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

[HarborTownBrewing]

Speaking of Kenyan, I roasted some up the other day that I was certain would be delicious,and it sure was.

Dropped about 15 secs after 1c ended,and having stretched browning out to bring out more citrus sweetened,this is like eating a chocolate covered orange. I would imagine it would be a delicious blend as a black and tan.

I couldn't tell you the beans name,and at this point it doesn't matter. I ordered it in November for my Christmas Blend and only have about 8oz left now. Too bad.

 

[jammin]

A new coffee shop opened here recently I've been meaning to get to and I finally stopped in today. It's a very tiny shop with standing room only. The equipment takes center stage with a massive EK43 walling you in on one side and a 2 group Synesso on the other which is fed by twin Robur-E's. They rotate some 20 different top tier Roasters depending on what they're digging at the moment.

As I chatted with the owner, he suggested the Guatemalan from Vessel Roasters (Spokane, Wa) for espresso and I selected a Kenyan for a V-60 pour-over to go. My Barista, Amy weighed the portafilter to ensure accurate dosing from the Robur E prior to locking it into the Synesso (god tier machine) for what turned out to be a spectacularly sweet shot. Needless to say, the cup of Kenyan was equally as remarkable.

I'm afraid this little stop has only poured gas on the fire for stepping my roasting game up that has gotten quite stale over the last year. Seriously, all I want to do now is roast every damn bean I have in stock and order more until I have this **** mastered. Damn I love a great cup of coffee!!!

 

[passedpawn]

^^ haha. me too.

 

[Inkleg]

The equipment takes center stage with a massive EK43 walling you in on one side and a 2 group Synesso on the other which is fed by twin Robur-E's.

I have no idea what this means, but it excites me.

I've been a lurker here for some time. Because of this I now own a Baratza grinder and Bonavita coffee maker. Though I might not ever roast my own y'all never fail to inspire me.

 

[jammin]

If you need a good DP Ethiopian Id jump on this one - Amaro Gayo never dissapoints
http://www.greencoffeebuyingclub.com/index.php/topic,20465.0.html

I have no idea what this means, but it excites me.

I've been a lurker here for some time. Because of this I now own a Baratza grinder and Bonavita coffee maker. Though I might not ever roast my own y'all never fail to inspire me.

welcome to the obsession. be careful how close you get to the edge; theres no telling how far you might fall

which Baratza grinder do you have? they make some pretty good equipment. i have the Vario-W with steel burrs. i like it but have a nasty case of upgradeitis thats causing me to eye some equipment that doesn't really belong in a domestic kitchen haha

 

[Inkleg]

You guys talked me into the Virtuoso and didn't even know it.

We have a local farmers market with a good selection of roasted beans.

 

[jammin]

You guys talked me into the Virtuoso and didn't even know it.

We have a local farmers market with a good selection of roasted beans.

The Virtuoso is a TERRIFIC grinder. I had one for a year and to this day I believe it's the best drip grinder I've owned.

 

[applescrap]

I have faith in you jammin to reach that level. And I want to be an official taster.

I dont want to splash out on the virtuoso. Help.
Edit....i could live with a hand grinder that had a hopper? Idk? Always so expensive to replace minimal human strength.
Edit to edit...dont know wth I was saying. I dont want to spin a grinder when i wake up.

 

[TallDan]

If you need a good DP Ethiopian Id jump on this one - Amaro Gayo never dissapoints
http://www.greencoffeebuyingclub.com/index.php/topic,20465.0.html

So, i never remenber any sort of confimation email, but now i get emails for every new offer on GCBC, so it seems I'm a member there now.

 

[jammin]

I have faith in you jammin to reach that level. And I want to be an official taster.

I dont want to splash out on the virtuoso. Help.
Edit....i could live with a hand grinder that had a hopper? Idk? Always so expensive to replace minimal human strength.
Edit to edit...dont know wth I was saying. I dont want to spin a grinder when i wake up.

I am listing my Lido 1 on CoffeeGeek's BST this week. It sports Virtuoso burrs & grinds slow but effortlessly (it's a hand grinder).

