AudioCircle
Community => Non-audio hobbies and interests => The Culinary Circle => Topic started by: ZLS on 3 Mar 2016, 05:07 pm
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I have been drinking Hawaiian Coffee (best that I have ever tried)
and am wondering if anyone can recommend a Gourmet Coffee Site where I can learn (and order)
other types of Coffee.
Any and all input is welcome.
Thank You
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Get a decent grinder, a small roaster, and check out Burman Coffee- decent prices for green coffee beans. Also check out Sweet Maria's... better info but higher prices.
Fresh roasted is like getting a good vinyl cleaning system; it's a game changer.
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Most of the major Kona growers will sell their product direct. If you sign up for regular shipments you get a discount as well as access to special sales prices scattered throughout the year. Mountain Thunder, Greenwell Farms, Kona Coffee and Tea Company are a few of them. There is also Kauai Coffee, not as good but much less expensive, and growers on Maui and Oahu.
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Like Clark said, you have to get fresh roasted coffee.
You have to find coffee roasters who put the roast date on their coffee, so you know when it was roasted.
Coffee should be used within a couple weeks of the roast date, a month at the very most.
I use http://redbirdcoffee.com/ (http://redbirdcoffee.com/)
I buy their five pound bags (good deal for fresh coffee).
When the coffee arrives, I will vacuum pack them in about 1/2 pound bags. The size of the bag depends on your usage, I aim for a bag to last around a week. All the bags are stuck in the freezer, and pulled out when needed. Let them defrost before breaking the seal, so you don't get moisture on the beans.
Grind just before you're ready to use.
Randy
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This place has the best espresso beans I have ever tried:
http://espressovivace.com/index.php/category/shop/
Agree that you need a good grinder to get the most out of your coffee. A burr grinder is worth the expense. And if you get into espresso at home, be sure to get a grinder capable of an appropriately fine espresso grind.
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Great topic ZLS.
Whats your guys's preferred method of brewing? Since I started using the Aeropress I haven't tried anything else. No cream, no sugar, just delicious black coffee.
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While fresh roasted is best, there are a couple of things to keep in mind:
1. Roasting is a skill that takes time to learn. You'll mess up much more than you do it right.
2. You have to wait 24 - 48 hours before you can use your fresh roasted coffee. It needs time for chemical reactions to occur.
3. While vacuum packing is great, freezing or refrigerating is not. It kills some of the coffee aromatics.
If you live in an area with coffee shops that roast their own, can and should get beans from them. Alternatively, you can order coffee from reputable roasters who will ship fresh roasted coffee. I have a particular fondness for Bluebottle Coffee. Most of your benefits will derive from properly making the coffee itself. My personal favorite method is the pour over method. This takes some investment. My setup includes:
1. Hario Woodneck Pour Over http://www.amazon.com/Hario-DPW-1-Drip-Pot-240ml/dp/B0006HINCE
2. Baratza Conical Burr Grinder http://www.amazon.com/Baratza-Encore-Conical-Coffee-Grinder/dp/B00LW8122Y/ref=sr_1_1?s=kitchen&rps=1&ie=UTF8&qid=1457028548&sr=1-1&keywords=baratza&refinements=p_85%3A2470955011
3. Bona Vita Electric Kettle http://www.amazon.com/Bonavita-Variable-Temperature-Electric-Gooseneck/dp/B005YR0F40/ref=sr_1_2?ie=UTF8&qid=1457028616&sr=8-2&keywords=hario+electric+kettle
You'll note we're up to about $250 in equipment before buying beans. You can do this cheaper, using a hand burr grinder, Aeropress and heating water on the stove for a total of $50 in equipment, but I have found the better equipment makes making good coffee easier and more predictable. Like most hobbies, you can spend a little or spend a lot.
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I used Barnies Coffee Kitchen just before Christmas to get presents for people. They have a good selection and all different price levels.
www.barniescoffeekitchen.com (http://www.barniescoffeekitchen.com)
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Get a decent grinder, a small roaster, and check out Burman Coffee- decent prices for green coffee beans. Also check out Sweet Maria's... better info but higher prices.
Fresh roasted is like getting a good vinyl cleaning system; it's a game changer.
Agreed. Roasting your own guarantees you're not getting a bag of roasted beans that's been sitting for 2 or 3 weeks. Sweet Maria's is my go to choice for green beans as well.
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I've enjoyed quite a few different coffees from Nuts.com. I was scared to type it into the browser's address bar the first time, but they have some great stuff. :lol: https://nuts.com/coffeesteas/coffees/
Mocha Java is a great blend.
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I only drink one cup a day, and I must admit, I use PODS :oops: :duh:
Are there any rich ,bold tasting pods? (lets say from Sams Club or others) I use bold flavor.
Thanks
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Ah, welcome to one of my favorite bad habits, coffee! Since you mentioned Hawaiian coffee, I have some suggestions to offer.
Kona certified coffee is my favorite from the islands, followed by a Maui Mocca (both bought green). My main supply of Kona beans, is Kona Cloud Coffee (http://www.konacloudcoffee.com/) (no affiliation), which is offline right now. It's owner was a heart surgeon here in Arkansas who went into it as a tax write-off, but made so much money, he's quit practicing and has moved to Hawaii. In the meantime,
Sweet Maria's (https://www.sweetmarias.com/) (no affiliation) and Gold Star Coffee (http://goldstarcoffee.com/) (no affiliation) are good sources of island mountain beans, depending upon current pricing. I've got the FreshRoast 500 roaster Sweet Maria's sells and I have had great success with it out on my screened porch.
In addition to the two Hawaiian beans I mentioned above, you might consider trying some Jamaca Blue Mountain peaberry, as well as some Costa Rican coffees. Roasting takes about 6 to 12 minutes per .25 of a pound in the FreshRoast, depending upon ambient temperature. IMHO, the beans are best when burr ground and brewed from 24-72 hours after roasting. Of course, don't grind until right before you brew.
Naturally, YMMV. Best of luck. Cordially,
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I'm no expert here, but I've never really liked ultra freshly ground coffee. I find it best a good 48 hours after roasting, and is still pretty good for a few weeks. I read somewhere that vacuum packed is not ideal because the coffee needs to exhaust, which is why a lot of store coffee has a one way air valve. Again, no expert though.
Big fan of sumatra mandheling.
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I'm no expert here, but I've never really liked ultra freshly ground coffee. I find it best a good 48 hours after roasting, and is still pretty good for a few weeks. I read somewhere that vacuum packed is not ideal because the coffee needs to exhaust, which is why a lot of store coffee has a one way air valve. Again, no expert though.
Big fan of sumatra mandheling.
Coffee needs to rest for a couple of days before it is usable, ideally open to the air so the excess CO2 can offgas.
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I have heard bad things about vacuum packing and freezing, but I also know other people who say the vacuum pack and freeze beans, with minimal bad effects.
IMHO, using beans that are between 2-14 days old is best, it's not always practical.
Based on my experience, vacuum packing freezing has only a slight negative effect, and its definitely better than stale beans.
I can pull good shots, lots of crema, good flavor, with frozen/thawed beans.
You just need to freeze within 2-3 days of roast, and thaw before unsealing.
And home roasting is fun, but it is a lot of work to do it well, at least that was my experience.
Randy
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I agree that home roasting is a lot of fun (hence the hobby aspect) but for me the results are inferior to beans I can buy locally - I have a local roaster 5 minutes from my house. My SO also doesn't like the smoke and mess of roasting at home using a stovetop roaster or air popper, and I can't justify another $200 machine to make coffee.
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ZLS,
Oh, coffee.....love it.
Here in Taiwan, there is a coffee shop with two roasters (one large, one small) that roasts coffee daily. Back in Oregon, I bought from a smaller family-run roaster shop that roasts three times each week. The place in Oregon typically has a dozen or so different beans for sale. Our favorite (my wife and I) was Mexico Chiapas, and certain beans from Costa Rica and from Brazil. I typically buy a week's worth of beans at a time, so I know I'm drinking only the freshest beans.
I seek out flavors that are suitable for espresso drinks. We own a Rancillio Silvia II and a Rancillio Rocky burr grinder. If you get serious about your coffee, invest in a good (read: superior) quality grinder. Our first grinder was a $40 burr grinder. I knew within a week that it was a bad choice.
Enjoy your search!
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I agree that home roasting is a lot of fun (hence the hobby aspect) but for me the results are inferior to beans I can buy locally - I have a local roaster 5 minutes from my house. My SO also doesn't like the smoke and mess of roasting at home using a stovetop roaster or air popper, and I can't justify another $200 machine to make coffee.
Many(most?) of us don't have a roaster just down the road. However, roasting can be done with essentially no smoke with a mid level roaster (Behmor 1600) and the hood over your stove. Will you have a mess to clean? Yep, but not bad. As to spending $ on your passion for coffee???? :rotflmao: :rotflmao: :rotflmao:
Isn't this an Audiofool site???? How many of us spend more than the cost of a roaster just on interconnects???
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I've been roasting beans for years, but wouldn't bother if I had a good local roaster. I started with the FreshRoast but found it roasted too quickly for the style I was looking for (too bright) and switched to a Behmor 6 months ago, this gives me a very consistent bolder roast and I can roast a weeks supply at once. I use Sweet Maria's green beans but love Joshua Malabar Gold for espresso which I get from the Coffee Project:
http://coffeeproject.com/shop/magento/index.php
I have a customer that buys freshly roasted beans from a monastery in New Mexico, when I visit them I snag samples to bring home - they have excellent roasts:http://www.abbeyroast.com/
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I can buy fresh beans locally, intelligentsia and some others have places around me.
But red bird is cheaper, $53 for 5 lbs of redbird espresso (med roast blend), free shipping.
They usually ship on the day of, or day after roast, and it takes a couple days to get it.
So, as soon as it arrives, I vacuum seal and freeze most of it, and it lasts me a few months.
Randy
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I can buy fresh beans locally, intelligentsia and some others have places around me.
But red bird is cheaper, $53 for 5 lbs of redbird espresso (med roast blend), free shipping.
They usually ship on the day of, or day after roast, and it takes a couple days to get it.
So, as soon as it arrives, I vacuum seal and freeze most of it, and it lasts me a few months.
Randy
Intelligensia is good stuff. You're here in Chicago then? Or West Coast?
I'll look into that Red Bird.
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You guys are all crazy....
So are all burr grinders created equal? If not, what makes one better than another or shall I say what does one look for in buying a burr grinder?
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You guys are all crazy....
So are all burr grinders created equal? If not, what makes one better than another or shall I say what does one look for in buying a burr grinder?
There are coffee fanatics, like audio fanatics :lol:
Do you want an espresso grinder, drip grinder, or both?
I have a Baratza Vario, very nice grinder, does espresso and drip, but it's not cheap. When I bought it, it was cheaper than the current price. The Baratza Preciso is less money, and still a very good grinder for both espresso and drip.
For just drip, Baratza makes some a lower end model.
Avoid really cheap burr grinders, they literally just smash up the beans, and don't really grind them.
Randy
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Intelligensia is good stuff. You're here in Chicago then? Or West Coast?
I'll look into that Red Bird.
Los Angeles, and yes Intelli is good stuff.
