Thread: Coffee Enthusiasts

Originally Posted by Dieseld

That kind of wait could kill a man

I will be away at work for 10 days of the wait so it wont be too bad

Originally Posted by edhewitt

Attachment 251468
Well it has all arrived, but i have to wait for 2 1/2 weeks to use it 😯

Have you used the pour over method before? I simplified my regular coffee consumption with a French press. But I have been intrigued by the possibility of getting a Chemex or something similar.

Originally Posted by OCDshaver

Have you used the pour over method before? I simplified my regular coffee consumption with a French press. But I have been intrigued by the possibility of getting a Chemex or something similar.

Not yet, but i am looking forward to it. I have been working on my stovetop method and think i am getting it how i like it.

Originally Posted by OCDshaver

Have you used the pour over method before? I simplified my regular coffee consumption with a French press. But I have been intrigued by the possibility of getting a Chemex or something similar.

I've come to the conclusion the vacuum method is the best with pour over a very close second. These days I use a ratio 8 electric pour over. It's pricey but built like a brick ****house and has a 10 year warranty. The coffee it brews is heavenly.

I've used the kenya Nyeri from Sweet Maria many times. it's a staple with them though it changes some from season to season but is always quality stuff.

Originally Posted by thebigspendur

I've come to the conclusion the vacuum method is the best with pour over a very close second. These days I use a ratio 8 electric pour over. It's pricey but built like a brick ****house and has a 10 year warranty. The coffee it brews is heavenly.

I've used the kenya Nyeri from Sweet Maria many times. it's a staple with them though it changes some from season to season but is always quality stuff.

Syphons look good but seem like a faff to keep clean

Originally Posted by JBHoren

My latest order of green coffee beans from Sweet Maria's arrived late yesterday afternoon:

• Espresso Workshop #40: Cafe de Mille Collines (5lbs)
• Brazil Santa Luzia Yellow Bourbon (2lbs)
• Kenya Nyeri Small Estates (2lbs)

With barely a week's worth of roasted coffee remaining (and knowing how I like to rest fresh-roasted coffee for 4-5 days), I got up this morning, brewed a mug 'o coffee (doh!), and roasted three 110g batches of the Espresso Workshop #40 to Full City+. After I was done "bottling" it (fills a 2lb jar of Smucker's Natural peanut butter right to the brim), I decided to photograph my roasting setup and post it.

I just finished roasting, as is my custom, three 110g batches of the single-origin beans: The first (Brazil Santa Luzia), to Full City+; the second (Kenya Nyeri), to City+; and the third, a 50:50 mix of both, to Full City.

Short of buying a Variac, or disassembling the roaster to "futz" with the thermostat, I've been experimenting with other ways to extend the roasting time.

• One method involves placing one-or-more heavy-duty extension cords between the mains (wall/power-strip socket) and the roaster; the principle is to use the added electrical resistance of the cable(s) to "drop" (decrease) the voltage supplied to the heating element. I used a 25-ft cable that saw service plugging-in my truck, when I lived in Fairbanks. It wasn't obvious to me that this one cable was sufficient, or that it worked at all; I need to take my DVM and actually measure the voltage w/ and w/o them; also, to try this with a second cable (one cable was never enough, up there).
• Another method is to wait until the beans are a few seconds into 1st crack, turn the power off (heater and fan) for 15 seconds, then turn it back on for another 45 seconds (lather, rinse, repeat). I did this with each batch, and managed to stretch the roasting time (not including 1-2 minutes cooling, fan-only) to between 6:30-7:30[m:s].

Now -- having packaged the newly-roasted beans -- comes the difficult part: Waiting 4-5 days for them to rest; I'll give 'em until next Tuesday morning. The beans from Tuesday's roast (see quoted post, above) will be ready on Sunday morning. It remains a mystery to me, how people can "ooh" and "ahh" over the taste of coffee brewed from just-roasted beans, when the really complex chemical reactions that truly give roast coffee its "signature" only take place (much) later on.

Most coffee beans do just fine after a 24-48 hour wait after roasting. Really just a select few that require more. I did have one variety (I forget which one) from Sweet maria which did take a week to age for the best taste.

Originally Posted by edhewitt

Syphons look good but seem like a faff to keep clean

Not difficult to keep clean at all. I seriously love my syphon and the coffee it produces

Have read great things about syphon coffee but rarely have much time and certainly dont have space for any more coffee gear. Although have considered getting the v60 as it would not really take any room.

The key to cut down on the time is to boil the water first.
I use a tea kettle, then pour it into the syphon bottom and let it ride from there.