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 Post subject: Re: CKTG Coffee
PostPosted: Fri Dec 06, 2013 9:33 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2662
Location: CT
Finally something I don't want to order from CKTG!! LOL. Never really had coffee in my life, don't even like Coffee flavored ice cream! The smell is OK, but the taste (from the little I sipped) was just not my thing.


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 Post subject: Re: CKTG Coffee
PostPosted: Fri Dec 06, 2013 9:44 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
taz575 wrote:Finally something I don't want to order from CKTG!! LOL. Never really had coffee in my life, don't even like Coffee flavored ice cream! The smell is OK, but the taste (from the little I sipped) was just not my thing.


Coffee can be considered an acquired taste for some people. I see it as either you like it, or you don't. To add to that, if someone puts a lot of stuff in their coffee (syrups, creams, sugars, sprinkles, etc.) then they don't really like coffee. Almost like people that claim to love steak, then cook it well done and slather it with ketchup or steak sauce. It just seems cruel to me! :P lol


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 Post subject: Re: CKTG Coffee
PostPosted: Fri Dec 06, 2013 9:46 pm 

Joined: Sun Aug 26, 2012 5:24 am
Posts: 260
Coffee = Day Beer.


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 Post subject: Re: CKTG Coffee
PostPosted: Fri Dec 06, 2013 10:23 pm 
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Posts: 2662
Location: CT
LOL. Yeah, I tried Coffee Ice Cream one time and it just tasted so bitter to me, didn't like the flavoring of it or after taste. I prefer my caffeine in the form of Mtn Dew, Dr. Pepper, Vanilla Coke, etc!


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 Post subject: Re: CKTG Coffee
PostPosted: Fri Dec 06, 2013 11:11 pm 
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Joined: Thu Jun 13, 2013 3:23 am
Posts: 79
Location: Rockwall, Texas
I am discriminating, picky, OCD (according to my wife) - take your pick. I like things to be as good as I can get them and can afford. Music and audio equipment, photography and camera equipment, cars, knives, food and cookware/bakeware...and coffee. Ah, yes, coffee.

I became interested in coffee and the many different ways to prepare it several years ago. I laughed when someone on one of the coffee forums welcomed me to the club (no robes or secret handshakes, though), and said that the next step was roasting my own. It didn't take long, especially after I figured out how much it would cost to stay supplied with fresh coffee from artisanal on-line roasters. I'm on my second drum roaster, currently regarded as the best available short of getting a pro-level gas roaster (and if I could, I would), complete with thermocouples and a thermometer to be able to control the roast profile, which makes a huge difference. The chemistry of coffee roasting is fascinating and incredibly complex. I also have an excellent grinder, several press pots of varying sizes, an ibrik for Turkish coffee ("Coffee should be dark as night, strong as hell, and sweet as love"), and a Technivorm brew machine that I no longer used because my wife decided that coffee made her liver swell. One day, when money and space permit, I'll get a spring-lever espresso machine.

I get my greens from a place in Oakland that is to the home roasted coffee world what CKTG is to the knife world. Fresh-roasted coffee from all over the world (the greens keep for a year or even two), roasted how I like it, all the time. I can choose not just different countries, but even specific farms - and yes, that can make a difference, like a Wüsthof versus a Konosuke.

Coffee from CKTG would be better than store-bought, which is not even tolerable after experiencing "real" coffee. But if you really want to take the plunge, home roasting is easier than you think, and once you get the equipment (which can be as cheap and simple as a scale and a hot-air popcorn popper), do it and you'll never go back. Give up my Konosukes and waterstones? Same thing, really.... :mrgreen:



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 Post subject: Re: CKTG Coffee
PostPosted: Sat Dec 07, 2013 11:20 pm 
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Maybe a dark roast would be Nubatama blend (black steel) and a light roast shirogami (white steel). A blend perhaps san mai ...
If they use small beans (carbides) perhaps k390 :) Mixing steel types with coffee could be fun. Bag /cup sizes could go from petty to Magurokiri :) Normal cups coup be paring (short), petty (tall) santoku (grande) and gyuto (venti).

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Ken



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 Post subject: Re: CKTG Coffee
PostPosted: Mon Dec 09, 2013 6:48 am 
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Joined: Tue Oct 23, 2012 1:14 am
Posts: 527
Location: San Ramon Ca.
Thats pretty good Ken! I like it!



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 Post subject: Re: CKTG Coffee
PostPosted: Mon Dec 09, 2013 2:27 pm 
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Posts: 2017
Jnani - Sweet Maria's is awesome. I haven't done it in a while, but I did some home roasting for a time. I use a heavy 13" stainless steel wok on an outdoor utility stove with 2 heat guns pointed down at the beans. You have to stir like crazy with a long whisk and use heavy gloves/mitts with all the heat, but I could do a pound of green beans at a time and it came out pretty well. It was cool seeing all the chaff float up though the air during roasting. It was tough doing decaf, not being able to see the color change, as on green beans.

Great name suggestions everyone! Very creative.


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 Post subject: Re: CKTG Coffee
PostPosted: Tue Dec 10, 2013 4:38 am 
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Joined: Thu Jun 13, 2013 3:23 am
Posts: 79
Location: Rockwall, Texas
I just placed one of my periodic orders with Sweet Maria's today - 4 coffees from 4 continents.

I started with a Behmor - a good machine on which to learn the basics, but which I quickly outgrew. Joe Behmor called me and talked to me for an hour about it, and told me that one of his tricks to sell them was to let people roast a pound of coffee in one, but then only drink that coffee until it was gone. After trying their old coffee again, they all bought the Behmor.

About a year after getting the Behmor, the Quest M3 arrived on the scene. I got one of the early ones, when you had to order one from Taiwan. I added the thermocouples, and have never looked back. Going back to store-bought coffee would be like going back from my Konosukes and Masakage to a cheap stamped stainless hunk of metal that can't be sharpened on a grinding wheel.

I like my drum roaster. Some like the heat gun approach. Some like fluid-bed, AKA hot-air roasters. Some use stir poppers on a stove. It doesn't have to be expensive to get good results.

Anyway, I always reserve the right to change my mind. I used to think Henckels and Wüsthofs ruled. I actually used to think ground Community Coffee ruled. Then things happened, I discovered things, I did my research, got some experience, and now I drink fresh-roasted Guatemalans, Panamas, Colombians, Bolivians, Rwandas, Ethiopians, Sumatrans, Sulawesis, etc., and have a White #1 Konosuke Gyuto, an Aogami Masakage Petty, and a Konosuke HD Nakiri. Now I need an end-grain cutting board...



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