Damn, That's Good Coffee!!

[Evan!]

I'm a coffee nerd. I get my stuff from a badass local artisan roaster that really cares deeply about coffee like I care about wine and beer. They've been doing some "limited edition" single estate coffees lately, and I have been very impressed. I just got some Lake Tawar Mandheling from Indonesia, and brewed the first French Press just now. Wow. He said it had some nice tobacco notes, but this is like a good cigar with maybe a touch of the devil weed mixed in!

Man, if all those starbucks hounds could taste some REAL coffee, they'd never go back. Wow, this is amazing! :shark:

[flyangler18]

I really like Sumatra Mandheling - very earthy.

I roast my own, doing the dog bowl/heat gun method (http://www.homeroaster.com/heatgun.html) and it produces an excellent cup once you figure out how to get the best roast profile. I also support my local roaster.

French press is the only way I make my coffee, personally. :D

[adrock]

Sounds delicious. I would like to become a coffee nerd myself someday. I almost bought myself a nice espresso machine and burr grinder about a year ago, but decided there are only so many hobbies (or passions) I can sustain right now.

So I'm drinking Starbucks. :k2:

[Lerxst]

I've been on the hunt for a thrift store air popper so I can roast my own. This is the place I've been looking to order beans from:
http://www.sweetmarias.com/

Megabucks sucks.

[flyangler18]

I've been on the hunt for a thrift store air popper so I can roast my own. This is the place I've been looking to order beans from:
http://www.sweetmarias.com/

Megabucks sucks.

Sweet Marias is an excellent place to source beans - Tom's cupping notes are fantastic and he is a treasure trove of knowledge in all things coffee. I first started roasting using an air popper and found it gave a 'turbo roast'. Too difficult to control and the roast profile was always one dimension. A slower roast yields more complexity than a faster one, IMO.

Give the DB/HG method a try, you won't be disappointed.

[Lerxst]

I've thought about the heat gun......I'm already curious to see how my neighbors react to my kettle going full tilt on the deck :)

[Lerxst]

This looks familiar.....

http://www.sweetmarias.com/homemade-homeroasters/potroaster1.jpg

http://www.sweetmarias.com/homemade-homeroasters/potroaster1.jpg

[zoebisch01]

Yeah, I was spoiled when I lived in Raleigh by an outfit called "Cup-A-Joes". Not sure if they are still around, but everything was roasted on-site and roasted stock was rotated out after a week, usually deeply discounted to move it off. On 'tap' was always 2 kinds of coffees no older than 15 minutes. It was so awesome. At one point I could taste it and say "Hey Tanzanian PeaBerry" or "Ethiopian Harrar", etc. So yeah great coffee is so worth it and Starfucks hounds think they are cool. :D

Hopefully in the future I can try that coffee you mention.

[zoebisch01]

I really like Sumatra Mandheling - very earthy.

I roast my own, doing the dog bowl/heat gun method (http://www.homeroaster.com/heatgun.html) and it produces an excellent cup once you figure out how to get the best roast profile. I also support my local roaster.

French press is the only way I make my coffee, personally. :D

Maybe I should give my local another chance. The problem was when we moved here, I went in and looked at all the coffee it was all the same roast. City. I have no clue what the guy was thinking...but maybe he has grown in skill and understanding.

[Ope08]

I bought the "Zach&Dani's" roaster from my LHBS, I havn't roasted for awhile but I enjoy it alot. We USED to have a privately owned shop nearby where the Owner would sell us his blends un-roasted, and we would batch roast as needed. He moved across town unfortunately.

[gplutt]

http://i254.photobucket.com/albums/hh111/gplutt/P1000255.jpg

One of my attempts at "latte" art (Macchiato) and my setup

http://i254.photobucket.com/albums/hh111/gplutt/P1000198.jpg (yeah, I post this all the time, sorry)

We have two good roasters within walking distance of the house, and I've pondered the idea of roasting my own, on and off. Vivace sells their two blends unroasted so that you can do the roasting yourself, and Victrola usually has interesting varietals for sale.

[Tonedef131]

I'm a coffee nerd. I get my stuff from a badass local artisan roaster that really cares deeply about coffee like I care about wine and beer. Sounds like the place my wife works, the couple that owns/runs it also happen to love my homebrew. He is actually expanding across the street and opening a public house and wants me to tell him what beers to keep on draft. They make such great coffee, I am lucky I don't have to pay for it because at my pot per day habit I would be going broke.

[Ó Flannagáin]

Sounds delicious. I would like to become a coffee nerd myself someday. I almost bought myself a nice espresso machine and burr grinder about a year ago, but decided there are only so many hobbies (or passions) I can sustain right now.

So I'm drinking Starbucks. :k2:
I'm in the same boat. I absolutely love hanging out with a coffee nerd. I enjoy good coffee as much as anyone. Just don't have the outlets to buy the good stuff that I know of.

[Ó Flannagáin]

Jesus, gplutt, that's one helluva setup!

[Lerxst]

I roast my own, doing the dog bowl/heat gun method (http://www.homeroaster.com/heatgun.html) and it produces an excellent cup once you figure out how to get the best roast profile.

Alright, I'm going to give that a try since it can happen now...4lbs on the way.:shark:

[Lerxst]

It's on! I have a few pounds of beans from Sweet Maria's so I'm going to give the heat gun a shot.

[Tankard]

If I had to rate the quality of the coffee I drink, and relate it to beer, I'm probably a Sam Adams/Michelob level coffee drinker. Above the Folgers/Yuban crap (Budweiser/Miller for beer), but below pretty much everything else.

I recently bought some "Seattle's Best" brand coffee. Tastes great to me, better than Starbucks brand coffee, in my opinion, but it's probably pedestrian to someone who really knows coffee.

[Ó Flannagáin]

If I had to rate the quality of the coffee I drink, and relate it to beer, I'm probably a Sam Adams/Michelob level coffee drinker. Above the Folgers/Yuban crap (Budweiser/Miller for beer), but below pretty much everything else.

I recently bought some "Seattle's Best" brand coffee. Tastes great to me, better than Starbucks brand coffee, in my opinion, but it's probably pedestrian to someone who really knows coffee.

That sounds like me. I like that Seattle's best stuff, pretty good.

[karmabrew]

I looooooooooooves me some good coffee. Anybody heard of these guys (http://odysseycoffee.com/index.cfm)? They've got some good coffee.

[flyangler18]

It's on! I have a few pounds of beans from Sweet Maria's so I'm going to give the heat gun a shot.

Start with your heat gun about 500° for 5 minutes to toast the beans - keep the gun moving and stir. After 5 minutes, up to high and that chaff'll start blowing. Listen for the crack, use your eyes and definitely do it outside. :)

[Lerxst]

Start with your heat gun about 500° for 5 minutes to toast the beans - keep the gun moving and stir. After 5 minutes, up to high and that chaff'll start blowing. Listen for the crack, use your eyes and definitely do it outside. :)

My gun is either on or off...no adjustment other than how close you hold it to your desired application. I'm going to retrieve it from storage tomorrow so as long as the rain holds off, I'll be good. Otherwise, the neighbors will be treated to brewing and roasting in one shot on Sunday :D

[Lerxst]

Ok, that was rediculously easy and actually fun. I roasted some Guatemalan la trinidad for tomorrow. Really looking forward to this cup....thanks so much fly for pointing that method out and giving me the kick in the boot to get moving on this.

[flyangler18]

Ok, that was rediculously easy and actually fun. I roasted some Guatemalan la trinidad for tomorrow. Really looking forward to this cup....thanks so much fly for pointing that method out and giving me the kick in the boot to get moving on this.

Glad I could help. :)

Oh, quick cooling of the beans is just as important as the roast profile. The beans will retain a lot of heat and continue roasting even after you turn the heat gun off. Dump 'em back and forth between colanders or even give them a light spritz of water.

[Lerxst]

Glad I could help. :)

Oh, quick cooling of the beans is just as important as the roast profile. The beans will retain a lot of heat and continue roasting even after you turn the heat gun off. Dump 'em back and forth between colanders or even give them a light spritz of water.

spread out, single layer on a cookie sheet and right into the freezer.. cold in moments then into a mason jar for use tomorrow.

[flyangler18]

spread out, single layer on a cookie sheet and right into the freezer.. cold in moments then into a mason jar for use tomorrow.

And another one bites the dust.....welcome to the world of homeroasting. :D

[heinz57]

How's the selection at this place look?

