Trius
Waiting on Maitani
What with the C&C thread here, I figure there are lots of folks here with a very good understanding of coffee and espresso. So I am reaching out to you caffé cognescenti for some advice.
Last month, on a trip to visit my daughter, GeneW and my friend David in the GTA (Greater Toronto Area), I discovered that David had purchased a new coffee grinder and espresso maker. Aaargh, I am now ruined once more! David introduced me to micro-brews, really good wine, Cuban cigars, and now .... good espresso and cappucino made at home. Combined with RFF this means ... can someone please shoot me now?
So now I am on the quest to make better coffee at home. Currently I am using a French press (Bodum), and I'm not unhappy with it. I grind the beans fresh, bien sur.
I'm not ready to splash out for an espresso machine. Given our current projects (kitchen reno, going quite well, thank you very much,) potential house sale and move, current number of owned cameras (too many according to the minister of finance) and husband debt level (too high according to the minister of finance), I'm thinking a stovetop espresso pot (Bialetti or other) is the way to go.
So, this is a long intro to the questions:
Is a Bialetti (or equivalent) an acceptable solution?
If so, is the Brikka the best choice, what with the claim of producing crema? The reviews I've read indicate it is the crema of the Bialetti crop (sorry); what think you all?
If stovetop "espresso" is acceptable, is there a better option than the Bialetti?
If stovetop "espresso" is espresso is not acceptable, then I suppose I need to just save up for a proper machine. If so, what is your opinion of minimum investment for such a machine?
Of course, I should be considering a proper grinder first (sigh), but that's another OT post...
To get back on topic: I'll post more C&C shots once I'm properly equipped!
Last month, on a trip to visit my daughter, GeneW and my friend David in the GTA (Greater Toronto Area), I discovered that David had purchased a new coffee grinder and espresso maker. Aaargh, I am now ruined once more! David introduced me to micro-brews, really good wine, Cuban cigars, and now .... good espresso and cappucino made at home. Combined with RFF this means ... can someone please shoot me now?
So now I am on the quest to make better coffee at home. Currently I am using a French press (Bodum), and I'm not unhappy with it. I grind the beans fresh, bien sur.
I'm not ready to splash out for an espresso machine. Given our current projects (kitchen reno, going quite well, thank you very much,) potential house sale and move, current number of owned cameras (too many according to the minister of finance) and husband debt level (too high according to the minister of finance), I'm thinking a stovetop espresso pot (Bialetti or other) is the way to go.
So, this is a long intro to the questions:
Is a Bialetti (or equivalent) an acceptable solution?
If so, is the Brikka the best choice, what with the claim of producing crema? The reviews I've read indicate it is the crema of the Bialetti crop (sorry); what think you all?
If stovetop "espresso" is acceptable, is there a better option than the Bialetti?
If stovetop "espresso" is espresso is not acceptable, then I suppose I need to just save up for a proper machine. If so, what is your opinion of minimum investment for such a machine?
Of course, I should be considering a proper grinder first (sigh), but that's another OT post...
To get back on topic: I'll post more C&C shots once I'm properly equipped!
Goodyear
Happy-snap ninja
GAS wears many masks...
Right now, I'm glad I'm a tea drinker
Right now, I'm glad I'm a tea drinker
clarence
ダメ
I don't drink coffee either. Green tea makes me happy.
Clarence
Clarence
Trius
Waiting on Maitani
Funny, but I'm a tea drinker first thing in the morning. I make a big mug of English breakfast tea with milk and honey. I also make a thermos of coffee and take it to work.
lkwds
Newbie
Hi Trius (Im new to rff, anxiously awaiting the arrival of my GSN)
"So now I am on the quest to make better coffee at home... I'm not ready to splash out for an espresso machine."
Good news, there are plenty of ways to do this!
There are a few important variables: the beans, roast, grind, brew device, temperature, and time. Fresh roasted high quality beans are the first step. The second step is a consistent grind matched to the brew device, and the third step is mantaining the appropriate temperature for the right amount of time.
Beans/Roast: Some people do their own roasting, I do not. I suggest developing a relationship with a local roaster. It is best to use beans within approx. one week of their roasting.
Grind/Brew Device: The grinder must be capable of a consistent grind. I use both a hand-crank zassenhaus and a solis mastero. Device-wise there are a few options: stovetop, french press, drip, vaccum (which I have no experience with). The stovetop and drip demand finer grinds than the french press.
