☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
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No suggestions for you Bensiff.
I will tell you though, that my self-described "****ty" roast on the Hawaii beans, was TONS better than the crap that the Kona estate roaster/grower was selling. His stuff tasted like a dirty ashtray. The Scorched Maui Mokka was pretty dammned great stuff!
TD
I will tell you though, that my self-described "****ty" roast on the Hawaii beans, was TONS better than the crap that the Kona estate roaster/grower was selling. His stuff tasted like a dirty ashtray. The Scorched Maui Mokka was pretty dammned great stuff!
TD
What are wanting? Something dry processed and fruity? Bassy and smooth? Acidic and intense?
Totally unimpressed with the Kona beans I bought. Even in spite of my mild scorch job, not much going on there in terms of flavors. Smooth with medium body, little acidity at all. Boring.
The Maui, which I thought were more scorchy (tipping and also some silverskin scorching) didn't taste very smoky or scorched. Lots of fruit notes, medium acidity, and overall a fantastic coffee.
Going to roast some of the GCC ethiopian and a Kenya bean from SM. By the way any great Kenya beans from SM that folks have tried? I'm looking to buy a pile of great Kenya beans. They have a AA bean there now, but wondering how good it is. Anybody tried it?
Today I get to roast indoors! Had a hood installed in my walk-out storage basement last week. Planning to convert from propane to electric homebrew system this year. Here is pic mid-install. Outdoor mushroom fan is seen. Need to convert the on/off to a variable speed. Not as noisy/loud as I thought it would be. Sorry for the sideways picture. Awful glare from the Fluorescent light directly in front of the hood.
TD
The Maui, which I thought were more scorchy (tipping and also some silverskin scorching) didn't taste very smoky or scorched. Lots of fruit notes, medium acidity, and overall a fantastic coffee.
Going to roast some of the GCC ethiopian and a Kenya bean from SM. By the way any great Kenya beans from SM that folks have tried? I'm looking to buy a pile of great Kenya beans. They have a AA bean there now, but wondering how good it is. Anybody tried it?
Today I get to roast indoors! Had a hood installed in my walk-out storage basement last week. Planning to convert from propane to electric homebrew system this year. Here is pic mid-install. Outdoor mushroom fan is seen. Need to convert the on/off to a variable speed. Not as noisy/loud as I thought it would be. Sorry for the sideways picture. Awful glare from the Fluorescent light directly in front of the hood.
TD
ive said Kona is just a fancy name for Brazilian now for years.
glad to hear the MM is working out well. it's usually regarded highly for espresso, havent heard any traditional brew reports besides yours
glad to hear the MM is working out well. it's usually regarded highly for espresso, havent heard any traditional brew reports besides yours
Bensiff
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I'm not usually a huge fan of dry process, all too often it smells like over ripe bananas to me and I'm not a fan of over ripe bananas. I have been drinking some pretty acidic coffees of late so maybe bassy and smooth. Good malty sweetness, nutty, chocolate. Yeah, that sounds nice right now.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
HarborTownBrewing
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I bought some of this a few weeks ago and I REALLY like it a lot. https://www.sweetmarias.com/product/kenya-kiamabara-kii-peaberry
I'm going to roast up some more this week just to confirm my feelings, but I plan to place a larger order of it soon. I was able to get a lot of sweetness and sugar, so it honestly tasted like a hard citrus candy.
So did you actually end up buying that small stainless pour-over Kalita brewer #jammin ?
Did a couple roasts last weekend and both turned out very nice. Guatemalan and Kenyan. I think that I find I enjoy most of the coffee I've been roasting after at least 5 days of rest following roasting.
Might try the Yemen beans and some Columbian beans this weekend. About two roasts on the weekend gets me through the week. Any suggestions for roast profile on these beans?
Are the Columbians Hard/Dense like the African beans & Guats? I think I read somewhere that most Latin American beans Medium density as opposed to the Harder Guat & Kenyans
Haven't heard anything about the Yemen density.
TD
Did a couple roasts last weekend and both turned out very nice. Guatemalan and Kenyan. I think that I find I enjoy most of the coffee I've been roasting after at least 5 days of rest following roasting.
Might try the Yemen beans and some Columbian beans this weekend. About two roasts on the weekend gets me through the week. Any suggestions for roast profile on these beans?
Are the Columbians Hard/Dense like the African beans & Guats? I think I read somewhere that most Latin American beans Medium density as opposed to the Harder Guat & Kenyans
Haven't heard anything about the Yemen density.
TD
^no kalita for me yet 
on my next order probably - which will hopefully be quite a while from now haha 
I've been noticing my roasts peaking at 5-7 days as well. I think lighter roasts really need the extra time. I've been trying to be more proactive about roasting in advance.
