CHANGSTAR: Audiophile Headphone Reviews and Early 90s Style BBS
Non-Audio Stuff => Food and Drink => Topic started by: Deep Funk on December 07, 2012, 07:49:48 PM
-
For those who ask "why?"
Look around, smell and taste and while you discover the joy of coffee, consuming coffee and discussing coffee you'll never bother asking "why?". You'll rather ask "which?", "when?" or just hunt that coffee down and experience for yourself the goodness of coffee.
Now I can ramble on in a literary fashion about the joyous sensation of a tasty coffee but let's not get carried away. My fellow coffee consumers and appreciatives, the coffee thread is hereby created like the fresh brew in a Bialetti percolator.
For those about to revel in their just prepared cup of coffee, cheers.
:)p5 :)p5 :)p5
P.S. More coffee related content will follow to accompany the few words of a coffee drinker.
-
This is a cool infographic with facts about coffee: http://theoatmeal.com/comics/coffee
A coworker brought in some home-roasted beans. I'm told they were Esmerelda Gesha beans from Panama. It was quite a revelation for me. It was light and floral, almost like a really really dark tea. I usually put lots of sugar in my coffee, but was able to drink this straight black. I went back to our office coffee from Starbucks afterward and realized that I've been living in the dark ages.
So, I'm looking into getting into home roasting right now. Seems like a worthy venture, considering how much coffee I drink. Weighing the pros and cons of different roasting methods now, but I'll likely start off doing it over the skillet just to get a good idea of my preferences. I'm told that most people think they like a dark roast, but actually prefer a lighter roast when its good, fresh coffee involved. The ones I tried today were a City+ or Full City roast, which was great. I'm going to get a shit load of green beans to play with.
One cool thing I came across is that many people roast coffee using an air popper made for popcorn, which I may try out if the first few batches of mine go well. Supposedly those things maintain a nice and even heat for the coffee beans. The gear head in me wants to get a fancy drum roaster, but space is a big consideration in my household right now. I can't justify any more kitchen appliances. It may be too big for my needs anyway considering that I'm the only coffee drinker in my household.
-
The last cappuccino I had consisted of a mixture of South American Arabica beans, specially prepared and grinded. The barista that made the cappuccino - doppio slightly dry -was able to make it almost taste like nougat. In short: I was in a state of coffee bliss...
-
I'm usually get my coffee from Trader Joe's these days. I prefer light to medium roast. Sometimes take home and/or work their Breakfast Blend, Bolivian Blend, and though darker I like their Tarrazu.
I do take espresso, but only in lattes or cappuccinos. I have a stove cappuccino maker by Bialetti (Mukka Express)
(http://media-cache-lt0.pinterest.com/upload/58054282666420495_PFp0ztpt_b.jpg)
However, the construction is all aluminum and it oxidizes. The paint is falling apart to. That said, it does a good cappuccino IMHO.
Before going to work I take a "cafe con leche" using a humble drip coffee maker (Cusinart) which so far has not failed me. At work I use an IKEA french press. I strongly prefer light roast with the french press and drink it black.
Yet to do my own roasting though.
-
This is a cool infographic with facts about coffee: http://theoatmeal.com/comics/coffee
Whoa, I'm hardcore. headbang
I prefer espresso.
-
I am sitting at Starbucks (while my wife plays Santa at the mall) enjoying a nice cuppa.
I am no huge fan of the Bux, I prefer brewing myself at home, but in a pinch it works just fine.
What is of interest today is the protesters outside. Evidently Starbucks hasn't paid that much in taxes here in the UK. Now As I understand it they paid what is required, and its the governments policy that lets them off the hook (correct me if I am wrong on that). Soooo, why are the protesters outside of Starbucks, they should go to a government building.
But I am glad they are here, it's made great entertainment for me.
-
http://www.simonlevelt.nl/koffie/koffie/espresso/espresso-del-barista/ (http://www.simonlevelt.nl/koffie/koffie/espresso/espresso-del-barista/)
This finely grinded blend in my cheap filter machine, known as the 'cheap dripper' makes for some head tingling and brain teasing cups of black coffees.
I drink my espressos, americanos(/black coffees) pure. This Barista Espresso has a rich and deep flavour while retaining its strong espresso character. Coffee...
-
I buy all my beans from oldbisbeeroasters.com
Current favorite is Bali Blue Krishna. Unfortunately they frequently rotate what they have so it's always trying something new. I have an 860XL for espresso, but mostly drink american coffee through an aeropress.
-
I drink tea. :)p5
-
I drink tea. :)p5
Freak!
:gross:
-
So, I did some ordering on a starter coffee roasting kit.
The popcorn poppers seem to be a recommended coffee roaster for beginners getting into the hobby. The most recommended model is the Westbend Air Poppery II, which is now discontinued. Luckily I found one for $25 on Etsy. I should receive it by this weekend, so let's see how it goes.
Also ordered an AeroPress and a manual burr grinder. I usually just use a french press for my coffee, but friends have been happy with their Aeropress, which brews a coffee concentrate that you dilute with hot water, so figured I'd give it a shot.
Hopefully I'll get some roasting time in this weekend so I can update this thread with pictures.
-
Awesome marvin! Looking forward to seeing how it goes
-
So, I did some ordering on a starter coffee roasting kit.
The popcorn poppers seem to be a recommended coffee roaster for beginners getting into the hobby. The most recommended model is the Westbend Air Poppery II, which is now discontinued. Luckily I found one for $25 on Etsy. I should receive it by this weekend, so let's see how it goes.
