"Coffee Fool"

[ministerswife]

OK. So I'm "borrowing” from Nanuk's thread under Current Events, the one about "another candidate for father of the year" to do this, but here it is:

http://www.wbaltv.com/news/11534890/detail.html

If you go into the link given by Nanuk (see above), you’ll see the main article about his thread; but stay on that page and go down further to "coffee exposed”. Who knew? What’s “black dog" have to say about this?

I didn't want to go off topic in Nanuk's posting, and the article about coffee definitely would have, and it belongs in food. Wouldn't you know, somebody had to catch that coffee thing.

[Tony]

You just got me to read the story 3 times, but the word 'coffee' doesn't appear on that page for me at all. It was probably an ad targeted to you. You should have pasted the link.

[ministerswife]

Tony posts ("18 hours" ago) : "You should have pasted the link."

I did, and it was under the link I posted at the time. Guess it must have been one of those crazy ads AOL slips in, and it is gone now. However, here is what I saw when I went into the link Nanuk gave:

"Coffee Fool, Truth on Fresh

Oh I am sorry. What did I do? Ever since putting The Coffee Fool online, I have been beaten regularly by customers for clueing them into the secret on 'fresh' coffee.

Why?

Because they can no longer stand the taste of coffee they get at work, gas stations, even... coffee stores - in a world of stale coffee, they are ruined on our fresh.

So if you happen to be a newbie to The Coffee Fool and want to keep your coffee innocence intact - look away. Otherwise, here comes the knowledge (read as sales pitch) that may very well ruin you too.

Nearly all of the coffee out there is stale. The good news is that stale coffee is drinkable if you've never had truly fresh coffee. The bad news is that once you've tasted truly fresh coffee, you'll be forever hooked. It will make you giddy every time you go to make a pot. Tingle right down to your toes. Reverberate around your head like a funky aura. That's because coffee, just a few days out of the roaster, is nature's most flavorful drink - more complex than even wine - containing well over 900 flavor compounds to dance on your taste buds. But after a few weeks, you'd be lucky to see half that number.

How do you know if coffee is stale? Simple test: If it's bitter or flat, it's too late. Coffee is actually known by connoisseurs as a 'sweet' beverage. But shush... you're not supposed to know that. And who doesn't want you to know? Coffee companies who make their living on convenience. And yes, believing that freshness is as simple as 'burping' air out of a coffee container, is convenient. Truly fresh coffee is a pain because you have to order it frequently.

I could go on and on about how we only roast the world's finest Arabica beans in an unhurried, old-fashioned way to unlock the beans maximum flavor and aroma etc... etc... but who has time for that? So I will leave you instead with our simple guarantee - the best, freshest coffee you've ever tasted or your money back.

So go ahead and take a peek at our fun coffee descriptions by clicking the categories to the left. But if you should buy... be warned, you too may become a Coffee Fool :)" and if more info is desired here is the link I just found with that statement under guess what, "coffee fool":

• The Coffee Fool
Several blends and varietals, shipped from locations around the US.
www.coffeefool.com/

Hope this helps. Enjoy your coffee. I do mine. ;):handshake:

[Black Dog]

What’s “black dog" have to say about this?
Well, "black dog" agrees wholeheartedly. In fact, it's the very reason I started roasting coffee for myself, which in turn led me to start a coffee roasting business.
I'd been a coffee afficionado for years and thought I'd been drinking the best coffee until a friend of mine from CA sent me some coffee he'd just roasted. The difference blew my mind and I just had to learn how to do this myself. Once I learned to recognize the difference between fresh and stale coffee there just was no comparison and I couldn't go back. Friends and family that I gave coffee to had the same problem and were hounding me for more and more so I had to get a bigger roaster.
Coffee stored in normal conditions is at it's peak during the first week or two after roasting. After that the flavors begin to break down and the oils begin to turn rancid. It is somewhat just an effect of time but is primarily due to exposure to oxygen. I can extend that for another week or two by the bags that I package in. They're multilayered and have a one-way valve that lets the natural de-gassing of freshly roasted beans escape. I believe that this process also forces out any remaining oxygen that is trapped in the bag when I seal it. My own testing has shown me that even after being in my bags for a month there has been very little flavor degradation. Most of my coffee is sold within a week of roasting though and I never sell coffee more than 3 weeks past roast.
If you love coffee and have never had fresh roasted, you really owe it to yourself to try it.
But, as the Coffee Fool warns, you may get hooked.