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

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

applescrap

Be the ball!
Joined
Oct 23, 2015
Messages
7,889
Reaction score
3,484
Location
Denver
Had some 2018 Konga I put into freezer with vac seal mylar bag and oxygen absorber. You know what? It kind of revived it a bit. The second crack is less muted than before I froze it some time ago, in fact not muted at all. Nice bit of blueberry going on too.
You took konga to second crack?!
 

applescrap

Be the ball!
Joined
Oct 23, 2015
Messages
7,889
Reaction score
3,484
Location
Denver
You’ll have to let me know about that monolith. I’ve never really experimented with espresso before. Had a cheap unit I was given, saeco? I gave to workplace friends when I moved on. Be interested in how a nice eyc light roast berry bomb turns out as espresso.
So monolith 3200
Espresso machine?? Sky is the limit? Seriously what would be a great beginner through expert espresso machine under 10k including the grinder?
The MRAD is $4k ish not counting accessories or optics.
Light roasted espresso is killer. I drink them with ice, milk and sugar in the summer. It's quite a drink, I am using a 40 dollar espresso machine with the pressure porta filter removed and an old baratza virtuoso. There are 99 ways to skin this cat and most of them work. The rancilio silvia and a quality baratza could get you started fairly well for around a 1000. Tall dan had a Silvia or has a silvia, maybe he could chime in. Hope you give something a try.

After pku, I see you have a lot of the info you seek. I'll leave my comments for the good of it. I see you have a vario, that and a silvia or something will get you going until you upgrade imo.
 
Last edited:

applescrap

Be the ball!
Joined
Oct 23, 2015
Messages
7,889
Reaction score
3,484
Location
Denver
Ugh, the bl dry process Ethiopians I got are ok at best. Wish I wouldnt have got them, which I knew when I bought them. I will wait for a more appealing coffee next purchase for sure.

Sounds like you got the good fruity pebbles I was seeking Shelly, awesome. I love the stuff, man wish I would have gotten some. That's cool harbortown, you are on your way! That smell, ooo that smell, sry just came out, hope that box was on it's way here. Sight unseen haha, sweet.
 
Last edited:

pshankstar

BIAB Homebrewer & Coffee Roaster
HBT Supporter
Joined
Jun 29, 2015
Messages
5,119
Reaction score
9,198
Location
Canandaigua
The coffee from Vietnam I got through Bodhi Leaf is fantastic. Chocolate creme like biting into one of those light fluffy chocolate pies. I get honey and toffee out of it as well. Seems to be a lighter viscosity or thinner than some of the other coffees I have been enjoying. Really like this one!
Sounds delicious!
I might pull the trigger on some of this coffee too. Are you getting these notes from pulling a shot of espresso, V60, aero press, drip or some other way of making coffee? Curious minds would like to know. 😉
 

Lax coach

Supporting Member
HBT Supporter
Joined
Mar 23, 2018
Messages
288
Reaction score
173
The coffee from Vietnam I got through Bodhi Leaf is fantastic. Chocolate creme like biting into one of those light fluffy chocolate pies. I get honey and toffee out of it as well. Seems to be a lighter viscosity or thinner than some of the other coffees I have been enjoying. Really like this one!
I got some of this as well, roasted over the weekend, and am also enjoying it. Did you notice that it likes a LOT more heat during roasting than other beans?
 

Ruint

Well-Known Member
Lifetime Supporter
Joined
Jan 15, 2017
Messages
720
Reaction score
486
Location
West Central NY
Sorry for the long delay in answers. Have not tried the Vietnam coffee thru the bdb, have done it with pour overs and the mochamaster numerous times, and can't really see any difference between them, just that it is a very drinkable and tasty cup!!
@Lax coach, I will check my logs to see if it did, as I don't recall anything way out of whack as most roasts go for me. It didn't really grab my attention at least. I roast a lot by sight, sound, and aroma more than the graphs. I will compare successive roasts via the graphs, but usually do so afterwards. It's funny though, as most my comparisons are so close to one another with the same coffee bean, but differ a bit with a different varietal. Just my observation....
 

