Just so you know I’m trying to leverage this with SWMBO to justify a Barrett MRAD, since I don’t drink espresso and it would be an expensive habit to get into I should stick with my existing hobbies and not expand into any more expensive ones.
☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
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HarborTownBrewing
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Hahaha I feel like this isn't the first time you've mentioned the Barrett. I do think espresso would be considerably cheaper, but don't tell your wife!
HarborTownBrewing
Well-Known Member
I took a couple bags of coffee to the post office to mail to friends and the USPO clerk said, "Is this coffee??? It smells amazing!!!" Told her I had just roasted it four hours earlier and all that. She was asking me some questions, then said, "Next time you come here, could you bring me a bag of coffee? I'll leave money for you just in case I'm not here."
So funny, sold the coffee "sight unseen" only from the smell haha.
So funny, sold the coffee "sight unseen" only from the smell haha.
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.
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.
HarborTownBrewing
Well-Known Member
I'm perfectly content with my cheapo Gaggia Classic and Vario grinder, but then again I only do espresso probably 20 times a year so I don't need anything fancy. My wife is trying to talk me into getting rid of the espresso machine.....
Under $10K?? or did you mean $1k? $10k is pretty close to the sky.
Top end: La Marzocco GS3 $7500 and Linea mini $5500 are about as expensive as anything you'd buy for home. Next step down in price is $3000, which gives you your choice of Decent DE-1, Lelit Bianca, or ECM Synchronika. Note that a step down in price in this case does NOT necessarily mean a step down in quality. Any one of those five machines will make world class espresso reliably, and will be a pleasure to use. I wouldn't even say that any of them would likely make better espresso than the other, they'll just be different. I'm biased, but I think the DE-1 is the best thing to get for home.
Even the GS3 leaves enough in the $10k budget for a monolith grinder (again obviously biased now that i've put in a deposit for one). Stepping down in prices, other grinders that I've looked at are the Option-O Lagom P64, Ceado e37, Niche zero.
Get a Niche zero with one of the $3k machines above and you'll have a great setup for $4k and make some killer espresso. (OK, not killer like the $4k MRAD, but you know, good coffee.
)To bring the budget down to about $2k, keep the niche zero and get a Breville dual boiler.
If you were talking $1k, and you really want great espresso and don't mind a little work, my understanding is that the cafelat robot and an orphan espresso grinder can't be beat. Manual lever espresso and an hand crank grinder is probably more work than what you want to do when you just wake up and are looking for a shot of caffeine though. I still want a robot, I'll probably get one someday.
Also bear in mind that the DE-1 is the only thing mentioned above that I have personally used. I have spent a ridiculous amount of time reading forums and reviews about all of them though.
With ANY of the above, the limit on the quality of the espresso is going to be the barista for quite a while. Everything above also has pretty good resale value right now, so upgrading over time might not be that painful.
I tried using the vario for espresso again last weekend. Thinking maybe I'd have better luck with the DE-1 than I did with the silvia. I just couldn't be happy with it for espresso, no matter what I did I had channeling, and the grinder kept jamming on me with finely ground coffee. (I even had it jam on me with drip brew coarseness once in the last year.) It is great for drip/press.I'm perfectly content with my cheapo Gaggia Classic and Vario grinder, but then again I only do espresso probably 20 times a year so I don't need anything fancy. My wife is trying to talk me into getting rid of the espresso machine.....
I was pretty content with my Silvia for a LONG time, and I even thought about keeping it for a bit when I had the Decent on the way. After the first weekend with the decent, I knew I was never going back to the silvia though.
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Good input. I might print this one out and file in the wish list folder.
I have the Vario grinder now, but the ceramic burrs I swapped for steel at @jammin recommendation for drip coffee. I noticed a chip in the ceramic burrs when I was swapping them too btw.
Never had an issue with it for about 10 years of use. Generally one pot per day.
So sounds like i will need a barista upgrade too. I admit I bought the CoffeeLab VST refractometer and understand that I can help to train myself to be a better barista. I recall dialing in my coffee grind and brew setup some years ago and generally haven't used it at all since. Probably makes a bigger difference with espresso from what I've read though.
