brewing correctly is the next thing after roasting...I brew low tech:
boiling water over freshly burr-ground coffee, stir to mix well, cover for
4 minutes with a towel to keep the temp as close to 200 degrees as
possible, then filter into chem ex or similar vessel. I don't use paper
filters but reusable stainless steel or other. Great coffee if the bean is
of good quality. I've used Sweet Marias and have now switched to Burmans
out of Madison, WI since it's closer to me and they have the same attitudes
about fair treatment of farmers who produce quality. Tim.
On Friday, August 4, 2017 at 6:42:47 PM UTC-5, Deacon Patrick wrote:
> Beans arrived from Sweet Maria's today and roasting began as the UPS truck
> was turning around (entertaining to watch when we get a new driver! Today
> was our usual guy though. Shrug. Grin.). We've roasted 3 batches so far (we
> got three types of beans) in our sauce pan with a flat-edged spoon to stir.
> Wow! What a difference! And that's without letting the poor beans rest
> overnight. It will be fun to see how they age over the next few days.
> I don't know if it is because we're at altitude or what, but there was
> zero pause (and quite likely overlap) between 1st and 2nd crack. Some
> cracks were still the louder, sharper cracks as others were softer and more
> like popcorn. Any ideas why? This was the third batch (first two I only
> took part way through 1st crack) and had 2 cups of beans (about 2/3 pound)
> in a large saucepan with thick bottom.
> With abandon,
> On Sunday, July 30, 2017 at 5:28:13 PM UTC-6, Deacon Patrick wrote:
>> I’ve toyed with the idea of roasting my own coffee. Then Kellie goes and
>> mentions Sweet Maria’s and I find this:
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