Your Morning Mug

**gearchow** · 07-13-2012, 06:28 AM

Originally Posted by JPDyson

Yikes! I've never had a fire, but I watch my roaster like a hawk. I think that's how it works...

I'm attached to my roaster. Once I get going, I need that uninterrupted 10 minutes.

-jim

**welshfellow** · 07-20-2012, 06:15 AM

1 teaspoon of instant coffee any thing will do 2 teaspoon sugar boiling water dash of milk
to eazy
Smithy

**JPDyson** · 07-20-2012, 07:02 AM

Originally Posted by welshfellow

1 teaspoon of instant coffee any thing will do 2 teaspoon sugar boiling water dash of milk
to eazy
Smithy

Wait, so what does this make, exactly?

**MattyV** · 07-20-2012, 07:52 AM

Cooke's (a local roastery) Chez Piggy blend freshly ground and brewed with one of those Melitta pour over cones. With a splash of milk of course.

**welshfellow** · 07-23-2012, 01:45 AM

Eazy coffee I don't have coffee machine.
Smithy.

**gearchow** · 07-24-2012, 08:15 AM

El Salvador El Carrizal - somewhere after 1st and before 2nd. A solid 24+ hours rest, it's a nice cup. Be drinking it all week.

-jim

**benvh** · 07-24-2012, 02:55 PM

This morning was a cup (ok 2 cups) of Rwanda Nyamasheke Karengera from SweetMarias. I roasted on Sunday to FC, a touch darker than I usually go. Real nice cup. Looking forward to tomorrow with another day of rest under its belt.

Ben

**Everett529** · 07-25-2012, 07:34 AM

This mornings mug was one (so far) Aeropress of a blend of greens I got from sweet marias. 50% Guatamala Huehuetenango/50%El Salvador Majahual Roasted to FC 3 days ago. Yum!

**Jasonian** · 07-26-2012, 08:25 PM

First cup was a cup of Chemexed Ardi. Second cup was a cup of Beehouse dripped Finca San Luis from Costa Rica. Third cup was a cup of wet-ground, v60 filtered Dukunde Kawa Musasa Cooperative from Rwanda.

**StillShaving** · 07-26-2012, 10:26 PM

Originally Posted by Jasonian

First cup was a cup of Chemexed Ardi. Second cup was a cup of Beehouse dripped Finca San Luis from Costa Rica. Third cup was a cup of wet-ground, v60 filtered Dukunde Kawa Musasa Cooperative from Rwanda.

Nice benefit from being a coffee roaster.

**gearchow** · 07-27-2012, 06:27 AM

Originally Posted by Jasonian

First cup was a cup of Chemexed Ardi. Second cup was a cup of Beehouse dripped Finca San Luis from Costa Rica. Third cup was a cup of wet-ground, v60 filtered Dukunde Kawa Musasa Cooperative from Rwanda.

Originally Posted by StillShaving

Nice benefit from being a coffee roaster.

yeah, no kidding! I was kind of curious as to how much time between each cup.

3 cups will get you going in the morning.

-jim

**JPDyson** · 07-27-2012, 06:46 AM

Originally Posted by Jasonian

First cup was a cup of Chemexed Ardi. Second cup was a cup of Beehouse dripped Finca San Luis from Costa Rica. Third cup was a cup of wet-ground, v60 filtered Dukunde Kawa Musasa Cooperative from Rwanda.

What's your wet grind setup? I saw a video on this a while back where a guy was using a Skerton.

**gearchow** · 07-27-2012, 06:54 AM

Originally Posted by JPDyson

What's your wet grind setup? I saw a video on this a while back where a guy was using a Skerton.

I missed that complexity! I never heard of this before.

Keywords:

aroma stripping;
gas chromatography;
roasted coffee;
solid phase microextraction;
wet grinding

Abstract: Aroma recovery as determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) was compared in coffees resulting from conventional grinding processes, and from wet grinding with cold and hot water. Freshly roasted coffee as well as old, completely degassed coffee was ground in order to estimate the relationship of internal carbon dioxide pressure in freshly roasted coffee with the aroma loss during grinding. The release of volatile aroma substances during grinding was found to be related to the internal carbon dioxide pressure, and wet grinding with cold water was shown to minimize losses of aroma compounds by trapping them in water. Due to the high solubility of roasted coffee in water, the use of wet-grinding equipment is limited to processes where grinding is followed by an extraction step. Combining grinding and extraction by the use of hot water for wet grinding resulted in considerable losses of aroma compounds because of the prolonged heat impact. Therefore, a more promising two-step process involving cold wet grinding and subsequent hot extraction in a closed system was introduced. The yield of aroma compounds in the resulting coffee was substantially higher compared to conventionally ground coffee.

http://onlinelibrary.wiley.com/doi/1...822.x/abstract

wow!

-jim

**Jasonian** · 07-31-2012, 08:39 AM

The job does have its perks! Josh, I use a Skerton as well. Unlike brewers, I do not have a collection of hand grinders that are water safe. My skerton is the only one.

**JPDyson** · 07-31-2012, 12:06 PM

Originally Posted by Jasonian

The job does have its perks! Josh, I use a Skerton as well. Unlike brewers, I do not have a collection of hand grinders that are water safe. My skerton is the only one.

I like this, because if you want to go for volume, you can just upgrade the bin to a larger mason jar. I actually have it in my head I'm going to get a Skerton, modify it (with a bearing to reduce wobble at coarser settings) and use it to experiment with wet grinding. I also have two boys to feed and a wife to keep happy.

**Jasonian** · 07-31-2012, 10:19 PM

When you do go this route, DO use a cheap drill. The coffee is much less brittle when wet, and it does take considerably more time to grind by hand than dry grinding.

**Jasonian** · 08-01-2012, 08:56 AM

This morning was a Chemex of our own Finca Santa Clara from Volcan de Agua in the Antigua region of Guatemala. Absolutely delicious. It feels boastful to love my own roast so much, but I do. So do others. I've been told by one of the founders of MistoBox that this is the best coffee they've had this year. I don't agree, but a lot of people seem to love it.

**Everett529** · 08-03-2012, 08:32 AM

This morning's mug contains one Aeropress of Brazil Fazenda Santa Mariana, roasted to FC A few days ago. It turned out mighty delicious.

I have a batch of Maui Yellow Caturra that I roasted last night that I am looking foreward to trying. It was strange though, with this bean, it didn't hit a distinct 1C. I heard one pop, at 7:20 in the Poppery II, and after that I cut it at 10:20, when it started looking to be around C+. Maybe it was just too quiet that I didn't notice it, but of the 9 varieties of beans that I have roasted in this machine, this, and a Sumatran were the only ones to do this. Strange. Maybe time to migrate to a SC/TO...

**gearchow** · 09-07-2012, 01:54 PM

Yirgacheffe at City. I roasted this batch slower so there wasn't a quick sprint from 1st to 2nd that I usually get by rushing the roast. Nary a snap of 2nd.

-jim