Perfect cup o' Joe

Wefings · Posted: Sun Jan 04, 2009 9:01 am Post subject:

In the spirit of Coffee I will report my mornings roastings . #1 roast is a blend of Organic Sumatra , Ethiopia Kembata Grade 4 and Java Kajumas Curah Tatal . Or another way to look at it "Mocha Java" .18 Minutes at WOT in the Gene Roaster , for a full city+ roast.All Coffee from Sweet Maria's
This is designed as a "road Coffee" for my trip to New Orleans to be brewed in my french press and whirley blade grinder that travel with me.
Roast # 2 will be for my wife and will be Sweet Maria's Classic Italian Expresso Blend . To be extracted in the home Expobar Office Control machina de espresso.

Maybe we need a C-harcuterie forum..............or one entitled P-ork Dogs..............or M-eat Brats
Hmmm need coffee , its early...........
Marc

Sea Wolf · Posted: Sun Jan 04, 2009 10:23 am Post subject:

Pat Anderson · Posted: Sun Jan 04, 2009 10:39 am Post subject:

Yes, those pix are from Marc's food lab. I thought they deserved to be front and center! My first attempts at dry cured meat is curing in ziplock bags the fridge right now, a little pork loin, which will simply get hung, and chunks of porks shoulder, which will get stuffed in a casing and hung (Coppa).

Sea Wolf · Posted: Sun Jan 04, 2009 11:28 am Post subject:

Wefings · Posted: Sun Jan 04, 2009 11:50 am Post subject:

My garage is patrolled by my cat . We have a deal . She gets fed well twice a day plus all fish scraps and keeps the varmints at bay . My garage [lab]opens after the first cool spell of the year here , which is normally in November . This year has been a challenge as we froze in Nov. and had record humid highs [upper 70s] in Dec . It is still nice and warm now , which is good for boating and general well being ,but sucks for meat drying . Which is why I will need to construct a year round climate controlled charcuterie palace . My Bradley Smoker also lives in the lab and gets pretty regular use . If charcuterie is a hobby then coffee roasting is a religion . Thats how it is around my house ........
Marc

Pat Anderson · Posted: Sun Jan 04, 2009 5:04 pm Post subject:

Beef sausage in drying stage in SMI smoker...

This has mustard seeds, whole peppercorns and a BUTTLOAD of fresh garlic in it...

Connection to C-Brats is, well, I will bring some of this (or the next batch) to the SBS/CBC party at the hotel!

Pat Anderson · Posted: Sun Jan 04, 2009 11:40 pm Post subject:

And after a day in the smoker...

Tastes fantastic!

Sneaks · Posted: Sat May 16, 2009 11:04 am Post subject:

Back to the original subject; how many Brats hang around this place, especially on Fantasy Friday?

How many would admit it?

Just saw an expanded review on "Travel Channel." Funny thing, they never mentioned the quality of the coffee....

Don

breausaw · Posted: Tue Sep 08, 2009 7:24 pm Post subject: My cup o' joe

I really like my cup o’ joe, and straight shots of espresso with a splash of half & half or milk is best. This baby makes 12 shots in nothing flat, as good as your favorite Barista. They’re not expensive, sized anywhere from 2 on up to 12 cups, yea don’t need coffee filters either.
Be for warned, once you go down this path there’s no returning to regular coffee....
Have a 6 cup maker for the house, keep the 12 cup-er on the boat. Bialetti is the best, check Amazon for free shopping.