Jones Coffee Roasters (http://www.thebestcoffee.com/index.php?main_page=index&cPath=27_79)

I really don't know much about coffee, but after looking through the profile descriptions of the different varieties and blends, I am intrigued. I never thought much of coffee growing up because my parents just loaded theirs with cream and sugar for the caffeine boost. I always loved the smell, but when I'd try theirs it seemed worse than the smell of the grounds. Seems like these special roasts are a whole different ball game.

Anyway, seems a French press is the way to go in terms of brewing. Apparently their shop sells a 4 cup press for about $35. Seems reasonable to me, but I figured I'd ask the coffee buffs we've got here for some input.

[Flyin' Lion]

I bought my Bodum French press at Target for $15, its a 3 cup (12 oz) press so its perfect for one "coffee" cup. They had an eight cup press for $40. Although, the one I bought is glass and my next one will be bigger and possibly poly/stainless.

I got into this on accident really. Our coffee maker at work took a crap and I figured I'd try a French press for portability. Now I'm screwed.

[Ronthered]

I also have a Bodum, I love it, pretty much the only thing I use on the weekends, that and my Moka pot if I really want to kick it up a notch. So far during the week I still use a regular drip machine, but I don't really allow myself the time in the morning while I'm getting ready for work to use the press. I wanted to stay away from this thread, don't know why, just did, it can get to deep for people who are really into good coffee I guess, I am and have been for the last few years. I've been working on a plan to open a coffee shop/roaster of my own. As soon as my wife finds out where we will be going for her grad school then I'm biting the bullet and that's where I'll be opening the business. I actually have a senior marketing and business law class at the Kelley school of Business at Indiana University doing just about everything that needs to be done legally for me to open my doors. When this semester is over I will receive binders from each student group with all the licensing and legal work done for me, for all state and federal requirements, either ready to send in or listed for me to do. All copy right, names and trademarks also researched to make sure I'm good to go. And as an added bonus I had the class do all the licensing and legal work to know what to do to add a brewery to the business if I wanted to. My wife and I are friends with the Professor of the class, and it was actually his idea to use my business model as his class project (cause he's a lazy fuck who didn't want to think of work for his students), but hey, fuck it, we all end up ahead in the end.

[Evan!]

I also have a Bodum, I love it, pretty much the only thing I use on the weekends, that and my Moka pot if I really want to kick it up a notch. So far during the week I still use a regular drip machine, but I don't really allow myself the time in the morning while I'm getting ready for work to use the press. I wanted to stay away from this thread, don't know why, just did, it can get to deep for people who are really into good coffee I guess, I am and have been for the last few years. I've been working on a plan to open a coffee shop/roaster of my own. As soon as my wife finds out where we will be going for her grad school then I'm biting the bullet and that's where I'll be opening the business. I actually have a senior marketing and business law class at the Kelley school of Business at Indiana University doing just about everything that needs to be done legally for me to open my doors. When this semester is over I will receive binders from each student group with all the licensing and legal work done for me, for all state and federal requirements, either ready to send in or listed for me to do. All copy right, names and trademarks also researched to make sure I'm good to go. And as an added bonus I had the class do all the licensing and legal work to know what to do to add a brewery to the business if I wanted to. My wife and I are friends with the Professor of the class, and it was actually his idea to use my business model as his class project (cause he's a lazy fuck who didn't want to think of work for his students), but hey, fuck it, we all end up ahead in the end.

That's all well and good...as long as you call it something hokey like "Klassy Koffee". :shark:

[zoebisch01]

Talked to a dude in the biz this weekend. Long and short of our conversations:

Organic cert is BS. Most of the countries growing this stuff are using organic methods anyway because the high cost of Petrofertilizers makes it impractical.

Anything from Africa (especially east African coffees) is basically "blood coffee", an industry built off of slave labor. Let your conscience be your guide on that one...(btw Starfuck's biggest sales are from this region historically).

Astra makes one of the most reliable espresso machines. Not sure what the pricing is on those.

Coffee chaff is a tremendous fertilizer.

[Ronthered]

That's all well and good...as long as you call it something hokey like "Klassy Koffee". :shark:

Thats not nearly modern and cool enough of a name for a coffee shop. Doesn't it have to be all urban hipster like these gay names

names provided by Yahoo Q&A

Bean Gone Too Long Lounge
Java Jolt
The Bean Counters Lounge
Trembling Cup
Permanent Addiction
Jitters
Bean Around the World
Daily Grind (also Back to the Grind, Nose to the Grind Stone, Breaking Ground, Sacred Grounds and so on)
Brewed Awakenings
Brews Brothers
He Brews (for X-tians)
Common Grounds
Hooked on (street name)
It’s a Grind
(name) Street Perk
Perk Hill
Wired Coffee & Art
Wired on (street name)*

Fortunately for me, my concept doesnt involve hip poetry readers

[heinz57]

Fortunately for me, my concept doesnt involve hip poetry readers

Come on, you know you want those kids to do their Mike Myers routine from "So I Married an Axe Murderer."


Woman... woe-man... whoooa-man. She was a thief, you gotta believe, she stole my heart and my cat. Betty, Judy, Josie and those hot Pussycats... they make me horny, Saturday morny... girls of cartoo-ins will leave me in ruins... I want to to be Betty's Barney. Hey Jane... get me off this crazy thing... called love.

[Ronthered]

Hmmmm, might have to think long and hard about that one.

[Evan!]

That movie was the worst. Those damn hipster jazz/poetry cutscenes still make me angry to this day, just thinking about them.

Anyway, I kinda like "holy fuck, I'm wired!".

[wolf08gang]

Well guys, you talked me into it. I bought an air popper and ordered 10 lbs. of beans from sweetmarias.


Oh, and "So I Married an Axe Murderer" was pure comic genius.


"He'll probably cry himself to sleep on his huge pillow."

[Ronthered]

Anyway, I kinda like "holy fuck, I'm wired!".

I would love to see that on a big sign atop a building, that's surely where I would buy my double latte

[Lerxst]

Homeroast was a big hit at last night's dinner. Just roasted up another batch of beans.

I took my automatic drip coffee maker into work and we're 100% French press 'round here. Used to have a vac brewer and loved it...hard to recall a bad cup coming out of that thing...might get another for my b-day.

[wolf08gang]

Okay, someone point me in the direction of a decent online tutorial on roasting. I've read the basic info at sweetmarias. Thanks.

[Evan!]

Oh, and "So I Married an Axe Murderer" was pure comic genius.

Uh huh. Pure genius. Right up there with fellow SNL compatriots' "It's Pat: The Movie" and "Stuart Saves His Family". Mike Myers' main problem is that he's not really that funny on the big screen, because he's a "shtick" comic...and like many comics from sketch shows like SNL who try to go to the big screen, the shticks rarely if ever are able to endure 90+ minutes of repetition. The first Austin Powers was about as close as you can get; but the fact that he dragged said shtick out over 2 more films ruined it.

"Axemurderer" was admittedly less shticky, more plot-focused, but he still couldn't help ruining it with, guess what: jazz-poetry SHTICK! :rolleyes:

[Lerxst]

Okay, someone point me in the direction of a decent online tutorial on roasting. I've read the basic info at sweetmarias. Thanks.

did you read the page specifically on air popers?:
http://www.sweetmarias.com/airpop/airpopmethod.html

The pictorial was valuable:
http://www.sweetmarias.com/roasting-VisualGuideV2.html

more:
http://www.engadget.com/2006/02/28/how-to-make-a-popcorn-popper-coffee-roaster/
http://coffeegeek.com/guides/popperroasting
http://www.popcorncoffeeroaster.com/

[Tankard]

"Axemurderer" was admittedly less shticky, more plot-focused, but he still couldn't help ruining it with, guess what: jazz-poetry SHTICK! :rolleyes:

WOMAN... WO-MAN! WHOAAAA MAN!

[wolf08gang]

WOMAN... WO-MAN! WHOAAAA MAN!

She stole my heart and my cat!

[wolf08gang]

did you read the page specifically on air popers?:
http://www.sweetmarias.com/airpop/airpopmethod.html

The pictorial was valuable:
http://www.sweetmarias.com/roasting-VisualGuideV2.html

more:
http://www.engadget.com/2006/02/28/how-to-make-a-popcorn-popper-coffee-roaster/
http://coffeegeek.com/guides/popperroasting
http://www.popcorncoffeeroaster.com/

Thanks. I read the popcorn popper page on sweetmarias, but I had missed the pictorial. I'll give the other pages a read as well.

