where can I find it? I'm in Phoenix
☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting
- Thread starter passedpawn
- Start date
-
- Tags
- coffee
Help Support Homebrew Talk:
Based on that link those might be good beans to “flavor” coffee with given the cost. I’ll definitely keep this in mind if and when I upgrade from my Behmor roaster.
The company I linked (Mill City Roasters) will ship. They sell in lots of 10 lbs.
HarborTownBrewing
Well-Known Member
Alright HBT, I tried the charcoal beans this morning. Below is my review.
These beans were rested 6 days before grinding/brewing. I poured them into the grinder and they were so shiny and oily, you could have mistaken them for coffee aged within a slab of uncooked bacon. The grinder chewed through them promptly and easily given how soft they must be at this roast level. I put them in the Behmor brewer and did the typical brew at 202 F with a 1:30 bloom (if I remember right...it's just my default).
As the coffee brewed, the cats were stirring as though a storm was coming. They knew something wasn't right. A scent filled the air - reminiscent of a morning in Naples, Italy from the charcoal coffee brewing, stale beer littering the kitchen, a random pizza crust on the floor, and the occasional whiff of a refreshing lemon left over from my wife's late night beverage.
The coffee was ready. I poured a mug's worth - the rich, dark flavors so strong they filled my nostrils even as I was exhaling. The Behmor dripped a few extra drops out of the filter basket as though to say, "Flee from me, evil coffee!"
I sat at my desk chair, opened my favorite hockey forum, and took my first sip. It tasted like....all other dark roast coffee. Surprise surprise, it all tastes the damn same. This is why we use cheap ass beans for this charcoal ****.
So that's that. Oh, and yesterday I went to drop off more coffee at the place where the uber-dark roast lover works, and her co-worker told me that the dark-roast customer "Loved this new coffee" so that's that - if she wants more coffee, I'll be getting $3 Colombian or Brazilian beans and roasting them to the 3rd crack.
These beans were rested 6 days before grinding/brewing. I poured them into the grinder and they were so shiny and oily, you could have mistaken them for coffee aged within a slab of uncooked bacon. The grinder chewed through them promptly and easily given how soft they must be at this roast level. I put them in the Behmor brewer and did the typical brew at 202 F with a 1:30 bloom (if I remember right...it's just my default).
As the coffee brewed, the cats were stirring as though a storm was coming. They knew something wasn't right. A scent filled the air - reminiscent of a morning in Naples, Italy from the charcoal coffee brewing, stale beer littering the kitchen, a random pizza crust on the floor, and the occasional whiff of a refreshing lemon left over from my wife's late night beverage.
The coffee was ready. I poured a mug's worth - the rich, dark flavors so strong they filled my nostrils even as I was exhaling. The Behmor dripped a few extra drops out of the filter basket as though to say, "Flee from me, evil coffee!"
I sat at my desk chair, opened my favorite hockey forum, and took my first sip. It tasted like....all other dark roast coffee. Surprise surprise, it all tastes the damn same. This is why we use cheap ass beans for this charcoal ****.
So that's that. Oh, and yesterday I went to drop off more coffee at the place where the uber-dark roast lover works, and her co-worker told me that the dark-roast customer "Loved this new coffee" so that's that - if she wants more coffee, I'll be getting $3 Colombian or Brazilian beans and roasting them to the 3rd crack.
Use some cheap Brazilian Robusta on the next scorchy order.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
How did this roast cup out for you? I roasted my 3rd & 4th batch of it this weekend so Ive been drinking it for a while now. I find the acidity to be on the higher end. I haven't gone above +10* after 1C but a solid 15% development on quick roast is just starting to tame this bean.
Not very well, unfortunately. It had some underdeveloped flavors going on, which surprised me based on how it roasted. Haven’t tried a second batch yet, might give it a shot in the next day or two.
dang. are you considering a totally different profile or just making minor tweaks?
Id like to try stretching out the time to 1C with the goal of getting the overall roast time above 10 minutes. Im happy with what Ive been drinking so far but it's always fun to try something new.
