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Espresso Enthusiasts
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Believe it or not, I actually didn't get into coffee until January of 2013. My father drinks the 'i' stuff. When growing up I tasted it a few times and hated it. Then as a young adult in the Marines, I never tried coffee again when everyone else was drinking it. I stuck to water or soda pop.
Then when I turned into a diabetic at the end of 2012 I had to stop drinking soda pop (a good thing all around) and decided to try coffee again - but with the help of Mr. Shrink.
Thankfully, he introduced to 'real' coffee!
Given the quick pace of the roast, I take it you were into SC at that point?
Dumb question: does your roaster spin the beans, or do you have to do that manually?
The air vents are arranged such that the blow from the walls of the roaster in and along the sides. This spins the beans around all by themselves as long as there are sufficiently few of them. One problem is figuring out the right amount to put in. Too many and they don't agitate, half burn and half stay yellow; too few and they don't get hot enough (all the hot air escapes too fast).
You can see I'm my picture that the roast is a little uneven but not too bad. My only basis for that characterization is a roast I saw on SM's out of a $200 air roaster that had a far wider range of bean colors.
I have to admit I can't quite figure out SC right now. Either I'm having a hard time hearing it over all the noise or my popper isn't getting hot enough. I'm not sure right now. More practice is called for!
I have a problem hearing SC, too. Just the sound of the motor (which is not loud at all) seems to mask the sound of the SC. FC is very obvious, but I've read that others find SC harder to detect...so it seems it is kind of an issue for many.
Well that's good to hear.
I think I might roast a few batches where I knowingly take the beans out too early so I can get a good feeling for the state of bean at various stages.
There are several options:
1. FC and SC are running together (it happens).
2. You are ending the roast too early to get into SC.
3. SC is happening and you just aren't hearing it.
3 is the most likely, followed by 2, followed by 1. Here are some suggestions you might consider.
First, to address 2, intentionally take some beans 60 or 90 seconds longer than any other roast so far. You will ruin the beans, and the longer you go the greater the risk of fire (the beans will ignite at some point, and I don't know about your popper, so keep a fire extinguisher handy).
To address 3, I have a couple of ideas. SC is definitely more subtle than FC. A lot of roasters say the way to tell is that FC sounds like breaking pencils while SC seconds like breaking toothpicks. That is apt, but, for me, a better way to distinguish is the frequency of the cracks. Imagine a scale of "crack frequency" of 1 to 100. If FC is 50, SC, is 75.
Run a batch with the ambient noise reduced as much as possible (if you are roasting inside under a vent hood, consider moving outside for a trial run). Run the batch up to FC, and then do two things: close your eyes, and focus not on hearing cracks, but on not hearing cracks, i.e., the absence of cracks. You want to hear when FC ends. Do this by counting in your head, when FC is very active, from 1 to 5. Pick any starting point and just start counting, 1...2....3. Every time you hear a crack, start over. So, 1...2...[crack]...1....2...3.....[crack]....1. Etc. When you get to 5 (or, maybe even 3 or 4 given your quicker roasting times), FC is over and the very next noise you hear will be SC. With the counting clue to help you, I think you will be able to tell that SC is very different (lighter but quicker) than FC.
After a while, you will start to judge SC by how the beans look, not sound, but you have to start with sound. And, it's important: SC is where the magic happens, even for someone like me who typically likes lighter roasts.
Another clue is simple time. If you are starting FC at 3:45 or 4:00, my guess is that by 5:00 or 5:15 you are definitely into SC.
And, just to confuse things even more, sometimes there is a third crack, which is just another SC. But don't worry about that yet.
As with everything to do with coffee, trial and error with recorded data will teach everything. Good luck.
Cheers! Yes, I just roasted another for an extremely long time for comparison, and I'm going to under-roast a batch (taking it out immediately when the very first crack of FC starts). I've been logging everything in a spare Moleskine.
Umm, I came across this as I ate lunch today.
I'm just going to go ahead and say that this is not a good idea in any way shape or form.
I'm also going to say that I couldn't help giggling throughout.
My father told me this joke when I was a kid. As you will see, my dad was a silly guy, so I come by it honestly...
A long time ago, a man was in the hospital, and unable to take food by mouth, so he was being fed using a rectal tube.
One day, after his meal, he was being given some coffee.
He suddenly cried out ..."OH! STOP!".
The nurse asked..."Is it too hot?"
