Tricks of the winners

[Dark Tangent]

So I noticed that the coffeewars site is up and running for DC 14. I thought it would be cool if the judges or organizers could give a little background on how to prepare.

For example it might be good practice to use the same grind, press, and water temp as what the judges will be using so you can get a taste of how your bean will perform.

[shrdlu]

So I noticed that the coffeewars site is up and running for DC 14. I thought it would be cool if the judges or organizers could give a little background on how to prepare.

For example it might be good practice to use the same grind, press, and water temp as what the judges will be using so you can get a taste of how your bean will perform.


Oh, bossman, the judges just barely acquired posting privileges on the forums (that two-week waiting period was tough, but I've survived it).

Ahem.

We (the judges) are quite fond of a fine grind, making it nearly espresso grade for premium caffeine content. We also use cold water, if possible (some years yes, some no, flip a coin for this year), since that will affect the taste. We make it *strong*. Let me say that again. We make it VERY STRONG. No french press. The same three Krups 4 cuppers have been used now for the last four Wars, and are still in fine form. They only get taken out for DefCon, and are packed away otherwise, so I expect them to last quite a while.

We do the grinding, measuring, coffee making, and coffee drinking. It's the only time I've ever been heard to say that I've had enough coffee. I've actually been heard to say this during two different Coffee Wars, so there's hope for this year as well.

I'm hoping for a little something out of the way this year. Maybe a little Moka Java or Tanzanian Peaberry will upset the big two (Kona and Jamaican Blue Mountain).

HTH. HAND.

(shrdlu)

[Foofus]

It is true, we're gearing up for the next round. We've been in touch w/Russ, and we've submitted some text for the program, etc. Official rules and other contest parameters will be forthcoming in the contest announcement, which we send out sometime closer to the event itself.

Good thinking, though, on the topic of preparing for the war by trying to duplicate the brewing conditions. Let's hope Shrdlu's comments will be of help to some worthy contestants.

--Foofus.

[Surreal]

As a beer geek (homebrewer) I became aware of the importance of using "good water" for beer and coffee. For example, brew with Phoenix tap water and the result is Nasty - high calcium, iron, chlorine, chloramines a little benzine, trichlorethane, etc.

When I brew beer I have a preferred tasty bottled water that I use. Everyday coffee gets tap water from a RO unit or Brita filter. Special coffee gets the same water I brew beer with (usually Crystal, fwiw)

Ok, getting to the point: is there a standard CoffeeWars water? If not, maybe there should be? If you spend $20 on beans, what's another $1.25 for water to optimize them?

Just trying to help, and maybe participate this year if I find worthy beans.

Alert regards,

Surreal

[shrdlu]

As a beer geek (homebrewer) I became aware of the importance of using "good water" for beer and coffee. For example, brew with Phoenix tap water and the result is Nasty - high calcium, iron, chlorine, chloramines a little benzine, trichlorethane, etc.


I now live in an area with good water, and happily use it for coffee. When in Southern California, I regularly purchased bottled water for coffee. When we do coffee wars, we use the same water for everything, and it's random bottled water from the local store (usually). I would be very reluctant to use Las Vegas water for drinking, much less for brewing coffee.

When I brew beer I have a preferred tasty bottled water that I use. Everyday coffee gets tap water from a RO unit or Brita filter. Special coffee gets the same water I brew beer with (usually Crystal, fwiw)


Interesting. When you say Crystal, what do you mean? Crystal Geyser? I would think you probably meant something else, but I don't get the reference.

Ok, getting to the point: is there a standard CoffeeWars water? If not, maybe there should be? If you spend $20 on beans, what's another $1.25 for water to optimize them?


There isn't normally a standard water. We're happy to have a place to set up, and potable water to brew with. I expect to purchase the same type of bottled water we've used in past. On the other hand, if you're wondering what I'd recommend for home use, I'd suggest that it's more important that it be drinkable and cold, than that it needs to be fancy (and I understand that Arizona water, like Nevada water, is *not* drinkable). Chilled water makes better coffee, if you are using the drip method. A French Press, on the other hand, really should to have the water at room temperature.