^if anyone is interested PM me

So, i never remenber any sort of confimation email, but now i get emails for every new offer on GCBC, so it seems I'm a member there now.

a lot of OK stuff gets posted there but it's nice to get an email when something awesome goes up. let us know if you grab any of the AG; it's great stuff that I've been roasting since 2010. The coop is owned & operated by women which is a great cause to support; it's the most consistently great coffee I've had 2nd only to Gedeo Worka. Roast it light and fast for max ROI

 

[TallDan]

Drinking a guat that i roasted two days ago. Brewed with the chemex. It smells and tastes like cooked green pepper.

Over-extracted? Under-roasted? Not enough rest?

 

[HarborTownBrewing]

Drinking a guat that i roasted two days ago. Brewed with the chemex. It smells and tastes like cooked green pepper.

Over-extracted? Under-roasted? Not enough rest?

Did you roast it slow or fast? My opinions with guats are they should be hit hard with heat. Maybe the roast was too slow?

 

[TallDan]

Did you roast it slow or fast? My opinions with guats are they should be hit hard with heat. Maybe the roast was too slow?

As much heat as the behmor could give a half pound. Got to 1c in 9.5min.

 

[applescrap]

Didnt even bargain, saw 125 as ok deal. He said he put in the newer gearbox, paddle, and burrs. Said he put burrs in for grind issues, but actual issue was frame crack, which he replaced. Here it is. It feels heavy and strong. I've already taken it apart as it's really easy. Snapped the cover off with four little tabs and then the junk is right under it. Motor, and a secondary calibration system (he set on finest) and just a couple screws. Here's some pictures of the grind definitely goes pretty fine to drip with skill. Super stoked, im going to screw around with depressurizing portafilter. Swore I wouldn't jump in the espresso game but as people upgrade they are dumping their midline non pressurised machines by the dozens. The coffee is the light roasted yirgacheffe.

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[applescrap]

Oops

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[HarborTownBrewing]

What kind of grinder is that Apple?

 

[applescrap]

Its a virtuoso. I love the convenience sooo much. I cant believe I waited so long. Ya dont know what ya dont know. The hopper rocks back and forth a little as it grinds. I hope that is normal?!
Yeah not jumping in the espresso game, right. Got a grinder and next morning depressurized the filter and got to work humbling myself. Shots went like this...To fine machine clogged, less fine good tamp best shots, to weak a tamp and now to coarse (yuck), finer but bad tamp-sour, (now had to much and am dizzy), wait wth maybe pressurized was better-good shot but watery (at least it was good), back to non pressurized - grind more dialed in but tamp a little off.

It is plain to see my skills suck, a cheap depressurized machine is tricky, and the grinder is awesome but seems apparent that a more dedicated espresso grinder is needed if I want to get serious. Seems weird step 4 is too fine sometimes and to coarse others, but hard to tell with beginning tamping skills.

I have seen videos where people cut the bottom black plastic and nipples off to make bottom naked. Would that help flavor? Wondering if pressurized is best with this cheap machine but shots do seem better. Any tips not including the obvious need for better machine.

On roasting front took 1# kenyan in cold weather and dialed heat back to 4 of 6 bars right before 1c. Hit 1c at 10min as normal and dropped to 1 bar but didnt hear 1c developing and starting. Figured it was stalling and put heat back on full. Dindnt really start cracking till 13 min or so and finished 1min 30 sec after that. Was hoping for a darker roast. Still light enough but I don't think I developed it right. I wonder if the cold stalled it? Well thats it for my latest trials and tribulations.

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[HarborTownBrewing]

I was at Blue Bottle in La over the weekend. I was pretty excited to try it and got a pour-over, but it really it was nothing special. It was good, but I've had much better.

Today I stop by Ferris coffee in Grand Rapids Michigan, and had a pour-over Kenya and it was pretty good. Well-rounded had a nice bit of flavor. Not a lot of acidity that you would expect out of a Kenyan, so I think they roasted it a tad darker than I usually do, but still pretty good and nice body.

