Coffee Drinkers

[jwwbrennan]

"Green beans store the best in cooled airtight containers, and can easily last in this state for a year without losing flavor" - http://en.wikipedia.org/wiki/Coffee_bean_storage.

If they are only harvested once a year and then shipped around the world they will be more than a year old by times. I don't notice a taste difference according to the season, nor do I know what year the beans were grown (but I doubt they are thrown out when new ones arrive) so I go for the savings on shipping. I have been doing it for years so am uncertain where I got the idea the flavour become more intense with shrinkage. On the other hand the difference in roasted beans is noticeable after about five days.

Edit
Here is one reference although hardly pertinent to my situation: "It is a little known fact that certain types of coffee beans improve with age. This is because the aging process produces a less acidic taste with a more well-balanced flavor. For the most part, the aging process for coffee beans last between 2 and 3 years. However, there are several specialty coffee stores that offer unroasted coffee beans that have been aged for a longer period. One example is the famed Toko Aroma, which is located in Bandung, Indonesia, who age their unroasted beans up to 8 years." - http://www.ringsurf.com/online/2091-aging.html

 

[CoalCracker]

Loving the French Press. I have some good Sumatran coffee I'm drinking. It's so smooth I'm not even putting milk in it.

 

[jwwbrennan]

"That green coffee improves with age, is a tenet generally accepted by the trade. Shipments long in transit, subjected to the effects of tropical heat under closely battened hatches in poorly ventilated holds, have developed into much-prized yellow matured coffee. Were it not for the large capital required and the attendant prohibitive carrying charges, many roasters would permit their coffees to age more thoroughly before roasting. In fact, some roasters do indulge this desire in regard to a portion of their stock. " - http://www.web-books.com/Classics/ON/B0/B701/22MB701.html

From the online book: http://www.web-books.com/Classics/ON/B0/B701/01MB701.html

 

[jsguitar]

Can you fellow roasters help me decide what to order at SweetMarias? I'm up for another order of green beans for drip/French press and an espresso. I love Ethiopian coffee but sometimes get Guatemalan and others. I can't decide! They have a lot of Ethiopan choices at the moment. Hmmm

 

[jwwbrennan]

Can you fellow roasters help me decide what to order at SweetMarias? I'm up for another order of green beans for drip/French press and an espresso. I love Ethiopian coffee but sometimes get Guatemalan and others. I can't decide! They have a lot of Ethiopan choices at the moment. Hmmm

A blend of
Peru Organic Fair Trade HB MCM
Ethiopian Yirgacheffe Organic Fair Trade
Nicaragua Fair Trade Organic SHG, EP
is working nicely here.

It works for both my wife and I. There have been no complaints from others.

 

[Bensiff]

"Green beans store the best in cooled airtight containers, and can easily last in this state for a year without losing flavor" - http://en.wikipedia.org/wiki/Coffee_bean_storage.

If they are only harvested once a year and then shipped around the world they will be more than a year old by times. I don't notice a taste difference according to the season, nor do I know what year the beans were grown (but I doubt they are thrown out when new ones arrive) so I go for the savings on shipping. I have been doing it for years so am uncertain where I got the idea the flavour become more intense with shrinkage. On the other hand the difference in roasted beans is noticeable after about five days.

Edit
Here is one reference although hardly pertinent to my situation: "It is a little known fact that certain types of coffee beans improve with age. This is because the aging process produces a less acidic taste with a more well-balanced flavor. For the most part, the aging process for coffee beans last between 2 and 3 years. However, there are several specialty coffee stores that offer unroasted coffee beans that have been aged for a longer period. One example is the famed Toko Aroma, which is located in Bandung, Indonesia, who age their unroasted beans up to 8 years." - http://www.ringsurf.com/online/2091-aging.html

Not saying you are wrong, I have just always gone off the recommendation of Sweet Maria's as I don't have the energy to really get into coffee knowledge and the guy seems to know his stuff. One of the reasons I really like Sweet Maria's is because he is always importing fresh crops from around the world so it is unlikely you will end up with coffee that has been sitting for a year...unlike a LHBS that dabbles in roasting, you just don't know what you will get from their generically labeled "Ethiopian" coffee.

Interesting about the aging article...first time I have seen something really discuss aging in any form, makes me wonder what the process is.

 

[jsguitar]

A blend of
Peru Organic Fair Trade HB MCM
Ethiopian Yirgacheffe Organic Fair Trade
Nicaragua Fair Trade Organic SHG, EP
is working nicely here.

It works for both my wife and I. There have been no complaints from others.

Thanks for the suggestion!


I ended up getting their Ethiopian Dry Process Saris Abaya and their Espresso workshop blend #24- El Competidor. I'm looking forward to trying them out.

 

[Bensiff]

Thanks for the suggestion!


I ended up getting their Ethiopian Dry Process Saris Abaya and their Espresso workshop blend #24- El Competidor. I'm looking forward to trying them out.

I'll be honest, in 2 years of roasting my own, I still very rarely blend...part because I haven't taken the time to get good at it and part because I enjoy learning the character of different regions. Of course, every now and then I will get one that isn't the best and attempt to blend it, like the Ethiopia FTO Dry Process Worka Sakaro...when they say "intense dry fruit" what they really meant was "intense browning banana aroma and flavor from green to the darkest roast that dominates all other flavors and one must blend this or love old bananas to enjoy this coffee."

 

[CreamyGoodness]

Old bananas dont get enough love.

 

[jsguitar]

I'll be honest, in 2 years of roasting my own, I still very rarely blend...part because I haven't taken the time to get good at it and part because I enjoy learning the character of different regions. Of course, every now and then I will get one that isn't the best and attempt to blend it, like the Ethiopia FTO Dry Process Worka Sakaro...when they say "intense dry fruit" what they really meant was "intense browning banana aroma and flavor from green to the darkest roast that dominates all other flavors and one must blend this or love old bananas to enjoy this coffee."