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Here are a couple of coffee-centric sites with forums, reviews, how-to's, etc..
http://coffeegeek.com/ (http://coffeegeek.com/)
http://www.home-barista.com/ (http://www.home-barista.com/)
Good place to research grinders, coffee makers and procedures
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You guys are all crazy....
So are all burr grinders created equal? If not, what makes one better than another or shall I say what does one look for in buying a burr grinder?
Very good burr grinders with have better motors, better bearings, and better and sharper burrs (usually ceramic). The grind size can be controlled to precisely what you want and the burrs can be replaced. Cheap burr grinders do not have those features, and the metal burrs tend to dull quickly and crush rather than shear the beans, resulting in uneven size and some fine particles/dust. I would rather spend five minutes hand-grinding using a Hario Skerton than use a cheap burr grinder.
In general, good coffee requires:
1. Good coffee (duh!). That means the beans you like, roasted freshly and to the color you wish. Unless you're doing Espresso or other coffee drinks most people choose a dark city roast.
2. A proper grind matched to your brew method of choice. Again, unless you are pulling Expresso shots your grind size is intended to give about 3 minutes of brew time. If you are using a pour-over brewer, you will typically want a medium fine grind. If you're using a French Press a coarser one. An Aeropress will almost use an Espresso grind and will be brewed for a shorter period of time.
3. Have filtered, hot water available. I use an electric kettle to get water to 195F to 205F. Most drip pots don't get hot enough. An exception is the Bonavita, which heats to about 195F.
4. Heat everything up before you brew your coffee. That includes your mug, the brewing vessel, and since I like milk in my coffee the milk as well. The idea is that everything stays hot during your 3 minute brew.
5. Bloom your coffee. Add about twice as much hot water per coffee by weight (my mug uses one ounce of coffee, so about two ounces of water). This allows the coffee to be evenly wetted, release excess CO2, and swell to avoid channels when you begin to add water.
6. Add water. I use a pour over method, which means I pour in about 300g of water for 30g of coffee. Do this slowly so you don't form channels and it takes about three minutes for the water to filter completely through.
It doesn't take nearly as long as it sounds. While you water is heating (3 or 4 minutes) you are prepping your coffee and brew vessel and maybe microwaving the milk in your mug. I've found that an electric kettle that hold temperature makes things a lot easier.
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Another happy Behmor 1600 user. Roasting beans myself allows me to afford the coffee beans I most enjoy. I can buy some of the worlds greatest green coffee beans for a fraction of roasted costs. Not to mention its somewhat difficult to find roasters that match your own favorite roast profile.
I agree if I had a local roaster doing full flavor roasting it would be less attractive. But you almost never see any of the small micro lot offerings available to the home roaster at the coffee retailer. :green:
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Intelligensia is good stuff. You're here in Chicago then? Or West Coast?
I'll look into that Red Bird.
[/quote
Roscoe....Last time I was in Chicago, I gave the nod to LaColome(W. Randolph) for the coffee and Intelligensia( Division) for the friendly baristas. Both are very good.... can't lose with either.
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Why would people choose a dark city roast? You lose more of the flavor (not a problem is the beans aren't great quality to begin with) and more of the caffeine that way.
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Does anybody here roast and grind their own coffee, but also cold brew their coffee? We've been cold brewing our coffee for years. We don't even have a hot coffee maker anymore.
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Why would people choose a dark city roast? You lose more of the flavor (not a problem is the beans aren't great quality to begin with) and more of the caffeine that way.
A dark city roast is not the same as a dark roast. It is either full city roast or maybe a little beyond, but well before the second crack and while it is still dry. Depending on the brew method, it maintains the caramelized flavors of a city roast with a bit more of the roasted flavor.
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(http://www.coastalpeakscoffee.com/wp-content/uploads/2014/02/roastguide.jpg)
I probably roast to city+ to Vienna as my usual range.
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I roast into 2nd crack also. Full city+ rocks. :thumb:
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My roasting skills are poor enough that my attempts at a Vienna Roast usually end up as briquets. The timing gets pretty close at that end of the roast spectrum.
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Some roaster have better control than others. I have little problem hitting my roast as desired with the Behmor. They all will vary depending on ambient temperatures, so you have to monitor- can't just walk away if you want control. And different beans roast differently... different densities change roast times. 15 seconds can make a big difference.
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What is the entire procedure?
Its roasting and milling only?
How much time last roasting?
What is the better temperature to a no too strong taste?
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Ctviggen , can you explain how you cold roast ? Thanks!!
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Ctviggen , can you explain how you cold roast ? Thanks!!
I think he was talking about cold brewing.
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A good true Hawaiian Kona can be difficult to get at a reasonable price. It is only harvested once a year I believe. If you are buying from a comapany that sells roasted coffee, in a store or the internet, I would guess it would be about $50 per pound for good true Kona. If you are paying less, it is probably a blend and the beans may have even been sprayed with flavoring!
The fact is that Kona is in great demand in the last several years, and large companies have bought most of it up from the source, a small region of an island.
I used to look forward to getting green (unroasted) Kona beans for about $20 per pound. Not so much now, they are closer to $25+ per pound and it is just typcally not as good as it used to be. Not really worth it to me when I can get excellent coffee beans for less than $7 per pound.
Here is what I think is most important to brew the best coffee, in order of decreasing importance:
good single-origin green beans chosen by experts (this is what a website or shop should provide for your money)
good roasting technique
lighter roast
good brewing method without paper filter to absorb the oils (that's where the flavor is!)
the grinder (you can get a decent grind for regular coffee with about any grinder if you try, espresso is different)
I use a Behmor also and I am planning to get the new version with a fully manual roast capability.
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What is the entire procedure?
Its roasting and milling only?
How much time last roasting?
What is the better temperature to a no too strong taste?
Here is a good video that shows how I do it (this is not me :) )
https://www.youtube.com/watch?v=U6ajrQnTgII
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Kona coffee is harvested between August and January, at several different times at most of the farms. As I posted early in the thread, most of the bigger farms will sell direct, and if you contract for regular shipments it will usually arrive 2-3 days after roasting, in other words just about perfect. The price range is wide but you are unlikely to get it for less than about $35/lb delivered, depending on grade.
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Kona coffee is harvested between August and January, at several different times at most of the farms. As I posted early in the thread, most of the bigger farms will sell direct, and if you contract for regular shipments it will usually arrive 2-3 days after roasting, in other words just about perfect. The price range is wide but you are unlikely to get it for less than about $35/lb delivered, depending on grade.
Are you saying $35 for roasted coffee? And how is "grade" defined?
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No less than $35/lb for roasted whole bean; grade is defined by the grower and roaster, but is always better than what they are selling to the mass market. For example, at the Costco's in Hawaii you can buy 100% Kona coffee for about $20-$25 per pound, whole bean roasted, but those beans are the ones graded lowest by the farms. Look at the websites for the growers I posted above, you can see some of what I mean. For example, Mountain Thunder sells different varieties for anywhere from about $40 up to $100/lb from their website. It's somewhat cheaper if you join their "club", and they have some more expensive varieties not sold on their website.
If you are into coffee, plan a trip to the Big Island at a time when you can attend a coffee fair and sample a bunch of different farms' coffees. Most of the farms also offer tours where you can learn more and possibly have an opportunity to buy one of the more rare varieties.
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Here is a good video that shows how I do it (this is not me :) )
https://www.youtube.com/watch?v=U6ajrQnTgII
Thanks for the link, hard to believe coffee bean are so expensive as prices mentioned here.
I will get with my usual brand ready to use, I know its not great but cost $2usd pound.
(http://www.mercadodiamante.com.br/conteudo/produtos/resize/ddfb3e255f4b84a682cb10204a6a.jpg)
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Coffee beans can be expensive, but they don't have to be. Some varietals like Kona and Jamaican Blue Mountain are limited quantity, which drives prices. If you roast your own, green beans may be 5 dollars a pound or so. In my expensive COL area, fresh roasted beans from a local shop are about $20 a pound, about the same as high-end online vendors.
However, $20 per pound works out to about $1.67/mug - less than the price of a Venti Starbucks are far better quality.
You can buy cheap coffee and expensive coffee, just like wine, scotch and audio equipment.
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Thanks for the link, hard to believe coffee bean are so expensive as prices mentioned here.
I will get with my usual brand ready to use, I know its not great but cost $2usd pound.
99% of the green coffee beans I buy over the internet are less than $7 per pound. That ends up cheaper than buying whole beans at the grocery store. I want fresh, really fresh. It makes a big difference, as does buying the right kind of single-origin coffee.
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Ctviggen , can you explain how you cold roast ? Thanks!!
I cold brew, using a Toddy cold brew system:
http://toddycafe.com/toddy-cold-brew-system
I've tried tons of other ways to make coffee, some of which I really liked, but cold brew coffee tastes good (can't drink Starbucks -- which tastes burnt -- after drinking cold brew), is easy to do, and makes days worth of coffee for two people.
I periodically look into roasting my own beans, but if you cold brew your coffee, you usually use 12 ounces of coffee. When I use my burr grinder to grind that amount of coffee, it's difficult to grind 12 ounces at a time and it turns out to be incredibly messy. The ground coffee is often statically charged and goes everywhere. My burr grinder only makes a few ounces at a time, and I have to refill a few times to get to 12 ounces. So, I've basically given up on grinding coffee at home, unless I could get a grinder that would grind 12 ounces at a time. I assume that's possible, but then to roast your own beans with a good roaster and have a coffee grinder that can grind 12 ounces, I'm probably looking at well beyond $700. I don't think I could convince the wife to do that, even if the coffee is better than what we get now.
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Of the top grinders that I'm familiar with, the Gaggia, the Rancilio, and the Kitchen Aid, the largest capacity is 10.5 ounces... but it would be no problem to simply pour the last couple of ounces in as the level of beans drops during grinding. These would set you back $225-$350. The Behmor roaster is $369 or maybe find it for %10 off- so you were pretty close with your $700 figure. You could go cheaper, but not easily at the volumes you are talking about.
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Thanks ctviggen!! Cold brewing looks easy,fun and inexpensive. I checked out some how to Toddy videos on youtube . So easy , very cool. And 67% less acedic. And I do like iced coffee in the summer. Thanks again
Todd , lol..
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I've wanted to try cold brew for a long time, maybe this summer I'll try it.
And stay away from Starbucks, they over roast. Makes it easier for them to be consistent with different beans.
I haven't roasted for a couple years now, but when I did roast, I bought from here
http://www.greencoffeebuyingclub.com/ (http://www.greencoffeebuyingclub.com/) and here http://greencoffee.coop/ (http://greencoffee.coop/)
Both of these places have people who buy bags of greens wholesale, and then distribute the bags at basically no profit.
They will try the beans, and only buy good beans.
The beans from coop were the best, but they don't have many distributions, and they go really fast when they do.
But coffeebuyingclub had really good beans too, especially at the price you pay.
BTW, sometimes they distribute kona and sometimes they have award winning beans, but that is kind of rare.
Randy
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Ctviggen , can you explain how you cold roast ? Thanks!!
