☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
- Thread starter passedpawn
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Help Support Homebrew Talk:
My order arrived today. I'm going to roast some up and see how the wife likes it. I know everybody's tastes are different, but for those familiar with this coffee - any recommended roast details/levels?
She typically likes FUll City + and is still able to pick out origin notes (versus them all tasting the same).
They take lots of heat well. Don’t remember your roasting setup off the top of my head, but you should be able to go high and fast.
I roasted it twice in the 1600+.
First roast: P5 @ Start, P4 @ yellow (and watch to not overheat), P5 @ 10:30, P4 @ Brown, P3 @ 1c, cool as 1c finishes (my normal routine that i use on nearly all coffees). This was the batch that i posted about not turning out well.
Second roast: P5 @ Start, (watch for overheat) P4 @1c, cool as 1c finishes.
Both roasts actually finished at the same time, but the second was much better than the first.
If you can read my chicken scratch notes this was my first go with those beans. I do recall the beans having a slight cracking noise before First Crack really started. So I accidentally hit the “First Crack” button on the timer, thus driving up the development percentage.
My wife and I enjoyed the beans. I’ll probably be buying more to enjoy but also to share with friends and family.
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The Ethiopian beans were a little tricky. They are small, kind of like pea berry. They took a really long time in the yellow stage and I used full heat for most of the roast. They smell noticeably different from any other bean I have bought. Even green they smell kind of like cherry pipe tobacco or something. My wife said peas but I got fruit and tobacco. After the roast I ate one and it tastes just like what I smelled. I look forward to brewing these up maybe tomorrow morning!
applescrap
Be the ball!
Development occurs from the second you stick the bean in all the way until it develops into a fire. I follow the Joe Morocco school of thought that first crack is not some magical moment where development begins to occur. First crack occurs as a result of development and changes in the bean. That said there are some standards that professional Roasters use, but they also have better machines. I am not sure how development percentages ties to home roasting and the coffee I like to drink in general. That could be because I'm a crappy roaster, and also because I want to drink the coffee's much lighter. If I am correct many old school coffee development percentages were thought to be 20 to 25%. Go 25% development after a 13 minute roast or longer with a lesser piece of gear and you will basically ruin the coffee imo. I would like to learn more about development to, but by the time I get to First crack I don't know how to stretch it out 2 minutes. I think I could with smaller batches and way less Heat. So hopefully somebody can explain development to me as well. I know dropping a dense Bean near first crack can stall the rate of rise and produce baked beans. Also I have seen good Roasters talking about time after first crack, and it seems no matter how long it takes to get there how the coffee reacts to time after first crack seems similar. Check out the Mill City roaster videos for full information. The original series with Dave are very good and complicated and long.
Development is the phase beginning at the onset of first crack. A large amount of moisture is release at this point and the sugars begin to carmelize. I find 10% to be the low boundary & a good place to hover near/above for filter coffee & 20% to be the upper limit for preserving terroir. I approach this limit for espresso roasts
...and when does it end? When the beans fall below a certain temperature? (likely when the coffee is dumped out of the roaster for you, but on a behmor, it doesn't seem like it would be as well defined.)
So I couldn’t wait. I went home at lunch and brewed up some of the Ethiopian beans in my French press and holy guacamole that is some good coffee! Super smooth, fruity, a little bit of chocolate, a little roast. So good! I gotta stock up on it. Nobody else buy any! It’s all mine!
I think that may be the challenge. I use that timer as a guide - meaning that if I roast two batches the same way and want the same profile I'll replicate the timing and development %. If I want something different I can go above/below the previous development time or percentage.
I'm guessing there is a temp that marks the "end" of development, but as you said, with the Behmor there is a period of time for the beans to cool down so the development is extending past the point where I hit "COOL".
So, for me, I use it for consistency-sake, even if it is not 100% accurate in terms of when it is measured.
Cool....the next batch I roast for her will be P5 from the get-go as well. High and hard (without overheating), and I'll drop to P2 when 1st crack starts to stretch out the development time.
Then I'll do another batch of keeping it high and hard all the way to 2nd crack to minimize development and she can tell me which she likes best.
Keep in mind my notes are based off the coffee timer we all use, not the time on the Behmor. Also, I preheat the unit for a bit before I load the roaster. I don’t usually go above 150 degrees to preheat it.
I hope this makes sense to you and anyone else looking at this. Cheers bud!
It does. I've taken to preheating mine to somewhere between 150-200 as well.
Seems that IT has excluded my device from their banned website filter contraption. It’s good to be back online
Still have my hottop 2k+ looking to sell for any lurkers out there. Needs a little cleaning. No mods except to a disposable filter that I put a stainless screen mesh in so I don’t have to buy the paper filters
I don't remember the specifics, what are you looking to get for it?
Be nice to get $1000. Might consider a trade for a PS90 alternately.
Hmm. Anyone interested in a Behmor 1600+ that has been used to roast 167lb of coffee in the last 4.25 years? 
How much?Hmm. Anyone interested in a Behmor 1600+ that has been used to roast 167lb of coffee in the last 4.25 years?
A fair price?
Haven't thought much about it yet, but I do still have the original box that i could ship it in.Well let me know if you decide to sell.A fair price?
applescrap
Be the ball!
This really helps. I think 10 to 13 percent is what I found I liked, but why do I have 15 percent stuck in my head somewhere? Does length of roast change percentages? Need to get back to this, I pull them to early all the time, which hasnt proven as bad if bean is dried.
So I guess that would mean that my near 12% developed Ethiopian is really a light roast? It looks closer to medium roast to me. In fact I was afraid that I over roasted them when I did it. I really don’t care for dark roasts though unless I am using it for espresso.
Generally speaking, I would consider that a light roast. But opinions may vary, too.
My wife likes her Ethiopian to go to Full City + and still gets the origin flavors in it, but without the acidity. I think the development time on those is closer to 20%. We use an Aeropress, FWIW.
My wife likes her Ethiopian to go to Full City + and still gets the origin flavors in it, but without the acidity. I think the development time on those is closer to 20%. We use an Aeropress, FWIW.
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