HomeRoast Digest


Topic: Advice and a strange question: Fresh Coffee (9 msgs / 305 lines)
1) From: Andy Thomas
Hi, Dave, =
Greetings, and welcome to The List.
Others will advise about your Behmor-Gene question. I have no experience wi=
th either.
"...the grounds had expanded to almost twice their original volume.  Is t=
his normal?"
Yes.
"Taste-wise it was OK, not too weak, not too strong."
What do you know about the provenence of the green coffee you bought? Since=
 you seem to have roasted, ground and brewed it properly, it should have be=
en better than OK if it was good quality and of recent crop.  Maybe it is=
 good enough to practice on, (although, the fact that the grounds expanded =
so much indicates that it is probably reasonably fresh) but for good tastin=
g coffee, I suggest you order from SM at your earliest convenience and do=
 it again.
 
From: Suenos Cafetales 
To: homeroast
Sent: Thursday, February 12, 2009 8:16:13 AM
Subject: [Homeroast] Advice and a strange question: Fresh Coffee Expansion =
in French Press?
Hi Everyone,
I have been a long time lurker on the list and have really enjoyed the posts
but this is my 1st contribution.
I plan to start roasting soon and will either be getting the Gene Cafe or
the Behmor.  Does anyone want to offer up comparisons / pro and cons of o=
ne
versus the other?
As of now I really like the darker roasts but I am trying to develop a taste
for the lighter roasts as well.  Because ideally I would like to roast bo=
th
light and dark, I need a roaster that will do either one well.
Now for the strange question...  But 1st the set up :).  I bought a pou=
nd or
so of green Ethiopian beans at an Ethiopian market outside of DC with the
intention of doing a stove top roast as a basic experiment.  I roasted a
portion big enough for 2 large French Press pots (8 cup, 32 oz) to somewhere
between City and Full City.  The beans rested for about 4 days.  I then
ground them up course in my Rocky and brewed them in the french press.  As
expected there was more foam than I'm used to with other local roasted
beans.
By the end of the brew time (4 min), the grounds had expanded to almost
twice their original volume.  Is this normal?  Is this what I should ex=
pect
for all freshly roasted beans?  Should I have changed my grind settings
because the beans were freshly roasted?  Of so, which way - courser or
finer?  Perhaps I should have used less coffee than normal to account for
the expansion?  Taste-wise it was OK, not too weak, not too strong.
Thanks for your input!
Dave
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

2) From: Joseph Robertson
As you will hear over and over here, you can tweak this and tweak that
which we all do but all that matters is the cup / taste.
Keep tweaking and playing with the vairbles what ever it takes to
improve the cup. Ahhh, I guess I have my limits but I haven't found
them yet.
JoeR
On Thu, Feb 12, 2009 at 8:16 AM, Suenos Cafetales
 wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From: F.R. Parth
Dave,
Glad you're "out of the closet" and have started posting.
You're likely to get a lot of opinions on this, probably more opinions than there are list members.
You just have to experiment to find what works for you. I also have a Rocky and use a French Press for brewing. I've found that setting the Rocky at 30 (above the zero point) and brewing for 3 minutes, 45 seconds gives me a result  that I like. I found that setting by experimenting with different grind settings and different brewing times for  each  grind. Some people will tell you to grind coarse for the FP, some people will tell you to grind just  fine enough that  you don't clog the filter when you press down at the end of the brewing process. Tom has an excellent tutorial on the FP on the Sweet Maria's site.
Yes, you will get a lot of foam depending on how freshly roasted the beans are. Pour the 200 degree water into the FP, let it stop foaming, then stir to move the grinds into the water instead of being held up in the foam.
As far as a roaster, I've got a GeneCafe and have been very happy with it. It allows me more control over the roast than  a Behmor does. It'll do both light roasts and dark roasts very well.
Welcome to the list.
Frank
 
On Thursday, February 12, 2009, at 08:16AM, "Suenos Cafetales"  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

4) From: Joseph Robertson
Nice post Frank. You have a special finesse about it.
SM's has a ton of info but posts like this get one on the right track.
JoeR
On Thu, Feb 12, 2009 at 1:44 PM, F.R. Parth  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

