coffee for mags - a coffee roasting trip report (& free mag coffee)

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Originally Posted by tgapp

Oh man I love mokha java but I honestly think that modern mokha java (substituting the Yemeni component for a natural Ethiopian) tastes better, is much more affordable, and is consistently available. What you miss out on in mouthfeel and body you make up for with green quality and fruited flavors.

The problem with a lot of Yemeni coffees is how wildly inconsistent they can be, and how hard green distributors put their thumb on the scales to sell their greens - look at Sweet Maria's giving a "cupper's correction" of 5-7 points on their Mokha Matari, basically saying that uncorrected it's a 78-80 point coffee. How much do you like the flavor of newsprint? Want some wet cardboard with your espresso?

If you absolutely do want to do a true Mokha Java, I would look for the Mokha Haraaz AA lots that Roastmasters gets in. They're not cheap - usually around $20/lb, but they have (by far) been the very best Yemeni coffees I've tried. I might wait to see if something newer comes up, since this lot has been on the shelves for some time now: https://www.roastmasters.com/yemenred.html

For Indonesian coffees, I really like Royal's Indonesian offerings, but they aren't the typical "tobacco/dirt/medicine" flavors that you expect from wet hulled coffee. More like complex spice/vanilla flavors.

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Excellent intel. Cheers.

what is happening

this is the second Captain's Coffee I've had that is just miserable - this is their Durato Bombe.

did I fucking forget how to roast? am I having a stroke? is there a reason why everything tastes like burnt toast?

profile here for constructive feedback, this looks good to me, maybe a little slow but that's how this roaster is.https://uploads.tapatalk-cdn.com/202...ccdddd37d8.jpg

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tgapps's Yemini that I was fortunate enough to score a # of was probably the most mind opening coffee I've had in the last decade. I had to be in the mood for it, but when I was, fuck me. It was like the good parts of a cigar and whiskey in my morning coffee.

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Originally Posted by doebedoe

tgapps's Yemini that I was fortunate enough to score a # of was probably the most mind opening coffee I've had in the last decade. I had to be in the mood for it, but when I was, fuck me. It was like the good parts of a cigar and whiskey in my morning coffee.

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Yeah that was the Roastmasters Haraaz Special Red. Pretty cool shit. Mouthfeel so thick you can stand a spoon up in it.

I'm not downplaying how good Yemeni coffee can be, but uh, I also can't downplay how bad it can be when it's bad. I threw out probably 5#s of coffee that I paid $10+/lb for, you couldn't have paid me to drink that, and I couldn't in good conscience even give it away.

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Yemen is a troubled part of the world.


That is a fancy graph, i sort of see whats going on but i do not know the nomenclature. My roast log has a time vs temp graph i have used a few times which reminds me a bit of math and science class stuff we did as kids.

Love good Yemen coffee. Even some amazing single origin espresso stuff that comes through from time to time. I really like the odd balls - sour beers, funky coffee, etc.

Too lazy to do much research, so usually just picking from what SM is offering. Haven't had a bad batch yet, but only started down that road last year.

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Originally Posted by tgapp

what is happening

this is the second Captain's Coffee I've had that is just miserable - this is their Durato Bombe.

did I fucking forget how to roast? am I having a stroke? is there a reason why everything tastes like burnt toast?

profile here for constructive feedback, this looks good to me, maybe a little slow but that's how this roaster is.https://uploads.tapatalk-cdn.com/202...ccdddd37d8.jpg

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That looks like a good curve to me. It is slow, but not outside acceptable times. I’d go back to a coffee you know you can roast, if it is shit I’d say there’s something wrong with your roaster.

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Originally Posted by neufox47

That looks like a good curve to me. It is slow, but not outside acceptable times. I’d go back to a coffee you know you can roast, if it is shit I’d say there’s something wrong with your roaster.

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Nah this roaster is just slow. I could show you 10+ curves from coffees that cupped exceptionally well there were all slower than that.

Coming to terms with bad coffee sucks.

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Sounds like you're in fro big batches of cold brew and a fuckton of tiramisu.

https://m.youtube.com/shorts/nBUb0J2ca2s?feature=share

I do not dislike drip coffee disclaimer.

I'm getting ready to pull the trigger on an Aillio Bullet roaster. Do any of you that own one have any cons to throw my way? So far, it seems to me, that the switch from artisan might take some adjustment, but other than that it seems like an end-to-end upgrade over my current machine. I primarily want more capacity as my time is at a premium these days, and will only be more constricted with a little one on the way.