I am particular as to equipment, however. I'm sure that Krups would be happy to hear that all official coffee wars equipment is Krups.

Just trying to help, and maybe participate this year if I find worthy beans.


Please. Some of the entries are awful. Some are very worthwhile. You sound the type that will provide the judges with something pleasant and interesting. We'll ramp up a bit closer to con, with a more official announcement. Hope to see you there.

[Surreal]

... Interesting. When you say Crystal, what do you mean? Crystal Geyser? I would think you probably meant something else, but I don't get the reference.

"Crystal Water" / "Crystal Ice" was a Phoenix outfit that delivered 5-gallon carboys of water house to house and rented coolers for at least the last 30 years. Now that I look, I think they may have been eaten by Sparkletts(tm) a few years ago. It was R.O. with minerals added for flavor. They had a catchy jingle, and spiffy blue delivery trucks with their logo rendered in movable inch-wide mirror sequins (looked like moving water, esp. in intense sunlight).

"Aquafina" has a very similar taste to Crystal Water.

There isn't normally a standard water. We're happy to have a place to set up, and potable water to brew with. I expect to purchase the same type of bottled water we've used in past. On the other hand, if you're wondering what I'd recommend for home use, I'd suggest that it's more important that it be drinkable and cold, than that it needs to be fancy (and I understand that Arizona water, like Nevada water, is *not* drinkable). Chilled water makes better coffee, if you are using the drip method. A French Press, on the other hand, really should to have the water at room temperature.

I am particular as to equipment, however. I'm sure that Krups would be happy to hear that all official coffee wars equipment is Krups.

I've been enamored with the Gevalia(tm) coffee maker for the last year - it was $10.00 when my wife signed up for a subscription for their over-priced coffee. It heats the water to a lower temp than most drip units, probably around 150F, and has sort of a mini showerhead that sprinkles it across the coffee, rather than dumping a stream into the middle of the filter. It uses a very fine grind and allows you to make Strong coffee that's not bitter or overly acidic. We cancelled the subscription pretty promptly after discovering that their brand of coffee isn't really All That.

Please. Some of the entries are awful. Some are very worthwhile. You sound the type that will provide the judges with something pleasant and interesting. We'll ramp up a bit closer to con, with a more official announcement. Hope to see you there.

The CoffeeWars folks saved my life at DC9. It felt like it anyway :wink: I bought a mug, begged just a little, and it was filled with a damned-fine coffee. I guess I'm now officially hunting for an entry.

Surreal

[jur1st]

Last year I lost track of time and missed the entry deadline, even though I was carrying a pound of the winning beans with me all day long. This year I won't be making the same mistake. I've got some good beans for the testers...get excited.

[shrdlu]

Last year I lost track of time and missed the entry deadline, even though I was carrying a pound of the winning beans with me all day long. This year I won't be making the same mistake. I've got some good beans for the testers...get excited.

Always welcome something different. You can't have enough coffee. Actually, I've been heard to say I'd had enough, twice, and both times involved Coffee Wars.

I'm now living in a place that has drive through Espresso everywhere. There's a chain called Espresso World, even.

[DaKahuna]

I am heading to a local grind tomorrow to pick up the beans for my entry.

Do the judges grind to their satisfaction or should I bring the grinder with me?

[shrdlu]

I am heading to a local grind tomorrow to pick up the beans for my entry.

Do the judges grind to their satisfaction or should I bring the grinder with me?

Bring only the coffee beans. Ground coffee cannot be judged (in fact, I have been known to slice it with a box cutter, and toss it in the trash, sweet natured soul that I am). Looking forward to it.

