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

[ChefRex]

Got to use my new toy this morning,View attachment ImageUploadedByHome Brew1451404005.951699.jpg
And I broke down and ordered a Behmor,

 

[TallDan]

Got to use my new toy this morning,

It looks so shiny and new! I guess I should clean mine...

 

[DrunkleJon]

Well the wife and I just closed on a house. Coming from a condo, it's a big big improvement in space and opportunities. For me, it's an opportunity for me to do more of what I love: brew beer, roast coffee, and play the guitar (loud).

The house has a heated/cooled Four-Seasons room which we honestly have no idea what to do with (we are just about doubling/tripling our living area from how we've lived the last 5.5 years, so we are going to have to figure out how to use extra space). I jokingly suggested to the wife I could use the Four Seasons room as a coffee roasting room, and hook up a duct through the window for roaster exhaust. Much to my surprise, she didn't fight it.

Fast forward two days, and she's told me that will be my roasting area. I've got to tell ya, it's been a whirlwind of a week as a married guy: first she gives espresso machine permission, THEN she let's me have my own room for roasting. What's next? Do I push her for a pizza brick oven for the patio?

Methinks she is saving up for a purchase of her own.

Kidding. Definitely a keeper.

 

[ChefRex]

That was fast, ordered yesterday morning and on the doorstep this evening,View attachment ImageUploadedByHome Brew1451428471.257761.jpg

 

[passedpawn]

That was fast, ordered yesterday morning and on the doorstep this evening,View attachment 326089

Man, you're fully committed.

 

[ChefRex]

Man, you're fully committed.

Oh I'm in I've been pretty happy with what I have been doing and I'm sure I can do better.

Quick trial roast, P1 and let it do it's thing, I need to drink what I have roasted before going crazy.View attachment ImageUploadedByHome Brew1451433761.036796.jpg

 

[1977Brewer]

Got home and didn't want a beer.

Under roasted Honduran and 2nd crack Columbian. I forget the varieties. Delicious.

View attachment ImageUploadedByHome Brew1451436242.958590.jpg

ISO a used Behmor, now, thanks to @ChefRex

 

[brewer_in_the_cap]

I picked up a Behmor about a month ago. So far it's been pretty good and much less smoky than the air poppers.

 

[DrunkleJon]

I picked up a Behmor about a month ago. So far it's been pretty good and much less smoky than the air poppers.

I admit I bought myself one with Christmas and birthday money because I was blessed with more than expected. Got notification that it shipped this morning.

Is it indoorable or should I instead roast in the garage where I can air it out?

 

[HarborTownBrewing]

I admit I bought myself one with Christmas and birthday money because I was blessed with more than expected. Got notification that it shipped this morning.

Is it indoorable or should I instead roast in the garage where I can air it out?

I roast indoors with the Behmor, because I don't have a choice. If I could roast outside, I may, but it does just fine. I usually crack a window though.

 

[TallDan]

I admit I bought myself one with Christmas and birthday money because I was blessed with more than expected. Got notification that it shipped this morning.

Is it indoorable or should I instead roast in the garage where I can air it out?

I also roast inside with a behmor. Don't open a window or anything. I roast in the kitchen, and I've set off the smoke alarm in the adjacent foyer twice. Coincidentally, I think both times were on December 23rd. (2014 and 2015)

Ambient air temperatures will affect the roast. I roasted out on the front porch a few times, but found that cool air (in the high 50's once) really slowed down the roast, so now I only do that if the weather is just right.

It does, however, make the whole house smell like roasting coffee. In my house, that's a plus, my wife likes the smell.

 

[brewer_in_the_cap]

I admit I bought myself one with Christmas and birthday money because I was blessed with more than expected. Got notification that it shipped this morning.

Is it indoorable or should I instead roast in the garage where I can air it out?

I roast indoors in the basement and unplug the closest smoke detector just in case. The smoke suppression is pretty good but the roasted coffee smell does linger.

I've started opening the door a bit once first crack starts to extend the time between first and second crack so I do get some smoke but not much.

 

[DrunkleJon]

Thanks.

 

[TrickyDick]

I have a different roaster, but, I have an outdoor kitchen I roasted in but now indoors using exhaust hood for ebrew system. I am considering going back to outdoor kitchen but is hot and humid though somewhat more convenient. Hood in basement ebrew area is quieter so easier to hear 1C.

 

[ChefRex]

I admit I bought myself one with Christmas and birthday money because I was blessed with more than expected. Got notification that it shipped this morning.



