Find a soft mat to put it on or some thick rubber feet for it.
☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
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Find a soft mat to put it on or some thick rubber feet for it.
applescrap
Be the ball!
You can also upgrade the burr to the preciso burr on that. It comes with a paddle and fly wheel upgrade iiac as well. My buddy got an encore, my recommendation, from knowledge gleaned here. I got a used virtuoso that was seemingly beat up or whatever, but it sounds and runs as well as the day I bought it.
Finally did my first roast with the Mill City.
Is your bean temp off?
I thought fc normally happen closer to 400F.
beans look well roasted.
My temp probes are definitely slow. They could also be off. I anticipate replacing them soon.
I'm mostly happy that I got what looks like a decent roast. It was a 300g batch (Kenya Iyego AA sample from Genuine Origin that the seller of the roaster gave me). There are at least a few mistakes i made there, but I'm still calling it a success. At least for now, we will see what I think in a few days when i brew some.
![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)
Been a long time since I dug in the temps of when thing happen, maybe if is just the beans just caught my eye as being low then I thought. Assuming you can hear FC and as long as you get consistent results that seem like it would OK.
HarborTownBrewing
Well-Known Member
I believe many probes have to be calibrated, though I'm not positive. I do know that on my roaster each origin will hit 1c at different temps. Some at 182 C, others at 190C.
When I was first starting out with the Whirly I continuously referenced sweet Maria's temp chart and in my head considered it to be gospel. That was, in hindsight, probably not the best approach, though it gave more a little more confidence in what I was doing.
applescrap
Be the ball!
Update. The lower power roast that took longer sucks. It lacks the quality of a light roast. And also doesn't have any qualities of a dark roast either. Just not very good.
The same seller that i bought my behmor brewer from had a few of them listed for $150 without the drum. (A new drum from behmor is $30.) They sold pretty quickly.
https://www.ebay.com/itm/Behmor-160...=true&nordt=true&rt=nc&_trksid=p2047675.l2557
applescrap
Be the ball!
Tell him 75.
I don’t think that’s how eBay works man. Otherwise I would LOL
eBay is less than ideal. Some loser won a bid and then didn’t pay. Little you can do about it other than file complaint. Whooppee !
Seller has option to allow buyers to make and offer when setting up their auction. You either will or will not be able to simply make an offer depending on that setting.
Drinking in-room Cafe Verona Starbucks — bleck!!! Wretched stuff!!
Seller has option to allow buyers to make and offer when setting up their auction. You either will or will not be able to simply make an offer depending on that setting.
Drinking in-room Cafe Verona Starbucks — bleck!!! Wretched stuff!!
HarborTownBrewing
Well-Known Member
Speaking of Starbucks, they just opened another location across from my office. So that's two Starbucks on the same block, on the same street. It's not even a busy part of the city! It continues to amaze me how they can be successful.
@TallDan I know it's only been like two days since you roasted that first batch on the new roaster but any word on how the beans turned out?
@TallDan I know it's only been like two days since you roasted that first batch on the new roaster but any word on how the beans turned out?
Just received the Secura burr grinder from Amazon today. I set it at its most coarse setting and ground a few ounces. Not bad for a $40 machine, certainly better than the blade. The coarse granules are more uniform than the blade, but there's a little fine stuff in it too. I'll test it out tomorrow morning on some pressed coffee.
For scale, the container below is about 4" in diameter.
Contrast the coffee from the blade.
For scale, the container below is about 4" in diameter.
Contrast the coffee from the blade.
^man you really see the difference! let us know how you’re enjoying the upgrade.
I'll judge it by the "plunger test" in a press. The blade-ground coffee, with all the powder mixed in, clogged up the plunger and made it difficult to push down. I'll be happy if this makes it more workable. I also use my coffee with a K-cup insert in a Keurig machine. With the blade-ground I just didn't get as strong a cup as I should have, due to the large chunks. I did make up a K-cup this afternoon (filled to the same level with ground coffee) and the coffee tasted much fuller. Could be confirmation bias, but the flavor of that cup seemed to pop.
applescrap
Be the ball!
The convenience matters too, no.
Not yet. My coffee this morning used about 25% of that batch with the last of my previous batch, so technically I did try it, but can't really make any judgement. It's also a coffee that I'm unfamiliar with, so I can't make any comparison based on just the roaster.
Tomorrow I'm likely to brew the (overpriced) whiskey barrel aged coffee I got from the starbucks reserve roastery, so I won't even be able to report back then.
