Broke Down 69...The Adventure Continues

Well, looks like more trouble than I'm willing to put in - had a french press at one time, dint care for it.

https://www.cnet.com/how-to/how-to-make-cold-brew-coffee-at-home/

 

Coffee beans are not really beans, they are the seeds of the coffee tree.

Taking the beans(seeds) and applying heat to them to convert them from the raw state to the roasted product you get in the store.

 

Cold brew has some good ponits. Yes, it will have a more mellow taste. most people say it is a smoother flavor. Hot water will release compounds that will not come out in a cold process.

With a cold process, you can actually do a concentrated brew. You should be able to make upwards of a gallon at a time in some systems. It will keep for a week to 10 days if refrigerated. What your looking for is a toddy brewer. Put in a pound or more of coffee, a very course grind, add cold water, let stand 12 or more hours. pull plug to drain brew into storage container. from that make what you want. I usually mix about 50/50 with hot water. The other thing is to mix with milk and sugar. mix about 70/30 coffee to milk, sweeten to taste. Back east they do more like a 60/40 and wicked sweet to me.

 

Well we have this saying, Friends don't let friends drink
*$ ( that starbucks in short hand)

Roasting coffee for flavor profile is a very complicated process, It really does take some skills and a bit of artistry. Just about anyone can roast coffee, the actual process is not hard. if you can read a clock and a temp gauge, you could run a roaster. the question is will the coffee have a flavor profile. probably not. Thats where the skills and art come in.

Home roasting has become popular. and there are a number of systems available to do that

This is one of the better sites for home roasting

Sweet Maria's

Tom has about everything you could need to do small scale home roasting.

Slow and low roasting. Not really a fan. have tried some of the available coffees and find them lacking in flavor profile. Puroast comes to mind as one of the low and slow roasters.

Coffee has about 800 components to its flavor profile. Seeds store food in the form of carbohydrates (sugars)
Heating sugars or caramelizing plays a big roll in setting the flavor profile. The low and slow people tend to bake the coffee. Baking does not reach a temp that will fully caramelize sugars and bring out the flavors.

 

I thank all of you for giving me a bit of coffee education! Seriously!
I don't claim to be a connoisseur of coffee, I just know what I like. And what I like sure doesn't come from Starbucks!
And I never even heard of cold brewed coffee, before now. Guess I'd be open to trying some.

 

Thanks for the information and link. I will certainly try to figure this thing out.

 

I do good to throw some beans in a grinder and make coffee. Got some 8 oclock beans the other day, just made a pot, its decent.

 

Fresh ground beans are the shizzle.

 

My little grinder has the safety switch bypassed, the little plastic nub that was on the top snapped off so I jammed a piece of toothpick in the slot. That means when I plug it in, it starts up. One day I forgot to put the top on before plugging it in. Threw beans all over everthing LOL

 

Kind of a truck driver's twist on Easter. You will have a coffee bean hunt.