I decided to take the spurge and order some organic coffee. First taste impressions were good, but it tasted like any other coffee as time went on. However, first thing I noticed when I opened the bag of organic coffee were smaller beans that looked old and dry. Below in first photo is French Roast. Second photo is Organic Sumatra. I’ve ordered coffee from this place for years, but this was the first time I tried organic coffee. The extra cost of organic was not worth it in my opinion.
For those coffee nerds in the forum, and you rosters particularly, is there a reason the organic coffee beans look old and dry?
I order all of my coffee from Sweet Maria's, and roast with a Gene Cafe. I can't say that I've ever tried roasting organic coffee.
I generally roast City to City +
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Good coffee tends to be roasted lighter to preserve the traits of the origin. While you can find good coffee in darker roasts, I imagine it is mostly lower grades of coffee that are roasted dark to mask flaws and give a homogenized product. Some people prefer darker roasts though. Anyway darker roasts express oil much more so than lighter roasts.
Both the coffees in my photos are dark roast. I tend to bounce between medium and dark roasts. I’ll try a medium roast next time I order.
It could be the length of time that has passed between roasting and use. The longer coffee is left around post roast the more oil accumulates on the bean.
No way of knowing how long their coffee sits around between roasting and shipping. I just ordered some coffee from another place that I haven’t ordered from in a while. I don’t remember their beans looking oily, but I always thought the oily look meant fresh.
My business partner and I did a recent podcast on this whole issue... although your beans look different in the two pictures here, I can only say that it's mostly what you can't see that makes all the difference in what's in your beans (and furthermore, how your body processes them).
If you find the knowledge on the subject worth a listen, the Podcast here - https://www.gtcoffeeco.com/pos...vs-non-organic-beans
Can someone tell me what I have missed all these years? Coffee beans come from plants, but somehow they are not organic? Did someone find a way to grow the plants without dirt or water?
I have heard about coffee made from beans that had passed through a large mammal's alimentary canal. I hope that doesn't become normal during my lifetime.
For the time being I think I'll stick with my old blue enameled steel campfire coffee pot. A quart of water brought to a rapid boil, add 1/2 cup of Folgers from the can, put the lid on the pot and set it aside for about 5 minutes, then run it through a filter into my stainless steel thermos bottle. I'm good to go for hours with fresh hot coffee.
My wife thinks nothing about waiting in line at Starbucks to get her favorite "grande mocha decaf no whip" for only $5 plus tip. I give her gift cards on her birthday. She doesn't like my coffee very much.
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"Organic" in the context of food has a specific meaning: that it was produced without utilizing artificial chemicals like fertilizers, antibiotics, pesticides, or other additives.
Well that would explain Starbucks coffee...
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Exactly. Starbucks is generally over-roasted
What did you expect from the organic coffee? I wouldn't expect organic anything to be necessarily better or worse than the non=organic equivalent. I would just expect it to have been grown with less chemicals.
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I never buy ANYTHING "organic" if I can help it.
Who wants shriveled up, over-priced, tasteless, junk food?
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