View entire thread: Choffee
Posted by manual_drip on 2005-12-30 17:44:52 Post Subject: Choffee
I just tried this today and thought it was pretty good:
Make a cup of coffee with 4 tablespoons of French roast coffee grounds
Melt 2 1oz. squares of unsweetened chocolate in a small amount of water on a stove, then mix it into the coffee
Add 3 tablespoons sugar
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Posted by manual_drip on 2005-12-30 17:44:52 Post Subject: Choffee
I just tried this today and thought it was pretty good:
Make a cup of coffee with 4 tablespoons of French roast coffee grounds
Melt 2 1oz. squares of unsweetened chocolate in a small amount of water on a stove, then mix it into the coffee
Add 3 tablespoons sugar
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View entire thread: Stronger Coffee Tips?
Posted by manual_drip on 2005-10-30 16:22:24 Post Subject:
I make a strong cup with 4 tablespoons of drip grind French Roast coffee and 8-9oz. water. I put the grounds in a #4 filter in a filter cone directly above my coffee mug. Then I first pour about 2oz. of boiling water in, let that go through the filter (should pass through fairly rapidly), then pour the rest of the water through.
If you are using very finely ground coffee, it is probably preferable to pour all of the water in at once.
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Posted by manual_drip on 2005-10-30 16:22:24 Post Subject:
I make a strong cup with 4 tablespoons of drip grind French Roast coffee and 8-9oz. water. I put the grounds in a #4 filter in a filter cone directly above my coffee mug. Then I first pour about 2oz. of boiling water in, let that go through the filter (should pass through fairly rapidly), then pour the rest of the water through.
If you are using very finely ground coffee, it is probably preferable to pour all of the water in at once.
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View entire thread: America's Test Kitchen tests, well, guess :P
Posted by Caffe Latte on 2007-07-27 18:05:08 Post Subject: America's Test Kitchen tests, well, guess :P
So they tested different brands of coffee to be used in regular coffee (sorry all you espresso only people)
Interesting results came out of this.
What I find to be quite interesting is how much change came about when they added milk.
To view the whole article you have to sign up with an email addy. it's free. but below is the full article anyway
http://americastestkitchen.com/tasting. ... &iSeason=7
Coffee--Tasting Supermarket Whole Bean Coffee
from the Episode: Lighter Desserts
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
For related information, see The Truth about French Roast Coffee, Supermarket Coffee, and Coffee Beans vs. Preground.
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference? Our taste tests yielded surprising results.
My daily coffee ritual begins promptly at 6:30 A.M., when I plunk down $3 and change for a customized, 15-syllable concoction laced with enough caffeine to get me through half the morning. Hours later, I retrace the two-and-a-half-minute trek from the test kitchen to the local Starbucks coffeehouse, where my dealer (aka barista) starts portioning out my usual fix before I even make it up to the counter.
Trembling with product satisfaction, I stock Starbucks beans at home as well; given my daily routine, it's quite convenient. Ironically, it's when the company took the convenience factor up another notch-offering its whole beans at the grocery store-that my eyes began to wander. Amid the instant-coffee "crystals" and the tin cans of preground coffee sat several shelves' worth of whole-bean coffee brands. Some hailed from other coffeehouses, vying (like Starbucks) for a piece of the lucrative coffee-aisle action; others were straight-ahead supermarket brands, priced per pound at less than what I normally pay for a single iced-venti-no-foam-latte.
Could any of them compete in taste with my old standby? To find out, I bought eight whole-bean coffees at the supermarket. For each brand, I chose the "house blend," or whatever medium roast was widely available.
Tasters' Choice(s)
Test kitchen staffers first tried the coffees brewed regular strength. The differences were striking. Some coffees were strong and smoky, others tasted light and "chocolaty," still others boasted hints of caramel or molasses. For a few of the brands, the tasting sheets overflowed with invective decrying bitter, rancid, or harsh qualities. Most surprising, Starbucks came in not first but fifth out of the eight samples. "Burnt, with a bitter aftertaste," said one taster. "Like gnawing on charcoal," said another. Top honors went instead to Green Mountain Roasters and Eight O'Clock, which tasters found complex and well balanced.
By no stretch am I a trained coffee expert, but I also wasn't convinced that I've been blithely sucking down "burnt coffee" twice a day. So I devised one more test--a tasting of coffee with milk. Why? An informal poll revealed that more than two-thirds of the Cook's staff (including me) add milk to their coffee, and it seemed only fair to try the brands that way, too. So I brewed up eight more pots, added 3/4 cup warmed whole milk to each, and summoned 25 soon-to-be-jittery tasters into the test kitchen for another tour.
Sure enough, preferences changed. This time, Green Mountain and Eight O'Clock, the plain-coffee champs, ended up in the lower ranks--bland and insipid, according to tasters. In contrast, Starbucks landed near the top, along with Millstone and Seattle's Best, two other fairly assertive coffees. The bitter, burnt notes that had menaced tasters in the first round were suddenly "robust" and "complex" when tempered by the milk. Simply watered down? Not quite. Additional research revealed that the proteins in milk (and cream) bind some of the bitter-tasting phenolic compounds, reducing the bitterness and intensity of the coffee flavor.
