topbanner.gif
Login
Username

Password




Not a member yet?
Click here to register.

Forgotten your password?
Request a new one here.
Shoutbox
You must login to post a message.

snwcmpr
03/18/2019 8:15 AM
1 lb roasted lasts a week. I can taste the flavor increase to peak, then drop after. Still very good, but interesting to follow the wave of flavor rise and fall.

snwcmpr
03/11/2019 4:10 PM
Roasted Panama Gesha Esmeralda yesterday. Yummy.

Beebee74
03/11/2019 3:10 PM
I seem to have lost any roasting touch I thought I had. Very frustrated to be wasting time and money. I’m hoping someone can provide some insight on roasting at high altitude. I’m at 4400ft. Thank

aicardo
03/07/2019 8:50 AM
tb

Husamka
03/05/2019 2:32 PM
husamka

Users Online
Guests Online: 3

Members Online: 0

Total Members: 5,857
Newest Member: efesu
In Memory Of Ginny
Donations

Latest Donations
renatoa - 2.00
JitterzZ - 50.00
PRABHATH COFFEE WORKS - 10.00
John Despres (Scene... - 25.00
snwcmpr - 10.00

View Thread

Who is here? 1 guest(s)
 Print Thread
Green Coffee Suppliers
Ozo
I have always bought coffee from Sweet Marias as I lived on the US west coast near SF.in the Sierra mountains. Recently I moved to NE Florida' space coast. I like SM because they give a listing specifically for espresso and often these are supposedly good for roasting to Full City+. I was looking for other suppliers here on the east coast which list there offerings in this way. Do you have any suggestions.

Sweet Marias shipping is reasonable but I wish to do a comparison not that I am very serious about dumping SM whose quality is excellent, and reliable

Below is an example of their list profiled as "Good for espresso". Scrolling down this list I see roast recommendations for City to Full City and Full City+ even to Vienna.

https://www.sweet...m_status=1
Tim


"Espresso is a miracle of chemistry in a cup."
Andrea Illy
 
ChicagoJohn
I like Happy Mug, located in PA up around Lake Erie. Ginny told me about them a few years ago. They have an employee, Emmett, who travels around and makes selections for them and I think they do a good job of characterizing them on their site. My wife is the espresso drinker here having spent a lot of time in WA years ago, and we did a pretty comprehensive trial of several Happy Mug SO's and she really loved their Brazil 19+ Vanilla. I roast that up just until shortly after 2nd crack starts at 430°F. From your pictures, I'd say yours is maybe a tad darker. I usually try to buy 20 lb at a time because they will ship that for just under $11 and it arrives in a couple days.

I have also bought from Sweet Maria's in the past, and still do occasionally, and they also do a great job too.
So many beans; so little time....
 
Ozo
ChicagoJohn wrote:

I like Happy Mug, located in PA up around Lake Erie. Ginny told me about them a few years ago. They have an employee, Emmett, who travels around and makes selections for them and I think they do a good job of characterizing them on their site. My wife is the espresso drinker here having spent a lot of time in WA years ago, and we did a pretty comprehensive trial of several Happy Mug SO's and she really loved their Brazil 19+ Vanilla. I roast that up just until shortly after 2nd crack starts at 430°F. From your pictures, I'd say yours is maybe a tad darker. I usually try to buy 20 lb at a time because they will ship that for just under $11 and it arrives in a couple days.


I looked that up and I quote, "For espresso, try taking it 10-20 seconds into the 2nd cracks -- just enough to get a spotty oil. Use it anywhere from 40%-100% in your espresso blend. You can take it as far as 40 seconds into 2nd cracks for a stronger espresso in flavored latte beverages but it starts to get more bitter the darker you go"
I assume you are not blending. I will give that a shot (pun intended}. Still it is hard to find that without a lot of reading unless assisted by others like yourself.

SM has seven countries SO beans listed as "for espresso" but not surprisingly, none from Brazil.
Tim


"Espresso is a miracle of chemistry in a cup."
Andrea Illy
 
ChicagoJohn
That's interesting. I hadn't seen it before. I like light - medium roasts and tried that for my wife's espresso. It was a lot harder to grind fine and she hated the taste. So noticing the rather marked difference between the color of that ant the Lavazza she was drinking, I went in steps up to 430°F and start of 2nd crack, and all of a sudden we discovered that my Yirgacheffe was now palatable to her. So that profile was the basis of an evaluation of something like 8 SO's in double-blind taste testing (where we also considered inter-rater reliability) and that is how we settled on the Brazil 19+ vanilla. She likes that better than Lavazza Super Crema which was, in turn, a major improvement over the Charbucks espresso blend she had been used to for a long time. We've gone back and forth occasionally re-confirming this and the Brazil 19+ vanilla always wins for her.
So many beans; so little time....
 
Ozo
That quote is from Happy Mug.
Tim


"Espresso is a miracle of chemistry in a cup."
Andrea Illy
 
ChicagoJohn
Ozo wrote:

That quote is from Happy Mug.


I know. I don't recall ever reading it, so thanks for the info.
So many beans; so little time....
 
Jump to Forum:

Similar Threads

Thread Forum Replies Last Post
TC4+ Arduino coffee roaster shield (TC4-compatible) Dataloggers/Controllers/Rate of Rise Meters 66 03/14/2019 11:09 PM
3d Printed Coffee Roaster Building a Coffee Roaster 13 03/13/2019 8:39 AM
Kafgar Coffee Roaster Machines Buying a New Roaster 2 03/08/2019 9:21 PM
When to cup coffee The Challenge of Cupping 9 03/05/2019 11:01 PM
Need HELP about Kafgar Coffee Roaster Machine MY FIRST ROASTER 2 02/27/2019 8:33 PM
Homeroasters Association Logo, and all Content, Images, and Icons © 2005-2016 Homeroasters Association - Logos are the property of their respective owners.
Powered by PHP-Fusion Copyright © 2019 PHP-Fusion Inc
Released as free software without warranties under GNU Affero GPL v3
Designed with by NetriX