Welcome! Are you in the biz or just a fan..either way welcome!
Introductions
- Thread starter CoffeeLover
- Start date
Welcome to the forum!Hi to all, guys!
I am happy to be here
Hello, Scott here from Blue Cliff Roaster
New member...but have been reading it for about 1 year. Got into it thru the NEED info about 'how to choose a roaster' rabbit hole.. Lots of great info here btw.
First coffee??? Mum drank Maxwell house and as a wee lil one I just loved the smell of that coffee. Under this profound intoxication when she left her cup unattended I made my move, and to my shock and utter dissapointment was met with the most foul bitter mouth full of ambrosial smelling liquid... I was not prepared. I can give you the recipe still 3 heaping tablespoons of instant to a cup...when the spoon dissolves it is perfect. Next cup was a decade later working in a diner...still have a place in my heart for a good cup of diner coffee. 20 years after that I bought a Peugeot hand grinder and Bodum and the sun began to rise. I now drive a stick shift La Pavoni and enjoy pour overs all the while roasting anything I can my hands on.
Great to be here!
New member...but have been reading it for about 1 year. Got into it thru the NEED info about 'how to choose a roaster' rabbit hole.
. Lots of great info here btw.First coffee??? Mum drank Maxwell house and as a wee lil one I just loved the smell of that coffee. Under this profound intoxication when she left her cup unattended I made my move, and to my shock and utter dissapointment was met with the most foul bitter mouth full of ambrosial smelling liquid... I was not prepared. I can give you the recipe still 3 heaping tablespoons of instant to a cup...when the spoon dissolves it is perfect. Next cup was a decade later working in a diner...still have a place in my heart for a good cup of diner coffee. 20 years after that I bought a Peugeot hand grinder and Bodum and the sun began to rise. I now drive a stick shift La Pavoni and enjoy pour overs all the while roasting anything I can my hands on.
Great to be here!
That's a great story! Welcome to the forum!Hello, Scott here from Blue Cliff Roaster
New member...but have been reading it for about 1 year. Got into it thru the NEED info about 'how to choose a roaster' rabbit hole.
First coffee??? Mum drank Maxwell house and as a wee lil one I just loved the smell of that coffee. Under this profound intoxication when she left her cup unattended I made my move, and to my shock and utter dissapointment was met with the most foul bitter mouth full of ambrosial smelling liquid... I was not prepared. I can give you the recipe still 3 heaping tablespoons of instant to a cup...when the spoon dissolves it is perfect. Next cup was a decade later working in a diner...still have a place in my heart for a good cup of diner coffee. 20 years after that I bought a Peugeot hand grinder and Bodum and the sun began to rise. I now drive a stick shift La Pavoni and enjoy pour overs all the while roasting anything I can my hands on.
Great to be here!
Thanks it is great to be here.That's a great story! Welcome to the forum!
LynUratani
New member
Happy New Year -- late to the forum. Aeropressing since the 2010s with my trusty Comandante and 1zpresso Q. Browsed many different roasters since then -- leading me to several favorites on rotation -- and have only recently dabbled in pourovers. Thanks for having me.
I'm glad you found us, welcome!
JeffD
Active member
Hello, Scott here from Blue Cliff Roaster
New member...but have been reading it for about 1 year. Got into it thru the NEED info about 'how to choose a roaster' rabbit hole.
First coffee??? Mum drank Maxwell house and as a wee lil one I just loved the smell of that coffee. Under this profound intoxication when she left her cup unattended I made my move, and to my shock and utter dissapointment was met with the most foul bitter mouth full of ambrosial smelling liquid... I was not prepared. I can give you the recipe still 3 heaping tablespoons of instant to a cup...when the spoon dissolves it is perfect. Next cup was a decade later working in a diner...still have a place in my heart for a good cup of diner coffee. 20 years after that I bought a Peugeot hand grinder and Bodum and the sun began to rise. I now drive a stick shift La Pavoni and enjoy pour overs all the while roasting anything I can my hands on.
Great to be here!
When the schools and roads are closed and it is so cold your knuckles hurt in your mittens, nothing better that to take the Jeep over the mountain of snow the plow left in the drive way, and make your way to the diner for a cup of coffee or several. The diner I go to will serve your coffee in a cup and saucer if you ask. A delightful hour or so of staring out the window at the flying flakes as your server keeps your cup full.
