You should be getting the beans very soon... these guys are crazy fast in fulfilling orders.

Would be interested to know your impressions once you try it out. My current favourites are their Royal & Classic blends.

You brew with a moka right? What's your technique? That was my go-to method using an Ikea pot, but can't seem to 100% remove that slight "burnt" taste.

What I used to do:

- grind to slightly above fine table salt level
- fill the filter to a slight dome... no tamp
- start with room temperature water
- gas stove at medium
- stop the brew just as it blonds by immersing the bottom of the pot in cool water

I usually ended up getting about 210-240ml of strong coffee.

Thanks for sharing... will crack out the moka & try out your technique.... I still appreciate the moka because it has a high yield (yes I'm cheapskate) & brews six shots in one go.

If you like a medium bodied coffee you might like using an Aeropress. That is my go-to for long blacks.

Still experimenting with the Poemia for lattes... haven't nailed down the recipe yet.

Anyone tried an Arduino-based hack (for PID mostly) in this forum?

Many techniques but I use hot water instead and helps head up pot.
Too fine coffee I find too many fines in my drink

Will be playing with moka pot the next 2 weeks since no place to call home and espresso machine in storage

Maybe look for fuller bodied beans - natural processed -or- kenyans -or- indonesians
Otherwise, a darker roast profile beans might suit you better too

Shipper Blend by Bean Shipper

Robusta is what we use as kopitiam coffee here, right? Serious caffeine high if so.

I notice the beans from Ikea are a blend of arabica & robusta. When a batch comes in fresh they are nice. Too bad it looks like they only restock every 6 months or more. Dirt cheap beans; good to try cold drip/brew.

guys,

those of you who grind and brew your own coffee, roughly how much it cost per cup?

I would consider single origin as the usage of 1 type of bean only(regardless of wherever it is grown). Anything more would be a blend.

or... or... how about if the beans come from different trees but from the same farm? Would the size of the farm matter? If the farm was on a hillside, couldn't the differing light conditions affect the taste profile?

How anal retentive can us coffee geeks get?

heh heh.....

From what i heard from my friend who using coffex bean in his cafe, they need to put the bean at a side to release something like nitrogen or dont know what -gen that use to make the bean lasts longer when they newly open the coffex bean