So...here we go...
This morning before work...I took 1/2 cup of cut-throat, sliced er up in the grinder, and placed it into my "grounds" container. As mentioned earlier, Im used to using 2 Tbsp per cup, I make 4 cups a day since thats the first "cup" line in my pot. I fill my thermose, and toss whats left (just under 1 cup). I should really go out and get a 4 cup coffee maker, but this was free from gevalia.
So that being said, I found it really hard to only use 1 per cup, especially since this 1/2 cup unground can be used for 10 cups. So I placed 4 Tbsp in my filter, just about 1 Tbsp remained. Filled the pot up to 4 cups with Culligan, flipped her on.
First thing I noticed was the heavy order occompanied with real dark roasts (French), almost to the point of it being to strong. I studied the pot and noticed a real dark almost black color...this is usually how I prefer my java, blacker the better. But I wanted to start thin and work my way up. So i added about 1/2 to 3/4 measuring cup of water. This lightened it up a bit, not to much.
Here I am, at work...about to take my first pull....
Too hot, gonna wait a minute to take another...
Ok, first sip taken. Immediate impression:
Good flavor, very smooth. Im having a real hard time distinguishing if I need more or less beans. The more pulls I take the more enjoyable it is. Im starting to notice mild hints of that real unique smootheness found in the Santo Domingo that I crave. I think with the proper preperation, this stuff could be killer, no pun intended. Very impressed. Price is still a concern, but going from 7-8 Tbsp per 4 cups down to 4-5 is obviously a saver.
I should have some santo domingo coming by the end of the month, going to do a side by side comparison.
Overall rating, very impressed, beats the average caribou/starbucks. Beats the Blue Mountain I had from Jamaica. The santo domingo will be the real test.
On with the work day, patiently awaiting the arrival of my chateau's.
---this stuff is pretty damn smooth
