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

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I brewed a pot of the Gedeo Worka from Klatch this morning. It's the best Ethiopian coffee I've roasted in a little while. If you're in need - I wouldn't hesitate to pick some up. Keep your roast light. It's very fruity but that can quickly become eclipsed by milk chocolate. It's not a dense bean at all so it can move through 1C quick if you're not careful.


Finally got around to pulling the trigger and picked up 10 lb of the Gedeo Worka and 10 lb of the Aceh Gold. Figured shipping was so expensive as were the small packages that I may as well make the order worthwhile. After shipping cost that works out to $7.60 a pound. Not too bad.
 
Roasted that Tanzania bean touted to taste of beer and hops tonight. Looks like beans are mixed in size and loaded with peaberry to me. Roasted fast and dark like peaberry too. I hit 2C before I knew it and hottop temp was 397 when I dumped. Next time I'll roast slower and lower.


Looks like those are my next purchase. I just roasted up the last of my 2nd 5lb bag of Indian Peaberry last night and see its no longer on sweet Maria's website which makes me a sad panda. That stuff is effin delicious.
View attachment ImageUploadedByHome Brew1429852335.499810.jpg
 
I was getting excited about that Klatch Gedeo, but with shipping 10lbs works out to $8.30/lb for me. 2 lbs would be $10.50/lb. $8.30/lb is definitely on the higher side than I've paid, but I hate to buy 10 lbs just to get that price.

I'm just finishing the bag of Sidamo I had from Theta Ridge, and about to get into a Kenya AB. Never roasted a Kenyan before, but I'm guessing it'll be similar to the Ethiopian. Correct me if I'm wrong?
 
@bensiff - I think you're gonna be glad you got 10lbs. I'm really enjoying my cup this morning. Loads of berries and milk chocolate
 
I was getting excited about that Klatch Gedeo, but with shipping 10lbs works out to $8.30/lb for me. 2 lbs would be $10.50/lb. $8.30/lb is definitely on the higher side than I've paid, but I hate to buy 10 lbs just to get that price.

I'm just finishing the bag of Sidamo I had from Theta Ridge, and about to get into a Kenya AB. Never roasted a Kenyan before, but I'm guessing it'll be similar to the Ethiopian. Correct me if I'm wrong?


Yeah, their shipping is really high, that is why I added the other 10 lbs, to get it to average down a bit more. On the other hand it is a 92 point coffee.
 
@bensiff - I think you're gonna be glad you got 10lbs. I'm really enjoying my cup this morning. Loads of berries and milk chocolate


We just had a potential big financial disaster with our septic system, thought there might be a problem with the drain field. Finally found out for sure last night it was ok. No multi-thousand dollar bill. But, I held off on buying anything like coffee until I knew for sure. That being said, until that aged coffee I roasted last night rests and my shipment arrives, I'm drinking my wife's backup yuban gold.
 
i have a question for french pressers - what ratio are you using? I've read everything from 1:6 to 1:10.

I like my coffee strong, but man - i can't get above 30g of coffee for a 1L pot before it gets too intense for me, even for city roasts. I can't imagine using 100g of coffee per liter.
 
7-8g for every 5oz brewing water is SCAA standard and is what I use as well. I really enjoy it at that ratio and brew French press nearly every morning. Occasionally I break out the Chemex or aeropress


Ps - when you hear people talk about a cup as measurement in coffee, it's actually 5oz. So 7-8g coffee for every cup is the general rule
 
see, that's 1:20. That's definitely closer to what i'm doing but still nearly double what I do every morning.

I still don't understand though - I went with 40g in a 1L pot and it was close to espresso for me. Don't get me wrong, I like espresso - but not a liter of it.
 
i have a question for french pressers - what ratio are you using? I've read everything from 1:6 to 1:10.

I like my coffee strong, but man - i can't get above 30g of coffee for a 1L pot before it gets too intense for me, even for city roasts. I can't imagine using 100g of coffee per liter.

