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

[jammin]

@trickydick - do you have a vario with the steel burrs? I love mine; superb grind quality. I wouldn't worry about the fines building up. In my experience that stuff doesn't break loose so nothing to worry about.

 

[applescrap]

Roasted two 1# batches of columbian origins on my ghetto roaster. I turned the dial all the way up, from 400F to probably 500F (silkscreen completely worn off in that area). It's not obvious if the turbo oven has any real thermostat or if it's just cycling power to the element to simulate.

My roasting time went from 20m down to 14m. 1st crack between ~9 minutes. That's a medium City+ roast. Cupping will happen next week. Roast appears to just as uniform as before, even better maybe. I'll get a picture up here later today.

Good news it seems. Especially for your stir motor.

 

[jammin]

My roasting time went from 20m down to 14m. 1st crack between ~9 minutes. That's a medium City+ roast. Cupping will happen next week. Roast appears to just as uniform as before, even better maybe. I'll get a picture up here later today.

really excited to hear your review on this roast.

a 9 minute time to 1C is fantastic on just about any coffee. id like to see that picture of the roast to understand the develop post 1C a little better. sounds like a long stretch, ESPECIALLY for a columbian coffee. might be awesome for espresso but for drip i like to keep my finishing times around 1.5-2 minutes.. ish; depending on the coffee of course. if you're able to stretch out your 1C development for that long though it sounds like you have very good control over your roast, so congratulations!

 

[TrickyDick]

@trickydick - do you have a vario with the steel burrs? I love mine; superb grind quality. I wouldn't worry about the fines building up. In my experience that stuff doesn't break loose so nothing to worry about.

Yes. I swapped the ceramic burrs to steel burrs about 16 months ago I think it was. Took a while, but I think they are nicely broken in and I get wonderful uniform grind with minimal fines. The fines often cling to the plastic bin but there aren't much..

 

[TrickyDick]

Would love so see "Jammin's Rules of the Roast" compiled into one post by origin!! Seriously have learned a lot about getting great flavor from your posts. Far fewer lousy roasts, and when I do, it's because I got distracted. I'm usually hitting 5 minutes to dry +/- 20 sec (back to back roasts soak the heat into the roaster and drying goes a bit faster). Usually dumping the beans between 10-12 minutes. Peaberrys go a bit faster. Lately been dropping as the last few cracks of 1C start to fade and some fantastic favors coming through! Also the other benefit of back to back roasts is that I can do three roasts and consume over the next two weeks and taste how favors change and develop with time. Sometimes I have to drink in the first three days, but I'm finding that I really prefer the favors after two to three days of rest compared with 12-36 hour rests.

TD

 

[applescrap]

really excited to hear your review on this roast.

a 9 minute time to 1C is fantastic on just about any coffee. id like to see that picture of the roast to understand the develop post 1C a little better. sounds like a long stretch, ESPECIALLY for a columbian coffee. might be awesome for espresso but for drip i like to keep my finishing times around 1.5-2 minutes.. ish; depending on the coffee of course. if you're able to stretch out your 1C development for that long though it sounds like you have very good control over your roast, so congratulations!

I enjoyed reading this, thanks. I agree a nicely controlled setup.

 

[HarborTownBrewing]

If anyone is interested, Bodhi's sale this week is this Burundi: http://www.bodhileafcoffee.com/coll...t-7-green?mc_cid=1fa1b6c919&mc_eid=68998bb514.

It's $4.85/lb with code GAHARO7.

I had some of this from a while ago and I roasted it in February but I didn't take good notes as to how well I liked it. I tend to really enjoy Burundi coffee, but I also have 15 lbs of other east African's arriving today so I don't know how much I want to stock up on!

 

[HarborTownBrewing]

I need some help from you all:

I sell home-roast to friends, co-workers, and whatnot and I set aside the profits to put toward future upgrades.

Lately I've been roasting for more and more people who don't have a grinder, so I grind it for them. One or two people here or there I don't mind, but this week already I've ground (for drip machines) for 4 different orders of 12 oz. The newest customer wants a Turkish grind, so now we're talking super fine.

That said, I'm wondering how long my grinder is going to last.

Any thoughts on life expectancy of burrs and motors? I'm afraid I'm going to burn through my grinder and use all my profits just to buy a replacement. I'm using the Baratza Encore at this time, so it's definitely not the most durable thing. I suppose I could buy one of those larger super-market grade grinders, but I have no where to store it.

 

[applescrap]

If anyone is interested, Bodhi's sale this week is this Burundi: http://www.bodhileafcoffee.com/coll...t-7-green?mc_cid=1fa1b6c919&mc_eid=68998bb514.

It's $4.85/lb with code GAHARO7.

I had some of this from a while ago and I roasted it in February but I didn't take good notes as to how well I liked it. I tend to really enjoy Burundi coffee, but I also have 15 lbs of other east African's arriving today so I don't know how much I want to stock up on!