TallDan

Internet Hobo - Sheepmaster
Lifetime Supporter
Joined
Jan 6, 2013
Messages
15,689
Reaction score
6,960
Location
Northbrook
Saw a note over on h-b and figured i'd share here:

Royal is now offering crown jewel coffees in 1lb bags:

Honestly, prices are kinda high. The 22lb boxes are much cheaper. Having the option to order a 1lb sample of a bunch of crown jewel coffees is pretty nice though.
 

HarborTownBrewing

Well-Known Member
Joined
Mar 3, 2014
Messages
1,921
Reaction score
894
Location
Chicago
PNG Carpenter Estates from Burman. It is delicious. Full bodied, nice balance of chocolate, caramel, and a little nuttiness. If you are ordering from them any time soon and they still have it, I'd give it a recommendation.
 

JuanMoore

Supporting Member
HBT Supporter
Joined
Oct 19, 2009
Messages
28,916
Reaction score
6,730
Location
The Old Pueblo
Saw a note over on h-b and figured i'd share here:

Royal is now offering crown jewel coffees in 1lb bags:

Honestly, prices are kinda high. The 22lb boxes are much cheaper. Having the option to order a 1lb sample of a bunch of crown jewel coffees is pretty nice though.
I saw that recently, but the option for the 1lb samples seems to be limited selection and pretty short lived. Currently shows no offerings in the 1lb sample size.

PNG Carpenter Estates from Burman. It is delicious. Full bodied, nice balance of chocolate, caramel, and a little nuttiness. If you are ordering from them any time soon and they still have it, I'd give it a recommendation.
Ordered from Burman for the first time recently, and got a couple pounds of that (the Sigri peaberry). Did you get the same, or the Sigri AA, or the Bunam? I might try to roast some of it tonight. Need to roast something, almost out after starting a big batch of cold brew for the wife this morning.
 

HarborTownBrewing

Well-Known Member
Joined
Mar 3, 2014
Messages
1,921
Reaction score
894
Location
Chicago
I did get the Sigri AA actually (man you are keeping me on my toes!). I personally stay away from peaberries because they have p-d me off enough times. First crack is tough to hear with them usually, and I think it would be really tough in the Bullet.

Let us know your review, very interested to hear.
 

JuanMoore

Supporting Member
HBT Supporter
Joined
Oct 19, 2009
Messages
28,916
Reaction score
6,730
Location
The Old Pueblo
I did get the Sigri AA actually (man you are keeping me on my toes!). I personally stay away from peaberries because they have p-d me off enough times. First crack is tough to hear with them usually, and I think it would be really tough in the Bullet.

Let us know your review, very interested to hear.
Yeah, peaberries can be a real PITA to roast, but I've had a few where the result was totally worth the PITA factor. Or maybe I'm just a glutton for punishment.

I'll let you know how it comes out though. Also got a bunch of the Mexican Altura and some Hawaiian Mokka Natural in that order, will probably roast some of those too.
 

TrickyDick

Well-Known Member
Lifetime Supporter
Joined
Feb 18, 2010
Messages
3,234
Reaction score
296
Location
near Orlando
worst I've ever seen was the tiny Kona coffee I got a from Maui in a free sample. So small that the beans would never roast in my roaster, let alone trying to hear the 1C. I think they were all less than 1cm in size. I am not sure what I did with them.

TD

Maui Mokka beans
 
Last edited:

TrickyDick

Well-Known Member
Lifetime Supporter
Joined
Feb 18, 2010
Messages
3,234
Reaction score
296
Location
near Orlando
We need to have some sharing of roasting tips in here from time to time.
I feel like many of my roasts suffer from too fast drying/yellowing (always less than 4 min for me) and too fast progression, most roasts last less than 10 minutes (1pound charge) with weight loss less than the "experts" say is ideal with many of mine in the 11%-13% range, rarely higher. My roaster tends to lose a few beans inside itself during the roast which is not possible to account for and might skew the weight loss percentages to higher than they truly are (meaning I'm doing worse than what I can calculate). I like to emphasize the light roast flavors especially fruits and any floral components for most coffee but I think I may not be taking my roasts far enough. I rarely buy central or southern american beans anymore, almost only african origin, esp dry process ethiopian. I do record final bean temp, but maybe need to make that a end point marker also rather than as an aside. I've never seen target final bean temp recommendations for what those are worth. I try to shoot of ROR less than 5 when I drop, while attempting to maintain a steadily decreasing ROR. Its hard to achieve, especially near end of roast there is often a bump up, which I think can minimized by steadily lowering heat and airflow throughout the roast, which I am doing, but it is difficult to master.
Curious what others experience is.
TD
 

