1

votes

Source of "bulletproof" (or just high quality) coffee?

Answered on August 19, 2014
Created April 19, 2012 at 11:36 PM

On an older post (here), Mike White notes that any mold in coffee would result in it getting a lower grade, and that high quality or specialty coffees don't have problems with mold contamination.

My question is this: What is this grading system he references? And where can I find coffee with a high grade (preferably online)?

I'm not overly concerned with the mycotoxins; I just want better coffee!

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 28, 2012
at 10:14 AM

By the way, since you're in BC I'd recommend partnering with 49th Parallel instead of Portland Roasting. They're closer and much more progressive.

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 28, 2012
at 09:57 AM

Sorry Dave, you don't know my friends and you don't know me. If you were actually in the coffee industry you probably would. I wish you the best, but if you were selling "special sausage" I wouldn't buy that either.

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 28, 2012
at 09:53 AM

Sorry Dave, you don't know my friends and you don't know me. I wish you the best, but if you were selling "special sausage" I wouldn't buy that either.

E45254f32389b6f8f56f1d7f335e616c

on June 28, 2012
at 12:32 AM

Having a couple baristas at Starbucks as friends doesn't make you an expert in this stuff Mike, sorry. What "science and truth" do you feel I didn't disclose? Have you even read my blog? You're sounding like a troll.

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 26, 2012
at 10:53 AM

"Effective ways to reduce contaminants (OTA, pesticides or PAHs) are summarized in the use of good agricultural practices associated with post-harvest quality. Roasting, the final stage of coffee processing, plays an essential role as a factor in reducing contamination by OTA and pesticides" http://www.jle.com/en/revues/agro_biotech/agr/e-docs/00/04/78/C1/article.phtml In other words, the best coffees, by definition, will have few problems with mycotoxins. Bulletproof is sold by a computer security expert. It may be okay coffee, but there are plenty of better alternatives.

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 24, 2012
at 12:45 PM

Science and fact are what Bulletproof have failed to disclose. But like I said before, I'm glad he feels good. If you want to put something in your mouth of dubious origin, be my guest!

Ee5dfea588971d6ff9386d390edf9d60

on June 24, 2012
at 09:21 AM

Sorry Mike -- that is a pretty pathetic response. I'm only interested in science and facts. See http://cooking.stackexchange.com/questions/19863/are-fungal-toxins-a-significant-problem-in-coffee-and-if-so-can-they-be-avoide

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 21, 2012
at 02:09 PM

My friends are coffee professionals. None of them are raving about your product. But I'm glad you feel good, every time.

276a5e631b62f8e0793987c0496364bb

(1644)

on June 21, 2012
at 12:36 PM

Bookmarked, thanks!

276a5e631b62f8e0793987c0496364bb

(1644)

on June 21, 2012
at 12:22 PM

Do you think contamination is a concern if the coffee is single-source (Costa Rica), wet processed, and roasted by a local roaster? It's the best thing I could find! (Though I did get some of your coffee when it was on sale. Good stuff!)

E45254f32389b6f8f56f1d7f335e616c

on June 21, 2012
at 09:29 AM

Coffee grading happens based on visual inspection of the beans for pits, insect bites, color, etc. Then it's test roasted and cupped. Grading systems allow a specific percentage of damaged beans. The fewer, the less mold, the better tasting the coffee.

6832eee6f9928300118edf3656665c79

on April 23, 2012
at 07:11 PM

@ Jenny, hello. I live in Phila. PA. Peace

B53f530d64ad9e1b128a0358a85ba268

(445)

on April 20, 2012
at 07:03 PM

@Abu Most coffee sucks. It's not your fault. And although I'm not a fan of the French Press I would recommend checking out brewmethods.com for tips and inspiration.

276a5e631b62f8e0793987c0496364bb

(1644)

on April 20, 2012
at 12:39 PM

Thanks for the info and the links!

