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

[Ruint]

I respect that @jammin! I have bought roasted versions of those coffees before me getting the coffee bean and roasting them myself. They are most definitely better with the later choice, although that may be biased!! It won't be an all the time kinda deal, but really wanted to try my hand at them. The JBM came out superb. Am I happy it was almost $30 a pound....not really, but it was good enough for a fool to part with his money again, because I have yet to have a Brazilian coffee that came close to the flavors an island coffee deliver.

 

[Ruint]

A little selection besides the Kona and JBM...comes up to 82 pounds. The 2 pounds of the Panama Gesha I was reserved as I haven't ever had it. All the rest are 10 pound sample bags, except for 1 which comes in at 20 pounds....lol

 

[Ruint]

Might be in for more of a challenge than I thought, with finding a coffee bean I could blend in with the Indian Cherry. I tried adding it to a fairly fruit forward coffee this morning and successfully kicked most of the fruit right out of the cup!! Made it very muted at the least. For a normal pot of coffee, I normally run 100 to 110 grams of coffee (60 ounce carafe) depending on how I'm feeling. I used 102 grams of the fruit forward (Ethiopian Banko Gotiti) and 8 grams of the Indian Cherry. Very surprised by how powerful of an earthy like flavor the Indian Cherry bean has, and the impact it has on the cup. Going to try one that is more chocolatey on next attempt. I would also note that there is a significant boost on alertness level!!!

 

[jammin]

Had a nice roast tonight. Smoothly declining RoR curve & a tidy overall roast time. Got it loaded in the grinder to brew up for tomorrow morning's pot

 

[Ruint]

Nice @jammin! Let us know how the cup is.

 

[Ruint]

My choice for this morning's coffee was a parabolic dried Colombian Tortoro, noted for dark chocolate, fudge brownie flavor. I also picked a coffee from Flores, Manu Lalu as it is cacao nibs and a back end sweetness as my candidates to mix with the Indian Cherry. 90, 10, and 10 grams in order respectively. The Indian Cherry pretty much did the same thing in the cup as yesterday's cup. Really subdued the prominent flavors that would have shown brightly otherwise! Still very drinkable, but think that would change in a hurry if the relative small amount added changed. There is no doubt a higher caffeine ratio with the Indian Cherry added. The search will continue, as I am ultimately looking for the best beans to use for a cold brewed version, and use the hot brewed coffee to help narrow that path quicker.

 

[Ruint]

Did a pour over of the Kona this morning that was roasted yesterday afternoon. I would say it was a liquid dark bakers chocolate, with a nice tint of roasty smoke. Easily tops any other Kona I have had before, but again, that is probably biased! If I decide to ever get some again, I will not roast it as far as this was done, but I tried to keep it to what I believed is traditional level of roasting which was into second crack, and when I say that, it was at the very front edge of second crack pops that I dropped them for cooling.

 

[ba-brewer]

I was hoping that you'd be able to look at that chart and be able to apply the concepts to your particular roaster or roasting techniques. If you sample now, from my experience, the BlackBerry is the most noticeable. It is still enjoyable, but I really notice blueberry with that longer rest period, which I feel elevated the coffee to quite a bit more enjoyable. For those of us that had the Ethiopian Banko Yirgacheffe that @jammin recommended a few years ago, it is not that intense of a blueberry. It is subtle but noticeable, and very pleasant. I am hoping that you will get to experience that ba-brewer, or anyone else for that matter!


Would still like another blueberry bomb!!!!!

It has been a couple weeks now and still get nothing. Taste like a typical wet processed Nicaraguan coffee, maybe a bit less body. I am starting to think they bagged the wrong coffee. Just curious if you recall the green coffee having the typical "dry process" fruity funk?

When I smell the green coffee it smells like normal wet processed coffee. There is usually a funky smell to roasting dry process coffee and I don't recall smelling that either.

I still have some aging so will see if something happens between now and then.

 

[applescrap]

Cool, thanks for sharing the tasting notes. So you would get again? Yeah, thats as far as I like to take a nice coffee. Anything past that and I will only see it as ruined. Might as well be any coffee.

Did a pour over of the Kona this morning that was roasted yesterday afternoon. I would say it was a liquid dark bakers chocolate, with a nice tint of roasty smoke. Easily tops any other Kona I have had before, but again, that is probably biased! If I decide to ever get some again, I will not roast it as far as this was done, but I tried to keep it to what I believed is traditional level of roasting which was into second crack, and when I say that, it was at the very front edge of second crack pops that I dropped them for cooling.

 

[Curtis2010]

Greetings from Panama guys....land of many great coffees. I lived in Guatemala prior to Panama so Im REALLY spoiled in terms of great coffee.

