My weekly caffeine fix

The coffee experience that i can't explain in my post.

Alif talking about wine. Huh..?

Same but different..

Roasting coffee is the process of heating/cooking/drying coffee beans in a coffee roaster in order to transform the physical and chemical properties of the green coffee beans so the desired flavors and aromas of the final cup of brewed coffee can be achieved.  

(extracted from www.espressocoffeeguide.com/all-about-coffee-2/roasting-coffee/)

 

  

 

 

  

 

Roasting coffee requires skill as well as a proper coffee roaster. But I couldn't afford a proper one. 

It all started innocently enough. I met customers back then when I was still working at a coffee company buying raw green beans to roast their own coffee at home. My first home roasting experience was a failure that i spoiled the popcorn popper. I had to buy a second one.

I have been roasting coffee in popcorn poppers for about 9 months and have been totally spoiled by the experience of truly fresh roasted coffee.Having read many of the home roasting pages on the web and destroying my second popcorn popper. I decided to try to build a gas roaster myself. (i might be the Craziest person in Singapore) I' m still on the drawing board..

Decaf Beans

It's hard to get first rate coffees decaffeinated. Decaffeinated coffee beans are obtained from normal coffee beans and account for about 10% of the world market, but are expensive to manufacture. Decaf coffee tastes different from normal coffee because solvents used to extract the caffeine also remove some of the compounds that give coffee its flavour. Decaffeinated coffee is at least 97 percent caffeine-free, with an average of 2-3 mg. of caffeine.

How does the caffeine in decaf compare with other foods and beverages?


Coffee, 8-ounce drip: 104-192 mg.

Tea, 8-ounce brewed: 20-90 mg.

Iced tea, 8 ounces: 9-50 mg.

Soft drinks, 8 ounces, 20-40 mg.

Cocoa Beverage, 8 ounces, 3-32 mg.

Milk chocolate, 1 ounce: 3-32 mg.

Dark Chocolate, 1 ounce; 5-35 mg.

This coffee still can be enjoyed..

A stale bread is inedible but stale coffee can still be enjoy in a different way. It said specialty coffer but it only states PNG peaberry. I would like to more about the bean. When i bought the bag last wednesday it was already 14 day old. By today, its already the 17th day.
When i brew it today, i could'nt get a good shot, the crema very weak crema but i can little hints of fruitness and acidity, almost to a very weak body.
My tips to you all, don't throw out 2 to 3 weeks old coffee, you can make a blend out of it.
Strike 3.. ..you're out.

Roaster S.O.S

Bringing over my home roasting equipments over to Suhaimie house. He ran out of beans. I was Trying to be "home roaster S.O.S." I was roasting the first batch of Tanzania beans when pooof....!!!!
The popcorn maker died on me. This is the second time i broke a popcorn maker. This might means i need to get a proper home roaster i guess. Or maybe this are signs that i should stop being obsessed with coffee and focus with something else. But what...?

i drank Sidamo via Pour-over and a French press

i drank Sidamo via Pour-over and I liked it in french press too

This extremely high elevation-grown coffee is refreshing with a semi-bright acidity which carries a trailing flavor of freshly squeezed lemonade.The acidity is a bit brighter than the washed Yirgacheffe and the body is slightly lighter.

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I would recommend brewing the Sidamo in a slow filter brew or French press, these processes really bring out the unique flavours, but for those who have an espresso machine adding water to your espresso will work just fine.