Espresso Enthusiasts

[mobilehaathi]

No kidding. We have a nice, and practically unused air popper ... some quick research ...

http://legacy.sweetmarias.com/airpop/airpopmethod.html

I see from that link, it's one of the recommended designs (solid bottom, air from side vents). Wow, I'm super excited, I've got to order some beans. Thank you!

Excellent! Which popper do you have? I've been using the West Bend Air Crazy---one with side vents. I had to open it up and detach the heat sensor so that it would heat up hot enough, and then I attached it to a 100ft extension cord to attenuate the power a bit.

Do it either outside or under a hood because it will generate a bit of smoke (difficult so see but it's there). Also, it really won't be useful for popcorn once you start roasting coffee.

I can manage ~75g of green beans per batch, and they take 4-6 min per batch depending on desired roast level and ambient temperature in the room.

The first few pounds I roasted were decent, but it was a learning period. After I got used to the process, learned how to adjust my technique on the fly, and gained more experience in judging the roast levels I desired, I've been supremely happy with the results.

Let me know if/when you try it out!

 

[D.T.]

You're going to laugh ... it's one of the Nostalgia models, that looks like an old fashioned popcorn cart

I have no idea about the power/heat output but it definitely gets very hot. I think we got this originally for a spend the night party for our little girl, it won't ever be used for popcorn (if we want popcorn, I make excellent stove top with coconut oil).

Great tips, thanks for the heads up regarding the smoke. I'm going to try to get some beans on order today, not sure about delivery, but I'll let you know.

 

[0388631]

I recall someone telling me on a coffee forum years ago, at least 8 by now, that a Whirly Pop in aluminum or stainless steel works just as well.

 

[mobilehaathi]

I recall someone telling me on a coffee forum years ago, at least 8 by now, that a Whirly Pop in aluminum or stainless steel works just as well.

The key feature is having side air vents that blow around the interior of the vessel as this has a tendency to spin the beans. They require less (but not no) stirring this way, and it helps keep the roast even.

 

[Scepticalscribe]

Well, this is all an education for me - and I enjoy reading about stuff I am not ever likely to try out, every bit as much as I enjoy reading about stuff I do try out as you sometimes learn new ways to do old, familiar, tasks.

However, this thread - and nowhere else- did get me into the joys of grinding my own beans most mornings.

Thus, I am now drinking a really lovely mug of Ethiopian coffee, made from two different types of Sidamo (Ethiopian) beans, ground by my own fair (well, slightly sallow, if truth be told) hand, in my OE Lido grinder…...

 

[Scepticalscribe]

The most recent parcel/packet of coffee I had ordered - the one where I had placed the order before Christmas , although it has just been fulfilled this week - contained an unexpected surprise.

I had ordered two packets of freshly roasted Yirgacheffe Aricha beans (which I know from experience are delicious). They arrived.

The company in question does two blends, - the name of which are constant, but the composition of which vary from season to season. One is a sort of standard blend, the other a little more adventurous. Their current version of their slightly more adventurous blend is a blend of two types of Ethiopian coffee and one from Costa Rica.

These past few months I have been busily blending my own coffees, mostly Ethiopian and am fascinated by how it works out. This is not remotely scientific - there is enough need for control in other areas of my life for me to just wish to spontaneously experiment and find out what combinations, and what micro-lots, and what varietals, and in what pairings, or blends of three, I like.

Anyway, I opened the parcel this afternoon, intending to have fun, and was deeply disappointed to see that while the two 'pure' Ethiopian packets were, indeed, present, the 'blander' blend - lots of Guatemalan coffee, was present, but no Ethiopian - had been substituted for the other, more 'adventurous' blend (which was comprised of two different Ethiopian coffees, and one from Costa Rica).

I checked back to my order (and their two emails confirming their roasting and subsequent despatch of same). Yes, that conformed with my memory of my original order. However, the delivery receipt confirmed that a substitution had been made.

Whether this was an oversight, carelessness, or the fact that they didn't have the other blend, I don't know. In any case, they didn't inform me of the switch in advance.

Yes, I know, I know: First World Problems to a certain extent.

But, specialist coffee roasters exist for a reason. They exist to cater to the needs of individuals such as myself who 1) notice the difference between coffees and 2) really do have pronounced preferences and when ordering something tend to want to receive that, rather than something else which has been substituted for it, irrespective of whether inadvertently or not.

However, this is not the first time that has happened. Yes, I know that small coffee roasting specialists tend to be enthusiasts themselves; they source properly, they tend to be ethical - or prize ethical standards when dealing with producers and apply and promote and support environmentally aware standards, too, with those same producers, all of which I applaud. And agree with. And support.

