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Recently there was a thread that discussed good tasting coffee. At least one post recommended a grinder(Amazon) and several recommended various beans. Since the search function and I don't get along, I'm asking if anyone remembers that thread. Can you point me to it?
https://castboolits.gunloads.com/sho...ight=Aeropress
This one?
https://castboolits.gunloads.com/sho...ight=Aeropress
This is the grinder I use. Adjustable, once you get it set it stays set.
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
As for beans, check your local Walmart or grocery store. Try 1-3 small bags every week. Find out what you like.
Then branch out from there.
This time of year up here in Fargo "Pablo's Pride" from Guatemala is a must have.
Blended with whatever I'm in the mood for. Could be anything from Hazlenut to Kona.
Overall I seem to prefer coffees in the medium to medium dark roast, and from central america.
Mississippi Grog is a summer favorite. Lots of caramel flavors.
If you want to play with roasting your own I would start here.
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
In 5 years I have bought 4 coffee roasters. Best of the works is the 20$ hot air popper I found at the second hand store. Only does small batch's, about a cup. Takes a few minutes but it is easy to sit and watch the color change. Normally I stop and pour the beans into a metal bowl at the start of second crack.
That Primos Nicaraguan Estate makes an excellent cup of coffee and goes well with every blend I have tried thus far.
If you want to talk more send me a PM, we can setup phone numbers and a time.
I roast my own as well, with a freshroast sr800, my preferred method is the pour over with a kalita wave. My preferred beans are naturally processed from yemen or columbia. My grinder is a Ceado E5SD. I cant drink common coffee anymore, I'm spoiled.
Well my wife told me 15 years ago I needed to choose between
A Normal coffee pot with Folgers but always there, always coffee available.
B A single 12 oz insulated mug of very good coffee. Plan on building your own blends, grinding your beans fresh daily.
I chose B, and started playing with green unroasted beans also.
Turned myself into a royal coffee snob, I don't drink anyone else's coffee at all.
When we were traveling back pre covid I had a full second set of grinder, Aeropress, and beans in a drawstring bag.
Hangs on the edge of the kitchen so I could find everything I needed before I'm really awake and functioning.
The single biggest thing I have figure out is that paper coffee filters suck up all the coffee oils. Robbing you of flavor.
French press if you make it and pour it all is fine. But if half is left sitting on the grounds. That changes the flavor.
So I adapted to the Aeropress, only I use a washable reusable stainless steel mesh instead of paper.
When it comes to anything that comes into contact with coffee cleanliness is next to Godliness.
This is where your bitter flavors creep in. Coffee oils that have "turned, gone rancid" with age.
I always start a new bean/roast by grinding enough for a single cup, then tasting it. See where it is strong, where it can improve your blend. See where it is weak, and can be improved.
Its a bit like blending single malt Scotch. The blend has to be adjusted from batch to batch to get the same flavor profile.
interesting, I have an espresso machine, French press and pour over, never gave the aeropress much thought. Any tips other than using the metal filter? I know its a lot of adjustment to tune it to your taste but what grind size would you start with for example?
Cowboy coffee, put coffee loose in a pot of boiling water. Wait to settle and pour.
I am Scottish on both sides and it shows. I can be a cheap SOB.
So I grind very fine, like espresso, but not a lot. Maybe a tablespoons worth or a bit more for 12 oz of water.
Or just take an espresso shot and dilute it 2 or 3 times with hot water. Same difference.
I would grind fine and make 3 cups with the same beans with varying amounts of coffee. See what you like and go from there.
You have plenty of good options for brewing. The real magic is in the beans you choose.
When you’ve got a chill, there’s nothing like a warm cup of cowboy coffee next to a campfire.
What I like and use:
https://volcanicacoffee.com/collecti...31641632735290
The Costa Rica Peaberry Coffee
The Costa Rica Peaberry Coffee is from the Aquiares Estate located in the Tres Rios region near the pacific coast. This world prized, single estate peaberry coffee is shade-grown and rain forest certified at an altitude of about 5,200 feet. Highly prized by connoisseurs for its balance and intensity of flavors such as honey, lemon, and almond, this coffee is a great example of a typical coffee from the region as they tend to be mildly sweet and bright. Highly prized for their unique flavor, these beans are considered one of the rarest in the crop.
