Drinkable Baja coffee

Whole beans, not bad. My daily fix when I run outta the good stuff. Any others fit to drink?

The blacker and greasier the beans the better the coffee!

So true

Quote:

Originally posted by Cypress The blacker and greasier the beans the better the coffee!

Baja Coffee Solutions

Listen up Campers -- the best coffee ever made

First off, unless you're roasting your own coffee, or see it roasted, you don't know how old it is. Coffee geeks (yup, guilty) realize that roasted whole bean coffee is good for about a week. Ground is good for a day. Green beans, however, are good for years, if stored correctly. If you take the time to brew coffee, you have time to roast it.

I roast for a week in advance. Traveling, I bring pounds of green beans and a hot air popcorn popper, and a back-up in case the first one fails.

Put about 2 ozs in the popper, and in about 4-6 minutes (depending on what kind of roast you like), you'll have the freshest coffee available.

Right now, I'm drinking an Eastern Indian coffee -- Malabar Gold -- it starts out green and ends up looking gold, like peanuts. http://www.josuma.com/monsoon.shtml

I'm not beyond drinking coffee from Starbucks or McDonalds. I like commercial coffee but I don't fool myself thinking it's fine coffee. It's not.

But I know someone who wasn't even interested in hearing my pontificating born-again coffee spiel stating that a can of Folger's was a great coffee to him.

That's fine with me. No problems.

On the other hand, this guy might insist that Cuervo Gold is the best tequila available. Well, for a blend, it's fine, but it's a blend. And Agave tequila is still second rate to 100% Agave. And then you break that down into how long it's aged, right?

There are hundreds of beans out there you can buy green and roast to perfection. Did you know there are dozens of Kona coffee available? If you like Kona, then you'll find the one you like.

Google green coffee beans and you'll uncover a world of pure coffee and blends, and will know the difference between fresh and not so fresh. http://www.coffeebeancorral.com/category.aspx?categoryID=33

THe cost of a popcorn popper is all you're out, plus about $5.00 a pound for green beans. (Roasting in a cast iron skillet over a campfire also works.)

I'm gonna bite my tongue

and pretend I didn't read this.

Great. I learned about it the same way. Someone mentioned that he used the popper as a backup and I found it works fine.

I like to hold the popper in my hands and move/shake it around so the beans all cook evently. The popper pops hotter than I like but it's still a great roast. This is what I use at home:
http://www.sweetmarias.com/prod.hearthwareiRoast2.shtml. This model alternates the heat and cools it down for you. Although it has a timer, I like to watch the beans and stop the roast at about medium-dark brown.

Braun has a grinder that many use for coffee. The problem is that the whirly blades slice the bean, and doesn't crush it -- like a grinder that utilizes a ''conical burr" type of grinder. The Solis model below has 20 settings adjusting to every type of brew possible -- including the finest grind -- Turkish. Solis is an excellent entry level grinder and I've had my first model for about 10 years.

http://www.wholelattelove.com/Baratza/maestrop.cfm.

Quote:

Originally posted by Lee Quote: Originally posted by toneart Thank you Lee, If I hadn't read your post regarding green beans in a popcorn popper, I never would have known. Score another for Nomads. Great. I learned about it the same way. Someone mentioned that he used the popper as a backup and I found it works fine. I like to hold the popper in my hands and move/shake it around so the beans all cook evently. The popper pops hotter than I like but it's still a great roast. This is what I use at home: http://www.sweetmarias.com/prod.hearthwareiRoast2.shtml. This model alternates the heat and cools it down for you. Although it has a timer, I like to watch the beans and stop the roast at about medium-dark brown. Braun has a grinder that many use for coffee. The problem is that the whirly blades slice the bean, and doesn't crush it -- like a grinder that utilizes a ''conical burr" type of grinder. The Solis model below has 20 settings adjusting to every type of brew possible -- including the finest grind -- Turkish. Solis is an excellent entry level grinder and I've had my first model for about 10 years. http://www.wholelattelove.com/Baratza/maestrop.cfm.

