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

[passedpawn]

Yep, I have the same setup though my kettle is the Bonavita.
What I found was the same; that the last bit takes a long time to drain.
What I also discovered was that the grinds tend to ride up the sides into the flutes of the filter. If you try to rinse them, it make the slow drain at the end even worse. I've not perfected using the brewer, but I would make the following recommendations:
1) don't try to brew a large amount, I think with less grounds in the basket will be less problematic.
2) don't try to rinse the fluted (folds) part of the filter if coffee grinds stick into that area.
3) what worked best for me was to pour all of the water into basket fairly rapidly (rather than small additions over a longer period of time) high enough to get good saturation of the grounds and let it do what it does. This seemed to produce the best cup for my palate and minimized the slow drain issue, and I had no more water to tempt me to rinse the flutes.

Share your thoughts on this too. I think a non-fluted filter would work better... the filters have large flutes.

TD

I assumed those large flutes helped with draining. They certainly create more surface area for the wet grinds to stick to (i.e., if there were no flutes, much less surface area, and potentially even slower draining).

At first I was "rinsing down" the grounds that were clinging to the sides of the filter, but then I realized it was probably better to leave them there. Since the water additions will flow through the walls of the filter, I wanted to leave grounds on the walls so I got the best extraction. No more rinsing filter walls for me.

 

[passedpawn]

Speaking of kettles, I would LOVE to have this one from Stagg. It's only 1 Liter though, and I don't know if it'd be enough.

I'm in the market for a kettle right now, as my Krups is leaking everywhere when I boil water. I am thinking of the Bonavita with temp display, but I'm struggling with spending $120 for the 1.7L model.

I was looking at that Bonavita kettle, but then decided against another electrical countertop gadget. The little stovetop kettles can be tossed in a cabinet or left on the stove, which for me was a better choice (and has worked out - no regrets here). Though, I ended up buying an electrical dripper, and stowing the kettle, so... there's that

 

[arturo7]

When I was looking at pourover set ups, I nearly pulled the trigger on the variable temp Bonavita. Precise temperature is key and it's a lot easier to do with a temp controlled electric kettle.

 

[HarborTownBrewing]

When I was looking at pourover set ups, I nearly pulled the trigger on the variable temp Bonavita. Precise temperature is key and it's a lot easier to do with a temp controlled electric kettle.

What did you go with instead?

 

[jammin]

The first digital kettle I owned was the Pino. It would always overshoot temp and then settle and lacked safety features. It also poured terribly.


The Bona Vita has been terrific for me and I love the timer feature.

 

[arturo7]

What did you go with instead?

I took the lazy man's path to pourover with a Technivorm Cup One.

 

[HarborTownBrewing]

So I guess it's been a while since I cleaned the inside of my grinder. ..

View attachment 1456962290018.jpg

 

[jammin]

So I guess it's been a while since I cleaned the inside of my grinder. ..

ive read A LOT of debate over the value in cleaning your coffee grinder.

the proponents say that stale coffee ejects along with your fresh grounds and can taint the cup. i think this more of a problem with espresso grinding b/c the coffee is finer and oilier (due to the darker roasts).

personally i don't clean my grinder very often b/c im with the other side and feel that the stale coffee forms a thick "scale" in the grind path. i don't suspect it goes much of anywhere once it builds up.

 

[passedpawn]

ive read A LOT of debate over the value in cleaning your coffee grinder.

the proponents say that stale coffee ejects along with your fresh grounds and can taint the cup. i think this more of a problem with espresso grinding b/c the coffee is finer and oilier (due to the darker roasts).

personally i don't clean my grinder very often b/c im with the other side and feel that the stale coffee forms a thick "scale" in the grind path. i don't suspect it goes much of anywhere once it builds up.

I see. Your grinder is "seasoned". I like that. I'm not cleaning mine now - thanks for the excuse.

 

[TallDan]

I see. Your grinder is "seasoned". I like that. I'm not cleaning mine now - thanks for the excuse.

Don't get too carried away. Mine was past "seasoned" and well into "gross" territory when I cleaned it.

 

[HarborTownBrewing]

Every day I take off the hopper and "outer burr?"And brush it clean. I read on a fb page where a guy with the same grinder cleans his after every use. I tried it and wow what a huge improvement in the quality.