Always interesting to try new coffee whenever possible, and see how your own stuff compares to the professionals. Especially when you know they are serving fresh beans. At Ferris coffee I had a chance to get a good look at some of their notes, and saw where they grind the Beans differently based on its origin, despite being brewed the same method. They also posted expected brew time this for each Bean. I am impressed at how seriously they take it considering they hadn't been that big of an operation until more recently.

 

[jammin]

I was at Blue Bottle in La over the weekend. I was pretty excited to try it and got a pour-over, but it really it was nothing special. It was good, but I've had much better.

Today I stop by Ferris coffee in Grand Rapids Michigan, and had a pour-over Kenya and it was pretty good. Well-rounded had a nice bit of flavor. Not a lot of acidity that you would expect out of a Kenyan, so I think they roasted it a tad darker than I usually do, but still pretty good and nice body.

Always interesting to try new coffee whenever possible, and see how your own stuff compares to the professionals. Especially when you know they are serving fresh beans. At Ferris coffee I had a chance to get a good look at some of their notes, and saw where they grind the Beans differently based on its origin, despite being brewed the same method. They also posted expected brew time this for each Bean. I am impressed at how seriously they take it considering they hadn't been that big of an operation until more recently.

too bad about BB - i've always heard they were top tier and wanted to try them.

one thing i like to do at "destination" places weather it's restaurants, breweries or coffee houses; i like to order multiple things even if I'm not that hungry or need the extra drink. It's simply just to taste a variety of good stuff.

Short story; my best friend and I went to Cabo San Lucas during our leave from Iraq. For our biggest night out, we went to the most famous restaurant in Cabo, Mi Casa. My friend ordered an app & 2 main courses! At the time I thought "what the heck". It was a bit expensive and he didn't even eat all the food. He later explained it was about getting a broader more memorable experience. To this day I look back on it and wish I would have done the same. The food was superb and like nothing you can get stateside. I shorted myself on a bit of life experience over a measly $20.

Anyways - something to think about. Next time order 2 different cups of pour over & a shot - throw half of it away but enjoy it all!

 

[BeerMeDrD]

Lurked...got a Whirley Pop...now have a handful of roasts under my belt. Already far better than anything I ever get at the store. I'm working on the darker end of the spectrum with nothing-special green beans as I learn and retrain my palate to appreciate a broader spectrum of roasts. Mexican Chiapas pictured below. Thanks all for your contributions to this thread, very helpful stuff here, even for those of us at the low/beginner end of things.

 

[passedpawn]

Lurked...got a Whirley Pop...now have a handful of roasts under my belt. Already far better than anything I ever get at the store. I'm working on the darker end of the spectrum with nothing-special green beans as I learn and retrain my palate to appreciate a broader spectrum of roasts. Mexican Chiapas pictured below. Thanks all for your contributions to this thread, very helpful stuff here, even for those of us at the low/beginner end of things.

Nice butt cracks!

 

[BrunDog]

Not sure if anyone posted this before, but I thought I would offer it. I roast using a Behmor, and I have found that the best way to remove the chaff is to hold the basket with the roasted beans in one hand and blow it with an electric garden blower (on low) in the other. The movement of the beans in the air column strips them of any remaining chaff. I do it outside of course.

 

[jammin]

Lurked...got a Whirley Pop...now have a handful of roasts under my belt. Already far better than anything I ever get at the store. I'm working on the darker end of the spectrum with nothing-special green beans as I learn and retrain my palate to appreciate a broader spectrum of roasts. Mexican Chiapas pictured below. Thanks all for your contributions to this thread, very helpful stuff here, even for those of us at the low/beginner end of things.

looks great! have you considered adding the longest, cheapest extension cord you can get to slow down your popper? i hear it's a great addition

 

[ba-brewer]

I use my electric leaf blower set on high inside a cardboard with a hole on top for a strainer as a bean cooler. The bean are cool enough to touch in seconds, really locks in a roast.

 

[ChefRex]

Not sure if anyone posted this before, but I thought I would offer it. I roast using a Behmor, and I have found that the best way to remove the chaff is to hold the basket with the roasted beans in one hand and blow it with an electric garden blower (on low) in the other. The movement of the beans in the air column strips them of any remaining chaff. I do it outside of course.

I just go outside and shake the crap out of it.

