just ordered some Espresso Vivace 'Dulce' Green Coffee Beans

[destrekor]

getting a West Bend Poppery II hotair popcorn popper, but not for popcorn... for coffee roasting. guess it's a great unit for coffee roasting, minus the $80+ for dedicated coffee roasters.
I decided with that in the mail, what good is it without some green coffee beans, right?
So after carefully searching, I narrowed it down to the Monkey Blend at Sweet Marias, and the Green Blend (Dulce) at Espresso Vivace. I decided to go with the Green Blend (Dulce) as I have heard it has a sweet finish, chocolate undertones, and isn't too bright. The Monkey Blend is a brighter blend, and that will be my next blend to try. I'll determine which is better and how I like each roast, well.. roasted.

any coffee lovers out there? any homeroasters?
if so... opinions? anyone here even order green coffee beans?
any blends you personally like? or, howabout making your own blend? Anyone do that, instead of pre-made blends?

share!

edit: this is for espresso
time to see how if I shall ever like straight shots of espresso, or if I will always have to be a cappuccino person. I hope I like espresso on its own. Either way, this blend is supposed to be one of the best as a straight shot, but kind of dull in milk. But if I like it standalone, what does it matter, right?

 

[Maleficus]

Coffee sucks.

 

[destrekor]

Originally posted by: Maleficus
Coffee sucks.

shens!

 

[suse920]

Originally posted by: Maleficus
Coffee sucks.

Boooooo!!!!

 

[jimbob200521]

Originally posted by: Maleficus
Coffee sucks.

diaf!!! :laugh:

 

[destrekor]

its one of those, i hope i like espresso, as in real espresso.. fresh roasted, freshly ground, and.. freshly brewed? lol
i was always using whole beans from Starbucks and grinding them myself for the espresso machine. The shinyness is only one of the many clues that they overroast their beans... that = burnt beans, which = really really bad tasting espresso
starbucks = charbucks

if it doesn't taste good, i guess i have invested money into great cappuccinos

 

[jacc1234]

Shiney does not mean Burnt. I am not a fan of starbucks at all but a good espresso roast should be shiney. Its the oils moving to the outside of the bean.
I think it will be tricky roasting your own beans in a popcorn popper though.

 

[DaveSimmons]

I'm too lazy to make roast beans, or to make espresso before I'm fully awake.

I can, just barely, manage to get my bag of Starbucks Caffe Verona beans out and into the grinder to make some fresh-ground fresh-brewed to start my day.

It's too bad all of the grind-and-brew coffeemakers under $500 seem to have design flaws and poor reliability

 

[Zanix]

All this talk....

I can hardly wait to wake up tommorow and grind me up a fresh pot.

 

[Zanix]

Originally posted by: Maleficus
Coffee sucks.

YOU suck!

 

[destrekor]

Originally posted by: jacc1234
Shiney does not mean Burnt. I am not a fan of starbucks at all but a good espresso roast should be shiney. Its the oils moving to the outside of the bean.
I think it will be tricky roasting your own beans in a popcorn popper though.

when the oils are coming out, the flavor is effected by being too bitter and tasting 'burnt'.. it doesn't mean its burnt, but its not something MOST people enjoy.
a little oil appears in a french roast, spanish roast is pretty much what starbucks adheres too, if not a step hire. Maybe just under the 'Fire' category of roast?

and i guess popcorn poppers are pretty easy, as long as its the right kind of popper, such as the one I ordered. Looking forward to trying, thats for sure.
Air Popcorn Popper Method

 

[mrrman]

love espresso

 

[Zanix]

Originally posted by: Zanix
All this talk....

I can hardly wait to wake up tommorow and grind me up a fresh pot.

I'm glad it's morning.

 

[AnyMal]

Originally posted by: Maleficus
Coffee sucks.

So do you but I'll take coffee over you any day.

 

[Descartes]

Delicious espresso. The results.... The equipment!

I don't care for Sweet Maria's Monkey Blend. Last I tried it I think he was using a fair amount of Sumatra Lintong, and depending on the roast it gets a decidedly mushroom character. It's like a Monsooned Malabar, but more potent, imo.

My favorate blend is as follows:
Equal parts Yemeni Mokha Mattari, Sulawesi Toraja, and Monsooned Malabar. Roasted to about full city makes this a fantastic blend, imo.

