lightcapture
Super Member
We like pour over coffee in the morning and espresso in early afternoon.
Coffee
- Thread starter Grenadeslio
- Start date
Blowed Fuse
ok ok ok….. It’s just a little pin prick
This stuff is really good. Owned by US Veterans!
billyz
Super Member
We tried it . YUK. I guess we have different palettes.
Blowed Fuse
ok ok ok….. It’s just a little pin prick
Whats your favorite
lightcapture
Super Member
Great name that intrigued me, but I tried a few and wasn't that impressed.
billyz
Super Member
Currently we like Whidbey coffee . From Whidbey island , but I believe they may be roasting in Mukleteo, wa. For years our favorite was Kaladi brothers Trieste . But they closed their shop in Seattle , due to the building lease situation.
We tried Whidbey coffee on a trip to the island a couple years ago and found it was a smidge cheaper delivered and every bit as good as Kaladi bros.
Both coffees are fluid bed roasted. All of our local roasted coffees are inconsistent and a bit over roasted. Coincidentally they are all roasted on Dietrich drum roasters.
Sadly Martin Dietrich is no longer running Kean’s Coffee two retail locations. Not sure about the commercial roastery. The end of the line after 3 generations starting with their grandmother inheriting a coffee plantation in Antigua. Hopefully Steven’s line continues in coffee. Nothing wrong his roasters. I’ve been drinking theirs for 30 years unless I roast it. Must be pilot error.
Blowed Fuse
ok ok ok….. It’s just a little pin prick
Its on my list, Thanks
whoaru99
Epic Member
There's a fairly new roaster about 30 miles up the road that fluid bed roasts.
I've not tried any of theirs yet but my very first home roasts were fluid bed roasted in a hot air popcorn popper.
billyz
Super Member
Basically a Fluid bed roaster is a giant hot air popper : ) . I became acquainted with them when I helped a friend install one . He demonstrated it for me and explained all the various steps to getting a good consistent roasted bean, first crack , second crack etc.
His was a Sivetz . https://www.sivetz.com
Mine too. Roasted 2 batches of Ethiopian natural on my Behmor. How do you roast now?
Me too.
Quadman2
Lunatic Member
I go for the 8 oz cup on the "Keurig", with a 3/4 teaspoon of brown sugar.
Tried the 10-12 oz... for me...too watered down.
Used to be a 2 teaspoons user...but cut back. Without any sugar...no coffee.
Tried artificial sweeteners. Didn't "cut-the-mustard"!
Without CREAM...just powder...forget it! No coffee.
And coffee's gotta be HOT!
I might be coffee-hooked...but a fussy user.
Q
Tried the 10-12 oz... for me...too watered down.
Used to be a 2 teaspoons user...but cut back. Without any sugar...no coffee.
Tried artificial sweeteners. Didn't "cut-the-mustard"!
Without CREAM...just powder...forget it! No coffee.
And coffee's gotta be HOT!
I might be coffee-hooked...but a fussy user.
Q
I'm using local coffee with my technivorm mocamaster. I use an oxo burr grinder and use about 55 grams per liter (60g per liter is the "golden ratio"). I know @62sunbeam wasn't happy with his moccamaster.
I have coffee once a week with a few old guys at various local coffee shops in the twin cities so I've tried different coffees.
Kind of fun trying different roasters coffee.
Costco has a couple of good ones too (local coffees and a couple Kirkland ones). We try to stay away from espresso style coffees.
This thread is a fun read.
I have coffee once a week with a few old guys at various local coffee shops in the twin cities so I've tried different coffees.
Kind of fun trying different roasters coffee.
Costco has a couple of good ones too (local coffees and a couple Kirkland ones). We try to stay away from espresso style coffees.
This thread is a fun read.