That Maui mokka I have is now up on sweet Maria's, for any that are interested. This is the same stuff they sent me for free! I still have a half pound left to roast.
TD
TD
☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
- Thread starter passedpawn
- Start date
-
- Tags
- coffee
Help Support Homebrew Talk:
Stocking up for my week of nights (on call) so I roasted four half pound batches last night. Three Ethiopia beans, and a Colombian (or is is Columbian?). After watching W.Boot dump beans at 350-something degrees, I decided to risk shorter roasts. I don't think from memory that any finished above 380. 360-370 final temps. I sort of suspect that I need to recalibrate my bean temp probe but no way that I know to do that. Also, I discovered that yes, you can use the bottom eject door on a hottop to sample the beans mid roast with a few caveats. First, upon closing the door, beans will get stuck and it will remain partially open dumping even more beans. You could manually raise the roaster off level to make the bean acclimate to the front of the roaster, then open door, and manually lower the rear of the roaster back towards level until you get a sample to drop onto the cooling tray, and quickly lift again before too many have dropped and close the door again.
Secondly, as if that first business wasn't tedious enough, you need to wrangle all the beans off the cooling tray to smell and inspect them, and then dump back into the top chute. It's simply not designed to be able to sample, and I think I'll just try to smell what is happening through the front top side vent, which actually seems to be pretty good at smelling what is happening without all the hassle that I just described.
Looking forward to trying the first of these lighter roasts tomorrow (since I'm totally out) with a 36 hour rest. Previously I had been under the assumption that there was something magical about 390° and having underdeveloped roast without getting to that temp. Time will tell.
TD
Secondly, as if that first business wasn't tedious enough, you need to wrangle all the beans off the cooling tray to smell and inspect them, and then dump back into the top chute. It's simply not designed to be able to sample, and I think I'll just try to smell what is happening through the front top side vent, which actually seems to be pretty good at smelling what is happening without all the hassle that I just described.
Looking forward to trying the first of these lighter roasts tomorrow (since I'm totally out) with a 36 hour rest. Previously I had been under the assumption that there was something magical about 390° and having underdeveloped roast without getting to that temp. Time will tell.
TD
^keep me posted on that light Colombian roast. I did one yesterday as well. 9:45 total roast time. Short finish. Beans are super wrinkly. Hoping for the best as these beans aren't very acidic to start with.
Will do.
I have four options for coffee to drink tomorrow and I might pick the columbian. I have never much enjoyed commercial columbian coffee. This was my first columbian home roast. I think I roasted it a little further than the other Ethiopians I did that same night, maybe took to 185? Hard to see from the low rez graph I saved. Still on the light side though past end of 1C. That one was the Timana Florida I believe from Sweet Maria's. Thanks again for that hambela tip-off. That was the BEST of what I've had since starting to home roast. With 14.5 more pounds, lots more enjoyment to be had. I wish that the GCC site sent emails to members when something new was posted for sale. Rarely do they have anything, so again, thanks for that tip off.
TD
I have four options for coffee to drink tomorrow and I might pick the columbian. I have never much enjoyed commercial columbian coffee. This was my first columbian home roast. I think I roasted it a little further than the other Ethiopians I did that same night, maybe took to 185? Hard to see from the low rez graph I saved. Still on the light side though past end of 1C. That one was the Timana Florida I believe from Sweet Maria's. Thanks again for that hambela tip-off. That was the BEST of what I've had since starting to home roast. With 14.5 more pounds, lots more enjoyment to be had. I wish that the GCC site sent emails to members when something new was posted for sale. Rarely do they have anything, so again, thanks for that tip off.
TD
^i hear ya about GCC. talk about dumb luck - i hadnt looked at that sight literally in months and randomly i checked in for one of their best offerings. i roasted a nice ethiopian from sweet marias right after a batch of that. i was drinking it this morning and couldnt help but notice how much thinner the body was. the GCC is the glory hole of coffee sites 
i used to think colombian was crummy coffee as well.. most the time it's mediocre at best. man im tell'n you though; when it's good, it sure is good. as with all things home roasting, you never know how your hand affected the roast though.