We live in the Chiriqui highlands where most of the really good offee is grown in Panama. Now on the boat here in Bocas del Toro. The marina here ships green coffee beans in from Chiriqui (Boquete) and roasts them on site. So, we can get great fresh roasted highlands coffee here on the Caribbean coast...nice touch.

https://images.app.goo.gl/wcKgTeGe5KPJ7VzQ9

 

[Ruint]

@ba-brewer, did you taste a blackberry note when it was fresh roasted? All of the batches I roasted of that bean, had a very prominent blackberry flavor when fresh. I will smell the green tomorrow and let you know, but off the top of my head, I don't recall any fruit funk smells. Makes me want to send some to you!
@applescrap, I am not opposed to getting anymore of that Kona from Greenwell farm via Burmans'. I think it is a very good specimen as far as my experiences are concerned. I ordered with several others and they have reported that they are especially enjoying it. I won't rush out to get it, as it's $35 a pound green, but still not opposed to it. I am still more favorable to Guatemala, Costa Rica, Colombia, and most Ethiopian coffee. I do like to try new or unfamiliar coffee, and will "splurge" every once in a while!

 

[Ruint]

Yes, whole heartedly agree with you on the level of roasting! Burning the flavor out of the beans is not how I like my coffee, and yes...I normally stop my roasts while they are in first crack or shortly after first crack has ended. I might be a bigger fan of "Charbucks" IF I liked burned beans!!! LMAO!!
@Curtis2010...I am thinking you should share some of that "misfortune" with all of us here!!

 

[ba-brewer]

Thanks @Ruint, No fruitiness of any kind, did not get the chocolate notes I did on the first roast either. I have another pound left to play with so maybe I will get it come through still.

Both of these had a nice fruitiness to them;
Ethiopia Organic Dry Process Sidama Keramo,
Ethiopia Organic Dry Process Sidama Bombe.

 

[Curtis2010]

Yes, whole heartedly agree with you on the level of roasting! Burning the flavor out of the beans is not how I like my coffee, and yes...I normally stop my roasts while they are in first crack or shortly after first crack has ended. I might be a bigger fan of "Charbucks" IF I liked burned beans!!! LMAO!!
@Curtis2010...I am thinking you should share some of that "misfortune" with all of us here!!

Como no? ("Why not" basically, a popular Panamanian expression). I could probably ship some local green beans your way.

I have several friends with small coffee fincas who produce excellent coffee, but not in commercial quantities...no other way to get this stuff than to know a local.

Wanna give it a try?



Chiriqui is also where the renowned "Geisha" coffee is grown...poohy, its like tea...give me a cup of real coffee!

 

[TallDan]

Como no? ("Why not" basically, a popular Panamanian expression). I could probably ship some local green beans your way.

I have several friends with small coffee fincas who produce excellent coffee, but not in commercial quantities...no other way to get this stuff than to know a local.

Wanna give it a try?



Chiriqui is also where the renowned "Geisha" coffee is grown...poohy, its like tea...give me a cup of real coffee!

I'd love to try some small producer coffee like that!

And thank you for continuing to be the most interesting man in the HBT world!

 

[pshankstar]

Como no? ("Why not" basically, a popular Panamanian expression). I could probably ship some local green beans your way.

I have several friends with small coffee fincas who produce excellent coffee, but not in commercial quantities...no other way to get this stuff than to know a local.

Wanna give it a try?



Chiriqui is also where the renowned "Geisha" coffee is grown...poohy, its like tea...give me a cup of real coffee!

If I could get in on this too, that would be awesome! @Ruint and I live close enough to each other we could split beans to save on shipping too.
Damn you are an interesting man like @TallDan said!

 

[Ruint]

@TallDan, I am roflmao!!! Most interesting guy!!! O Tay!!
@Curtis2010, I'm very interested in trying to set a little shipment up. As you can see, have to send enough so we could do a share once it got here! Let's see what you might be able to come up with....

 

[Curtis2010]

Ok. I will see what I can set up. Its cruising season for us now, so on the boat for a few months, but I can probably still coordinate something.

It will be much simpler, and less expensive, for me to ship to one person in the USA. Who wants to be that person?

 

[Curtis2010]

Any interest in trying Geisha? I dont like it, but its a big deal world wide, and very different than other coffees.

Its demanding crazy prices per lb in the international market, but maybe I can get someone to slip me a little on the side.

https://en.m.wikipedia.org/wiki/Geisha_(coffee)

 

[Curtis2010]

I also have a friend in Bermuda who is a coffee roaster. He imports green beans and roasts locally for resell. He still has a place in Panajachel, Guatemala...thats on Lake Atitlan (a high altitude lake, 1,000' deep, surrounded by volcanos...an incredibly beautiful place)...thats in the Guatemalan highlands where some of the most awesome coffee in the world is grown. He can certainly source some interesting options for you. He imports not just Guatemalan coffee, but world wide from small growers. Ive tried his roasts from Guatemala, Honduras, India, and Ethiopia.

An interesting phenomena in the highlands of Guate. Awesome coffee is growing all around you, but outside of tourist areas its hard to get a cup because its all exported. The little local resturants only serve instant coffee! [emoji2961] The locals, mostly Mayans, pick all the coffee, but dont typically drink it (they dont like it and cant afford it).