[DaKahuna]

Bring only the coffee beans. Ground coffee cannot be judged (in fact, I have been known to slice it with a box cutter, and toss it in the trash, sweet natured soul that I am). Looking forward to it.

Beans it is - two entries .. I hope you guys save some for me to taste as well

[shrdlu]

Beans it is - two entries .. I hope you guys save some for me to taste as well

Of course. Looking forward to it.

[jeremycec]

I am bringing some Aussie brother-in-law-roasted coffee again this year, although it will be different from the Rico blend I brought last year. I think that was too subtle for this crowd. I may bring a "cheeky little bean, grown in Ethiopia..." as in this story: http://www.smh.com.au/news/good-living/a-cheeky-little-bean-grown-in-ethiopia-/2005/11/14/1131816858409.html. Of course, there's always Jamaica Blue Mountain - Wallenford Estate at $150/kilo: http://www.tobysestate.com.au/cat/index.cgi/shopfront/view_by_category?category_id=1472

jeremy

[Dark Tangent]

I've been meaning to ask for a while..

What kind of grinder are you guys using (Burr, Roll, blade, etc?) and what size grind do you go for? I am assuming a medium / drip coffee maker sized grind (http://www.ineedcoffee.com/03/coffeegrind/). Which brings up the following..

Why use a drip coffee maker (http://www.ineedcoffee.com/00/08/drip/) as opposed to a vac-pot (http://www.ineedcoffee.com/00/05/vac/), perculator, or french press (http://www.ineedcoffee.com/02/03/press/)? Is it just an easy standard that makes the process fast, or some other reason?

After reading some sites, like CoffeeGeeks (http://www.coffeegeek.com/guides/beginnercupping) talking about the whole tasting process, I can see why some people treat this like fine wine.

[shrdlu]

I am bringing some Aussie brother-in-law-roasted coffee again this year, although it will be different from the Rico blend I brought last year. I think that was too subtle for this crowd. I may bring a "cheeky little bean, grown in Ethiopia..." as in this story: http://www.smh.com.au/news/good-living/a-cheeky-little-bean-grown-in-ethiopia-/2005/11/14/1131816858409.html. Of course, there's always Jamaica Blue Mountain - Wallenford Estate at $150/kilo: http://www.tobysestate.com.au/cat/index.cgi/shopfront/view_by_category?category_id=1472

jeremy

Just a quick note: I would not think that your entry from last year was too subtle for the judges. There was some serious competition, as is usual. Oh, and I love Ethiopian anything, especially Yirgacheffe. Harrar is also very nice.

[shrdlu]

What kind of grinder are you guys using (Burr, Roll, blade, etc?) and what size grind do you go for?

I use a Braun, with blade, and grind it close to espresso in fineness. We average about 20 entries, and must keep it all efficient, and yet give each a fair chance. The Braun has a stronger motor, and does not overheat the bean during grinding (unlike some lesser types).

Why use a drip coffee maker, as opposed to a vac-pot, perculator, or french press ? Is it just an easy standard that makes the process fast, or some other reason?

A french press is slow, and requires a certain skill (as anyone who's tried it can attest to), and the drip coffee makers (Krups, of course) can all be kept to a more or less exact science. So much cold water, precise measurements of coffee, specific temperature; it works better on the assembly line process that we've naturally settled into. Percolators suck; that's why drip coffee makers took over the market. It isn't an issue like vinyl records versus CDs, where the quality of sound is at stake. Perked coffee is just inferior to other methods. Vacuum pots have the same disconcerting difficulties as do french presses; too much skill required.

After reading some sites, like CoffeeGeeks, talking about the whole tasting process, I can see why some people treat this like fine wine.

Ah, yes. Now that I live in WA, and am surrounded by Espresso on every street corner, I can see why wretched monstrosities like Starbuck's got started. All that flavored, sugared, caffeine prevents the true enjoyment of one of life's finest pleasures. Truly, there's nothing like the aroma of a fine ethiopian (Peet's, in this case) at sunrise to make the day pleasant.

