applescrap
Be the ball!
Coffee must come with cancer warning, judge says - https://www.thedenverchannel.com/ne...with-cancer-warning-in-california-judge-rules
Coffee must come with cancer warning, judge says - https://www.thedenverchannel.com/ne...with-cancer-warning-in-california-judge-rules
@pricelessbrewing - Sweet Maria’s posted a video roasting with a WhirlyPop on an induction cooktop. I thought it was a pretty clever idea:
https://instagram.com/p/Bf_tLsKlxN9/
Having just finished my cup of Brazil, there's nothing like a shot of caffeine when you've been under the weather. I feel so much better than I did an hour ago. My mom always swore by Excedrin with caffeine when she wasn't feeling great...I think I get it now.
Roasted up a lb of the Kenyan today. Took it just a shade darker than last time and tightened up the roast, clocked this one at 12:45. I need to build a proper cooling tray next. The roast is more even than the picture tells, and boy this one smells heavenly. I do miss roasting indoors. View attachment 564919
I do. For a cappuccino. (steamed milk, not cream, but close enough.)Who TF adds cream to a coffee that’s actually good?
Hahaha, I think maybe I'm the guy in the office who thinks he knows more than he actually knows, so I bit my tongue about him pointing out the cream! Was afraid I was missing out on some insider barista tip lol.Ill never get over that nitwit saying: “you want to spoil yourself, add some cream to this coffee”. Furthermore his “cupping roasts” sound darker than what I do for espresso
Who TF adds cream to a coffee that’s actually good?
He sounds like that guy at the office who proudly believes he knows way more than he does but nobody wants to hurt his ego
I don't like adding cold brew to a beer, it waters it down. I add coarse cracked beans to secondary at fridge temps for about a week checking small flavor samples starting day 3 to make sure I get the extraction level I want. You could do at room temp, extraction happens faster and isn't as easy to control.This seems like a great place to post this since y'all obviously know your coffee! I wandered in to a local coffee roaster just looking for a cuppa and immediately noticed the 2 Balcones Bourbon barrels on the counter and the beans nicely packaged in whiskey bottles. I let him know I'm a homebrewer and am intrigued. He tells me he ages his Sumatran beans green in the barrel for a couple of months, then roasts and packages. One thing leads to another, we get talking about brewing, and I tell the guy if he'll hook me up with beans I'll bring him beer. He happily hooks me up with some Balcones Bourbon barrel aged coffee! Initially I consider the obvious. Porter, stout, etc. And then I recall a delicious and delicate coffee infused pale ale from New Belgium that only came in mix packs a couple of years ago and was delicious. New plan. 7.5 gal batch Pale ale base with...
12# Colorado Malting Co Belgian Base Pale
3# CMC malted white wheat
6oz crystal 80
2oz crystal 120
.75oz Warrior FWH
1oz Centennial whirlpool
Thinking about aging on an oak spiral that I'll soak in bourbon then dry hopping in the keg with Brewers Gold.
Cold brew the coffee and add half what I think I'll need at kegging, carbonate, and taste. Add more coffee to taste once carbed and dry hopped.
Thoughts?
^i really think it's great how well you're carving out a small market for your coffee & how you're creating it at your own leisure. For myself I've been considering ordering more beans @ leisure and giving away samples/bags as frequently as possible. At a minimum it would be a great learning experience & at best I could start developing a customer base. I'm all ears for any stories/anecdotes y'all have to share!
Interesting, so basically just cold brew it in the beer!I don't like adding cold brew to a beer, it waters it down. I add coarse cracked beans to secondary at fridge temps for about a week checking small flavor samples starting day 3 to make sure I get the extraction level I want. You could do at room temp, extraction happens faster and isn't as easy to control.
Question for anyone out there. I started roasting recently (a few batches in the house before my wife put her foot down and it is too cold to roast outside). Anyway, we have a ninja coffee bar and it makes alright coffee, but we are looking for something better. I would like to keep it around $150 or so but could spend more if needed since the cups of coffee at local places adds up quickly. Thanks!
I know what’s going on my want list now!Take a look at the Behmor Brazen: https://www.bedbathandbeyond.com/st...3-temperature-control-coffee-maker/1045637636
It allows you to set a bloom time as well as a brew temperature, which are two key parts of any successful brew. If you get it through BBB you can use the 20% off and get it for around $105.
It's also a very old design. Technivorm has been making essentially the same coffee maker for 50+ years. When I bought one ~15 years ago there wasn't a lot else that compared (that I was able to find at the time, anyway). I think a lot of the praise for it is pretty dated, personally. Bonavita and Brazen look like much better bang to the buck to me now.I've heard that complaint on the Moccamaster from a ton of people as well. That's not a cheap unit either, which is really quite unfortunate.
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