The ground coffee worked great with the press this morning, about the right coarseness. Plunger didn't clog up. Good flavor extraction and I could use one less scoop of coffee.
More convenient--no more timing the grind time to get it close. Set the grind level and rock n roll. Not bad for a cheap burr machine.
Will try an espresso grind next.
More convenient--no more timing the grind time to get it close. Set the grind level and rock n roll. Not bad for a cheap burr machine.
Will try an espresso grind next.
Secure is the brand of electric tea kettle I just bought. I didn’t see that they had a burr grinder. I think I know what I’m buying this paycheck.
This is the model I bought.
https://www.amazon.com/gp/aw/d/B07HNMLTXG?psc=1&ref=ppx_pop_mob_b_asin_title
Drinking some of that knob creek barrel aged starbucks. Great aroma, tastes alright, but nowhere near worth the price.
It got me thinking again about trying some "spirited" coffee like @HarborTownBrewing sent me in the coffee swap. HTB, do you think the old coffee that @TrickyDick has so much of would work well for that? Seems like the whiskey takes over so much that it might not matter...
It got me thinking again about trying some "spirited" coffee like @HarborTownBrewing sent me in the coffee swap. HTB, do you think the old coffee that @TrickyDick has so much of would work well for that? Seems like the whiskey takes over so much that it might not matter...
HarborTownBrewing
Well-Known Member
@TallDan
Honestly have no idea but it would certainly be worth a "shot". I usually just use real cheap Brazil or Colombia beans for that because, like you said, the bourbon flavor pretty much overwhelms everything else. I wonder with the older beans if they would absorb the liquor better because they are drier, or if they wouldn't absorb it well. I can't think in a science-y way so I have no idea.
On a similar note (and I don't think I have mentioned it here but apologies if I did), a coworker has a coconut rum he loves so he gave me some to rest on some beans. I doubled the alcohol and let it sit for 2 weeks so it would really absorb it, then roasted it. It turned out really good, but him and I both prefer the bourbon beans. The bourbon just naturally compliments the coffee.
Honestly have no idea but it would certainly be worth a "shot"
. I usually just use real cheap Brazil or Colombia beans for that because, like you said, the bourbon flavor pretty much overwhelms everything else. I wonder with the older beans if they would absorb the liquor better because they are drier, or if they wouldn't absorb it well. I can't think in a science-y way so I have no idea.On a similar note (and I don't think I have mentioned it here but apologies if I did), a coworker has a coconut rum he loves so he gave me some to rest on some beans. I doubled the alcohol and let it sit for 2 weeks so it would really absorb it, then roasted it. It turned out really good, but him and I both prefer the bourbon beans. The bourbon just naturally compliments the coffee.
I think you mentioned that you were going to try the rum, but not the results. Interesting. Was it a barrel aged rum or white?@TallDan
Honestly have no idea but it would certainly be worth a "shot"
On a similar note (and I don't think I have mentioned it here but apologies if I did), a coworker has a coconut rum he loves so he gave me some to rest on some beans. I doubled the alcohol and let it sit for 2 weeks so it would really absorb it, then roasted it. It turned out really good, but him and I both prefer the bourbon beans. The bourbon just naturally compliments the coffee.
I was already talking with TrickyDick about getting some of those beans just to learn my roaster some, so I'll probably try it.
HarborTownBrewing
Well-Known Member
It is a white rum called Sugar Island. I'm not a liquor drinker (with bourbon as a huge exception) but it's pretty good stuff on it's own. It would be interesting to try a barrel aged rum on the coffee though. Looking forward to hearing your results. I experimented a little bit but once I had a recipe I liked I quit messing around just because I really liked what I had found. There's many different ways to do it, so I'm excited to hear what you do and what you like.
The other thing I have thought about doing is roasting some beans pretty dark and sticking cigars under the beans for a few weeks to see if the wrapper takes on any of the coffee flavor. A while back I had some where the wrapper was aged under Sumatra beans and it was pretty good, but I'm guessing they aged it before they wrapped it. I have no idea how that works though.
Coffee, Cigars, and Bourbon are my three favorite consumables.
The other thing I have thought about doing is roasting some beans pretty dark and sticking cigars under the beans for a few weeks to see if the wrapper takes on any of the coffee flavor. A while back I had some where the wrapper was aged under Sumatra beans and it was pretty good, but I'm guessing they aged it before they wrapped it. I have no idea how that works though.
Coffee, Cigars, and Bourbon are my three favorite consumables.
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