User Controls
What coffee are you brewing lately?
-
2018-07-19 at 7:26 PM UTCI just made in my pour over a light-roasted Ethiopian from the Gedeb Asasa district of the Oromia region, where the elevation of the coffee grown was around 2,200 meters (7,200 feet). They were washed after harvest by hand.
It smells of flowered jasmine, and it tastes like brown sugar. I imagine that the latter would become more pronounced, should I take the next batch to a medium roast, though I used my last 1/2 pound for this batch and I don't know when I'll have more in.
Less than half of the people in this district have access to drinking water, but I like to live it up and I poured a hot bottle of Dasani over the coffee they labored to produce, just so it would taste extra clean. -
2018-07-19 at 8:02 PM UTCOver the weekend I lightly roasted a coffee from the Karnogi district, grown in the Albertine highlands in the Western province of Rwanda which lies by the shores of the famous Lake Kivu. My city roast was enough to bring out the light ginger notes and the full-bodied caramels present in the bean, and the aroma was that of citrus and tea.
My middle-man has instructed me that this particular bean produces complex flavor at any roast level, so I'm very curious to see how it would handle a darker finish. Unfortunately, I don't know when it'll become available again and may have to find other sources if it doesn't.
The Gitesi cooperative sounds marvelous. The more I read about where this coffee came from, the more I want to visit. Here are some particularly alluring photos I found of the farmed area and washing station, as well as surrounding landscape:
The following users say it would be alright if the author of this post didn't die in a fire! -
2018-07-20 at 6:15 PM UTCnothing symbolizes neo-colonialism more brazenly and more eloquently than a white man drinking coffee produced by a bunch of impoverished niggers in some impoverished nigger country.The following users say it would be alright if the author of this post didn't die in a fire!
-
2018-07-20 at 6:20 PM UTCcarona
-
2018-07-20 at 6:33 PM UTCInstant 😳😳😳
-
2018-07-28 at 5:11 PM UTCToday I made a pour over from some Costa Rica beans I roasted a couple of days ago to a light roast. They were harvested at about 6,000 feet in the highlands outside the city of Tarrazú, making this bean among the highest grown in the region. Coffee is the primary source of income for those who work in the mountains of the Talamanca Sierra, and the crop produced here is perhaps the most desirable in all that country.
The coffee is nearly featureless but for a small number of very subtle flavors; it's like trying to see my reflection in a cup of oversteeped green tea. I know I roasted it well, so I decided that tweaking my brewing method might yield a better result. For my second pour over, increasing the temperature of the water and reducing its volume helped somewhat to bring out the acidity and floral notes I had been promised. Still, my light roast just doesn't seem to have a lot going on. I intend to take this bean to a medium roast the next time I get ahold of it and see if that doesn't change the flavor to my liking.The following users say it would be alright if the author of this post didn't die in a fire! -
2018-07-28 at 5:14 PM UTC
Originally posted by Zanick I got a bag of Peru Chontali from the Starbucks Reserve coffee line, as the quality is supposed to be excellent. It was very good, but not enough to become a staple in my home. I also picked up a pound of Yukon, a medium roast they make, for comparison. The Yukon I would say is drinkable. In between those two, I was brewing some Jamaican Blue Mountain that I roasted myself, which was phenomenal. I need to get more, it's just so expensive.
you make the shittiest threads and posts.
youre in the running with Bill Krozby for being the worst poster on this site -
2018-07-28 at 5:15 PM UTCThis is a discussion forum. Take your nonsense elsewhere.
-
2018-07-28 at 5:49 PM UTCHow do you roast the beans?
-
2018-07-28 at 6:22 PM UTC
Originally posted by Ensign §m£ÂgØL How do you roast the beans?
I have a few different roasters. My primary machine is made much like a convection oven and it's called the Behmor 1600. I like it because it offers a degree of precision and a bean capacity that I can't match in my current budget with other methods. Finding anything that roasts a pound at a time for under a grand is otherwise quite difficult, and what makes the Behmor great is that it can roast a handful of beans just as effectively as it does a full load, which makes it valuable whether I just want to sample a coffee or roast a few day's worth.
