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Posts by A Y

Starbucks's reserve West Java Indonesia is awesome from their Clover. (At least for the shop near my office.)
So this is going around the Internets: the $54, 60-shot Starbucks drink. http://consumerist.com/2014/05/27/new-starbucks-free-drink-record-set-with-54-sexagintuple-vanilla-bean-mocha-frappuccino/
I was at my local roaster this morning, and watched the thermometer on the exhaust of the Probat drop 150 degrees (500 to 350F) when he dumped in 22 lbs of green coffee. #coolstorybro
I think if you have a good roaster available locally, so you can get freshly roasted coffee, and if the difference in cost is not important to you, then you don't need to roast. Or if you like Peet's dark roast, then you have fresh beans available nationwide. The bigger roasting machines can do a much more varied roast profile than home machines because of how fast they can dump heat away from the beans. A good dark roast is very hard to do at home. I think it's very hard...
Yeah, who reads this thread anyway? :P
Me too. Dark roasted beans seem worse than the lighter ones. Grinds from Peet's almost jump sometimes when I'm trying to pour them into the brewer.
Scott, when you get a chance to taste the Gesha, please post your impressions!
Never mind the doughnut. How was the coffee?
This should be interesting ... KitchenAid has introduced their own electric siphon pot. http://www.wired.com/2015/03/gorgeous-coffee-maker-takes-siphon-brewing-mainstream/ The product page: http://www.multivu.com/players/English/7315551-kitchenaid-craft-coffee/ From the video, it looks like it's using some kind of mesh filter instead of the traditional cloth filter. Also, I like how they're calling their drip brewer a pourover brewer.
This. http://honeycocoffee.com/blogs/blog/17346909-sour-coffee-limits-the-potential-of-specialty-coffee(My emphasis.)
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