Thread: Coffee Enthusiasts

[QUOTE=Phrank;169...snip... if someone had a shower beforehand, it was luke warm coffee....[/QUOTE]
That's why we had a clothes iron and a bench top vise in the dresser drawer....
~Richard

Originally Posted by Geezer

That's why we had a clothes iron and a bench top vise in the dresser drawer....
~Richard

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Unfortunately instant is still very much a part of my life. I pretty much always start on site before anyone at home is even awake so using grinders and machines for my morning cup before work isn't going to happen.

Well ....As much as I like French press coffee,I am done owning one. Bout three four days ago I had a pot sitting on the counter.Timer went off ,I turned around and crash ! Hot coffee and grounds and broken glass all over the kitchen floor. I had had it. I got tired of the cleaning of the press itself and trying to grind the beans just to the right consistency and all that so I broke down and bought a nice little 2-3 cup Mr. Coffee and couldn't be more pleased. I know the coffee isn't near as good as French Press but it's better than instant which I drank for a while too. I just load it and let it brew and drink it. So there we are ..........

Yup, we have a Bodum French press coffee maker but it is a pita clean so it is a shelf queen. I use a 10 cup coffee maker that I load the night before with Maxwell House coffee and a pinch of salt. I start if before shaving so it is ready when I finish shaving. Yup, coffee peasant all the way.

Bob

Originally Posted by BobH

Yup, we have a Bodum French press coffee maker but it is a pita clean so it is a shelf queen. I use a 10 cup coffee maker that I load the night before with Maxwell House coffee and a pinch of salt. I start if before shaving so it is ready when I finish shaving. Yup, coffee peasant all the way.

Bob

Dumb question....why the salt ?

Originally Posted by Nightblade

Dumb question....why the salt ?

The boss likes it that way. It was common practice here years ago, don't know if it still is, when using percolator makers. Seems to mellow out the taste/tone any bite down.

Bob

Huh interesting, but whatever the boss wants she gets right?

I love percolator coffee, haven't had it in a while though. But then again I'm a stronger flavor coffee drinker

Well the nice thing is I still appreciate good quality coffee and currently I have 2lbs. of New Mexico Pinion coffee which is awesome but,at least now I can get a better handle on the grind and don't have to worry about stopping up the plunger with too fine a grind and,of course when I'm done I just chuck the paper filter ........and add to the landfill Yay me !!

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)

In a previous post, I wrote about roasting a few 110g batches of the last two beans; this time, I roasted five 120g batches of the first (I'd roasted three 110g batches -- one peanut-butter jar's-worth -- a few weeks ago, and it was time to "re-up").

In the same post, I mentioned wanting to try and lower the voltage to my roaster's heating element, by first dropping some across one-or-more extension cords. Well, it didn't work. I've got to hand it to Florida Power & Light -- the mains voltage at my condo's front porch wall socket is rock steady at 120V. What's more, the voltage drop across fifty feet of 12-gauge extension cords is negligible -- not even 1V. Plus, unless I further modified the roast's internal wiring, dropping the voltage is universal; that is, less at the heating element, but also less to the 120V fan (not a good thing). So, what to do, in order to "stretch" a roast?

"Power cycling". Specifically, running the roaster at 45s-ON/15s-OFF, over the course of the roast. Using a fluid-bed, hot-air popper, with a 120g payload, it took two minutes before the beans moved from "swirling" to "fountaining"; that was when I started the power cycling. Let me tell you, it's a game changer: What were, previously, 5m-to-5m:30s roasts, turned into 9m-to-10m roasts! OK, the first batch was from a "cold" start, and ran for 12m before I heard the first sounds of 2nd crack; but 1st crack didn't begin until almost six minutes, and I thought I'd "stalled" the roast. Not so. Subsequent batches were similar, and I can't wait to taste the results (but I'll wait my customary five days, before doing so). I experimented with 40s-ON/20s-OFF, and 30s-ON/30s-OFF, but it seems the beans cooled enough during the OFF cycle to require the full 45s-ON in order to continue roasting (this was during the 1st-crack phase).

Finished product