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Old 06-29-2012, 10:19 PM   #111
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Join Date: Dec 2007
Location: SoCal
Posts: 867
Nayarit rustico, dry processed green beans from Mexico. Roast 'em myself, medium roast. The green beans are hand sorted dry, no water, so they arrive here with the hulls intact, with all the sugars that leach out during wet sorting and sizing. Roasting with the hulls on drives the natural sugars into the bean before the hulls become chaff and blow off, so the coffee is naturally sweeter. No need to roast dark to hide a bitter flavor. I only roast three days ahead. The lighter roast leaves more complex oils that begin to degrade after three days and lose flavor. Shorter roasting times leave more caffeine intact, too. I grind medium for drip, and have used an old Revere Ware Drip-O-Lator for years, with an unbleached four cup paper filter. Think Mrs. Tea. Boil my water in an old Revere Ware whistler. The pot is a one pour deal, takes about four or five minutes, tops, for an eight cup pot. I will drink all of whatever is made. I like coffee. Black, no sugar. On very rare occasions, I will buy a can of sweetened, condensed milk for my coffee. We used to use it at the hunting cabin. It has so much sugar in it it can't go bad, I think. I never saw the stuff turn, and the cabin had zero refrigeration, unless it was winter and there was snow. I have recently unearthed my old Chemex thirteen and cleaned it up. Bought unbleached filters and am using it. I am giving it a full box of filters, a hundred pots, as an audition, but will probably keep it and the Revere. They're both good pots. The greens come by way of Sweet Maria's, and are organic, fair trade and shade grown. No poison, no monoculture and the growers, pickers and sorters all make a living wage. Guilt-free sin ;0)

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