The Coffee Thread

[zaneus]

I can also vouch for coffee snobs. Great roaster, top quality greens and cheap fast postage. Arrived at my door step 700kms away the day after it was roasted every time i ordered. used these beans exclusively at home for about a year until i got a job in a speciality cafe. Not sure about many other Melbourne based roasters that do online deliveries aside from seven seeds and five senses, both of which are great.

[youngpro]

PID'd Rancilio Silvia here with Rocky Doserless grinder, i went with the preinfusion/steam control auber PID,



just started to get into roasting my own beans in the last few weeks,

started with some ethiopian ghimbi and yiggacheffre and so far so good, getting a nice city/city+ range fairly consistently, all the green beans are from coffee snobs,

i am just using a $12 popcorn popper from target with a temp probe mounted on the heating column for a bit more consistency..

[zaneus]

The silvia is a nice machine. Im kind of sad that i've decided to sell mine, i just never use it (i have a synesso at work :P)

Also, just finished a beautiful Yirgecheffe Aeropress. Big body and a fair bit mroe chocolatey notes in this brew, as opposed to the tones of citrusy floral notes i usually get from yirgs.

17g, ground a bit finer than drip. probably in between drip and espresso.
90~ degree water, 175mls.

Stirred for 10 seconds, brewed for a further 30 seconds before plunging. Man oh man, if i hadn't already had about a dozen coffees today, id probably make another

[DraGoN-BoY]

Only found this thread here on OCAU
I have been a CoffeSnob member for a while now and used to buy roasted coffee from Andy and it has been ace. Only started roasting my own beans a year ago and find it to be a fun learning experience and recommend people give it a try.

Currently use a I-Coffee roaster from one of the sponsors on CoffeeSnobs.

And the rest of the setup

Click to view full size!


Click to view full size!

[Anisawrus]

we have a large old school cafe type burr grinder, from about the 1950's its italin and works a charm, weighs about 10kg teh bastard is solid cast iron except for teh bowl. we use this with a boema leaver operated cafe coffe macihine from about the same time a bit earlyer maybe 40s cant remember. The coffe we use is sourced from tascafe, we are friends with the owners and buy their recomended usually works out well

plus a feel like a gentleman drinking short blacks out of the machine while listening to jazz, and really that makes it all worth it.

but as a side note the newer cafe machines do make a ritcher crema, although i dolove the steaming hissing noise the machine makes, as well as the warmth coming off teh solid cromed brass, really makes it a nicer experiance than using a woefull soulless macheine, even though they make a better coffee quicker and with less hastel adn need less maintenence

oh well one to their own

[basyk]

Does anyone know of some good soy milk to use with coffee?

I've heard if you find the right smilk you can actually get it to become quite creamy and delicious.

I tried with Lite Soy Milk (Coles brand) and unfortunately it ended up tasting like liquid dry mushrooms. No joke, mushrooms.

I don't drink milk anymore and just usually have long blacks/espressos/ristrettos, but I did like the texture and taste of Latte's and Cappucinos. If anyone knows of some good Soy Milk brand that is usable to be steamed and frothed with coffee, I'd be greatly appreciated !

Thanks

[Grant]

Originally Posted by basyk

Does anyone know of some good soy milk to use with coffee?

I get good results from Paul's Zymil, it's cows milk but has no lactose (has lactase enzyme added to break down the lactose before it's packaged). Only the fresh stuff though, the UHT version doesn't froth at all in my electric frother (don't know how it'd go in a steamer). Other than that my sister drinks a more expensive brand soy, I don't know the name off-hand but it was packaged in a yellow-brown carton and had far less sugar in it than crap like So Good.

[alch]

So I see this has nothing to do with tables at all..

[Andrew357]

Originally Posted by basyk

Does anyone know of some good soy milk to use with coffee?

The Vitasoy range works well with a steaming wand/frother but I usually work with the Vitasoy original (red) or their Barista blend.

In terms of taste, the original tastes much more like soy milk than the Barista range which tastes more like cows milk. However, the Barista blend is much easier to work with when texturing and pouring the milk (the original stuff gets very frothy and needs to sit before being poured).

The SoGood Barista range is probably the best overall for me. It has a good soy taste but is easy to work with.

[DraGoN-BoY]

Bonsoy is the other expensive one they use.

[Andrew357]

Originally Posted by DraGoN-BoY

Bonsoy is the other expensive one they use.

I never bothered with Bonsoy cause it makes a coffee so damn expensive.

[basyk]

So, Vitasoy, Bonsoy or So Good ranges, those soy milks to use with coffee wont leave you with the shitty mushroomy taste?
Haha

Thanks very much guys for your suggestions and advice, helps a lot

[Andrew357]

Originally Posted by basyk

So, Vitasoy, Bonsoy or So Good ranges, those soy milks to use with coffee wont leave you with the shitty mushroomy taste?
Haha

Thanks very much guys for your suggestions and advice, helps a lot

Mushroomy...?

SoGood (regular/low fat/Barista) + VitaSoy Red has more of a soy taste (nuttiness). If you want one with more of a cow milk taste, VitaSoy Barista (cafe?) blend is probably up your isle. I can't comment on the taste of Bonsoy.

[DraGoN-BoY]

Bonsoy is also a nutty taste.

[basyk]

Hey today just bought some SoGood regular and Bonsoy.

I noticed on the back of the expensive 1L of Bonsoy it had a small recipe on a Soy Latte, so I was reassured with the right choice haha.

I attempted making one latte today with the Bonsoy, my results weren't too pleasing but I believe it was actually my fault. Just asking, is it a lot easier to burn soy milk? I thought I gave it a a strange/bland taste by making the temperature too hot, anyone got any optimal temps? 65C-70C?

Also with the SoGood Regular I spoke to a lady in the supermarket about it, and she said she used it for coffee, but she diluted it with some water due to the fact that it apparently became too creamy for her.
She might just be nitpicky but it would be good to know if anyone has some experience on this.

Thanks a lot guys