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Google Butt posted:1/4lb of Burundi Kirimiro Teka from SM's. Preheated for a 1:30, roasted on P1 and hit cool after 1:30 from the first sounds of first crack. Did you find the Kirimiro Teka particularly easy to roast when you were dog-bowling it with the rest of us plebes? They seem to roast really evenly and really quickly for me, especially as compared to some other drier beans I've done in the past.
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Oct 11, 2013 22:06
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| # ? May 18, 2024 04:02 |
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This Ethiopian coffee just became the best I've ever had - http://www.monmouthcoffee.co.uk/coffee/africa/ethiopia/kebel-konga - super light on the palate, delicious undertones of fruit and super smooth. Gonna burn though these beans so quickly because I can't stop drinking the delicious coffee they make.
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Oct 12, 2013 13:12
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Do you guys actually cup your roasts or just make coffee/espresso to taste test?
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Oct 12, 2013 21:43
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I just brew on it.
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Oct 13, 2013 16:25
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Google Butt posted:Do you guys actually cup your roasts or just make coffee/espresso to taste test?  Keep a log, make notes, and drink coffee.
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Oct 14, 2013 03:31
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Google Butt posted:How much are you roasting and your settings? Do you preheat the unit and if so do you preheat with the beans in the drum or out? I was originally having trouble getting to first crack with anything but P1. That said, this was during winter in New York, using an extension cord, and I was preheating the unit without beans inside. I wanted to hit FC and FC+, so I pretty much threw away the rule book. As of late, I've been running P1 or P2 on the 1 pound setting with 8 ounces of beans. I preheat the unit for just shy of 2 minutes with the beans inside. I don't have to worry about running out of time before finishing the first crack and I can easily take it into the second crack with minutes to spare. It's probably complete blasphemy--loving with the profile curves or what have you--but it works for me, and I'm happy with the results. I sometimes experiment with opening the door, but I really have no idea what I'm doing. Green beans are cheap. gently caress around and see what happens. I've driven pretty far into second crack without anything catching fire, so I wouldn't worry too much. I run inside the garage, and there is a fair amount of smoke collecting around the ceiling, so just keep that much in mind.
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Oct 14, 2013 04:55
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I have to use my Behmor outside. It doesn't put out any noticeable smoke but puts out a fuckload of co2 which makes my smoke alarms freak the gently caress out. Also it has a big rear end tag on the cord that says DO NOT USE EXTENSION CORDS.
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Oct 15, 2013 02:56
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Nm
Google Butt fucked around with this message at 19:24 on Oct 15, 2013 |
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Oct 15, 2013 06:45
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ded posted:I have to use my Behmor outside. It doesn't put out any noticeable smoke but puts out a fuckload of co2 which makes my smoke alarms freak the gently caress out. How long do those Behmor's take to roast a load to city?
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Oct 15, 2013 16:12
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ded posted:I have to use my Behmor outside. It doesn't put out any noticeable smoke but puts out a fuckload of co2 which makes my smoke alarms freak the gently caress out. I have the same problem with my freshroast. I roast in the garage mostly now.
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Oct 15, 2013 18:55
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JDM3 posted:How long do those Behmor's take to roast a load to city? Depends on the bean, ambient temperature and profile. For a half pound, there's about 2:30 between city and full city. That's what's tricky about the behmor, deciding when to hit cool. In general though, around 15 minutes for a half pound.
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Oct 15, 2013 20:05
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Google Butt posted:Depends on the bean, ambient temperature and profile. For a half pound, there's about 2:30 between city and full city. That's what's tricky about the behmor, deciding when to hit cool. I'm using a repurposed hot air popper to roast 1/3 cup of beans (~2 oz?) and depending on temp, it takes about 3-4 minutes to first crack, which goes for a minute or so, then second crack begins. I let it go perhaps 10 seconds into second crack and dump it in a cookie pan to cool. This gives me a city roast, but again depending on the temp, sometimes is city+. I like the lighter roasts. Anyway I'm curious if there are issues with the speed of roasting. I almost feel like slow would be better, but no idea why... I wonder about the differences
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Oct 15, 2013 20:58
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JDM3 posted:I'm using a repurposed hot air popper to roast 1/3 cup of beans (~2 oz?) and depending on temp, it takes about 3-4 minutes to first crack, which goes for a minute or so, then second crack begins. I let it go perhaps 10 seconds into second crack and dump it in a cookie pan to cool. This gives me a city roast, but again depending on the temp, sometimes is city+. I've been researching this trying to figure out where to get into roasting - evidently a slower roast can give a more "full" flavor. I'm pretty sure this would most likely be a result of a slower roast just doing sliiiightly different things chemically - more complete reactions and whatnot. I have essentially decided that I'll probably just make the Sweet Maria's Behmor starter kit my celebratory self-gift if my interview tomorrow goes well.
