Terrence wrote:I started the home brewing thread, but I also do home roasting. I use a mesh colinder in a steel mixing bowl over my grill side burner. The side burner provides supplemental indirect heat and I control the roast with a Wagner HT1000 heat gun. Right now I'm roasting Colombian Exceleso to full city and Ethiopian Yirgecheffe to about city+. I roast about 12 ounces of each and blend them. So far the best single origin coffee I've roasted is from the Malinal estate in Mexico. It's buttery, nutty, and chocolatey. Home roasting is a fun hobby. You haven't truly tasted good coffee until you've had it freshly roasted.
RustyP wrote:calvarycoffee wrote:<---- coffee buff
try the tanzanian peaberry.
i've done the french press - good until you have to clean it.
i do the perklator (sp?) -no papers, full flavor.
tip: when grinding beans for a perklator, toggle the grinder on/off. if you simply turn on the grinder for X number of seconds, it unevenly grinds the beans. most will fall through or plug the perkalator.
Yeah, I saw Tanzanian Peaberry last week at Central Market...sounded pretty tasty from their description. I use a personal sized french press, so I just rinse it off after each use, then occasionally wash it with soap and water. Never tried a perk-o-lator....i'll have to look into that.
Have you ever tried Jamaican Blue Mountain? I've been trying to find some, but no places around here carry it.
Tim_the_Enchanter wrote:Anyway, speaking of ways of brewing, anybody seen this thing before? I found it when I was researching the Epic: http://aerobie.com/Products/aeropress.htm Looks interesting...don't know if I'd buy it, but I'd try it if someone gave it to me.
swel304 wrote:I rarely have time to make any, and gas station coffee just isnt right. I like starbucks and all the clones but its just too damn expensive for a cup.
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