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Old 04-23-2011, 10:29 PM   #3651
markman
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So what you're saying is we need to organize group buys
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Old 04-23-2011, 10:41 PM   #3652
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LOL! It is a car forum, huh?

Honestly, I just recommend buying 2lbs each time. US raised their rates, it's now $10.20 or something to the East Coast, but a flat rate box is $10.95 to anywhere US. I can fit 2-4lbs in a flat rate box. You can always split it with family or a co-worker.
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Old 04-24-2011, 08:59 PM   #3653
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Quote:
Originally Posted by poison View Post
Someone just ordered 3 different coffees, so I can piggyback 3 different ones, maybe 4, half lb bags.
That was probably me! Can't get enough of that Sulawesi and trying the Java and Rwanda you recommended.
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Old 04-24-2011, 09:03 PM   #3654
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That sulawesi really is fantastic
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Old 04-24-2011, 09:35 PM   #3655
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Just ordered 4 more pounds, all different varieties I have not tried yet
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Old 04-24-2011, 09:42 PM   #3656
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Quote:
Originally Posted by InfamousDX View Post
That was probably me! Can't get enough of that Sulawesi and trying the Java and Rwanda you recommended.
Awesome, thanks man. It'll go out Tues!

Quote:
Originally Posted by markman View Post
That sulawesi really is fantastic
Glad you like it!

Quote:
Originally Posted by Mike Wevrick View Post
Just ordered 4 more pounds, all different varieties I have not tried yet
Thanks, Mike! Tues for you, too!
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Old 04-25-2011, 08:12 AM   #3657
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Quote:
Originally Posted by poison View Post
The golden rule is 2oz in 25sec, but in general a bit shorter pull tastes better on the torro.
I've been working on hitting that 25sec mark consistently... pretty sure I got the grind setting just right. Last night i was practicing pushing 30lbs down on our bathroom scale to simulate tamping and my wife was like
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Old 04-25-2011, 09:54 AM   #3658
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Quote:
Originally Posted by markman View Post
I've been working on hitting that 25sec mark consistently... pretty sure I got the grind setting just right. Last night i was practicing pushing 30lbs down on our bathroom scale to simulate tamping and my wife was like
Just plonk your bathroom scale on your kitchen counter and put your porta filter on top and tamp away at exactly 30lbs. Then your wife will really
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Old 04-25-2011, 09:56 AM   #3659
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the thought had crossed my mind!
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Old 04-25-2011, 10:47 AM   #3660
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Quote:
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I've been working on hitting that 25sec mark consistently... pretty sure I got the grind setting just right. Last night i was practicing pushing 30lbs down on our bathroom scale to simulate tamping and my wife was like
Keep in mind it's just a guideline. Some coffees may taste best at a 21 sec pull, or with a finer grind/lighter tamp, coarser grind/heavier tamp, etc.
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Old 04-25-2011, 12:45 PM   #3661
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Coffee related... I made a tiramisu on saturday for an easter lunch with some friends. The only manufactured ingredient I used was store bought ladyfingers. The coffee related part is the homemade kaluha I used. It was made with home roasted coffee. Also, the espresso in the recipe was roasted 3 days before, also by me. We have a few foodies as friends and it was rated as the best tiramisu that they have ever had.

I have also been making my own espresso powder for other cooking.

You can take the espresso grounds from your knock box and then grind them into talcum powder consistency and use it in recipes that call for either instant coffee or (more recently) espresso powder.
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Old 04-25-2011, 01:03 PM   #3662
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Awesome, sounds great!

But dude, don't use spent grounds. Ugh. Why not powderize fresh coffee?
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Old 04-25-2011, 01:09 PM   #3663
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I just stepped up (or down) from Target's Original Blend to Maxwell House's Dark Brew.
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Old 04-25-2011, 01:10 PM   #3664
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so espresso powder is just coffee grinds that are grinded even further? hmm.....
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Old 04-25-2011, 01:11 PM   #3665
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Quote:
Originally Posted by Tecolote View Post
I just stepped up (or down) from Target's Original Blend to Maxwell House's Dark Brew.
You're living large now!
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Old 04-25-2011, 01:12 PM   #3666
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Quote:
Originally Posted by outbacksport View Post
so espresso powder is just coffee grinds that are grinded even further? hmm.....
Yeah, they are just beans that are ground finer. There are some beans roasted with the intention of being explicitly ground for espresso, but you can grind any beans to the right consistency for it (and you can grind up "espresso" beans coarser and brew drip coffee with them).
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Old 04-25-2011, 01:16 PM   #3667
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In other words, espresso is a brewing method, not a bean.
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Old 04-25-2011, 01:19 PM   #3668
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Quote:
Originally Posted by poison View Post
In other words, espresso is a brewing method, not a bean.
no wai man, starbucks sold me chocolate covered espresso beans!!!!
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Old 04-25-2011, 01:44 PM   #3669
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Quote:
Originally Posted by poison View Post
Awesome, sounds great!

But dude, don't use spent grounds. Ugh. Why not powderize fresh coffee?
Was the way MANY foodies were recommending to make espresso powder. Less bitter than using powderized fresh.
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Old 04-25-2011, 02:14 PM   #3670
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That because they are using **** beans.
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Old 04-25-2011, 02:36 PM   #3671
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Well, going to have to try that. Going to do a coffee crusted pork loin this coming weekend. Will have to roast an extra batch this week. My roaster only does ~6 coffee scoops worth of green.
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Old 04-27-2011, 10:40 AM   #3672
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Thought you guys would get a kick out of this: http://www.theonion.com/articles/cof...nce-70s,20200/

also, $3 a pound? What the heck is that for? Bottom of the barrel Robusta?
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Old 04-27-2011, 01:11 PM   #3673
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Old 04-29-2011, 04:16 PM   #3674
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Look what the mailman just dropped off:



To hell with the plastic piece of crap tamper that came with my espresso maker
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Old 04-29-2011, 05:15 PM   #3675
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Quote:
Originally Posted by markman View Post
Look what the mailman just dropped off:



To hell with the plastic piece of crap tamper that came with my espresso maker
It ain't no Reg Barber.
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