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Another batch burned. Going to do the recommended 5 seasoning roasts before doing a real roast. As much fun as I’m having that might be today.
Another batch burned. Going to do the recommended 5 seasoning roasts before doing a real roast. As much fun as I’m having that might be today.
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It's funny, I love the Bullet but sometimes I miss how quick and easy the Behmor was to get going and roast on. I like both - they are just different and special in their own ways.Even though jammin commented on what a pleasure his MC was to use long before I got mine, it surprised me how nice it is to use. Especially since roasting with the Behmor had been feeling like a chore for a while.
Getting close to a year of roasting with the MC and I’m still happy to start roasting when it’s time.
As always, the price is above avg. at Roastmaster's but a nice sounding Ethiopian Natural:
Ethiopia Gedeb Wuri Natural Grade 1
Cup Characteristics: Rhubarb, blueberry, red grape, thyme, cocoa. Milk chocolate aroma. Sustained flavors with some citrus zest as a background note. Acetic acidity. Complex cup.
It's funny, I love the Bullet but sometimes I miss how quick and easy the Behmor was to get going and roast on. I like both - they are just different and special in their own ways.
] I know you have a baratza vario with steel burrs and a kone, what grind setting do you use? .
You can definitely get the fruit flavors from the right coffee with the behmor. If you do consider another roaster down the line though, don't be too afraid of artisan. Ironically, with the Behmor, i had to mess with power levels throughout the roast, but with my MC, which has analog control over the power level, I generally do not touch it during the roast. I do control the airflow during the roast, but do fairly coarse/basic adjustments.Thanks for the feedback. I didn't really want to get all technical and run computer profiles and all that. I basically just wanted a more sophisticated machine than my corn popper with higher capacity and more control. I think the Behmor fills the bill pretty well in that regard and does do a pretty decent roast. I bounce back and forth between 1/2 and 3/4 lb. batches and use the 1 pound setting. I'll probably just stick to the 1/2 lb. batches.
Maybe if I were the ultimate connoisseur seeking those elusive fruit flavors and precise control I would move up, but I'm getting a good cup of fresh coffee...and that's what I want.
I forgot that you have the same basic setup. What brew ratio are you doing? I've been using 50g of coffee, 800g of water and end up with about 730g of brewed coffee. Based on your numbers, It sounds like you're going with a grind on the fine end of what I've tried, or maybe slightly finer. I start my time as i start adding 100g of water. I do a 60s bloom, then pour in another 300g. After that, I add 100g in 30s intervals. It typically takes me about 15s to pour 100g.I brew a 24oz Chemex every morning for my wife & I with the Able Kone. I use the Baratza Vario-W with steel burrs as well for the morning pot. I love nearly everything about that grinder, especially the grind quality & weight based dosing. The grind adjustment system though however is awful. I don't think a shared setting is helpful do to the nature of this system (challenging enough even on mazzer-style collar based systems).
I will say though that finding a setting that gets your complete draw down time just under 4 minutes (30s bloom included) produces the best cups for me.
Surely you have a goose-neck kettle (100% worth it) which is how I heat & pour my brew water. I do a 30s bloom & pour quickly and centered into the grounds. My goal is to keep the grounds concentrated & get that initial pour deep into the pile. After bloom I also try and keep the pouring circle concentrated & centered. I pour until the crust of ground nears the top of the filter and then sweep out to break it & flatten out the mass. The pour continues until no more water will fit. This gets me to about 500g of brew water and as it draws down I continue to pour until I reach my goal of 700g brew water. I try & reach this goal as expediently as possible in order to keep my brew time under 4min. The method to the madness is to allow for as fine of grind as possible w/o going over my 4min brew time goal.
TL;DR - pour your brew water expeditiously with the goal of the shortest draw down time permitted. Tighten the grind up until your overall brew time approaches the 4min mark.
I finished the year with a throwback to the old school, direct heat profile. After drinking 2lbs of that profile it really brought everything together in terms what I like in the cup. High airflow seems to be FAR better for my taste. I get a lot less body but a huge increase in sweetness & terroir.
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Been doing some chemex/able kone brews this week after a bit of a hiatus from manual brewing. @HarborTownBrewing I know you have a baratza vario with steel burrs and a kone, what grind setting do you use? I've been all over the place with it this week, with the coarse adjustment from 4-7 and haven't really found a sweet spot.
This week I saw that Prima Coffee is now selling the Cafelat Robot in the US, avoiding costly shipping/import when buying from Cafelat directly.
Decent says they'll be taking orders for the v1.3 machine in a few weeks.
I'm trying to be disciplined here, but I'm issuing a warning to my wallet.
Which one?What is this mythical creature you speak of? It has peaked my curiosity.
Hey! You started this and I have feelings ya know...........along with a boatload of great coffee.I think he was referring to “wallet discipline”
I mean, one could easily deduce that’s a bit mythical around here haha
I'm sure it came from Coffee Shrub. I just can't imagine selling a unique product like coffee and literally copy /pasting the exact description from their site.It is my understanding Sweet Maria's seeks out their own coffee, so the coffee at Kings Arms probably came from the Coffee Shrub. Seem like SM would not mind if they just used their information.
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