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☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
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applescrap
Be the ball!
Thats super cool. Man I want to ask you, perhaps in a more appropriate place, what other dutch dishes they made. I am very interested in dutch cuisine. Havent had scrapple, but I have heard that dutch term. In my trips to amsterdam would i have eaten it? Being jewish I have certainly eaten my share of liver. My moms passover chopped liver is well known. Super carmelized liver and onions go into grinder with egg.
The kenyan and guat are nice and were worth the 30 percent off for sure. Both exquisite really. Awesome coffee and a great reminder of what I really like. ... you guessed it. Bingo banko bongo! King konga.
HarborTownBrewing
Well-Known Member
Jammin, I appreciate you posting about that and offering that up. Personally I'm going to pass...I can't bring myself to spend that kind of money on a coffee I won't know how to roast for a few batches ;/
Tracking info received for my doserless components!! They are coming quicker than expected.
I also received a note that Eric over at LeverCraft is working on an order of the SSP Red Speed burrs.
I’m getting excited. I may be able to use everything in the next month or so.
I also received a note that Eric over at LeverCraft is working on an order of the SSP Red Speed burrs.
I’m getting excited. I may be able to use everything in the next month or so.
^woot!
I’m having a tough time rationalizing it myself.. ugghh - this ones probably left on the shelf. If it were a top tier Kenyan graded that highly against it’s peer I wouldn’t be able to resist in any way shape or form
That Yemen from the Crown Jewel posted again. Looks like another 30ish boxes. Pretty good stuff
https://royalcoffee.com/products/cj1198/
I’m having a tough time rationalizing it myself.. ugghh - this ones probably left on the shelf. If it were a top tier Kenyan graded that highly against it’s peer I wouldn’t be able to resist in any way shape or form
That Yemen from the Crown Jewel posted again. Looks like another 30ish boxes. Pretty good stuff
https://royalcoffee.com/products/cj1198/
If my wife enjoyed acidic coffee, I’d be all over some of these group buys. Unfortunately.....
My wife cannot stand acidic espresso - regular coffee she is OK with. Personally, I like a pretty bright cup no matter what. The latest Yemen @ the Crown is a big hit for both of us.
She calls me out if I roast a Colombia lighter that Full City. That should tell you everything about my situation.
applescrap
Be the ball!
@jammin me too. I like a bright cup as well. My wife puts stuff in it and so i dont think she cares either way. Any more to add about the yemen? I am really curious to hear more about it.
I like light esspresso too but have been wondering what level is an "esspresso" roast. I dont care for drip coffee to dark anymore. Its not bad or anything i just feel i lose all the fruity and interesting flavors of the coffee. Well anyways, and this is going to sound snobby, i cant suffer through this cheap Nicaraguan so i have been thinking maybe make esspresso only with it?!
Oh no, just realized im out of coffee, so I will be roasting and drinking tomorrow morning. Havent done that in a while. [emoji75]
I like light esspresso too but have been wondering what level is an "esspresso" roast. I dont care for drip coffee to dark anymore. Its not bad or anything i just feel i lose all the fruity and interesting flavors of the coffee. Well anyways, and this is going to sound snobby, i cant suffer through this cheap Nicaraguan so i have been thinking maybe make esspresso only with it?!
Oh no, just realized im out of coffee, so I will be roasting and drinking tomorrow morning. Havent done that in a while. [emoji75]
^ive only had the Yemen as espresso but it’s a mighty fine shot(best stuff I’ve had in a while). i don’t want to describe it as mild or plain because it’s not but it is pretty easy drinking. The aftertaste rocks and will put a smile on your face. Best part - the wife really likes it too! To me the most prominent flavor is sweet chocolate. It’s kind of got a dark cherry pipe tobacco thing going too.
Let’s pull some shots & push pieces (chess) over it!
The Yrg Z from Roastmasters is in a similar comfort food espresso zone as well. I roasted 3 or 4lbs of that. It’s not picky about roast level. The Yemen appears to be equally chill.
