I’m going with this.
https://mystore.com/mycoffee
I’m going with this.
https://mystore.com/mycoffee
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?
Attachment 424682
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.
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.Quote:
Originally Posted by BmillsSkier
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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that blueberry stuff was berry good
had to cut it with a kona though
if ya ever do go pro
id help
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?
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.Quote:
Originally Posted by abraham
Swelling thing is a thing (i.e. "bloom"). Tends to be more of a thing closer to the roast date.Quote:
Originally Posted by abraham
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.Quote:
Originally Posted by doebedoe
Thanks man,Quote:
Originally Posted by tgapp
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.
Cool yeah, so like classic old world espresso?Quote:
Originally Posted by BmillsSkier
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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Fantastic, thanks! I’ll give em a ride and report back.Quote:
Originally Posted by tgapp
There have gotta be a dozen roasters in ATL. Find one that you like and taste what they have to offer.Quote:
Originally Posted by BmillsSkier
I also recently did MistoBox. Their flavor notes are typically pretty consistent. Roast level is pretty open to interpretation, but the range was good for figuring out what I really like. Ultimately, it made me realize that the medium roast Ethiopian from one of our locals is as good as anything else I tried, so I went back to that. Local roaster FTW.
Also, also, huge thanks to tgapp for the shipment. It was delicious!
Finally, a Kenyan that didn’t crash 🤞
Kirinyaga Kainamui Peaberry
Attachment 427428
Ok mags, I'm jumping onto the coffee train. I had some at a 4B's while studying in college in the 80s and couldn't stand it. Might have tried it a few times after that, but was a morning pop drinker for 30yrs. I found hot tea about 10yrs ago and that was good (but not a daily habit). I have always liked the smell and ritual of coffee making and figured that if I could find the right blend that I'd probably like it. I almost posted in this thread a year ago asking if coffee sample boards existed (like in breweries).
Jump ahead to this past month and a trip to Italy. I wanted to embrace the culture and knew that would include coffee. Best coffee that I experienced was the first cup (on a TrenItalia train north from Rome). I don't think it was an espresso, although small in size it wasn't like any espressos that I later tried on the trip. I had cappuccino (just ok), espresso (too strong in the little package), lots of americanos (up and down, seemed to rely on bean and method of creation?) and a coffee/hot choc mix (a nicely sweet diversion).
I found that I like coffee mostly black and just add a small amount of sugar. I also seem to like the stronger blends.
So I'm now heading down the rabbit hole of beans, blends and machines. I probably need to figure out the first two before I jump into a decent machine.
Where do I start? What advice do you have?
Photo of TrenItalia coffeehttps://uploads.tapatalk-cdn.com/202...38071a6872.jpg
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Hell yeah!Quote:
Originally Posted by Iowagriz
Start simple, with a basic hand grinder and a French press or other easy brewing method. If that sticks, consider an espresso machine or something fancier. This is an amazing grinder to start with.
https://a.co/d/68ZoNdp
Get a cheap scale along with your French press. Measure everything.
Find a local roaster whose work you like, and follow a recipe religiously. I like this one for French press:
https://sevencoffeeroasters.com/blog...n-french-press
Good luck!
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Beans are your most important step (duh). Buy freshly roasted beans from a quality roaster and aim to use within 1-2 weeks of roast date for French Press. Grind just before each brew. A tip to tgapp’s advice use a kitchen scale and be consistent on grind volume to be able to replicate your desired outcome once achieved. Getting a digital kettle may help too as temperature is likely to play a factor but I am no French press expert. I am more here to say don’t short yourself on the bean. It blows my mind when someone talks about how much they love coffee and they just buy ground beans at their local grocer.
Along with French Press, a V60 decanter and/or and Aeropress can give you different sorts of brews. The V60 and Aeropress are both industry standards and ~$30.
If your preference is for dark blends and more full bodied mouthfeel -- tgapp's French Press recommendation is the go to. Aeropress filters out a little bit more oil/body but is a similar immersion brew. V60 is a "cleaner" cup that will give more acids/fruits and fewer chocolate/caramel notes.
There are stainless filters for Aeropress that don't absorb the oils. But, while I used to be a huge Aeropress fanboi I can't bring myself to brew in plastic daily since reading Count Down.Quote:
Originally Posted by doebedoe
French press makes a tasty cup of coffee, but I find that waiting 4-5 mins after boil makes coffee a bit to tepid for my taste. I usually like my coffee one of four ways: old school percolated; old school espresso per.; individual drip direct from boil; and/or new wave commercial/home brew-type espresso machine. Honorable mention to the "Clover" method of up side down French press.
Re ordered a nice variety of green beans today as i am down to less than 1lb for my blends.
Opps, accidentally ordered some Peru decaf.
Did a ultra dark roast on it.
Not bad, just a bit of cream and sugar. 2nd cup gave it a small dipper of cocoa powder. Yummy.
I can get to liking this.
Dayum
This decaf stuff is a game changer. Starting to look at other coffees as well as the fresh roast 800 machine to up my game.
Finally bought the bullet and bought the Bullet R1. First roast after seasoning and still at the required max drum speed.
Attachment 440060
Attachment 440061
I welcome any comments on the roast.