But, please, guys: Be enthusiastic, but just get the order right……...

 

[mobilehaathi]

The most recent packet of coffee I had ordered - the one that I had placed the order before Christmas , although it has just been fulfilled this week - contained an unexpected surprise.

I had ordered two packets of freshly roasted Yirgacheffe Aricha beans (which I know from experience are delicious). They arrived.

The company in question does two blends, - the name of which are constant, but the composition of which vary from season to season. One is a sort of standard blend, the there a little more adventurous. Their current version of their slightly more adventurous blend is a blend of two types of Ethiopian coffee and one from Costa Rica.

These past few months I have been busily blending my own coffees, mostly Ethiopian and am fascinated by how it works out. This is not remotely scientific - there is enough control in other areas of my life for me to just wish to spontaneously experiment and find out what combinations, and what micro-lots, and what varietals, and in what pairings, or bleedings of three, I like.

Anyway, I opened the parcel this afternoon, intending to have fun, and was deeply disappointed to see that while the two 'pure' Ethiopian packets were, indeed, present, the 'blander' blend - lots of Guatemalan coffee, was present, but no Ethiopian - had been substituted for the other.

I checked back to my order (and their email confirming despatch). Yes, that conformed with my memory of my original order. However, the delivery receipt confirmed that a substitution had been made.

Whether this was an oversight, carelessness, or the fact that they didn't have the other blend, I don't know. In any case, they didn't inform me of the switch in advance.

Yes, I know, I know: First World Problems to a certain extent.

But, specialist coffee roasters exist for a reason. They exist to cater to the needs of individuals such as myself who 1) notice the difference between coffees and 2) really do have pronounced preferences and when ordering something tend to want to receive that, rather than something else which has been substituted for it, irrespective of whether inadvertently or not.

However, this is not the first time that has happened. Yes, I know that small coffee roasting specialists tend to be enthusiasts themselves; they source properly, they tend to be ethical - or prize ethical standards she dealing with producers and apply and promote environmentally aware standards, too, all of which I applaud. And support.

But, please, guys: Be enthusiastic, but just get the order right……...

Well, I suppose it was very sweet for them to replace what they didn't have with something they (hopefully) through was as good, but in these matters it seems they should have asked what sort of substitute would be desirable, if any. Heh, could be worse.

 

[Scepticalscribe]

Well, I have had a pot (not a cup, a pot), my Le Creuset French Press, of coffee made from the Guatemalan bean mix (actually, two different beans from Guatemala and one from Costa Rica); and yes, I added a some Ethiopian beans to that mix.

Now, the aroma is terrific, but the taste, well………it is a perfectly fine cup of coffee, but I have become rather accustomed to the clean, bright notes of the Ethiopian coffees.

Anyway, I wrote them an email - with a polite, slightly testy yet disappointed tone.

 

[mobilehaathi]

Well, I have had a pot (not a cup, a pot), my Le Creuset French Press, of coffee made from the Guatemalan bean mix (actually, two different beans from Guatemala and one from Costa Rica); and yes, I added a some Ethiopian beans to that mix.

Now, the aroma is terrific, but the taste, well………it is a perfectly fine cup of coffee, but I have become rather accustomed to the clean, bright notes of the Ethiopian coffees.

Anyway, I wrote them an email - with a polite, slightly testy yet disappointed tone.

Well, I've been doing something unusual the past few days. I've been brewing some masala chai (clove, cardamom, fennel seed, ginger root, black tea, milk), and mixing it with a fresh pull of espresso. It is surprisingly good.

I've seen these things served at coffee shops before, but they pretty much always use some premixed mass produced saccharine chai mix that I greatly dislike. But when I spice things myself, use decent black tea, and add a freshly pulled home-roasted shot, I have to admit that the drink is quite tasty. It tastes like masala chai, but with a deeper darker undercurrent. And the caffeine kick is formidable.

 

[Scepticalscribe]

Well, I suppose it was very sweet for them to replace what they didn't have with something they (hopefully) through was as good, but in these matters it seems they should have asked what sort of substitute would be desirable, if any. Heh, could be worse.

Well, to be honest, I'm not sure that they didn't have it; I think it was just a careless mistake, or a breakdown in communication between those who received the order an those who fulfilled it.

Anyway, when they reply to my email, I expect that some sort of explanation will be proffered.