[flyangler18]

Just wait - making cheese is next on the continuum. You'll see.

[Lerxst]

Just wait - making cheese is next on the continuum. You'll see.

I've thought about that for a brief moment in the past but I have a few exceptional cheese shops right 'round my house so it's put out that fire for me.

[gplutt]

We bought a cheese making kit a while ago, its just been sitting in the pantry. All this cheese making talk lately has got me thinking about pulling it out, though. We bought this as well http://www.amazon.com/Home-Cheese-Making-Recipes-Delicious/dp/1580174647 .


What is it that drives us to do these things?! I live in Seattle, there are some excellent places to get cheese, there is a great beer store 5 minutes away, there are THREE good coffee shops within walking distance and yet I have this drive to make my own beer, coffee, and cheese.

[wolf08gang]

For me it's about learning a craft. I love learning how to do things that most people take for granted. Untill I made beer, I had no idea just how ignorant I was on the subject. Getting to enjoy inexpensive, quality beer is just a pleasant side effect.

That's why I'm going to try to teach myself how to roast coffee, and it's also why one day I likely will try to make cheese.

Incidentally, I love to read how to books. I realize that I likely will never fly an airplane, but I thoroughly enjoyed "Stick and Rudder". I likely will never hand craft a wooden longbow, but I still enjoyed reading about how.

[heinz57]

French press, check.

Tea kettle, check.

Two lbs worth of great coffee and a great local place to get roasted and green coffee beans, fuckin' awesome. I had no intentions on getting that much, but the guy who worked there kept giving me all these samples because he thought I'd love them. To pay them back I'm thinking I'll start bringing in some home brew on the weekends, probably tomorrow morning.

I owe you for this thread Evan!, this is some damn good coffee.

[wolf08gang]

I owe you for this thread Evan!, this is some damn good coffee.

Ditto that!

I received my coffee, and bought my popcorn popper last week. It took a little modification to make the popper work. I just jumpered across the thermal switches.

I've roasted six batches now. Today I roasted a Kenyan Rukira. While everything else I've done just smells okay on the first day, this one smells amazing! I can't wait to let it age a couple of days and try it.

Thanks guys. I had no idea what a difference home roasting made, and that it could be done so inexpensively.

[wolf08gang]

Has anyone here tried the Heat Gun Bread Machine method? Sometimes called the Coretto method.

Basically the same as heat gun dog dish, except that the bread machine provides a larger capacity and agitates the beans for you.

I just ordered a heat gun off of Northerntool. I'll let you know how it turns out.

[Orpheus]

I've heard about the bread machine/heat gun setup. They recommend you get an old bread machine from a thrift store.

Then of course I saw this little drum roaster you hook up to a rotisserie on your bbq. Wish I had the money for it:

http://cgi.ebay.com/NEW-ITEM-1-lb-Coffee-Roaster-Drum-for-BBQ-Grill_W0QQitemZ380148989512QQcmdZViewItemQQptZBI_H ot_Beverage_Brewers?hash=item5882a53e48&_trksid=p3286.c0.m14#ht_2299wt_958

[wolf08gang]

So, I've been roasting with a heat gun for about a few weeks now and I'm thrilled.

I can roast a weeks worth of coffee in one batch. Including sharing some with friends. Quality seems to be better as well (more body) as the roast is considerably slower than with the air popper.

I think it was a good investment, and would recommend it wholeheartedly.

[Orpheus]

Quality seems to be better as well (more body) as the roast is considerably slower than with the air popper.

I noticed a huge jump in quality with my roaster when I hooked my original West Bend up to a 100' long extension cord. The resistance from the cord was just what was needed. I went from a 7-8 minute roast time to a 12-14 minute roast time and the taste of the coffee was way better. Definitely much more body than with the popper by itself.

[Evan!]

You crazy kids and your home roasteries. I'm drinking some incredible coffee right now. Ethiopian Yergacheffe from my badass local roaster. It's light, spicy/herbal, earthy, so unique...it's almost like a cross between coffee and black tea. I always love it when roasters have the skill and/or knowledge to not overroast their beans like charbucks. They erase 75% of the flavor when they do that.

[flyangler18]

Ethiopian Yergacheffe from my badass local roaster. It's light, spicy/herbal, earthy, so unique...it's almost like a cross between coffee and black tea.

My absolute favorite bean, bar none.

[Evan!]

Well, I still like Costa Rica's La Minita Estate better, but this is damn fine.

[Orpheus]

You crazy kids and your home roasteries. I'm drinking some incredible coffee right now. Ethiopian Yergacheffe from my badass local roaster. It's light, spicy/herbal, earthy, so unique...it's almost like a cross between coffee and black tea. I always love it when roasters have the skill and/or knowledge to not overroast their beans like charbucks. They erase 75% of the flavor when they do that.

I guess that's the price of consistency. If you want to have a consistent product, it seems much easier to overroast the beans and forego minor flavor variances from batch to batch.

I will say I was pleasantly surprised by their Pike Place roast. It's got much more character than a lot of their darker roasts do.

[flyangler18]

Well, I still like Costa Rica's La Minita Estate better, but this is damn fine.

I like African and Indonesian coffees the best; Kenyan and some Ethiopian beans are bursting with fruitiness and some almost take on this winy character with the right roast.

I'm also a big fan of Brazial Ipanema 'Tree Dry-Process' roasted to FC+. Thick body, butterscotch/caramel, chocolate, Oreo Cookie. Srsly good stuff.

[Orpheus]

I'm also a big fan of Brazial Ipanema 'Tree Dry-Process' roasted to FC+. Thick body, butterscotch/caramel, chocolate, Oreo Cookie. Srsly good stuff.

I've had some Brazil Ipanema Dulce I've been meaning to roast and try. I'll have to get that going this weekend.

[BeerBilly]

Because of this thread,we started roasting our own a month or two ago.It IS the shit!!We bought the i-roast machine.

[PseudoChef]

When starting from whole beans, how much do you grind for say, 3-4 cups of finished coffee?

[Evan!]

When starting from whole beans, how much do you grind for say, 3-4 cups of finished coffee?

Hard to say. I fill my grinder up to a certain level, but every grinder's different.

[flyangler18]

Hard to say. I fill my grinder up to a certain level, but every grinder's different.

Yeah - and it will also be dependent on how finely/coarsely you are grinding those beans. I make press-pot coffee almost exclusively, so two coffee measures (http://www.orphanespresso.com/images/Stainless%207%20Gram%20Espresso%20Coffee%20Measure %20Spoon.jpg) of whole bean gives me enough for my 32 oz press pot.

[Evan!]

I press too.

[PseudoChef]

Yeah, plan was to pick up a grinder and press tonight.

[flyangler18]

Yeah, plan was to pick up a grinder and press tonight.

If you get a blade grinder, you'll have to tinker with the grind a bit. You want something relatively coarse with a press pot. Pulse for a few seconds, then pulse again. Like anything, you'll develop a feel for it. ;)

Fuck, you can obsess as much about the grind of your beans as some of those fucktards do about maximizing efficiency. :k2:

I use a blade grinder - and I get great results FWIW. :)

[Hicksey5]

Maybe I suck but I hate "high end" coffee. Give me a cup if foldgers and I'm golden. "good" coffee is just way to harsh tasting for me.

[PseudoChef]

Fuck, you can obsess as much about the grind of your beans as some of those fucktards do about maximizing efficiency. :k2:



But how can I turn "this is my grind" into a huge dick-waving contest?

[Orpheus]

But how can I turn "this is my grind" into a huge dick-waving contest?

Dude,

There are some mo-fos on the coffee forum I go to that can be quite the asses if you don't have the right grinder, brand, or roast.

Kind of like us giving you a hard time for you Coors Light the other night! :D

[Orpheus]

BTW,

Here's a great link on how to brew using a french press, including how much coffee to use, etc.

http://www.coffeegeek.com/guides/presspot

[Lerxst]

Maybe I suck but I hate "high end" coffee. Give me a cup if foldgers and I'm golden. "good" coffee is just way to harsh tasting for me.

Actually you'd be surprised how good this "good" coffee is when you don't roast it to charcoal like some "good" coffee chains. The experience is freaking awesome and you get a whole range of flavors in the cup and you can accentuate certain aspects with your roast level.