My wife and I used to road trip all over Guate in my Jeep. Because of the above, we carried our own coffee maker and a bag of Dieseldorf Kafe (awesome coffee from the Alta Verapaz region of Guate...another breathtakingly beautiful area of Guate...high altitude cloud forest).

https://www.dieseldorff.coffee/inicio/

 

[applescrap]

Where did you get the dp ethiopians?

Last night made decaf cafe au laits. They were so good. What a treat, need to drink more decaf. Feels like cheating or something, like im soing something i shouldn't be.

Thanks @Ruint, No fruitiness of any kind, did not get the chocolate notes I did on the first roast either. I have another pound left to play with so maybe I will get it come through still.

Both of these had a nice fruitiness to them;
Ethiopia Organic Dry Process Sidama Keramo,
Ethiopia Organic Dry Process Sidama Bombe.

 

[Ruint]

I smelled the green Nicaragua dry process this morning. IMHO, I didn't smell a noticeable funk. I would say it was a fairly typical green coffee bean smell, but had a faint blackberry'ish aroma.

On another note I brewed up the Panama Esmeralda Gesha this morning. No mistaking the jasmine notes in it. The aroma of it is a soft pink bubble gum, just like they (Sweet Maria's) said. LoL.... kinda different!! Very nice cup of coffee!

@Curtis2010, if no one else objects, I can be the single person to send to. Let me know what you find and then pm me for particulars.

 

[Curtis2010]

I smelled the green Nicaragua dry process this morning. IMHO, I didn't smell a noticeable funk. I would say it was a fairly typical green coffee bean smell, but had a faint blackberry'ish aroma.

On another note I brewed up the Panama Esmeralda Gesha this morning. No mistaking the jasmine notes in it. The aroma of it is a soft pink bubble gum, just like they (Sweet Maria's) said. LoL.... kinda different!! Very nice cup of coffee!

@Curtis2010, if no one else objects, I can be the single person to send to. Let me know what you find and then pm me for particulars.

Ok. I will see what I can line up and then let you know. Any preferences or just what I can get?

 

[Ruint]

No preferences. I enjoy all good coffee! Looking forward to seeing what you are able to get!

 

[ba-brewer]

Where did you get the dp ethiopians?

I got them from Sweet Marie's when I got the Nicaraguan dry process coffee.

I smelled the green Nicaragua dry process this morning. IMHO, I didn't smell a noticeable funk. I would say it was a fairly typical green coffee bean smell, but had a faint blackberry'ish aroma.

Thanks for checking. I just roasted coffee so will give it another try next roast session.

 

[applescrap]

Got after it today. Drank two iced yemen light roast esspresso drinks. And made wife a cappuccino, dare I call it that. Still clumsily made the yemen is old worldly and funky. Cant wait to get back to my beloved dp ethiopian, starting with bl aricha for sure if they still have some. Yemen is almost gone, thats all I have.

 

[HarborTownBrewing]

I've been pretty absent around here with other "life" things going on. Looks like I'll be moving in the next few months so that should be interesting. There will definitely be a span of time where I won't be able to roast; hoping it's weeks and not months. Going to kill me to put the Bullet away and buy roasted coffee for a short while!

Lately I've just been roasting through coffee I've had for a while; the most interesting thing I've had recently was Honduras Finca Ana which I bought through Legacy. It's from a neighboring farm. I would say it's not quite as good as Legacy's stuff, but still really nice. It took about 5 days of rest but it took on a really nice silky caramel flavor which brewed up great in the drip machine.

 

[Ruint]

Why you moving HTB? May be none of my business but, moves are stressful enough, without having to futz around trying to get good coffee. If I can alleviate that for you, I'd be happy to hook you up a care package, just would need a ship to location.

 

[applescrap]

Cool ruint, cool. Ill pitch a pound in for the homie.

 

[Inkleg]

I've been pretty absent around here with other "life" things going on. Looks like I'll be moving in the next few months so that should be interesting. There will definitely be a span of time where I won't be able to roast; hoping it's weeks and not months. Going to kill me to put the Bullet away and buy roasted coffee for a short while!

Lately I've just been roasting through coffee I've had for a while; the most interesting thing I've had recently was Honduras Finca Ana which I bought through Legacy. It's from a neighboring farm. I would say it's not quite as good as Legacy's stuff, but still really nice. It took about 5 days of rest but it took on a really nice silky caramel flavor which brewed up great in the drip machine.

Hope your move goes smoothly and your roasting hiatus is short lived.

Why you moving HTB? May be none of my business but, moves are stressful enough, without having to futz around trying to get good coffee. If I can alleviate that for you, I'd be happy to hook you up a care package, just would need a ship to location.

Cool ruint, cool. Ill pitch a pound in for the homie.

^This^ I’d be happy to contribute to the Keep HTB Caffeinated fund too.