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Espresso Enthusiasts
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Thanks!
I had some excellent Sumatra Toba Batak Peaberry prepared with my old equipment, this fine Friday morning.
Out of curiosity, I stuck a cheap steel thermometer in the filter while brewing and the temperatures I saw were approximately between 176-178.
I assume this implies I have been underextracting coffee all these years. It can be offset to some degree by a finer ground but then the brewing time becomes an important factor as well.
This new mindful approach to brewing is pretty exciting. I'll be picking up a weighing scale next.
Related good link: SweetMaria's Brewing Coffee (a Framework)
I'm gonna sleep on it.
To be fair though, I'm convinced by the Virtuoso Preciso. I can always sell it if I decide to upgrade and get a little bit back.
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As a thank you for helping me out in this thread, here's a photo from my first attempt at roasting them beans
[url=https://farm3.staticflickr.com/2502/13139149255_8f3cc0a09a_h.jpg]Image[/url]
Sumatra Grade 1 Mandheling by power slave
Nice looking beans! Can I ask what your batch size was? When FC was? When you removed them from the roaster?
Thanks! I wish I had a more scientific and rigorous method to describe to you.
I usually pull out right at the second crack. My batch size is usually one scoopful of the scoop that came with the machine (Presto Poplite).
I will have a scale soon and I will weigh one scoop and get back to you.
I think my roasts have improved by leaps and bounds since.
Your popper is different then mine, so I imagine it'll roast a bit differently. But I'd love to hear your notes when you start measuring more precisely. You're the first person I've met who also roasts in a popper, and I'm curious about your methods.
That's cool! Which popper are you using?
I like this one because I think this one has a really nice heating element. There is one drawback however, it needs to be allowed to cool between batches or it overheats and shuts off. I give about 5 minutes between two roasts. To solve this issue, I'm actually planning to buy another one so I can alternate between the two machines without taking a break. Sounds funny but terribly effective.
The only decision I'm waiting to make here is whether I should pick the exact same model or try something else.
Ah the Poppery II. When I was looking, somehow there weren't any around. I also recall considering the Sweetmaria's recommendation for getting the vents on the sides intead of the center, but after reading a lot of reviews on the PopLite (center vents) I went for it and have absolutely no issues whatsoever. I do make it a point to flip the machine upside down every once in a while and let any chaff fall out.
How has the Poppery II been working out? I might pick that one up just to try it out. The PopLite is just so good that I don't want to take a chance.
I've liked it so far, although I don't have anything to compare it to. I've read that some run hot and some run cold. If they run hot you can plug it in through an extension cord to attenuate the power ever so slightly.
I'm tempted to pick up another brand just to play and compare.
I've liked it so far, although I don't have anything to compare it to. I've read that some run hot and some run cold. If they run hot you can plug it in through an extension cord to attenuate the power ever so slightly.
I'm tempted to pick up another brand just to play and compare.
Yeah I have heard the power cord trick too. I am pretty torn between going for the same one versus another one.
How long are the roast times with yours approximately? And how much time do you have between the first crack ending and the second crack beginning?
I tend to roast for ~6 min with FC coming between 3:30 and 4:30. I almost never take my beans to SC, so I'm not sure off the top of my head.
Cool. I might end up with the Poppery II. I'm reasonably sure the length of the roast will give a different character to the beans.
How long do your roasts typically last? I might buy yours just to play.
If I recall correctly, it is quite fast. I could be off by 30 seconds to a minute here, but I think my second crack comes up at 5~5:30. (I had measured this earlier but have since forgotten.)
I think the one I have runs on the hotter side.
Do you stir the beans with something as they roast? My understanding is that with the bottom vents they don't move around as much as they need to.
Yes I constantly stir them. Guaranteeing an even roast.
Forgive the incessant questions! What kind of implement do you use? Made out of what kind of material?
Many thanks for your very kind words. I am looking forward to receiving it when I am next home, and must admit that I love the sound of something that "grinds like butter". Brute force, and upper body strength are not my particular forte, so I am very glad to learn this ..and I love the idea of something solidly made, hand-made and crafted with an attention to detail, and love of design.
Were this morning's frustrations with that new 'La Marzocco' from Mrs Kurwenal or with your current machine
Anyway, to repeat, I am looking forward to a review of same when you get a chance to take a long, hard look at it
On other matters, I am reading the discussion about roasting with undisguised fascination, but doubt very much it is a place where I shall tread .
No worries at all! It's a little Macgyver-ish but it's basically one of the steel skewers you get at Walmart.
Something like these: http://www.walmart.com/ip/GrillPro-15-Skewer-Set-of-4/33922069
The handle for that skewer is a loop and I use that. I hold it with an oven mitt while the popper is on. Absolutely need an oven mitt.
I can assure you it's pretty effortless even though it may sound a little involved.
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Pardon me for I know not where you stand with the bean acquisition right now, but let me assure you, the jump in quality you will see going from pre-roasted to self-roasted beans is IMHO a HUGE leap, moreso than perhaps even from going from a blade to a burr grinder.