Good luck with the Colombians! Keep the roast light and try for a 1.5 - 2 minute stretch. Maybe even slightly shorter.
on my next order probably - which will hopefully be quite a while from now haha I've been noticing my roasts peaking at 5-7 days as well. I think lighter roasts really need the extra time. I've been trying to be more proactive about roasting in advance.
Good luck with the Colombians! Keep the roast light and try for a 1.5 - 2 minute stretch. Maybe even slightly shorter.
Hmm, most of my coffee is gone in 5-7 days. I need to get better about planning ahead.
...says the guy who has no roasted coffee in the house and needs to roast so that he has coffee to brew in the morning...
...says the guy who has no roasted coffee in the house and needs to roast so that he has coffee to brew in the morning...
Yeah, I um, wasted mostly the whole weekend on Marvel Heroes. addictive.
I ended up sharpening the kitchen knives after dinner, and just realize now that I didn't roast yet. Looking like I'll be roasting tomorrow. Maybe I do three batches and do the Yemen stuff so it'll have plenty of rest time.
TD
I ended up sharpening the kitchen knives after dinner, and just realize now that I didn't roast yet. Looking like I'll be roasting tomorrow. Maybe I do three batches and do the Yemen stuff so it'll have plenty of rest time.
TD
^cateful w/the Yemen. They're super dry and can roast very quickly. That said, they can stand up to darker roasts quite well at times.
I often wonder what I'm missing out on giving them a delicate, light roast
I often wonder what I'm missing out on giving them a delicate, light roast
HarborTownBrewing
Well-Known Member
I'm having a hard time roasting these last few weeks with the weather finally heating up. Lots of demand on the grid here, and my voltage at home is suffering because of it.
Normally if I roast closer to 5 or 6PM I can get 116 - 118 Volts. Lately though I've been lucky to get 115. After 7PM it's not worth trying to do it.
Anyone else struggling?
Normally if I roast closer to 5 or 6PM I can get 116 - 118 Volts. Lately though I've been lucky to get 115. After 7PM it's not worth trying to do it.
Anyone else struggling?
Haven't had the kill-a-watt on it, but i noticed that one of my recent roasts took a bit longer than other batches of the same bean in the past. Might have to at least make sure that my AC isn't running while the roaster is.
I'd not be the least bit surprised if it's a bigger issue in the city than it is for me out in the burbs though.
HarborTownBrewing
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It's killin' my efforts at getting a super acidic Kenyan! Oh well.
I bought some Brazilian from Bodhi Leaf for about $3/lb a few weeks ago so I may try those for a change. All I've been roasting is Ethiopian and Kenyan since about May, so I'm ready to switch it up.
I bought some Brazilian from Bodhi Leaf for about $3/lb a few weeks ago so I may try those for a change. All I've been roasting is Ethiopian and Kenyan since about May, so I'm ready to switch it up.
@harbortownbrewing - that is exactly why I've recommended employing a Variac in conjunction with a kill-a-watt on multiple occasions.
I know they are spendy, but the combo is sure make your roasts more consistent and save you A LOT of frustration.
I used this combo on my old hottop and it felt like the roaster was super-charged! Made the roaster more responsive and made the adjustments much more predictable.
My Quest M3 has one built in already and I adjust power by how many amps I'm sending through the element. It's more direct approach to the variac/KAW combo.
I know they are spendy, but the combo is sure make your roasts more consistent and save you A LOT of frustration.
I used this combo on my old hottop and it felt like the roaster was super-charged! Made the roaster more responsive and made the adjustments much more predictable.
My Quest M3 has one built in already and I adjust power by how many amps I'm sending through the element. It's more direct approach to the variac/KAW combo.
HarborTownBrewing
Well-Known Member
Yeah the idea of the Variac sounds good...I'm battling for any space I can find at home right now between all the hobbies, so the wife has put the kibosh on anything non-consumable for a little while.
It's my own fault. Brewing, roasting, guitar, golf, hockey, humidors, mountain biking, fishing...these things apparently take up too much space, or something
It's my own fault. Brewing, roasting, guitar, golf, hockey, humidors, mountain biking, fishing...these things apparently take up too much space, or something
I thought the newer hot top had built in variac? I have a few power regulators /conditioners (couple of super heavy cyber power units and a PSaudio generator) in my home that can boost the AC line voltage when it drops. There are a few times when it drops a few volts (I have never seen more than a 3 volt drop), but typically this is during afternoon hours. I have not seen it doing much most evenings. For this reason I have not bought a kill a watt to see what the line voltage is, and for that matter could also use my multimeter.
Oh WOW!
