Whole Foods @ The District now open

NEW -> Contingent Buyer Assistance Program
<p>Janet,</p>

<p>For espresso you want to stay with a darker roast and a less acidic bean. The coffees from the Americas tend to be very acidic and IMO make for terrible espresso. I like blends more so than a single region like an Italian roast or an Arabian Mocha Java blend (not flavored with chocolate). </p>

<p>When I was going to school up north I worked part time for Peets Coffee and I am familar with their blends. There is a Peets in the District. I recommend the Garuda blend, Arabian Mocha Java and if you want to really treat yourself the Arabian Mocha Sanani is awesome. Some people dont like Peets because they say it is over roasted but if you have ever tasted coffee that has been roasted at several different stages once you get to Peets at the end you will know why. The only other coffee I have had that compares is Intelligentsia that BG recommended. </p>

<p>BG,</p>

<p>Do you know if Intelligensia offers some of their random small batches online? IIRC when I was there they had an Ethopian peaberry that was the best ever but I think they only had about a two week supply. I will check out D'Arte. Thanks!</p>
 
Graph,





I think you can call them directly and order anything special. I've never done that, but I think someone over at coffeegeek has. For Peet's, when I need beans in a hurry, both Garuda, Arabian Mocha, and if I'm like a lighter note, Major Dickenson blend are good.





I've roasted my own for a while, but have never been able to master any top-notch blends that you can buy from D'arte or Intelligentsia. You definitely learn a lot about the roasting process through first and second cracks of the beans as they move from medium roast to espresso to french to burnt (Charbuck$) in a matter of 45-seconds to a minute. Timing is critical. Trying to do all sorts of things to stop the roasting process when you want it to stop is tough...



 
<p>Oh no I think we have found a new found hobby: coffee roasting. When I went to the roasting plant at Peets they had this old German coffee roaster that Jim Reynolds would use. That thing cost way too much. But it could be on anyone's counter top.</p>

<p>Each bean is different and each person likes a different roast.</p>

<p>I wish Peets never went mainstream but who am I? The joke at Peets is the French roast is burnt coffee beans for people who do not know what good coffee is. The more you roast it the less amount of caffeine is in it. What's the point? French roast is the oops of Peets.</p>

<p>I think I could experiment with the blends with the knowledge I have. Of course what I think I know and what works could be two different things.</p>
 
For those with the inclination, here's <a href="http://www.u-roast-em.com/">one place</a> to buy green beans, and <a href="http://www.cheapskatemonthly.com/ed_cheapskate.asp?ID=13154">one method</a> for home roasting.
 
Roasting coffee is a lot easier than people make it out to be. People have used stainless steel dog bowls and a heat gun to roast beans outside. Others like to use a stainless "drum" and use your rotisserie or other motor on your BBQ Grill as the roaster. Those with much larger budgets can buy mini-roasters. Beans are relatively cheap ($2-$4+) a pound and provides endless creativity in making your own blends.





Sweet Marias is a good source for beans as well as information, they have a mailing list if you ever wanted to get into coffee roasting.

 
ISM has a new hangout on the nights she's off-mom-duty; you'll find me at the District Whole Foods. In case you were just there (with me and most of the rest of OC) this afternoon, I was the gal walkin' around with the idiotic grin on my face. I love America. I mean, I really, really love America!
 
<p>I was the poor confused bachelor in there around four on Friday, staring at all the interesting looking foodstuffs, rubbing my chin, and wondering "WTF should I do with all this stuff?" I made note of the Belgian ales and walked out empty-handed.</p>

<p>Heresy!</p>
 
I was there Friday night staring at the massive food selection - just impressive. Since most stuffs there are organic, the shelf lives are within a few days---more frequent trips to the market. Oh, and the cost
 
<p>NIR,</p>

<p>Did you notice that most things were very expensive, but that there were some good prices mixed in?</p>

<p>For instance, they had miniature melons for $.99, but cherries were $7.99!</p>

<p>A gallon of organic milk was priced very well at (I think) a little over $5.00.</p>

<p>The area I thought was the most overpriced was right up front - in some of the "to go" cases. Salsas for $7.00+ (no thanks)! Salsa at TJs is like $2.89 (?)!</p>

<p>I could see myself doing all my food and non-food shopping as follows: 33% Trader Joes, 33% Whole Foods and 33% Target (non-food and hba).</p>

<p>I totally agree on the entertaining thing! It really inspired me to do a nice brunch or wine & cheese get together.</p>

<p> </p>

<p> </p>
 
we went there last night..very crowded...but it appears more "lookers" than "buyers"...the water melon is 99 cents / lb, not 99 cents each.....which is about 50% more expensive...I didn't check it is "organic" or not...Got the Prunes for $2.99 lb...not that good...
 
<p>You might be right about more lookers than buyers. The check out lines were minimal considering the amount of people in there.</p>
 
When I was there this afternoon, the checkout lines were so long that they were handing out cookies to those of us standing in line. I was in the express line, purchasing grilled veggies for dinner. Lots of people were buying stuff. We ought to have an IHB singles gathering at the wine bar one night!
 
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