The mad thing is, that in the exchange of emails before Christmas when they explained why they couldn't guarantee delivery, and hence, had cancelled the roasting that usually takes palace every Tuesday, we had an interesting discussion on the whole idea of blending coffee beans and of my marked preference for Ethiopian beans, a discussion where, my interlocutor agreed with me, admitting that he hadn't liked their Kenyan beans either, but that they had sold very well.
[doublepost=1452445947][/doublepost]

Well, I've been doing something unusual the past few days. I've been brewing some masala chai (clove, cardamom, fennel seed, ginger root, black tea, milk), and mixing it with a fresh pull of espresso. It is surprisingly good.

I've seen these things served at coffee shops before, but they pretty much always use some premixed mass produced saccharine chai mix that I greatly dislike. But when I spice things myself, use decent black tea, and add a freshly pulled home-roasted shot, I have to admit that the drink is quite tasty. It tastes like masala chai, but with a deeper darker undercurrent. And the caffeine kick is formidable.

I had something similar a few weeks before Christmas, and thought it excellent.

That sounds as though it is a perfect drink for a miserable, dark, windswept, January afternoon.

 

[0388631]

Ground anise seed brewed with fresh ground beans. Delightful. Now if I can only find some damn licorice root to get the real flavor.

 

[Scepticalscribe]

This morning, I received a lovely email from the chap I had been in touch with before about the incorrect order, along with his profuse apologies. This is being remedied and the coffee which had been ordered will be dispatched tomorrow.

Meanwhile, we had a nice email chat about the merits of different types of coffee, including our mutual liking for Ethiopian coffee.

 

[Scepticalscribe]

Well, the chap with whom I had communicated before Christmas apologisd and stressed that the mistake - inadvertently - had been his; that he had sent the wrong order to be roasted. The correct one will be winging its merry way to me shortly. So, one happy and content customer.

 

[mobilehaathi]

Well, the chap with whom I had communicated before Christmas apologies and stressed that the mistake - inadvertently - had been his; that he had sent the wrong order to be roasted. The correct one will be winging its merry way to me shortly. So, one happy and content customer.

Nice to hear that they're attentive. Substituting one region's beans for another's is a pretty bold move!

 

[Scepticalscribe]

Nice to hear that they're attentive. Substituting one region's beans for another's is a pretty bold move!

It was explained - and apologised for - as a genuine mistake, and as they have hastened to immediately made it good, I am not complaining any further. Their response was exemplary.

The one that they substituted it for is their met popular (and best selling) blend; it is a perfectly pleasant and lovely cup of coffee, but, as I explained in my original email, it is not what I ordered, and it lacks the clean, bright notes of the Ethiopian coffees I have come to love.

 

[0388631]

I take it since you've opened your order they gifted it? That's the typical case here in the US, at least.

Going to pick up an everyday whatever roast from Costco this upcoming weekend. Kids will be with both sets of grandparents while missus and I do our monthly shopping. I've had decent and great results with Costco for everyday coffee. For one month in the summer of '13, my local branch did an import of a lovely Colombian that was always fresh roasted and shipped. As a test I presume. Fantastic coffee, better than the stuff I get through orders or local roasters. Sadly they stopped carrying it. I presume because they were taking a giant loss on each sale.

Had an awful espresso this morning. My fault really. I'd recently bought a bottle of natural lozenges made from different herbs to serve as an oral demulcent to soothe morning dryness here and there. Apparently they herbs and whatnot alter your taste buds for a while.


By the way, does anyone have recipes for ginger? Ginger went on sale at a local greengrocer and at 50 cents a pound, and it being very high quality and fresh, I inadvertently purchased an entire crates worth. About 40ish lbs.

 

[Scepticalscribe]

I take it since you've opened your order they gifted it? That's the typical case here in the US, at least.

Going to pick up an everyday whatever roast from Costco this upcoming weekend. Kids will be with both sets of grandparents while missus and I do our monthly shopping. I've had decent and great results with Costco for everyday coffee. For one month in the summer of '13, my local branch did an import of a lovely Colombian that was always fresh roasted and shipped. As a test I presume. Fantastic coffee, better than the stuff I get through orders or local roasters. Sadly they stopped carrying it. I presume because they were taking a giant loss on each sale.

Had an awful espresso this morning. My fault really. I'd recently bought a bottle of natural lozenges made from different herbs to serve as an oral demulcent to soothe morning dryness here and there. Apparently they herbs and whatnot alter your taste buds for a while.


By the way, does anyone have recipes for ginger? Ginger went on sale at a local greengrocer and at 50 cents a pound, and it being very high quality and fresh, I inadvertently purchased an entire crates worth. About 40ish lbs.

