Where is this coffee roaster? Been planning a trip to Other Half in Bristol and am wondering if she is close by.Yesterday I stopped into the local coffee shop and roaster less than 10 minutes away. I met with the owner/roaster and she was awesome to talk to! She was excited to meet someone who enjoys coffee like she does. She told me too that I am always welcome to buy green beans from her with whatever she has in stock. She gave me some info on the beans from her roasting notes and what not and we talked for almost an hour. I left with 14 lbs of beans and I feel like her prices were very reasonable too. No tax and shipping fees are a nice bonus too. Here is what I picked up with the info from her shop.
Brazilian - NOSSA Senhora De Fatima
Well rounded cup, hint of brown sugar, caramel and subtle cherry.
$7.06/lbs - I picked up 5lbs
Sumatran - Aceh Ketara Sukarmi TP
Notes of dark chocolate and molasses with a smooth, syrup body.
$7.74/lbs - I picked up 2lbs
Ethiopian - Natural Sidamo
Notes of strawberry and orange with a cocoa finish.
$5.98/lbs - I picked up 5lbs.
Mexican - Chapas
Notes of dark chocolate, mild lemon, and walnut.
$5.90/lbs - I picked up 2lbs.
I have yet to roast any Sumatra and Mexican beans before, so I figured I would give it a shot. I would have bought more but I still have the Legacy Farms and the Ethiopian beans from @jammin to work through. The biggest seller for her is the Bali Blue Moon beans (Sultry notes of dark chocolate and molasses, with black pepper finish), but I held off on buying some of those but maybe next time. I did try a cup of it and it was pretty good.
I look forward to roasting some of these beans later this week and weekend! I will continue to buy beans from this place in the future. I do want to ask her which wholesaler she buys from to get more info on the beans if it is possible. It's more for me to better understand the bean, elevation, cupping info, etc...
I wanted to share this with everyone. Cheers!
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☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
- Thread starter passedpawn
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Yes very close. Right on Main Street in Canandaigua. Her shop is called “The Dalai Java”.
https://www.thedalaijava.com/
Email Moksha (the owner) to make sure she will be there first. Just my opinion if you’re making a long trip.
FYI - OH is doing a Saturday release again and it’s their anniversary beers. People arrived as early as 4am last week. I wouldn’t get there later than 7:30am personally for their 9am release. Good luck, I won’t be there this week. Friday releases work much better for my schedule.
Not sure about the nutty part, but I think most Nicaragua, Honduras, El Salvador and Mexico coffees seems to be low on acid to me. I also like those for having a bit more body. Roasting a bit darker is also suppose to reduce acid.
@pshankstar Thanks for the info!
applescrap
Be the ball!
Sounds awesome. The more I learn, I see the need for a quality roaster.
applescrap
Be the ball!
Haven't had time all week to talk about berry roasting, yet. The density thing sent me whirling down rabbit holes. Jammin, htb, td, feel free to chime in here as well. With a roaster like jammins and htb you can really pull the most fruit out surely, but that's not the whole story. See I remain certain, as certain as I lay here on this declared snow day, which is weird because we have had worse snow this year, that the fruit isnt pulled out from the roast its in there to begin with. The reason it is in there is splayed out above. The coffee at 2000 m and above ripens slowly in the cool temperatures. This gives the bean microscopically visible flavor pockets. Then as the fruit drys in the sun the cherry bakes into the bean. Apparently altitude shopping is a thing. So bottom line is if its not in the coffee to begin with you aren't going to pull it out. Plain and simple, you cant make something appear thats not there to begin with. Ok, so you have a yirga bean and everyone says its fruity. What next.
