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  1. #426
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    Mar 2017
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    Quote Originally Posted by neufox47 View Post
    Any tips for roasting the washed and natural Kayon Mountain gujis?

    Did another batch of Kenya AA and I think I avoided baking it. Will try it in a few days. I definitely picked up / recognized what baked tastes like after you mentioned it. Kept the heat high as first crack approached and pulled it after just under a minute.


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    Ethiopian coffee is the easiest to roast. It's very well behaved in the drum, responds well to a variety of heat levels, and is super predictable.

    Ethiopian washed coffees are what you should practice before doing Gesha, and then take off 15 to 30 seconds post first crack and use that as a starting point for Gesha.

    For Ethiopian naturals, you can go anywhere up til the start of second crack - I like them most with 1:30-1:45 of development time, they end up being so sweet. Lots of airflow during the roast is helpful with naturals, and make sure they don't race (your drum temp should go up increasingly slowly - what roasters call a consistently declining rate of rise). That Kayon Mountain natural is one of my favorite espresso components, especially when left in the roaster for a good long while after 1cs.

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  2. #427
    Join Date
    Jan 2010
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    Really liking the Kayon Mountain, both are good but I’m partial to the natural. Also liking this AA.

    I ended up getting the Timemore g1 grinder. Definitely an improvement in grind quality compared to my electric grinder used for pour overs. Very smooth and solid feeling. Small enough for travel.


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  3. #428
    Join Date
    Nov 2005
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    5,441
    Check out tgapp getting like half a step from turning pro--the bags look like they need some kind of Kinco-style art project label and it'll be time to start slacking the day job.

    Click image for larger version. 

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    Any particular advice on brewing these (V60 or Aeropress)? Any more time needed first for either? Great smell from the mailbox to the kitchen: I can't place the Ethiopian, but the Catui smells like strawberry/chocolate/coffee right through the bag. Thanks again!
    A woman came up to me and said "I'd like to poison your mind
    with wrong ideas that appeal to you, though I am not unkind."

  4. #429
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    Mar 2017
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    Quote Originally Posted by jono View Post
    Check out tgapp getting like half a step from turning pro--the bags look like they need some kind of Kinco-style art project label and it'll be time to start slacking the day job.

    Click image for larger version. 

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Views:	44 
Size:	810.2 KB 
ID:	377967

    Any particular advice on brewing these (V60 or Aeropress)? Any more time needed first for either? Great smell from the mailbox to the kitchen: I can't place the Ethiopian, but the Catui smells like strawberry/chocolate/coffee right through the bag. Thanks again!
    the Ethiopian smells like crayons or Play-Doh

    they both should be good to go right now, you can brew them however and they should do great. i like naturals on aeropress a lot, but they're great on v60 too

    next I just need to license FKNA from splat and get a stamp. FKNA coffee sounds great.

    thanks for the mountain khakis!!



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  5. #430
    Join Date
    Nov 2005
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    5,441
    I guess I'll be trying them every way, now that I think about it. Started with Catui on the V60 so as to taste it mid-brew, but tomorrow I'll try the Aeropress.

    That stuff is So good! My wife is one of those coffee as a spice with her vanilla creamer people, but today's cup made significant progress in the ongoing palette battle. Now she wants to get on your subscription service when you launch, but I think we'd probably have to pay in dollars--hard to keep up the coffee habit with just unicorn pants!

    Speaking of battles, the crema porn in the "58" videos from that other thread might just win one of these days. Resisting...for now....

  6. #431
    Join Date
    Dec 2005
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    Watching over the valley
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    More like, Coffee, FKNA!
    How can I get some good coffee to try?


    sent from Utah.
    sigless.

  7. #432
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    Feb 2012
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    7,601
    Tgapp’s coffee is the shit.


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  8. #433
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    Nov 2005
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    5,441
    It's hot. So this seems like an appropriate place to ask: any tips for cold brew? Favorite methods?

  9. #434
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    Mar 2017
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    SLC, Utah
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    sorry on mobile and I can't do a multi-quote reply

    thanks for the compliments guys but honestly it all comes down to sourcing. good greens = good coffee, just don't fuck it up by burning it. in the case of that Panama coffee, the Elida estate has won pretty much every award there is for coffee (cup of excellence, etc), and their processing is impeccable. they're best known for their Gesha but their Catui is grown to the same standard.

    @basinbeater - I'm out of town but I'll be back on Monday and I can drop a bag off.

    @jono - for cold brew I like what's called japanese flash cold brewing. to do that, figure out what your normal coffee ratio is (say, 23 grams of coffee for a total of 360g of water added) and then divide your water between ice and water at around a 50% ratio. so you'd take like 180g of ice and add it to your mug or brewing vessel or whatever and then do your pour over (also works with aeropress) but only add 180g of water to the pourover. does that make sense?

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  10. #435
    Join Date
    Dec 2005
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    Watching over the valley
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    Sweet! My schedule Monday atm is remarkably open. I'm here all day. You can check out the sound system if you want as well.

    sent from Utah.
    sigless.

  11. #436
    Join Date
    Nov 2006
    Location
    NCW
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    Quote Originally Posted by jono View Post
    It's hot. So this seems like an appropriate place to ask: any tips for cold brew? Favorite methods?
    French press cold brewer here. I like an 8:1 ratio that I dilute to taste (1.5 or 2:1) when I pour into the glass.

    I prefer medium-dark roasts and more of a medium grind for cold brew.

    Mix grinds in with water in the french press, stirring after about an hour to release CO2 and break up the crust on the top of the carafe, let sit for about 12 hours. I like to scoop off any grinds floating on top in the morning and then pour off the liquid without plunging all the way. If you need a perfectly clean cup, filter thought cloth or paper filter before storing it in the fridge.


    I'm also a big fan of Aeropress over ice. Normally, I use the same ratios for my brew with a longer steep when pressing over ice.

  12. #437
    Join Date
    Nov 2005
    Posts
    5,441
    Thanks for the fridge option, jackattack, we did that once this week. I haven't had the unmitigated balls to experiment with tgapp's magic beans quite that much yet, but it helped with the heat.

  13. #438
    Join Date
    Jan 2010
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    Roasted some Ethiopian Tesfaye Doni to full city last week. Really linking the chocolate and woody flavors it has. The berry is super feint now but tasty nonetheless.


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