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

[HarborTownBrewing]

It'd be cool to have the roaster connected to Artisan - I know some Behmor users do this, but I'm reluctant to try it...for a few reasons I guess.

Sort of related, Behmor is going to release a new version of a roaster that will allow users to connect to the roaster via an App, and control various things...IN ADDITION TO SAVING ROAST PROFILES. That's the pretty cool part, if you ask me.

http://dailycoffeenews.com/2015/03/17/behmor-unveiling-connected-roaster-and-brewer-models/

 

[TallDan]

It'd be cool to have the roaster connected to Artisan - I know some Behmor users do this, but I'm reluctant to try it...for a few reasons I guess.

Sort of related, Behmor is going to release a new version of a roaster that will allow users to connect to the roaster via an App, and control various things...IN ADDITION TO SAVING ROAST PROFILES. That's the pretty cool part, if you ask me.

http://dailycoffeenews.com/2015/03/17/behmor-unveiling-connected-roaster-and-brewer-models/

Dammit, newer shinier.

I'll hope for some good cross-platform support and a reasonably priced upgrade for existing 1600's. Think I'll get it?

 

[HarborTownBrewing]

Dammit, newer shinier.

I'll hope for some good cross-platform support and a reasonably priced upgrade for existing 1600's. Think I'll get it?

I know, they tweeted a teaser announcement about a month after we got ours, and I had read speculation that Behmor would sell a cheap upgrade panel for existing users. However, in that article I linked to, they listed an expected MSRP of $599 for the new unit, so I can't imagine any upgrade would be less than $150. Plus it sounds as though the new Behmors are going to have additional temp sensors.

Basically, I think Behmor is using the same framework of the 1600 model, but adding another product SKU so they can offer more professional features.

 

[TrickyDick]

The graphs and stuff with that are far sexier than the pencil and paper logs I make now. I'm not sure you you necessarily gain more control, but can maybe help dial in better consistency.

I've been looking at some of the mods on the HotTop thinking it'll help me as a NooB roaster. Instead, I think I'm going to try to get a great buy on a bulk 5-10 pounds of beans so that I can eliminate the variablesin my roasting process and learn on one bean how to roast to the way I will like it. I have a bunch of stuff now, but only one pound packs mostly, except for those peaberries. The 1 pounders don't really give you enough roasts to figure things out, then you're on to a different bean with slightly different characteristics.

It's definitley a fun hobby though, and I am blow away with all the different flavors I've been missing.

TD

 

[TallDan]

I know, they tweeted a teaser announcement about a month after we got ours, and I had read speculation that Behmor would sell a cheap upgrade panel for existing users. However, in that article I linked to, they listed an expected MSRP of $599 for the new unit, so I can't imagine any upgrade would be less than $150. Plus it sounds as though the new Behmors are going to have additional temp sensors.

Basically, I think Behmor is using the same framework of the 1600 model, but adding another product SKU so they can offer more professional features.

Well, $600 gets it into another price category as far as I'm concerned, so i'd hope that it has some significant feature improvements. I'd bet the upgrade is closer to $250, and for that price, I'm not sure I'd go for it.

Yeah, thinking about it, probably not worth the money. I think if I'm going to spend more money on a roaster, it's going to be on a hot top or something along those lines.

 

[HarborTownBrewing]

Anyone have any general profile guidance for roasting Sumatra?
The roast I did came out bland and flavorless. I had reduced heat a bit when it was browning, then raised it, then at 1C I removed heat for about 30 seconds, then brought on some heat (50%) for another 30 or 45 secs, then pulled out of the roast with with more heat (75%). Took it about 1 min past the end of 1C and got a great looking roast, but it's just boring.

 

[TrickyDick]

Blue bottle Burundi was transcendent. Unbelievable flavor from a cup of coffee.

Edit-
Had four barrel at "the mill" today. Good but I preferred the blue bottle coffee. Both remarkably full of flavor. Today I had an Ethiopian and a burundi, which was pour over over brewed but I prefered the Ethiopian. Bought some roasted beans for the heck of it.

Won't get to try ritual. Didn't get a chance to try any espresso shots. Had lunch at a place that did a pour over blue bottle Mexican Oaxacan coffee that was wonderful.

Thing I notice about these it is reminiscent of the Guatemalan peaberry roast I did - the acidity. Mine was over done, but these coffees were more in moderation and enjoyable. I think most coffee drinkers in America don't get that much of the fresh acidity flavors and when they taste it, as I had been doing, thought it was a flaw or just something I wasn't used to.

