Coffee brewing, buying, and home roasting our most wonderful beverage

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Sean

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About Sean

Sean

Coffee background: Consumer, Roaster

Website:: vancouversweets.blogspot.com/

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Home Roaster: (7 members)
Created by Sheridan Adams

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New technique for French Press.

Added Nov. 16, 2008 by Sean.

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Bio

Devotee to all or most things bean. Mainstays for espresso are 49th Parallel's Epic, Intelly's Black Cat, Salt Spring Island's FTO Mountain Espresso or JJ's Nero Forte. For the press it's home roasted Nic, Guat, Cameroon Caplami or whatever is available and interesting at JJ's (local) or Sweet Maria's.

Set-up:
iRoast 2
Ascaso Steel Uno Prof
Baratza Virtuoso
Bodum French press
Hario TCA-2 and Yama SY-5 (siphon/vac pot)
Aeropress
Chemex

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Sean's Blog

My entry into CoffeeCrew's coffee writing contest.

My affair with coffee started in university - Amaretto Almond before first class. Started buying bulk beans from supermarkets and brewing at home. I enjoyed the wine-like experience of comparing different types. Then Starbucks, of all places, got me off flavoured beans and on the road to single origins. The first S'bucks I visited was in Chicago's Loop. I was vacationing from the Canadian Arctic, where I was living and working, and started each morning with an exotic sounding cup from Starbucks…

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Posted by Sean on May 29th, 2009 at 1:50pm — No Comments (Add)

The value of customer feedback?

A new cafe (the 1st La Cimbali and Mazer machines in my city of 18,000) opened down the street. I went there on opening day to celebrate with the proprietor and enjoy a great coffee. Results? Tremendous ambiance and furniture/space, but the coffee was off. I think either the boiler temp ran too high (they're only pulling 5 or 6 shots an hour) or the staff hadn't gotten the hang of milk frothing (I ordered a latte) and cooked the milk. When asked what I thought, I was honest, thinking they'd appr…

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Posted by Sean on February 19th, 2008 at 1:46am — No Comments (Add)

Comment Wall (2 comments)

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At 4:44pm on February 20th, 2008, Sean said…: My current philosophy for preparing the best cup possible at home is this:
1. Try any new bean/roast first in the Bodum,
2. Next try in AP or Yama, then the other, and
3. If City+ or darker and of decent body, try as a SO espresso.

Conclusion - great beans are best prepared in the Bodum. Average or beans with something 'off' or unbalanced about them are best done - and generally end up tasting fantastic - in the Yama.

At 8:39pm on December 10th, 2007, Robert Badgett said…: Welcome, Sean.
I also use the iRoast2. I'm still playing with roast profiles. Saw a good article on IneedCoffee.com on profiles.

Robert

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This website is retiring

After nine years and over 2100 posts, we are going dormant. We will remain online so our readers may access the archives. It's been fun and we appreciate your visits. Robert Pura Vida!

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Idle thoughts... from an idle mind

Did you know?
Costa Rica is the only country in the world which has issued an executive order banning the production of any variety of coffee other than Arabica. This standard is made possible by the expertise, experience and favorable physical conditions found in this remarkable land.
I'm going to Costa Rica soon!

Computers and coffee roasting do NOT mix. How many burnt batches of coffee before I follow that rule?

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