Are you finding longer roast times turning out better beans? I still roast with a heat gun, but might experiment on the timing a bit (holding the gun a little farther away from the beans to slow it down some). Right now, I'm getting to the start of 1C at around 5:00-5:30 elapsed. Second crack (if I were to go that far) is usually about 3-4 minutes later. I usually stop roasting around 7-8 minutes and cool the beans with a downdraft box. I'm wondering if I'm roasting too fast. OTOH, I don't want to drag out the roast too much, for fear of getting a "baked" effect.
Getting ready to roast another batch right now. Plan to tweak things, I think pulling the heat back a little more early is what I'm going to try. I have 10 pounds of these beans, I'm sure I'll get them right.
It's also a bit unfair, the other coffee I have on hand right now is Ethiopia Sidama Keramo Niguse Gemeda, an exceptional crown jewel coffee (and from the same farmer who won the Ethiopia Cup of Excellence). The other coffee I have is from Aida Batlle and is similarly fantastic.
I think I need to do a little browsing at Klatch tonight before their 20% off sale runs out. I need to have more than a couple of coffees on hand.
Shorter roast times have given me the best results but I usually roast dry process Ethiopians. This particular Kenyan though is looking like it could handle some more time to caramelize the sugars.
Have you been roasting any Kenyans in your HG/BM?
Well, This is different, but I don't know that it's better. More time in the roaster though, so that might help.
Next time I think I won't turn up the fan as much before 1c.
Also, this coffee smells funky immediately after roasting. I thought I might be crazy after the first batch, but again with this one, I thought it smelled a bit like tuna. That's not really a flavor I look for in coffee. It didn't smell or taste like that when brewed, and I've smelled some off stuff with coffee immediately after roasting before, so I'm not worried and I don't think that it's necessarily a bad sign from the coffee.
Next time I think I won't turn up the fan as much before 1c.
Also, this coffee smells funky immediately after roasting. I thought I might be crazy after the first batch, but again with this one, I thought it smelled a bit like tuna. That's not really a flavor I look for in coffee. It didn't smell or taste like that when brewed, and I've smelled some off stuff with coffee immediately after roasting before, so I'm not worried and I don't think that it's necessarily a bad sign from the coffee.
@TallDan
I was trolling around the usual coffee sources & wanted to hear your (and others) thoughts on this roast profile for a Kenyan Crown Jewel.
Their gas drum roast(IR-5) had an overall time of 9:22 with about 15% development time after 1C. 16% loss & a +20* gain after 1C. In my experience this would have a greater roasty taste than I prefer although their notes boast all the things one would like to see. If you click on their Quest M3 profile It is much closer to what my profiles usually look like.
@MaxStout - I was reminded of your question about the shorter roasts & that you're air roasting when I saw their Ikawa (small air roaster) profile. They hit the coffee with three different profiles & it was interesting to read how each one cupped. If you check it out Id like to hear your thoughts.
I was trolling around the usual coffee sources & wanted to hear your (and others) thoughts on this roast profile for a Kenyan Crown Jewel.
Their gas drum roast(IR-5) had an overall time of 9:22 with about 15% development time after 1C. 16% loss & a +20* gain after 1C. In my experience this would have a greater roasty taste than I prefer although their notes boast all the things one would like to see. If you click on their Quest M3 profile It is much closer to what my profiles usually look like.
@MaxStout - I was reminded of your question about the shorter roasts & that you're air roasting when I saw their Ikawa (small air roaster) profile. They hit the coffee with three different profiles & it was interesting to read how each one cupped. If you check it out Id like to hear your thoughts.
Heads up - SM's posted 4 new Ethiopians today. All 90+, all washed. I grabbed a couple.. been a while since I ordered a washed Ethiopian & Ive always enjoyed a floral Yrg.
HarborTownBrewing
Well-Known Member
I've been using the espresso machine a bit more recently, wife decided to take it to another level with saucer snacks. Life is good.
That profile just doesn't add up to me. I'm probably just blinded by my only real experience being on my roaster, because I don't think I could do a profile quite like that. Seems like a fast roast with a lot of weight loss, but not that high of a drop temp. With their batch size, I would have expected that roast to be a mess.
