#coffeeroasting — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #coffeeroasting, aggregated by home.social.
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Smoke from roasting coffee beans repels mosquitos!
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Smoke from roasting coffee beans repels mosquitos!
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Smoke from roasting coffee beans repels mosquitos!
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Smoke from roasting coffee beans repels mosquitos!
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Smoke from roasting coffee beans repels mosquitos!
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#1537 Cameroon Kutaba Monastery Robusta Washed (Vienna)
1537号 カメルーン クタバ修道院 ロバスタ ウォッシュ （中深煎り）
☕️ 🇨🇲 🔥
We scored another precious batch of coffee from Cameroon. These high-altitude robusta were acquired and processed in collaboration with the local Trappist monks (the same people who produce the Belgian beer). Here are my notes from my first crude attempt at roasting them.
☕️ 🇨🇲 🔥
カメルーン産の貴重なコーヒーを新たに入手しました。この高地産ロバスタは、あのベルギービールで知られるトラピスト修道会の修道士たちとの協力体制のもと、調達・加工されたものです。以下は、私が初めてこの豆を焙煎してみた際の記録です。
☕️ 🇨🇲 🔥
A very quiet first crack, but the beans carry well into second crack. Very little chaf compared to many commodity robustas we have sampled. Few defects. Loving that this batch is chock full of peaberries.
☕️ 🇨🇲 🔥
1ハゼの音は非常に控えめですが、豆はスムーズに2ハゼへと進みます。これまで試飲してきた多くのコモディティ・ロバスタと比べるとチャフの発生が極めて少なく、欠点豆もほとんど見当たりません。ピーベリーがふんだんに含まれている点も大きな魅力です。
#CoffeeRoasting #coffee -
#1537 Cameroon Kutaba Monastery Robusta Washed (Vienna)
1537号 カメルーン クタバ修道院 ロバスタ ウォッシュ （中深煎り）
☕️ 🇨🇲 🔥
We scored another precious batch of coffee from Cameroon. These high-altitude robusta were acquired and processed in collaboration with the local Trappist monks (the same people who produce the Belgian beer). Here are my notes from my first crude attempt at roasting them.
☕️ 🇨🇲 🔥
カメルーン産の貴重なコーヒーを新たに入手しました。この高地産ロバスタは、あのベルギービールで知られるトラピスト修道会の修道士たちとの協力体制のもと、調達・加工されたものです。以下は、私が初めてこの豆を焙煎してみた際の記録です。
☕️ 🇨🇲 🔥
A very quiet first crack, but the beans carry well into second crack. Very little chaf compared to many commodity robustas we have sampled. Few defects. Loving that this batch is chock full of peaberries.
☕️ 🇨🇲 🔥
1ハゼの音は非常に控えめですが、豆はスムーズに2ハゼへと進みます。これまで試飲してきた多くのコモディティ・ロバスタと比べるとチャフの発生が極めて少なく、欠点豆もほとんど見当たりません。ピーベリーがふんだんに含まれている点も大きな魅力です。
#CoffeeRoasting #coffee -
#1537 Cameroon Kutaba Monastery Robusta Washed (Vienna)
1537号 カメルーン クタバ修道院 ロバスタ ウォッシュ （中深煎り）
☕️ 🇨🇲 🔥
We scored another precious batch of coffee from Cameroon. These high-altitude robusta were acquired and processed in collaboration with the local Trappist monks (the same people who produce the Belgian beer). Here are my notes from my first crude attempt at roasting them.
☕️ 🇨🇲 🔥
カメルーン産の貴重なコーヒーを新たに入手しました。この高地産ロバスタは、あのベルギービールで知られるトラピスト修道会の修道士たちとの協力体制のもと、調達・加工されたものです。以下は、私が初めてこの豆を焙煎してみた際の記録です。
☕️ 🇨🇲 🔥
A very quiet first crack, but the beans carry well into second crack. Very little chaf compared to many commodity robustas we have sampled. Few defects. Loving that this batch is chock full of peaberries.
☕️ 🇨🇲 🔥
1ハゼの音は非常に控えめですが、豆はスムーズに2ハゼへと進みます。これまで試飲してきた多くのコモディティ・ロバスタと比べるとチャフの発生が極めて少なく、欠点豆もほとんど見当たりません。ピーベリーがふんだんに含まれている点も大きな魅力です。
#CoffeeRoasting #coffee -
#1537 Cameroon Kutaba Monastery Robusta Washed (Vienna)
1537号 カメルーン クタバ修道院 ロバスタ ウォッシュ （中深煎り）
☕️ 🇨🇲 🔥
We scored another precious batch of coffee from Cameroon. These high-altitude robusta were acquired and processed in collaboration with the local Trappist monks (the same people who produce the Belgian beer). Here are my notes from my first crude attempt at roasting them.
