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That will work great and save a fortune in ziplocks. The key is to prevent oxidation - both to the bean and to the brew. If I make a pot, I will take a cup and put the rest into a thermos carafe...stays hot for hours and does not go stale....unless I use my BIG cup, then it all pretty much gone.
:eek:
What did you mean by a vacuum press?
Oh sorry meant to say vacuum pot.
Same here...now that I find out it's about cofee I don't have much to say...I'm a Mormon so I don't drink the stuff.Quote:
Originally Posted by chief
I've been roasting my own for about nine years. I roast with a Whirley-Pop or a Poppery popcorn popper.
On weekdays, I drink cappuccino or espresso, which I make with my Pavoni PUB one-group commercial machine, which I installed at my office. I always use Malabar Gold beans.
On weekends, I drink vacuum-brewed coffee, which I make with my Hario Nouveau. I use lots of different beans, but I generally prefer coffees with lots of body and not too much acidity.
I'm a curmudgeonly coffee snob who's very set in his ways and who only drinks commercial coffee when he's traveling and needs a fix.
Okay, I walk into 7-Eleven, grab whatever pot is closest (sometimes the gold handle one, sometimes the orange) poor it into the largest cup they have, add powdered creamer, half a pound of sugar and am set all morning <g>.
Almost as bad is that I have a Nespresso machine in the strop workshop and a gazillion of those little pods to make Espresso. I know, it's not the real thing but after two or three I can't even write my name any longer and am good to go till lunch.
Tony
Nice set up! Malabar is good stuff!Quote:
Originally Posted by SteveS
Well now I feel totally inferior with my gaggia espresso maker and 10 tins of Illy espresso coffee (red tin) per week.
I was treating my coffee like a drug when you guys use it for more than just the hit :)
live and learn :hmmm:
PuFF
I like my espresso made at home with my cheepo pump bought off fleebay, and modified with a non pressurized porto-filter. I grind my beans at home on a burr grinder right befor I brew. Buy my beans from a local coffee house (zocalo's). If I don't wake up in time, I have no problem stopping at 7-11 for sixteen ounces of go juice, doll'd up with four 'nella creams, and a good portion of sugar.
It is funny though, and true for me, that after you have good espresso, most coffee served taste like....well, it's not too good after that.
That's the problem with being a coffeegeek: it ruins you for most coffee outside your home. Occasionally you can luck out. I found a new coffee shop near the job site in Huntley Illinois that served up a good shot, but it's still a rare thing to find a cafe that is up to snuff.
Wayne