Gary R. Smith
Well-Known Member
This one's for you Gary...
...the last sip!
...the last sip!
Just for Show A coffee too warm.
- Thread starter Wes Hall
- Start date
Gary Ayala
Well-Known Member
Salud!
Gary Ayala
Well-Known Member
A work coffee.
Gary Ayala
Well-Known Member
Today's Coffee Upload:
Gary has upgraded from the Popcorn Popper, to a bonafide, dedicated coffee roaster. This uses infra-red rays to roast the beans.
For me, dedicated roasters are not cheap. I experimented with the cheaper Popcorn Popper to see if roasting my own beans was worth my time ... and the expense of a 'real' coffee bean roaster. After a couple of years with the Popcorn Popper I tossed my hat in the ring.
Gary has upgraded from the Popcorn Popper, to a bonafide, dedicated coffee roaster. This uses infra-red rays to roast the beans.
For me, dedicated roasters are not cheap. I experimented with the cheaper Popcorn Popper to see if roasting my own beans was worth my time ... and the expense of a 'real' coffee bean roaster. After a couple of years with the Popcorn Popper I tossed my hat in the ring.
Gary R. Smith
Well-Known Member
Well, is it?
Do you think that between your sourcing of the raw beans and your roasting you get a better cup? My concession to a better cup involved grinding my own and several methods of brewing. In the end, I just can't face the noise of grinding beans in the morning or cleaning any of the various devices involved. That plus the fact that although I was drinking 5 to 8 cups a day when I was working, now that I'm retired it's likely just a single cup in the morning.
Gary Ayala
Well-Known Member
Sourcing good beans and grinding makes the most significance difference in coffee taste. For me, different brewing methodologies is like toasted bread versus untoasted bread. One isn't necessarily better than the other ... it's more a matter of one's taste at the time.
For basic coffee flavor ... the simple French Press consistency does one hell of a job.
As to self-roasting ... for most people it is probably more effort than the return you get in taste. It does provide maximum Quality Control and flexibility in beans, roasting time and temps. Some people will alter temps across the course of roasting and will gather roasting temps/times/batch size/airflow/rotation rate/et al and produce graphs and stuff.
This is an example of a simple graph: "
This graph shows 12 batches, all 500 grams, roasted by Steffen. They were not that different in power and fan setting during the roast.
X-axis is the TP temperature and Y-axis is the time for FC start.
This plot shows the tendency of a higher TP temp to give a shorter time to FC start.
This graph shows 12 batches, all 500 grams, roasted by Steffen. They were not that different in power and fan setting during the roast.
X-axis is the TP temperature and Y-axis is the time for FC start.
This plot shows the tendency of a higher TP temp to give a shorter time to FC start."
When I first started getting into coffee, I did a lot of reading. As one would expect, similar to wine, the soil/clime makes a difference in taste(s). Coffee beans harvested from the red soils of Ethiopia, (where coffee beans were first discovered to have a kick), have a different taste than coffee beans harvested from rain swept soils of Central America. That sorta started my journey with coffee ... going around the world trying different coffees.
While I have and continue to source coffee from different internet purveyors ... my goto place is Sweet Maria's in Oakland, California. (In a pinch there are a few coffee roasters in the general neighbor which are happy to sell me unroasted beans. They were surprised by my request and wanted to sample my roast.)
For basic coffee flavor ... the simple French Press consistency does one hell of a job.
As to self-roasting ... for most people it is probably more effort than the return you get in taste. It does provide maximum Quality Control and flexibility in beans, roasting time and temps. Some people will alter temps across the course of roasting and will gather roasting temps/times/batch size/airflow/rotation rate/et al and produce graphs and stuff.
This is an example of a simple graph: "
This graph shows 12 batches, all 500 grams, roasted by Steffen. They were not that different in power and fan setting during the roast.
X-axis is the TP temperature and Y-axis is the time for FC start.
This plot shows the tendency of a higher TP temp to give a shorter time to FC start.
This graph shows 12 batches, all 500 grams, roasted by Steffen. They were not that different in power and fan setting during the roast.
X-axis is the TP temperature and Y-axis is the time for FC start.
This plot shows the tendency of a higher TP temp to give a shorter time to FC start."
When I first started getting into coffee, I did a lot of reading. As one would expect, similar to wine, the soil/clime makes a difference in taste(s). Coffee beans harvested from the red soils of Ethiopia, (where coffee beans were first discovered to have a kick), have a different taste than coffee beans harvested from rain swept soils of Central America. That sorta started my journey with coffee ... going around the world trying different coffees.
While I have and continue to source coffee from different internet purveyors ... my goto place is Sweet Maria's in Oakland, California. (In a pinch there are a few coffee roasters in the general neighbor which are happy to sell me unroasted beans. They were surprised by my request and wanted to sample my roast.)
Gary R. Smith
Well-Known Member
COTD (coffee of the day):
Gary Ayala
Well-Known Member
A Two-Fisted Drinker ... I like that. (cool reverse image)
Gary Ayala
Well-Known Member
PS- My grinder will process 3-4 scoops of beans in 20 seconds. My old manual espresso machine required decalsafication often. The Philips self-cleans at the start and end of each brewing cycle. Additionally, the Philips has an internal water filter and requires descaling after 5,000 coffees. (As I use RO water, there is double filtration going on increasing descaling above 5,000 cups.)
Gary R. Smith
Well-Known Member
The amazing thing about coffee is that my parents had a stovetop percolator that ALWAYS had Maxwell House coffee in it (even if it was sludge). Now look where we are (it's almost like craft beer). You roast, grind and run your output through your own espresso machine. I'd be happy to have all of that done for me but I'm too lazy to do it for myself.
It's like cooking. I love to cook but certainly not for 1 (even for 2 is a stretch).
It's like cooking. I love to cook but certainly not for 1 (even for 2 is a stretch).
Ivar Dahl-Larsen
Well-Known Member
It is nice with a break, but not like the one I experienced
Gary R. Smith
Well-Known Member
Did you break something Ivar?
Ivar Dahl-Larsen
Well-Known Member
Just a break from skiing.Did you break something Ivar?
Gary R. Smith
Well-Known Member
Just saw your other post...
Gary Ayala
Well-Known Member
Cold Brew:
iPhone
iPhone
Gary Ayala
Well-Known Member
Wait for it ... Wait for it ...
iPhone
Gary is growing coffee in the back. These seedlings are about six inches tall ... so ... in maybe a decade, Gary may have enough fruit/beans to make a pot of coffee.
(A vertical monopoly.
)
iPhone
Gary is growing coffee in the back. These seedlings are about six inches tall ... so ... in maybe a decade, Gary may have enough fruit/beans to make a pot of coffee.
(A vertical monopoly.
)
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Gary R. Smith
Well-Known Member
I believe you wanted this to go in your other thread.
Gary Ayala
Well-Known Member
Oops ...
Gary Ayala
Well-Known Member
Today's Submission:
Foam
2)
Coffee
Foam
2)
Coffee
Gary R. Smith
Well-Known Member
Grounds or gravel?
This morning's debris:
This morning's debris:
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