Thank you

Some good info. I will try the popcorn popper.

I just plug the lil' grinder and one of those motel coffee makers into my inverter(before I blew it up). Makes a good trip companion.


Thanks Jerry, I know where Sutherlin is. I'll chk it out. Bruce I
forgot to look for those green beans.

Dave, I need to visit yer shop.

Lee, I like your style.

hey there LEE...

What's wrong with Cuervo Gold?? Isn't it supposed to be one the finest Tequilas Mexico has to offer??? ......ROTFLMAO!!!!

I remember one trip when we were buying rounds of shots of Cazadores, which happened to be the best that paticular bar had. Well after several of those, one of our buddies bought the next round....Cuervo! Well as I threw back the shot, I started sputtering and coughing and said "what the
H_ _ _ was that? It was like going from fine Olive Oil to Motor Oil.

Amo

all you guys have TOO MUCH EXTRA TIME!!!

grind beans???

i thought coffee came from a can and was shipped in from brazil???

drink coffee and "slow down"???

i'm on my second pot

Roasting at home....

Coffee needs to be roasted outside as it gives off smoke (a wonderful, luxurious, aroma!) as the beans lose moisture and sugars are burned (caramelization).

If you're using the popper, the beans will still be very hot when you dump them out. They will continue to roast and need to be cooled. Water can be sprayed on them or if it's cooler outside, that's fine too.

Also, chaft will also fly around as the outer shell of the bean cooks. No problem.

Some coffee geeks think it's important to air the beans after roasting (degassing) for 24-72 hours. I generally degass 24 hours, then store in a air-tight jar. Sometimes if I'm out of beans, I roast and drink.

My green beans are stored in a burlap bags (I have about 25 bags of various beans) in the dark. Just so the beans aren't exposed to alot of light.

This site is loaded with everything you want to know. http://www.coffeegeek.com/

Flavored coffee? Whatever turns you on. To me, there's almost no bad coffee. Like tequila, it's an acquired taste, and in a pinch, it's all good.

COFFEE ROASTING - reminds me of childhood.My uncle used to do it . He used an iron frying pan, over th fire, forgot for how long he did it.But wasn't THAT long.He grounded it either in an Mortar, or in an coffeegrounder ( you know the old ones you hade a handle on it and you would ground and ground and....) - he made then Turkish coffee - my goodness THAT smell got me hooked to coffee. He would sometimes add a little swig of homemade Slibowitz ( plum shnaps ).

In Vienna we have a VERY big variety of differnet ways of how to make and flavor/spice coffee.The vast majority of the Viennese population is Coffee addicted. Must be genetic.

While in Baja I was on withdrawal, and suffered as hell. Just had the dryed stuff at the place I stayed No coffeemachine available etc....
So I had a Morning Cacao instead.
But I was quite fine with what I got at some restaurants.

Have learned more about coffee by spending 5 minutes on this site than by drinking it for a lifetime. Have sworn off airport, truck stop and nearly all coffe in between.Thanks for all the info.

Try this: http://www.sweetmarias.com/prod.zas.shtml.

I have an old Zassenhaus hand-crank (actually, it's called a knee crank that is cranked by hand). Zassenhaus is the Cadillac of hand-crankers.

It works fine and you might break a sweat if you grind enough beans.

Quote:

Originally posted by Lee Quote: Originally posted by DanO Lee, et al. -- I'd like to find a hand cranked grinder. Anyone know where to find one, or what to use instead that doesn't need electricity? Try this: http://www.sweetmarias.com/prod.zas.shtml. I have an old Zassenhaus hand-crank (actually, it's called a knee crank that is cranked by hand). Zassenhaus is the Cadillac of hand-crankers. It works fine and you might break a sweat if you grind enough beans.

Sweet Maria's, unfortunately, does not have a SINGLE manual coffee grinder in stock. Not one......... Actually, no one has them in stock as the factory just cant keep up with demand.

Thanks for the link, Lee. Very good info on it. Glad to see the Bodum french press we use comes so highly regarded.

