Just took my first sip...
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...of my first cup of my first batch of home-roasted coffee. None of that this fancy air-roasted steam-extracted stuff, mind you - this was fried up in a cast-iron skillet and dunked in boiling water. Still... It's quite good. :cool:
Roasting Notes: Easy to roast; you'll get a great cup at most roast levels. Lighter roasts accent the winey acidity and bright fruit, deeper levels deliver smooth, rich chocolate flavors. French-roast not recommended.
Winey acidity? bright fruit? smooth, rich chocolate flavors? Gack!! That doesn't sound like coffee! That sounds more like tuti-fruity.
CQ de W5ALT
Walt Fair, Jr., P. E. Comport Computing Specializing in Technical Engineering Software
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...of my first cup of my first batch of home-roasted coffee. None of that this fancy air-roasted steam-extracted stuff, mind you - this was fried up in a cast-iron skillet and dunked in boiling water. Still... It's quite good. :cool:
Did you go with dark, city/medium, or light. How did you brew it? DETAILS....I need details. I've been meaning to home roast for some time but brewing my own beer has taken up that bit of hobby space. I have a friend who said her mother used to roast it in a cast-iron pot/skillet inside a gas over. I just haven't gotten around to experimenting yet.
And above all things, never think that you're not good enough yourself. A man should never think that. My belief is that in life people will take you at your own reckoning. --Isaac Asimov Avoid the crowd. Do your own thinking independently. Be the chess player, not the chess piece. --Ralph Charell
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Roasting Notes: Easy to roast; you'll get a great cup at most roast levels. Lighter roasts accent the winey acidity and bright fruit, deeper levels deliver smooth, rich chocolate flavors. French-roast not recommended.
Winey acidity? bright fruit? smooth, rich chocolate flavors? Gack!! That doesn't sound like coffee! That sounds more like tuti-fruity.
CQ de W5ALT
Walt Fair, Jr., P. E. Comport Computing Specializing in Technical Engineering Software
Marketing for wannabe coffee snobs and people on the fence about the purchase. Thats all.
And above all things, never think that you're not good enough yourself. A man should never think that. My belief is that in life people will take you at your own reckoning. --Isaac Asimov Avoid the crowd. Do your own thinking independently. Be the chess player, not the chess piece. --Ralph Charell
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Roasting Notes: Easy to roast; you'll get a great cup at most roast levels. Lighter roasts accent the winey acidity and bright fruit, deeper levels deliver smooth, rich chocolate flavors. French-roast not recommended.
Winey acidity? bright fruit? smooth, rich chocolate flavors? Gack!! That doesn't sound like coffee! That sounds more like tuti-fruity.
CQ de W5ALT
Walt Fair, Jr., P. E. Comport Computing Specializing in Technical Engineering Software
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Did you go with dark, city/medium, or light. How did you brew it? DETAILS....I need details. I've been meaning to home roast for some time but brewing my own beer has taken up that bit of hobby space. I have a friend who said her mother used to roast it in a cast-iron pot/skillet inside a gas over. I just haven't gotten around to experimenting yet.
And above all things, never think that you're not good enough yourself. A man should never think that. My belief is that in life people will take you at your own reckoning. --Isaac Asimov Avoid the crowd. Do your own thinking independently. Be the chess player, not the chess piece. --Ralph Charell
Chris Austin wrote:
Did you go with dark, city/medium, or light. How did you brew it? DETAILS....I need details
LOL... I mostly followed the directions here[^], brought it past the first crack before killing the heat and agitating it in the still-hot cast-iron pan for another half minute. I'd put it at a medium roast - milk-chocolate brown, not shiny. Shook them in a sieve outside 'till they cooled and the chaff blew away, then course-ground and brewed in a press. I was actually surprised by how easy it was... The only hitch was the lid i used for the pan: glass with a metal rim made it easy to watch the beans while i tossed them popcorn-style, but it had a plastic handle which melted in the process, leaving black marks on my oven mitt. Gonna try using a perforated pizza pan in the oven later, see how that works out...
