Gracias tgapp for the delicious African winey rich decaf.
Def ground a little courser for my non fancy pour over ( metal filter in the top of the yeti)
Gracias tgapp for the delicious African winey rich decaf.
Def ground a little courser for my non fancy pour over ( metal filter in the top of the yeti)
Ha yep that's the decaf that like 3 other mags have bought at this point.Quote:
Originally Posted by Woodsy
It's good! Works for me anyway. I drink it about every evening now.
Enjoy!
Thomas
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Any tips on roasting that decaf? It seemed to not change color for a long time, then change to a funky color and end up pretty normal at the end. Will see how it tastes in a couple days.
The Mexico Bella from Royal took a long time to hit first crack. Then was quite muted in its cracking. Going to hit it with a higher charge next time..
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Attachment 417528
I've not tried this as I don't generally use a french press day to day - but found it interesting
I’m a fan of Hoffmann’s method but you have to use high quality light-medium roasted coffee. It doesn’t work well with the standard American dark roast.
sfb has been hooking me up with sweet stickers lately, and since I haven't normally been a sticker person I decided I would put them all on my most favorite earthly possession, my roaster, in tribute to his stoke and generosity.
also captains coffee has a decent memorial day sale, I highly recommend their Rwanda Nyamasheke Kamina. It's really good, holy shit https://uploads.tapatalk-cdn.com/202...2d73f4a602.jpg
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Here are the codes for captains coffee:
MEMORIALDAY35 : Spend $35 or more to receive 10% off green coffee
MEMORIALDAY75 : Spend $75 or more to receive 12% off green coffee
MEMORIALDAY125 : Spend $125 or more to receive 15% off green coffee
Seriously that Nyamasheke Kamina is so tasty
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Text me your address. That roaster needs a sticker from my buddies sex cult.Quote:
Originally Posted by tgapp
Ahahaha I used up all the stickers you gave me, shitQuote:
Originally Posted by doebedoe
Send more pls
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Immersion research would be a good name for an ex mormon sex cult.Quote:
Originally Posted by doebedoe
Jesus H. Christ. Now that’s a home roaster. Fully agree on the RNK. I really dig it. It’s light and soft but in a really round fulfilling way. I am horrible at explaining flavor but I know what I like. I am better at describing the experience than tasting notes. Thanks for sharing some with me.Quote:
Originally Posted by tgapp
You are doing great with your roasts, man. There has to be a market for this level of craft in SLC. You clearly dig it and are hella good at it. I love my local roaster but I am pulling greater pleasantries with what you sent me.
thanks dude, I still need to figure out a mag coffee subscription service. not sure if I want to ever do a real business but I'm pretty stoked on sharing good coffee with cool peopleQuote:
Originally Posted by Doremite
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^^you do ; )
How have you been roasting this Decaf from Royal? It is a weird bean.
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Roasted the Decaf today for the first time. I got a curve I was happy with on the third try.Quote:
Originally Posted by neufox47
The first 2 just weren’t getting the drop I was hoping for (above 200F) and racing through drying so I was pulling back on the heat too early and didn’t get the momentum I wanted to roll into 1c - what I got was barely audible and inconsistent color.
3rd try I heated the drum to 400f and turned off the heat. Charged at 380F and turned the heat back on. Hit the turn perfectly at 1min and about 160F and set up for a loud and satisfying 1c at about 8m.
I read that you can brew decaf with less rest than a normal roast so i might brew tomorrow night and see how it turned out.
Dipping my toe into the roasting - just ordered the Behmor 2000, looking forward to trying to dial it in. Between this and the espresso thread - best reads out there. Got me dialed in with 18g beans with a 1.5 output of espresso. I was making too much espresso and going bitter. Now time to dial in the roasting game. I usually drink americanos - any recommendation for beans?
Nice dude! Behmor is a great machine, you should have a ton of fun with it.Quote:
Originally Posted by AmmergauerTele
My recommendation would be to buy a bunch of different coffees from a bunch of different growing areas with a bunch of different processing methods and then learn what you like. Pay attention to the coffees you always run out of, and buy more of those. There's no accounting for taste, it's all subjective. Sweet Maria's is probably the best vendor for getting a wide variety of coffees. Over time, you'll learn not only what general regions you like, but which producers and growers really cater to your tastes. Galo Morales has three lots on Royal right now and it is taking all of my self control not to purchase one of those boxes. His coffee is so fucking good.
I tend to drink a lot of East African and Central American coffees. I skew more towards naturals (preferring wild anaerobic fermented coffees, honestly) but I always have a decent selection of washed coffee on hand as well. I generally don't drink too many South American coffees (they're too well rounded for my taste honestly), but I get the appeal. Similarly, coffees from Oceania are great but not great every day for me - there's only so much sweet tobacco and earth and herbal medicinal flavors I can take, but some people love that shit. Worst case too, if you buy something you don't end up liking, roast it and send it to a friend (or a maggot) & chances are, they'll love it.
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Okay, about that decaf Sidama that a few mags are roasting now:
I found that this coffee DEFINITELY races, but it's still quite manageable in the drum. It doesn't seem to tip or char too easily, so you should be able to charge quite hot but then make big moves early on to keep it from racing. This profile is the one I've settled on for an unabashedly crowd pleasing coffee (trading complexity for sweetness, which for my use cases - affogatos, lattes, and feel-good coffee, is perfect) - if i really wanted to pull more nuance out of this coffee I would cut my dev time by like 8-10%, easily. Fuck that though, the point of decaf is to serve it with ice cream and in martinis and in fucking decadent whole milk lattes. Save the light&bright shit for 6:00am pourovers.
