Lets talk about COFFEE

[scottcw]

Some long term grinder reports. The Aergrind, which is Feldgrind's travel, Aeropress-friendly grinder, is agricultural in build quality. Mine is the first version, and there appears to be a newer version now. Nevertheless, unless space is at a premium, I'd avoid it.

I got the updated, metal lid, made in UK version and love it FWIW.

 

[A Y]

I've been packing my Kinu M47 (non-traveller) for trips and about half the time I need to explain to TSA what the hell it is. Kinu has a travel-sized grinder now too, and the main difference is that the body is made from aluminum instead of steel.

 

[Despos]

Received the order from Bird Rock. Surprised the bag did not have a two way valve. Thought it was pretty much the norm for packaging beans. Will open it next week after a rest and finishing what I’m currently drinking.

 

[dieworkwear]

Received the order from Bird Rock. Surprised the bag did not have a two way valve. Thought it was pretty much the norm for packaging beans. Will open it next week after a rest and finishing what I’m currently drinking.

Wait, really? Mine always do. It should be at the top of the bag near the zip-off opening.

 

[Despos]

Found it near the bottom of the bag and it’s a different style valve. 5 perforations in an embossed circle. Not one central opening and not located at the top just under the opening. It was covered over with printing

 

[cocostella]

Am lucky enough to hit Birdrock about once a week. Great coffee... Annoying customers.

 

[concealed]

All this Bird Rock talk... realized I will be in Del Mar, CA in 10 days for an offsite, going to definitely check out the Torrey Pines location!

 

[Despos]

The Bird Rock is very good. Brewed a cup this morning, liked it. Need to tweak something but not sure what, still it was very good.
Made two espressos this afternoon. First shot was good, slightly acidic but in a good way. Coarsened the grind and got a nice, sweeter second shot.

 

[Isabella1146]

Nescafé espresso is my Favorite!

 

[patrickBOOTH]

Excellent first post!

 

[cocostella]

Lol

 

[otc]

Why isn't post-roast blending a thing? At least I don't seem to see it offered as an option anywhere I go.

Been experimenting with this a bit in the office where we have a number of bean options, but none of them are quite right. The highest quality coffee we have is not bad, but it is just way too light for me. I find that brewing it in like a 6:1 ratio with a darker roast really mellows it out and gives a much better cup.

Never seen a shop doing this--everything is either single origin or a pre-roast blend--but it seems like a little customization you could upcharge for

 

[am55]

Why isn't post-roast blending a thing? At least I don't seem to see it offered as an option anywhere I go.

Been experimenting with this a bit in the office where we have a number of bean options, but none of them are quite right. The highest quality coffee we have is not bad, but it is just way too light for me. I find that brewing it in like a 6:1 ratio with a darker roast really mellows it out and gives a much better cup.

Never seen a shop doing this--everything is either single origin or a pre-roast blend--but it seems like a little customization you could upcharge for

Is that in the US? In Australia it is pretty common, you can see coffee forums for baristas exchanging recipes. Some also go Syrian: same bean, light and heavy roasts blended together, which is not a bad idea when you have a bean that has a totally different profile at either end (the classic being citrus vs caramel).

I like to roast a really pungent monsooned bean quite dark (or even pan fry it, if I find the time, to keep the oils in) and then add a bit to a more even Latam type origin to a light-medium roast. A really nice breakfast option in autumn. The monsooned bean by itself will be too pungent and need to be cut with something (milk or other beans).

 

[patrickBOOTH]

It is a thing, it is how most coffee "blends" work, especially espresso outside of the US. Blends were much more common, but there seems to be hype around "single origin" everything these days. Most single origin espresso sucks.

 

[brianfranklinnc]

Why isn't post-roast blending a thing? At least I don't seem to see it offered as an option anywhere I go.

Been experimenting with this a bit in the office where we have a number of bean options, but none of them are quite right. The highest quality coffee we have is not bad, but it is just way too light for me. I find that brewing it in like a 6:1 ratio with a darker roast really mellows it out and gives a much better cup.

Never seen a shop doing this--everything is either single origin or a pre-roast blend--but it seems like a little customization you could upcharge for

almost any blend you buy from any coffee roaster is a post-roast blend. because different coffee varietals require different temperatures, air flow settings, and roast times, it is near impossible to blend pre-roast with any decent results.