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Does anyone else but me prefer, or even insist on, light roast coffee?

Msmyway & Fiona - I'm guessing you don't live in San Francisco, San Diego or some other big or trendy hipsterized city. In SF and SD small batch light roast pour over coffee has been taken to a science/art form at an increasing number of specialty roaster-cafes. I was impressed that the even weigh, rather than measure, the beans and water, and very closely monitor temperature. For me, they make some of the most delicious coffee for drinking without cream or sugar - and they charge $3-4 a cup. Way back I used to like Dunkin Donuts, and still would probably take that over Starbucks - but light roasted pour over is amazing to me. Someone recently told that you can buy very good, single origin green beans over the internet and roast at home, either with a small roaster or in a heavy cast iron skillet. I just go my first pound of "costa rica data estate Tarrazu" through Amazon for $6 or $7 and free shipping - haven't roast yet as I'm still working through my last batch of pre-roasted light roast from our co-op, "Peoples" in Ocean Beach, San Diego - its my go to light roast and is almost half the price of the hipster joints - I'm sorry but $18- $24 a pound is just too much for me.

Mar 23, 2015
dyakoubian in General Topics

Does anyone else but me prefer, or even insist on, light roast coffee?

Hmmm - not sure you can get 40 12 ounce cups out of a pound, but it certainly is cheaper than $3 a cup. I just think that for $1 more than an ordinary, blah cup of coffee from a vacuum pot that $3 a cup of exceptionally roasted and brewed coffee is a good deal. I'm drinking what is considered a good cup of coffee house coffee now, and its literally hard to drink an enjoy after Coffee & Tea Collective.

Mar 11, 2014
dyakoubian in General Topics

Does anyone else but me prefer, or even insist on, light roast coffee?

I've heard Bird Rock is great - but its way expensive. Coffee & Tea Collective on El Cajon just below 30th also roast light, also way expensive, but their pour-over is only $3, a great value and its my absolute favorite cafe brewed coffee in SD.

Mar 11, 2014
dyakoubian in General Topics

Does anyone else but me prefer, or even insist on, light roast coffee?

OMG - yes, light roast, almost impossible to find in San Diego these days, brews up an intensely aromatic cup with the varietal characteristics intact. Been grinding my own whole bean coffee since about 1974, and among the best I've had was light roast in this small coffee producing and roasting town somewhere in south eastern Mexico. As many have commented, depending on the bean and brewing method, as well as personal preference, darkest roasts, oily Italians, sometimes medium, do the coffee justice. But my holy grail is light roast from wherever - many countries grow beans that are spectacular when roasted light and carefully dripped cup by cup @ about 180 degrees. Recently had an exceptional cup at Sightglass in SF. Years ago found exceptional light roasts at Common Grounds in Venice (LA). In my opinion the "blond" roast at Starbucks is pathetic! Oh yeah, I drink my coffee black without sugar! And yes, strong!

Jun 03, 2013
dyakoubian in General Topics

CHOW Ginger Beer

QUESTION RE BUG - can you feed it too much so that it consumes itself? Mine went ballistic, you could hear it popping like crazy. Then it stopped and despite added sugar and ginger and a nice warm place, no more loud bubbling. Just bottled a batch using this bug, but I've started a new one in case it was "exhausted." Anyone have an experience like this, or with letting the but get big, as in expanding to about quart size? Is this ok?

Jul 28, 2008
dyakoubian in Recipes

CHOW Ginger Beer

It works - makes delicious, live ginger beer. Why use distilled water? Also, you can use any screw top used bottles that will hold the pressure/carbonation. I've been using friends old vitamin water and TJ Kombucha bottles, as well as bail tops from Ikea. Sandor Katz, WILD FERMENTATION, is an awesome source for simple fermentation recipes, including ginger beer, mead, saurkrauk, pickles, etc. He takes a traditional, wholistic, no-expensive-stuff needed approach. I've recently had great success with the ginger beer, pickles and kraut. Awesome tasting, awesome for your heath, and you don't was $$$$ buying this stuff.

Jul 28, 2008
dyakoubian in Recipes