Coffee

Kex wrote: »

How many stores do Peet’s even have in Russia anyway?!

Just answered my own question… who knew?! 😱

Peet’s are not the “small” boutique alternative to Starbucks that might be imagined…

Russia has long been a key market for JDE Peet’s, the world’s second-largest packaged-coffee maker after Nestlé, generating some 5% of its revenue before the war. The company, whose other brands include Douwe Egberts, Senseo and Tassimo, sells coffee and tea in grocery stores in Russia but doesn’t operate cafes there. 

Don’t know if I can bear to share the info on Peet’s with my mom. She like’s the Cafe Dominguez roast.

I just bought her a grinder and some whole bean Columbia roast from the 903 Roastery that I referenced earlier in the thread and she liked it, so maybe that will ease the blow.

treitz3 wrote: »

I used to LOVE Dunkin' Donuts coffee until I tasted it through the MM. Yuck!

Differing machines and processes yield differing results IME.

Funny how the same thing can be aplied to audio....

Tom

This might make for a good thread of its own, but what makes the bigger difference: the coffee or the coffee maker?

Your quote earlier in this thread got me thinking about this Tom. You obviously have a very nice machine, but you said you don’t spend a lot on coffee. A nice, revealing stereo system will let you know when you feed it a bad recording, but I’d think a nice coffee machine would bring out the best in a cheaper coffee. Maybe that’s only true down to a certain level of cheaper coffee.

So I guess my ultimate question is this, which would taste better, a good quality, freshly ground cup from a Mr. Coffee or a cup of Folgers from a Mochamaster? (We can maybe agree that neither would be very good, but which would be the better of the two options?)

Would make for a fun and interesting Saturday morning project. I would really like to hear the differing opinions on what was “best.”

billbillw wrote: »

If you are going to spend more than $15/lb of coffee, you should be grinding it fresh and making it with a high quality method.

One caveat, perhaps: with a decent espresso machine, pre-ground Illy for espresso machines will always be better IMO than freshly ground with the average grinder, or blade grinder, that the average kitchen provides.

For those that roast their own coffee beans (I have not tried this yet), I have a couple of questions for you.

1 - Do you have to get beans that are not previously roasted (special order) or do you just roast the whole beans prior to grinding?

2 - I have read that an air fryer would work to roast the beans. I take it that you place the beans on a flat pan, distribute them evenly and roast?

3 - How long do you roast them for and at what temperature?

4 - Do you grind them when still hot or do you need to let the beans cool down?

5 - Do you have to mist them with water prior to roasting?

Please advise and thanks.

Tom

Hmmm, interesting. I got curious about this and popped onto Cook's Illustrated (have to be a member) and to my surprise, there are a couple of articles that show you the science and process behind roasting green coffee beans.

To answer some of my own questions -

1 - Do you have to get beans that are not previously roasted (special order) or do you just roast the whole beans prior to grinding? - You have to special order unroasted, natural coffee beans. They will be pea green to steel gray in color. As they roast, they will turn color, as the Maillard reaction kicks in, the bean starts to turn yellow, then tan, then deeper and deeper brown.

2 - I have read that an air fryer would work to roast the beans. I take it that you place the beans on a flat pan, distribute them evenly and roast? - In my little bit of research, this is done by some people online but after reading some stuff, it appears as if this would yield differing results with each batch. They use a dedicated roaster like this;



https://www.amazon.com/Fresh-Roast-SR700-Coffee-Roaster/dp/B00I5W9OQ6/ref=sr_1_1?ie=UTF8&tag=akotrx02120-20

Apparently the process during the roasting of the coffee can yield differing results of flavors, even from the same batch of coffee. Another example of everything affecting everything. Airflow and temperature are not a constant during the roasting process, so it's not a set it and forget it type of cook. That nuanced trajectory, which skillful roasters shape with a carefully planned series of adjustments throughout the process, is called the roast profile. All of which, affect the final outcome/flavor of the coffee.

