Anyone tried "Upgraded Coffee" or Bulletproof coffee drink? I'm very curious ...

Many ways to roast coffee as you can see at Sweet Maria's, they show you the different machines they sell as well there are some DIY like the popcorn maker and the barbecue drum roaster.

I have used the popcorn maker, IRoast II and currently using the Hottop roaster. I still own them all and can be put into service.
 
Or you can get vaccuum sealed Blue Mopuntain coffee roast....the James Bond treat.
 
wisnon said:
Or you can get vaccuum sealed Blue Mopuntain coffee roast....the James Bond treat.
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You understand there are no Jamaican Blue Mountain in your coffee? There is no such thing as a "Blue Mountain coffee roast". Jamaican Blue Mountain is a bean grown in a certain region in Jamaica at elevation. They also use "Blue Mountain coffee style", "Blue Mountain Region" and other misleading words to extract money from unsuspecting consumers thinking they are getting the real McCoy. Anyways I tasted the real thing (according to the burlap bag anyways) and was not blown away by it.

At the end of the day though if you like your cup that's the important thing..... ;)
 
Red,

Dont forget, I am Jamaican. I know all about BM coffee and High Mountain, etc.

BM coffee is so named after the Blue Mountains where it is grown, hovering over Kingston.

You have pure BM coffee, Blended BM coffee, etc. It is the more delicate Arabica bean and its often blended with Brazillian Robusta to "lift" it up. Incidentally, to be labelled BM, it must not only be grown there, it must also be roasted by one of 4 Govt approved facilities controlled by the Coffee Board...sort of like the "Apellation Controllee" accredition in France for wine.
 
Wisnon,

You are indeed a man of the world, born in Jamaica, studied in Montreal and now living in Europe.

I knew about the Blue Mountain range, BM beans are from the arabica family of coffee tree, if I'm not mistaken the Bourbon species. Robusta is a variety of coffee plant/beans, normally used in espresso to lift the crema content in a very small proportion but with an awful taste so I would be very surprised they would even think of using that (that's the bean they normally use in instant coffee). Brazillian coffees for upper scale coffee production is an arabica species, Santos mostly, again mostly Bourbon although they have introduced other varieties recently. Also I don't think they roast their production at the BM coffee boards, you probably meant process as the majority of their production is sold green.
 
Ahhh a true coffee connoisseur!

There are 4 approved GOJ roasting centres…not at the Coffee Board…that is just an office. The GOJ monitors the 4 roasting centers.

My understanding is that BLENDED BM coffee is common and has a Brazillian/Columbian base "seasoned" with BM coffee.

A tidbit…the best BM coffee, according to the locals of the BM are those nicknamed "rat bite" beans, ie beans nibbled on by field mice but cot consumed. The bites cause the coffee to react and have an intensified flavor….or it may just be an old wives tale. LoL

PS, I studied in Espanya as well!
 
wisnon said:
Ahhh a true coffe connoisseur!

There are 4 approved GOJ roasting genres…not at the Coffee Board…that is just an office. The GOJ has for controlled roasing centers.

My understanding is that BLENDED BM coffee is common and has a Brazillian/Columbian base "seasoned" with BM coffee.

A tidbit…the best BM coffee, according to the locals of the BM are those nicknamed "rat bite" beans, ie beans nibbled on by field mice but cot consumed. The bites cause the coffee to react and have an intensified flavor….or it may just be an old wives tale. LoL

PS, I studied in Espanya as well!
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Not aware of any roasting genre specific to BM, aren't you confusing roasting with monitoring boards (see below)?

Jamaican Blue Mountain Coffee - Wikipedia, the free encyclopedia

You are absolutely right with Blended BM, actually not much BM in it.

There is even funnier than the rat bite beans (which I had never heard from before BTW) it's called the Kopi Luwak coffee. They are fruit/beans eaten by a rodent and then excreted, the growers take the beans out of the feces and then sell it at a premium. Mieummmmm! And no I haven't tasted it!

http://Kopi luwak
 
Yes, I know that one too.

LoL

Yet? Yet???? LoL

Regarding the roasting centre requirement, that may have changed, but it was that way in my time and could be political who got priority and who did not. There is only one Board that monitors and its the CIB.

In the old days, I used to be able to keep a stock, but my contacts come less frequently and with less product. Sigh.

