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Picture of wingspar
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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?





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Gary
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Posts: 2287 | Location: Oregon | Registered: January 15, 2010Reply With QuoteReport This Post
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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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Posts: 2570 | Location: Orange County, CA | Registered: September 18, 2002Reply With QuoteReport This Post
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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.
 
Posts: 695 | Location: Kailua, HI | Registered: June 24, 2003Reply With QuoteReport This Post
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quote:
Originally posted by Underworld2086:
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.


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Gary
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Posts: 2287 | Location: Oregon | Registered: January 15, 2010Reply With QuoteReport This Post
ichi-go ichi-e
Picture of Underworld2086
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quote:
Originally posted by wingspar:
quote:
Originally posted by Underworld2086:
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.
 
Posts: 695 | Location: Kailua, HI | Registered: June 24, 2003Reply With QuoteReport This Post
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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.


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Gary
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Posts: 2287 | Location: Oregon | Registered: January 15, 2010Reply With QuoteReport This Post
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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
 
Posts: 1 | Registered: January 19, 2021Reply With QuoteReport This Post
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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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Posts: 701 | Location: Colorado | Registered: March 07, 2009Reply With QuoteReport This Post
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quote:
Originally posted by LoboGunLeather:
Can someone tell me what I have missed all these years? Coffee beans come from plants, but somehow they are not organic?


"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.
 
Posts: 27284 | Location: Northwest Arkansas | Registered: January 06, 2008Reply With QuoteReport This Post
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Picture of nhracecraft
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quote:
Originally posted by Underworld2086:
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.

Well that would explain Starbucks coffee... Wink


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Posts: 4581 | Location: New Hampshire | Registered: October 29, 2011Reply With QuoteReport This Post
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quote:
Originally posted by nhracecraft:

Well that would explain Starbucks Charbucks coffee... Wink


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Posts: 12666 | Location: Black Hills of South Dakota | Registered: June 20, 2010Reply With QuoteReport This Post
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quote:
Originally posted by nhracecraft:
quote:
Originally posted by Underworld2086:
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.

Well that would explain Starbucks coffee... Wink

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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Posts: 49652 | Location: Texas | Registered: February 10, 2004Reply With QuoteReport This Post
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I never buy ANYTHING "organic" if I can help it.

Who wants shriveled up, over-priced, tasteless, junk food?
 
Posts: 44 | Location: United States | Registered: January 18, 2010Reply With QuoteReport This Post
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