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Let’s talk coffee

#941
backin82 said:
Yeah, this got me thinking. We drink a locally roasted coffee, because we love the flavor, and the price is affordable. It's a roaster called EOTE in OKC. I just ran the calcs, and it looks like spend about $4.21/day to brew our 12 cups in the morning. It works out to roughly $126/mo on just the coffee. If my calculations are correct, we could cut that to $2.35/day and $71/mo if we started getting their 5 lb bags. We'd need just over 1 bag per month.

If the beans can hold flavor well over a roughly month timeframe if stored correctly, then this is certainly an option we need to consider.
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for sure a month is fine. I always have this one in the house because it's affordable, reliable, etc. I'll often buy several bags of other stuff and drink that first, then finish the 'cheaper' one later..

even pushing 2months, it's still great. If you like this type of flavor profile of a brazil/medium, it's the best buy I know of.
 
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#942
groooooove said:
for sure a month is fine. I always have this one in the house because it's affordable, reliable, etc. I'll often buy several bags of other stuff and drink that first, then finish the 'cheaper' one later..

even pushing 2months, it's still great. If you like this type of flavor profile of a brazil/medium, it's the best buy I know of.
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Good to know. This is what we currently drink, mostly because we like supporting local businesses, and it tastes great.

eotecoffee.com

Byways

NOTE: For ground coffee, please request in notes section at checkout. ALTITUDE:1524 meters VARIETIES: Bourbon, Catuai, CaturraREGION: Huehuetenango, GuatemalaCUPPING NOTES: Milk Chocolate, Caramel, Tropical Fruit, Floral FinishPROCESS: WashedROAST: Medium
eotecoffee.com
 
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#943
Getting the most from whichever coffee you have is something I have learned over time. @MJ5150 ’s posts, YouTube, and trial and error. The basics are a decent grinder, a kitchen scale, a kettle (ideally that displays water temp), whatever brewing device makes sense, and reasonably fresh beans. It doesn’t have to be expensive or complicated, unless that’s what you want :):thumbsup:
 
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#944
pisces_bass said:
Getting the most from whichever coffee you have is something I have learned over time. @MJ5150 ’s posts, YouTube, and trial and error. The basics are a decent grinder, a kitchen scale, a kettle (ideally that displays water temp), whatever brewing device makes sense, and reasonably fresh beans. It doesn’t have to be expensive or complicated, unless that’s what you want :):thumbsup:
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Can confirm mj knows his coffee. I know darn near everything about the subject through him and James Hoffman on YouTube.

That reminds me that my new band practices really close to the best roaster in town. I should probably get some, but I've got so much from Christmas still :p
 
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#947
shadven said:
Starbucks Italian Roast made with a French Press. The French press is “the” only way to go. Easy, fast and efficient!
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have you tried an aeropress?

I can't recommend them enough.

if your happy with your french press obviously, rock on brother. but i had a friend turn me on to the aeropress a while back and that was my gateway into brewing 'serious' coffee as a hobby.

the beauty of the AP is that it's versatile, simple, and indestructible.
 
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#949
I recently purchased a Stanley 813 French press, a Mr. Coffee grinder and some whole beans from Bjs. While it's better, imo, than my drip machine, I'm looking to fine tune things and take it up a notch.

I've heard that a light roast generally has a bit more caffeine and while I do enjoy the flavor of coffee the morning boost is a major factor and big part of my morning routine.

My question is is there a consensus regarding certain beans being better as a light roast? If so does anyone have any recommendations on which beans to start with?
 
#951
pisces_bass said:
My favorite beans for light roast are African origin, like Kenyan and Ethiopian. I’ve had excellent light roasted Central American coffee as well. Light roasts are more acidic so I often prepare them as cold brew, which reduces acidity.
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I agree with @pisces_bass on Ethiopians for light roast, in particular a Yirgacheffe or Sidamo. I'll tell you what though, Yirgacheffes have been, in my opinion, on a steady decline in quality in recent years. They used to be the unofficial gold standard for Ethiopian coffee. It seems though it's been over farmed and overly processed/commercialized to where it's still good, but not *that* good. I think greed got the best of the region.
Sad.

-Mike
 
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#953
I’ve gone pretty deep into the coffee rabbit hole. I first became obsessed with espresso about 15 years ago (it’s not unlike playing the bass, takes a lot of practice to get good chops). I’ve been roasting for about 4 years, and took these when I roasted 4.5 kg the other day (couple of different Costa Ricans, Brazilian, Bali and my wife’s decaf espresso blend), which will keep me caffeinated for about 6 weeks. I roast with an Aillio Bullet and the venting is to exhaust the roasting smoke out the window.

You can see my espresso setup in the back left of the second photo (next to the dirty dishes, haha).

IMG_0748.jpeg

IMG_0749.jpeg
 
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#955
walking_line said:
I’ve gone pretty deep into the coffee rabbit hole. I first became obsessed with espresso about 15 years ago (it’s not unlike playing the bass, takes a lot of practice to get good chops). I’ve been roasting for about 4 years, and took these when I roasted 4.5 kg the other day (couple of different Costa Ricans, Brazilian, Bali and my wife’s decaf espresso blend), which will keep me caffeinated for about 6 weeks. I roast with an Aillio Bullet and the venting is to exhaust the roasting smoke out the window.

You can see my espresso setup in the back left of the second photo (next to the dirty dishes, haha).

View attachment 7244161
View attachment 7244163
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That’s pretty hip.

In my case, the wife would NOT go for the bass stool on the kitchen counter.;)
 
#957
To me, coffee is like a wonderful song that never ends..
I have made it my goal to buy coffee from everywhere on the earth that we visit, or to buy direct from the countries, rather than from grocery stores.
Coffee roaster locally are great as well (Back Porch Mellpw Moose) is a great local coffee blend).
Great coffees for me were bought in Guatamala, Costa Rica, France (white coffee is fantastic), l have been given extremely good coffee from Viet Nam (wow!), Peru and other countries.
If I just put on a pot of grocery store coffee, it needs a pinch of baking soda, cinnamon and chocolate shavings.
 
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