View entire thread: Diedrich Roaster For Sale -IR3
Posted by AlceaRosa on 2008-09-29 12:38:11 Post Subject: Diedrich Roaster For Sale -IR3
Please email me for details and pictures. Very nice gently used IR3 that has been well loved and maintained. Custom color paint deep burgundy (color of a coffee cherry when it''s ripe). Extras are stainless steel hopper, and agitator bin. Low usage (this machine has not been run more than 20 hours a week). Asking $4250 obo Feel free to email me at graphitehoney @ gmail.com
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Posted by AlceaRosa on 2008-09-29 12:38:11 Post Subject: Diedrich Roaster For Sale -IR3
Please email me for details and pictures. Very nice gently used IR3 that has been well loved and maintained. Custom color paint deep burgundy (color of a coffee cherry when it''s ripe). Extras are stainless steel hopper, and agitator bin. Low usage (this machine has not been run more than 20 hours a week). Asking $4250 obo Feel free to email me at graphitehoney @ gmail.com
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View entire thread: Has anyone ever eaten coffee cherries ?
Posted by javahill on 2006-05-25 18:38:34 Post Subject:
When I was in Guatemala a few years ago, I ate a coffee cherry just to find out. It was OK.
Instead of a food product, it is much better put to use as compost fertilizer. That gets into the need for fertilizer, transportation costs of cherries, etc.
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Posted by javahill on 2006-05-25 18:38:34 Post Subject:
When I was in Guatemala a few years ago, I ate a coffee cherry just to find out. It was OK.
Instead of a food product, it is much better put to use as compost fertilizer. That gets into the need for fertilizer, transportation costs of cherries, etc.
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View entire thread: Question about shelf life of whole beans in a sealed bag
Posted by CafeBlue on 2007-01-09 02:08:31 Post Subject:
You have asked a question that has many possible answers and several seemingly contradictory answers may be true in the right circumstances or with the appropriate definitions. The following comments are my opinions: based on my coffee cupping abilities, several long term quality tests, corroborative information from several other qualified people in the industry and my practical experiences with coffee roasting and packaging.
1. Shelf life may be defined based on "best before" quality considerations and or "expiration date" food safety factors. Apparently the manufacturers come to widely different conclusions.
2. The packaging material manufacturers generally focus on food safety, and many of them endorse shelf life expectations of 2 years and greater. Certainly a can, glass, ceramic or multilayer laminated flexible film package can provide an effective barrier. Preventing oxygen and moisture in the atmosphere from entering the package is a basic requirement in extended shelf life. Oxygen and moisture are the most obvious contributors to overt coffee staling, and keeping atmosphere out of the package extends shelf life.
3. The packaging does not prevent the contents from the natural process of decay/deterioration/de-gassing Carbon Dioxide (CO2)/volatile molecules (aroma) escape/complex molecules (e.g. oils) fracture and degradation. These processes occur faster if the coffee is ground vs whole bean. The detrimental effects of these aging processes are compounded by exposure to atmosphere and absorption of oxygen and water and other non-coffee aromas and flavors (such as food and spice cross-contamination).
4. Ultimate freshness and cup quality may be entirely different than "acceptable" best by date standards, and different manufacturers and different consumers have varying thresholds of "acceptable".
5. I am already tired of typing and have only scratched the surface of this multifaceted topic. I want to watch CSI.
6. Coffee (cherry, green, roasted, ground, brewed) is not fresh indefinitely. Just because it may be food safe or may not have absorbed significant deteriorating factors, does not mean it is still as fresh as the day it was roasted.
7. Acceptable for some is not acceptable for others. I do not recommend freezing coffee, unless you live past the tree line in the arctic. Brewing coffee immediately upon grinding yields the best aroma and cup quality.
8. Treat coffee like fresh produce or fresh baked goods and you will enjoy better aroma, richer flavor, and more of the complexity and uniqueness of the farmer's and roaster's best efforts.