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...of my first cup of my first batch of home-roasted coffee. None of that this fancy air-roasted steam-extracted stuff, mind you - this was fried up in a cast-iron skillet and dunked in boiling water. Still... It's quite good. :cool:
From the link... "... This is a neighboring farm to Vista Hermosa...winey cup with creamy medium-full body;...delicate fruit notes..." I see why you like it. ;)
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From the link... "... This is a neighboring farm to Vista Hermosa...winey cup with creamy medium-full body;...delicate fruit notes..." I see why you like it. ;)
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...of my first cup of my first batch of home-roasted coffee. None of that this fancy air-roasted steam-extracted stuff, mind you - this was fried up in a cast-iron skillet and dunked in boiling water. Still... It's quite good. :cool:
Was a blow torch (or at least a barbecue) involved? Otherwise you lose man points for cooking. :-D
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Was a blow torch (or at least a barbecue) involved? Otherwise you lose man points for cooking. :-D
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...of my first cup of my first batch of home-roasted coffee. None of that this fancy air-roasted steam-extracted stuff, mind you - this was fried up in a cast-iron skillet and dunked in boiling water. Still... It's quite good. :cool:
I suspect you're going to enjoy this. Something that Starbucks never quite got is the fact that coffees prefer different roasts. My favorite coffees are the central American stuff, along with the islands (Haiti, Jamaica, etc.), most of which prefer a medium roast. The exception to that would be Jamaican Blue Mountain, which likes a light roast. If you get into experimenting with this, I think you'll discover what roast works best for each given bean. And my sincere apologies for mentioning Starbucks in a conversation about coffee roasting. We don't call them Charbucks for nothing. :)
Christopher Duncan www.PracticalUSA.com Author of The Career Programmer and Unite the Tribes Copywriting Services
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I suspect you're going to enjoy this. Something that Starbucks never quite got is the fact that coffees prefer different roasts. My favorite coffees are the central American stuff, along with the islands (Haiti, Jamaica, etc.), most of which prefer a medium roast. The exception to that would be Jamaican Blue Mountain, which likes a light roast. If you get into experimenting with this, I think you'll discover what roast works best for each given bean. And my sincere apologies for mentioning Starbucks in a conversation about coffee roasting. We don't call them Charbucks for nothing. :)
Christopher Duncan www.PracticalUSA.com Author of The Career Programmer and Unite the Tribes Copywriting Services
Christopher Duncan wrote:
If you get into experimenting with this, I think you'll discover what roast works best for each given bean.
That's kinda my plan... I drink a fair bit of coffee, and buying it retail just wasn't cutting it - too much money for what i got out of it (with the exception of a roaster up in CO Springs that really put out some nice stuff... but i'm hardly ever up in 'Springs these days). I figure, if i order just a few pounds at a time, i'll be able to play around with roasting for a while before getting the itch to try something else. What good is an addiction if you can't have some fun with it? :-)
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I suspect you're going to enjoy this. Something that Starbucks never quite got is the fact that coffees prefer different roasts. My favorite coffees are the central American stuff, along with the islands (Haiti, Jamaica, etc.), most of which prefer a medium roast. The exception to that would be Jamaican Blue Mountain, which likes a light roast. If you get into experimenting with this, I think you'll discover what roast works best for each given bean. And my sincere apologies for mentioning Starbucks in a conversation about coffee roasting. We don't call them Charbucks for nothing. :)
Christopher Duncan www.PracticalUSA.com Author of The Career Programmer and Unite the Tribes Copywriting Services
I like the Central American coffees, but prefer a darker roast. Mexican Huasteca is also very good in a dark roast that I pick up whenever I go to southern Mexico. The Bolivian local stuff is also very good and I always bring a few kilos of that back. I usually have some "cafe destilada" ready to go. But the best is a dark roast from Java -- that's my absolute favorite.
CQ de W5ALT
Walt Fair, Jr., P. E. Comport Computing Specializing in Technical Engineering Software