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

[applescrap]

Thanks for sharing!
I roasted a Kenya tonight, only hit 12% weight loss. Didn't want to overroast it, and its so difficult to hear 1C on the new roaster without ending up smelling like smoke for several hours or until I shower! Frustrating!
TD

So I brewed a cup in the Clever last night after maybe 2 hours resting. I didn't think that it was underroasted or overly sour. Definitely needs some rest time, and not a dumper. Maybe need to take those weight loss parameters with a grain of salt. Did a 50:50 blend with the last of my drima zede beans for today's coffee. It's actually pretty tasty.

How was the dz? I noticed you havent had any major complaints. That mexican organic, last weeks deal, was killer. Was worth getting ten pounds for 30$ imo.

 

[TrickyDick]

How was the dz? I noticed you havent had any major complaints. That mexican organic, last weeks deal, was killer. Was worth getting ten pounds for 30$ imo.

the DZ was very nice, with hints of its potential even in the darker than intended roast. Thanks for the heads up on that! Can't wait to try it on its own roasted just through 1C
TD

 

[HarborTownBrewing]

Finally got warm here, perfect day for coffee and a cigar. This one is from the island Timor and is really nice. Malty like a beer, sweet like bread

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[applescrap]

So I set coffee on fire this morning. Started a roast and got distracted by the time I was calling for my wife to check on it, she said it was on fire. Both organic mexican and the Ethiopian have come out a little too light and are a bit acidic. The last of my nitsu ruz is in the trash though. My mom's friend came over and couldn't drink the light roast Ethiopian because it was a little acidic and different than what she's used to. I got a kick out of that. I think fresh roasted coffee is so different from what people are used to so they don't know how to accept it.

 

[Inkleg]

This is the one profile I managed to save but this batch is on it's way to another member. I think this was the best roast of group last night and almost saved a few grams for myself to try:

When @jammin posted about this coffee from Royal, I completely read it wrong thinking it was roasted from them and shot him a PM about getting in on the group buy. Long story short he graciously offered to roast it for me. It arrived yesterday along with a Coconut RIS that he brewed.

This man is a roasting wizard!!
Words can't describe the vanilla caramel smells that erupted from the bag when I opened it. My wife (lets just say she may or may not have good coffee taste) said "PLEASE! make some of that!" We are not evening coffee drinkers, but there was no way I wasn't making this!
I have trouble being able to describe what my tastebuds are telling my brain to be able to put them in words, but there was a smile on my face from the time the water hit the grounds until the last sip. I can say that my wife who drinks her coffee with adjuncts, drank this black and says she will not ever add anything to it. Yes it's that good!
@TrickyDick and @TallDan ,you will enjoy this.

@jammin , Thank You sir........I think........because all other coffee will now be judged against this.

Looking forward to the beer this weekend.

 

[TallDan]

When @jammin posted about this coffee from Royal, I completely read it wrong thinking it was roasted from them and shot him a PM about getting in on the group buy. Long story short he graciously offered to roast it for me. It arrived yesterday along with a Coconut RIS that he brewed.

Funny, when it was first posted, i thought it might be roasted as well. Part of why I didn't jump on it right away was because 5lb is way too much roasted coffee for me to get at a time.

This also explains why @jammin mentioned roasting 5lb of it last week.

My first roast of it is cooling now. Anxious to try it tomorrow.

 

[HarborTownBrewing]

Well dang. I just missed out on that, and now I'm regretting it!

 

[TrickyDick]

I haven't roasted any yet. Need to get a handle on my new roaster before I ruin any more great coffee...
TD.

 

[Inkleg]

Part of why I didn't jump on it right away was because 5lb is way too much roasted coffee for me to get at a time.

One reason I did was to share it forward. I've ground 1/2 pound given it another 1/2 pound whole bean to fellow coworkers. It will be this weekend before they try it so I'm looking forward to Monday.

My first roast of it is cooling now. Anxious to try it tomorrow.

Looking forward to your thoughts on this.

 

[jammin]

pretty cool read on the coffee supply chain process from a specialty importer's view:

http://www.royalcoffee.com/directin...al&utm_source=twitter.com&utm_campaign=buffer

 

[TrickyDick]

I have a problem...please tell me I am not alone in this....
Need to go through and start using the older beans first.

TD

 

[TallDan]

I have a problem...please tell me I am not alone in this....
Need to go through and start using the older beans first.

TD

Yikes, I've overdone it before, but I don't think it was nearly that bad.

How many pounds is that and how much do you typically go through in a month?