[stealthboy]

Ah, yes. Now that I live in WA, and am surrounded by Espresso on every street corner, I can see why wretched monstrosities like Starbuck's got started. All that flavored, sugared, caffeine prevents the true enjoyment of one of life's finest pleasures. Truly, there's nothing like the aroma of a fine ethiopian (Peet's, in this case) at sunrise to make the day pleasant.

I've been an espresso snob for many years, and I can attest to the wine-like treatment of it these days. Just look at some of the Cup Of Excellence coffee trading getting up near $60 a pound for green coffee beans (going to retail, expect to double that price).

Who needs $1K in espresso-making equipment? Oh, I do. ;-/

I'm bringing some killer local roast beans to the wars. Look out.

[SrphicDvl]

Shame on a coffee contest that doesn't use a burr grinder.

(No I can't provide one.) :)

And this totally leaves me out of the running with my turkish-coffee making skills. I need to use a special container for it, and there's a cooking technique. Will everyone be completely sick of the coffeebean by the end of this, or should I bring my setup to treat everyone to something completely different than the real entries?

(I'd love to see a yergecheffe or a kona bean win, sometime)

[shrdlu]

Shame on a coffee contest that doesn't use a burr grinder.

(No I can't provide one.) :)

Don't want one. Like the grinder I have. You must be new here...

And this totally leaves me out of the running with my turkish-coffee making skills.

Only I make the coffee, so your skills wouldn't have helped here. It keeps everything on a level playing field.


(I'd love to see a yergecheffe or a kona bean win, sometime)

Kona won last year. Ethiopian is my personal favorite. See you there.

[Dark Tangent]

Well, the poo coffee is here, complete with a lucite brick encased poo sample. Just in case you wanted to know what it looks like in it's natural state.

[shrdlu]

Well, the poo coffee is here, complete with a lucite brick encased poo sample. Just in case you wanted to know what it looks like in it's natural state.

It does seem only fair to share the joy that the coffee wars judges were privileged to experience. If all goes well, I will brew up the amount remaining of the Robusta and Arabica beans on Sunday morning, around 10AM and for as long as it holds out, at or near the info booth. The curious should stop by for a taste. I'll have some small cups, if you don't have one. Please note, this is a taste. Don't expect to satisfy your coffee jonesing from this.

For infobooth members, I'll try to get down a few minutes early and brew a pot or so of something pleasant and drinkable.

[DaKahuna]

I was not able to locate the coffee wars venu on Friday, even after asking at the Registration desk and getting blank stares.

Thus I have 1/2 pound of a Kona peaberry and a full pound of 100% Kona that I am willing to "donate to the cause" tomorrow at 1000 provided you are willing to do the grinding and brewing.

Let me know!

[shrdlu]

I was not able to locate the coffee wars venu on Friday, even after asking at the Registration desk and getting blank stares.

Well, we tried very hard to pick up all the entries, including sending a scout team out where everyone was trapped, waiting for the fire inspection to be over. We were in the contest area, where we were supposed to be, but you wouldn't have been able to get to us until we were nearly through judging. We were there, however, at least until a good hour after they'd finally let everyone in past the ropes. We still picked up at least three, maybe four entries after that. Sorry to hear you didn't find us, just the same.

Thus I have 1/2 pound of a Kona peaberry and a full pound of 100% Kona that I am willing to "donate to the cause" tomorrow at 1000 provided you are willing to do the grinding and brewing.

If you show up during the time I'm grinding the poopycino, then I'll be happy to let you sample it. Come on, everyone wants to try a little shitty coffee. Heh.

I'll be over at the infobooth. Please drop by, and maybe we can brew a bit between the Robusta and Arabica poo.

[enven]

Ok...this might sound a tad overdone...


Crossbreeding coffee....is it possible? Could I grow a hybrid type of coffee....(myself)...and submit it? Other than finding a specific place..purchasing and submitting?

