Re: COFFEE: What are you drinking?
 

The last of the Sumatran, still really good. I'll roast tonight for tomorrow, prolly a Kenyan.

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Peruvian Bean Cappucino

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New coffee! Kenya Nyeri AB Gatomboya :cf1 Roasted 13 hours ago to FC, drip, SO. I love the twang of a good Kenyan and this one has it. Reminds me of the twang in Cuban cigars :2 It's juicy and sweet, with a long citrus finish that is loaded with grapefruit. Really nice cup! So glad to be drinking something new :noon from SM
On a side note, it is an interesting challenge to drip brew a pot of coffee when it is this fresh. The bloom wants to rise right out of the coffee maker.

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So I've come to the conclusion that I don't like Starbucks coffee. Had a few while out of town as its the only decent cup in Buenos Aires. And that's not saying much.

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:cl :tu

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Found the order from GCBC on my doorstep when I got home from work this morning. I quickly opened the box and immediately fired up 12 oz of Ethopian Sidamo Natural to FC+. Gonna roast 12 oz more shortly. :tu

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Pressed a pot of Monkey blend before church, was awful :confused: don't know if it was tap water, old beans, what, but it was bad.
Dripped a pot of Kenyan when we got home and it was very good. Not as good as yesterday, but very good.

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The Kenyan, with 2 1/2, very nice!

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...at this time, a cup of Cafe Bustelo with two tsp of turbanado sugur and a good splash of half n half:tu

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Cold brewing a batch of Ethopian Sidamo Natural roaster at FC+ for the morning. Looking forward to it.

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Tanzanian Peaberry Caramel Cappuccino

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Ethiopia Sidama Deri Kochoha - roasted last night to FC. Wow, can't wait to try this one tomorrow.

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The last of the Kenyan, 3 1/2, just excellent!

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French pressed Tanzanian Peaberry. Wired.

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French Press Ethiopian. Wow, even better today after 36 hours from roasting. Time to order more.

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New coffee! Costa Rica Chirripo Los Crestones - Finca Alaska :cf1 Roasted 12 hours ago to city+, drip, Silk. Really nice, smooth, sweet, a little mild. Dried fruits and chocolate, who could ask for more.

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So, what's everyone's take on optimum window of resting time after roasting? I find myself often roasting for the next day but thought if try to get ahead of the game a bit.

Re: COFFEE: What are you drinking?
 

Varies from coffee to coffee. Some are rocking good at 12 hours, others seem to peak from 36 to 48. Bottom line is, you don't want it to get too old, a week at tops for me. Usually no more than 4-5 days.

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I'm with Bob. I like to try them at all different stages of rest. They really change alot in the first 1-3 days. I like to roast enough that will last me about 5 days, 7 at the most. Also, some beans take a longer rest, better. Sumatra's do well with the 3 days of rest, where the Costa Ricans (to me) are better with 1-2 days of rest.
I usually roast (for myself) 4 different 1/4 lb batches and rotate through them each day during the week.

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Broke my $20 Bodem Press this morning :mad:. Second one in about a year. The glass is so dang thin. It just tipped over (empty) and completely smashed on the counter.
Sooooo, coffee this morning in the ol Dripper. Sumatra Toba Batak Peaberry at FC. Very tasty. Notes of Vanilla and baking spice.

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http://www.greendepot.com/greendepot...S&dept_id=4800
This is my press. I didn't shop this for lowest price, I won mine from Unclebeanz. And love it, very durable.

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My wife and I enjoy using our Bodem on the weekends (we use our Kuereg during the week). We generally fill a pot with water and heat it on the stove then pour the hot water into the press. What method do you use for heating your water? I'm wondering if there may be a more efficient way of doing it.

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I don't really try to think about resting times honestly. I roast about one 1/2lb batch a week and drink it every day until it's gone. So I get to see what it tastes like as it progresses over time. This Ethiopian just really blew me away with the flavor as i tend to gravitate towards the Colombian/Brazillian beans. And coming back from SA last week, I'm stuck on the liquid jet fuel they serve.

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Very Nice. Does it hold the heat very well if you dont drink the whole pot right away?

