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Coffee fiend?
- Thread starter NutmegCT
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In my case, a Breville only doses by way of time... not weight. So, one can't fully trust the amount to be correct. Weighing with a small scale is definitely the way to go (and is easy enough).
Besides, the problem with most auto-dosing machines is that there is a hopper and that means beans that aren't so fresh.
Besides, the problem with most auto-dosing machines is that there is a hopper and that means beans that aren't so fresh.
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It doesn't seem accurate to me... but, yeah, probably close enough. I like to experiment a bit (and it's annoying to have to go through the entire dialing-in process with any change in beans, even subtle). Anyway, I use one of those cheap ($10) flat scales and weigh them... toss them in and grind till gone.
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Why stop there - they should move to Columbia and grow their own!
I must admit I had started looking at roasters but as I checked various models out I went up the price range then back down the range and decided to buy roasted beans from the place in Florida.
Roasters range from $250.00ish to north of $2000.00. The top of the line ones have a computer connection so you can store your roast profile. There is an art to good roasting.
When we bought our new built in oven (Bosch marked down to $400.00 from $1800.00 because they were discontinuing the model) I was asking the owner of the appliance store how many of the high end stoves he sold. He said more than you would think and most are just show pieces for a designer kitchen.
David
Roasters range from $250.00ish to north of $2000.00. The top of the line ones have a computer connection so you can store your roast profile. There is an art to good roasting.
When we bought our new built in oven (Bosch marked down to $400.00 from $1800.00 because they were discontinuing the model) I was asking the owner of the appliance store how many of the high end stoves he sold. He said more than you would think and most are just show pieces for a designer kitchen.
David
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The countertop "clutter" can get out of hand, for certain. Try as I might, "things" kept appearing to vie for a spot. Started out with microwave, knife block, coffee maker and a toaster oven. All utilitarian and germane to the task of food prep. Then there was a "gift" of a paper towel holder made by the father of one of Her co-workers. A spice rack given from Her niece, a Coke cookie jar She found in a yard sale, Britta water jug, ceramic vessel keeping spatulas 'n such by the range... if there's an empty place on a horizontal surface it apparently NEEDS to be filled with something. I'll never understand it.
OP
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Thanks David. I've heard that from literally dozens of folks who either work in those "designer" places, or have put in a new kitchen themselves. So much money is spent on "looking good and impressing the guests". And I'm told those "designer kitchens" are hardly ever used - other than as locations for bowls of matching color apples.
OK - back to my 1896 waffle iron.
DNK
Great Pumpkin
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Most designer kitchens I've been to in my business are not used but you talk to anyone of actually "Cooks" and they will gladly spend more for an oven and cooktop that actually works and will pay extra for that>
I have , you can't get a dependable flame from a $500 range
I have , you can't get a dependable flame from a $500 range
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Ya got me beat, my waffle iron is only from 1952.
OP
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We had just about cleared the counter top of clutter. We have coffee maker, Kitchen aid mixer (8 quart model with the power to do bread dough) microwave and fruit bowl. Then Christmas comes and the sister in law presents us with this massive Air fryer that takes up more space than the microwave.
Can't win.
David
Can't win.
David
jfarris
Jedi Trainee
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Late to the show, first, Iāll follow Nutmegās rules then pontificate for the āother side.ā
Good morning, Iām Jim and Iām a coffee āhome-roaster!ā
Off the shelf ā Dunkin Donuts original blend or Community Coffee, Breakfast Blend or with Chickory (Louisiana Company). When we ran the coffee ministry for our church, Jamaican Blue Mountain from Costco was a good option.
Coffee extraction ā daily a Cuisinart 12 cup drip, last one lasted about 8 years. In the cupboard for weekends or special use, two sizes of French Press, a large Chemex pour over carafe, two single cup pour over filter holders, a āpour over potā (the spout shape does make a difference) and a Baratza Encore burr grinder.
