How varied are coffee flavors vs. wine? Is there an Italian red wine "coffee" out there?

  1. Hmm maybe this is why when I tried to get into wine, I couldn’t really distinguish one bottle from another of the same grape even after months of drinking, whereas I could instantly taste differences between my first 2 bags of speciality coffee. This has made coffee so much more fun for me than wine

  2. I highly recommend Onyx’s Costa Rica Las Lajas SL-28. You can purchase it online and have it shipped to you. Sharp acidity, gritty mouthfeel, low bitterness and some raspberry without being obviously fruity. As close as you can get to a Barolo/Refosco IMO.

  3. The mouthfeel can usually relate to the method in which coffee was brewed, a cafetiere will produce a heavier feeling liquid than a v60 or something.

  4. The flavors of coffee can be very different. I‘m more for the „classic“ heavy italian espresso flavors, friend of mine is very into light roast with fruity acidic flavors. We both despise the others coffee tastes and very much enjoy our banter about it.

  5. This.. I think this barrier to entry - especially the grinder requirement, and variability in the final product has largely kept specialty coffee as a super niche beverage.

  6. Oh yes, it's a whole new world when you get into it. I'm at the early stages but the spectrum from light to dark roasts is vast. Enjoy the journey and it is as varied as wine

  7. Probably Ethiopian natural or anaerobic processed medium roasted, these process methods tends to produce heavier and creamier mouth feel, and some can have winey taste too.

  8. I'm really into anaerobic fermentation coffees lately. A Colombian producer named Edwin Noreña is on the forefront of these processes. Felipe Trujillo is another. At my shop we are serving one of his that has been fermented for 300 hours with the final 228 hours having galaxy hops introduced to the tank.

  9. Yes more or less although we wouldn't want gritty or coarse. We do talk about something called TDS, total dissolved solids, that affects how rich/thick the cup feels but if it's too high it's often bitter or chalky and you really wouldn't want coarse particles to remain in the cup. I can see how a wine might allow for grittiness and retain good flavor but with coffee it's connected to bitter and undesirable flavors.

  10. The spectrum of variation in coffee may not be as great as in wine, but the "terroir" effect (variations due to beans, location, sun) is definitely strong in coffee and underappreciated, perhaps because most places use blends instead of sourcing from single single farms.

  11. I'd say that terroir in wine is brought (for better or worst) to even higher levels in top level wines regions like Mosel, Burgundy and Langhe where you identify the "plot".

  12. This may not be common, but I like all different types of wines, but with coffee I pretty much only drink high altitude African coffee. Everything else is just not as good to me so I tend to avoid it. Coffee definitely has a diverse range, but I seem to only enjoy a small slice of it whereas with wine I enjoy a lot wider range.

  13. You could buy tannin and add it to your coffee, which would provide the structure and mouthfeel of wine without the alcohol. There are tons of winemaking vendors that sell it cheaply online. For example:

  14. As a wine lover, I’ve gotten more into coffee and found it to be super diverse and interesting in terms of the different flavors and profiles. For example, try different roasts from Sumatra, Ethiopia, and Guatemala, and they’ll all be completely different.

  15. Not here to pick a fight, but how is tea far healthier than coffee? Assuming you drink reasonable amounts of both :p

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