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Interesting article, but they overlooked (or at least downplayed) what I think is the most important part of good coffee: > They should be whole beans, sustain
by jballanc 13y ago
Interesting article, but they overlooked (or at least downplayed) what I think is the most important part of good coffee:
> They should be whole beans, sustainably farmed, and roasted within the past few weeks.
Roasted within the past few weeks? How about the past few hours? Seriously, if you haven't had coffee on the same day it was roasted, you don't know what you're missing. All the other variables of preparation method fall by the wayside in the face of the freshness of the roast.
Of course, roasting yourself is not really an option. Still, if you can find someplace that roasts their own on a regular basis, go for that. (For my part, I've been spoiled by the fact that almost every dry goods store where I live roasts their own, usually right in the shop...)
- pedrocr 13y ago>Of course, roasting yourself is not really an option. Why do you say that? I've been meaning to try it after I saw Michael Johnston describe it as his hobby[1]. He bought a 300$ machine[2] that by his math will pay for itself since green bean is cheaper than roasted. Amazon also seems to have a few cheap and well reviewed home roasting machines[3]. [1] http://theonlinephotographer.typepad.com/the_online_photographer/2012/01/open-mike-coffee-n-the-car.html http://theonlinephotographer.typepad.com/the_online_photogra... [2] http://www.roastmasters.com/behmor.html http://www.roastmasters.com/behmor.html [3] http://amzn.to/1d9OvOB http://amzn.to/1d9OvOB
- jfb_1973 13y agoHot air popcorn poppers work really well. http://www.sweetmarias.com/airpop/airpopmethod.php http://www.sweetmarias.com/airpop/airpopmethod.php
- snowwolf 13y agoActually according to Tim Wendelboe (a former world barista champion) you should rest fresh roasted beans for a few days to allow it to degas. From http://timwendelboe.no/coffee/finca-tamana-espresso/ http://timwendelboe.no/coffee/finca-tamana-espresso/ "When the coffee is roasted it develops a lot of CO2 gas inside the beans. This gas will make the coffee taste smokey and ashy immediately after roasting. It is absolutely crucial to let the coffee degas and rest for a while before use to ensure maximum flavour." He gives a great talk on sourcing high quality beans here: http://vimeo.com/69487909 http://vimeo.com/69487909
- fellowniusmonk 13y agoFor espresso this is true. For "pour over" the fresher the better, you first pour just enough water over the grounds to saturate which causes a massive off gassing, then you pour to completion.
- devindotcom 13y agoWas going to note this - I asked a local roaster about it and they said yeah, you're going to taste a lot of carbon dioxide. If you don't know what that tastes like.. you will.
- RogerL 13y agoI roast with a popcorn popper I bought at Walmart. They only last a few roasts before they "die" - that is just a heat fuse that is set too low. Buy a new, higher rated one from Radio Shack, and you are good to go. 25 bucks total including the surgery. This does require you to have an outdoors place to roast - if you live in an high rise in a city it's a no go. By and large you'll want to wait a few days. I find it depends on the bean - some are great just out of the roaster, some are pretty bad. Some take a day or two, some take 5 to really come into their own. Or so I perceive, with non-blinded tasting.
- evandena 13y agoI split a $300 Behmor purchase with my friend. My $150 contribution will pay for itself in 4 months. Green coffee beans are significantly cheaper.