Coffee

Here's what I received from GotSteel:



Going to have to brew some of it up shortly! Thanks bud! :thumbup: Thanks Monofletch for the swap idea!!! :cool:
 
SpyderPhreak said:
It's a "vintage" West Bend Poppery (late 70's), that I've hot-rodded. I split up the heater and fan circuits, and run the fan with a ceiling fan speed controller attached to a boost transformer. With it set up like that, I can run the fan at up to +18v boost, or down to -25v buck (lower than you'd ever want to go).


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I thought about vacuum sealing the stuff I sent but have never done any before, especially that fresh. Do you let it rest at all or seal it as soon as it's cool? I know the commercial type coffee bags have those one way vents on them so I wasn't sure what would be best.
 
dannyp said:
I thought about vacuum sealing the stuff I sent but have never done any before, especially that fresh. Do you let it rest at all or seal it as soon as it's cool? I know the commercial type coffee bags have those one way vents on them so I wasn't sure what would be best.
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You're correct with vacuum sealing.
I vacuum packed fresh roasted beans I received mail order and although they were roasted 3-4 days earlier the bag came close to exploding a few days later with the obvious out-gassing.
Very surprising.
 
Today's haul....
IMAG1529.jpg
 
dannyp said:
I thought about vacuum sealing the stuff I sent but have never done any before, especially that fresh. Do you let it rest at all or seal it as soon as it's cool? I know the commercial type coffee bags have those one way vents on them so I wasn't sure what would be best.
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I was torn. I had planned to use some of my valve bags for his coffee, but didn't have enough of the correct size on-hand. So I figured vacuum bagging them was the next best option if it would only be a few days. Those bags had a fair bit of room to expand too. I let the coffee rest for a few hours in the bowls before bagging, so not long. By the time I closed the box up to ship it about 14 hours later, only one of the bags had really softened up much, so I figured they'd be fine until he received them.

Barman1 said:
You're correct with vacuum sealing.
I vacuum packed fresh roasted beans I received mail order and although they were roasted 3-4 days earlier the bag came close to exploding a few days later with the obvious out-gassing.
Very surprising.
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I usually use valve bags I get from Sweet Maria's, so it's not an issue. I am curious how they looked upon receipt. GotSteel, can you answer that?

Monofletch said:
Today's haul....
IMAG1529.jpg
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Nice!!! :thumbup:

Today's carry knife, XM-18 slicer.



Just brewed some of the Gin barrel Nicaraguan coffee. It's interesting...

The closest thing I can compare this Gin barrel aged coffee to is a Gesha, but more subdued. :cool:

It's not quite what I expected, more floral and less piney than I thought it would be. I definitely like it!!! :thumbup: I would like to know more about how they aged the coffee. I am assuming that they stored the green beans in the Gin barrels, but curious for how long, etc. Anyone see more info on that anywhere?
 
Thanks, SP.:thumbup: I haven't been able to keep mine sealed in any container for very long after roasting it.:D I wasn't sure how much buildup there would be or how fast it would happen.
 
dannyp said:
Thanks, SP.:thumbup: I haven't been able to keep mine sealed in any container for very long after roasting it.:D I wasn't sure how much buildup there would be or how fast it would happen.
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Np! Yeah, I hear you, we usually drink it within the week after roasting, and as the bags are opened every day, I have little experience with the volume of CO2 outgassed. Does seem to depend on the beans though. I rarely vacuum bag it.
 
There's a little out gassing that occurred but no biggie, I'll shoot a couple photos in the morning. The Gin barrel stuff.. I really hoped it would have been more junipery or herbaceous like a Tangueray or Hendricks.. it did grow on me the more I drank it but it almost tasted like the Gin was a low quality kind of grainy alcohol, I found i liked it a lot better the more it cooled and especially cold brewed.. i assume they co-ventured with Black Button Distillery since they're local and probably never will again, I bet if you called they'd tell you more. I'm really starting to move away from them though, they've increased their prices about 20% after doing a remodel and that's just too much for the customer to absorb imo, so I'm looking elsewhere, there's a few other good shops around and of course online.

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I couldn't find any information about it but I let a pot of cold brewed coffee sit in a covered vessel all morning in a climate controlled room, when I drank the first cup it was really good but then around 4 hours later it was amazing with greater depth and development of flavors, does coffee breathe like a wine? anyone else noticed this
 
GotSteel said:
I couldn't find any information about it but I let a pot of cold brewed coffee sit in a covered vessel all morning in a climate controlled room, when I drank the first cup it was really good but then around 4 hours later it was amazing with greater depth and development of flavors, does coffee breathe like a wine? anyone else noticed this
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It does, well more specifically it "blooms" nitrogen is what's released for the most part. When the nitrogen breathes off of the coffee it becomes much smoother, and the other flavors become more apparent.
 
Look what I found when I got home from work tonight! It was so good I think I'm going to go make another cup.:thumbup: Thanks, u.hansen!
2017-02-23_06-30-33 by Daniel Pfeiffer, on Flickr

This knife that Joshua sent me in the Secret Santa exchange has become my go to knife for opening mail and other packages. It really is a handy little blade with a full, comfortable handle.
 
:D

I'm sure you had a better time than I did at work. I know my dad usually goes down there on Saturday mornings with some friends from the neighborhood. He goes there more often than I do.
 
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