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  • Antico Coffee?

    Hi Folks,

    As usual, Sunday evening is spent googling freshly roasted bean suppliers - always curious to see who's out there and doing what.

    I just came across a supplier of freshly roasted beans -> google "Antico coffee". They are located north of Melbourne.

    Has anyone tried their beans/blends?

    They state freshly roasted daily etc and can deliver.

    Their product descriptions don't state much in terms of taste etc.

    Cheers KG

  • #2
    They have a café somewhere near Flinders Lane (maybe near one of the laneways linking to it).

    Nice coffee but their niche is slow roasting, and I couldn't tell the difference to be honest between it and a nice home roasted blend.

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    • #3
      Originally posted by ElShauno View Post
      They have a café somewhere near Flinders Lane (maybe near one of the laneways linking to it).

      Nice coffee but their niche is slow roasting, and I couldn't tell the difference to be honest between it and a nice home roasted blend.
      Thanks elshauno.

      I might give them a go

      KG

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      • #4
        Ask them to define slow roasting. Sounds like a gimmick to me. There's plenty of fantastic roasters around and it shouldn't be too hard to find one. If you haven't tried the BeanBay roasted beans that Andy does I suggest you start there.

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        • #5
          sounds like code for 'burnt' to me!

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          • #6
            Hi P, no not "burnt" per se, but it does smooth out the result by cooking out any natural acidity that may have been present if the batch had not been technically "slow roasted"./ Depends entirely on the end result, but can result in a muddy indistinct type of character if not done well..

            Slow roasting is used to good effect in certain situations, especially if roasting a pre blended batch where the individual constituents are way different in density/size etc from eachother.

            depends entirely on the effected that is desired by the roaster.

            However the phrase "slow roasted" when used in coffee descriptions to extoll the virtues of the contents of the packet, is just another marketing ploy for differentiation. The coffee still has to stand on its own "two feet" in terms of whether its any good or not as in....slow roasted it may be, but that isnt going to save you if it doesnt taste any good./

            Hope that helps.

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            • #7
              must admit i do prefer a slow ramp to first crack myself followed by a temp drop and then pulling the roast pretty shortly thereafter to bring out the sweetness but without pushing the bean colouration too far - just a personal preference which I suppose too could technically be called a 'slow roast'

              p
              Last edited by askthecoffeeguy; 18 February 2015, 06:18 PM.

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