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

[HarborTownBrewing]

What if I took idk a gallon of water and made cold brew with whole beans. Let it sit for like 3 to 5 days just like if it was in the fermenter. Seems worth a try. Whole bean cold brew.

You'll have to grind it, course would be the minimum. Otherwise it will not extract any flavor. I don't know about doing it at room temperature...seems like off flavors could develop.

Personally, I have added coffee to my beer a few different ways. Cheesecloth method did not work well for me; I have had the best luck putting a french press full of water and coarse beans in the fridge for 24 hours or so, then adding it to the beer. It's not messy, it cleans up easily, and it filters out most of the grinds from making their way into the beer/wort.

 

[Br3w4u]

Why bother with the cheesecloth if you’re going to pour through a filter anyway?

The cheesecloth makes it easier to get that pound of coffee out. I filter it to get the powdery stuff out just because I don’t like it but it isn’t necessary.

 

[Br3w4u]

Thats it, 1lb per gallon. Like the cheese cloth idea. Ideally I aim for closer to 24 and not in fridge. Honestly I think 48 hours at room temp would be probably the best. It just keeps getting better and better. Start with warm water for quicker extractions.

I’m don’t have the patience to wait 48 hours

 

[jammin]

https://royalcoffee.com/product/cjo1301/

FINALLY... a nice berry forward, Natural Ethiopian hit the Crown today. This one is gonna be killer. High density and mostly 15 screen size.

I ordered 2 boxes this time so (0) 5lb bags available @ $46.30 shipped to your door. ($8 shipping + $7.66/lb*5). PM for a bag.

 

[applescrap]

I want one!

 

[applescrap]

The cheesecloth makes it easier to get that pound of coffee out. I filter it to get the powdery stuff out just because I don’t like it but it isn’t necessary.

That's right. The coarser the crack the less of the powdery stuff. I use my little cold brew maker usually or French press. But with a pound in a gallon? I dunno. I'll probably try cheese cloth. Bit worried I'll chug the gallon down .

 

[Inkleg]

@jammin in for 5 lbs please, pm sent. Thanks for doing the heavy lifting on this.

 

[Kealia]

@jammin, PM sent!

 

[TallDan]

HUGE thanks, @jammin for always being on top of these crown jewels and also doing the buying and splitting.

I PMed yesterday to get in on that one without even clicking on the link to read about it. Now that I've looked at it, I'm wondering if i should get more...

 

[applescrap]

Yeah no kidding, fronting the cash and doing all the splitting. You da man. Thanks Jammin. I was trying to put it together last night, but had a few beers and it was late. So Gedeo is the region and yirgacheffe is one town. Cant remember this town right now. That area has really been producing some splendid coffee for some time now.

Edit, so gedeo the zone has woredas the districts and the districts have kebele the neighborhoods. According to wikipedia the smallest level of government in Ethiopia. Anyone have a kebele map? Just curious. Hope I get there someday.

 

[Ruint]

Got a box of that coming! Happy to see others are interested in getting this bean as well.

 

[Kealia]

I'll add my thanks to @jammin for making this happen!

 

[Br3w4u]

@MaxStout nice package

 

[applescrap]

I heard they were friends with the royal guys. Jammins/royal coffee price beats theirs so that's pretty cool.

 

[MaxStout]

@MaxStout nice package

Ummm...phrasing?

Hope you enjoy the coffee!

 

[Br3w4u]

Ummm...phrasing?

Hope you enjoy the coffee!

The coffee of course! What were you thinking?
For real though thanks again for the coffee!

 

[pshankstar]

Got a box of that coming! Happy to see others are interested in getting this bean as well.

Let me know if you want to part with a few pounds. [emoji6][emoji6]
Please let me know the next time you place an order like this.

 

[jammin]

Anyone else make espresso with a Papau New Guinea?

Over the years I’ve seen several listed at Sweet Maria’s with the remarks “not good for espresso”. This always seemed counterintuitive based on the cupping charts & notes. Who wouldn’t want a heavy bodied, molasses/syrupy shot?
I’ve tried with a few different varieties now and I can’t get any of them to work. Not even remotely. This last one I had to grind significantly finer to slow the shot down to a reasonable time and even still it poured somewhat fast... and it tasted awful.
Not sure what it is with this varietal but it’s unlike anything else I’ve tried in this regard.

 

[Ruint]

Let me know if you want to part with a few pounds. [emoji6][emoji6]
Please let me know the next time you place an order like this.

No problems with parting with a few pounds bud!!! Let me know what you would like....

 

[HarborTownBrewing]

Anyone else make espresso with a Papau New Guinea?

DANG I just made espresso but didn't see this until just now. I was going to make some PNG but at the last second I grabbed the Ethiopian. It's too late for me to pull another shot today but I'll see if I can do it tomorrow with the PNG I've got.

 

[HarborTownBrewing]

I finally got around to some maintenance I needed to do on the Bullet. I've noticed my airflow hasn't been great with my exhaust the last few roasts and I got a few error messages when I tried charging higher temps. It's probably because I had almost a 1/8" of caked on chaff dust on my exhaust fan.