Time/Temperature: There appropriate extraction time varries based on the beans and roast. Some say 5 minutes, others shorter or longer. This is something to experiement with. If using a stovtop maker or a drip device, the finess of the grain will affect the brew-time. I dont know the proper temperature off hand, but it is basically right off the boil. Optimal extraction will mantain this temperature and not go over or under.
With an understanding of these principles, no expensive equipment is needed! A zasseshaus grinder can be had on eBay for ~$40 and a french press or stovetop maker with run ~$20. A single cup drip funnel is dirt cheap and a chemex drip device is probably $30.
Personally, I think espresso should be left to the pros. Machines demand too much mantienence for optimum performance and proper equipment is too expensive. I prefer to go to the café when I'm after the rich emulsion known as espresso or the luxurious microfoam of a cappuccino.
"So now I am on the quest to make better coffee at home... I'm not ready to splash out for an espresso machine."
Good news, there are plenty of ways to do this!
There are a few important variables: the beans, roast, grind, brew device, temperature, and time. Fresh roasted high quality beans are the first step. The second step is a consistent grind matched to the brew device, and the third step is mantaining the appropriate temperature for the right amount of time.
Beans/Roast: Some people do their own roasting, I do not. I suggest developing a relationship with a local roaster. It is best to use beans within approx. one week of their roasting.
Grind/Brew Device: The grinder must be capable of a consistent grind. I use both a hand-crank zassenhaus and a solis mastero. Device-wise there are a few options: stovetop, french press, drip, vaccum (which I have no experience with). The stovetop and drip demand finer grinds than the french press.
Time/Temperature: There appropriate extraction time varries based on the beans and roast. Some say 5 minutes, others shorter or longer. This is something to experiement with. If using a stovtop maker or a drip device, the finess of the grain will affect the brew-time. I dont know the proper temperature off hand, but it is basically right off the boil. Optimal extraction will mantain this temperature and not go over or under.
With an understanding of these principles, no expensive equipment is needed! A zasseshaus grinder can be had on eBay for ~$40 and a french press or stovetop maker with run ~$20. A single cup drip funnel is dirt cheap and a chemex drip device is probably $30.
Personally, I think espresso should be left to the pros. Machines demand too much mantienence for optimum performance and proper equipment is too expensive. I prefer to go to the café when I'm after the rich emulsion known as espresso or the luxurious microfoam of a cappuccino.
lkwds
Newbie
To answer your questions specifically:
Is a Bialetti (or equivalent) an acceptable solution?
Yes, it is an acceptable way to make coffee! It is not, however, capable of making espresso.
If so, is the Brikka the best choice, what with the claim of producing crema? The reviews I've read indicate it is the crema of the Bialetti crop (sorry); what think you all?
No. The Brikka does not really produce 'crema.' I used one for a time, but found it to be gimmiky. I get more consistent results with a regular bialetti.
If stovetop "espresso" is acceptable, is there a better option than the Bialetti?
I'd stick to bialetti - the standard. It is easy to buy replacement parts! Aluminum is a better conductor than stainless steel, but some worry that it causes cancer. I use an aluminum 3 cup. I seem to get better results with the smaller versions for some reason.
There are some great resources online containing knowledge far beyond my own.
http://coffeegeek.com/
http://groups.google.com/group/alt.coffee?lnk=lr&hl=en
http://www.sweetmarias.com/articles.shtml
Is a Bialetti (or equivalent) an acceptable solution?
Yes, it is an acceptable way to make coffee! It is not, however, capable of making espresso.
If so, is the Brikka the best choice, what with the claim of producing crema? The reviews I've read indicate it is the crema of the Bialetti crop (sorry); what think you all?
No. The Brikka does not really produce 'crema.' I used one for a time, but found it to be gimmiky. I get more consistent results with a regular bialetti.
If stovetop "espresso" is acceptable, is there a better option than the Bialetti?
I'd stick to bialetti - the standard. It is easy to buy replacement parts! Aluminum is a better conductor than stainless steel, but some worry that it causes cancer. I use an aluminum 3 cup. I seem to get better results with the smaller versions for some reason.
There are some great resources online containing knowledge far beyond my own.
http://coffeegeek.com/
http://groups.google.com/group/alt.coffee?lnk=lr&hl=en
http://www.sweetmarias.com/articles.shtml
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jaapv
RFF Sponsoring Member.