Well, I am bordering on reaching too far beyond my pay scale, but I will do my best with what I know now. For starters even though I said that you cant put the fruit in there, you sure as hell can take it out! I dont have an exact temperature or moment, but generally the darker you go the less berry will be perceived. This is not to say the coffee is ruined (it is
). The coffee isnt ruined these coffees will still have massive chocolate notes amongst other flavors. These are kind of like a conciliation prize for f..ing up the roast. I guess some like this flavor and buy this coffee for the chocolate, but I assume most are after the berry notes. So bottom line the very start of second crack is as far as you should take these. This is another reason why I like the Burmans. In roasting notes they will say things like you dont want to roast this coffee to dark or you will lose all its jazz. It is true, at dark levels a 1 dollar a pound coffee and a 9 dollar a pound coffee will taste a lot more alike then they should. And a 1 dollar and 6 dollar a pound coffee will taste nearly identical. I have a theory that if you burn toast completely black and brew it, it will taste like starbucks essentially. I digress.
Even with the correct roast for some reason one day you will get berries, the next, no. We talked about this on this thread and apparently Jammin and others in the know have language around this like, whats pouring fruity today. I understand development percentages but I am continuing to see others use time after 1c as a rule. Things like 15 seconds post 1c, 1 min post 1c, and 90 seconds post 1c. I wonder how well these numbers hold up regardless of how you roast and how long it takes you to get to 1c. At very light levels these coffees are ridiculously bright and even lemony. I like it past that but before chocolate. I have learned that the beans because of the natural process are different densities. This makes this coffee hard to roast. At first I didnt see that, you roast it, you get berries, you get chocolate, easy peasy, whats so hard. Well you fall in love with a certain spot and it gets trickier. The way to roast these is in the link above from royal coffee, provider of the crown jewel coffee. Start with that, and even though I can I wont repeat what they said because they do it better.
I will say this, pay attention to your phases. Watch as it yellows and then browns. Dont turn the heat down to quickly or the toast will stall. Apparently these do lose some momentum which I wondered about because I have had roasts stall, especially when its cold out. So thats why the ror is important. If the beans naturally lose momentum and you help them, then they lose momentum and bake. So slow drying phase with increasing heat to 1c, then idk 70 seconds after 1c drop it. Happy cups all !!
Well, I am bordering on reaching too far beyond my pay scale, but I will do my best with what I know now. For starters even though I said that you cant put the fruit in there, you sure as hell can take it out! I dont have an exact temperature or moment, but generally the darker you go the less berry will be perceived. This is not to say the coffee is ruined (it is
). The coffee isnt ruined these coffees will still have massive chocolate notes amongst other flavors. These are kind of like a conciliation prize for f..ing up the roast. I guess some like this flavor and buy this coffee for the chocolate, but I assume most are after the berry notes. So bottom line the very start of second crack is as far as you should take these. This is another reason why I like the Burmans. In roasting notes they will say things like you dont want to roast this coffee to dark or you will lose all its jazz. It is true, at dark levels a 1 dollar a pound coffee and a 9 dollar a pound coffee will taste a lot more alike then they should. And a 1 dollar and 6 dollar a pound coffee will taste nearly identical. I have a theory that if you burn toast completely black and brew it, it will taste like starbucks essentially. I digress.Even with the correct roast for some reason one day you will get berries, the next, no. We talked about this on this thread and apparently Jammin and others in the know have language around this like, whats pouring fruity today. I understand development percentages but I am continuing to see others use time after 1c as a rule. Things like 15 seconds post 1c, 1 min post 1c, and 90 seconds post 1c. I wonder how well these numbers hold up regardless of how you roast and how long it takes you to get to 1c. At very light levels these coffees are ridiculously bright and even lemony. I like it past that but before chocolate. I have learned that the beans because of the natural process are different densities. This makes this coffee hard to roast. At first I didnt see that, you roast it, you get berries, you get chocolate, easy peasy, whats so hard. Well you fall in love with a certain spot and it gets trickier. The way to roast these is in the link above from royal coffee, provider of the crown jewel coffee. Start with that, and even though I can I wont repeat what they said because they do it better.
I will say this, pay attention to your phases. Watch as it yellows and then browns. Dont turn the heat down to quickly or the toast will stall. Apparently these do lose some momentum which I wondered about because I have had roasts stall, especially when its cold out. So thats why the ror is important. If the beans naturally lose momentum and you help them, then they lose momentum and bake. So slow drying phase with increasing heat to 1c, then idk 70 seconds after 1c drop it. Happy cups all !!