Not need expensive roasters, even a pan do the job perphars w/few temp control:
https://www.youtube.com/watch?v=UeuhV2dUGaI
Detailed procedure:
https://www.youtube.com/watch?v=m4wu1HxvQk0
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Or in a concrete mixer:
https://www.youtube.com/watch?v=zU3f6DnLCZI
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I know better but I watched those pan roasting videos anyway. If you think this can produce a product close to what a good roaster can achieve, you haven't got a clue.
And no, a pan can't do the job.
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Here's a nice little place just outside of Asheville. Very reasonable prices and the coffee is outstanding. I've been ordering from this guy for about a year nd have yet to be disappointed. It's also roasted to order and I swear those beans are still warm when I get them! http://www.notoriouscoffee.com/ Specifically: http://www.notoriouscoffee.com/wholesale_order.html
Lately I've been creating my own blend. Sumatra Mandheling with Papua New Guinea. DE-licious.
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I have bought this coffee yesterday:
http://www.nativealimentos.com.br/en/produtos/roasted-and-ground-coffee/
For the double price my usual brand and was surprised how soft and suave it is.
It so weak/boring I will mix it w/my regular brand(Melita Tradicional).
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I recall reading on the Sweet Maria's website a few years ago that their was one buyer that was consistently at auctions for some of the finer estate grown beans, and was the major player in the market. At the time I was surprised to find that the buyer was Target! I've bought some of their specialty espresso beans in the past when I've between roasts, and they're very good if you can't get to a specialty roaster. I was in a Target today and they had an impressive range of specialty beans...
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Not need expensive roasters, even a pan do the job perphars w/few temp control:
https://www.youtube.com/watch?v=UeuhV2dUGaI
Detailed procedure:
https://www.youtube.com/watch?v=m4wu1HxvQk0
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Or in a concrete mixer:
https://www.youtube.com/watch?v=zU3f6DnLCZI
You're right. I've been roasting with $2 popcorn poppers for 30 some years now. I've taught scores of people how to roast coffee. Some have gone into the professional coffee roasting biz and you couldn't tell mine from theirs in a blind tasting.
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The old 1500 watt poppers worked pretty well. After juries began holding manufacturers liable for their customers stupidity, they began making them all 1200 watts, which isn't hot enough to roast coffee quickly enough.
Now as to your claim that you can do it as well with a garage sale popcorn popper as a pro... let's just say I'm skeptical.
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I have bought this gourmet coffee Baggio Bourbon:
Its just a bit better than my regular brand Melita and cost 5 times more! The taste is soft and suave what made it more suited to Italian coffee machine than the usual electric.
Its marketing are:
Consisting of coffee beans Types 2 or 3, classification COB
All grains are 100% Arabica
All grains have controlled origin
Grains originate only from grain cherry (fruit maturation of the apex)
Its grains are classified between 17 and above
The grains have outstanding taste characteristics
The coffee is made with social responsibility
It is an eco-sustainable product
It is produced in high quality standard facilities
It is produced above an altitude of 1000m
http://www.baggiocafe.com.br/produtos/baggio-bourbon.html
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Does anyone here have experience with a good 1.5 L metal French press (the Bodum is not good)?
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Price aside I prefer the Italian system or moka invented by Bialetti in 1932/33, it made a coffee similar to expresso; the french system do a coffee no so good.
(https://upload.wikimedia.org/wikipedia/commons/d/dd/Moka_Animation.gif)
Mine is this sino inox model to 12 cups or 800ml:
(http://www.magazinelegal.com.br/fotos/cafeteira_4_xicaras.jpg)
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Does anyone here have experience with a good 1.5 L metal French press (the Bodum is not good)?
I have a Sterling Pro double wall stainless steel French press. It is available in 1.5 liter size. I got tired of replacing the glass Bodums. Also the coffee stays hot longer in the stainless carafe. I buy beans from a local place that roasts it own and use a decent burr grinder. Good enough for me.
Don P.
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I have a Sterling Pro double wall stainless steel French press. It is available in 1.5 liter size. I got tired of replacing the glass Bodums. Also the coffee stays hot longer in the stainless carafe. I buy beans from a local place that roasts it own and use a decent burr grinder. Good enough for me.
Don P.
Pricey, but the reviews on Amazon are also stellar. Ordered!
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I have a Sterling Pro double wall stainless steel French press. It is available in 1.5 liter size. I got tired of replacing the glass Bodums. Also the coffee stays hot longer in the stainless carafe. I buy beans from a local place that roasts it own and use a decent burr grinder. Good enough for me.
Don P.
I'm sure you know you can replace the glass carafes for about $14 dollars on Amazon - you do have to really look for them at that price. I have probably replaced 8 in about 10 years.
The thing about a double walled french press is that, by the time you take advantage of the thermal properties (stays hot for a long time), the coffee is too bitter. I feel the coffee should ideally be out of the French Press in 6-8 mutes max. Reality is not always the ideal 6-8 minutes (4 minutes could be ideal if you are immediately pouring two 15oz mugs), but the flavor can really change if the grinds are over extracted.
I have a few French Presses, including a big 51oz Bodum Chambourd.
At one time I had an official Bodum double-walled glass carafe. I bought just the carafe on clearance at a department store. It was supposed to fit a Bodum Chambourd 34oz French Press frame, but it was just too big. I actually used it without any frame/handle! After all, with a thermal glass container, the outside is cool to the touch! One day of course I broke it and never replaced it.
Now, I can see a metal French Press to prevent having to clean up and replace broken carafes if that is an issue for you. These carafes must always be borosilicate glass (like a laboratory beaker) if they are glass, or they could be metal or plastic. To me glass is what I prefer, for cleanability with no oxidation or degradation. But if you break these carafes too often, then a high quality metal would be good. I just don't think a double wall adds anything to the equation, coffee should not sit in a French Press to stay warm. It is boiling water that can be still too hot to drink when the proper extraction time is reached, no need to insulate it in the press.
The coffee mug or glass is another story. Once you have poured the properly extracted coffee into the cup, you want it to be insulated if possible (but certainly not necessary). I recommend the Bodum (or other quality brand) double walled cups. Look for them on sale (15 or 16oz) but they are well worth the money if you enjoy hot coffee (or cold beer). Only for careful adults, they will break easier than heavy glass containers.
(http://www.audiocircle.com/image.php?id=30200) (http://www.audiocircle.com/image.php?id=30201)
I began roasting with this guy: Melitta Aroma Roast
(http://www.audiocircle.com/image.php?id=17940)
It was already discontinued when I discovered it, I bought 4 of them for $32! For parts :) Included were 4oz of green coffee beans! By the time I bought the roasters, the beans were yellow so they went into the trash.
It was similar to an air popcorn popper but was specialized for coffee beans - it had a way to catch the chaff.
I moved on to this one
(http://www.audiocircle.com/image.php?id=17938)
which was definitely better. Now I have the Behmor 1600.
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The thing about a double walled french press is that, by the time you take advantage of the thermal properties (stays hot for a long time), the coffee is too bitter. I feel the coffee should ideally be out of the French Press in 6-8 mutes max. Reality is not always the ideal 6-8 minutes (4 minutes could be ideal if you are immediately pouring two 15oz mugs), but the flavor can really change if the grinds are over extracted.
I was thinking the same thing. Over 4 minutes or so, and the coffee will be overextracted. I have a little press, just makes one cup at a time, so it doesn't sit around in the press for too long. But it is double walled, because I want to make sure it stays hot while it is "brewing".
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Staying hot while it is brewing is a valid reason to use a thermal press carafe. Probably really getting into the area of diminishing returns now, but if it your French Press why not make it thermal. I do like the Bodum ethos though, I feel the Bodum Chambord is the Platonic Ideal of the French Press.
I actually just received my Sterling Pro double wall stainless steel French press today from Amazon, $30. The reason I bought it, another French Press! But also it will make a good "travel" French Press to take when I drive to see my mother or sister. Nothing to break, I can just throw it in the car.
So now I can do a test - glass carafe versus stainless steel thermal carafe.
My new Behmor 1600 Plus in on the way, with 8 lbs. of free coffee bean (various samples)! A little cheaper on Amazon, but with the free coffee it is net cheaper from Sweet Marias.
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Boiling water for coffee:
Did you know that you want to brew coffee with water that is slightly less than the boiling point (The closer to 205 F (96 C) the better)? Did you know that you should just pour it right from a boiling kettle? For safety reasons turn an electric kettle off first before you grab it.
Here's why. You can't pour "boiling water" into a container because it cools off from 212 degrees F so fast. Furthermore you probably can't boil your water at 212 degrees F anyway because of your altitude (also pressure must be calculated). In Charlotte the altitude is 750ft and boiling point of water is 210.671 degrees F! So by the time I pour boiling water from my 1L plastic kettle into my French Press, it is likely less than 205 degrees. If you live in Denver you start with water boiling at 202.454 degrees F. You can't have good coffee in Denver!
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I have a Sterling Pro double wall stainless steel French press. It is available in 1.5 liter size. I got tired of replacing the glass Bodums. Also the coffee stays hot longer in the stainless carafe. I buy beans from a local place that roasts it own and use a decent burr grinder. Good enough for me.
Don P.
I have now been using the Sterling for a few days and am very impressed, not only by the cool appearance and design but also by the slightly better taste of coffee made in it. Seems the proprietary double screen really works!
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Seems the proprietary double screen really works!
Proprietary double screen?
I have a double screen in my french press, wonder what makes theirs proprietary?
But glad it has improved your coffee.
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I have now been using the Sterling for a few days and am very impressed, not only by the cool appearance and design but also by the slightly better taste of coffee made in it. Seems the proprietary double screen really works!
Glad it worked out for you!
Don P.
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good brewing method without paper filter to absorb the oils (that's where the flavor is!)
For me I don't mind sacrificing a bit of flavor to get the mouth feel I like, which I can never achieve with a French press. So it's Hario pour over or the Techni if it's very early morning/I'm late.
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JQP,
Personal taste aside in my experience w/the Italian maker a less than boiling water will result in less flavor, I dont know the French maker though.
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This week I tried a new type of coffee from the known brand Melitta, it is the Melitta Especial, I not thought it was so good as this brand is very popular and the price was not expensive, about $6 USD per 500g.
It had a sweet flavor similar to chocolate and a strong parfum, it even good at a second pass at the electric maker. It was a glad surprise.
(http://www.melitta.com.br/portal/pics/Especiais/especial.png)
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It was much better than the Melitta Tradicional($3.5usd) and ever better than the expensive gourmet Baggio($15usd).
(http://www.mercadodiamante.com.br/conteudo/produtos/resize/ddfb3e255f4b84a682cb10204a6a.jpg)
http://www.baggiocafe.com.br/#sobre
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Looks like people here stopped drinking coffee in 2016..?
Hopefully not since many a record has been made even more enjoyable with the right cup of coffee. :thumb:
When I get home from work today I plan on pairing Wayne Shorter with a light roast, flowery and berry-like Ethiopian Yirgacheffe, brewed with Hario v60. Maybe I'll make a coldbrew aswell since the weekend is promising sun and warmth here in Stockholm.
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Do you have any local good coffee to suggest us?
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Do you have any local good coffee to suggest us?
