Not buying any Kenyans. The "trendy" coffee, overpriced, overhyped. And, I don't care much for them :-)
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Iced caramel while at Chocolate World in Hershey.
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Colombia Guterriez micro lot :-) AWESOME cup! Smooth, sweet, with hints of maple. This is, for sure, a favorite. :-)
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Charbucks Sumatra. Haters gonna hate, but I love it. Tough to beat for $5.50/ 12oz.
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I dont know about "trendy". I had no idea :-)

The 2 varieties I got last season were excelent. This year they seem a little "green" taste to them. Still pretty decent though. It seemed better today w/ 5 days rest.
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Tough to beat?? I just got Sumatra Lake Toba 19+ Ulos for $6.56 a pound, I'll fresh roast it and it will be so good as to be uncompareable to that sludge you are drinking :-) :-)
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I am cold brewing a pot of Peru Andes Reserve.
I had a FP cup this morning, pretty tasty.

Anybody ever try cold brewing?
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Nope. What is it? Just cold water instead of hot?
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Basically you brew coffee with time instead of heat. It takes anywhere from 12-24 hours at room temperature to steep. You steep the ground coffee with room temperature water. There are many different techniques and recipes, but the one I am trying is after the steep you filter and mix with water (or milk) 1:1, pour over ice and enjoy. This is reported to be the only way to make amazing iced coffee. I have some steeping now, I will update tomorrow!
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I make cold press by the gallon, awesome. Great flavor, no acidity.
El Salvador El Carrizal Roasted 2 days ago to FC, drip, Silk. Very nice cup, "like chocolate covered in cherries." Should be better tomorrow, with a little more rest to settle the brightness.
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What equipment do you use to make a gallon? How much grinds? I suppose I could make this in a gallon jug but how much grinds to use?
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Costa Rica Finca Bella Vista at City+.
Love this one. Very Juicy with lite baking spices and coco.
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Nice clean 5 gallon bucket. I use 1 pound of coffee, 1 and 1/2 gal water, let it steep overnight. Strain thru a gold filter. Keep in the fridge, in a gal jug. I don't work real hard to get all the liquid out of the grounds. Too much work and sediment. There are those that say, a second filtration, thru paper makes this a better cup, but I don't have the patience to wait. It takes FOREVER to filter that much coffee thru paper.
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Well I am only doing a french press now, I will work on going bigger if it is tasty :-)
It is nice to have you coffee vets around to give advice to use rooks!
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I am drinking cold brew iced Peru Andes Reserve.
WOW, this is soo good and sweet and smooth. I added some milk instead of water and tried it with and without some sugar. This is soo flavorful! Now to scale it up, went and purchased a gold filter and container last night.

Here is the filter: http://www.mrcoffeestore.com/product...C&kw={keyword}
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Having a mug of 80% Burundi at City+ and 20% kenya at Full City.
Very good blend.
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That is perfect!
The El Salvador, with 3, AWESOME!!
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This morning was El Salvador Majahual Tablon La Montana at City+.
This is such a great bean when kept below the Full city+ mark. Great citrus twang with graham cracker notes.
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Just opened a box of Tully's "French Roast" K-Cups for my Keurig this morning. :-)
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Papua New Guinea Baroida Estate at Full City+.
Nice hints of Coco and Rasin/Prune. Just a hint of citrus left at this roast level.
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