Coffee-p0rn

[Too Tall]

Oops I did it again

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[Jimmybagadonuts]

I do believe you have come to the dark side. Welcome!

[Too Tall]

More....this is the new Bonilla varietal. It's really interesting. I'm not sophisticated enough to say what I'm tasting other than I love it.
FWIIW the Flair manual espresso gizzmo is treating me well. You must not over or under dose it. Sixteen grams is just right.

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[mzilliox]

what im really wondering is where did you get your adorable little demis? My Nuovo Simonelli G60 grinder arrives maybe tomorrow. i need some adorable espresso serving vessels to practice pulling shots into.

nice looking shots, you prefer loud bright fruity "new wave" espresso or the more traditional balanced italian stuff? single origin or blend?

[Too Tall]

I found the demis on Ebizzle. Search for Bodum Demitasse Paula 3.5 oz They are all I ever want.

Thanks, I'm new to pulling shots and a long time espresso fiend in the Italian style. I like a sweet tasting pull on the short side and drink it standing up. If recent nutrition studies are correct and based on the amt. of caffeine I consume I'll never die.

I'm roasting the beans and that shot was single origin Costa Rica grown at a high altitude. My other favorite is a Colombian varietal also grown at altitude. Honestly, I'm not saavy enough to start blending beans.

[guido]

Really good looking espresso there...

[mzilliox]

I found the demis on Ebizzle. Search for Bodum Demitasse Paula 3.5 oz They are all I ever want.

Thanks, I'm new to pulling shots and a long time espresso fiend in the Italian style. I like a sweet tasting pull on the short side and drink it standing up. If recent nutrition studies are correct and based on the amt. of caffeine I consume I'll never die.

I'm roasting the beans and that shot was single origin Costa Rica grown at a high altitude. My other favorite is a Colombian varietal also grown at altitude. Honestly, I'm not saavy enough to start blending beans.

nice work! and thanks for the tips on the cups.
The blending process can be as technical or casual as you want it to be. I took a class at coffee fest in seattle one year and the presenter did a bunch of statistical blahbedy blah on espresso blends. His finding was that 2 coffee blends were more consistent than 3 or more origin blends. In any given 18-19g shot of espresso, its impossible to get a consistent ratio of the same beans to keep the flavor the same from shot to shot. In a 3 or 4 coffee blend only 1 or 2 beans (or heck even 0) of a certain origin may make it into the shot so the 2 coffee blend tends to produce the more consistent shots. I found that interesting because its so common to see 3 bean . and it can work.

But doing something like 60 percent Columbia for the good crema base, and something like a Guatemala or even going over to Africa for the flavor enhancer. Hit it at 35-40 percent and you have a simple blend that may pull nicer and perform more consistently if that is what you are into. Alternatively if you are just after a new experience of flavor every week as i tend to be, playing with the ratios and blends just changes the experience, even changes the characteristics of pulling the shot itself, the grind, all of it. Fun to geek out on and play with. Just go for it, you will be surprised!

[72gmc]

Now I have to go for a coffee.

[Too Tall]

It's like day of the triffids married a coffee shop hipster ;) I'm at a loss. The only cooler coffee scheme I've ever seen was in SoHo. They had a system which sent fresh roasted beans via vaccum tube to a grinder which in turn passed it to some sort of French Press to produce your individually curated cup of coffee. The coffee was freaking outstanding, of course.

Gosh that does look inviting.

[rwsaunders]

Three wheeled mobile Nitro cold brew machine ready for the afternoon crowd.

[Too Tall]

That rig would be perfect if he has a knife sharpening setup.

I've never had a nitro cold brewed coffee.

[weavie]

Here's my cooling/de-chaffing setup. Similar to yours but suck, not blow. Works great to cool off 500g in about 60 sec.



/gkk

I’ve got some free time right now ... so I’m going to build a roast cooler. I’ve seen bathroom fan projects and shop vac projects, I figure they both have been drawing air, not blowing except Mark Kelly who never does something without a good reason - so what’s the difference or is it just a question of where to direct the dust and heat?

[gkk]

I’ve got some free time right now ... so I’m going to build a roast cooler. I’ve seen bathroom fan projects and shop vac projects, I figure they both have been drawing air, not blowing except Mark Kelly who never does something without a good reason - so what’s the difference or is it just a question of where to direct the dust and heat?

I haven't studied it extensively, but for me I would rather have the chaff not blow in my face as I lean over the bucket and stir. The chaff pretty much stays in the shop vac and doesn't get exhausted out. Before I had this I used a fan blowing through it and it had to be done outside or was too much of a mess.

Have fun!

[Too Tall]

I haven't studied it extensively, but for me I would rather have the chaff not blow in my face as I lean over the bucket and stir. The chaff pretty much stays in the shop vac and doesn't get exhausted out. Before I had this I used a fan blowing through it and it had to be done outside or was too much of a mess.

Have fun!

Same here....all that said I've switched to dumping the beans into the sieve, running outside and winnowing them by tossing them in the air. I'll stop and stir with a gloved hand a few times to loosen any stubborn chaff.

Doing it this way eliminates "more stuff to maintain" and actually cools the beans alot faster AND does a perfect job of separating the chaff. If you live in an apartment of care about chaff all over the lawn forget about it.

[weavie]

Same here....all that said I've switched to dumping the beans into the sieve, running outside and winnowing them by tossing them in the air. I'll stop and stir with a gloved hand a few times to loosen any stubborn chaff.

Doing it this way eliminates "more stuff to maintain" and actually cools the beans alot faster AND does a perfect job of separating the chaff. If you live in an apartment of care about chaff all over the lawn forget about it.

I've got a shop-vac so I was thinking to get a bucket and a colander and give it a try. Thanks!

[Mark Kelly]

so what’s the difference or is it just a question of where to direct the dust and heat?

Yes, I just did it so I got chaff removal with cooling..

[rwsaunders]

Whenever I visit Bloomington Indiana, I always have a blueberry scone and medium latte at The Inkwell Bakery & Cafe to start my day.

https://www.inkwellbtown.com/

[Too Tall]

Lovely pic. as usual R.W.
(chuckle) of course my eye wanders to the DL1 brakes.

[rwsaunders]

Periodic table of the magic bean.

[robin3mj]

I used Stanley thermos mugs for years- the hammered green finish reminded me of my Pop Pop’s thermos when he worked for NJ Bell. But the flip top lids lasted about two months before they’d snap. Credit to Stanley in that they’d send you a new one no questions asked but still wasteful. Switched to the Yeti 20oz tumbler and they keep hot/cold way better.

Also have a nice Miir 32oz thermos that’ll keep ice intact for a solid 24+ hours with the flip top lid, and even longer with the included screw on top.