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Thread: Chocolatey, earthy coffee; what, how?

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    Chocolatey, earthy coffee; what, how?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I make coffee at home and have frequented many a cafe and know where to get a good coffee, always with milk. There is a taste I have been chasing at home but dont know how you get it.

    A typical good coffee from a cafe usually has a strong, smooth caramel flavour for want of a better description. At only two places, notably from the Michels Patisserie near work and the Coffee from the back of a Combi (Combicoffee???) that appears at festivals, consistently make coffees that have a distinct chocolate flavour (almost like cocoa has been added) and a thick earthy taste in the mouth and aftertaste. THe coffee looks very dark, more of an umber colour with milk than the yellow ochre colour that is more typical of the standard brew.

    Does anyone know what I mean and know how that flavour is achieved? I really like it, probably because it is so uncommon. Does it involve the robusta bean? I am keen for some pointers....

    Jason

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    Senior Member Dennis's Avatar
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    Re: Chocolatey, earthy coffee; what, how?

    Jason, maybe you could ask Michels what beans they use...though suspect they may not know as it will come through their franchising arrangement. The coffee cart guy may be a bit more knowlegeable or at least find out for you.

    There are quite a few coffees that have that chocolatey flavour though this is accentuated or diluted in some cases with other variable like grind, milk type and equipment used.

    Maybe if you ask the above to purchase a few beans to take home, you could try them at home to eliminate some of the variables Ive mentioned as a starting point to your quest?

    ps. if all else fails, put some dark chocolate in your coffee!

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    Re: Chocolatey, earthy coffee; what, how?

    I doubt the franchise will know and I havent seen combi coffee for a while. I will, however buy some total rip off Michels beans ($60 per kilo) and see if it has more to do with the machine. At home I have tried all the starter pack beans and havent replicated this flavour.

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    Senior Member Dennis's Avatar
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    Re: Chocolatey, earthy coffee; what, how?

    Quote Originally Posted by Beanhead link=1187778091/0#2 date=1187779031
    I doubt the franchise will know and I havent seen combi coffee for a while. I will, however buy some total rip off Michels beans ($60 per kilo) and see if it has more to do with the machine. At home I have tried all the starter pack beans and havent replicated this flavour.
    Better still Beanhead...pm Andy and tell him your plight. I betcha he will be able to come up with some nice browns for you at a hell of a lot less than $60kg!

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    Senior Member robusto's Avatar
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    Re: Chocolatey, earthy coffee; what, how?

    In lattes, the darker colour will most probably be the result of more espresso, or a ristretto, rather than some heavenly mystical blend.

    As for "Know Your Equipment" -- Ive never come across a "baristaux" who could give me the answer to the question: "What coffee machine/grinder is that?"

    They are automatons, programmed to push buttons, pour the coffee and give change out of $5 which the cash register calculates for them anyway.

    (Now thats not nice)

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    Flo
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    Re: Chocolatey, earthy coffee; what, how?

    Quote Originally Posted by robusto link=1187778091/0#4 date=1187781609
    As for "Know Your Equipment" -- Ive never come across a "baristaux" who could give me the answer to the question: "What coffee machine/grinder is that?"

    They are automatons, programmed to push buttons, pour the coffee and give change out of $5 which the cash register calculates for them anyway.

    (Now thats not nice)

    Harsh..but fair! ;D

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    Re: Chocolatey, earthy coffee; what, how?

    Quote Originally Posted by Flo link=1187778091/0#5 date=1188305532
    Quote Originally Posted by robusto link=1187778091/0#4 date=1187781609
    As for "Know Your Equipment" -- Ive never come across a "baristaux" who could give me the answer to the question: "What coffee machine/grinder is that?"

    They are automatons, programmed to push buttons, pour the coffee and give change out of $5 which the cash register calculates for them anyway.

    (Now thats not nice)

    Harsh..but fair! *;D

    I must agree! Most wouldnt know what they were using

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    Senior Member speleomike's Avatar
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    Re: Chocolatey, earthy coffee; what, how?

    Hi all

    It must also be hard for a Barista that is really good and likes giving customers a real nice coffee to find a place of employment that appreciates their skills. I think most cafes just want someone that makes an OK cup and can cope with the morning, lunch and afternoon rush.

    Mike

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    Sleep is overrated Thundergod's Avatar
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    Re: Chocolatey, earthy coffee; what, how?

    Hazel has mentioned this same thing to me.
    Shes had to compromise because its their cafe not hers.

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    Re: Chocolatey, earthy coffee; what, how?

    Beanhead,

    You should try some blends from site sponsors such as Veniziano ["Pure" is very earthy and great in milk, "Estate" is beautifully complex and has subtle hints of chocolate.
    Coffee Hits "The Ultimate" also works for me.

    Also "Cioccolato" from Alan Frew is amazing, probably the most chocolatey [in a high cocoa/ low sugar content way] espresso Ive ever had, but its so good as an espresso Ive never been tempted to try it in milk.

    Other wise try some green beans or brown beans from coffee snobs and create your own.


    Im a total roasting newbie and I havent tried blending yet, so take this advise with a grain of salt, but to create a chocolate style from the SOs Ive roasted and experienced myself you could try [and this is a guess]:

    Yemen Mocha Has a fat rich chocolate style body.
    Monsoon Malarbar A bittersweet long chocolate finish
    Sumatran Mandheling A buttery mouth feel

    So go 50% YM for the body flavour, 25% MM for the after taste and 25% SM for the mouth feel and earthiness.






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