☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting

[jammin]

so to pull a shot like I just did is simply amazing.

That's what it's all about. Your technique will get better & more polished in time. With as nice of a grinder you have, sometimes too much fuss works against you.
A couple tools/tricks I've found helpful are a small misting bottle for RDT & a funnel so you can easily grind directly into the portafilter. A little side to side shake settles the grinds & I do use a distributor to level bed prior to tamping. I don't like to tap the PF because I think it causes the fines to settle at the bottom of the basket which amplifies channeling.

You've probably already read about some of these things but here are some links in case anyone else is curious:

1. Ross Droplet Technique (RDT) discussion. Old but gets you in the ballpark. The gist is that a spritz or a some droplets of water on your beans will eliminate static when grinding. Single dose grinding can get really messy without this.

1.A Mist bottles: 2oz glass mist/spray bottles are the most common tool used for RDT although some use droppers.

2. Funnels: These help get all the coffee into your portfilter which can be tough when directly grinding into it. Some (nicer) grinders can make especially tall & fluffy piles of ground coffee & the funnel keeps it from falling out of the basket. You can shake or tap the PF to settle the grounds without fear of making a mess which makes them a helpful tool in basket prep. . [url=http://www.orphanespresso.com/OE-Aluminum-Portafilter-Dosing-Funnel_p_2415.htmlOrphan Espresso Funnel in multiple sizes[/url]

3. Distribution tool: These have taken the place of the Stockfleth Move. Some folks don't even bother to tamp after using one. [url=https://www.kafatek.com/index.php/index.php/store/grooming-tool-for-49mm-baskets/]Kafatek 49mm. Lots of these on the market - OCD brand is a popular maker.

4. Leveling tamper: You need an even coffee bed in order to get an even extraction. It can be tougher than you'd think to do a level tamp without help but these new tampers take the guess work out of the equation. Anytime you eliminate extra tasks and variables you can make it easier to focus on more important stuff. Kafatek LevTamp. There are other competitive models available as well.

5. Naked/Bottomless Portafilter: It might not make your espresso taste better but it sure as hell makes it more fun to watch! Seriously though, it's a critical diagnostic tool for assessing if your technique needs adjustment.[/url][/url]

 

[applescrap]

Anyone know a good way to send a small enough amount of coffee to avoid the 5.99 bag?

 

[jimyson]

Anyone know a good way to send a small enough amount of coffee to avoid the 5.99 bag?

For a quick swap, you could send it in a couple ziplock bags. The recipient could move it to something else when they get it. If you want something nicer, check out clearbags.com or even amazon.

https://www.amazon.com/dp/B01I5UY2JG/?tag=skimlinks_replacement-20

 

[jimyson]

@jammin

I think I need to minimize the tapping of the basket when distributing. I do grind directly into the basket with a OE funnel and then use a toothpick for WDT. I’ll try your method tomorrow.

I’ll also check out the RDT method and see if I can minimize static better than it already does.

I’ll definitely be buying the distribution tool. Thanks for the link. I really feel line that will make the difference.

I try to tamp it fairly level already. I’ll continue to check the puck once I get the distribution tool to see if I should get a new tamper. I have been wanting to measure my basket and tamper with a caliper to see he difference. I feel like the tamper could be a slight bit bigger. Maybe that’s why I’m getting channeling as well.

I already have a bottomless portafilter. It was a diy job from one of the last owners. Speaking of which, I want to buy a small mirror. Bending over to look is a pain in the ass with a manual lever machine.

Thanks for all the tips and techniques. I value the guidance.

 

[HarborTownBrewing]

Anyone know a good way to send a small enough amount of coffee to avoid the 5.99 bag?

Talking about postage? If so, you can mail an envelope with 8oz of coffee first class for like $3 usually.

 

[jimyson]

Talking about postage? If so, you can mail an envelope with 8oz of coffee first class for like $3 usually.

Haha, that one went right over my head. Postage. Der.

 

[applescrap]

Like a regular white letter envelope. Or did you mean just put a label on a zip lock taped up? Sry would like to find a cheap way to send y'all some. Thanks jimyson for starting that thread. We have discussed it here before. Id love to send you some, no trade needed. Just quit whooping me at chess . Also just need a little help shipping. I mean if they crack a little nbd, no?

 

[jammin]

Anyone want in on a swap?

https://www.homebrewtalk.com/forum/index.php?threads/Home-Roasted-Coffee-Swap.653990/

Bump to next page.

 

[HarborTownBrewing]

Like a regular white letter envelope. Or did you mean just put a label on a zip lock taped up? Sry would like to find a cheap way to send y'all some. Thanks jimyson for starting that thread. We have discussed it here before. Id love to send you some, no trade needed. Just quit whooping me at chess . Also just need a little help shipping. I mean if they crack a little nbd, no?

I just reuse a brown padded envelope that I usually get something from Amazon in. I wouldn't use a white envelope... Probably need something better constructed.

 

[HarborTownBrewing]

So an update on the Bullet and my experiences, to anyone interested.