9. Ground coffee ages significantly faster than whole bean coffee.
10. Coffee is best within one to two weeks of roasting. Most manufacturers and consumers find little significant degradation within three to five weeks of roasting. Many find it acceptable within five to eight weeks of roasting. Some determine it acceptable up to 5 to 6 months after roasting - provided the packaging was originally nitrogen flushed and/or vacuum packaged, and the entire contents are brewed immediately upon opening the package. A few think it is acceptable for other people to drink it for one or two years (or even longer) after roasting.
11. If you buy fresh roasted coffee, and it tastes significantly better than the batch you just finished, then you should consider purchasing fresh coffee more frequently.
12. Try buying fresh roasted coffee every week (every other week at the most). Buy from a vendor that replaces their roasted inventory completely within a week and will tell you the roast date. If you mail-order, consider buying from a roaster that will roast to order, or ship a "standing re-order", or join a coffee of the month club.
13. Consider canned coffee equivalent in quality to cheap canned beans or spam. Consider frozen coffee equivalent to frozen fishstix. Compare pre-ground coffee to day-old bread. Consider that day-old bread may be better than instant coffee, but some of the $5 and $10 packages at the grocery store are not as good as instant coffee.
14. Try a few different $10 to $20/pound coffees from roasters committed to quality and freshness, Then consider that $0.20 to $0.60 per serving is a far better value than just about any beverage (including spirits, wine, cola, red bull, bottled water) other than koolaid.
15. Why not enjoy only fresh roasted, exceptional coffee? No matter how much it costs, it is still affordable and great value. Why tolerate mediocrity?
Please feel free to voice dissent or request more information or prolonged diatribe. I am curious to hear what others on this forum have to contribute, too. Clearly my opinion is biased, am I too far from center?
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Posted by CafeBlue on 2007-01-09 02:08:31 Post Subject:
You have asked a question that has many possible answers and several seemingly contradictory answers may be true in the right circumstances or with the appropriate definitions. The following comments are my opinions: based on my coffee cupping abilities, several long term quality tests, corroborative information from several other qualified people in the industry and my practical experiences with coffee roasting and packaging.
1. Shelf life may be defined based on "best before" quality considerations and or "expiration date" food safety factors. Apparently the manufacturers come to widely different conclusions.
2. The packaging material manufacturers generally focus on food safety, and many of them endorse shelf life expectations of 2 years and greater. Certainly a can, glass, ceramic or multilayer laminated flexible film package can provide an effective barrier. Preventing oxygen and moisture in the atmosphere from entering the package is a basic requirement in extended shelf life. Oxygen and moisture are the most obvious contributors to overt coffee staling, and keeping atmosphere out of the package extends shelf life.
3. The packaging does not prevent the contents from the natural process of decay/deterioration/de-gassing Carbon Dioxide (CO2)/volatile molecules (aroma) escape/complex molecules (e.g. oils) fracture and degradation. These processes occur faster if the coffee is ground vs whole bean. The detrimental effects of these aging processes are compounded by exposure to atmosphere and absorption of oxygen and water and other non-coffee aromas and flavors (such as food and spice cross-contamination).
4. Ultimate freshness and cup quality may be entirely different than "acceptable" best by date standards, and different manufacturers and different consumers have varying thresholds of "acceptable".
5. I am already tired of typing and have only scratched the surface of this multifaceted topic. I want to watch CSI.
6. Coffee (cherry, green, roasted, ground, brewed) is not fresh indefinitely. Just because it may be food safe or may not have absorbed significant deteriorating factors, does not mean it is still as fresh as the day it was roasted.
7. Acceptable for some is not acceptable for others. I do not recommend freezing coffee, unless you live past the tree line in the arctic. Brewing coffee immediately upon grinding yields the best aroma and cup quality.
8. Treat coffee like fresh produce or fresh baked goods and you will enjoy better aroma, richer flavor, and more of the complexity and uniqueness of the farmer's and roaster's best efforts.
9. Ground coffee ages significantly faster than whole bean coffee.
10. Coffee is best within one to two weeks of roasting. Most manufacturers and consumers find little significant degradation within three to five weeks of roasting. Many find it acceptable within five to eight weeks of roasting. Some determine it acceptable up to 5 to 6 months after roasting - provided the packaging was originally nitrogen flushed and/or vacuum packaged, and the entire contents are brewed immediately upon opening the package. A few think it is acceptable for other people to drink it for one or two years (or even longer) after roasting.
