Coffee Appreciation

If you go down that route I'd wash the lid separately. The seal on my keepcup lids tend to last a couple of months before developing leaks. Caused by me using it for filter coffee (so a temperature around 90 degrees or so as opposed to milk drinks which would be around 50-60). They recommended letting the coffee cool a bit before putting the lid on. I imagine a dishwasher would probably damage it in the same way.

Do they need to be taken apart before going in the dishwasher?

Do you know what are the two raised details on the bottom layer are for? I dont have a Gaggia so can't check!

If any NHS workers want some money off Hario stuff you can email them asking about a code at info@hario.co.uk from your trust account or NHSMail and they'll send you a 20% discount (at least they did for me a couple of weeks ago, I hope it's still going on).

Also Dark Arts are doing some fundraising right now for bail funds, BLM and the Stephen Lawrence trust if you want to get coffee at the same time as donating:
https://www.darkartscoffee.co.uk/collections/all/products/killing-in-the-name-peru

The rubber feet on the bottom of the machine clip through the base.

nice added that to basket as was ordering some more lost highway!

Doing some tentative research into roasting at home, currently looking at something like the ZenRoast/Nuvo Eco.

Is it possible to get a decent roast from those? Or is it the case that you're looking at several hundred pounds and permanent counter space for a half decent roast? From reading various reviews, it seems they're decent value as long as you can accept the tiny quantities that you can roast at a time, the manual effort required and lack of any sort of ventilation.

Anyone have recommendations for decent suppliers that offer consumer quantities of green beans? Or do you just have to pester a commercial roaster and hope that they'll oblige (I did spot someone recently got some from Steve on this thread a while back) ?

Think most of Hasbean's coffees are available as green beans in 250g or 2kg bags.

‘Coffee only good 3 days after roasting’.
Handy statement considering they recommend 80-90gms per session.

Is that from the manufacturer? Can't see that being the case, as far as I'm aware a roast tends hit it's peak within the first week before going off and I'd set a rough limit of around a month as a 'use by' date.

Can't see anything specific to stovetop roasting that would cause the quality to drop off quicker than a conventional roaster.

Edit: Spotted that it's from the ZenRoast site, yeah I don't buy that for a minute, especially when accompanied by the "coffee is only fresh 3 minutes after brewing". Guess my siphon that takes about 10 minutes to cool can go in the bin I guess!

That's pretty handy! Thanks!

ta

Yeh that’s definitely not true. Lots of roasters reckon the roast is best around 30 days.

La Cabra say for example:

Our coffee performs best when thoroughly rested. For both espresso and filter brewing they peak after 30 days. In the case of filter we are happy to brew them after 14 days but after a month is ideal. The experience will be far superior; better flavour clarity, more integrated acidity and less bitterness. They simply open up, tasting more transparent and structured. We've aslo written a more in depth blog post about this.

But maybe home roasting like that is different?

Hi Mick, give me a shout if you want green coffee. I only have 1 sort on the website but I can sort out anything from our range by email. I always bought green coffee from Hasbean for home roasting, they have a big range and it’s right there on the site.

https://www.instagram.com/tv/B-Uo10opBxe/?igshid=1mso17l5a50p5

And @Fyoosh yeah that’s why I’m suspicious about the usability of the product itself. As a repurposed tea roaster it’s not ideal for the amounts of coffee that most people people would require.

Will a Gaggia Classic with fucked thermostats continue to operate but just with steam blowing everywhere all the time? Service kit ordered.

I got a couple of kilos from YB - it was great fun and made me almost pull the trigger on a big fancy one (several grand) but then I remembered I haven't had any reliable income since January and convinced myself not to. But it is stupidly enjoyable.

I'd be interested to hear more from them on that. I've only ever really worked closely with one roastery and they recommended waiting for a few days after roast. 30 seems massive considering a lot of roasters will recommend that it's consumed by that point. Will check out that post, sounds interesting!

For anyone else interested the link is here: https://www.lacabra.dk/blogs/news/we-should-be-resting-our-coffee

Awesome, will do Steve! Bit the bullet and picked up the Nuvo and a starter bag of green beans so will likely be in touch (assuming it doesn't go horribly wrong) for some in the future!

Haven't watched the entire video but loving it so far!

Edit: Finished the video, fun and educational! I hope roast days are a little bit less manual for you these days though!

Didn't even know tea roasters were a thing! Went for the Nuvo as an impulse buy. Looks to only be around 10 mins per batch so should be decent enough to experiment with. Doubt it'll lead to me switching entirely over to green beans! More just a part of the process that I've never had any hands on experience with.

Nice! What style of machine were/are you using?

I can definitely see the temptation in having something like this:

I could see it being fun at the beginning, maybe sustainable if you take it on as part of the rite of coffee making.

Nice one. WRT resting and optimal freshness it tends to depend on the amount of convection used during roasting. On my kit which is low convection, the coffee tastes best about 3 weeks post roast. It’s so smooth, rich and defined at that point. That continues up to about 8 weeks when it starts to drop off but not suddenly. Prior to the 3 weeks it’s more edgy, less than a week and it’s just not nearly as sweet or defined.

Roasters using high convection machines like Lorings and Petroncinis tend to get better results at 3 days to 3 weeks, with drop-off happening a bit earlier, but you should still expect great flavour at 6 weeks post roast provided it’s well packed and stored. I think the freshly roasted thing gets a bit over played.

Nice one. WRT resting and optimal freshness it tends to depend on the amount of convection used during roasting. On my kit which is low convection, the coffee tastes best about 3 weeks post roast. It’s so smooth, rich and defined at that point. That continues up to about 8 weeks when it starts to drop off but not suddenly. Prior to the 3 weeks it’s more edgy, less than a week and it’s just not nearly as sweet or defined.

Roasters using high convection machines like Lorings and Petroncinis tend to get better results at 3 days to 3 weeks, with drop-off happening a bit earlier, but you should still expect great flavour at 6 weeks post roast provided it’s well packed and stored. I think the freshly roasted thing gets a bit over played.

Shit boooooi, dropping knowledge !

About to chuck an order in, keen for the new Ethiopian stuff, but will that only go up once the Kenyan stuff is finished?