[Edited on 12-4-2006 by Hook]

I'm gonna bite my tongue



Quote:

Originally posted by bajaguy
Dave....do you do flavored coffee beans?????


and pretend I didn't read this.

I take it that means.....NO

I want to own a Zassenhaus grinder just so I can say "Zassenhaus" whenever I show it to someone.

Yeah, I guess it does

Quote:

Originally posted by bajaguy I take it that means.....NO

We don't care what you do with it later, but like all good drug dealers, we don't step on/cut or adulterate our product. It just wouldn't be ethical.

Carp!

I gotta retire.... missed another one....

This smoke is not toxic and is pleasurable to smell. Like a fine wine, or tequila.

Roasting on a BBQ would work.

Flavored coffee creamer substitute

Gas stove outside? Fine. Inside, you'll have smoke and smell and if enough ventilation, you'll survive.

Green beans are difficult to find in stores. I couldn't find any in SD, San Clemente, or Dana Point/Laguna Niguel recently. If you found a store, coffee would be limited.

I recommend buying online and having it shipped to where you'll be in SD.

Try here: http://www.coffeebeancorral.com/

It ain't rocket science

ROASTING:

Get the pan good and hot, throw in some beans and constantly shake/stir until it's as dark as you like.

COOLING:

Throw the roasted coffee in another pan, (I like to use a colander) and toss until it's cooled enough so the roasting has stopped. If you do this outside in a breeze the chaff will separate.

GRINDING:

A cheap blade grinder will do just fine. Just pulse for a few seconds, stop and shake, (holding the lid down ) then pulse some more. For those that want to hand grind, use a molcajete... Cheap!

BREWING:

My favorite is an Italian moka pot. You can spend over $100 or you can go to Ikea and get one for less than $20.

Not for rocket scientists but it is a science

Quote:

Originally posted by Dave ROASTING: Get the pan good and hot, throw in some beans and constantly shake/stir until it's as dark as you like. COOLING: Throw the roasted coffee in another pan, (I like to use a colander) and toss until it's cooled enough so the roasting has stopped. If you do this outside in a breeze the chaff will separate. GRINDING: A cheap blade grinder will do just fine. Just pulse for a few seconds, stop and shake, (holding the lid down ) then pulse some more. For those that want to hand grind, use a molcajete... Cheap! BREWING: My favorite is an Italian moka pot. You can spend over $100 or you can go to Ikea and get one for less than $20.

It's OK to listen to Dave but listen to me first.

Roasting: if you're roasting in a ''heavy'' skillet, start with medium heat. Not hot. You don't want to burn the beans, but brown them. If they get scortch, you won't want to drink the coffee -- and then again, it might be your preference.

Cooling: listen to Dave.

Grinding: a cheap whirly blade grinder is fine if you're desparate. If you want to do it correctly, get a conical burr grinder. Not cheap but if you ground the beans the cheap way, then the correct way, you'd know the difference.... esp. if you wanted a fine grind -- which is NOT possible with a blade grinder. (Blade grinders were meant to chop veggies but most people don't know that.)

Brewing: whatever your preference is. Moka pots are great but put out a very strong coffee. If you like drip brew, you won't like a moka pot.

(Moka pots force water up from the bottom by pressure forcing the water out the top of the pot. Personally, it's a better method of extracting flavor than drip but to each their own.)

If you do like it strong, nothing beats a moka pot.

Not all moka pots are the same.

The best (Bialetti) is Italian, like Dave uses, probablly, and cost about $30.

tp://www.laprimashops.com/index.asp?PageAction=VIEWPROD&ProdID=996

now i remember why i dont drink coffee
its too complacated
and then it keeps me awake all day

Yup, and if the shot is more than an ounce, it's not restretto.

Good Bruce. Sounds like you know your stuff.

What kind of equipment do you/have you used?