in the espresso world, people talk about the "god shot". its when you pull the perfect shot and moon/stars line up. it hits your lips and boom - "wow thats good". i've always speculated about the proverbial "god roast". i had one in iraq with my bread machine/heat gun roaster. it was a wet process ethiopian sidamo. the brewed coffee was 100% floral/rose petal with incredibly sparkling acidity. it was a great coffee to start with, but this roast was off the charts. out of 5lbs, i was never able to duplicate that product. i've had a couple other roasts that were similar in nature, that sidamo was once in a million. really makes you wonder what a coffee has within it that your roasting right out of it George Howell's philosophy on roasting is very blunt: whatever you do roasting only takes away from the terroir of the bean and degrades it's inherent quality. needless to say, he is a serious advocate of the light roast. i love the principle of everything you do to the bean needs to have a purpose though. if i had money to burn, i'd buy a lot of coffee from George - he really knows how to source and roast
i used to think colombian was crummy coffee as well.. most the time it's mediocre at best. man im tell'n you though; when it's good, it sure is good. as with all things home roasting, you never know how your hand affected the roast though.
in the espresso world, people talk about the "god shot". its when you pull the perfect shot and moon/stars line up. it hits your lips and boom - "wow thats good". i've always speculated about the proverbial "god roast". i had one in iraq with my bread machine/heat gun roaster. it was a wet process ethiopian sidamo. the brewed coffee was 100% floral/rose petal with incredibly sparkling acidity. it was a great coffee to start with, but this roast was off the charts. out of 5lbs, i was never able to duplicate that product. i've had a couple other roasts that were similar in nature, that sidamo was once in a million. really makes you wonder what a coffee has within it that your roasting right out of it
George Howell's philosophy on roasting is very blunt: whatever you do roasting only takes away from the terroir of the bean and degrades it's inherent quality. needless to say, he is a serious advocate of the light roast. i love the principle of everything you do to the bean needs to have a purpose though. if i had money to burn, i'd buy a lot of coffee from George - he really knows how to source and roast
Never heard of George Howell before. Where can you buy his coffee beans?
So the columbian coffee is really nice with a light to medium roast I think I said it was 383-385 or so when I dumped. Anyways, even after just about 36 hours since roasting, it is good. I'm not really great at writing tasting notes. This has changed my perception about columbian coffee for sure.
So the columbian coffee is really nice with a light to medium roast I think I said it was 383-385 or so when I dumped. Anyways, even after just about 36 hours since roasting, it is good. I'm not really great at writing tasting notes. This has changed my perception about columbian coffee for sure.
![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)
^sometimes temps can be tough to compare roast levels with as our systems are different. I usually hit 1C @ 383* but on my old hottop it was usually 391*. My Colombian should be working its way through my grinders hopper tmrw I think. Hope it turns out good like yours!
http://www.georgehowellcoffee.com
http://www.georgehowellcoffee.com
I'm pretty sure that my HotTop readings are off. I don't know if there is a way to calibrate or not. Since I did the "+" upgrade for the USB port, the temp graphs I'd done manually on paper were different temps than I was seeing with the artisan app. Don't get me wrong, I love the HotTop, but it's not perfect. The quest was a bit more than I wanted to spend. I'm thinking that the BT probe though is reading lower than it should be. This is based on multiple roasts where I'm seeing 1C beginning at a lower temp than it did before the upgrade. I have not complied any data to prove this, just an observation.
I'll look at that website. Thanks.
I'll look at that website. Thanks.
HarborTownBrewing
Well-Known Member
Well guys, I just finished spending 2 weeks travelling throughout Europe; in that span drinking more espresso then I have in my entire life. It was great and all, but by the end of it I just wanted a cup of SO Kenyan so bad!
In case anyone is interested/curious, here is a quick summary of what I found. Personally, I enjoy learning different customs and ways so maybe you'll find it interesting as well.
Germany: This was the one country we went to which actually offered drip coffee at a lot of places - not just americanos. The espresso here was actually pretty good - just about all espresso was made from an actual espresso machine. Latte's and Machiattos were freakin' delicious everywhere, and the coffee in general was a lighter roast.
Paris: Ugh, Paris. How can you go to a place serving a $2.50+ shot of espresso, only to watch it come from a machine just a few notches above a gas station cappuccino maker?!? The croissants were amazing, but the coffee was not. Also, want a coffee with your dessert if dining in? $9. For the "experience"....
Italy: Actual espresso machines - yay! Dark, dark, dark roast - boo! (to me, at least) But what do you expect from a place known for dark roasts. On the bright side, yes the drinks were just about all from an actual espresso machine, save the occasional small gelato place.
Switzerland: Kind of like Paris, many places were serving coffee out of machines. AND charging a lot for it (everything was expensive - a hamburger in Montreux? Starts at $26. And they complain they don't get tourists haha). This was a bummer.
I was so happy to be back home finally and brew up some coffee in the Chemex. I found a new love for espresso, but I sure did miss my brewed cup of coffee.
In case anyone is interested/curious, here is a quick summary of what I found. Personally, I enjoy learning different customs and ways so maybe you'll find it interesting as well.