☕️ 🇨🇲 🔥
カメルーン産の貴重なコーヒーを新たに入手しました。この高地産ロバスタは、あのベルギービールで知られるトラピスト修道会の修道士たちとの協力体制のもと、調達・加工されたものです。以下は、私が初めてこの豆を焙煎してみた際の記録です。
☕️ 🇨🇲 🔥
A very quiet first crack, but the beans carry well into second crack. Very little chaf compared to many commodity robustas we have sampled. Few defects. Loving that this batch is chock full of peaberries.
☕️ 🇨🇲 🔥
1ハゼの音は非常に控えめですが、豆はスムーズに2ハゼへと進みます。これまで試飲してきた多くのコモディティ・ロバスタと比べるとチャフの発生が極めて少なく、欠点豆もほとんど見当たりません。ピーベリーがふんだんに含まれている点も大きな魅力です。
#CoffeeRoasting #coffee -
#1537 Cameroon Kutaba Monastery Robusta Washed (Vienna)
1537号 カメルーン クタバ修道院 ロバスタ ウォッシュ （中深煎り）
☕️ 🇨🇲 🔥
We scored another precious batch of coffee from Cameroon. These high-altitude robusta were acquired and processed in collaboration with the local Trappist monks (the same people who produce the Belgian beer). Here are my notes from my first crude attempt at roasting them.
☕️ 🇨🇲 🔥
カメルーン産の貴重なコーヒーを新たに入手しました。この高地産ロバスタは、あのベルギービールで知られるトラピスト修道会の修道士たちとの協力体制のもと、調達・加工されたものです。以下は、私が初めてこの豆を焙煎してみた際の記録です。
☕️ 🇨🇲 🔥
A very quiet first crack, but the beans carry well into second crack. Very little chaf compared to many commodity robustas we have sampled. Few defects. Loving that this batch is chock full of peaberries.
☕️ 🇨🇲 🔥
1ハゼの音は非常に控えめですが、豆はスムーズに2ハゼへと進みます。これまで試飲してきた多くのコモディティ・ロバスタと比べるとチャフの発生が極めて少なく、欠点豆もほとんど見当たりません。ピーベリーがふんだんに含まれている点も大きな魅力です。
#CoffeeRoasting #coffee -
https://www.europesays.com/africa/366528/ Third Flame Coffee blends family, craftsmanship and community | Features #ceremony #coffee #CoffeeBean #CoffeeRoasting #Drinks #Ethiopia #FoodWatchlistArticles #roasting
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Stovetop Roast #1513: Kenya AA (French).
☕️ 🇰🇪 🔥
鍋焼き焙煎1513号：ケニアAA（深煎り）
☕️ 🇰🇪 🔥
This is my first roast of Kenya AAs in 8 months. With green coffee prices sky rocketing and the Scott Lab hybids SL28 & SL36 no longer making up as strong component of beans from this area, we have been drinking beans from other areas that have pleasant taste profiles and better cost performance. We look forward to brewing these next weekend after they have properly rested from their ordeal in the roaster.
☕️ 🇰🇪 🔥
ケニアAAを焙煎するのは8ヶ月ぶりです。生豆の価格が高騰し、スコットラボのハイブリッド品種SL28とSL36がこの地域産の豆の主要構成品種では少なくなったため、私たちは味が良くコストパフォーマンスに優れた他産の豆を飲んでいました。焙煎機での苦難から十分に休ませた後、来週末にこの豆を淹れるのが楽しみです。
#CoffeeRoasting #coffee -
Stovetop Roast #1513: Kenya AA (French).
☕️ 🇰🇪 🔥
鍋焼き焙煎1513号：ケニアAA（深煎り）
☕️ 🇰🇪 🔥
This is my first roast of Kenya AAs in 8 months. With green coffee prices sky rocketing and the Scott Lab hybids SL28 & SL36 no longer making up as strong component of beans from this area, we have been drinking beans from other areas that have pleasant taste profiles and better cost performance. We look forward to brewing these next weekend after they have properly rested from their ordeal in the roaster.
☕️ 🇰🇪 🔥
ケニアAAを焙煎するのは8ヶ月ぶりです。生豆の価格が高騰し、スコットラボのハイブリッド品種SL28とSL36がこの地域産の豆の主要構成品種では少なくなったため、私たちは味が良くコストパフォーマンスに優れた他産の豆を飲んでいました。焙煎機での苦難から十分に休ませた後、来週末にこの豆を淹れるのが楽しみです。
#CoffeeRoasting #coffee -
Stovetop Roast #1513: Kenya AA (French).
