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Coffee, Café Culture, Culture, Chat, & Conversation...
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Ordered some coffee (Ethiopian and two different types of coffee from El Salvador).
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Enjoyed a coffee this morning that was a blend (of my own devising) of coffees from El Salvador and Honduras. Served with organic hot milk.
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Enjoyed a blend of coffee from El Salvador and Honduras (with organic hot milk) today.
And received word that the coffee I ordered on Thursday is now en route to me.
And received word that the coffee I ordered on Thursday is now en route to me.
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My coffee delivery arrived safely.
januarydrive7
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Ran out of coffee. Need to roast more.
lizkat
Watching March roll out real winter
Now there's a level of coffee-attentiveness to which I do not aspire...
But I did just recently ensure I won't run out of basic ordinary commercial coffee beans over winter, stashed a couple 3-pound bags in a 22-gallon bin in the back room where I keep assorted other rock-bottom subsistence type items in my winter pantry. Rice, beans and the boxes they come in lol. But first, coffee....
januarydrive7
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Roasted some Columbian honey process to a nice City roast. Bittersweet chocolate notes on the nose -- looking forward to a cup tomorrow
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Agree with @lizkat; I love my coffee, but this is a level of demanding perfection to which I do not - and cannot - ever aspire to.
Yes, my most recent coffee order arrived this past week-end, even though I was amply suplied for - at least - a further week or so.
However, I agree with both of you; running out of coffee is a fate not to be contemplated.
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Eric
Mama's lil stinker
I have drinking the Green Mountain Sumatra Reserve for years now K-cups for that we buy direct through Keurig and it looks as though it's been discontinued, we bought the Costco brand hoping it will be close. I know it's not as good as quality freshly ground coffee but I've grown used to it over the years.
januarydrive7
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I started roasting small batches of quality green coffee in a (very slightly) modified popcorn popper about 10 years ago. I was getting fairly good results for several years (I'd argue better than >= 90% of what you can find on store shelves), but upped my game with more significant modifications about 5-6 years ago (added an embedded system to control temperature and fan speed for precise roast profiles).
If I were ever to encourage anyone toward roasting their own coffee, I would suggest either a stock, or slightly modified popcorn popper --- the overkill that I've done has made it so that it's hard for me to enjoy coffee that I don't roast myself, or at least comes from a good 3rd-wave coffee shop.
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Enjoyed a coffee from Honduras this morning.
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Sipping a blend (of my own devising) of two different coffees from El Salvador, with organic (full fat) hot milk, and a dash of organic, double cream.
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Gosh you are exotic.
Not really.
How exotic is it to spoon two (and, on a very rare, but exciting occasion, three) different types of coffee into a paper filter, French Press, or moka pot?
The trick is to want to do it, and then, the next thing is to work out which coffees go well together (in my experience, - as you will often find with French wines and French cheese and cuisine - coffees from the same areas, regions, places, - i.e. East Africa, Central America, tend to go well together), and then, to work out what ratios you want with the specific coffees.
Most mornings, or afternoons, if blending, - unless there is a reason to do things a bit differently, such as adding extra Ethiopian coffee to a blend, to increase the influence - my blends will be roughly 50% of each coffee.
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Enjoyed a coffee from Honduras with organic hot milk.
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A blend of two different coffees from El Salvador with organic hot milk.
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A blend of three different types of coffee from El Salvador, with organic hot milk.
