Coffee

This is our list for the holiday gift exchange--so far....

P.E.
Barman1
Monofletch

If anyone else wants to join us in some festive holiday cheer please post up! I think we should put the "cut off" date at Dec 1. That will give us time to shop :D and get things shipped.

Secret Santa Rules: (subject to agreement)
-Exchange "gifts" must be received by Dec 20. (sooner will make it more fun)
-We haven't set a minimum value yet. So someone doesn't feel cheated I say ship what you want, but only expect $50-$75 gift in return. It will be easy to spend that on coffee and knives!! :D
-Exchange items can't be open earlier than Dec 24. Unless you are weak!! That is the fun part.
-Pics must be posted of your gift.
-The name you receive will not be the person sending you a gift!
-Anyone getting my name sends double! :eek: :rolleyes: :D

Remember..... it is for fun. This is a great group of members on this thread. It will be a blast!
 
I had a very fun and exciting time at the CoffeeCon! They had a way bigger attendance than they thought would show up making LA THE place for coffee enthusiasts. I met a lot of intelligent Coffee industry icons like George Howell and had standing room only classes with Jim Schulman.

Inelligentsia, Kunga Maitu.

Intelligentsia, Black Cat.

Cafe Vita, Del Sol.

Kean Coffee.


Klatch Coffee, WBC espresso blend.

Live Music.

Portola Coffee's Slayer that broke down.

Turkish coffee.
 
Last edited:
Monofletch said:
Looks like you had a good weekend P.E. Wish I could have been your wingman!
Click to expand...

After the show George Howell was supposed to go to dinner with me, Jim, and some other coffee industry people but he was too stressed out from equipment failure in his seminar so he went to his hotel instead. I really wish I could have learned more from the biggest icon in the coffee industry.

A couple of Cafes we went to.
Caffe Vita, Del sol espresso.

Woodcat's, Wrecking ball espresso.

Woodcat's Antique Faema E61.

 
Last edited:
I drink coffee mostly to rebel against my Mormon upbringing, and I do it like a snob: I bought an expensive adjustable coffee grinder, and some of the filter cones for pour-over coffee.

I like a local roaster named "Steep -n- Brew" out of Madison, Wisconsin. Right now I drink their Guatemala Dark.

Sometimes I drink it black, sometimes just a touch of cream. Real dairy cream, not the artificial coffee creamer.
 
Monofletch said:
This is our list for the holiday gift exchange--so far....

P.E.
Barman1
Monofletch

If anyone else wants to join us in some festive holiday cheer please post up! I think we should put the "cut off" date at Dec 1. That will give us time to shop :D and get things shipped.

Secret Santa Rules: (subject to agreement)
-Exchange "gifts" must be received by Dec 20. (sooner will make it more fun)
-We haven't set a minimum value yet. So someone doesn't feel cheated I say ship what you want, but only expect $50-$75 gift in return. It will be easy to spend that on coffee and knives!! :D
-Exchange items can't be open earlier than Dec 24. Unless you are weak!! That is the fun part.
-Pics must be posted of your gift.
-The name you receive will not be the person sending you a gift!
-Anyone getting my name sends double! :eek: :rolleyes: :D

Remember..... it is for fun. This is a great group of members on this thread. It will be a blast!
Click to expand...

Anyone else?
 
This is our list for the holiday gift exchange--so far....

P.E.
Barman1
Monofletch
Cchu518

I don't see many more joining our little....event. I guess I will start collecting shipping info and one of my daughters will draw the names out of a hat at the end of the month.

PM me your shipping info and I will coordinate this thing.


Squid2--do you want in???
 
Last edited:
Another reason to try Blueprint coffee.
2015 South Central Regional Barista Competition.
1st place. Radames Roldan, Blueprint Coffee, St. Louis, MO.

RANKING, NAME, COMPANY, CITY, STATE, SCORE.
1st, Radames Roldan, Blueprint Coffee. St. Louis, MO 594
2nd, Andrea Allen, Onyx Coffee Lab. Springdale, AR 585
3rd, Nora Brady, Blueprint Coffee. St. Louis, MO 558
4th, Andrew Iwersen, Quay Coffee. Kansas City, MO 546.5
5th, David Fasman, Kaldi's Coffee. St. Louis, MO 527.5
6th, Patrick Burns, Palace Coffee Co. Amarillo, TX 526.5
7th, David Buehrer, Greenway Coffee Co. Houston, TX 488
8th, Andrew McCaslin, Palace Coffee Co. Amarillo, TX 460
9th, Ryan Kim, Blacksmith. Houston, TX 437.5
10th, Gregory Alford, Houndstooth Coffee. Austin, TX 417.5
11th, Matthew Craddock, Topeca Coffee Roasters. Tulsa, OK 387.5
12th, Austin Barr, Caffe Medici. Austin, TX 343
13th, Scott Carey, Sump Coffee. St. Louis, MO 303.5
http://uscoffeechampionships.org/wp-content/uploads/2014/11/2015-SC-Barista-Rankings.pdf
 