☕️ 🇰🇪 🔥
鍋焼き焙煎1513号：ケニアAA（深煎り）
☕️ 🇰🇪 🔥
This is my first roast of Kenya AAs in 8 months. With green coffee prices sky rocketing and the Scott Lab hybids SL28 & SL36 no longer making up as strong component of beans from this area, we have been drinking beans from other areas that have pleasant taste profiles and better cost performance. We look forward to brewing these next weekend after they have properly rested from their ordeal in the roaster.
☕️ 🇰🇪 🔥
ケニアAAを焙煎するのは8ヶ月ぶりです。生豆の価格が高騰し、スコットラボのハイブリッド品種SL28とSL36がこの地域産の豆の主要構成品種では少なくなったため、私たちは味が良くコストパフォーマンスに優れた他産の豆を飲んでいました。焙煎機での苦難から十分に休ませた後、来週末にこの豆を淹れるのが楽しみです。
#CoffeeRoasting #coffee -
Stovetop Roast #1513: Kenya AA (French).
☕️ 🇰🇪 🔥
鍋焼き焙煎1513号：ケニアAA（深煎り）
☕️ 🇰🇪 🔥
This is my first roast of Kenya AAs in 8 months. With green coffee prices sky rocketing and the Scott Lab hybids SL28 & SL36 no longer making up as strong component of beans from this area, we have been drinking beans from other areas that have pleasant taste profiles and better cost performance. We look forward to brewing these next weekend after they have properly rested from their ordeal in the roaster.
☕️ 🇰🇪 🔥
ケニアAAを焙煎するのは8ヶ月ぶりです。生豆の価格が高騰し、スコットラボのハイブリッド品種SL28とSL36がこの地域産の豆の主要構成品種では少なくなったため、私たちは味が良くコストパフォーマンスに優れた他産の豆を飲んでいました。焙煎機での苦難から十分に休ませた後、来週末にこの豆を淹れるのが楽しみです。
#CoffeeRoasting #coffee -
Stovetop Roast #1513: Kenya AA (French).
☕️ 🇰🇪 🔥
鍋焼き焙煎1513号：ケニアAA（深煎り）
☕️ 🇰🇪 🔥
This is my first roast of Kenya AAs in 8 months. With green coffee prices sky rocketing and the Scott Lab hybids SL28 & SL36 no longer making up as strong component of beans from this area, we have been drinking beans from other areas that have pleasant taste profiles and better cost performance. We look forward to brewing these next weekend after they have properly rested from their ordeal in the roaster.
☕️ 🇰🇪 🔥
ケニアAAを焙煎するのは8ヶ月ぶりです。生豆の価格が高騰し、スコットラボのハイブリッド品種SL28とSL36がこの地域産の豆の主要構成品種では少なくなったため、私たちは味が良くコストパフォーマンスに優れた他産の豆を飲んでいました。焙煎機での苦難から十分に休ませた後、来週末にこの豆を淹れるのが楽しみです。
#CoffeeRoasting #coffee -
Setiap tahapan roasting memengaruhi aroma dan karakter rasa kopi. Light roast biasanya menghadirkan aroma lebih floral dan fruity, sementara dark roast menghasilkan aroma yang lebih bold dan smoky ☕🔥
https://share.evernote.com/note/84ea5fd3-ff13-fec7-dc98-b1b8d4d69d57
#KopiBali #CoffeeRoasting #SpecialtyCoffee #FlavorNotes #CoffeeAroma #CoffeeLovers
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Did a side by side, the wet processed has those delicate floral notes that geshas are known for, I feel like I'll enjoy it more once my nose isn't stuffy. The dry processed definitely has more body, I might even say better balance, definitely fruity, but fwiw I don't detect fruit loops like they mention on the tasting notes :blobfoxcrylaugh:
Both very enjoyable, I think I like the dry processed better overall! I don't get gesha coffee very often, it's more expensive without being objectively better, just different in a kinda fun way, so it's fun to remind myself every now and then what it's about. Tasting the difference with processing methods is also *super cool*.
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Did a side by side, the wet processed has those delicate floral notes that geshas are known for, I feel like I'll enjoy it more once my nose isn't stuffy. The dry processed definitely has more body, I might even say better balance, definitely fruity, but fwiw I don't detect fruit loops like they mention on the tasting notes :blobfoxcrylaugh:
Both very enjoyable, I think I like the dry processed better overall! I don't get gesha coffee very often, it's more expensive without being objectively better, just different in a kinda fun way, so it's fun to remind myself every now and then what it's about. Tasting the difference with processing methods is also *super cool*.