Germany: This was the one country we went to which actually offered drip coffee at a lot of places - not just americanos. The espresso here was actually pretty good - just about all espresso was made from an actual espresso machine. Latte's and Machiattos were freakin' delicious everywhere, and the coffee in general was a lighter roast.
Paris: Ugh, Paris. How can you go to a place serving a $2.50+ shot of espresso, only to watch it come from a machine just a few notches above a gas station cappuccino maker?!? The croissants were amazing, but the coffee was not. Also, want a coffee with your dessert if dining in? $9. For the "experience"....
Italy: Actual espresso machines - yay! Dark, dark, dark roast - boo! (to me, at least) But what do you expect from a place known for dark roasts. On the bright side, yes the drinks were just about all from an actual espresso machine, save the occasional small gelato place.
Switzerland: Kind of like Paris, many places were serving coffee out of machines. AND charging a lot for it (everything was expensive - a hamburger in Montreux? Starts at $26. And they complain they don't get tourists haha). This was a bummer.
I was so happy to be back home finally and brew up some coffee in the Chemex. I found a new love for espresso, but I sure did miss my brewed cup of coffee.
^exactly why I sold my $10k home espresso setup. Awesome summary though and thanks for sharing!
HarborTownBrewing
Well-Known Member
Here is a question for you guys though: any of you have a Kruerig-type Espresso maker?
While we were over there, our hotels had either the Nespresso or the Tassimo; we both preferred the Tassimo over the Nespresso.
It got me thinking about maybe getting one, just for the ocassional espresso. BUT the pods aren't cheap (especially when you roast at home) and you can't use home-roast because there aren't (good) refillable pods.
So, anyone have one of these? Like it?
Maybe there is a time and a place for it.
While we were over there, our hotels had either the Nespresso or the Tassimo; we both preferred the Tassimo over the Nespresso.
It got me thinking about maybe getting one, just for the ocassional espresso. BUT the pods aren't cheap (especially when you roast at home) and you can't use home-roast because there aren't (good) refillable pods.
So, anyone have one of these? Like it?
Maybe there is a time and a place for it.
Just had my first taste of Kopi Luwak! My neighbor was given about 1/2 lb from a friend who just returned from Vietnam. He knew I'd appreciate it, so he gave me half! I was running short of time, so I just pulled a shot on my espresso machine and made it into an americano. The straight shot was a bit harsh, but as an americano, it was quite pleasant and smooth with a nutty and almost buttery finish. I was very surprised how much different it was by simply watering it down. I wish I knew what bean variety was used, but it came with no such info. Hopefully, in the next few days, I'll have a chance to break out the french press and try a bit in there.
HarborTownBrewing
Well-Known Member
HarborTownBrewing
Well-Known Member
This morning the wife expressed something intriguing to me: She wants to learn how to roast coffee.
So, tomorrow morning we'll give it a go. Her lack of wanting to hear me tell her how to do things coupled with my roasting instructions ought to make this a fun experience, I'm sure.
So, tomorrow morning we'll give it a go. Her lack of wanting to hear me tell her how to do things coupled with my roasting instructions ought to make this a fun experience, I'm sure.
Fired up the turbo crazy during lunch and roasted 300g of Sumatra Mandheling to City+ to use for cold brew coffee (aka my standard activity on a day ending in Y)
HarborTownBrewing
Well-Known Member
Finally got around to roasting with the wife; she was attentive and understood things. But once I started drawing graphs it was clear to me (from her sudden outburst of laughter) she thinks I'm crazy. So we kept it simple and did an 8oz batch of Ethiopian.
I never really thought too much about how many in-the-moment decisions are happening while roasting until I was teaching her. I explained a lot of procedural things, but she would always find something to ask me about, "why do you do that?" "how do you know when to do this?" (that's the tough one to answer) etc etc.
Looking at it through newbie eyes again, dang - roasting can be intimidating.
I never really thought too much about how many in-the-moment decisions are happening while roasting until I was teaching her. I explained a lot of procedural things, but she would always find something to ask me about, "why do you do that?" "how do you know when to do this?" (that's the tough one to answer) etc etc.
Looking at it through newbie eyes again, dang - roasting can be intimidating.
Roasted up 400g of Ethiopian Yirg, always a favorite of mine.
I should have never stumbled into this thread. You guys are giving me the itch to dust off the old chaffe from my turbo crazy and roast up some beans!
Are you the same Jon from ECC??
Yes
Hah! I thought I recognized the avatar! I use the same handle on ECC also.
