What beans produce the best flavor? My at-home attempts didn't go well, I used a light-roast and the brew tasted more like tea than coffee. Fruity!
1976461
Use a rich dark roasted coffee. I like Arabica myself. If you use a dark roast and your coffee nectar. if this is too rich for you, youcan always cut it with a bit of water.
1976462
Any bean should produce a quality concentrate. How long did it sit? I go past the recommended 12 hours and aim for at least 24 hours. This is the way we have done it in every coffee shop I have worked in for over 10 years. Technically, you should use a coarse ground coffee. I go differently at home and am almost embarrassed as a barista to tell you this... Use a vacuum package (~12oz.) of Maxwell House or Folgers. Leave about an inch from the top of the toddy after you fill it with water. Let it sit for at least 24 hours and you'll have a concentrate that you can cut with water or milk. Hope that helps!
1976463
If you're a real coffee afficionado, Toddy will preserve the best flavors of coffee via cold brew. In my experience, the most amazing coffee ever is Kona Peaberry Coffee fro Hawaii. It's very expensive but is truly the best. If you really want to taste what Toddy can do, buy a little peaberry (Trader Joe's or look online), freshly ground, of course.
1976464
I've always just used the coffee I preferred as brewed. It gives you the same likeable flavor only smoother w/o the acid bite.
1976465
Any bean should produce a quality concentrate. How long did it sit? I go past the recommended 12 hours and aim for at least 24 hours. This is the way we have done it in every coffee shop I have worked in for over 10 years. Technically, you should use a coarse ground coffee. I go differently at home and am almost embarrassed as a barista to tell you this... Use a vacuum package (~12oz.) of Maxwell House or Folgers. Leave about an inch from the top of the toddy after you fill it with water. Let it sit for at least 24 hours and you'll have a concentrate that you can cut with water or milk. Hope that helps! Any bean should produce a quality concentrate. How long did it sit? I go past the recommended 12 hours and aim for at least 24 hours. This is the way we have done it in every coffee shop I have worked in for over 10 years. Technically, you should use a coarse ground coffee. I go differently at home and am almost embarrassed as a barista to tell you this... Use a vacuum package (~12oz.) of Maxwell House or Folgers. Leave about an inch from the top of the toddy after you fill it with water. Let it sit for at least 24 hours and you'll have a concentrate that you can cut with water or milk.... » Read More Any bean should produce a quality concentrate. How long did it sit? I go past the recommended 12 hours and aim for at least 24 hours. This is the way we have done it in every coffee shop I have worked in for over 10 years. Technically, you should use a coarse ground coffee. I go differently at home and am almost embarrassed as a barista to tell you this... Use a vacuum package (~12oz.) of Maxwell House or Folgers. Leave about an inch from the top of the toddy after you fill it with water. Let it sit for at least 24 hours and you'll have a concentrate that you can cut with water or milk. Hope that helps! « Show Less
100199
Seems medium to me and the best coffee I've had. It's been around for many, many years. It has a strong bold flavor, depending on how strong you make your coffee, and I brew mine strong, but very pleasing taste.
1533636
I can't imagine being able to get, imported, non-fermented beans. That said, I don't truly know. They look and taste like every other raw fermented bean that I have tried - except that they were really well vacuum sealed and tasted fresher than most maybe not as strong as some. If they aren't fermented, it is a surprise to me.
934172
I'm not a coffee expert, but from everything I have read and experienced, the quality, freshness of the roast and the grind will determine how good your coffee experience is. I would at least choose an espresso grind when choosing coffee beans. (Finer ground then coffee for drip machines)
2080817
I use Starbucks' whole Espresso beans and grind them in my Krups coffee grinder. I imagine the type of beans or coffee you use will depend on your flavor preference. I prefer a bold espresso taste, so I use espresso beans, but I have used a milder flavored bean (I think it was a french roast?) and it worked fine.
1692946
I have been frequenting the Coffee Bean and Tea Leaf retail stores for years. I like my coffee to taste like it does when I place an order at the stores. When I add milk to my coffee for a latte' I use 2 heaping tablespoons. When I add the powder to black coffee I use 3 sometimes 4 heaping tablespoons. (This is for a 16 ounce cup of coffee) It really is preference! I would play with the taste until you find what works for you. Make sure you mix it good or it will be lumpy and will also become gummy at the bottom. I use a frother which works great! You can get one on amazon. Bonjour makes a great one! This powder is not only great in hot coffee but I love to blend it with cold, strong coffee or coffee extract and ice in the blender ( sometimes with milk) and blend it, it is also great in tea and the powder adds amazing flavor to smoothies! I hope this helps you?????????
1290633
Your taste for Folgers coffee is valid. I do like the taste of several brands of coffee, yet there are some I dislike. Instant coffee seems to have a different taste than ground. I always adjust the amount of instant used in hot water, as some seem strong going by the manufactures recommendations. Try different measurements with instants.
832559
Hi Joel, It really is a matter of trail and error, and taste. I find that the darker roast coffee's tend to give a better output. I use a fine/coarse grind. They work pretty well!
457720
Really, that is your ?,? What do you deem as organic? Spread out on a hot dry bed by human hands that maybe that have not been washed? Or done by machine, clean, shaken, heat added to make dry and clean. I have know idea other than maybe you should shop for organic coffee and really waste your money on something that makes no difference in taste. I liked the coffee until the beans came in oily, sign that it didn't dry enough. Get a life or grow your own coffee bean tree's to make sure it fits your lifestyle. Sorry I am so crass, but really...coffee beans???
600590
The only reason I switched was because my tea started tasting like coffee (I was brewing both in the same coffee pot). Now my tea tastes delicious since it's only used for tea! :) Hope that helps?
1362464
I use French roast coffee beans and it is plenty strong. It probably depends on the type of beans and the amount of water you use. It is easy to make it to your taste.
2129114
The coffee is flavorful, but I wouldn't say bold. I prefer a medium blend and this is the best I ever tasted. Will definitely stick with it . You might like the SF Bay French Roast Decaf(same company,I believe) although I tried it at one time and found it to be awful.very strong and odd flavor. Many of the reviews agreed. Maybe they changed it. Not too many good decafs out there. I wish you luck.
1739598
You can create a bolder brew with a "strong" setting - I use a refillable adaptor so I brew the strength I want (cheaper, too because I can buy packaged coffee)
1406462
I love the medium, Patti. It's called Three Sisters and is a delicious blend. If you like very strong coffee, go with the dark. Hope you like it! BH
143313
We've been using our SL7810/65 for several weeks and love it. Good coffee with nice froth on top. Any ideas about where to get coffee pods at a good price? Target and WalMart in our area seem to be phasing out Senseo coffee pods.
1558292
I think it is just their name. I found that it did not have that much caffine. It was a good coffee, but I would not say it was over the caffine limit. I like my coffee strong. I am not sure how you like yours. If you are a medium roast coffee drinker this probably would not be a good choice. But if up for something different it nice good.
688147
Guayusa makes great kombucha. Since it has zero tannins it's kind of an anomaly. My suggestion would be to make a separate brew with guayusa and brew it strong before fermenting. If you notice the culture has a hard time fermenting the guayusa, make another batch with black tea and guayusa mixed together and try that out.