JuanMoore

Supporting Member
HBT Supporter
Joined
Oct 19, 2009
Messages
28,916
Reaction score
6,730
Location
The Old Pueblo
I did get the Sigri AA actually (man you are keeping me on my toes!). I personally stay away from peaberries because they have p-d me off enough times. First crack is tough to hear with them usually, and I think it would be really tough in the Bullet.

Let us know your review, very interested to hear.
Roast was a slight disaster. The beans are actually quite a bit larger than most peaberry I've encountered previously, but also much less dense. I think my charge temp was way too high and my heat was also too high to start, I blew through the drying way too fast and never really recovered. Dropped maybe 15 seconds past the end of FC. Just tried a cup, and it's interesting, but not a great cup. I'm getting moderately full body, strong herbal tea notes, nuttiness, and a hint of a vaguely fruity acidity. Will try again with a much lower charge temp, slower overall roast, and take it darker.

worst I've ever seen was the tiny Kona coffee I got a from Maui in a free sample. So small that the beans would never roast in my roaster, let alone trying to hear the 1C. I think they were all less than 1cm in size. I am not sure what I did with them.

TD

Maui Mokka beans
Yep, got 2 lbs of microscopic Maui Mokka peaberry from SM about ~5 years ago. Probably ruined over half of them trying to roast them in my heavily modified popper. The line between blowing through the roast way too fast and completely stalling the roast was so thin it was nearly impossible to hit. The few times I got it right the coffee was amazing though.

We need to have some sharing of roasting tips in here from time to time.
I feel like many of my roasts suffer from too fast drying/yellowing (always less than 4 min for me) and too fast progression, most roasts last less than 10 minutes (1pound charge) with weight loss less than the "experts" say is ideal with many of mine in the 11%-13% range, rarely higher. My roaster tends to lose a few beans inside itself during the roast which is not possible to account for and might skew the weight loss percentages to higher than they truly are (meaning I'm doing worse than what I can calculate). I like to emphasize the light roast flavors especially fruits and any floral components for most coffee but I think I may not be taking my roasts far enough. I rarely buy central or southern american beans anymore, almost only african origin, esp dry process ethiopian. I do record final bean temp, but maybe need to make that a end point marker also rather than as an aside. I've never seen target final bean temp recommendations for what those are worth. I try to shoot of ROR less than 5 when I drop, while attempting to maintain a steadily decreasing ROR. Its hard to achieve, especially near end of roast there is often a bump up, which I think can minimized by steadily lowering heat and airflow throughout the roast, which I am doing, but it is difficult to master.
Curious what others experience is.
TD
I've been using my new junkyard roasting contraption for a few months now, and thought I was just starting to get it down pretty good. But then I hacked my heat gun to gain air flow control. I can now roast larger batches, but it feels like I'm starting over learning how this thing works. One of the toughest things for me has been avoiding flicks and crashes in my ROR right near the beginning of FC.
 

JuanMoore

Supporting Member
HBT Supporter
Joined
Oct 19, 2009
Messages
28,916
Reaction score
6,730
Location
The Old Pueblo
My other cup this morning was an Ethiopian Guji natural from Burman. It's quite good, more unambiguously strawberry flavor and aroma than any coffee I've had, along with some nice chocolate notes.
 

ba-brewer

I'm not Zog
HBT Supporter
Joined
Sep 12, 2014
Messages
5,226
Reaction score
1,903
Location
sf Bay Area

pshankstar

BIAB Homebrewer & Coffee Roaster
HBT Supporter
Joined
Jun 29, 2015
Messages
5,119
Reaction score
9,198
Location
Canandaigua
1D7818E5-258E-4D34-BA1D-4AEC1C399CD0.jpeg
Placed an order with Bodhi Leaf the other week while I was out of town. Can’t wait to roast some later tonight. @Ruint the Vietnam Lotus sounds delicious based on the description and your feedback here so I could t resist ordering some. Thanks!
 