Roasted that Ethiopian bean that was from the green coffee coop. First roast of the 15# I bought. Wish I had bought more. This is fantastic stuff!! The blueberry flavor and aroma is definitely in there. I might have taken this a bit too dark, but even still, fantastic. And as an aside, I got th bill for the gutter work and hood install. Yipes!! I can imagine what it'd have been without the friends and family discount.
TD
Roasted that Ethiopian bean that was from the green coffee coop. First roast of the 15# I bought. Wish I had bought more. This is fantastic stuff!! The blueberry flavor and aroma is definitely in there. I might have taken this a bit too dark, but even still, fantastic. And as an aside, I got th bill for the gutter work and hood install. Yipes!! I can imagine what it'd have been without the friends and family discount.
TD
Just roasted the co-op Ethiopian this morning and made a couple espressos with it this afternoon. Honestly, with no rest after roast, I had no expectations of greatness, but it was pretty good. We'll see how it does over the next few days drip brewing.
When I lived in Indiana, there was a bakery in Michigan (http://www.bitofswiss.com/) that worked with a local grocery store and had a bunch of things for sale there. One of the things they sold was biscotti. I've never had biscotti from anywhere else that I really cared for, but really liked their almond biscotti with my cappucino, so it was a staple in my house. After moving to Illinois, I haven't found another biscotti that I liked as much anywhere else (and I've tried about as many as i can get my hands on). A couple years ago, we were back in Indiana, went back to that grocery store and although the bakery was still there, they weren't selling the biscotti in that store anymore. Well, last week was my birthday, and last weekend a friend of my wife's happened to be in Michigan, so she asked the friend if she'd be near the bakery and might be able to pick up a bag of the biscotti. Just had one with the espresso, and it's just as good as I remember. Not as dry and bread-like as most biscotti, and much smaller pieces. So good... The only other thing that's ever been close for me is when my wife made mandel bread.
Anyone else have a regular treat they like with their coffee? Any biscotti fans?
When I lived in Indiana, there was a bakery in Michigan (http://www.bitofswiss.com/) that worked with a local grocery store and had a bunch of things for sale there. One of the things they sold was biscotti. I've never had biscotti from anywhere else that I really cared for, but really liked their almond biscotti with my cappucino, so it was a staple in my house. After moving to Illinois, I haven't found another biscotti that I liked as much anywhere else (and I've tried about as many as i can get my hands on). A couple years ago, we were back in Indiana, went back to that grocery store and although the bakery was still there, they weren't selling the biscotti in that store anymore. Well, last week was my birthday, and last weekend a friend of my wife's happened to be in Michigan, so she asked the friend if she'd be near the bakery and might be able to pick up a bag of the biscotti. Just had one with the espresso, and it's just as good as I remember. Not as dry and bread-like as most biscotti, and much smaller pieces. So good... The only other thing that's ever been close for me is when my wife made mandel bread.
Anyone else have a regular treat they like with their coffee? Any biscotti fans?
Roasted today:
Guatemalan Finca Candelaria Bourboncito
Kenya kiamababa kii Peaberry
Think I hosed the Guat beans. Some look like they have tipping and some minimal scorching, and some just seem unevenly roasted. I had inadvertently watched the Bean probe temp and not the Environmental temp probe when I added the Guat beans, and added them a bit too hot. Thought they could handle it, but I guess not.
Think I did better with the Kenya beans. No tipping or scorching. Added these below 400º being the peaberrys and all.
Worried about the end roast temps. I am under the impression that if you don't hit 380+ that its not going to be good, but these both seemed to be needing to drop. I thought if I took them further itd just be to fulfill my desire to hit a particular temp, yet looking at the beans it seemed that had appropriate color and I sensed that they were ready. Hard to explain. Maybe it is just the nervousness of a noob roaster.
I asked the developer for the artisan software about the evaluations (Good,OK,Leathery, Flat, Acidic, etc) where those came from. He said based on observations by Jim Schulman on Home Barista .com. I couldn't find any specific places to look to find the particulars however.
It seems that I am getting a little better in slowing the roast and anticipating the 1C mark. Perhaps too much so based on the Guat roast.
Time will tell.
the only thing that I have to accompany my coffee is typically... work.
TD
Guatemalan Finca Candelaria Bourboncito
Kenya kiamababa kii Peaberry
Think I hosed the Guat beans. Some look like they have tipping and some minimal scorching, and some just seem unevenly roasted. I had inadvertently watched the Bean probe temp and not the Environmental temp probe when I added the Guat beans, and added them a bit too hot. Thought they could handle it, but I guess not.
Think I did better with the Kenya beans. No tipping or scorching. Added these below 400º being the peaberrys and all.
