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Lets talk about COFFEE

Discussion in 'Social Life, Food & Drink, Travel' started by Flambeur, Dec 2, 2009.

  1. indesertum

    indesertum Senior member

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    Walked into a random Starbucks in Hoboken and they had a clover machine. Had the Hawaiian ku'a. Was really delicious. Smooth, balanced with depth. Borderline into over roasted territory but was so good. The roast made sense with the beans.

    Went back and got the Guatemala casi cielo. Was pretty disappointed. The roast covered up a lot of the delicate notes I love about Guatemalans. Just kind of bland and homogenous. Still decent and I guess it's a different expression in its own way.
     


  2. Fueco

    Fueco Senior member

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    Just finishing off a bag of beans (Rwanda Coproca Bourbon) from Four Barrel Coffee (San Francisco).

    So freakin' good... I'm so glad that one of my favorite local shops gets their beans from Four Barrel. I think they're better than the other big shots up in the city (Blue Bottle and Ritual, among others).
     


  3. Fueco

    Fueco Senior member

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    What sort of equipment are you using? I experimented with home roasting a few years ago, and would like to get back into it. I was using a popcorn popper with small batches. I'm thinking that a larger batch size would make it more convenient, especially now that I'm married and have need to make coffee for two.
     


  4. indesertum

    indesertum Senior member

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    doesn't it really smoke up the house tho?
     


  5. Fueco

    Fueco Senior member

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    It can. If you don't like the smell of roasting coffee, I'd suggest doing it outside. Fortunately, I have external AC plugs next to the patio. So I can roast outside.
     


  6. scottcw

    scottcw Senior member

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    I use a Behmor to roast 1/2 to 1 lb at a time. I place it near the exhaust fan for my stove and run the fan during roasting and for a couple hours after. No smoke issues, but I can definitely smell the roasted coffee.
     


  7. rydenfan

    rydenfan Senior member

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    I bought a pound of that Hawaiian recently abd was very impressed as well
     


  8. shibbel

    shibbel Senior member

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    I've only ever had smoke issues when getting into second crack territory with beans that are better with an espresso type roast. Other than that, like scottcw mentioned, when you're only going for one crack, all you really smell is the delightful odor of roasting coffee.
     


  9. indesertum

    indesertum Senior member

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  10. indesertum

    indesertum Senior member

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  11. pfurey

    pfurey Senior member

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    I'm using a Behmor 1600. It took a few roasts (alright, maybe 15 or so) until I was able to start roasting coffee I considered good. At this point, I'm about 50 roasts in, and I'm able to dial in what I like really well and prefer my roasts to Blue Bottle, CCC, etc. Sweet Marias for beans.


    Not even a little bit, but I rarely roast into second crack. If you're roasting dark coffee, there's more smoke, but it's still not bad. My overhead kitchen fan on low would more than take care of it.
     


  12. romafan

    romafan Senior member

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    got a pound from upright in greenpoint - good coffee :nodding:
     


  13. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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  14. romafan

    romafan Senior member

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    i got bored at kidz hockey practice & a guy suggested it - it's a couple of minutes away. saw propeller & champion(?:confused:) on the way - do you know them?
     


  15. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    I know the owner of Propeller. Nice relaxing space. Serves Toby's Estate coffee. I'm not there that often as it is a bit of a hike and there's no way I am riding the G to get coffee.
     
    Last edited: Feb 11, 2014


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