Footprint, ease of use and cleaning/maintenance being considered which of the 5 would be your pick?
when talking about a 3200 dollar grinder, I assumed I'd spend at least an equal amount for the espresso brewer.
I've been avoiding this rabbit hole for a long time. Maybe I can dodge the bullet some more, will see....
TD
I have the Vario grinder now, but the ceramic burrs I swapped for steel at @jammin recommendation for drip coffee. I noticed a chip in the ceramic burrs when I was swapping them too btw.
Never had an issue with it for about 10 years of use. Generally one pot per day.
So sounds like i will need a barista upgrade too. I admit I bought the CoffeeLab VST refractometer and understand that I can help to train myself to be a better barista. I recall dialing in my coffee grind and brew setup some years ago and generally haven't used it at all since. Probably makes a bigger difference with espresso from what I've read though.
Footprint, ease of use and cleaning/maintenance being considered which of the 5 would be your pick?
when talking about a 3200 dollar grinder, I assumed I'd spend at least an equal amount for the espresso brewer.
I've been avoiding this rabbit hole for a long time. Maybe I can dodge the bullet some more, will see....
TD
Well, I made my choice with the decent de-1. Although I got one used for a good discount. Just before that I was lined up to get a synchronika, which was my other top contender. They are very different machines though, so you would definitely want to make your own decision there.
if a small footprint is important, decent de-1 wins.
Bianca is slightly smaller than the synchronika, I think, and similar in that it is a more traditional styled dual boiler.
Speaking of @jammin havent seen him here for a while. Hope he’s doing well...
shelly_belly
Someday After A While
Anyone get the Ethiopia Dry Process Hambela Buku 13 Screen from Sweet Marias? It is some seriously potent coffee flavor wise. My first taste impression was that this was a Yemen. Lots of berry smell in the ground beans and in the cup after slightly cooling. Plenty of earthy flavors, sweet, fruity and chocolaty. Big body that becomes syrupy as it cools. One of the wildest single origin espressos I've ever had!
https://www.sweetmarias.com/ethiopia-dry-process-hambela-buku-13-screen-6315.html
https://www.sweetmarias.com/ethiopia-dry-process-hambela-buku-13-screen-6315.html
When the lockdown became real I ordered 25 pounds of Costa Rican beans. My wife said that was ridiculous-we're down to 8 pounds right now and tomorrow is roasting day. She hasn't been to work since March so she's gone from one cup per day to 2.
applescrap
Be the ball!
You took konga to second crack?!
applescrap
Be the ball!
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.
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applescrap
Be the ball!
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.
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.
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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.
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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?
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....
@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....
Saw a note over on h-b and figured i'd share here:
Royal is now offering crown jewel coffees in 1lb bags:
https://royalcoffee.com/product-category/sample/
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.
Royal is now offering crown jewel coffees in 1lb bags:
https://royalcoffee.com/product-category/sample/
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
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
Getting the banned back together
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.
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
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.
Let us know your review, very interested to hear.
JuanMoore
Getting the banned back together
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.
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
TD
Maui Mokka beans
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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 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
Getting the banned back together
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.
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.
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
Getting the banned back together
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.
That sounds like an interesting coffee, is that the same coffee they current have in stock?
Ethiopian Guji Org. Natural Gr. 1 - Kayon Mountain Shakiso | Burman Coffee
JuanMoore
Getting the banned back together
Yep, that's the one. I used a moderately fast roast and dropped about 20 sec past the end of first crack.
Thanks @JuanMoore. I ordered a couple pound of the Ethiopean and some of the Mexican they had on sale.
I ordered 20 lbs of this Ethiopia Sidamo Durato Bombe Natural
As it sounds delicious!
@TrickyDick, how hot you charging at? Reduce your temp by 15 or 20 degrees will slow your roast progression and drying phases down.
As it sounds delicious!
@TrickyDick, how hot you charging at? Reduce your temp by 15 or 20 degrees will slow your roast progression and drying phases down.
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