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Monday thru Friday I use my press at work. We have a Heated and cooled Alhambra water jug here. The Hot water is the perfect temp.
On the weekends, I use my press at home and heat my water in the microwave.

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I don't know. It makes about 2 big cups, I pour one in my cup and the other into my thermal carafe. I don't leave it in the press, I heard that will make over strong, bitter coffee. But it is a nice thick ceramic, I'm guessing it might hold the heat for a little while.

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Even though I said "if you dont drink the whole pot right away" the real reason I was asking if it held the heat is that during the winter, my warehouse gets real cold. My F.P. can loose alot of heat during the brew time. I am thinking about making some sort of insulated box out of styrofoam to put it in while it brews, LOL.

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I see, makes sense. It should do pretty good for you. Better than that thin glass, one would think.

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I've got a stainless steel press that holds the heat beautifully. I really like it. http://www.planetarydesign.us/catego...tion=tabletops
Frieling also makes one.

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Now this looks like your ticket, Mr B :h5

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I might have to pick up one if these. Been looking for one with a larger capacity. That 48oz looks about right.

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THAT does look good. Thanks for the link.

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Damn...received my order of 10 # of Negrita from Unclebeanz today. So much for roasting them on my own for fresh coffee as it was all roasted on 12/14.

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Wow you got 10 pounds of roasted coffee? Sounds like you need to unload that quick as I doubt anybody could drink that much while it is still fresh.

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Yeah, I sent him a PM about it. Invoice clearly shows the $7.00/lb price rather than the $11.15/lb price for roasted.

I'm sure it'll still be good coffee by the time I get around to it, but still, it's just the hassle of not roasting it myself and I might have gone perhaps a bit darker. It smells wonderful, but I might only get through 2# before it is no longer "fresh".

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Drinking espresso after espresso after espresso...

Peru

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He already left me a voicemail from the message I sent. They're shipping out a batch today and wants me to keep a bag and then return the rest at his expense. I knew he'd take care of it, but he was lightning quick. Glad he's a member of the Asylum.

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That is a HUGE bummer mistake for Norman :hn It is gonna cost him plenty to make this right.

Pressed a pot of the Costa Rican today, very nice, better body.

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As mentioned above, he left me a VM within 30 minutes or so of me sending him an email from my invoice acknowledgment. Mistakes happen and while I'm bummed it happened, he's doing everything to take care of me and i wouldn't hesitate to order from him again in the future. :tu

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Glad to hear he took good care of you Duane

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This morning it was Rwanda Nkanka Kinyaga at FC. I had to use the Dripper w/ paper filter (F.P. is broken). It basically sucked. I just had this 2 days ago in my Press and it was awesome. Tasted like a good Hard Candy. Today it just tasted like ho-hum coffee. Gotta get my new press. Luckily I have another one at home. Will have to start bringing that to the office and then back home on the weekends.

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Santabeanz is his alternative ID. :D

Bombs away!

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I may have to try and use them, what happens when a mistake is made says more about a company than anything else. Glad to hear it was taken care of.

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You need to get a "gold" filter for your drip. Makes a world of difference. The test being, use the gold for a week, then use paper again. You will never go back to paper.

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:tu

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How long will green beans last before it starts to decline prior to roasting?

Unclebeanz came out with a 25% off and free shipping for orders > $125 with code santa25 between now and Christmas.

Finished my first cup of Negrita out of the French press and I'm thinking a 25# order is necessary. I've probably roasted 20 different greens (including Kona) and this is my best cup all year. :tu

Re: COFFEE: What are you drinking?
 

Negrita is the BOMB!
Different theories on how long, and it does vary by bean. Cool dry conditions are best, 6 months to a year. Some say, vacuum packed and kept in the freezer will extend life.
Today I did the Costa Rican, in French press, and drip with a gold. Both are excellent, no discernible difference. And, this coffee seems to have improved with the extra rest (2 1/2 days), body increased, balance is better, nice sweetness.

Re: COFFEE: What are you drinking?
 

Kenya AA SL 28, fantastic.

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Sure nice to see you posting again, Norman :tu :cf2

Re: COFFEE: What are you drinking?
 

The Costa Rica, with 3 1/2, just a fine cup of coffee.