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
applescrap
Be the ball!
That post deserves an award for longest post ever with least info offered
I think you could easily get Starbucks flavor just by finding an ash tray, dump out the cigarette butts, and lick the bottom of the ash tray. If you are in to the frappe stuff I guess you could pour some cream in the ash tray, swirl it around, dump the cream in a blender with ice, add a pound of sugar, blend, then consume your nasty diabetes in a cup. 
I will admit though I do get a caramel macchiato every now and then
I will admit though I do get a caramel macchiato every now and then
applescrap
Be the ball!
Char. Thats what it is, char, or carbon. While great on a steak, its not so good in coffee. Above I posted a picture of Bean defects. I think that is what some other coffee big business buys, looks like. It makes sense that they burn the s*** out of the beans. It sure wouldn't taste too good light. You might come to find you like a little char in some coffees. But generally I see Char as a defect and that's why you need to pay attention to the drying phase and development. If the outside is changing much quicker then the inside then by the time the inside is done, the outside is burned. But I think Starbucks does this to make espresso. Is darker coffee make sweeter espresso or something? Or does it really just go back to marketing in the early days?
I never got into the fru-fru coffee drink thing. To each their own.
I like my whiskey neat and my coffee black.
I like my whiskey neat and my coffee black.
“I like my coffee black just like my metal” Mindless self indulgenceI never got into the fru-fru coffee drink thing. To each their own.
I like my whiskey neat and my coffee black.
applescrap
Be the ball!
which ethiopian did you get?
HarborTownBrewing
Well-Known Member
I never got into the fru-fru coffee drink thing. To each their own.
I like my whiskey neat and my coffee black.
This is how I am...also like my cigars medium/full and my beer full of flavor.
I don't know if I have killed my taste buds or what, but I like strong flavors. I can't taste vegetables (that's my excuse for not eating them at least). Once I add just a dash of milk to coffee I can't taste the coffee any longer. Some of my friends can add 2 tbsp of milk to my coffee and still taste the refined flavors - I have no idea how; maybe they have more sensitive palates than I do and that's why they prefer milk.
Guess I should stop poking at people for adding milk...
Ethiopian natural Yirgacheffe Gr.1 Koke co-op. This is the description.
Good body with some very complex darker spice tones. A little lower acidity than the usual Ethiopian and milder on some of the red fruit notes. Lighter roasts will have a little hint of acidity, nice chocolaty factor with some black tea like spice notes, as the cup cools one can see some red fruit in the cup but while piping hot, are overtaken by the classic Yirg spice tones. Medium roasts up to 2nd crack build the chocolaty factor nicely while muting up the acidity. Soft fruit tones comes through in the aftertaste.
I just noticed it says more herbal and tea like later in the description notes, damn.
A cool cup from light to dark but erroring closer to 2nd crack than first was a good thing in our book. This cup is not all about ferment fruit, this cup is about complex tea like and floral spice which find a balance around a strong medium roast. Nice and clean for a natural, easy to roast.
A cool cup from light to dark but erroring closer to 2nd crack than first was a good thing in our book. This cup is not all about ferment fruit, this cup is about complex tea like and floral spice which find a balance around a strong medium roast. Nice and clean for a natural, easy to roast.
I should have gone with this one but I was just looking through the sales and didn’t look at all the coffees they had.
ETHIOPIAN GUJI WASHED GR. 1 DERI KOCHOHA
$7.35
Very cool cup – although a washed processed, that extended time in the cherry really brings forth a bit more body and hints of a little red fruit. Medium to low acidity, this cup will only have strong citrus and floral at the super light roast, which are not recommended. A nice medium to dark roast is the way to go with this guy. Personally, we would cool it out before 2nd crack for sure. This creates a nice jammy body, just a hint of a floral aspect, nice sweet fruity notes; a little peach with spicy jasmine like aromatics. A very cool mix of tones. Dark roasts will get a little edgy and bitter and lose some of the cool soft fruit, but some will really like it as well.
