Boo yah. Roasted Wednesday... So now I have to wait as suggested. Fridge, freezer, or cold dark place? Presumably not direct sunlight?
To clarify, I'm asking about where the beans should wait...not me. as they offgas or whatever fancy stuff tgap says they do. I'mma do it right.https://uploads.tapatalk-cdn.com/202...d44d039c53.jpg
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freeze them asapQuote:
Originally Posted by flyman683
break them out into whatever quantity you can consume in a 2 week window and freeze them
I should have asked jbc for some sorta referral deal...
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But, if he does that, won’t they still need to off gas for a week after he warms them up?
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My wife is the polar opposite of a coffee snob and after trying the Ethiopian Sidamo she is a convert. "If he sold this I would buy it, rather than the crap from the local roaster." Nice work TGapp! Time to start exploring some options on getting some nicer coffee around here I think.
thanks!! but honestly i'm not that talented of a roaster, it's just fucking great coffee. what it comes down to is always sourcing, and it sounds like you discovered that your wife likes Ethiopian naturally processed coffees - any good roaster will have one or two, and they're consistently very similar... blueberry, strawberry, plum, wine. a lot of roasters call them fruit bombs, and for good reason - nothing subtle about them at all.Quote:
Originally Posted by John_B
jm2e - the deal with degassing is that it's a natural process that starts as soon as the coffee goes through first crack (when it pops like popcorn in the roaster). different coffees degas at different rates, but when you freeze coffee, the goal is to interrupt that process as quickly as possible so that you can resume it when you take it out of the freezer. you also want to be able to control the quantity of coffee you allow to degas at any particular time; however much you can drink in ~14-16 days or so. throw it into ziplocks/vacseal in 15 day increments (usually 12-16oz) and then take it out when you're ready to drink. frozen coffee will degas a little bit quicker than fresh coffee, but that's nitpicky. it's good enough that my palate sure as fuck can't tell a difference.
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NoQuote:
Originally Posted by jm2e
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Thought you might appreciate this. Peet's waxing lyrical about some Ethiopian beans:
*Ethiopia, and the Jimma region in particular, is likely the original source of all coffee. So when we roast beans from this area, we approach them with a sense of reverence. We want to respect the coffee, and all that it has given us.
The Arabica beans of this region are curiously small, so a lighter hand is needed in the roast, else you scorch them. It’s important to coax out the unique aromatics of a washed Ethiopia, which develop at each stage of the roast. Early on, the coffee exhibits gorgeous sweet floral notes, reminiscent of jasmine and citrus blossom. After first crack, those citrus notes evolve into zest, bright and fruity.
We had to keep our ears peeled for the first crack. It was subtle, hushed. Only once the beans reached consensus did it sound like a large number of them crackling gently together, like tiny popcorn. As we pushed on to second crack, that signature citrus zest aroma bloomed, specifically the bright, almost camphorous aroma of bergamot.
In the cup, that bergamot note makes this a truly elegant and sophisticated brew, like a happy marriage of Earl Grey tea and a rich dark roast. Pour over or drip works best to highlight the floral aromatics, but a press pot will also give you a lovely cup with a little more weight. It’s great straight up, but a cloud of milk might accentuate that tea-like experience*
I thought Ethiopia was all about natural process, vs washed? Always more to know...
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Nope. Ethiopian coffee processors have access to tons of water, which is usually the limiting factor for washed coffees. Natural processing was developed in the Arabian peninsula when Arabic traders brought coffee back from Ethiopia, making Yemen the first site of cultivated coffee. Then, traders brought natural processing back from Yemen to Ethiopia.Quote:
Originally Posted by TurxSki
Tldr, ethiopian coffees are commonly found either washed or naturally processed.
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The only thing subtle about Peet’s coffee is the volume of first crack as they roar on by to full char.
I wasn't gonna say it but yeah... it's cute that Peet's is aware of first crack, at leastQuote:
Originally Posted by jackattack
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@tgapp's beans rule!
Seriously, I’m always confused by the Peet’s love. Everything I’ve ever had from them they scorch. Even Starbucks has better light roasts than Peet’s from my experience.Quote:
Originally Posted by tgapp
The Behmor 2000ab says it’s best for City to City+ roasts, is there anything still in the <$1k market that will do a good light roast? Or do I need to get a mortgage for the Bullet?Quote:
Originally Posted by tgapp
Have you tried the Sumatra from blue star?Quote:
Originally Posted by John_B
the behmor is really good at doing city+ coffee. it struggles with true city coffee because it's hard to end a roast (no automatic dumping like with a standard drum roaster). i know people who do city coffee on a behmor, but you have to get really good at timing. plus, good city+ coffee is what 95% of people would consider "light", or what most roasters call "light medium"Quote:
Originally Posted by neufox47
beyond that.. no. hottops are expensive, as are quests and other machines. if i buy a bullet i'd sell my m3s, and i'd let it go for stupid fucking cheap to a mag, but i'm not sure if i want a bullet yet. so pricey.
