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Anyone have coffee at a ethopian resturant?

I went to a small ethiopian resturant a week ago and ordered the 'coffee'. The cooked the green coffee beans in a pot on the stove. Looked to be about a pound or less. They made two small cups of coffee from that were the thickest, strongest thing I have ever put into my body. They kept brewing more coffee with the same beans until it became thinner. I had about six 3-4 ounce cups. MAN was I flying high. I have never injested that much caffiene. The coffee was good after the third cup, or at least I thought so. Anyone else had this?

Reply to
sonofabitchsky
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I hope they at least were using Ethiopian beans since they are probably the best candidates for a light roast. Ethiopians roast their coffee beans much lighter than the standard roasts we are used to. Generally you don't find beans roasted lighter than City in America (and this light is rare.) In Ethiopia they pull their beans even lighter (just at beginning of first crack or even earlier.)

To me the coffee tastes very grassy and too flowery at this stage. I am not a fan. One side effect of this light a roast is that none of the inherent caffeine is metabolized out of the bean. You get the full force.

Reply to
DonRCummings

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