Merry Christmas = Great Coffee? (Part Three)

Wyatt and I are enjoying some Brazil Organic Camocim – Pure Bourbon that we just brewed in the Chemex. Camille had made some of the El Salvador – Orange Bourbon Cultivar this moring, but then said that WE need to go shopping at the mall and then take Wyatt to Chuck-E-Cheese (that is what Wyatt (almost 5 years old) opted to do with his Christmas money). I am not fond of mall crawlin' so I needed a brew with more KICK to get me going; I am with Wyatt on this one ... let's go to Chuck-E-Cheese!

I ground a few "ticks" courser than the last time and I stare at the cup in amazement. I had no idea that paper-filtered coffee could taste so good. When I use paper filters (Filtropa, Melitta Flavor-pore) in the Technivorm, it seems to "strip" a lot from the brew, but not so with the Chemex. The flavors from this cup of Brazil are dazzling, but suffice it to say that in the foreground there is an abundance of chocolate that seems to be sweetened with a graham cracker.

Gotta get another cup ... we're goin' in!

Happy New Year to you!

Merry Christmas = Great Coffee? (Part Deux)

This morning I am again awoken by the same cherubic chant, "There's coffee brewing." This time it was the Brazil Cerrado Screen-Dried Moreninha Formosa (Sweet Maria's - brewed in the Technivorm with a Swissgold filter). If I do say so myself, this roast (12-26-2007) came out perfect; as such it was consumed in short order. The richly-bodied, bittersweet chocolate with fruited / berry undertones was just incredible!

Again, in the afternoon, I found myself wanting another cup. It only made sense to give the Bodum Bistro a trial run since the Chemex had its turn yesterday; both were delivered by "Santa." The Bodum Bistro is a bit different in that it comes with it own Swissgold-like permanent filter; the packaging states "gold tone." A major difference between the Chemex and the Bodum Bistro is that the Bodum Bistro is made of double-walled heat-resistant borosilicate glass and has a stopper to help keep the brew hot for a bit longer than the Chemex.

The same brewing process was followed as with the Chemex although the difference in the brew would be that more solids and oils would make their way into the cup. This does make for a very flavorful brew, but also provides for some sediment as well; some find this objectionable, but I am not one.

Used the Bodum Ibis again to heat the water, but since I was out of the Brazil, Sweet Maria's Espresso Monkey Blend would have to suffice; again, the aroma of the wet grinds was incredible. In the cup, the caramel and chocolate was absolutely indulgent! I enjoyed the brew while chaperoning my son riding his new bicycle in the driveway. And, yes, that included a second cup that was quite hot due to the double-walled construction and stopper.

Two for two ...

Merry Christmas = Great Coffee!

Merry Christmas = Great Coffee?

Santa Claus (a.k.a. Camille) was very kind this year. Again, each of the coffee-related requests were granted including one that actually turned out to be a bit difficult to find: an 8-cup (40 ounce), handblown Chemex (CM-3). On Christmas morning, a vintage (~1980), handblown, 8-cup Chemex with a box of white Chemex filters was found to be hidden beneath some decorative cloaking; the filters are new and were purchased from our hosts along with the Chemex CoffeeMaker Cover.

There were doubts as to whether or not the the brew from the Chemex would be enjoyed because it uses paper filters - not a fan. Upon reading the box that ensconced the Chemex filters, the following statement was noted, "Chemex-bonded filters filter out all the bitterness, sediment and oils: produce a clear, flavorful coffee without fail." Oils? Musings of, "How then can the coffee be any good?" ensued. However, many of you constantly extol the virtues of this brewing method, hence the original Christmas request to "Santa."

This morning, the session of sleep was brought to quiet closure by a cherubic, "There's coffee brewing ..." It was the Bali Kintamani Arabica brewing in the Technivorm (with SwissGold filter), roasted last Friday (12-21) in the RK Drum. Ahhhh ... delightful!

This afternoon, there was a desire for more coffee; a perfect opportunity to try the Chemex. It was decided to brew the Bali since the cup could be compared to this morning's brew. A quick reference of Sweet Maria's tip sheet, grind coffee, pre-wet filter, preheat carafe, heat water in cordless Bodum Ibis (also delivered by Santa), etc., initiated the process. Grinds in filter and begin brewing, allow bloom, continue to pour, patience, continue to pour, sample the aroma of the wet grounds - WOW ... that is nice!

