(713)748-5552
Amazonsnacks@yahoo.com
9999 Bellaire Blvd, Houston, TX 77036, USA
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B014THN4OI |
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MAECENAS IACULIS
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DandH –
I bought the green coffee as an appetite suppressant and wanted to test the potency of the green coffee beans. So I browsed around the interweb and figured out how to test the green coffee:
I TESTED the beans for the active ingredient Chlorogenic Acid – I ground roughly the green beans; poured boiling water over a tablespoonful of the green coffee grinds; added half a teaspoonful of baking soda; let sit for an hour.
The Chlorogenic Acid oxidized in the alkaline environment to a deep dark green color. So now I know that these beans contain the Chlorogenic Acid (and a lot of it).
That is only to test the beans for the Chlorogenic Acid, do not drink that dark green test version.
FOR THE REGULAR TEA I just soak the grinds in boiling water for 5 minutes and drink it down.
It suppose to be a yellowish light green tea with a mild grassy flavor.
Also, I found out that the best way to grind the green coffee beans is in a Nutribullet type of blender.
The regular coffee grinder does nothing to the very hard green coffee beans.
jerry h –
Good coffee every time. Easy to roast Med and Dark are both great.
David –
I have been drinking espresso coffee for most of my life. This coffee is great at a very good price.
Applewoodfarms –
The taste was very sweet with fruit and berry overtones. I did a light roast in my hot top coffee roaster and dropped right after first crack, with a bean temperature of about 360°.
Came in nicely sealed bag, which was a nice extra, but for green beans is not necessary. Shows date of harvest also elevation, which makes it very easy to roast.
Just FYI, green beans are meant to be roasted and not meant to be used until after they are roasted. I saw on some reviews where people were talking about how hard it was to grind or the taste of green beans. All coffee comes from green beans, and it’s roasted to a profile for flavor. Take a minute to look up on the YouTube all the different ways. You can roast your own coffee at home. These beans are meant to be roasted before you grind them and drink them.
I will definitely be buying more of these beans and more from the seller. Thanks again.
Virtual Coffee Lab<span class="a-icon a-profile-verified-badge"><span class="a-profile-verified-text"> –
I am a home roaster coffee enthusiast. I purchased these fresh green coffee beans because they are the best selling unroasted coffee beans on Amazon. I roasted them on both a hot air popcorn popper as well as a commercial drum coffee roaster to see how they taste. I received exactly what was listed on this listing which described the coffee as fresh, Nicaraguan coffee. The tasting notes in the description were correct.
Roasting The Coffee
This coffee is very forgiving when it comes to roasting it perfectly. Whether you roast this on a hot air popcorn popper, a sheet pan in your oven or a commercial drum coffee roaster like I did, the results were good. On the hot air popper, the beans roast fairly consistent. I didn’t experience uneven roasts, indicating that the green coffee were processed properly and their harvesting practices are consistent. The drum roaster I have roasts over a pound of coffee at a time. First crack was reached at 386 degrees which is consistent with many specialty coffees.
Tasting the Coffee
The tasting notes on the hot air popcorn popper were more muted than the drum roaster which is expected. Regardless, tasting notes were similar, just on a different level. Myself, along with a few other family members had a cupping where we discussed the coffee and tasting notes along with the overall consensus.
Nutty, earthy, chocolatey, creamy, gentle lemonade acidity, honeysuckle wildflower sweetness with a dirty finish. This is not a complex coffee, but would please many people who would drink this as their morning cup of coffee. Even roasted light, the average coffee drinker wouldn’t be be bothered by the light acidity. These are quality fresh green coffee beans that are specialty grade will produce a decent cup of coffee.
I made a video of me roasting this coffee on both a popcorn popper as well as the drum roaster at the Virtual Coffee Lab. It also includes the actual tasting I did with my family which you might find helpful. The coffee smelled fresh and was enjoyable to roast and drink. I do recommend this coffee.
Brenda –
I did a few basic roasts (cast iron skillet) when the coffee arrived, and everything turned out well. My first roast was a little too light, probably on the cinnamon side rather than city and that was my fault but if you are curious, at this stage the coffee taste very grassy and floral. Well, kind of like dandelion: bitter and tangy. The second roast was more along the lines of a city + roast (light/medium) and the flavor was bright, slightly floral, lightly sweet and with a touch of acidity on the after taste (maybe along the lines of green apple). The third and final (so far) roast was closer to a full city + (medium/dark) with a fuller richer body and a slight bittersweet flavor like dark chocolate. This is my favorite so far. I still want to try some in-between roasts.
Anyway, those are my initial impressions of how this coffee tastes roasted up. However, bear in mind this is the first time roasting green coffee so maybe I am not the best judge. But I hope it can be helpful to someone.
I’d recommend giving this coffee and roasting a try if you haven’t because it is fun and rewarding.
anty87 –
This green coffee from Primos is great! I have been using it for months with my SR-800 air roaster and the results are fresh, delicious espresso every day. I started with a sampler pack, but enjoyed the Caturra so much that I have come back for more!