JJR
New member
Hi, I’m John from New York (currently living in Kentucky). I am a retired organized crime researcher and author. I have always been a huge fan of good coffee and love espresso and have recently gotten into making espresso myself. I’m happy to find a site like this where I can fellowship with other passionate coffee aficionados and hopefully learn from the seasoned veterans.
MntnMan62
Member
I don't think I ever introduced myself here. So here goes.
I'm Todd from Northern NJ. I really became more interested in coffee back in the 2010's. I was tired of the same old Keurig coffee routine and tired of the ho hum flavor. I considered getting into espresso so I could make lattes but I then realized the grinder, machine and other accoutrements would cost me a small fortune. So, I decided to go with what I think is the next best thing to espresso.....french press.
I use a Bodum Classic french press made of glass. I have a stove top gooseneck kettle with a thermometer on top to measure water temp. I have a kitchen scale that measures to the hundredth of a gram. I weigh my beans and grind them fresh every time in a Baratza Virtuoso. I also weigh the water as I add it to the grounds to brew and then time it. My weight ratio is 1:13. My brew time is 4 minutes initially. I then remove any floating grounds and the bitter crema that forms on top (not the same as what you get with espresso) and then let it sit another 7 minutes. I also froth skim milk in a manual frother and then drink my cafe au lait in a Victor diner coffee mug. My mix is basically half coffee with half milk and foam. That gives me two cups of coffee. If I'm in the mood I'll sprinkle some cinnamon on top of the milk foam. That gives me two cups of coffee to enjoy in the morning. I don't drink coffee after I've had my one or two to start the day. When I go to a coffee shop I will typically get a skim cafe latte.
It seems I'm motivated by rituals. My coffee ritual is one. Another is my shaving ritual. I happen to be into traditional wet shaving. That means, I shun those expensive Gillette disposable razors with a gazillion blades scraping across your face and instead have a stable of double edge razors, different brands of blades, a number of shave brushes and bowls for working up the cream or soap into a rich lather, a ton of creams and soaps, and a bunch of aftershaves. It's turned shaving into a production but my shaves are so much better than I could ever get from a Gillette Mach 3. And the routine grounds me in the morning.
So, my morning shave and coffee give me a nice start. My other OCD hobbies are road and mountain biking and drumming. I'm down the rabbit hole on all of these habits. I say habits because that's what they've become. Peace!
I'm Todd from Northern NJ. I really became more interested in coffee back in the 2010's. I was tired of the same old Keurig coffee routine and tired of the ho hum flavor. I considered getting into espresso so I could make lattes but I then realized the grinder, machine and other accoutrements would cost me a small fortune. So, I decided to go with what I think is the next best thing to espresso.....french press.
I use a Bodum Classic french press made of glass. I have a stove top gooseneck kettle with a thermometer on top to measure water temp. I have a kitchen scale that measures to the hundredth of a gram. I weigh my beans and grind them fresh every time in a Baratza Virtuoso. I also weigh the water as I add it to the grounds to brew and then time it. My weight ratio is 1:13. My brew time is 4 minutes initially. I then remove any floating grounds and the bitter crema that forms on top (not the same as what you get with espresso) and then let it sit another 7 minutes. I also froth skim milk in a manual frother and then drink my cafe au lait in a Victor diner coffee mug. My mix is basically half coffee with half milk and foam. That gives me two cups of coffee. If I'm in the mood I'll sprinkle some cinnamon on top of the milk foam. That gives me two cups of coffee to enjoy in the morning. I don't drink coffee after I've had my one or two to start the day. When I go to a coffee shop I will typically get a skim cafe latte.
It seems I'm motivated by rituals. My coffee ritual is one. Another is my shaving ritual. I happen to be into traditional wet shaving. That means, I shun those expensive Gillette disposable razors with a gazillion blades scraping across your face and instead have a stable of double edge razors, different brands of blades, a number of shave brushes and bowls for working up the cream or soap into a rich lather, a ton of creams and soaps, and a bunch of aftershaves. It's turned shaving into a production but my shaves are so much better than I could ever get from a Gillette Mach 3. And the routine grounds me in the morning.
So, my morning shave and coffee give me a nice start. My other OCD hobbies are road and mountain biking and drumming. I'm down the rabbit hole on all of these habits. I say habits because that's what they've become. Peace!
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