I haven't had the Roastmasters Wush Wush yet so it might be a different lot/crop, but in general, I like to dump it around 1:00-1:15 after 1cs. Then let it sit for around 8 days before drinking it.Quote:
Originally Posted by neufox47
I did buy 10lbs of the ASD Elida and 10lbs of that Wush, so I'm excited to try them both.
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Cool. I drank it at day 4 so I’ll wait a few more days and see how it is.
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Wush Wush has gotten a bit better but still not the cotton candy flavor. I have another two batches sitting and will see how they do. I slowed the roast down with both, one more than the other.
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Anyone ordered some good Ethiopian Naturals recently?
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https://royalcoffee.com/product/3427097000010940055/Quote:
Originally Posted by neufox47
I drink a fuckton of Ethiopian naturals and I really like this one. It's not life changing but it is solid, with good acidity and structure while still having big fruit flavors and a decent bit of floral/tea notes.
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I just read The Monk of Mokha about a Yemeni American with no relevant experience who decided that he would restore Yemeni coffee to its once-high status. It's not just about coffee, but it's a good read.
This would be amazing tasting notes on a coffee bag!!Quote:
Originally Posted by tgapp
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yo coffee bro
a hudge pot of bday wishes
brewed and sent your way
thanks
thanks buddyQuote:
Originally Posted by skifishbum
got a bag of beans with your name on it the next time i see you :)
A few months after returning an Ode with the upgrade burrs because they wouldn’t fit, I saw Fellow was now selling the Ode with the SSP red burrs installed and pulled the trigger. Only done a few grinds so far but it is everything I’d hoped it would. This one also didn’t come with QC issues like being way out of calibration out of the box.
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Just here to say
My shitty coffee tastes better in a heritage ski labs mug.
You might need one.
Damn. Fucking jealous. What do you think of it? Seems like a giant killer.Quote:
Originally Posted by neufox47
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It’s really good. I notice the difference on the pallet and visually. Taste wise I feel like I get more specific clearer flavors compared to my old drip grinder. I’ll have to put it against my hand grinder side by side and compare. It is also quite quite. Wife says noticeably so from the bedroom down the hall.Quote:
Originally Posted by tgapp
Saw inflation hit the Bullet 2.0. $3,800 shipped now. I may have to look at some other options.
I was down between the bullet and cormorant. Picked the latter. Never tried the bullet, but still feels like the right decision based on what I read and the obvious serviceability advantages of the design. Usd-gbp exchange rate is decent enough to save 800 bucks or so over the bullet assuming a fully kitted out cormorant.Quote:
Originally Posted by neufox47
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What options did you get on the Cormorant? How do you feel about the data collection it offers?
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Not much to add to the conversation yet, except to report that nearly 2 years after the OP, tgapp's generosity has reached a new level. When I was in UT a few weeks ago, I was able to collect his old roaster and bring it home. Some mild cleaning and it was ready to go. we connected over zoom and he walked me through my first few roasts.
Attachment 417073
I've done about 20 roasts in the past few weeks. It's been a fkn blast and I've never had better coffee in my life. It seems to me that coffee roasting has an ephemeral element that I think appeals to skiers. For someone who appreciates a delicious complex cup, roasting also allows you to be one step more closely connected to the daily ritual. But for me, the biggest benefit is simply accessibility to flavors and quality that are not remotely in the realm of the local roasters.
Many thanks to tgapp for creating this thread and sharing the stoke.
badass
Nice work jackattack! Enjoy the roast trip.
TGapp brings the stoke no doubt. My espresso skills are in a better place than they ‘d ever be without his guidance and encouragement. I am a disciple.
Attachment 417122
I just ordered a Niche. Lol
Bianca is next.
hell yeah!!
also the fact that jackattack discovered that the amprobe temperature reader has a built-in stand (something I never understood in all my years of owning that machine) speaks to not only his mechanical prowess but also his potential as a coffee roaster.
We've got quite a few of us roasting now that I know of - old goat on the stove, mattig on a Cormorant, neufox on a Bullet, and now jackattack on the quest.
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ahahahaha I should fucking earn a commission from Lelit and Niche at this pointQuote:
Originally Posted by jackattack
It's amazing how much better that combination is than literally anything else at that price
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The Niche will be an upgrade to Doremite's old Encore no matter what. The upgraded burrs make for a nice grind, but it's super loud and the retention is annoying. I'll hold on to it for big cold brew batches and as a backup.Quote:
Originally Posted by tgapp
Quote:
Originally Posted by neufox47
I'd be happy to buy a 2-3 kg off of anyone who picks up a box from royal.Quote:
Originally Posted by tgapp
I think my wife would really appreciate this decaf https://royalcoffee.com/product/3427097000011908052/
I’d definitely go in on one (or a couple) too.