Funny story, a French colleague in B-School thought I was exaggerating when I spoke of BM and he said..."I am French and therefore an expert and all things about food and I have never heard of BM coffee." He even gave me a nickname, implying that I exaggerate. 3 months later he went home to Paris for Xmas break and went to Fauchon, the expensive food emporium ther and saw the price of the BM coffee there and came back to me wild eyed in January..."Norman, j'etais a Fauchon et j'ai vu la BM avec le prix, 600 Bales par kilogram. C'est quoi dedant, d'OR"????

Norman, I was in the Fauchon and saw the sticker price for the BM coffee, 600 French francs (~$125) for a kg (2.22 lbs), what the hell is inside it, GOLD???? Lol

As a student he could only afford to by a half pound which he served at his next dinner party. He was at my wedding 5 years later in the US and pocketed lots of small 1/4 pound sample packages we gave out as party favours....Talk about a convert!
 
If I want freshly roasted coffee, I'll just go to Fairway or Zabars who roasts about 8000 POUNDS A WEEK in one store. It's always just roasted.

I have roasted coffee in the past, that's how I know I hate the smell of roasting coffee. It tastes good, but not worth the smell, time or mess.

The "upgraded coffee" (Zabars in my case) spun in the Vita-Mix with the Kerrygold butter is very good.
 
GaryProtein said:
If I want freshly roasted coffee, I'll just go to Fairway or Zabars who roasts about 8000 POUNDS A WEEK in one store. It's always just roasted.

I have roasted coffee in the past, that's how I know I hate the smell of roasting coffee. It tastes good, but not worth the smell, time or mess.

The "upgraded coffee" (Zabars in my case) spun in the Vita-Mix with the Kerrygold butter is very good.
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Don't forget the coconut oil Gary, very important. Anchor butter, Mainland, these two are from grass producing cows as well that I know of. I love the upgraded brew that I make.
 
socfan12 said:
I haven't gone so far as roasting, but used to grind whole coffee beans before brewing. Then tried the French press method, which tasted great, but so much hassle. Now, Keurig like so many others...:(
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Keurig coffee makers make horrid tasting coffee. Keurig makes Folgers brewed in an old peculator pot taste like gourmet coffee.
 
Mark, it's true that my fresh brewed is much better, but I still love my Keurig, I use it every day. It's super convenient !
 
MDP said:
Mark, it's true that my fresh brewed is much better, but I still love my Keurig, I use it every day. It's super convenient !
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I know, but like so many things in our life we trade convenience for quality. The only good thing I will say about the Keurig is that you only brew one cup of horrid joe at a time and you don't waste any coffee.
 
sharkmouth said:
Don't forget the coconut oil Gary, very important. Anchor butter, Mainland, these two are from grass producing cows as well that I know of. I love the upgraded brew that I make.
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I never liked coconut oil, but I have been using the Kerrygold butter from grass fed cows mentioned in the article Joe referenced for almost two years, but not in coffee until I read the article. I do find that I still need just a little of organic half and half to fully round out the taste.

About 25 years ago, an uncle of mine introduced me to butter in coffee, but I thought he was crazy at the time.
 
GaryProtein said:
I never liked coconut oil, but I have been using the Kerrygold butter from grass fed cows mentioned in the article Joe referenced for almost two years, but not in coffee until I read the article. I do find that I still need just a little of organic half and half to fully round out the taste.

About 25 years ago, an uncle of mine introduced me to butter in coffee, but I thought he was crazy at the time.
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I first came across butter in coffee at a young age, probably in my mid teens. One thing I loved was way too much butter on toast & I used to dunk the toast in my coffee :D:what::brushteeth: It's a shame you don't like coconut oil as it's so good for us. Some doctors are starting to speak out about it's greater benefits, especially in the Alzheimer area.
 
I've tried a bunch of the gourmet espresso roasters around the country and my favorite by far is Counter Culture Coffee in NC. They directly source the beans from small farms all around the world and mail the beans on the day they roast them, so they are perfect when they arrive 2-3 days later. I love their Toscano and Apollo espresso blends, but occasionally go for a single origin micro-lot.

Counter Culture Coffee

The espresso forums may get even more heated about the merits of various machines than the audio forums :bonkers: Grinding the beans right before you pull a shot or brew is an absolute necessity for a high quality cup.

I run a Baratza Vario ceramic burr grinder and an Alex Duetto espresso machine or an Aeropress if I want a traditional cup of coffee.

aeropress-hero-260.jpg
 

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