We have some Sumatra Organic Lampahan -Bonkawan right now that's freaking incredible and it was under 6 bucks a pound for the green coffee.

[PseudoChef]

So I did find the dick-waving contest (in a sense) - so fly, you say you're just fine with a blade grinder, but those true snobs have their junk hanging all over the burrs. What kind of blade grinder do you have or would suggest? Are these cheap(er) burr grinders on ebay fine, or are they gonna be a a pos in a couple months?

I couldn't get to the store where I have a gift cert this week, so I just picked up some local roasted Ethopian Yerchocheffewhatever that I ground at the store. Anticipating my brew tomorrow. Even though I suck and they're ground already, what's the best way to store these? I assume put the foodsaver to use?

[Ronthered]

I use a blade grinder as well. Been using the same one for a few years, so I have a good feel for a course or fine grind.

[Lerxst]

Yup, I have a blade too....cheap krups jobby that I got from Target or somewhere damn near over a decade ago that produces acceptable results for press coffee. Ground coffee generally works best in bags with a one-way valve but an air-tight container/vac bag will work alright for something that wasn't just roasted.

[flyangler18]

Yeah - I've been rocking a Krups blade grinder. The bitch that some of those coffee snobs have with blade grinders is that the grind size is difficult to control and there will be a range in grind size because of the way the device operates. It takes a little practice, but I get an acceptable coarse grind for the press pot, and I don't mind a little grit in my cup from finer grounds that slips through the screen.

[Evan!]

It's not so much an issue of some fine grind slipping through, it's an issue of clogging the screen. No matter how careful I was, I either ended up with a bunch of fine grind clogging that screen up, or with wasted large half-whole beans. Hell, even most of the sub-$100 burr grinders can't produce a good french press grind. We had to take 2 models back before we found our white whale (http://www.amazon.com/gp/product/B000JLFLXQ).

http://ecx.images-amazon.com/images/I/41uiOuf-xvL._AA280_.jpg

Now, I'm sure it's possible to get an okay FP grind with a blade, but I grind so much coffee, it just doesn't make sense to be dicking around with it every single morning of every single day. I think we got ours for $100, but it's been worth every penny. Just put it on the coursest setting and dump the beans in. I'm not a dick-waving evangelist; I quite frankly don't give a fuck what anyone else does to grind their coffee! But for me, the ease and consistency is worth the extra $$. YMWV.

PC: in terms of a blade grinder, you can try one of the el cheapo ones from eBay, etc. and see how it goes, but I'd spend a little more one something like a krupps/braun if you're going to be using it regularly.

[flyangler18]

I'm not a dick-waving evangelist; I quite frankly don't give a fuck what anyone else does to grind their coffee! But for me, the ease and consistency is worth the extra $$. YMWV.

Haha - no worries, dude. I've been happy with my blade grinder for a French press grind for so long, and I've never had a fine grind clog the screen. I wouldn't turn down a nice burr grinder if I got one as a gift, but I don't see spending that scrilla now. :D

[Ronthered]

Haha - no worries, dude. I've been happy with my blade grinder for a French press grind for so long, and I've never had a fine grind clog the screen. I wouldn't turn down a nice burr grinder if I got one as a gift, but I don't see spending that scrilla now. :D

Thats where I am, I wouldnt mind having a nice burr, but I do good with my blade, so for now I won't spend the money.

[MrMarbleHead]

I couldn't get to the store where I have a gift cert this week, so I just picked up some local roasted Ethopian Yerchocheffewhatever that I ground at the store. Anticipating my brew tomorrow. Even though I suck and they're ground already, what's the best way to store these? I assume put the foodsaver to use?

You should try some of this, Sulawesi Goo Goo Muck (http://www.sweetmarias.com/coffee.thumbs-down.php). It's great, I had some over at a friends house and couldn't get enough of it.

[Lerxst]

Before I upgrade my coffee milling, I'd prb drop cash on one of those home roasting appliances but that's just my take. Maybe a Behmor......

[Orpheus]

You bastards! You don't know how badly I'm jonesin' for a cup right now!:(

[wolf08gang]

Maybe I suck but I hate "high end" coffee. Give me a cup if foldgers and I'm golden. "good" coffee is just way to harsh tasting for me.

Next time you pour yourself a cup of Folgers, close your eyes, hold the cup under your nose, inhale deeply, and think "Wet Cardboard". It's uncanny actually.

I'm not trying to bash you for drinking Folgers. When I need a coffee fix, anything will suffice. It's just that when you start paying attention to the flavors and aromas, Folgers is pretty low on the totem pole.

Home Roasting offers the freshest coffee at a reasonable price. And it's something else to geek out on.

[wolf08gang]

You bastards! You don't know how badly I'm jonesin' for a cup right now!:(

I think I'll go brew a pot right now. :D

[Big_John]

This coffee roasting category has been inactive for awhile. I just found it and thought I would get it going again.

I've been home roasting for more than two years and I love it. I started out with a modified hot air popcorn roaster which I didn't much like. I then tried roasting in a wok on my propane burner. That was better, but very hard to get an even roast and it was a lot of work stirring the beans constantly. I then tried using a dutch oven on the propane burner. That worked considerably better than the wok, but still hard to control the roast and difficult to get an even roast. Still a lot of work too. So, I finally pulled the trigger on a Gene Cafe drum roaster for about $500. That's some serious change for sure, but I am totally pleased with it. The Gene Cafe roaster allows you to independently control the time and the temperature. It's really a hybrid drum/hot air roaster and you can adjust the roast profile on the fly. It makes some kick ass coffe.
I only have a cheap burr mill, but will move up to a better one soon. The cheap one does OK, but I'd like to have a coarser and more uniform grind. I only use a french press and I have a nice insulated SS one I got from Starbucks. It's the last thing I bought from them and may be my last purchase there forever. I have a local commercial roasting company that will sell me the green beans at very competitive prices and they stock all the better varietals. Yes, Ethiopiean Yergecheffe is on the top of my list too. I like the chocolate notes most. It's famous for that. Even the green beans smell like chocolate. Tanzanian Peaberry is right up there too and, of course, the Indoneians along with the Sumatra Mandehling. Columbian Supremo is also excellent. I've got the roasting profiles down pretty well, but it didn't happen overnight. Lots of trial and error got me there eventually.

One thing I learned about a french press was to not use boiling water. A smoother more rounded brew can be made using water at about 190F. Considerably off the boil. Thiis can produce a strong coffee without it being bitter. I like a full city roast or full city+ for most coffees. My initial mistake was to frequently over roast. I shut down the roaster just before the second crack and cool it quickly. I think I have the magic combination dialed in pretty well, but it does vary some for different bean varieties.

I will never go back to store bought coffee. Nothing quite compares to roasting your own. It doesn't get any frisher than that.

brew on!

[Ronthered]

I will never go back to store bought coffee. Nothing quite compares to roasting your own. It doesn't get any frisher than that.

brew on!

I love the coffee I've have been home roasting, but I still buy a few select pre-roasted. The Caribou coffee Mahogany is good coffee when I've not got anything roasted.

[Big_John]

I love the coffee I've have been home roasting, but I still buy a few select pre-roasted. The Caribou coffee Mahogany is good coffee when I've not got anything roasted.

I'm not familiar with that one. Is that a Starbucks offering maybe? A friend of mine who worked at Starbucks would bring home some pretty good coffee now and then. The Komodo Dragon was above average for them and the Pike Street blend is also acceptable. I'm still exploring different beans. I have a pretty good handle on the roasting profiles now, but it sure didn't happen overnight. Next I want to get a better burr mill and one of those fancy coffee makers. The French Press does well, but there must be a reason that some prefer to go further and spend a lot to get there. Coffee roasting is almost as addicting as home brewing. Perhaps more so. I'm hooked on both right now.

[PseudoChef]

My wife made me some terrible folgers drip coffee this morning. She even added CoffeeMate. It's the thought that counts, right?

[flyangler18]

It's the thought that counts, right?

It is if you say it does.
:D

[flyangler18]

Just got into Turkish coffee. So tasty.

[Big_John]

list of my favorites to date:

1. Ethiopian Yirgacheffe
2. Tanzanian Peaberry
3. Colombian Supremo No. 1
4. Celes Kolossi
5. Yemen Mocha
6. Indian Monsoon Malabar

Still exploring new ones and experimenting with various roasting profiles. Good stuff!

