What coffee am I drinking at the moment?

Cuir Beluga

on 1436502628:

Just finished Columbian Geisha Cruz opened a 6 bean roast,Rawanda Nyungwe and Inzuvu,Indo Blue Batok,Maui Mokka,Indo Wahana and Mexico Yani Nava no weights noted but mixed in 2kg bag left for three days,total roast 1.3kg done in KKTOin two batches.Sent 550grms south,opened and drank triple rs till my KenyanAA matured,now in grinder.Balance 6bean mix has gone to cold brew.This blend has produced stunning espresso and outstanding cold brew.Forgot to record drinking and sharing the last of the heavenly Grand Cruz enjoyed by all

The Grand Cruz winds me by name alone  ^-^. Tomorrow is ordering day for me, I am yet undecided on what to order. I am on the last of the 3 500 gm bags I ordered last fortnight, The Brazilian Cambara.

GeekKopi

on 1436662505:

The Grand Cruz winds me by name alone  ^-^. Tomorrow is ordering day for me, I am yet undecided on what to order. I am on the last of the 3 500 gm bags I ordered last fortnight, The Brazilian Cambara.

CB the way your coffee consumption is going it might be worth investing in a behmor roaster and buying green. [emoji3]

Cuir Beluga

on 1436662726:

CB the way your coffee consumption is going it might be worth investing in a behmor roaster and buying green. [emoji3]

Many a true word is spoken in jest or something like that  :P. I was seriously of thinking of making one my Christmas present this year  :angel:. I do need to cut back though because nearly half of my daily calorie allowance is going in milk  :'(.

GeekKopi

well i pulled the first double riz today. 19grams in of CENTRE WAY GRAND CRU from Mycuppa. I need to tighten the grind a tad and cut the shot a little shorter but since I was 'taping' I cut it a tad late. nonetheless, i did taste honey sweetness, caramel and hint of vanilla were there, fruity finish (but not overpowering), body was great, aroma was inviting, colour was intense, the pour had nice tiger striping.. video here: https://www.facebook.com/video.php?v=601038546702288

Cuir Beluga

Junior just made me watch that video 4 days lol. I'll definitely be grabbing some of that next order. I have been eying it off for a while now  :coffee2:.

GeekKopi

on 1437541106:

Junior just made me watch that video 4 days lol. I'll definitely be grabbing some of that next order. I have been eying it off for a while now  :coffee2:.

really enjoying centre way. Had guests over this morning and made a dozen double shots back to back, some with milk and they were raving about the coffee. Might order another kg soon as this one won't last long. Now it's time to clean the machine after its workout.

askthecoffeeguy

on 1434173109:

All is takes is a little misjudgement and we get stuck lol. The problem is there is really nowhere around here to buy quality beans. I used to buy from the cafe but I am refusing to line the pockets of rude peoples, I would drink tea before I did that again. A while back a coffee place not too far from me opened up and as far as I knew they only sold takeaway or dine in coffee but I figured I would ask them on their FB page if they do sell beans and they do so I will choof off and get some shortly- just trying to con hubby in to taking me because I hate driving as it is and their car park is very small :P. Matt has a Dolce Gusto but I'm not keen on them :P.

get yourself a 2nd hand bread maker and a heat gun and roast your own - easily on par with cafe quality IMHO!

Dry_bean.

on 1437707182:

get yourself a 2nd hand bread maker and a heat gun and roast your own - easily on par with cafe quality IMHO!

Spot on Pat, I'd back my Coretto (bread maker heat gun) against any other domestic roaster on the market. An added benefit is set up right they will easily roast a batch of 750 grams. Benefits are, easy and inexpensive to set up , the whole thing can be built for less than $200, reliable, consistent, will roast much larger batches than other commercially available home roasters. Been roasting on mine for about 8 years, see no reason to change. :thumb:

Cuir Beluga

on 1437707182:

get yourself a 2nd hand bread maker and a heat gun and roast your own - easily on par with cafe quality IMHO!

I need to do something, I have almost run out of beans and order day is not until Monday. I am probably going to have to head out and buy some locally. Surely it isn't as simple as just a heat gun and a malfunctioning bread maker? Are these set ups usable inside?

on 1437714796:

Spot on Pat, I'd back my Coretto (bread maker heat gun) against any other domestic roaster on the market. An added benefit is set up right they will easily roast a batch of 750 grams. Benefits are, easy and inexpensive to set up , the whole thing can be built for less than $200, reliable, consistent, will roast much larger batches than other commercially available home roasters. Been roasting on mine for about 8 years, see no reason to change. :thumb:

8 years is a good run. I have been thinking about Behmor or the Gene Cafe Roaster, obviously no firm decision has been made  :coffee2:.