11. If you buy fresh roasted coffee, and it tastes significantly better than the batch you just finished, then you should consider purchasing fresh coffee more frequently.
12. Try buying fresh roasted coffee every week (every other week at the most). Buy from a vendor that replaces their roasted inventory completely within a week and will tell you the roast date. If you mail-order, consider buying from a roaster that will roast to order, or ship a "standing re-order", or join a coffee of the month club.
13. Consider canned coffee equivalent in quality to cheap canned beans or spam. Consider frozen coffee equivalent to frozen fishstix. Compare pre-ground coffee to day-old bread. Consider that day-old bread may be better than instant coffee, but some of the $5 and $10 packages at the grocery store are not as good as instant coffee.
14. Try a few different $10 to $20/pound coffees from roasters committed to quality and freshness, Then consider that $0.20 to $0.60 per serving is a far better value than just about any beverage (including spirits, wine, cola, red bull, bottled water) other than koolaid.
15. Why not enjoy only fresh roasted, exceptional coffee? No matter how much it costs, it is still affordable and great value. Why tolerate mediocrity?
Please feel free to voice dissent or request more information or prolonged diatribe. I am curious to hear what others on this forum have to contribute, too. Clearly my opinion is biased, am I too far from center?
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View entire thread: Douwe Egberts Equivalent?
Posted by topher on 2004-01-16 08:43:49 Post Subject:
Here are some basics on coffee...and some terms such as what acidity is and body. Hope it helps
Colombian Supremo- Medium body and acidity. This coffee is mellow in taste with a sweet spicy aroma.
Sumatra Mandheling- Most full bodied of coffees. You can feel the richenss setting in the corners behind your tongue. It has relatively low acidity, but enough to keep the cup vibrant and interesting, rich, smooth and full flavor.
Guatamalan- Medium to full bodied and rich in flavor. This coffee also has a distinct smokey flavor and is a fairly rich cup.
Kenya AA-Distinct dry, winy aftertaste, full-bodied richness . Great coffee for people who like the striking and unusual coffees.
Tanzanian Peaberry-sharp winy acidity typical of african and arabian coffees. Medium to full bodied and fairly rich in flavor.
Ethiopian Yirgacheffe- Rich teasing and mysteriuos on the palate, with a very long resonant finish, its acidity vibrates inside the richness of the body, but adds a soft fragrant flowery note.
Mexican Altura- Delicate in body, with a pleasently dry acidy snap.
Hawaiian Kona-rich yet light bodied with a natural sweetness
Matari Mocha-The acidity leaves an unmistakable dry, winelike aftertaste on the palate. In addition to its rich winy quality, Mocha has its own particular flavor note, which can be associated with chocolate.
Brazilian Santos-smooth flavor, medium body, with moderate acidity
Coffee Glossary
Acidity-refers to the sharpness or dryness that a coffee produces on the back of our palate
Arabica-the finest of coffee beans available. Most specialty coffees are arabica, grown between 3,000 to 6,000 feet above sea level.
Aroma- Characteristics that are distinguished by smell. Such characteristics could be "floral" or "winy"
Barista- A person that specializes in preparing coffee drinks
Blend- two or more individual coffees that are mixed together to bring out desired characteristics
Body-the richness or heaviness that is felt on the tongue
Burr Grinder-2 plates that have ridges on them which grind the coffee as it passes the plates. Unlike a blade grinder which breaks the coffee apart.