[blacklab]

My $300 coffee maker sucks ass. It drips all over the place when you pull the carafe out mid brew and the carafe itself dribbles all over when you pour.

Anyone have a recommendation for a good higher end drip coffee maker?

PS: I know that a Frog Press is preferable for all of you purists but I have no time for that process during my morning.

[flyangler18]

I really dig manual drip 'machines' like the Chemex (http://www.chemexcoffeemaker.com/Coffeemakers.htm), and they make an infinitely better cup than automatic drip machines IMO. And truthfully, it adds about 2 minutes of processing time compared to an automatic drip.

http://www.chemexcoffeemaker.com/cm-10a1..jpg

[blacklab]

Cool, that might be a good option since it's just me that's up at 6am. My mother in law has that thing in her kitchen and I always wondered what the heck it was.

Assuming you have to boil water in a kettle and then pour thru?


I really dig manual drip 'machines' like the Chemex (http://www.chemexcoffeemaker.com/Coffeemakers.htm), and they make an infinitely better cup than automatic drip machines IMO. And truthfully, it adds about 2 minutes of processing time compared to an automatic drip.

http://www.chemexcoffeemaker.com/cm-10a1..jpg

[flyangler18]

Assuming you have to boil water in a kettle and then pour thru?

Yep, that's exactly how it works. Using a paper filter (http://www.chemexcoffeemaker.com/Filters.htm), of course.

[Big_John]

I really dig manual drip 'machines' like the Chemex (http://www.chemexcoffeemaker.com/Coffeemakers.htm), and they make an infinitely better cup than automatic drip machines IMO. And truthfully, it adds about 2 minutes of processing time compared to an automatic drip.

http://www.chemexcoffeemaker.com/cm-10a1..jpg

I have the pint version of the Chemex that I have owned for nearly 30 years. It does make a great cup of coffee, but I mostly use my SS french press. The secret to using either is to not use boiling water, but instead use water at about 190 F. The result is a smoother, less bitter brew. Try it sometime, I think you'll agree.

WTF is a Frog Press?

Next up I want to get a better burr mill. I have a cheap one now, but from what I have read, a good one makes a big difference. I'm looking at the Baratza Maestro for $129 from MoreBeer. Not too costly and the specs look good:

http://morecoffee.com/view_product/8229/103144/Baratza_Maestro_Burr_Coffee_Bean_Grinder

What do you think?

[flyangler18]

The secret to using either is to not use boiling water, but instead use water at about 190 F. The result is a smoother, less bitter brew. Try it sometime, I think you'll agree.

No argument here.

[blacklab]

WTF is a Frog Press?

Another one of my knee-slappers. French Press.

[heinz57]

I've been enjoying the local roasting joint's Sumatra Mandheling (http://www.thebestcoffee.com/index.php?main_page=product_info&cPath=27_23&products_id=111) in the French press for awhile now. I usually only have enough time to make it on the weekend, but damn is it tasty. My room mate has a decent Capresso burr grinder that they don't use, which means freshly ground coffee in the morning.

[flyangler18]

Sumatra Mandheling is one of my favorite Indonesians! It's got this great earthy, musty funk that I find delicious.

[Ronthered]

Besides SweetMarias, wheres everyone buying from? I can only get Columbian at the local store

[Orpheus]

Hey Fly,

I was going to ebay one of those bad boys. How do you feel it is in terms of brewing, flavor, and clean up?


I really dig manual drip 'machines' like the Chemex (http://www.chemexcoffeemaker.com/Coffeemakers.htm), and they make an infinitely better cup than automatic drip machines IMO. And truthfully, it adds about 2 minutes of processing time compared to an automatic drip.

http://www.chemexcoffeemaker.com/cm-10a1..jpg

[Big_John]

The Chemex brews a wonderful coffee. Clean up is a breeze as you simply pull out the paper filter cone and toss it. Rinse the carafe and you are good to go. It's basically a manual drip coffee maker, but supposedly the Chemex filters are somehow superior. The nice thing about this design vs a french press is that it eliminates the sediment completely. Sediment never bothers me at all, but it does bother some people. Filtered coffee is supposed to be healthier as it removes some of the cholesteral containing fats/oils. That's just something I read somewhere and have no idea if there is any validity to the claim. I'm not concerned about it in the least, though perhaps I should be.

[Big_John]

Yes, the Sumatra Mandheling is an excellent bean. I forgot to include it in my list of favorites.

[Big_John]

Besides SweetMarias, wheres everyone buying from? I can only get Columbian at the local store

Sweet Marias is a good source. You can often find local commercial roasting companies in your area that will sell you green beans. I just looked up a few in the phone book and gave them a call. My local ones have a good selection and I don't have to pay for shipping.

Here's a link to a home roasting fourum:

http://www.homeroasters.org/php/forum/viewthread.php?forum_id=32&thread_id=611&rowstart=40

Those guys are as crazy as home brewers are.

Many of the on line home brew suppliers are also selling roasting equipment, grinders and beans. The googles should also lead you to some more green bean vendors.

[wolf08gang]

Here's another source for green beans.

http://www.burmancoffee.com/coffeelist/

[Lerxst]

What's everyone's take on indoor roasting solutions?

I'm using the heat gun and an SS bowl outside but once the temp drops and the freezing rain starts, I dunno if that's going to be much fun. I've been casually looking at the countertop roasters and the behmor but I don't know if I want to drop that kinda scratch.

[flyangler18]

What's everyone's take on indoor roasting solutions?

I'm using the heat gun and an SS bowl outside but once the temp drops and the freezing rain starts, I dunno if that's going to be much fun. I've been casually looking at the countertop roasters and the behmor but I don't know if I want to drop that kinda scratch.

I know the Behmor is extremely well regarded, but I just can't seem myself spending the scrilla. Like I always I say, if someone were to purchase one for me as a gift, I wouldn't be disappointed. ;)


How do you feel it is in terms of brewing, flavor, and clean up?

Missed this until now. The Chemex is awesome in every way.

[Lerxst]

Got some Sumatra Lintong Blue Batak in the cup this morning...very nice cup. Not as good as the Lampahan I had a couple months ago but still tasty.

..seeing all the cobbed together poppers with ducting just kinda further steers me towards spending a couple bucks for something that can adequately roast inside with range hood ventilation at the most.

[Big_John]

What's everyone's take on indoor roasting solutions?

I'm using the heat gun and an SS bowl outside but once the temp drops and the freezing rain starts, I dunno if that's going to be much fun. I've been casually looking at the countertop roasters and the behmor but I don't know if I want to drop that kinda scratch.

I started with a modified hot air popcorn popper. Moved to a Whirlypop (the alumuinum pot with a built in stirring thing that you manually turn). Tried using a wok, a cast iron skillet and a cast iron Dutch oven. They all worked to some degree, but I was never satisfied and had too little control over the roast which was often uneven. Finally bit the bullet and bought a Gene Cafe drum roaster for 500 clams. Yes, that is some serious change, but it has performed very well and very reliably for me over the past three years. I like it a lot and I like the coffee it produces. It gets a thumbs up rating from me. I did not like having to stir the beans manually. That was a hell of a lot of work and a major PIA. The hot air roasters do not give me the control I want and they all seem to roast too hot and too fast. The Gene Cafe is sort of a hybrid between a hot air fluid bed design and a true drum type roaster. IMO, it's ideal for home roasting.

[Lerxst]

I started with a modified hot air popcorn popper. Moved to a Whirlypop (the alumuinum pot with a built in stirring thing that you manually turn). Tried using a wok, a cast iron skillet and a cast iron Dutch oven. They all worked to some degree, but I was never satisfied and had too little control over the roast which was often uneven. Finally bit the bullet and bought a Gene Cafe drum roaster for 500 clams. Yes, that is some serious change, but it has performed very well and very reliably for me over the past three years. I like it a lot and I like the coffee it produces. It gets a thumbs up rating from me. I did not like having to stir the beans manually. That was a hell of a lot of work and a major PIA. The hot air roasters do not give me the control I want and they all seem to roast too hot and too fast. The Gene Cafe is sort of a hybrid between a hot air fluid bed design and a true drum type roaster. IMO, it's ideal for home roasting.


Thanks for the feedback. I really know I'm not prepared to step up to that level. I might just try my luck with seeing if I can snag one of the behmor 1600s on ebay used for a decent price. If I don't dig, I could pass it along and hopefully not be taking too much of a loss on the experience.

