Coffee: crankin' it until I have a sloppy puck

The Something Awful Forums > Discussion > Goons with Spoons > Coffee: crankin' it until I have a sloppy puck

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porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Oh, hey, a coffee thread, AWESOME. But there's not enough coffee porn. Here's last nights espresso...

and my favorite shot glass...

I'm also a huge fan of the vac-pot, I make a pot at work every morning.

Of course I roast my own coffee - doh - I am using the best home roaster I've every found, the Behmor 1600; it's a drum roaster that runs about $300. I started with a Poppery II back in the days of alt.coffee, then a Hearthware Prescision, and have had the Behmor for about 3 years.

# ¿ Dec 18, 2012 16:04

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# ¿ Apr 25, 2024 13:33

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

More good coffee, less talkie talk.

# ¿ Dec 23, 2012 02:59

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

withak posted:

How does that work on an induction stove?

I don't know, I don't think thats what I have. But it works well on whatever glass top stove I own.

# ¿ Dec 24, 2012 05:29

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

dema posted:

Got a 6oz cappuccino cup. Really like it. Nice change from my small latte cups.

Awesome.

# ¿ Dec 30, 2012 05:19

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

ACauseToLead posted:

Does anyone know of a good sampler pack of green coffee that isn't from Sweet Maria's? My shop just got a new roaster and we're playing around with some things. We had a Sweet Maria's sample pack, and a lot of them turned out really well. We just kinda want to have something to compare the quality of the beans to. I guess I could get a variety of things from coffee bean corral, but any other options would be great.

Also any neat tampers that cost around $20? Or just hella dope ones I wouldn't mind spending more on?

1st Line has some nice Tampers, this is the on I use. Does Reg Barber still make tampers?

I've been buying a lot of beans from Burman - I like 'em as good as Thom at SM.

Edit. Reg Barber = awesome.

porktree fucked around with this message at 07:57 on Dec 30, 2012

# ¿ Dec 30, 2012 07:51

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

I used to use the Poppery II with a tin can (no top no bottom) inserted partially into the popping chamber to act as a chimney. I could never do more than 2.5 oz and that was a stretch sometimes, the popcorn poppers just roast to fast. I had a big marble slab that I used to cool the beans post roast.

Cheers...

# ¿ Jan 4, 2013 15:30

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

qutius posted:

There are still two bags of greens I haven't roasted at all yet, and still quite a bit of the two I've roasted already so plenty of roasting, brewing and experimenting to do. Being colorblind doesn't help a ton when it comes to trying to ID the different shades in that roast scale, especially while in process.

I've never been good at judging color, when I was using a Poppery I tried to judge by smoke, smell and hearing, but it was hard to hear the cracks over the noise of the Poppery. The Behmor makes hearing the cracks very easy, it's improved my roast consistency considerably.

edit: And it slows down the roast, I've got it doing a half-pound in around 16 minutes to the start of the first crack.

# ¿ Jan 8, 2013 21:54

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

ddonahue99 posted:

Couldn't be happier with the Behmor. I was up and running within minutes and came out with a perfect roast, no smoke, minimal cleanup required. The smell was much better than I was expecting. More nutty than smoky, not as bad as burnt popcorn. I would highly recommend it.

Edit: action shot

The Behmor is awesome. Joe Behm is a cool guy too, I had some issues with my Behmor a couple of years ago (that were my fault entirely) and he just sent me a new model.

# ¿ Jan 12, 2013 16:22

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Thread needs more pictures...

# ¿ Jan 14, 2013 02:05

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Doh004 posted:

How would this be for regular coffee? I need to put in a new order from Sweet Maria's and was told to try out some Sumatran for this round of roasting.

That's good for regular coffee - even great. The only brewed coffee I like better are the Yemeni Mokha's.

Has anyone got a source for Liberica? I had a couple of pounds last summer and now I'm out, and it is an amazing cup, and I can't find it anywhere.