I think that some of the baristas are also involved in home roasting. They asked where I was getting beans, and said I should visit sweet Maria's. No time this trip. Thanks for the recommendations on the roasters. It seems that there are a BUNCH of other roasters in SF, almost a Mecca of small batch roasting.

 

[HarborTownBrewing]

Blue bottle Burundi was transcendent. Unbelievable flavor from a cup of coffee.

Thing I notice about these it is reminiscent of the Guatemalan peaberry roast I did - the acidity. Mine was over done, but these coffees were more in moderation and enjoyable. I think most coffee drinkers in America don't get that much of the fresh acidity flavors and when they taste it, as I had been doing, thought it was a flaw or just something I wasn't used to.

The acidity thing is funny indeed; I love a coffee with lots of acidic flavors.

I roasted a Brazil last night, using the same profile I had from a previous Brazil roast that came out veeeery good. Well, my voltage was not as high for this roast, and I just couldn't hit the temps as quickly as I wanted. Ended up taking a full 1:30 longer in total roast time, and I accidentally took it to FC+. Tried it this morning, as I'm giving it to someone, and it was surprisingly still good. I got a lot of sweetness out of it, which was intended, but it's got the roast flavor. The person I'm giving it to will like it still, but it's definitely not my best.

Lesson learned: when trying to roast to a previous profile, if it's not going to plan just abandon the plan and roast off of instinct.

 

[HarborTownBrewing]

Brewing coffee from my parents house today, sans scale and good grinder. The coffee sucks. For onebatch i Couldn't get the water to a boil either so I used a press and 6 min extraction as opposed to 4. They like it a lot, which I guess is all that matters, but it's not as good as it should be. Amazing what proper equipment and technique can do to the coffee.

 

[whoaru99]

Picked up a new, moderately priced grinder last weekend; a Capresso Infinity.

Certainly not a high end model, but this thing is light years ahead of the older Mr. Coffee burr grinder I'd been using.

Much more consistent grind with far, far fewer fines and way less static. And, way more quiet to boot.

 

[HarborTownBrewing]

Roasted Ethiopian Sidamo in two separate batches last night:
Batch 1) Hit with high heat, backed off dramatically once 1C started rolling, added a little heat to pull out of it, then a bit more heat. Dropped the roast about 45 secs after 1C ended.
Batch 2) Hit with high heat, backed off a bit at 1C, then hit with high heat once 1C started fading.

The difference between the two was that Batch 1's 1C lasted about 30 secs longer, and the chamber temps were much lower at the end of the roast, where as Batch 2 had higher chamber temps from not reducing the heat as much at 1C.

Excited to see the difference in the two techniques. Tried Batch 1 today for fun, and it was very spicy with tobacco flavors, and as it cooled it tasted like black tea.

 

[HarborTownBrewing]

Roasted Ethiopian Sidamo in two separate batches last night:
Batch 1) Hit with high heat, backed off dramatically once 1C started rolling, added a little heat to pull out of it, then a bit more heat. Dropped the roast about 45 secs after 1C ended.
Batch 2) Hit with high heat, backed off a bit at 1C, then hit with high heat once 1C started fading.

The difference between the two was that Batch 1's 1C lasted about 30 secs longer, and the chamber temps were much lower at the end of the roast, where as Batch 2 had higher chamber temps from not reducing the heat as much at 1C.

Excited to see the difference in the two techniques. Tried Batch 1 today for fun, and it was very spicy with tobacco flavors, and as it cooled it tasted like black tea.

Tried Batch 2 today and it was not typical of an Ethiopian. I would have guessed it was a Columbian based on the flavors - chocolate was really all I got out of it. So, that answers that question: don't hit an Ethiopian bean with sustained high heat!

 

[Rivenin]

just moved a few weeks ago and haven't had time to roast at all
finally got 4 batches in the last few days - i've been buying coffee again, and what a first sip that was back to home roasted coffee... phew!
except now i have a work bench in a garage, no more fan in the window above a kitchen sink

 

[TrickyDick]

Congrats!!

