@BriGuy Right on! if you have time could you explain a little more on what you did here?
Interesting on the timing. I usually get first crack around 8 minutes (my goal) but it doesn't last anywhere near 3 minutes. It's interesting to me that your setup is getting you to the start of first cracks so fast, yet somehow doesn't just blow through it super fast.
If you have a shop vac, the cardboard box cooler works amazingly well. Seal up a box with duct tape, cut a hole in the top for the colander, cut a hole in the bottom for you vacuum hose. Dump the beans and turn on the vacuum. I'll stir it some too for a minute until letting the vacuum do all the work.
That's a heck of an innovative idea!
Perhaps more effective than mine technique, especially when it is warm outside. The strainer/colander technique does help remove some of the residual chaff. I'm certainly no gourmand but I am able to replicate pretty closely the roasts we like.
I noted the same thing about TP's report of the timing of first crack coming on fast and seemingly lasting long. Is it possible that first crack is moving right into second crack with overlap, and thus the long crack period, which may actually be both first and second?
@Rooster: Here's what I have learned and done. I'll reply to your post rather than DM you in case others are interested.
I think the way the roast plays out has a lot to do with using a popcorn popper. I’ve read that the appeal of air roasting is the variable roast levels within a batch of the finished product makes for a particular flavor that you don’t get using other methods. Some beans get to first crack faster than others. At the end some beans are more “done” than others. I’m sure this isn’t desirable for some folks but it’s good for me!
I love the ingenuity!
I think everyone I know who uses an Aeropress does it their own way. Way more flexible than a Moka Pot!
Some variation in bean color for sure. Though I know some beans due that with an even roast. Natural processed beans come to mind. I’m air roasting too but get pretty consistent beans out of a batch.
Sounds like a plan to me man.Honestly I mostly use whatever my wife picks up at the grocery store haha. My only stipulation for her is no Folgers. Yuck.
When I'm living the bachelor life in Westport I'll often experiment a bit but am pretty limited in selection down there. For the most part I buy pre ground just for convenience sake, though I have messes around with grinding my own. Honestly had no idea that the actual act of grinding would have a big impact on the quality. That's good to know.
The folks I work for in Westport spend half their year in Costa Rica and the last few years have taken to bringing back a bunch of coffee and giving bags to the crew at the yearly Christmas party. I cant remember the brand they always get but I highly enjoy it. Unfortunately had to miss this year's party due to covid so wasn't able to get any. Kinda missing that.
I'd say at this stage I really don't know what I like haha.
Let's get out on the water one of these days... You bring the coffee, I'll bring the boat
I wonder if I can install a dimmer on the $24 popcorn popper that I ordered in which I plan to roast coffee. Hmm.@Rooster: Here's what I have learned and done. I'll reply to your post rather than DM you in case others are interested.
First, I find that my machine brews too quickly. Normally, you want to extract your shot in 25-30 seconds for a yield of about 2X the weight of the beans. Faster, and you get a sour-tasting shot. Longer produces a bitter shot, which I'd actually prefer. My machine brews a shot at about 15 seconds and tastes pretty bad (Okay for lattes and milk drinks, though). The reason, I believe, is that our machines run at 14-15 bars of pressure because they are designed to use pressurized filter baskets (aka dual wall). The higher end espresso machines use non-pressurized baskets (single wall) and run around 9 bars of pressure. Hoping to drop the pressure is why I bought a non-pressurized basket and started playing with the dimmer switch.
To use the dimmer switch, you just buy the cheapest light dimmer that the hardware store sells. A dimmer switch for lighting will handle the electrical load of the pump. You'll also need some 14+ gauge primary wire and some male and female spade connectors. The spade connectors allow you to remove the connector from the pump and wire in the dimmer without having to cut/splice your machine's wires. Crimp a male spade on one of the switch wires and a female spade on the other. That way you can connect the female spade connector to the pump and the male to the wire you removed from the top of the pump. The end result is that the dimmer switch is connected in series between the pump and the wire you removed. For safety, please use an electrical box, insulated connectors/tape and the ground connector if your dimmer has one. Here's how mine looks:
View attachment 1514
I'm still deciding whether I want to use the dimmer, because it's kind of kludgy. It does give you great control over the pressure and flow rate, though.
I think the real answer is a quality coffee grinder that can grind fine enough for espresso and produce a consistent particle size. They are expensive, but you can play with the grind size to get the shot extraction timing down just right. The finer grinds slow the shot and the coarser grinds speed it up. Again, you're looking for about 25-30 seconds or so. I currently use a hand grinder which is kind of a pain and not very repeatable.
The dimmer mod is quite cheap and easy to do. WARNING: it can be dangerous since you're handling that switch in a potentially wet environment. Use at your own risk. Personally, I like the excitement and danger.
If I find out any Eureka! moments with my machine, I'll DM you.
