Like air gunning, I've gone pretty far down the rabbit hole with coffee.I order green beans from an importer in the SF bay area, many varieties. Then roast weekly in a DIY fluid air bed roaster, 22 ounces in a single cycle. Grind 24 grams fresh for each triple shot pull using a Mazzer Mini. Pull shots from an E61 brew group modified for pressure and temperature consistency with a cored out port-filter handle for observation. I then ice the shots to lock the flavor and head off to work. Coffee is serious at my house.
Oh my God that looks fantastic!Blue
Lizzie I've been drinking Folgiers Classic Roast for a long time and I'm on my second cup right now today, next time I get out by Aldi's I'm going to try some of that Peruvian coffee you mentioned in your opening. I wonder if they have the grinders there as well I always did like shopping there but since I retired I don't get out that way very often, just recently discovered there's another one not from from me at all now.
My earliest memory of drinking coffee dates back 71 years at my grandmother's house. My long time favorite in Louisiana was Community Coffee https://www.amazon.com/s/?ie=UTF8&keywords=community+coffee+company&tag=geminipcstand-20&index=aps&hvadid=34365843677&hvqmt=b&hvbmt=b&hvdev=c&ref=pd_sl_3kjl1toh7w_bNow it is Starbuck "Pike Place" https://athome.starbucks.com/medium-roast-coffees/Side note: I have the drip coffee pot that my grandmother used many, many years ago.Liz, thanks for the great walk down memory lane.
I used to spend every Saturday morning at Moschetti coffee roasters, roasting coffee with the owner, then wed pull shots of espresso of a variety of coffees. I got so spoiled having fresh roast coffee Ive become a snob. I pull shots at home on a Miss Silvia espresso machine and a Mazzer Mini grinder. Great equipment requires really great fresh coffee.I tend to go with Moschettis Yirgacheffe Ethiopian, which is a lighter roast. Peak flavor is a week to a week and a half after roasting. Good stuff!
Quote from: Wayne52 on October 01, 2018, 10:29:52 AMBryan a lot of times when I have enough in my coffee maker I'll let it cool down and drink it at room temp later in the day but first I'll mix the sweet'n'low in it prior to doing that.A lot of people won't drink coffee at room temperature, but I have no problem with it at all. Oddly, I don't care for drinking water at room temperature.I just finished my morning cup of joe. The wife bought some medium roast arabica k-cups, so I grabbed it for a quick fix. Not as strong as I would like, so lacked flavor. We have some chocolate almond milk in the fridge, so I figured what the heck, and poured some in. It turned out to be pretty good. Like a mocha, but not so strong on the chocolate flavor.
Bryan a lot of times when I have enough in my coffee maker I'll let it cool down and drink it at room temp later in the day but first I'll mix the sweet'n'low in it prior to doing that.
I normally drink it plain and black, but sometimes with milk and sugar. I will pour it over ice in the summertime. I do hard work outdoors, and i drink a ton of coffee every morning. I find that a stomach full of hot coffee does not optimise my productivity level in the hot summer months.