Tgapp,
Where are you looking to get your Aillio? Sweet Maria's or direct? I've been looking at them for the past couple of years but have not pulled the trigger. One, because I'm new to roasting and wasn't sure if that would be feeding a passion too much to make it obsession. Stove top and hot air roasted seemed to have two small of capacity to make roasting worth the time. Two, Sweet Maria's always seems to be back-ordered on the machine. I didn't know if the machine really existed. Are there other roasters besides the Aillio you would look at?
yeah - i would buy directly from SM's directly. importing them seems to be a major pain in the ass, and i don't know of anyone else who is carrying the Bullet. they should be in stock towards the end of the month, but unless a stimulus bill gets passed, there's no way i'm picking one up.Quote:
Originally Posted by PowderAlltheTime
honestly, it's only the Bullet for me. sure, it's a little gimmicky, but there are a number of features that the Bullet has which are unmatched anywhere, on any roaster (commercial or home), no matter what. specifically - IR bean temp monitoring, roast automation, and super quick drum temp adjustments (conduction ftw).
you could look at a cormorant or a huky but those are just as expensive (if not more), have smaller batch sizes, less automation, etc. why bother?
if you're in slc and ever wanna come roast on my quest swing on by, it's tons of fun
Thanks for the beta. I'm in SLC around 15th and 15th. I'd love to roast with you.
No. We've mostly bought Lariat when buying local coffee but I'll give that one a try.Quote:
Originally Posted by plugboots
I got my coffee Monday. Thanks Tgapp, it's fantastic. If you ever make it up to BC, Okanagan/Kootenays look me up.
He sent Ethiopia Dry Process Durato Bombe & Panama Elida Catui Natural. They're very different. The Ethiopian is very fruity, the Panamanian is very smooth with a slight chocolatyness (my favorite). I'm brewing with a too fine grind in a french press.
My only complaint is that now the bar is set too high for local roasters to achieve.
Count me as "interested"!Quote:
Originally Posted by tgapp
I've been trying different roasters/sources.
Yeah I like that Elida Estate Natural. On French press it's kinda like strawberry chocolate milk (similar mouthfeel too). I've been pulling shots of it all day and I've really enjoyed it, but the Bombe is still one of my faves. Tastes like pineapple.Quote:
Originally Posted by Beaver
I promise there are good roasters in Canuckistan but it is really fucking hard to tell the difference between good roasters and bad ones...even for other roasters. You don't really know until you brew it up. Some of the garbage that people get hyped on in SLC is just terrible - how could anyone ever like drinking that shit?
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+1Quote:
Originally Posted by Utagonian
Also, what's the story with single origin vs. blends? Is single just more distinctive or is there some other reason it should be better?
I'd guess you'd have to roast a single type at a time, but I'm kind of a fan of mixing things up in the grinder. My favorite thing yet was the last of a tgapp ethiopian added to a half-caf mix my wife made up that I think had Mexican decaf, a (lesser) ethiopian and something a little chocolaty. I'm sure it's sacrilege on some level, but I thought it was awesome: totally distinguishable components and sweet black.
Anyone have a line on a smooth guatemalan or similar? Have gone through 4 bags of gracenote and george howell, with all having a level of acid that just isn't pleasing in the morning. I did not get the same with the sbux beans I ran through between shipments, so I don't think it's grinder/prep related. Any thoughts?
Oh shit, tgapp gonna roast you for that heresyQuote:
Originally Posted by jono
As he probably should. I tried to reproduce it this morning (minus the beans I finished off yesterday) and it did not turn out well. My wife thinks it's fine, but she adds creamer before she tastes anything, so I have to discount her take somewhat.
paging flyman683 to the white courtesy phone - any thoughts on that recent guat you posted up?Quote:
Originally Posted by schuss
i don't think blending is necessarily heretical, but it is out of vogue. the reason why the coffee elite turn their noses up at it is because it used to be a way of making coffee both consistently cheap and uniform; if you couldn't source one component of a three-part blend one year (say the crop had some serious disease or it was 5 cents more expensive), you could always just substitute in something with a similar flavor profile. that's why single origins became so popular, as a means to differentiate their product from blends - the idea being that the coffee is so good that it doesn't need to be blended. idk, i'd much rather take a well balanced blend than a shitty S.O. coffee any day.Quote:
Originally Posted by [COLOR=#333333
as for roasting theory, you can either mix 'em all together before throwing them into the drum, or you can roast different components separately. doing the latter (called melange blending) only really makes sense if there is a compelling reason why; eg - one of the coffees is much smaller than the other, or you want one component to be way darker than another. if you're roasting the entire blend to about the same level, it makes little difference.
espresso is still (largely) blended, but S.O. espressos are becoming more popular. many of them are melange blended, so you have the exact same coffee roasted two or three different ways to make a single S.O. espresso. but yeah, the traditional rationale for espresso blending is that you would need one bean as the base (chocolate/nuts), one for crema, and one for high notes. so that's why the most "by the book" blends are always like 40% brazillian dry processed (base flavor), 40% guat (body/mouthfeel/crema), 20% ethiopian (top notes) or something like that.
idk, i blend espresso all the time, and all i do is literally walk up, see what's in my jars, and fucking throw shit together. it's often amazing, sometimes strange, and never fully repeatable.
