TOB9595's COFFEE JOURNEY

TOB9595 · 11-01-2008, 03:29 PM

The suspense is just building!!!!
I started my JOURNEY with a pressed cup of ARICHA...
I think I will add another scoop to the 1 cup bodum press in the morning.
The coffee was complex and WONDERFUL tasting.
I made it with the coarsest setting on the Capressa Infinity burr grinder.
I put one and 1/2 spoons of the grind.
It was an experience just smelling the freshly ground ARICHA.
HOT water ~ 195 degree f.

With this I had a Rocky Patel EDGE missile Coroja..
WOW!!!
What a combination.
This was a piece of heaven!
I have had no better smoke than this..
Many other GREAT smokes and this EDGE MISSILE is one of them.
Tom

novasurf · 11-01-2008, 03:43 PM

Mister Moo · 11-01-2008, 06:51 PM

A typical starting point for press coffee is one tablespoon of med/coarse coffee per four ounces of water. Adjust to taste from there.

novasurf · 11-01-2008, 09:53 PM

Multiply the size of your French Press in ounces by 0.057. This is the weight of the coffee you should be using, in ounces. I round up. It's an easy piece of math if you have a calculator, and you only have to do it once, ever.

Get a small kitchen scale. Use it for this once, and then you'll be able to eyeball it forever.

Have at it.

TOB9595 · 11-02-2008, 08:42 AM

Youse guys are right in stating that MEASURING to get a proper baseline is soooo important.
I have not done this for water as well as coffee...so I am a bit lame...
MEASURE!!!!
Know what you're putting together...
Tom

TOB9595 · 11-03-2008, 10:29 PM

This morning I started the day with a big cup o Aricha..
AND
My first espresso..
I made the first espresso to cure the pot..
1-3 cup Moka pot, 4 scoops of beans...
Yield was 2 ounce shot..
Have to work on technique.

THIS IS ridiculously EASY... to do...

WOW!!!
The coffee and the espresso...BESO beans espresso..
WONDERFUL

sigh....
Tom

TOB9595 · 11-04-2008, 05:51 PM

Today I made Kevin espresso and he spoke very well of it. He uses milk and sugar. He is looking forward to when I get the frother.

I concentrated on my espresso. I was able to get a yield of 3 ounces of liquor. It was delish!
From 3 scoops of Beso beanz ground very fine. It was the largest remainder puck to date. Next time I try to squeeze more beso in the MoikaPot.

I also made a pot of Aricha...After the espresso. It was delightful with some maple syrup in.
YES!
Maple syrup as a sweetener.
8 scoops of beans ground very coarse in a 34 ounce press.

11-01-2008, 03:29 PM	#1
TOB9595 Managing the UnManageable Join Date: Oct 2008 First Name: Tom Location: Central NJ Posts: 452 Trading: (12)	Re: TOB9595's COFFEE JOURNEY The suspense is just building!!!! I started my JOURNEY with a pressed cup of ARICHA... I think I will add another scoop to the 1 cup bodum press in the morning. The coffee was complex and WONDERFUL tasting. I made it with the coarsest setting on the Capressa Infinity burr grinder. I put one and 1/2 spoons of the grind. It was an experience just smelling the freshly ground ARICHA. HOT water ~ 195 degree f. With this I had a Rocky Patel EDGE missile Coroja.. WOW!!! What a combination. This was a piece of heaven! I have had no better smoke than this.. Many other GREAT smokes and this EDGE MISSILE is one of them. Tom

11-01-2008, 03:43 PM	#2
novasurf The Roastmaster General Join Date: Oct 2008 Posts: 262 Trading: (2)	Re: TOB9595's COFFEE JOURNEY

11-01-2008, 06:51 PM	#3
Mister Moo I barely grok the obvious Join Date: Oct 2008 First Name: Dan Location: Lizard Lick, NC Posts: 1,417 Trading: (3)	Re: TOB9595's COFFEE JOURNEY A typical starting point for press coffee is one tablespoon of med/coarse coffee per four ounces of water. Adjust to taste from there. __________________ "I hope you had the time of your life."

11-01-2008, 09:53 PM	#4
novasurf The Roastmaster General Join Date: Oct 2008 Posts: 262 Trading: (2)	Re: TOB9595's COFFEE JOURNEY Multiply the size of your French Press in ounces by 0.057. This is the weight of the coffee you should be using, in ounces. I round up. It's an easy piece of math if you have a calculator, and you only have to do it once, ever. Get a small kitchen scale. Use it for this once, and then you'll be able to eyeball it forever. Have at it.

11-02-2008, 08:42 AM	#5
TOB9595 Managing the UnManageable Join Date: Oct 2008 First Name: Tom Location: Central NJ Posts: 452 Trading: (12)	Re: TOB9595's COFFEE JOURNEY Youse guys are right in stating that MEASURING to get a proper baseline is soooo important. I have not done this for water as well as coffee...so I am a bit lame... MEASURE!!!! Know what you're putting together... Tom

11-03-2008, 10:29 PM	#6
TOB9595 Managing the UnManageable Join Date: Oct 2008 First Name: Tom Location: Central NJ Posts: 452 Trading: (12)	Re: TOB9595's COFFEE JOURNEY This morning I started the day with a big cup o Aricha.. AND My first espresso.. I made the first espresso to cure the pot.. 1-3 cup Moka pot, 4 scoops of beans... Yield was 2 ounce shot.. Have to work on technique. THIS IS ridiculously EASY... to do... WOW!!! The coffee and the espresso...BESO beans espresso.. WONDERFUL sigh.... Tom

11-04-2008, 05:51 PM	#7
TOB9595 Managing the UnManageable Join Date: Oct 2008 First Name: Tom Location: Central NJ Posts: 452 Trading: (12)	Re: TOB9595's COFFEE JOURNEY Today I made Kevin espresso and he spoke very well of it. He uses milk and sugar. He is looking forward to when I get the frother. I concentrated on my espresso. I was able to get a yield of 3 ounces of liquor. It was delish! From 3 scoops of Beso beanz ground very fine. It was the largest remainder puck to date. Next time I try to squeeze more beso in the MoikaPot. I also made a pot of Aricha...After the espresso. It was delightful with some maple syrup in. YES! Maple syrup as a sweetener. 8 scoops of beans ground very coarse in a 34 ounce press.