Normal
Note to CruisAholic: yes.... definitely a matter of opinion. Actually I think McDonalds has better coffee than the other fast food chains but it's certainly not good by my standards. I too hate Starbucks coffee. They roast way too dark and then aggravate the problem by using too much coffee for the amount of water. I can make it palatable only by adding about 1/4 hot water to the cup and lots of half 'n half. They also do only a passable job with espresso in most locations but every now and then they get it close to being okay.I did find the regular coffee in the dining rooms to be decent but the decaf was IMHO not so great.Note to OpusX:I use SM's also. Currently have about 20 varieties on hand as I've been experimenting with espresso blending. My favorites for drip include Sumatra Mandheling and the Mosooned Malabar. I have a bit of Mexican Tollan Organic Altura left from a trip to Cozumel last year - a local roaster there sold me a few pounds - great stuff but I'm almost out. Can you email me the info for your Kona source or would you consider cutting me in (per paid of course) on a few pounds of your next batch? At the moment my roasting is on hld as I'm staying with friends while closing on a new house but I should be back in action with the Alps by December.
Note to CruisAholic:
yes.... definitely a matter of opinion. Actually I think McDonalds has better coffee than the other fast food chains but it's certainly not good by my standards. I too hate Starbucks coffee. They roast way too dark and then aggravate the problem by using too much coffee for the amount of water. I can make it palatable only by adding about 1/4 hot water to the cup and lots of half 'n half. They also do only a passable job with espresso in most locations but every now and then they get it close to being okay.
I did find the regular coffee in the dining rooms to be decent but the decaf was IMHO not so great.
Note to OpusX:
I use SM's also. Currently have about 20 varieties on hand as I've been experimenting with espresso blending. My favorites for drip include Sumatra Mandheling and the Mosooned Malabar. I have a bit of Mexican Tollan Organic Altura left from a trip to Cozumel last year - a local roaster there sold me a few pounds - great stuff but I'm almost out. Can you email me the info for your Kona source or would you consider cutting me in (per paid of course) on a few pounds of your next batch? At the moment my roasting is on hld as I'm staying with friends while closing on a new house but I should be back in action with the Alps by December.