Dry_bean.

on 1437788709:

I need to do something, I have almost run out of beans and order day is not until Monday. I am probably going to have to head out and buy some locally. Surely it isn't as simple as just a heat gun and a malfunctioning bread maker? Are these set ups usable inside? 8 years is a good run. I have been thinking about Behmor or the Gene Cafe Roaster, obviously no firm decision has been made  :coffee2:.

They really are pretty simple to set up Sue. Main components are, bread maker, heat gun, digital multi meter (to keep track of temp) an exhaust fan to make up a bean cooler. No, they are not suitable for inside use, shed or outside only, they do generate a lot of smoke and chaff. Pic below of my setup, the pic below shows just how simple roasting can be, all I used was a dog bowl, heat gun and a length of stick as a stirrer, the beans turn out remarkably well.

GeekKopi

on 1437790304:

They really are pretty simple to set up Sue. Main components are, bread maker, heat gun, digital multi meter (to keep track of temp) an exhaust fan to make up a bean cooler. No, they are not suitable for inside use, shed or outside only, they do generate a lot of smoke and chaff. Pic below of my setup, the pic below shows just how simple roasting can be, all I used was a dog bowl, heat gun and a length of stick as a stirrer, the beans turn out remarkably well.

the first pic looks like your cooking the dogs some kibble. Love it!

Cuir Beluga

Thank you both . I am open to different roasting methods, hubby not so much. When the time comes I will look further into things. Thank you both once again .

GeekKopi

on 1437813364:

Thank you both . I am open to different roasting methods, hubby not so much. When the time comes I will look further into things. Thank you both once again .

the gene roaster looks industrial and oh so sweet!!!

Dry_bean.

on 1437817309:

the gene roaster looks industrial and oh so sweet!!!

The tiny green bean capacity would kill it for me, 300 grams of green in = approx 250 grams of roasted beans out, not much more than a couple of hands full, I'd be roasting 3 times a week. Pic of my tamping block with Orphan Espresso funnel in situ.

bcspark

on 1437788709:

I need to do something, I have almost run out of beans and order day is not until Monday. I am probably going to have to head out and buy some locally. Surely it isn't as simple as just a heat gun and a malfunctioning bread maker? Are these set ups usable inside? 8 years is a good run. I have been thinking about Behmor or the Gene Cafe Roaster, obviously no firm decision has been made  :coffee2:.

Sue, if I may call you that,there are not many roasters that do 300-750 grm batches that are indoor machines.Smoke and chaff are the culprits.I have a KKTO,HOTTOP,CORRETTO  AND BABY FZ7OO all are outdoor.If you have a rain proof patio then you have a roasting area.My corretto is surplus to my needs and is listed in the sale forum,the price is mainly for the heat gun.Add to this a CS meter with probe download software and use a lap top you will have a roaster that will meet all your needs. Cheers Barry

Cuir Beluga

on 1437817309:

the gene roaster looks industrial and oh so sweet!!!

Don't they just  ^-^.

on 1437821183:

The tiny green bean capacity would kill it for me, 300 grams of green in = approx 250 grams of roasted beans out, not much more than a couple of hands full, I'd be roasting 3 times a week. Pic of my tamping block with Orphan Espresso funnel in situ.

I probably need to cut back a bit anyway  >:D.

on 1437862881:

Sue, if I may call you that,there are not many roasters that do 300-750 grm batches that are indoor machines.Smoke and chaff are the culprits.I have a KKTO,HOTTOP,CORRETTO  AND BABY FZ7OO all are outdoor.If you have a rain proof patio then you have a roasting area.My corretto is surplus to my needs and is listed in the sale forum,the price is mainly for the heat gun.Add to this a CS meter with probe download software and use a lap top you will have a roaster that will meet all your needs. Cheers Barry

Sure you can  . I actually had a quick go once in a pop corn popper, whether or not they were any good is probably pretty subjective lol. No outdoor sheltered area here, we have even lost the car port due to unexpected babies coming along and having to build it in to make another bedroom  ;D. I'll go and have a look at your set up, thanks .

bcspark

Just had a tripple res of Ethiopian Biftu Gesha a heirloom dry processed bean post roast 8 days. What a bueaty and am told reaches its peak at 10 days post.My old palate came alive with the floral,fruity,silky pour and the lingering chocalate after taste.I love it ,love it,love it.

bcspark

Add to the Gesha a Panamanian La Esmeralda Palmyra roasted to 4deg into second crack.This is a medium bodied, intense flavour of citrus and spices finishing with a lingering chocolate spice after taste.These same come from the hopper before and at grinding.

Cuir Beluga

Cosmorex Nitro. Nitro by name and nitro by nature, she sure is strong  :coffee2:.

GeekKopi

I'm currently drinking the Maling Rooms black mamba that has been modified with an additional Colombian. It has added a bit more body to an already beautiful coffee.