While the brew was being poured into the cup, the beauty of the crystal-clear elixir could not go unnoticed! The olfactory was obsessed as cups one, two and three were filled; Wyatt and Camille anxiously awaited their share too. The decision was unanimous; this is exquisite elixir.

Merry Christmas = Great Coffee!

The Behmor and Mr. Behm

While I was out of town for Thanks- giving, a brand new Behmor 1600 Coffee Roaster arrived with 8 pounds of Sweet Maria's precursors to exquisite elixir; all due to the generosity of my friend Aaron! Aaron had taken some steps that had worked out for him lately and made his life better; he wanted to share that with someone and as a net result, I was the recipient of generosity. Thank you, Aaron!

Now, one stipulation was that Aaron would get the first roast out of the roaster. Well, life has been so hectic that I have only had enough time to take it out of the box and snap a few photos. Starting tomorrow, I am on vacation until after the first of the year and I am both determined and looking forward to getting some roasting done with the Behmor 1600.

Given that Aaron is a fellow home roaster with a Behmor 1600, I want him to enjoy my first roast out of this roaster; I already have a bean selection in mind. What to do? Well everyone talks about how friendly Joe Behm (inventor of the Behmor 1600) is. I also remembered that I emailed him a Happy Thanksgiving message and he responded to call anytime. So I picked up the phone and called him. He answered the phone immediately, and it took Joe about 30 seconds to answer my specific question; the rest of the hour we conversed and shared stories on just about every subject one could imagine, including coffee and roasting. He even followed up with an email and some instructions that he mentioned within 30 minutes.

With this kind of customer service, Joe is sure to glean the benefits of his eight years of hard work to bring this roaster to the market. I wish him success,prosperity and a Merry Christmas!

Oh, and I was certain that his last name was pronounced Bame (Bām), and he confirmed this. However, the name of his roaster is pronounced, "Bee-more" (Bē-more) as in "be more," he wanted his roaster to be more.

Ogeechee River Coffee Company, Statesboro, Georgia

We made it to the Eastern Shore of Virginia (Exmore) late at night to celebrate the Thanksgiving Holiday with family. This morning, I brewed some of the expertly-roasted precursors to exquisite elixir that we purchased from Scott, the owner of Ogeechee River Coffee Company; the Brazil Cerrado was a big hit this morning! Nice rustic fruit in silky-bodied chocolate ... oooh!

Stopping by to see Scott at his Ogeechee River Coffee Company was a fantastic way to start this vacation; I feel like we stopped in for a visit with family. Scott was so welcoming and Lisa's brilliant personality obviated the need for interior lighting! Even Wyatt, my 41/2 year old enjoyed it. I got a tour of the shop, which is beautiful, a fine double espresso pulled by Scott himself, a great lunch and two thermoses full of a delightful Ethiopia Kafu for the second half of the trip. If any of you are ever in the Statesboro area, just outside Savannah, Georgia or surrounding areas, you must stop by and visit. Buy some of his roasted coffees as they are excellent! We bought four bags of Scott's coffees to supplement the home-roasted coffees we brought with us. And, in case you missed it, here is the link to the article that was recently written about him and his coffee shop: http://www.statesboroherald.com/news/article/5614/

We did get a couple of pictures. Next time we will have to make time to be able to do some roasting too.

Scott, thank you again and please tell Lisa the same!

WHOO HOO! Got Mentioned in Imbibe Magazine!

Hot dang! My friend Vicki and I actually got mentioned in an article in Imbibe Magazine ... a magazine that I actually subscribe to!

Check it out!

Imbibe Magazine Article

Guatemala Antigua - Retaña Yellow Bourbon

At only 2 1/2 days rest, I love this coffee.

This coffee is soft, sweet, clean, clear, crisp and enticing.

The aroma is honeyed to the point of relaxing, contrasted with enough spice to keep you alert with anticipation.

At first there is white grape, very present, but not biting, and soon accompanied by a mouth-watering perception of pear. The fruit fades and leaves an inviting floral aspect reminiscent of the bouquet of wild honeysuckle.

Anticipation rewarded ...

