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Home roasted single origins for espresso?
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Hamilton |
Posted on 02/02/2010 10:38 PM
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1/4 Pounder Posts: 76 Joined: November 09, 2009 |
Hey all, I drink 90% of my beans as espresso and I have enjoyed some commercial SO espressos from roaster like Terrior and such. Can I get a decent shot from pretty much any SO bean or are there certain things I should look for? Edited by Hamilton on 02/02/2010 10:38 PM |
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John Despres |
Posted on 02/03/2010 6:25 AM
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Administrator Posts: 2221 Joined: January 09, 2008 |
Hi, Hamilton. Yes, pretty much any bean will work. I've tried just about everything I roast as espresso. Some are excellent, some not so much... Try everything you roast. Degree of roast doesn't matter; give the bean the same respect you would for any other brew method. Yemens, Sumatras, some Ethiopias... All with about 10 days rest to bring down the brighness, and increase the body. John Respect the bean.
John Despres Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers. |
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seedlings |
Posted on 02/03/2010 7:42 AM
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1 1/2 Pounder Posts: 4226 Joined: June 27, 2007 |
Wait at least 4 days for any origin, longer for the bright ones, as John said... or I just pull them anyway and smack my lips and go about my day! If you're pullin' 'spros regularly then you're already on top of how to change your grind for different coffees. A lighter roast might need a grind more coarse... but just a hair coarser. CHAD Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500 Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover |
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Hamilton |
Posted on 02/03/2010 4:08 PM
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1/4 Pounder Posts: 76 Joined: November 09, 2009 |
Ahhh! 10 days!? I'm gonna have start roasting larger batches! The blend I'm drinking now actually has improved quite a lot with some time. It's super bright, fruity, acidic etc which I think is probably accentuated by the air roaster. Do you guys do anything if you want to tame or bring out brightness and fruit? for example, does shortening or drawing out the roast/first crack affect this one way or the other? |
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Koffee Kosmo |
Posted on 02/03/2010 5:20 PM
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Administrator Posts: 1620 Joined: December 31, 2008 |
I agree with the above comments regarding rest times Coupled with a good storage method it can enhance flavours My preferred storage method is a one way valve jar or bag The one way valve is there to allow the expanding gas to expel but not allow oxygen to enter Not enough is said about post roast rest time & storage methods, unfortunately most people dismiss it as an old wives tale KK I home roast and I like it. Designer of the KKTO
Roaster Build information https://homeroast...ad_id=1142 https://docs.goog...lide=id.i0 Blog - http://koffeekosm...gspot.com/ Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex, (KKTO) Turbo Oven Home Roaster. |
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John Despres |
Posted on 02/03/2010 9:03 PM
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Administrator Posts: 2221 Joined: January 09, 2008 |
Quote Koffee Kosmo wrote: Not enough is said about post roast rest time & storage methods, unfortunately most people dismiss it as an old wives tale KK Rest, rest, rest. I'm in the car with KK on this one. Coffee is good when it comes out of the roaster, but WAY BETTER with a few days rest... Storage - well, I just throw 'em in a big red bowl in the cupboard. Hamilton, what beans are you thinking about roasting? Each one needs a slightly different profile for the results you want in your cup. John Respect the bean.