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You two are killing me. I've been on the edge of ordering a LIDO 2 for months now.
Actually, to be honest, I'm now waiting for Mr. Kurwenal's expert review of the grinder.
Seriously, I am a zombie in the morning, every morning; and I am wrecked in the evening, almost every evening. This means that I want coffee making to be pain free, and more or less effort and relatively thought free this means, that I only use my Bialetti on the mornings where I am not pressed for time, am not faced with deadlines, do not have appointments or meetings; other times, I use my trusty French press.
Besides, most of the time, I am working in countries where to lay hands on a tin of Illy or LavAzza is considered the height of self-indulgent luxury - and damned glad I am, too, that I am able to do this. (Though my Illy and LavAzza tins have been supplemented by a few lovely offerings from Intelligentsia coffee over the past year) ..
Therefore, to be quite honest, roasting my own beans is a step I do not see myself taking in the near, or far, future
Now, if this marks me out as a dilettante, one who lacks the depth and fervency of belief of a true member of our coffee club .so be it.
You two are killing me. I've been on the edge of ordering a LIDO 2 for months now.
Actually, to be honest, I'm now waiting for Mr. Kurwenal's expert review of the grinder.
Delighted to be of service ..
What is killing me - and I really need to whack myself - hard - on the head, is the series of reviews I have read about Mr Kurwenal's new La Marzocco GS3 machine.
I do not want this. I do not need it. If I were to get it, would I even use it? (A question my brother famously asked of another, as yet unnamed purchase, adding that as long as it was used, he - the voice of sanity, balanced books, and sensible expenditure - couldn't fault such a purchase). Then, why am I reading reviews, and drooling helplessly while so doing?
Oh absolutely! I wouldn't force it on anyone, nor did I imply it. All I'm saying is just give it a chance sometime in the future. You may surprise yourself.
The proof, as always, is in the taste, but, below 195, the coffee does not even extract. It just "mixes," which is a very different chemical process than extraction. Unfortunately, most consumer auto brewers strike out on the proper temperature; even if they start at the right temp, they can't sustain it. The Technivorm is the only outlier (in a good way) of which I am aware.
You two are killing me. I've been on the edge of ordering a LIDO 2 for months now.
Actually, to be honest, I'm now waiting for Mr. Kurwenal's expert review of the grinder.
Well, hardly an expert, but here are my initial thoughts. Last night, I ground up three batches in the Lido 2, an Ethiopian, a Guatemalan, and a Sumatran. (All were purchased commercially, from Blue Bottle and Stumptown, as (until this morning) I had not roasted for about four months.)
Overall: very impressed.
I tried three different ways to hold the grinder, the hip method shown on the Lido website, flat on the counter in the little protective cup that comes with the grinder, and just free spinning. By far, I prefer the hip method. The black knob is a bit stiff, the Lido website says it will loosen up over time, which will be a good thing.
The grinding experience: it really is like grinding butter. The big burrs do a wonderful job and the action is smooth through the entire turn. No hiccups as sometimes happens with the Porlex as the beans settle into the burrs.
First up, the Ethiopian, ground for FP (one big turn + 3 notches on the dial). Very impressed; this was my best run of the night. Bright. Blows my Porlex and Hario away. Examination of the grounds on a white cloth showed an incredible consistency for this grind size. Aggressive burrs, about 50 turns for enough coffee for two 8 oz cups. Almost no settling of fines on the side of the FP.
Next up, the Guatemalan, in the vac brewer. I think I messed up the grind setting on this one. 27g of beans, very smooth but a fair amount of static cling in the brewer and the bloom was off. Operator error, no doubt. And, I had not cranked down the grind settings dial enough, so it was slipping a bit during the grind. Word to the wise: it's not hard to crank it down enough, and there is no need to be delicate. The thing is built like a tank.
Finally, the Sumatran, in honor of SS, in the Bialetti. Wow, I really enjoyed this cup. I ground it a bit short of a full espresso grind; my grind settings were probably a bit short. But, hey, it still blew the Porlex out of the water, in terms of consistency.
I need to experiment some more on grind settings, and over time the setting points will change as the burrs break in. The setting should become more reliable at that point. I had some retention, I suspect that will work itself out over time, but I may try RDT next time.
Overall, very impressed. It is a beautiful and beautifully machined grinder. The burrs do not float, like the Porlex, so the grind is very consistent, even compared to my Mazzers. Unfortunately, it is too large to replace the Porlex in my travel kit, but I am glad I purchased it and it will join the regular rotation of coffee gear.
A while back I took my Rocket R58 apart to do a major clean. I have not yet had a chance to put it back together, so yesterday I was pulling shots on an old but trusty machine. Today, I switched to my Stradavari lever, and the world is good again.
Nothing to report yet on the GS/3. I am seriously intimidated by this machine, and want to spend a significant amount of time reading and studying before I try it out. I figure it will be the last espresso machine I ever buy (well, get given to me), not because of my health but because of the machine.
But, soon enough.....