h a l f b a k e r yOh yeah? Well, eureka too.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
| |
I see no reason why not, and if so, yum...I'll have two cups
please. |
|
| |
Where does one get green coffee beans? |
|
| |
You could probably cobble an all-in-one up out of a hot-air corn popper, a spice grinder and a normal coffeemaker, so, yeah, it is possible to fit in a kitchen. |
|
| |
And it would smell heavenly. [+] |
|
| |
Hm, not sure about "heavenly". Roasting coffee doesn't smell as good to me as grinding and brewing. |
|
| |
Still, I don't understand why that doesn't exist yet. |
|
| |
I'm guessing it doesn't exist because it takes too long to brew a cup if you start with green coffee beans. |
|
| |
giving rise to the question if you can grow a bonsai coffee plantation. |
|
| |
You mean it doesn't grow the coffee plants too? |
|
| |
copied and pasted from an article on roasting your own beans: |
|
| |
Resting & Degassing: The 24 Hour Wait To Prime Time:
Fresh roasted coffee reaches its peak flavor and aroma about 24 hours after resting. A 24 hour rest period is not necessary but is preferred by many coffee lovers to allow the beans to fully develop their flavor and aroma. The rest period allows excess CO2 to dissapate and permits the coffee bean chemistry to stabilize. |
|
| |
[+] If excess CO2 is the main reason to wait 24 hrs,
then that could be speed up by using a pressure
swing absorption device to suck that CO2 out. |
|
| |
There's a terrific marketing opportunity here for
competitive
spending on even more insanely finicky, complex gourmet
coffee-
brewing
technology. |
|
| |
Or, for a different version of the same thing: since (I now
learn) coffee has a carbon footprint, buying Fair Trade
coffee does *not* automatically make me a good person. I
must buy a CO2 scavenger for my coffee-roaster to retake
the moral high ground. |
|
| |
Baked, er, um... roasted. |
|
| |
The Japanese company Koki introduced the coffee
roaster/grinder/brewer combo in 1991. |
|
| |
You people just *grind* the beans? As in 'smash them
randomly into fragments with a specified average size'? |
|
| |
When you buy diamonds, do you just ask the jeweller to
smash up a big one until you've got bits of about 1 carat
each? When you make a sandwich, do you just lay it down
in front of a herd of wildebeest and wait until it's been
broken into roughly half-slice-of-bread sized pieces? |
|
| |
How do you expect to get anything like decent coffee that
way? However carefully you select and roast the beans,
grinding them will waste all your efforts. The grounds will
all be of different sizes and shapes, leading to a non-
uniform release of flavour compounds and a non-optimal
(and, worse yet, non-optimisable) brew. |
|
| |
The only civilized way to treat decent coffee beans is to
slice them precisely in three orthogonal planes to produce
uniform cubes. They should be about 1mm on a side, but
tastes vary; it's the uniformity that matters. |
|
| |
Of course, true afficionados understand that, with a cube,
the edges and corners release their flavours faster than
the face-centres. Buffing and polishing the grounds to a
spherical shape overcomes this problem, but is scarcely
worth the trouble for the cheaper grades of coffee, for
which octahedra are simpler and almost as effective. |
|
| |
Which is why we want the roaster, [MaxB]. It is much easier to slice the beans into proper shapes while they are green, then roast the slices and the shapes into hardness. Then can we grind the hard, roasted bits a little, so as to jaggedize the facets and increase surface area for optimum liquid/grounds interaction while brewing. |
|
| |
Where are you from that you do not know this basic premise of coffee making? |
|
| |
Umm, what about Kopi Luwak .... ? |
|
| |
Is there a little cage of civets somewhere in the system ... ? |
|
| |
//Where are you from that you do not know this basic
premise of coffee making? Oh, yeah, England.// |
|
| |
And you are from?? If you say America, I will probably piss
myself laughing. |
|
| |
Yes, [MaxB], I am from America, and even worse, coffee-wise, the Missouri Ozarks. But hey, there's now a Starbucks in this town. |
|
| |
Seriously, though, I claim to be an incredible coffee snob on the rare occasions that anybody asks why I do not drink coffee. I say that I drank coffee (I don't say just once) when I was in Seattle, home of Starbucks, but now "I only drink coffee in the countries in which it is grown". I have had Kopi Kampong on the island of Sumatra (that's just the local coffee served Country Style, but it sounds impressive that way, too (I only had one cup of it, but I never say that)). And as for Kopi Luwak, well, I have seen the luwak, alive and wild, up in the Sumatra mountains. Not that I would ever drink weasel poop, but it makes me sound like the coffee snob from Hell. |
|
| |
Tea, on the other hand, I do drink and enjoy, but only when I need liquid caffeine. And when I am in England, that green and pleasant land. |
|
| |
Ah yes. And where you do you go to use the internet? |
|
| |
<Grandpa Simpson> I take the ferry over to Shelbyville, and I tie an onion to my belt, because that's the style around here . . .</Grandpa Simpson> |
|
| |
American coffee has never appealed to me, and I grew up here, where most folks chug the stuff. They probably do know how to make it right in England, the land where coffeehouses started. I meant no offense to England, [MaxB], or to you, I was attempting humor. Apologies if needed. |
|
| |
Apologies unnecessary, but accepted nevertheless. Alas,
there are many even in England who do not have the faintest
idea what coffee is actually about. |
|
| |
I have two Italian espresso makers, and they both produce
the most amazing coffee. What I'll do when they reach
retirement age, I just don't know. |
|
| |
[baconbrain] Now you understand why we have a class system
here. |
|
| |
Milk in with the granules, Ian. |
|
| |