Thursday, December 4, 2014

December 4th, 2014 - Final Blog Post

Dear Readers,

I am only somewhat ashamed to admit that this will be the last blog post on my journey of just really weird and unorganized thoughts on coffee. I am fairly certain that this blog started off as a quest to find the best coffee shop, but it just got progressively farther off track. I totally take fault for all lost bets, promises, and hopes I set in before you at the beginning of this blog journey.

I am taking off, retiring to a far away land to follow my lover Gerty to save her from the Romanian government.

Sike.

I will say that at the end of this I actually found out a lot about myself. I really, really, enjoy coffee. I actually enjoy talking about the different flavors, colors, and smells of coffee with my friends. Thank you so much for joining me this journey. I just don't have the self control and discipline to sit down and make myself laugh over ridiculous vocabulary that sounds like that I should see a doctor. There are plenty of acknowledgements for this blog:

- My Mom, for birthing me. That probably sucked
- My Dad for also birthing me. Wait what
- My housemates, for taking care of me when I was sick and bed ridden
- Rob Ryder, my blog supporter, and probably biggest fan of my own coffee.
- Lastly, Legos.

Signing off.

Man I have no what I just wrote. Hopefolly I get a good grade on this. Whoops I spelled hopefolly wrong. Dangit I did it agin.

T-rent, Out
*mic drop*
December 4th, 2014 - Home Roasting Series (Part 8)


BOOMSTICKS, HANG IT ON THE FRIDGE, MOM!

We never got to hang things on the fridge because our fridge has a whole bunch of wood on it. However, this is the almighty Costa Rican Blend that I roasted myself. Honestly, I think this is some of the best coffee I have ever had, and I'm pretty sure I am not just saying that. However, I highly recommend home roasting. I wouldn't start a coffee business if I were you, however, because mine will run yours bankrupt.



December 4th, 2014 - Home Roasting Series (Part 7)

The roasting process is something I only touched on briefly. The most amazing thing about roasting coffee is to the "baker's choice" if you will, coffee can be roasted. There are so many different extents of how dark coffee can be roasted to, granted some coffee beans will have a fuller taste when roasted darker compared to lighter. I am not going to touch more on this because I honestly am throwing out rookie numbers right now in my roasting career.

I will say that one of the more peculiar things that comes with roasting coffee is that when the bean is heated, and begins to spin around in the Popper, the "chaff" sheds off of the bean, and can often fly all over the place. It is recommended that you use a dampened towel to catch the chaff, as it is hard to clean up. The more chaff that is shed off, the less dense the bean is, and the faster the bean will spin in the Popper. Here are the different stages of roasting coffee throughout the popper.


Fire risk makes me L-O-L

December 4th, 2014 - Home Roasting Series (Part 6)


As you can see this is the almighty Ethoipian. Arguably one of the most favorited coffee bean regions in all of the world. I am super pumped to roast this big dog because this is a bit of a darker roast, and tis one of the few coffee beans I can actually taste the listed characteristics: fruity body. I enjoy it a lot, and my housemates keep peer pressuring me to roast it. I feel pretty cool acting casual about roasting, like I am some sort of hot shot. 

December 4th, 2014 - Home Roasting Series (Part 5)


As you can see, these are the Colombian beans. The City+ to FC+ refers to how dark the roast is. This means that this is a mean medium roast. I am excited to try this blend because I am pretty confident I have never had Colombian coffee.

December 4th, 2014 - Home Roasting Series (Part 4)



Above are the featured Nicaraguan beans that came with the sample. Granted, all of the coffee beans that are still in their "raw" form, have not been roasted yet. As you can see each bean comes with a description of the flavors that come with the bean. I am excited for the Nicaraguan, because I thoroughly enjoy dark coffee.
December 4th, 2014 - Home Roasting Series (Part 3)

Greetings Dear Readers, as we draw closer and closer to the end of my blog, I thought I would finish off my tutorial of how my experience of roasting coffee was. Luckily, sweetmarias.com provided an incredible deal that with your Crazy Air Popcorn Popper you could get 4 1 lb samples of 4 different coffee beans from around the world. Here are the Following Coffee Beans! Not featured in the group picture is the Costa Rican, because I already roasted it!!!