My last post was referring to the legacy farms coffee. I have had that experience with some LHBS employees before, I just stopped seeking info at the LHBS and did my research before going in.I'm very curious to hear everyone's feedback on the Legacy Farms. I really couldn't believe the quality for the price, but I've only roasted it once so I'll have to see if it's easy to replicate.
I was picking up some homebrew supplies over on the NW side of the city when I saw there's a shop nearby that also sells homebrew and coffee roasting supplies. I had to check it out. Well, it's significantly smaller than my normal shop (Brew and Grow). Their brewing supply prices were a little high so I didn't purchase anything for my Hefe there, but....
I asked if they had coffee - they were like, "yeah sure how much would you like?" So I asked what they had and they had some Hawaii Kauai bean. I asked the guy what it tasted like and he said, "What do you mean? I mean, I roast it and it's good." Ooookaaay. So I ask him if it's got chocolate, fruit, anything. His response, "I roast a lot of Colombian and Ethiopian coffee...it's sort of like those, but with a different body. I don't know what you're looking for."
It was really odd - someone who apparently roasts coffee and brews beer, works at a shop that sells coffee and beer, but couldn't give any info on how it tastes. I picked up two pounds ($8.99/lb...a little high, then again it's Hawaiian so I guess it's not a surprise). Roasted a lb last night and it roasted nicely; I'll let you guys know how it tastes...unlike the shop employee. ...
☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
- Thread starter passedpawn
- Start date
-
- Tags
- coffee
Help Support Homebrew Talk:
LHBS that i frequent sells roasted coffee, and I've talked to the owner about selling green coffee and supplies, but he's not all too interested in it. Can't blame him, seems like the opportunity for sales and the margins would be even smaller than homebrewing supplies.
I'm planning to roast at lunch and am deciding between the Legacy Farms and the Royal Hambela Alaka. Haven't tried either one yet, and am anxious to try both!
I'm planning to roast at lunch and am deciding between the Legacy Farms and the Royal Hambela Alaka. Haven't tried either one yet, and am anxious to try both!
I decided to do a complete video of roasting the coffee, easier then staring into the popper with sheaf and heat blowing into my face
Ethiopian Harrar.
Roasting varies allot depending on the day and such from local power consumption, gave up on timing a while back due to that so rely on color only. -5c also the coldest Il do outside since it will also increase the time of roast.
Ethiopian Harrar.
Roasting varies allot depending on the day and such from local power consumption, gave up on timing a while back due to that so rely on color only. -5c also the coldest Il do outside since it will also increase the time of roast.
Quick pic of the small amount of Legacy Farms Honduran I just roasted with the heatgun/dog bowl. Lighting is off in the photo, but you get the idea. Roasting was a pleasure--much less chaff flying off than that Guatemalan I had been roasting. Stopped a few seconds into 2nd crack. Will let this breathe a day, grind and taste. So far, so good. I hope I really like this, as the price is right and they seemed like good people to do business with.
HarborTownBrewing
Well-Known Member
I decided to do a complete video of roasting the coffee, easier then staring into the popper with sheaf and heat blowing into my face
Ethiopian Harrar.
Roasting varies allot depending on the day and such from local power consumption, gave up on timing a while back due to that so rely on color only. -5c also the coldest Il do outside since it will also increase the time of roast.
That's pretty cool - I've never seen a roast through a popper.
I tried the first test roast of the Legacy Farms Honduran this morning. I had roasted it yesterday to med-dark, something I'm guessing is around Full City-Vienna range. Brewed with two level Tbsp. grounds in the Clever dripper, water just a little shy of boiling temp, 10 oz pour. Very nice flavor, hint of roastiness but not too intense, rich aroma. None of that scorchy flavor I had with the Guat. Very nice cuppa.
I will roast some more and give to friends to get feedback, but for me, I'm sold on it. Would buy more.
I will roast some more and give to friends to get feedback, but for me, I'm sold on it. Would buy more.