@shelly_belly got some of the Yemen as well so maybe you can get some feedback there too!
Let’s pull some shots & push pieces (chess) over it!
The Yrg Z from Roastmasters is in a similar comfort food espresso zone as well. I roasted 3 or 4lbs of that. It’s not picky about roast level. The Yemen appears to be equally chill.
@shelly_belly got some of the Yemen as well so maybe you can get some feedback there too!
shelly_belly
Someday After A While
The Yemen is not roasting well in the popcorn popper - it's not getting through 1st crack evenly and by the time the slower beans catch up some are at 2nd crack or are beginning to tip burn. I think next roast I'll try a smaller amount and hopefully that will shed some of the heat. What I did roast tastes very good (only make espresso), I'm just not picking up any notes other than basic coffee taste. I will say this bean so far is the most 'coffee' tasting shot I've ever had and the aftertaste stays with you for a while. It's more syrupy than anything else I've had too, and I like that. I think it'll be a great bean to make a blend more robust.
HarborTownBrewing
Well-Known Member
Finally have my countertop and sink scheduled for next Monday!!! In anticipation I'm trying to roast up some goodies because my Chemex has been collecting dust since April. I also have a couple coffees I haven't tried yet because I've been waiting on a suitable brew method (didn't want to waste new beans on a drip machine).
At the end of this all, I'd like to write a book called, "45 Days Without a Kitchen - How to Survive". Spoiler alert: it involves a lot of Dominos and Taco Bell.
At the end of this all, I'd like to write a book called, "45 Days Without a Kitchen - How to Survive". Spoiler alert: it involves a lot of Dominos and Taco Bell.
Dominos? Have you no standards?
I agree with @TallDan! You live in Chicago, isn't there some great pizza shops near by? Isn't Chicago known for their deep dish pizza?
HarborTownBrewing
Well-Known Member
I agree with @TallDan! You live in Chicago, isn't there some great pizza shops near by? Isn't Chicago known for their deep dish pizza?
Pahahaha...you call me out for Dominos, but not Taco Bell?!?!
Thing is, you can't beat the Dominos deals, especially with a large three topping for $8. We get two dinners out of one of those. Chicago is indeed a great pizza city (for the record, no one here eats deep dish) but it gets expensive. $16+++ for a good non-chain pizza, so that adds up.
Besides, I'm a sucker for Dominos.
Definitely a bummer to hear this. I am curious what approach you have taken & if you have any ideas in mind for adjustments? I was hot on this coffee largely due to its density & moisture content - both a solid average (which is rare for Yemeni coffee). This is something I always look for @ the Crown as it's a good indicator if the coffee will be a pill to roast or a little more predictable. Bean size & density also play a role - both fell in line here as well. For your popper, I would steer clear of larger screen size beans (think AA Kenyans, Pacamara varietal etc) in excess of 16.
For further Crown offerings, I think reviewing Jen's Ikawa profiles might be beneficial. This roaster is small & roasts very fast; somewhat similar to your Popper. I think you might be able to find some good benchmarks for roast curves & a better analysis of weather that coffee is something you're really interested in. Here is a link to the Ikawa profiles that Jen posted:
https://infogram.com/ikawa-1198-yemen-1h1749d9ylzd6zj
Here is a snippet of the roasting notes to go along with that:
Yemen coffee is incredibly sweet at darker roast levels. Ikawa Roast (1) is a very long roast with a higher than normal end temperature than I usually roast for the Ikawa analysis. For contrast, I chose one of my dependable roast profiles that I use when I want more developed flavors in a coffee. Ikawa Roast (1) tasted like blackberry and dark chocolate and was extremely sweet without a roasty bitterness. Ikawa Roast (2) had a nice acidity like cherry pie but tasted slightly underdeveloped with sweet cereal grains and honey.
Hope this helps,
~j
HarborTownBrewing
Well-Known Member
So I believe this just happened. It's showing as ordered on my Sweet Marias profile...just waiting for the confirmation email.
