Thread: Java Junkies Unite!

Favorite Beans:
Sumatra Mandheling

Roast:
French

Grind:
Medium-fine

Method:
Aero-Press


(.....heaven.....I'm in heaven....)

-whatever

-Lou

What kind of roaster do you use?

I like the Mandheling...I get citrus notes when nursing a cup.

Here in Castle Rock, we have Crowfoot Valley roaster, so you can get freshly roasted beans from all over. When I was working in the Bay area, I used to go to Barefoot Coffee Roasters...also a great place.

I am a frequenter of CoffeeGeek.com...it is the SRP for coffee.



Greg

I'll also go with Sumatra, dark roasts and ultra-fine grind for Turkish.

Originally Posted by WireBeard

What kind of roaster do you use?....


Greg

I get mine at the local coffee roaster.... I have no idea what kind of roaster they use....



....it's big....

........it's green......

...............and it gets really hot....

other than that, well, I'm pretty much out of my league..... they make good coffee, though!

-whatever

-Lou

I get miy coffee at Monarch Mountain Coffee.

Quoting from their website,

At Monarch Mountain Coffee, we use a fluid air bed roaster. This unique roasting process draws in vast amounts of heated fresh air into the bottom of the roast chamber. The beans actually roast as they tumble in mid-air. This method of roasting has two significant advantages. The first is that the coffee is roasted to an unparalleled evenness. The second is that efficiency of the fluid air bed allows for a much shorter roasting time thus allowing the coffee to retain more of its original flavor characteristics.

So, yeah.....fluid air bed roaster.....I knew that....can't believe I forgot for just a minute!...


....silly me!

-whatever

-Lou

Favorite Beans:
Columbian Supremo
Kenyan Peaberry

Roast:
French / Dark

Grind:
Course

Method:
French Press (Cafetiere)

My drip coffee varies from Sumatran, Guatemalan, Yemen, Colombian or Brazilian. My usual espresso blends are either Sweet Maria's Monkey Blend or a post roast blend of 50% Brazilian, 40% Yemen, and 10% monsooned robusta. I just got a Gene Cafe roaster that I'm very happy with so far.


Wayne

I've gone to the dark side and I'm not sure I'll ever be back. I don't drink anything but espresso or, occasionally, espresso based drinks these days. I've got a doserless Rancilio Rockey Grinder with 55 steps and have never had to go below 7 for any espresso. I cheaped out on the Espresso maker with the Francis-Francis X3, which was the smallest good quality espresso maker I could find because counter space was an issue. But it's got a good brass boiler achieves a good, consistent and proper temperature and makes great java in the small cup.

My two favorite espressos are the Intelligentsia Black Cat blend and the Vivace Dolce blend. The latter gives an astounding crema and, perhaps a more complex flavor with citrus and cedar while the former is easier to pull just right and has a deep richness with nice cherry and chocolate notes.

I read the title and assumed it was a geek thread about a programming language!

I use an espresso roast and make machiattos with a machine at home. Love that small shot, but find I need to smooth it out with just a little foam on top.

The espressos in Italy are mighty smooth on their own though. Those huge barrista machines do it every time. The locals over there have an interesting way of drinking espresso. They walk up to the bar, order "Un café normale", they get served up a half glass of water which they gulp down before knocking back the shot of extremely dark coffee. Slpa the change onto the bar top and walk out. 30 seconds from entering to leaving.

It's a real contrast to the Starbuck's way of drinking coffee!

Originally Posted by scarface

I get miy coffee at Monarch Mountain Coffee.

Quoting from their website,

At Monarch Mountain Coffee, we use a fluid air bed roaster. This unique roasting process draws in vast amounts of heated fresh air into the bottom of the roast chamber. The beans actually roast as they tumble in mid-air. This method of roasting has two significant advantages. The first is that the coffee is roasted to an unparalleled evenness. The second is that efficiency of the fluid air bed allows for a much shorter roasting time thus allowing the coffee to retain more of its original flavor characteristics.

So, yeah.....fluid air bed roaster.....I knew that....can't believe I forgot for just a minute!...


....silly me!

-whatever

-Lou

Cool! It's like a big airpopper...keeps the beans from burning. Congrats on the weight drop too!!! You'll have to post before and after pics!


Greg