Wayne,

There are a lot of good YouTube videos. You should be able to learn a lot on-line. Feel free to PM me with any questions. I'm still a rookie, but I've gone through the process several times and am still learning. I'm glad to share what little I know.

The popcorn pan I sent the link to is pretty cheap. I'd use that type of pan and use it just for coffee roasting. It does coat the pan in the roasting process so I would probably just use it for roasting.

I would also advise you to conduct the roasting outdoors as it will give of a wide range of strong smells that may not be to everyones' liking. Even roasting in the garage with the door open will fill the house with fragrant aromas (at least that's what I consider them...).

Cheers,

T Cobe

Brewing Temperature:
Murphyslaw, you mentioned having the correct brewing temp, and T. Cobe you mentioned 200 to 206 degrees. HOW do you practically do that?
What is your method?
This morning, I took the kettle off just before it came to a rolling boil and shut off, poured it into my french press and took the temp with a cooking thermometer. It might not be right on, but it registered 188, considerably lower than I expected. But the cuppa was delicious!!!!
Any suggestions?
Thanks,
God Bless,
Wayne
I

Nice pic, Wayne! LOL!

So, 2 reasons I don't like French press coffee: temperature and solids. It is hard to keep the brewing temp up in a French press, especially the decorative glass models. You can preheat the press with some boiling water prior to brewing and wrap the press to insulate it during the brewing. The amount of solids you get in the coffee by brewing with this method is too high for my taste. This depends a bit on the type of coffee but in general, too many solids don't make for the best cup. Most coffee houses use pour overs or drip brewing methods for a reason...

I have an electric kettle with temperature adjust to get my brewing temp where I want it. I would guess that Murphyslaw's Breville has a temperature selection feature. I tend to ignore preheating my Kalita and Chemex but it's the same principle with them. Preheat with hot water and dump it before brewing. Then it's a matter of using several small pours from the kettle that is maintaining the water temp. If I'm really getting picky, I will cover the Chemex between pours. The Kalita is only a 2:30 minute process, so it's pretty fast and likely has less time for heat to dissipate.

The Chemex and Kalita pour over brewers have their own coffee filters that are specifically designed to let through the optimal amount of solids. Of course, it helps them from a financial stand point as well if people have to buy their filters... It really does make a difference. Like audio, a lot of little things contribute to the sum total of the experience. Keep at it Wayne. I'm glad to have another enthusiast amongst the group!

Cheers,

T Cobe

Thanks once again T. Cobe!
That give me more to think about.
But I am very unlikely to drop the French press. I am making the best cuppa Joe I ever tasted and have not even gotten to the roast and grind my own yet. (Coming from Amazon and local orders). I do pre-heat the glass of the FP pot, and then my cups.
As for solids, I think the grind I got from my dealer is pretty nearly perfect for the press, AND I pour carefully, and do not drink the very last bit in the cup, which is cold already more often than not.
But I will try to increase the temp and get closer to your recommendation.
Though my electric kettle does not have temp control I will let it get a little hotter.
As always, I am open to suggestions. But I am trying to keep costs down. My audio hobby is already costing me enough, thank you very much.
God Bless, Wayne

A little something to consider for temperature control for your French press brewing, Wayne. A double wall, insulated press should be much more stable.

Cheers,

T Cobe

SO.... I guess Folger Instant is not in the list of "best coffee choices"???

(Even I wouldn't choose that!!!!).

Rick