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Roastin' Ronnie's Coffee Welcome to Roastin' Ronnie's Coffee, where you'll find fresh roasted coffees from around the world. I'll be offering single origin coffees and blends as well as some advice and knowledge about the world of specialty coffee.


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Old 04-15-2011, 04:04 PM   #46
deepsouth
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Quote:
Originally Posted by Ron_L View Post
I'm picky so I use it within two weeks of roasting. Most folks would be fine using it within a month or so. You can go a couple of months if you freeze it, but only freeze what you want to store. Don't keep it in the freezer and take out what you want to use. That get's too much moisture in the bag.

yikes. looks like i better get to drinking. will go ahead and kill the kona this weekend.
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Old 04-15-2011, 11:27 PM   #47
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Well, that's just me :) You may not notice the degradation as the coffee ages as much as I do.
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Old 04-15-2011, 11:29 PM   #48
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Quick technical question - when I do french press, it seems like it's better if I don't let the water get all the way to a boil. Does that seem right?
The ideal brew temp is between 195 and 205 degrees. I generally bring the water to a boil and then as it rests I grind the coffee. By then the water is around 200 - 203 and that's generally right for my tastes.

Use your thermapen and see what temp the water is when the coffee tastes best to you, and then you can duplicate the results.
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Old 04-15-2011, 11:33 PM   #49
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BTW, I have three bags of Costa Rican left.
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Old 04-16-2011, 12:10 AM   #50
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You want the water to reach no more than 190F, above that and you are losing some of the more delicate flavors. This is one of the reasons that a hot pot with a thermostat is often used for cuppings.
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Old 04-16-2011, 12:12 AM   #51
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Dang, Ron answered and our answers do not match.

I have to say, one of the interesting things about the PNG, it is rare that I find a coffee that tastes great both hot and cold, this is one that does just that. I was cupping some Yemen Mocha Sanani and it is great on depth and when warm, a Bali that was exceptional when hot, but, thin and bitter when cold.
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Old 04-16-2011, 10:36 AM   #52
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Probably TMI, but...

http://www.sweetmarias.com/brewinstr/grind.brew.php
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Old 04-16-2011, 09:41 PM   #53
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Absolutely not TMI! Thanks for the link. Another question - time for a new grinder. I do drip and french press. What would be a good one to get?
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Old 04-17-2011, 01:45 AM   #54
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Check out this information...

http://www.bbq-brethren.com/forum/sh...ad.php?t=98321

This is the grinder that I use for drip, press, etc.

http://www.wholelattelove.com/Baratz...estro_plus.cfm

It's pricey, but will last a long time.

If you want something less expensive, this is a good choice...
http://www.wholelattelove.com/Capresso/infinityburr.cfm

Also, if you don't mind refurbished, Baratza has some good deals...

http://www.baratza.com/cgi-bin/comme...&category=BRFB

The Maestro for $70 is a bargain. The rebadged Starbucks Barista is a hybrid of the Maestro and the Maestro Plus and is a good deal for $80, and a refurb Maestro Plus at $95 is a good value.
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Old 04-17-2011, 02:41 AM   #55
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I definitely do refurbs - I also like the word "bargain", so looks like I'll be stepping in to the world of burr grinders and getting the Maestro refurb - many thanks for the info!
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Old 04-17-2011, 02:58 PM   #56
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Got to try the Costa Rican yesterday. Very good. Very rich full flavor and no bitterness at all. It was interesting that after grinding I did get a bit of tobaco smell. I thought maybe it was just me. Went back to your first post and you mentioned that about the Yeman.
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Old 04-17-2011, 08:46 PM   #57
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I'm getting a little tobacco and also a little leather from the CR. The aroma will change as the coffee ages.
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Old 04-19-2011, 10:20 AM   #58
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Ron do you recommend that if you are not going to open the bag and use the beans for a few weeks to stick it in the freezer
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Old 04-19-2011, 10:41 AM   #59
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Grinding the Yemeni tonight for drinkage in the morning. Really looking forward to it.
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Old 04-19-2011, 11:26 AM   #60
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When and what will the next batch be?
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