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post #466 of 2547
i've been brewing upside down using stock paper filters. i'll try it with more steep time and fiddle with dilution. thanks

the dry process beans i've had have a real fruit jerky kind of quality to them that i really enjoyed. i've been wanting to try sweet maria's beans. might try some of those.
post #467 of 2547
Good. Let us know how it goes. Do you mean the beans that Sweet Maria's roasts, or the green beans that you roast yourself?

I'm pretty lucky that I have a local shop (http://handlebarcoffeeroasters.myshopify.com/) that orders from Coffee Shrub (the commercial arm of Sweet Maria's), roasts every week, and believes in light roasting. I just got a Rwanda Coko Cooperative bean from them. It's a washed Bourbon grown at 2000 meters. It is a really picky bean, and is the one where 1 click on the Hario makes a huge difference. At its best, it has a tea-like delicacy with some floral notes mixed with raisins or figs and brown sugar. It is really something else, but if you're used to a really muscular coffee (like Peet's Arabian Mocha Sanani), it can be like drinking hot water.

edit: just found the cupping notes for this bean: http://www.coffeeshrub.com/shrub/coffee/rwanda-coko-cooperative
post #468 of 2547
I use Despos technique which works great. The grinds that I see VLSI using are much too fine, imo. Basically what I do is make the kettle boil, remove from heat source, then grind the beans and dose into the french press, by this time the water is off the boil and a good temp. I pour half the water in and let it "bloom". After a minute pour the rest of the water in, stir short, but quick with something wooden and put the lid on the french press and push it down about 1/2". After 3 minutes, slowly press down plunger and serve.
post #469 of 2547
Just found out a Stumptown is opening in the West Village, literally one block from my apartment. I believe its their first standalone store in Manhattan. I havent loved the Stumptown beans I have purchased previously but hard to beat that convenience icon_gu_b_slayer[1].gif
post #470 of 2547
Quote:
Originally Posted by A Y View Post

Good. Let us know how it goes. Do you mean the beans that Sweet Maria's roasts, or the green beans that you roast yourself?
I'm pretty lucky that I have a local shop (http://handlebarcoffeeroasters.myshopify.com/) that orders from Coffee Shrub (the commercial arm of Sweet Maria's), roasts every week, and believes in light roasting. I just got a Rwanda Coko Cooperative bean from them. It's a washed Bourbon grown at 2000 meters. It is a really picky bean, and is the one where 1 click on the Hario makes a huge difference. At its best, it has a tea-like delicacy with some floral notes mixed with raisins or figs and brown sugar. It is really something else, but if you're used to a really muscular coffee (like Peet's Arabian Mocha Sanani), it can be like drinking hot water.
edit: just found the cupping notes for this bean: http://www.coffeeshrub.com/shrub/coffee/rwanda-coko-cooperative

i just realized sweet maria's various beans are mostly green. frown.gif dont have a roaster and it appears coffee shrub only sells in 30 plus pound bags.
post #471 of 2547
Quote:
Originally Posted by Axelman 17 View Post

Just found out a Stumptown is opening in the West Village, literally one block from my apartment. I believe its their first standalone store in Manhattan. I havent loved the Stumptown beans I have purchased previously but hard to beat that convenience icon_gu_b_slayer[1].gif

Well technically there is a stumptown connected to the Ace Hotel. I find that for some reason Stumptown beans don't last very long after roast date so make sure you are getting fresh beans by checking the dates. I personally like their African coffee's.
post #472 of 2547
any Greek/turkish coffee drinkers here? coffee is mixed into boiling water cooked in an Ibrik?
post #473 of 2547
Quote:
Originally Posted by Star View Post

any Greek/turkish coffee drinkers here? coffee is mixed into boiling water cooked in an Ibrik?

My girlfriend is into it. Can't find beans from Turkey that she is insistant on. She always doesn't want to order online.
post #474 of 2547
My father likes it Arab/African or whatever style. Lots of coffee in a glass, boil water, pour over the coffee, let steep. The coffee powder will sink to the ground.

Of course, he loves espresso, but he doesn't have an espresso machine.
post #475 of 2547
This guy that I work with from some eastern european country says he used to grind coffee with a mortar and pestal and just put it in a cup, pour boiling water over it and drink it.
post #476 of 2547
IIRC it has to be a pretty fine grind. Otherwise it won't sink and you will have lots of coffee dregs in your mouth when drinking.
post #477 of 2547
Does anyone own or have any experience with the Atomic brewer?
post #478 of 2547
Quote:
Originally Posted by Star View Post

any Greek/turkish coffee drinkers here? coffee is mixed into boiling water cooked in an Ibrik?


The way I do it is to mix the water and very finely-ground coffee (a dark roast will suffice), and then bring the mixture to a boil.  Wait a minute or two, pour the coffee slowely into a mug, and add suger.
 

 

post #479 of 2547
Quote:
Originally Posted by b1os View Post

IIRC it has to be a pretty fine grind. Otherwise it won't sink and you will have lots of coffee dregs in your mouth when drinking.

This is true to an extent. I only have an electric blade grinder right now (although I'm looking into a hand grinder or mortar/pestle), so it gives a pretty rough chop, which isn't great for turkish/greek coffee. But, the grounds will typically settle within a minute or two.
post #480 of 2547
Quote:
Originally Posted by Star View Post

any Greek/turkish coffee drinkers here? coffee is mixed into boiling water cooked in an Ibrik?

I'm a big fan, like to add a few cardamom pods to the water before i boil it. There's a thread on coffee made this way
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