Coffee talk

Ok, you guys are bad influences. Since it looks like i'm heading into medical retirement , I'm thinking of roasting my own, too.

I'm thinking of starting with Haitian Blue beans. I remember the coffee there was damn good, these were why.

But, which distributor would carry such exotics ?
 
@wanderingrichard

My suggestion is to start with a variety of beans to get a sense of the differences in origin and a feel for roasting. Sweet Maria’s offers 1 lb bags in 4 or 8 varieties for a very reasonable price. And they’ll throw in an air popper like mine for no additional cost.

To your question about Haitian coffee…it’s not a common offering. Good luck in your search.
 
troutpocket said:
@wanderingrichard

My suggestion is to start with a variety of beans to get a sense of the differences in origin and a feel for roasting. Sweet Maria’s offers 1 lb bags in 4 or 8 varieties for a very reasonable price. And they’ll throw in an air popper like mine for no additional cost.

To your question about Haitian coffee…it’s not a common offering. Good luck in your search.
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Thanks
 
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My wife did a thing. She's heard me talk about these. Several of my customers have these and I pickup a lot of their pod returns. Most will make me a cup to go. My wife had incentive points and got it for almost free. It's really damn good. Plus it does all the work for you. The frother that came with it is super easy too.

I should add our K cup dual pot is slowly dying. So she jumped on buying this. I'm sold, well even before she got it. Plus it was virtually free.
 
Jerry Daschofsky said:
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My wife did a thing. She's heard me talk about these. Several of my customers have these and I pickup a lot of their pod returns. Most will make me a cup to go. My wife had incentive points and got it for almost free. It's really damn good. Plus it does all the work for you. The frother that came with it is super easy too.

I should add our K cup dual pot is slowly dying. So she jumped on buying this. I'm sold, well even before she got it. Plus it was virtually free.
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Interesting. I wonder how long between roasting and grinding, and then between grinding and shipping (and eventually brewing) with those pods.
 
Jerry Daschofsky said:
View attachment 13803
View attachment 13804
My wife did a thing. She's heard me talk about these. Several of my customers have these and I pickup a lot of their pod returns. Most will make me a cup to go. My wife had incentive points and got it for almost free. It's really damn good. Plus it does all the work for you. The frother that came with it is super easy too.

I should add our K cup dual pot is slowly dying. So she jumped on buying this. I'm sold, well even before she got it. Plus it was virtually free.
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I've had a Nespresso machine for about ten years now. They brew very tasty cups of coffee, and imo, vastly superior to the k-cup devices. Try a dollop of vanilla ice cream in your next espresso mode cup! Enjoy!
 
I was in Ethiopia several years ago for my niece's wedding, and our hostess had her cooks prepare coffee for us each day, They roasted fresh beans each day over a grill. The smells were so good and the coffee so rich, I grew a little spoiled. After reading this thread I may try to roast my own beans.
 
Buzzy said:
I've had a Nespresso machine for about ten years now. They brew very tasty cups of coffee, and imo, vastly superior to the k-cup devices. Try a dollop of vanilla ice cream in your next espresso mode cup! Enjoy!
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I've known about affagottos for 40 years. I keep vanilla gellato in the freezer just to make those.
 
Matt B said:
Interesting. I wonder how long between roasting and grinding, and then between grinding and shipping (and eventually brewing) with those pods.
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They taste fine. Plus being vacuum sealed does prolong freshness. K pods on the other hand.....
 
Don’t roast my own… just buy what i find Guatamalan antigua. Peets Big Bang , pikes street, sumatran, a peets french roast or Italian roast . I tend to like Peets style of roast. My youngest daughter bought me a gift of fair trade coffee from small growers in the Carribean islands . A bit of strange yet interesting coffees. We just have a French press stainless bodum and an electric kettle for the water. Make it strong.. play with a few scoops of one or another combined. Pour water in stir 7-8 times changing directions to build that froth… sit for a few and put the lid on and plunge coffee in 5 minutes i amm drinking coffee. The grounds get used in the garden . 4-5 vbig cups a day. Stop with the coffee at noon or so… coffee and the simple process i use is just a delivery system
 
I’m finding my groove with Kona beans. 15-16 minutes in the air popper, increase the grinds about 10% and use less water per cup. I’m chasing a flavor profile from the roasted beans I purchased on the island- syrup sweet with background dark cherry/fruit and cocoa. Pretty unique stuff.
 
troutpocket said:
I’m finding my groove with Kona beans. 15-16 minutes in the air popper, increase the grinds about 10% and use less water per cup. I’m chasing a flavor profile from the roasted beans I purchased on the island- syrup sweet with background dark cherry/fruit and cocoa. Pretty unique stuff.
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I tend to get in the habit of using the same brew parameters for everything. But recently I had an Ethiopia roast that was just not giving me much at home (clever dripper), but one day at work I tasted my aeropress brew before adding any water and it was really good. So I started messing with coffee:water ratio and it really woke that coffee up brewing it stronger.
 
mtskibum16 said:
I tend to get in the habit of using the same brew parameters for everything. But recently I had an Ethiopia roast that was just not giving me much at home (clever dripper), but one day at work I tasted my aeropress brew before adding any water and it was really good. So I started messing with coffee:water ratio and it really woke that coffee up brewing it stronger.
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Same here. I’ve been doing this long enough to know what’s probably going to work. But there are wild cards. I had a batch of light roasted Guatemala-origin that was overly tart and muddy until I added more water. Then all the tasting notes popped right out.
 
mtskibum16 said:
Out of curiosity, what recipe/method do you use for aeropress?
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I take one scoop of whole beans (just measured the scoop and it seems to be ~2.5 tbsp and no I don’t weigh it) and grind it in the Baratza encore on lucky 13. Invert the aeropress and add grounds, then add hot (not boiling but recently boiling) water close to the top, stir, let the bloom settle, add a little more water to top off, stir and put the filter cap on. Then ~5 min steep usually before pressing into my mug. Then I drink it straight.
If I want another coffee later I usually do about a 3/5 scoop and 1/2 the water so a slightly more concentrated but slightly less volume brew.
 
During my museum career i would get a couple triple machiato’s at the first espresso cart in Portland(circa 1982-95…that took its toll on me . Hiatal hernia like awful heartburn. I gave up coffee for a few years. My career was stressful but loved it. The caffeine was my go to. Long hours. So for a few years i replaced coffee with postum and Caffix both grain beverages. Then over time I brought back coffee and it was okay.
 
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