The Behmor has lots of different settings that alter how much heat is applied and how quickly, which is important because there is a relationship between the elevation at which a bean is grown and its density. There are all sorts of other variables that come into play with regards to climate, processing, depulping, etc. that change how you roast, and which ultimately shape the flavor of the resulting cup, and although there are limitations with a digitally controlled roaster, they account for almost any of those variables, making this a highly versatile device.
Aside from the Behmor, I've used a manual Kaldi roaster in the past. I got it cheap from some Korean website I couldn't read. It sits on top of a bunsen burner while I use it, and I have to crank it so that the beans turn over in the drum as they roast. It's not ideal, but it was my first real coffee roasting instrument, and technically, it's closer to the experience of higher-end roasting methods because most machines of professional quality are of a similar build and layout, apart from the hand crank.
That wood-handle scoop on the lower-left is called a "sampling rod" and it can be used to scoop a few beans out of the drum at any time during the roast so that I can look at them and smell them to figure out how much longer before I dump the beans into a cooling pitcher, which usually means moving them around in a bowl I left in the freezer for a while.
Despite the fun I have using the Kaldi and getting a fuller roasting experience over flame and everything, it's still a piece of garbage that I dropped far too much cash getting into the country. I've never burned myself so badly as when I brushed my wrist up against the hot body of this machine. The Behmor is infinitely more simple, safer, and less subject to user error, but the Kaldi build is overall more representative of the coffee process and I do like having it around for show-and-tell. -
2018-07-28 at 6:43 PM UTC
Originally posted by Zanick I have a few different roasters. My primary machine is made much like a convection oven and it's called the Behmor 1600. I like it because it offers a degree of precision and a bean capacity that I can't match in my current budget with other methods. Finding anything that roasts a pound at a time for under a grand is otherwise quite difficult, and what makes the Behmor great is that it can roast a handful of beans just as effectively as it does a full load, which makes it valuable whether I just want to sample a coffee or roast a few day's worth.
The Behmor has lots of different settings that alter how much heat is applied and how quickly, which is important because there is a relationship between the elevation at which a bean is grown and its density. There are all sorts of other variables that come into play with regards to climate, processing, depulping, etc. that change how you roast, and which ultimately shape the flavor of the resulting cup, and although there are limitations with a digitally controlled roaster, they account for almost any of those variables, making this a highly versatile device.
Aside from the Behmor, I've used a manual Kaldi roaster in the past. I got it cheap from some Korean website I couldn't read. It sits on top of a bunsen burner while I use it, and I have to crank it so that the beans turn over in the drum as they roast. It's not ideal, but it was my first real coffee roasting instrument, and technically, it's closer to the experience of higher-end roasting methods because most machines of professional quality are of a similar build and layout, apart from the hand crank.
That wood-handle scoop on the lower-left is called a "sampling rod" and it can be used to scoop a few beans out of the drum at any time during the roast so that I can look at them and smell them to figure out how much longer before I dump the beans into a cooling pitcher, which usually means moving them around in a bowl I left in the freezer for a while.
Despite the fun I have using the Kaldi and getting a fuller roasting experience over flame and everything, it's still a piece of garbage that I dropped far too much cash getting into the country. I've never burned myself so badly as when I brushed my wrist up against the hot body of this machine. The Behmor is infinitely more simple, safer, and less subject to user error, but the Kaldi build is overall more representative of the coffee process and I do like having it around for show-and-tell.
your just being lanny but instead of doing it with dangerous alcohol,
your doing it with safe, beta beverages. like coffee. -
2018-07-28 at 7:50 PM UTC
Originally posted by benny vader your just being lanny but instead of doing it with dangerous alcohol,
your doing it with safe, beta beverages. like coffee.