![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
Well-Known Member
So here's something interesting. Aillio has been talking about a new bean temperature sensor but they weren't giving too many details. They just released it, and it's an infrared sensor that can measure the temp of the beans themselves, rather than getting a mix of bean temp, air temp, and being effected by the load you give the roaster. It also means that there is no turning point - the bean temp doesn't take that big dip before recovering.
So it's a more accurate bean temperature that also more truly reflects the beans actual temp, and does so across the board whether you've got 1/4 lbs or 2 lbs - it would give the same reading.
Here's an overlay of the old sensor and the new one. The old sensor gives the typical turning point dip at the 1 min mark whereas the new sensor just starts out at the bean's temp and goes up. Most interesting to me is the delta, especially at first crack, between the old and new sensors. The recorded temp isn't even close on the two.
My understanding is they are patenting this so it will be interesting to see if it makes it's way into other, bigger roasters. If it's as big of a game changer as they seem to think it is, it could really change the way roasts are recorded and duplicated.
They are selling it for $60 if you want to upgrade to the new sensor, which I think is very fair. I'll do it, but will probably wait a few months to hear from others on how it's working out. I don't want to be an early adopter and go through any early adopter growing pains if it has some issues.
Anyways, here's a very detailed article if you want to geek out over sensors and data, and here's a graph comparing the old and new sensor.
https://medium.com/@aillio/the-start-of-something-39aa01d08fa9
So it's a more accurate bean temperature that also more truly reflects the beans actual temp, and does so across the board whether you've got 1/4 lbs or 2 lbs - it would give the same reading.
Here's an overlay of the old sensor and the new one. The old sensor gives the typical turning point dip at the 1 min mark whereas the new sensor just starts out at the bean's temp and goes up. Most interesting to me is the delta, especially at first crack, between the old and new sensors. The recorded temp isn't even close on the two.
My understanding is they are patenting this so it will be interesting to see if it makes it's way into other, bigger roasters. If it's as big of a game changer as they seem to think it is, it could really change the way roasts are recorded and duplicated.
They are selling it for $60 if you want to upgrade to the new sensor, which I think is very fair. I'll do it, but will probably wait a few months to hear from others on how it's working out. I don't want to be an early adopter and go through any early adopter growing pains if it has some issues.
Anyways, here's a very detailed article if you want to geek out over sensors and data, and here's a graph comparing the old and new sensor.
https://medium.com/@aillio/the-start-of-something-39aa01d08fa9
Interested to hear any roasting details you guys have on that Legacy Farms Lempira. My roast didn't seem to go real well and I'm not too crazy about the first batch. I did the routine i use on virtually all coffee on the behmor, and while the time to the yellowing and browning phases was typical, it took longer to get to 1c, and 1c was pretty quiet. I think I'm going to try again with more heat leading up to and during 1c on the next batch, but I'm curious if any of you experienced roasters saw the same kind of thing with that coffee, particularly if anyone else has roasted it in a behmor.
I hope to roast some this weekend and I’ll report back next week after it rests and I drink some.
Good price on an interesting Kenyan:
http://www.greencoffeebuyingclub.com/index.php/topic,21354.0.html
@HarborTownBrewing - I’ve been hearing buzz about that IR sensor as well. Sounds pretty cool! Looking forward to your thoughts on it
http://www.greencoffeebuyingclub.com/index.php/topic,21354.0.html
@HarborTownBrewing - I’ve been hearing buzz about that IR sensor as well. Sounds pretty cool! Looking forward to your thoughts on it
I am not entirely sure about the first crack. It could have been a bit earlier. I heard some cracks around 8 minutes but it didn’t start popping regularly until around 8 and a half minutes. I don’t know what any of this info means but maybe someone else will.
It seemed like it took a while for first crack for me too. My very unscientific, heatgun & dog bowl method. I didn't time it, but probably 4-5 minutes to 1st, then another 2 until 2nd crack. I did 4 batches of 1/4 lb each--same story with all of them. I went a few seconds into 2nd crack and stopped at around Vienna. The 1 lb green turned into 13.05 oz. of roasted, so ~18.4% wt. loss.
