Who Likes Coffee?
I am huge coffee nerd. Currently using a v60 combined with a chemex and an water boiler capable of keeping 95C. Love medium to light roasts, but hate the extremely light roasts popular around here. I don't care about the floral quality, it still tastes like tea, you charlatan!!!
Red and yellow bourbon are my goto varieties atm, how about you guys?
Red and yellow bourbon are my goto varieties atm, how about you guys?
12, Win10
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I'm using an aeropress! I just go by smell, my favourite is peruvian high altitude coffee beans.
The aeropress is really cool, super handy when traveling.
Also, for people who wants to get into coffee, a burr grinder is the most important equipment to buy. Freshly grinded beans are key to an awesome cup of coffee.
Also, for people who wants to get into coffee, a burr grinder is the most important equipment to buy. Freshly grinded beans are key to an awesome cup of coffee.
12, Win10
Thanks to Reason user and Portland vocalist Holly Nelson, I now roast my own coffee beans.
(it has a knob that looks like it's from a Moog!)
Currently roasting single origin beans from Nicaragua.
We have a nice espresso machine, a cool coffee siphon (vacuum brewer), and a classic French press (broke the Chemix a while back).
Another total coffee nerd here…
(it has a knob that looks like it's from a Moog!)
Currently roasting single origin beans from Nicaragua.
We have a nice espresso machine, a cool coffee siphon (vacuum brewer), and a classic French press (broke the Chemix a while back).
Another total coffee nerd here…
Selig Audio, LLC
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I thought I liked coffee! I drink about a French Press every morning, and love deep dark roasts like an espresso or french roast. My French press is a double walled vacuum to keep the water temperature, but that’s about as nerdy as I get!Adabler wrote: ↑08 Jun 2018I am huge coffee nerd. Currently using a v60 combined with a chemex and an water boiler capable of keeping 95C. Love medium to light roasts, but hate the extremely light roasts popular around here. I don't care about the floral quality, it still tastes like tea, you charlatan!!!
Red and yellow bourbon are my goto varieties atm, how about you guys?
EDIT: I guess I also grind my own beans every morning, so that gives a few nerd points but I think I’ve got nothing on you guys!
DAW: Reason 12
SAMPLERS: Akai MPC 2000, E-mu SP1200, E-Mu e5000Ultra, Ensoniq EPS 16+, Akai S950, Maschine
SYNTHS: Mostly classic Polysynths and more modern Monosynths. All are mostly food for my samplers!
www.soundcloud.com/jimmyklane
SAMPLERS: Akai MPC 2000, E-mu SP1200, E-Mu e5000Ultra, Ensoniq EPS 16+, Akai S950, Maschine
SYNTHS: Mostly classic Polysynths and more modern Monosynths. All are mostly food for my samplers!
www.soundcloud.com/jimmyklane
Oh, that is really cool! How is the smoke situation , can you use it inside?
I've tried roasting coffee in the kitchen stove with terrible results. One day I am totally getting a home roaster.
Also, people who wants to get into coffee, use a scale! There is no honor and glory in measuring by eye, only inconsistent coffee!
12, Win10
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- Joined: 11 May 2018
From what i have seen, without specialist equipment to roast coffee you need to use one of those flat skillet pans on a hob, wait until the beans crack once, turn off the heat and wait until they crack again then take them off the pan.Adabler wrote: ↑08 Jun 2018Oh, that is really cool! How is the smoke situation , can you use it inside?
I've tried roasting coffee in the kitchen stove with terrible results. One day I am totally getting a home roaster.
Also, people who wants to get into coffee, use a scale! There is no honor and glory in measuring by eye, only inconsistent coffee!
I have bought beans to do this.. but i'm a little too busy to do it yet plus you have to wait at least 12 hours before using them.
Sets off fire alarms inside (live and learn…), so you have to roast outside. On really cold days back in UT I'd set the roaster just outside the door and sit inside watching through the glass!Adabler wrote: ↑08 Jun 2018Oh, that is really cool! How is the smoke situation , can you use it inside?
I've tried roasting coffee in the kitchen stove with terrible results. One day I am totally getting a home roaster.
Also, people who wants to get into coffee, use a scale! There is no honor and glory in measuring by eye, only inconsistent coffee!
Selig Audio, LLC
Second crack is only for darker roasts, coffee will brew fine if you stop roasting after first crack aka "city roast" (or "full city" if you go further past first crack). I like a less acidic brew so I go past second crack for an espresso roast (and I mostly use the espresso machine for brewing, so this works out well).djadalaide wrote: ↑08 Jun 2018From what i have seen, without specialist equipment to roast coffee you need to use one of those flat skillet pans on a hob, wait until the beans crack once, turn off the heat and wait until they crack again then take them off the pan.Adabler wrote: ↑08 Jun 2018
Oh, that is really cool! How is the smoke situation , can you use it inside?