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Did a side by side, the wet processed has those delicate floral notes that geshas are known for, I feel like I'll enjoy it more once my nose isn't stuffy. The dry processed definitely has more body, I might even say better balance, definitely fruity, but fwiw I don't detect fruit loops like they mention on the tasting notes :blobfoxcrylaugh:
Both very enjoyable, I think I like the dry processed better overall! I don't get gesha coffee very often, it's more expensive without being objectively better, just different in a kinda fun way, so it's fun to remind myself every now and then what it's about. Tasting the difference with processing methods is also *super cool*.
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Roasting coffee again, this one I'm really excited about: this is a gesha variety from the same crop in Peru, one batch dry (also called natural) processed and the other wet (washed) processed. I tried roasting them about the same (as close to City as I can with my clunky drum roaster), so the main difference will be in how they were processed.
See alt text for my initial take on how well I roasted the two batches. They need to rest and degas before I can brew them and do a side by side tasting.
#Coffee #CoffeeRoasting #CoffeeRoaster #gesha #hobby #hobbies
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Roasting coffee again, this one I'm really excited about: this is a gesha variety from the same crop in Peru, one batch dry (also called natural) processed and the other wet (washed) processed. I tried roasting them about the same (as close to City as I can with my clunky drum roaster), so the main difference will be in how they were processed.
See alt text for my initial take on how well I roasted the two batches. They need to rest and degas before I can brew them and do a side by side tasting.
#Coffee #CoffeeRoasting #CoffeeRoaster #gesha #hobby #hobbies
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Roasting coffee again, this one I'm really excited about: this is a gesha variety from the same crop in Peru, one batch dry (also called natural) processed and the other wet (washed) processed. I tried roasting them about the same (as close to City as I can with my clunky drum roaster), so the main difference will be in how they were processed.
See alt text for my initial take on how well I roasted the two batches. They need to rest and degas before I can brew them and do a side by side tasting.
#Coffee #CoffeeRoasting #CoffeeRoaster #gesha #hobby #hobbies
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Today I’m roasting poblano chiles instead of #coffee 🌶️ #CoffeeRoasting
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Today I’m roasting poblano chiles instead of #coffee 🌶️ #CoffeeRoasting
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Today I’m roasting poblano chiles instead of #coffee 🌶️ #CoffeeRoasting
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Today I’m roasting poblano chiles instead of #coffee 🌶️ #CoffeeRoasting
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Today I’m roasting poblano chiles instead of #coffee 🌶️ #CoffeeRoasting
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Roast #1505 Cameroon Oku Mbessa FW. My first roast on this trip to the US. With some early crocuses.
☕️ 🇨🇲 🌺
#bloomscrolling #CoffeeRoasting -
Roast #1505 Cameroon Oku Mbessa FW. My first roast on this trip to the US. With some early crocuses.
☕️ 🇨🇲 🌺
#bloomscrolling #CoffeeRoasting -
Roast #1505 Cameroon Oku Mbessa FW. My first roast on this trip to the US. With some early crocuses.
☕️ 🇨🇲 🌺
#bloomscrolling #CoffeeRoasting -
Roast #1505 Cameroon Oku Mbessa FW. My first roast on this trip to the US. With some early crocuses.
☕️ 🇨🇲 🌺
#bloomscrolling #CoffeeRoasting -
Roast #1505 Cameroon Oku Mbessa FW. My first roast on this trip to the US. With some early crocuses.
☕️ 🇨🇲 🌺
#bloomscrolling #CoffeeRoasting -
A good day to roast coffee outside
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A good day to roast coffee outside
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A good day to roast coffee outside
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Coffee cupping membantu roaster mengevaluasi aroma, acidity, body, dan balance pada setiap batch kopi. Metode ini menjadi bagian penting dalam quality control coffee roasting untuk menjaga konsistensi rasa.
https://share.evernote.com/note/b8fb49d1-4ba1-a5bf-5abc-74f970fad893
#CoffeeCupping #CoffeeQuality #CoffeeRoasting #SpecialtyCoffee #CoffeeEvaluation
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This roast was a bit skewed by a ventilation fan being on during the warmup and other chronic technical issues. While it pretty much stuck to the profile, it lacked the momentum going into first crack that I aim for and then subsequently picked up too much momentum after first crack had ended. I hope to correct some issues in my apparatus in the near future to roast these beans in a fashion that is more compatible to our tastes and to the properties of these beans.
