What does this mean?
Nice coffee can be found online all day long, and you already have a handful of nice roasters in Canada if you didn't want to cross the border.
-Mike
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Let’s talk coffee
- Thread starter jmattbassplaya
- Start date
What does this mean?
Nice coffee can be found online all day long, and you already have a handful of nice roasters in Canada if you didn't want to cross the border.
-Mike
Right, sorry, I've already got a great local roaster, apparently they've got a contract on Parliament Hill. Looking at how I worded that post, I clearly should have proofread it.
I'm just trying to read up on different coffee processing methods and their effects on the finished product because they've got a lot of different types - on top of different regional varieties and even micro-lot types of stuff.
The last stuff I got was great, but the more I know going in the next time, the better.
9 times out of ten I'll get stuff from the grocery store but I reckon it's time to treat myself a bit.
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Ahhhhhh, gotcha. Coffee processing. That can be complicated if you let it become so.
Natural or wet process are the two most common. You can read about them to understand, but the best way to figure it out is to do some cuppings and see what is most appealing to you.
You will seldom, if ever, find a roasted coffee that was processed both ways so you won't likely ever get an apples to apples comparison simply because the processing plants don't process both ways and switch between them typically. There may be some mega sized processors that can do both, but it's not like they process 500 pounds natural then do another 500 wet, etc.
In addition, most farmers aren't also processors, so be sure to carefully follow the bean to make sure you know what you're buying.
-Mike
I found a new roaster to add in to our rotation. That Nicaraguan is delightful. Smoky and chocolatey without being overbearing. I am sipping on it as a pour over now.
It's not right for a tiramisu, but I will for sure brew up a few shots in our Bialetti the next time we make chili and toss it in.
-Mike
It's not right for a tiramisu, but I will for sure brew up a few shots in our Bialetti the next time we make chili and toss it in.
-Mike
I’m visiting Hawaii with the family and enjoying local beans.
Both are excellent brewed with the Aeropress I brought along. Kona is earthy with mineral overtones and a dark chocolate bite. Kauai is mellow, like a good milk chocolate. I’m bringing some back for holiday gifts and to wait out the worst of the winter weather that makes outdoor roasting near impossible.
Both are excellent brewed with the Aeropress I brought along. Kona is earthy with mineral overtones and a dark chocolate bite. Kauai is mellow, like a good milk chocolate. I’m bringing some back for holiday gifts and to wait out the worst of the winter weather that makes outdoor roasting near impossible.
My favorite Kona coffee comes from, of all places, the Nordstrom Ebar.
-Mike
-Mike
A buddy of mine has a coffee roasting business and gets his green beans in those large burlap sacks. He gets several different types of beans at a time and always gives us a bunch to roast up for ourselves. This morning I went out to roast and our Nesco had died. It heated up but the motor was broken. I tried out the stove top Whirly-Pop method and it did very well. It was much more consistent than I expected and there were no scorched beans. I may just stick with that method now. I was able to roast more in there than I could in the Nesco and it was quicker.
I've used that method as well.
If you have the stamina and attention to detail, a cast iron pan is another legit option.
-Mike
The key is heat and movement of the beans. You can't let them sit in the pan, so this is where the stamina comes in. If you put too many beans in the pan you won't be able to keep them all moving properly. This is not the method for roasting large amounts of coffee for later. Typically when I use a cast iron pan, I'm roasting just enough for one pour over the next day, about 16-20 ounces of coffee to drink to be shared with the wife. I'll use about a quarter cup of green coffee beans, maybe a little more.
You'll also get some chaff, so make sure you have good ventilation. If you do it right, there won't be enough smoke to worry about, unless you're going for a dark roast on purpose. If that's the case, there's going to be lots of smoke.
-Mike
Yeah, the kitchen got pretty smokey this morning. I normally run the Nesco out on the deck. I just ordered an electric single burner specifically for roasting outside. It’ll also come in handy during the holidays when range burners seem to be at a premium.
My new occasional weekend morning ritual has been an "Irish Americano." Equal parts espresso and hot water with a teaspoon of brown sugar, an ounce of Jameson's, and topped with whipped cream. Very tasty.
For those not in the know, this is probably the closest Canada will come to harbour freight and the beyond section that you never find at Bed Bath and Beyond.
It's kinda their signature colour - I've got a few of their signature "power fist" brand tools and they tend to be blue.
I haven't had any failures in the tools but if I were a mechanic I'd probably just spend the money for other ones.
The coffee? Honestly, it's pretty decent. If I had to pick between this and black rifle I'd pick this and it's cheaper by a few bucks, but since I don't I'll just keep getting the super cheap stuff and treating myself once in a while to the really good stuff.
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- Dec 21, 2007
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A cup of coffee on a sunny day is indeed one of life's pleasures, but it has to be the right coffee. 
For me, in that moment, a Chiapas from Mexico would nail it.
-Mike
For me, in that moment, a Chiapas from Mexico would nail it.
-Mike
Just started Invisalign treatment, so no hot coffee (or any other hot drinks) for the next 6-8 months. I guess I'll be drinking lukewarm hot coffee or cold brew until I'm done. Fortunately, my office has a good locally-brewed nitro cold brew on tap, so I should be fine.