Well, extra time to get to 1c matches up with my experience with the lempira, so that's good to know. I wasn't too excited about the chemex results, but a couple days later the cappuccinos were pretty good; one was really great. I'm planning to roast another batch of it tonight (although, i'm a great procrastinator) and plan to keep more heat on it from browning to 1c.
HarborTownBrewing
Well-Known Member
I roasted that Hawaiian bean I had mentioned (bought it at the shop where the employee couldn't give me any information on the bean at all). I had a great roast and was happy with how everything developed. The thing is, I think I understand why the employee couldn't give me any info...
It sucks. Tastes like a 95% cocoa bar...normally I like high percentage chocolate (especially with a red wine) but this was not good. Bitter bitter bitter; it gives a cocoa hint riiiiight when you sip it, then it turns to bitterness. The flavor dies off pretty quick; not much of an aftertaste here.
Maybe I could have roasted it better? I don't know. I have one more pound of it so maybe I'll try to roast it quicker instead of slow like the last one, but I still hit 1C around the 8:30 mark.
It sucks. Tastes like a 95% cocoa bar...normally I like high percentage chocolate (especially with a red wine) but this was not good. Bitter bitter bitter; it gives a cocoa hint riiiiight when you sip it, then it turns to bitterness. The flavor dies off pretty quick; not much of an aftertaste here.
Maybe I could have roasted it better? I don't know. I have one more pound of it so maybe I'll try to roast it quicker instead of slow like the last one, but I still hit 1C around the 8:30 mark.
I have noticed the lempira puts off a lot of steam. Maybe since it is coming straight from the farm it has a higher moisture content. I think that could also explain the longer roasting time. This time I preheated the pot and roasted it on the highest heat for the first 4 minutes. Once it started browning I turned the heat down one notch and then 2 minutes later turned it down one more notch.
HarborTownBrewing
Well-Known Member
That's a great point/observation. It's the same sort of thing I experience when I'm roasting beans I've soaked in bourbon.
Was looking for some general information about oxygen’s effect on coffee and stumbled upon this.
https://blackbearcoffee.com/resources/81
Just skimmed it for now but am going to come back later to read it. Thought some others here may be interested.
https://blackbearcoffee.com/resources/81
Just skimmed it for now but am going to come back later to read it. Thought some others here may be interested.
applescrap
Be the ball!
Wow, detailed and awesome article. Thanks for sharing. I have come across that site before, maybe from you or maybe he has a sivetz, I think. One of the originals from Michael himself. I think he has a bunch of info on that site on air roasting and or perhaps the book transcript as well. Cant recall the title of that book, its short, like coffee talk, or coffee book. Ugh, I am going to have to google it.
Still drinking the ethiopian here. Its such a treat, my friend calls it exquisite. Working hard to eliminate scorching and still roast quickly has paid dividends. I need to go back and watch the Morroco videos with darn it cant think of the guy who builds those sweet roasters, anyways I am starting to understand what he was talking about. How you enter the maillard reactions, the water in the bean, is huge. To dry or to wet through those phases produces different results. Certainly dont want to bake the beans but too much gungho and green can hide in the beans.
Sounds like the farm coffee is good. Is it domestic or honduran? Haha, I have a little Kenyan left so I am good for now. Kinda stuck with the yc dp for now, too many damn bills!
Honduras. I just had it this morning and so far it is my favorite coffee that I have made at home. My moms boyfriend even offered to buy a pound from me haha.
HarborTownBrewing
Well-Known Member
Aaaaand with that, you are in business!
HarborTownBrewing
Well-Known Member
Usually some good berry notes in Ethiopia or Kenya. With Ethiopia it usually tends to be either black-tea flavors or berry flavors.
I'm sure you could get those flavors in a popper.