Buttery: An oily, rich flavor and texture, characteristic of some Indonesian varietals and those brewing methods which feature substantial quantities of coffee particles in suspension(french press, and espresso machine)
Cappucinno- A shot of espresso with the reamainder being half steamed milk and half frothed milk
Carmelly- Term used to describe coffees that are candylike or syrupy flavor
Chocolaty- Term used to describe an aftertaste similar to unsweetend chocolate
Clean- Characteristic of all fine coffees. It refers to distinct taste characteristics as opposed to muddied impressions of flavor
Complexity- The perception of multiple flavors
Crema- The tan foam formed on the surface of a well made espresso
Delicate- Term used to describe a subtle flavor left on the tip of the tongue by a coffee
Demitasse- A term meaning "half cup"or basically a small coffee cup
Dry Cappuccino- Cappucinno made with more 1/3 more froth and 1/3 less milk
Earthy-
Exotic- Refers to coffees with unusual aromatic and flavor notes("floral", "berry-like"and "sweet-spice-like")
Flavor- The overall perception of the coffee in the mouth. Components of flavor include acidity, aroma, and body
French Press or Cafetiere- A devise used to brew coffee in which ground coffee is steeped in water. The grounds are then removed from the coffee by means of a filter plunger which presses the grounds to the bottom of the pot.
Froth/foam- Term used to describe milk which has been made foamy by aerating it with hot steam.
Fruity- A characteristic reminiscent of citrus or berries
Mellow- Smooth taste, lacking acidity
Peaberry- Eahc coffee cherry contains two coffee beans. Occasionally, a cherry will form with only one bean. These are peaberries and are generally sold as their own grade. All coffees produce about 20% of its coffee in peaberry form.
Portafilter- The cupped handle on an espresso machine which holds the ground coffee during the brewing process
Richness- refers to boday and fullness
Spicy- Describes a coffee that has a flavor and aroma reminiscent of spices
Winy- Describes a coffee that has an aftertaste reminiscent of a well matured wine
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Posted by topher on 2004-01-16 08:43:49 Post Subject:
Here are some basics on coffee...and some terms such as what acidity is and body. Hope it helps
Colombian Supremo- Medium body and acidity. This coffee is mellow in taste with a sweet spicy aroma.
Sumatra Mandheling- Most full bodied of coffees. You can feel the richenss setting in the corners behind your tongue. It has relatively low acidity, but enough to keep the cup vibrant and interesting, rich, smooth and full flavor.
Guatamalan- Medium to full bodied and rich in flavor. This coffee also has a distinct smokey flavor and is a fairly rich cup.
Kenya AA-Distinct dry, winy aftertaste, full-bodied richness . Great coffee for people who like the striking and unusual coffees.
Tanzanian Peaberry-sharp winy acidity typical of african and arabian coffees. Medium to full bodied and fairly rich in flavor.
Ethiopian Yirgacheffe- Rich teasing and mysteriuos on the palate, with a very long resonant finish, its acidity vibrates inside the richness of the body, but adds a soft fragrant flowery note.
Mexican Altura- Delicate in body, with a pleasently dry acidy snap.
Hawaiian Kona-rich yet light bodied with a natural sweetness
Matari Mocha-The acidity leaves an unmistakable dry, winelike aftertaste on the palate. In addition to its rich winy quality, Mocha has its own particular flavor note, which can be associated with chocolate.
Brazilian Santos-smooth flavor, medium body, with moderate acidity
Coffee Glossary
Acidity-refers to the sharpness or dryness that a coffee produces on the back of our palate
Arabica-the finest of coffee beans available. Most specialty coffees are arabica, grown between 3,000 to 6,000 feet above sea level.
Aroma- Characteristics that are distinguished by smell. Such characteristics could be "floral" or "winy"
Barista- A person that specializes in preparing coffee drinks
Blend- two or more individual coffees that are mixed together to bring out desired characteristics
Body-the richness or heaviness that is felt on the tongue
Burr Grinder-2 plates that have ridges on them which grind the coffee as it passes the plates. Unlike a blade grinder which breaks the coffee apart.
