Posted 21 January 2002 - 12:33 PM
Posted 21 January 2002 - 02:55 PM
Posted 21 January 2002 - 06:50 PM
Posted 21 January 2002 - 07:13 PM
Posted 22 January 2002 - 11:18 AM
Quote: from jaybee on 6:13 pm on Jan. 21, 2002
I'm off to D&D tomorrow. Thanks. BTW. Has anyone else tried the new Santos Bodum coffee maker?
Posted 22 January 2002 - 05:44 PM
Posted 22 January 2002 - 09:19 PM
This is all we use in our french press pot.
Posted 23 January 2002 - 06:17 AM
I know that some people buy green beans and roast them themselves, but I have neither the time nor inclination to take that route.
(Edited by Sandra Levine at 8:21 am on Jan. 23, 2002)
Posted 23 January 2002 - 11:59 AM
Posted 23 January 2002 - 12:34 PM
Posted 23 January 2002 - 03:38 PM
Posted 23 January 2002 - 03:54 PM
Posted 23 January 2002 - 07:26 PM
Posted 23 January 2002 - 07:53 PM
Posted 25 January 2002 - 08:23 AM
Posted 26 January 2002 - 07:23 AM
I've been told by a few coffee manufacturing friends of mine, and seem to have verified myself, that the most important things about maintaining coffee beans are a) preventing their exposure to air and b) using the beans quickly, so that means buying fresh in small amounts--as you and others have addressed.
My question is--if frozen in an airtight container--and then allowed to thaw unopened--where does the negative effect of humidity come in to play? And are you also saying that the volatile oils are in some way irredeemably altered--in the freezer--in some way?
The reason I ask is--as a professional pastry chef--we're asked to use the freezer skillfully in the performance of our job. I've written elsewhere about this. Is it anecdotal or proven--and where are the sources--that properly freezing coffee beans and proper thawing of said beans--is demonstrably worse than other storage methods? I can see where constantly removing, opening and returning a container of beans to the freezer is bad--and would attract humidity and be deleterious--but isn't this "poor freezing" of beans what the experts are talking about?
Is it also your sense that vacuum-packed beans at room temp--is always preferable to vacuum-packed beans, frozen and then removed to thaw?
Isn't it true that the issue of bean storage is possibly more diverse opinion-wise than the seeming agreement of your sources? Sorry to start to go off on this Jaybee but I seem to have found a kindred spirit in you and possibly others here that care about their beans--and hope we can flesh this out a bit more and share our personal observations.
Posted 26 January 2002 - 04:12 PM
Posted 27 January 2002 - 01:43 PM
Well, I don’t know how well I qualify, and my humble (un)informed opinion is quite simple. I lived in Germany for the last 15 years and always enjoyed good coffee, and it was easy get. The coffee “stores”, very city has them, of large roasters like Tschibo or Eduscho, who are now one, sold well tasting high quality freshly roasted coffees. Super market coffees like “Jakob’s” or “Dallmayr” where just as good. Another brand was “Melitta.”
And that brings me to the every day morning brew. “Melitta” brand coffee is available in the US in super markets, even here in Maine. Come in 23 ounce/652gr cans. We pay currently $ 6.45 per unit or $ 4.50 a pound.
Being pampered from Europe about coffee – this brand is the closest to that taste. Not burned taste, sufficient acidity and full body.
The amount to use for me is important. Don’t pay attention to scoops, spoons, measures or the phrase per cup. #1, what is a scoop, spoon, measure or whatever? Weigh your ground coffee by the amount you like for a particular amount of water in ounces. I am using 50-gram/1.75 oz. Per 700-ml/48 oz. Water. When you have that down pat, see how many of ‘your” scoops that is. And see how much that water amount will fill “your” pot/carafe. I use an ordinary โ drip coffee maker. I once checked the temp; it has been constant at 198F when brewing. When finished, I immediately remove my pot from the heated pad to a “tea-candle” type table stove “Stoevchen”.
This pot of coffee gets drunk by us every Morning within about 45 min. Five “our size”cups for me and three for Karen. Prefer cups over mugs, the thinner the china the better the taste. (Imagining?)
Another thing, we often, up to three times a week have also coffee in the afternoon (not with crumpets – but some type of cake), and we both sleep always well. Neither coffee nor Tea ever had the so-called effect on my wife or me. Any coffee that is! Has anyone experienced that also?
Posted 27 January 2002 - 04:01 PM
Posted 27 January 2002 - 08:46 PM
(The burlap bags are plastic-lined and at the close of business, the staff does fold the top of the bags over the beans, in an attempt to keep some air out overnight.)
(Edited by Sandra Levine at 11:01 pm on Jan. 27, 2002)
Posted 28 January 2002 - 05:03 AM
Posted 28 January 2002 - 06:00 AM
Posted 28 January 2002 - 07:07 AM
As Bux and I have written extensively about here on eGullet, we both have the same Rancilio semi-commercial espresso machine, Sylvia, so I don't drink too much coffee anymore, just espresso. (When I travel, I bring a French press and miss my Sylvia.) My query about the freezing of beans has to do with some coffee pundits (Corby Kummer possibly?) who have written about storing and freezing beans--and I seem to recall one in particular who intoned that freezing was ok as long as it wasn't beans for espresso--that the delicate oils of the more darkly roasted beans would be irredeemably altered if done so. I haven't been able to verify this scientifically, however, nor on my palate, and am now 6 months into a rather dedicated daily exploration of espresso and crema.
It wouldn't be the first time a pundit let me down writing without deep, personal knowledge of a subject.
Posted 07 June 2002 - 11:44 AM
Posted 07 June 2002 - 11:53 AM
If its not reflected online, their roasters are across the river in Brooklyn...and it goes out to the three stores basically the same day.
Ive been to jobs in both coffee roasters and warehouses containing cocoa beans. The *s t e n c h * when that stuff burns...my god. But once the fire was controlled and vented...the cocoa beans smelled very enticing. We were right on the water and it was one of the coldest nights of the winter. All that *hot cocoa*...the beans, and the superhot water runoff from the hoselines...was like the old addage water water everywhere but not a drop...
Posted 11 June 2002 - 10:28 AM
i've got a pretty bad espresso habit (and the rancilio silvia to prove it). i get my coffee from Josuma (650/366-5453). they sell roasted beans, minimum order of 5 pounds and with shipping it comes out to about $9 a pound. great stuff.
Posted 11 June 2002 - 11:45 AM
If you're just looking for something winey and pleasant for mornings, I'd suggest locating a Tanzanian Peaberry. It's a lighter brew which definitely falls into the "winey" category.
Posted 11 June 2002 - 02:11 PM
But according to an article in this month's Philadelphia Magazine, a few pretty good New York City chefs - Jean Georges Vongerichten, Daniel Boulud and Alain Ducasse - and even, gush gush, MARTHA, import their coffee from the provinces, namely Philadelphia. The coffee is La Colombe.
Le Bec Fin in Philadelphia also uses La Colombe.