NoNoNo!!! The only true way to make decent espresso is with a manual La Pavoni Europiccola with the original grinder. That is the only way ( after at least a year of intensive training) that you can express (Hah Pun) yourself directly in coffee through variations in grind, pressure and length ot the pull! Very nice beans ( an essential) to use are Lavazza Crema e Aroma, but there there may be one or two others.
lkwds
Newbie
Jaapv, I agree that espresso is for the pros. Consumer machines dont have anywhere near enough pressure to handle the fine grind necessary for a long pull.
Trius, if you're in Toronto, Balzac is quite a good café.
Trius, if you're in Toronto, Balzac is quite a good café.
John LeBeau
Member
I don't know much about cameras, that is why I joined this forum, but I do know coffee. There is only one way to enjoy truly fine coffee--buy premium beans and roast it yourself. If you do this, the extraction method is reletively unimportant. I buy my beans from sweetmarias.com exclusively. That guy buys only the best beans and tastes and rates everything he buys. He pays top dollar for his beans and is therefore slightly more expensive than other sites but I have never gotten bad beans from him, while I have ordered some real stinkers at other sites.
Freshness is everything! A green coffee bean will keep for years if it is stored properly. Once it is raosted it is good for 5 days. Once it is ground it is good for about 4 hours. Once it is brewed it is fresh for 10 minutes. NOTHING you can do will slow or stop this process. I roast a small batch about every 2-3 days, I find I no longer like it if it is older than that.
I use high tech equipment to roast--a popcorn popper. Use an air popper with louvers, not a screen, in the bottom. It should cost about $5.00 used in a thrift store. A batch takes about 5-6 minutes. Roast outside--it is messy (chaff), smelly and smoky. The coffee doesn't start to smell good until it cools (the faster it cools the better). By the way, that wonderful smell you get when you open a new bag of coffee is all of your flavor leaving. Also that "freshness seal" is there to keep the bag from exploding as the beans leech CO2, taking flavor with it. The sweetmarias site will tell you how to roast in detail, it's not hard.
The only trick to brewing is that the water has to be hot enough, around 200F. Most coffee makers don't get hot enough, leaving a flat flavored coffee. A stovetop espresso machine will not brew until the water is hot enough. I use a stovetop-style espresso pot with a built-in electric heater. My morning coffee is made in a Swiss Gold single cup brewer, using water poured in from a kettle. My best coffee is made in a Chemex pot, it uses a special filter that slows the extraction a bit, also hand brewed. I also have a french press but I like a cleaner cup than it provides.
A good grinder that gives a consistent grind is also important but less so for a fine espresso grind. A mini-food processor blade type is ok for espresso but not much else. A good grinder is expensive, I usa a Solis.
Once you are set up it is really not much trouble and it is definitely worth it. Most people have never tasted truly fresh coffee, I developed my taste during extensive stays in Central and South America, and it will be a revelation. Do not use Starbucks as a reference--unless it is a reference of what not to do. Starbucks overroasts mediocre coffee, brews it too strong and charges a lot because it is "gourmet". The average American falls for it because they have never tasted real coffee.
John
P.S. After typing this I read the other posts again and I agree about the espresso machines, if you can't buy a "pro" model, don't bother. Also fresh coffee will form a beautiful crema when drip brewed but it stays in the filter.
Freshness is everything! A green coffee bean will keep for years if it is stored properly. Once it is raosted it is good for 5 days. Once it is ground it is good for about 4 hours. Once it is brewed it is fresh for 10 minutes. NOTHING you can do will slow or stop this process. I roast a small batch about every 2-3 days, I find I no longer like it if it is older than that.
I use high tech equipment to roast--a popcorn popper. Use an air popper with louvers, not a screen, in the bottom. It should cost about $5.00 used in a thrift store. A batch takes about 5-6 minutes. Roast outside--it is messy (chaff), smelly and smoky. The coffee doesn't start to smell good until it cools (the faster it cools the better). By the way, that wonderful smell you get when you open a new bag of coffee is all of your flavor leaving. Also that "freshness seal" is there to keep the bag from exploding as the beans leech CO2, taking flavor with it. The sweetmarias site will tell you how to roast in detail, it's not hard.
The only trick to brewing is that the water has to be hot enough, around 200F. Most coffee makers don't get hot enough, leaving a flat flavored coffee. A stovetop espresso machine will not brew until the water is hot enough. I use a stovetop-style espresso pot with a built-in electric heater. My morning coffee is made in a Swiss Gold single cup brewer, using water poured in from a kettle. My best coffee is made in a Chemex pot, it uses a special filter that slows the extraction a bit, also hand brewed. I also have a french press but I like a cleaner cup than it provides.