Yes, the replacement has been gifted (or, rather, I assume that it has been gifted).

Actually, when opening the parcel with my Swiss Army knife, it slid into one of the packets of the (wrong) coffee; a wonderful aroma of freshly roasted coffee filled the room before I realised what had happened, and this meant that I would only have been able to return one unopened packet of the two incorrect ones. It has also meant that I have been drinking this coffee as well as some of the Ethiopian coffees that are my more usual fare these days.

To be honest, I hardly expected that they would request two packets of coffee back, when the initial mistake was theirs.

Re ginger, grated or chopped, it is a core ingredient in a great many chilli dishes and curry dishes. It is also wonderful (grated) in a hot drink, if you are sickening for a cold, and clears your head wonderfully.

People tell me that it can also be used in baking, but cakes and desserts are my weak spot when I am preparing a meal.

 

[0388631]

That aside, I was wondering if they'll keep if I clean them and slice them up. I've only frozen ginger a few times and they didn't keep. Unless you're supposed to vacuum pack them to avoid freezer burn.

Neighbor suggested lemon ginger jam. I figure the inclusion of citrus would act as a natural preservative. I could make this: http://gingerpeople.com/pantry-essentials/organic-ginger-spread.html

Ginger sauces for cooking, simple syrup, etc. Even when juices, the pulp still contains quite a bit of flavor and heat. Speaking of which, it's a pain in the bum to clean since your skin tends to soak up the juice, and then burn. I've never heard of a ginger chili dish. Are you talking about American style chili?

 

[Scepticalscribe]

That aside, I was wondering if they'll keep if I clean them and slice them up. I've only frozen ginger a few times and they didn't keep. Unless you're supposed to vacuum pack them to avoid freezer burn.

Neighbor suggested lemon ginger jam. I figure the inclusion of citrus would act as a natural preservative. I could make this: http://gingerpeople.com/pantry-essentials/organic-ginger-spread.html

Ginger sauces for cooking, simple syrup, etc. Even when juices, the pulp still contains quite a bit of flavor and heat. Speaking of which, it's a pain in the bum to clean since your skin tends to soak up the juice, and then burn. I've never heard of a ginger chili dish. Are you talking about American style chili?

No, I am talking about versions of curries and other Asian dishes. Most curries - irrespective of where in Asia they come from, make generous use of ginger.

My Mother's carer - who is Filipina - makes a wonderful broth from fish heads, stock, spring onions, a thinly sliced leek, some grated carrot, a chopped chilli, (red) and a few thumb sized pieces of peeled ginger. It is delicious.

For curry, a Sikh I knew years ago, gave me a recipe where the paste included garlic (lots, minced), several thumb sized pieces of ginger (grated, or finely chopped), curry paste, chilli (chopped), and coriander (to finish, you guys call it by the name of cilantro), turmeric and stock. Vegetables (or sometimes chicken) could be used - but it made a stunning curry.

 

[Scepticalscribe]

Well, I'm impressed.

Two packets of coffee (the correct blend, with a high percentage of Ethiopian beans) - with a roasting date of yesterday - were delivered by courier this morning. Well done, chaps. A happy - and better still, impressed - customer.

 

[mobilehaathi]

I typically either grate ginger or pulverize it with a mortar and pestle (along with the garlic).

 

[Scepticalscribe]

I typically either grate ginger or pulverize it with a mortar and pestle (along with the garlic).

Ah, yes. Pestle and mortar. Now, that is proper cooking.

I have a set - actually, two, a big one and a smaller one - they were gifts - and I don't use them half enough.

 

[Scepticalscribe]

After some diligent hunting, I managed to locate the smaller of the two pestle and mortars that I knew I had. This has now been washed and is ready for action. For such a small object, it packs a hefty weight.

 

[0388631]

Yes. I've got a few, and one that holds 5 cups volume. I think I took that particular one out a few times and it's been hidden on the bottom level of our floor cabinets since. I've gone ahead and decided to dehydrate most of the ginger in our dehydrator and then vacuum pack those dried roots. What fresh I will have remaining I'll make into some type of preserve and syrups. I've also bought a few packets of ginger powder to play with.
[doublepost=1452730288][/doublepost]Oh and to along with the thread. I had a few cups of coffee at 3 AM this morning. Woke up from my sleep and was craving coffee and chocolate ice cream. Throw in some stollen I'd made a while back... I was one happy person once I got back into bed a couple hours later.

 

[Scepticalscribe]

Yes, I found myself craving some hot chocolate tonight…..