I bet this has been ask...But truthfully..the climate is right..and I spoke to some people; I have an idea.

[shrdlu]

Ok...this might sound a tad overdone...

It's all about coffee. Nothing is too much.

Crossbreeding coffee....is it possible? Could I grow a hybrid type of coffee....(myself)...and submit it? Other than finding a specific place..purchasing and submitting?

Well, when you say cross breeding, I wonder what you are thinking? You do understand that there are really only two or so types of coffee: Arabica (the preferred, and higher quality), and Robusta (much lower quality; you typically find it in cheaper brands of ground coffee).

The many types of coffee you see are all named after the region they are grown in. When you see blends, they are simply blends of various regions. No one in their right mind would deliberately blend Arabica with Robusta and expect something superior to the original Arabica. Sometimes you see a bean referred to as Peaberry. This refers to the size, and the fact that it must be picked by hand. It isn't a separate type. While it is possible to cross breed, it is not something worth your while.

I bet this has been ask...But truthfully..the climate is right..and I spoke to some people; I have an idea.

Who ever you spoke to may know quite a bit about plants, but perhaps not so much about coffee. Nothing wrong, by the way, in growing your own. Climate, soil, and roasting technique all play a part in making a fine cup of coffee. Sure, it can get a lot more complicated, but those are the primary requirements.

Hope that helped.

[enven]

It's all about coffee. Nothing is too much.



Well, when you say cross breeding, I wonder what you are thinking? You do understand that there are really only two or so types of coffee: Arabica (the preferred, and higher quality), and Robusta (much lower quality; you typically find it in cheaper brands of ground coffee).

The many types of coffee you see are all named after the region they are grown in. When you see blends, they are simply blends of various regions. No one in their right mind would deliberately blend Arabica with Robusta and expect something superior to the original Arabica. Sometimes you see a bean referred to as Peaberry. This refers to the size, and the fact that it must be picked by hand. It isn't a separate type. While it is possible to cross breed, it is not something worth your while.



Who ever you spoke to may know quite a bit about plants, but perhaps not so much about coffee. Nothing wrong, by the way, in growing your own. Climate, soil, and roasting technique all play a part in making a fine cup of coffee. Sure, it can get a lot more complicated, but those are the primary requirements.

Hope that helped.

This helped a great deal actually...Thanks for breaking down what is really needed; I feel more comfortable now...being that I didnt know about the growing/hybrid stuff...as well as the 'two-types', what you explained wwas very informative.

I was completely thrown off because I was looking at certain places...Sites...etc. which gave regional; but never the 'type's'.

SO thank you...and I'll give some more time to look into what exactly to do...Regionally; I'll have no problem in growing...So I think.

I'll check in periodically (or start a thread) with updates on ideas/growing in the coming months/weeks.

-Enven.
p.s. Has anyone tried this companies coffee? http://www.stumptowncoffee.com/

[shrdlu]

This helped a great deal actually...Thanks for breaking down what is really needed; I feel more comfortable now...being that I didnt know about the growing/hybrid stuff...as well as the 'two-types', what you explained wwas very informative.

We aim to please.

I was completely thrown off because I was looking at certain places...Sites...etc. which gave regional; but never the 'type's'.

It's because the region is what makes it good (or not good). Jamiacan Blue Mountain is called that for a reason; Kona Peaberry, Ethiopian Harrar, Moka Java (and that isn't a funny spelling for chocolate flavored, it's an area in Arabia) are all fine coffees from specific regions.

SO thank you...and I'll give some more time to look into what exactly to do...Regionally; I'll have no problem in growing...So I think.

It's harder than you think. You don't say what region, but consider that some of the best come from rich, volcanic island or mountain soil. Climate and soil are paramount.

I'll check in periodically (or start a thread) with updates on ideas/growing in the coming months/weeks.

Start a new thread. I'm sure you're not the only interested grower out there.