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03/04/2021 9:04 PM
I have been trying Scott Rao Hario V60 pourover this week. 1:17 and blooming with 2 parts water the first 45 seconds then splitting the rest into 2 pours. A little stirring is included. We like it.

03/04/2021 11:35 AM
My brew ratio is 1:17 (exactly 59.5 g/L). That's roughly 8.5g per 5-oz cup.

02/27/2021 9:29 AM
I'm looking to hire someone to teach/help me to find the best roast profile for the 3 types of coffee that grow on my farm in nicaragua. I live in LA, but but could go anywhere in so cal with my Behmor for a roasting lesson. Please contact me if you're in

02/17/2021 7:20 PM
When your wife thinks 30 grams for a 6 cup setting is strong, you learn to drink muddy water when you are making coffee for both of you.

02/17/2021 8:32 AM
I use a rule of thumb of 60 grams per liter. 8 cups (1 liter, 32 oz) = 60 grams, 6 cups (3/4 liter, 24 oz) = 45 grams. 10 cups = 75 grams 12 cups = 90 grams

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Green Coffee Suppliers
Ozo
I have always bought coffee from Sweet Marias as I lived on the US west coast near SF.in the Sierra mountains. Recently I moved to NE Florida' space coast. I like SM because they give a listing specifically for espresso and often these are supposedly good for roasting to Full City+. I was looking for other suppliers here on the east coast which list there offerings in this way. Do you have any suggestions.

Sweet Marias shipping is reasonable but I wish to do a comparison not that I am very serious about dumping SM whose quality is excellent, and reliable

Below is an example of their list profiled as "Good for espresso". Scrolling down this list I see roast recommendations for City to Full City and Full City+ even to Vienna.

https://www.sweet...m_status=1
Tim


"Espresso is a miracle of chemistry in a cup."
Andrea Illy
ChicagoJohn
I like Happy Mug, located in PA up around Lake Erie. Ginny told me about them a few years ago. They have an employee, Emmett, who travels around and makes selections for them and I think they do a good job of characterizing them on their site. My wife is the espresso drinker here having spent a lot of time in WA years ago, and we did a pretty comprehensive trial of several Happy Mug SO's and she really loved their Brazil 19+ Vanilla. I roast that up just until shortly after 2nd crack starts at 430°F. From your pictures, I'd say yours is maybe a tad darker. I usually try to buy 20 lb at a time because they will ship that for just under $11 and it arrives in a couple days.

I have also bought from Sweet Maria's in the past, and still do occasionally, and they also do a great job too.
So many beans; so little time....
Ozo

Quote

ChicagoJohn wrote:

I like Happy Mug, located in PA up around Lake Erie. Ginny told me about them a few years ago. They have an employee, Emmett, who travels around and makes selections for them and I think they do a good job of characterizing them on their site. My wife is the espresso drinker here having spent a lot of time in WA years ago, and we did a pretty comprehensive trial of several Happy Mug SO's and she really loved their Brazil 19+ Vanilla. I roast that up just until shortly after 2nd crack starts at 430°F. From your pictures, I'd say yours is maybe a tad darker. I usually try to buy 20 lb at a time because they will ship that for just under $11 and it arrives in a couple days.


I looked that up and I quote, "For espresso, try taking it 10-20 seconds into the 2nd cracks -- just enough to get a spotty oil. Use it anywhere from 40%-100% in your espresso blend. You can take it as far as 40 seconds into 2nd cracks for a stronger espresso in flavored latte beverages but it starts to get more bitter the darker you go"
I assume you are not blending. I will give that a shot (pun intended}. Still it is hard to find that without a lot of reading unless assisted by others like yourself.

SM has seven countries SO beans listed as "for espresso" but not surprisingly, none from Brazil.
Tim


"Espresso is a miracle of chemistry in a cup."
Andrea Illy
ChicagoJohn
That's interesting. I hadn't seen it before. I like light - medium roasts and tried that for my wife's espresso. It was a lot harder to grind fine and she hated the taste. So noticing the rather marked difference between the color of that ant the Lavazza she was drinking, I went in steps up to 430°F and start of 2nd crack, and all of a sudden we discovered that my Yirgacheffe was now palatable to her. So that profile was the basis of an evaluation of something like 8 SO's in double-blind taste testing (where we also considered inter-rater reliability) and that is how we settled on the Brazil 19+ vanilla. She likes that better than Lavazza Super Crema which was, in turn, a major improvement over the Charbucks espresso blend she had been used to for a long time. We've gone back and forth occasionally re-confirming this and the Brazil 19+ vanilla always wins for her.
So many beans; so little time....
Ozo
That quote is from Happy Mug.
Tim


"Espresso is a miracle of chemistry in a cup."
Andrea Illy
ChicagoJohn

Quote

Ozo wrote:

That quote is from Happy Mug.


I know. I don't recall ever reading it, so thanks for the info.
So many beans; so little time....
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