4 - Do you grind them when still hot or do you need to let the beans cool down? I found out that you have to air cool the beans prior to grinding.

I also read that with green beans (unroasted coffee), you can special order it at a lower cost than roasted coffee beans. However, those savings may be eaten up by shipping costs. I have a few more articles to read (which I will not do right now) but I find this fascinating and my curiosity has definitely been peaked. Here is a shot of a professional coffee roasting machine in NY...



Another tid bit of interesting information (to me) - Most modern roasters use software that translates the thermometer readings from within the machine into real-time curves that clearly illustrate the course of a roast.

Tom

Yeah, I think I just found me another hobby....

Anyone have any recommendations for green coffee beans? I'll have to research quite a bit on the coffee roasters. The prices and reviews are all over the place. Basically from 30 bucks up to 10K for residential coffee roasters. That's a pretty big swing!

Tom

1. Green beans can be bought online and at some specialty stores. Sweetmarias.com is one I use.
2. Not sure but the most basic is on the stove in a cast iron skillet.
3. Variable. Dependent on the roaster, the beans and the degree of darkness desired. My roasts take 10-12 minutes per batch. There’s software available to allow different ‘profiles’ of temperature used during the roast. Can be very nerdy.
4. Beans should rest about a day before brewing drip. Longer resting is better for espresso.
5. No. Although some mist beans prior to grinding to reduce static and grinds flying around. Some grinders are more prone to this and misting reduces the mess.

It can be another rabbit hole, but fun.

Well, I just now started this journey with my first purchase. After reading many reviews, I came across this book by Scott Rao, who has consulted for many of the world's finest roasters. Figured I'd start here. I can finish up the articles on Cook's Illustrated in the meantime.



Tom

The Scott Rao book is supposed to be very comprehensive. I saw some posts by him in a coffee forum in which he wishes he covered some topics better. So I’m thinking he may have a second edition out at some point. I started out roasting with a Freshroast similar to that picture posted by @treitz3. I then got a Behmor roaster which is a hybrid of the fluid bed (hot air) style of the Freshroast and drum roasters. Then got a used Quest M3, which is a miniature drum roaster. You can roast excellent coffee with any of them. Many start out with a modified hot air popcorn popper. Have fun, Tom. Even when you screw up a roast, your coffee will always be fresh.

Jetmaker737 wrote: »

Related point... the only reason I own a Moccamaster at all is due to a coffee maker thread here on CP a couple of years ago, lol.

Found it. https://forum.polkaudio.com/discussion/194797/coffee

@maxward - Gots another question for ya' (since you have apparently been doing this a while). You had mentioned in the thread from 2021 that you buy/roast mostly African beans. Is this still the case or have you discovered something else from another country that rocks your boat?

Tom

I think that the comment about roasting only one batch being harmful is BS. You will likely roast multiple batches in any case. They are rugged, well-made little roasters. They take modifications well, too. They are not cheap and hold their value well.

Mine came with three thermocouples installed, along with the connectors (Phidgets?)to attach to a laptop and use Artisan, the popular roasting software. I don’t have Artisan and am in no big hurry to get it. I like using my senses and time/temperature readings from the thermocouples. The Quest has a nice sight window and a little trier you can pull a few beans out of the drum and see/smell them. Artisan is set up to monitor time and temperature from three thermocouples and plot the progress of the roast. One is maximum environmental temperature (MET) and is outside the drum near the heating elements. One is environmental temperature (ET) in the drum, but up high. The third is bean temperature (BT), also in the drum, but low and within the mass of tumbling beans. I have MET and BT connected to my meters and only occasionally check ET, but I might buy another meter.

I’m sure Mr. Rao’s book will answer any questions that you have. I might get a copy for myself. Good luck.

…or catching their beans on fire!

This is another way I enjoy coffee.

Espresso martini with a fresh pulled shot, currently pulling shots with Good Citizen Palmera out of Nashville.

Recipe is:
1oz espresso
1oz vodka
1oz baileys
.5oz rum
1oz simple syrup
Splash of milk