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Oct 15, 2013 21:07
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Shugojin posted:I've been researching this trying to figure out where to get into roasting - evidently a slower roast can give a more "full" flavor. I'm pretty sure this would most likely be a result of a slower roast just doing sliiiightly different things chemically - more complete reactions and whatnot. I've had my Behmor about a week now and to be honest, there's a decent learning curve. If you have reasonable expectations, you'll be really happy with it I think, just don't expect to get perfect roasts right out of the gate, it's pretty tricky to get exactly what you want out of it. I'd recommend reading up on it on coffee geek and SM's to get an idea of what's going on with it. If you've never roasted before, I'd say start out with a SM's sampler and the heatgun/dogbowl method. I honestly feel like I was getting superior roasts from that than the Behmor, but that's probably just because I don't know what I'm doing yet. Regarding the air popper, if you want to stretch first crack I'd recommend constantly agitating the beans using that shaking technique. Alternatively, if you have an Air Crazy, you can modify it so that plugging it in turns on the fan and the power button toggles the heating element. I actually have a lightly used, modified Air Crazy sitting around if you want to buy it for $25 shipped or something like that. P.S. For all the Behmor guys out there I found this awesome little program called Roaster Thing. It has a Behmor specific roaster utility that is really handy for recording all the details of your roast. You can also catalog your beans using the SKU number of your SM beans, it will pull all the details from the site! Google Butt fucked around with this message at 21:21 on Oct 15, 2013 |
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Oct 15, 2013 21:17
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Yeah I have expectations that there's gonna be a learning curve, it's just that home roasting is the only way I'm gonna get a city roast around here without paying $16-20 a pound to have it delivered from some third wave roaster sooooo.
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Oct 15, 2013 21:26
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Porn time via shaky phone cam. This is some of the nicest Guatemalan coffee I've had.  1/2 pound roast in my behmor using p1 and +45 seconds, it was a little cold outside.  
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Oct 16, 2013 02:13
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ded posted:Porn time via shaky phone cam. I love those descriptions from SM's. It's so tempting to say that the emperor is naked, but it could be that I'm just old and my taste buds are worn out. I have coffees that range from bitter/bad and then those that are smooth and taste really good. But I never taste pears or chocolate or caramel or anything other than varying qualities of coffee...
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Oct 16, 2013 04:49
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Tasting notes are kinda bullshit. I find coffees to be fruity a little, earthy a little, but I never taste these weird specifics.
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Oct 16, 2013 13:16
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Shugojin posted:Tasting notes are kinda bullshit. I find coffees to be fruity a little, earthy a little, but I never taste these weird specifics. Drink more coffee. Drink absurd amounts of coffee. Either you start to hallucinate additional depth and detail of flavor or your palette gains more ability to discern minute differences. Also try cheating and eating some of those specific things mentioned in tasting notes alongside the coffee.
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Oct 16, 2013 13:22
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Some people also have more sensitive taste buds than others. There are actually ways to test for it. Beer companies actually seek these people out and use them for taste testing samples. They're generally referred to as super-tasters. Women are also generally more sensitive to tastes than men are.
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Oct 16, 2013 15:42
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Coffee/Wine/Cigars/etc......all their tasting notes are maybe 10% applicable and mostly just snobbery. Some Ethiopians are winey, some wines have "raspberry", some cigars are "chocolatey" but nowhere near the rest of the notes. Also, be prepared to be disappointed by both $30 cigars and $200 bottles of wine.
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Oct 16, 2013 15:58
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I taste all sorts of minor flavors in decent coffee all the time. If you don't taste the blueberries in one batch of Ethiopia Sidamo and the honeysuckle in the next, or the fig in a nice South American, or the green apple in a Yirgacheffe espresso shot, or the clove and starch that can come from a perfectly roasted Papua New Guinea farm, that's great so long as you're still enjoying the coffee. Those notes aren't bullshit. It's great if you enjoy the coffee and don't notice this stuff, but that doesn't mean they're bullshit. Just drink more coffee, drink it slower, have a tasting time.
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Oct 16, 2013 16:57
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I don't generally get those tastes from coffee either, though I roasted some of SM's Ethiopia Grade 1 Dry-Process Aramo last weekend and holy wow is it fruity/floral.
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Oct 16, 2013 17:19
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rockcity posted:Some people also have more sensitive taste buds than others. There are actually ways to test for it. Beer companies actually seek these people out and use them for taste testing samples. They're generally referred to as super-tasters. Women are also generally more sensitive to tastes than men are. mystes fucked around with this message at 17:59 on Oct 16, 2013 |
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Oct 16, 2013 17:57
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Oh I taste fruit and floral and stuff, I'm possibly just too lazy to think about hmmmm what kiiind of fruit does it taste like?