[Big_John]

Thanks for the feedback. I really know I'm not prepared to step up to that level. I might just try my luck with seeing if I can snag one of the behmor 1600s on ebay used for a decent price. If I don't dig, I could pass it along and hopefully not be taking too much of a loss on the experience.

I think you will like the Behmor just fine. Before you buy one though, go here and read about both the advantages and limitations of this roaster:

http://www.sweetmarias.com/prod.behmor5_summay_pros_cons.php

It is $200 less than the Gene Cafe which is a considerable difference for sure. I don't understand why these units are so expensive. The same for the burr mills. There's not that much too them when you get right down to it. I guess it's the research and developent payback, but I would think that some Chinese engineer could get something similar out the door for under $100 and I don't understand why this has not yet been done.

[Lerxst]

Tonight I tried my first go on the stove top w/ my cast iron skillet. Not the most even roast but it's serviceable for inside roasting for the winter.

[Big_John]

Tonight I tried my first go on the stove top w/ my cast iron skillet. Not the most even roast but it's serviceable for inside roasting for the winter.

You are on your way to one obsession. There's no turning back now. Keep your wallet handy. It's reallly not much different than home brewing.

[Lerxst]

You are on your way to one obsession. There's no turning back now. Keep your wallet handy. It's reallly not much different than home brewing.

Oh, I've been hooked since that first batch! :cool:

[Ronthered]

K4, I am using something about the size of a campbells chunky size soup can, and a heat gun. I only do about 2 or 2 1/2 ounces at a time, but it makes a really even roast. About a 13 to 15 min roast

[flyangler18]

Oh, I've been hooked since that first batch! :cool:

I believe I'm responsible for pushing you over the edge, too! :D

For winter roasting, I head down into the basement and get the vent fans ripping full blast, using my normal dog bowl/heat gun combo.

[Lerxst]

Yup...you gave me that shove I needed to get rolling. I'd need to rig more ventilation in my basement to work down there but it's always a possibility.

[flyangler18]

Yup...you gave me that shove I needed to get rolling. I'd need to rig more ventilation in my basement to work down there but it's always a possibility.

I eye up the Behmor units on ebay from time to time, but the consistently good roast I get with the most basic equipment keeps me from pulling the trigger. Like I always say, if I was graced with one as a gift, I wouldn't turn it away. :D

[Lerxst]

I eye up the Behmor units on ebay from time to time, but the consistently good roast I get with the most basic equipment keeps me from pulling the trigger. Like I always say, if I was graced with one as a gift, I wouldn't turn it away. :D

Knowing how immensely "frugal" I can be I'd wager that if I can achieve a decently even roast on the stovetop, I'll go no further for now.

[BlindLemonLars]

So last night I roasted a small batch in my Xmas roaster (Nesco) and let them rest overnight. Beans were Sumatra Mandheling, roasted on a 27 minute (the last five being cooling mode) cycle. They came out slightly lighter in color than my usual espresso beans (Dolce Terra from Supreme Bean) and bone dry...not a hint of oiliness. A few tablespoons of chaff were generated, and donated to the composter. (Along with all spent grounds.)

I just pulled my first morning shot with my Gaggia pump machine. First off, there is ridiculous, thick, off-the-hook crema like I've never seen before. Seriously, it's like light brown whipped cream. The coffee is very full bodied, somewhat earthy, and while it's very rich tasting (partly due to the crema) it is also rather bland. Ultra smooth...to a fault!

Clearly I've got a lot of experimenting to do, with different beans and different roasting times. Looks like I won't be sleeping much for the next few months.

[Lerxst]

Congrats on the roaster! We had some nice weather today so I was on the deck with the heat gun.

[BlindLemonLars]

Congrats on the roaster! We had some nice weather today so I was on the deck with the heat gun.

Thanks. It's a nice unit...a LOT bigger than it looked in catalogs, kind of surprising.

Roasted some Colombia Popoyan this afternoon, went a touch lighter this time. Tastes spectacular...

[flyangler18]

I've got some Xmas scrilla to spend - starting to look at dedicated roasters again. :rolleyes:

[PseudoChef]

Had my first cup(s) from my Burr grinder and Bialetti moka pot this morning. Very smooth cup, quite impressed. I might still get a simple french press only for the sake to make more than one cup at a time. I just used some regular TJ's dark roast arabica beans that were given as a gift, so I still look forward to experimenting with other beans down the road.

[Lamppa]

starbucks makes the worst coffe IMO. They have the most acidic dark roast coffee. I perfer carabu coffee when I have to buy on the road.

[Big_John]

Not all Starbucks coffee is overly roasted. The Komodo Dragon and the Pike Street roasts are pretty good IMO. I think that SB put these out in response to those complaining about their burnt coffee. The general consensus seems to be that Starbucks takes their roasts to the burnt end of the spectrum in order to achieve consistancy. IOW, it all tastes the same. It's all burnt beyond recognition. The varietal character is lost at those extremes and one bean will taste pretty much like any other. Clever marketing has convinced the people that this is what great coffee is supposed to taste like. They have confused burnt coffee with strong, robust coffee. I am amazed Starbucks is such a success. Little initial competition at first and shrewd marketing managed to make people believe that shelling out nearly $4 would guarantee a good cup. It doesn't and it's only drinkable if you drown it with half & half and dose it with lots of sugar. Then you are really not drinking coffee anymore. It's a milkshake at that point. Jesus.

[gplutt]

It's a milkshake at that point. Jesus.

Have you seen people ordering Starbucks coffee anyways? They don't want coffee, they WANT milkshakes. Venti latte with caramel syrup and whip cream on top? C'mon. They could roast rat turds instead of coffee beans and nobody would know the difference.

[Ó Flannagáin]

$5 off green coffee from a kona farmer in hawaii on reddit. For those interested its mentioned in the comments, just mention reddit during checkout or something: http://www.reddit.com/r/IAmA/comments/alful/iama_kona_coffee_farmer_i_used_to_be_a_computer/

[Evan!]

Not all Starbucks coffee is overly roasted. The Komodo Dragon and the Pike Street roasts are pretty good IMO. I think that SB put these out in response to those complaining about their burnt coffee. The general consensus seems to be that Starbucks takes their roasts to the burnt end of the spectrum in order to achieve consistancy. IOW, it all tastes the same. It's all burnt beyond recognition. The varietal character is lost at those extremes and one bean will taste pretty much like any other. Clever marketing has convinced the people that this is what great coffee is supposed to taste like. They have confused burnt coffee with strong, robust coffee. I am amazed Starbucks is such a success. Little initial competition at first and shrewd marketing managed to make people believe that shelling out nearly $4 would guarantee a good cup. It doesn't and it's only drinkable if you drown it with half & half and dose it with lots of sugar. Then you are really not drinking coffee anymore. It's a milkshake at that point. Jesus.

Just an excellent marketing/market-saturation campaign coupled with slightly-better-than-folgers coffee, and you have a winner. Everything you said is absolutely true, though...but you can't fault the people for making assloads of money by convincing people that buying their burnt-ass coffee in trendy-decorated strip-mall upfits makes them just like the douchebags on 'Friends'.

But yeah, once in awhile I'll come across a good cup of coffee in Charbucks and be pleasantly surprised. But most of my Starbucks visits are on the road, when I'm looking for some caffeine but can't physically handle the cardboard-flavored truckstop special.

[Lamppa]

you want a super cheap, nice dark coffee?


try Camerons French roast.....5 scoops in half a pot, drink it black.



a bag costs 5.00

Thats the best "grocery store" coffee I have found.

[Big_John]

you want a super cheap, nice dark coffee?


try Camerons French roast.....5 scoops in half a pot, drink it black.



a bag costs 5.00

Thats the best "grocery store" coffee I have found.


Never heard of Cameron's coffee. I would give it a try mostly out of curiousity, but for the most part I am done with off the shelf coffee. I'm totally hooked on my home roasted stuff. Drinking a Columbian Supremo No. 1 right now taken to a full city+. Good shit. In a pinch, I will drink just about any coffee, but only if I have no alternative. Black is the only way I go these days. It's strange because at one time I was a heavy cream and sugar type. That was long ago and far away. I also drank Budweiser back then. What was I thinking?

[Orpheus]

My running joke is that I like my coffee like I like my men, black and full-bodied. :D Yeah.. joke.. uh.. hey look a knight!!
:k:

[Evan!]

So I was watching Good Eats the other night, and he was doing a "man's breakfast" show. One of the items was french press coffee.

