Mmm...coffee...

[Okiebug61]

I'll probably be asked to leave the thread after this but I am a K-Cup Freak! I have a travel machine, an elite at home and a single serve at my office. I love the fact that I can have tea, coffee, hot chocolate and cider no matter where I am it fits the need.

[SecretAgentMa'am]

I am not up when the first coffee of the day is made, so I always roast the night before, at least. Beans always get at least a 12 hour rest, and most get a lot more than that since I roast about a week's supply at a time.

I've never bought any of Sweet Maria's 20 lb bags. We like to try a lot of different varieties, so I generally buy one of her 8 lb. sampler packs every month or so. It's a great way to get to try a lot of different beans while staying within budget. It works out to about $5/lb, and the samplers always include at least a couple of the high-end beans.

Espresso is a roast by the way.

I have to disagree with you there. It's common in North America to call extremely dark roasts "espresso roast" but espresso actually refers to the brewing method. From Wikipedia, referencing Ricardo and Francisco Illy's The Book of Coffee: "Espresso is a coffee beverage and brewing method, it is not a specific bean, bean blend, or roast level. Any bean or roasting level can be used to produce authentic espresso. For example, in southern Italy, a darker roast is generally preferred; but farther north, the trend moves toward slightly lighter roasts. Outside of Italy a wide range of roasts are popular." I generally roast to Full City or Full City+ for espresso. Extremely dark roasts will make it easier to get a full head of crema, but you also get that charcoal taste that's so common in coffee shops (I'm looking at you, Starbuck's). One of the reasons the drinks made by those shops are so packed with sugar is to mask the taste of their burned coffee.

The coffee roasting Wiki has a great reference chart for roast levels.
http://en.wikipedia.org/wiki/Coffee_roasting

I used to buy bottles and bottles of Torani syrups, until I realized I could make them myself. They're basically just flavored simple syrups. Just combine 2 parts sugar to 1 part water, boil for a minute, and add whatever flavors you want. Right now we're using blackberry syrup that I made by boiling the seeds and pulp that were leftover after I made blackberry puree for margaritas in the sugar syrup. Half the syrup went into a bottle with a pour spout for coffee, and the other half got mixed with vodka for homemade blackberry cordial.

Originally Posted by Okiebug61

I'll probably be asked to leave the thread after this but I am a K-Cup Freak! I have a travel machine, an elite at home and a single serve at my office. I love the fact that I can have tea, coffee, hot chocolate and cider no matter where I am it fits the need.

There was a Keurig machine in the break room at my last job, and I honestly don't get why so many people love them. I understand that they're popular, but I found the coffee that came out to be weak and bitter. I don't think I ever managed to finish a cup, even with tons of cream and sugar. The hot chocolate also had a strange chemical flavor. Maybe it's just me. I can't stand artificial sweeteners, and I think all the K-cups other than the straight coffee have artificial sweeteners in them.

[Dominique]

Very informative link, thank you. Espresso is a roast, came right out of my
tutorial book that Zack and Dani's sent along. To be honest. I stop roasting just before any bean starts bringing out the oil. I roast Kona, to a City roast. I'm not a fan of deep roasts. I, (my opinion) think
it's too bold and flavor is lost. Yes, I agree...you can, and I have, made espresso out of the kona beans.

That blueberry syrup sounded wonderful!

I didn't (and maybe it's a good thing) start to roast beans until after I detoxed from it. I do it yes, because I love a good cup if I am limiting my self to one cup a day. But I enjoy roasting it and giving it to others. I do enjoy the roasting. I was on the sampler packs with Zack and Dani's, and now that I am at sweet Maria's. I order up a couple one pound bags when she gives the crops a good to excellent rating. If it is something I end up
liking, I'll order the sak. It's shelf life is two years. I roast once or twice a week. We always have Kona beans.

I burr my grind my beans all at once. If I read your post correctly, you grind as you brew?

I never had a K cup. Coffee snob here. I don't drink coffee anyplace but here.

[SecretAgentMa'am]

Originally Posted by Yellow band

Very informative link, thank you. Espresso is a roast, came right out of my
tutorial book that Zack and Dani's sent along.

I've seen that book. The author seems to have just decided to stick in their very own label for a roast level in between a couple of the standard roast levels and call it espresso roast. They could just as easily have called it dinosaur roast or purple roast. They're the only author I've seen who seems to think it exists.

I burr my grind my beans all at once. If I read your post correctly, you grind as you brew?