Is it indoorable or should I instead roast in the garage where I can air it out?

I had no issue in the kitchen, it was only a 1/4 lb and a relatively light roast.

 

[DrunkleJon]

I had no issue in the kitchen, it was only a 1/4 lb and a relatively light roast.

That is my thought for amount to start. Go with 1/4 pound to start since I am the only one who is going to be drinking it until I am satisfied with my roastings. Should I start out SMaSH, err SRaSB (Single Roast and Single Bean) until I get the hang of roasting, and then start blending?

 

[brewer_in_the_cap]

That is my thought for amount to start. Go with 1/4 pound to start since I am the only one who is going to be drinking it until I am satisfied with my roastings. Should I start out SMaSH, err SRaSB (Single Roast and Single Bean) until I get the hang of roasting, and then start blending?

That's what I've been doing. Start with 1/4 of a bean until I get a roast I'm happy with then roast 3/4. I've started playing around with the profiles (P1-5) and notice quite a difference in the roast quality over just using P1.

I haven't blended beans yet but may soon with a cheap Brazilian that I got if it's no good on it's own.

 

[ChefRex]

That is my thought for amount to start. Go with 1/4 pound to start since I am the only one who is going to be drinking it until I am satisfied with my roastings. Should I start out SMaSH, err SRaSB (Single Roast and Single Bean) until I get the hang of roasting, and then start blending?

That is their suggestion to start at a 1/4 lb and learn.I've done no blending, trying to learn what I like but with the popcorn popper while good, is inconsistent.

 

[TallDan]

Once you have a few practice roasts with the presets, I'd highly recommend learning the manual mode on the Behmor. Manual mode is the difference between a 1600 and a 1600+ and it was added to address the primary criticism of the 1600: the fact that the built-in programs aren't very good.

I've never roasted more than a 1/2lb batch with it (even last week when i roasted 2.5lbs in one day) because the heat produced by the roaster is not considered adequate for larger batches. It will certainly work, but the commonly accepted guidance is that 1/2lb batches have better results. (Note that this will be the case with almost any 120v 15a electric roaster.)

I've also done little in the way of blending. Before home roasting, I generally preferred single-origin coffees over blends anyway. The only blend I've done is the one i did last week, mixing 1lb of brazilian with 1/2lb of kenyan. This was more to try to get something more enjoyable out of the brazilian beans than anything else.

 

[TrickyDick]

I've always roasted 227g to eliminate one variable. Then I realize that pouches from SM's don't always contain 454g usually more... So much for that idea.

Three pouches of George Howell coffee arrived today. Can't wait to try in new pourover brewer! Hope it lives up to the cost.

TD

 

[jammin]

I've never roasted more than a 1/2lb batch with it (even last week when i roasted 2.5lbs in one day) because the heat produced by the roaster is not considered adequate for larger batches. It will certainly work, but the commonly accepted guidance is that 1/2lb batches have better results. (Note that this will be the case with almost any 120v 15a electric roaster.)

I've been trying to explain this to people for years....

 

[ChefRex]

As I can now roast in the house 1/2lb batches should serve
me well, trying to see what was happening outside after work at this time of year was a bitch

 

[TrickyDick]

Funny experience with the Kalita today, probably fifth time using.
Had a strange "dual-phase" extraction with about half of the initial water flowing through "normally" and the second half flowing through much more slowly. This resulted in a total time of 5:33 for the brewing/extraction. This resulted in a much higher than desired %TDS (1.58) which is in the "Strong/Bitter" category. I forgot (again) to tare my Yeti tumbler, but I'll measure that when I'm done and post the resulting %extraction number, which I am predicting will be 22.5% ish. The coffee is still good and I'm enjoying drinking it. Any thoughts why this happens?


TD

 

[HarborTownBrewing]

Funny experience with the Kalita today, probably fifth time using.
Had a strange "dual-phase" extraction with about half of the initial water flowing through "normally" and the second half flowing through much more slowly. This resulted in a total time of 5:33 for the brewing/extraction. This resulted in a much higher than desired %TDS (1.58) which is in the "Strong/Bitter" category. I forgot (again) to tare my Yeti tumbler, but I'll measure that when I'm done and post the resulting %extraction number, which I am predicting will be 22.5% ish. The coffee is still good and I'm enjoying drinking it. Any thoughts why this happens?


TD

That happens to me when I use my old blade grinder, because the finer grinds settle to the bottom of the filter and slow the process.