My story: Wife and I visited my sister in Boquete Panama in 2008 and toured the Ruiz family farm and processing/roasting company. My immediate thought was, āLife is too short to drink bad coffee!!!ā I havenāt changed my mind.
The result of my quest is understanding the water makes more difference than you think, you can taste the roast or you can taste the bean (cultivar, region, environment), pick a bean and roast and extract for your desired taste. If the roasted bean is shiny and oily, itās not for me!
I started home roasting in 2010 on an air popper with the temp limiter disabled. I modified with a rheostat for the fan and measured the temp with a candy thermometer. The downside is roasting only 1/3 cup of beans at a time.
In 2012, I joined Seeds Coffee Co, a non-profit in Birmingham and roasted for them for 5 years on 2, 5, and 10kg roasters. They roast and sell medium roasted, City and City+, single origin coffees, and an espresso blend. They trained me and I was able to get certified by the Specialty Coffee Association of America.
Just before leaving Seeds in 2017, I purchased a Behmor 1600 roaster, for home roasting, that would roast up to 1lb of green coffee. Over the subsequent years, Iāve settled into the manual mode roasting about 300gms at a time. Total time from warm up to cool down is about 30 min per roast.
My favorite coffees are from Guatemala, Ethiopia, and Papau New Guinea. I pretty much stick with Central American and central African coffees. I tend to avoid South America, Mexico, Sumatra and Indonesia, Vietnam, China, and India unless the review of the coffee is off the charts. Iāve found the best source of green coffee beans to be Sweet Maria's Coffee in San Francisco. They also sell roasters and have helpful technical articles.
Good luck and have fun in your quest for the best cup of coffee!
Good morning, Iām Jim and Iām a coffee āhome-roaster!ā
Off the shelf ā Dunkin Donuts original blend or Community Coffee, Breakfast Blend or with Chickory (Louisiana Company). When we ran the coffee ministry for our church, Jamaican Blue Mountain from Costco was a good option.
Coffee extraction ā daily a Cuisinart 12 cup drip, last one lasted about 8 years. In the cupboard for weekends or special use, two sizes of French Press, a large Chemex pour over carafe, two single cup pour over filter holders, a āpour over potā (the spout shape does make a difference) and a Baratza Encore burr grinder.
My story: Wife and I visited my sister in Boquete Panama in 2008 and toured the Ruiz family farm and processing/roasting company. My immediate thought was, āLife is too short to drink bad coffee!!!ā I havenāt changed my mind.
The result of my quest is understanding the water makes more difference than you think, you can taste the roast or you can taste the bean (cultivar, region, environment), pick a bean and roast and extract for your desired taste. If the roasted bean is shiny and oily, itās not for me!
I started home roasting in 2010 on an air popper with the temp limiter disabled. I modified with a rheostat for the fan and measured the temp with a candy thermometer. The downside is roasting only 1/3 cup of beans at a time.
In 2012, I joined Seeds Coffee Co, a non-profit in Birmingham and roasted for them for 5 years on 2, 5, and 10kg roasters. They roast and sell medium roasted, City and City+, single origin coffees, and an espresso blend. They trained me and I was able to get certified by the Specialty Coffee Association of America.
Just before leaving Seeds in 2017, I purchased a Behmor 1600 roaster, for home roasting, that would roast up to 1lb of green coffee. Over the subsequent years, Iāve settled into the manual mode roasting about 300gms at a time. Total time from warm up to cool down is about 30 min per roast.
My favorite coffees are from Guatemala, Ethiopia, and Papau New Guinea. I pretty much stick with Central American and central African coffees. I tend to avoid South America, Mexico, Sumatra and Indonesia, Vietnam, China, and India unless the review of the coffee is off the charts. Iāve found the best source of green coffee beans to be Sweet Maria's Coffee in San Francisco. They also sell roasters and have helpful technical articles.
Good luck and have fun in your quest for the best cup of coffee!