Now, my method has always been to grind it on the coarsest setting. Alton was using the exact some grinder (http://www.amazon.com/KitchenAid-Coffee-Grinder-Pearl-Metallic/dp/B00030IEJG) that I have. But he set his grind to middle of the dial. Then, after 4 minutes (correct!) when he went to push the plunger down, he said that you just go slow and it should take like 30 seconds to push it down. Of course, of your grind is not very coarse, the smaller particles are going to clog up your screen and yes, it'll take 30 seconds to plunge. But it just seems to me like this is not really the best way of going about this, and you end up with a lot of sludge and particulate in your coffee. I grind as coarse as it goes, and the plunge takes like 5 seconds. Am I wrong?

[Lerxst]

I do something similar to this and yes, I grind it a bit finer then my coarsest setting:


1. Use the finest even grind coffee you can, but coarse enough to avoid having the grind pass through the filter. I use a grind just a few notches coarser than filter drip, and nowhere near a coarse multipurpose or perc grind. They key to avoiding sediment is in the evenness of the grind, and a burr grinder will give you this.

2. Pull the lid and plunger out of the glass beaker. Put one coffee measure (7.25 grams by weight is the standard) per 4 to 5 oz. water, into the beaker. (if your coffee scoop is a 2 tablespoon measure - like the blue SCAA scoops we sell for $.35 - then use one scoop per 8 to 10 ounces water.) Many presses measure cups in 4 oz (about 125 ml), also called a Tasse. A 3 Tasse press makes about 12 ounces maximum. (That's 1 mug of coffee for many people!) Buy a press that's just a little larger than you need because you can always make less.

3. Pour the correct amount of 195 to 205 degree water into the press, slowly at first to avoid creating a dry island of coffee grounds. Allow the coffee to float to the surface. Don't overfill the press. The water/coffee needs to be just at, or a little below the bottom of the beaker spout.

4. Pick up the plunger by the knob so that the lid is down against the screen. Place it lightly on top of the press so that it keeps the heat in, but does not start to push down on the coffee at all. Leave it for 1 minute.

5. After 1 minute either remove the lid and briefly stir the coffee with a spoon, or (and this is what I do) carefully swirl the press in a circular motion to agitate the brew and make the grinds sink. (Not all the grinds sink, they resurface at the top again. If all the grinds have sunk, you probably let it brew for 5+ minutes). If you removed the top, replace it.

6. After another minute or 90 seconds, begin to plunge. Please note: most instructions have you plunge after 4-5 minutes rather than my recommended 2.5 to 3 minutes. This is because I prefer using the finest grind possible, to a coarse chunky grind that cannot make all the coffee oils and aromas available in the brew. Finer grinds extract faster.) Hold the lid in place with one hand, and carefully start to push on the knob at the top to force the plunger screen downward, pushing the grinds with it to the bottom. Take care right at first, because it is easy to have the filter disc in crooked and allow a flurry of grounds to escape around it. If disaster strikes, don't worry. Just pull out the plunger and lid completely, rinse quickly in hot water, and start over right away.

7. Push steadily and the plunger should reach the bottom in 20-30 seconds or less. There will be some resistance. Pour, serve, don't save it! Coffee is best right away, within the first 10 minutes. Don't try to keep it hot, just make more fresh coffee if you need it. Enjoy!http://www.sweetmarias.com/brewinstr/brewinstr.frenchpress.html

[Evan!]

Interesting.

[Big_John]

While k4df4l's method is probably the best, I do it this way with good results.

I grind as coarse as my cheapo burr grinder permits, which is not quite coarse enough and contains more than the desired amount of fines, but it's the best I can do at the moment.

I heat the water to between 190-200 F. I use six coffee scoops per liter of water. Don't know what the scoop capacity actually is and I arrived at this amount by trial and error. I add the coffe to the press and fill half way with hot water then stir. Fill the rest of the way, stir again and let it steep for four minutes or so with the lid and plunger installed. I don't bother to time it. I then push the plunger down which takes about 30 seconds or so using only moderate force. Usually no need to really lean on it. OTOH, I've been in a hurry at times and shortened the steeping time to only a minute or so and it didn't seem to make much of a difference if any. I don't decant the coffee and it's usually consumed rather quickly. Hell, I sometimes will drink the stuff cold after it's been sitting for awhile and it's still pretty fucking good. Never been able to do that with truck stop coffee. Just finished a cup of my Columbian Supremo No. 1 moments ago. Think I'll make another batch.

[Evan!]

Well, my coffee is always excellent...I get the best beans and keep them in foodsaver containers...but I'm willing to experiment with this a little bit by dialing it back a couple notches.

[Ó Flannagáin]

Yea, its drip, but its damn fine drip. Just picked up some Cafe Du Monde that's a blend of coffee and chicory. Wow, they go together exceptionally well. Very full bodied, black and packed with roasty, nutty, chocolate like flavors. Absolutely delicious. If I ever brew a coffee stout I'll be using a chicory/coffee mix.

[Evan!]

I love me some chicory...DFH (insert requisite "boooo, DFH teh suxxorz! Unbalanced, too extreme, rabble rabble rabble!" here) makes a Chicory Stout that is purdy tasty IMHO. Jeez, I haven't had that Cafe du Monde chicory blend in like 10 years...I remember it having a subtle cannabis character to it.

[Evan!]

I do something similar to this and yes, I grind it a bit finer then my coarsest setting:

http://www.sweetmarias.com/brewinstr/brewinstr.frenchpress.html

Hey, so I've been doing the following: I dialed it back from the coarsest to the 3.5th coarsest setting. The secret to not clogging up the screen is to rinse it off right before you plunge...because the foam that is created when you pour the water in and stir it tends to carry the finest particles up with it, and they are the ones that clog it. Works like a charm...not a huge difference in the coffee, but it is a little more intense I suppose.

[PseudoChef]

Ah - the Folger's drip again, but I don't care. A beautiful morning with the girls.

On another note: in reference to the resistance by the French Press - I never get any. I grind coarse, but there's been a time when I went from the Moka Pot (finely ground) to the French Press without changing the setting and there was still no resistance. I mean, I could plunge in all of 2 seconds if I wanted (I don't). It's a Laroma 8 cup if that makes any difference. No grounds really get through other than the normal dusting of sludge at the bottom of the cup.

[Evan!]

Yeah, I was surprised to not get any resistance at a 3.5 setting. I mainly just rinse the screen to get rid of the particulate that has crept around to the topside of the screen, which minimizes the amount of sludge at the end.

[Big_John]

It largely depends on the type of mill you are using. I've got a cheap Cuisinart flat burr mill that only does a half assed job of gringing the coffee. I set it to the coarsest setting and it does OK, but there are still more fines than I would like. I can press the coffee fast, but from what I've read, going slow is better. I can't detect any difference in the coffee pressing fast or slow. The sediment doesn't bother me. It settles to the bottom of the cup much like the break material in my kettle or the trub in the fermenter. I've given it a lot of thought and eventually concluded, as I so often do, just fuck it!

[Evan!]

My mill is the kitchenaid professional, and it's a hell of a mill. I dicked around with several other models around the $50 range, but they didn't do the job. I get a very consistent crush no matter what setting, but no matter what kind of mill you're using, you will still get some sludge. That's just how it is.

[PseudoChef]

It largely depends on the type of mill you are using. I've got a cheap Cuisinart flat burr mill that only does a half assed job of gringing the coffee. I set it to the coarsest setting and it does OK, but there are still more fines than I would like. I can press the coffee fast, but from what I've read, going slow is better. I can't detect any difference in the coffee pressing fast or slow. The sediment doesn't bother me. It settles to the bottom of the cup much like the break material in my kettle or the trub in the fermenter. I've given it a lot of thought and eventually concluded, as I so often do, just fuck it!

I think I have the same mill as you - and get the same results. Either way, I'm happy with my coffee and my palate isn't to the point of detecting such subtle differences yet. I think the freshness of the roast and quality of the beans is more important than the grind and press at this point in my coffee exploration, so yeah, fuck it! Jesus!

[Big_John]

My mill is the kitchenaid professional, and it's a hell of a mill. I dicked around with several other models around the $50 range, but they didn't do the job. I get a very consistent crush no matter what setting, but no matter what kind of mill you're using, you will still get some sludge. That's just how it is.