Also ordered an AeroPress and a manual burr grinder. I usually just use a french press for my coffee, but friends have been happy with their Aeropress, which brews a coffee concentrate that you dilute with hot water, so figured I'd give it a shot.
Hopefully I'll get some roasting time in this weekend so I can update this thread with pictures.
Not sure what beans you are using, but try one scoop and two scoop in the Aero and let us know what you prefer. For me even a single scoop makes damn strong Americanos. I'm a bit surprised Aero's default recommendation is to use 2 scoops.
Water temperature is also more important with the Aero, I recommend a digital thermometer.
-
I like the Aeropress. Easy and convenient for home. I use it to make an americano style coffee. I have a Hario Skerton hand grinder. Works well for the Aeropress. But not an ideal grinder to do a coarse grind for French press. For the Areopress it works well.
The Aeropress instructions that come with it opt for using lots of coffee and lower temperature water and a short brew time. Shorter brew time and lower temp water means you need more coffee. I tend to go with less coffee, higher temp water and slightly longer brew time.
-
Thought I'd link this:
http://www.uci.edu/features/2009/01/feature_coffeemyths_090120.php (http://www.uci.edu/features/2009/01/feature_coffeemyths_090120.php)
One of the most popular classes taught at my old school over the last 10 years or so.
-
I like the Aeropress. Easy and convenient for home. I use it to make an americano style coffee. I have a Hario Skerton hand grinder. Works well for the Aeropress. But not an ideal grinder to do a coarse grind for French press. For the Areopress it works well.
The Aeropress instructions that come with it opt for using lots of coffee and lower temperature water and a short brew time. Shorter brew time and lower temp water means you need more coffee. I tend to go with less coffee, higher temp water and slightly longer brew time.
Yep, I do ~190 F in the Aero. Though I also like more acidity that is extracted with hotter water.
-
I think the instructions that come with the Aeropress are assuming people will be using grocery store quality coffee or Starbucks quality coffee. For that quality of coffee the lots of coffee, low water temp, and short brew time recipe would be best. But for good coffee you can use less coffee, higher temp water, and longer brew times without making the coffee bitter or too acidic.
If you look at some of the Aeropress brewing techniques used in coffee shops and recommended by baristas you find they typically use 18-22 g of coffee, 7-8 oz of 190-200 degree water, and brew times of a minute or more.
-
Hammy have you used a moka pot plus steamer to make cappuccino? I am thinking about getting some as X-Mas gifts for fellow addicts that don't want to lay out the cash for a Breville or similar.
-
The best coffee I ever had was from a roaster who sold his beans at the farmers market in Ashland Oregon. Not sure if he's still up there, but he was a real artist. Talked about coffee like people talk about wine. And I had the same experience of not needing sugar. I actually began eating the roasted beans plain. He had one variety that had a blueberry aftertaste that was amazing. I double blinded myself against Peetes and found that I wasn't just getting dooped by the guy's potbelly and sexy rancher hat.
-
(http://img.photobucket.com/albums/v665/Kirosia/RedBird.jpg)
Kirosia don't really use it much to be honest, though he may reconsider since his job requires lots of caffeine.
-
Hammy have you used a moka pot plus steamer to make cappuccino? I am thinking about getting some as X-Mas gifts for fellow addicts that don't want to lay out the cash for a Breville or similar.
My brother has a moka pot. It doesn't do good coffee. An Aeropress and a milk frother could do a reasonable home latte. Doing a reasonable cappuccino at home without a full espresso machine would be tricky. An americano is the fanciest espresso drink I do at home. Or an affogato (aeropress espresso on ice cream).
Turkish style coffee can be fun and a good strong coffee drink for addicts. I have a little ibrik for making Turkish coffee. The local international grocery stores sell ground Turkish style coffee and some of the also have ibriks. I like it and it's fun to make. Turkish is the only coffee I add sugar to, lots of sugar. Turkish coffee should be black as hell, strong as death, and sweet as love. Sugar is necessary for the sweet part.
-
I've had Turkish coffee once. It's like they scooped that stuff straight out of the La Brea tarpits. I loved it. Supposedly, your fortune can be read with the gritty remains in your coffee cup.
Anyway -- thanks for the tips on the Aeropress. My coworker had the same experience in that he didn't fully warm up to the thing until he tweaked the brewing process a bit.
Got all the stuff in the mail. I got a couple of different types of green beans -- one from Rwanda and one from Brazil. Sadly, I'm going on a snow trip this weekend so I won't be able to get roasting until early next week.
-
I didn't realize the turkish coffee was sweet, I knew it was strong as hell.
The sweetest coffee I've had was Thai... it was so sweetened it was super thick.
-
Thailand is actually made out of sugar, didn't know if you knew that.
Coffee from Rwanda huh. That's some rich soil.... p:8
-
I didn't realize the turkish coffee was sweet, I knew it was strong as hell.
The sweetest coffee I've had was Thai... it was so sweetened it was super thick.
Wow, the only sweet coffee I would accept would be a cup with a small portion of condensed milk stirred with a shot of espresso and milk foam on top.
The other alternative would be a soya cappuccino with a mild coffee bean, no sugar.
-
Finally got a chance to do some coffee roasting! This is my first crack at it, and I don't get to taste the results until tomorrow. Anyway, here are some pics.
