Coffee...

My only problem with this is the glass carafe. It sits on a heat plate. Just about the worst thing ever for already brewed coffee. If this was transferred to (an often cleaned) air pot, then we're cool. Otherwise... that coffee is dead after about 15 minutes, less if it actually being consumed and the level gets pretty low.

And ya gotta try the french press. The oils in pressed coffee that mostly get trapped by filters make for some tasty, tasty brew.

Yeah, you can buy the technivorm with an air pot also:

http://www.amazon.com/Technivorm-Mo...TF8&qid=1343759645&sr=1-1&keywords=technivorm

Someday, I will get a french press to play around with. (Sounds kinky!)
 
Too anyone who roasts their own:
Ethiopia FTO Dry Process Worka Sakaro
http://www.sweetmarias.com/coffee.africa.ethiopia.php#3554
You can thank me later. Coffee like this only comes around every four years or so. It tastes like blueberry pancake syrup!
Go ahead and order forty pounds. I did. You get a shipping deal on 20lb sacks.
"The dry fragrance is heavily fruited, as is all aspects of the cup. There are intense dried fruit notes, strawberry, mango, and apricot. The wet aroma is sweet like syrup, very fruity, like sticky apricot-berry fruit roll-ups, and saturated with rustic raw honey. It has peach-mango in the lighter roasts, and more berry-like fruit at Full City roast. The cup is fantastically fruited. Light roasts have apricot preserves, dried strawberry, melon, mango, and anise. A bit darker on the roast and the fruits are more berry-like with dark chocolate, with many of the lighter roast flavors are still present to some extent. It has a milky body, not heavy, but certainly not thin."
 
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