I've tried roasting coffee in the kitchen stove with terrible results. One day I am totally getting a home roaster.
Also, people who wants to get into coffee, use a scale! There is no honor and glory in measuring by eye, only inconsistent coffee!
I have bought beans to do this.. but i'm a little too busy to do it yet plus you have to wait at least 12 hours before using them.
Looking into cold brew for this summer (or sun brew), for making iced coffee (and hopefully coffee ice cream!). This will probably require a coarser grind, will have to experiment (lots of info online for starters).
I've read 4 hours is enough after roasting, but I usually roast a day ahead of when I need the beans anyway, just to be sure!
Selig Audio, LLC
It would be really cool if you could do a lab report of that experiment. From what I've read, you should wait for 2 weeks to let it "gas out" and rid it self of the charcoaly bitter flavor before tasting it. Apparently, 2 - 4 weeks after roasting is when the beans contains their complete flavor profile, after that they'll loose it slowly but certainly. Look for that when buying a batch. Beans without roasting date printed on the package should be avoided if your budget allows it.djadalaide wrote: ↑08 Jun 2018From what i have seen, without specialist equipment to roast coffee you need to use one of those flat skillet pans on a hob, wait until the beans crack once, turn off the heat and wait until they crack again then take them off the pan.
I have bought beans to do this.. but i'm a little too busy to do it yet plus you have to wait at least 12 hours before using them.
@selig That sounds lovely! Not the fire alarm of course, but I imagined the sound of snow crackling under my feet as I walk over to my freshly roasted beans!
12, Win10
After checking out all sorts of brewing methods, I've found that pour over is the way to go. To get started you'll need a burr grinder, a digital scale, a timer, boiler with temp control and goose neck, hario v60 or something similar. Here's a video showing everything need to know about that:
12, Win10
The fun of coffee roasting and brewing is you’ll find an expert on every corner.Adabler wrote:It would be really cool if you could do a lab report of that experiment. From what I've read, you should wait for 2 weeks to let it "gas out" and rid it self of the charcoaly bitter flavor before tasting it. Apparently, 2 - 4 weeks after roasting is when the beans contains their complete flavor profile, after that they'll loose it slowly but certainly. Look for that when buying a batch. Beans without roasting date printed on the package should be avoided if your budget allows it.djadalaide wrote: ↑08 Jun 2018From what i have seen, without specialist equipment to roast coffee you need to use one of those flat skillet pans on a hob, wait until the beans crack once, turn off the heat and wait until they crack again then take them off the pan.
I have bought beans to do this.. but i'm a little too busy to do it yet plus you have to wait at least 12 hours before using them.
@selig That sounds lovely! Not the fire alarm of course, but I imagined the sound of snow crackling under my feet as I walk over to my freshly roasted beans!
This site says after 7 days the beans begin to loose their flavor, but agree 12-24 hours of “resting” after brewing is best.
https://legacy.sweetmarias.com/library/ ... eestorage/
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Selig Audio, LLC
I'm off coffee ATM.
As much as I love it, manic phase + caffeine != good.
As much as I love it, manic phase + caffeine != good.
every morning the at the coffee shop for the last 20 years, luckily its in a walking presinct and i people watch for an hour or so as i recalculate the day with my friends who also drink coffee there its heaven, met the mother of 1 of my children there.
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hear scince reason 2.5
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Ah, there you go! I have no experience with roasting, I just repeat what I read in a coffee book I bought that seemed trustworthy.selig wrote: ↑08 Jun 2018The fun of coffee roasting and brewing is you’ll find an expert on every corner.
This site says after 7 days the beans begin to loose their flavor, but agree 12-24 hours of “resting” after brewing is best.
https://legacy.sweetmarias.com/library/ ... eestorage/
But I do stand by my recommendation of pour over. Getting control over those variables is great fun!
12, Win10
I also roast my own coffee beans and have been doing so for maybe 6 years now. It's like being unplugged from the Matrix. I can't go back to "regular" coffee now. After roasting I usually let them sit 2-3 days, until the beans start smelling like coffee. Anyone who roasts knows what I mean. I also am not anal about measuring it and weighing it and having the perfect conditions before brewing. Imagine doing that to your music. YUCK.
I prefer the Chemex - the coffee just comes out so smooth. It's my SSL of coffee makers. Aeropress is good too, but I use that mainly when I'm not at home. Aeropress is great, but the coffee comes out somewhat clean and clinical. Kind of like when old studio guys just started using Pro Tools. After a while they were like "this is missing some mojo". My least favorite is the French press. I hate the somewhat thick and chunky and gritty consistency it gives, and the coffee just never comes out right. It's like too much analog saturation. I don't use it for coffee anymore, I use it to foam milk. Does a great job. And when I'm not Chemexing coffee, I Rancilio Silvia it. Heaven.
