Knives and Coffee

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mwally said:
Home roasted, oily goodness.
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Glad to see more folks here doing home roasting! :thumbup: :cool:

May I make a suggestion? Try not roasting your coffee quite so dark. Oils oxidize and go rancid fairly quickly, which negatively affects the taste of your coffee. Also, when you roast that dark, you lose almost all origin characteristics of the coffee and the roast flavors tend to dominate the cup. Not that there isn't a place for really dark roasts like that, but you might be surprised how good lighter (medium) roasts can be if you haven't tried them already.

Try stopping the roast just before the second crack, or just a few seconds into it at most. That will put you in the Full City to Full City+ range, a nice compromise, and where I find I like most off my coffees. Some benefit from even lighter roasts. Also, a side benefit to the lighter roasts is the roasted beans last a bit longer. HTH. (From a ~13-year home roaster.)
 
SpyderPhreak said:
Glad to see more folks here doing home roasting! :thumbup: :cool:

May I make a suggestion? Try not roasting your coffee quite so dark. Oils oxidize and go rancid fairly quickly, which negatively affects the taste of your coffee. Also, when you roast that dark, you lose almost all origin characteristics of the coffee and the roast flavors tend to dominate the cup. Not that there isn't a place for really dark roasts like that, but you might be surprised how good lighter (medium) roasts can be if you haven't tried them already.

Try stopping the roast just before the second crack, or just a few seconds into it at most. That will put you in the Full City to Full City+ range, a nice compromise, and where I find I like most off my coffees. Some benefit from even lighter roasts. Also, a side benefit to the lighter roasts is the roasted beans last a bit longer. HTH. (From a ~13-year home roaster.)
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You're preaching to the choir brother. This trend of over roasted coffee is frustrating. So much of the flavour complexity is lost, and it all ends up tasting similar. I usually wait until a few of my beans have hit that second crack, and remove them from heat immediately. Most of my favourite roasts (when purchased from local roasters) are in the light to medium range. That's where you get all of the lovely chocolate, caramel, and floral notes.

It's cool to know other knife guys are into it. Where do you buy your green beans?
 
mwally said:
You're preaching to the choir brother. This trend of over roasted coffee is frustrating. So much of the flavour complexity is lost, and it all ends up tasting similar. I usually wait until a few of my beans have hit that second crack, and remove them from heat immediately. Most of my favourite roasts (when purchased from local roasters) are in the light to medium range. That's where you get all of the lovely chocolate, caramel, and floral notes.

It's cool to know other knife guys are into it. Where do you buy your green beans?
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Glad to hear! :thumbup: While they're a little bit more expensive, I really like Sweet Maria's. Tom goes out of his way to bring GREAT beans to us little home roasters, and really pours his heart and soul into his business. His reviews are thorough, and spot on. I met him at the shop one time while I was there to pick up an order, and after he spent over an hour chatting with me and getting me caffeinated, I rarely buy green anywhere else.
 
Need to upgrade so I can post pics! Love this thread, coffee has been a long term addiction and knives are quickly catching up! Have a great weekend everyone...
 
Worldwatcher said:
Need to upgrade so I can post pics! Love this thread, coffee has been a long term addiction and knives are quickly catching up! Have a great weekend everyone...
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Welcome to the forum!
Posting photos does not require a paid membership. It simply requires you to have a photo hosting account elsewhere, like photobucket or imgur, for example. Good luck.


Here's my coffee and blade.
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