 

[TrickyDick]

I'm too scared to consider counting it!
I overbought early on in my roasting days not too long ago. Oldest is from 2015. Once I learned a bit more about what I was doing, I started buying less frequently and only getting what I really really liked. I made some impulse buys on stuff that sounded really good thinking it wouldn't come by again. From time to time I also find that I don't have time to roast! Not an issue any more with new roaster since it takes less time.
I'd say I have close to 60 pounds maybe more. I use at least one pound per week (roasted weight), brewing one pot per day with 50g coffee per pot.
What I need to do is take inventory of what I have and start using it on first in, first out, once I clear out my older stuff. I have this Zimbabwe Chipenge that came in the "sample" pack I bought when I got my HotTop. It says "a mild coffee...." on the label. I can't bring myself to waste the time to roast or try that one with some many other fantastic coffees in my stash!

TD

 

[passedpawn]

I have a problem...please tell me I am not alone in this....

Need to go through and start using the older beans first.



TD

Awesome

 

[Inkleg]

Good evening all. This has been a most enjoyable weekend drinking coffee and beer.
I am more than half way though what @jammin considered to be his best roast and I can see why. I ground another 1/2 lb of his other roast from the same green beans and gave it to a friend of 30 years.
This morning I received a text that simply stated "I hate you". I consider that as a very high complement from him.

Next up beer. Did y'all know he brews beer as well as he roasts coffee? He was kind enough to add a bottle of his Coconut RIS along with the coffee.
Had a friend over today who loves everything stout (In fact he also left with some coffee. Looking forward to a pissy text from him tomorrow ).

Good or bad I try to honestly describe beers as I taste them.
Here's the notes we took while tasting.

Pours a beautiful dark color with a nice 1/2 inch tan colored head (keep in mind this was split between two glasses) that dissipated soon and left slight lacing. Nice roast aroma on the nose when cold, not getting any coconut when cold. Great full mouthfeel with a slight sweet finish (coconut?). Allowing the glass to sit and warm I got a slight scent of coconut when bring the glass to my nose, but still none on the taste. My friend ask me to not tell him next time about any additions to a beer. He felt he was trying to find coconut that just wasn't coming across. Maybe the roast was overpowering the coconut? Overall we both agreed that it was a most enjoyable well brewed beer and would not hesitate to order another one as a Stout, but the coconut just didn't come through for us.

The base recipe and your brewing are solid. Maybe the coconut comes through when poured from the keg? But it didn't come through in the bottle? Bottom line is it was a damn good beer and I thank you for sharing.

 

[jammin]

^thanks for the honest feedback. Much more valuable than a pat on the back. I'd like to add more coconut next time as well. I went with 21oz for a 6g batch which seemed like a lot. Coconut is a fickle thing to add from my limited experience and what I've read. I'd like to mash higher next time too for more body. Would love to barrel age it as well if I ever get a chance
Glad you enjoyed though!

 

[applescrap]

pretty cool read on the coffee supply chain process from a specialty importer's view:

http://www.royalcoffee.com/directin...al&utm_source=twitter.com&utm_campaign=buffer

I didnt get allbthe way through this, I was hoping you would be cool and give some key points.

I've been enjoying that previous roasting video on my way to work. This challenge of the developed light roast is no joke.

 

[applescrap]

awesome

+1

 

[jammin]

I didnt get allbthe way through this, I was hoping you would be cool and give some key points.

I've been enjoying that previous roasting video on my way to work. This challenge of the developed light roast is no joke.

My physics professor in college told me once: "if you can't explain something in simple terms, then you don't understand it that well". So as much as I'd like give you some cliff notes, I'm ill-qualified to do so haha

So which roasting vid are you enjoyinf? My favorite is the one from Chris Bacca - short and sweet but loaded with great points

 

[applescrap]

^^The other one, wenelboe sp? So good.

 

[HarborTownBrewing]

I have a problem...please tell me I am not alone in this....

Ha. I did that last year, and I'm only now starting to finish off the supply. Just a month ago I ordered fresh stuff for the first time in about a year actually.

I won't allow myself to do it again. I went through a stage where I only ordered in 10 lbs increments, but now I only do 5 lbs at a time. After about 3 or 4 lbs of a certain bean I'm good with it, and ready to move on.

Not to upset you, but we're JUST coming into buying season for centrals and east Africans....

 

[TrickyDick]

I'd not really noticed how my bean supply had gone out of control until I decided to take inventory. As you can see I'm using beer cases to store the greens. I have one case full of beans I purchased in 2015. Those go first, Then 1-1/2 cases of 2016 beans. Then on to the 2017 stuff. After that, I will be more judicious, unless some fantastic beans come along that is!! Can't you freeze greens to further preserve them?

TD

 

[applescrap]

@jammin went back to the baca video and 2 things stuck out instantly. The speed of roast v acidity. This explains why my very light roasts can be acidic. And two that my first crack development is about 10 percent of my roast. Every time I mess with heat at 1c it seems to stall, granted I am talking winter time. This last batch i did was 9 min 1c and 1 min more full heat. It is hard to judge because I want no part of 2c but I dont know what it sounds like. I am not sure how long 1c lasts or the pause. At higher temps it seems to happpen quick. In my experience once 2c starts its over, flavor over that is, but most coffee tastes good right inbetween I think.