I've done a couple blind samples and I can always tell the difference - the non cleaned cup is always muted.

Maybe it's Encore specific but who knows. I do know I hadn't cleaned this thing since I calibrated it when I first got it. Probably about a year ago.

 

[JonW]

I'm with jammin - I clean mine about once a year. It's not quick to clean. I did a mod on mine though using a short section of paper towel roll as a sleeve so that all beans that drop into the chamber are forced into the burr path and it eliminates stale bean matter hanging around the burrs. I only drop in the amount of beans I'm grinding - I don't store beans in the hopper.

 

[HarborTownBrewing]

The only stale bean left-overs I'm getting around just a little bit of grinds which are hanging out in the burrs. It's annoying to clean it but only takes 60 seconds each day. The difference in tastes is worth it, on my grinder at least.

I'll say now that the internals are cleaned, the grind adjuster is moving around a whole lot better than it had been the last couple months.

 

[Firewalker11]

What a funny thread, my wife hates stale beans too. She only puts enough beans in the hopper for that day, I really don't get that part. She has a little basting brush that has very stiff bristles that she'll give a spin over the burr after she removes the top part of the burr and the funnel piece.

 

[HarborTownBrewing]

What a funny thread, my wife hates stale beans too. She only puts enough beans in the hopper for that day, I really don't get that part. She has a little basting brush that has very stiff bristles that she'll give a spin over the burr after she removes the top part of the burr and the funnel piece.

Hmmm I didn't know we were married. Also didn't know I am a she.

Anyways your wife and I do the same exact thing!

 

[ba-brewer]

I dont us the hopper to store coffee, I just put in enough for the pot I'm brewing. When I roast coffee I usually do 4 half pound roasts of different coffees so I can have a different coffee with each pot.

 

[HarborTownBrewing]

Got a little buzzed yesterday and ordered the 1.7L Bonavita with the temp display. Also bought Goldeneye for my N64.

Not sure which one I'm more excited for, but either way this is a very exciting week.

 

[jammin]

Got a little buzzed yesterday and ordered the 1.7L Bonavita with the temp display. Also bought Goldeneye for my N64.

Not sure which one I'm more excited for, but either way this is a very exciting week.

You're gonna love that kettle! The timer feature is one of the best features. Great for tracking press pot or the bloom/draw down time on pour over

 

[HarborTownBrewing]

For you Behmor dudes, not sure if you ever use the "D" button on the Plus-version's panel, but I always forget about it. "D" doubles the drum speed during the roast.

I had been struggling with a Tanzanian Peaberry and someone mentioned I could press D to speed up the drum. I had completely forgotten it was an option so I used it, and I will say that despite hitting the bean hard with heat throughout the roast right up until 1C, I didn't get any scorching, burning, or anything - all issues I've had in the past when I've gone hard with heat.

Dropped it 5 secs after 1C stopped, and it was a beautifully light roast. Tried it today (I was out of roasted beans) about 12 hours after roasting it, and it's actually really good. Definitely the best of any previous roast I've done with it; we'll see how it develops.

 

[TrickyDick]

Well,

I did three back to back to back roasts last night. Been a LONG time since I roasted.

I had modified the paper filter on my hottop for the metal screen filter (two layers). this changed almost EVERYTHING about how my roaster was operating. I'm not sure why or how, but I suspect it has to do with heat retention and airflow. The fan running needs far less speed to do its job with the metal mesh vs the paper filter and I was having problems getting to drying phase before 5 minutes(*). One issue I have with the temp when using Artisan is there is no (easy) way to calibrate the probes. Wish I knew more about electronics to figure out how I might be able to create a USB based calibration setup.

*- think I posted this already, but there seemed to be significant differences in the temp readings when using artisan on the PC vs Mac.

At this point, am far enough down the rabbit hole, that I think I might want a more robust roaster with PID ability, and sample port ability, unless I'm able to figure out how to calibrate the probes. Haven't tasted any of the coffee I roasted yet though, but I am not expecting greatness based on the feedback from artisan.

TD

 

[jammin]

-
At this point, am far enough down the rabbit hole, that I think I might want a more robust roaster with PID ability, and sample port ability, unless I'm able to figure out how to calibrate the probes. Haven't tasted any of the coffee I roasted yet though, but I am not expecting greatness based on the feedback from artisan.