Dark Matter
So far I had based my analysis on tasters' subjective descriptions. But there was a better way. In general, the longer a coffee bean roasts, the darker and more strongly flavored it becomes. Although it's possible to make a rough comparison of roast darkness by eyeballing alone, experts use an instrument called an Agtron to measure exactly how much light the beans reflect. The higher the Agtron reading (that is, the more light the beans reflect), the lighter the roast: An Agtron reading of 85 would indicate an ultra-light, almost tealike coffee; the darkest French roast out there would be closer to 15.
To find out how roast darkness lined up with taster preference, I sent the samples to a lab that specializes in coffee analysis. The Agtron readings differed markedly. From darkest to lightest: Starbucks (34.9), Millstone (36.5), Seattle's Best (40.0), Chock Full o' Nuts (40.3), Green Mountain (48.0), Folgers (48.9), Eight O'Clock (51.4), and Dunkin' Donuts (59.9).
From this data, I made two important discoveries. First, according to coffee-industry standards, the four darkest coffees in our lineup (Starbucks through Chock Full o' Nuts) are considered "dark" roasts, while the remaining four (Green Mountain through Dunkin' Donuts) are "medium." Second, roast darkness correlated with our tasting-room experience: Green Mountain and Eight O'Clock, both lighter roasts, triumphed in the plain tasting yet proved too mild in the milk round. By contrast, the three darkest roasts (Starbucks, Millstone, and Seattle's Best) were the milk-round champs.
Still troubling was how to explain Chock Full o' Nuts, Folgers, and Dunkin' Donuts--three brands that stubbornly refused to play by the light-roast/dark-roast rules.
Grounds for Dismissal
Luckily, some of the best discoveries happen by accident. The lab I hired to measure roast darkness had included several other tests for the same fee. Most of the data seemed better suited for a coffee dissertation than a magazine article-"package integrity" scores, moisture levels, and so forth. When I reached the last line, however, I noticed an odd-sounding measurement: "6 quakers," read one report; "1 quaker," read another. I had no idea what a quaker was, but given that my three problem coffees--Chock Full o' Nuts (7), Folgers (8), and Dunkin' Donuts (9)--had the most, I was determined to find out. Turns out, a quaker is coffee-industry jargon for an underdeveloped coffee bean that fails to get sorted out before the roasting stage. Less dense than a regular, mature bean, quakers can wreak havoc on the coffee's flavor profile, imparting a spoiled taste to the brew. So desirable is quaker-free coffee that beans are graded based on quaker count, and buyers are willing to pay a premium for beans that come up clean in spot tests.
The lab had found quaker counts in our coffees ranging from 0 to 9--based on a 100-gram sample (just over a cup). Do those numbers really matter to the casual coffee drinker? In a word, yes. In a 1-pound (455-gram) bag of Millstone coffee, you would expect to find just 4 1/2 quakers total, while in a 1-pound bag of Dunkin' Donuts coffee there might be 40.
How much training would I need to identify quakers? None at all, said Mané Alves, the lab's director. "Open up any bag of . You will see them--beans that are lighter colored than the rest." So I dumped several bags of coffee onto the countertop and, sure enough, the coffee was crawling with them! I began sorting and an hour later had a cupful of quakers. How awful could these pale beans really be? I had my answer minutes later, when I brewed a fresh pot of coffee made entirely from quakers. The smell was putrid enough, but the first taste dispelled any suspicions that quaker count was merely some academic exercise. The experiment isolated a taste I've always associated with bad gas-station coffee but conflated (incorrectly) with the burnt taste that comes from leaving the pot on the burner too long. Suffice it to say a quaker is indeed something best avoided.
Beyond roast darkness and quaker count, the experts also acknowledged that the brands in our lineup draw from raw (or "green") beans of varying quality. But spending a mint on prime beans doesn't guarantee a tasty brew. For example, says Alves, Starbucks and Seattle's Best "consistently buy better green beans" than the other brands, but the dark roasting they undergo obscures many of the nuances.
So where did we come out? Turns out it is possible to get good whole-bean coffee at the supermarket, but you may have to spend close to Starbucks prices. Millstone ($7.99 for 11 ounces) and Starbucks ($9.39 for 12 ounces) were our favorite darker roasts, while Green Mountain Roasters ($7.49 for 12 ounces) and Eight O'Clock (a cheap $4.99 for 13 ounces) were the best for light-roast fans and those that drink their coffee black.
a pdf http://www.cooksillustrated.com/images/ ... Coffee.pdf
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Posted by Caffe Latte on 2007-07-27 18:05:08 Post Subject: America's Test Kitchen tests, well, guess :P
So they tested different brands of coffee to be used in regular coffee (sorry all you espresso only people)
Interesting results came out of this.
What I find to be quite interesting is how much change came about when they added milk.
To view the whole article you have to sign up with an email addy. it's free. but below is the full article anyway
http://americastestkitchen.com/tasting. ... &iSeason=7
Coffee--Tasting Supermarket Whole Bean Coffee
from the Episode: Lighter Desserts
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference?
