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I tend to drink most of my coffee at home and make it from home roasted beans, although I do love visiting the occasional cafe and really look forward to sampling their coffee and enjoying their individualised version of cafe culture. Mostly though I come away dissappointed, due mostly to weak...

My Daughter and boyfriend called over on Saturday afternoon. We sat in the warmth of the outside deck for a while before she asked me if I knew how to make an iced coffee. To which I replied "I could make a coffee with ice in it... (and a few other nice things) but I don't know if I would...

Am I the only person in the world who gets a twitching eyelid which lasts for months (yes literally months) and the only cure is to go right off coffee for a week... then it stops ? I'm afraid my twitching eye is related to consuming coffee :cry: :cry: :cry: I drink only two strong cups of...

I've been roasting away merrily using 4 little corn poppers for 18 months and enjoying great results. I would like to hear from others who also roast like this and how do get rid of those pesky bean husks in some origins. I have been roasting Brazil, Costa Rica, Colombian and Kenyan now for...

As a newbie to home roasting I am having to do plenty of trials to see how I like my beans, boy its been tough having to wade through mountains of freshly roasted coffee. As already mentioned, I've had four origins available at this stage: Colombian, PNG, Sumatran and Kenyan. My initial plan...

Had a spate of visitors over the last couple of days and been getting through my small amount of freshly roasted beans. I noticed yesterday that I was going to run out by today. Not a good thing to have happen around here. So I had to pop out to the garage and get the corn popper a'roasting...

Call me a wimp but I have yet to switch to the Dark Side. I'm afraid that for all my efforts to pour the best coffee I can, I still need that frothy white milk in there to make it palletable. I just can't enjoy the pure form of coffee ..... so far anyway. But milk seems to be the weakest...

I believe my popper is a little faster to roast than your average commercial machine so I don't want to roast too dark. I have PNG, Colombian, Kenyan and Sumatran green beans and so far I have tried them all as single origin milk based espresso. Each one at has been sampled at medium roast and...

I'm new to roasting and enjoying the ride very much. After I roast, I'm cooling the beans down fast in a little mesh screen I put together on Saturday. It seems to work well. Then the cool beans go into an airtight container. I know this is not recommended, so what I've been doing is to...

Actually both my wife and I find coffee after 3 pm dangerous. So I stooped to using some decaf the other day .... oops did I say the wrong thing :oops: Try this anyway, two small scoops of soft french vanilla ice cream, one shot of any coffee lequeur, a dollop (thats similar to a whallop but...

As a former cafe owner and espresso serial murderer I am guilty of having served in the past, many, many cups of terrible coffee. In my defense, I was uneducated and blind. Having entered the world of cafe ownership from a love of cooking and not from a love of great coffee. I was therefore...

Most beans I see in cafes and for sale at the supermarket are quite a dark roast. I would judge them as having a slight oilyness on the bean. As compared to say a medium roast where the process has been stopped just before the oily stage. ( excuse my amateur attempts at catagorising coffee)...

Hi all newbie here and first time user. I recently started roasting at home and have some Sumatran, PNG, Kenyan and Colombian beans. Would anyone care to recommend a roast schedule and blend ratio on these four beans ? Thanks.