5) From: raymanowen
Greetings, Dave, and welcome- the list moves ahead. More and varied input
will help everyone on the list.
What is suenoscafetales?
"...it was OK, not too weak, not too strong."That's not a very flattering
commentary on any kind of coffee.
Just make one change and repeat the brew. Use more coffee and don't change
anything else. When the coffee is too strong, you can please everybody by
adding hot water for a custom brew strength.
The only way to please everybody with weak coffee is to toss it in the sink.
The stove top roasters will join in shortly, but you can really make the
beans sing, as you will find.
Cheers and Welcome again -RayO, aka Opa!
Got Grinder?
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

6) From: Suenos Cafetales
Thanks for the replies everyone.
When I said that the coffee was "good...  not too weak, not too strong" I
should clarify...  It was really good compared to most coffee out there and
I'm sure it will only get better as I practice.  Also it was only about City
- Full City and I'm patrial to the darker roasts.  Also, I will probably be
my own toughest critic in the roasting discovery process.  My favorite
coffee place is called Misha's in Alexandria, VA.  They roast fresh and
their beans (in my opinion) are the target.  If I could get my roasts
(especially dark ones) as good as theirs I would consider myself to have
"arrived."  The owner is not only a great roaster, she's a good friend and
fellow dog owner :).
Ray, suenos cafetales means coffee dreams in Spanish.  My friend Javier and
I obsess about all aspects of coffee in both DC and NY.  In the future we
would like to open a shop and roast our own.  He created this email
suenoscafetales so we could have a consilodated place to keep all
coffee related research stuff, documents, tutorials, (and great posts from
this list :)), etc.
On Thu, Feb 12, 2009 at 6:07 PM,  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

7) From: Benjamin VerHage
FWIW, my experience with my Rocky grinder is regardless of how fine or coar=
se I grind (within reason), the fines stay about the same. I grind the same=
 as I do for vac pot and pour over and let it steep for 2:30...stirring aft=
er 1:00. I've gotten better results with brewing for a shorter time with fi=
ner grind than I do brewing longer with a coarser grind. YMMV. It's also ni=
ce not having to adjust my grinder between brewing type changes.
Ben
From: F.R. Parth 
To: homeroast
Sent: Thursday, February 12, 2009 1:44:10 PM
Subject: Re: [Homeroast] Advice and a strange question: Fresh Coffee Expans=
ion in French Press?
Dave,
Glad you're "out of the closet" and have started posting.
You're likely to get a lot of opinions on this, probably more opinions than=
 there are list members.
You just have to experiment to find what works for you. I also have a Rocky=
 and use a French Press for brewing. I've found that setting the Rocky at 3=
0 (above the zero point) and brewing for 3 minutes, 45 seconds gives me a r=
esult  that I like. I found that setting by experimenting with different =
grind settings and different brewing times for  each  grind. Some peopl=
e will tell you to grind coarse for the FP, some people will tell you to gr=
ind just  fine enough that  you don't clog the filter when you press do=
wn at the end of the brewing process. Tom has an excellent tutorial on the =
FP on the Sweet Maria's site.
Yes, you will get a lot of foam depending on how freshly roasted the beans =
are. Pour the 200 degree water into the FP, let it stop foaming, then stir =
to move the grinds into the water instead of being held up in the foam.
As far as a roaster, I've got a GeneCafe and have been very happy with it. =
It allows me more control over the roast than  a Behmor does. It'll do bo=
th light roasts and dark roasts very well.
Welcome to the list.
Frank
On Thursday, February 12, 2009, at 08:16AM, "Suenos Cafetales"  wrote:
<Snip>
ts
<Snip>
one
<Snip>
te
<Snip>
oth
<Snip>
und or
<Snip>
re
<Snip>
As
<Snip>
xpect
<Snip>
e.com
<Snip>
e.com/gallery/main.php?g2_itemId=7820
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

8) From: raymanowen
I like it, Dave!
Cheers, Mabuhay und guter Abend, mein Herr -RayO, aka Opa!
Sie können die guten Kaffeestuben auf Ihren Daumen erzahlen!
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

9) From: g paris
Dave:
yep, just like rice or popcorn, oats...
welcome to the world of fresh roasted coffee. there is some great
information onhttp://homeroasters.org/php/news.phpabout the Gene Cafe v. Behmor and Hot
Top.
enjoy,
ginnyhttp://homeroasters.org/php/news.phpOn Thu, Feb 12, 2009 at 9:16 AM, Suenos Cafetales 


HomeRoast Digest