Thread: Coffee Enthusiasts

Hey Y'all,

Since you guys are showing your coffee machines, I thought I'd show off mine. It's pretty nice, I love it! My loving brother actually dug deep and bought this for my Christmas present. If anyone wants, I can get the information and post it, but I don't think they're too rare. I love the sound it makes, it reminds me of days as a little kid staying in Pacific Grove CA, and hearing the fog muffled sound of the 7th Infantry Division at Fort Ord shooting their M2's.

Originally Posted by donv

...it reminds me of days as a little kid staying in Pacific Grove CA, and hearing the fog muffled sound of the 7th Infantry Division at Fort Ord shooting their M2's...

What an incredibly evocative simile!

Firstly, may I say the info I give is my experience and may conflict with yours. YMMV

For the French press aka Plunger, a very coarse grind is preferred, a medium grind for vac pots and percolators, and a finer grind for the Filter makers and mokas. Espresso grind is finer yet and Turkish grind is powder.

I await the results of my latest roast of Yirgacheffe, Sidamo at barely second crack. It will be brewed in the Cremina as Espresso.

As to roasting. The darker the roast, the less heat needed to extract the flavors. A French or dark roast is a good first trial for a pot of any type.

~Richard

I don't know jack about espresso or those machines but what I do know is the darker you roast the beans the more you lose the subtle and delicate flavors of the coffee itself. That's an old trick the commercial roasters use. if they have a batch that's not so good they increase the roast time which gives the coffee a heavier smokier flavor which hides the defects.

Originally Posted by thebigspendur

I don't know jack about espresso or those machines but what I do know is the darker you roast the beans the more you lose the subtle and delicate flavors of the coffee itself. That's an old trick the commercial roasters use. if they have a batch that's not so good they increase the roast time which gives the coffee a heavier smokier flavor which hides the defects.

I agree and do not retract the statements I made previously. I am roasting a particular genus to a certain roast level that brings out the best of those notes I appreciate.

Back when; the coffees came around the horn in the holds of sailing vessels and what else was in the hold caused really bad smells and flavors. So they roasted very dark and oily. Still do, as pointed out above!! The "French Roast" is an example of hype and people pay to get poor coffees that have "provenance!"

Beware also of the bins of coffee that are in the stores. They fill them from the top and so the coffee dispensed may be months old. I have seen mold growing in those clear bins. I reported that fact to the coffee vending company whose stickers graced the bins. Gee whiz..the mold, and further members of the family, was still there months later.

Look for date of roast on any purchased coffee in bags. If no date forget it. A particular coffee may be best after 2-14 days and goes down hill from there. Some are still good after a month. That is very much a factor of coffee type and roast style. Again, a hyped brand that didn't sell in the main store! Gift times are a real example of buyer beware. Who is going to tell you the beautifully, bagged and bowed, gift coffee you sent is crap?

Find a small shop that serves a coffee you like, in a brewing process that you favor, and buy from them... have them grind it for your type of coffee preparation in small amounts, about one to two weeks worth. *$ is not an option. Whole beans have a longer shelf life than ground coffee.

Still to be noted, the coffee and teas are often named as the cause of the age of reason. Till then, water was bad, contaminants worse, and even the babies were weaned on ale. Ales and beers, plus wines and fortified wines ( brandies etc.) were the drink of necessity perhaps also of choice as the person aged into a souse! The navies had a pint of rum a day for seamen and the life long alcoholism it caused was horrendous when the ships paid off at the end of a cruise.

~Richard / Espressme
PS. The roast is almost perfect. Yirgacheff, Sidamo, A cappuccino tasting much like Blueberry pie ala mode! Next roast will be better!

Like many here, I'm into coffee in a big way too. And, like my shaving, most of my stuff is manual: La Pavoni espresso machine, Orphan Espresso Pharos hand grinder, Bodum French press, Hario Skerton hand grinder with Orphan Espresso's modification for coarse grinding, Kalita Wave, Porlex hand grinder, Kyocera hand grinder, KyM 9460 hand grinder, Zassenhaus Brilliant hand grinder, Sozen Turkish mill, and a Quest M3 roaster. Coffee and shaving keep me busy.

To all you roasters: Have you seen this site?

Green Coffee Buying Club - Index

Community Coffee
Dark Roast
Whole bean.

It may not be profound, but I love it. Maybe it's a Cajun thing.

Originally Posted by lakechuck

Community Coffee
Dark Roast
Whole bean.

It may not be profound, but I love it. Maybe it's a Cajun thing.

I grew up in Gonzales. Community coffee is a staple in our house. I'm also a fan of the dark roast. Usually get a pound of the dark roast with chicory every once in s while, too. (A pound being only 12 ounces, these days.)

Originally Posted by richkev

I grew up in Gonzales. Community coffee is a staple in our house. I'm also a fan of the dark roast. Usually get a pound of the dark roast with chicory every once in s while, too. (A pound being only 12 ounces, these days.)

I like Community and Mello Joy (that brand has been resurrected) as well, but for me I fare better with decaffeinated. I've lived in Louisiana over 40 years but grew up in California. My parents couldn't adjust to the strong coffee here but I just loved it. One Christmas they gave me a beat up coffee cup that said "COCKEYED COFFEE" on it.

Starbucks is a favorite and I keep a $10 gift card filled up for an occasional treat. The problem is that it can vary in strength (i.e., too weak), but usually it's terrific.

I've learned to like my coffee without any cream or sugar.