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Lets talk about COFFEE

A Y

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I've seen stuff from bigger roasters have variation like that too, especially lighter roasts. The coffee was still delicious.

I had an amazing Kenya-process orange Caturra that's grown in the Ka'u region of Hawaii by Rusty's today. It was so well balanced: with just enough acid to make that round mouthfeel and the rest of it filled with a velvety chocolate flavor. I hope they still have some left tomorrow!

Fueco, I hope you'll enjoy that Sulawesi from the Toarco farm. I really loved it when our local roaster had it a few months ago.
 

patrickBOOTH

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I use them as-is. I roast ghetto-style with an old air popcorn popper. So because of that you will get some variety in the beans. Medium contains the occasional oily bean, so that is what I shoot for. I cannot stand dark roasted coffee due to the lack of origin flavor, caffeine, and sweetness. So with the variety in roast levels, it all balances out. I'm sure I'll graduate to a grown-up roaster at some point, but spending $300-$500 on a coffee roaster is a luxury I'm not willing commit to at this time.

Oh, and the very light beans typically have the chaff still attached. Some just don't get released during the process. Also, the popper I use runs really hot, so the delay between first and second crack is almost nothing. They go from first, right into second crack. So if I'm not paying attention it will turn out darker than I like.


Have you experimented with different rates of roasting? Such as longer lower heat with a spike in heat at the end, hotter at the beginning and lower etc...
 

Fueco

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The best part of waking up is Hair Bender in your cup!

400
 

IrateCustomer

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Have you experimented with different rates of roasting? Such as longer lower heat with a spike in heat at the end, hotter at the beginning and lower etc...


I don't have the capabilities to do this with my current equipment. I know there are a lot of techniques you can utilize with the better roasters, but with the old air poppers it's just blasting hot air until the roast levels you want are achieved. When I upgrade though, I'll let you know how that works out. One thing I've learned is that you really want to wait at least three days before making coffee with freshly roasted beans. It allows the beans to vent off the gases and this aids in smoothing out. Makes a huge difference, and after a full week it's just buttery. So even after the roasting process there are things you can do to affect the brew.
 

b1os

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The Sumatran coffee is actually more of a dark medium or lightish dark roast. It's quite alright.
 

FlyingLotus

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I have a french press, but want to try out the pour over method... Chemex or Hario ?
 

WiredandTired

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Any recommendations for nice decaf coffees? I need to rotate off of caffeine for awhile.
 

b1os

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I would recommend drinking coffee a few hours after you've been awake. This really helps with maintaining a good balance of caffeine intake. It's tough if you have been dependent on coffee waking you up every morning. Set yourself a 30 day challenge and replace your morning hot drink with a green tea - it'll do wonders.

This makes no sense, whatsoever.
 
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