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

[Ruint]

So this is my special build bean cooler...complete with a half can of spray paint for a finished look... LMAO!!! More so for the capability to see the chaff laying around on surfaces... more contrast than bare wood.

 

[MaxStout]

Nice job on the bean cooler downdraft box, @Ruint! You'll be surprised at how quickly it cools down the beans, especially if you stir while it's running. Mine gets them down to barely warm to the touch in about 60 seconds.

Yours is much nicer than my ghetto version for a shop vac.

 

[TallDan]

So this is my special build bean cooler...complete with a half can of spray paint for a finished look... LMAO!!! More so for the capability to see the chaff laying around on surfaces... more contrast than bare wood.View attachment 646032View attachment 646033View attachment 646034

You’ve got me thinking. I have a goal of getting some space setup for roasting downstairs, after that I might adjust the setup of my cooling tray with the intent of better containing chaff.

 

[Ruint]

It might not look all that good....but boy howdy it works like a champ!!!You are correct on the time Max, the almost 2lb roast I just did is cold already! Maybe a minute of run time...

 

[Ruint]

Chaff is pretty much contained inside, as I haven't found any outside of it yet. Pretty tickled about that!!!

 

[TallDan]

There's a monolith pre-order today. There's also a monolith flat for sale on h-b. I'm tempted here, but ultimately, I think I want to see some initial reviews of the lagom before i do anything.

My wife might be too accommodating with all of this, she says to do whatever I want.

 

[Ruint]

That right there can lead somewhere good or bad...lol.....careful TallDan!!!! Sometimes it's a trap!! You have a chance to roast any of the Guatemala yet? I really enjoy it, but that doesn't make it good!

 

[TallDan]

That right there can lead somewhere good or bad...lol.....careful TallDan!!!! Sometimes it's a trap!! You have a chance to roast any of the Guatemala yet? I really enjoy it, but that doesn't make it good!

I didn't do it. Maybe a good thing, I might have went all in on on the max.

Haven't touched the Guatemala yet. I opened the package, and it's been on the shelf since. I am planning on roasting later today, It's likely either that or the "killer" columbian.

 

[Ruint]

Which Colombian is that??? Love me some good Colombia coffee....even better if it is some killer

 

[TallDan]

Which Colombian is that??? Love me some good Colombia coffee....even better if it is some killer

Columbia La Sampadrena. It's quite good, but that's not why I called it "killer". The description on GCBC included this little tidbit:

Now, the 2nd part of the story, the tragic part. I got a call from the broker/importer , offering this to me a deep discount to the auction price. The auction was won by a roaster from New Orleans and, as it was explained to me, he no longer needed the coffee because he is currently in jail for murdering his wife. The broker wanted it out of their warehouse, and offered to us.

 

[jammin]

I was dead set on a Monolith Max since it’s inception. When I first got “serious” into coffee the 68mm conical burr set was king. I’ve benched my Monolith Flat against the Compak K10 PB & Monolith Conical & found the Flat ultimately superior for my tastes (espresso & filter). Although I’d love a Max I’m not convinced the added real estate demands would make for a good ROI. The standard Flat is quite tidy & efficient.

 

[Ruint]

LoL...I can see where killer comes into play. I will keep looking for some real killer Colombia coffee beans

 

[TallDan]

I was dead set on a Monolith Max since it’s inception. When I first got “serious” into coffee the 68mm conical burr set was king. I’ve benched my Monolith Flat against the Compak K10 PB & Monolith Conical & found the Flat ultimately superior for my tastes (espresso & filter). Although I’d love a Max I’m not convinced the added real estate demands would make for a good ROI. The standard Flat is quite tidy & efficient.

The size difference wouldn't bother me. The price difference probably should, but it doesn't. I guess they just fall into a price range where they're both ridiculous.