All of the supplies. I started out with a 1/2-cup load. (I did a 3/4-cup load for the second run, which worked better):
(http://i47.tinypic.com/nfp3me.jpg)
Here is a pic of the green beans:
(http://i48.tinypic.com/x0pjpl.jpg)
Going into the re-purposed popcorn popper:
(http://i45.tinypic.com/1649bd.jpg)
Green beans spinning:
(http://i45.tinypic.com/28bfytk.jpg)
The chaff of the beans floating out of the chute being collected in a bowl. Wet paper towel helps them "stick" better:
(http://i50.tinypic.com/w17ko0.jpg)
Beans are starting to turn color after about 2 minutes:
(http://i46.tinypic.com/dyr8eu.jpg)
After about 5 minutes, roasted beans:
(http://i49.tinypic.com/2uho6tw.jpg)
I'm having a hard time hearing the first and second cracks because of how loud the popper is, so I may do a couple of batches on stove top to get a better feel for it. All in all, it was pretty smooth and painless for the first couple of go-arounds. And I only managed to set off my smoke alarm twice.
The girlfriend got me one of these vacuum brewers for Christmas, which looks like it came straight out of Bill Nye's lab. It's a bit daunting. Don't want my neighbors walking in thinking I'm running a meth lab over here. Anyone ever use one of these?
(http://i49.tinypic.com/33bzg40.jpg)
-
Bravo QH! Thanks for the pictorial. This is really got me interested now. popcorn Can't wait to hear how the first cup turns out!
-
Just roasted up a batch of El Salvador Bourbon:
(http://i46.tinypic.com/126fel4.jpg)
Been experimenting for the past week or so, and am now starting to get some decently even roasts. I've done about 8 or 9 roast batches so far. The first few batches were roasting much too quickly, where lighter roasts wouldn't be possible. I got around that problem by running a 50' extension cord from the wall to my popper/roaster. This allowed me to stretch the roast times even more to give the beans time to develop in the lighter roasts.
I also had the issue of roasts developing unevenly because there wasn't enough movement during the drying phase of the roast. I start shaking the popper early in the roast (until sounds of first crack) which gave me a more even roast as well as agitating the beans to stretch out roast times even more.
Where I was getting to Full City roasts in about 5 minutes before, I'm at the end of first crack at about 6 minutes now.
I find myself favoring the Central American beans so far. Both El Salvadors and a Nicaraguan Maragogype bean I've roasted have all been great. My favorite though was an Ethiopian bean from the Duromina Cooperative, a very jammy and floral bean. One bean that I did NOT like was a Sumatra coffee, which was syrupy and muddy -- honestly tasted like dirt. After about 4 or 5 days it calmed down and was drinkable, but I'm not in a hurry to roast another batch of that. I did a couple of South Americans -- a Colombian and Brazilian -- both of which were good and not very memorable.
-
Bravo QH! Thanks for the pictorial. This is really got me interested now. popcorn Can't wait to hear how the first cup turns out!
Honestly, it's ridiculously easy with an air popper. And cheap too, as you can source an Air Poppery II online for like $20. The original Air Poppery I is more rare and fetch a higher premium, but I've seen people modding the crap out of it (adding thermometers, dimmers for the heat, etc.) for the DIY-inclined. But really you just turn it on, watch the beans and take them out when ready.
Hardest part is probably sourcing green beans. I get them from Sweet Maria's because they're local here in Oakland, but Coffee Bean Direct is also another place. There's also www.coffeebeanshop.co.uk too over in the UK.
-
Nice :)
Your thoughts on Aeropress vs siphon?
I've ordered an Indian coffee filter (http://en.wikipedia.org/wiki/Indian_filter_coffee), my uncle/aunt that own a coffee estate in Yercaud swear by it.
-
Honestly, I haven't tried the siphon yet. Still a bit intimidated, and am dreading washing all that glassware afterward. I did order a butane torch for it so that I wouldn't have to deal with using the alcohol wick. It's only a matter of time before my curiosity gets the better of my laziness, maybe this weekend.
I am getting good results with the Aeropress using the techniques you guys mentioned (hotter temperature, longer brew times). I love the cleaner cups that the Aeropress gives because I also seem to prefer a cleaner and more acidic brew.
These Indian filters remind me of Vietnamese filters: http://www.vietnamtravel.net/specials/vietnamese-coffee
I know my parents have a bunch of them at their house. Whenever I visit them next, I'll steal a couple to add to the repertoire. They do make a nice strong brew.
-
I dug out my French press this evening after a long time of no use. Made some coarse ground and went about making 12 oz with my usual method. Now I remember why I really like the Aero. The press mouth feel isn't as smooth as the Aero and there was too much bitterness. This is with a full bodied, almost dark chocolate deep earthy type of roast that shouldn't have that characteristic.
-
^ x2. I don't like the press method myself.
I prefer to grind the beans to shit and use a Chemex brewer. If no Chemex, I let the grinds soak in an pre-heated thermos with water near 190F for 2 minutes before dumping over a paper filter.
I've been still using this cheap tiny $99 roaster for 10 years. The drum roasters don't seem to get hot enough.
-
I do enjoy a good press, but I would say that pressing is an art unto itself.
I'd kill for a decent automated press... hmm. :wheel:
-
I just enjoy coffee - drip , press, espresso as long as it's a dark roast and black
the best thing I have bought that is coffee related over the past few years was a Nespresso machine. http://www.nespresso-us.com/machines/ . I used to own a Saeco steam press and it made great coffee but was real work to get it perfect. Nothing touches the nespresso for reliably good coffee and it only takes a minute. Draw back for some is that it only does a shot or a "lungo" which is a standard European sized cup of coffee. No 36oz mugs for the supersize generation.
..dB
-
Which model do you have Don? Looks like a good possible gift.
-
My wife bought the Citiz as a Christmas gift 2 years ago , this year I picked up the milk frothing unit to go with it as she loves latte / cappuccino . The frother is pretty phenomenal , really easy frothed warm milk with no effort at all and it has a thick creamy head every time. Nestle really nailed it with this product. Selection of coffee is actually very good too..dB
-
@Quest: what beans have you tried so far?
