applescrap
Be the ball!
Same thinking here. Why not water down to start with, i think it might over extract?
☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
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Thanks for the input @bleme and @applescrap. This is my first attempt with several gallons instead of the single gallon I normally do. I use 400 grams for 1 gallon, but do consider that to be concentrated! I am thinking it may very well come down to personal taste and/or preference.
Does anyone here keep their coffee on tap? Do you just set it at 2 psi or something to keep it from carbonating?
I tried that once. It’s ok but I could taste the CO2. If you can do nitrogen that’s the way to go. Nitro cold brew is great!
yup.....should be nitro at 2 psi, or enough to push it...they say the carbonation gives it an off flavor. Not sure I want to be belching coffee either!!!
Cuz I surely drink quite a bit in a short period of time
Cuz I surely drink quite a bit in a short period of time
doubled
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
tripled...
beer shed revenge for posting coffee from inside it!!
beer shed revenge for posting coffee from inside it!!
applescrap
Be the ball!
Update, the oily sidamo was shat, just my opinion. I couldnt drink it unless I was desperate. Good daisy, char, carbon, and cheap coffee, ugh. I get it though, if they roasted it lighter I would like it and you all would like it, but the general pop...not so much I suspect.
I think a lot of people like creamer not coffee. If starbucks was so good then why dont many drink it black, I wonder.
I think a lot of people like creamer not coffee. If starbucks was so good then why dont many drink it black, I wonder.
My MIL literally fills her cup 3/4 of the way with creamer before adding coffee
100 grams Guatemala acatenago gesha.
Started at full power.
1st crack at 10:30.
Switched to 50% power and turned the drum up to full speed.
Cooled with door closed at 11:00
Final weight 88.2 grams.
applescrap
Be the ball!
Yep 30 seconds after 1c is normally cutting it close but ten plus minutes to get to 1c on .22 pounds, it seems that would develop the center, no?
the Beastie Boys also like their sugar with coffee & cream
That was what I thought. I’ve never had a bean take so long to get to first crack. The temp only got up to 256 F though and I would normally expect it to get to 300 by the 10 minute mark. I’ll try it out tomorrow and report back.
So....to report in on the cold brew experiment, the outcome was decent. The 2.4 pounds of coffee used with 4 gallons water produced a solid cup, but it should only be used for cold coffee and you might be able to add a few ice cubes. I wouldn't add hot water to it though if you wanted a hot cup. I am in favor of stronger dosing for kegging, and flavor additions to beer, or if you just like a stiff shot of a pick me up.
When I go to Starbucks, the counter help always looks at me funny when I order a coffee and say no to room for cream. I'm probably their most boring customer, lol.
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That's exactly how I order mine too. Though I don't think I've had Starbucks since @jammin grabbed my neck when I peeked in the rabbit hole.
That's exactly how I order mine too. Though I don't think I've had Starbucks since @jammin grabbed my neck when I peeked in the rabbit hole.
I go there much less, now that I've also gone down the rabbit hole and roast coffee I enjoy at home.
Unfortunately, some of my clients insist on meeting at Starbucks. If I can get them to go to a local shop I try to steer them to Dunn Bros. (good local chain), or at least Caribou. But, they're paying for the meeting, so I go where they want to go.
Well I couldn’t wait until tomorrow. I tried the Gesha in a pour over and it’s really hard to explain. It smells very floral. The flavor is floral and light. It’s similar to tea. I like it a lot. It has no acidity or acrid flavor. The closest thing I can come up with for comparison and it might not make sense would be if you considered a bright acidic coffee to be the IPA of coffees and an acrid dark roast as the stout of coffees then this is like the Pilsner of coffees.
That honestly sounds like you may have nailed the roast. That description makes total sense to me.
applescrap
Be the ball!
Roasted the banko today. Cold wind so went full heat and fan straight through. Helped stretch 1c a little too. Went about a minute past 1c iirc and started smelling like berries right as I pulled it. Here it is w and w out flash. I think it will be the usual. I would rather pull it early than late!
Here I go again thinking about finding a place at home for a ridiculous commercial espresso machine...
Let us know how that goes!!! LoL!!
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Every countertop in my kitchen has cabinets over it so filling one is my biggest hurtle. I could go hard plumb, but those are taller.....and every countertop has cabinets over it. It's a vicious cycle.
applescrap
Be the ball!
I have my eyes on another set of speakers so I feel you!
I just got an email on this...Mill City is doing some flavor profiling seminars, in Minneapolis, Boulder, and Portland. Might be kind of cool, and only $50.
applescrap
Be the ball!
I have been watching the season 2 mill city roaster school vids. Excellent stuff and I saw a 50 min video on ethiopian coffee that I started and didnt finish. Love those guys and what they are doing. Man that 6kg for 5k was no brainer. Maybe next time. If you see Joe M. Maxstout please let him know how much I like the videos, guess I could just reach out to him.
This weeks bl sale is a 12 dollar a pound columbian high country pink bourbon at 25 percent off. It has my curiosity and attention.
This weeks bl sale is a 12 dollar a pound columbian high country pink bourbon at 25 percent off. It has my curiosity and attention.
Scrappy, you should go to the one in Boulder.
I had got that bl coffee before. For the price, I was not impressed with the flavor outcome of any of the various ways I roasted it. I tried numerous ways to bring it out, and finally settled on it is just an okay coffee. Mild chocolate, kind of like a hot cocoa, and muted fruit loops. YMMV though!
Well, that was close.
Saw an ad for a 2 group La Marzocco Linea. Widely considered for a long time to be the benchmark for espresso machines, and still a highly regarded machine today. You can buy one new right now for $10k. Claimed to be in working condition, needing cleanup. Two pictures of it confirmed that it at least needed some TLC.
(not sure how long the pics will work, the ad has been removed)
Asking price... $750! Even older used ones still sell for a few times that. I emailed and asked about age, said I was interested and asked when i could come see it. This morning, he emailed back and said that I could come by today (which was great, i have today and tomorrow off) and gave his phone number. I called, found out that he works for a bank, and the bank got it from a property that they foreclosed on, was working when removed, but they had no desire to test it. Sounded like they had no idea what it was worth, but just wanted some money for it.
I told him that I was on my way.
A few minutes later he called back. Someone else had sold it this morning. So close.
A 2 group monster like that is absurd for home use. Having it in the kitchen would take some remodeling, so it probably would have lived in the laundry/mud room where I have the power and plumbing. That would be short term while I decided if I really wanted to keep it or not. I would have loved to get that machine, clean it up, get some experience on it, and likely be able to turn it around for a profit.
Probably a blessing in disguise though.
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