Results 626 to 650 of 889
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07-29-2022, 12:06 PM #626
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07-29-2022, 09:44 PM #627one of those sickos
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Is the collective aware of this?
https://youtu.be/4xOEIpbxM4wride bikes, climb, ski, travel, cook, work to fund former, repeat.
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07-30-2022, 05:56 AM #628
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07-31-2022, 06:31 PM #629Registered User
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Got the Behmor 2000 roaster. Probably about ten pounds roasted so far. Doing 8 oz batches - coming out quite good. Like tgapp mentioned, pretty much better than anything I could buy for <$25 / lb bag. Been roasting some Ethiopian Yirgacheffe and Espressoo blend that came out quite good - nice chocolatey flavor. Been buying from Sweet Maria's. Just ordered some Moka from Yemen - looking forward to trying that. Got an espresso machine and a pour over.
What else should I buy to branch out - roasting for a few of my crew at work too. Nothing like opening up the mason jar at work and getting a whiff of the freshly roasted beans. Websites for other green beans?
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08-01-2022, 07:44 AM #630
Nice man! Behmors make excellent coffee
Sweet Maria's is great for learning what origins you like, and they generally have really good prices. A lot of their coffee is very good, sometimes it can be great.
If you want to look at true "level up" green distributors, it'll cost you a bit, which is why it's worth figuring out your preferences first. Here are my picks:
https://roastmasters.com
https://royalcoffee.com/crown-jewels/
https://thecaptainscoffee.com/collec...ain's-Gold
Royal is hands down the best, but they only sell in 22lb increments, so you better know that you're really going to like something before you pull the trigger.
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08-01-2022, 08:38 AM #631Registered User
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For anyone following this thread but not ready to through hundreds of bucks at an espresso setup -- here's what I brew on the majority of the time for $78 total (assuming you have a kettle of some sort, I have a cheapo $10 one from like a decade ago):
- Timemore C2 ($55) https://www.amazon.com/TIMEMORE-Ches...dp/B0833SDN8M/
- v60 decanter ($23) https://www.amazon.com/Hario-Drip-Co.../dp/B00755F9Z4
A 1zpresso is a nice upgrade on the grinder side, with a jx pro running $159. But the Timemore at least is pleasant to use and produces consistent enough grounds to make a good cup with clear tasting notes.
If you prefer a richer more full-bodied cup (rather than more clarity and acid) two good options that'll work well with the Timemore and are easy to make good coffee with.
- Aeropress ($40): https://www.amazon.com/AeroPress-Cof.../dp/B0047BIWSK
- Clever dripper ($32): https://www.amazon.com/Clever-Drippe...dp/B088Y3X8YZ/
These basic setups have let me have some mindblowing cups thanks to tgapp's killer roasts.
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08-01-2022, 11:13 AM #632
coffee for mags - a coffee roasting trip report (& free mag coffee)
Espresso is delicious, bougie, and nerdy but totally unnecessary!
You did leave out one thing: to brew truly excellent coffee a scale is not optional. $11.99 https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
Copying this over from the espresso thread for reference since I straight Pio'd my first Kenyan yesterday.
the roast:
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08-01-2022, 12:20 PM #633
ahahahaha yeah i feel your pain, literally that is why i stopped roasting kenyans for a few years, frustrating as hell, but good news is baked coffee still tastes great - just give it to your friends
to try and stop that crash, pull more heat out of the roaster more quickly. it looks like you had too much velocity going into 1cs, so start as hot as you can and then make a ton of small changes coming out of drying, with the goal of having very little momentum going into 1cs.
if that doesn't work try the gas dip technique, where basically, like 1:30 from 1cs you drop your gas 5 levels below where it would normally be, and then 45s from 1cs you return to where you normally would be. this is the relevant part of my post:
so, to prevent a crash in a malicious little shit of a coffee (kenyans, lots of geisha, other high-grown coffees like some washed ethiopians), the basic theory is that right around 1:30 BEFORE first crack start, you would, say, go from 40% gas all the way down to 10% gas. this creates thermal "space" in the roast so that when the coffee heats up from releasing water (remember, during the first part of the crash the coffee gets momentarily hotter), it isn't being egged on by additional heat in the drum. turning the gas WAY down prematurely smooths out the first half of the crash, and then, at around 45 seconds before first crack starts, you turn the gas up again back to 30-40% (in principal violating the first rule of coffee roasting, which is that the heat dial only goes down during a roast), but that, in turn compensates for the second part of this pattern, where the additional moisture in the drum lowers the overall thermal momentum of the roast.
but yeah i still have crashes, so don't be too hard on yourself - shit's tough.
---
right now my favorite espresso is a 75/25 blend of that kenyan peaberry with a super sweet base coffee just to take the sharp edges off. you could use that huehuetenango you just picked up roasted to like a 25-30% dtr, along with that kenyan @ sub 400f drop temp, 18% or so dtr. holy smokes that is good. holy fucking smokes.
also yes a scale is non negotiable, but otherwise, Doebedoe's recommendations are spot on: good coffee does not need to be expensive. Not at all. Plastic v60, decent hand grinder, $12 scale, and good beans, and you can do better than 98% of coffee shops in the US
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08-01-2022, 12:32 PM #634
I've been consistently routing baked/crashed roasts to a friend who brews them up in his standard electric coffee machine, he is stoked and has been repaying me in fresh filets of king and sockeye this season. It feels a little like cheating, but the fish is too good to refuse.
