who here grinds there own coffee beans?
i just may have a few extra.

hdking

I do. Always best with fresh ground.

extra beans off to Tony.

hdking

apparently no one else likes free coffee.

did you roast it?

pm sent.


hdking

Home roast my own. Personal fav is Kenyan! Sumatra a very close second! Kona, very very overrated.

Oh, and must be made with a press pot.

Do you have any of the civet(sp?) beans? You know the ones that are eaten by monkeys then digested, crapped out and used for coffee? I hear its good stuff.
John L

Kopi Luwak.

I haven't found any for less then $150 a pound. the civets, a cat-like animal, eats the ripest cherries of off the trees. The coffee bean is actually a pit in the cherry. So, the berry gets digested, and the bean does not. It picks up amino acids traveling through the digestion tract and comes out whole.

I've have the pleasure of trying a mug. Damn good coffee, but FAR from worth the cash!

Ewww! I'll stick with my Italian Espresso.
John L

As A Skateboarder,I have to admit, I love to grind!

Coffee, as well

ericdanovich at aol dot com

I don't grind my own coffee, but my brother does so I just go over there and steal his. hehehe.
Que

cexsun wanna swap beans? I have some Brazilian Killer Beans.

Hmm. Never tried Brazilian before. I'm out of Sumatra right now, but have plenty of Kenya on hand since I buy it in 5lbs bulk and roast about 240g per week to preserve freshness.

The Kenya has more acidity then the Sumatra. It is citrusy and light. Great flavor, low body.
The Sumatra has MUCH more body. It's a kick you in the nuts coffee. Very earthy with hints of cocoa. Very low acidity. Not good for espresso as it has way too much body for that.

THSdesigns can vouge for my coffee 😉 In fact, I have a pound of Kenya and a pound of Kenya decaf on order to roast for him in trade.

What quantity are we talking about? I assume you don't need grinding.

not huge quantity I am down to 1lb but we can swap a 1/2 lb or 1/4 you call it. I grind em myself.

1/4 pound would be sufficient. I normally roast on weekends when the wife is available to keep the baby away from the roaster. I can have it out next week.

cexshun at libbintech.comSPAMSUCKS

Cexshun: I'm a fan of the Sumatra, myself. But I'm not sure why you think it has too much body for espresso? Espresso beans have more body than Sumatra, and they are used in most shops for the espresso drinks.

I like a good mocha java bean, as well.

I grind beans every morning....kalossi knockout!! mmmm


Dave

I'm afraid I don't know what you mean by espresso beans. Are you referring to grind, roast degree, etc? There is no such "origin" as espresso coffee. Sometimes shops label coffee as espresso, and they mean "We roasted the $hit out of this coffee and ground it super fine."

Beans that are roasted too dark, i.e. Starbucks beans, loose all hints of origin and are simply a heavy, generic flavor. While some shops call this "espresso roast", if you walk into an actual coffee establishment with real, trained baristas on hand and ask them about espresso coffee, they'll probably look at you funny. Now some reputable shops sell espresso blends. It's a custom blend of different beans that is good for making espresso. However, if you ask the shop about the particulars of the blend, I'd bet that you'll never find a blend with more then 20% sumatra. It's just too overpowering.

OK, enough rambling. I feel about my coffee like most of you feel about your gars. You have filler, binder, wrapper, humidity, etc down to a science. I'm the same with my coffee 😉

Cexshun: Gotcha. I'm referring to the blends from the reputable shops, designed for espresso.

I work part time at one of those shops. We have 2-3 roasts "darker" than Sumatra - which, of course means, they're just roasted longer. What we call our French Roast is the darkest.

We have a special blend right now that consists partly of Sumatra - its by far my favorite.

Want some?