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Espresso Enthusiasts
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And I had planned to ask about stuff such as aroma, balance, smoothness, sweetness, mouthfeel, and other sundry matters such as country, actual location.....elevation and altitude.....
I'm following suit, the smell of Kenyan is great.
Oh, gosh, yes, agreed; Kenyan and Ethiopian - actually, I find that I like almost all of the coffees from Africa.
Just enjoyed a perfect double espresso, made with tender loving care.
Did you happen to purchase an espresso machine and get a free barista with it?
Did you happen to purchase an espresso machine and get a free barista with it?
Ah, no. But you read my thoughts, good sir; you read my thoughts.
And, needless to say, I did not prepare it myself; an excellent Italian espresso machine at work has supplied the needful, but it is only manned (by a sweet soul) at mealtimes.
What an excellent service for your workplace to provide! I had been wondering where you had been getting these lovingly crafted coffees you have mentioned of late from. There's nothing in the world like consuming coffee made by one who loves and enjoys what they do!
Enjoy!
What an excellent service for your workplace to provide! I had been wondering where you had been getting these lovingly crafted coffees you have mentioned of late from. There's nothing in the world like consuming coffee made by one who loves and enjoys what they do!
Er, it is a little more complicated than that, and sort of beggars belief, truth be told; but, the espresso machine (a work of art from Italy, all chrome, and steam, and knobs and dials) and the gentleman manning it who serves me with a genuine smile are truly authentic.
PM me for details.
I currently have a DIY setup until I move to a place I can reasonably work with a proper drum roaster. This setup involved modding an air popcorn popper, but it actually performs very well (following my own experience and that of Sweet Maria's). I roast about 80g/batch at 4-6min/batch; a pound of unroasted will take 35-40 min. I must have been doing this for over a year. I can't quite remember when I got into it, but I'm sure we could date it by looking back in this thread.
No need. When I made that post, I recalled someone on this site using an air popper to roast their green beans, but I wasn't sure if it did happen or I thought someone did. Your post only confirms that you were the person in question. I haven't looked at the directions to modding since, but does it involve removing the thermocouple that regulates how much heat is generated before the unit shuts off to cool down?
You don't have to mod the popper if you just want to give it a try - you just need a popper that has side vents, per @mobilehaathi , Sweet Maria's has a nice DIY:
https://legacy.sweetmarias.com/airpop/airpopmethod.php
[doublepost=1501541132][/doublepost]Full disclosure: while I did read through it, confirm our old air popper would work (and is still operational), bookmark the site for reference ... I still haven't tried it
https://legacy.sweetmarias.com/airpop/airpopmethod.php
[doublepost=1501541132][/doublepost]Full disclosure: while I did read through it, confirm our old air popper would work (and is still operational), bookmark the site for reference ... I still haven't tried it
Yes, that's correct: you have to intentionally create a fire hazard, at least with the model I have.
Aren't they all the same model and simply rebranded? We have one ourselves. Great for eating heritage popcorn. You really do taste a difference. I don't think the models have changed much since the late 70s.
Having a cup of Kenyan from the LC.
The basic technology in those poppers can't really be much different, but some of the reservoirs are designed a bit differently. That's what really matters when getting one for coffee.
You could roast on a grill, sure. Over flames, in an oven, on a stove top, etc. I suspect the process might require even more attention in those scenarios though.
Yep. There's a fill line. Sometimes you can exceed it with white corn, but yellow will cause the thermocouple to trigger and shut the unit off when not enough air can pass by and the motor heats up. I've always wanted to try it myself, but it's easier to get the freshly roasted stuff 1-2x a week.
One roaster I go to has memorized when I go in and usually has my order set. Though she was surprised I bought Kona, too, this week.
Hehe, yep it's definitely easier to go buy it fresh. For me it's been a fun little hobby with a very satisfying payoff!Yep. There's a fill line. Sometimes you can exceed it with white corn, but yellow will cause the thermocouple to trigger and shut the unit off when not enough air can pass by and the motor heats up. I've always wanted to try it myself, but it's easier to get the freshly roasted stuff 1-2x a week.
One roaster I go to has memorized when I go in and usually has my order set. Though she was surprised I bought Kona, too, this week.
Indeed. Roasting on the stove is barbarous but beautiful. Takes massive skill, and you have to pretty much depend on smell and color, not temp or time. I also think it is virtually impossible to fine tune a roast, especially a light roast (e.g., knock 5 seconds off the time fan #4 turns on in stage 9 of the roast).
If you just wanted to burn the **** out of the coffee until there is virtually no flavor remaining (what some call French Roast (grin)), stove would work just fine.