It might be good as espresso. In my aeropress I get the dry/clean and slightly herbal flavors. Not bad at all but I prefer a little more inherent sweetness.
Coffee talk
- Thread starter troutpocket
- Start date
I finally got a little digital scale to use for coffee. On my first use I just confirmed that what I’ve been doing by eyeballing my espresso has been “correct.” My bean scoopage came out to 20g and my double shot was about 50g. Not sure I need a scale with spot on intuition like that. 
wanderingrichard
Life of the Party
"Shop swill" is always terrible.
Costa Rica El Conquistador
Interesting bean to roast (in my archaic hillbilly method); not long after the heat gun warms these beans, the chaff starts flying, then the beans turn a bright light green. The first crack is loud. Oh - they make very good coffee.
Interesting bean to roast (in my archaic hillbilly method); not long after the heat gun warms these beans, the chaff starts flying, then the beans turn a bright light green. The first crack is loud. Oh - they make very good coffee.
In before the tariffs. The Poppo is a keeper so I ordered a backup.
Another order is on my to-do list tonight.
My second batch was intentionally darker….and I like it
wanderingrichard
Life of the Party
Well your secret pop corn popper roasting technique have just been outed
It’s interesting when people post stuff like this. There’s a wealth of information available but it probably makes for better videos to just wing it.
First batch of Brazilian coffee in a while. So smooth and subtle. The nuttiness comes out as it cools off.
Kona beans! These things are burly
Got the opportunity to try my Kona beans in an espresso shot using this fine machine. 
It’s always interesting to taste which aspects get enhanced with different preparations. The fruit and chocolate were right up front. At home using my Aeropress I get more earthy, subtle flavors with the fruit and chocolate in the background.
It’s always interesting to taste which aspects get enhanced with different preparations. The fruit and chocolate were right up front. At home using my Aeropress I get more earthy, subtle flavors with the fruit and chocolate in the background.
Wayne Kohan
Life of the Party
I've been making coffee in a Chemex for the past couple years and decided to try something different. I bought a Clever Dripper and have been using that for a little over a week now. I follow James Hoffman's recipe for the Clever Dripper, easy to find on YouTube. Instead of straight pour-over, the Clever Dripper is a mixture of immersion brewing and pour over. You mix the coffee and boiling water in the brewer, let it sit for 2 minutes, then drip the coffee into your cup. I like that it uses readily available #4 cone shaped coffee filters, as opposed to having to order filters special filters from Amazon. It's easy to clean, as the grounds stay in the filter. I really like the taste, it seems to bring out more of the subtle flavors than the Chemex. It's taste is probably closer to an Aeropress, or a filtered French Press. I will say it is certainly not as elegant as the Chemex or other pour-over devices as it only comes in plastic. Also, it makes one cup at a time, an issue when I have family over as I no longer own a coffee pot. It can make at most 450cc of coffee, so maybe two small cups. You still need a scale with it, but it seems to be more foolproof than most pour over methods. If your are looking for some easy, you might consider this device.
Enjoying some Brazil Pulp Natural (Laura Janquiera Estate) roasted by @Matt B
Really nice bean that is drastically different than the Honduras we have at home at the moment. Pretty mellow overall profile with some honey and raisin tones to it. I dig it and wouldn't mind trying to roast some myself. I think for personal preference, I'd roast it a bit more, but it's excellent as it is.
Really nice bean that is drastically different than the Honduras we have at home at the moment. Pretty mellow overall profile with some honey and raisin tones to it. I dig it and wouldn't mind trying to roast some myself. I think for personal preference, I'd roast it a bit more, but it's excellent as it is.
This pleases me. I'll caffeinate all you f*ckers.
I know I tend to pull my beans earlier than later. I'm mostly a City/City+ kind of guy. I'm also mostly working with fruity African beans because that's my happy place but I do enjoy cycling through some side trips to Central and South America. How do I know for sure what my favorites are if I don't keep trying other things?
I know I tend to pull my beans earlier than later. I'm mostly a City/City+ kind of guy. I'm also mostly working with fruity African beans because that's my happy place but I do enjoy cycling through some side trips to Central and South America. How do I know for sure what my favorites are if I don't keep trying other things?
I think this particular bean would be super dialed with a City roast.
I roasted Honduras Santa Rosa beans this morning, using my usual Ephrata hillbilly methods, to what I think is "medium" (just past first crack with a hint of the second). I'll grind some tomorrow morning and see if I can detect caramel, milk chocolate, raisin or not. I love the smells and how they change during the roast.
My Poppo popper roasts much hotter/faster than my last one, so I have started using an old baking sheet as a rapid cooling surface. I was having some consistent over shoot in my preferred roast level. Spreading out the smoking-hot beans helps.