In Stockholm? You have Sosta in Vasastan, that makes great espresso. Drop Coffe in Södermalm, they roast themselves. Also Kaffe in Södermalm. But Sthlm is a really good coffe city, with lots of good roasters and cafés. The list could be long... :) A lot of them also sell online if you're in Europe and want to try some.
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.. When I get home from work today I plan on pairing Wayne Shorter with a light roast, flowery and berry-like Ethiopian Yirgacheffe, brewed with Hario v60......
My local roastery (Ceremony Coffee Roasters, which does ship in the US and internationally) will occasionally have the Yirgacheffe available, but with their peak roasting techniques for each type of bean, that taste of Blueberry just isn't my cup of tea though it is amazing flavor. :D Generally prefer coffees from central/south America. Good thread to revive. I need a coffee.
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Looks like people here stopped drinking coffee in 2016..?
When I get home from work today I plan on pairing Wayne Shorter with a light roast, flowery and berry-like Ethiopian Yirgacheffe, brewed with Hario v60.
Generally prefer coffees from central/south America. Good thread to revive. I need a coffee.
i agree with both of these. My daily drivers are central/south american espressos and then I love something lighter, more fruity in the afternoon. I LOVE coffee
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i agree with both of these. My daily drivers are central/south american espressos and then I love something lighter, more fruity in the afternoon. I LOVE coffee
Spot on! (just drip coffee instead of espresso for me) :thumb:
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Bulletproof coffee, keeps ya going all daylong.
French press what ever is in the house. 1 TBS butter 1 CUP coffee blend in blender. sweetener as needed.
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Love coffee. There’s a local roasting company that I get my beans from. I let them off gas for a few days. Brew through a Jura Impressa. I’ll drink 3-5 espresso in the morning.
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In Stockholm? You have Sosta in Vasastan, that makes great espresso. Drop Coffe in Södermalm, they roast themselves. Also Kaffe in Södermalm. But Sthlm is a really good coffe city, with lots of good roasters and cafés. The list could be long... :) A lot of them also sell online if you're in Europe and want to try some.
Oh nice, but I mean say coffee beans(not grinded coffee) planted in your country.
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New study from European Society of Cardiology from April, 2020 is reporting following:
https://www.sciencedaily.com/releases/2020/04/200422214101.htm
"Unfiltered coffee contains substances which increase blood cholesterol. Using a filter removes these and makes heart attacks and premature death less likely."
"Filtered brew was also less risky than the unfiltered beverage for death from any cause, death due to cardiovascular disease, and deaths from heart attacks."
Since my go-to brewing method is French press, I've decided to try the paper-filter method for now. I've ordered the hand-drip/paper filter conraption from Kalita and started using paper filter for my cold-brew maker. :green:
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Coffee beans are made by a tree.
They want all of us buy Monsanto ''coffee''.
I stopped using paper filter the paper has a fine powder and is white, white paper is bleached with acid. Now I have 3 filters, copper screen, nylon screen and wire mesh(seems steel).
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The Pour over filters are easily available unbleached, and are compostable along with the grounds. :D
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I have been on a big homemade cold brew kick the last couple weeks. Good quality dark roast Central or South American beans and 24 hour brew in the pitcher just left on the counter.. I usually go for the chocolate, molasses, carmely note roasts. Holy crap is it good.
Also on the subject of filter choice, it's fine mesh filters all the way. I think it just tastes better with the oils and micro sediment that you wouldn't get with paper filters of any variety.
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I’ll drink 3-5 espresso in the morning.
Well, that should get you going.... ;)
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New study from European Society of Cardiology from April, 2020 is reporting following:
https://www.sciencedaily.com/releases/2020/04/200422214101.htm
"Unfiltered coffee contains substances which increase blood cholesterol. Using a filter removes these and makes heart attacks and premature death less likely."
"Filtered brew was also less risky than the unfiltered beverage for death from any cause, death due to cardiovascular disease, and deaths from heart attacks."
Since my go-to brewing method is French press, I've decided to try the paper-filter method for now. I've ordered the hand-drip/paper filter conraption from Kalita and started using paper filter for my cold-brew maker. :green:
Hmm, had no idea... Well luckily for me I'm already a filter guy. :icon_lol:
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I have been on a big homemade cold brew kick the last couple weeks. Good quality dark roast Central or South American beans and 24 hour brew in the pitcher just left on the counter.. I usually go for the chocolate, molasses, carmely note roasts. Holy crap is it good.
Also on the subject of filter choice, it's fine mesh filters all the way. I think it just tastes better with the oils and micro sediment that you wouldn't get with paper filters of any variety.
Oh yes! Have to wait just a couple of hours now, and then I'll bring out the ice and have myself a glass och caramely, slightly chocolaty cold brew from Hondurian fair trade beans.
Oh nice, but I mean say coffee beans(not grinded coffee) planted in your country.
Oh I don't know of any coffee actually grown in Sweden. Not really the right climate (yet...).
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Thanks Vilding its too bad for the paople, I suppose the prices are hi for imported coffee.
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My name is Dave, I am an espresso addict :icon_twisted:
(https://i.postimg.cc/FKnxHTSX/20191213-081625.jpg) (https://postimg.cc/WDgZ96S5)
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There are worse things. :D Looks delicious.
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Thanks Vilding its too bad for the paople, I suppose the prices are hi for imported coffee.
It is... I pay 7-12€ for 250g of quality beans... So my daily driver is a pretty decent big box-brand. Still fair trade, single origin. Just not always as fresh and a little less complex than the really good stuff.
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Iam paying $10 per kilo for my favorite in beans, very intense flavor, there is other more expensives but I dont like these brands. Here is a demo:
https://cafedomercado.com.br/cafes/cafes-especiais/
In this site I like this type:
https://cafeoteca.com.br/cafe-cerrado-mineiro-250g/
There is even a cafe that is just grains already consumed and defecated by a Jacú bird.
http://www.cafedomercadocuritiba.com.br/produto.php?id_produto=522&produto=CAFE%20JACU%20BIRD%20-%20Graos%20Torrados%20-%20Lata%20250%20grs&busca=
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Iam paying $10 per kilo for my favorite in beans, very intense flavor, there is other more expensives but I dont like these brands. Here is a demo:
https://cafedomercado.com.br/cafes/cafes-especiais/
In this site I like this type:
https://cafeoteca.com.br/cafe-cerrado-mineiro-250g/
There is even a cafe that is just grains already consumed and defecated by a Jacú bird.
http://www.cafedomercadocuritiba.com.br/produto.php?id_produto=522&produto=CAFE%20JACU%20BIRD%20-%20Graos%20Torrados%20-%20Lata%20250%20grs&busca=
Kinda envious right now.... :P
I made iced coffe a la James Hoffman yesterday with the Yirgacheffe. It was a small revelation.... So good! Defenitely different from cold brew. Not better across the line, but for really light, fruity coffees, I'd absolutely recommend it.
https://www.youtube.com/watch?v=PApBycDrPo0
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You are kiding me, I pay 100% on duties on all eletronics at the customs.
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You are kiding me, I pay 100% on duties on all eletronics at the customs.
Hehe we don't exactly get off cheap here as well...
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I usually pay around $5-6 per pound, so $11-12 per kilo for green coffee, another $1 per pound shipping, and roast it myself. Yirgacheffe is a favorite, along with Indian Mysore, and Tanzanian.
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I'm still roasting - our good friend Satfrat (who some of you may remember) introduced me to Paradise Coffee Roasters, they sell both roasted and green beans.
https://paradiseroasters.com
I'm currently roasting Espresso Nuevo and Blacksmith Blend.
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Glad you mentioned Satfrat. Haven't talked to him in a while. Think I'll send him an email to see how he's doing.
I've been using Burman Coffee for many years... good quality,big selection, and more reasonable than Sweet Maria's or Paradise.
https://burmancoffee.com/
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I like Burman Jumpstart, they have great tea also - plus Jon Burman is a great guy to work with. Paradise has some very special and exotic coffee's, they're a step up from Burman and Sweet Maria's.
My 'everyday' espresso remains Malabar Monsoon Gold from the coffee project:
https://coffeeproject.com/india-josuma-s-proprietary-espresso-blend-malabar-gold.html
I've been buying this for years and send a lb to Satfrat now and then, he likes the smoothness when brewed in his Aeropress. My 'special' espresso has become Nuevo Espresso from Paradise, it's a great base for cappuccino. Paradise's Blacksmith blend is very similar to Jumpstart, I give a slight preference to Blacksmith.
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Thanks for the tip. I've been buying green beans from Sweet Maria's for years. Always decent, but it's nice to know there are other options. I take it you roast your own beans as well?
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I'd like to see what people are using to roast at home with. Please post some pictures/links. If you're using a frying pan, no need to post pictures. :D
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(https://www.audiocircle.com/image.php?id=209989)
Kaldi roaster. Designed to work best placed over a burner on a gas range. Plus an overhead range hood of some ilk for venting. I use my microwave venting system. I've had excellent results with the Kaldi far beyond anything I ever achieved with my 2 Fresh Roast air roasters.
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No that is serious Coffee gear. K-Cup and a button for me. Your coffee must be really good.
charles
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Charles.....just like audio, it's all subjective. But I no longer feel the need to head to one of the local roasters for my coffee. I'm somewhat matching or even bettering some of the local roasts. And don't feel bad, still occasionally have a Keurig myself.
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Today's Science Friday has a interview with computational chemist Christopher Hendon, listen to the 16 minute interview:
Using Chemistry To Get The Perfect Cup Of Coffee
https://www.sciencefriday.com/segments/copy-using-chemistry-to-get-the-perfect-cup-of-coffee/ (https://www.sciencefriday.com/segments/copy-using-chemistry-to-get-the-perfect-cup-of-coffee/)
Then if you really a coffee geek click over to a scientific paper in the scientific journal Matter, I suggest having a strong cup of coffee before reading:
Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment
https://www.cell.com/matter/fulltext/S2590-2385(19)30410-2?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS2590238519304102%3Fshowall%3Dtrue (https://www.cell.com/matter/fulltext/S2590-2385(19)30410-2?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS2590238519304102%3Fshowall%3Dtrue)
(https://els-jbs-prod-cdn.jbs.elsevierhealth.com/cms/attachment/fdf4c362-c2b0-4dc0-9220-441c7cdfa364/fx1.jpg)
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I use the Behmor 1600+ roaster, roasting 1/2 lb. at a time. I've probably run 2-3 hundred pounds of coffee through it, and it's still running fine. I used one of the hot air roasters before upgrading.
(https://images-na.ssl-images-amazon.com/images/I/61w8iKaL6HL._AC_SX522_.jpg)
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Thanks for that. The Behmor seems quite reasonably priced, I'll have to look into this I don't have a gas range for the Kakdi roaster mentioned.
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Man oh Man your homes must smell just delish when roasting. I need a cup of coffee now.
charles
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Man oh Man your homes must smell just delish when roasting. I need a cup of coffee now.
charles
Just toss in some bread baking, bacon frying and, ooh la la, I could go to heaven a happy man.
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Just toss in some bread baking, bacon frying and, ooh la la, I could go to heaven a happy man.