I had purchased 10 lbs of Colombian to get a feel for the roaster, and after about 4 roasts I got a good sense of how it worked and how to get a great tasting Colombian. Great.

Next up: Ethiopia. This is probably the origin I roast the most of, so I need to figure it out. My first few roasts of Ethiopia were just not good. With one I hit 1C at about 7:10, then the next roast I tried to push out first crack and I hit it at 10:00. The first one doesn't taste bad at all, and after a couple days rest I'm pleasantly surprised at the floral flavors (but it's still a liiiiiittle lacking. But the one with a 10:00 1C - that is horrible, horrible coffee. Probably the worst I've ever roasted.

I thought about it for a bit and came up with a gameplan, then went to work on the roaster. I wanted to hit 1C around 8:30, and I ended up hitting it at about 8:50, so not too bad. Then I was able to draw out 1C to last about 1:30. Then dropped it about 25 seconds after 1C ended. It was the kind of roast where you know it went really well. I bagged it, then about 30 mins later I gave it a sniff and it smelled REALLY good. The less successful roasts haven't smelled very good, so this is a good sign.

This roaster is really causing me to stop and think, and to think through my coffee as I taste it and as I prepare to roast. With the Behmor I had a routine down so tightly that I could do it in my sleep and the coffee always came out tasting great. I'm sure I'll get there eventually with the Bullet, but it's one of those things where when it's working out it's a blast, but when it isn't you just sort of want to quit.

That all said, with the coffee exchange coming up, I'm going to try to get it all figured out before then so I can share some good coffee with someone. The exchange puts a good amount of pressure on me to figure it out

 

[applescrap]

Thats what its all about right there. Glad you are having fun with that beautiful roaster. I really like how you describe thinking and tasting it. I need to do that more. I am impressed you had the skill to go from 850 to 10 with little adjustments. Something that happens to me is it seems like messing with the temperature around first crack stalls it.

There's like 99 ways to skin this cat and most work. Joe marraco alludes to that in those videos. He recommends experimenting over and over in those videos. He won't even be pinned down to describing a basic way to roast. I don't know how you guys extend 1c. my general first crack time is right around 9 as well and I usually pull the coffee about 20 or 30 seconds after that. Right as the party gets started i call it. Once I hear it starting to crack i pull it and cool instantly. If I take it past that with the pricier Ethiopian, im devastated. I know it'll taste good and it will have some more chocolate flavors, but the berry flavors will be gone. It would be fun to all roast the same coffee and see what it tastes like. I don't do well with formal stuff but if you PM me your address I'll send you some. Really hope it doesn't cost $3 to send some coffee.

One thing I've noticed for sure is that the faster I get to First crack the louder it is. The thing I fear most is underdeveloped coffee hiding in the bean. Welp cheers, heres to roasting till our beards are long and gray and wise.

 

[pshankstar]

For a quick swap, you could send it in a couple ziplock bags. The recipient could move it to something else when they get it. If you want something nicer, check out clearbags.com or even amazon.

https://www.amazon.com/dp/B01I5UY2JG/?tag=skimlinks_replacement-20

I ordered some of these last night for the coffee trade/swap! Thanks for sharing!!

 

[jimyson]

Figured I would toss some beans into a freshly emptied bottle.

Who knows.

 

[applescrap]

Harbortown knows! He has experimented with it a lot on this thread. Iirc he found 2 tablespoons to be the perfect amount. There are few things i dont like and whisky in coffee is one. Dont know why, just never liked it. Maybe i would like something more subtle like this.

 

[HarborTownBrewing]

Figured I would toss some beans into a freshly emptied bottle.

View attachment 583093

Who knows.

Wait a second, I responded to this on Facebook hahaha.

 

[jimyson]

Wait a second, I responded to this on Facebook hahaha.

You did. Speaking of FB, this dude in my La Pavoni group travels with his gear. Check this out.

 

[pshankstar]

Newbie question here. Does sweet Maria’s usually sell the Ethiopian Yirragcheffe (however it’s spelled)? I’ve been holding off on ordering from there till they release them, but I’m starting to wonder if I should look at other vendors.

Any insight from the season coffee roasters here would be appreciated. Thanks!

 

[jammin]

Yrg’s are spellled a couple ways so don’t sweat it.

If you’re looking for one, I presume you’re wanting a washed coffee that’s floral & maybe a touch spicy. I think the best African coffees are still to come but if you need something to hold you over Roastmasters has a Yrg that sounds good:
https://www.roastmasters.com/eth-chelelektu.html

 

[HarborTownBrewing]

I could hit a golf ball from my office to Intelligentsia, but I never go (expensive). I buy filters there though, so I stopped by and the guy talked me into an espresso.

Brazil something or other. First sip... Holy sip! So many freaking flavors, then it all disappeared within two seconds. Tried it again... Same thing, but less flavor up front. Another sip, the flavors still die a little more. This must be kind of what drug addicts talk about when they are "chasing the high"...never the same after the first try.

The thing is, this has no after taste at all, which left it feeling surprisingly thin.