Quote:

Originally posted by Lee Quote: Originally posted by Bruce R Leech not to be difficult but the water temp is also important but will very with the type of brewing method. about 185 deg f for drip 280 or more for espresso. and the amount of time the hot water is on the grounds. 10 seconds for espresso as quick as possible for drip etc. Yup, and if the shot is more than an ounce, it's not restretto. Good Bruce. Sounds like you know your stuff. What kind of equipment do you/have you used?

Here is one

http://www.brasilia.it/en/bar-line/portofino-restyling.htm

Luwak Coffee
(Cat Poop Coffee)

The Luwak from the coffee plantations of Java, and Sumatra, eats only the ripest coffee cherries.

Unable to digest the coffee beans, the Luwak deposits them on the jungle floor where they are collected by the locals.

The stomach acids and enzymatic action involved in this unique fermentation process produces the beans for the world’s rarest and greatest coffee.

Has anyone had this stuff??

"The stomach acids and enzymatic action involved in this unique fermentation process produces the beans for the world’s rarest and greatest coffee."

So do you roast these beans or just use 'em green??


edited for clarity

[Edited on 12-7-2006 by Paula]

Quote:

Originally posted by Bob and Susan Luwak Coffee (Cat Poop Coffee) The Luwak from the coffee plantations of Java, and Sumatra, eats only the ripest coffee cherries. Unable to digest the coffee beans, the Luwak deposits them on the jungle floor where they are collected by the locals. The stomach acids and enzymatic action involved in this unique fermentation process produces the beans for the world’s rarest and greatest coffee. Has anyone had this stuff??

just let me know how it is

i heard its really good chit

ah, dem beans

Sure are popular. I've seen those little turds but I always thought they were from rabbits.

Cafe' rabbito anyone?


Bruce, quit showing off!

Quote:

Originally posted by Lee It's OK to listen to Dave but listen to me first. Roasting: if you're roasting in a ''heavy'' skillet, start with medium heat. Not hot. You don't want to burn the beans, but brown them. If they get scortch, you won't want to drink the coffee -- and then again, it might be your preference. Cooling: listen to Dave. Grinding: a cheap whirly blade grinder is fine if you're desparate. If you want to do it correctly, get a conical burr grinder. Not cheap but if you ground the beans the cheap way, then the correct way, you'd know the difference.... esp. if you wanted a fine grind -- which is NOT possible with a blade grinder. (Blade grinders were meant to chop veggies but most people don't know that.) Brewing: whatever your preference is. Moka pots are great but put out a very strong coffee. If you like drip brew, you won't like a moka pot. (Moka pots force water up from the bottom by pressure forcing the water out the top of the pot. Personally, it's a better method of extracting flavor than drip but to each their own.) If you do like it strong, nothing beats a moka pot.

It's all relative. You can spend ages researching coffee and spend thousands in equipment trying to get a great cup. And then what you consider to be great won't be to the next person. All I'm saying is that a good cup of coffee doesn't have to be a complicated or expensive process.

Simply fresh roasting and getting it ground, brewed and in the cup is way better than starting with store bought roasted bean or ground coffee. More attention to the roast, grind and brew would be better still. Unless you're obsessive-compulsive at some point you have to decide that good coffee is enough. I'm just trying to explain what I consider to be of prime importance and at minimal time expenditure and cost.

At the deli we use a computerized cafe roaster, the best grinders and manual two group lever machine. To reproduce what we use would cost about 6k. It's a great cup but I can come pretty close to the same for less than $50 in equipment. One of the best cups I ever had was at a coffee plantation in Chiapas. Beans were pan roasted over an open fire, ground in a molcajete , thrown into a coffee can with water and boiled up. High tech, no?

Mokas and blade grinders:

I can get a true espresso grind out of a cheap grinder. I have expensive Mokas but I can tell no difference between them and the cheapies. And by varying the brewing time, grind and adding water you can get a weaker brew.

Quote:

Originally posted by Lee Quote: Originally posted by Bruce R Leech not to be difficult but the water temp is also important but will very with the type of brewing method. about 185 deg f for drip 280 or more for espresso. How do you get 280 deg. water temp?