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

[HarborTownBrewing]

Could be that I inadvertently poured water along the side of the basket instead of over the coffee, disturbing the bed of grounds from the sides or below? The fluted sides of the filter paper would make this easy to happen.

Yeah, that's probably more likely than the grind size I had mentioned. I know with the V60 I have to be careful to keep the pour to the inner half of the cone. The Chemex isn't as fussy about that I don't think.

I don't know anything about the brewer you are using, but maybe look at some videos from baristas on how they like to pour into it. I know with the V60 there are a few different methods, and I learned a lot from watching a few videos.

 

[TallDan]

The grind took me a while to figure out, but I ended up just timing the brew process until I got it between 4:00 and 5:00 for 725 grams of water (if that means anything for you). I'm grinding it just a few steps finer than for a Press.

I was using a cork heating pad for a stopper, which was incredibly unattractive and I upgraded to this one: http://www.amazon.com/dp/B00E58P9D6/?tag=skimlinks_replacement-20

It fits like a glove, keeps the juice warm, and is concealed nicely behind the wood collar. I'd recommend it for sure.

The Chemex is definitely my most favorite brewing method. I've had mine for a year, and done about 300 brews in it to date.

I saw a glass stopper from chemex online as well, I might go for it.

I used 50g of coffee and 800g of water. It was still dripping well past 6:00, which is why I said I was pretty sure the grind was too fine. So, do you also grind for an automatic drip brewer that coarse, or does pourover need a finer grind than automatic drip?

 

[HarborTownBrewing]

I saw a glass stopper from chemex online as well, I might go for it.

I used 50g of coffee and 800g of water. It was still dripping well past 6:00, which is why I said I was pretty sure the grind was too fine. So, do you also grind for an automatic drip brewer that coarse, or does pourover need a finer grind than automatic drip?

I grind my auto drip brewer stuff much finer than Chemex. I grind my V60 as fine as a drip brewer. But I grind the Chemex slightly finer than for my Press.

The Chemex filter is so much thicker than a normal filter the grind needs to be courser. Here is a good guide which came with my grinder which sort of makes it all relate to some numbers: http://www.baratza.com/grind-settings-to-get-you-started/

 

[Randar]

Roasted 5# Yirga Cheffe Baraka Buna yesterday. I do a City or City+ I think. Beans are chocolate colored but the split line is still tan. Anyway, this is exactly how I roasted it last time and to my palate it makes the perfect cup.

That's how I've been going. Have had good luck on the Behmor preset P2 using program C. Stopping right at first HINT of 2C and opening the door and using the vacuum method to control chaff and halt the roast ASAP. Haven't had the confidence to mess with Manual mode much yet, because happy with the results.

Also have just about blown through the 8lbs of sample coffees. One of my favorites so far was a Tanzania peaberry. Burundi was meh and Sumatra was good, but not as fruity or floral as I tend to like. Got a couple pounds of Yirga Cheffe that are on deck this weekend.

 

[Randar]

I've got a V60 and carafe but don't use it as often as French Press (weekday mornings are short on time) but I'd like to do a side by side with it with some of the fresh roasted varietals and see if I like one method uniformly over the other or if it is different from roast to roast.

 

[passedpawn]

That's how I've been going. Have had good luck on the Behmor preset P2 using program C. Stopping right at first HINT of 2C and opening the door and using the vacuum method to control chaff and halt the roast ASAP. Haven't had the confidence to mess with Manual mode much yet, because happy with the results.

Also have just about blown through the 8lbs of sample coffees. One of my favorites so far was a Tanzania peaberry. Burundi was meh and Sumatra was good, but not as fruity or floral as I tend to like. Got a couple pounds of Yirga Cheffe that are on deck this weekend.

To compare one bean to another, I had to remove all variables except the bean.

I've now got a grinder that grinds consistently and measures mass consistently. I'm measuring water with precision. My roasting system is still ghetto, but I do the exact same thing every time, so I'm going to assume it's MOL consistent.

So, only now can I really compare one bean to the other. I've made a bunch of different types of bean, but I can't say with confidence one was better than the other because of that lack of consistency in the past.