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08-01-2022, 12:41 PM #635Registered User
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I assumed everyone here did enough drugs to have a 0.1 gram accurate scale at home.
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08-15-2022, 06:42 PM #636
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08-19-2022, 10:40 AM #637
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08-19-2022, 01:03 PM #638
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08-19-2022, 03:22 PM #639
Curious what everyone’s impressions of the Klatch anaerobic Guji and Yirg are? The roasts I was generating were good but not great. I thought it was me, but I recently bought some roasted of the same and while it is very good it isn’t quite as blueberry / fruity as I was hoping.
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08-19-2022, 04:19 PM #640
My first roast of the Klatch Yirg Worka was almost too Blueberry-y with very sharp acidity. I tried again last week and stretched maillard about 40seconds longer with the same dtr of 21%. Looking forward to trying it out soon.
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08-19-2022, 04:39 PM #641
I’m going with this.
https://mystore.com/mycoffeeForum Cross Pollinator, gratuitously strident
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08-24-2022, 06:54 PM #642
Yo tgapp et al:
Apologies in advance if I'm pissing in the wrong pond (thread), especially seeing the absolute science going on in here, but seeing as this has the most coffee traction on the TRGs here goes.
I'm looking to expand my coffee/espresso bean mix. I run a Jura S9 and am currently, albeit happily, married to Intelligentsia's El Gallo Blend (Columbia/Ethiopia). I really like the profile and would love to dip my toes in something else similar while pushing the palate out into different roasts over time.
Any ideas?I still call it The Jake.
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08-25-2022, 04:09 AM #643
Been using the Stanley pour over set for about a week now, makes a great cup of joe. Easy to take apart and clean. The cylindrical filter works well which is a departure from conical types. Probably not going to make the cut for that ultra light camping trip but for car camps and home use its very nice.
I am using it here on top of my Malitta carafe which is another heavy use item in my coffee wurld. Currently doing mixtures of store bought Costa Rican and home roast Columbian beans.watch out for snakes
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08-25-2022, 09:30 AM #644
It's pretty hard to calibrate your palate off of a single blend, but Intelligentsia is generally highly regarded. There's just too much that goes into blending theory and practice to be able to draw parallels between different blends - ratios of the coffees, processing methods, and roast profiles are all proprietary pieces of data that contribute much more to the flavor profile than the countries of origin that they disclose.
So, what do you like about it? What do you taste, and how are you drinking your espresso typically? Straight, in cappuccinos, etc?
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08-25-2022, 09:37 AM #645
that blueberry stuff was berry good
had to cut it with a kona though
if ya ever do go pro
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08-25-2022, 10:55 AM #646
Like Bmills I have a coffee question. I just finished a bag of coffee that seemed to block the filter during the second half. I didn't time anything but the it took far longer than normal to get a full cup of coffee. Just doing a cone filter, nothing too special but I did adjust the grind repeatedly to try and find a better setting without luck. The two things I can think of are the grounds were swelling, or settling more than normal. The first seems like a poorly thought out cause, but I'm not sure the second is any better.
Any thoughts on how to avoid the issue in the future?
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08-25-2022, 11:13 AM #647Registered User
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Sounds like a low-moisture / high-density bean that creates lots of fines when it grinds. High-altitude beans like Ethiopians tend to do this more in my experience. Sometimes you can work around it by using an immersion brew method like Aeropress or French press, sometimes but stepping up the grind setting to a bit coarser is a workaround.
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08-25-2022, 01:11 PM #648
Swelling thing is a thing (i.e. "bloom"). Tends to be more of a thing closer to the roast date.
It's crazy how different certain beans can be when you chomp on em after roasting--even when finished at a very similar temp with a very similar color. Some of them just shatter into fine particles instantly while others really have to be chewed. I would guess low moisture + low density = super fine. At least that's what I think I have noticed without ever trying to pay scientific attention to it. In any event, the old tooth test helps get me a jump start on dialing in the grinder for a new batch. The more easily it vaporizes when chomped on, the coarser I'll start the grind.
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08-29-2022, 07:03 PM #649
Thanks man,
Yeah I guess I should start with the notes I like given it’s a blend and look to grow from there.
I really like the chocolatey, but not sweet, aroma and initial flavor on the tongue. Even better that it finishes with a rich, but not overwhelming roast flavor, almost nutty but more toffee-ish without being sweet.I still call it The Jake.
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08-30-2022, 08:19 AM #650
Cool yeah, so like classic old world espresso?
I would try a few of these:
https://www.cimarronroasters.com/col...cts/courthouse
https://paradiseroasters.com/product...plan=454459497
https://paradiseroasters.com/collect...plan=454688873
Hard for me to guess but if you wanted something "expansive" in terms of tasting somewhat like what you're used to while still being novel and new, the first two options will likely be the best bet. The third is too similar to what you already drink.
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