Buttery: An oily, rich flavor and texture, characteristic of some Indonesian varietals and those brewing methods which feature substantial quantities of coffee particles in suspension(french press, and espresso machine)
Cappucinno- A shot of espresso with the reamainder being half steamed milk and half frothed milk
Carmelly- Term used to describe coffees that are candylike or syrupy flavor
Chocolaty- Term used to describe an aftertaste similar to unsweetend chocolate
Clean- Characteristic of all fine coffees. It refers to distinct taste characteristics as opposed to muddied impressions of flavor
Complexity- The perception of multiple flavors
Crema- The tan foam formed on the surface of a well made espresso
Delicate- Term used to describe a subtle flavor left on the tip of the tongue by a coffee
Demitasse- A term meaning "half cup"or basically a small coffee cup
Dry Cappuccino- Cappucinno made with more 1/3 more froth and 1/3 less milk
Earthy-
Exotic- Refers to coffees with unusual aromatic and flavor notes("floral", "berry-like"and "sweet-spice-like")
Flavor- The overall perception of the coffee in the mouth. Components of flavor include acidity, aroma, and body
French Press or Cafetiere- A devise used to brew coffee in which ground coffee is steeped in water. The grounds are then removed from the coffee by means of a filter plunger which presses the grounds to the bottom of the pot.
Froth/foam- Term used to describe milk which has been made foamy by aerating it with hot steam.
Fruity- A characteristic reminiscent of citrus or berries
Mellow- Smooth taste, lacking acidity
Peaberry- Eahc coffee cherry contains two coffee beans. Occasionally, a cherry will form with only one bean. These are peaberries and are generally sold as their own grade. All coffees produce about 20% of its coffee in peaberry form.
Portafilter- The cupped handle on an espresso machine which holds the ground coffee during the brewing process
Richness- refers to boday and fullness
Spicy- Describes a coffee that has a flavor and aroma reminiscent of spices
Winy- Describes a coffee that has an aftertaste reminiscent of a well matured wine
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View entire thread: Coffee countries
Posted by topher on 2003-11-04 06:38:15 Post Subject:
Sorry coffee guy but you are mistaken...my favorite coffee is the best and if someone doesn't like it...they have no tastes(just kidding)
Colombian Supremo- Medium body and acidity. This coffee is mellow in taste with a sweet spicy aroma.
Sumatra Mandheling- Most full bodied of coffees. You can feel the richenss setting in the corners behind your tongue. It has relatively low acidity, but enough to keep the cup vibrant and interesting, rich, smooth and full flavor.
Guatamalan- Medium to full bodied and rich in flavor. This coffee also has a distinct smokey flavor and is a fairly rich cup.
Kenya AA-Distinct dry, winy aftertaste, full-bodied richness . Great coffee for people who like the striking and unusual coffees.
Tanzanian Peaberry-sharp winy acidity typical of african and arabian coffees. Medium to full bodied and fairly rich in flavor.
Ethiopian Yirgacheffe- Rich teasing and mysteriuos on the palate, with a very long resonant finish, its acidity vibrates inside the richness of the body, but adds a soft fragrant flowery note.
Mexican Altura- Delicate in body, with a pleasently dry acidy snap.
Hawaiian Kona-rich yet light bodied with a natural sweetness
Matari Mocha-The acidity leaves an unmistakable dry, winelike aftertaste on the palate. In addition to its rich winy quality, Mocha has its own particular flavor note, which can be associated with chocolate.
Brazilian Santos-smooth flavor, medium body, with moderate acidity
Coffee Glossary
Acidity-refers to the sharpness or dryness that a coffee produces on the back of our palate
Arabica-the finest of coffee beans available. Most specialty coffees are arabica, grown between 3,000 to 6,000 feet above sea level.
Aroma- Characteristics that are distinguished by smell. Such characteristics could be "floral" or "winy"
Blend- two or more individual coffees that are mixed together to bring out desired characteristics
Body-the richness or heaviness that is felt on the tongue
Buttery: An oily, rich flavor and texture, characteristic of some Indonesian varietals and those brewing methods which feature substantial quantities of coffee particles in suspension(french press, and espresso machine)
Carmelly- Term used to describe coffees that are candylike or syrupy flavor
Chocolaty- Term used to describe an aftertaste similar to unsweetend chocolate
Clean- Characteristic of all fine coffees. It refers to distinct taste characteristics as opposed to muddied impressions of flavor
Complexity- The perception of multiple flavors
Delicate- Term used to describe a subtle flavor left on the tip of the tongue by a coffee
Exotic- Refers to coffees with unusual aromatic and flavor notes("floral", "berry-like"and "sweet-spice-like")
Flavor- The overall perception of the coffee in the mouth. Components of flavor include acidity, aroma, and body
Fruity- A characteristic reminiscent of citrus or berries
Mellow- Smooth taste, lacking acidity
Peaberry- Eahc coffee cherry contains two coffee beans. Occasionally, a cherry will form with only one bean. These are peaberries and are generally sold as their own grade. All coffees produce about 20% of its coffee in peaberry form.