6832eee6f9928300118edf3656665c79

on April 20, 2012
at 11:41 AM

LOL... Thanks a lot shah78. The search continues. Peace

77877f762c40637911396daa19b53094

(78467)

on April 20, 2012
at 11:25 AM

I used to feel the same way about women until ten years ago when I met my wife.:) Good luck in your search.Or just stop drinking coffee. I stopped thirty years ago. Buy more beef with the extra money saved.

6832eee6f9928300118edf3656665c79

on April 20, 2012
at 10:17 AM

Hey Mike, I'm not a coffee snob or anything like that. However, I just can't seem to find that coffee that taste like "WOW", that's some great tasting stuff. You know what I mean ? I use the French press and I do everything by the book, with a few tweaks here and there, but the coffee's just not giving me what I'm looking for. Thanks for allowing me to vent. I guess you figured out that the cup of "Joe" that I'm sipping now, just simply sucks. Peace

83e08b3e7029521d4ae290a239b82d57

(250)

on April 20, 2012
at 01:33 AM

Mold could be an issue with dry processed coffee and due to the processing wet process (washed) will be less likely to contain mold. Also, higher quality beans from a reputable roaster will be fresher (prior to roasting)and will have been handled better.

2a0f1afde303eadc422d015fc22f7512

(1118)

on April 20, 2012
at 12:48 AM

yeah i don't know...and i know your question isn't specifically about the "upgraded coffee" brand but where is this mysterious source of mold-free coffee he notes? He claims to be a silicon valley genius but all the tech geeks I know around here would have cited information and backed up their claims. I'm suspicious. But I did just order some :)

83e08b3e7029521d4ae290a239b82d57

(250)

on April 19, 2012
at 11:48 PM

Buy organic fully washed and locally roasted. Coffee oxidizes after it is roasted so you want the freshest you can get. I have a local roaster that I buy from. Always whole bean, grind at home and toss if I don't use it within a week (that is about the point where the coffee is oxidized enough for me to notice a change in flavor).

276a5e631b62f8e0793987c0496364bb

(1644)

on April 19, 2012
at 11:42 PM

mzrdnan: I'm not asking specifically about his brand. I'm just looking for quality coffee, and am interested in knowing more about this grading scale. Not a Doctor: That's my plan, once I find a source of quality beans.

D10ca8d11301c2f4993ac2279ce4b930

(5242)

on April 19, 2012
at 11:41 PM

The #1 thing to do is to grind your own coffee at home.

3b3a449b6705e9ec8b141d0bd07c1a64

(1489)

on April 19, 2012
at 11:37 PM

is there really a big difference between normal coffee and this branded one??

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12 Answers

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2
B53f530d64ad9e1b128a0358a85ba268

on April 20, 2012
at 09:45 AM

Tea & Coffee has a great overview of this topic, as does Coffee Research. When people use terms such as "specialty" or "premium", this is what they're referencing.

When coffee companies buy green coffee to roast, they typically buy it from a third-party broker who presents graded samples to the merchant. The highest quality roasters are the ones that skip this process entirely and buy it directly from the farmers. Much like the way a lot of people on this forum buy meat and vegetables. But this requires large capital investments, so the roaster has to be large enough to have that kind of revenue, small enough to care, and experience enough to know what they're buying.

That said, the best places to buy coffee are few and far between. I'm sure everyone here would agree that most grocery stores sell terrible meat. The same is true for coffee roasters. Most of it is factory farmed and poorly processed, and the truth is that the general public largely doesn't care. This provides a market for silliness like Bullet Proof.

You need to ask questions about where the coffee is coming from, who grew it, how it was processed, and how the roasters found it. I may be able to offer suggestions based on where you live as well, which I'd be happy to do.

276a5e631b62f8e0793987c0496364bb

(1644)

on April 20, 2012
at 12:39 PM

Thanks for the info and the links!