# ¿ Jan 16, 2013 15:30

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Alleric posted:

My usual green sources don't show it. Only thing I could find, believe it or not, was Amazon.

http://www.amazon.com/Liberica-Green-Unroasted-Coffee-Philippines/dp/B00A7FW3N0/ref=sr_1_1?s=grocery&ie=UTF8&qid=1358349867&sr=1-1

Amazon - I would never have thought to look there. I'm suspicious (by nature), I thought Liberica was an Indian bean, not Philippine. I bought 2 pounds to try out and because it is so uniquely tasty it's worth the risk, $30 shipped. Which is about what I pay for 2lbs of Kona (Smithfarms) shipped. Anyway, thanks a ton, I will report back on this.

# ¿ Jan 16, 2013 17:42

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

GrAviTy84 posted:

I had some shipped to me from my uncle (I'm Filipino) last year along with some barako. Both were pretty lackluster, though remember, coffee is a crop and there will be season by season crop variations. This is why a place like sweet marias is so highly recommended, because Tom visits the farmers and cups each batch before committing to a buy.

I've known and known about Tom since the 90's and alt.coffee - Mark Prince was a newb, and we were all using Poppery II's and complaining about the patent that kept a decent air roaster from being made. Good times

# ¿ Jan 16, 2013 21:53

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Doh004 posted:

I would advise against a hand grinder. Unless you're going to use it to travel around places, it's just so much easier to have a regular burr grinder. Any of the ones listed in the OP are good.

Yo. Zassenhaus 4 lyfe biatches.

I'd go with the Skerton. Doh004 is right, it's a pain to grind by hand (I still do it for anything but espresso though), but if cost is an issue, either Hario will work, I think the smaller one will take longer, but if you're grinding for a cup at a time I can't imagine that's an issue.

# ¿ Jan 28, 2013 16:35

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Bob_McBob posted:

Pretty much all flavoured coffee is extremely low-grade stuff, even by commodity coffee standards. If you want to flavour your coffee, you are better off adding syrups or other flavourings (sugar-free or otherwise) after the fact. It's more of an issue if you are grinding whole beans, because it tends to contaminate grinders pretty badly.

Ya, It took days and a lot of white rice to fix my Rocky after someone ran some craptacular Hazelnut coffee through it. It's the damned oils and sugars that stick to everything.

# ¿ Jan 28, 2013 16:37

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Alleric posted:

'mornin! (El Salvidor Finca Siberia Bourbon)

Nice pic - thanks. Looks tasty too.

# ¿ Jan 31, 2013 22:27

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Loucks posted:

Someone me about roasters. I'm getting decent results with my air popper, but it'd be really nice to roast more than ~80gr at a time given how much coffee we use. I'm seriously considering the Behmor 1600 since it's within my price range and seems to be of decent quality and capacity. Anyone have one? From reading the Sweet Marias review it looks perfect given that I like City to City+ roast levels.

Get the Behmor - it's the best home roaster I've ever used. And Joe Behm is an awesome guy. I've been using mine for a few years for light and dark roasts and am very happy with it. I guarantee you'll like it.

# ¿ Feb 2, 2013 05:32

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

medchem posted:

A question about the Nesco and Behmor roasters: how long do you have to wait for the machines to cool down before roasting another batch?

On the Behmor, once the bean cooling cycle is complete you can start another batch. With roast and cooldown for 1/2 lb of coffee you're looking at @25 minutes.

This is my Saturday roast...

To produces Sunday's espresso...

# ¿ Feb 4, 2013 16:11

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Alleric posted:

Unrelated, but as a Silvia owner... just how bad IS the temperature surfing on those things? I really... really don't want to feel the constant need to mod the thermostat on a 600 dollar rig.

I don't have a lot of trouble - I turn it on, then some time later I run it until the lite comes on and then start grinding. Give it anou 30 seconds and then dose/tamp/pull. I have more issues keeping the grind in line with ambient RH. I suppose it depends on your sperge level - as long as I'm getting a half inch or more crema I don't sweat the weighing the coffee or getting the brew head to within a half degree

# ¿ Feb 5, 2013 04:35

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

What kind of blending do you do for your espresso? I'm sitting on about 4 parts Columbian or Brazilian, 4 parts Nicaraguan or Costa Rican, and then anything I have laying around from Africa (I'm out of Yemeni coffee right now, sadly), to fill it out. No robusto - even the high grade Indian robustos seem to have a rubbery taste.