I guess that is a hint!! It's a drive, but I'll see if Santa can come early this year! :D
 
Most Common Coffee Roasting Mistakes. Take a look at your beans.

In the art and practice of coffee roasting, we deal with a number of factors that affect the outcome of the process. Some, such as the mechanical design of the machine or the airflow capacity of the roaster, cannot be controlled by the roaster operator. However, other factors can be directly controlled, including the time/temperature roasting profile, the cleaning procedures used, and the facilities and conditions around the roasting machine. Generally, there is a greater likelihood for roasting defects to occur when any of these factors are not adequately managed.

Roasting defects fall into three main categories:
1. Roasting inconsistencies, the most common type and the easiest to prevent
2. Roasting deficiencies caused by ignorance of processing or market requirements.
3. Roasting errors that actually damage the bean, like tipping, scorching, baking or bean cracks.

Scorching (roasting error)
Picture 1 shows a roasted, dry-processed Brazil bean with minor scorch and char marks on outside layers. Picture 3 shows the massive scorching that occurs when the same bean type is exposed to excessive heat in the first stage of roasting. This type of defect leads to burnt and acrid flavor profiles.
Picture 1 – Minor Scorching


Picture 2 – Medium Scorching


Picture 3 – Uneven Development of the Coffee Bean


Tipping (roasting error)
Tipping is a roast error where the bean appears burned on one spot, indicating that the beans experienced too much heat around a specific area.



Too Much Heat (roasting error)
This puffed up coffee bean was under a lot of heat stress and most likely the roast was happening too fast.

http://bootcampcoffee.com/coffee-roasting-mistakes-photos/
 
PrimitiveEnergy said:
Click to expand...


Excuse me for a moment while I LMAO......................OK, I’m done.

This is very educational. Now I know why my press pot coffee was so bad. My water was at 203º F, I stirred 5 times and I let it steep for 4 minutes and 12 seconds.

I have a question. Are you supposed to stir clockwise or counter clockwise? :confused:
 
UffDa said:
Excuse me for a moment while I LMAO......................OK, I’m done.

This is very educational. Now I know why my press pot coffee was so bad. My water was at 203º F, I stirred 5 times and I let it steep for 4 minutes and 12 seconds.

I have a question. Are you supposed to stir clockwise or counter clockwise? :confused:
Click to expand...

Clockwise above the equator counter clockwise below. :rolleyes:
 
UffDa said:
Excuse me for a moment while I LMAO......................OK, I’m done.

This is very educational. Now I know why my press pot coffee was so bad. My water was at 203º F, I stirred 5 times and I let it steep for 4 minutes and 12 seconds.

I have a question. Are you supposed to stir clockwise or counter clockwise? :confused:
Click to expand...

LOL!:D As you probably already know this is generalized information. Like most recipes, you can change your tolerances on your variables to suite your own needs or taste.
 
What your beans smell and look like during the roasting process.

1. WET GRASS

200-240° F (93-116 °C) Water is changing from its liquid state to gas. It is the first indication that the applied heat is affecting the coffee bean. Water wapor is leaving the beans.


2. HAY

290-320° F (143-160 °C) Maillard reaction starts while the color changes from green to the first shade of brown. This indicates that the sugars start caramelizing.


3. BAKING BREAD

330-355 °F (165-180 °C) Maillard reaction continues as the color changes to darker shades of brown and almost all free moisture is evaporated.


4. A-POINT

360-375 °F (182-190 °C) At the onset of the A-point aromatic properties of the coffee can be smelled for the first time.The A-point occurs right before the first crack and it indicates that more complex chemical reactions are about to start.


5. First Crack

First crack is not an aromatic milestone but a consequence of them. First crack marks the beginning of the “RD” – roast development time. The chemical changes speed up and the roaster has to monitor the development very closely.

Cross cut section of a coffee bean.

http://bootcampcoffee.com/aromatic-milestones-basic-coffee-roasting-skill/
 
Last edited:
You must log in or register to reply here.
Back
Top