 

[TallDan]

@jammin went back to the baca video and 2 things stuck out instantly. The speed of roast v acidity. This explains why my very light roasts can be acidic. And two that my first crack development is about 10 percent of my roast. Every time I mess with heat at 1c it seems to stall, granted I am talking winter time. This last batch i did was 9 min 1c and 1 min more full heat. It is hard to judge because I want no part of 2c but I dont know what it sounds like. I am not sure how long 1c lasts or the pause. At higher temps it seems to happpen quick. In my experience once 2c starts its over, flavor over that is, but most coffee tastes good right inbetween I think.

Take a quarter pound of a coffee you don't like and go to vienna with it. It's worth the experience of understanding the process. In fact, I've considered doing it again myself.

 

[HarborTownBrewing]

I'm going to be going on a little camping/fishing trip in the future. No power, no running water, no problems - just getting away with a buddy to catch Crappie and Northern, smoke some stogies, and drink a few pale ales.

Coffee is a must (of course) and my friend has a little camping percolator or kettle of some sort. I'm bringing coffee, he's bringing the contraption, so we'll see how it works. Nothing fancy, but camping is about simplicity! (Or at least it should be).

I came across this interesting little guide on the best methods to make coffee while camping. http://thewirecutter.com/reviews/best-coffee-maker-for-camping/

Sort of interesting, and expensive. I can see advantages, but looking at those different methods I'm just thinking - why not just bring a plastic pour over cone and use that?

Anyone camp and have any experience/tips on coffee making? Just curious to hear how people do it. I've camped for many years but usually in the luxury of a 30 foot trailer with full power/generator, so going off the grid is going to be a new one for me, actually.

 

[BrewinHooligan]

We use a percolator camping with good results. I'm not really a fan of French press in general though, but that is just me.

 

[applescrap]

Take a quarter pound of a coffee you don't like and go to vienna with it. It's worth the experience of understanding the process. In fact, I've considered doing it again myself.

Good advice and I have done that, maybe time again. With a pound too. I don't know the number but that happens at full power for me around 12 minutes maybe 13. Or anywhere past that, doesn't matter. It all tastes the same to me. I can enjoy it in a certain mood.

Two weeks ago, I started a fire with the beans. Yeah, I went outside and my bread machine and heat gun and everything was on fire. Melted a little of the heat gun.

 

[applescrap]

I'm going to be going on a little camping/fishing trip in the future. No power, no running water, no problems - just getting away with a buddy to catch Crappie and Northern, smoke some stogies, and drink a few pale ales.

Coffee is a must (of course) and my friend has a little camping percolator or kettle of some sort. I'm bringing coffee, he's bringing the contraption, so we'll see how it works. Nothing fancy, but camping is about simplicity! (Or at least it should be).

I came across this interesting little guide on the best methods to make coffee while camping. http://thewirecutter.com/reviews/best-coffee-maker-for-camping/

Sort of interesting, and expensive. I can see advantages, but looking at those different methods I'm just thinking - why not just bring a plastic pour over cone and use that?

Anyone camp and have any experience/tips on coffee making? Just curious to hear how people do it. I've camped for many years but usually in the luxury of a 30 foot trailer with full power/generator, so going off the grid is going to be a new one for me, actually.

I am so glad you asked this question. Camping is a huge part of my life so looking forward to some discussion. A lot really depends on how you are going to Camp, not only now, but in the future. I use two types of gear: backpacking and car camping. But there are in between with both. A car camp with a couple hundred yard walk through trees isnt really car camping. And a 3 mile walk isnt really backpacking but is definitely not car camping. Sooo it depends, the terain matters to. Look on a 4 to 6 mile overnighter, I will bring a 12er and the light weight gear obsessed are mad till I give them a rocky mtn river cooled dales pale. Imo the answer to your question generally speaking is the pour over, as light is best in both scenarios. The webpage was not for me. Light pour over and we bought for my bro in law, a well traveled backpacker, a light weight kettle, like this 9 oz (weight). Can melt snow, make tea, pour over. Sure one will fit your requirements for neck shape. If car camping bring a coffee maker and hook it up to car if so desired. Vacuum pack individual pour overs. I drink energy mio a lot and my wife has been known to drink that sweet instant coffee from the can.

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[jammin]

I've been making coffee in the field for 17 years and the Jet Boil with French Press is hard to beat. It's small, self contained & light weight. It boils water very fast and the filter does great. The carafe has a 2 cup line so I measure out 30g doses and pre grind. Makes things very simple in the field

Not my photo but similar:

 

[applescrap]

I've been making coffee in the field for 17 years and the Jet Boil with French Press is hard to beat. It's small, self contained & light weight. It boils water very fast and the filter does great. The carafe has a 2 cup line so I measure out 30g doses and pre grind. Makes things very simple in the field

Not my photo but similar:

Thats nice because you get a burner too. I already have a whisper light, but if one didnt have a burner thas is pretty sweet....hey mac and cheese anyone.

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