A good grinder that gives a consistent grind is also important but less so for a fine espresso grind. A mini-food processor blade type is ok for espresso but not much else. A good grinder is expensive, I usa a Solis.
Once you are set up it is really not much trouble and it is definitely worth it. Most people have never tasted truly fresh coffee, I developed my taste during extensive stays in Central and South America, and it will be a revelation. Do not use Starbucks as a reference--unless it is a reference of what not to do. Starbucks overroasts mediocre coffee, brews it too strong and charges a lot because it is "gourmet". The average American falls for it because they have never tasted real coffee.
John
P.S. After typing this I read the other posts again and I agree about the espresso machines, if you can't buy a "pro" model, don't bother. Also fresh coffee will form a beautiful crema when drip brewed but it stays in the filter.
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Trius
Waiting on Maitani
Guys: VERY good input, I truly appreciate it. My reason for posting here is that while I've done a fair bit of research on the net (having discovered all the sites that you referenced, Luke), I trust the folks here even more for some reason. RF-lovers and users are a special breed, and somehow that inclination for a fine picture-taking machine is related to the art and science of brewing good coffee. So, here goes:
Luke: The Toronto RFF gathering last November was at Balzac's, but because the line inside was always very long, I never bought a cup! I'll probably buy my first Balzac coffee at the original store in Stratford, though.
I know I need a good grinder. I currently use a blade grinder, but I know, I know ... I need to upgrade. Probably I will get a Zassenhaus both for reasons of expense but as much because I like having a non-electric grinder. When I move to the cabin on Lake Superior with little or no power (yeah, my wife will agree to that!) it will be a great choice.
Jaap: Aaargh! La Pavoni is out of my reach right now. But budget aside, where would I learn to use one properly? While Rochester, NY has a large Italian population, I'm guessing finding someone to intstruct me would be difficult.
Thank you for the remarks on Lavazza. There are a lot of options out there, and I appreciate the recommendation. I will order some beans.
John: Great input, thanks so much. If I change my mind or the Zassenhaus is not to my like, the Solis will be on my list.
I have learned to "despise" Starbucks, both for their coffee (the chief reason, of course) and their resemblance to Microsoft.
I currently use a French press, and I haven't dialed in the grind and brew time yet, but I'm getting there. I agree it's not as clean as it could be, but I've seen additional filters that can be added to it to clean that up. However, I may just get a Chemex or a Melitta filter cone for the coffee I take to work. I know storing it in a vacuum bottle is not the best, but the coffee available at work is awful: weak dreck or Starbucks char-brew.
As far as roasting goes, I am working on finding a good local roaster and developing a relationship. I've heard of the popcorn-maker method. While it will likely be something I try, I'm not sure how dedicated I would be in the winter. I do have a 3-season back porch that, in winter, might be preferable to tramping out in the snow, so we'll see. BTW, what is your advice on long-term storage of green beans?
I've discovered the sweetmarias site, and found it chock-full-o-info. (Everyone feel free to ROTFL!)
In spite of the opinions here of the Bialetti (good coffee but not espresso), and the Brikka in particular, I think I will get a Bialetti. Luke, feel free to add comments here or PM me about the "gimmicky" aspects of the Brikka. One net posting I've seen is quite enthusiastic about it, so I'm wondering if it's the "gimmicky" aspect that gives different results for different folks. I'm still intrigued by it, but I obviously want all opinions.
Thanks again, guys! My goal is to dial in my methodology by June 16, when my best from from T.O. is here for Earl's 2nd Annual Summer Solstice Party on the 17th, featuring bodacious red wine. Yeah, it's a few days early, but that's how the schedule goes.
Earl
Luke: The Toronto RFF gathering last November was at Balzac's, but because the line inside was always very long, I never bought a cup! I'll probably buy my first Balzac coffee at the original store in Stratford, though.
I know I need a good grinder. I currently use a blade grinder, but I know, I know ... I need to upgrade. Probably I will get a Zassenhaus both for reasons of expense but as much because I like having a non-electric grinder. When I move to the cabin on Lake Superior with little or no power (yeah, my wife will agree to that!) it will be a great choice.
