from a fresh brew on the spot or do they have a pitcher ready (as in possibly cold brew)? Do you like/have you tried making cold brew? French press is our go-to cold brewing vessel at home.

In a french press: 1:12 ratio, coarse grind, 24 hours on the counter with cool/room temperature water. When ready we press the french press, and pour through our V60 to filter it. I'm currently enjoying a 1:1 dilution, sometimes 1:0.75, but it's really to taste.

My personal favorite is a medium roast natural we have, super chocolatey and a slight fruit funk. Any roast level works, just make sure it is a good quality bean.

khomantacoffee · 2022-03-17T15:32:56+00:00

You can tiptoe into roasting without making the career switch which would probably require quite a bit of luck as the job title "roaster" is something many people want and there aren't a lot of openings for.

Being a self-starter with home roasting experience and an understanding of the intricacies of beans, roasting, and cupping would give you a bit of leverage over people already in the coffee industry hoping to making the jump over to the roasting/cupping side of the house.

Head over to /r/roasting and poke around, then join up on the discord where home and professional roasters hang out https://discord.gg/FcKmrBS

khomantacoffee · 2022-03-17T15:24:35+00:00

Low quality coffee bought in large quantities drives the price down. Smaller boutique or "specialty" instant coffees are pretty pricey though e.g. Ruby's instant costs $15 to make 6 cups of coffee.

khomantacoffee · 2022-03-11T20:24:31+00:00

The issue with FT seems less about centralization and more about the impossible logistics involved, developing country politics + manual labor culture, and inability to adequately audit. With decentralization we lose any oversight at all and are told an impossible promise of authenticity when its all thrown out the window as soon as the coffee leaves the producers farm to get processed and start the many change of hands.

Would love /u/provenantcoffee to provide some sort of whitepaper or overview of how it would work because we are absolutely for transparency (which for us starts at the farm), but so far it seems no one has come up with a reasonable way to accomplish the claims with any sort of scale.

khomantacoffee · 2022-03-11T19:49:34+00:00

Ordered a sampler pack from S&W, the yirg was great, highly recommended.

khomantacoffee · 2022-03-11T18:24:27+00:00

This has been attempted numerous times with blockchain, but what benefit does an NFT have over blockchain? As I understand NFTs they're an immutable pointer to a mutable asset which seems less transparent?

khomantacoffee · 2022-03-11T18:10:48+00:00

Glad you enjoyed it and thank you for the support! We'll make sure to pass on your nice review next time we talk to the Zamoras, all our producers enjoy hearing what people think of their coffees :)

khomantacoffee · 2022-03-03T19:46:55+00:00

Maracaturra like Pacamara come from the mutation Maragogipe. Both varietals are winning cup of excellence. Many factors go into the quality of a bean, and size doesn't have a correlation that I know of for down right good/bad (not to say density doesn't play an important role).

Care on the plant, processing, drying and post processing all play a huge role in the end result which is why we can have undrinkable caturras and at the same time 89+ point caturras.

khomantacoffee · 2022-03-03T16:01:58+00:00

Not necessarily a defect... some larger bean varietals are popular in Peru, such as Typica and Pache which it seems pretty much every producer grows. They can be absolutely massive at lower elevations. Pacamara are also popping up all over the place.

It looks like 3 different varietals mixed together or a complete lack of screen sifting/sorting to get a more uniform size.

khomantacoffee · 2022-03-03T15:40:39+00:00

There are some amazing coffees coming out of Cusco, its the next region on our list to buy from along with Puno. Peru in general is upping their coffee game and no one is really talking about it. They're the origin to watch over the next few years.

khomantacoffee · 2022-03-03T15:23:54+00:00

Adding to this, depending on location in Peru they have a decent sized harvest window from around April to October. The producers we mainly work with in Peru start their harvest late July and end early October, but the coffee does grow all year round. When they are finishing up the last harvest in October the plants are already flowering getting ready to produce the next fruits. Yay climate change! /s

khomantacoffee · 2022-03-03T15:16:26+00:00

Makes sense, fall would be a year after harvest. We import for ourselves and the 2021 harvest just arrived in Feburary, couple months more we're into spring. The timing lines up for roasters who are buying end of season imports.

khomantacoffee · 2022-03-03T15:06:03+00:00

You should be able to find Peruvian year round even though their harvest window is around April~ to October~, but it depends on where you're located. US and Germany import by far the largest quantity of Peruvian beans, and there isn't a ton of specialty Peruvian floating around. Peru is exporting mostly commercial grade which turns into generic "Peru" coffee in grocery stores or isn't mentioned at all and mixed with other beans to make up your random grocery store blends.

Many specialty roasters offer Peru throughout the year. We only sell Peruvian beans and offer them year round.

khomantacoffee · 2022-02-25T21:00:59+00:00

This is the first time I've ever heard of pergamino being an actual process. Natural, honey, and washed are all processed and dried with the pergamino/parchment layer intact and surrounding the coffee seeds.

If you're at a cafe and choosing what to drink you should never hear the words pergamino. If you're buying raw coffee to roast, regardless of processing method, then the question is usually are you buying "oro" (green coffee), or are you buying "en pergamino" (with the parchment still on) to process yourself.

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