Passed, I'm interested to hear if your costa tastes really good. I can get a nice clean cup of CR, but nothing extraordinary.
This AM, I roasted 3# of some costa rican bean I bought locally. Can't wait to get it in the cup.
I've been fantasizing over something just like what you show there jammin. I want a cage I can attach to a rotisserie over my weber. It's just one more thing to keep me thinking about work
Sorry, but can you remind me what your current roast method is? I don't mean to poo poo anything but that result appears to be screaming of inconsistency. Ultimately doesn't matter if you enjoy the cup. Just curious.
That looks pretty nice to me, but I'm a total NooB!
Which roaster do you use? I keep mine in the outside kitchen, roast outside. its 81º out there right now.
^Good looking roast what i can see - but eye cupping generally isn't very helpful
I suspect the beans were very dried out by the time they finished 1C due to the extended time they spent in the roaster.
1C is steam escaping the bean, 2C is the actual cell walls rupturing. Water is a fantastic conductor of heat, so with hardly any of it left, the beans were just plain ol' get'n torched - so they quickly progressed into 2C.
If the coffee was grown in the lower end of the altitude spectrum, the beans may not have been as dense - this could have been part of the problem as well.
My suggestion to fix this issue would be to either put your foot on the gas and achieve 1C by 9-9.5 minutes by increasing the power at the start and through the middle of the roast. If this is not an option, I would suggest working with a slightly smaller batch size that allows you more control over the roast.
If you ever decide to get a Variac and couple it with a Kill-A-Watt, you will be able to adjust line voltage and have it the same for every single roast. This not only allows max power for your roaster, but more importantly will give you maximum consistency between roasts.
For work I bring beans and grind them right before I brew in my Aeropress. I have a small Hario grinder that I motorized with an electric screw driver. It turns out a really good cup. I also have a Chemex but it's way to much grinding unless I'm showing off a new roast with workplace proximity associates.
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Roasted my first good ethiopian (the amazon.com stuff was sort of Meh). Wow! Its really good so far after just a one day rest. Had it this morning. Can't wait until tomorrow morning! There are some really amazing flavors that I don't recall ever tasting in "normal" coffee until now. Maybe the commercial stuff I've had is just too dark roast, or I'm messing up something on my roast that is throwing these unusual flavors. Not bad just something I've never tasted before. Could be my horrendous allergies/sinuses, and others that I've shared with have enjoyed. Its like there is a whole different level of flavor that I've been missing all these years. I'm not really very great at picking out flavor descriptors to explain, but its pretty amazing.
TD
How did you motorize your grinder? I bought one on Amazon, and has a five sided stem onto which a removable crank slips onto. Small battery operated screwdriver is a close, but not perfect fit. Never seen a five sided rod like that. It's rather tedious using the hand grinder, and takes quite a while as well.
edit -- Turns out a nut driver with a 1/4" hex will work. Will try with real beans tomorrow.
Edit 2- doesn't work, the driver spins and flattens out the ridges. Bought a chuck adapter for the hex mount screwdriver...
Roasted my first good ethiopian (the amazon.com stuff was sort of Meh). Wow! Its really good so far after just a one day rest. Had it this morning. Can't wait until tomorrow morning! There are some really amazing flavors that I don't recall ever tasting in "normal" coffee until now. Maybe the commercial stuff I've had is just too dark roast, or I'm messing up something on my roast that is throwing these unusual flavors. Not bad just something I've never tasted before. Could be my horrendous allergies/sinuses, and others that I've shared with have enjoyed. Its like there is a whole different level of flavor that I've been missing all these years. I'm not really very great at picking out flavor descriptors to explain, but its pretty amazing.
TD
And THIS is the beauty of roasting your own
I've been living "in the cave" too long and have certain expectations of what coffee is "supposed" to taste like.
TD
this is such a valid statement; especially for coffee.
people get used to a certain style/flavor and anything else tastes "wrong"
very dogmatic.
I will say that the coffee is good and in some cases very good. I don't think I am anywhere near the goal yet, sort of like the early Neo character in those Matrix movies before he learns...
TD
my charge has been 227g and my post-roast mass had dropped to about 192. That seem about right? 15% loss in mass?
TD
Advice needed. I'm ordering my grinder tomorrow, and I've got it narrowed down to these two: Baratza Encore for $129, or Breville Smart Grind refurb for $116 (normally 200)
Any suggestions?
I'm strictly into french press and chemex, and don't see myself doing espresso in the near future
I have no experience with either. However do have a Baratza Vario. It is a work horse and customer service is superb.
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