OK, I've Taken The Plunge

Well, although genuine Hawaiian Kona can be somewhat muted in flavor compared to some others like Sumatran Mandheling or Colombian Supremo, I question where the beans came from if you got them from the same place as the Jamaican Blue Mountain blend. The reason I say that is because most reputable establishments do not sell "Jamaican Blue Mountain blends." I've seen them around and what's the point of putting a few beans from $40 a pound coffee into some cheap Central American coffee? What are they really giving you but the razz?

As for grinding, I would not suggest grinding finer than the correct grind for your equipment. Always use the correct grind pertaining to your equipment. If you are using a Freedom Press, drip, percolator, espresso maker, whatever, use the correct grind.

As for decaf, you didn't say if the others were decaf, so I assume they weren't, but if you don't have to for medical reasons, then avoid decaf. It's not real coffee, seriously, and don't let anyone tell you that Colombian decaf tastes just like the regular bean. It's like aging all the nicotine out of a cigar. It will be extremely mild and UNflavorful. While one doesn't want too much nicotine in their diet, the flavor is in the cigar largely because of the presence of some nicotine content.

As for artificial sweeteners, don't buy the bullcrap from the nutrition police and medical industry. Get yourself some UNheated, UNfiltered honey, and use a wee, and I mean weeeeee, touch, in each mug, just to take any bitterness out. You don't really want to sweeten your coffee, you just want to take out any unpleasant sharpness or bitterness.

Welcome to the wonderful word of real coffee, which I joined about this time in '91, after years of living as you once did. Keep us posted, and check around for reputable roasters. Read my review of the two Kaldi's coffees I sampled, which can be purchased on this web site. The reviews are on The Amback Journal. I also buy beans from Green Mountain and Oren's.

Oops, sorry!!! Having diabetes on both sides of my family and among friends, I apologize. Yes, honey is the same as sugar for you guys, and so on the artificial sweetener thing, I can't help you.

One sure fire way to deliver 195 degree water to your grounds is to use a Freedom Press. Of the three conventional methods of coffee making, drip, percolator and Freedom Press, it is the most adept method at extracting flavor out of the bean. Quite simple, boil water and let it stand for a minute to a minute and a half, at which time 212 degrees will have come down to 195.

Peet's is a very well reputed name, but it sounds to me like any place that has beans in bins where you help yourself is not doling out the freshest coffee in the land. Look around for where you can get Peet's fresher, like shipped directly to you.

As for Kenya AA and Ethiopian Yrgacheffe, two of my all time favorites. Working on a pound of the Yrgacheffe now.

Heading out the door for work soon. Depending on the work flow, I may not be back on until tomorrow. If I don't see you, have a great night.

Just a few suggestions.

For a grinder, get a burr grinder instead of one that uses blades. It will make a really big difference in the uniformity in size of the final grind and also not heat up the coffee as much during grinding.

Coffee, like most everything else is a matter of personal taste. The best coffee in the world is the one that tastes best to you. Don't let the coffee-nazis tell you what's best. Try the different styles and pick the ones that YOU like.

The amount of coffee you use will also vary depending on personal tastes. Experiment and see what works best for you.

Before moving into the different varietals, try the different roasts to become familar with just what difference processing makes before worrying about specific beans.

Of all the coffee makers out there, the Mr. Coffee line will produce the most bland flavoring. One of the cone brewers will increase flavor and you can find them about the same price as the Mr. Coffee. You don't have to spend a fortune. Use the money saved to get better filters. I prefer unbleached filters over the bleached ones.

But the biggest cause of lower temperatures is buildup in the maker, regardless of the brand. Buy a gallon of cheap vinegar and run a couple pots full through your existing machine before investing in a new maker. Pour a pot of vinegar in, let it heat until it just starts to drip, then turn the pot off. Let it sit for about ten minutes or so, then turn it back on. If the maker has not been cleaned in a while, repeat. Then run four or five pots of water through.

Using distilled water will usually give you better coffee then using tap. I buy bulk filtered or distilled water (gallon size) and use that for my coffee. I like to start with cold water.

Finally, avoid blends like the plague. Blends can be as little as 5% of the named varietal and the balance damn near anything. Many fillers can actually mask what little characteristic taste you'd get from the varietal.

That's excellent Jar, all the way through. As for my own water, I use filtered tap water, from the Brita pitchers, and that's not only for coffee, but rice, pasta, anything. Very good to bring up the points of using the best water because that's one of the most basic factors, making sure you use good water.

Sounds like you're already doing a lot of things right. Don't worry, whatever the rough edges are, they will disappear in six months. As for the quick turnaround of the Peet's, that's good. Hopefully that's the rule rather than the exception. Fresh roasted coffee should be finished quickly, not sitting around for weeks or months in the store.

Afta youse gets maw nahlige o' dis kawfee ting, den yule be a Con O' Sewer likes us guyz. :?

Well, sounds like you're doing everything right so far. When you try a new coffee, stick with it for at least half a pound. That will give you time to try different strengths and additives (sweetner, cream, etc).

One other thing that will help you enjoy your coffee, fill your cup with water and zap it in the microwave, then dump the water out when you pour your coffee. A pre-warmed cup will keep your coffee hot over twice as long.