Fresh Roasted Coffee
15 May 2010 | Boulder Canyon Place
Keith, nice out, but its not yet 8:00 a.m.
This is my fresh roasted espresso coffee beans. I moved the roaster outside so the smoke wouldn't permeate the house - I like to take the beans up pretty well into second crack. This picture also shows the ways I take it. Lately I've been using the Capresso to grind the beans into its cone as if it were about to make a pot of drip coffee, but instead of putting the water into the coffee maker and letting it brew from there, I boil it myself and then pour that into the filter (silver one, not the gold - silver lets in more of the essence). I saw this method at my new favorite coffee joint in NYC. Sadly, the capresso just can't make hot enough water and it therefore fails to extract properly. A lot of the good stuff in coffee only comes out at near boiling temperature. I think I can say that I make pretty decent cup o coffee. Today's roast will take a few days to gas completely, then its ready to go in the grinder hopper. I've got enough in there already to take me until then. It's time for Jake's walk.