Certifications:
Kosher Certified
Rainforest Alliance Certified
Flavor Notes: Honey, Lemon, and Almond
Processing: Washed Process
Roast: Medium Roast
Additional Information:
Farm: The Aquiares Estate
pH: 5.1
Single Origin Coffee: Grown at an altitude of about 5,200 feet
Shade Grown
Peaberry Coffee- What is a Peaberry Coffee? Peaberry coffee beans are unique and have a much richer flavor. They are only found in 5% of the crop and are removed manually. The flavor of the peaberry is of a finer quality than the rest of the crop and is desired by coffee connoisseurs.
I remember reading about this really expensive coffee. They would collect the crap [emoji90] from some animal that ate coffee fruits and pick the seeds out. Supposedly it mellowed out the coffee. I’m taking them at their word on it. http://[/https://www.nationalgeograp...ffee-Indonesia
https://enjoyjava.com/poop-coffee/
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I roasted for about 6yrs with what they call a "Turbo Crazy" which is the top of a tabletop convection oven (the heating element and fan) and the bottom of a Crazy Popper popcorn popper (the arms that stir the beans) it did 1lb batches pretty good, total investment about $35, search youtube for turbo crazy coffee roaster you will find them and likely find several good videos about building home roasters. This is all manual, seat-of-the-pants roast profiles, there aren't really any directions, but if you can make an egg sandwich, you can roast coffee with one of these.
Compare all of the commercially made roasters that have up to or near a 1lb capacity, many of which are mentioned in this thread, you will find the cost per ounce of capacity to be insanely high.
If you think roasters that can do up to a pound are stupid expensive, you haven't looked at the 1 kilo roasters. I have bought decent used cars for a lot less money.
A few years ago I got tired of doing 1lb batches and I fabricated a roaster out of a Sunbeam gas grill and fabricated a drum with some stainless cloth, it will do upwards of 2 kilos of beans but I find it does the best with 2.5lb batches. Total cost about $350.
Attachment 292370
The green beans I buy are from Sweet Maria, Bodhi, Burman Coffee Traders, there are quite a few decent importers that offer high quality beans at affordable prices. Obviously the higher cup score, the more the beans will bring on the market, and the better the coffee tastes and smells in your cup.
You can read comments, descriptions, reviews from users, and cupping notes to see what each bean delivers, I like to blend mine too. I like dry process best, I usually try for a Honduran and Ethiopian blend so I buy several different batches, 10 - 20lbs and see which ones I like best. If I find one that is REALLY GOOD like the Honduras Finca Joleta I got from Bodhi, I usually go ahead and order another 20 - 40 lbs of it because it will be gone when you run out of the first order. I drink about 60lbs of coffee yearly, and I try and roast once in the spring, and again in the fall which usually lasts me all year.
Years ago I made a deal with life. I told life I gave up nicotine and I gave up alcohol, DON'T YOU DARE COME AFTER MY COFFEE!
I get my coffee from the same places. But my roasting is weekly, every sunday I roast enough for the week. I find that anything older than a week starts to lose its peak. Maybe I'm too picky. But I found my groove with it.
Just yesterday someone was telling me that strong coffee has less caffeine than weaker coffee. Has anyone else ever heard that?
For me, stronger coffee means more coffee extract in the water, in that case no, stronger coffee has more caffeine.Quote:
Originally Posted by GregLaROCHE
However, Darker roast coffee powder has less caffeine by volume, only because it is less dense than lighter roasted coffee. Which is why i measure my coffee with a scale not a spoon.
So to summarize, if you measure your coffee with a scoop and consider darker roasts "stronger" then yes it will have less caffeine. But if you measure by weight before you put it in the water, then no.
I drink a pot of Folgers coffee every day.
THEN, once in a rare while, I will buy a bag from a dude at the farmer's market that roasts some beans daily, I feel I appreciate it that much more ;)