I'm also afraid that I need to try something very different with this Kenyan, roasted again today:
I was feeling good about it right up until 1c was underway. Smells better than the last batch, but still not really great.
HarborTownBrewing
Well-Known Member
I put this in line fan on 90lbs ago, and added a white aquarium filter to prevent gunk from getting into the fan. If anyone is curious what comes out of the roaster after 90lbs of beans, take a look. I actually started wearing a mask when I roast (the cigar smoking habit isn't as unhealthy though, right? Right?!)
Filter some hot water through that and see what you get.
Seriously, I should start using a mask when roasting, especially on days when I can't have the garage doors open. Those pics make a good cautionary point.
mashpaddled
Well-Known Member
Any issues with airflow with the filter? I know the Bullet will discharge chaff from the front if exhaust airflow is restricted (e.g. the filter basket is clogged). I have the same fan inline on the exhaust on my Bullet but a charcoal filter on the exit from the fan outside the house.
HarborTownBrewing
Well-Known Member
No, below is a better picture of how I have it set up. I put a large woodworking dust collector right above the roaster's exhaust so it still has necessary airflow, and ends up pushing its natural exhaust into the duct where the in line fan is.
The filter I put in is an aquarium filter just like the one where the cooling fan is. I actually bought a big roll of it so I can cut pieces to fit both the cooling tray and that woodworking dust collector.
Speaking of the chaff collector filter basket though, I am trying to get a new one but they are on backorder at Sweet Maria's. I don't know off the top of my head how many lbs I have on this roaster but the chaff filter basket is ready to be replaced - I have to scrub it about every 3 roasts or else I get exhaust coming out the side of the chaff collector.
mashpaddled
Well-Known Member
Oh ok that makes more sense. I thought you had the filter laying over the exhaust.
I am running my original basket on my Bullet which is a 2016 model (but with all the v2 upgrades). There's no choice but to pull the basket and clean it every two or three roasts. I usually roast two 800g roasts at a time so I clean it after every session. I clean it with espresso machine cleaner so it comes out good as new.
HTB....follow link below, you'll have to trim to size. It is the exact same material that original filter is made from.
https://www.amazon.com/dp/B079JWGDN...abc_7WGNY1M8AMS81GHJWGSK?_encoding=UTF8&psc=1
https://www.amazon.com/dp/B079JWGDN...abc_7WGNY1M8AMS81GHJWGSK?_encoding=UTF8&psc=1
If you're just pumping the exhaust out the window, why filter it?
HarborTownBrewing
Well-Known Member
In my case I don't want the dust/oils/nasties to get into the in line fan.
@HarborTownBrewing - thats not too bad IMHO for 90lbs. I think keeping that out of the fan is a good call considering your configuration.
How is the noise?
How is the noise?
HarborTownBrewing
Well-Known Member
That fan is suuuuper quiet. Amidst normal roasting noise you can't really hear the fan at all. This is the one I got: AC Infinity CLOUDLINE S4, Quiet 4” Inline Duct Fan with Speed Controller - Ventilation Exhaust Fan for Heating Cooling Booster, Grow Tents, Hydroponics Amazon.com
For at least 15 years I've brewed my morning coffee either French press or pour over. This morning, I woke up and pressed a button. I can get used to this.
HarborTownBrewing
Well-Known Member
I did something similar (French Press or Chemex usually) for a few years. Eventually went to the Behmor brewer and haven't looked back. I wouldn't have imagined it, but it really allows the coffees to shine. I found one for $50 on marketplace and it has been the best $50 I've ever spent; I don't really miss all the mornings of manually brewing coffee.
I went with an $80 8cup Bonavita. Worth every penny to gain a few more minutes in the morning. Kid1 just started preschool and I'm the one getting him out the door. Standing there making coffee wasn't cutting it. The little Bonavita makes a decent cup, too. Win-win.
Similar threads
Latest posts
-
-
-
-
-
The Dysfunctional-Palooza Obnoxious Masshole BS Thread- Latest: Hoppy2bmerry
-
-
-