 

[HarborTownBrewing]

One thing I'll add regarding the comparing of beans:

After far too long I began cleaning my grinder out between grinds and it made a world of difference. I wish I knew to do this earlier because I got more clarity when tasting.

Anyways, just thought it was worth mentioning.

 

[TrickyDick]

Same thing with this "morning"'s coffee. Overextracted, even with improved brew time. Set the grinder another notch towards coarse. And repeat tomorrow.

As far as precision goes, I measure beans before grinding with a scale that has hundreths of a gram readout. Water on a different scale accurate to 1 gram or when brewing 1L quantities, in an accurate volumetric flask (which I find easier than using a scale).

TD

 

[banesong]

Roasting a Kenyan AA. Going FC today.

View attachment 1451685194311.jpg

 

[ChefRex]

Made a pot from my trial run of my Behmor this morning, superior to my roasts in the popper.
I need to run through what I have roasted so I can get my game on, this is going to be fun and delicious!

 

[1977Brewer]

Made a pot from my trial run of my Behmor this morning, superior to my roasts in the popper.
I need to run through what I have roasted so I can get my game on, this is going to be fun and delicious!

I really kind of hate you right now.

The Tanzanian and Guatemalan I roasted this morning both smell amazing. A pot of each will go down in the morning.

 

[jammin]

Anybody else here use a goose neck kettle? I got by for a long time w/o one but I've really enjoyed using it for pour over ever since I switched.

I use the Bona Vita digital. The onboard timer is so awesome for timing your brew. Digital temp control is darn handy as well.

 

[1977Brewer]

Anybody else here use a goose neck kettle? I got by for a long time w/o one but I've really enjoyed using it for pour over ever since I switched.

I use the Bona Vita digital. The onboard timer is so awesome for timing your brew. Digital temp control is darn handy as well.

My kettle accidentally has a long neck, but it's not a Bona Vita by a long shot. It's my daughter's electric tea kettle.

 

[passedpawn]

Anybody else here use a goose neck kettle?

That's been on my Amazon wish list for a while. I do use a gooseneck, but it's a cast iron stovetop thing. They are essential for pour over brewers I think.

 

[ChefRex]

My kettle accidentally has a long neck, but it's not a Bona Vita by a long shot. It's my daughter's electric tea kettle.

https://www.youtube.com/results?search_query=im+a+little+teapot
?

 

[1977Brewer]

https://www.youtube.com/results?search_query=im+a+little+teapot

?

Yes. Exactly.

 

[jammin]

That's been on my Amazon wish list for a while. I do use a gooseneck, but it's a cast iron stovetop thing. They are essential for pour over brewers I think.

i agree - a goose neck is a must for pour over. the BV digital has been great for me and id def. recommend it.


ive had a takahiro on my wish list for years... maybe someday

kalita has put out some super cool kettles lately too that are a bit more budget friendly than the takahiro

 

[HarborTownBrewing]

I want to hoard kettles in the worst way, even if it makes me feel like an great grandmother. Something about their simplicity and elegence. The kettles, that is; not the great grandmothers.

 

[1977Brewer]

I want to hoard kettles in the worst way, even if it makes me feel like an great grandmother. Something about their simplicity and elegence. The kettles, that is; not the great grandmothers.

Lol my grandma has a room full. 50 years of collecting.

 

[HarborTownBrewing]

I made the GCC Brazil Conquista in my cuisinart drip machine today and Dang it was good! I couldn't get any good flavors from brewing it any other way. Kind of funny

 

[TrickyDick]

I have the bonavita also. I think I screwed up the rectactable cord thing by yanking on it after discarding the instructions. Still works though

TD

 

[DrunkleJon]

Smoked, err roasted my first batch of coffee beans tonight. Hopefully it tastes as good as it looks.

Still trying to figure out what each crack sounds like.

View attachment 1452210152133.jpg

 

[ChefRex]

Smoked, err roasted my first batch of coffee beans tonight. Hopefully it tastes as good as it looks.

Still trying to figure out what each crack sounds like.

What method did you use?
Never mind I remember you picked up A Behmor, Is that a P1 roast? Unfortunately I found another bag, say a half pound I need to drink before I get to roast again.
Showing great restraint.