Also the weight loss is a bit of a guess. I accidentally vacuumed off some beans.
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Looks like a nice setup.
What's the yellow line?
About 20 years ago I found an old La Pavoni lever espresso maker in the garbage behind my home. This new machine got me looking into coffee a little deeper.Quote:
Originally Posted by Iowagriz
I am no coffee pro, but I did learn a few simple things during this time. One is that coffee is mostly water and the water you use will affect the taste. Use clean, filtered water (ph is also important).
Another thing I learned is the importance of cleanliness of your coffee making device. Coffee oil becomes rancid and will alter the taste of your coffee if it is not cleaned off.
Cleaning your machine is important, but just as important is how you clean. Soap can be detrimental to good coffee as any soap residue will break down the coffee oils and crema will be affected.
Latte art envy
The bullets IBTS (infrared bean temp sensor) ROR. It’s supposed to be more accurate real time than the bean probe temp.Quote:
Originally Posted by jackattack
Quote:
Originally Posted by neufox47
Interesting that they seem to diverge after dry end then converge around the drop.Quote:
Originally Posted by neufox47
I assume this is the BT measuring the steam release from the beans as they roll into FC and reacting to changes in fan speed, while the IR probe only measures the emissivity of the beans and remains more or less unaffected.
Do you have any idea what the kick is on the IR RoR just before you dropped the batch?
I think that is from increasing to fan 6, which should effect the probe more than the IR.
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I learned on a La Pavoni lever, still have it as a backup.
I’m a bit embarrassed to admit that just yesterday I set up a smart plug to turn my machine on before I wake. Total game changer this morning. So dumb I didn’t do it earlier.
I’ve roasted in dog bowls and popcorn poppers, but never used a real home roaster. Looks fun. I’ll keep popping in (pardon the pun) and try and catch up.
If anyone wants a Gene cafe roaster let me know. It works but it’s exhaust temperature reading isn’t really accurate once it gets hot. The internet says it’s fixable.
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Fuck yeah dude!! Stoked to hear how you like it. Roast looks good generally, but so much is machine specific and I'm not very good at reading Bullet curves. Looks like a city+ Omni roast kinda deal? How's it taste?Quote:
Originally Posted by neufox47
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Lowagriz - great stuff. From reading this thread got some great insight. I got a Rancilio Silvia and matching grinder - not crazy expensive, tons on the inter webs for parts, so if an issue hopefully I can fix on my own. Not the super nice double boilers but does make a nice shot. Upped my game for sure.
On recommendation here - the best thing I did was buy a Behmor 2000 basic drum coffee bean roaster. A game changer with roasting your own beans - I get from Sweet Maria's online. Been dabbling in a few of the Ethiopian beans and some of their in-house blends for espresso. It is about $7 / lb to get on there. Having a blast making fresh. Give beans away too - friends like them quite a bit.
This is a great machine to learn on. All the variables are dependant on the operator.Quote:
Originally Posted by lowsparkco
It’s also good to have a goal to shot for. When I found this machine I started researching coffee and espresso but I also started to order espresso from a bunch of cafés around town and when I travelled. I had many a bitter start, sour finish, but I found if it was quiet and I ordered a straight espresso that would bring out the senior barista and I would get a good shot.
There is a huge difference between a standard espresso shot and a really good one, and I will always remember the day when it all came together for me and I pulled my first great shot that was thick and rich and tasted of chocolate and nuts with no sour finish.
Good luck with your coffee goals!
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ORIGIN: Panama, Kenya, Guatemala, and Sumatra.
PROCESS: Washed and wet hulled.
Dark Roast. Great in a french press.
(Please excuse interruption)
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Quote:
Originally Posted by tgapp
My $0.02 being a cheapass, and lazy but also liking good coffee:
Buy a $75-$125 burr grinder. Buy a V60 or Chemex (along with associated paper filters. not metal mesh). These are cheap, and easy to master methods of brewing.
Buy exclusively light roast coffee ($15-$20 per bag). Use boiling water pulled right off the stove. Light roast coffee can take boiling water without overextracting. darker roasts need the water brought down a few degrees, or grind size adjusted. Light roast + boiling water is dead simple and light roast is the best match for pourover brewing methods.
Use a 1:14-16 ratio of bean to water. Measure weight, NOT volume. get a cheap shitty food scale from amazon and measure every single time. Youtube James Hoffman V60 method and generally follow his method for pouring water (bloom, pouring, swirling, etc).
you can really get into the weeds and dig deep into your wallet if you really want. But you can make really, really great brewed coffee with a pretty minimal setup too.
^^absolutely, as long as your beans are good.
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IMO without a really good grinder and adjustable temp electric kettl, trying to brew medium to dark roast is just too much of a PITA.Quote:
Originally Posted by neufox47
Light roast is dead simple cause you can use a normal kettle and just keep the water boiling throughout the pour. And it's more forgiving (IMO) of an inconsistent grind size.
Also, light roast is the coffee connoisseur's choice so you can seem impressive, without actually being impressive with your equipment or knowledge haha.
Attachment 444353
New to me, lot of adjustments during the first batch. Solid dark roast on Colombia supremo green beans. Used the roast log that came with it.
Down the rabbit hole from the old NESCO.
Attachment 445380
Starting to get the new roaster down.