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Home coffee roasting

#142
Well, there are two of us but when you put it like that it does seem like a lot. Still, ball don't lie. Also, 1lb of green beans when roasted ends up at maybe 13 oz. So it's not as quite as bad as it appears but still - a lot of coffee.
 
#144
iamlowsound said:
It is a lot. Permanent caffeine buzz. What is your brew method?

lowsound
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At home we use a Technivorm KTBS-741 Mocca Master (!). Basically it's an overpriced dripolator. At work I brew with a Black & Decker Run'n'gun, or Brew'n'screw, or Go'n'Flo. I can't remember the name - I've bought and thrown way five of them so far. It is a one cup dripolator but if you put too many grounds in it then it gets angry and overflows and makes a big mess. Then I get angry, indignant and throw it out. Then I go on Amazon and buy another one for $15 because I haven't found another single-cup machine that is better. (and it is not that good).
 
#156
iamlowsound said:
Gotta get a pour over though.
Click to expand...

Yes you do. You'll love it. It's pretty much my preferred method now. Preparing it is as enjoyable as drinking it.

The people at Espresso Parts, www.espressoparts.com, are very cool to help you pick out a good starter set. They have online chat staffed by fellow coffee geeks who work in the same building as the warehouse, which is just down the road from my house. Not that it's overly complicated selecting the right components. I just like talking coffee with other people obsessed with it. Another reason I enjoy this thread so much.

This week I am going to make a few batches of toddy though.

-Mike
 
#157
Man I sure am glad that I "rediscovered" my Swissgold pourover over the past 6 months or so. It definitely has its brewing quirks but it makes such an outstanding cup. And it's ~8oz brew size is perfect for a smaller afternoon or evening treat. Yesterday I brewed a cup of kochere in it and wow...stunning. It's just a fantastic coffee too.

I was thinking about why it's so good and it hit me that the brew method and build is really very similar to the method that won the world brewer's cup last year. The winner won with a kalita wave which is also a flat-bottomed pourover. The pour was done with restricted flow kettles using two at a time to keep a constant but slow stream of water flowing over the grounds. The Swissgold sort of has this built-in but it's hard to explain. Flat-bottomed pourovers have come into vogue lately. Coffee guru Nick Cho has been somewhat of a flat-bottomed evangelist (remind you of a Queen song??). I'm not sure what the theory is on why flat bottomed brewing is supposed to be good but I'm sure the people who are really specifically into it could into great detail. I just know that the one I'm using sure does let all the flavors through in a big way.

brad
 
#158
Brad and Mike,

What do you use for filters? I think I am going to purchase a Hario as I like the design and I have plans to build a nice pour over station. My question is, what do you guys use for filters? Paper? Steel? Cloth? I was thinking of going cloth, as I have read a lot of good about them, but what is the best way to clean them? Hand wash in the sink after use?

lowsound
 
#160
iamlowsound said:
Brad and Mike,

What do you use for filters? I think I am going to purchase a Hario as I like the design and I have plans to build a nice pour over station. My question is, what do you guys use for filters? Paper? Steel? Cloth? I was thinking of going cloth, as I have read a lot of good about them, but what is the best way to clean them? Hand wash in the sink after use?

lowsound
Click to expand...

The swissgold has its own built-in, gold-coated metal filter. For my drip machine and melitta pourover I use melitta paper filters. Not sure about cloth filter care but I'm sure you could google it pretty quickly.

brad
 

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