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5347

Re: A tad off the subject, but still coffee

Sounds like fun. I use coffeebeandirect.com They ship from New Jersey and I believe are willing to do commercial size orders. Brian Helfrich bhelfric at
Brian Helfrich
Dec 3
#5347
 
5346

Re: A tad off the subject, but still coffee

Thanks for your ideas, folks! The quest continues... if I really want to put time into it. They do already use a Boston-based roaster. Maybe what I have to do
Lonnie Chu
Dec 3
#5346
 
5345

Re: A tad off the subject, but still coffee

http://www.eastindiescoffeeandtea.com/ These folks supply local restaurants in the Lancaster,PA area and I make a special trip each month to get a freshly
Paulette Aye
Dec 3
#5345
 
5344

Re: A tad off the subject, but still coffee

Hi Lonnie. As for keeping their espresso machine in tiptop shape, due diligence is all they need. As for coffee, I have no idea what commercial enterprises
Peter R Van Keuren
Dec 3
#5344
 
5343

Re: A tad off the subject, but still coffee

I think you're asking for a secret roasting recipe here, lol. The two best local places for espresso based drinks in our area use a blend of beans with
pawilh
Dec 3
#5343
 
5342

A tad off the subject, but still coffee

I make really good coffee at home, but now live in a delightful small town where the cafe life (not to mention much of the bar scene) is so much fun that
Lonnie Chu
Dec 2
#5342
 
5341

Re: Coffee Density Variations

Considerably fewer scoops in a pound of ground light roasted coffee than in a pound of French roast. Even fewer in a pound of New Orleans style coffee with
astronut1001
Dec 1
#5341
 
5340

Re: Temperature control in upper chamber

My altitude is such that about 202F is boiling temperature. I do not think that I have measured the temperature of the upper during brewing on my large Nicro
astronut1001
Dec 1
#5340
 
5339

Re: Temperature control in upper chamber

does the same thing in my 2 sunbeams (30 & 50). I suspect it is because the lower pot doesn't shut off soon enough, and makes a bit of steam that rises and
Stephen Busch
Dec 1
#5339
 
5338

Re: Coffee Density Variations

Right, we are on the same page. My point was that coffee is typically weighed for sales purposes after it's roasted, not before. So a pound of roasted
pawilh
Nov 29
#5338
 
5337

Temperature control in upper chamber

I've noticed that when making coffee in my Silex 2-cup Junior, the water in the lower chamber has to be close to boiling just to get it to the top and keep it
Lonnie Chu
Nov 29
#5337
 
5336

Re: Coffee Density Variations

I would have to respectfully disagree with the person who said, "Once it's roasted though a pound is a pound, volume only changes when you grind it." The
Lonnie Chu
Nov 29
#5336
 
5335

Re: Coffee Density Variations

I roasted my own beans on/off for about 2yrs, haven't done any this year. From what I observed, bearing in mind they were all medium roasts (pulled beans at
pawilh
Nov 29
#5335
 
5334

Coffee Density Variations

Do you weigh your coffee or measure by volume? I just received a shipment of coffee from Peet's and the order included both their Holiday blend as well as two
astronut1001
Nov 29
#5334
 
5333

Re: Upper chamber holder?

If you watch Ebay at all it is amazing how many Frankenpots, Frankenrazors and misassembled items that you can see. A great many ebay sellers are willing to
astronut1001
Nov 12
#5333
 
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