-
The nesppresso makes pretty good coffee, probably not the best but it is super convenient. The project centre which I use often has one of those machines. My lecturers would welcome me to get a cup of coffee there.
-
No one has mentioned the Clever Coffee Dripper. I think it is much better than an Aeropress, and even cheaper. Sweet Maria's sells them, and has some info about how to use them.
I've been roasting at home for a couple of years now. I built a PID temperature controller so I can program the amount of time it takes for the beans to get to a particular temp in the roast cycle. I also use it for sous vide cooking, but that would be another thread.
If you want to start to control your roasts, get a big variac, and separate the fan power from the heater power on your air popper. Plug the fan directly into the wall, and then you can control the temp with the variac, using a candy thermometer to check the temperature. This is what I did before I built the PID. I still use the variac to lower the fan speed towards the end of the roast.
Of course, you could also go full PID right away if you want.
The variac can also be used to slowly power up old audio equipment, or DIY projects. If something bad starts to happen, you haven't powered it all the way up, so you can quickly turn it down and possibly save some components.
-
The nesppresso make pretty good coffee, probably not the best but it is super convenient. The project centre which I use often has one of those machines. My lecturers would welcome me to get a cup of coffee there.
Probably sacrilege to admit it in this thread, but the Dolce Gusto system is really convenient and makes a decent cup of coffee. I have one at home now and 9 times out of 10 it gets used. I get the cartridges delivered by Amazon so we're always well stocked. The wife hates coffee, but she's always down for a Chai Tea Latte, which it makes as well.
-
If all else fails...
-
If all else fails...
And speaking of sacrilege...
(http://www.oncoffeemakers.com/images/how-many-of-you-like-instant-coffee-21488257.jpg)
-
if all else fails
(http://www.thebeerdrifter.com/wp-content/uploads/2012/08/pbr-six-pack1.jpg)
-
Roasting Area
(http://imageshack.us/a/img825/4604/20130125092400.jpg) (http://imageshack.us/photo/my-images/825/20130125092400.jpg/)
Consumption Area
(http://imageshack.us/a/img545/4782/20130125092453.jpg) (http://imageshack.us/photo/my-images/545/20130125092453.jpg/)
-
Lol Andy, why does that not surprise me. ;)
-
I had the privilege of sampling the Ethiopian Yirgacheffe (coincidentally my favorite bean) there. Andy also gave me a small bag of the raw beans, a particularly good batch (the Sweet Maria's Yirga batches doesn't seem to be as good these past few years.) I've treasured all this time; which I have finally consumed the last of this morning. The RO water does make a difference.
:)p7
-
For the win! That is epic. Well done!
(http://img.photobucket.com/albums/v152/shipsupt/Buddy_christ_zpscb409118.jpg)
-
That's the wrong guru for Andy, but I'm sure the point's taken.
-
Lol Andy, why does that not surprise me. ;)
Andy does it right! :)p5
I am going to send those pics to my mom. She thought I was nuts when I bought 860
-
Here we go. True Coffee enlightenment.
(http://www.cinemablend.com/images/news_img/8290/_8290.jpg)
-
Funny.
I have recently gotten into the science behind roasting and will be modding one of my roasters to make it a super-duper machine. It's fun.
Also, recently found a place where I get great deals on green beans, and they have some really nice high price stuff, like Ethiopian Nekisse. The Geisha someone mentioned before is super expensive, like $45/lb.
I also buy whole bags for the larger group of people who drink. Right now, we have a bag of Colombian Supremo Huila Valencia. If some people are interested here, I may be able to sell 5 lb. lots. PM me if you want. Price would be what I paid plus shipping, very cheap, around $3/lb.
-
I also buy whole bags for the larger group of people who drink. Right now, we have a bag of Colombian Supremo Huila Valencia. If some people are interested here, I may be able to sell 5 lb. lots. PM me if you want. Price would be what I paid plus shipping, very cheap, around $3/lb.
Roasted or green? :)
-
Green
-
you guys are nuts..
5 lbs is a lot..especially if i don't know how it tastes.
If someone wants to buy 5lbs and wants to sell me a coupleof lbs, i am game.
I have been eyeing one of the Clive espresso machines..when i can spare a grand that is lol
-
Yes, 5 lbs is a lot, but it's still no more than $15 + shipping. Besides, knowing Andy, he wouldn't sell bad stuff, a lot of the final product will depend upon how you roast it. I may pick some up and ship you a one pound or too.
-
@Quest: what beans have you tried so far?
I ordered a sampler pack from Sweet Marias and also traded a few varieties with my coworker. So far, I think I've tried:
Panama Esmeralda Gesha
El Salvador Majahual Tablon La Montana
El Salvador Finca Siberia Bourbon
Nicaragua Maragogype finca Los Angeles
Guatemala Antigua Cafe Pulcal
Colombia Vereda Pedregal
Brazil Fazenda do Sertao Catuai
Ethiopia Bedele Sota Cooperative
Ethiopia Goma Duromina Cooperative
Rwanda Nkanka Kinyaga
Sumatra Lintong Pak Joner
Sumatra Onan Ganjang Cultivar
I don't care for the Sumatras much at all. The African beans are pleasant, but none have really knocked me out yet. The Central American ones have been my favorite in my short coffee roasting stint. The Gesha bean is fantastic, and I can see why it gets praised but I feel the El Salvador Bourbon was just as good without the price premium.
No one has mentioned the Clever Coffee Dripper. I think it is much better than an Aeropress, and even cheaper. Sweet Maria's sells them, and has some info about how to use them.