6832eee6f9928300118edf3656665c79

on April 20, 2012
at 10:17 AM

Hey Mike, I'm not a coffee snob or anything like that. However, I just can't seem to find that coffee that taste like "WOW", that's some great tasting stuff. You know what I mean ? I use the French press and I do everything by the book, with a few tweaks here and there, but the coffee's just not giving me what I'm looking for. Thanks for allowing me to vent. I guess you figured out that the cup of "Joe" that I'm sipping now, just simply sucks. Peace

77877f762c40637911396daa19b53094

(78467)

on April 20, 2012
at 11:25 AM

I used to feel the same way about women until ten years ago when I met my wife.:) Good luck in your search.Or just stop drinking coffee. I stopped thirty years ago. Buy more beef with the extra money saved.

6832eee6f9928300118edf3656665c79

on April 20, 2012
at 11:41 AM

LOL... Thanks a lot shah78. The search continues. Peace

B53f530d64ad9e1b128a0358a85ba268

(445)

on April 20, 2012
at 07:03 PM

@Abu Most coffee sucks. It's not your fault. And although I'm not a fan of the French Press I would recommend checking out brewmethods.com for tips and inspiration.

11
E45254f32389b6f8f56f1d7f335e616c

on June 21, 2012
at 09:26 AM

Guys, you need to read my research on the site before making claims like this. Upgraded Coffee is not just "good coffee" and it's not "silly marketing." My coffee is NOT FERMENTED like 98% of coffee is, so it contains far fewer biogenic amines like histamine. 91.7% of coffee from S. America has mycotoxin-forming spores on it as a result of insect penetration. My coffee comes from Central America, a single estate, and we apply other quality control techniques to the picking and processing steps that happen before the coffee is even made into green coffee.

The roast has little to do with the safety or even cognitive effects of the coffee, just the flavor, but I went with the top-ranked (by SCAA) roaster in the US to roast my coffee.

But because I'm just a guy who really, really wants to always have coffee that doesn't give me a headache, jitters, or sore joints (like Starbucks), and I'm not "just a marketer" I also tell people - for free - how to find the most likely to be "Bulletproof" coffee in their city. http://www.bulletproofexec.com/3-steps-to-finding-the-highest-performance-coffee-in-your-city/

All the info on my site is free. My coffee costs $2/bag more than Peet's or other single estate coffee, and it costs far more to acquire and produce. But when I drink it, I always feel good, every time, and other coffee has random effects on me, so I started selling it to people who have the same problem. My motivation is to help people be way more healthier and higher performance than they are otherwise.

The science is sound, the product is real, and you need to at least take the time to read the research before you make "silly marketing" comments about something that lots of your friends are raving about in the comments section of my site. The stuff works.

276a5e631b62f8e0793987c0496364bb

(1644)

on June 21, 2012
at 12:22 PM

Do you think contamination is a concern if the coffee is single-source (Costa Rica), wet processed, and roasted by a local roaster? It's the best thing I could find! (Though I did get some of your coffee when it was on sale. Good stuff!)

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 21, 2012
at 02:09 PM

My friends are coffee professionals. None of them are raving about your product. But I'm glad you feel good, every time.

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 24, 2012
at 12:45 PM

Science and fact are what Bulletproof have failed to disclose. But like I said before, I'm glad he feels good. If you want to put something in your mouth of dubious origin, be my guest!

Ee5dfea588971d6ff9386d390edf9d60

on June 24, 2012
at 09:21 AM

Sorry Mike -- that is a pretty pathetic response. I'm only interested in science and facts. See http://cooking.stackexchange.com/questions/19863/are-fungal-toxins-a-significant-problem-in-coffee-and-if-so-can-they-be-avoide

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 26, 2012
at 10:53 AM

"Effective ways to reduce contaminants (OTA, pesticides or PAHs) are summarized in the use of good agricultural practices associated with post-harvest quality. Roasting, the final stage of coffee processing, plays an essential role as a factor in reducing contamination by OTA and pesticides" http://www.jle.com/en/revues/agro_biotech/agr/e-docs/00/04/78/C1/article.phtml In other words, the best coffees, by definition, will have few problems with mycotoxins. Bulletproof is sold by a computer security expert. It may be okay coffee, but there are plenty of better alternatives.