Cuir Beluga

I'm just finishing off a bag of Centre Way  :P.

bcspark

Iam enjoying Hawaii Kona Kaniepi home roasted

askthecoffeeguy

im drinking a home roasted Malawi AA and its 7 days post roast and absolutely delicious! P

GeekKopi

I'm drinking my second batch of Butcher 128s blend from the Maling Room. So good.

bcspark

In my grinder is Brazil Deterra Sunrise roasted just at 2nd crack in the HotTop.Finding not quite to my liking and have decided I am not a fan of Brazils.

Lwowiak

Hi bcspark, With Brazils, I have found that they need a slow gentle approach to first crack, and stopped before 2nd crack. Too long between 1st and 2nd does not improve the taste. I have had mixed results, and came to the conclusion that most (not all) of the Daterra and Monte Alegre coffees are good for blends. There are many other Brazilian estates that are excellent as a SO, and I have had some lovely micro lots. These Brazils are difficult to buy as a home roaster, as without connections the only option is to buy a 60kg bag (or more, depending on MOQ's). I still find that Brazils can be enhanced by the addition of one or two other origins. It all depends on what you seek from the coffee, how you prepare it, and of course, individual preferences. I once bought the same Brazil SO, roasted by two different roasters. Though the roast date was 7 days apart, it still enabled me to judge the differences. It was surprising that one was excellent, while the other was just OK. Roast profiles can make a big difference.

bcspark

Thanks  Lowowiak  A very constructive comment and is appreciated.I am a definate SO roaster and drinker of tripple espressos. I will use the balance of the Brazil in a blend ,using high end SOs to satisfy my very old palate,

FreshCoffee2

on 1441753812:

... With Brazils, I have found that they need a slow gentle approach to first crack, and stopped before 2nd crack. Too long between 1st and 2nd does not improve the taste. I have had mixed results, and came to the conclusion that most (not all) of the Daterra and Monte Alegre coffees are good for blends. There are many other Brazilian estates that are excellent as a SO, and I have had some lovely micro lots. These Brazils are difficult to buy as a home roaster, as without connections the only option is to buy a 60kg bag (or more, depending on MOQ's). I still find that Brazils can be enhanced by the addition of one or two other origins. It all depends on what you seek from the coffee, how you prepare it, and of course, individual preferences....

Hi, yes, "soft" coffees, very dependent on roast technique/profiles/management/handling....and lovely when done right. The last part of the quote is spot on. Take into consideration all FAQ brazils, and you will find they are the basis of possibly the greatest majority of blends sold commercially world wide. For home use you will use higher grades, but it can be much the same scenario. I would also mention not to get too hung up on the whole "SO" thing. Blending is a good thing and when done well will result in awesome (in the cup) coffee. And so as not to go off topic.. I am finishing off some "experimental" beans. I bought some of the "new" Australian roasted Aldi offerings. Why? To try them out, and adjudicate for myself.  The verdict? Neither their "medium" not "dark" roasts are "good" as espresso. Don't need to go into specifics. However when turned into standard capps//lartays/flat whites (what most consumers in this market are drinking), no problem perfectly "acceptable" when made well. Purely for use in standard milk coffees, excellent value for money owing to extremely low price (10.99/kg). Don't buy if you drink blacks. Did not try brewing using "third wave" type technique now becoming main stream in many cafes (extra deep filter baskets in naked group handle to make one only coffee, finer than "std" grind, using machines with PID capability to increase/decrease brew temp to make all that work in the cup). I doubt those blends ("commodity" type) would have been designed or roasted to be brewed in that way. Regardless, the experiment over I will be going back to my "regular" beans even if they retail for three times the price. This has been done purely for the interest of coffee and presents an unbiased "truthful" judgment. Same as when some years ago, I encouraged  clients in this market to stop maligning "robusta" and judge it and use it for what it is, and now people accept that it has a (legitimate) purpose. 

Brett H

I tried Aldi beans a year or two ago and was impressed back then, possibly as my expectations were not high.  Having said that I found that they went stale very quickly and certainly had no Wow or Yummy moments.  Good to see that even the mighty FC doesn't mind slumming it in the name of research .  Start extolling the virtues of Aldi's pod offerings however and we'll know you've been abducted by Aliens!

GeekKopi

on 1441885796:

I tried Aldi beans a year or two ago and was impressed back then, possibly as my expectations were not high.  Having said that I found that they went stale very quickly and certainly had no Wow or Yummy moments.  Good to see that even the mighty FC doesn't mind slumming it in the name of research .  Start extolling the virtues of Aldi's pod offerings however and we'll know you've been abducted by Aliens!

speaking of Aldi pods my brother in law swears by them and his Aldi pod machine. In saying that he has gone through a pod machine every 6 months for the last couple years and he does add 3 teaspoons of sugar per drink.