Posted Wed Mar 21, 2012, 6:38pm Subject: potatos in your cup
Has anyone heard anything about this? Just wondering if this is a problem elsewhere and what the industry is doing to solve the issue. I suppose it knocks out the possibility of organic pesticide free.
Anthony C
Currently pulling: Social Coffee Inc. -El Socorro Palo Blanco Espresso
Posted Thu Mar 22, 2012, 4:38am Subject: Re: potatos in your cup
OMG!!!!
This is EXACTLY what I experienced when getting a cup of Veranda (blonde roast) blend of *$s in California. I was on the run, but just chalked it up to poor brewing (had to get it as a pourover). Slightly musty cardboard is one description, but "old potato" is even closer. I had to throw it out after a half a cup.
Didn't even know this was a possibility. If that's the case, then *$s better be careful.
I wonder if darker roasting might mitigate some of this defect, and if it potentially exists in coffees from places other than Rwanda.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
Posted Sat Mar 24, 2012, 11:17am Subject: Re: potatos in your cup
Netphilosopher Said:
OMG!!!!
This is EXACTLY what I experienced when getting a cup of Veranda (blonde roast) blend of *$s in California. I was on the run, but just chalked it up to poor brewing (had to get it as a pourover). Slightly musty cardboard is one description, but "old potato" is even closer. I had to throw it out after a half a cup.
Didn't even know this was a possibility. If that's the case, then *$s better be careful.
I wonder if darker roasting might mitigate some of this defect, and if it potentially exists in coffees from places other than Rwanda.
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