Where Are My Coffee Geeks At?

[helix]

Resurrect an old thread. I am a big fan of African coffees . In stock Kenya AA , Ethiopian Sidamo , Tanzania Peaberry , Ethiopian Yirgacheffe Fair Trade Organic Coffee  and a Java Estate Coffee . All medium roasted at time of shipping ,brewing is just an essential method out of many , burr grind and Hario V2 pour over. Completely satisfied and so look forward to my morning cups.

Cheers

[Ford2112]

I recently started making my own cold brew with this system.

https://www.amazon.com/Toddy-THM-Cold-Brew-System/dp/B0006H0JVW/ref=asc_df_B0006H0JVW/?tag=hyprod-20&linkCode=df0&hvadid=198096762694&hvpos=&hvnetw=g&hvrand=926100966791896628&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1014210&hvtargid=pla-347935271502&psc=1

I love it! 

[aulrone]

I know a roaster who is absolutely obsessed with bean quality. He roasts them fresh and I would pick them up the same day. Since I’ve moved, he ships it in about two days but it still tastes amazing. There’s nothing like freshly roasted beans. Sometimes he sends me kickbacks and gives me more expensive robusto or kona beans for the same price. The caffeine buzz is a lot cleaner and sharper too.

[Fugu]

Upcoming ‘vintage’ 😁

[Fuzz]

1 hour ago, aulrone said:

I know a roaster who is absolutely obsessed with bean quality. He roasts them fresh and I would pick them up the same day. Since I’ve moved, he ships it in about two days but it still tastes amazing. There’s nothing like freshly roasted beans. Sometimes he sends me kickbacks and gives me more expensive robusto or kona beans for the same price. The caffeine buzz is a lot cleaner and sharper too.

I wouldn't recommend using beans that have been roasted the same or previous day. The beans are still giving off CO2 from the roasting process, affecting the flavour. Best to wait a week before using.

[helix]

V2 pour method accounts for CO2.

Basic instructions:

Grind 30g of coffee to a medium-fine level

Boil water and rinse paper filter to remove paper taste, then discard water

Add ground coffee, level the bed, then make a small hole in the center

Start timer and pour 2 X water (60g) to saturate the coffee

Swirl coffee and wait 30-45 seconds to bloom (release the CO2 from coffee)

Quickly pour water until you reach 300g in 30 seconds (60% of total water)

Add remaining water to reach 500g by 1:45

Stir once clockwise and once counterclockwise

At about 2 minutes give it one last swirl and let it drain

[ha_banos]

Coffee Greek right here.

Just got a Moka pot for Xmas. I'm like that it's richer than filter coffee 👍🏼

 

[alephilmac]

1 hour ago, helix said:

V2 pour method accounts for CO2.

Basic instructions:

Grind 30g of coffee to a medium-fine level

Boil water and rinse paper filter to remove paper taste, then discard water

Add ground coffee, level the bed, then make a small hole in the center

Start timer and pour 2 X water (60g) to saturate the coffee

Swirl coffee and wait 30-45 seconds to bloom (release the CO2 from coffee)

Quickly pour water until you reach 300g in 30 seconds (60% of total water)

Add remaining water to reach 500g by 1:45

Stir once clockwise and once counterclockwise

At about 2 minutes give it one last swirl and let it drain

Thanks. I'll have to give this a try.

[Fugu]

13 hours ago, Fuzz said:

Best to wait a week before using.

Second this. Best results, depending on provenance and roast, between 4 and 7 days sometimes even longer for me (provided beans kept dark and in original bag, so that outgassing carbon dioxide does protect from oxygen access). Sometimes the added extra acidity of a fresh roast may give certain speciality coffees some some extra ‘zing’ in a hand brew (pour-over, aeropress), but that’s an exception for me. Mostly, a tad more rested beans develop more depth and complexity (it’s not just the acidity factor). And the excessive blooming can/will pose problems on extraction in the macchina.

[Fugu]

Latest acquisition - love it! Zero dead volume.