I'm coming over. The Bacon got me. :D
charles
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Wow! Some serious roasting gear here... I see a lot of you guys have espresso machines well. What do you use? How do you use it?
I'm mainly a pour over guy, sometimes use my moka pot with pretty good results. I do like a good espresso when out and about, but I kinda have to trust the person making it haha. A bad espresso is a sad experience, like when I've tried making it myself.... :roll:
And grinders: I have a Vilfa svart that doesn't really grind espresso, but is really good, for the price, in the other ranges.
Also, at this point, I'd like like to say that just like with hifi, I'm budget conscious (read poor) coffee lover.
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I get good results with Breville Barista Express. Not exactly cheap, but you could certainly spend way more. I get my beans from local coffee shop that does all of their own roasting.
Don P
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I had a Pasquini Livia 90 for 15+ years but upgraded a few years ago to a La Marzocco Linea Mini and a Mahlkönig K30. I have been very happy with both.
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I use this cheap grinder, do the job as other manual grinders.
https://www.audiocircle.com/index.php?topic=163054.0
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I have a spring-lever type espresso machine and a small commercial grade flat-burr grinder.
One day I'd like to get an upgraded spring-lever machine with preinfusion controls and a Kafatek flat-burr grinder, that would be a lifetime investment in coffee gear. Expensive, yes... but not as expensive as audio! :green:
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Someone have experience with electric grinders?
Do they are better than the manual grinders?
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Someone have experience with electric grinders?
Do they are better than the manual grinders?
Not necessarily, there are some high end manual grinders available.
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Someone have experience with electric grinders?
Do they are better than the manual grinders?
They are a lot less work... :lol: 8)
I'm very happy with my Wilfa svart. It grinds evenly and has enough steps to accomodate different techniques and coffees. Costs about 80 Euro. Next thing on my list is a swan neck-kettle. Precision, precision, precision.
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Your Wilfa svart are electric or manual?
The coffee powder must be as fine as possible.
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It's electric, but it doesn't grind superfine. Moka and aeropress is no problem but espresso maybe not.
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I use metal strainer with milk it have to be very thin powder, it take me about 10 minutes to grinder a full cup grain, the thinner the longer it takes.
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Anybody still like perc'd coffee ?
had a pot a buddy's house a few months back that was superb. Back when I started drinking coffee over 50 years ago that's how coffee was served for the majority of us.
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great review of high end manual grinders
https://www.youtube.com/watch?v=dn9OuRl1F3k
this guy does great videos.
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You gotta love James Hoffman! He takes the term coffee nerd to a higher level.
Really great videos! I also felt somewhat good about myself when I saw that he liked my grinder... :P
Fullrange: Then it probably won't grind fine enough. But I'm kinda curious about your tecnique..?
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You gotta love James Hoffman! He takes the term coffee nerd to a higher level.
Really great videos! I also felt somewhat good about myself when I saw that he liked my grinder... :P
embarrassing to admit I just learned about him. :duh: I have a lot of catching up to do on his channel
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Anybody still like perc'd coffee ?
had a pot a buddy's house a few months back that was superb. Back when I started drinking coffee over 50 years ago that's how coffee was served for the majority of us.
It's all subjective regardless, no worry. I often wondered if a perc isn't very similar in principal to a stovetop moka pot like a Bialetti :scratch: As I remember though, a perc will use a much coarser grind.
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Best 'drip makers' ? I'm getting recommendation on this brand as being one of if not the best..........
https://technivorm.com/products/thermal/
By no means inexpensive but those that have one swear buy it
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Wow! Some serious roasting gear here... I see a lot of you guys have espresso machines well. What do you use? How do you use it?
I'm mainly a pour over guy, sometimes use my moka pot with pretty good results. I do like a good espresso when out and about, but I kinda have to trust the person making it haha. A bad espresso is a sad experience, like when I've tried making it myself.... :roll:
And grinders: I have a Vilfa svart that doesn't really grind espresso, but is really good, for the price, in the other ranges.
Also, at this point, I'd like like to say that just like with hifi, I'm budget conscious (read poor) coffee lover.
My first espresso machine was a Rancilio Silvia 3. It now graces our winter home. Approximately two years ago, I purchased a Profitec Pro 500. My grinder is a Bravatza Vario.
Our son just gifted me an Aeropress, which I have used three times so far. I can see taking it with us on our travels (once it becomes safe again). It produces coffee that is like a cross between stovetop espresso and French press IMO - pretty good if you ask me.
Michael
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Best 'drip makers' ? I'm getting recommendation on this brand as being one of if not the best..........
https://technivorm.com/products/thermal/
By no means inexpensive but those that have one swear buy it
That's what my parents have, they're very happy with it. I think it makes good coffee.
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Fullrange: Then it probably won't grind fine enough. But I'm kinda curious about your tecnique..?
I dont like coffee with water, the coffee become diluted. I take it only with milk without sugar and without sweetener, which are carcinogenic, for this it is necessary to grind the coffee very fine and strain it with a sieve strainer (not paper).
The only secret is the temperature of the milk, too cold does not release the oils from the coffee, too hot burns the coffee.
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The only secret is the temperature of the milk, too cold does not release the oils from the coffee, too hot burns the coffee.
https://www.youtube.com/watch?v=K_r5kpXPRYo
this guy says different...Coffee is roasted at 200 celisus degrees plus? and you think boiling water is going to "burn' the coffee more? :duh:
skip to the 1:20 mark.
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nice moccamaster video
https://www.youtube.com/watch?v=W8_NXtwr-qg&feature=emb_logo
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https://www.youtube.com/watch?v=K_r5kpXPRYo
this guy says different...Coffee is roasted at 200 celisus degrees plus? and you think boiling water is going to "burn' the coffee more? :duh:
skip to the 1:20 mark.
I have to drink the coffee that I make I cant discard it, so if the milk is too hot the coffee definitely will taste like burnt.
My English is not very good lately, is he referring to all types of coffee trees in the world? And to all roasting temperatures, here are 4 temps of roasting:
Low temp / Mild flavor
Medium roast / Traditional flavor
High roast 1 / Strong flavor
High roast 2 / Extra strong flavor
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Best 'drip makers' ? I'm getting recommendation on this brand as being one of if not the best..........
https://technivorm.com/products/thermal/
By no means inexpensive but those that have one swear buy it
I picked up a TV on Craigslist for $100 and have seen them within 45 minutes of Philly for that price. They are built with a high level of quality so I would not hesitate to buy used. The aero press made a nice cup but I drink more than one and so does my wife. The TV model I have makes about 4 cups total of which is perfect for me. The TV is my home daily driver and I’ll use the aero press at work when our office opens again.
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Fullrange: First time I hear of this way of drinking coffee. As a person that enjoys one latte a year but generally thinks milk is the enemy of coffee, it's pretty far out... :lol: Might have to give it a try some time...
Aeropress, oh sweet little friend! It's nice because it's so versatile and portable, and it makes a really smooth cup of coffee.
This is a nice video of the inverted method (for which there are thousands of recipes..): https://www.youtube.com/watch?v=4ACh1o5EgaA
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Hey now, that Aeropress thing is made out of plastic. Nobody thinks putting hot water in there and letting it sit for a minute or two is a good thing, right? Whether it has BPA or not, that doesn't seem a purist method. We wouldn't drink our coffee out of a plastic travel mug, would we? :wink:
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Hey now, that Aeropress thing is made out of plastic. Nobody thinks putting hot water in there and letting it sit for a minute or two is a good thing, right? Whether it has BPA or not, that doesn't seem a purist method. We wouldn't drink our coffee out of a plastic travel mug, would we? :wink:
If the Aeropress was harmful, I'd be dead by now. 8)
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From a coffee professional (I’ve worked in specialty coffee industry for over 12 years) id recommend 2 drip brewers - Bonavita 1900 series and the Breville Precision Brewer (upgrade pick). Whichever way you go I’d recommend buying an SCA certified brewer (meaning it reaches 200F during the brewing process), and buying the thermal carafe version (glass pots with hot plates burn your coffee instantly). Happy to answer further questions. Happy Brewing!
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Water ??
with all the great coffee's and recipes for brewing what are everyones preferences for water ? tap, bottled, natural spring........
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Water ??
with all the great coffee's and recipes for brewing what are everyones preferences for water ? tap, bottled, natural spring........
We are lucky to have soft, clean and delicious water in Stockholm, so I take mine from the tap. When I'm at my parents who have their own well, I use any soft, bottled water.
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We are lucky to have soft, clean and delicious water in Stockholm, so I take mine from the tap. When I'm at my parents who have their own well, I use any soft, bottled water.
interesting, here in the states our tap(municipal) water is chlorinated which I think would need to be dealt with ?
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Yeah, they do that here too, but in very, very tiny doses. It varies throughout the country, but it's almost never as much as to give any taste or smell to the water. If you need to get rid of it, you can just add a very small amount of ascorbic acid. Don't know if that will affect the coffee, though. I don't taste any difference between our tap water and bottled. But I know this is something most people have to think about when making coffee, beer etc. I know the aforementioned James Hoffman has some videos about water purifiers.
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I suspect coffee made in different regions have their own unique terroir that compliment the air and food from the same region.
The Statistics & Standards Committee of the Specialty Coffee Association has determined the following standards for the water used to brew specialty coffee. For a superior quality extraction of coffee solids, the brewing water should have these characteristics:
Chlorine - None
Calcium Hardness - 50-175 ppm CaCO3
Alkalinity - At or near 40-70 ppm CaCO3
pH - 7.0 6 - 8
https://sca.coffee/research/coffee-standards (https://sca.coffee/research/coffee-standards)
It is very hard to find water statistics, your city or county should have a water quality website.
Tucson, AZ water has a blend of groundwater and CAP water. The Central Arizona Project (CAP) (https://en.wikipedia.org/wiki/Central_Arizona_Project) is a 336 mi diversion canal in Arizona in the United States. The aqueduct diverts water from the Colorado River from the Bill Williams Wildlife Refuge south portion of Lake Havasu near Parker into central and southern Arizona. An estimate of the TDS (total dissolved solids) and mineral composition of a 50:50 blend of Tucson groundwater and CAP water is about 470 mg/L. The combined hardness of this blend is classified as moderately hard to hard.
I use Culligan Premium Drinking water delivered in 5 gallon bottles for all my cooking and drinking. Tucson tap water will destroy a tea kettle in a few years with solids buildup. The Culligan website has zero info on the mineral or pH content. Culligan bought out Nestle Pure Life which has been tested. The Nestle Pure Life Purified Water with Minerals has a CaCO3 of 32-48 and a pH of 6.6-7.6, within the guidelines for good coffee.
Consumer Reports has water quality reports from more than 120 brands:
Find Out What's in Your Bottled Water
https://www.consumerreports.org/water-quality/find-out-whats-in-your-bottled-water-water-quality-reports/ (https://www.consumerreports.org/water-quality/find-out-whats-in-your-bottled-water-water-quality-reports/)
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interesting, here in the states our tap(municipal) water is chlorinated which I think would need to be dealt with ?
Let the water sit for a few days and the chlorine will dissipate, do the same before filling a fish tank. Boiling for 20 minutes will drive out the chlorine but kill the fish.
