obviously i agree with everything about going up into the mountains except re-roasting your coffee? that makes zero sense to me as someone who has some experience as a home roaster and also having roasted a few hundred pounds in the blue mountains- it sounds like a recipe for introducing a charred taste...nobody I know or ever saw roast would think of stopping the roast then starting it again later.Originally Posted by Kritter
everything is to taste of course but JBM is a pricey coffee and if you want that vienna or very dark roast flavor profile there is no need to destroy JBM by taking it past second crack. when you roast coffee you will literally hear the coffee cracking as it goes through the roasting cycle.
further to the ultimate enjoyment bit and getting back to a previous poster's query you also want to get yourself a burr grinder, NOT a blade grinder- for the exact reason that you don't want to heat up the beans mechanically. A blade grinder basically chops up the beans and often results in uneven grinding. With a burr, the beans are crushed between metal edged plates so to speak. You get a much more evenly ground coffee bean, which results in a better flavored cup.
For the French Press, you want a fairly coarse grind, so that the coffee doesn't slip past the screen in the press.
another tip I would offer is to put a small dash of salt in your cup. like adding a dash of water to a fine single malt, it will open up the many flavors there are to discover and enjoy in a good brewed cup of JBM.
