Coffee

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Trollhole

Trollhole

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So what's your poison? Any techniques or special equipment you use?

My favorite is Dancing Goats from batdorf and bronson Batdorf & Bronson Coffee Roasters | Coffee without Compromise

It's just really really good coffee.





On the weekends when I'm home I use a Cuisinart. It grinds the beans and then brews the coffee all by a push of the button. Been my go to coffee maker for the past 9 years.



I freeze my beans and never let them sit out or stay in the coffee maker overnight. Has to be as fresh as I can get it. Plus I think the frozen beans fracture better when ground.
 
Can tell you one coffee not to waste your time with.

And thats Deathwish coffee. Their marketing is better than their coffee. Not strong at all.

I like my Bunn comercial coffee maker myself, as it brews it at the right temp. Which should be 200 degrees.

On this trip of yours you need to make cowboy coffee. Learned how to make it in the mountains of a 3rd world country myself. Sitting in the middle of sand or anything else like that you learn real fast how to make some coffee, or you just learn how to take instant coffee and use it just like dip.
 
I would advise to not freeze your beans (it hurts!)

All joking aside it might not make that much difference with drip brew but freezing causes the beans to excrete oils.

I usually make espresso and only hold on to my beans about 15 days.
I keep them in an air tight container in the dark.
 
^ Correct! Most coffee drinkers don't realize how fragile a roasted coffee bean really is.

100% espresso drinker here. When we were in Tucson a couple years ago visiting friends we met Scott Gilliland, the owner/roaster of Adventure Coffee Roasting, at a farmer's market and have been using his Sunrise Blend ever since. Smoky without ash, fruity without being too citrusey, great crema and overall a nice well rounded/balanced taste. This blend works very, very well with milk for morning 'caps.

We also have a very good micro roaster here in Reno: The Hub Coffee shop. They also do a very good job. Just picked up some of their specialty blend: "Thirty Two Cheney"...very nutty with quite a bit more citrus.

And there are a couple of very capable roaster cafes in Sacramento too: Temple Coffee cafe/roasters, et al. Last winter apart of helping Cruiserdrew pull the 2F out of his 40 he had some Peets New Guinea...and although I've never had beans or espresso from Peets that impressed me prior to tasting the NG...I have to say those New Guinea beans got my attention. But it was a limited time product and tough to get...

Its great to see the quality development, within the last few years, of the specialty coffee industry. Its becoming a smaller model of the wine industry...and that makes it fun trying different beans and roasting techniques.

Adventure Coffee Roasting - Tucson, AZ
The Hub Coffee Co.
 
I also agree to never freeze or keep coffee beans in the refrigerator. It takes the entire flavor out of the beans.

I have been on this Dazbog kick for the past year...specifically their KGB blend. I like strong coffee and this is by far the best.

I just use a simple drip coffee maker and it turns out great.
 
We have an excellent roaster right up the road from us: New Hampshire Coffee Roasting Co I was just in there yesterday buying another batch, the smell when you go in the door is heavenly.

We have a Maestro Plus grinder and a Technivorm Moccamaster brewer, both recommended by Yooper. I grind just before brewing, so much better that way. Yup, storing coffee in the freezer is a no-no.

I like my coffee as strong as possible, no decaf for me thanks. But my wife likes hers weaker, and her new diet has her on decaf. This means brewing 2 pots every morning, about half of each ends up getting dumped. Not very cost efficient. So, I may cave in soon and go to a single-cup pod brewer (NOT a Keurig). The roaster above sells the pods that they swear are fresh, they also sell a nice Bunn brewer. Wondering if I can get anything for my current grinder/brewer setup...
 
KLF said:
We have a Maestro Plus grinder and a Technivorm Moccamaster brewer, both recommended by Yooper. I grind just before brewing, so much better that way. Yup, storing coffee in the freezer is a no-no.
Click to expand...

good setup. Burr grinder for even grinds and a nice hot machine will make the best coffee.

I will tell you this.. you don't know good coffee until you start roasting your own.