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Oct 16, 2013 19:47
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Shugojin posted:Tasting notes are kinda bullshit. I find coffees to be fruity a little, earthy a little, but I never taste these weird specifics. I had an ethopian where the tasting notes were "fruity pebbles." And holy poo poo, it kinda did.
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Oct 16, 2013 21:24
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Shugojin posted:Oh I taste fruit and floral and stuff, I'm possibly just too lazy to think about hmmmm what kiiind of fruit does it taste like? Same here. I always interpreted notes as "this tangyness reminds me of a lemon, kinda" and less "I actually taste lemon". Steeped in personal interpretation too.
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Oct 16, 2013 22:55
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nm posted:I had an ethopian where the tasting notes were "fruity pebbles." And holy poo poo, it kinda did. Was it a natural process Ethiopian? I've tasted a few of those in the last few weeks and fruity pebbles or fruit loops were both pretty common... uh, flavors. Apparently that's the taste of ferment. I thought it was pretty interesting, but I've heard it described as hot garbage water. I'm still pretty new to coffee so it was my first exposure to really ferment-y stuff.
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Oct 16, 2013 23:55
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Picked up that used Gaggia Classic for $140 earlier today, and thanks to Alleric.. my first shot ever! I don't have a reference point for "good" espresso but it tasted alright, definitely came out too fast and over 2oz. I was too excited to break it open and see how filthy it is, I'll do that later tonight though.
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Oct 17, 2013 01:20
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That... does not look right for a shot of espresso.
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Oct 17, 2013 01:35
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Google Butt posted:Picked up that used Gaggia Classic for $140 earlier today, and thanks to Alleric.. my first shot ever! Congrats on the purchase, that's a great price. I'm seriously thinking of getting one since it's way cheaper than the Silvia. Amazon has it for $400 right now. Your espresso doesn't look quite right. You could call it a "lungo" and it's definitely a valid drink that way. This is how my favorite place makes it. 18-19g of beans for a ristretto. 
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Oct 17, 2013 01:39
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Yeah I know it's not right, I just pulled it to make sure it was working. I have a lot to learn, clearly. There's probably 3oz in that cup. Oh well!
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Oct 17, 2013 01:40
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Google Butt posted:Picked up that used Gaggia Classic for $140 earlier today, and thanks to Alleric.. my first shot ever! Get your self one of the Bodum Espresso Glasses, you can see your crema, and the color gradiation. It's also cool to watch the espresso shed like a good pull of stout. 
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Oct 17, 2013 15:35
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Just picked up the mellita plastic pour over last weekend and it has pretty much replaced my french press. Only 5$ and a very wonderful cup of coffee. Also living the dream, drinking a cup of coffee at seven in the morning while my new puppy terrorizes all the sticks in the yard. It makes having to become a morning person a little easier.
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Oct 17, 2013 18:16
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Has anyone built a portafilter pressure gauge to calibrate a gaggia opv before?
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Oct 17, 2013 18:34
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porktree posted:Congrats - welcome to the dark side. I pull about a 2oz shot from the double portafilter on my Silvia. This looks a little blonde. Roasting with that Behmor will give you god-shots most of the time as long as you don't let your beans get old. There is nothing better than watching an espresso settle in one of these glasses.
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Oct 17, 2013 20:25
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Hibbie posted:There is nothing better than watching an espresso settle in one of these glasses. I must admit, I caught myself smiling a bit as I watched a double slowly roll into two shot glasses for my wife's take-away thermos latte this morning. The crema was just beautiful. Normally I'm pulling into double-walls that have a little silicone band on the outside, so I don't see much.
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Oct 17, 2013 20:34
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mystes posted:Please stop perpetuating this dumb idea that supertasters have the ability to discern more subtle distinctions in flavor or something. Think about what taste buds actually do. Supertasters taste bitterness more strongly from some chemicals. That is all. My mistake, when it was first explained to me it was that they could pick up on some of the less prevalent flavors in things. I did know that part about the chemical bitterness taste, they talked about that in an episode of the short lived show Brewmasters.
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Oct 17, 2013 21:01
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I had my first and hopefully last cup from a keurig today. Tasted kinda like folgers and wasn't really expecting much anyway. It might be kind of a good idea to have a bad cup of coffee every once in a while to cleanse the palette.
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Oct 18, 2013 16:47
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| # ? May 18, 2024 04:02 |
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That is how I justify drinking work coffee instead of bringing my whole setup up to the office.
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Oct 18, 2013 16:52
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