I prefer the Chemex - the coffee just comes out so smooth. It's my SSL of coffee makers. Aeropress is good too, but I use that mainly when I'm not at home. Aeropress is great, but the coffee comes out somewhat clean and clinical. Kind of like when old studio guys just started using Pro Tools. After a while they were like "this is missing some mojo". My least favorite is the French press. I hate the somewhat thick and chunky and gritty consistency it gives, and the coffee just never comes out right. It's like too much analog saturation. I don't use it for coffee anymore, I use it to foam milk. Does a great job. And when I'm not Chemexing coffee, I Rancilio Silvia it. Heaven.
I need to try waiting longer before grinding. I too don’t get to anal with the process.hurricane wrote:I also roast my own coffee beans and have been doing so for maybe 6 years now. It's like being unplugged from the Matrix. I can't go back to "regular" coffee now. After roasting I usually let them sit 2-3 days, until the beans start smelling like coffee. Anyone who roasts knows what I mean. I also am not anal about measuring it and weighing it and having the perfect conditions before brewing. Imagine doing that to your music. YUCK.
I prefer the Chemex - the coffee just comes out so smooth. It's my SSL of coffee makers. Aeropress is good too, but I use that mainly when I'm not at home. Aeropress is great, but the coffee comes out somewhat clean and clinical. Kind of like when old studio guys just started using Pro Tools. After a while they were like "this is missing some mojo". My least favorite is the French press. I hate the somewhat thick and chunky and gritty consistency it gives, and the coffee just never comes out right. It's like too much analog saturation. I don't use it for coffee anymore, I use it to foam milk. Does a great job. And when I'm not Chemexing coffee, I Rancilio Silvia it. Heaven.
Have you tried siphon brewing? Seriously the smoothest coffee I’ve ever tasted, beats the Chemex IMO (which I’ve previously sworn by for many years).
All this coffee talk makes me want a cup, gotta run!
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Selig Audio, LLC
I just want my beans to have that strong amazing coffee smell when I brew them. Cuz I figure the magical chemical process that turns coffee into COFFEE has occurred. If it doesn't smell like coffee it's not coffee lol but I have not tested this theory.
That siphon thing looks cool. Something new to try...
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You're going to think i'm weird.. But i put magnesium chloride and blackstrap molasses in my coffee, as well as milk.. gives it a power boost!
Taking about weird sounding things to add to coffee, I've used butter or coconut oil (now trying a product from Bulletproof Coffee). For a sweetener, when I DO use one, I stick pretty much to maple syrup - but now you have me wanting to try the molasses!djadalaide wrote: ↑08 Jun 2018You're going to think i'm weird.. But i put magnesium chloride and blackstrap molasses in my coffee, as well as milk.. gives it a power boost!
The theory behind adding fat to coffee (adding milk or cream is another type of fat commonly added to coffee), is that butter/fat slows the digestion of caffeine, which extends the effect over time rather than giving a quick boost that fades quickly. At least that's the theory, but I actually like the way butter and coffee tastes (just don't use too much butter!).
http://blog.paleoonthego.com/5-benefits ... to-coffee/
Also, if you haven't tried it yet, there's this thing called a "coffee nap" that has similar scientific theories behind it.
https://www.vox.com/2014/8/28/6074177/c ... ne-science
Selig Audio, LLC
I "quit" coffee some times ago for the most part. I still enjoy a cup of cold brew every once an a while because it's so effortless to make.
I just grind some beans and put them in a mason jar with water for 12+ hours or overnight. Strain and dilute with more water until the concentration is where I like it.
Heat brewed coffee gives me anxiety and jitters for some reason, no matter which kind. Cold brew does not!
I just grind some beans and put them in a mason jar with water for 12+ hours or overnight. Strain and dilute with more water until the concentration is where I like it.
Heat brewed coffee gives me anxiety and jitters for some reason, no matter which kind. Cold brew does not!
I take it black 95% of the time (that's what she said) but manuka honey in your coffee is bliss.Try it!
I take it black 95% of the time (that's what she said)
Ha!
Agreed, I'm a no frills kinda guy with java as well.
Used to frequent a little Mom & Pop coffee shop that had the best Vietnamese dark roast... Practically had to peel me off the ceiling after a couple cups...
Ha!
Agreed, I'm a no frills kinda guy with java as well.
Used to frequent a little Mom & Pop coffee shop that had the best Vietnamese dark roast... Practically had to peel me off the ceiling after a couple cups...
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