The perfect way to make one cup.
Posted on 04/17/2012 5:09:35 AM PDT by seton89
I don’t know how he did the hazelnut — he called it a korean hazelnut additive, but it was ground afterward when I saw it so I don’t know. But when brewed it added a whole lot of aroama to the vicinity— LOL.
His roaster is similar to yours but I forget the brand — it is smaller floor mounted and will do about 10 pounds or better — painted sort of dark red like the bigger units of yours.
The variations in the wholesale price point have been making life hard on his small business although he said a couple of weeks ago that the fluctuations are calming down this year for him.
I like the posts that start like mine: “I got a guy...” and I bet you have a lot of stories about you that start that way.
Agreed. Starbucks makes a good cup, and enough people agree to make it a capitalistic success. FReepers should laud the company for doing something right, even if they don’t like the product.
And yes I’m a coffee snob.
The perfect way to make one cup.
You have a shop in Atlanta? where?
As I and others have said, That's debatable.
They nearly always freeze and look off into space like they are trying to contemplate the horrible damage they have done.
One cool think I love about the AP is that you can just "pop" the used coffee into your plant pot, compost or trash and then just rinse. It is so clean!
I closed a little over a year ago.
Noooooooooooooooooooooooooooooooooooooooooooooooooooo!
What, you don’t think I realized that after 161 posts of which a majority bash Starbucks?
LOL. I had already made note to check it out later.
Have you tried the Ethiopian Harrar? That’s one of my favorites to roast. When brewed right after roasting, it has one of the most complex (and pleasant IMO) flavors of just about anything else I’ve tried.
I haven’t roasted coffee in about ten years, but I recall that beans from Sumatra and the Dominican Republic were my favorites. I’ll tell you something else that is against all advice any coffee roaster will give you. You are supposed to let the hot beans quench on a metal or ceramic tray after roasting. But you’ll see the fresh-roasted beans smoking as they quench, and if you pass your hand over them, you’ll detect a fine oily residue on your skin. As the bean cools, more complex flavors are supposed to develop, but, then again, something else is lost. Sometimes I would take the hot beans right from the roaster, grind them, throw them into a French press, and pour boiling water on top of the smoking grinds. The grinds would jump and hiss when the water hit, and then everything would swirl around and develop a thick caramel colored froth. By all rights, it should not have tasted good, but it was unbelievably tasty.
I have a dedicated roaster I got at sweetmaria’s.com, which they list as the Nesco Home Roaster. It is pretty noisy, so I am thinking of upgrading to a drum roaster when they get that in.
Lot and lots of great information on that website if you are interested.
Try the apple empanada at Taco Bell. To DIE for!
It can be hit or miss, but when it is a hit, oh boy is Harar awesome. I still remember my first cup, at (ironically) a Starbucks where they brewed me a cup in a french press. I’ve never seen them carry it again.
I can’t recall exactly when that was, I’m guessing 1993-94.
My first Kona was at the Ritz in Maui. We were there with EDS for their annual “reward” trip. Checked into our room and there was a bag of Kona but no coffee maker. Later, at dinner in the hotel we ordered a cup of Kona. I off-handedly remarked to our waiter that we had Kona in our room but no way to perk. Not even 2 minutes later we went back to our room and VOILA, there sat a coffee pot. I called down to the desk to inquire and THANK them. I asked “how did you know?” Operator matter of factly said: “This is the RITZ-CARLTON, M’am”
Never ever have had any better coffee.
I am guessing svcw is referring to the full cycle through second crack, rather than dumping right at its start. There is a whole world of diffence in the coffee between the beginning and the end of second crack. My second crack starts at about 410 by the way, but again, varies by coffee and where I am, the humididity.
Anyway, I am very forgiving of all coffees. Some have been misunderstood. Some have been abused. But there is no ‘bad’ coffee.
:-)
I suspect the answer is much simpler.
It’s stronger.
More coffee, less water.
Take a look at the Behmor. It is a really good little 1 lb drum roaster. It has computer profiles (not graphical, yet) and it does a nice job of roasting. I have one that I use for small one offs. 1lb is pushing it, but it does 1/4 and 1/2 really well.
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