 

[HarborTownBrewing]

I had purchased some Yemen from SM's a while back (6 months ago, maybe more?) and have always struggled with the roast and have been entirely underwhelmed by the flavors. I never expected it to be a great coffee, but I have expected it to taste good and so far I have failed the coffee.

Last night I decided to try a different approach, I slowed down the drying phase and then sped up through browning. I wanted to try pushing this bean through 1C and take it right up to the edge of 2C (which isn't something I ever do). Things were going successfully, but I never did get a 1C. I may have blown right through it because I noticed the roast was progressing faster than normal, but still I would have liked to have heard a crack or two. This has been an issue on previous roasts of this bean and I thought maybe I was going too slow, but maybe it just doesn't exhibit much of a crack.

Never the less, out of frustration and angst I took the coffee pretty dark. No idea what my development was since I never heard 1C, but I dropped it at 225C/437F. Normally I think I drop most coffees around 190C/374F ish on my machine.

I'm going to give it until probably Friday or Saturday until I try it and I'll let you all know. This Yemen continues to be a thorn in my side; with 3 lbs of greens left I am determined to figure it out, but I don't think I'll order it again. Either the quality isn't very good, I am not as good a roaster as I had thought, or both. Probably both.

 

[Ruint]

Let me know if you would like to try some of the Yemen I got. Lots of flavor and is fairly complex. Might even post the chart for it, if I find, and you are interested in looking at it.
I believe it would be a fairly simple approach on the bean as well as an easy profile to follow

 

[jammin]

Happy to see some of y’all messing with Yemen’s.
Crazy bc I’ve had a little slice vac-sealed in the fridge that I just busted out to mix up into a (hopefully) fun espresso blend.
It’s such a unique coffee. Although I’m a sucker for the highly rated/priced stuff it seems like the home grown cheapy stuff is the true heart & soul.
I’d love to hear more about what everyone’s tasting in the cup

 

[applescrap]

I had purchased some Yemen from SM's a while back (6 months ago, maybe more?) and have always struggled with the roast and have been entirely underwhelmed by the flavors. I never expected it to be a great coffee, but I have expected it to taste good and so far I have failed the coffee.

Last night I decided to try a different approach, I slowed down the drying phase and then sped up through browning. I wanted to try pushing this bean through 1C and take it right up to the edge of 2C (which isn't something I ever do). Things were going successfully, but I never did get a 1C. I may have blown right through it because I noticed the roast was progressing faster than normal, but still I would have liked to have heard a crack or two. This has been an issue on previous roasts of this bean and I thought maybe I was going too slow, but maybe it just doesn't exhibit much of a crack.

Never the less, out of frustration and angst I took the coffee pretty dark. No idea what my development was since I never heard 1C, but I dropped it at 225C/437F. Normally I think I drop most coffees around 190C/374F ish on my machine.

I'm going to give it until probably Friday or Saturday until I try it and I'll let you all know. This Yemen continues to be a thorn in my side; with 3 lbs of greens left I am determined to figure it out, but I don't think I'll order it again. Either the quality isn't very good, I am not as good a roaster as I had thought, or both. Probably both.

Dig your experiments and comments. Yes, same experience here. Here are some of my ramblings on that. The delicate balance between water content in the bean and approaching and going through maillard reactions is everything. Dry the bean out to much and bake it so to speak, or go to quickly and leave green. And inbetween somewhere lies perfection. At least taking it dark gives the espresso option. Lighter and my experiences have been surprisingly meh with familiar good coffee. I am going out on a limb here, but my theory is this can be best done by eye. Having nice roasters with testers is key in this. If the bean is darkening in the middle way to quickly then the heat and or air is to high, I have found. Thus one would want to back off the heat and give the center more time to dry. I think less obvious and harder to judge is the centers moisture level.