 

[passedpawn]

Funny experience with the Kalita today, probably fifth time using.
Had a strange "dual-phase" extraction with about half of the initial water flowing through "normally" and the second half flowing through much more slowly. This resulted in a total time of 5:33 for the brewing/extraction. This resulted in a much higher than desired %TDS (1.58) which is in the "Strong/Bitter" category. I forgot (again) to tare my Yeti tumbler, but I'll measure that when I'm done and post the resulting %extraction number, which I am predicting will be 22.5% ish. The coffee is still good and I'm enjoying drinking it. Any thoughts why this happens?


TD

Did you get the Kalita glass 500ml pitcher also? Just wondering. I have the Kalita 185 and I've just been running into a measuring cup.

BTW, I do about a 4 min extraction for 500ml

 

[TrickyDick]

That happens to me when I use my old blade grinder, because the finer grinds settle to the bottom of the filter and slow the process.

I used my Vario conical burr w/ steel burrs instead of the ceramics, and have it set to a medium grind. Yesterday's extraction was much better and no changes to the grind setting. I guess I could've had a couple beans get pulverized. I didn't pay much attention to looking at the spent grounds. Reminds me of a stuck sparge coffee equivalent. Maybe add some rice hulls tomorrow

 

[TallDan]

Registered for a Chemex when we got married in 2012 and just used it for the first time today. Noticeably better results than what I've had the last few days from the Technivorm with the same coffee. Much better/more complex aroma. I'm wondering, however, if I am grinding the coffee too fine for drip and pour over.

EDIT: also, any chemex users have any suggestion for a household object to use as a stopper?

 

[TrickyDick]

Did you get the Kalita glass 500ml pitcher also? Just wondering. I have the Kalita 185 and I've just been running into a measuring cup.

BTW, I do about a 4 min extraction for 500ml

I didn't get the pitcher. I didn't know that there was one. I use my Yeti Rambler (SS insulated tumbler). I set up the basket and filter and fill with hot water to rinse and pre-heat while my brewing water is being heated. I have been using 30g coffee to 480g water and have been shooting for a 4:00 extraction. I supposed I could go to 500g water without an issue since there is still room in tumbler for more. I measure the water on a digital scale and add to the electric teapot I use for the pour-over. I knew I was going to end up overextracted when the water level slowed dramatically around the 3:05 mark. Could be that I inadvertently poured water along the side of the basket instead of over the coffee, disturbing the bed of grounds from the sides or below? The fluted sides of the filter paper would make this easy to happen. One thing I like about the design of this brewer is that it lends itself to even extraction versus the v-cone of the technivorm which produces horrible craters in the bed of grounds. Dunno... will see how tomorrow's brew goes.

TD

edit- just finished, and calculated 22.4% extraction.... Just learned how to capture a screen shot on my mac. That only took 5 years....

 

[jammin]

Registered for a Chemex when we got married in 2012 and just used it for the first time today. Noticeably better results than what I've had the last few days from the Technivorm with the same coffee. Much better/more complex aroma. I'm wondering, however, if I am grinding the coffee too fine for drip and pour over.

EDIT: also, any chemex users have any suggestion for a household object to use as a stopper?

I've been using a Chemex for a quite a while and enjoy a lot myself. I had a TV "knockoff" so I can't speak directly for the TV, but my experience echoed yours as well. I could never get even extraction across the coffee bed. I ended up returning the brewer.

For grind, I just use a normal drip grind. Easiest way to calibrate yourself to this is to open a can of Folgers and comparing grind. Their auto-drip grind is nearly perfect, or at least a very good starting place.

I transfer my coffee to a vacuum bottle/thermos after brewing. Much better than leaving it in the carafe.

 

[HarborTownBrewing]

Registered for a Chemex when we got married in 2012 and just used it for the first time today. Noticeably better results than what I've had the last few days from the Technivorm with the same coffee. Much better/more complex aroma. I'm wondering, however, if I am grinding the coffee too fine for drip and pour over.

EDIT: also, any chemex users have any suggestion for a household object to use as a stopper?

The grind took me a while to figure out, but I ended up just timing the brew process until I got it between 4:00 and 5:00 for 725 grams of water (if that means anything for you). I'm grinding it just a few steps finer than for a Press.

I was using a cork heating pad for a stopper, which was incredibly unattractive and I upgraded to this one: http://www.amazon.com/dp/B00E58P9D6/?tag=skimlinks_replacement-20

It fits like a glove, keeps the juice warm, and is concealed nicely behind the wood collar. I'd recommend it for sure.

The Chemex is definitely my most favorite brewing method. I've had mine for a year, and done about 300 brews in it to date.