The man replied..."No! Too sweet!"
OK...now bear in mind he told me this joke about 55-60 years ago...I was young and thought it hysterical.
Just thought I would share...
My father told me this joke when I was a kid. As you will see, my dad was a silly guy, so I come by it honestly...
A long time ago, a man was in the hospital, and unable to take food by mouth, so he was being fed using a rectal tube.
One day, after his meal, he was being given some coffee.
He suddenly cried out ..."OH! STOP!".
The nurse asked..."Is it too hot?"
The man replied..."No! Too sweet!"
OK...now bear in mind he told me this joke about 55-60 years ago...I was young and thought it hysterical.
Just thought I would share...
Too sweet? A catastrophe no matter how one takes their coffee...
Umm, I came across this as I ate lunch today.
I'm just going to go ahead and say that this is not a good idea in any way shape or form.
I'm also going to say that I couldn't help giggling throughout.
I've had some shots like that.
Umm, I came across this as I ate lunch today.
I'm just going to go ahead and say that this is not a good idea in any way shape or form.
I'm also going to say that I couldn't help giggling throughout.
I like coffee, but not that much!
This is the time of the year, when I lived in Michigan, that I'd indulge in a jelly donut (actually a paczki, waaaay better). I'd get a rose or prune one from a grocer that drove them in from Hamtramck. It's so hard to get a good one out here.
Why do I mention this in this thread?
Well, they went bloody well with a nice cup of coffee.
Why do I mention this in this thread?
Well, they went bloody well with a nice cup of coffee.
This is the time of the year, when I lived in Michigan, that I'd indulge in a jelly donut (actually a paczki, waaaay better). I'd get a rose or prune one from a grocer that drove them in from Hamtramck. It's so hard to get a good one out here.
Why do I mention this in this thread?
Well, they went bloody well with a nice cup of coffee.
Nice save!
And for those few who, like me, might not know what paczki are...
Naturally I'm dealing with my craving by simply drinking more coffee and complaining to this thread.
Well I received a delightful little package today exuding some intoxicating vapors. I look forward to my comrades receiving theirs.
Edit: As I've been made aware of others receiving gifts, I've updated my original text.
More adventures in roasting tonight:
It seems that I may have been using far too few beans in the popper. I've upped the starting weight to 75g now (closer to a full half cup) and seem to be getting better results. I'll be able to taste this batch in a few days, but already I can see the roast evenness within the bean is much better (I way under roasted the previous batch, grassy and acidic in the cup) and evenness between beans seems better too. I picked out the egregiously under-roasted beans, of which there weren't too many.
One problem that remains is th chaff. A majority does get blown out, but there still remains a nontrivial amount once I stop the roasting. My solution so far has been to, while tossing between and agitating within colanders, to continuously blow it off and out. I also pick it out while dealing with the under-roasted ones.
All my statements of quality are, of course, relative. I'm not convinced that I'll be brewing any master cups from the beans I roast out of the popper, but I suspect I can get a decent roast going after plenty of practice. Honestly though, it is pretty fun to roast my own even if the quality is less than perfect.
It seems that I may have been using far too few beans in the popper. I've upped the starting weight to 75g now (closer to a full half cup) and seem to be getting better results. I'll be able to taste this batch in a few days, but already I can see the roast evenness within the bean is much better (I way under roasted the previous batch, grassy and acidic in the cup) and evenness between beans seems better too. I picked out the egregiously under-roasted beans, of which there weren't too many.
One problem that remains is th chaff. A majority does get blown out, but there still remains a nontrivial amount once I stop the roasting. My solution so far has been to, while tossing between and agitating within colanders, to continuously blow it off and out. I also pick it out while dealing with the under-roasted ones.
All my statements of quality are, of course, relative. I'm not convinced that I'll be brewing any master cups from the beans I roast out of the popper, but I suspect I can get a decent roast going after plenty of practice. Honestly though, it is pretty fun to roast my own even if the quality is less than perfect.
It sounds as if, although the popcorn popper is far from perfect, you are enjoying the fun of doing your own roasting. I think it's pretty cool that the popper works at all!
Please keep reporting the results...it's fun to learn about this method of roasting.
I just received the Ethiopian coffee...ooh, nice smell.
As I have mentioned to Kurwenal, I have nothing other than my espresso machine, so I'm going to try it as espresso.
I'll begin getting it dialed in later this afternoon. Might be tomorrow before I can give any report.
