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Sounds like a lot of work, but worth it. When i was in Iraq, i tried Turkish coffee and it was awesome. Never knew how to make though, so thanks!
 
YUM! I have to agree about the turkish coffee, I also love the arabic coffee in middle eastern restaurants.

I love my coffee as dark and strong as possible. We've a french press and ill.literate has spoiled me with that.

We also have a senseo for those running late days and use the dark or sumatra pods.
 
There's a Caribou Coffe in one of the malls here (kinda like a starbucks) and their coffee is good. They also make a great coffee flavored granola bar, we find them in Target and Krogers.






Fire_travels said:
Hey Dude- if you are looking to order some coffee I highly recomend Caribou Coffee out of Saint Paul, MN. They have awesome coffee and they roast all of there own been on site and are very strick with quality and consistancy... kinda like brewing! I also have a brother there that runs one of the three Roasters and I have been to the roasting place and it is spotless! anyways I as well have a press and it is only as good as the coffee that goes in it... I would try a kenya AA, or the Mocha Java

Also like brewing they have pure beans.... no added oil or flavorings!

and a coffee club

http://www.cariboucoffee.com

Thats my Plug.. I stand by there coffee!
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So is a place like Gevalia totally uncool? I like the idea that they will send coffee beans automatically according to your preferences. It might be a good way to experiment a little bit with varieties. I'd be sacrificing freshness prolly, but right now I have no clue on what kind of roast/variety I would even like.
 
Dude said:
So is a place like Gevalia totally uncool? I like the idea that they will send coffee beans automatically according to your preferences. It might be a good way to experiment a little bit with varieties. I'd be sacrificing freshness prolly, but right now I have no clue on what kind of roast/variety I would even like.
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I think so. My wife used to get Gevalia, and it was a lot more flavored coffees than varietals. Not sure if that's always the case, but my sense is that you want to try different types of COFFEE, not different flavors of mocha or hazelnut.
 
Brewsmith said:
Coffee...Blech! :p

Can't stand the stuff. I don't like the bitterness. Don't ask me why. I like a bitter beer, even ones with coffee notes to it, but coffee itself, yuck. Every once in a while I try some, and every time the answer is the same.
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I love coffee, but hadda cut back to two cups in the morning. I am naturally energetic and the caffeine worked a number on me nerves.

This is a cool site that contains Liqueur recipes, all would be great in coffee.

Cheers,
Copper

http://www.cooks.com/rec/doc/0,1-11,how_to_make_liquor,FF.html
 
Dude said:
So is a place like Gevalia totally uncool? I like the idea that they will send coffee beans automatically according to your preferences. It might be a good way to experiment a little bit with varieties. I'd be sacrificing freshness prolly, but right now I have no clue on what kind of roast/variety I would even like.
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I've tried Gevalia before (mostly just to get the free coffee pot)--I've never been very impressed with their coffees. I'm sure you can do a lot better.

Find a local shop that roasts. They'll probably have 3-4 different varieties of brewed coffee available. Just try and see what you like. Baron gave some pretty good descriptions: I mostly drink Indonesian coffees, which are rich, full bodied, low acidity (which my insides appreciate). Some people describe Sumatra in particular as chocolatey.

African coffees are much brighter w/ acidity and complex tasting/spicy notes. I really like African coffees but I have reflux problems and my stomach can't handle the acidity. Most Central American coffees taste smoother, in between Indonesian and African in terms of acidity/brightness, and medium-bodied, IMHO.
 
Dude said:
So is a place like Gevalia totally uncool? I like the idea that they will send coffee beans automatically according to your preferences. It might be a good way to experiment a little bit with varieties. I'd be sacrificing freshness prolly, but right now I have no clue on what kind of roast/variety I would even like.
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I second what Baron says with finding a local roaster. Coffee is highly susceptible to oxidation and you lose much of the dramatic aroma and prescence in a few days after it hits the roaster. If you can find a local roaster (who does it right!) that is a good avenue. Another option is to order green beans from a place like: http://sweetmarias.com/. All you need is a popcorn popper to get fairly good results at home for a batch. My friend does this on occasion and it always turns out excellent.

With your press (and coffee in general) the optimum brew temperature is around 185° F I believe. Too high a temperature and you extract excessive bitterness. Too low and you get poor extraction. This is also a function of your grind. A really fine grind (like an Espresso grind) imparts a seriously complex and big flavor. Thing is the water goes through FAST and under a lot of pressure. Don't grind your Bodum coffee too fine, as it gets too hard to press. I actually sheared the threads on mine lol. A medium-fine grind is about where you want it. When your water just starts to bubble on the bottom (not the pin bubbles that don't go anywhere) you are hitting close to 185, pour it to cover and steep for about the neighborhood from 2-3 minutes, give it a quick stir and press slowly. I have found that a higher ratio of coffee to water than what you'd use in in drip setups is beneficial here and you can get big flavors.
 
zoebisch01 said:
This is also a function of your grind. A really fine grind (like an Espresso grind) imparts a seriously complex and big flavor. Thing is the water goes through FAST and under a lot of pressure. Don't grind your Bodum coffee too fine, as it gets too hard to press.
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Right--the general rule is, the longer the grinds contact the water, the coarser the grind. I get best results in the french press with a very coarse grind: about 5 seconds in a blade grinder.
 
I've been totally eyeing the Aeropress recently. It's going on my birthday list.

I like my coffee strong, but only drink a cup or two in the morning, abstaining the rest of the day from any caffeinated beverages. I bring in beans to the office where I keep a grinder, a French press and an espresso machine. They are great for making just the right amount. No one else in my office likes good coffee... They perfectly content drinking Folger's/M.House swill - I guess they're the BMC crowd too.
 
I was just talking with casey from the morecoffee store, which is in the same warehouse as morebeer! I just built a coffee roaster, and working on another. The second one is for a rotisserie roaster, like the one on those comercials. I will post some pics when I get home. I am in San Diego right now.
 
I also just started a thread on my Fresh Roast 8 Plus, my beans and my roasting experiences with them. I LOVE the Fresh Roast... and I love the fresh coffee.
 
I love coffee, but really fell in love with the crema style coffee and espresso served in Europe...

So I give you, my coffee porn

prod_large_z5_01.jpg


Found mine at 70% :rockin:

I often like blended varietals but lean toward the African beans for my espresso and South American for coffee. I get most of my coffee from a place called Zeke's in Baltimore. I have a good friend who brings me back a bunch every time she visits.
 
Coffee is what I live on when I'm not drinking homebrew. I just got a Cuisinart grind and brew coffeemaker, it's awesome. The thing really makes a nice cup of coffee after grinding the beans, but it's just a pain to clean. Since I'm the dishwasher, I just let the parts sitr in soapy water while I'm at work.
I've been using Mayorga orgaic beans from Costco, they make a nice strong cup without being overly bitter.
 
homebrewers demand good flavor. roasting your own coffee beans is a natural progression for homebrewers it seems.

I have a fresh roast 8+ and a Behmor 1600. I can't stand drip coffee anymore either. French press or vac pot only, and only beans I roasted less than 10 days ago. Fresh is a must!
 

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