I've been roasting at home for a couple of years now. I built a PID temperature controller so I can program the amount of time it takes for the beans to get to a particular temp in the roast cycle. I also use it for sous vide cooking, but that would be another thread.
If you want to start to control your roasts, get a big variac, and separate the fan power from the heater power on your air popper. Plug the fan directly into the wall, and then you can control the temp with the variac, using a candy thermometer to check the temperature. This is what I did before I built the PID. I still use the variac to lower the fan speed towards the end of the roast.
Of course, you could also go full PID right away if you want.
The variac can also be used to slowly power up old audio equipment, or DIY projects. If something bad starts to happen, you haven't powered it all the way up, so you can quickly turn it down and possibly save some components.
Yeah, I've been happy with the coffee from my Poppery II, as it's waaay better than store-bought coffee. But I'd eventually like to get something to lengthen the roast times and make larger batches to share with people. Right now, 1st crack happens between 4-5 minutes, and then second crack starts around 8 minutes. I'd like to stretch the time between cracks by a minute or two.
I'm undecided between the Hottop 'B' and the Gene Cafe. I like brighter coffees, so I would imagine the Gene Cafe would suit my preferences more. The main disadvantages of the Gene Cafe (vs. Hottop) is the difficulty to hear the cracks, not being able to insert a bean mass temp probe and the long cool down (which I'd cool externally anyway).
From what I read online, the air roasting of the Gene Cafe gives "peakier" coffee tastes, while the drum roasters will be more subdued but the flavors are more cohesive. I've seen the word "muted" thrown around by folks who don't like drum roasters. I don't do espressos, so I imagine I'd like the brighter air roasted beans better.
Roasting Area
(http://imageshack.us/a/img825/4604/20130125092400.jpg) (http://imageshack.us/photo/my-images/825/20130125092400.jpg/)
How are you liking that Hottop? I saw one for 325 on craigslist up here, but I was too late on it.
-
$3/lb. for really good beans??? That's a great deal...also because you can roast to taste!
Ethiopian Yrgacheffe is one of my favorites- especially when it goes bright blueberry/lemon. (But when it is more acidic like that it is a bit bright to be a daily cup.)
The Ethiopian Harrar is probably my favorite when it goes "buttered blueberry muffin".
Yemen Moka is really good.
If you think I'm joking on the berry aromas/flavors, I'm not. Try Dana St. Roasting Co. in Mountain View for anyone local who wants to try sometime.
Brazilian beans roasted light-light brown are really interesting and easy on the stomach too...
Anyone with a good source for Kopi Luwak, please share it.
-
The Aeropress is great for being able to do an Americano at work with the least amount of gear.
Let me know if you guys wanna do a group buy and I'll try to work with the inventor...
-
I just snagged the Hottop in the picture last week off Craigslist for $500. I still have an older basic model which has seen many, many roasts over the last 4 years. The Hottop I have now is an older model B, perfect for modding with some K probes and these cool TC4 boards which can hook up to a computer for complete control. The GeneCafe is also a really good roaster, or so I have read.
The Colombian beans I got are really nice, have only done one small roast so far, a smooth taste, traditional coffee. Really liked the last bag I had which was Ethiopian Lekempte, but that was more like $4.35/lb.
I've got some Kona coming next week and some Ethiopian Nekisse next month, smaller lots for personal consumption.
Five pounds is the smallest I want to go, too much of a hassle to do less, and I don't really need to sell any. I order from a wholesale place, but I have to get a whole bag, 60 or 70Kg. We go through a bag in about 7 months.
-
If I had roasting capability I would be all over that deal. I will probably eventually get into it... but too busy this year.
I currently pay $15/lb for really good beans which is IMO not bad at all, since crap like 'Bucks, Dunks and Green Mountain will run $7-8 a 1/2 lb in the super markets.
-
No one has mentioned the Clever Coffee Dripper. I think it is much better than an Aeropress, and even cheaper. Sweet Maria's sells them, and has some info about how to use them.
Just got one of these, and I love it. Gives me the immersion brewing French Press taste without the grit.
On a more ominous note, Guatemala just declared a "state of emergency" for its coffee industry due to coffee rust: http://www.bbc.co.uk/news/world-latin-america-21392257
-
Brazilian black coffee to celebrate the afternoon...
-
This is some serious stuff. popcorn
Monitoring
-
Brazilian black coffee to celebrate the afternoon...
(in Gordon Ramsay voice)
Delicious!
-
Resurrecting this thread to alert all the cold-brew fans of this Kickstarter project: http://www.kickstarter.com/projects/bruer/cold-bruer-a-cold-brew-coffee-system
Seems to be a nice little cold drip device that's less cumbersome than using an Aeropress + water bottle to cold drip. Anyway, I backed it so I'll be sure to share thoughts whenever this thing arrives.
-
Hey nice! Thanks for posting this, will order one too.
Just wondering though, is using a lighter roast like Yirgacheffe good for cold brew? So far I've only tried darker roasts (using Brazilian or Indonesian beans). I'm thinking a slower drip rate could probably compensate for the possible lack of flavor?
-
I'm not sure actually since I've only done a couple of bootleg cold brews on the Aeropress with darker roasts (Sumatra and espresso blends). I would imagine lighter roasts would be wasted since you won't be extracting the acidity and complexity of single-origin light roasts. Although, according to the kickstarter page, this drip method is better at highlighting the single origin qualities better than the immersion method of a Toddy system. I'm hoping that's the case but that remains to be seen.
-
I just tested this basic grinder. For the percolator/coffee kettle grinds the basic grinder is perfect. For the basic filter machine I need a finer grind to extract more flavour.
