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So what is it in Trung Nguyen coffee (besides the chicory) that makes it so amazingly good even for preground coffee? I'd like to replicate this, you see.
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Oct 5, 2011 21:23
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| # ¿ Apr 29, 2024 15:20 |
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Mr. Wiggles posted:So what is it in Trung Nguyen coffee (besides the chicory) that makes it so amazingly good even for preground coffee? I'd like to replicate this, you see. Nobody? Anybody? ----------------
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Oct 27, 2011 20:18
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^^^^^^^ Cocoa! Yes, maybe that will do the trick. Yes but that's not what I'm talking about. It has a different flavor (black, without the milk). There's lots of chicory in it, but there's something else that I can't figure out. Is it a different varietal of coffee? I don't know! ----------------
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Oct 27, 2011 20:42
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Bob_McBob posted:I've never been sure why they brag about using robusta and other cheap coffee. Excelsa is very much like robusta, and Catimor is a low-grade Arabica varietal with some robusta in the family tree. A lot of the "off-brand" species and varietals tend to be grown because they're more disease-resistant or tolerate low altitudes better, not because of the cup quality. Just the standard blend. And I like it because it tastes like good New Orleans chicory coffee but with a deeper, richer taste to it. And I want to figure out how to roast it at home so that it will be even better.
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Oct 28, 2011 06:39
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