I did a roast last night, brewed with this morning. Really nice flavor! Had a minor "issue" with the HotTop roaster though. I wanted to take to beginning of the second crack, but it auto-dumped before I hit that due to time. Final temp displayed was 393. I think its probably near full city, or city plus. Still trying to get a feel for the whole process and roast levels. The timer auto dumps at something like 24 minutes, and also when temp hits 428 it will auto eject. Presumably this is to prevent fires. However, when you spend time preheating beyond the suggested 167 degrees to add your beans (I charged to 425) it chews time away from roasting. Probably was at the point after 1C but before 2C when it dumped. Beans were from SM sampler pack I got with the roaster. Rwanda Villages. The coffee flavor is strongly cocoa almost like you put a spoon of cocao powder in the cup. Delicious!
TD

 

[jammin]

I almost feel compelled to buy the latest offering at SM's due it's descriptor of "Hoppy Beer"
https://www.sweetmarias.com/store/c...ia/tanzania-pulp-natural-igamba-mpitu-pb.html



Also an interesting write up on this year's World Aeropress Championship:
http://www.npr.org/blogs/thesalt/20...e-hacking-their-way-to-a-better-cup-of-coffee

Here are some of the winning recipes for you A/P fans -

22.5 grams of coffee ground at the “4” setting on an Mahlkönig EK43 grinder
Heat water to 79 Celsius
Add 56 grams of water
Bloom 30 seconds
Add the rest of the water (to 280 grams) in 1 minute
Press for 30 seconds.


22.5 grams of coffee ground at the “4” setting on an Mahlkönig EK43 grinder
Heat water to 79 Celsius
Add 56 grams of water
Bloom 30 seconds
Add the rest of the water (to 280 grams) in 1 minute
Press for 30 seconds.


Inverted Brew Method
20 grams of coffee ground at the “7.3” setting on a Mahlkönig EK34 grinder
Heat water to 79 Celsius
Add 60 grams of water
Turbulent wiggle 15 seconds
30 second bloom
Add the rest of the water in 10 seconds
45 seconds press
1:37 minute total brew time

 

[HarborTownBrewing]

I'm sort of struggling with my Ethiopian Sidamo. Does anyone know how it's "supposed" to taste???

I've tried 3 different roasts now, and mainly I'm getting a spicy flavor. By spicy I mean, similar to spicy hot food, not basil or ginger or anything. I've noticed a veeeery subtle citrus flavors, but they are kind of hard to find. My latest roast has a really nice sweetness to it which I really enjoy.

The coffee is good, it's just not exactly what I expected from an Ethiopian coffee. I expected sort of the opposite: lots of citrus, with maybe a little spicy flavor.

So, am I screwing this up, or is this sort of normal for a Sidamo bean?

 

[jammin]

got a nice roast in on some Yirgachefe. Hit 1C a little quicker than i wanted but got in a great stretch. could tell by the aroma late in the roast it was developing nicely

 

[Bensiff]

About time to put in another SM order...any good ones available right now?

 

[jammin]

About time to put in another SM order...any good ones available right now?

nothing that i would consider - same over at Roastmasters


I'm extremely low myself. If SM's doesn't post up something good soon, ill have to look elsewhere. Ive been wanting to order some greens from Klatch anyways.
I've ordered this Gedeo Worka from them multiple times and it's honestly one of the best Ethiopians I've ever had. It's very forgiving on the roast and can leave you yearning to perfect your profile
http://www.klatchroasting.com/Green_Gedeo_Worka_Organic_p/gre_eth_ged_wor_org.htm




CoffeeShrub usually has some nice offerings but requires large orders. It would be fun to share an order here but they don't really have any "must have" coffees either



edit: just ordered 4# of that Gedeo Worka - cant wait

 

[Bensiff]

nothing that i would consider - same over at Roastmasters


I'm extremely low myself. If SM's doesn't post up something good soon, ill have to look elsewhere. Ive been wanting to order some greens from Klatch anyways.
I've ordered this Gedeo Worka from them multiple times and it's honestly one of the best Ethiopians I've ever had. It's very forgiving on the roast and can leave you yearning to perfect your profile
http://www.klatchroasting.com/Green_Gedeo_Worka_Organic_p/gre_eth_ged_wor_org.htm




CoffeeShrub usually has some nice offerings but requires large orders. It would be fun to share an order here but they don't really have any "must have" coffees either



edit: just ordered 4# of that Gedeo Worka - cant wait

The price is right, the shipping is a bit high though. How is their Sumatra? May as well make it a big order if I'm going to pay those shipping prices. Do you have a good profile for that coffee you could share...I'm lazy, I just want to roast a good coffee without thinking too hard, I leave that for perfecting my beers.

 

[jammin]

That curve I just posted would be perfect for a less acidic Ethiopian - heck a Sumatran might even do ok on it.


Truth of the matter is, each coffee is different and the "one size fits all" approach just doesn't work. Not even for the same bean as our roasters surely behave quite differently

 

[Bensiff]

That curve I just posted would be perfect for a less acidic Ethiopian - heck a Sumatran might even do ok on it.


Truth of the matter is, each coffee is different and the "one size fits all" approach just doesn't work. Not even for the same bean as our roasters surely behave quite differently

Sounds good. Any thoughts on their Sumatra?

