Posted 12 June 2002 - 04:21 AM
Posted 12 June 2002 - 05:20 PM
Posted 13 June 2002 - 09:03 AM
--V, who's pretty sure it ain't the latter...
Posted 13 June 2002 - 09:50 AM
While some alternatives do exist (I've heard of people pan-roasting or using popcorn makers), a coffee roaster is the way to go. The model I'm using (available from http://www.sweetmarias.com/ where there's detailed information on roasting alternatives) roasts 1/2 cup of beans at a time and allows you to precisely control the roast. It also does a decent job of collecting the chaf, but you'll still get some of it on your kitchen counter. Also note that every roasting cycle involves listening to what sounds like a turbo charged hair dryer for quite a few minutes. You may also want to find out just how sensitive your fire detectors are...roasting could easily trigger them.
So what exactly is involved in home-roasting your beans?
Overall it's a minor hassle and the results are great.
Posted 13 June 2002 - 01:58 PM
I almost wish I hadn't found out how easy it is...
Posted 18 June 2002 - 05:33 AM
and the most salient question (for me) in light of some previous posts--do you notice a difference in taste or performance as you dig into your cache of frozen beans? do you find you have to change your grinder setting, weight or tamp at all--which might indicate freezing does have a performance effect vs. freshly roasted (if not a detectable taste difference.)
And Holly--I lived with La Colombe for a while recently and am very happy with the Corsica blend, it's at least the equal of Graffeo dark roast. I found I didn't appreciate their light, sweet Nizzi blend as much. (They have 4 styles available on their website--a decaf and a blend/roast in between the Corsica and the Nizzi, which I did not test.) What I also find interesting is the "French connection" between the chefs you mentioned and La Colombe--both principals of the coffee business have some French ties. I wonder which blends are preferred by the chefs?
For you non-espresso folks, I have not tried either with the press yet.
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
Posted 03 July 2002 - 09:58 AM
I use the vacuum pot/spirit lamp brewing method.
aka Huevos del Toro
Posted 03 July 2002 - 12:28 PM
Before it went OOS, I bought some of their Sumatra Lake Tawar Triple-Pick. Very long finish. I liked it. The Queen didn't. Story of my life. My wife's favorite coffee is ground, Kirkland's (Costco) Columbian. The home-roasting "snob-in-training" that I am has to admit, that it makes a good cup of coffee.
I buy my green beans from Sweet Maria's....
"I don't care to belong to a club that accepts people like me as members." -- Groucho Marx
Posted 31 July 2002 - 05:50 AM
I hope this information is helpful..
Posted 31 July 2002 - 06:44 AM
Posted 31 July 2002 - 01:02 PM
Is that a trick question? The Bodum Santos is a vacuum coffee brewer that heats the water in the bottom part until it vaporizes (over 212 F) and then re-liquefies in the top part mixing with the ground coffee. When the electric heater is turned off the vacuum is no longer pressurized, and the brewed coffee passes through a mesh filter into the clean bottom portion. Since you have one, I know you know this already - I just wanted to describe the brewer for the rest of humanity. The coffee will brew very nicely in this unit, somewhat like a French Press. However, keep in mind the best equipment will not cover the defects of poor quality or stale coffee.
Please let me know if that helps....
Posted 31 July 2002 - 01:41 PM
I must be missing something again.
The coffee will brew very nicely in this unit, somewhat like a French Press.
Is the vacuum brewer "head over heels" better than a plain ole French press?
Posted 31 July 2002 - 01:45 PM
Posted 31 July 2002 - 02:36 PM
Posted 01 August 2002 - 09:19 PM
I really think that Peets coffee is the best that I have had in the US (brewed in a French press was the best cup). I have the coffee sent to me in Hawaii (I know, I am just not a Kona fan). The best cup of coffee that I have had was at a shop in Paris near the Louvre, can't remember the name right now- I have it written down. The coffee was a wood roasted Sumatra.
Thanksgiving coffee from near Mendocino is also very good.