The short answer is they all have about the same amount of caffeine. Caffeine is very heat stable. But there can be a loss of mass in the roasting process that would mean that equal weights of bean might have different small levels of caffeine.
I would probably just start with a bag of fresh roasted coffee from a local shop. If you want more of an item, a v60 or aeropress are good and can be usually found for less than $25.
This is always a good question. I have a contigo ss travel mug and it doesn't leave a taste but it definitely affects the flavor over time. I've heard good things about the zojurushi mugs but they are more pricey. A lot of other people use ceramic but it doesn't insulate as well.
This looks fantastic. Where in TO did you buy it? Thank you.So my favourite coffee to get frankly isn't practical for me right now living in the US. When I was back in Toronto recently I picked up two bags of this, but to get hit shipped down here is gonna cost way too much. Anyone got some suggestions for something with a similar flavour profile but I can get without spending like 2000 bucks (or I guess maybe 20) on shipping to Los Angeles?
It's roasted very dark, I'd say just before hitting French Roast status. I'm open to trying some new options, but not sure where to go
Quantum coffee at King and Spadina. Funny enough I'm in town visiting so I'm going to grab a few lbs later today. I'm not up to date on the latest shops but when I moved away quantum was my favourite
No expert with a Chemex, but it's basically hand filter so the same procedure applies. Use a medium to fine grind. Pouring water on the empty filter helps, but since you can't take off the filter cone on a Chemex you might want to do that before putting it in. After putting the ground coffee in, pour a little water in and let the ground coffee soak in it for a bit before continuing to pour the rest of the water (should be around 90°C)
You should let the freshly roasted beans rest for a few days (one or two days). The taste changes a bit and at least for Espresso, the excess of CO2 in freshly roasted beans ruins the crema. With Filter or brewed coffee that's not really an issue.
Oily beans are usually (not always) older and the oil on the surface can go rancid. Dry beans look well, dry. Oil comes out after a while and little droplets and oil smears start appearing. (depending on the roast, bean and storage this can happen after a few days or after months) Eventually the beans get coated in oil, and become sticky (they stick to the inside of the bag they come in for example)
Just stay away from dark roasts. Ideally just take a look at the beans beforehand.
Just bought Bustello on a whim because it was cheap at Wal-Mart. I like it quite a bit. Make it using pour over.
I'm thinking about getting one. I'll take it off your hands so you don't have to suffer anymore. ;)
