Manatee Mentors 2014--CLOSED (begging & bribes MAY work) (Page 90)

Abso-freekin-lutely.

Water temp, grind, water quality, brew time ... it all makes a world of difference. 

Which is why I find it hilarious when "coffee snobs" dismiss an entire brand (SBUX, Stumptown, Tullys, Dunkin etc.) Because as it turns out, there are a shyte ton of variables in not only every single brand/roast/profile etc. but likely in every single cup.

That's what I figured, but I just wanted to check with those that are more knowledgable than I. We had Temp, Time and water quality in our discussion here at work this morning. Grind was not in the discussion. I'm thinking freshness is something I should throw into the mix as well, but with the Folgers at work, I'm not sure I can control that very much.

ETA: I'm far from a snob, heck I've been drinking the stuff for 30 years now and I'm just figuring it out. But, I do notice subtle differences between places and such. 20 years from now I may have a clue.

To some degree you can. And no, putting it in the freezer is not a good idea

I believe the suggested temp is between 195-200 (at least the SBUX standard) 

But I suggest experimenting with the different variables. Just FYI a french press needs a more coarse grind.

Mmmmmm! French press, freshly coarse ground, water just barely below a boil, steep for 4 minutes... perfection in a cup! We alternate between Sbux, stuff we get at the local co-op or Sprouts and going directly to the local roasters. Which reminds me I need to buy tickets to the SW Coffee and Chocolate festival this weekend!!!!!!!!

No freezer, got it! How about the refrigerator? In a sealed plastic tub? That is where the work stuff is. 

But a place more than likely has a very wide variety of roasts. And I'll bet you can find one you like at just about all of the places. (you also have to cross your fingers a barista is preparing the coffee properly because if not, you could have a totally wrong first impression)

Also, even within a specific blend & roast it's very difficult to have absolute consistency year over year because of the availability of the beans from the wide variety of farms, and all the variables that go into the growing/production. It's crazy-complex.

No, not the fridge!

Airtight and not exposed to light and not too warm (like a pantry.) I think glass is the best so the beans don't absorb any flavor. And don't grind it until you use it. Coffee starts losing its freshness immediately, so it's best not to buy in too much bulk if you can help it. 

Not sure you'd want to take one to work but Williams Sonoma sells some great coffee bean containers that aren't crazystoopid expensive.

I think the outcome of this discussion is to tolerate work coffee and be better with the household stuff. I think a grinder is next in my "needs" list.

And an aero Tri-bike 

Yeah, I'm just touching on best practices stuff.

Hellz, sometimes I crave a good ol cup of pre-blended gas station coffee with low qualify almond joy coffee creamer.

That's the temp I've heard too.  I just bought a coffee maker that brews at those temps (and w/i 3 minutes for a full carafe) and I could definitely taste the difference with it v. my old maker.  I guess my next purchase is a grinder, since i already have a tri bike

Run-nerd side convo. Did you all see Goucher signed with Oiselle?!?!

This is huge. 

I listened to a pod cast with Sally Bergeson/Kate Grace/Fleshman a while back and was just totally inspired I think this is the one

 I believe there is a dramatic shift happening in the running world.

I follow her on Twitter, so yes. But excuse my blank stare, what is Oiselle and why is this news? Please don't hate me, I'm just trying to understand.

It's news because Kara turned down a large deal (rumored to be in 7 figures) from Nike to run for this small company, because she believes in the brand, the message and the cultivation of empowerment and a support system, family and depth vs marketing/winning/business

Oiselle is a very small women's owned running apparel company (located here in Seattle) 

If you read Kara and Sally's perspective, it creates a picture (and try and listen to the podcast I linked above)

Kara: http://www.karagoucher.com/why-oiselle/

Sally: http://www.oiselle.com/blog/kara-goucher-joins-oiselle

That is awesome, thanks a bunch. I follow her because I appreciate her outlokk and thought process. And her family values. Really like the Goucher family asa whole.

Absolutely.

And additionally, it's even deeper. They (oiselle) are talking about fundamentally tackling change to the sport. There are currently huge issues and a corrupt system. Coverage is poor, events aren't well attended, and there is a ton of red tape around sponsorship at the highest level. The move that Rock 'n' Roll made, essentially questioning the value of elite runners within the sport altogether really illustrates there is a problem.

Having a high profile runner like Goucher will certainly be a catalyst for this change.

Racing Manatees!

March 22-23
Salty - 5K this weekend (or maybe one next weekend, we'll find out when we find out)
JJ TX - 67 mile local bike event (+33 miles for my first 100)
TJ - One Run For Boston on Monday

Disabled list:
Darren - shin splits and calf pain, general malaise
Monica - neck/back
Tom - lateral collateral ligament sprain in knee

Saweet! Go Manatees!

(I am not racing this weekend and am strongly considering not racing next weekend either and just really focusing on the marathon. TBD)

Woo Hoo!!!! Go racers and good thought process non-racer!!!!

Heal up folks, I think a couple of you have been diagnosed and have a treatment plan. That is a good step indeed.

RIDE, JJ!!!

RUN, TJ!!!

Have fun, both of you!