Quote:
Originally Posted by schuss
With the caveat that I'm not sure how acid gets defined when it comes to coffee, and I may not know what the fuck I'm talking about: I don't notice anything particularly intensely "acidic" in that one. It definitely has a little bit of brightness though, and a good finish, but not crazy like some fancy Kenyan stuff I've had at the local hipster roaster that is too much and too complex to drink as a daily driver. I've been drinking it daily and quite happily (black, or course), occasionally blended 50/50ish with the decaf of get into cup #3+.Quote:
Originally Posted by tgapp
I'd give it a solid B+, not blowing my mind, but very very good, and wasn't going for anything crazy when I picked it since I wanted really good daily coffee with something to it.
This is the end of my snobbish coffee tasting blog.
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it's a roasting with your roast kinda sunday morninghttps://uploads.tapatalk-cdn.com/202...e3816c45bc.jpg
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The bomba is da bomb.
man so when you posted that i actually was roasting the bombeQuote:
Originally Posted by jono
Attachment 341575
i know its nerdy as shit of me, but i am fucking stoked on how this came out. easily the best i've ever done with this coffee - i'm on pound #3 and it's kind of an ass-kicker of a coffee. it's never happy in the drum, always roasts too fast and gets too dark without building enough sugar development. finally got a profile i'm jazzed on -
i'd like to get this a little lighter still (the bag i sent you was 5 degrees hotter than what i have here for reference) - but i also wanted to pull shots with this coffee, so we'll see.
one of the benefits for roasting for a bunch of you mags is that i get to practice a fuck ton, and i get to iterate on the same coffee multiple times in the same day - super helpful for learning.
also got this cool shot of a quaker (an unripe coffee cherry that, due to the complete lack of sugar in the bean, never actually roasts - it just gets weird and yellow.
also they taste strongly of peanuts so if you ever see em in a bag (this one is an extreme example), pick em out.
Attachment 341576
any real roaster will do that for you usually but if you're getting your coffee from some jong on tgr he'll probably fuck it up
Nerd on, man, it's clearly working. This morning it occurred to me that the fruit taste is so strong you could easily fool someone into thinking it was flavored.
Temporary hijack...plan to delete, hope tha's cool?
I know y'all don't have a lotta love for Peet's. But to celebrate Coffee Day they are offering *25%* off coffee ordered from their website, thru *2/29*.
Use code: COFFEEDAY20
(I'm gonna go for arabian mocha sanani - usually a bit too expensive. And their med roast fall blend, vine&walnut, which really hit the spot last year).
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^^mocha sanani is wild shit. not my go-to as a daily drinker but it is 100% worth trying -:one of the more unique coffees I've had.Quote:
Originally Posted by TurxSki
I'd actually trust Peet's to do a good job with it (it's one that likes to be roasted dark).
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I just bought a pound of Peet’s French Roast from the supermarket because it was on sale for $11. It’s vile. Tastes like burnt hair. Gonna donate it to the Folgers & Dunkin crew at work.
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Burnt hair is an interesting strategy: probably save a lot of energy getting some volume roasts to a consistent level by roasting a little less and just adding some artisinally burnt hair.
Personally, I've never much liked their French, or Italian dark roasts. Too much smoke. (Calling bogus on burnt hair tho, that smells same as fingernails, ime).
Used to quite like the Viennese, but that went away.
The bs for the V&W blend sounds pretty cool:
*This year’s Autumn blend boasts a trio of rare microlot coffees in a medium style, gems that shine brighter in the presence of their companions. A washed coffee from Jimma, Ethiopia, brings floral and citrus notes, while a wet-hulled coffee from the Solok Radjo Coop in West Sumatra adds spice, earth, and pepper. A natural processed coffee from Yemen is the final jewel, filled with winey spice, herbal notes, and candied citrus.*
[emoji15]
Or, to quote a young Allen Kao, who went on to become a roaster at Peet's "tastes like dirt"...
[emoji1]
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I'm supremely offended by this French roast bullshit. I never heard of the stuff until I moved here and of course it had to be the vilest of all dark roasts. French people love coffee and I guarantee you serve the average Frenchie a shot of that stuff at a cafe and you get slapped around. Call it what it is damn it, 'Murican El Cheapo Gas Station roast, all the color, none of the flavor.
aspiring coffee mags - we just had a baby and I've been cleaning stuff out to make room for baby gear. I have an aeropress and a porlex mini hand grinder that in all likelihood i'll never use again. I'd like to pass these along to a deserving mag. I offered to tgapp first and he politely declined but offered to send me coffee instead. Shoot me a pm if you can put these items to use and I will send them out via flat rate usps
^^ someone take him up on that, that's pretty much the ideal high quality dirtbag set up, don't get much better than porlex mini + aeropress. post up and let us know and i'll hook u both up with some coffee.Quote:
Originally Posted by patg