Jaap: Aaargh! La Pavoni is out of my reach right now. But budget aside, where would I learn to use one properly? While Rochester, NY has a large Italian population, I'm guessing finding someone to intstruct me would be difficult.
Thank you for the remarks on Lavazza. There are a lot of options out there, and I appreciate the recommendation. I will order some beans.
John: Great input, thanks so much. If I change my mind or the Zassenhaus is not to my like, the Solis will be on my list.
I have learned to "despise" Starbucks, both for their coffee (the chief reason, of course) and their resemblance to Microsoft.
I currently use a French press, and I haven't dialed in the grind and brew time yet, but I'm getting there. I agree it's not as clean as it could be, but I've seen additional filters that can be added to it to clean that up. However, I may just get a Chemex or a Melitta filter cone for the coffee I take to work. I know storing it in a vacuum bottle is not the best, but the coffee available at work is awful: weak dreck or Starbucks char-brew.
As far as roasting goes, I am working on finding a good local roaster and developing a relationship. I've heard of the popcorn-maker method. While it will likely be something I try, I'm not sure how dedicated I would be in the winter. I do have a 3-season back porch that, in winter, might be preferable to tramping out in the snow, so we'll see. BTW, what is your advice on long-term storage of green beans?
I've discovered the sweetmarias site, and found it chock-full-o-info. (Everyone feel free to ROTFL!)
In spite of the opinions here of the Bialetti (good coffee but not espresso), and the Brikka in particular, I think I will get a Bialetti. Luke, feel free to add comments here or PM me about the "gimmicky" aspects of the Brikka. One net posting I've seen is quite enthusiastic about it, so I'm wondering if it's the "gimmicky" aspect that gives different results for different folks. I'm still intrigued by it, but I obviously want all opinions.
Thanks again, guys! My goal is to dial in my methodology by June 16, when my best from from T.O. is here for Earl's 2nd Annual Summer Solstice Party on the 17th, featuring bodacious red wine. Yeah, it's a few days early, but that's how the schedule goes.
Earl
BrianShaw
Well-known
I grind coffee beans between my molars. No need for espresso machine -- after five or six beans I'm totally buzzed!
lkwds
Newbie
Trius, it sounds like you are off to a great start!
The Brikka is basically a Moka Express (the standard Bialetti moka pot) with a gauge that limits flow of coffee from the bottom chamber to the top until a certain pressure is achieved. This is supposed to produce crema, though in my experience it produces bubbles more akin to bloom that you will notice with drip or a french press and fresh roasted beans. It is not as fragrant as true crema and it dissipates quickly.
I find that I achieve exactly the same bloom or 'crema' with the Moka Express when I use finely ground fresh coffee and carefully control the temperature.
One of the problems with stovetop espresso - particularly aluminum - is that it takes such a short time for the coffee to brew. Many people put their moka pot on the stove... forget about it for a moment... and then boom! (an explosion) If you avoid the explosion, but allow the coffee to brew until you hear the sound of hissing air, you are burning the already brewed coffee.
When I use a moka pot, I begin with high heat but drop to low once I see a little bit of coffee rising to the top chamber. The aluminum retains plenty of heat to brew the rest of the coffee and wont burn the coffee at the end. Some people even recommend transferring the moka pot to a cool towel as soon as the coffee finishes brewing to reduce the temperature and avoid burning.
With the brikka, I loose my subtle control over the temperature. I have to wait for the pressure to rise to the appropriate level and when I hear the gauge pop (and the hiss of liquid/bubbles gushing) I have to rush to turn off the burner immediately.
So, to summarize my long-winded response, the results are pretty much the same, but the Moka Express affords more control and its greater tolerance is less stressful.
The Brikka is basically a Moka Express (the standard Bialetti moka pot) with a gauge that limits flow of coffee from the bottom chamber to the top until a certain pressure is achieved. This is supposed to produce crema, though in my experience it produces bubbles more akin to bloom that you will notice with drip or a french press and fresh roasted beans. It is not as fragrant as true crema and it dissipates quickly.
I find that I achieve exactly the same bloom or 'crema' with the Moka Express when I use finely ground fresh coffee and carefully control the temperature.
One of the problems with stovetop espresso - particularly aluminum - is that it takes such a short time for the coffee to brew. Many people put their moka pot on the stove... forget about it for a moment... and then boom! (an explosion) If you avoid the explosion, but allow the coffee to brew until you hear the sound of hissing air, you are burning the already brewed coffee.
