I love Affogato. I use a moka pot for my espresso. Hot espresso over vanilla ice cream. Booya ka sha.
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Home coffee roasting
- Thread starter pedroims
- Start date
I've found some yirgs and sidamos to be at their best for espresso 10 days or more past roast though the ones with strong berry flavors will start to lose that around 12 to 14 days. I typically like these roasted lighter though.
brad
This one doesn't seem to have many berry flavours in it, but I am not brewing properly to really bring those flavours out. This roast seems to have a really strong, slightly burnt chocolate finish. Think 80-90% cocoa type of chocolate. It gets more intense as the cup cools. I can't wait to try this bean with a pour over and see what the acidic side of its taste spectrum is like. Is has some blackberryish aromas to it, hope that comes out in a cup.
lowsound
It's been a toddy week for me. Four batches made already, and it's only Tuesday afternoon. I'm dialed in with a Guatemalan roast from a local roaster right now that is producing some most excellent toddy.
-Mike
-Mike
I do a pound of coffee to about 50-60 ounces of water, but that depends on the person I am making it for. As for grind, I lean on the coarse side, like bread crumbs. On my Baratza, I set it to "coarser" which has been the grind that I'm using this week which is producing this excellent toddy. I've had others grind it for me and I request French Press, which works too. I just have to be careful who does the grinding for me as not all machines are created equal, same said for the person in charge of the grinding.
I have plans to experiment more with other grinds and water ratios, as well as tweaking the process on when and where to add the water. I feel like 12.5 hours for brew time in the fridge is the sweet spot for me. Anything longer doesn't make the toddy any better. Shorter, and it's not as thick.
-Mike
I have plans to experiment more with other grinds and water ratios, as well as tweaking the process on when and where to add the water. I feel like 12.5 hours for brew time in the fridge is the sweet spot for me. Anything longer doesn't make the toddy any better. Shorter, and it's not as thick.
-Mike
I'm a bit of a fan of molasses, bourbon, and a splash of cream on two shots of espresso, when I'm not drinking it black.
I'm pretty sure earlier in this thread I said I stopped drinking coffee a while back, well, I work mornings on weekends, including the nights I play gigs, so it was really just a matter of time that I get back into it.
I do too !.. I have a question, I noticed that the last two batches I did not get any ''pop'', like if the beans did not release any CO2, my assumption is that the lids are not sealing tight enough.
Do you know if this can cause any issue? I usually roast the beans , let it rest for 48 hours and drinking it all in a period of three days. So the time the beans stay in the jar is not more than 6 days.
I usually only get the pop on the first time I open the jar, maybe sometimes in the second. Roast has a lot to do with how much it will pop too. Darker roast will pop more and longer. If it the jar isn't air tight, it won't build up enough pressure to pop either. Mason jars are great for storing beans.
With it resting 48 hours, it would have off gassed enough to only pop the first time you open it. Also, if the jar isn't full of beans, it is unlikely it would build enough pressure. Whatever happens, the main thing is good tasting coffee and that can happen if it pops or not.
lowsound
With it resting 48 hours, it would have off gassed enough to only pop the first time you open it. Also, if the jar isn't full of beans, it is unlikely it would build enough pressure. Whatever happens, the main thing is good tasting coffee and that can happen if it pops or not.
lowsound
All that matters is flavor. If the coffee is not doing something else but tastes like it should then pops don't matter. 6 days isn't very long for roasted beans so I wouldn't fret it. I don't typically even like to start drinking a roast until it has rested 5 days.
EDIT: I shouldn't say all that matters is flavor - what I meant is "the result in the cup" of course there are other aesthetics besides just flavor.
brad
EDIT: I shouldn't say all that matters is flavor - what I meant is "the result in the cup" of course there are other aesthetics besides just flavor.
brad
The roasters I deal with won't sell me beans roasted that day or even the day before. Well, they will, but I have to promise not to run home and start grinding and brewing them up.
Brad....I think it was you who turned me on to Tony at Caffe Fresco. He is a small roaster in PA. He is such a great guy, and knows the coffee maturation process well.
-Mike
Brad....I think it was you who turned me on to Tony at Caffe Fresco. He is a small roaster in PA. He is such a great guy, and knows the coffee maturation process well.
-Mike
I'm going to order a pound each of his Guatemalan and Brown Brindle blend. I've ordered it before, it is excellent.
-Mike
What's a fair price to you? Fair to me is $15-18 a pound for the good stuff.
-Mike
Check this out:
http://lacoffeeclub.com/roasters/
From that list I can personally recommend Handsome, Klatch and Intelligentsia in that order. I have tried or ordered from all three of these roasters.
brad
http://lacoffeeclub.com/roasters/
From that list I can personally recommend Handsome, Klatch and Intelligentsia in that order. I have tried or ordered from all three of these roasters.
brad