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Let the water sit for a few days and the chlorine will dissipate, do the same before filling a fish tank. Boiling for 20 minutes will drive out the chlorine but kill the fish.
Is that a problem if you add onion, garlic, and herbs?
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Is that a problem if you add onion, garlic, and herbs?
Bouillabaisse!
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Other prob are Fluoridated water, even in mineral water they add fluorine.
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Other prob are Fluoridated water, even in mineral water they add fluorine.
I did a quick check of over a half dozen bottled water reports in the Consumer Reports list and only Perrier Sparking had fluorine. Best to check the list beforehand.
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I did a quick check of over a half dozen bottled water reports in the Consumer Reports list and only Perrier Sparking had fluorine. Best to check the list beforehand.
I suppose this is valid for your country, here bottled water are mandatory to have fluor.
Along this from time to time there is mass media advertising suggesting spring water are ''dirty'' and and tap water are better due to chlorine and fluorine.
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We have natural spring water coming out of our tap, right from the free flowing spring on our property. I also run that through a Zero Water filter. I don't remember the exact pH from the last test, but it was in the normal range. One of the benefits of living in a forest.
(https://www.audiocircle.com/image.php?id=210272)
My back yard.
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Wow. That's really nice, Leti. I'm also out by myself, but West Texas isn't quite as lush. My favorite water for coffee is 1/4 well water (with lots of CaCO3) mixed with deionized water. I find the calcium adds brightness to the flavor, but is hard on the machine.
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We have well water at our house. Softened, ph balanced, filtered, uv light sanitized for the whole house, and reverse osmosis filtered for the drinking water at the kitchen sink. Really annoying to deal with, but the best tasting water I've had in anyplace I've lived.
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Let the water sit for a few days and the chlorine will dissipate, do the same before filling a fish tank. Boiling for 20 minutes will drive out the chlorine but kill the fish.
:rotflmao: :bowdown:
We have city water. However, for all but the summer months, our water comes from the Mary's River watershed which is spring fed water that is quite delicious. I further filter it with a charcoal-based filter.
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Trying the drip coffee system. I've read that one should do this slowly: prime the coffee with small amount of water, then pour small amounts of water each time to extract the coffee essence (like 3 times), then add water later to preferred concentration.
I tried this and then tried the usual method of pouring a good amount of water at once. Not sure if there is a whole lot of difference in flavor or bitterness :scratch:
(https://live.staticflickr.com/65535/50116591777_b65b8f46e7_c.jpg) (https://flic.kr/p/2jmCCGz)0715200907_HDR (https://flic.kr/p/2jmCCGz) by drjlo2 (https://www.flickr.com/photos/60017347@N03/), on Flickr
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Trying the drip coffee system. I've read that one should do this slowly: prime the coffee with small amount of water, then pour small amounts of water each time to extract the coffee essence (like 3 times), then add water later to preferred concentration.
I tried this and then tried the usual method of pouring a good amount of water at once. Not sure if there is a whole lot of difference in flavor or bitterness :scratch:
(https://live.staticflickr.com/65535/50116591777_b65b8f46e7_c.jpg) (https://flic.kr/p/2jmCCGz)0715200907_HDR (https://flic.kr/p/2jmCCGz) by drjlo2 (https://www.flickr.com/photos/60017347@N03/), on Flickr
I've tried just about every drip system imageable. All very decent, but none have beat an Aeropress. As always though... YMMV.
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Not sure if there is a whole lot of difference in flavor or bitterness
In my experience what made a significant difference is the water temperature, until today I did not notice a difference in little/much water but I will observe this detail better.
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Pour twice the weight of the coffee in water, swirl and let bloom for 40 sec. Pour until 60% of the water for 30 sec and swirl thoroughly. Pour the rest of the water for 30 sec, stir gently above the coffee bed with a small spoon and let it rin down. I use 55-60 grams of coffee per 1000 grams (1 litre) of water.
This is James Hoffmans recipe and one of the better ones I've tried. He uses as hot as possible water, but I get really good results at a bit lower temps as well, around 86 celsius is nice with smooth, chocolaty slightly darker than light roasted coffees.
I love aeropress too, but I probably prefer drip coffee when done well.
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Pour until 60% of the water for 30 sec and swirl thoroughly.
Swirl with spoon? Thoroughly as in try to really move around the coffee grind in the water?
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Swirl with spoon? Thoroughly as in try to really move around the coffee grind in the water?
No, swirl it it in your hand, so that you move the grounds into a somewhat flat bed, and rinse the them of the sides of the filter. I usually grip the container with one hand and the dripper with the other. The gentle stir with the spoon after the second (or third if you count the bloom) helps this further. At this point you can give it one more slight swirl to flatten the coffee bed, but not agitate the grounds.
Hoffman has a great video going through this recipe, and there are lots more recipes on Youtube if you wanna nerd around... :)
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I alternate between a french press and a Chemex. I've never felt the need to go to a V60, and I don't have a gooseneck kettle anyway so flow control with the big and heavy Simplex would probably be a pain in the ass.
The Chemex works just fine for me, plus it's cool to look at :)
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I've tried just about every drip system imageable. All very decent, but none have beat an Aeropress. As always though... YMMV.
All right, ordered aeropress. Any tips to make aeropress taste better than drip coffee? I do want to use the paper filter to filter out cafestol.
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I would suggest a copper or nylon sieve strainer that is permanent and does not need to be discarded.
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All right, ordered aeropress. Any tips to make aeropress taste better than drip coffee? I do want to use the paper filter to filter out cafestol.
Aeropress is like audio. Lots of variables to tweak to your liking. You can read about how each variable impacts the flavor. As a starting point consider the following:
Start with freshly roasted coffee beans ideally less than 3 weeks old.
Use 14-15 grams of coffee beans.
Use 200- 250 ml 190 degree Fahrenheit water.
Use the inverted brewing method.
Wet paper filter.
Grind coffee beans.
Pour grinds into chamber.
Tilt and gently but quickly pour 30-50 ml of water down the side of the Aeropress.
Gentle shake if all grounds are not covered in water. Wait 30-60 seconds.
Pour remaining water into Aeropress using a circular pouring motion.
Fasten cap with filter onto Aeropress. Gently expel the excess air.
Wait until timer reaches a total of 3 minutes.
Put mug over top of Aeropress.
Flip over and press.
Drink Coffee.
I have noticed a distinct difference in taste between using a paper filter and a stainless mesh filter. With the beans I am using I prefer the paper filter to the mesh filter.
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How fine or coarse did you grind your beans? Considering the time frame of your recipe, I would guess "coarse". For me that would equate to an 18-22( or more?) setting on my Baratza Encore. Normally a 14 setting is recommended for an Aeropress, but this for a quick stir and then press.
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I really like the Aesir paper filters with my Aeropress.
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I can't tell you how fine my grinds are as I use a $12 JOVS (JavaPresse clone) burr grinder. It has no settings. Eyeballing it on this chart it looks like I am grinding to the Aeropress consistency.
https://farm4.staticflickr.com/3773/9632565168_fbb7f72a26_o.jpg
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I also use this cheap Jovs, it grind beans in a fine powder similar to aeropress in this picture, the only cons is it takes a 8-10 minutes to do the job, in the adjustment I tightened the screw I am now getting aeropress powder, not expresso.
Its the same hardware than Java for $12, I cant complain.
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I can't tell you how fine my grinds are as I use a $12 JOVS (JavaPresse clone) burr grinder. It has no settings. Eyeballing it on this chart it looks like I am grinding to the Aeropress consistency.
https://farm4.staticflickr.com/3773/9632565168_fbb7f72a26_o.jpg
You got it. Basically what would be a #14 on the Encore. Coarser than an espresso grind, but finer than a drip grind :thumb:
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Bad news, I have just informed by a friend in Colombia that the recent hurricane wiped out the coffee crop, he is drinking tea because coffee price gone up.
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Bad news, I have just informed by a friend in Colombia that the recent hurricane wiped out the coffee crop, he is drinking tea because coffee price gone up.
no worries, I drink Sumatra :green:
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I alternate between a french press and a Chemex. I've never felt the need to go to a V60, and I don't have a gooseneck kettle anyway so flow control with the big and heavy Simplex would probably be a pain in the ass.
The Chemex works just fine for me, plus it's cool to look at :)
I use a french press and chemex too but I use a drip at work. Those heathens can't be trusted with nicer items when I am not around.
Trying to revive this thread. I grind my own beans but I don't cook them. What whole beans are people buying these days? I've been ordering Stumptown Coffee for maybe about 10 years now. I am interested on switching things up a little.
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I've been ordering Stumptown Coffee for maybe about 10 years now. I am interested on switching things up a little.
I've drank Stumptown for several years, but I recently swapped over to Water Ave coffee, specifically the Boxcar (dark roast of central and S. American beans) or their Canoe (medium roast blend). They are also a local Portland roaster that was actually the local coffee shop near my old work. Super fresh roasted, very flavourful and reasonably priced.
Only other one I really splurge for is Equiano Coffee (local Eugene roaster) has a Congo medium roast that is stupid good or their Ambrosia African blend dark roast.
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I've drank Stumptown for several years, but I recently swapped over to Water Ave coffee, specifically the Boxcar (dark roast of central and S. American beans) or their Canoe (medium roast blend). They are also a local Portland roaster that was actually the local coffee shop near my old work. Super fresh roasted, very flavourful and reasonably priced.
Only other one I really splurge for is Equiano Coffee (local Eugene roaster) has a Congo medium roast that is stupid good or their Ambrosia African blend dark roast.
Thanks, I ordered some Water Ave Coffee.
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I live in a coffee wasteland so it's just whatever Trade Coffee sends me.
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Have been using Atlas mail order for a few months now, coffee from small growers from around the world. Not impressed but it supposedly supports the growers. Hand ground my own for a while but too labor intensive for the minimal improvement. Just use a drip coffee maker. The best coffee I can find in our small town is from a mom and pop that won't tell me what brand it is.
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Currently buying my Sumatra (whole bean) from the following two roasters........
Coffe Bean Direct - https://www.coffeebeandirect.com/?utm_source=google-ads&utm_campaign=brand_12/16&utm_agid=328338007&utm_term=coffee%20bean%20direct&utm_creative=290430932092&device=c&placement=&extension_id=&gad_source=1&gclid=Cj0KCQiAtaOtBhCwARIsAN_x-3KdKNzoq-evyug-5-DB4at4wvlHMg3IY7oLTedXM_BFxYqghH_S4bYaAp3REALw_wcB
Kitty Town Coffee - https://www.kittytowncoffee.com
Excellent coffee and service from both.
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I switched to roasting my own beans a few years ago. Beans are $5-8 per pound for single-origin, high-quality coffee from all of the well-established growing regions. I roast in small batches, so any given morning I can have a couple of very different coffees and the next week something different.
I switched from the Behmor drum roaster to an Ikawa Home roaster last year. The Ikawa is extremely convenient, and the quality and consistency is excellent. The Ikawa beans are good, but it's a lot more enjoyable to buy from US suppliers like Sweet Maria's, Captains Coffee, or others.
