I've recently had a very enlightening experience!
Using one particular coffee, I've gotten a variety of tastes by using a variety of preparation methods.
I bought a pound of Peet's Major Dickason beans last week. I was familiar with Peet's as a major roaster but had not heard of Major Dickason. I've since learned that it is Peet's most popular blend.
I first prepared it in a press pot using the "classic" two scoops to six ounces of water at about 200 degrees, infused for 5 - 6 minutes.
My initial impression was that it tasted "burnt." That is to say, it seemed to me that it has been over-roasted. Because of Peet's reputation, I considered that unlikely. I did not find it particularly pleasant to drink, but the after-taste was interesting.
I next prepared it in a drip pot, again using the "classic" proportions, a white paper filter, the water the same as above. This time it seemed rich and mellow. The burned taste was gone. My thought was that the paper filter might have trapped some oils that had gotten through in the press pot and mellowed the taste. Again, the after-taste was interesting.
This morning I again used the drip pot, all things as above, except I increased the amount of water to eight ounces. It was good, but a shade too weak. The after-taste was missing.
I have diabetes, so I avoid sugar as a sweetner. I experimented with Sweet and Low, Equal and the blue stuff (I forget the brand name.) I found that Sweet and Low works best for me. The others seemed a little overpowered by the strong coffee and unable to take the bitter edge off.
Of course, in all cases, I grind the beans in a burr grinder immediately prior to use.
Again, the Peet's Major Dickason was very tasty - rich and mellow with an interesting after-taste.
Hummm. I think it's time for a second cup.
Using one particular coffee, I've gotten a variety of tastes by using a variety of preparation methods.
I bought a pound of Peet's Major Dickason beans last week. I was familiar with Peet's as a major roaster but had not heard of Major Dickason. I've since learned that it is Peet's most popular blend.
I first prepared it in a press pot using the "classic" two scoops to six ounces of water at about 200 degrees, infused for 5 - 6 minutes.
My initial impression was that it tasted "burnt." That is to say, it seemed to me that it has been over-roasted. Because of Peet's reputation, I considered that unlikely. I did not find it particularly pleasant to drink, but the after-taste was interesting.
I next prepared it in a drip pot, again using the "classic" proportions, a white paper filter, the water the same as above. This time it seemed rich and mellow. The burned taste was gone. My thought was that the paper filter might have trapped some oils that had gotten through in the press pot and mellowed the taste. Again, the after-taste was interesting.
This morning I again used the drip pot, all things as above, except I increased the amount of water to eight ounces. It was good, but a shade too weak. The after-taste was missing.
I have diabetes, so I avoid sugar as a sweetner. I experimented with Sweet and Low, Equal and the blue stuff (I forget the brand name.) I found that Sweet and Low works best for me. The others seemed a little overpowered by the strong coffee and unable to take the bitter edge off.
Of course, in all cases, I grind the beans in a burr grinder immediately prior to use.
Again, the Peet's Major Dickason was very tasty - rich and mellow with an interesting after-taste.
Hummm. I think it's time for a second cup.