I wouldn't say that exactly. While I do enjoy the subtle flavors that distinguish one cup from another, I also have an element of craftsmanship in my hobby that makes each cup my own in a unique way. -
2018-07-28 at 8:04 PM UTC
Originally posted by Zanick I wouldn't say that exactly. While I do enjoy the subtle flavors that distinguish one cup from another, I also have an element of craftsmanship in my hobby that makes each cup my own in a unique way.
you can stop acting. no one drinks coffee for what it tastes like. they drink it for the addictive caffeine thats in it.
why do you think people pay $6.00 for a drink that costs about 5 cents to make.
coffee is no different than any other drug -
2018-07-28 at 8:08 PM UTC
Originally posted by Zanick I wouldn't say that exactly. While I do enjoy the subtle flavors that distinguish one cup from another, I also have an element of craftsmanship in my hobby that makes each cup my own in a unique way.
the point is that your feeling something that isnt there.
do you serve your coffee to others and then get together on a round table and discuss their subtle differences while holding onto your coffee cup with your pinkies out ??? -
2018-07-28 at 8:24 PM UTCHad some Royal Kona last week that was decent. I'm normally a Folgers in a Bunn coffee pot guy. Just need a strong primitive slap in the face to get me going.
-
2018-07-28 at 8:26 PM UTCI am steeping my soul in despair.
-
2018-07-28 at 8:54 PM UTC
Originally posted by infinityshock you can stop acting. no one drinks coffee for what it tastes like. they drink it for the addictive caffeine thats in it.
why do you think people pay $6.00 for a drink that costs about 5 cents to make.
coffee is no different than any other drug
Absolutely false, there's a bourgeoning market in the states for gourmet coffee and anybody who's been to a large city or a farmer's market knows this. You don't belong in this thread because you're a moron and you seem incapable of learning from your frequent reminding of this fact.
Originally posted by benny vader the point is that your feeling something that isnt there.
do you serve your coffee to others and then get together on a round table and discuss their subtle differences while holding onto your coffee cup with your pinkies out ???
Actually, I do something just like this as often as I can. I have a coffee appointment with my father in just a few minutes. We have a close relationship, and he's the reason I became interested in roasting coffee. He has a very discerning palette, and I'm always working to bring him something that challenges his senses. I never roast a batch twice if my father didn't love the first cup. Maybe you should try an excellent cup of coffee before you dismiss those subtleties, because they are downright marvelous when you get the right batch. You don't have to hold your pinky out to enjoy something of fine quality. -
2018-07-28 at 8:56 PM UTC
Originally posted by larrylegend8383 Had some Royal Kona last week that was decent. I'm normally a Folgers in a Bunn coffee pot guy. Just need a strong primitive slap in the face to get me going.
Was it 100% Kona or was it a blend? Just curious, because I've been hearing about droughts in Hawaii that have interefered with the harvest. -
2018-07-28 at 9:10 PM UTC
Originally posted by Zanick Absolutely false, there's a bourgeoning market in the states for gourmet coffee and anybody who's been to a large city or a farmer's market knows this. You don't belong in this thread because you're a moron and you seem incapable of learning from your frequent reminding of this fact.
Actually, I do something just like this as often as I can. I have a coffee appointment with my father in just a few minutes. We have a close relationship, and he's the reason I became interested in roasting coffee. He has a very discerning palette, and I'm always working to bring him something that challenges his senses. I never roast a batch twice if my father didn't love the first cup. Maybe you should try an excellent cup of coffee before you dismiss those subtleties, because they are downright marvelous when you get the right batch. You don't have to hold your pinky out to enjoy something of fine quality.
theres no way i would take more time than i would spend on drinking coffee making it.
it doesnt matter if its a black coffee or a white coffee, if its got caffeine, is a good coffee - chairman mao. -
2018-07-28 at 9:10 PM UTC
Originally posted by Zanick Absolutely false, there's a bourgeoning market in the states for gourmet coffee and anybody who's been to a large city or a farmer's market knows this. You don't belong in this thread because you're a moron and you seem incapable of learning from your frequent reminding of this fact.
people drink coffee because it contains an addictive drug that causes a physical and mental addiction. i guarantee if coffee didnt have an addictive drug component its consumption would be nothing more than a niche market.
you will immediately shut your cocksocket on a frequent basis regarding what thread i post in, you sniveling little bitch. my posts are wholly relevant to the shittopic you chose to create a thread about. that being the case you will make replies that are on-topic and relating to the topic at hand, cease and desist your off topic derailing and harassment, or face the penalty of being banned. this is your final warning.