Had to drink crap coffee today since I got lazy and ran out of roasted beans. Blech!!! This was supposedly roasted by a Sarasota Fl coffee company. Pre ground stuff in a Mylar pouch that I picked up at a resort and never brewed with the in room Brewer. Have had worse, but priority one after I'm finished with work today will be roasting some proper coffee.
Once you dive into this rabbit hole, there is no turning back
LOL, I've been down this hole before. I've been roasting for about 15 years. I started by doing my own blends for several years, then found that I really liked Redline from Metropolis Coffee in Chicago. I was buying their unroasted version of Redline called Greenline. I held steady with that for several years until about 2+ years ago I found a local roaster here that I tried and really liked their blends. I've since given up roasting and have been buying from them exclusively.
I still get the itch to roast, but my coffee drinking is somewhat 1 dimensional in the fact that I pretty much only do espresso now. I've got so many other things going on that it will likely be a while before I jump back into roasting.
Here's a pic of my morning ritual station:
Here's a pic of my TC/SC roaster. I actually have two of these, one digital and one analog. I built the analog one for my mother who used it for a couple of years, but she wasn't able to roast consistently with it and got frustrated doing it.
I love the fact that you can do up to 1lb batches in these things.
I love the fact that you can do up to 1lb batches in these things.
Nice!
I will never have the luxury of a local roaster I suspect. I live in a wasteland of all things modern and popular. Amazon is a godsend.
FYI, SM has a bunch of Kenya beans and many are new arrivals!!! I just bought a crap ton! I should be good through Easter!!
TD
I will never have the luxury of a local roaster I suspect. I live in a wasteland of all things modern and popular. Amazon is a godsend.
FYI, SM has a bunch of Kenya beans and many are new arrivals!!! I just bought a crap ton! I should be good through Easter!!
TD
HarborTownBrewing
Well-Known Member
I had to drink a poor roast I did that I screwed up and it wasn't good so I added 1/4 tsp of pumpkin spice to the grounds for one mug of coffee. Turned out nice as a good way to save the beans.
You guys are a bad influence, Just placed an order at SM's Roasted some Ethiopia Yrgacheffe Kochere yesterday while waiting for a mash to do it's thing, looks to be city+, to full city.
Getting the hang of it.View attachment ImageUploadedByHome Brew1442766727.538767.jpg
Roasted some Ethiopia Yrgacheffe Kochere yesterday while waiting for a mash to do it's thing, looks to be city+, to full city.Getting the hang of it.View attachment ImageUploadedByHome Brew1442766727.538767.jpg
gLad to be of help!!
I can't resist a good write up over there! I almost bought a new pour-over Brewer, but could decide which one so I skipped it... For now.
TD
I can't resist a good write up over there! I almost bought a new pour-over Brewer, but could decide which one so I skipped it... For now.
TD
HarborTownBrewing
Well-Known Member
Wife and I have the day off so we walked to Metropolitan Coffee. Funny we've lived a couple miles away from them for over two years but never been there.
Interesting place, and it was packed mid morning today. Got a cup of Kenyan they were offering and it was amazing. Once it cooled it was pretty flat but when hot it had great flavor.
I wanted to try a shot of Red Line but I had too much caffeine today so I couldn't fit it in.
I asked the baristas if they could sell me Green Line (the green beans for red line) but they said they don't do that. A little disappointing since they sell it on their website, but I was hoping to buy it without paying for shipping. Oh well.
Interesting place, and it was packed mid morning today. Got a cup of Kenyan they were offering and it was amazing. Once it cooled it was pretty flat but when hot it had great flavor.
I wanted to try a shot of Red Line but I had too much caffeine today so I couldn't fit it in.
I asked the baristas if they could sell me Green Line (the green beans for red line) but they said they don't do that. A little disappointing since they sell it on their website, but I was hoping to buy it without paying for shipping. Oh well.
If the day comes that I get back through Chicago, I'll definitely be stopping there. I think their main roasting and shipping warehouse is actually in a different location now which may be why they were unable to sell you Greenline.
So last few roasts have been really great!
I have decided to just drop the beans when first crack is done, or mostly done. If the cracks get too far apart, like popcorn kernels, I'd rather have a few Not popped vs whole bag of burnt popcorn. So same with the coffee. Forget about the temps! Try to coast into the beginning of first crack without too much heat to shoot for 90 seconds or longer until dump. So far been working great!
TD
I have decided to just drop the beans when first crack is done, or mostly done. If the cracks get too far apart, like popcorn kernels, I'd rather have a few Not popped vs whole bag of burnt popcorn. So same with the coffee. Forget about the temps! Try to coast into the beginning of first crack without too much heat to shoot for 90 seconds or longer until dump. So far been working great!
TD
Similar threads