TD

are you thinking gas?

by PID, do you mean digital control of temp?

 

[TrickyDick]

I'd prefer indoor electric. I have propane access though if needs be. Since building my eBrewery, I now have 50A 220VAC service indoors with a commercial grade hood and a DIY SS cart that can hold the weight of a death star probably.
When I was using old brew system outdoors I had a 10psi propane setup with QD hose I'd connect to the cart (regulator was on the gas manifold and I could adjust pressure) with twin 250gal tanks buried. I still have a regulator I could use for 11"W.C. if I want or could buy a separate rig. Going to gas would mean roasting outdoors which would also mean no rainy weather or nighttime roasting which would really really suck.

By PID control of temp, I mean setting up the Artisan to follow a roast curve and hit all the points without needing to micromanage the power input and fan control manually or through the Artisan PC program sliders - just let the PID throttle the power and fan speed. I'm not against a DIY solution either. I've gotten pretty good at it with the paper filter insert, but $12 on a paper filter that lasts 15 roasts not counting S&H is stupid. The permanent Steel Mesh filter threw a wrench in the works & seems like I am back to wearing diapers and learning to crawl. Last night roast session was frustrating. I don't think my power/voltage supply can be blamed for the significant changes in my roasting curves.

Not unwilling to use a different roaster, but will be a bit painful I suppose. I need a new project for 2016 anyway (in addition to finishing off the dry-cure chamber, but I think that's just a time issue not a cash issue).

Also (edit) - might be cool to maybe turn a profit and sell some coffee if I get really good at it with a pilot system I can perfect on. FAR less regulation than trying to start a brewery....
TD

 

[DrunkleJon]

I bought some of the peaberry you all have been talking up and figure I ought to give it a roast in one of the next few days. Does it need to be handled any differently than non peaberry beans?

 

[TrickyDick]

I bought some of the peaberry you all have been talking up and figure I ought to give it a roast in one of the next few days. Does it need to be handled any differently than non peaberry beans?

Yes and no.
They roast the same way, but tend to be more difficult in my experience.
Has to do with typically smaller size and different shape.
Makes it harder to hear when they are cracking, and typically will progress faster through stages than non-peaberry beans.
Go a bit gentler on heat once past drying and monitor more carefully while roasting would be my advice.
TD

 

[HarborTownBrewing]

I bought some of the peaberry you all have been talking up and figure I ought to give it a roast in one of the next few days. Does it need to be handled any differently than non peaberry beans?

I think my biggest breakthrough with a recent peaberry was to increase my drum speed - but I'm not sure what you have for a roaster. I think I was scorching the outside of the beans with a slower revolving drum.

 

[DrunkleJon]

I think my biggest breakthrough with a recent peaberry was to increase my drum speed - but I'm not sure what you have for a roaster. I think I was scorching the outside of the beans with a slower revolving drum.

Thank you. I have a behmor and ran 1/4 lb through this morning on a steady temp, my standard roasting method. It came out quite good. I am going to have to read up more on how this thing works as i saw what I think it was you said about pressing D to double the speed of the drum but nothing seemed to change. I am happy with these beans so far, but really want to see them shine.

 

[HarborTownBrewing]

I got to try the new Bonavita this morning and it's pretty slick.

If anyone has suggestions for brew temps I'm all ears.

 

[TrickyDick]

i got to try the new bonavita this morning and it's pretty slick.

If anyone has suggestions for brew temps i'm all ears.

207ºf

td

 

[jammin]

Roasted back to back batches tonight on my Quest M3.

Started out with a snappy profile on a hoo-e hoo-e tahnango and finished with a 3.5min stretch on a Kenyan.

The Kenyan smelled like sugar cookies and cotton candy after the roast. I mixed them together before I refilled the hopper on my grinder for fun. Can't wait to drink this batch


PS - a full hopper yields a more consistent grind... something to consider for those who single dose; granted, I'd single dose too if my grinder didn't dose by weight.

 

[UndeadFred]

Since I upgraded to the plus panel the higher speed " D " is the only way I would go with the Behmor agreed. I actually run mine without the chaff tray (always have) and vacuum out the unit three to four times during the roast and roast nearly 1.5 lbs green in it. When I do that it naturally stretches out the roast and comes in much better flavored. But increasing the drum speed was a definite improvement as was not running out of time... Ever...