I have one. I came from a Whirly Pop coffee roaster. The artisan thing is an issue mostly because you can't share roast info. What's nice is the added roasting capacity, and lots'o control with your roasts. What's bad is putting all those controls in the hands of a rookie novice, like me. Everything is drinkable; some more than others. Drop me a PM if you want more info

Recently picked up a DiFluid Coffee Refractometer on eBay for cheap. It's like the super cheap, non-professional grade version of the Atago, and it's been a ton of fun. I actually have been using it to fine tune recipes for pourover, and it's been quite helpful. That, coupled with a RoastVision (which gives me objective data on roast levels) means I'm able to get my process more dialed from green to cup.

Here is a Columbian Gesha Natural I've been trying to push extractions on - when I started I was getting around 17.5% extraction, and now I'm closer to 20%. I'd like to try to get up to 22% or higher, but I want a better grinder first. https://uploads.tapatalk-cdn.com/202...7ab52bcf5f.jpghttps://uploads.tapatalk-cdn.com/202...3b3adad402.jpg

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Sick -- cool to be able to see objective output even if it isn't perfect.

Also Columbia Gesha -- yum.

Got tired of hand grinding multiple times for 50-60g for visitors. So finally broke down and bought a electric grinder -- Mignon Chrono. Pretty pleased with the first few V60s.

Attachment 453630

Nice!

Got moar decaf beans, a nice variety. First up is a Columbian, almost over roasted first batch but it is quite tasty with no burnt up flavors that I can tell.

Found that using my Stanley SS filter instead of the Mellitta paper filter I can get an increase in flavors.

I just found this grinder while cleaning up

It's a bit dirty and it's missing a set screw that should be replaceable, anyone want it for free?

I'll clean it up and such. It's a $600 hand grinder that only does pourover. Kinda a pain to use to be honest but it produces some of the very best coffee in the worldhttps://uploads.tapatalk-cdn.com/202...7b5dd6f267.jpg

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Originally Posted by tgapp

I just found this grinder while cleaning up

It's a bit dirty and it's missing a set screw that should be replaceable, anyone want it for free?

I'll clean it up and such. It's a $600 hand grinder that only does pourover. Kinda a pain to use to be honest but it produces some of the very best coffee in the worldhttps://uploads.tapatalk-cdn.com/202...7b5dd6f267.jpg

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I’m your huckleberry. PM sent.


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Yesterday I met Michael, the coffee manager at the Whole Foods flagship store in ATX. He was watching a batch of hot beans cool in the roaster when I walked by. We chatted about home roasting and buying green beans (he'll sneaky sell you green for 10% off).

He told me, with a hint of sadness that showed through his happy WF associate veneer, his is the last store that roasts its own beans and soon it's all coming to an end. After 14 years his op is being shut down in the name of operational efficiency.

Anyone tried the new Timemore 078 grinder? Thinking it may become my espresso grinder. Will wait a bit though as I don’t need to spend $500 on a grinder right now.

Tried to buy green beans while in Bogota and had no success. Apparently you have to go to the country to get anything green.

It was surprising how bad much of the coffee was but apparently most of the good beans are exported. Was fortunate that there was a San Alberto Cafe near my hotel and they had great coffee. It was pretty cool, a coffee shop that is owned by a coffee plantation. I bought their Gesha and they gave me the number for the plantation, I’m going to see if I can buy some green beans direct from the plantation.


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Originally Posted by neufox47

Anyone tried the new Timemore 078 grinder? Thinking it may become my espresso grinder. Will wait a bit though as I don’t need to spend $500 on a grinder right now.

Tried to buy green beans while in Bogota and had no success. Apparently you have to go to the country to get anything green.

It was surprising how bad much of the coffee was but apparently most of the good beans are exported. Was fortunate that there was a San Alberto Cafe near my hotel and they had great coffee. It was pretty cool, a coffee shop that is owned by a coffee plantation. I bought their Gesha and they gave me the number for the plantation, I’m going to see if I can buy some green beans direct from the plantation.


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I backed the Timemore 078s - I think that's the model? The one with the hybrid ghost/flat burr set that is only appropriate for drip. I'm excited to try it; I already have a huge conical (a Weber Key), so I don't need an espresso grinder.

Cool to hear that you picked up a Columbian Gesha; I assume what you have is already roasted? Definitely let us know what you think.

As an aside; I've come to love the coffee scene in Chicago. New Math is absolutely amazing. Great local roaster.

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Yea roasted. We did a coffee and Rum tasting there and my Colombian colleague got the number for the plantation and said they would sell green gesha when they harvest it. Not sure if they will ship it to the US though.


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Anyone care to share info on their diy beans cooler?

wondering if there are some cheap hacks before I go spend $70.

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Originally Posted by ntblanks

Anyone care to share info on their diy beans cooler?

wondering if there are some cheap hacks before I go spend $70.

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Metal colander set into a bucket with a hole cut in the bottom of the bucket and a shop vac hooked into it. Works amazing.