I sometimes find myself drinking some of the sludge too as I try to get that last bit of coffee from the bottom of the mug. I like to think of it as just thicker coffee. More body and a nice gritty finish. This, of course, would not be for pussies such as Flan. :shark:

[BlindLemonLars]

I sometimes find myself drinking some of the sludge too as I try to get that last bit of coffee from the bottom of the mug.

I only use my French press on weekends, but I don't really dig the sludge at all. Sweet Maria's carries these nylon sediment screens that work along with the metal screen. I'm going to order some raw beans from them soon, so I may give one a try.

http://www.sweetmarias.com/frpress_images/frpress.nylon-screens.jpg

[Ronthered]

Not that any of you coffee snobs care, but I'll have the new drum roaster running maybe this weekend, and ordering a few sacks of beans in a week or two as well. Soon as I do, I'll put a thread or link in my sig to what coffee's I have available.

[PseudoChef]

I'm there.

[Evan!]

Not that any of you coffee snobs care, but I'll have the new drum roaster running maybe this weekend, and ordering a few sacks of beans in a week or two as well. Soon as I do, I'll put a thread or link in my sig to what coffee's I have available.

This coffee snob, for one, does care.

[Ronthered]

This coffee snob, for one, does care.

Yeah thats cool. I'll let you fellas know.

[flyangler18]

Not that any of you coffee snobs care, but I'll have the new drum roaster running maybe this weekend, and ordering a few sacks of beans in a week or two as well. Soon as I do, I'll put a thread or link in my sig to what coffee's I have available.

In like Flynn.

[MrMarbleHead]

What ever dude, you aren't going to get that thing going anytime soon, quit lying to yourself.

[adrock]

Not that any of you coffee snobs care, but I'll have the new drum roaster running maybe this weekend, and ordering a few sacks of beans in a week or two as well. Soon as I do, I'll put a thread or link in my sig to what coffee's I have available.

Time to finally buy a non-blade grinder.

[Ronthered]

What ever dude, you aren't going to get that thing going anytime soon, quit lying to yourself.

Well as far as I know, your weekend plans have been screwed, so you can come help me put the gas line in. I'll even throw in a free pound of coffee.

[MrMarbleHead]

Well as far as I know, your weekend plans have been screwed, so you can come help me put the gas line in. I'll even throw in a free pound of coffee.

Touche'

[Ronthered]

Just ordered my first bag of coffee. Costa Rican Tarrazu Caturra. (only 25 pounds)

cupping notes from the suppliers site:
This lot is intensely sweet and clean with notes of pineapple and grapefruit, floral, aromatic, intense, complex, brothy, sweet, complex fruit acidity, tropical fruit.

[Metabolic]

So I just got a new job lined up working for a specialty roaster here in town. I have a couple of good buds working there who came from culinary trades so I'll be roasting and cupping with some of the best roasters this side of the border.

I just read "The Joy of Coffee" and must say that there are a lot of parallels with making wort...I've been drinking the stuff like mad, making pseudo-espresso with my moka device and doing manual drip with a bunch of beans. It's quickly becoming an obsession.

The company offers over 50 types of beans/blends, including 20 single-origin coffees from all over the place. This is going to rock. I'll probably compile some tasting notes as soon as I start work.

[flyangler18]

One of my clients (http://squareonecoffee.com/) is hosting a cupping event this afternoon - and I'll be there to help. Should be fun. :D

[Lerxst]

Truck stop coffee today

[ohiobrewtus]

I hate you guys. I haven't started roasting, but I took a baby step by picking up a cheap grinder and whole beans.

Just what I need, something else to blow money on... ;)

[BlindLemonLars]

I haven't started roasting, but I took a baby step by picking up a cheap grinder and whole beans.

Just what I need, something else to blow money on... ;)

Actually, green beans are quite a bit cheaper than roasted...by at least a few bucks a pound. Get to roastin!

www.sweetmarias.com

[DrunkTrucker]

I just finished roasting my first batch of coffee beans. I roasted them on the stovetop for about 15 minutes on medium high heat. We will see how it tastes in the morning. I am definetly gonna figure a way to do it outside though my whole house is smokey.
768769

[Lerxst]

I just finished roasting my first batch of coffee beans. I roasted them on the stovetop for about 15 minutes on medium high heat. We will see how it tastes in the morning. I am definetly gonna figure a way to do it outside though my whole house is smokey.
768769


I've found through trial and error that a lower medium-just under medium heat on my stove definitely gives me much better results with a more even roast and less scortched beans. If you're roasting a coffee with a heavy amount of husk, taking the skillet over to the sink and just blowing some air across the beans will get enough out to keep it from getting too smoky. Edit: I've also found that you'll get better results if you roast smaller batches so that as the beans expand slightly, they will still be in a single layer across the surface of your skillet. YMMV.

[DrunkTrucker]

Thanks for the tips. I'm brewing a pot of coffee right now with the beans to see how it turned out. I bought a lb of beans so I'm going to do a few mini batches to see what I can come up with.

[Orpheus]

I'm drinking a pot of my homeroasted Columbian right now. Wasn't too crazy about it at first, but two weeks in and it is perfect!

[Ronthered]

I just roasted 4 pounds of Costa Rican today....

[Evan!]

I just roasted 4 pounds of Costa Rican today....

Every day I get home and hope to see a package on my doorstep, and every day, I'm sorely disappointed. ;)

[Orpheus]

I just finished off the last of this colombian. Damn shame as it was reeaalllly nice after two weeks. Time to roast up some more.

[Ronthered]

Every day I get home and hope to see a package on my doorstep, and every day, I'm sorely disappointed. ;)

I would have to know where to send it to then, wouldn't I.

[Evan!]

I would have to know where to send it to then, wouldn't I.

I know, I know, I'm just waiting for the word. Not sure when you'll have some samples ready to send.

[DonkeyShoes]

Every day I get home and hope to see a package on my doorstep, and every day, I'm sorely disappointed. ;) twss

[Lamppa]

what would you roasters say the appropriate bed depth of the beans is to ensure roast is nice? Im talking about using a dog bowl type method.

How deep should the beans be in the bowl?

[Lerxst]

Just came across a stash of Chemex coffee makers in a local coffee shop @ half off the original price of $36!

[zoebisch01]

You dog you. :D

[Lerxst]

You dog you. :D

There are two or three left if you want one.

[elkdog]

Damnit. I have to buy a heat gun now. The downside (okay, one downside) to being a dissertation-writing grad student is that my caffeine requirement and coffee budget don't match up. A ~$30 heat gun, though, I can do, and I have the other stuff I need. That's pretty cool.

One upside to the grad school thing though: a professor of mine is a huge coffee enthusiast- bought himself a $1300 espresso machine and pulls great espresso off of it when I visit. Anyway, he had a nice burr grinder, but the timer knob on it broke. I offered to fix it, contacted the company (Baratza) that made it, got a replacement timer for free, and fixed it. By the time this happened, about 4 days later, he had bought a nicer grinder, and insisted that I keep the old one. So, my Trader Joe's coffee is currently being ground in this bad boy, which gives me very little, if any, sediment in a french press:

http://www.illyusa.com/wcsstore/IllyUS/images/catalog/grinders/baratza_grinder_480x420.jpg

The heat gun deal seems like it works well enough and offer enough control for my needs at this point. Seems like I could fairly dramatically improve the quality of the coffee I drink and be saving money (or breaking even, at least, compared to TJ's) at the same time, once I get a feel for the process. Being an ambitious cook and homebrewer, I'm not worried about the process scaring me off.

[Lamppa]

Its really fun to do, I think.

[BlindLemonLars]

I thought it would be fun, but haven't really gotten into the process beyond finding what works for making good espresso. Problem is, now I'm hooked on the quality and can't imagine going back to buying roasted beans. I can only roast about 1/4 lb at a time, so I'm having to do it about twice a week.

At least I'm saving money, even with shipping green coffee from Sweet Maria's is a lot cheaper than the locally roasted stuff I was buying. It was a pain to arrange too, as the place was filling my tiny orders as a favor, piggybacking them onto larger commercial orders.

[zoebisch01]

Once I understood that bean storage was fairly long in the green state, I since maximized my orders pushing the amount (20 lbs $8.99 @ SM) to minimize shipping cost on the beans.

[flyangler18]

Once I understood that bean storage was fairly long in the green state, I since maximized my orders pushing the amount (20 lbs $8.99 @ SM) to minimize shipping cost on the beans.

As long as they're kept cool and dry, you're talking YEARS.