Well, there are at least two things I need to learn first off. One, how to grind the coffee properly for a good pull; and two, how to tamp, etc. I think maybe if I use a coffee I already know pretty well (at least as drip) it might be easier overall. So as I think about it more, my inclination is to use my own roasted beans. On 2/23/07, miKe mcKoffee wrote: <Snip>
Strongly agree with Mike on this point. If you've ever made espresso from pre-ground coffee (like Illy), you're gonna get a pull so fast that it's not funny. No way to get a decent shot from that stuff...I've tried. Rick
Defeats the whole purpose of buying the Rocky and home roasting. No matter what the screw-up it still has to be better than canned ground coffee.
I got some Illy when I bought my current grinder – a Bodum Antigua. Believe it or not they actually included cans of both beans and ground coffee with the order! Not so good even when brewed. I really am excited in trying out the Rocky, so I'd hate to skip that step. BTW, left a message with SM but not holding out much hope. I think I'm going to be 'wired' for quite some time :) On 2/23/07, Coffeenut wrote: <Snip> m <Snip> not <Snip>
They close early on Fridays now. I'm thinking it is a Ben thing :). vicki Carole Zatz wrote: <Snip>
It has been mentioned before, but I would also recommend Monkey Blend as a good blend to start and learn with. It has a good familiar flavor and has a large window for roasting and brewing variables, (It is harder to mess up than SOs) Whatever bean or blend you start with, stay with that one until you master it, then move on to others. If you change beans in the beginning, there are too many variables and it makes it harder to figure out why a particular shot is good or bad. Try to change only one variable at a time to see what happens. With all the talk about minute changes in temperature and grind making big differences, I think, sometimes a beginner gets frightened too much. Getting an acceptable shot is not that difficult. When you get to that point, you will be getting better drinks than many coffee shops serve. The journey from acceptable to great is where all the small variables come into play. You will only make that trip with experience and if you have the desire. Mike Chester
Carole, I have a burlap bag of the Panama Boquette too, how do you roast yours? Ross ........... hooked up the bread machine, and roasted <Snip>
Ross, I've been roasting Panama Boquette to Full City, as SM recommends. I stop it after first crack has fully completed and just before second crack starts. I let it go a little bit into turning darker after first crack is over. If you haven't had it yet, you're in for a treat! Tons of berry, lots of body – it's a super coffee. I've ordered the Sumatra 'Blue Batak' because of the comments on the list here and I have high hopes for it as well. Carole On 2/25/07, Ross wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>