I use 1:16 for my Press and for Chemex for the most part. Sometimes I'll go 1:14 on the Press depending on the mood.

Maybe your grind is too fine. 30g/1L would be a 1:33 ratio which I can't imagine has much flavor, right?
 
i know I might be called out but i do like strong coffee - and to clarify i like the flavor of a 40g/1L but the caffeine hit is too much.

I have a burr grinder at its coarsest setting. I usually buy medium or italian roasts.
 
And I just got an email that Klatch has a free shipping weekend going on. So if anyone wants to put an order in today use promo code FS415. Orders over $50.
 
I have a grinder update/story, since you all had followed along on my journey to convince the wife to let me buy a burr grinder:

I got it about a month ago, which was the same time I got these Ethiopian Sidamo beans from Theta Ridge. Great - I get to try some new beans in my new grinder. So I put the grinder together and the first time I used it was on these Ethiopian beans.

Now, I had never used a burr grinder before and didn't know what to expect. The grind I got with the Encore was...not what I thought it would be. Some of the resulting beans were long rather than rounded grinds; I hadn't seen this before. I tried the coffee, the coffee was really spicy. Nothing special. I tried a few roasts and go to a point where I thought it tasted good, but not something I would order again. Not bad for $4/lb though, really. Weird thing was though, every time I removed the plastic piece where the grinds dispense into, I'd get a bunch of grinds all over the place. Even if I bumped the grinder I'd end up with a mess. Pretty frustrating.

This past weekend I decided to calibrate my Encore, since I had read they usually need to be calibrated just to be sure it's doing it's thing. Seattle Coffee Gear has a great 8:00 video of how to calibrate it, and I quickly found out my grinder wasn't quite where it should have been so I adjusted it - took about 15 mins start to finish (fortunately I did this before drinking a bunch of coffee, because there are tiny screws to hold in that grinder!).

With a freshly calibrated grinder, I had to try it out to see what the resulting beans were. I had ground some before calibrating so I could compare them after calibrating. Side-by-side, there was a very visual difference between the two. The post-calibrated grinds were much finer and were clumping. The pre-calibrated grind wasn't nearly as fine.

So I made a couple cups of the Ethiopian coffee again, and it tasted completely different. Gone were the long pieces of resulting grinds I was getting, and now I was seeing consistent grind shape and size. The coffee tasted much better.

Interestingly, the grinder isn't shedding grinds like it had before whenever it was bumped or just sitting there. It's working completely as I would have expected.

Long story short: I'm glad I calibrated that sucker sooner than later and didn't waste too much coffee in it. It's kind of a shame they aren't managing to put the screw in the right place when they assemble the grinder, especially when paying $130 for it, but it's easy enough to fix. Just something that shouldn't require fixing.
 
This thread has been too quiet, so I offer two topics for discussion:

1. (I may have asked this one before, not sure) I bought one pound each of two more expensive ($16-18/lb) coffees when I ordered from roastmasters last. Guatemala Finca Rosma - Cup of Excellence and Ethiopia Hachira N2 Natural Any advice on roasting these from the experienced roasters here?

2. Been reading some this afternoon about barrel aged coffee. Apparently the process is to use a fully dried barrel and the coffee really absorbs barrel flavors readily. Any thoughts on putting some oak chips in a bag of green coffee? I'm thinking of doing some experimentation with an inexpensive coffee.
 
Id be very interested to hear what happens with your beans if you add barrel chips to them. I may try it as well.

I just bought some cigars where the outer wrapper is left in roasted sumatra for a couple days to give the cigar a coffee taste. Hoping to try one today.
 
Id be very interested to hear what happens with your beans if you add barrel chips to them. I may try it as well.

I just bought some cigars where the outer wrapper is left in roasted sumatra for a couple days to give the cigar a coffee taste. Hoping to try one today.

