I got a new espresso setup up and running at work. I get to practice frothing milk and pulling shots now! I have plenty more practice ahead of me, but here’s latte #4.
We got rid of an old CRT in the apartment and made way for a new table to place most of my coffee equipment in a more accessible area. I also roasted two and a half pounds of coffee beans to varying degrees for a bunch of my friends.
Just roasted a ½ pound batch of coffee in a stove-top popcorn popper.
Sorry about the lack of content here… I’ll have to make a more in depth post about roasting with a popcorn popper at some point. It is definitely easier to use a popcorn popper to get more even roasts than with just a wok and a spatula.
In the meantime, Sweet Maria’s has awesome instructions for roasting with a Whirley Pop.
First double shot pulled after not having access to my machine for almost 3 months. 30 second pull. Some things are not easily forgotten.
Here’s another coffee project of mine: cold brew coffee. Cold brewing coffee extracts less acid from the beans, making a nice clean, bold cup of coffee. The downside is that at ~50 drops a minute, it’s a process that will usually take 4 to 5 hours for a half liter. Fortunately, the coffee does store much better and is great served cold for the coming warm weather.
I just have to share Dean’s Beans with all of you coffee fanatics in New England. The beans were roasted on April 9th, and UPS got them to my place on the 10th.
Almost all of their roasts are $8.95, and they also sell green beans. If you have a chance, you should check them out!
The ground-up coffee beans looked pretty good and smelled amazing. Unfortunately, the coffee itself didn’t taste so great. I guess I’ll have to try again some other time. In the meantime, a bag of Fourbarrel came in the mail, so that should keep me for a while.