 

[TrickyDick]

I almost feel compelled to buy the latest offering at SM's due it's descriptor of "Hoppy Beer"
https://www.sweetmarias.com/store/c...ia/tanzania-pulp-natural-igamba-mpitu-pb.html



Also an interesting write up on this year's World Aeropress Championship:
http://www.npr.org/blogs/thesalt/20...e-hacking-their-way-to-a-better-cup-of-coffee

Here are some of the winning recipes for you A/P fans -

22.5 grams of coffee ground at the “4” setting on an Mahlkönig EK43 grinder
Heat water to 79 Celsius
Add 56 grams of water
Bloom 30 seconds
Add the rest of the water (to 280 grams) in 1 minute
Press for 30 seconds.


22.5 grams of coffee ground at the “4” setting on an Mahlkönig EK43 grinder
Heat water to 79 Celsius
Add 56 grams of water
Bloom 30 seconds
Add the rest of the water (to 280 grams) in 1 minute
Press for 30 seconds.


Inverted Brew Method
20 grams of coffee ground at the “7.3” setting on a Mahlkönig EK34 grinder
Heat water to 79 Celsius
Add 60 grams of water
Turbulent wiggle 15 seconds
30 second bloom
Add the rest of the water in 10 seconds
45 seconds press
1:37 minute total brew time

That's not much coffee in the cup with only 60g water, must for "espresso"?
TD

 

[jammin]

Sounds good. Any thoughts on their Sumatra?

I rarely buy/roast Indonesian coffees but Klatch rarely mislabels coffee. If your not getting those flavors in the cup, odds are you missed the mark on your roast.

That coffee does sound nice though. A little Sumatra can work wonders in a blend too. Really pumps up the bass notes and increases body.

That's not much coffee in the cup with only 60g water, must for "espresso"?
TD

I think the 60g is just to let the coffee bloom. After that they add the remainder of water. But you're correct that ratio's seem very high. I wonder how fine that grind is? Perhaps a coarse grind and cooler brew temp requires more coffee? I also wonder if this brewing technique benefits from an altered roast profile?

In any case - I'd love to try a cup and see what the fuss is all about

 

[TallDan]

Wow. Roasted "Costa Rica El Pilon Natural" from Roastmasters on Wednesday. Having some from the french press this morning. Really getting the berry flavor from this one, initially smelling like blueberry, but then more to black cherry as I am drinking it, with just a hint of chocolate.

 

[HarborTownBrewing]

I think I figured out the Ethiopian Sidamo I had been struggling with. With all my other beans I had been going at it with 100% heat up until 1C (with the exception of a little less heat when they'd start browning, on occassion). I went at the Ethiopian with 75% heat to begin with, and maintained that level for the most part up until 1C. This made a big difference. It came out full-bodied and very balanced with sweetness and spice, and a hint of citrus as it cooled.

 

[HarborTownBrewing]

This year's Ethiopian beans are starting to become available. The guy I've been buying from says they should be here any day - got hung up at Customs.

I believe Colombians have been coming through in the last few weeks as well.

The coffee market's been so dry that last couple months; if I find some things I like, I'm just going to stock up on a bunch of it this year.

 

[TrickyDick]

Keep me posted on the green bean situation. Someone with more experience needs to fire the flare gun for me when something great goes up!
I need to get a pile of one (or possibly two) beans to work with I think and really get dialed in with what I'm doing. The 1# buys from SM's only gives me two roasts and then its on to a different bean. Yeah its fun, but I need to really explore fully one coffee bean with a good 5-10 pounds so I that I can see what different tweaks to the roast do in the cup. Been waiting for something solid to come along that I can buy in plenty and drink every day (I said maybe two so as not to get bored with just one). Thinking that its probably going to be an African bean but maybe a good central or south american bean would be good too. I've never been a huge fan of commercial Columbian beans though.

Thanks

TD

 

[jammin]

I brewed a pot of the Gedeo Worka from Klatch this morning. It's the best Ethiopian coffee I've roasted in a little while. If you're in need - I wouldn't hesitate to pick some up. Keep your roast light. It's very fruity but that can quickly become eclipsed by milk chocolate. It's not a dense bean at all so it can move through 1C quick if you're not careful.

 

[TrickyDick]

Roasted that Tanzania bean touted to taste of beer and hops tonight. Looks like beans are mixed in size and loaded with peaberry to me. Roasted fast and dark like peaberry too. I hit 2C before I knew it and hottop temp was 397 when I dumped. Next time I'll roast slower and lower.