Yeah, I'm the same and have also been roasting about the same amount of time. I almost got the Sakaro too. I'll update on the Saris Abaya. I hope I like it, but if I don't I'll still have the espresso blend for now and can order something else later. I've had some great Ethiopians from SM's but I often only get the roast right on one batch and find myself chasing a good roast the rest of the time. At least they're usually all still decent.

 

[Bensiff]

Old bananas dont get enough love.

great for bread, turns out horrid for coffee

 

[argoodin]

Black, strong, preferrably fairly traded and dark roasted.

 

[ChemistNDE]

I drink straight espresso, and occasionally have French press. My espresso maker is a Presso (which is really a fantastic piece of engineering -- well designed, environmentally friendly, and best of all, cheap) and I roast my own coffee. The hot air popcorn method works wonders for roasting coffee.

 

[TNGabe]

Roasting coffee beans is approximately one million times easier than making beer and as such, has about the highest reward to effort ratio of any DIY food activity. I use a heat gun, too, although I use a bread machine with the lid removed to stir. Hot air popcorn popper is great if you want to get started for cheap to little $. I've heard stove top has mixed results.

 

[freecoldbeer]

I used to drink exclusively home roasted Sweet Maria's either Monkey Blend for espresso or whatever Guatemalan coffee looked good at the time with the occasional Sumatran or Salvadoran thrown in for fun. That was until I found a roaster in St. Louis that was consistent. More important, they were consistently GOOD. (Mississippi Mud if you're curious)

While I LOVE my coffee and I REALLY love good coffee... I couldn't justify the amount of work I had to put into home roast when I could purchase a pound at the grocery store. It was really a matter of volume. If I could roast a month's worth of coffee in one batch (consistently) I may change my tune.

Spending an afternoon brewing 10 gallons of beer will keep the fridge full for a while. Spending an hour or two roasting coffee on the back deck will keep me drinking coffee for a week or less.

 

[NoHawk]

I usually use an Aero Press to make a strong espresso-ish coffee. I used to drink French press in college, but then my ex and I broke up, and she took her press with her (at least I got to keep the pizza stone!). No matter the coffee I almost always drink it black. Sometimes I put a tiny pinch of salt in it, to cut the bitter (mostly when I use too hot of water and burn the coffee). Or a splash of creme de cocoa, giving it a choc. flavor without the sweetness.

 

[jpc]

Can you fellow roasters help me decide what to order at SweetMarias? I'm up for another order of green beans for drip/French press and an espresso. I love Ethiopian coffee but sometimes get Guatemalan and others. I can't decide! They have a lot of Ethiopan choices at the moment. Hmmm

There are a couple that I like and tend to order (but don't come to mind right now), but no matter what, when I place an order, I get a sampler pack (eight one-pound bags). This gives me the opportunity to try random stuff to see if I like it.

Of course, the last time, I ordered five pounds of something, and wouldn't you know it-- they included one of the same thing as one of the eight selections. Doh!!!

 

[jammin]

Here is my roaster - Quest M3:


The meter is for bean temp and max enviromental temp

 

[CreamyGoodness]

You dont half-ass things huh?

 

[jammin]

Coffee and beer - srs bzns

 

[bobbrews]

Go to Starbucks (or a better coffee shop) and get yourself a Grande Triple Longshot Iced Espresso. You'll thank me later. Espresso > Coffee any day of the week for me. It's much bolder, richer, more flavorful, and complex.

The longshot technique combined with ice dilution ends up being not as intense as you might think. It's very tasty and quite cheap by comparison of their other drinks at only $2.62 with tax included. If you want, you can add some of that raw sugar (or a pump of coconut syrup) and a splash of half and half.

 

[jsguitar]

Here is my roaster - Quest M3:


The meter is for bean temp and max enviromental temp
View attachment 79091

Love that roaster! I hadn't looked at roasters in a while and didn't know about that one.

 

[jsguitar]

Go to Starbucks (or a better coffee shop).....

I can't stand Starbucks's espresso in any form. It just tastes acrid. I do like their regular coffee ok, especially if on the road and it's convenient.

 

[jammin]

Love that roaster! I hadn't looked at roasters in a while and didn't know about that one.

Thanks!

I've been through several roasters over the years. Hottop B, Heat Gun/bread machine combo, behmor and now the Quest. I've made great coffee on all of them, but this is my favorite. Very hands on and similar (in function) to probat/shop style roasters.

 

[alpha224]

I like my coffee one of two ways:
Blacker than midnight with a new moon
With a bit of cream and about 3-5 packets of sweetener...

I love to make coffee and put it in a jar in the fridge for a couple of days... Used to French press when I lived with a couple of friends, but my one friend took the press with him when he moved out..

 

[Bensiff]

Here is my roaster - Quest M3:

Pretty roaster...maybe someday for me, but it was hard enough to convince my wife to spend the $500 on the Gene Cafe. At least its simple to use and I'm very happy with it other than the amount of space it takes up in my kitchen.

 

[jerseyale]

anyone know of a relatively inexpensive electric kettle that heats up to around 180F instead of boiling?

 

[jammin]

anyone know of a relatively inexpensive electric kettle that heats up to around 180F instead of boiling?

unfortunately, there is nothing like that for a decent price.

I have a Pino kettle (old version) and even it will run up to a boil at first.

The best bet is the new Bonavita. It appears to be a great kettle and what I will pick up if my pino ever dies.

http://www.sweetmarias.com/sweetmarias/bonavita-electric-pour-over-kettle-3214.html

They make it w/o the gooseneck - but for almost any style of coffee, the precision pouring is great.