Thread: Coffee Enthusiasts

Originally Posted by Gasman

Update: I was running late yesterday so I ran out of the house with NO coffee. That sucked. But I just made another pot the same way as I did the first time and added a splash of half & Half. Took the edge off but still a good flavor. I'd say I just took one step up the ladder on finding a good cup of coffee. I figure I'm trying to get better coffee and no sugar, but a little cream should be ok. Black right now, in this way of brewing was just too much for me. Call me wimpy if you want. I can take it.

I don't want to but I will...wimp.

Today's cup:
Caffe Piansa Ethiopian (Harenna Forest region)
One litre french press
Star wars mug

Originally Posted by Theoman

I don't want to but I will...wimp.

Today's cup:
Caffe Piansa Ethiopian (Harenna Forest region)
One litre french press
Star wars mug

All coffee - regardless of its origin, roast, or method used - tastes better out of a star wars mug.

Originally Posted by Cangooner

All coffee - regardless of its origin, roast, or method used - tastes better out of a star wars mug.

Could not agree more.

Today's cup:
Bean-Mammis Caffe Gran Crema
Method-Moka pot
Grinder-Mahlkönig Ek43
Cup-Something from the darkside

Another beginner question. I might be opening a can of worms here but, I've read about roasting the old fashion way, rolling the beans in a tumbler and the other option of air roasting. From what I read, the air roaster is more uniform in the roasting, and the bits get taken out instead of burned up witch can cause a burnt taste. Opinions? Comments?

BTW, I went to a real roster today and bought a couple 1/2 lb bags of beans. Costa Rican Monte Cristol and Incan Gold. This was roasted with the big monster looking rolling roaster I seen in the back room. They roast daily so I hoping for a great cup of joe in the morning. But, back to the question...

Originally Posted by Gasman

Another beginner question. I might be opening a can of worms here but, I've read about roasting the old fashion way, rolling the beans in a tumbler and the other option of air roasting. From what I read, the air roaster is more uniform in the roasting, and the bits get taken out instead of burned up witch can cause a burnt taste. Opinions? Comments?.

For me it’s not a superior method issue. You can have the best equipment and beans and still make crap. For me if you are looking into roasting at home start simple...like really simple. I started with a air pop popcorn maker doing like 40 grams or so at a time. People hate when I tell people to start there but you get to know the process. For me I went up to a large drum roaster (large for home use) it is this one Probatino Drum | Shop Coffee Roaster | Probat Burns almost all large machines are both methods in one. Home units focus on direct verse air flow heat. Pressed for a choice I would get Gene Cafe for home use or if your budget supports it and you want insane control and can live with very small batches https://www.ikawacoffee.com/at-home/. The ikawa is awesome I am planning a few for my bed and breakfasts as they allow us to expand our room service coffee to go a step further and also offer personalized roasting. For you the ikawa could have the portability advantage as they are like briefcase size portable which means you can roast at your shave stops too.

I'm not looking to start roasting myself. Just wanting to learn if there is a difference in the type of roasting and what the pros and cons are of the two styles. Just to help in making my choice of where to buy from. Seems that most places around here do the air roasting and only a couple still drum roast. Thanks for your comment.

If a pro is doing the roasting the method doesn't matter. It's kind of like a guy with a collection of top of the line hones who doesn't have a clue how to use them.

Originally Posted by thebigspendur

If a pro is doing the roasting the method doesn't matter. It's kind of like a guy with a collection of top of the line hones who doesn't have a clue how to use them.

Good answer.
And it makes sense. Thanks for your comment.

Last night we had a doozy of a wind and rain storm here chez Cangooner. Water was blown up under the roof, ran down, and dripped (or more likely poured by the look of it) down through the soffet and on to the porch which is normally nicely sheltered from rain.

So what does this have to do with a coffee thread on a straight shaving forum?

Damn water was aimed *perfectly* at my roaster (Freshroast SR500) which lives outside during the warm months.

When I went to do a roast this morning, I thought a few drops had just blown into the porch, thought nothing of it, and started the process. A few seconds later, the roaster shut off and the display just showed "--". Not a good sign. Unplugged it, took a closer look, and water literally started pouring out of the base. So, out to the shop we went, opened it up, let it air dry for a couple of hours, hit it with a heat gun for good measure, and put it back together. Now it's kind of working, but there's obviously still some moisture in the control panel as it's acting a bit possessed.

Long story short... I may be in the market for a new roaster sooner than I had hoped. I'm hoping the control wonkiness will work itself out once it fully dries, but who knows?

Has anyone used the Gene Cafe Roaster? I am likely going to go for a Behmor 1600+ next time around, but the Gene isn't that much more expensive, so I may check them out too.

Just wish this didn't happen when I also need a new set of tires!