Coffee

Espresso Setup

Total: $4426

Cremina

Rebuild BOM

Cart

Heat Gun Rack

Mini Coffee Log

  • Sumatra honey labu aceh mengaya, 9m39s, good; rich and punchy, but maybe a touch underroasted. Grinded at about 10

Incubating stuff to read

Coffee stuff to get

Pantry

  • Ethiopia Dry Process Uraga Tome
  • Ethiopia Kayon Mountain Taaroo
  • Ethiopia Wet Process Hambela Hassan
  • Ethiopia Yirga Cheffe Wonago Town
  • Ethiopia Yukiro Cooperative
  • Guatemala Acatenango Gesha Lot #227
  • Kenya Kirinyaga Thunguri Peaberry
  • Kenya Nyeri Thageini AB
  • La Tacita Floral Gesha Blend
  • Sumatra Raja Batak Peaberry

Should use soft water (60 to 80ppm)

Moisture content / moisture percent

Water trapped inside coffee seed. Lower drying temperatures better at preserving coffee. Green coffee can degrade on the shelf, even if moisture content doesn't change.

Weigh cupping bowl. Add 50g of green coffee. Add two numbers together. Put them in a convection oven at 102C for 24h. Put sample in dessicator for 15m (cheap, or make your own with desicant). Weigh finished sample. Do the math.

Water Activity

Measure of vapor pressure. At a certain level mold and microbes can grow (specifically above 60 percent). Water activity expresses how well dried or preserved a green coffee is. Also predicts potential and rate of change for roasting. Maillaird increases with water activity. Drying process most critical step post harvest.

Put coffee in vacuum sealed container, put balloon on container. After two weeks take the balloon off, connect to humidity meter. Correlate to water activity.

Density

Use graduated cylinder (or an aeropress) and divide by weight. 0.6 g/mL is low. Original weight divided by Displacement volume. (potato defects?) East African, Colombian coffee denser. Sumatran, Brazilian less dense. Wetter coffee is less dense. High density coffee is more valuable. Low density coffees lose weight faster when roasting. Dryer coffee is denser. For denser coffee charge drum to 450c. Ramp up heat as color changes. Denser coffee maintains its flavors better.

World coffee research

Royal coffee importers

Christopher Henderson water in coffee

Cafe cureta (grappa and espresso)

Irish coffee

The bramble

Espresso martini

Add coffee to things with sweet vermouth

Coffee and citrus

Garnish yo

New York egg cream

Stok cold foam mocha: mr black, cold brew, silk batista almond milk (use isi to make foam),

Hand brew methods: Eva solo, nel (as in flannel)

Coffee sangria

Incubating Ideas

Roast Levels

City Full City Source
1st crack over 2nd crack started http://www.coffeecuppers.com/RoastStages.htm
"no oil" "heavy oil on the bean's surface" http://www.coffeemasters.com/coffee-roasting-levels/full-city-roast/ , http://www.coffeemasters.com/coffee-roasting-levels/american-roast/
1st crack over 2nd crack started https://www.talkaboutcoffee.com/the-stages-of-coffee-roasting.html
1st crack over 2st crack not started https://coffee.wikia.com/wiki/Full_city_%28roast%29 , https://coffee.wikia.com/wiki/City_(roast)
1st crack over 2nd crack started https://mrgreenbeanspdx.com/wp-content/uploads/2011/03/MGB-Coffee-Roasting-Guide.pdf

Reference

In The Hopper

Ethiopia Yukiro Cooperative

Light roasts of Yukiro have tart fruit and delicate floral notes, citrus-like acidic impressions as bright as any Ethiopia we've had so far this year. City roasts are where the most clarity in cup flavors are acheived, citric to tannic acidity propping up the complex nature of the coffee. The fragrance and aroma smell of honey and raw sugar, and a scent of black tea is accented by a hint of lemon. The aroma is as sweet as the smell of fresh baked ginger snaps, sugar browning and subtle spice intimations highlighting the steam. A pour over of City roasts yield perfumed retronasal aromatics, especially once cooled. A lilac floral note graces the cup, along with citrus accent notes such as sweet lime, orange, and pink grapefruit. The coffee flavors are clean and clear, uncompromised by much in the way of typical bittering coffee tones. The sweetness is like simple syrup, or table sugar, sweetening the cup without drawing your attention away from this coffee's inherent vibrance. Our City+ roast delivered a mild dried peach note, caramel sweetness, and orange rind in the aftertaste. Yukiro shows best when roasted light and bright, and makes a fantastic pour over brew option.