I mean it's clear when it is moving to fast, but to slow I never figured out. I need more coffee for experimenting, motivation and drive. Lacking in all three and a better roaster with more control obviously. But yeah man, awesome you are experimenting. Thats as far as i got. I know that with a longer drying phase one must be fairly delicate later on, but not too delicate. Less than normal 1c time i am guessing and ramping down after 1c gets going. I have gone back to full power and air. Maybe a little char in there, sometimes a little green hint, but awesome chocolatey, fruity flavors and quality taste offset that. Safe, but too safe. Hope you keep experimenting and sharing.

 

[HarborTownBrewing]

@applescrap I have to commend you - you have really taken the time to think through and research roasting processes so you have an understanding of what is happening during the roast and how subtle changes affect the flavors. AND you roast with a heat gun! There are guys roasting with software on commercial grade 1kg+++ machines that haven't taken the time or effort to think through things like you have.

Thanks for writing stuff like this out. You help remind me that sometimes I need to rethink my approaches and come up with a gameplan for roasts.

 

[Ruint]

https://roast.world/r/jRR~vGdch_G9jdh6r~dWX. Is the graph chart I have when I roasted some yemen. Fairly moderate heat till just a little past yellowing, turned the juice up some until after 1c, turned her back down and road the crack a bit with dropping fan....I think it represents very well as a complex multiple flavored coffee...

 

[applescrap]

Thanks harbortown a compliment like that means a lot man. Made my day. I like the game plan idea. I think only roasting one type of coffee has helped me. Also I think the ethiopian is more forgiving. There are some beautiful commercial roasters in denver craigslist. They come and go often as I check often. 15kg you name it, many from success. I saw a real inexpensive mexican built.

 

[HarborTownBrewing]

https://roast.world/r/jRR~vGdch_G9jdh6r~dWX. Is the graph chart I have when I roasted some yemen. Fairly moderate heat till just a little past yellowing, turned the juice up some until after 1c, turned her back down and road the crack a bit with dropping fan....I think it represents very well as a complex multiple flavored coffee...

Interesting, I feel I have tried nearly an identical profile without success, though I'd have to check my charts.

Also interesting, I didn't realize/forgot you have a Bullet. Since you are familiar with RoastTime I will send you the profiles I used in the coffee exchange (but only after you take a stab at the origin, of course!).

 

[MaxStout]

Dig your experiments and comments. Yes, same experience here. Here are some of my ramblings on that. The delicate balance between water content in the bean and approaching and going through maillard reactions is everything. Dry the bean out to much and bake it so to speak, or go to quickly and leave green. And inbetween somewhere lies perfection. At least taking it dark gives the espresso option. Lighter and my experiences have been surprisingly meh with familiar good coffee. I am going out on a limb here, but my theory is this can be best done by eye. Having nice roasters with testers is key in this. If the bean is darkening in the middle way to quickly then the heat and or air is to high, I have found. Thus one would want to back off the heat and give the center more time to dry. I think less obvious and harder to judge is the centers moisture level.

I mean it's clear when it is moving to fast, but to slow I never figured out. I need more coffee for experimenting, motivation and drive. Lacking in all three and a better roaster with more control obviously. But yeah man, awesome you are experimenting. Thats as far as i got. I know that with a longer drying phase one must be fairly delicate later on, but not too delicate. Less than normal 1c time i am guessing and ramping down after 1c gets going. I have gone back to full power and air. Maybe a little char in there, sometimes a little green hint, but awesome chocolatey, fruity flavors and quality taste offset that. Safe, but too safe. Hope you keep experimenting and sharing.

Heatgun roaster here, too. I'm still working on the heating profiles, but getting things dialed in a bit. Heat too fast and the beans aren't fully roasted all the way through and the coffee tastes grassy. Too slow and the beans end up baked.