When I use a moka pot, I begin with high heat but drop to low once I see a little bit of coffee rising to the top chamber. The aluminum retains plenty of heat to brew the rest of the coffee and wont burn the coffee at the end. Some people even recommend transferring the moka pot to a cool towel as soon as the coffee finishes brewing to reduce the temperature and avoid burning.
With the brikka, I loose my subtle control over the temperature. I have to wait for the pressure to rise to the appropriate level and when I hear the gauge pop (and the hiss of liquid/bubbles gushing) I have to rush to turn off the burner immediately.
So, to summarize my long-winded response, the results are pretty much the same, but the Moka Express affords more control and its greater tolerance is less stressful.
Trius
Waiting on Maitani
BrianShaw said:
ROTFLMAO!!! Reminds me of a guy I knew years ago who was driving from San Bernardino to SF at night, with wife and 3 very young kids in a van. He was getting really sleepy, but didn't want to stop for coffee because it would wake everyone else up; his wife was dead tired and the kids, if awakened would be really, really cranky.
So, he rooted around and found a can of ground coffee, and ... you guessed it, HE ATE IT! It was awful, but it did the job!
Luke: Thanks for the explanation. I'm going to query Daigo Tanaka and see if this corresponds to his experience regarding the need to attend the Brikka pot. I have no trouble doing that, but I can see that I could ruin some good coffee if I'm inattentive or become distracted.
Yup, I'm on my way.
SteveM(PA)
Poser
I knew the pros would step in, they had to be lurking around here. As an aside, I would challenge any coffee lover to go over to coffeegeek and not be salivating over those precision tools, due largely to the passion of the members there. I've been wanting a Rancilio system for years now, but make due with my $6 bodum press. I think I might try one of these Bialetti's though. I used to use a moka pot quite often in my college days and it SUCKED in restrospect, but i was probably just too careless from all the drink.
Trius
Waiting on Maitani
Steve: In a further post on Daigo Tanaka's site, he clarified the attention needed for the Brikka, which is what I suspected from Luke's post as well. The Moka pot seems to require a tad less attention, but it too doesn't have an auto exposure mode.
Bialetti has confirmed that the 2-cup Brikka is not available in the US, so I'll have to source it in Canada or Europe. One shop in Ottawa said it's on interminable back-order.
Bialetti has confirmed that the 2-cup Brikka is not available in the US, so I'll have to source it in Canada or Europe. One shop in Ottawa said it's on interminable back-order.
John LeBeau
Member
The Chemex is significantly better, the Nissan vacuum bottles are quite good.
The poppers don't work as well in the winter either. They have a hard time heating the cold air. Going to the garage helps and I have even made a newspaper "hood" to direct everything to my downdraft vent. It worked surprisingly well.
Green bean storage: canvas, burlap or paper bags in the ubiquitous "cool dry space". I keep mine in the cupboard over the fridge (next to the single malts).
If you find a good roaster, plan to stop by twice a week.
Trius
Waiting on Maitani
John: Thanks. I'll pick up the Chemex. My vacuum bottle is a Gott, no longer made, alas. It is a bit old, so I don't think it's doing the flavour too many favours. But it does an excellent job keeping the joe hot.
I have a wine cellar that may do double duty for green beans.
I have a wine cellar that may do double duty for green beans.
John LeBeau
Member
Trius said:
derevaun
focus free
My neighbor recently installed a Diedrich IR-3 Roaster in an adddition on his house. I can attest to the fact that recently roasted beans make as big a difference as recently brewed coffee. It's like the difference between a true varietal wine and a jug of Carlo Rossi. After a week or so, the flavors recede into a generic taste. Week-old roast doesn't turn into diner fluid, but it's definitely worth the effort to track down a source for day-old, chaff free roast. Most cities seem to have a roaster or two these days.
I can attest to the fact that recently roasted beans make as big a difference as recently brewed coffee. It's like the difference between a true varietal wine and a jug of Carlo Rossi. After a week or so, the flavors recede into a generic taste. Week-old roast doesn't turn into diner fluid, but it's definitely worth the effort to track down a source for day-old, chaff free roast. Most cities seem to have a roaster or two these days.
Trius
Waiting on Maitani
There are at least three roasters here that sell at retail, so I'll be checking them all out.
John: I had read about the Chemex and knew the filters were key. One of the kitchen equipment shops here stocks them.
John: I had read about the Chemex and knew the filters were key. One of the kitchen equipment shops here stocks them.