-
That looks really nice.
-
French Press for me! I haven't used a machine in ages.
That said, I am looking into a Bonavita machine, purely for convenience when I'm running late.
-
I like drinking coffee slowly. The hurried coffee is prone to burn your tongue and spill over your clothes even with plastic lids.
The worst development in the past years for me has been the wooden stirring stick. First of all it is a waste of wood and second the wood absorbs your coffee and can diminish the flavour. The wooden stirring stick even invaded the comfortable indoor café/restaurant facilities :(
Just imagine a beautiful cappuccino in a shiny picardy glass on a saucer with wooden stirring stick...
-
(http://i.imgur.com/TeUFoaW.jpg?2)
Just came across Cafe Du Monde, was highly recommended by colleagues. Now I'm highly recommending it to you coffee lovers out there. Bold, rich, and never bitter. Apparently this is a place you need to visit if you're ever in New Orleans. They also have their standard "Coffee and Chicory" which comes in a yellow can.
Cafe Du Monde, French Press, and Pink Floyd's Animals. 'Nough said.
-
Cafe Du Monde is what the local Asian shops used to make Vietnamese coffee. Something I've never gotten the hang of doing, even though I worked in a Southeast Asian restaurant, and drank it regularly. I can't make any type of coffee consistently outside of black.
-
Guys/Gals: you should try South Indian filter coffee - a Chennai specialty... mmmm good...great with those dosas and idlis that you have read about/tasted (esp. in California)
-
Cafe Du Monde is what the local Asian shops used to make Vietnamese coffee. Something I've never gotten the hang of doing, even though I worked in a Southeast Asian restaurant, and drank it regularly. I can't make any type of coffee consistently outside of black.
I actually buy this from a local Vietnamese shop, makes sense.
-
I still have a budget for a French press. I have to buy one to try it out.
Is there anything I should look for in a French press?
-
I still have a budget for a French press. I have to buy one to try it out.
Is there anything I should look for in a French press?
Nothing in particular, they're all pretty much the same. The one in the photo is this guy: http://www.amazon.com/gp/product/B00DUHACEE/
It has two screens which will help filter more grounds but also makes it harder to clean in the end, though you don't need to clean them much if you use them regularly. Coffee is acidic enough to do a fair amount of cleaning. This one is also nice because it has the metal cage that suspends the beaker off the ground. I have a different press that collects a lot of moisture below it because it doesn't have that feature.
-
Definitely recommend: Hub Coffee Roasters (http://www.hubcoffeeroasters.com) Ethiopian Kochere. They describe it as "strawberry jam". Lighter roast, delicious fruit, and killer/perfect acidity profile for me. My favorite coffee to date. Unless you like dark roasts, call/email them and order some. I need to drink through a bunch of other stuff first, but then will be buying some more. I see they have their e-shop up now. But they don't have the Kochere listed. Dang. Hopefully they will still have some of the same lot. Hmmm, ask if they still have the same batch that they were selling a few months ago...
For nerds to gander at small lot beans (I believe that Hub Coffee buys from Sweet Maria's wholesale arm):
http://www.sweetmarias.com/store/
-
The recent SW batches of the Ethiopian Yirgacheffe has been pretty good. Last year didn't seem as good. The taste of the coffee depends on more than the beans though, i.e., roasting technique, water quality, grinding, brewing, oversampling, filtering, temperature, etc. Not too much different from DACs.
-
How do you guys store your coffee? I've just been keeping them in the bags that they came in, but they lose their freshness too easily since it takes me some time to finish a bag.
-
You can freeze whole beans in airtight bags for a while to keep them a bit fresher. I don't think the freezer trick works as well as some may think though.
-
I roast small quantities as needed.
-
How do you guys store your coffee? I've just been keeping them in the bags that they came in, but they lose their freshness too easily since it takes me some time to finish a bag.
Airtight container of some sort.
http://www.amazon.com/Friis-16-Ounce-Coffee-Vault-Stainless/dp/B001V9VDP0/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1412562049&sr=1-5&keywords=airtight+container
It works for about a week before the beans start to dry out.
-
I keep my coffee in these oxopop airtight containers.. they don't have a one way valve to let out c02 but I hear one way valves actually do as much harm as good because they let in oxygen.
http://www.amazon.com/gp/product/B000VJ7C2E/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687542&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00CZA0MAQ&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=03ZAQC7HY8Y9YV795P7D
and I brew using aeropress and lido 2 grinder (http://i.imgur.com/mf1uaBf.jpg)
I have a local coffee roaster and get his guatemala huehuetenango when I have money, but when I have no money I just use cheap beans from sam's club(zomg heresy)
here's my local roasters stuff (http://i.imgur.com/aTigBFZ.jpg)
-
My humble percolators in their colourful location.
-
The recent SW batches of the Ethiopian Yirgacheffe has been pretty good. Last year didn't seem as good. The taste of the coffee depends on more than the beans though, i.e., roasting technique, water quality, grinding, brewing, oversampling, filtering, temperature, etc. Not too much different from DACs.
Oh- the best Yirgacheffe is incredible...like buttered blueberry muffins! People don't believe me until I share a batch like that. Sometimes, the acidity comes in a bit too bright (as lemon) and so is not as good for an early cup or daily drinker.
Yemen Moka is not as interesting or exciting, but a great daily drinker. Yemen had some political issues though, affected some local roasters inventory.
I've been introduced to the Indonesian coffees and they are strong/herbal, sometimes even "meaty". I tend to like lighter roasts and fruitier profiles.
-
I just got one of these in order to further my coffee journey....