Brazil Organic Camocim Moka (Peaberry)

Am I sorry I waited so long to get around to roasting this coffee! WOW, I would have ordered more!

At only 30 hours of rest, it already has an excellent waxy, oily mouthfeel with nuttiness and woody aromatics mixed in with the deep, dark chocolate essence.

---------- Roasting and Brewing Particulars ----------

Brewed in a Melitta Single-Cup Pour Over with a Swissgold filter.

Roasting details:

Roaster: 4 lb RK Drum
Date & Time: 09/02/2007 @ 12:30 PM
Ambient Temperature: 86F
Batch Size: 1 pound
Roast Level: Full City (right at the brink of 2nd crack)
1st crack: 12 minutes even
2nd crack: nope
Roast pulled and cooled: 14 minutes 45 seconds

In the Cup - Brazil Jacu Bird Coffee

My first cup of this coffee was rested for 2.5 days and brewed in the Technivorm with Swissgold filter. Same method for each of the ensuing days.

This is a really nice, smooth, pleasing cup of coffee. The term that Tom (of Sweet Maria's) used, "dusty sweetness" is a very apt description and there is a really pleasing suggestion of milk chocolate too. There is the "drying" hint of peanut in the aftertaste and aroma, but not
astringent. The aftertaste is long, and very pleasant. As the days progressed, it developed the slightest peppery hint. A nicely balance, very enjoyable cup of coffee.

My co-workers had been waiting for me to bring it to work so that they could try it. I brought a Thermos of it to work with me each day for sharing and it was unanimous. Everyone knew beforehand what the deal was with the coffee and there was only two people who would not try the coffee. Of all those that tried the coffee (about a dozen or so), everyone agreed that it was a very nice, balanced, enjoyable cup of coffee with a great lingering aftertaste.

Roasting details:

Roaster: 4 lb RK Drum
Date & Time: 07/08/2007 @ 5:10 PM
Ambient Temperature: 90ºF
Batch Size: 1 pound
Roast Level: Full City+ (just a few snaps of 2nd crack)
1st crack: 12 minutes 15 seconds
2nd crack: 15 minutes 30 seconds
Roast pulled and cooled: 15 minutes 30 seconds

Similar Roasts: Gene Cafe and CO/UFO

I was contacted by IMAWRITER (great guy!) to do a roast swap and compare the results of the CO/UFO (Covection Oven / Salton UFO Popcorn Maker, aka SC/TO) versus the Gene Cafe. We discussed and roasted the Sweet Maria's El Salvador SHB Pulp Natural - San Emilio to Full City+ and shipped them off to one another. I was really surprised as to how similar the roasts turned out; almost identical, but mine was a tad darker, which I was really trying to avoid. In a blind cupping, I do not believe I could have chosen which was roasted in which roaster.

To me, the outcome of this exercise underscores that it is the skill of the person doing the roasting that is of paramount importance. Different roasting appliances may impart qualities inherent to the appliance, but it is the roaster ... YOU ... who controls the outcome and final results.

Product Review of the Gene Cafe Coffee Roaster

Finally! It took quite a while, but I finally completed the product review I have been working on for the Gene Cafe. Please take a look, feel free to comment and let me know if there is something else that you would like covered.

Gene Cafe Review on Homeroasters.org

Gene Cafe Review on CoffeeGeek

Easter = Death, Burial & Resurrection of Roasting

So, I picked up three new customers last week and needed to roast for them, others and myself this weekend. My wife, Camille, woke up ill this morning so me missed church. She is fine.

I set about to get to roasting in the Gene Cafe. Many coffees on the list for roasting today: Guatemala Huehuetenango, Ethiopia Sidamo, El Salvador Las Ranas Decaf, Mexico Oaxaca Decaf, French Roast Blend, Harar Decaf, Harar Lot 30, Zimbabwe Dandoni, El Injerto, etc., all Sweet Maria's coffees.

Fired up the first batch of Guatemala in the Gene Cafe and proceeded through the profile ramp; last stage, then I notice the temperatures taking a nose dive and watching a 1/2 lb of Sweet Maria's Coffee going to that famed place of heat in a rocket sled. Tried several things then aborted, disassembled, tried again to no avail.