The bean quality is great. I have found only one defective bean in all the roasts I have done. I end up roasting 225g of green beans every 8-10 days to a perfect light roast. The flavors from this bean are bright and fruity with very little acidity when light roasted and extracted with a 25% flow rate for 15 seconds, followed by a 50% flow rate until complete extraction and a perfect 1:2 ratio. The long pre-fusion and slow extraction really helps to pull a lot of the delicious flavors and solids from this bean.
Overall, this is a great value for the money! I was spending over $25 for a 10-12 oz bag of fresh roasted beans at local coffee shops every 2 weeks. This bean and my SR-800 are proving to be a great money saver!!
Richard Schulze –
First the good. I was happy to find these are really a full pound of beans. The last place I ordered from, ever pound was more like 12oz or less.
I purchased the variety pack and had mixed feelings about each bean. The Caturra was decent. It roasted evenly, so I was able to get a lighter roast from it. The bean flavor was also ok. There was some noticeable complexity to it and the brew was pretty good.
The Paranima roasted very unevenly. The bean flavor was garbage. Surprisingly, however, the brewed result wasn’t terrible.
Both produced a large amount of chaff. Overall this isn’t a bad deal, and will probably satisfy many people’s needs.
E Tann –
They are both quality beans with very few bad or broken beans. But I preferred the Caturra more. The Parainema variety had too much of an acidic finish. I tried the Caturra first and at just about any roast it came out really nice.
The Parainema was roasted to medium and a slightly darker roast and mixed the roasts at a 2:1 medium to dark ratio. I’m tempted to try a blonde roast and see if that makes it more tolerable on the finish.
My Roasting Method:
I used a 1475 Watt popcorn popper with about 2 ounces in each batch. It took about 5 minutes to reach first crack and about 1-3 minutes after it began the second crack and then I pulled it off the heat during second crack.
Brewing Method:
This is where I might have gone wrong and will update my review if the acidic finish is just from using water that was too hot. I measured out 15 grams of coffee for 8 ounces of water. put the grounds in the hot water and let it steep for 3 minutes. Agitated it a few times and it created a dark cup of coffee with a very nice thick foam on top.
Taste(Parainema Variety):
It has a very silky mouthfeel, extremely easy to drink, with a depth of flavor, very smooth and easy on the palette. Then a lingering acidic aftertaste that just doesn’t go away. It’s just interesting how the finish is in such contrast with the initial taste.
In the end the over-acidic finish was just overwhelming and will have to experiment to see if I can get that down a bit. I understand that this is a characteristic of this bean and there are many brewing methods that can change that profile a bit, so will experiment with different roasts, temperatures and brewing methods to try and make a less acidic result.
Troy Warr –
For years, I’ve been buying my beans pre-roasted, like most people do. I either get them at Costco (for convenience & price), Whole Foods (for a fresher roast & more selection), or occasionally a local roasting shop (for the freshest roast).
I learned early on that roast freshness is one of the biggest contributors to a good cup of coffee, and that roasted beans should be ground as close to the brew as possible. Letting roasted beans sit in the pantry for a while isn’t great, and leaving grounds around for a while is even worse. The best components of the flavor are lost very quickly.
For some reason, though, I guess I always assumed that (a) finding quality green beans for sale wasn’t easy, (b) storing green beans for a long time would certainly be as detrimental to flavor as storing roasting beans, and (c) roasting beans was a serious affair that only commercial enterprises could handle properly using costly, specialized equipment. Turns out, all three assumptions were FALSE!
One day, I decided to do a couple hours of research, and I found some videos on YouTube demonstrating various ways to roast at home. The method that made the most sense to me was using a hot air popcorn popper – so I bought one, ordered a few lbs. of green beans from Primos Coffee Co., and followed the instructions. It could not have been simpler!
The results, even on the first try, were at least as good as the local specialty roaster’s beans. Very fresh, complex, & robust flavor, with all of the subtle complexities that you only get from a very fresh roast. The local roaster charges the typical $12-15 for a 14 oz. bag – more than twice the $6-7/lb. for Primos – so even with the ~$40 initial investment in a popcorn popper, aluminum cooling tray & other accessories, I’m going to break even after only a few pounds. After that, it’s all gravy. A home roast only takes a few minutes, so even considering time, I’m still ahead – a round trip to the local roaster is at least 30 minutes, plus gas, traffic, etc. These also last a LOT longer than roasted beans (like, up to several years), and proper storage doesn’t appreciably affect their flavor.
I haven’t experimented with any other green beans yet, but to be honest, I don’t really care to – at least not for a while. These are absolutely delicious, great quality (no duds, foreign objects, freshness issues, or anything else), and the seller is great, to boot. I recently contacted them directly through their website with some questions, and they were very quick to respond and super helpful. Can’t beat that. I trust that if I should ever have any issues, they’ll stand by their product.
I’ll never go back. It’s green beans from here on out.