Thank you so much for this. But now I'm wondering do I want 5 pounds of this because it's a deal or should I try some other coffees. There are plenty in that $5 price range on that site is this one so Superior I should get 5 pounds. Also I thought Sweet Maria's was the gold standard. My first order was from home roast does it matter? Thanks man

 

[HarborTownBrewing]

There are plenty in that $5 price range on that site is this one so Superior I should get 5 pounds. Also I thought Sweet Maria's was the gold standard. My first order was from home roast does it matter? Thanks man

I have tasted some really good Burundi coffees this year - I don't know if they have just had a good year or what it is, but things have been really good out of there. I think $4.85 or whatever it is is a good price for an east african coffee. Bodhi has pretty good shipping prices too.

I believe you can get up to 12 lbs of beans for the same price, so maybe try a few others. I've had some good Guatemalan beans from them before for $5ish a pound.

I think Sweet Maria's does a great job promoting and describing their beans. I have struggled to find many other places that match the details of each coffee (maybe Burmans, but it still isn't as good of information as Sweet Marias gives).

The thing about SMs though is you pay for it. I don't buy from them unless I'm purchasing 5+ lbs of a single bean because otherwise the cost per lb is too high.

 

[TrickyDick]

Try green coffee buying club. Or the green coffee bean coop for better prices.

As far as Turkish grind, first off, can you really do a Turkish grind ? I didn't think most non commercial grinders could do it. If you can, I'd charge more to have coffee ground than whole bean. And for special requests like Turkish grind, I'd add an extra surcharge for wear and tear.

TD

 

[HarborTownBrewing]

I understand this person typically has her coffee ground for espresso, then uses it in a moka pot.

My Encore can grind for espresso just fine - I have made adjustments and it does this quite well for my Gaggia. But I'm only grinding 18 grams at a time when I do that. I am not too keen on running 12 oz of coffee through the Encore on such a super fine setting.

I may just tell her it will be an extra $1 or something to grind it that fine. New customer, so I don't want to scare her away, but at the same time I don't want to ruin my equipment.

And yes, I know - the Encore "isn't an espresso grinder". When I bought it I had no intentions of getting into espresso, and no intentions of selling coffee. With a couple adjustments it grinds plenty fine enough to do it. I see a new grinder in my future, but probably not for another year. So, the Encore is going to have to do the job until then.

 

[applescrap]

I ordered some of the burundi coffee thanks. Also got some from Guatemala and Honduras. Not familiar with the different farm so just threw a dart

 

[ChefRex]

I thank the thread for reminding me to roast as most of my coffee went in a keg of stout this morning.
A Columbian micolot I figure I couldn't mess up to bad. View attachment ImageUploadedByHome Brew1469840703.241488.jpg

 

[jammin]

I thank the thread for reminding me to roast as most of my coffee went in a keg of stout this morning.
A Columbian micolot I figure I couldn't mess up to bad. View attachment 364177

 

[ChefRex]

this post has me grinning from to ear. so excited to hear your results on the brew. a columbian wouldn't be my first choice for a beer addition, but it would certainly be in the conversation & an interesting point to debate!!!


although the lighting on your picture casts a dark hue to the color of your coffee, i can tell by the tight seems & light wrinkling that you didn't take this roast too far. it may have possibly been a hot one though & if this is the case, beware of roasting to a "medium rare" level (dark on the outside, light in the middle). that type of roast can quite easily be polarizing

This was what I roasted tonight to keep a supply going, yes it was hot P5 for most of the roast, still playing with manual mode with the Behmor, learning and all.
Input is more than welcome.

 

[applescrap]

Roasted the last of the Columbian from my first green beans (thank you everyone here for the inspiration). First little cracks were happening around 4:40 fully cracking at 6 again. Went to 7 minutes 40 seconds. The decision is so Split Second. This was the darkest I think I've ever had a roast go. It was smoking like a snuffed out piece of wood. Really really smoking. As always hard to get a picture. Looks nice and dark now. Last picture in the Sun. It looks so different inside and outside. Doesn't even look that dark outside. Is that massive smoke plume time when you get to second crack?

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[Aristotelian]

I believe you can get up to 12 lbs of beans for the same price, so maybe try a few others. I've had some good Guatemalan beans from them before for $5ish a pound.

I think Sweet Maria's does a great job promoting and describing their beans. I have struggled to find many other places that match the details of each coffee (maybe Burmans, but it still isn't as good of information as Sweet Marias gives).

The thing about SMs though is you pay for it. I don't buy from them unless I'm purchasing 5+ lbs of a single bean because otherwise the cost per lb is too high.

