Ah, Here's the coffee thread. Good times.
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Ah, Here's the coffee thread. Good times.
This coffee has been my addiction as of late. Prior to this, Inteligentsia was my preferred brand. But they got bumped for Dark Matter.
Dark Matter Coffee
I'm a little more pedestrian about my coffee and live on a limited retirement budget. I've settled on a four cup $9 drip maker by Mr. Coffee. Coffee is bought at my local Grocery Outlet. You never know from month to month what brands and types of coffee they will have in stock. I a can of espresso grind/roast with a can of French roast, if they have it. Aribica preferred but any regular if nothing else. Was once a 10 cup a day but with age, and wanting to sleep at night, I stop coffee at 3pm and switch to tea.
West Coast Roasting is my go to bean provider. I order 4-5 lbs at a time to save on shipping.
Enjoying some Costa Rican La Minita right now.
I f your just looking for the caffiene high go with more of a medium roast, as the darker you roast a bean the caffiene content lowers.
[At least that's what i have read]
Also just to bring it up again a fairly good place to get Green Beans at a reasonable price is
http://www.greencoffeebuyingclub.com/
Here is photo of my green bean stash: About 60-70 lbs.
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Rockin' the Dark Matter this week.
Attachment 199489
Been at it for a few years.
Roast my own and have a Vario and a Cremina.
Good green beans from Bermans and u-roast-em
Roast enough for about five days and roast again after 3. Lets the COČ (sour) out sitting for a couple days.
I r known as espressme on some forums.
~Richard
For folks that don't like espresso, I make Americanos with steamed water and a double shot dropped into it. They sweeten and cream to taste.
I wasn't aware of the CO2 thing for a long time. I always store my coffee under vacuum seal since I'm the only coffee drinker in the house. I'd see the bag go slack and think that the seal was compromised. No. It was the CO2 released that undermined the vacuum seal.
We use French press. We only have this old grinder that belomged to grandmother of my wife. Still works well.
http://i1221.photobucket.com/albums/...pspcje4q2i.jpg
We have a local coffee company here in my small town called Baden coffee company. One of my favorites is their Snickeroo flavored coffee. The aroma is magnificent! Coffee and snickers bars all in one.
Attachment 200155
Check them out, they have some amazing stuff.
http://badencoffee.com/
Just finished my shave. sitting at the computer with my morning joy. Latte Machiato. Medium roasted Hilo,Yergh,Siddamo, A very smooth and caramelly drink. I dump the shot into the stretched milk rather than the other way around. Full flavored that way and no cooling of the shot.
~Richard
Sounds like a great cup of Carpenters nectar Geezer! I'm doing things opposite of you this morning. My girls woke up early today, had breakfast and now I'm sitting drinking my Snickeroo, watching cartoons with my girls and typing on here. Hope to get a shower and shave in yet. But once my wife wakes up, things will start to move into action and the laziness will end...... Now I'm going to go check out your shave of the day!!
After reading bits and pieces of this interesting thread I guess I must be the only coffee barbarian that simply uses an electric peculator and Maxwell House coffee. We used to use this rig to make coffee on schemes Remember immersion heaters??? :) Pics! in Veterans of Military Service Forum Forum . Used the mini version camping, open pot heated on a propane stove and just chuck the ground coffee into it.
Bob
Been there also. Large pot, un-cooked eggs, lots of water and a cup of grinds....Strong coffee with no oiliness, hard boiled eggs all ready for breakfast.
Immersion heaters, yup!
I like the pour over or vacuum pots a bit more because the coffee water only goes through the grounds once't.
Loverly thing about coffee is that everyone can do their own thing!
Heck, on the road, I enjoy the gas station brews!
~Richard
I have a razor buddy that I ride with occasionally, or arrive at his house, or he mine. To him, coffee is something to add lots of sweetener and milk to hide the taste and drink by the quart. I have a Moka pot and quickly brew cheap!!! ground coffee just for him. Philistine!!!
~Richard
Enjoying a nice cup of Sumatran roasted to 25 seconds past second crack. Who says offshore life has to be uncivilized?
New roast today just into second crack for each.NO shine. Burman Blend, Ethiopian Yirgh, Brazil. Drat hafta wait a couple days to try it.
~Richard
Not to change the thread but the other day I was on my monthly jaunt at Costco and as I was leaving someone was trying to grind some beans he just bought and the grinder quit. I was watching the employee take the machine apart and about 2 pounds of grinds came flying out of the machine all over the place. I asked him how often they clean the machine. His reply was, I thought they were self cleaning.
Something to think about if you buy whole beans and grind them anywhere but home or a place you really trust.
Lets give this a little bump. So my newest coffee toy has been an aeropress bought about a year ago now. It quickly became my brewing method of choice because of the clean cup and full body. The only problem I was having with it was making a large 16 oz cup of coffee. Tried a ton of different recipes I found online and from the aeropress World Championships made some great 8 or 10 oz cups but any larger quickly got to watered down. So eventually I went the other way and began looking for the best double shot I could get out of the aeropress. I finally settled on a variation of the original instructions. I grind two aeropress scoops (about six tbs or 32-36g) of beans to a 4 on my bodum bistro conical burr grinder (if I use my porlex hand grinder I use five clicks) This is finer then a typical drip brew but not a powder like an espresso. I then heat 4 oz of water to about 175 degrees Fahrenheit. I pour a very small amount of the heated water into the empty aeropress to wet filter and before all the water drains add my grinds. I give it a few secs then add my water. This should bring the water level to just the top of the number 2. I stir 5 times then place the plunger in to create a vacuum. Let sit 1 min then slow plunge till the plunger stops. Plunging to the end forces the oils through the filter and gives a reasonable facsimile of crema. However this can add some bitterness.
Dark and med roast work best. Light roast work but are more acidic.
So that's my cup most days now. Biggest down side is I use up a lot of coffee per shot.
Though ironically I have found that this shot I can dilute out to 16 oz for a decent americano if I want.
That's true paco and that's where I had started when messing around with the aeropress. I found that it gave me relatively weak shot. So I started using the ratio given in the instructions which was for two scoops from the aeropress scope stir and plunge. I eventually found letting it sit longer to give more flavor. I probably could lower the coffee grinds and up my time and get a good result. Attachment 220242
I think we Australians have a world-renowned coffee culture... I must say it is very hard even for me to get a decent Long Black (I think it's known as an Americano in the USA) even here in Aus...
Hot water in the cup first then 2 shots (or a double) of coffee...
No milk, no sugar.
No don't have a vacuum pot. Looks interesting just can't justify buying another brewer though. Wife already thinks I have a problem:)
I do have the aeropress, 3 French presses, Vietnamese drip coffee maker, percolator and a better home and garden grind and brew. Also a family pass around coffee urn for large family gathering.
From my understanding it has to do with the crema. When you add water to the shot the crema gets mixed into the water. You still get some that moves to the top. With the long black you get a full crema on top. Essential the same thing different presentation. Though some people will drink just the crema first. So for them the long black is the better way to go
Haven't fallen down the roasting rabbit hole yet. Have contemplated but would prefer to use the oven or stove top but heard mixed things about doing that. Plus I have three local roasters right by me.
A cheap way to start is to use a hot air popcorn popper. If my early experience is anything to go by, you WILL burn the thing out in time, but it's a pretty easy to give roasting a shot to see if it's for you. The smoke warning still applies though, so try it outside if you can. :)
EDIT: loads of info here: DIY Roasters and Modifications | Sweet Maria's Coffee Library