(http://www.home-barista.com/forums/userpix/8151_la_pavoni_epc-8_1999.jpg)
Makes some amazing espresso. :)
-
I have kilo of beans in supply. Do I really need more coffee beans?
I mean, one 500 grammes bag usually lasts me about two or three months. I will be mightily tempted when I see this Ethiopian coffee in the Netherlands though...
-
Sipping on some Ethiopian Limu "Pope" as I type. Apparently, these beans are approved by the Vatican for use during Lent?
TBH it's not my favorite. Of African beans, I prefer the more tomato/citrusey flavor of Kenyan beans. The acidity in Ethiopian beans, to me, is more indistinct. I've also been trying out some beans from Papua New Guinea. It's fairly mild with some herbal undertones.
While I've been using a Bonmac-style dripper, I'm thinking of switching either to a V60 for better control, or to this doo-dad:
The Clever dripper seems to combine immersion brewing with paper brewing, making brews more dependent on time than on flow rate.
-
How do you guys feel about the Bialetti moka express in comparison to an aeropress? I bought a 6 cup yesterday just so that I can have something to make coffee faster when I'm making for more than just myself.
-
Sipping on some Ethiopian Limu "Pope" as I type. Apparently, these beans are approved by the Vatican for use during Lent?
TBH it's not my favorite. Of African beans, I prefer the more tomato/citrusey flavor of Kenyan beans. The acidity in Ethiopian beans, to me, is more indistinct. I've also been trying out some beans from Papua New Guinea. It's fairly mild with some herbal undertones.
While I've been using a Bonmac-style dripper, I'm thinking of switching either to a V60 for better control, or to this doo-dad:
The Clever dripper seems to combine immersion brewing with paper brewing, making brews more dependent on time than on flow rate.
Cool!
My father was recently gifted a similar machine:
https://www.youtube.com/watch?v=eNBzaBaS-dg
It's fun to watch but the coffee isn't really strong flavored. My mom loves it though.
-
http://www.stgeorgespirits.com/spirit/nola-coffee-liqueur/
It isn't as sweet nor as thick as other coffee liqueurs, not bad. Claim made with Yrgacheffe beans...real coffee. Bet it makes good mixed drinks. Haven't tried that yet though. Can bring it to the mini-meet next weekend.
-
How do you guys feel about the Bialetti moka express in comparison to an aeropress? I bought a 6 cup yesterday just so that I can have something to make coffee faster when I'm making for more than just myself.
I never had the Moka Express, but I did at some point had the Mukka Express (cheap $45 @ SteinMart sometime ago):
http://www.amazon.com/Bialetti-Express-Cow-Print-Stovetop-Cappuccino/dp/B000AA89GW
It made great cappuccino and quickly. But over time the outside paint peeled from some places and it oxidized. The valve had to be replaced a few years later. I don't regret buying it tho.
-
I keep my coffee in these oxopop airtight containers.. they don't have a one way valve to let out c02 but I hear one way valves actually do as much harm as good because they let in oxygen.
http://www.amazon.com/gp/product/B000VJ7C2E/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687542&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00CZA0MAQ&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=03ZAQC7HY8Y9YV795P7D
and I brew using aeropress and lido 2 grinder [/img]
I have a local coffee roaster and get his guatemala huehuetenango when I have money, but when I have no money I just use cheap beans from sam's club(zomg heresy)
here's my local roasters stuff
Hey, we have the same gear! (Lido2+Aeropress)
Though I will probably buy another gear for pour-over.
-
I normally buy two bags of 12oz coffee to save the shipping cost. It will last me a month more or less so the coffee is acceptably fresh.
-
Just got a Porlex hand grinder and Kalita Wave 185 in stainless steel. Can't wait to try them out. *giddy*
-
Porlex is fantastic! I just got one last month.
-
I love my French press or cafétiere as some call it. It is my go-to-solution for two small cups of strong and flavourful coffee p:3
-
2 months into owning a Porlex grinder and Aeropress. This combination is just fantastic: portable, and capable of producing coffee that tastes good black. Lost count of the number of people who have been amazed at how decent coffee can be!
Just got a metal filter (from Able Brewing) to make it even easier to use the Aeropress on the go. Dis gun be real good.
-
Finishing up Verve Coffee Roasters (Santa Cruz) Holiday Blend. Just a fantastic cup. Nothing too much and lots of good caramel with just a bit of clean acidity a nice touch of spices. Roasted light/medium. Beans: Tarrazu, Yirgacheffe, Nyeri. Good at all temperatures. :D
Not that happy with my new French Press- Bodum New Kenya. Filter is too permeable for my tastes. So much silt. Will have to research to learn about french press filters now. My old one that got knocked over and broken was a CHAMP. :-[ [size=78%] [/size]
-
I like to do a melange of Yirgacheffe (really my favorite and go-to). 25% beans roasted light/medium (City), 25% medium, 25 medium/dark, 25% dark (Full City+) just past second crack.
I grind the beans into fine fine powder and use an unbleached paper filter. I tend to make it light with relatively low temps 200F.
-
Just got a metal filter (from Able Brewing) to make it even easier to use the Aeropress on the go. Dis gun be real good.
Which one Eric? They make standard and "fine". I have and use both, and the paper filters, depending on the roast. I am curious how you like it.
-
Which one Eric? They make standard and "fine". I have and use both, and the paper filters, depending on the roast. I am curious how you like it.
Do share how you decide on the metal vs paper filters! Be very interested to hear how you do it.
I only just started using the standard Able Disk, on to my 3rd cup thus far, but I've also been using different roasts each time so it's quite early to tell. With the disk, I *think* there's more sediment, and I'm noticing that I need to plunge slower otherwise coffee spurts out the sides more so than with the paper filters.