Yes, I grind as I brew. Coffee goes stale very quickly, and the greater the surface area the faster it goes stale. You get the best flavor by pulling your shot no more than 30 seconds after grinding.

[Dominique]

I know about the beans being completely stale within 10 days of roast. I mentioned I am friendly with a starbucks manager, they *grind* as they go too. But I don't pay too
much attention to some of the things she says, as she honestly believes those beans she is *grinding* are fresh.

We have talked, and been reading up on our future purchases. I'd like an espresso maker made of brass and has the water coming right into it from the water line. But then reality sets in and I am reminded that my Mr. Coffee
really does meet my needs. So perhaps an upgrade to that and definitely a newer roaster. Do you know anything about the hot air roasters? I see they are pushing two hot air models.....(is that too get rid of them) I wonder about the
consistency f the beans being roasted.

[Apocalipstic]

I love coffee and can't imagine life without it, but I don;t really like the smell of rtoasing coffee. There was a roasting plant next door to our house when I was a kid and it ruined it for me.

I am enjoying reading about your experiences though. Great thread!

[SecretAgentMa'am]

Originally Posted by apocalipstic

I love coffee and can't imagine life without it, but I don;t really like the smell of rtoasing coffee. There was a roasting plant next door to our house when I was a kid and it ruined it for me.

I am enjoying reading about your experiences though. Great thread!

I also used to live near a roast house. The smell of a big, commercial operation is nothing like the smell of a small home roaster. It's entirely possible that you only hated the smell because it's really intense when large volumes are being roasted. What you're smelling is more smoke than anything else, and the smoke from roasting coffee smells gross. Many home roasters (like the ones that have been mentioned here) have catalytic converters so you don't get any smoke at all. When I'm roasting a pound or less, there's barely any smell at all. The smell that does exist is kind of a nutty/toasty scent.

[Dominique]

Originally Posted by SecretAgentMa'am

Yes, I grind as I brew. Coffee goes stale very quickly, and the greater the surface area the faster it goes stale. You get the best flavor by pulling your shot no more than 30 seconds after grinding.

Quincy Magoo here. I almost missed this. Another 30 second rule.

30 pounds of pressure, 30 seconds after slice, and a 30 second pull.

MMM I'm glad you started this thread. This time of day is the roughest for me. Everyone is walking around with an afternoon something. Coffee,
(orange pop is popular in here??) and almost everyone has a water can.

We have a really nice water cooler/filter thing. And they won't buy disposable cups. I like that idea. Customers use China. Off topic, distracted by smell of coffee brewing.

[betenoire]

Originally Posted by Okiebug61

I'll probably be asked to leave the thread after this but I am a K-Cup Freak! I have a travel machine, an elite at home and a single serve at my office. I love the fact that I can have tea, coffee, hot chocolate and cider no matter where I am it fits the need.

I have a Keurig and I hate that stupid thing. Nick's parents got us one because they think it's just the greatest thing on the planet.

The things I hate about my Keurig:

1 - it's not environmentally sound. Do I REALLY need to have plastic to toss in the trash every time I make a cup of coffee? (Do not mention the reusable k-cups you can buy. They make REALLY weak coffee.)

2 - it's not financially sound. I refuse to pay on average 55 cents every time I want a cup of coffee in my own fucking apartment.

3 - I do not want one cup of coffee in the morning. I want 3 or four. May as well make a pot.

4 - tastes bad!

5 - lameass trendyass expensiveass machine.

(I am, personally, all about the French Press.)

[SecretAgentMa'am]

Originally Posted by betenoire

I have a Keurig and I hate that stupid thing. Nick's parents got us one because they think it's just the greatest thing on the planet.

I had all the same thoughts about it. I received a free Senseo machine when they were brand new on the market, and wound up giving it away. I have no interest in a machine that requires me to buy specific refills for it that can only be purchased from that company. I actually bought the reusable filter for the Senseo to try it with my own coffee, and it still sucked. The Keurig didn't seem any different. My boss was in love with the Tully's Vienna Roast K-cups so that's what we mostly had. It was awful. I bought a variety pack of K-cups thinking maybe I just hated that coffee. Nope, couldn't stand any of it.

[Dominique]

Originally Posted by SecretAgentMa'am

I had all the same thoughts about it. I received a free Senseo machine when they were brand new on the market, and wound up giving it away. I have no interest in a machine that requires me to buy specific refills for it that can only be purchased from that company. I actually bought the reusable filter for the Senseo to try it with my own coffee, and it still sucked. The Keurig didn't seem any different. My boss was in love with the Tully's Vienna Roast K-cups so that's what we mostly had. It was awful. I bought a variety pack of K-cups thinking maybe I just hated that coffee. Nope, couldn't stand any of it.

