A cheap mod I see is replacing the upper plastic diversion component with a oil burning lamp glass shroud or whatever is called.
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☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
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How much can you roast at one time in one of those?
applescrap
Be the ball!
Thanks everyone for the help. Right now I'm leaning heavily to give it as a gift at Christmas. The sweet Maria site was informative but scared me a little. It seems like they do a decent job but will definitely burn out at some point. The other problem is at only 4 ounces at a time I don't want to be doing it every other day because if you do back-to-back batches that's gotta be hard on it. That being said you can have a little more variety though. I don't know I might give it a try. I wonder if the whirly pop can overcome the scorching issues by turning the heat down after first crack and letting it finish slower. That being said I think just using it slower in general would probably create a better roast but standing there and turning that thing is not my most favorite chore.
applescrap
Be the ball!
Roasted the last of the Amaro Gayo (Ethiopian DP) this morning. Always good stuff
Sorry to be a noob, could you help me understand this roast profile a little better. Is this for a 1 pound roast?
Air popper? Not sure... Most home roasters have low capacity such as 1/2 pound or less. Some can do more... but not well usually. The current issue of "roast" magazine has a decent review of most commercially available (not including DIY options) roasters that is worth a look if you are interested.
TD
http://legacy.sweetmarias.com/airpop/airpopmethod.php
4oz is about the capacity for a popcorn popper.
Certainly a limitation, another part of why I didn't consider the popcorn popper to be a reasonable for anything more than just getting started.
But again, for <$20, it's a solid way to get started.
4oz is about the capacity for a popcorn popper.
Certainly a limitation, another part of why I didn't consider the popcorn popper to be a reasonable for anything more than just getting started.
But again, for <$20, it's a solid way to get started.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Thanks, I figured they had a pretty low capacity which is why I went the Whirly Pop route.
Speaking of....my nylon gear twisted off about 1/4 of the way into Colombian Hulio Sumpremo. Looks like a stainless one is in my future.
1/2lb roast but that's inconsequential. What's most informative here is the path the beans take to hit specific benchmarks (the turn, end of dry, 1C, dump; etc).
Unfortunately different roasting systems yield different results; with your popper we would comparing apples to oranges. Basically this graph is worthless to anyone not roasting on a conventional drum roaster; even then it's not highly transferable between different brands/builds.
In any case, it's still fun to see people's roast curves as it does give you a general idea of what might be coaxed out of the beans. Hope that helps
applescrap
Be the ball!
Thanks jammin, I'm still a little confused on the overall path, curvature, and symbols. But I'm not to worried at this point about being confused. I agree its fun to see the path the beans take.
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Reposted from one of the crazy picture threads:
HarborTownBrewing
Well-Known Member
Yesterday I roasted a peaberry and completely screwed the crap out of it. I mean I skipped 1c and ran that sucker right into 2c. I hardly heard enough of a 1c to pull back heat. Even for a PB it was impossible to hear.
Disappointing. Its humbling.
Disappointing. Its humbling.
I quit ordering peaberry a long time ago because of that. That varietal is easily the most difficult to roast so I wouldn't beat myself up over too bad if I were you.
even though I know better, I just ordered 1lb of SM's latest Kenyam PB. Like golf, all it takes is 1 good shot to keep you coming back; so here I am again haha. I'm looking for to giving PB another chance since I have had some OUTSTANDING roasts from it in the past. Certainly gonna hit the breaks hard prior to 1C & pray to the coffee gods haha
For sure, but neither does it take very long to roast a batch and it's fairly decent quality roast.
Not a commercial venture by any means but for me 1/2 hour and I have coffee for a week or so. Granted, I'm only a 1 pot per day guy in the morning. Rest of the day is office bitters.
Reposted from one of the crazy picture threads:
Just like Starbucks makes.