 

[applescrap]

Same, i use two collanders one on top the other and blow. Cools in seconds I don't know if that's a good thing. It also cleans the beans very nicely. My friend always admires the difference. If you're roast is towards the dark end then you gotta hold the blower back a little or it will fracture the beans a little.

I dont know about kenyans in general but my friend and I are both hating this Kenyan. It's tasting notes are just sour. That seems at any roast level. And here I thought my espresso was just s***.

Getting shots dialed in. I think it's setting four on the virtuoso and a 30 pound tamp. As fill it I slap the bottom down a couple times it seems too distribute the grind evenly.

 

[BeerMeDrD]

looks great! have you considered adding the longest, cheapest extension cord you can get to slow down your popper? i hear it's a great addition

Thanks jammin! This is the Whirley Pop stove-top popcorn maker, so no extension cords. I actually screwed this batch up in the opposite direction from reading this thread (prob your posts). I had started with 4 oz and 8 oz batches, and jumped to 16oz for this one...almost doubled my roast time as I didn't raise the temperature enough to account for the difference (or my stove just can't get hot enough?). This one may be a bit muted in taste as it took almost 20 minutes to first crack. My 4 oz and 8 oz batches were getting to first crack in about 9-12 minutes (medium power on the stove). Definitely a learn thru experience venture!

 

[applescrap]

too bad about BB - i've always heard they were top tier and wanted to try them.

one thing i like to do at "destination" places weather it's restaurants, breweries or coffee houses; i like to order multiple things even if I'm not that hungry or need the extra drink. It's simply just to taste a variety of good stuff.

Short story; my best friend and I went to Cabo San Lucas during our leave from Iraq. For our biggest night out, we went to the most famous restaurant in Cabo, Mi Casa. My friend ordered an app & 2 main courses! At the time I thought "what the heck". It was a bit expensive and he didn't even eat all the food. He later explained it was about getting a broader more memorable experience. To this day I look back on it and wish I would have done the same. The food was superb and like nothing you can get stateside. I shorted myself on a bit of life experience over a measly $20.

Anyways - something to think about. Next time order 2 different cups of pour over & a shot - throw half of it away but enjoy it all!

This is cool advice and interesting advice.

 

[HarborTownBrewing]

Next time order 2 different cups of pour over & a shot - throw half of it away but enjoy it all!

All of what you said is true. A few years back I had a friend who is a chef. A group of us went to dinner one night and he ordered 8 plates of food for him and his wife. They were "small plates" but still a good size - you'd usually only order 3 maybe 4 for two people. I couldn't figure it out at the time, but now I totally get it.

He made a point to get as much of the experience as possible when he went out, and he learned a ton along the way. He recently "Beat Bobby Flay" and was 2nd on "Top Chef" (though it was a bit of a controversial loss). Point is, he gets around and it seems to help.

I used to be this way with beer but I just struggle with adjusting to different flavors during flights. Now I just order a couple pints and I'm good. But I do enjoy a good coffee flight.

Madcap used to actually do this, not sure if they still do; you can get three smaller pour overs. Was a good way to try about 8 or 10 oz of each coffee.

 

[jammin]

If you need a good Kenyan, this is a damn good one.
https://www.sweetmarias.com/product/kenya-nyeri-kiawamururu-aa-5202
^the beans are extremely uniform and the processing is top notch like you'd expect from a Kenyan or Guat. First crack comes on early and strong but is easily manageable. It is AA rated (big beans) which not necessarily rare, but I can't remember the last AA with this good of a cup. It's from the Famous Nyeri district and is an SL-28 varietal. Nyeri and Kirinyaga produce the best Kenyan coffee and the SL-28 varietal just might be the best they grow - be sure to write Nestle and kindly tell them to stop trying to rip those plants out in favor a more disease resistant strain that tastes like butt.

I've been drinking it for the past 3 days and it's just killer. Hits all the notes as described. I roasted this to a light city wth a 3ish minute development and the acidity and sweetness is just fantastic. I think total roast time was close to 12 minutes - I can post the graph later tonight.

Wondering if anyone would be interested maybe doing a swap for some of this stuff - maybe we can work in a bottle of local or homebrew?