What are y'all doing? About half the time I also get a 10 lb bag or the espresso blend (Monkey from Thom or the BCT from Burman) which works out fine.

# ¿ Feb 10, 2013 03:59

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Mu Zeta posted:

That's how a nearby coffee shop ground it when I asked them to show me what a french press grind is supposed to look like

They just don't know what they're doing -they're making a super coarse grind with a burr grinder, the distance the burrs are separated by means that they're getting huge chunks of beans instead of slicing the bean up evenly. They just need to grind a lot finer.

Mmmm espresso..

# ¿ Feb 16, 2013 04:13

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Do none of you have cameras?

# ¿ Feb 23, 2013 13:57

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Whalley posted:

I can slowly fill this thread up with my latte art I guess! Tt's fun as poo poo to pour and get snobby over.

and thanks to an interstate instagram latte art battle,

That is awsome. I really like what you did to that portafilter.

# ¿ Feb 24, 2013 03:01

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

From this....

...this...

# ¿ Feb 26, 2013 05:30

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

How loud is the heat gun? I'm thinking of trying this out; but before I spend crazy money on a heat gun I want to make sure I'll be able to hear the coffee crack. (I'm thinking of putting the spare behmor cage I have on a spindle and crank so I can rotate it and roast with the gun. Of course I'm using all this as an excuse to acquire a heat gun and for science.

# ¿ Mar 1, 2013 17:45

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

le capitan posted:

What do you home roasters use to store your fresh roasted coffee? I have some glass jars and was thinking of storing the beans in there. I know they release a lot of co2, but if i just leave the jar open for 8 or 12 hours it should be safe to seal?

I put 'em in glass bowl for a day, then into the hopper on the Rocky. They don't last long after that. I don't home roast so I can store beans for a week. I did put a rubber band on the lid of the Rocky to act as a gasket and give it a little bit of a seal, but that's likely just pretension, and has little or no effect on the beans.

Have a shot..

# ¿ Mar 8, 2013 22:18

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Has anyone tried the new Francis Francis X7 Pod machines? They're being touted by Illy whose pods are "hyper-infused" in a 2 phase process or some marketing bs like that. Illy though, so I'm curious. (And I know what crap the original Francis Francis was sotheres that).

# ¿ Mar 17, 2013 03:53

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

le capitan posted:

Is there a certain time at which after roasting coffee is ideal for brewing? Should I wait 24 hours after I roast a batch of coffee to use it? Or like 3 days?

I usually give it at least 12 hours, but unless you're making espresso its not that critical. Giving it time will give you a better cup as its not conaminated by the degassing. (Espresso made with a young roast will ve horrific. You are basically making carbolic acid with the addition of pressure).

# ¿ Mar 18, 2013 02:00

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

MrEnigma posted:

Here is my saeco aroma kicking off some shots. Really need to get a thermometer on it, or a pid or a new machine.

Beautiful - I love watching the shed, like pouring a good stout as it rolls back up to form some thick orange crema.

# ¿ Mar 18, 2013 22:12

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Never buy an espresso machine that has a thermoblock. Go to 1st-line.com and check out the brass boiler machines, I've heard good things about the LeLit as an entry level mahine. If you can afford it get a Silvia. 1st-line will occasionally have good deals on refurbs.

# ¿ Mar 20, 2013 04:01

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Lawen posted:

Picked up some Batdorf & Bronson Dancing Goats yesterday. It's not my favorite espresso blend but it's good and locally roasted.
K
~1.8oz on a 28sec extract:

Beautiful. Do they tell you whats in the blend?

# ¿ Mar 23, 2013 00:59

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Doh004 posted:

Oh man, warm weather. You know what that means?

Smoking cigars out of doors.

# ¿ Apr 1, 2013 17:04

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Also, the oils are what make coffee taste good, driving them out of the bean and exposing them to air deceases the life of roasted coffee. I roast my espresso blend a little long just to get some oil out there, this gives more cohesion for the puck resulting in better crema. But my espresso roast gets used in 4 days so staleness is not an issue.