3/END
#CoffeeRoasting #coffee -
This roast was a bit skewed by a ventilation fan being on during the warmup and other chronic technical issues. While it pretty much stuck to the profile, it lacked the momentum going into first crack that I aim for and then subsequently picked up too much momentum after first crack had ended. I hope to correct some issues in my apparatus in the near future to roast these beans in a fashion that is more compatible to our tastes and to the properties of these beans.
3/END
#CoffeeRoasting #coffee -
This roast was a bit skewed by a ventilation fan being on during the warmup and other chronic technical issues. While it pretty much stuck to the profile, it lacked the momentum going into first crack that I aim for and then subsequently picked up too much momentum after first crack had ended. I hope to correct some issues in my apparatus in the near future to roast these beans in a fashion that is more compatible to our tastes and to the properties of these beans.
3/END
#CoffeeRoasting #coffee -
This roast was a bit skewed by a ventilation fan being on during the warmup and other chronic technical issues. While it pretty much stuck to the profile, it lacked the momentum going into first crack that I aim for and then subsequently picked up too much momentum after first crack had ended. I hope to correct some issues in my apparatus in the near future to roast these beans in a fashion that is more compatible to our tastes and to the properties of these beans.
3/END
#CoffeeRoasting #coffee -
This roast was a bit skewed by a ventilation fan being on during the warmup and other chronic technical issues. While it pretty much stuck to the profile, it lacked the momentum going into first crack that I aim for and then subsequently picked up too much momentum after first crack had ended. I hope to correct some issues in my apparatus in the near future to roast these beans in a fashion that is more compatible to our tastes and to the properties of these beans.
3/END
#CoffeeRoasting #coffee -
I have roasted these beans several hundred of times, so I'm used to their characteristics. For example, first crack commences very silently and it is easy to not perceive. Moreover, these beans don't take heavy handed heat well and are better in somewhat lighter roast profiles than we usually drink these days, so I have developed a much different profile for application of heat during the roast.
2/
#CoffeeRoasting #coffee -
I have roasted these beans several hundred of times, so I'm used to their characteristics. For example, first crack commences very silently and it is easy to not perceive. Moreover, these beans don't take heavy handed heat well and are better in somewhat lighter roast profiles than we usually drink these days, so I have developed a much different profile for application of heat during the roast.
2/
#CoffeeRoasting #coffee -
I have roasted these beans several hundred of times, so I'm used to their characteristics. For example, first crack commences very silently and it is easy to not perceive. Moreover, these beans don't take heavy handed heat well and are better in somewhat lighter roast profiles than we usually drink these days, so I have developed a much different profile for application of heat during the roast.
2/
#CoffeeRoasting #coffee -
I have roasted these beans several hundred of times, so I'm used to their characteristics. For example, first crack commences very silently and it is easy to not perceive. Moreover, these beans don't take heavy handed heat well and are better in somewhat lighter roast profiles than we usually drink these days, so I have developed a much different profile for application of heat during the roast.
2/
#CoffeeRoasting #coffee -
I have roasted these beans several hundred of times, so I'm used to their characteristics. For example, first crack commences very silently and it is easy to not perceive. Moreover, these beans don't take heavy handed heat well and are better in somewhat lighter roast profiles than we usually drink these days, so I have developed a much different profile for application of heat during the roast.
2/
#CoffeeRoasting #coffee -
Stovetop Roast #1484: Brazil Santos Peaberry (Full City).
☕️ 🇧🇷 🔥
My second roast in the New Year is an old favorite of ours dating back several decades ago when friends used to send us this same origin of peaberries each month which had been roasted in a far away land.
1/
#CoffeeRoasting #coffee -
Stovetop Roast #1484: Brazil Santos Peaberry (Full City).
☕️ 🇧🇷 🔥
My second roast in the New Year is an old favorite of ours dating back several decades ago when friends used to send us this same origin of peaberries each month which had been roasted in a far away land.
1/
#CoffeeRoasting #coffee -
Stovetop Roast #1484: Brazil Santos Peaberry (Full City).
☕️ 🇧🇷 🔥
My second roast in the New Year is an old favorite of ours dating back several decades ago when friends used to send us this same origin of peaberries each month which had been roasted in a far away land.
1/
#CoffeeRoasting #coffee -
Stovetop Roast #1484: Brazil Santos Peaberry (Full City).
☕️ 🇧🇷 🔥
My second roast in the New Year is an old favorite of ours dating back several decades ago when friends used to send us this same origin of peaberries each month which had been roasted in a far away land.
1/
#CoffeeRoasting #coffee