TrickyDick

Well-Known Member
Lifetime Supporter
Joined
Feb 18, 2010
Messages
3,234
Reaction score
296
Location
near Orlando
I want to say 240C is my charge temp.

I ordered three new greens today:

Burundi Dry Process Kibingo
Ethiopia Dry Process Genji Challa
Ethiopia Sidama Damo

sound like solid coffee to me. Anyone else get any or have suggestion?
 

Sbe2

Well-Known Member
Joined
Jan 3, 2017
Messages
803
Reaction score
364
Location
WNY
Ordered:

2 Lbs Kenya AA Nyeri Boma
3 lbs Ethiopia Sidamo Durato Bombe
2 lbs Mexico Chiapas Tzeltal Tzotzil


All from Captains Coffee so we’ll see...I bought on @Ruint recommendation. I am fairly new and have never roasted a Mexican origin, so I was intrigued.
 

Ruint

Well-Known Member
Lifetime Supporter
Joined
Jan 15, 2017
Messages
720
Reaction score
486
Location
West Central NY
@TrickyDick, my preheat in Celsius is about 224 degrees (436 F). I use this temp for everything except for the real fragile beans that need gentle heat at the start. Guatemalan, Colombian, Honduran, Ethiopian, Kenyon, you name it... All get the same, except low grown and maybe an occasional peaberry. The real difference is the power settings thereafter, and drum and can speed.
 

HarborTownBrewing

Well-Known Member
Joined
Mar 3, 2014
Messages
1,921
Reaction score
894
Location
Chicago
There was a change at some point, I can't recall if it was a control board, IBITS, or the software, but I do believe preheating above 200C for around a 1lb roast would be way too much. @TrickyDick i know you had one of the original roasters, and mine was one of the first thousand so I believe we are running on the same ish platform as I haven't upgraded mine yet. If I preheated as high as you mentioned, I would absolutely blow through a roast.

Just wanted to throw it out there. @Ruint i think we might be on a slightly different platform than yours, as I know I'm preheating lower than the people who have newer versions. Just wanted to throw that out there.
 

JuanMoore

Supporting Member
HBT Supporter
Joined
Oct 19, 2009
Messages
28,916
Reaction score
6,730
Location
The Old Pueblo
Tried the bourbon soaked bean method I'd seen mentioned in here, and am just now drinking some of it that I roasted Friday evening. Had a little over a pound of ~5yr old dried out stale Guatemalan beans. Put half of them in a mason jar with a 1/2 Tbsp of good local whiskey, shook them up every day, and let it soak in for 2 weeks (only took a week to soak in, but took me another week to get around to roasting them). The other half I wanted to try another method I'd read about, where the beans are misted with bourbon after roasting, during cooling. Used about twice as much bourbon since I figured a lot wouldn't actually get on the beans.

The misting method didn't seem to do much of anything. There's just a hint of bourbon in the aroma, and I can barely taste it at all. The soaked method resulted in a nice aroma and pretty subdued flavor, which comes out a lot more as the coffee cools. Might use just a touch more next time.

Not sure it's something I'd do routinely, but seems like a great way to add character to some really old or really boring beans. I still have about 1.5lb of equally old assorted Ethiopian beans. Might try some spiced rum or more whiskey with some of those.
 

HarborTownBrewing

Well-Known Member
Joined
Mar 3, 2014
Messages
1,921
Reaction score
894
Location
Chicago
There was a change at some point, I can't recall if it was a control board, IBITS, or the software, but I do believe preheating above 200C for around a 1lb roast would be way too much.
Been thinking about this more, and I finally had a moment to look this up to see if I was making things up. Lower Power Settings After IBTS and R2 upgrade? Some good info there, including from Jonas, one of the owners. In summary, if you have a Bullet with IBITS you will preheat substantially higher to move your roast along. That said, if you don't have IBITS, you need a much lower preheat. So, there's a big different in numbers which are being put out there by roasters who do and do not have IBITS.

I know I have not upgraded to IBITS yet, @TrickyDick have you? If you haven't, definitely try preheating sub-200C. I am usually around 175C to 180C for 1lb batches.

@Ruint does your roaster have IBITS? Or if not, what weight are you loading into the roaster at 225C?
 
Top