Thread: Coffee Enthusiasts

Originally Posted by Geezer

I certainly have benefited from his wisdom over the years I have followed his posts on another forum. The book is worth the price also.
~Richard

Where have you been following him? I'm impressed with how much better my espresso looks and tastes. Prior to it was a series of little errors that I didn't know I was making. They say grind is everything. And it is. But that's also assuming you did everything else correctly.

So. I have one of these air fryer dealies that sees little to no use. And according to my manual it can be used for coffee roasting.

Does anyone have any hints or recommendations on beans to try out?

https://www.coffeebeanshop.co.uk/gre...c-285_184.html

I am looking here for now as it came up in google 😂

Geek



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Had no idea,, I can do more than potatoes in it??
Very cool idea, thanks for the share.. Going to try this idea..

Originally Posted by MikeB52

Had no idea,, I can do more than potatoes in it??
Very cool idea, thanks for the share.. Going to try this idea..

I cooked a whole chicken in it once..... It was awesome.

Geek

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Originally Posted by TheGeek

So. I have one of these air fryer dealies that sees little to no use. And according to my manual it can be used for coffee roasting.

Does anyone have any hints or recommendations on beans to try out?

https://www.coffeebeanshop.co.uk/gre...c-285_184.html

I am looking here for now as it came up in google ��
Geek
Sent from my LG-H850 using Tapatalk

Stay with single origin.
You cannot go wrong with any Guat, Ethiopian or Kenya.

Recently I have been buying these small lot special reserve coffee's from Starbucks.

They are really tasty.

Originally Posted by TheGeek

So. I have one of these air fryer dealies that sees little to no use. And according to my manual it can be used for coffee roasting.
...snip....
Does anyone have any hints or recommendations on beans to try out?
I am looking here for now as it came up in google ��
Geek

Try one of blends available from Burman or U roast em and many others that sell green beans! Call them and usually they will give you information on a "how to" and a blend to suit your method of roasting. Cost is about the same as buying fancy over roasted beans from the 'bucks.
I use an old "goldfish bowl" HearthWare air roaster. and I use a blend and other single origin coffees added to change the flavor profile.
The real advantage to roasting is that after a 3 day rest after roast, you have the freshest beans available to make good coffee by whatever method you use.
~Richard

Originally Posted by OCDshaver

Where have you been following him? I'm impressed with how much better my espresso looks and tastes. Prior to it was a series of little errors that I didn't know I was making. They say grind is everything. And it is. But that's also assuming you did everything else correctly.

You may grab advice from David Schomer off of his Espresso Vivace site: Espresso Vivace | Article Archives

Originally Posted by Speedster

You may grab advice from David Schomer off of his Espresso Vivace site: Espresso Vivace | Article Archives

I bought two bags of his beans last week, the Vita and Dolce. The Vita makes good milk based drinks but I'm not overwhelmed with the Dolce. You get a ton of crema (it IS fresh, fresh, fresh) but it quickly disappeared. The freshness, you got that. It was roasted the day it was sent. I liked the roasting too. He pushed it to the point where the beans were just about to get oily. Acidity is well balanced but I might prefer even less (a personal taste). I used not a speck more than 16.5g per double shot and a fairly fine grind. But his book has given me some insight. My milk frothing is much, much better. And the overall quality of my latte and flat white are so much better. Good texture. And the espresso is coming out without bitterness so my desire for sugar is diminishing to zero. This coming weekend will see a cleaning regimen. Keep it clean, grind the moment before you pack your portafilter, measure your dose accurately, pack the portafilter carefully and evenly, brew for 25 seconds, and keep everything hot.

Originally Posted by OCDshaver

I bought two bags of his beans last week, the Vita and Dolce. The Vita makes good milk based drinks but I'm not overwhelmed with the Dolce. You get a ton of crema (it IS fresh, fresh, fresh) but it quickly disappeared. The freshness, you got that. It was roasted the day it was sent. I liked the roasting too. He pushed it to the point where the beans were just about to get oily. Acidity is well balanced but I might prefer even less (a personal taste). I used not a speck more than 16.5g per double shot and a fairly fine grind. But his book has given me some insight. My milk frothing is much, much better. And the overall quality of my latte and flat white are so much better. Good texture. And the espresso is coming out without bitterness so my desire for sugar is diminishing to zero. This coming weekend will see a cleaning regimen. Keep it clean, grind the moment before you pack your portafilter, measure your dose accurately, pack the portafilter carefully and evenly, brew for 25 seconds, and keep everything hot.

Be sure to double check your brew temperature as well. I recall his 2 roasts certainly taste the best at only one temperature, and the taste falls off and can get rather funky if you are even a degree or two off. Plus, I was surprised to find that coffee beans taste better a few days after roasting and not immediately after roasting which is not very intuitive. I'm sure you will find his Vita and Dolce brew recommendations on his site, or if not there, try home-barista.com (http://www.home-barista.com/coffees/...ce-t12700.html and here http://www.home-barista.com/tips/too...6.html#p366780). Good luck! Those blends make for delicious espresso if you get all the myriad variables right.