Coffee folks

[mark]

After all of that, I still do espresso as my main coffee making technique. Then I can do whatever I want with it from there. Latte, Cappuccino, Americano.

I usually start the day with a latte so I can keep practicing the whole latte art thing. People seem to like it when I serve them. Then I usually do a straight espresso. Then, either another latte (for practice) or another espresso.

I am usually done by then with caffeine. In the late afternoon or evening if I feel like having coffee, I have found two excellent sources for decaf beans. I still grind fresh for that is the only way I know to make an acceptable cup of decaf. For my decaf drinks I mostly use the Aeropress. Now that I have the V60 I will be doing pour overs to get better at that technique.

[Jolly]

@George-K said in Coffee folks:

I tend to nurse my coffee over about an hour, perhaps a bit more, so I like the insulated mug.

At the hour mark, I'm considering whether I want my third mug, or not.

[Renauda]

I am a confirmed pour over anarchist.

Been that way for forty years or more. Still use my original pour over funnel. I think I paid $2 at the local grocery store for it.

My first choice and preference is for this dark roast bean:

https://thedarkestroast.com/kicking-horse-coffee-grizzly-claw-review/

I drink coffee very black and unsweetened.

[LuFins Dad]

@Jolly said in Coffee folks:

@George-K said in Coffee folks:

I tend to nurse my coffee over about an hour, perhaps a bit more, so I like the insulated mug.

At the hour mark, I'm considering whether I want my third mug, or not.

At the hour mark I’m on the second pot.

[George K]

@LuFins-Dad said in Coffee folks:

At the hour mark I’m on the second pot.

Former partner of mine was at the doctor's.

Doc: "How much coffee do you drink."

Jim: "Two or three"

Doc; "Cups..."

Jim: "Pots."

One of our nurses used to drink even more of that. One day, Ken wasn't feeling too good - lightheaded and faint. We laid him down on a cart in Recovery Room, and hooked him up to a monitor.

He was in a-fib at a rate of about 160.

He stopped drinking coffee and never had another episode.

[mark]

@George-K said in Coffee folks:

@LuFins-Dad said in Coffee folks:

At the hour mark I’m on the second pot.

Former partner of mine was at the doctor's.

Doc: "How much coffee do you drink."

Jim: "Two or three"

Doc; "Cups..."

Jim: "Pots."

One of our nurses used to drink even more of that. One day, Ken wasn't feeling too good - lightheaded and faint. We laid him down on a cart in Recovery Room, and hooked him up to a monitor.

He was in a-fib at a rate of about 160.

He stopped drinking coffee and never had another episode.

M-O-D-E-R-A-T-I-O-N.

[brenda]

@Renauda said in Coffee folks:

I am a confirmed pour over anarchist.

Been that way for forty years or more. Still use my original pour over funnel. I think I paid $2 at the local grocery store for it.

My first choice preference is for this dark roast bean:

https://thedarkestroast.com/kicking-horse-coffee-grizzly-claw-review/

I drink coffee very black and unsweetened.

As it should be. Hugs to you, Renauda, for being so smart.

[George K]

@Renauda said in Coffee folks:

I drink coffee very black and unsweetened.

I like my coffee the way I like my women.

***You guessed it!***

click to show

.

[LuFins Dad]

@George-K said in Coffee folks:

@Renauda said in Coffee folks:

I drink coffee very black and unsweetened.

I like my coffee the way I like my women.

***You guessed it!***

click to show

.

Phobe…

[Renauda]

@brenda said in Coffee folks:

@Renauda said in Coffee folks:

I am a confirmed pour over anarchist.

Been that way for forty years or more. Still use my original pour over funnel. I think I paid $2 at the local grocery store for it.

My first choice preference is for this dark roast bean:

https://thedarkestroast.com/kicking-horse-coffee-grizzly-claw-review/

I drink coffee very black and unsweetened.

As it should be. Hugs to you, Renauda, for being so smart.

Coffee time!

[Jolly]

@LuFins-Dad said in Coffee folks:

@George-K said in Coffee folks:

@Renauda said in Coffee folks:

I drink coffee very black and unsweetened.

I like my coffee the way I like my women.

***You guessed it!***

click to show

.

Phobe…

Maybe just old-fashioned. Quaint, even.

[Renauda]

This post is deleted!

[brenda]

@Renauda said in Coffee folks:

@brenda said in Coffee folks:

@Renauda said in Coffee folks:

I am a confirmed pour over anarchist.

Been that way for forty years or more. Still use my original pour over funnel. I think I paid $2 at the local grocery store for it.

My first choice preference is for this dark roast bean:

https://thedarkestroast.com/kicking-horse-coffee-grizzly-claw-review/

I drink coffee very black and unsweetened.

As it should be. Hugs to you, Renauda, for being so smart.

Coffee time!

I'll be right over, Renauda!

[Renauda]

@brenda

Water’s off the boil. I’ll fetch a filtre and mug, two or three spoons of java? Your call.

[brenda]

@Renauda said in Coffee folks:

@brenda

Water’s off the boil. I’ll fetch a filtre and mug, two or three spoons of java? Your call.

Three please, friend. I'll bring the coffee cake, plenty to share, and you can return the cake pan when you next come by. I never run out of cake pans.

[mark]

Jumped into yet another rabbit hole today.

Roasting coffee beans. First 3 or 4 batches are throwaway. Meant to season the roaster.

I will be doing a few more tomorrow then I need to let them sit and outgas the CO2 for 3 days before tasting.

The roaster is a Kaleido M1 with touchscreen and two software package options for developing and saving roast profiles.

[Aqua Letifer]

How long do you let sit after roasting?

[mark]

That photo is right after they exited the roaster. It's best to let them outgas for 3 or more days before use.

[Jolly]

Now, to show how old I am...I can remember as a little kid, grandma roasting coffee beans in the oven.

[mark]

You can certainly roast coffee beans in an oven. It's not as precise and you are essentially using one temperature level, and no air or bean circulation. All of those variables (and few more that I am learning) lead to a better, more consistent roast.

Some will start out using an air popcorn popper. You can buy modified air poppers marketed as coffee roasters.

I wanted more control of course so I spent a few hundred to make that happen.