I typically roast light-medium to medium (city+ to full city), but even dark roasts do not produce much smoke due to the small batch size. The smoke alarm 8 feet away from the counter top has never gone off.
https://ikawahome.com/products/ikawa-home-roasting-system
(https://www.audiocircle.com/image.php?id=260744)
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I switched to roasting my own beans a few years ago. Beans are $5-8 per pound for single-origin, high-quality coffee from all of the well-established growing regions. I roast in small batches, so any given morning I can have a couple of very different coffees and the next week something different.
I switched from the Behmor drum roaster to an Ikawa Home roaster last year. The Ikawa is extremely convenient, and the quality and consistency is excellent. The Ikawa beans are good, but it's a lot more enjoyable to buy from US suppliers like Sweet Maria's, Captains Coffee, or others.
I typically roast light-medium to medium (city+ to full city), but even dark roasts do not produce much smoke due to the small batch size. The smoke alarm 8 feet away from the counter top has never gone off.
https://ikawahome.com/products/ikawa-home-roasting-system
(https://www.audiocircle.com/image.php?id=260744)
Thank you for providing this information and recommendation. I took a brief look and find myself tempted. [I've never roasted before - mostly because of laziness and fear of the mess and smoke from traditional roasters - wife hates messy.] Do you own the original capacity model or the newer '100' model? If the smaller model, would you recommend the 100 model? How simple (or onerous) is the cleaning process? [My wife and I typically use ~one pound of roasted beans/week with our Profitec Pro 500 espresso machine.] Any other thoughts (pro or con) on the Ikawa roaster?
Michael
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Using my Behmor under the vent on my stove works fine... never sets off the smoke alarm. There are some annoying, but needed safety features, but it does a great job.
One week I drink Ethiopian, the next Tanzanian, etc... But the Behmor is considerably larger than the Ikawa (and about 1/4 the price). Mine's been going strong for about 8 years now. I roast a half pound at a time, usually sourced from Burman coffee.
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Thank you for providing this information and recommendation. I took a brief look and find myself tempted. [I've never roasted before - mostly because of laziness and fear of the mess and smoke from traditional roasters - wife hates messy.] Do you own the original capacity model or the newer '100' model? If the smaller model, would you recommend the 100 model? How simple (or onerous) is the cleaning process? [My wife and I typically use ~one pound of roasted beans/week with our Profitec Pro 500 espresso machine.] Any other thoughts (pro or con) on the Ikawa roaster?
Michael
I have the current production Ikawa Home, which roasts 100g. The beans lose about 15% of their weight on roasting, and I grind 20g of roasted beans for a 300ml pourover cup. I drink two cups in the mornings, so I typically roast 4 batches at a time which lasts 8-9 days. I would definitely recommend the 100g Home model (I'm not sure there is currently a 50g Home model). There is a professional model of the Ikawa that is 5x the price of the home model. It does some pretty cool things, like tracking moisture to know chemically when first crack occurs. It might come in a 50g version, but that's for a commercial roaster to test small batches before dialing in a roast on a commercial drum roaster.
The Ikawa can roast back-to-back batches without any time between batches, and you can walk away, and it will complete the roast and cool automatically. The Behmor will shut off and ruin your beans if you aren't in the room when it beeps, and the Behmor needs a ~12-minute cool down between batches. It is significantly easier to roast multiple batches with the Ikawa.
1. Cleanup: once a month, just the glass top. I use diluted Simple Green which is non-toxic and easily removes the "mist" from bean oils. The polished aluminum interior turns color over time, but Ikawa does not recommend cleaning it. It's more like the seasoning in a cast iron skillet.
Cleanup on the Ikawa is trivial, especially compared to the Behmor. My first Behmor lasted a few years, and then the motor died. My second Behmor was extremely inconsistent. The Ikawa solves a lot of the irritations of the Behmor.
2. Chaff management: The Ikawa collects the chaff in a small cup and you dump that in the trash. You can handle the insulated chaff cup with your bare hands immediately after the roast. The Behmor has a metal tray that you typically let cool before emptying (or use oven mitts). It's not horrible, but the Behmor always ended up wafting some chaff around the counter and onto the floor. It's just a lot messier in comparison to the Ikawa.
3. Cool down: The Ikawa cools the beans quickly, and you can stop the roast at any point and start the strong, forced air cooldown. The Behmor has a lot more mass to cool, so if you want to stop the roast and cool within 90 seconds, you have to use oven mitts to remove the container and dump the beans. To avoid baking the beans I setup a cooling fan drawing air down over a meshed sieve. For dark roasts it doesn't matter much, but for light to medium roasts you want to cool quickly at the end to avoid losing flavor.
You can download all of the roast recipes for Ikawa beans and the app comes with adjustable standard roast curves for espresso and pour-over from light to dark. I usually try a few different roast options with a new bag of beans to see what I like in the city+ to full city range.
For my needs, the Ikawa has been a good compromise between convenience, control, and consistency. With the price of good roasted beans, it pays for itself in about 3 years, and the enjoyment after a getting acquainted period has been high.
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I have the current production Ikawa Home, which roasts 100g. The beans lose about 15% of their weight on roasting, and I grind 20g of roasted beans for a 300ml pourover cup. I drink two cups in the mornings, so I typically roast 4 batches at a time which lasts 8-9 days. I would definitely recommend the 100g Home model (I'm not sure there is currently a 50g Home model). There is a professional model of the Ikawa that is 5x the price of the home model. It does some pretty cool things, like tracking moisture to know chemically when first crack occurs. It might come in a 50g version, but that's for a commercial roaster to test small batches before dialing in a roast on a commercial drum roaster.
The Ikawa can roast back-to-back batches without any time between batches, and you can walk away, and it will complete the roast and cool automatically. The Behmor will shut off and ruin your beans if you aren't in the room when it beeps, and the Behmor needs a ~12-minute cool down between batches. It is significantly easier to roast multiple batches with the Ikawa.
1. Cleanup: once a month, just the glass top. I use diluted Simple Green which is non-toxic and easily removes the "mist" from bean oils. The polished aluminum interior turns color over time, but Ikawa does not recommend cleaning it. It's more like the seasoning in a cast iron skillet.
Cleanup on the Ikawa is trivial, especially compared to the Behmor. My first Behmor lasted a few years, and then the motor died. My second Behmor was extremely inconsistent. The Ikawa solves a lot of the irritations of the Behmor.
2. Chaff management: The Ikawa collects the chaff in a small cup and you dump that in the trash. You can handle the insulated chaff cup with your bare hands immediately after the roast. The Behmor has a metal tray that you typically let cool before emptying (or use oven mitts). It's not horrible, but the Behmor always ended up wafting some chaff around the counter and onto the floor. It's just a lot messier in comparison to the Ikawa.
3. Cool down: The Ikawa cools the beans quickly, and you can stop the roast at any point and start the strong, forced air cooldown. The Behmor has a lot more mass to cool, so if you want to stop the roast and cool within 90 seconds, you have to use oven mitts to remove the container and dump the beans. To avoid baking the beans I setup a cooling fan drawing air down over a meshed sieve. For dark roasts it doesn't matter much, but for light to medium roasts you want to cool quickly at the end to avoid losing flavor.
You can download all of the roast recipes for Ikawa beans and the app comes with adjustable standard roast curves for espresso and pour-over from light to dark. I usually try a few different roast options with a new bag of beans to see what I like in the city+ to full city range.
For my needs, the Ikawa has been a good compromise between convenience, control, and consistency. With the price of good roasted beans, it pays for itself in about 3 years, and the enjoyment after a getting acquainted period has been high.
That looks great, been considering a home roaster.
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It's an air (or fluid bed) roaster. The pile of beans rotates counter-clockwise on a bed of air, which helps them roast evenly. Some beans, especially dry/natural processed beans, inherently do not roast to the exact same color, but the air bed helps.
The only issue I've had is every once in a while the beans do not rotate/spin smoothly. They would get stuck briefly and stop or slow rotating. Now, when I put the beans in I give the machine a shake to settle the beans evenly in the roasting chamber. Since I started doing that I have not had a problem with any batches stopping rotating. Keeping the glass top clean seems to help, probably because the clean glass lets the air circulate smoothly inside the machine.
I did use the Behmor for a few years to get used to roasting basics like listening for first crack and knowing how long I like to let beans go after first crack starts to get the flavor I like. I think you can learn those things using the Ikawa just as well, however. It's hard to go wrong with the built-in profiles and the ones that come with the Ikawa beans.
You use your phone to send a profile to the machine. At that point you could, theoretically, never connect it to your phone again. It will roast according to the stored profile without the phone, over and over again. It's fun to try different profiles, so I typically connect it and load a new profile every few batches. But it is not as if you are worrying about keeping a Bluetooth app connected to the device just to have it operate. It is not finicky like some appliances that just become a paperweight without their phone apps.
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Once in a while I order from Japan "UCC" Blue Mountain coffee. I grind 12 to 13 grams and pour 147 to 150 grams of hot water over the grounds.
I believe the picked beans are shipped to Japan where they do the roasting.
Yummy :)
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Once in a while I order from Japan "UCC" Blue Mountain coffee. I grind 12 to 13 grams and pour 147 to 150 grams of hot water over the grounds.
I believe the picked beans are shipped to Japan where they do the roasting.
Yummy :)
I don't know where you live but why not purchase Blue Mountain Coffee from the country its actually grown in. If it doesn't have the Jamaica Agricultural Commodities Regulatory Authority (JACRA) SEAL its not real. We buy ours from Plantation Blue Coffee, Clifton Mount Estate are a few in Jamaica .
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"why not purchase Blue Mountain Coffee from the country its actually grown in."
I have yet to experience the Jamacia roast and order from their web stores, but I have not gotten around to yet. I needed to refresh my memories of the UCC brand from when I was in Japan. I tried several of their other different whole beans that they sell and ship including their Kona from their big island farm.
Thanks for the JACRA information it is good to learn about that.
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"why not purchase Blue Mountain Coffee from the country its actually grown in."
I have yet to experience the Jamacia roast and order from their web stores, but I have not gotten around to yet. I needed to refresh my memories of the UCC brand from when I was in Japan. I tried several of their other different whole beans that they sell and ship including their Kona from their big island farm.
Thanks for the JACRA information it is good to learn about that.
Thanks for the explanation. Blue Mountain and the authentic Kona Typica variety is rather pricey, but darn it they taste good. The wife and I of course don't drink it everyday, but grind a small batch on those special days. PS: I get my 100% Kona from Hawaiian Queen Coffee and Big Island Coffee Roasters to name a few and there are a lot of growers. And there are two coffees grown on the Big Island. 100% Kona and 100% KA'U. On average, Kona coffee usually sells for $40 to $50 per bag, whereas Ka’u coffees tend to cost less, retailing at around $25 to $35 per bag. WE order a lot of the Ka'u and find it pretty darn smooth. A good article on a comparison. https://bigislandcoffeeroasters.com/blogs/blog/whats-the-difference-between-kau-and-kona-coffee
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I had Blue Mountain coffee in Jamaica nearly 50 years ago, and I've roasted it at home several time. Other than the first experience, I've found it good, but not worth the premium compared to other good quality coffees. I've roasted many of the Kona coffees as well, but usually go back to a good Costa Rican, Ethiopean, or Indian coffee. Even some of he Mexican coffees are quite good.... it's all personal taste.