I didn't put as much time into it as I could have, but hey - why reach perfection on the first attempt? Then you have nothing left to strive for in the future!

 

[Kealia]

Wow, you win. I recently gave my Behmor a good cleaning and wiped some of that crap off the fan and exhaust port(?) as well.

 

[HarborTownBrewing]

I was a lot better about my maintenance on the Behmor; gave it a good deep cleaning about every 6 months (taking off the side panel and whatnot).

The Bullet is a little more contained so you don't get quite as much crap building up on stuff in the roaster. I got about 150 lbs through this in the past year before it gave me enough fits to actually do something about it. I should have done it sooner, yeah...but it didn't matter really. Now that I know how to find and loosen the set screw (since I couldn't find it with that much crap caked on there...), I'm going to do this more often.

 

[HarborTownBrewing]

I went ahead and pulled the "not good for espresso" PNG this morning. I roasted this about 8 days ago and I've really been enjoying this a lot as pour over in the Able Kone, getting tobacco, Molasses, and chocolate. However, it really was not good as espresso. Just a blend of no distinct flavors, or maybe too many distinct flavors. As it cooled a bit I got some bakers chocolate, but only at the very end.

@jammin I know it's only one shot but I have to say it was disappointing and not worth wasting it on. I'll try it again another time though just to see.

 

[Ruint]

If you were to make an Americano out of a shot of the png....would it be as good or better than a pour over then?

Just curious

 

[jammin]

boom

 

[Kealia]

Woo hoo!

 

[HarborTownBrewing]

If you were to make an Americano out of a shot of the png....would it be as good or better than a pour over then?

Just curious

Good question. I don't know, but it's something I have thought about on occasion. My thinking is that since the coffee will get it's flavor from the extraction process, and since the espresso-making extraction process does not work kindly with PNG (at least in my case study), the americano would not be as good as the same coffee made via pour over.

I could, of course, do a side by side blind taste test....but I just ran out of my roasted PNG haha.

 

[pshankstar]

Strange thing this morning. I roasted some coffee a few weeks ago and ground it up before vacation so we would have some coffee for two weeks. There was some coffee left so I have been using it since Sunday back home without any ill affects. This morning I brewed a pot of coffee like I normally do except it was at 4am. Took a mug of it with me while driving my in-laws to the airport and enjoyed it. My wife poured some of the same coffee around 8:30am and said it tasted very watered down. I tried it and it did! I poured what was left in the carafe into my mug and it tasted very watered down too. It was sitting in a carafe, no hot plate. Brewed another pot of coffee and it tasted better but seemed to be a little watered down again.

I always get the water from the fridge dispenser and keep up with changing the filter. I always measure out the coffee beans or grounds (50 grams) for a full pot. I recently cleaned the coffee maker on 7/1, its a Bonavita Connoisseur drip machine. The only thing I can think of is the water source has recently changed given the construction down the road. I'm not sure b/c I make the coffee the same way all the time, water to coffee ratio and what not and water from the same source, filtered not from the faucet. Even the same coffee has been used since Sunday morning. So strange!

 

[applescrap]

Strange thing this morning. I roasted some coffee a few weeks ago and ground it up before vacation so we would have some coffee for two weeks. There was some coffee left so I have been using it since Sunday back home without any ill affects. This morning I brewed a pot of coffee like I normally do except it was at 4am. Took a mug of it with me while driving my in-laws to the airport and enjoyed it. My wife poured some of the same coffee around 8:30am and said it tasted very watered down. I tried it and it did! I poured what was left in the carafe into my mug and it tasted very watered down too. It was sitting in a carafe, no hot plate. Brewed another pot of coffee and it tasted better but seemed to be a little watered down again.

I always get the water from the fridge dispenser and keep up with changing the filter. I always measure out the coffee beans or grounds (50 grams) for a full pot. I recently cleaned the coffee maker on 7/1, its a Bonavita Connoisseur drip machine. The only thing I can think of is the water source has recently changed given the construction down the road. I'm not sure b/c I make the coffee the same way all the time, water to coffee ratio and what not and water from the same source, filtered not from the faucet. Even the same coffee has been used since Sunday morning. So strange!

Broken grinder? Not heating? Coming out too quick? Just throwing some stuff out. Ratios? I use probably right around 50g for 4 cups sometimes more or less. I prefer one good cup. Also light roast is different.

A word on that, so I use at least two tablespoons for 5 or 6 oz water. And I see coffee being made with fantastically small amounts. I think I figured it out. The taste of char is so powerful that even the slightest amount puts it there. So 7 eleven for example, I have seen them make coffee, it's what i use for four pot. My dad, father in law, raised and dedicated to char of yesteryear take a sip and taste the slightest hint of char and yum, its coffee. Srsly, I do to. Take one sip and yep, that's burnt coffee.

I have thought about measuring. Did the other day, but now thinking differently about this conversation. Strength is a variable like anything else and in my opinion can and should be adjusted for both for varietal and roast. Sometimes a weaker coffee can seem to bring out more of the delicate fruit flavors in Ethiopians for example. For espresso sure, but not convinced all brewing is one weight fits all. Thoughts?