I would classify myself as an inquisitive coffee drinker. Coffee has become a rather serious hobby of mine, and all of my delicious “research” has given me a huge level of appreciation for the work that goes into bringing millions of people around the world their daily\u00a0cup. I like being pushed and stretched and challenged by the coffee I drink most days – it’s exciting to me to encounter unexpected surprises in my mugs. But, not everyone wants this from coffee! Lots of people out there want a coffee that they can count on, that will be consistently delicious, and that will be a bright spot in an otherwise challenging, stressful, and unpredictable day. For these folk, I definitely recommend that you check out blends.\u00a0Good blends combine the attributes of multiple origins to ideally give you the best of all worlds in a cup, and good roasters\/blenders know how to make that flavor consistent from year to year, even with all the changes that can happen to coffee crops.<\/p>\n
I was contacted through this blog by the lovely folks at 1818 Farms about reviewing their private label coffee. 1818 Farms is not a coffee roaster; they appear to be much more than that. Their motto\/tagline is “Life the way it used to be,” and as I read up on them on their website, they’re not kidding. For a city girl like me, it’s hard to imagine a place like 1818 Farms, where\u00a0“residents” refer to sheep and goats and hens and pigs! Read more about them here.\u00a0<\/a><\/p>\n Note<\/strong>: For consistency and objectivity, I make it a rule to only buy from\u00a0roasters that put roast dates on the bags, and I taste coffee within two weeks of roasting. 1818 Farms doesn’t have roast dates on the bags, so I don’t know when these beans were roasted. Based on the bloom and behavior of the beans while brewing, I’m going to guess they were around 12-18 days\u00a0old when I got them – not completely stale, but not at peak freshness.<\/p>\n Whole beans: Chocolate ice cream. I could definitely get behind this! Once ground, the beans smelled like dark chocolate and marshmallows. Quite sweet.<\/p>\n AeroPress: Nice blend of flavors! Rich taste and texture without tasting burnt. Smooth enough to go down easy but not boring. There’s no need to add water to this concentrate assuming you like a nice strong coffee. To me, this cup tastes like the best possible version of an old-fashioned cup of coffee. I can’t tell from drinking it what the bean origins are or how it was brewed, but I really don’t care. If I was traveling and staying in a bed-and-breakfast and was served this coffee, I’d be pretty thrilled. It tastes comforting yet invigorating.<\/p>\n Chemex: Slightly brighter brew. Since I had tasted the deeper, richer flavors that these beans were capable of, I was a tiny bit let down by this method because I really think it benefits from the thinner filter, but it was a perfectly pleasant cup of coffee.<\/p>\n French Press: Thick, fudgy brew, with just a hint of bitterness at the end. Not quite as smoothly flavored as the AeroPress or Chemex cups, but I bet this would be awesome with a touch of half-and-half.<\/p>\n V60: This ended up being the last brew method I tried (about a week after receipt), and for some reason, while brewing, the odor of rubber\/car tires made itself present. Strange! Thankfully, the coffee itself didn’t taste like rubber, but it was a bit bitter, even with just a 2:40 extraction. I don’t know if the beans were too\u00a0old at this point, or if it was the brewing method, but I’d plan to stick with a different brew method.<\/p>\n