COFFEE: What are you drinking?

[Mr B]

Originally Posted by pnoon

Generally speaking, I find the fresh roasts to be not nearly full-bodied enough for my tastes.

Hey Peter, so it's probably not the "fresh roasts" that you are finding not nearly Full-Bodied enough. You just like a darker roast level. Probably upwards of Full City +. More like Vienna or French roast.

[pnoon]

Originally Posted by Mr B

Hey Peter, so it's probably not the "fresh roasts" that you are finding not nearly Full-Bodied enough. You just like a darker roast level. Probably upwards of Full City +. More like Vienna or French roast.

You are probably right. But I have had darker roast levels that still seem light to me.

Thanks for the tip. I'll remember it when others are roasting for me.

[forgop]

Originally Posted by Mr B

Hey Peter, so it's probably not the "fresh roasts" that you are finding not nearly Full-Bodied enough. You just like a darker roast level. Probably upwards of Full City +. More like Vienna or French roast.

The roasted Negrita I got from Unclebeanz is a little lighter than anything I typically roast at home. That said, I did find it to be great stuff. I'll probably take it to FC+ the first batch I roast. I have 10# of green on hand and another 15# of Negrita and 5# of the Green Beso Espresso on the way.

[novasurf]

From UB: One other tip....try letting it rest longer....put it away until next week. Then try it.
We just finished a perfect cup of Kenya AA. Love this bean!

[BSB]

Originally Posted by novasurf

From UB: One other tip....try letting it rest longer....put it away until next week. Then try it.
We just finished a perfect cup of Kenya AA. Love this bean!

When did you roast this Norman? I been pretty much drinking within 4-5 days for best flavor.

Originally Posted by forgop

The roasted Negrita I got from Unclebeanz is a little lighter than anything I typically roast at home. That said, I did find it to be great stuff. I'll probably take it to FC+ the first batch I roast. I have 10# of green on hand and another 15# of Negrita and 5# of the Green Beso Espresso on the way.

Do you guys ever make youtube video's when you're roasting your
own coffee? I'd love to see some methods and setups, etc..

[BSB]

The Guatemala Antigua, with 2 days rest, excellent!

[BSB]

The Guate, with 3, excellent!! Ultra smooth, this is a great cup. Highly recommended!

[MarkinAZ]

Some Cafe Bustelo, 2 tsp of Turbinado sugar, and some half n half

[novasurf]

I miss Bustelo! Mark do you make it in a colador?

[BSB]

Originally Posted by novasurf

I miss Bustelo! Mark do you make it in a colador?

WOW! Serious? Must be an acquired taste

[MarkinAZ]

Originally Posted by novasurf

I miss Bustelo! Mark do you make it in a colador?

...Actually, from a can Norm

[ironchefscott]

Some very citrus y Ethiopian from Case Study in Portland, OR.....

[novasurf]

In my town they sell it in vacuum sealed bricks and the can. They used to sell it in almost brown paper bag material. That aroma leaking through the bag drove sales, but after a short while, that coffee was very stale. My family drank Bustelo all of the time. I grew up on it. Great memories.

Mark....this is a colador (aka "the sock").




You put the desired amount of coffee in it, hold it over your cup, then pour hot water in it and let it drip in the cup. Then add 6 sugars...LOL.

[MarkinAZ]

Originally Posted by novasurf

In my town they sell it in vacuum sealed bricks and the can. They used to sell it in almost brown paper bag material. That aroma leaking through the bag drove sales, but after a short while, that coffee was very stale. My family drank Bustelo all of the time. I grew up on it. Great memories.

Mark....this is a colador (aka "the sock").




You put the desired amount of coffee in it, hold it over your cup, then pour hot water in it and let it drip in the cup. Then add 6 sugars...LOL.

Yes, the sock! My In-laws retired in Costa Rica in a small town named Samra, which is located on the West coast on the Pacific ocean. My mother in-law used the sock too in preparing some very delicious Tico coffees during our three week stay at that period in time.

Since I'm the only coffee drinker in the family, I use a Melita One cupper with a #2 brown filter. Been doing so since 1984. In fact, I still make coffee from that original One cupper. When I want to drink something other than "black" coffee, I use the following recipe: 2 tsp of Turbinado sugar in a 10-12oz coffee cup, 4 tablespoons of Cafe Bustelo in the #2 filter, pour hot water gently into filter and fill the cup up about 50-60% with fresh coffee, stir until the Turbinado dissolves in the coffee, and pour in some half n half until almost about 1/3" from the top, stir gently and enjoy

I really enjoy the marrying of the Bustelo, Turbinado, and Half n Half. The Turbinado lends a carmelized flavor to the combination

One of these fine days, I'll have to get with the program and attempt to make some Cuban coffee...

[BSB]

Pressed a pot of Monkey blend before heading out to church, pretty good. You can join us online at 9 & 11 MST, it's an awesome service, hope you check it out http://www.newlifechurch.org/nlclive.jsp

[Chainsaw13]

Jamaican BM. Wow, just plain wow. This is even from a light roast (used the wrong program on the Behmor). Can't wait to see what it tastes like with a slightly darker roast.

[Espresso]

Every morning I enjoy a few cups of Cafe Duran. As can be seen by my screen name. I may be obvious what I do. I love my cigars but I live for the bean.

Currently have eight types of coffee. From cafe Duran to green label geisha. Six methods to brew. Many say I make the best coffee in Panama. But I would not go that far. I make it with love. Not love of a profit.

[ironchefscott]

about to go to my favorite coffee shop and drink this.....awesome coffee....hope my cut and past from their website does not offend anyone
KILENSO
ETHIOPIA

One of the smallest villages in the Borena Hagermariam District is Kilenso Mokonissa. The village is home to 50 thousand people who grow this coffee using organic practices but currently lack organic certification. Usually this coffee is blended and sold under the name “Ardi”. After talking with our importer we had this lot separated and sorted. 40 bags of coffee were selected and put into grain pro bags at origin. The exporter decided to enter the coffee into the annual Ethiopia Taste Of Harvest Competition where it took 2nd place honors this year. We are excited and humbled to have the opportunity to roast and brew this coffee.

PRODUCER: Kilenso Mokonissa Cooperative
LOCATION: Borena Hagermariam, Sidama [map]
VARIETAL: Heirloom
ALTITUDE: 1750 – 1800 Meters
PROCESSING: Natural
TASTE NOTES: Berry / Chocolate / Melon

[BSB]

Just a pot of Monkey blend, it's okay. Roasting today.