I just roasted a couple of ~1lb. batches of green Ethiopian Yirgacheffe coffee beans. The first batch was a little dark, the second batch I reduced the time by about a minute. I was drinking a latte made with the beans from the batch I roasted week or so ago, which were a little darker and not as evenly roasted (I had too many beans and the WhirlyPop was not quite up to the task). It’s still tasty though, and better now that the beans have off-gassed some of the CO2. I’m not so skilled at the Mokapot as @motie2, but I get good results from my Capresso machine. The actual roasting time on the stove was ~13-15minutes for each batch.
Interesting tidbit. The first batch of 18.8 ounces of green beans ended up at 15.85 when roasted and about doubled in volume. The second batch of 18.8 ounces of green beans, roasted for about one minute less, yielded 16 ounces. I am reusing the “valve bags” from the professionally roasted beans I have purchased in the past so my fresh roasted beans can off-gas the CO2.
So I’ve heard. I have very little luck with mine. But, I do not enjoy dark, bitter, burned up coffee, which is what I get with a Moka Pot most of the time😖. I am severely lacking in Moka Pot skills.
My boss is from Armenia and cooks some sort of Middle Eastern sort of coffee on a hot plate at work in a pot. It's thick as hell and takes forever for him to make. After you drink it, you can ask him to turn the cup upside down and read your fortune in the lines the drips make down the sides of the cup......for some reason he seldom predicts a raise. 🤔😅
@Zouave So is it like “Turkish” coffee? Super, Super fine grounds, dumped straight into an ibrik and slowly heated/cooled slightly/heated/cooled slightly…repeat.
The idea of Yirgacheffe in a Moka pot has my mouth watering! Now that chores are diminishing along with the chicken population I have time to experiment.
Ethiopian coffee works well in the moka pot, but a lot depends on the roast, the grind, and especially the packing of the funnel. Cleanliness under the top filter counts, too.😃
Well, I just brewed a MokaPot of Cafe Bustelo it brewed fine, not the creama @motie2 got, but hey, the coffee has a Best By Date of 10/19 and it has been open since that date at least. It is not my favorite coffee, it is roasted too dark and nasty, fresh or otherwise. It leaves a nasty aftertaste too. Yes, I have had it when fresh, still…nope😖. I guess I need to try my Ethiopian, but I am afraid I’ll ruin it.
I'm not a coffee connie sewer so keep your judgements to yourselves.
Even though the idiot savant weather prognosticators said it was 72 degrees and only 1% chance of rain, it was cold and overcast and a brisk north wind (I'm getting to coffee, honest.) With the windchill, by my reckoning, it felt like the low 60s or high 50s. Chilly enough for me to put on a flannel shirt and go in the garage to light my pipe out of the wind.
It was also cool enough for a cup of coffee. I have found how to make pumpkin spice coffee! You just add about three ounces of Kraken Black Roast Coffee Rum. (This also makes the Black Roast Coffee Rum drinkable.)
@motie2 The secret is that there is no pumpkin in pumpkin spice anything. It's called that because of the cinnamon, ginger, nutmeg, cloves and allspice. It's called "pumpkin spice" because those are the spices that goes into pumpkin pies.
I should also note that canned pumpkin is a lie. What is commonly found in canned pumpkin is a different variety of squash. Even the 100% Pumpkin on the cans of Libby's Pumpkin is not what most people think of as pumpkin - the kind sold in stores for making jack-o-lanterns. It's actually a Dickinson Pumpkin, also know as a Crookneck Pumpkin or squash. I believe Libby's own the proprietary rights to that species of pumpkins.
So, you are improving pumpkin spice coffee by adding the rum? You didn’t mention you were starting with a pumpkin spice coffee. That’s what confused me….
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https://fineartamerica.com/shop/coffee+mugs/pipe+tobacco
I have many different methods of making the perfect cup of coffee. This is a good one if you do it right.
I never had that experience before. I hate burnt coffee like Starbucks🤮
Sounds like magic 8 ball coffee 😂
So is it like “Turkish” coffee? Super, Super fine grounds, dumped straight into an ibrik and slowly heated/cooled slightly/heated/cooled slightly…repeat.
Even though the idiot savant weather prognosticators said it was 72 degrees and only 1% chance of rain, it was cold and overcast and a brisk north wind (I'm getting to coffee, honest.)
With the windchill, by my reckoning, it felt like the low 60s or high 50s. Chilly enough for me to put on a flannel shirt and go in the garage to light my pipe out of the wind.
It was also cool enough for a cup of coffee. I have found how to make pumpkin spice coffee! You just add about three ounces of Kraken Black Roast Coffee Rum. (This also makes the Black Roast Coffee Rum drinkable.)
Where does the pumpkin come in?
The secret is that there is no pumpkin in pumpkin spice anything. It's called that because of the cinnamon, ginger, nutmeg, cloves and allspice. It's called "pumpkin spice" because those are the spices that goes into pumpkin pies.
I should also note that canned pumpkin is a lie. What is commonly found in canned pumpkin is a different variety of squash. Even the 100% Pumpkin on the cans of Libby's Pumpkin is not what most people think of as pumpkin - the kind sold in stores for making jack-o-lanterns. It's actually a Dickinson Pumpkin, also know as a Crookneck Pumpkin or squash. I believe Libby's own the proprietary rights to that species of pumpkins.
So the “cinnamon, ginger, nutmeg, cloves and allspice” comes from the “Black Roast Coffee rum?”
I held the same opinion. Turkish grind was to be like talcum powder.