So - to do this, I charge hot as fuck, but then I pull off gas very quickly in the profile. charge at .25KPA, roaster idling comfortably at 395, at turn, gas to 2.5Kpa (i wish my turn was a little lower tbh) At 4:10 (dry end) I went from 2.5 to 2.0 kPas of gas, and then again at 5:00 down to 1.75, at 5:50, 1.5kPa, 6:35, 1.25 kPa, 7:25, 1.00 kPa, coast til 1cs, at 9:00 (1min post 1cs), gas@.5kPa, at 9:30, gas at .25kPa. So like, the general trend line is, big moves early on to keep the coffee from racing. Still, you can see - the coffee WANTED to race through the maillard stage, so you have to balance dropping heat from bottoming out and stalling the roast.
Attachment 417774
sorry i'm a hack and i still don't record my gas changes on my profile - still, big moves early is the theme of this coffee.
*edit* re-reading jackattack's comments, the dude is absolutely right about this coffee. he's done like 20 roasts or whatever and he already has a strong command on this shit, FKNA. you nailed it though buddy, it sounds like we landed on very similar profiles
also i scored this sticker from dibs and now i feel like my roaster is perfect
Attachment 417775
thanks buddy, i owe you
Nice, I'm excited to brew this one.Quote:
Originally Posted by tgapp
I was focused on the charge temp so I forgot to start Artisan. Ignoring thermocouple differences, timing is pretty bang on with your roast, maybe let it get a little hot at the end. I'll try pulling back on the amperage a bit earlier next time.
Attachment 417797
Can someone school me the best way to make a grip of cold brew coffee from these sweet sweet beans?
I use a French press and brew 8:1 for 12-18 hours.Quote:
Originally Posted by Woodsy
Use filtered water. Grind on the coarse end of medium.
Give it a stir after the first hour to incorporate all the grounds. Then press a little while before you pour it off to let the sediment settle down. You can run it through a coffee filter a little at a time if you’re sensitive to sediment but I usually just let the mud settle in whatever bottle or jar It’s stored in.
Cut with water or milk of your choice 1:1 to serve.
how big is your French press.
Seems a lot of time for not a lot of liquid
The liquid is concentrated, so it makes double. You can use any pitcher it’s just not as convenient to filter at the end.
This is why I don't do cold brew. I like Japanese flash ice brewing. It's much quicker. Check it out here:Quote:
Originally Posted by Woodsy
https://www.seriouseats.com/japanese-style-iced-coffee
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Agreed.Quote:
Originally Posted by tgapp
Aeropress over ice is my jam in the summer, but for some people “brewing” is just too much work and that’s where cold brew comes in. It has its place.
Drinking a dry processed Ethiopian Shantawene roasted by Jackattack and it's just incredible. Amazingly sweet, blueberry, floral, fucking delicious. This is excellent, well done coffee.
Ran into DTM at Esperanto last night and I saw in our texts that he also loved Shantawene from like 2 years ago, awesome to see how things have come full circle.https://uploads.tapatalk-cdn.com/202...12d58ee76d.jpg
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I’m in the market for beans. You bought anything lately you like?Quote:
Originally Posted by tgapp
Really liking the 22lb of Mexican Bella Vista from Royal even though it’s not my normal floral / fruity Ethiopians.
dude I am drowning in good coffee right now, I keep buying more because I have no self controlQuote:
Originally Posted by neufox47
what are you looking for?
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Ethiopian naturals are my go to. Looking for some of the Wush Wush that had the cotton Candy flavor profile.Quote:
Originally Posted by tgapp
https://www.klatchcoffee.com/product...-gr1?bgIndex=1Quote:
Originally Posted by neufox47
https://www.klatchcoffee.com/product...-gr1?bgIndex=6
I just bought both of those and I'm roasting for the first time today. I've read some commentary about them and they sound pretty wild. I'll let you know what I think.
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Both of those look awesomeQuote:
Originally Posted by tgapp
I like the flavor profile of the worka: blueberry + blueberry + blueberry
That Wush Wush stuff was the bomb. tgapp sent me some and I loved it.Quote:
Originally Posted by neufox47
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Goddammit, I thought you were being facetious. Nope.Quote:
Originally Posted by jackattack
It's in the drum right now, pretty fast coffee that wants to carry momentum.
Gotta be safe while toasting. I mean roasting. Damn autocorrect.https://uploads.tapatalk-cdn.com/202...3d4aebb119.jpghttps://uploads.tapatalk-cdn.com/202...c6d5d3146b.jpg
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Cool, just bought those. Blueberry blueberry, blueberry sounds right up my alley.
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tgapp
I’ll trade you a fermentation crock for some java humongous
No trade necessary but I would kill for some of your pickles/fermented food. Unfortunately they probably don't transport too wellQuote:
Originally Posted by ~mikey b
Text me your address and I'll mail you some beans :)
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Yeah, the wush wush was fantastic!
I was talking to someone today and they said that the best coffee roast to use in a meat run is coffee roasted to a cinnamon level (extremely light, before 1st crack). Claimed it made the best run he’s had. Google doesn’t say much on this. Anyone have any experience?
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Grinder finally came in after a 2 months wait so I can finally see the true potential of the Mara. What a step up it is compared to any coffee I've had for the past 30-some years...
Attachment 419565
tgapp, I am fast approaching your neck of the woods and would love to try some of your roasted beans. Is the deal still donate the equivalent to charity?
Very nice!! Enjoy.Quote:
Originally Posted by Boissal