Question for you all that have been roasting to the point of science. What affect do the different temps at different times of the roast have? For example, I am sure a nice consistent temperature will give a more one dimensional final product where what would happen if you started the roast out hotter, or cooler? And the step from 1c on should that be hotter or colder, I am guessing you get more character from a cooler stretch after 1c. If you dont feel like explaining do you know any resources that I can read up on and nerd out about?
really nice Guat posted over at RM's. A couple nice El Salv's ($$) too -
http://www.roastmasters.com/socorro.html
http://www.roastmasters.com/socorro.html
HarborTownBrewing
Well-Known Member
Maybe it's higher quality than SM's (?) but Roastmasters seems really pricey.
applescrap
Be the ball!
Help me understand, was it scorched? This guat from bodhi is nice.
HarborTownBrewing
Well-Known Member
Not scortched. I just blew through first crack because I couldn't hear it. Normally I'd kill most of the heat once 1c begins to stretch out first crack.
On top of that I'm a light roast guy so this is way ashy for my tastes. I tried it today in French press and it was fine but way to dark. I think once I nail it as a light roast it's going to have some awesome fruit flavors I could almost taste in today's dark roast.
HarborTownBrewing
Well-Known Member
Today's cup is bringing me that sort of feeling that everything is right in the world. It's delicate, but full of flavor. The perfect temperature to expose new tastes each sip. It's the sort of feeling that gives one optimism about the rest of the day.
Which is something I'm going to really need because I've got a long list of home projects to finish today :/
I'd rather just people watch out the front window and sip this Ethiopia Gedeb Asasa all day.
Which is something I'm going to really need because I've got a long list of home projects to finish today :/
I'd rather just people watch out the front window and sip this Ethiopia Gedeb Asasa all day.
I've seen some stuff about folks automating the detection of first crack with electronics, and also the old school modded stethescope.
Today I had Guatemala Proyecto Xinabajul Familia Perez about 4.5 days since roasting when I brewed. It was great, and I think about 4-5 days was where it was really shining - sadly all gone now. I shared some with folks at work who now understand the obsession. I'm not much for writing about tasting notes, but this was quite nice.
TD
Today I had Guatemala Proyecto Xinabajul Familia Perez about 4.5 days since roasting when I brewed. It was great, and I think about 4-5 days was where it was really shining - sadly all gone now. I shared some with folks at work who now understand the obsession. I'm not much for writing about tasting notes, but this was quite nice.
TD
Travelling to Reno and Lake Tahoe soon. Wondering if anybody knows where to find good coffee so I don't need to pack a travel coffee system. This would include my unmodified Slim Hairo grinder - which takes forever to grind enough for a single serving - and an AeroPress, plus beans, a digital scale and a thermometer.
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HarborTownBrewing
Well-Known Member
I'm having a bit of an anxiety issue. For over two years I have had a private office at work. It's large, by our organization's standards at just over 200 square feet. In said office I have had, amongst other things, a very modest but nice coffee set up with my water pitcher and Hario (along with tea steeper, coffees, teas, and the occasional coffee grinder).
Unfortunately I'm shifting roles and moving to another office in our organization where I will be hoteling - basically changing desks on a day-by-day basis and storing any of my belongings in a small locker about 10"x24"x10".
So today I met with my new boss to discuss the role and at the end she said, "do you have any other questions?" I said:
Harbortown: "Where can I make my coffee"
New Boss: "Well some people make theirs in the Keurig in the hallway."
Harbortown: "Man, that's going to be a bit of an issue for me. I am sort of used to having a nice little setup"
New Boss: "I know some people go out for coffee or some in for the day."
Harbortown: "I see. I. See."
Anyone have any suggestions on how they deal with this sort of thing at work? I suppose I could keep the pitcher/V60 in the locker.
Unfortunately I'm shifting roles and moving to another office in our organization where I will be hoteling - basically changing desks on a day-by-day basis and storing any of my belongings in a small locker about 10"x24"x10".
So today I met with my new boss to discuss the role and at the end she said, "do you have any other questions?" I said:
Harbortown: "Where can I make my coffee"
New Boss: "Well some people make theirs in the Keurig in the hallway."
Harbortown: "Man, that's going to be a bit of an issue for me. I am sort of used to having a nice little setup"
New Boss: "I know some people go out for coffee or some in for the day."
Harbortown: "I see. I. See."
Anyone have any suggestions on how they deal with this sort of thing at work? I suppose I could keep the pitcher/V60 in the locker.
