Do they know this stuff sells in Japan for 60.00-100.00 a bag?
Do they know this stuff sells in Japan for 60.00-100.00 a bag?
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.
"I beseech thee, my lord , let this venture be mine..."
-Sir Gawain
ps.
roasting coffee also produces a godawful amount of smoke. so if you DO decide to roast your coffee in a skillet at home...well...be warned lol. I know people tend not to read every reply in a thread, which is really annoying but so be it, but I really hope nobody re-roasts their JBM and if they decide to pan roast green beans...they read this and know to expect a shyte ton of smoke.
"I beseech thee, my lord , let this venture be mine..."
-Sir Gawain
here is the machine I have been using for YEARS, it's awesome, it gives you the ability to create different roast cycles or profiles- basically that means you can set the temp you want to run for the amount of minutes you want, slowly bringing the beans up to temp then starting to roast them at higher temps is the general rule of thumb. but how you put that cycle together brings out certain nuances in the beans, the various flavors, like the wineyness, the cocoa, the nutty flavours...
anyway here's the machine.
https://www.i-roast.com/
"I beseech thee, my lord , let this venture be mine..."
-Sir Gawain
To be clear, when I 're-roast' my beans, I don't put it through a process as extreme as what you're indicating, Monk.....have never generated any smoke. I merely put them in a hot skillet for a minute or two before grinding them ... and have been doing that for years with JBM coffee. Makes a notable improvement .......
Yes, ventilation is very important when roasting. There is a lot of caffeine in that smoke. You can give yourself quite an unpleasant buzz breathing it.
Sing unto God, sing praises to his name: extol him that rideth upon the heavens by his name JAH, and rejoice before him. KJV Psalm 68:4
hey kritter, the important thing is you enjoy it. everything else is just conversation lol. i'm a bit of a fanatic. some people improve their coffee with rum, or dip their cigars in cognac. guess i'm more of a purist jerk when it comes to that stuff lol.
sounds like from what you are saying you enjoy the roast in a coffee, not so important to you are what are called the origin flavors, which can be delicate.
how do you grind/brew? have you ever taste tested other coffees using your warm up method?
"I beseech thee, my lord , let this venture be mine..."
-Sir Gawain
Where do I locate Thunder?
and it takes forever to get rid of the smell lol.
"I beseech thee, my lord , let this venture be mine..."
-Sir Gawain
I have tested other coffees using my 'warm up' method .... but only if I'm not satisfied with the flavor straight out of the package. I'm picky about my coffee, but not a 'purist jerk' like you Monk (LOL). I can't stand the flavored coffees, get irritated when someone uses my coffee pot for that sh** (can never get the smell out). I would never put rum in my coffee ... mainly because I like my coffee black & unadulterated, but also because I only buy the expensive rum ..... and I only drink that straight & unadulterated, too
You asked how I prepare my coffee: Depends on where I am - I have a burr grinder at home, but have a blade grinder in my motorhome, and an old-fashioned, manual crank grinder at my cabin. And depending on where I am and what I have access to, I either prepare it as drip, in my Italian coffee maker, in my French press, in my old-fashioned, stove-top percolator (at the cabin), or other. When I lived in JM, I didn't have a coffee maker, so I did it the way the ladies on the B Mtn showed me ...... add coffee grounds to a pan of water, steep sufficiently, strain & serve. I'm a hopeless addict .... have to have it every morning .... and I do enjoy it!!!
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