I just went with HappyMug for my first bulk order. Very happy with it so far. All varieties are organic and Fair Trade, shipping is cheaper than SM. I got 8 lbs for $43 shipped.

http://www.happymugcoffee.com/5-green-coffee

 

[passedpawn]

Roasted the last of the Columbian from my first green beans (thank you everyone here for the inspiration). First little cracks were happening around 4:40 fully cracking at 6 again. Went to 7 minutes 40 seconds. The decision is so Split Second. This was the darkest I think I've ever had a roast go. It was smoking like a snuffed out piece of wood. Really really smoking. As always hard to get a picture. Looks nice and dark now. Last picture in the Sun. It looks so different inside and outside. Doesn't even look that dark outside. Is that massive smoke plume time when you get to second crack?

That looks like a great roast scrap. I see a few coal chunks, but it's hard to get a perfectly uniform batch without a real roaster. You took that roast a little farther than I usually do. Let us know how it tastes.

 

[applescrap]

^^ thanks passedpawn. Man I gave it a good effort for 8 minutes. Yep, didn't take long to realize why a real roaster would be beneficial. That being said I need an air pop because I'm tired of cranking that thing. Purposely took it darker. Seems coffee at this level smells familiar and tastes familiar. My wife really likes it. To her it smells and tastes like coffee just fresh and really good. Lighter roasts are unfamiliar even though they have a fresh roasted smell. The coffee is good, it smells like something from an expensive coffee place with some burnt overtones. The roast of the coffee is the predominant taste I think but there are still some hidden origin notes. The strong smokey roast juxtaposed with sweetened cream make for a pleasurable experience.

 

[passedpawn]

What is this cream you speak of

 

[HarborTownBrewing]

I typed up a few paragraphs last night on the mobile app but lost it. Anyways, I think this is approximately what I was saying:

Apple: regarding flavor of dark roast vs. light roast, I think there is a fine line between flavors in the light and dark roast spectrum. If it's a light roast, you'll get the origin flavors, and with a dark roast you'll get the roast flavor. But in between, you won't get a lot of discernable flavors.

This was my biggest issue when I started roasting. I didn't want the roasty flavor, but I also wasn't stopping the roast quick enough, so I was ending up with a roast in the middle: no origin flavor and no roast flavor. Bland. I begin stopping my roast about 45 secs sooner (about 15-20 secs after 1C stopped) and it made a world of difference. I just wonder if you are in that in-between stage and not getting a lot of flavors.

And regarding scents of coffee: some types of roasters (such as a drum roaster) roast in a way which does not bring out the scents very well. This is the case for the Behmor, and a reason I don't tend to get a lot of great aroma out of my roasts. It doesn't bother me so much, as I can smell it quite well once it's ground and in the cup, but some people really like to have the scent of coffee. The other thing is, you'll get the most impactful scent from a dark roast.

 

[applescrap]

I really appreciate your help Harbor as well as passed and everyone else who has helped me. I think you described exactly how a lot of my roasts have come out. (On a side note when using the mobile app better copy and paste if it's a long one so you can save it). The roasts are right in the middle. This last one has now morphed into very dark and oily coffee. What I thought was good a day ago now tastes like somebody ground up charcoal and brewed it. I think the moment right after second crack is where it's at for me but I do also like the nuttiness of light roast. But in the right moment you can really taste a lot of acid in it. I can say with definity that I do not like those middle roasts for exact reasons you mention. It's kind of funny what little care I put into Brewing compared with my interest in coffee. I think some new coffee is going to help as well. I'm not convinced the Cameroon or the Colombian was very good.

 

[passedpawn]

Messing with the Kalia 185 pourover and my gooseneck kettle this morning. I'm playing around with grind ratio with my new beans.

 

[jammin]

^ive been really happy with mine. currently for a 12 ounce cup, I find my self adding the water in thirds after letting the coffee bloom for ~ 30 seconds

 

[applescrap]

Roasted a pound of the burundi. Tired of doing 8 oz. batches. If i turned the heat down I bet it would be pretty consistent. Took eight or nine minutes to First crack and I stopped it at 10 minutes. Wanted to go darker because my wife likes it that way and i dont mind. Its a little darker than it looks. Some coal lumps in there

 

[applescrap]

Weird the chaf stayed on it. Was very chaffy and they were robust and thick. Lot came off when I cooled colander to colander. Definitely was into 2nd crack.
Oops here are pics

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[passedpawn]

I've frozen, shaken, and still had beans with lots of chaff left on the outside. I think beans need some serious shaking to completely get rid of the chaff.

 

[HarborTownBrewing]

I wouldn't worry about the chaff too much, other than aesthetics. From the pics it doesn't look like a dark roast, but hard to say. You are hitting good times though!

I roasted up a Burundi Monday night and I'm very excited to try it tomorrow. Not sure I'll be able to sleep tonight, I'm so excited actually.

 

[applescrap]

I've frozen, shaken, and still had beans with lots of chaff left on the outside. I think beans need some serious shaking to completely get rid of the chaff.

That is so weird the Columbian and the Cameron left little to no chaf. Its chaf was wimpy. I wonder if im going to like the strong chaf.