Raw Coffee Beans suggestion? Gonna play roaster
petalique
3 years ago
last modified: 3 years ago
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petalique
3 years agoRelated Discussions
Why Can't I Make Good Coffee??
Comments (17)Holy weak coffee, Tisha! Sweetie, I've got to side with the Pirate on this one... wow. I'd be clutching my head in caffeine withdrawal after coffee like that. But then I use those one-or-two cup stove-top espresso makers for my morning jolt. Other end of a caffeine addict's spectrum. Ming, the difference in taste might be due more to the brewing method than to incompetency on your part :) Most coffee joints percolate coffee (rather than drip or press), and that gives coffee a richer flavour. You can invest in a percolator, but those tend to be pretty pricy. I've found that the best way to mimic that perc-ed taste is to make my coffee in a stove-top espresso maker (they're little silver thingies, and run about $20), and to use a rich, full-bodied (but not acidic) bean - Sumatran or a French Roast of almost any bean are favourites, but I've also found most Ethiopian coffees work well, too. If you go to a health food store, you'll probably find descriptions of the various types of coffee on the bin, so you can avoid anything acidic, and look for descriptions like "full-bodied," "rich blend," etc. Also a lot of "breakfast blends" tend to be rich, without being overwhelming. You can't use cold water for a french press - too bad for that, I say, since icy coffee is so yummifying in the summer, and the wait time for coffee to cool is such a hassle! But you CAN add cinnamon to your coffee - just add a teaspoon or less to the ground beans when you go to make a pot. It'll change the taste, of course, and if you don't like cinnamon or are a coffee purist, then this tip is not for you. But I find that cinnamon adds depth to what might otherwise be a pretty lackluster coffee - you know, old and stale or bitter beans... that kind of thing. Good luck with your coffee experimentation! It's kind of fun, eh? Oh yeah! Sometimes, the cream you use can alter the taste of your coffee! If my cream isn't fresh, even if it hasn't ~really~ gone bad yet, then my coffee tastes SO bitter. Shelly...See MoreFreshly roasted coffee
Comments (53)Have the old hot air popcorn popper, but my grinder had stopped working a long time ago and I think I tossed it. I had to go to Kitchen Collection at our outlet mall yesterday to replace the carbonating cartridge for my DH SodaStream and got to looking to see what they had. I got a Hamilton Beach grinder on sale for $11.99. I think its pretty much like the one I had that lasted for a long, long time. Like Bellsmom said, if it doesn't last for a long time, I'm not out much. To top it off, I think I found a place that might sell me green coffee beans that's not that far from me. If not, I'll order from Burman. In fact, I know its a long way off, but when DH goes up to Madison, WI for his annual transplant check up, I will go with him and try to find Burman. Madonna...See MoreWhere do you order your coffee beans?
Comments (45)Don't get me wrong - we adore Peet's, but their specialty has always been dark-roasted coffees. We get the French or Italian in a just-up-from-powdered-Turkish grind, brewed through Chemex filters. I long ago broke the Chemex glass pot and realized it's the filters and the cone shape that make the difference. A cheap plastic cone works just as well, but the Chemex bonded filters are a must. Compare side-by-side with a paper filter and you can tell the difference immediately. We filter into a vaccuum pot if we're not going to drink it right away; it holds it very well for about 4-5 hours. On the Left Coast we are passionate about coffee and Starbucks fans are regarded with smirks. As you enjoy medium roasts with a lower acidity than dark roasted coffees - and many people do, I do myself on occasion - I'm wondering if you have tried the national brands of Chock Full o'Nuts (which ranked quite high in a Fine Cooking taste test a few years ago) and....Dunkin' Donuts. DD is making big ripples in the San Francisco Bay Area with a report by a Millennial blogsite that was just published yesterday. They included DD for a joke in a taste test against three of the highest-regarded new artisanal coffee roasters (so new they are post-Blue Bottle, who has gone from coffee cart to Establishment specialty in less than 3 yrs). DD came in second - no small feat! I've had all three artisanal coffees, and they're very good indeed. The short column from Eater SF is linked below. (btw, PS to johnliu - we loved Stumptown on our 2010 swing through the PNW. Have heard good things about Catahoula in Richmond. Do you have access to Highwire in Oakland? They're doing some good blends over there) Here is a link that might be useful: DD embarrasses Bay Area foodies...See Morenesco roaster oven/slow cookers
Comments (6)I use both a small Nesco and a 25+ year old Rival crock pot in my cooking. Although I have not tested the temp in either, I think the differences may arise from the shape and size of the two appliances. A crock pot is usually deeper and maybe be more round than a Nesco oven. And I think the crock pot has the heat source from the bottom and the Nesco has a the heating elements of the sides for their "Circle of Heat." IMO, the Nesco is the better choice for roasting, baking, and long cooking than a crock pot. I have made the 5 hour @ 250 degrees Sticky Chicken recipe in the Nesco that I originally baked in my large oven and it actually took a little less than 5 hours. I use the crock pot now for recipes that are more liquid - soup, stew, spaghetti sauce, pepper steak, etc. I confidently go off to work and let the crock pot cook away for 8 hours. Because I think the Nesco is a hotter appliance, I have not gone off and left it unattended - although maybe I could do so, but just not for 8 hours. The only (edible) flop that I have had with the Nesco was trying to make chicken and dumplings (the thin slider version). The broth didn't reach a low boil to cook the dumplings the way I like them. But I still could eat the results. And, I know the crock pot won't cook the dumplings right for me either, so chicken and dumplings will always be made on the stove top. Teresa...See Moredcarch7 d c f l a s h 7 @ y a h o o . c o m
3 years agopetalique thanked dcarch7 d c f l a s h 7 @ y a h o o . c o msleevendog (5a NY 6aNYC NL CA)
3 years agolast modified: 3 years agopetalique thanked sleevendog (5a NY 6aNYC NL CA)petalique
3 years ago
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