Worried about the end roast temps. I am under the impression that if you don't hit 380+ that its not going to be good, but these both seemed to be needing to drop. I thought if I took them further itd just be to fulfill my desire to hit a particular temp, yet looking at the beans it seemed that had appropriate color and I sensed that they were ready. Hard to explain. Maybe it is just the nervousness of a noob roaster.
I asked the developer for the artisan software about the evaluations (Good,OK,Leathery, Flat, Acidic, etc) where those came from. He said based on observations by Jim Schulman on Home Barista .com. I couldn't find any specific places to look to find the particulars however.
It seems that I am getting a little better in slowing the roast and anticipating the 1C mark. Perhaps too much so based on the Guat roast.
Time will tell.
the only thing that I have to accompany my coffee is typically... work.
TD
Very different flavor. Quite strong coffee flavor. Earthy and woodsy. A little bit of spice. Little acidity. Delayed bittersweet chocolate faintness. Most unusual flavors I've experienced in coffee to date. Wondering if I screwed up the roast.
Roasted 8 days ago, evening roast session.
TD
If you have the same yemen that I have from SM, that sounds about right. Earthy and woodsy. Thinking about it, it's like the Saison of coffee, kinda funky and different, but still coffee.
Yeah that's the one that I have. I'm wondering if it'd be better with a blend but I can't think what would complement those flavors. It's almost too bold but could be my brewing. I'm very disenchanted with the technivorm drip brewer. Been trying to get the hang of the clever brewer
^blend it with a fruity, DP Ethiopian. Those 2 would roast well together if you wanted to do a melange.
Blend it with some Sumatra for a traditional mocha-Java. Better yet, a PNG!
Blend it with some Sumatra for a traditional mocha-Java. Better yet, a PNG!
What does DP stand for??
Dry process. The mucilage is left on the bean as opposed to a washed coffee (wet process). It's part of the reason they can be tough to roast. Systems that rely on direct heat can burn those delicate proteins/sugars.
Is this also called "natural" process?
By the way, guy on the artisan user email thread with a homebrew failed bed roaster is manually creating the curve he wants with the designer feature, then he has his PID follow the curve. I hate to take on projects, but this sound like it could be worthwhile.
TD
Oh yeah, melange comment. Did you mean mix up the beans and roast them together as opposed to blending the roasted (separately) beans?
By the way, guy on the artisan user email thread with a homebrew failed bed roaster is manually creating the curve he wants with the designer feature, then he has his PID follow the curve. I hate to take on projects, but this sound like it could be worthwhile.
TD
Oh yeah, melange comment. Did you mean mix up the beans and roast them together as opposed to blending the roasted (separately) beans?
Watched a you tube video of willem boot roasting his geisha coffee. He dumps at 351 degrees from what I gather in that particular roast. This is much lower than I would have expected. He also grabbed a few beans shortly after dumping and ate them, which as he said, was to catch a glimpse of what the coffee might taste like later, and to assess how brittle the beans are (but not why he cared about that). Anybody else do this?
I find that I now wish I had a sample port on my hottop.... Wonder if you could open the chute and quickly close it. I might try that in artisan control mode with no heat and maybe get a little tray to catch the beans and then return to the top chute just to see if it would work. Maybe could do a event button to open pause and close...
Also saw a guy made a fluid bed roaster that I might do a DIY stab at to try and get a PID traceable profile curve. That would be kick ass.
Last thing I need is another project.
TD
I find that I now wish I had a sample port on my hottop.... Wonder if you could open the chute and quickly close it. I might try that in artisan control mode with no heat and maybe get a little tray to catch the beans and then return to the top chute just to see if it would work. Maybe could do a event button to open pause and close...
Also saw a guy made a fluid bed roaster that I might do a DIY stab at to try and get a PID traceable profile curve. That would be kick ass.
Last thing I need is another project.
TD
I usually eat a bean or two out of each roast. I don't know that it tells me a whole lot about the roast because it's most often one of the beans that gets stuck in the roasting drum which is most often roasted darker than the rest.
It's funny you mention that today though, the couple beans I sampled from the roast I just did during my lunch break (Colombia Herrera Finca Las Florestales from SM) tasted a bit off to me. Not sure if it's the coffee, the roast, or maybe just that bean wasn't as overroasted as most that get stuck in that spot. I figure I'll find out in a few days when I get a feel for the brewed coffee if it's a sign of anything significant.
It's funny you mention that today though, the couple beans I sampled from the roast I just did during my lunch break (Colombia Herrera Finca Las Florestales from SM) tasted a bit off to me. Not sure if it's the coffee, the roast, or maybe just that bean wasn't as overroasted as most that get stuck in that spot. I figure I'll find out in a few days when I get a feel for the brewed coffee if it's a sign of anything significant.
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