New summer hobby: Learning how to roast on the Aillio Bullet 
New summer hobby: Learning how to roast on the Aillio Bullet
OP
OP
So I believe this just happened. It's showing as ordered on my Sweet Marias profile...just waiting for the confirmation email.
New summer hobby: Learning how to roast on the Aillio Bullet
View attachment 573877
Oh damn you are taking it up a notch! I wonder if there is a means to do a firmware update on that thing. I just watched a video on that thing and noticed there is way to change from Celcius to Fahrenheit. I'm so old school, just can't think intuitively in metric.
HarborTownBrewing
Well-Known Member
Yeah, they seem to have designed it in a way that as they make improvements and changes you can update the firmware. I know one of the complaints people had is they had a hard time hearing 1st crack, so they put out an update which (supposedly) allows you to lower the fan speed, which helped people hear 1st crack easier. Makes me feel comfortable knowing that they are trying to continue to improve it - even the older ones. Artisan is also compatible with it now as well.
The Bullet is very interesting - it's very much a new-school roaster which allows for programming changes and updates over time. They also release 3-D plans for various add-ons that you can have printed on your own.
Unique company, especially in a sector which tends to be very manufacture-esque. I love the idea of a big ol' Mill City gas roaster, but it's not going to happen with my current setup, so this should be interesting. The Behmor has been wonderful, but I can't wait to see the differences.
^try not to wear out the refresh button on the tracking
Seriously though - looking forward to following along on your journey
Seriously though - looking forward to following along on your journey
So I believe this just happened. It's showing as ordered on my Sweet Marias profile...just waiting for the confirmation email.
New summer hobby: Learning how to roast on the Aillio Bullet
View attachment 573877
Oh, man. That’s awesome. I’m also looking forward to seeing your experiences as you upgrade.
applescrap
Be the ball!
+1 that roaster looks amazing^try not to wear out the refresh button on the tracking
Seriously though - looking forward to following along on your journey
The doserless spout assembly arrived today. Now if I could only get the body back.
welp.... BT probe died a slow death on my roaster. very frustrating because it wasn't easy to spot & I have recently been working on the roasting kit so I thought I made an error rewiring or adjusting artisan settings. I ended up pooching a $40 in beans chasing my tail.
On the bright side, it gave me a good excuse to upgrade my probes to something more nimble. The stock thermocouples are 5mm (slightly larger than 3/16"). I ordered a pair of 2mm probes today which are slightly larger than 1/16". I've used 1/16" probes before & really like how quickly they relay changes to environmental & bean temps. I picked up a 22lb box of Guatemalan coffee from the Crown as well. By the end of the week I should be able to start practicing with the new probes. If all goes well I am hoping to make some changes to my Artisan settings & track gas pressure & fan settings throughout the roast.
On the bright side, it gave me a good excuse to upgrade my probes to something more nimble. The stock thermocouples are 5mm (slightly larger than 3/16"). I ordered a pair of 2mm probes today which are slightly larger than 1/16". I've used 1/16" probes before & really like how quickly they relay changes to environmental & bean temps. I picked up a 22lb box of Guatemalan coffee from the Crown as well. By the end of the week I should be able to start practicing with the new probes. If all goes well I am hoping to make some changes to my Artisan settings & track gas pressure & fan settings throughout the roast.
How does one calibrate the new thermocouples? Do you dip them in a glass of ice water before installing them in the roaster?
In this case it takes experimenting. First crack is generally considered to happen @ 390F. The idea is to run a few/several batches through your roaster to develop an average 1C temp in stock format. From there, you create an offset to the raw reading so that Artisan displays the temp desired.
So basically if you roast a few batches & find that first crack always happens at 350, you enter in a +40* offset so that it registers @ 390.
So basically if you roast a few batches & find that first crack always happens at 350, you enter in a +40* offset so that it registers @ 390.
I can’t wait to get home and unwrap everything!
Nice! Be sure to post a good before/after comparison when you get it put back together.
Oh, I also couldn’t resist getting the single dose tamper done too.
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