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Lets talk about COFFEE

A Y

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Scott, when you get a chance to taste the Gesha, please post your impressions!
 

Equus Leather

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Cant believe I haven't come across this thread before! Im a total coffee addict. Poison of choice is Monsoon Malabar bought green and roasted at home. Mornings do not happen without 3 large cups.

Charlie
 

otc

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i was reading scott rao's expresso :)D) book and he keeps harping on about extraction. i just found that first thread again and i was wondering if you ever got a chance to measure your extraction and if you felt like the adjustments made the coffee worth the trouble


Lol, no, I never tried.

I might brew another batch of beer at some point, so if the meter happens to be laying out, I might try using it.
 

scottcw

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Scott, when you get a chance to taste the Gesha, please post your impressions!


I brewed two cups of the Gesha today, one a pour over using the Kone and the other in the Aeropress. The best way to describe Gesha is "effervescent." Even though I way over-roasted, it still retains the same mouth feel as the best sparkling water. Unfortunately, the floral/fruit qualities were subdued due to my poor roast. Still good cups, just not outstanding as I have come to expect from Gesha.
 

patrickBOOTH

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This is going to sound weird, but I have noticed that certain beans create more static in my grinder than others. I wonder why this could be the case.
 

Gibonius

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This is going to sound weird, but I have noticed that certain beans create more static in my grinder than others. I wonder why this could be the case.


My guess would be the internal moisture levels of the beans, or possibly a false correlations and simply different humidity levels in your house. Water is very effective at removing static.
 

joshuadowen

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My guess would be the internal moisture levels of the beans, or possibly a false correlations and simply different humidity levels in your house. Water is very effective at removing static.

Moisture content is the big one. Darker roasts have less residual moisture, and grind really differently than lighter roasts. Also, off gassing as the coffee gets further off roast date can affect grind a fair amount.
 

patrickBOOTH

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Moisture content is the big one. Darker roasts have less residual moisture, and grind really differently than lighter roasts. Also, off gassing as the coffee gets further off roast date can affect grind a fair amount.


I definitely noticed that dark vs lighter grinds very differently. Lighter roasts clog my handybrew at the grind size I use for darker roasts.
 
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A Y

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This is going to sound weird, but I have noticed that certain beans create more static in my grinder than others. I wonder why this could be the case.


Me too. Dark roasted beans seem worse than the lighter ones. Grinds from Peet's almost jump sometimes when I'm trying to pour them into the brewer.
 

scottcw

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The new + panel for my Behmor has started my learning curve again. I hammered a roast of Gesha this morning. I was targeting 15% weight loss (City-City+) and got 17% (Full City-Full City+). I would usually be fine with 17%, but Gesha is the one varietal that everyone says should not get anywhere near 2nd crack. I will find out in a couple of days how it impacts the flavor.


Boy is my face red. I went to roast my next batch this morning and realized that my last roast was not Gesha, but Ethiopia Yrgacheffe meant to be roasted to 2nd crack. The notes say, "Wild, spicy, individual nature" which I tasted as effervescent.

Glad that I didn't butcher the Gesha like I thought. I did roast the Gesha this morning, still a little over (16.5%), but acceptable.
 

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