I love Fridays because I can have a shot at lunch and not worry about being up too late on a work night.
Coffee Talk
- Thread starter Dback Jon
- Start date
I did my second batch of bean roasting yesterday. I had to throw away my first two from the previous weekend because I burned the hell out of them. Lol.
Below are some pictures.
This was my very first batch from a week ago. It started to smoke really badly and I let them sit for a week but they still smelled really burned, like an ash tray. We brewed a pot of coffee with these. Tasted like an ash tray. I threw them out.
This was the second batch a week ago. This faired a little better than my first batch, but still wasn't too good.
Here's my roaster. I out it on my range hood just in case I need to turn on the vent fan.
I got this 6# bag free when I bought my roaster.
I use 8 oz green coffee beans per roast. This will be roast #3.
Roast #3 (from yesterday) - post roast weight.
Roast #3 - beans smell so good. It's maybe a New England/American Roast?
Roast #4 - a French Roast.
Log for Roast #3
Log for Roast #4
We will grind some up of the beans tomorrow morning and try this batch. The lighter really looks and smells good.
Below are some pictures.
This was my very first batch from a week ago. It started to smoke really badly and I let them sit for a week but they still smelled really burned, like an ash tray. We brewed a pot of coffee with these. Tasted like an ash tray. I threw them out.
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This was the second batch a week ago. This faired a little better than my first batch, but still wasn't too good.
You must be registered for see images attach
Here's my roaster. I out it on my range hood just in case I need to turn on the vent fan.
You must be registered for see images attach
I got this 6# bag free when I bought my roaster.
You must be registered for see images attach
I use 8 oz green coffee beans per roast. This will be roast #3.
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Roast #3 (from yesterday) - post roast weight.
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Roast #3 - beans smell so good. It's maybe a New England/American Roast?
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Roast #4 - a French Roast.
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Log for Roast #3
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Log for Roast #4
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We will grind some up of the beans tomorrow morning and try this batch. The lighter really looks and smells good.
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I put my logs from Roast 3 and 4 into Excel spreadsheets.
Roast 3 (New England/American Roast)
Roast 4 (French Roast)
I'll add tasting notes to each after I drink each.
Roast 3 (New England/American Roast)
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Roast 4 (French Roast)
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I'll add tasting notes to each after I drink each.
Next batch (after these beans are gone) I want to try a double roast method where you roast the beans at 160C for between 8-8:30 minutes to dehydrate them, cool them, then proceed with your roast. I want to try to get Viennese /Full City Roast with this method.
The difference between my 2nd roast and 4th roast is incredible, even though they look similar according to the pictures above. For my 2nd roast, I roasted at a jump up to 482F for 15 minutes.
For my 4th roast, I stepped up to 473F when I heard the first crack, then reduced the temp to 460F until the 2nd crack. This preserved the character of the bean rather than just scorching it.
For my 4th roast, I stepped up to 473F when I heard the first crack, then reduced the temp to 460F until the 2nd crack. This preserved the character of the bean rather than just scorching it.
I feel like we are in some sort of Progressive Insurance commercial where they can't save us from becoming our parents as we talk about the character of a coffee bean.
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I love how JF waited a few pages to unleash his inner coffee nerd upon us.
I know I'm late to the party, but I started drinking coffee in college. Worked double shifts at a diner in Jersey and needed the caffeine. They actually had some pretty good coffee.
OP
OP
I love it!!
So I opened up my grinder and Aeropress last night and did a taste testing with the two batches from this weekend.
The first was the lighter roast, (New England/American). The taste profile was sweet, aromatic, flowery, mild, with hints of pistachio, milk chocolate, and hazelnut. It was absolutely delicious.
The second was the French roast. The taste profile was a little bitter, bold, with hints of tobacco, dark chocolate, molasses, and currants. It was a pretty damn good French roast.
The Aeropress is a pretty cool little device. It takes less than a minute from grind until you are enjoying your cup. It comes out as a beautiful espresso, then you add hot water to your taste preferential, so in essence, you are enjoying Cafe Americanos.
The first was the lighter roast, (New England/American). The taste profile was sweet, aromatic, flowery, mild, with hints of pistachio, milk chocolate, and hazelnut. It was absolutely delicious.
The second was the French roast. The taste profile was a little bitter, bold, with hints of tobacco, dark chocolate, molasses, and currants. It was a pretty damn good French roast.
The Aeropress is a pretty cool little device. It takes less than a minute from grind until you are enjoying your cup. It comes out as a beautiful espresso, then you add hot water to your taste preferential, so in essence, you are enjoying Cafe Americanos.
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Now that you have reached the zenith of coffee making, we clearly need to work on the quality of your wine selection! Blackstone??? You might as well be drinking wine out of a box.
Houston Oilers?!? Disgraceful!
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That wine bottle is simply a decoration!! My fiancee isn't a wine drinker but she brought that with her when she moved in because it was "a gift" from one of her best friends for a nice occasion. Lol. My wine is in my wine cooler.Now that you have reached the zenith of coffee making, we clearly need to work on the quality of your wine selection!
Houston Oilers? Disgraceful!
I used to be an Oilers fan since I was 7 until they moved to TN. When the Cards moved here, I naturally adopted them for my NFC team.
What do you do for coffee when on vacation? My wife brings her mini keurig machine, but that stuff tastes like water to me.
I bring Starbucks VIAs, but I've read a lot about the high level of acrylamide in instant coffee.
I bring Starbucks VIAs, but I've read a lot about the high level of acrylamide in instant coffee.
OP
OP
VIA has always been my go to option.
The difference in exposure between a few days/week of instant versus regular is so small I wouldn't worry, IMHO. Acrylamide is in ALL coffees, a by-product of roasting.
The difference in exposure between a few days/week of instant versus regular is so small I wouldn't worry, IMHO. Acrylamide is in ALL coffees, a by-product of roasting.
Yeah, that's what I figure. The VIA actually tastes pretty good when I double the packets.
OP
OP
Alex grew up on this:
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We use that traveling as well - but the bold version
I'm glad he did this though because I would never stay focused enough to properly utilize a roaster! I can make myself available for testing, however.
@puckhead and @Dback Jon so, how bad was it??
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