I'm only about 30 minutes from Philly. I will have to check this place out. Really good coffee shops are few and far between around here.
Thanks. On Oct 2, 7:36 am, "Ray Sachs" <[EMAIL PROTECTED]> wrote: > On Wed, Oct 1, 2008 at 7:37 PM, [EMAIL PROTECTED] <[EMAIL PROTECTED]>wrote: > > > In regards to freezing, do you notice any drop in flavor over time? I > > know this has been debated many times on other coffee boards, but > > curious if you have noticed anything? > > No, I don't notice any drop in flavor over time as long as I follow a couple > of simple procedures. Vivace ships in half pound bags. When I get 'em, > they've had a couple of days to de-gas. I push all of the air/gas out of the > bag and then put a little piece of tape over the air-hole in the side of the > bag before freezing them. When I pull them out of the freezer for use, I let > them thaw completely in the same bag without opening it or otherwise letting > any air get in. Only after they're thawed fully do I open the bag. Ten > pounds usually lasts me 2-3 months, depending on the time of year and > whether my kids are home or off at school. In that amount of time, no > difference between the first bag and the last one I open. > > I'd think about a subscription service, but my usage is too inconsistent. > Sometimes we go through a lot, sometimes we go through it pretty slowly. The > other advantage of buying a LOT is that each batch can be a little bit > different, but each bag within a batch tends to be very consistent, since > they were all roasted together. So once I get the temp dialed in on a new > batch, I don't have to mess around with anything except grind for quite a > while. I had one batch of Dolce that was best at 95, for example, but most > seem to be best at 96. Also, the shipping charges aren't that much more for > ten pounds than for two, so shipping bigger volumes less often is cheaper. > > Depending on where you're located in PA, there's a great shop in north > Philly on Chestnut Hill called, appropriately enough, Chestnut Hill Coffee, > that roasts their own espresso blend. Their roaster and head barista is a > very well-known Seattle transplant named John Hornall. He's only become a > roaster over the past couple of years, but is getting it down. I've bought a > few bags of their espresso blend and liked it. No as much as Dolce, but > about as much as Black Cat. Its not an overly dark roast. It's really > awesome when they make the shots, but I still get better results with Dolce. > I still tend to buy mail order because they're a half hour drive and I don't > get in there often. But if you're in Philly, its a quick ride up the R-8 and > they're about two blocks away. Worth checking out anyway. > > -Ray --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [EMAIL PROTECTED] For more options, visit this group at http://groups.google.com/group/brewtus?hl=en -~----------~----~----~----~------~----~------~--~---