Richness- refers to boday and fullness
Spicy- Describes a coffee that has a flavor and aroma reminiscent of spices
Winy- Describes a coffee that has an aftertaste reminiscent of a well matured wine
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Posted by topher on 2003-11-04 06:38:15 Post Subject:
Sorry coffee guy but you are mistaken...my favorite coffee is the best and if someone doesn't like it...they have no tastes(just kidding)
Colombian Supremo- Medium body and acidity. This coffee is mellow in taste with a sweet spicy aroma.
Sumatra Mandheling- Most full bodied of coffees. You can feel the richenss setting in the corners behind your tongue. It has relatively low acidity, but enough to keep the cup vibrant and interesting, rich, smooth and full flavor.
Guatamalan- Medium to full bodied and rich in flavor. This coffee also has a distinct smokey flavor and is a fairly rich cup.
Kenya AA-Distinct dry, winy aftertaste, full-bodied richness . Great coffee for people who like the striking and unusual coffees.
Tanzanian Peaberry-sharp winy acidity typical of african and arabian coffees. Medium to full bodied and fairly rich in flavor.
Ethiopian Yirgacheffe- Rich teasing and mysteriuos on the palate, with a very long resonant finish, its acidity vibrates inside the richness of the body, but adds a soft fragrant flowery note.
Mexican Altura- Delicate in body, with a pleasently dry acidy snap.
Hawaiian Kona-rich yet light bodied with a natural sweetness
Matari Mocha-The acidity leaves an unmistakable dry, winelike aftertaste on the palate. In addition to its rich winy quality, Mocha has its own particular flavor note, which can be associated with chocolate.
Brazilian Santos-smooth flavor, medium body, with moderate acidity
Coffee Glossary
Acidity-refers to the sharpness or dryness that a coffee produces on the back of our palate
Arabica-the finest of coffee beans available. Most specialty coffees are arabica, grown between 3,000 to 6,000 feet above sea level.
Aroma- Characteristics that are distinguished by smell. Such characteristics could be "floral" or "winy"
Blend- two or more individual coffees that are mixed together to bring out desired characteristics
Body-the richness or heaviness that is felt on the tongue
Buttery: An oily, rich flavor and texture, characteristic of some Indonesian varietals and those brewing methods which feature substantial quantities of coffee particles in suspension(french press, and espresso machine)
Carmelly- Term used to describe coffees that are candylike or syrupy flavor
Chocolaty- Term used to describe an aftertaste similar to unsweetend chocolate
Clean- Characteristic of all fine coffees. It refers to distinct taste characteristics as opposed to muddied impressions of flavor
Complexity- The perception of multiple flavors
Delicate- Term used to describe a subtle flavor left on the tip of the tongue by a coffee
Exotic- Refers to coffees with unusual aromatic and flavor notes("floral", "berry-like"and "sweet-spice-like")
Flavor- The overall perception of the coffee in the mouth. Components of flavor include acidity, aroma, and body
Fruity- A characteristic reminiscent of citrus or berries
Mellow- Smooth taste, lacking acidity
Peaberry- Eahc coffee cherry contains two coffee beans. Occasionally, a cherry will form with only one bean. These are peaberries and are generally sold as their own grade. All coffees produce about 20% of its coffee in peaberry form.
Richness- refers to boday and fullness
Spicy- Describes a coffee that has a flavor and aroma reminiscent of spices
Winy- Describes a coffee that has an aftertaste reminiscent of a well matured wine
Back to top | view poster's profile