John Despres Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers. |
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Hamilton |
Posted on 02/04/2010 2:16 PM
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1/4 Pounder Posts: 76 Joined: November 09, 2009 |
John, I am thinking about getting some Brazils (from what I understand, they are the base for most espresso blends and I like them) as well as a Peru 'Cusco Canelon', a sulawesi 'tana toraja ke'pe', and either an Eithiopian or a Yemen something or other. |
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seedlings |
Posted on 02/04/2010 3:20 PM
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1 1/2 Pounder Posts: 4226 Joined: June 27, 2007 |
Hamilton, in general, lower acid coffees "taste" better as a classic espresso cup, and you're on track with many Brazils and Yemens. I'm not so sure for Ethiopians (although I like 'em) since they're usually brighter. I thought the Bali and Java Indonesians pulled very smooth, classic shots. I also have a Nicaragua that has some Java characteristics that pulls good shots. Can't say for Peru. CHAD Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500 Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover |
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Koffee Kosmo |
Posted on 02/04/2010 4:34 PM
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Administrator Posts: 1620 Joined: December 31, 2008 |
I have all my beans as 1] Espresso 2] Syphon 3] Greek/Turkish occasionally Flavours depend on the roast depth Think in these terms as flavours change with longer roast times Grass Lemons Berry fruits Chocolate Caramel Charcoal Hope that helps Hamilton KK I home roast and I like it. Designer of the KKTO
Roaster Build information https://homeroast...ad_id=1142 https://docs.goog...lide=id.i0 Blog - http://koffeekosm...gspot.com/ Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex, (KKTO) Turbo Oven Home Roaster. |
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Hamilton |
Posted on 02/04/2010 5:08 PM
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1/4 Pounder Posts: 76 Joined: November 09, 2009 |
That's awesome, KK. That helps a lot. I have "Home Coffee Roasting" coming at the library so hopefully that will clear some things up, too. |
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seedlings |
Posted on 02/05/2010 7:59 AM
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1 1/2 Pounder Posts: 4226 Joined: June 27, 2007 |
And, Hamilton, you can cut the "grassyness" by extending drying times at temperatures below 300F. Ideally, I've read, you'd like to see the bean begin to yellow before it reaches 300F. I've been conscious to do this lately and I believe it allows a lighter roast to taste better as espresso (and any other) cup. Another_Jim at www.home-barista.com even says that he can stop a roast in the middle of first-crack and not have grassy tastes (and I'm thinking he was referring to espresso when he said this, but I'm not sure). I consider him a very reliable source, although I haven't had the fortitude to try it! CHAD Edited by seedlings on 02/05/2010 8:00 AM Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500 Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover |
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farmroast |
Posted on 02/05/2010 10:01 AM
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1/2 Pounder Posts: 295 Joined: December 20, 2006 |
Generally I look for 3 things in a SO green candidate.. Enough sweetness, not too much acidity and enough body. But in the summertime I occasionally like a bit of zing in a shot. Still needing enough sweetness to balance a little more acidity and possibly less body.
Ed B.
DreamRoast 1kg roaster, Levers, Hand Mills http://coffee-roa...gspot.com/ |
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John Despres |
Posted on 02/05/2010 10:39 AM
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Administrator Posts: 2221 Joined: January 09, 2008 |
Wow, CHAD, another thing to try in the Gene Cafe. Yellow before beans reach 300F, eh? Not quite sure how to do that. Rumination is called for. John Edited by John Despres on 02/07/2010 8:02 AM Respect the bean.
John Despres Fresh Roast 8, Gene Cafe, JYTT 1k, Quest M3, Mazzer Mini, Technivorm, various size presses and many more brewers. |
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seedlings |
Posted on 02/05/2010 11:57 AM
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1 1/2 Pounder Posts: 4226 Joined: June 27, 2007 |
Quote John Despres wrote: Wow, CHAD, another thing to try in the Gene Cafe. Yellow before beans reach 300F, eh? Grassiniess: http://www.home-b...ml#p112029 and http://www.home-b...tml#p89455 Regarding espreosso roasting: http://www.home-b...ml#p140116 CHAD Edited by seedlings on 02/05/2010 1:20 PM Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500 Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover |
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Hamilton |
Posted on 02/07/2010 1:36 AM
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1/4 Pounder Posts: 76 Joined: November 09, 2009 |
Wow, thanks. Lots of info there Chad. I am overwhelmed by how little I know as I get going with this. |
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seedlings |
Posted on 02/08/2010 7:46 AM
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1 1/2 Pounder Posts: 4226 Joined: June 27, 2007 |
Quote Hamilton wrote: Wow, thanks. Lots of info there Chad. I am overwhelmed by how little I know as I get going with this. You and me both. Mostly, I just roast coffee. I read. I roast. I read. I roast. Sometimes the two overlap and roasting improves... CHAD Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500 Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover |
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