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Originally Posted by tgapp

Metal colander set into a bucket with a hole cut in the bottom of the bucket and a shop vac hooked into it. Works amazing.

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yeah, this seems a top contender.

in the meantime, here's a company that needs a marketing consultant.https://uploads.tapatalk-cdn.com/202...158d8f1fb7.jpg

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Originally Posted by ntblanks

yeah, this seems a top contender.

in the meantime, here's a company that needs a marketing consultant.https://uploads.tapatalk-cdn.com/202...158d8f1fb7.jpg

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Oh Jesus that is good. And yeah, if you have a shop vac all you need is a metal colander. It'll be far more effective than whatever Amazon thing.

On an unrelated note, I had a gas solenoid fail on my roaster, and I was able to diagnose it and fix it myself. Not that impressive but for someone with as little mechanical capacity as I have, I was stoked to diagnose it and fix it myself. Cleaned out the whole machine and now things are running better than ever.

This curve was my last batch of a beautiful Columbian anaerobic gesha - not a perfect curve but still pretty damn good. Coffee tastes like star fruit, lychee, and pineapple. Great cup.https://uploads.tapatalk-cdn.com/202...d6bc2e7980.jpg

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I Always find a lot of satisfaction in being able to diagnose and fix something yourself.

Congrats

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Originally Posted by tgapp

And yeah, if you have a shop vac all you need is a metal colander. It'll be far more effective than whatever Amazon thing.

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Ended up using a flat-bottomed metal colander, a home depot bucket, a household vacuum, and some water pipe insulation to fill the gap around the colander. Works like a charm. Cost: $0 (already had everything)

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On an unrelated note, I had a gas solenoid fail on my roaster, and I was able to diagnose it and fix it myself. Not that impressive but for someone with as little mechanical capacity as I have, I was stoked to diagnose it and fix it myself. Cleaned out the whole machine and now things are running better than ever.

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That's awesome. I'm kinda the same and once fixed a stereo speaker where some dripped solder on the pcb was shorting the electricity/signal. It's a good feeling.

Looking at cold brew apparatuses. Any reason to avoid OXO?

https://www.oxo.com/media/catalog/pr...72880_1_1_.jpg

Papua New Guinea kabiufa from Roastmasters home roasted 15 mins @ a peak temp of 427F and blended with Costco Sumatra dark beans is pretty darn good.

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Originally Posted by SB

Papua New Guinea kabiufa from Roastmasters home roasted 15 mins @ a peak temp of 427F and blended with Costco Sumatra dark beans is pretty darn good.

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that whole sentence was such a fucking wild ride

how dare you blend Roastmasters with Costco. GTFO JONG

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Lol

I got sum home brew beer and liquor you should try.

He read a coffee tutorial on truth social.


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Quote:

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Originally Posted by tgapp

that whole sentence was such a fucking wild ride

how dare you blend Roastmasters with Costco. GTFO JONG

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four twenty seven

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Originally Posted by neufox47

He read a coffee tutorial on truth social.

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"I roast the most beautiful covfefe, fantastic beans, the best!"

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Originally Posted by jackattack

four twenty seven



"I roast the most beautiful covfefe, fantastic beans, the best!"

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for those who don't roast their own coffee, 427f is the roasting equivalent of an extra well done steak

the Costco Sumatra is the ketchup on top

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Originally Posted by jackattack

four twenty seven



"I roast the most beautiful covfefe, fantastic beans, the best!"

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I was thinking, man I some times get to 410-415 but then realized that is the temp from my infrared sensor, the normal probe temp is about 10-13 degrees cooler.

So nice for you to join the others.

Attachment 465652

Playing with the new coffee robot.

Nice! How are you liking the Bullet?

Make sure you clean the chaff screen, box and drum fan on schedule. I’m really curious what your roast end temps are as I’ve been wondering if my machine might be reading higher than it actually is.

Random recent roast.

Attachment 465655

456F seems like a very hot charge temp. I never went anywhere near that on the quest.

I just finished seasoning. I managed one 500g decaf roast today. I followed along with an Evan Gilman profile (Royal coffee). 220c/428f charge, 9:37 fcs 195c/383f, 12:11 drop 204c/399f. +10c 20%dtr. Should make banging affogatos.

I think I’ll try a lower charge temp and more airflow for a couple natural coffees tomorrow, but it’s cool to be able to browse other roasts in roastworld and see how pros are roasting the same beans.

I’m really impressed with the cooling fan. It was in the upper 90s today roasting outside and it brought the 230c seasoning roasts down to hand temps in a minute or less.

Next steps are to setup some good ventilation so I can get inside in climate controlled space.

I’ll have to drop it down and try that out. I’ve been meaning to for a while but always get started and then you can’t change it. I remember reading that or seeing a video where it was recommended but haven’t changed it in a while.


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