I brew at home and bring it to work in a thermos in the morning and it stays fresh most of the day.
Holds about 800ml. Don't want to get canned over coffee. I pour a small amount into my mug at a time 2-3 sips so it doesn't go cold by the time I drink it.
Maybe make coffee for your boss from time to time and he'll come around (assuming he drinks coffee to begin with).
Also, and I know its a compromise, they make re-useable K-cups for the Keurig in which can can put your own freshly ground coffee. Might take some experimentation to get the dosing correct.
At my job, I'm sort of a boss, but I work at varied offices around town on any given day. It would be impossible to have a dedicated setup at each one just for me, so I bring my coffee in a thermos. I had attempted to bring coffee beans, grinder, etc, but is too tedious and time consuming to do at work. I have found a high quality thermos that will keep the coffee hot through the afternoon, by which point I've had all that I care. I know that even still that the coffee acids are deteriorating along with flavor while it sits, but its not too bad. I experimented with cold brew coffee once, but disliked it vs the hot brewed.
TD
Holds about 800ml. Don't want to get canned over coffee. I pour a small amount into my mug at a time 2-3 sips so it doesn't go cold by the time I drink it.
Maybe make coffee for your boss from time to time and he'll come around (assuming he drinks coffee to begin with).
Also, and I know its a compromise, they make re-useable K-cups for the Keurig in which can can put your own freshly ground coffee. Might take some experimentation to get the dosing correct.
At my job, I'm sort of a boss, but I work at varied offices around town on any given day. It would be impossible to have a dedicated setup at each one just for me, so I bring my coffee in a thermos. I had attempted to bring coffee beans, grinder, etc, but is too tedious and time consuming to do at work. I have found a high quality thermos that will keep the coffee hot through the afternoon, by which point I've had all that I care. I know that even still that the coffee acids are deteriorating along with flavor while it sits, but its not too bad. I experimented with cold brew coffee once, but disliked it vs the hot brewed.
TD
^i fill a 12oz hydroflask for my lady every morning. holds temp four hours so maybe could be an option?
Alternatively, cutting back on caffeine is not a bad thing. I have one 12oz mug in the morning and I always get a really good buzz from it since it's all I have.
Alternatively, cutting back on caffeine is not a bad thing. I have one 12oz mug in the morning and I always get a really good buzz from it since it's all I have.
HarborTownBrewing
Well-Known Member
What I really need is a 3o clock cup. I only have one cup in the morning but I make that in the chemex usually and that's all good. I have a nice thermos but it presents transportation problems (heavy and not train friendly for the commute)...hmmm
applescrap
Be the ball!
My brother-in-law and friend have spoken of lightweight thermoses that can keep ice unmelted in hot car for 2 days. I think there are some that will keep coffee piping hot until 3. Reusable k cup with your coffee? No I've got it, use the Keurig just for hot water. run it into you pour over with no k cup in. I used to do that all the time for ramen
OP
OP
If you're talking about making coffe at your job site, then just bring ground coffe and use the little Kalita 185 pour-over and some microwaved water. It's not breakable, and stores more easily, than the chemex I would think. Seems perfect for the office. Little->no cleanup, just dump filter.
(I work from home, so no experience here).
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applescrap
Be the ball!
This bodhileaf coffee has been good. I keep buying their sell coffee. The Guatemalan huapu (sp.?) was good. This honduran is good to for the price. 10 minutes, just over a pound. First crack 830. I shaked the whirly pop every 30 seconds or so at the end, I think that's going to help with consistency.
View attachment 1474817455942.jpg
View attachment 1474817455942.jpg
^looks like a well executed light roast, Apple. have you brewed any of it yet?
applescrap
Be the ball!
Damn you have good eyes Jammin, yes somewhat lighter indeed. Times keep changing between 9:30 and 11minutes. Assume it's the amount I'm roasting changing and the different bean varietal. Brewed 2 cups this morning. Roasted yesterday. It's really good. Tasting notes said caramel and citrus, I tasted caramel and fig. Before I looked at the notes. I'm not very good at calling flavors but I'm getting better.
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