IMHO coffee is freshest from 12-36 hours after roasting. after about 3 days imho it starts going downhill.

click over to sweet maria's and enter a new world:cheers:

Yesterday I roasted some mavis banks jamica blue that I took deep into second crack. Clean crisp finish. I just finished some single origin Nicaragua Cielo Azul as well.

I probably have 15 different kind of green beans right now. I'm running low though. Mixing to create your own blend is fun too.

until i started roasting The steaming Bean has the best french and Italian roasts by far. Their Italian is so good. http://www.thebean.com/products.aspx?cat=17 Bongo Billy out of buena vista has some good roasts too.
 
Last edited:
wesintl said:
I will tell you this.. you don't know good coffee until you start roasting your own.
Click to expand...

No argument there. But I just can't justify making that leap. I have too many gadgets in my kitchen now, limited space.

Sweet Maria's is where I bought my Technivorm, 6 years ago. Very helpful.
 
We're down to just espresso at home. Fiorenzato Colombina machine and a Lelit grinder. I haven't made the jump to roasting my own, but you can get some pretty fresh beans shipped from Intelligencia in Chicago and Stumptown in Portland.
image-4149825778.webp
 
Me personally I drink mostly Central American coffee! When I'm in the states I order my beans from:
http://www.hopecoffee.org/
All the profits go to build houses and provide water in Honduras!

Been grinding my beans in a Starbucks grinder and then I brew it in a Starbucks Barista for the last 8 years.

LOVE coffee!

-Daniel

Sent from deep in the mountains of Honduras using only sticks and rocks.
 
spressomon said:
^ Correct! Most coffee drinkers don't realize how fragile a roasted coffee bean really is.

100% espresso drinker here. When we were in Tucson a couple years ago visiting friends we met Scott Gilliland, the owner/roaster of Adventure Coffee Roasting, at a farmer's market and have been using his Sunrise Blend ever since. Smoky without ash, fruity without being too citrusey, great crema and overall a nice well rounded/balanced taste. This blend works very, very well with milk for morning 'caps.

We also have a very good micro roaster here in Reno: The Hub Coffee shop. They also do a very good job. Just picked up some of their specialty blend: "Thirty Two Cheney"...very nutty with quite a bit more citrus.

And there are a couple of very capable roaster cafes in Sacramento too: Temple Coffee cafe/roasters, et al. Last winter apart of helping Cruiserdrew pull the 2F out of his 40 he had some Peets New Guinea...and although I've never had beans or espresso from Peets that impressed me prior to tasting the NG...I have to say those New Guinea beans got my attention. But it was a limited time product and tough to get...

Its great to see the quality development, within the last few years, of the specialty coffee industry. Its becoming a smaller model of the wine industry...and that makes it fun trying different beans and roasting techniques.

Adventure Coffee Roasting - Tucson, AZ
The Hub Coffee Co.
Click to expand...


Spresso,

Is the Hub any relation to the former Deux Gros Nez?
 
24HOURSOFNEVADA said:
Spresso,

Is the Hub any relation to the former Deux Gros Nez?
Click to expand...


Nope. Mark...sorry his last name escapes me...is the owner and used to work for Western Nevada Supply in Fallon.

I keep hearing Tim Healion, former 1/2 owner of DGN, is trying to get something going again in town...
 
spressomon said:
Nope. Mark...sorry his last name escapes me...is the owner and used to work for Western Nevada Supply in Fallon.

I keep hearing Tim Healion, former 1/2 owner of DGN, is trying to get something going again in town...
Click to expand...

Perfect, thanks.
 
I grind my beans fresh every morning and use a French press. I stick with Ruta Maya brand organic espresso beans. They roast them locally so that's a bonus. When I head off camping I make sure I grind enough for the trip and use my Jet Boil as the press. When I stay in small towns I try to find a local coffee place to give my money to. I find that Colorado has some great ones. Here in Texas small towns are useless for getting coffee. It is always Foldgers in a styrofoam cut with powdered creamer. Gross!
 
Jamaican Blue with 1/4 Tanzanian Peaberry--grind it up and enjoy!
 
Temple here is really good, but spendy. I roast my own most of the time.
 
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