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Agreed. I've been perfectly happy roasting Ethiopian, Columbian, Brazilian and Peruvian among many others. Never found the Blue Mountain or Kona varieties to justify the extra cost. That said....each to his or her own.
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It's nearly impossible to get the traditional Kona or Blue Mtn coffees today. You get stuff that is called that, but it's absolutely not. If you experienced the real deal of either the expense is easy to understand. The flavors were very distinct and unmistakable for anything else, barely comparable to "normal" coffee. I'm not sure why this is the case, possibly has to do with the coffee rust disease that many traditional varieties don't have resistance to. Farmers have had to hybridize everything with resistant strains.
If you want something special today look elsewhere, such as Sudan Rume, Yemen and Gesha types. The best Geshas are unrecognizable as coffee, Sudan Rume has a very unique flavor, I've only had one Yemen which was distinct, and a cross between a Gesha and "normal" coffee.
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When the green coffee suppliers have Kona or Blue Mountain in stock, it's the real stuff. They usually buy from the source, and not some stuff that that's gone through 3 hands to get to the roaster.
That said, it's like stereo. You want the "n"th percent improvement, get ready to pay the price... and if you can build (or roast) it yourself, you can do it as well or better at a more reasonable cost. I think the last time I roasted Blue Mountain it was 4-5 years ago at about half the usual cost ($18 per lb. or thereabouts). The last I saw it available it was around $30.
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When the green coffee suppliers have Kona or Blue Mountain in stock, it's the real stuff. They usually buy from the source, and not some stuff that that's gone through 3 hands to get to the roaster.
That said, it's like stereo. You want the "n"th percent improvement, get ready to pay the price... and if you can build (or roast) it yourself, you can do it as well or better at a more reasonable cost. I think the last time I roasted Blue Mountain it was 4-5 years ago at about half the usual cost ($18 per lb. or thereabouts). The last I saw it available it was around $30.
I've bought direct as well. Not the same coffee as 20 years ago imo.
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So you think the coffee plantations are growing a different clone? I've not come across that before.
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So you think the coffee plantations are growing a different clone? I've not come across that before.
It's like there's a bit of that Kona or Blue Mtn flavor but it's not as distinct and has lost that wow factor. Granted I haven't tried every seller out there, but I lost hope and have been saving my cash for other varietals that I find more worth the money. I used to be able to go to local roasters and buy great quality Kona or Blue Mtn beans, that ended quite a while ago. Since then I ordered direct from some growers who sell online but never found anything that great. Could be you have to get lucky to get a good batch, or know the right seller, I have no idea. Judging from other responses here I think others have had a similar experience, if you get the real deal it's very clear why it costs what it does and comparison with other "regular" beans seems out of place. Today I get that from some of the Sudan Rume and Gesha varietals, but they can cost a small fortune too.
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https://www.nytimes.com/2024/01/18/science/kona-coffee-hawaii-authenticity.html
(https://www.audiocircle.com/image.php?id=260776)
"…coffee farmers in Hawaii's Kona region, known for producing one of the world's most expensive coffees, won a series of settlements totaling over $41 million. This victory came after a nearly five-year legal battle against distributors and retailers accused of misleadingly using the Kona name. The lawsuit was supported by a novel chemical analysis of coffee from Hawaii and around the world, which helped to identify counterfeit Kona beans. This led some companies to include the percentage of authentic Kona beans on their product labels…"
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This is interesting to learn about the Kona coffee farmers which lead me to search and learn more about the continued struggles. I saw an article about a study concluding this month which will be reported to the State Senate about the label use "Kona Blend". I think that they rescinded the 51% law and opted for a study.
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Agreed. I've been perfectly happy roasting Ethiopian, Columbian, Brazilian and Peruvian among many others. Never found the Blue Mountain or Kona varieties to justify the extra cost. That said....each to his or her own.
What are the Brazilian coffees are you buying?
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I had Blue Mountain coffee in Jamaica nearly 50 years ago, and I've roasted it at home several time. Other than the first experience, I've found it good, but not worth the premium compared to other good quality coffees. I've roasted many of the Kona coffees as well, but usually go back to a good Costa Rican, Ethiopean, or Indian coffee. Even some of he Mexican coffees are quite good.... it's all personal taste.
Are you using any spices in the roasting?
Do you have any recommended spices?
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What are the Brazilian coffees are you buying?
I buy green beans almost exclusively from Sweet Maria's. When I buy I scan thru most all coffees from different regions.(countries and continents)
So it's usually a moving target and I never look to repeat something I had bought two or three months ago. You may never see that particular vendor pop up again. I buy based on curiosity and the rating that particular green coffee has been given. This ( highest rated) usually ends being the priciest, but usually only another dollar or so per pound. So basically, not terribly a complex approach, but one that has served me well. Haven't bought a Brazilian coffee in probably three or four months, so no recollection of the vendor. Safe to say it was the highest rated and most expensive though.
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I've bought this Brazilian coffee before. It's a mild coffee good for medium roast. I like Mexican coffees better with similar profiles and cost.
https://burmancoffee.com/product/coffee/brazil-mantiqueira/
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Looks like I have a lot of coffee to try.
Btw, the Water Ave Boxcar is pretty good.
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OK thanks boys. Last year this coffee was my favorite.
I buy medium-roasted beans, I don't roast them.
https://www.cafeoteca.com.br/produto/cafe-do-mercado-especial-cerrado-mineiro-250g-3cx-com-6un-108
Now Iam using this:
https://cafecanastra.commercesuite.com.br/cafes-especiais/cafe-tipo-exportacao-nectar-de-minas-em-graos-pacote-com-1-quilograma
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I get a monthly delivery of LaColombe Corsica (dark roast) beans for my morning brew. Great way to start the morning.
NB
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(https://www.audiocircle.com/image.php?id=260860)
One large latte each morning with the paper. My daughter buys me a monthly subscription of Blue Bottle espresso beans - highly recommended, also, my son brings Dark Matter beans from Chicago a few times a year.
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This is a local delivery or yous are paying shipping every month?
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This is a local delivery or yous are paying shipping every month?
I try to buy coffee a couple of times per year, ordering about 10-12 pounds at a set shipping rate. I don't think green coffee is available anywhere in Texas.
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When I go for a walk in down town I buy 500gr at the grocery store, to avoid it get old, I noticed that after a month it loses flavor. Unfortunately there has been a lot of variation in taste quality lately.
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Anyone try this ?
https://www.newscientist.com/article/2406880-why-adding-water-when-you-grind-coffee-beans-makes-for-a-better-brew/#:~:text=Adding%20a%20drop%20of%20water,to%20a%20more%20flavourful%20brew
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When I go for a walk in down town I buy 500gr at the grocery store, to avoid it get old, I noticed that after a month it loses flavor. Unfortunately there has been a lot of variation in taste quality lately.
Green coffees don't age at the same rate as roasted coffees. If I buy every 4-5 months I've noticed no issues. Now, once roasted the flavors peak after about 3 days and fade past a couple of weeks.
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Sharing my go-to for many years - custom roasted as orders are received.
https://www.storehousecoffee.com/ (https://www.storehousecoffee.com/)
Presently digging the “Mexico Union Ramal Santa Cruz.”
Of course, the proprietor’s name is Joe :thumb:
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Green coffees don't age at the same rate as roasted coffees. If I buy every 4-5 months I've noticed no issues. Now, once roasted the flavors peak after about 3 days and fade past a couple of weeks.
That's why I took up roasting several years ago. Basically it allows me to control the "freshness" aspect. I will occasionally buy from a local roaster, but his roasting dates are noted on each bag.
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Sharing my go-to for many years - custom roasted as orders are received.
https://www.storehousecoffee.com/ (https://www.storehousecoffee.com/)
Presently digging the “Mexico Union Ramal Santa Cruz.”
Of course, the proprietor’s name is Joe :thumb:
Just tried this Coffee, whole bean, Full city roast, really like it.
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Iam using the Cerrado Mineiro full bean, medium roast.
https://www.storehousecoffee.com/brazil-coffee.html
My previous favorite the Jumbo Beans was whole destined for export to Honduras and Jamaica by the farmers association due to the high price of commodities on the international market.
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Is anyone wetting their roasted beans before grinding? I saw an article on this, it reduces static electricity increasing the flavor of the brew. Seems to work well for me.
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Is anyone wetting their roasted beans before grinding? I saw an article on this, it reduces static electricity increasing the flavor of the brew. Seems to work well for me.
That doesn't make a mess in the grinder?
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That doesn't make a mess in the grinder?
Not if you control the amount of water. I wet them in a wire mesh colander then shake out excess water getting to the point where it's more like added moisture. All grinders are different of course, I use a huge KitchenAid that's very easy to clean.
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Not if you control the amount of water. I wet them in a wire mesh colander then shake out excess water getting to the point where it's more like added moisture. All grinders are different of course, I use a huge KitchenAid that's very easy to clean.
Water gets rid of static charge and makes for a better grind and less mess. Try a ~10 mL bottle with atomizer, same as you'd use for perfume. I use about a spray per 10g of beans.
Would be nice if you could do the same for audio, unfortunately the electrons don't seem to like it. :green:
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It dirt my grinder in the burr gears.
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+1 on water on the beans in the grinder (Encore) About 0.02 ml per gram of beans. Less static, perhaps slightly better taste.
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Is anyone wetting their roasted beans before grinding? I saw an article on this, it reduces static electricity increasing the flavor of the brew. Seems to work well for me.
after switching to an OXO burr grinder some time back with it's stainless steel catcher vs the plastic of my previous grinder static is 99% gone. For the most part we grind nothing but Sumatra.
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I have 2 ceramic grinders and 1 steel burr gears and all them do not allow wet the internal parts in the owner manual. I suspect this info about wetting the beans was released in the press to damage the grinders currently in use and create new sales.
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I have 2 ceramic grinders and 1 steel burr gears and all them do not allow wet the internal parts in the owner manual. I suspect this info about wetting the beans was released in the press to damage the grinders currently in use and create new sales.
I'm sorry my dear friend, but that's silly, perhaps you were joking. As noted by others we're adding moisture, not a flood. What the manual means is don't immerse the grinder, as in don't wash it with water. Adding a tiny amount of moisture reduces static electricity and as noted may slightly increase flavor. It won't change your beans, just enhances the brew. No manufacturers are advising customers to destroy their machines so they can sell new ones. However as with all things please use your best judgement on wetting beans before grinding. Hope you have a wonderful day.
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Sorry any mishap not intended, I just found this idea unusual. I increase flavor grinder the beans thinner, I dont like clean the gears, it unset all the grinder.
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It certainly can’t hurt your grinder to try this once or twice. Coffee beans themselves have moisture content, this only adds a very little more.
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Iam using the Cerrado Mineiro full bean, medium roast.
https://www.storehousecoffee.com/brazil-coffee.html
My previous favorite the Jumbo Beans was whole destined for export to Honduras and Jamaica by the farmers association due to the high price of commodities on the international market.
I have some of this on the way!
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Good luck hope it will please you.
(https://www.audiocircle.com/image.php?id=263526)