What I did taste was very good though, and I need to stop by more often.

 

[HarborTownBrewing]

Psh, I don't think many of the new African crops have been released yet, so there should be some good ones coming soon

 

[ba-brewer]

Newbie question here. Does sweet Maria’s usually sell the Ethiopian Yirragcheffe (however it’s spelled)? I’ve been holding off on ordering from there till they release them, but I’m starting to wonder if I should look at other vendors.

Any insight from the season coffee roasters here would be appreciated. Thanks!

This gives a basic idea when crop are harvested and available.
https://legacy.sweetmarias.com/library/coffee.prod.timetable

 

[applescrap]

The people at roastmasters said they weren't going to get the good stuff until late august, early September, so dont know why i jumped in early. Cant help but think i jumped in on some early fruit. Not disappointed though! The konga sede from burmans is fruity and nice. To be clear though it seems this kind of coffee is expensive, so you have to weigh all that. Bodhileafs sale this week is on some brazilian. Every time i have bought some of their sale brazilian i have been like wow, why didnt i get more of that. Now, i pretty much only prefer Ethiopians. Hoping for some crown jewel or roastmaster konga to be stellar. We are going to have to agree to disagree about sweet marias.

 

[jammin]

Anyone else track weight loss of their roasts?

It's something I just recently started paying close attention to. I think it's a helpful metric in determining roast adjustments to make when cupping.

Discuss

 

[ong]

Anyone else track weight loss of their roasts?

It's something I just recently started paying close attention to. I think it's a helpful metric in determining roast adjustments to make when cupping.

Discuss

I just did on a recent batch. Started with 20 oz and finished with 17.6 oz (it was a pretty light roast — maybe City, or a bit lighter).

 

[jammin]

Started with 20 oz and finished with 17.6 oz

nice, so 12% loss. i'm thinking thats a pretty good level to be around for a drip roast.

how did you roast it?

 

[BrewinHooligan]

Anyone else track weight loss of their roasts?

It's something I just recently started paying close attention to. I think it's a helpful metric in determining roast adjustments to make when cupping.

Discuss

I think this is something we should be logging and paying attention to if we want to be serious. I have been admittedly lazy here, but intend to start paying attention to this

 

[HarborTownBrewing]

Yeah, I have avoided it for a while just because I feel like I already have too much data that I don't do anything with, but...knowledge is power.

I've been struggling with getting fruit and berry flavors out of my Ethiopian roasts. I've shortened the roasts so I hit 1C at about 8:30, and stretch that out about 1:30 long. I drop about 40 seconds later. This helped, but I'm still missing the bright fruit and citrus flavors I was very much getting with the Behmor.

Maybe I'm not dropping it quick enough? Should I be hitting 1C sooner than 8:30? Anyone have any freaking ideas???

 

[ba-brewer]

I have not measure the weight of the coffee post roast in a while, but I was thinking I was getting about 6oz of full city+ roasted coffee from 8oz of green beans. I did have some Ethiopian wet process roasted to just past first crack(city+?) from a recent roast session and it weighed 195gm. So about 13% weight loss.

 

[BrewinHooligan]

Yeah, I have avoided it for a while just because I feel like I already have too much data that I don't do anything with, but...knowledge is power.

I've been struggling with getting fruit and berry flavors out of my Ethiopian roasts. I've shortened the roasts so I hit 1C at about 8:30, and stretch that out about 1:30 long. I drop about 40 seconds later. This helped, but I'm still missing the bright fruit and citrus flavors I was very much getting with the Behmor.

Maybe I'm not dropping it quick enough? Should I be hitting 1C sooner than 8:30? Anyone have any freaking ideas???

I'm no rocket surgeon, but I think the way each unit heats the chamber is going to have an impact on this. Keep in mind this is my speculation and I have zero scientific evidence to back my claims. I do know that a fluid bed roaster has a tendency to roast a coffee with a brighter profile. Even though my heat source is a heat gun and I tend to get bright roasts with that heat source, I feel the fruitiness of some coffees has been muted from what it should be but my roast times are also longer than I want them. Curious what others input is as well. I need to work to modify the lid of my roasting chamber to make the chamber smaller and hold more heat in, my theory being that will help me cut down on my roast times getting to 1c and hoping that helps me bring out more fruit flavors.

 

[jammin]

I hit 1C at about 8:30, and stretch that out about 1:30 long. I drop about 40 seconds later. This helped, but I'm still missing the bright fruit and citrus flavors I was very much getting with the Behmor.

Maybe I'm not dropping it quick enough? Should I be hitting 1C sooner than 8:30? Anyone have any freaking ideas???

sounds like you already have the answer.

if i'm reading this correctly, your overall roast time is is 10:40 or 640sec (8:30 to 1C, 1C lasted 90sec + 40 additional seconds dev time). So overall development (time after 1C) is 130sec. This means you had 20.3% development time. I think this is why you're missing out on the flavors your after. Probably would make a great shot of espresso.

Try & reign in your dev % to around 12% and see how it cups