 

[ba-brewer]

Smoked, err roasted my first batch of coffee beans tonight. Hopefully it tastes as good as it looks.

Still trying to figure out what each crack sounds like.

It looks like you got a full city roast on your beans. On lighter roast like city and full city some coffees tastes better after of a couple days of aging.

I have behmor plus and need to play with the power level to get a little separation between the cracks. In the defaults setting first and second crack ran together. First crack is easy to identify, second crack can be tougher to identify but it is more of crackle like sound sort of like if you spread out a bed of coals in a fire place.

 

[DrunkleJon]

What method did you use?
Never mind I remember you picked up A Behmor, Is that a P1 roast? Unfortunately I found another bag, say a half pound I need to drink before I get to roast again.
Showing great restraint.

Yep Behmor.
I followed the directions that came with it and did the preheat followed by roast on p1 and adjust to 1 min 30 when I heard it crack (sounded like popcorn to me)

It looks like you got a full city roast on your beans. On lighter roast like city and full city some coffees tastes better after of a couple days of aging.

I have behmor plus and need to play with the power level to get a little separation between the cracks. In the defaults setting first and second crack ran together. First crack is easy to identify, second crack can be tougher to identify but it is more of crackle like sound sort of like if you spread out a bed of coals in a fire place.

I'm with you there. I was waiting for the crack. Finally heard popcorn and couldn't determine the second. Thanks for the description I will listen for it next roast.
I did hear somewhere that coffee should sit for a day post roasting. Or think I did.

 

[ba-brewer]

Looking at your coffee I dont think you ever made it to second crack. Your beans still have a molted look and little creases on the surface. Like I said your beans look like full city, you need to pass the next stage of full city plus(smooth surface no creases) before you will hit second crack. The beans need to fully expand to get second crack.

If the roast is too hot going into second crack your beans will have little slivers missing from the surface of the beans.

Lower acid coffees like brazilian, sumatra and mexican or coffee roasted beyond full city plus dont seem to need any aging and taste just fine to me the next day. African and lighter roasts I like to let sit for a couple days.

 

[jammin]

Still trying to figure out what each crack sounds like.

1st crack, AKA 1C has a definitive "pop". it can be very muted in some coffees, especially dry process where there is little moisture. this makes sense as 1C is steam escaping the bean.

2nd crack, AKA 2C sounds like breaking a pencil. It is the actual cell walls rupturing and co2 escaping the bean.

In some roasters, it can be especially tricky to differentiate the 2 as 2nd can come on WITH 1st. Air roasters are synonymous for this and their inherently noisy nature only makes it worse. this is why having control over your roaster is important so you can slow the roast down prior to entering 1C

Looking at your coffee I dont think you ever made it to second crack

hell i can't remember the last time i pushed a roast all the way through 1C

 

[ChefRex]

Yep Behmor.
I followed the directions that came with it and did the preheat followed by roast on p1 and adjust to 1 min 30 when I heard it crack (sounded like popcorn to me)






I'm with you there. I was waiting for the crack. Finally heard popcorn and couldn't determine the second. Thanks for the description I will listen for it next roast.
I did hear somewhere that coffee should sit for a day post roasting. Or think I did.

I'm only one roast in, other then that I was using a stir popper, hard to hear what was going on, I think some roasts hit second crack but I couldn't ID it.
Looking forward to getting more familiar with the Behmor.

 

[ba-brewer]

With the default profiles on the behmor I was getting 2nd crack to happen right at the end of 1st crack. I now just start at full power and drop the power level to 3/4 when I hear the start of 1st crack. It seems to stretch out 1st crack a bit and give a little delay between the end of 1st crack and the beginning of 2nd. I roast outside so on colder days I need to set it back to full power after the end of 1st crack to get it to 2nd crack.

If your beans have little divots like the one on the one bean or have oilly spots on the surface like some of the others beans you are most likely hitting second crack. If you listen close you can hear a tone difference in pops.

 

[DrunkleJon]

I definitely went too light for my tastes. Now to finish this 1/4 pound so I can roast more a little darker.