Sipping espresso here. Glad to read I missed nothing with those K cups.

[Abigail Crabby]

I have become addicted to expresso -

I already broke one machine from too much use and plan to buy a newer grander one.

For now I get my freshly brewed expresso at the coffee bar at work,

hand over my coffee and no one gets hurt......

[*Anya*]

My drink is freshly ground Peets French Roast with 2 Spenda and one teaspoon of half-n-half (YB, it is made of 1/2 milk and 1/2 cream). Calories for 1/2& 1/2 =40 and I count it in my daily total since I love my coffee that way

Drink up y'all!

[SecretAgentMa'am]

Originally Posted by Anya/Georgia

My drink is freshly ground Peets French Roast with 2 Spenda and one teaspoon of half-n-half (YB, it is made of 1/2 milk and 1/2 cream). Calories for 1/2& 1/2 =40 and I count it in my daily total since I love my coffee that way

Drink up y'all!

A teaspoon? Isn't it more like 2 tablespoons for 40 calories?

[Dominique]

Originally Posted by Anya/Georgia

My drink is freshly ground Peets French Roast with 2 Spenda and one teaspoon of half-n-half (YB, it is made of 1/2 milk and 1/2 cream). Calories for 1/2& 1/2 =40 and I count it in my daily total since I love my coffee that way

Drink up y'all!

PEETS, theres that word again. I'm going to look this up on the internet. Is splenda zero calories? Am I missing something with this cream and sugar in the coffee?

I think I mentioned this before, maybe in this thread. I was a late in life coffee drinker. In my thirties. Someone must have told me the buzz was better if you drank it black. I remember exactly when I started drinking it. When I started doing shift work. Then, a pot of coffee a shift wasn't enough, along came the 20 oz.Mt. Dews.....I see that Code red in the stores and always think, wonder how that tastes. But don't dare taste it, for fear I'll love it and will start drinking that again. I will never EVER forget how awful the caffeine withdrawl was. That's why I don't give smokers a hard time about struggling with quitting.

[SecretAgentMa'am]

So I was just in the kitchen and remembered a coffee implement that I haven't mentioned yet. Anyone else have an Aeropress? I bought one that lived in my desk drawer back when I was actually employed. It hasn't been used much since I brought it home. It's pretty fantastic, though. It obviously doesn't make real espresso, but the taste is very similar. If you don't want espresso, just add more hot water after pressing. It's great. Kind of like a turbo charged French press. Only takes about 30 seconds if your water is already hot.

[Soft*Silver]

today I found out what a K Cup was. Had never even heard of one. (I dont get out much) I stopped at Dunkin Donuts for a cuppa coffee and saw their add for Kcups in a box. huh? So I asked. Imagine that! Pay lots of money for plastic individual things that look like creamers (at least on the display they did). And now I hear they are weak and dont taste good.

I am ok now with not getting out much...

lol

[Dominique]

You can make any of these with decaf if you prefer the taste without the jitters!

Mocha Frappe

3 tablespoons ground coffee to a half cup of water/ brew.

Place ingredients ino a blender jar in this order:

14 ice cubes
2 Tablespoons sugar (or what ever)
3 tablespoons chocolate syrup
1/4 cup of some kind of milk

Top with whipped cream from an aerosol can (it's only 15 calories)

Blend. Makes one tall or two smaller drinks.

[Dominique]

Now, we'll move onto an alcoholic frappes

(I'm no bar tender, so if I can do this, you can too)

3 tablespoons ground coffee
1/2 cup or water....brew

place ingredients in blender jar in this order:

14 ice cubes
1/8 teaspoon ground cinnamon
2 (or 3) tablespoons chocolate syrup
1/4 cup Kahlua
2 tablespoons tequila
2 tablespoons heavy cream

Blend, top with the whipped cream

[Silverseastar]

OMG! I totally want to roast my own beans now! I love love love coffee and didn't even drink it until I was 35. Now I need 2 a day. Argh.

I am a bona fide coffee snob. I drive across town to the one place that sells the coffee (called Oso Negro- Princess of Darkness) made from an Artisan Roaster in a town an 8 hour drive from me.

I have a Krups Burr grinder and love it. I grind the coffee right before each shot of espresso. I'd love a better espresso machine but also have a Krups and it does decent duty.

Invite me to a tasting party and I'd be there lickity split! What a fabulous idea.