I was losing time and had a lot to roast so I finally shoved the Gene Cafe into the corner in a heap; I hope I can remember how to put it back together. Backed the wife's Jeep out of the garage (it was quite cool today, ), wheeled out the brand new grill in place of the Jeep, installed grates, placed heat diffusers (received this week), drilled, bolted and used voltmeter with thermocouple; set up an RK Drum in about 30 minutes and had it heating to burn in.

Ran some Nicaraguan coffee (donated by extended family returning from Nicaraguan mission trip) through the roaster to prime it / burn it in. The first pound reached 1st crack in five minutes flat and second crack in 6 1/2 minutes. The next one pound batch was a little more on target with respect to times and ended at Full City.

The following two pound batch was a bit unique. After just a couple minutes I noticed quite a bit of smoke, but then I heard some cracking and saw a lot more smoke. Here's a tip for future RK Drum users: USE THE COTTER PIN TO LATCH THE DOOR SHUT! When I opened the grill there was coffee everywhere; there was also fire everywhere.

Things ran the gamut today:

1. Killed a roaster and premium coffee beans (Sorry Tom)
2. Built an RK Drum in short order; about 30 minutes (Ron, is it a record?)
3. Set fire to coffee
4. Broke wood handle on rotisserie rod
5. Ran to auto parts store for parts to fix it
6. Fixed handle and roasted some more
7. Rearranged motor setup
8. Burned forearm really good (badge of honor, I wear it proudly!)
9. Wasted two pounds of Tom's Guatemala Huehuetenango learning (Sorry again Tom)
10. Somewhat dialed in on 1 & 2 pound roasts

Finally, several batches of coffee got roasted decently, including decaf coffees, I think; bean munch says yes. Everyone is getting coffee this week! Not as originally planned, but I did get the Huehue, Sidamo, French Roast blend and all three decafs roasted.

Sincerely, I am glad this happened this way for a few reasons including that fact that I learned and grew a lot today with respect to roasting and my volume / time improved dramatically. Also, I happen to be working very hard on writing a product review of the Gene Cafe and this is a perfect time to work something like this into the review.

For those that can't wait to poopoo the Gene Cafe, I will state that I am quite impressed with the amount of abuse it took from me. In seven months I ran 422 batches through this roaster, which adds up to 221.5 pounds. I will be giving Tim Skaling a call this week to get it fixed.

For those that love the RK Drum, I have to say that I am now one! The bearing setup that I used did quiet the operation and I can really hear first and second crack quite well, even at a distance, which is great as I do have a hearing deficit. However, the rhythmic swishing of the beans is a narcoleptic's nightmare; I should know, I am one. I even considered moving it to the bedroom to help me sleep at night! Batch size and flexibility is great! Again, batch size and flexibility is great! I roasted some two pound batches and didn't even begin to tax the grill at all.

Update on o4/11/2007

The heater box (replacement part) for my Gene Cafe roaster arrived today. After roasting 6 1/2 pounds in the RK Drum, it took me maybe 15 minutes to replace the part; four screws and two wires. Put the whole thing back together and fired it up to check.

It reached maximum temperature (482F) in 4 minutes 48 seconds from a cold start. For those of you that don't know, that is really, really good for a Gene Cafe.

I wish to thank Sweet Maria's for referring me to Tim Skaling. He is a great guy! I talked to him for just a few minutes and he sent me a new part that arrived in two days and my Gene Cafe is fixed. The old part is going back to him tomorrow for quality control review. Tim Skaling's Contact information is below:

Freshroast Contact Information:
Tim Skaling
Phone: 435-940-1616
Fax: 435-940-1964
Email: skales@tfb.com www.freshbeansinc.com
alternate #s: 435-940-1616, (888) 757-2326
Fresh Beans Inc.
6436 Business Park Loop Unit G
Park City, Utah 84098

or ship to

Fresh Beans Inc.
PO Box 982410
Park City, Utah 84098

What a workhorse! Today, I put the Gene Cafe through its paces again ... 35 consecutive roasts (18 1/2 pounds) without a break and no cooling until it was done.



In the six months that I have had this roaster, it has roasted 364 batches totaling 191 3/4 pounds. The only thing I have replaced / repaired is the little piece of rubber on the chaff wipe and I do recommend you have a spare on hand. Over time the rubber becomes brittle and it can break into two pieces.

