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Home coffee roasting

#63
The grinds is similar to what I use when making drip. Depending on my mood, sometimes I drink it straight and sip it. Other times I'll add some water and ice. I don't often drink it hot.

When brewing, I use one pound of coffee and about 50 ounces of water. That yields me about 35 ounces of toddy. I'll add more water for the folks who want more finished product.

I don't have any specific measurements when drinking it. I just adjust according to what I want at the time.

-Mike
 
#65
I just roasted some of the Ethiopian that I posted earlier. Really distinctive first crack, but it moved between first and second much quicker than I was expecting, so it ended right as second was starting. Going by smell alone, this will be the best batch I have ever roasted and will likely be in the top five cups of coffee I have ever had the pleasure of drinking. I am drooling just smelling it, heck the smell from roasting is amazing, not the usual burnt/stale smell. I think I am learning why this is considered the best coffee in the world. I can't wait until tomorrow when I can drink it!

lowsound
 
#66
ok...i have a question...or, really, two questions

has anyone here ever heard of a coffee variety called "Sumatra Ankola"?

i had some of this- about 1 pound- back in the seventies, and i thought it was one of the finest tasting coffees i ever had.

second q...where can i get some for home roasting?

that is all..thank you for your time



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#69
Several times. In my experience, it has always been an excellent cup of coffee when made by someone who knows what they are doing. You do, so you will enjoy the results. Try it inverted, which is how one of the barista's in town always prepares them for me when I ask.

-Mike
 
#70
Thanks Mike. I have been reading about them a lot. Back in 2008-2009 when they first were catching on, I was a sceptic, mainly because it claims to make espresso and doesn't. Now, I see a lot of pros saying how amazing they are at making a good, fast cup of coffee. I am getting really sick of the crappy coffee at work, so I have been looking for alternatives so I can make my own. I think I'll pick one up soon.

Also, that yirgacheffe, hands down the best coffee I have ever roasted, I would call it a Full City. Right on the edge of second crack. My wife, who typically likes her milk and sugar with coffee, loves it. Even drank a cup black yesterday! I am sitting here drooling just thinking about it. Too bad it is at home and I am at work. Thus, my need for an Aeropress.

lowsound
 
#73
iamlowsound said:
.... I was a sceptic, mainly because it claims to make espresso and doesn't.

....that yirgacheffe, hands down the best coffee I have ever roasted.....
Click to expand...

I would have been skeptical as well. I've never had an Aeropress made with the expectation I was getting a shot of espresso. For me, it was always the intention of an alternate method for brewing a cup of coffee. What I like about it is the variations during the process. Inverted or traditional, stir or don't stir, super hot or sort of hot water, etc. Tinkering with those variables and others can alter the end product, which is a neat adventure for me at least.

That is way cool on your findings with the yirgacheffe. Congratulations on a superior roast. I sure can't wait to get our exchange going.

I need to make a trip north to Seattle and find Marial so I can make him some good coffee.

-Mike
 
#74
MJ5150 said:
I would have been skeptical as well. I've never had an Aeropress made with the expectation I was getting a shot of espresso. For me, it was always the intention of an alternate method for brewing a cup of coffee. What I like about it is the variations during the process. Inverted or traditional, stir or don't stir, super hot or sort of hot water, etc. Tinkering with those variables and others can alter the end product, which is a neat adventure for me at least.

That is way cool on your findings with the yirgacheffe. Congratulations on a superior roast. I sure can't wait to get our exchange going.

I need to make a trip north to Seattle and find Marial so I can make him some good coffee.

-Mike
Click to expand...


With the Aeropress, I am looking for something I can tinker with a little more. I want a better espresso maker, but I can't afford one. Plus, a Baratza grinder is next up on my list of big coffee purchases. I really like my French Press, but I think I can get better coffee with the Aeropress.

As for the Yirgacheffe roast, I think I am finally getting my roasting technique to the point where I can have really repeatable results. I am looking forward to our exchange, although I am not looking forward to parting with any of my Yirgacheffe.

I am thinking of hacking my Heiro Skerton to turn it into a non-hand grinder. It does a really good job, I just don't want to crank anymore!

lowsound
 
#77
I just finished off the end of that Yirgacheffe and it seems to have lost a lot of flavour and really mellowed out since yesterday. Now, the difference today is that I am at work and I don't have nearly as much control over water temp, which is lower than at home. I tightened up the grind a little and it helped, but I think the main culprit is the brewing temp.

The bean maintained its flavourful aroma, so I think temperature has to be the problem. Any other guesses anyone?

Brew method is French Press.

lowsound
 

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