cadenceblur Posted July 21, 2013 Posted July 21, 2013 Thanks mate, '' the pour '' is actually a highlight for me.
GBguy Posted July 21, 2013 Posted July 21, 2013 (edited) Is that ground coffee or beans...? Not even I can go through that much coffee before it is stale... Top tip #99 - freeze it! It used to be accepted wisdom that one should neither refrigerate nor freeze roasted coffee beans - until some guys decided to prod this holy cow, with a blind tasting test (which you can find with a bit of googling). I've been routinely freezing freshly roasted coffee for years, and I find it tastes as good as new when it's defrosted - lots of crema, great taste. The only negative is that defrosted coffee beans seem to get stale quicker than newly roasted beans. But since 250g only lasts me four or five days, that's not a problem. Just be careful not to expose the frozen beans to room-temperature air until they are defrosted (keep them in a sealed bag) because they will get damp from condensation. Not a good thing. I can't speak from personal experience about the other holy cow, about not keeping beans in a fridge, because I've never done it. Edited July 21, 2013 by GBguy
Zeffer Posted July 22, 2013 Posted July 22, 2013 This week is Fairtrade coffee week!!!! See http://www.fairtradelabel.org.za/event/fairtrade-coffee-week.47.html Go win some coffee, pity nothing in Pta
Vlamrouge Posted July 24, 2013 Posted July 24, 2013 Anyone watched Dangerous Grounds? Pretty cool series about the origin of coffee in different areas. Also I see Woolies Cafes will begin serving seasonal single origin coffees, should be good! Weight Weenie, where did you find Dangerous Grounds? I'm really having difficulty finding it on the interwebs.
V12man Posted July 24, 2013 Posted July 24, 2013 Todays Coffee Porn.... GBguy, Vlamrouge, Weight Weenie and 6 others 9
Frosty Posted July 24, 2013 Posted July 24, 2013 (edited) Top tip #99 - freeze it! It used to be accepted wisdom that one should neither refrigerate nor freeze roasted coffee beans - until some guys decided to prod this holy cow, with a blind tasting test (which you can find with a bit of googling). I've been routinely freezing freshly roasted coffee for years, and I find it tastes as good as new when it's defrosted - lots of crema, great taste. The only negative is that defrosted coffee beans seem to get stale quicker than newly roasted beans. But since 250g only lasts me four or five days, that's not a problem. Just be careful not to expose the frozen beans to room-temperature air until they are defrosted (keep them in a sealed bag) because they will get damp from condensation. Not a good thing. I can't speak from personal experience about the other holy cow, about not keeping beans in a fridge, because I've never done it.I work in the food manufacturing industry and coffee beans processed by the company I work for don't show coffee beans on the list of products that can be frozen (for preservation). Under normal circumstances, products that can be frozen are moved to -25 within 24 hours of manufacture/processing, and stored there for 30-150 days. In dehibernation the product moves from -25 to +4 immediately and stays there for 10 days, to prevent crystallisation. Product is then kept at +13-15 degrees C until it reaches the stores for sale. Obviously everything is vacuum packed or filled with nitrogen to prevent oxidation. Edited July 24, 2013 by geraldm24
Captain Fastbastard Mayhem Posted July 24, 2013 Posted July 24, 2013 Todays Coffee Porn.... Guy, that's just WRONG! There's a mess all over my laptop now. Bad v12! BAD!! V12man 1
Weight Weenie Posted July 24, 2013 Posted July 24, 2013 Weight Weenie, where did you find Dangerous Grounds? I'm really having difficulty finding it on the interwebs. Watched it on Travel Channel. Todd is currently in Uganda as we type, having had the Police there take his knife and had a new one made. Check @toddCarmichael on Twitter and La Colombia Torrefaction coffee roaster. http://www.travelchannel.com/tv-shows/dangerous-grounds
V12man Posted July 25, 2013 Posted July 25, 2013 Today's bit of coffee porn.... don't look if you are under endowed... A Synesso.... another of my favourite machines.... 6 - yes 6.... groups.... That is going to be 1 mighty busy barista...
Grebel Posted July 25, 2013 Posted July 25, 2013 Today's bit of coffee porn.... don't look if you are under endowed... A Synesso.... another of my favourite machines.... 6 - yes 6.... groups.... That is going to be 1 mighty busy barista... They can train that octopus that predicted the World Cup scores a few years ago.... V12man 1
cadenceblur Posted July 29, 2013 Posted July 29, 2013 Nice one. I recently got myself a thermometer, to get the milk temperature right. But I've found that the milk comes out very '' thick'' and difficult to pour /manipulate. This is at the correct temperature. Should I maybe stop frothing sooner. What I have also noticed is that I now Froth for a lot longer before temperature is reached.
Weight Weenie Posted July 29, 2013 Posted July 29, 2013 Nice one. I recently got myself a thermometer, to get the milk temperature right. But I've found that the milk comes out very '' thick'' and difficult to pour /manipulate. This is at the correct temperature. Should I maybe stop frothing sooner. What I have also noticed is that I now Froth for a lot longer before temperature is reached. Yeah bought one but don't really use it, end up looking at it and not concentrating on what I'm doing. Trying to get it right on feel/sound/sight/smell
Weight Weenie Posted July 29, 2013 Posted July 29, 2013 Nice one. I recently got myself a thermometer, to get the milk temperature right. But I've found that the milk comes out very '' thick'' and difficult to pour /manipulate. This is at the correct temperature. Should I maybe stop frothing sooner. What I have also noticed is that I now Froth for a lot longer before temperature is reached. From what I understand if it's too thick you may have overheated or you should stop introducing air and just spin the milk (lift the jug upward) when it starts warming in your hand, around 100 degrees Farenheit I think?
V12man Posted July 29, 2013 Posted July 29, 2013 From what I understand if it's too thick you may have overheated or you should stop introducing air and just spin the milk (lift the jug upward) when it starts warming in your hand, around 100 degrees Farenheit I think? Too thick usually means too much air (stretch) in the beginning - dive the tip of the wand deep under the surface once you have enough stretch - the idea is to have 2 distinct phases: 1 - stretch - where you add air to the milk - till you have added about 1/3 to the quantity of milk.2 - cyclone - where you homogenise the milk so the bubbles are fine, and evenly distributed throughout the jug - having big steam power helps with this phase. It is however NOT a perfect science.....
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