I do periodically take the chaff collector apart and soak it / clean it. Also, I do periodically clean the drum for visibility, which is easier to do with the center (metal) piece removed. Also, it is vitally important to make sure you clean the screen under the roaster as it is the only intake for the air for the roaster. If you grab the roaster by both ends and flip it over, at the top right you will see slots. Beneath those slots is a very fine mesh screen that filters the air going in to the fan.

The coffees (all from Sweet Maria's) roasted today are:

1. Guatemala Fraijanes - Finca Agua Tibia (versatile roasting coffee)
2. Mexico Organic Nayarit Terruno (great mild coffee)
3. Java Government Estate Djampit (deep, silky and chocolatey)
4. Brazil Fazenda Boa Sorte Natural Bourbon (deep, dark, bittersweet chocolate)
5. Colombia Tolima Planadas - El Jordan (anticipating ... )
6. El Salvador PN Las Ranas WP Decaf (fantastic chocolate!)
7. Mexico Organic Oaxaca WP Decaf (outstanding, flavorful coffee ... fooled people again! )

Does the Roasting Profile Really Matter?

Once upon a time (October 2006) I roasted and brewed some of the Sweet Maria's Ethiopia Organic Idido Misty Valley Dry Process coffee; it was astounding and woke me up to the fact that coffee really could and should be full of flavor. Given the various coffees from around the world, I enjoy trying to unlock the secrets the beans hold within; each, when roasted to its epitome, will indulge your senses with what it deems its own.

I had come close on several occasions, but I had never quite achieved the marvelous Meyer Lemon flavor that had resulted from the original roasting and brewing. Frustrated, I tried an experiment with the latest 5 pound bag of the Ethiopia Organic Idido Misty Valley Dry Process that I received from Sweet Maria's. I roasted 4 batches keeping all of the variables the same except for the roasting profile. While all were good cups of coffee, one particular brewing inspired me to write the following review:

"You gasp and your heart rate quickens as a flood of aroma and flavor references rush to the forefront of your mind and your olfactory senses are pushed to their limit of excitement. The floral bouquet presents profusely; perhaps a hint of a Leonard Messel Japanese Magnolia, Confederate Jasmine, clove way in the back, all swirling around the epicenter of bold cherry candy. As the cup cools there is pure, sweet peach with tropical fruit juice, the cherry is transformed to strawberry and their is an almost imperceptible layer of dark chocolate."

Can one enjoy fine, freshly roasted coffee without the bother of profiles? Sure. Does the roasting profile really make a difference?

YES IT DOES!

The details of my experiment are contained withing the log below:

Ethiopia Organic Idido Misty Valley DP - Roasted 2007-02-09 - Profiled - Test

4 New Roasts to Taste - Finally!

Updated: 02/09/2007

I roasted 4 new coffees (to me) today and adapted the profile to whatever I thought would do well for the coffee. Two of the coffees were decaf and I am hoping they turned out well; chomping on a few of the beans suggest that they would.

The coffees I roasted are below and I will update them as I brew and taste them.

Brazil Cachoeira de Grama Yellow Bourbon (sweet with cedar snap)
Guatemala FTO Quiche - Maya Ixil (an excellent SO espresso)
Guatemala San Marcos WP Decaf (a nice cup of coffee)
Panama WP Decaf - Panamaria (light, lively and snappy)

Sweet Maria's - Green Coffee Beans

Sweet Maria's has the best coffee beans and they make it so easy to get what I want when I want it. This is a picture of 12 lbs of coffee nestled in my mailbox ambitiously waiting to be roasted.

NO TASTE!

I've been a bit ill lately with some sinus stuff and as a result, I have not been able to taste anything! Others have told me that everything has been tasting great though. I am hoping this crud is almost gone ...

Two Roasts with a Modified Gene Cafe Profile

Something a little different in the profile this time:
Stage 1: 300º F for 5 mins of warming / drying
Stage 2: 435º F for 4 mins (shortened from 5 mins 30 secs)
Stage 3: 460º F for 2 mins
Stage 4: 482º F for 2 mins 15 secs - 2 mins 30 secs (added)
Stage 5: 460º F for remainder of roast including 1st crack

I have included links to my roasting and brewing note for the two coffees that were roasting with this profile below:

Columbia Cauca Organic - La Esperanza
Ethiopia Late Harvest Yirgacheffe