I have determined a sweet spot for batch size, based on my heat gun: 1/3 lb. and I weigh the beans prior to roasting, no guessing. I keep the gun at a consistent distance, the nozzle just level with the rim of the ss bowl. I preheat the bowl before dumping in the beans. I use a wire whisk to stir while roasting. I tend to hit 1c within 30 secs batch to batch of any particular coffee. The variations are between different coffees. For example, the Legacy Farms Honduran consistently takes about 5:00 to 1c. But their Lempira peaberry takes about 6:30, probably due to the rounder bean. But once I get used to one, each subsequent batch hits 1c about the same time. That tells me my heat control is good.

I have been enjoying medium roasts--bringing it just to 2c then quickly cooling with a colander and downdraft box. My lighter roasts have been a mixed bag, however. Haven't done many dark roasts, as my tastes are moving away from scorchy-tasting coffee, and roasting to that level is always precarious. A few seconds too long and end up with ash.

The unknown I'm still working on is heat level variation through the roast process. Right now I just go full-bore the whole time. Perhaps I should try going full-bore up to 1c then back off the gun up to 2c? Or vice-versa? I need to experiment more with that and try some side-by-side tasting.

 

[jammin]

that is a really neat feature that you can load someone’s else’s profile into your bullet. If you bought the same coffee theoretically it should the taste same.
The Ikawa does the same & I hear extremely repeatable. Too bad theyre so expensive for such a small capacity

 

[Ruint]

Yes...I have not tried to trade or down load any ones' roast profile yet. Am interested to try it though.

 

[applescrap]

Happy to see some of y’all messing with Yemen’s.
Crazy bc I’ve had a little slice vac-sealed in the fridge that I just busted out to mix up into a (hopefully) fun espresso blend.
It’s such a unique coffee. Although I’m a sucker for the highly rated/priced stuff it seems like the home grown cheapy stuff is the true heart & soul.
I’d love to hear more about what everyone’s tasting in the cup

Drinking the banko. This last roast produced some background consistent red fruit. I think my sinuses had been affecting taste. Also it is two weeks old now and I could say it has helped it, but not certain. Some nice chocolate overtones. Ill look close at the roast tomorrow but its light, with the slightest hint of green, but not enough to be off putting. Slightest hint of char if any at all and my friends and I are certainly enjoying the heck out it. Reviewing that it was 7.66 a pound a steal really. This could be my daily drinker absolutely. Nothing negative stands out in this coffee at all.

 

[jammin]

Glad to hear more comments on that coffee. I switched to the recent 90+ point Ethiopian from Sweet Maria’s and was easily a step down in the cup, even after 3 roasts of it. I was let down by the lack of blueberries and focused on that rather than how absolutely clean & sweet the Banko is. I agree, I could drink quite a lot of it. A terrific coffee.

 

[pshankstar]

Thanks to @shelly_belly I’m a new owner of an Aero Press. Reading the instructions that came with it, it calls for X number of scoops. Do any of you fine people here have weights of coffee grounds you use with your Aero Press?
I’m trying to figure out where to start without grinding up too much at first.

 

[pshankstar]

Used the Aero Press to make my wife a Latte based on the instructions. Used 15g of finely ground beans with water to the 1 Mark. Added some warmed milk. She said it’s good but the milk needs to be hotter.
Can’t wait to try using it more. I’m enjoying some beers so I’ll wait on the coffee.

 

[MaxStout]

I just received an email from Mill City with a coupon code for $500 off a new 500g gas-fired sample roaster. Still makes it $4500--too rich for my budget. The code is 500GRAM, if any of you are interested.

https://millcityroasters.com/shop/coffee-roasters/500g-1lb-gas-coffee-roaster/

Edit: the deal requires the buyer to take delivery by Nov 1.

 

[shelly_belly]

Here's a few different recipes for the aeropress. I just wing it now. I'll use 1 scoop (provided) of beans, grind medium, fill close to the top with water, sniff the crust as I break it with the stirrer, stir a couple of times, top it off with more water and then plunge for 15 seconds or so. Makes a good, robust cup of coffee.

https://handground.com/grind/66-recipes-for-amazing-aeropress-coffee