Coffee talk

I finally got a little digital scale to use for coffee. On my first use I just confirmed that what I’ve been doing by eyeballing my espresso has been “correct.” My bean scoopage came out to 20g and my double shot was about 50g. Not sure I need a scale with spot on intuition like that. 😁

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Costa Rica El Conquistador

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Interesting bean to roast (in my archaic hillbilly method); not long after the heat gun warms these beans, the chaff starts flying, then the beans turn a bright light green. The first crack is loud. Oh - they make very good coffee.
 
Matt B said:
I've also had mixed results from Mexican green coffee beans. I think the ones I liked the most were from Chiapas also. I recall thinking "why does good coffee seem to come from high conflict zones?" Anyway, maybe we aren't always doing the best thing by them. Like I wonder how that one there would be roasted to FC+ and used for espresso.
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My second batch was intentionally darker….and I like it 👍
 
Got the opportunity to try my Kona beans in an espresso shot using this fine machine. IMG_1107.jpeg

It’s always interesting to taste which aspects get enhanced with different preparations. The fruit and chocolate were right up front. At home using my Aeropress I get more earthy, subtle flavors with the fruit and chocolate in the background.
 
I've been making coffee in a Chemex for the past couple years and decided to try something different. I bought a Clever Dripper and have been using that for a little over a week now. I follow James Hoffman's recipe for the Clever Dripper, easy to find on YouTube. Instead of straight pour-over, the Clever Dripper is a mixture of immersion brewing and pour over. You mix the coffee and boiling water in the brewer, let it sit for 2 minutes, then drip the coffee into your cup. I like that it uses readily available #4 cone shaped coffee filters, as opposed to having to order filters special filters from Amazon. It's easy to clean, as the grounds stay in the filter. I really like the taste, it seems to bring out more of the subtle flavors than the Chemex. It's taste is probably closer to an Aeropress, or a filtered French Press. I will say it is certainly not as elegant as the Chemex or other pour-over devices as it only comes in plastic. Also, it makes one cup at a time, an issue when I have family over as I no longer own a coffee pot. It can make at most 450cc of coffee, so maybe two small cups. You still need a scale with it, but it seems to be more foolproof than most pour over methods. If your are looking for some easy, you might consider this device.
 
Enjoying some Brazil Pulp Natural (Laura Janquiera Estate) roasted by @Matt B

Really nice bean that is drastically different than the Honduras we have at home at the moment. Pretty mellow overall profile with some honey and raisin tones to it. I dig it and wouldn't mind trying to roast some myself. I think for personal preference, I'd roast it a bit more, but it's excellent as it is.

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This pleases me. I'll caffeinate all you f*ckers.

I know I tend to pull my beans earlier than later. I'm mostly a City/City+ kind of guy. I'm also mostly working with fruity African beans because that's my happy place but I do enjoy cycling through some side trips to Central and South America. How do I know for sure what my favorites are if I don't keep trying other things?
 
Matt B said:
This pleases me. I'll caffeinate all you f*ckers.

I know I tend to pull my beans earlier than later. I'm mostly a City/City+ kind of guy. I'm also mostly working with fruity African beans because that's my happy place but I do enjoy cycling through some side trips to Central and South America. How do I know for sure what my favorites are if I don't keep trying other things?
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I think this particular bean would be super dialed with a City roast.
 
Evan B said:
Enjoying some Brazil Pulp Natural (Laura Janquiera Estate) roasted by @Matt B

Really nice bean that is drastically different than the Honduras we have at home at the moment. Pretty mellow overall profile with some honey and raisin tones to it. I dig it and wouldn't mind trying to roast some myself. I think for personal preference, I'd roast it a bit more, but it's excellent as it is.

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I roasted Honduras Santa Rosa beans this morning, using my usual Ephrata hillbilly methods, to what I think is "medium" (just past first crack with a hint of the second). I'll grind some tomorrow morning and see if I can detect caramel, milk chocolate, raisin or not. I love the smells and how they change during the roast.
 
My Poppo popper roasts much hotter/faster than my last one, so I have started using an old baking sheet as a rapid cooling surface. I was having some consistent over shoot in my preferred roast level. Spreading out the smoking-hot beans helps.
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troutpocket said:
My Poppo popper roasts much hotter/faster than my last one, so I have started using an old baking sheet as a rapid cooling surface. I was having some consistent over shoot in my preferred roast level. Spreading out the smoking-hot beans helps.
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Your roast looks very uniform in color. I might just have to break down and try a Poppo. The Honduran beans I roasted the other day didn't seem to like my French press brew but the pour over I made this morning was delicious* (even if I did have a few beans that aren't all the same color).

*Hints of coffee, no raisin or milk chocolate.
 
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