ETHIOPIAN GUJI WASHED GR. 1 DERI KOCHOHA
$7.35
Very cool cup – although a washed processed, that extended time in the cherry really brings forth a bit more body and hints of a little red fruit. Medium to low acidity, this cup will only have strong citrus and floral at the super light roast, which are not recommended. A nice medium to dark roast is the way to go with this guy. Personally, we would cool it out before 2nd crack for sure. This creates a nice jammy body, just a hint of a floral aspect, nice sweet fruity notes; a little peach with spicy jasmine like aromatics. A very cool mix of tones. Dark roasts will get a little edgy and bitter and lose some of the cool soft fruit, but some will really like it as well.
applescrap
Be the ball!
No, you got the right one and that is a good deal because I have paid full price. This is a quality good coffee. I think I've drank 8 pounds of it, maybe 13. My go-to until something very special comes in. Now it will be the Bodhi leaf, but this has been my go-to for a while. It's not going to blow you away with fruit, but there should be some red fruit in it. That said I am curious on how you think it compares with other coffees you have drank. So glad you got some of their teas. We have fallen in love with the chamomile hibiscus, and my wife likes the Jasmine. I like the green teas but don't have much of a palate for them.
Who is in for this? A mystery coffee trade...
https://www.homebrewtalk.com/forum/threads/mystery-coffee-bean-swap.662277/
@jimyson, @HarborTownBrewing, @jammin, @Inkleg, @applescrap, @TallDan, @Br3w4u, @passedpawn, @Sbe2, @Kealia, @ba-brewer, @MaxStout I think you all are in the USA. Sorry if I missed anyone, but feel free to tag them too. Cheers!
https://www.homebrewtalk.com/forum/threads/mystery-coffee-bean-swap.662277/
@jimyson, @HarborTownBrewing, @jammin, @Inkleg, @applescrap, @TallDan, @Br3w4u, @passedpawn, @Sbe2, @Kealia, @ba-brewer, @MaxStout I think you all are in the USA. Sorry if I missed anyone, but feel free to tag them too. Cheers!
https://topecacoffee.com/shop/africa/guji-ethiopia/
This is our favorite coffee. Our local shop stopped selling it and I haven’t found a been as good as this one. It probably has a lot to do with my roasting ability or lack there of
This is our favorite coffee. Our local shop stopped selling it and I haven’t found a been as good as this one. It probably has a lot to do with my roasting ability or lack there of
Great! Please go to the thread for this trade and check it out (dates and the idea of the trade). When you are in there please make sure you respond stating you are in. I would hate to lose people who want to participate but don't respond in the trade thread and I miss them in this one. Thanks!
applescrap
Be the ball!
Yep, grade 1, sun dried ethiopian. Some are better than others but they are all great imo. This one with blueberry seems extra choice. How much were they asking per pound for it? It makes sense the stuff can cost 7 to 10 a pound unroasted.https://topecacoffee.com/shop/africa/guji-ethiopia/
This is our favorite coffee. Our local shop stopped selling it and I haven’t found a been as good as this one. It probably has a lot to do with my roasting ability or lack there of
I think it’s $15 for 12 oz. I would just order it but I’m too cheap to pay $22 for one bag of coffee.
applescrap
Be the ball!
Did it have strong blueberry flavor? If so 15 for a pound roasted (13oz) is awesome. Curious how koke will treat you. Roasted guji maho yesterday. Kept roast at 5 of 6 power full fan until heard one loud crack at 1550. Didnt plan on 5 power straight through, but, got busy, at 1550 I pushed it took 6 until 1620 when first crack really started, really rolling, backed to 4 power and pulled 30 seconds later at 1650ish. No fear of green inside, I hope, because of long drying and browning stage.
Yes it has a very prominent berry flavor. It’s really awesome coffee. If my local coffee shop started selling it again it would be the only coffee I would buy but I don’t want to order it. They switched to KLLR coffee which is good but not as good as Topeca. KLLR is in OKC and Topeca is in Tulsa so they probably pay less for the KLLR due to shipping costs.
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