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 28, 2012
at 09:57 AM

Sorry Dave, you don't know my friends and you don't know me. If you were actually in the coffee industry you probably would. I wish you the best, but if you were selling "special sausage" I wouldn't buy that either.

E45254f32389b6f8f56f1d7f335e616c

on June 28, 2012
at 12:32 AM

Having a couple baristas at Starbucks as friends doesn't make you an expert in this stuff Mike, sorry. What "science and truth" do you feel I didn't disclose? Have you even read my blog? You're sounding like a troll.

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 28, 2012
at 10:14 AM

By the way, since you're in BC I'd recommend partnering with 49th Parallel instead of Portland Roasting. They're closer and much more progressive.

B53f530d64ad9e1b128a0358a85ba268

(445)

on June 28, 2012
at 09:53 AM

Sorry Dave, you don't know my friends and you don't know me. I wish you the best, but if you were selling "special sausage" I wouldn't buy that either.

3
518bce04b12cd77741237e1f61075194

(11577)

on April 20, 2012
at 02:13 AM

Where do you live? Support local coffee businesses!

6832eee6f9928300118edf3656665c79

on April 23, 2012
at 07:11 PM

@ Jenny, hello. I live in Phila. PA. Peace

2
B6400137b7a50279de74a24a2e08ae7f

on November 02, 2012
at 12:15 AM

Here are good bets for mycotoxin-free coffee brands, broken up by mechanical process (best) and wet process (2nd best): http://blog.healclick.com/mycotoxin-free-coffee-brands/

1
De9cfdb47ff142453b62bc145e44f9c4

on June 21, 2012
at 03:45 PM

I know that the amount of Quakers (the term used to describe unroasted or under roasted beans) will greatly degrade the flavor of the coffee. I'm guessing smaller companies have better inspections practices and should result in better coffee. Besides the things already mentioned I that water temperture can greatly influence the flavor of your brew. If I remember correctly the water should reach a boil for the best brew which is why drip machines provide a lack-luster brew compared to a french press.

276a5e631b62f8e0793987c0496364bb

(1644)

on June 21, 2012
at 12:36 PM

Bookmarked, thanks!

1
22e9f1dabb279c620977403789aef7dd

(160)

on April 20, 2012
at 02:15 AM

I have a local roaster I buy from, but here are some other options.

17 Best Coffee Roasters

Coffee Review

I also signed up for lot18 and have purchased some coffee from their selected merchant.

1
E55906cdb6839a23fd740ad85d160cc8

(1159)

on April 20, 2012
at 12:46 AM

We buy from Sweet Maria's and home roast in small batches. It's less expensive, and I have to work to get that sick over caffeinated feeling. We get wet processed and high altitude grown. Organic when it's available. We use a Nesco roaster. Check out Whole Latte Love too.

0
7bad6c4e7d681fab6a4aa4580f442e0c

(707)

on February 09, 2013
at 09:13 PM

La Colombe's single origin coffees are my personal favorites!

0
7f266add28a9edc3e869f663c8a5bed6

on February 09, 2013
at 05:28 PM

What about any of these different types of coffee at Costco? Anything look like it passes the mold and mycotoxin test?

http://www.costco.com/specialty-coffee.html

0
77877f762c40637911396daa19b53094

(78467)

on April 20, 2012
at 01:35 AM

I get all of my coffee from a local roaster, usually the day it is roasted, so I am pretty sure it does not have any Mold. Andy uses only fair-trade organic beans. He also uses these really cool paint cans that are refillable so there is no waste.

If you are in the Boulder/Longmont area I suggest you check him out. Getting a fresh, hot batch is simply awesome.

http://www.facebook.com/pages/BlackMane-Coffee-Roasters/122531974435297

-1
77877f762c40637911396daa19b53094

(78467)

on November 27, 2012
at 06:53 PM

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