I also love single origin espresso, and my favorite is a nice Kenya AA that isn't too acidic. Roasted also to about full city often presents fruit notes with the right balance of acidity that you'd expect.

 

[Descartes]

Originally posted by: jacc1234
Shiney does not mean Burnt. I am not a fan of starbucks at all but a good espresso roast should be shiney. Its the oils moving to the outside of the bean.
I think it will be tricky roasting your own beans in a popcorn popper though.

Incorrect in every regard.

You do NOT want the oils on the surface of your bean. This is one of the great coffee misconceptions. "I can see the oil, so it must be fresh!" Wrong. If you're seeing the oils you are seeing an effectively overroasted bean (read: charred/burnt/whatever) and/or a stale bean. If you can pick up a bean and easily crush it between your fingers it's way overroasted. Go pick up a Starbucks bean and give that a try. When you roast you essentially dry out the membranes that surround the cells containing the oils that we want for the coffee, and the drier they are the more exposed they become; the more exposed they become the more oil that is brought to the surface as a result of the CO2 that's released during pyrolysis in roasting. This is analogous to leaving a wine exposed to air, because you are oxidizing the oils you want in your coffee.

When people say "I like it strong; give me dark roast!" what they are saying is, "I like the carbonized remnants of coffee beans."

Also, roasting in a popcorn popper is not difficult. I have three roasters that I use, and only one is commercial. I have a bbq roaster and a modified popcorn popper with a convection oven that I use; both roast to perfection.

 

[iroast]

Originally posted by: Descartes
Delicious espresso. The results.... The equipment!

I don't care for Sweet Maria's Monkey Blend. Last I tried it I think he was using a fair amount of Sumatra Lintong, and depending on the roast it gets a decidedly mushroom character. It's like a Monsooned Malabar, but more potent, imo.

My favorate blend is as follows:
Equal parts Yemeni Mokha Mattari, Sulawesi Toraja, and Monsooned Malabar. Roasted to about full city makes this a fantastic blend, imo.

I also love single origin espresso, and my favorite is a nice Kenya AA that isn't too acidic. Roasted also to about full city often presents fruit notes with the right balance of acidity that you'd expect.

Ahhh, a fellow coffeegeek

 

[Descartes]

Originally posted by: iroast

Originally posted by: Descartes
Delicious espresso. The results.... The equipment!

I don't care for Sweet Maria's Monkey Blend. Last I tried it I think he was using a fair amount of Sumatra Lintong, and depending on the roast it gets a decidedly mushroom character. It's like a Monsooned Malabar, but more potent, imo.

My favorate blend is as follows:
Equal parts Yemeni Mokha Mattari, Sulawesi Toraja, and Monsooned Malabar. Roasted to about full city makes this a fantastic blend, imo.

I also love single origin espresso, and my favorite is a nice Kenya AA that isn't too acidic. Roasted also to about full city often presents fruit notes with the right balance of acidity that you'd expect.

Ahhh, a fellow coffeegeek

:thumbsup:

 

[iroast]

Originally posted by: destrekor

any coffee lovers out there? any homeroasters?
if so... opinions? anyone here even order green coffee beans?
any blends you personally like? or, howabout making your own blend? Anyone do that, instead of pre-made blends?

I have an I-Roast and I usually roast my beans till they are a nice deep brown, which is when I start to hear a few cracks every few seconds.

Brazilian greens are nice for a chocolate note. I prefer a strong body with hint of chocolate.

 

[destrekor]

Originally posted by: Descartes
Delicious espresso. The results.... The equipment!

I don't care for Sweet Maria's Monkey Blend. Last I tried it I think he was using a fair amount of Sumatra Lintong, and depending on the roast it gets a decidedly mushroom character. It's like a Monsooned Malabar, but more potent, imo.

My favorate blend is as follows:
Equal parts Yemeni Mokha Mattari, Sulawesi Toraja, and Monsooned Malabar. Roasted to about full city makes this a fantastic blend, imo.

I also love single origin espresso, and my favorite is a nice Kenya AA that isn't too acidic. Roasted also to about full city often presents fruit notes with the right balance of acidity that you'd expect.

oh, teach me master
and oh.. that looks very similar to a Vibiemme unit (the espresso machine)
whats that thing got under the hood

there is so much I'd like to learn about coffee beans and proper blending and etc etc...
I guess I'll be finding out soon how Espresso Vivace's blend is... sounds good, if I can indeed like espresso.