FWIW I bought the standard disk because the barista selling it to me is a guy I trust, and he's found coffee to taste the same with both disks, just that the Fine is harder to plunge. Fine also feels more fragile, so I bought the Standard.
-
Finishing up Verve Coffee Roasters (Santa Cruz) Holiday Blend. Just a fantastic cup. Nothing too much and lots of good caramel with just a bit of clean acidity a nice touch of spices. Roasted light/medium. Beans: Tarrazu, Yirgacheffe, Nyeri. Good at all temperatures. :D
Not that happy with my new French Press- Bodum New Kenya. Filter is too permeable for my tastes. So much silt. Will have to research to learn about french press filters now. My old one that got knocked over and broken was a CHAMP. :-[ [size=78%] [/size]
I have the small Bodum model. Is the bigger model that much different?
-
Do share how you decide on the metal vs paper filters! Be very interested to hear how you do it.
I typically get beans in increments of 1-2 lbs at a time, and don't really switch to something new until I am done with what I have. This encourages two of my favorite things: mild laziness and experimentation. The first few cups are typically paper filter, then "fine," then standard, until I find what I like the best. I also experiment with coarseness of grind and brewing/pressing time. I really just go for whichever filter lets me make the best tasting americano style coffee, stick with it until the beans are gone, and then start over.
I find that with darkest roasts / boldest beans the paper filter is best as the sediment tends to get in the way of flavor more, but I appreciate this is a VERY personal preference. One my friends prefers more sediment, esp with bolder coffee, so she always gets the standard disk when I am making coffee for her.
Generally, the scale works back from dark=paper, medium="fine", light=standard. A major exception is how fine/coarse I am grinding the beans, since the finer grinds will slip through (or get clogged in) the standard disk. Part of the reason I got the "fine" disk was I got so tired of using a 31 gauge wire strand to poke out stubborn coffee particles, and didn't want to grind too coarse.
I only just started using the standard Able Disk, on to my 3rd cup thus far, but I've also been using different roasts each time so it's quite early to tell. With the disk, I *think* there's more sediment, and I'm noticing that I need to plunge slower otherwise coffee spurts out the sides more so than with the paper filters.
My experience is the same on both points. I originally bought the standard disk to use more easily when backpacking (less waste, less stink in waste bag after 3+ days). I found that I could not press in the prescribed 20 seconds or whatever without moderate spatter. Then I figured, well, if I am going to be pressing slower, I will be brewing longer, so I might as well grind a little coarser. This reduces sediment and clogging but increases bitterness, which I do not love.
FWIW I bought the standard disk because the barista selling it to me is a guy I trust, and he's found coffee to taste the same with both disks, just that the Fine is harder to plunge. Fine also feels more fragile, so I bought the Standard.
The fine is MUCH more fragile than standard, and I would never travel with fine as my only filter. All things being equal, I agree with your barista except for the point on sediment. Sediment and pressure can be modified using different filters and experiments with grind, filter type, and brew/press time are often rewarded.
-
I have the small Bodum model. Is the bigger model that much different?
I don't know, but I want to add another filter strain to the Bodum Kenya plunger. Let's far too much silt through...
-
Took a sniff of some premium ground Luwak/Civet coffee. Smells pretty rich and decadent tbh. Not going to try it though...
-
I drink it just black sometimes but very rare that I drink coffee cause I am so sensitive to caffeine that little bit will act like some super potent crack/cocaine to me and I be ultra focused and super jittery. I'll be like that squirrel on over the hedge movie.
-
I've made up my mind to try a cup of Kopi Luwak before the end of the month. I'm not normally into Indonesian beans, however. They usually come off as too balmy and overly complex for my tastes. I doubt a bit of coon cat dung will help things by an appreciable amount.
-
I drink it just black sometimes but very rare that I drink coffee cause I am so sensitive to caffeine that little bit will act like some super potent crack/cocaine to me and I be ultra focused and super jittery. I'll be like that squirrel on over the hedge movie.
Once you learn to control the effects the caffeine becomes the best energy stimulant that is still quite safe. I once wanted to stop drinking coffee but I still appreciate it and need it for the longer days.
Besides, the French press makes coffee taste even better.
-
I've been pleased with my Bonavita maker: http://www.amazon.com/Bonavita-BV1800TH-Coffee-Thermal-Carafe/dp/B005YQZNO8/ref=sr_1_1?ie=UTF8&qid=1425483957&sr=8-1&keywords=bonavita
It's basically an affordable Technivorm knock-off.
Not quite as good as my French Press, but it gets the job done.
-
I've made up my mind to try a cup of Kopi Luwak before the end of the month. I'm not normally into Indonesian beans, however. They usually come off as too balmy and overly complex for my tastes. I doubt a bit of coon cat dung will help things by an appreciable amount.
Do report back! I had some ground that I believe was a blend and it was just super mild. Can't cross it off my list until I have the whole beans and possibly the stuff myself that I have to roast. LOL.
-
Do report back! I had some ground that I believe was a blend and it was just super mild. Can't cross it off my list until I have the whole beans and possibly the stuff myself that I have to roast. LOL.
Turned out that I never found the time to go and try it. Soon, though!
I did just buy some Elida Estate beans; they're of the Catuai varietal from the Boquete region in Panama and dry-processed.
Very cool flavors, full of fruit overtones like grapes and strawberries that combined into a light red wine-esque feel to the body, but not really acidic either, and no grassy/herbal taste (which I personally dislike).
Not cheap though for a "non-exotic" crop --- half a pound was $20.