# ¿ Apr 2, 2013 15:51

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Kerfuffle posted:

My cruddy drip machine broke on me today after only about a year. I don't particularly hate drip coffee, but I've been debating to get a bodum french press to replace it once it died. Problem is I keep seeing reviews saying pretty much every single model has breaking/cracking problems of some kind or another. What's a realistic life expectancy of a $40~ fresh press that's used regularly? Is it worth the extra $30 on something like this: http://www.amazon.com/Frieling-Polished-Stainless-French-17-Ounce/dp/B0015VMKME/ref=pd_sim_k_3

Most of the time presses have glass problems is because the person is using metal to stir, which causes the glass to weaken by creating mini fractures and 'scratches'. I used to use a chopstick to stir, and never had a press pot break. Of course now if it ain't espresso I'm using a Cory vac-pot all old school.

# ¿ Apr 3, 2013 23:10

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

grahm posted:

Trying out a prototype of a cool hand grinder right now, for anyone interested in that sort of thing: the Comandante C40. It can hold and grind 40g of coffee officially (up to 45g in my tests), has titanium burrs (with steel and ceramic options), is made in Germany, and oozes quality. It has a little notch system for adjusting grind size, which makes dialing it in easier (than the alternative of turning an unmarked dial with no frame of reference). We'll be selling them at https://www.ablebrewing.com once they're available, along with the smaller C20 grinder. Pretty cool stuff!

That looks like an awesome repacement for my ancient office Zassenhaus. How much? Also, are those reusable non-paper aeropress filters? $12.50. Hell yes.

# ¿ Apr 17, 2013 03:58

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

D-Rider posted:

Hey guys, novice coffee roaster here. I've been roasting in a skillet while I try to decide if I want to make this a regular hobby. I understand that doing it this way results in an uneven roast, but are there any tricks to making it less uneven? Here's my results from this morning:

Some of those are on the verge of charcoal, man.

Either switch to peaberry beans for the roundness, or hit up a thrift store for a sweet Poppery II and air roast.

# ¿ Apr 17, 2013 15:16

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

Mu Zeta posted:

Every coffee place i go to seems to have one

And a wall of parked bicycles. I feel like I'm in a Portlandia sketch sometimes.

You are a regular in the coffee thread, you crossed the rubicon to Portlandia ages ago.

# ¿ Apr 26, 2013 19:17

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

dusty posted:

Ok folks, keen for some input with blending some home roast for a decent espresso. I've been sampling a few different kilos of green beans from my local roasters, but not sure what I should be looking for when trying to put together an everyday espresso mix.

Where do I start? Is there a basic recipe or guide to combining flavours anyone can recommend? How do I combine Africa and South American beans to produce satisfaction?

As a rule of thumb I like to make my espresso base Brazillian, 50-60% or there abouts. Then something Central American to sweeten things - 40%- usually the Costa Rica du jour. I'll hit it with about 10% of something Indonesion. That gives me the body and sweetness I like in an espresso with nice crema. I'll mix it up sometimes with some African instead of the Central American. And when I could find Yemeni Mocha Raimi I would do that at 80-90% and cut the Brazillian down match.

I'm no expert on any of this - and would also love to hear others blending theory and technique.

I used to keep a database of blends and roast times and sourcing, but now I pretty much blend as I roast, and don't get all anal retentive about the process

# ¿ Apr 30, 2013 15:15

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

dusty posted:

Do you guys tend to mix then roast, or roast the single origins first then mix after?

I'm a Philistine - I roast it all together. I don't drink espresso fast enough that I roast more than 8-12oz at a time. I roast about every 4 days.

# ¿ May 1, 2013 14:15

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

i am not so sure posted:

Just curious, what do people think of Brooklyn Roasting Company?

Never heard of them.

Have an espresso.

# ¿ May 6, 2013 02:54

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# ¿ Apr 25, 2024 13:33

porktree: Mar 23, 2002; You just fucked with the wrong Mexican.

kim jong-illin posted:

I've been using an inverted Aeropress method for my morning brew for a while now but today I forgot to put the filter cap on before I flipped it. Not the best idea I've ever had.

I have an Aeropress. I have never heard of the inverted method. Now I cannot wait to get home and try this out - Thank you, you're sacrifice has not been in vain.

# ¿ May 20, 2013 17:24

The Something Awful Forums > Discussion > Goons with Spoons > Coffee: crankin' it until I have a sloppy puck

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