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I was working off a Sette 270Wi but also have owned the Encore and Rocky. The Niche is just amazing in comparison. I am blown away. You won’t regret it. Stylish too!Quote:
Originally Posted by jackattack
I’ve pulled four shots so far today and all were some of my best work. So so goooood.
I think I bought the Encore from you a while back.Quote:
Originally Posted by Doremite
I have that decaf and it's fucking dope. Best decaf I've ever had. Sent a bag to Woodsy last week.Quote:
Originally Posted by jackattack
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Also anyone who wants a few lbs of this decaf (green or roasted, green is easier) I am happy to mail them, just let me knowQuote:
Originally Posted by tgapp
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95% of our beans are roasted on the back deck in a Stir Crazy/Convecton Oven rig. Would love to upgrade to a Cormorant, but the SC/CO is pretty damn good.Quote:
Originally Posted by tgapp
You’re right! The Niche will be a an amazing upgrade for espressoQuote:
Originally Posted by jackattack
Just ordered a box of that decaf and their Mexico Bella Vista. Hoping the Bella Vista will be a go to espresso.
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tgapp I just wanted to say thank you for the amazeballs coffee back whenever that was. It helped when I was getting crushed.
No Bullet yet, still plugging away on the Gene. jackattack shoot me a pm and i'll sell you some of that decaf.Quote:
Originally Posted by tgapp
Question for you decaf roasters: wondering about local decaf I bought (https://huckleberryroasters.com/coll...eton-key-decaf). This decaf seems to require a much coarser grind than most light/medium roasts to not just sludge up. e.g. 6-7 clicks more open on my Timemore C2. Since I brew decaf a few times a weak -- my pour-overs at such a difference are pretty inconsistent.
Is this big difference in coarseness (so as not to produce a ton of fines and clog up) typical of decaf because of their treatment? Or just potentially a my-bag issue?
A little Google-fu indicates (and your experience reinforces) that the decaffination process changes the structure of the bean and decreases its density. So it's logical that you can achieve a similar level of extraction with a coarser grind keeping ratio and temperature constant. I assume you're also using more coffee by volume than you do for a normal recipe?Quote:
Originally Posted by doebedoe
*Note that I haven't roasted any decaf, and I don't brew it often either. I did just order a 22lb box of green so I can follow up in a week or two after the first roasts and I get my brew process dialed in. Reading up on it has been a good distraction for a slow Tuesday. Thanks
Yep this is right. Decaf = lower moisture content = less dense beans = way more fines = need to grind coarser to achieve the same level of fines so that you get the same drawdown time.Quote:
Originally Posted by jackattack
This isn't true for all decafs - roast level definitely influences this quite a bit - but it is generally true. This is why most high-end cafes will have a dedicated grinder and setting for decaf coffees (rather than single dosing in the same grinder)
It's kinda annoying but I do the same thing with my decaf - I just know that I need to open up the niche like another inch to get the right setting.
Dear TGapp and other wise cofffee-minded outdoorsfolk,
Please outline your preferred coffee prep method for a group of say 5 to 12 in a camp setting. I'm most comfy with a large French press but am interested in ideal brew technique incl. grind size, etc.
I'm also familiar with the ol river trip "coffee sock"... which can be great and is efficient, but can also suck. How to optimize this method?
Other methods to recommend?
Thanks
i think the biggest thing to keep from having shitty camp coffee is consistent ratios. brew method is a secondary or a tertiary consideration, but with limited equipment and when brewing for a lot of people, immersion style brewing is always better (coffee sock or french press). pourover is just too easy to fuck up IMO.Quote:
Originally Posted by Norseman
to get a consistent ratio, aim for 1:16 or 1:15 coffee:water. you can do this volumetrically - figure out your ratios at home and then mark a measuring container to make sure you have the right amount of ground coffee.
Thanks tgapp / jack -- just need to improve my skills. May move towards more immerson type brew for decaf as i seem to fuckup the v60s more often than not.
Funny enough, tgapp and I and others are launching on a river trip in a few weeks. I expect big insulated french presses will be the name of the game.
I got beans for the trip all ready to go ;))Quote:
Originally Posted by cravenmorhead
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