Once again...my thanks to Kurwenal for his generosity and including me in the tasting.
As I have mentioned to Kurwenal, I have nothing other than my espresso machine, so I'm going to try it as espresso.
I'll begin getting it dialed in later this afternoon. Might be tomorrow before I can give any report.
Once again...my thanks to Kurwenal for his generosity and including me in the tasting.
I just received the Ethiopian coffee...ooh, nice smell.
As I have mentioned to Kurwenal, I have nothing other than my espresso machine, so I'm going to try it as espresso.
I'll begin getting it dialed in later this afternoon. Might be tomorrow before I can give any report.
Once again...my thanks to Kurwenal for his generosity and including me in the tasting.
Yes, indeed!
I haven't dripped anything yet, but I'm planning to tomorrow morning. I'll report back.
Sorry to say, but there is no such thing as "Bavarian creme."
This is true in the stricter sense - Bavarians don't have a special 'creme' that they are known for (I should know - born and raised in Munich).
'Bavarian' in "Bavarian creme" is not a qualifier for the creme. After all, "Boston creme" donuts contain the same creme. 'Bavarian' describes the powder sugar on top of the donut (as opposed to the chocolate glaze for the 'Boston creme'.)
Powder sugar on donuts is very much a Bavarian thing - typical Bavarian donuts (called "Krapfen") have either powder or refined sugar on top.
There you have it.
-t
Sorry to say, but there is no such thing as "Bavarian creme."
This is true in the stricter sense - Bavarians don't have a special 'creme' that they are known for (I should know - born and raised in Munich).
'Bavarian' in "Bavarian creme" is not a qualifier for the creme. After all, "Boston creme" donuts contain the same creme. 'Bavarian' describes the powder sugar on top of the donut (as opposed to the chocolate glaze for the 'Boston creme'.)
Powder sugar on donuts is very much a Bavarian thing - typical Bavarian donuts (called "Krapfen") have either powder or refined sugar on top.
There you have it.
-t
Hey...cool information. Thanks!
A great way to win a bar bet...
Well, so I got out on Sunday and went to Sur La Table to check out the Nespresso machines. Got to test drive both the traditional pod-based machines, and the new Vertuoline, which does both espresso and regular coffee (like Keurig).
In the end, I was really impressed with the Nespresso Lattissima, which uses the traditional pods. The main reason why I chose this machine is that I'm more of a cappuccino and latte guy, than straight up espresso. This machine produces fantastic, fast and quiet milk froth. The whole system is very well designed.
Before I go on, here's two pics of the machine sitting in my office.
It's small, very compact.
A whole latte takes about 75 seconds for milk foam + espresso.
What I really like about it is the milk container. It detaches, and can be stored separately in the fridge.
The Lattissima allows to regulate the "wetness" of the milk foam. You can go from very wet (80% milk, 20% foam) to 100% foam. It's absolutely fantastic.
In terms of espresso quality, it's good (enough), not not a God shot. For cappuccino drinks and lattes it's definitely good (enough). For straight up espresso, it's not comparable to my Baratza Vario + Gaggia Classic, but hey, one's gotta compromise.
I don't have a kitchen in my office, so I need something that I can run and use on my work desk.
The Nespresso is near perfect for that task.
Only downside: pods are $0.65 to $0.75 a pop, so a double will cost more than normal.
-t
In the end, I was really impressed with the Nespresso Lattissima, which uses the traditional pods. The main reason why I chose this machine is that I'm more of a cappuccino and latte guy, than straight up espresso. This machine produces fantastic, fast and quiet milk froth. The whole system is very well designed.
Before I go on, here's two pics of the machine sitting in my office.
It's small, very compact.
A whole latte takes about 75 seconds for milk foam + espresso.
What I really like about it is the milk container. It detaches, and can be stored separately in the fridge.
The Lattissima allows to regulate the "wetness" of the milk foam. You can go from very wet (80% milk, 20% foam) to 100% foam. It's absolutely fantastic.
In terms of espresso quality, it's good (enough), not not a God shot. For cappuccino drinks and lattes it's definitely good (enough). For straight up espresso, it's not comparable to my Baratza Vario + Gaggia Classic, but hey, one's gotta compromise.
I don't have a kitchen in my office, so I need something that I can run and use on my work desk.
The Nespresso is near perfect for that task.
Only downside: pods are $0.65 to $0.75 a pop, so a double will cost more than normal.
-t