Coffee talk

I’m a simple man that just drinks black mud…..always been that way. Back in the late 70’s working at Todd shipyards, our coffee maker was NEVER cleaned…..it was beyond nasty! So if I could drink that 💩 I can drink any mud! A little Baileys now and then is about as fancy as I get.
 
JudyM said:
3 pound ground coffee Kirkland Brand Colombian Dark Roast for $27 and change, a couple of squirts of Torani sugar free S'mores syrup, half and half as creamer and I am happy.
Click to expand...
Was kind of on the same groove until we moved here. (No Torani though). BUT, one drawback of living here is that COSTCO is now 68 miles away instead of 3. Time to look into their delivery service.
 
Grind matters! I buy the House Blend at Olympic Roasters locally and always ask to have it ground for a cone filter. Three slightly heaping scoops makes for a just right pot of coffee. The other day the gal didn't set the grinder correctly, and I brought home coffee that is more coarsely ground. And it came out very weak. Ick! Had to increase to four scoops and still not strong enough. So this morning I used five slightly heaping scoops; it should be ready in a moment. Of course this way I will use up the coffee faster and have to buy more, so I guess it is good for business, but kinda' expensive for me.
 
Salmo_g said:
Grind matters! I buy the House Blend at Olympic Roasters locally and always ask to have it ground for a cone filter. Three slightly heaping scoops makes for a just right pot of coffee. The other day the gal didn't set the grinder correctly, and I brought home coffee that is more coarsely ground. And it came out very weak. Ick! Had to increase to four scoops and still not strong enough. So this morning I used five slightly heaping scoops; it should be ready in a moment. Of course this way I will use up the coffee faster and have to buy more, so I guess it is good for business, but kinda' expensive for me.
Click to expand...
I guess I've been roasting now for just over seven years. When I started roasting I decided it was time to ditch the blade "grinder" and bought a Baratza Encore. I've got the grind dialed in for the Melitta cone filter I've had for more than 40 years (isn't this what's now called a "pour over"?). At any rate, sometimes I like to mix things up and grind for our french press or for cold brew. This mornings coffee was a blend of dark roast and Full City - just to mix things up. The thermos is filled, off for a drive and picnic with the Mrs.
 
Salmo_g said:
Grind matters! I buy the House Blend at Olympic Roasters locally and always ask to have it ground for a cone filter. Three slightly heaping scoops makes for a just right pot of coffee. The other day the gal didn't set the grinder correctly, and I brought home coffee that is more coarsely ground. And it came out very weak. Ick! Had to increase to four scoops and still not strong enough. So this morning I used five slightly heaping scoops; it should be ready in a moment. Of course this way I will use up the coffee faster and have to buy more, so I guess it is good for business, but kinda' expensive for me.
Click to expand...

I'm in Seattle, and fortunate enough that the SODO Costco carries Olympic's Morning Sun in a large bag. Fidalgo's roast has been great for our espresso. If you're a Costco member, maybe the local store carries those beans?
 
cedarslug said:
I'm in Seattle, and fortunate enough that the SODO Costco carries Olympic's Morning Sun in a large bag.
Click to expand...
I have most of a bag of Morning Sun free to pick up near SeaTac if anyone wants it. Bought two weeks ago. Usually drink dark roast and it's just not enough oomph for me.
 
Matt B said:
Maybe add a little charcoal and ash to it to get that bold French Roast flavor?

I kid, I kid… 😉
Click to expand...
Maybe just buy MJB to get that Olympic Morning Sun flavor? ;)
 
Clean Willy said:
Maybe just buy MJB to get that Olympic Morning Sun flavor? ;)
Click to expand...
I’ve never tried either, well maybe MJB a long time ago, nor your preferred brew, so feel free to dismiss me as talking from my rear because I clearly am.
 
My tastes tend to bolder flavors in general. Aged goudas, cabernets, dark coffees, etc. I know the cool kids don't drink Starbucks but I'm just too lazy to roast my own.
 
I like my coffee just like my women...

Dark, whiny and bitter

😁
 
Love my Aeropress and coffees I have. I've been drinking Cafe Lusso, Middle Fork Roasters and have some coffee from Louisiana, Barnyard I think.

A couple of my current beans are Ethiopian coffee and I prefer a dark roast for day to day!

Picked up aome eggnog and make an occasional eggnog latte! Fall is here! Eggnog too!

Now I need a new grinder, although i have a hand grinder that works great!! Looking for something good, but on the budget side for now.
 
Last edited:
Salmo_g said:
Grind matters! I buy the House Blend at Olympic Roasters locally and always ask to have it ground for a cone filter. Three slightly heaping scoops makes for a just right pot of coffee. The other day the gal didn't set the grinder correctly, and I brought home coffee that is more coarsely ground. And it came out very weak. Ick! Had to increase to four scoops and still not strong enough. So this morning I used five slightly heaping scoops; it should be ready in a moment. Of course this way I will use up the coffee faster and have to buy more, so I guess it is good for business, but kinda' expensive for me.
Click to expand...
Grind matters in two ways: the grind size which you have mentioned here, then freshness. Ground coffee goes stale/oxidized very quickly. I won't even pre grind the night before.

Might be time to invest in a burr grinder 😉 especially if they're going to mess yours up.
 
Buzzy said:
What roast level are you taking your Sumatran (sp?) beans too?
Click to expand...
Definitely darker roast territory. The bag I’m on now doesn’t “crack” with authority; I generally know when first crack is wrapping up and then I go by time and smell. The suggested roast range includes French Roast….which is on the way to making little charcoal briquettes…I look for the color of foam that forms when I pour the water onto the the grounds. My darker roasts create a tan/brown foam instead of creamy/white.
 
You must log in or register to reply here.
Back
Top