Darker Bp Coffee Please, Dave...

Hi Dave,


I have been a fan of your Blog for a while and have listened to and read most everything posted to date.  My wife and I are both drinking BP type coffee (MCT oil, GF Butter, coconut oil-cause we like the taste, and single origin, organic coffee) and decided to buy some of your BP Coffee beans.  I have to say, they smell great, but no matter how I grid them or how I brew them (not needing a lesson since I have tried all the ways posted), it still is a very weak tasking cup of coffee.  When starting with a medium blend, rich, full of flavor coffee and going to BP Coffee Beans, the difference is very watered down.  Even with the MCT, Butter etc, the watered down coffee taste is still there.  I have to make my coffee with half BP Coffee beans and half French roast or some other Medium blend.  We would buy BP Coffee Beans if you made available a darker roast.  Until then, my wife will not buy anymore. 


 


We bought the Decaf as well and it seems to be a bit bolder tasting coffee than the original, but still a very light taste.


 


Since you went from not recommending Deaf coffee to now selling your brand of it, can you also make an exception for consumer happiness J, and make some darker & or French roast coffee (noting it's not as bulletproof as the original)?  We would be very happy if you did. 


 


We just watched an Interview you did and you mentioned possibly opening up a couple BP Coffee Shops in Sa Francisco or Bay Area, don’t remember which you said.  If this is true, I don’t see how it wouldn't make good business sense to meet more customer requests of darker coffee, a broader variety, less bulletproof none the less.  I’m OK with that. 


 


The coffee we consume doesn’t give us headaches or have to go… right away or any other side effects coffee that has too much micotoxins may have.  Is it as BP as yours?  That’s not the point.  Some have said, “…just take your medicine”.  Well, I LIKE Coffee and I want my COFFEE to taste good, not just OK or watered down.


 


If you, Dave, do read this post, thanks for taking the time.  You do provide a ton of really great advice, research and resources that are very helpful.


 


Thanks,


Richard


Comments

  • StevoStevo Upgrade in Progress

    That was probably me who said that ;-)


     


    Two things:


    1) darker roasts will have more acrylamide in them and will be less BP; however


    2) can't remember where I heard it, but I remember Dave saying he is working on a darker roast for customers just like us (I prefer dark roasts too!)


  • I like the tags on this... I can see the look of distain on rit7500's face when he (she?) was typing "watered down", "light" and "weak".... 

  • mmejoannammejoanna ✭✭
    edited September 2013

    Maybe try a dark-roast, single-origin, wet-processed, high-altitude Central American coffee from a reputable purveyor? 


     


    I'd do that, and I'd make a blend - using half those beans and half Dave's beans... Why? To mitigate the acrylamide and any other possible inferiorities in the new beans. 


     


    Candidates:


    http://www.coffeebydesign.com/shop/single-origin.html




  • Maybe try a dark-roast, single-origin, wet-processed, high-altitude Central American coffee from a reputable purveyor? 


     


    I'd do that, and I'd make a blend - using half those beans and half Dave's beans... Why? To mitigate the acrylamide and any other possible inferiorities in the new beans. 


     


    Candidates:


    http://www.coffeebydesign.com/shop/single-origin.html




    Good idea.

    Mary

  • I just order green beans from SweetMarias.com and roast it myself. Love it! I get to try a plethora of different beans (All high altitude wet-processed) and roast them how I like.....can't ever go back.


  • always someone moaning ;-)


     


    I'll have yours if you don't want it!


    Katolotus

    MMA Fighter

     

    SUCCESS: A lot of little things done well



  • Maybe try a dark-roast, single-origin, wet-processed, high-altitude Central American coffee from a reputable purveyor? 


     


    I'd do that, and I'd make a blend - using half those beans and half Dave's beans... Why? To mitigate the acrylamide and any other possible inferiorities in the new beans. 


     


    Candidates:


    http://www.coffeebydesign.com/shop/single-origin.html




    Great suggestion.  I have started doing just that.  Can't let it go to waste since I know it's good quality.  (Richard - (he) btw) :)

  • I also prefer darker roasts but I can't say the coffee I made with the upgraded beans isn't the smoothest coffee I've ever tasted. I didn't know about the dark roast Dave is working on; so excited!
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