So, I'll see you over on the HBT stogie thread? ;)

relating to coffee: coffee and cigars is generally considered a good pairing. I had some home roasted coffee with a cigar a couple weeks ago and enjoyed it. :)
 
So, I'll see you over on the HBT stogie thread? ;)



relating to coffee: coffee and cigars is generally considered a good pairing. I had some home roasted coffee with a cigar a couple weeks ago and enjoyed it. :)


I'm really sensitive to nicotine and the acetaldehyde in alcohol causes it to be absorbed by the body quicker, so on the rare occasion I have a cigar I always pair it with coffee so I don't get sick. Tastes awesome together IMO, better than scotch or soda.
 
Down in Tampa for vacation I was pairing coffee with cigars and it was delicious. So good.

I know what you mean about nicotine though Bensiff. Every once in a while I accidentally pull too hard on the stogie and get sick the rest of the day. Apparently if you get this way, they recommend eating a sugar cube or package and it helps.

Back to coffee though, I'm away from quality beans for the weekend and am having withdrawls.
 
I know of a locale which is suffering from having no good (third wave?) coffee in the area. It's frequented by business professionals and people into the arts, so I think it could benefit from it quite well.

I'd like to open a small roastery/cafe there to see how it goes, but I hate to give up the day job to do it. I love roasting coffee because it's such an art and much more of my style than my day-to-day office job, so I see it as a serious creative outlet. Now I'm just figuring out if I would want to take the risk and make the jump. Heck, I'm still learning profiles for how to roast all the different beans.

It's a fun thought though, if nothing else. I've dabbled in businesses before, but nothing that required a big commitment like this would.
 
^those look a little sketchy/over-rated to me. My gut tells me something more attractive will get posted as soon as a click "submit order" haha

Fwiw - I'm still loving the Gedeo Worka from Klatch
 
That's where I get hung up. SM seems to REALLY hype some of their coffees and be a little...elaborate with the descriptions. I just don't know if I should be as excited as they are haha.

The last Yirg I ordered from SM was a blueberry explosion in my mouth, and I loved it. I hope to find another like that one again.
 
Sweet Marias has a couple new Yirgs that are highly rated, over 90:

1) https://www.sweetmarias.com/store/c...thiopia/ethiopia-yirga-cheffe-buna-ababa.html
2) https://www.sweetmarias.com/store/c...opia/ethiopia-yirga-cheffe-dabub-matebya.html

I'm thinking of ordering up 5 lbs of each of them.

I'm drinking Yirga Cheffe right now. I've roasted it myself, and bought it already roasted (current cup). Not a big fan. It's tea-like. Interesting floral flavors. But I like a bolder cup with cocoa notes.

I just bought 10# of El Salvador Finca Matalapa Mirador from Sweet Marias. By the time it arrives I'll have upgraded my sad roasting system (hopefully). Will post cupping notes and pics when I make it.
 
Exciting - what are you upgrading to???

Better class of ghetto. I can't pull the trigger on those $1000+ systems. Not yet, anyway.

I'm adding a turbo oven to my stir crazy. I did look at a drum and rotisserie for my grill, but that seems like overkill. I think the turbo oven / stircrazy combo works fine. Anyway, if that doesn't produce consistent roasts, I'll consider going full monte.
 
My wife boiled eggs in the electric kettle tonight - something I had made quite clear before that I wasn't interested in trying to do (for sake of any potential negative effect on coffee and tea).

So I was ticked. Very ticked. She said she would get us a new kettle because she felt bad, but I think it's unnecessary.

But then I got to thinking, "this could be the perfect excuse to upgrade to a digital readout Bonavita. Hmmm decisions decisions.
 
^vinegar works extremely well for cleaning kettles. run it up to a boil and maybe even give it a scrub w/a nylon brush.


I have that Digital Bonavita kettle w/the goose neck spout. It's really a quality piece of equipment that functions quite well. I think you'd be very glad you got it. That said, it's functionally is nearly lost on Press-Pot. Amazing on pour-over or Aeropres though.
 
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