Personal taste realy. I love my Costa Rica Tarrazau and Peruvian, great Body. The Java Pip Estate im drinking right now has nice full body, very smooth. All City Roast.
There is a coffee shop near me that used to sell this Ethiopian that smells and tastes like blackberries and was even a little sweet. They stopped carrying it and I have tried home roasting 2 different regions from Ethiopia and they both weren’t very good. One was acidic and kind of tannic like lemon black tea. The other tastes like dirt. I guess I will try the Costa Rica and Peruvian @NeilMac suggested.
This is why we get excited about some coffee when it’s in season and available. Not all coffees from a given country are equal. Just like wine, there is variation from one farmer to the next, one part of a big farm to another, and year to year. Berry forward coffees go fast when they’re available because they’re highly sought after.
Before I bought my Behmor I used an popcorn air popper and was able to get the massive blueberry notes from an Ethiopian bean I had at the time. But it is very bean-dependent.
I roasted 12oz (340g) of the Legacy Farms beans tonight in the Behmor. I heard a lot of faint cracks and thought “First Crack” had started so I hit the button for it on the timer. About a minute later “First Crack” really took off. I never had a bean act like that before but now that I think of it, someone was mentioning the moisture of the beans or something like that. I think I experienced something similar thinking “First Crack” had started. Given that my development of the bean would be off.
I hope the beans didn’t “bake” since it took them so long to get to “First Crack”. Time will tell in a day or two when I brew some coffee with them. I stayed on P5 the whole time through too.
Did others who bought these beans have a longer than normal time before hitting “First Crack”?
I hope the beans didn’t “bake” since it took them so long to get to “First Crack”. Time will tell in a day or two when I brew some coffee with them. I stayed on P5 the whole time through too.
Did others who bought these beans have a longer than normal time before hitting “First Crack”?
That looks quite normal for FC time in the Behmor with larger batches, @pshankstar.
Phew! Thanks for sharing that info with me. I was thinking with a larger batch there would be more heat which would reduce the time to FC but wan't sure. At least this was my experience with my old Fresh Roast SR500, smaller batches took longer to hit FC. Still learning with the Behmor.
Onto coffee and breakfast! Later today I plan to swing by the coffee shop in my town to talk to the owner/roaster and pickup some green beans. I'll report back later.
HarborTownBrewing
Well-Known Member
That seems about right for 12oz in the Behmor. The more beans, the longer to 1C, but also it's more momentum to slow down at 1C. Sometimes with the bigger loads you can turn the power down and the beans just keep going because there's so much heat in the drum.
I've been getting to 1C at about the 8:40 mark with the Legacy beans and ending at 10:00 sharp, dropping the roast at 15% development. Usually with the same profile I get to 1C in about 7-7:45 depending on the bean so it's definitely a slower roast.
Last night I roasted in my 3 seasons room. Normally it is 60 out there in the winter but with this weather I don't think it was above 50 in the room. The beans were probably about 55 degrees too when I charged the roaster. The Bullet was a champ though - I could tell right away I was below where I wanted to be so I kicked up the heat and it immediately responded - actually hit 1C a little quick on my first roast. Two roasts was enough though so I'll be waiting until next week when it warms up a tad.
I've been getting to 1C at about the 8:40 mark with the Legacy beans and ending at 10:00 sharp, dropping the roast at 15% development. Usually with the same profile I get to 1C in about 7-7:45 depending on the bean so it's definitely a slower roast.
Last night I roasted in my 3 seasons room. Normally it is 60 out there in the winter but with this weather I don't think it was above 50 in the room. The beans were probably about 55 degrees too when I charged the roaster. The Bullet was a champ though - I could tell right away I was below where I wanted to be so I kicked up the heat and it immediately responded - actually hit 1C a little quick on my first roast. Two roasts was enough though so I'll be waiting until next week when it warms up a tad.
Similar threads
Latest posts
-
Spike Conical Heater fails again--second in 3 years--ideas?
- Latest: Indian_villager
-
-
-
-