For related information, see The Truth about French Roast Coffee, Supermarket Coffee, and Coffee Beans vs. Preground.
We secretly replaced our tasters' favorite gourmet coffee with supermarket beans. Could they tell the difference? Our taste tests yielded surprising results.
My daily coffee ritual begins promptly at 6:30 A.M., when I plunk down $3 and change for a customized, 15-syllable concoction laced with enough caffeine to get me through half the morning. Hours later, I retrace the two-and-a-half-minute trek from the test kitchen to the local Starbucks coffeehouse, where my dealer (aka barista) starts portioning out my usual fix before I even make it up to the counter.
Trembling with product satisfaction, I stock Starbucks beans at home as well; given my daily routine, it's quite convenient. Ironically, it's when the company took the convenience factor up another notch-offering its whole beans at the grocery store-that my eyes began to wander. Amid the instant-coffee "crystals" and the tin cans of preground coffee sat several shelves' worth of whole-bean coffee brands. Some hailed from other coffeehouses, vying (like Starbucks) for a piece of the lucrative coffee-aisle action; others were straight-ahead supermarket brands, priced per pound at less than what I normally pay for a single iced-venti-no-foam-latte.
Could any of them compete in taste with my old standby? To find out, I bought eight whole-bean coffees at the supermarket. For each brand, I chose the "house blend," or whatever medium roast was widely available.
Tasters' Choice(s)
Test kitchen staffers first tried the coffees brewed regular strength. The differences were striking. Some coffees were strong and smoky, others tasted light and "chocolaty," still others boasted hints of caramel or molasses. For a few of the brands, the tasting sheets overflowed with invective decrying bitter, rancid, or harsh qualities. Most surprising, Starbucks came in not first but fifth out of the eight samples. "Burnt, with a bitter aftertaste," said one taster. "Like gnawing on charcoal," said another. Top honors went instead to Green Mountain Roasters and Eight O'Clock, which tasters found complex and well balanced.
By no stretch am I a trained coffee expert, but I also wasn't convinced that I've been blithely sucking down "burnt coffee" twice a day. So I devised one more test--a tasting of coffee with milk. Why? An informal poll revealed that more than two-thirds of the Cook's staff (including me) add milk to their coffee, and it seemed only fair to try the brands that way, too. So I brewed up eight more pots, added 3/4 cup warmed whole milk to each, and summoned 25 soon-to-be-jittery tasters into the test kitchen for another tour.
Sure enough, preferences changed. This time, Green Mountain and Eight O'Clock, the plain-coffee champs, ended up in the lower ranks--bland and insipid, according to tasters. In contrast, Starbucks landed near the top, along with Millstone and Seattle's Best, two other fairly assertive coffees. The bitter, burnt notes that had menaced tasters in the first round were suddenly "robust" and "complex" when tempered by the milk. Simply watered down? Not quite. Additional research revealed that the proteins in milk (and cream) bind some of the bitter-tasting phenolic compounds, reducing the bitterness and intensity of the coffee flavor.
Dark Matter
So far I had based my analysis on tasters' subjective descriptions. But there was a better way. In general, the longer a coffee bean roasts, the darker and more strongly flavored it becomes. Although it's possible to make a rough comparison of roast darkness by eyeballing alone, experts use an instrument called an Agtron to measure exactly how much light the beans reflect. The higher the Agtron reading (that is, the more light the beans reflect), the lighter the roast: An Agtron reading of 85 would indicate an ultra-light, almost tealike coffee; the darkest French roast out there would be closer to 15.
To find out how roast darkness lined up with taster preference, I sent the samples to a lab that specializes in coffee analysis. The Agtron readings differed markedly. From darkest to lightest: Starbucks (34.9), Millstone (36.5), Seattle's Best (40.0), Chock Full o' Nuts (40.3), Green Mountain (48.0), Folgers (48.9), Eight O'Clock (51.4), and Dunkin' Donuts (59.9).
From this data, I made two important discoveries. First, according to coffee-industry standards, the four darkest coffees in our lineup (Starbucks through Chock Full o' Nuts) are considered "dark" roasts, while the remaining four (Green Mountain through Dunkin' Donuts) are "medium." Second, roast darkness correlated with our tasting-room experience: Green Mountain and Eight O'Clock, both lighter roasts, triumphed in the plain tasting yet proved too mild in the milk round. By contrast, the three darkest roasts (Starbucks, Millstone, and Seattle's Best) were the milk-round champs.
Still troubling was how to explain Chock Full o' Nuts, Folgers, and Dunkin' Donuts--three brands that stubbornly refused to play by the light-roast/dark-roast rules.
Grounds for Dismissal
Luckily, some of the best discoveries happen by accident. The lab I hired to measure roast darkness had included several other tests for the same fee. Most of the data seemed better suited for a coffee dissertation than a magazine article-"package integrity" scores, moisture levels, and so forth. When I reached the last line, however, I noticed an odd-sounding measurement: "6 quakers," read one report; "1 quaker," read another. I had no idea what a quaker was, but given that my three problem coffees--Chock Full o' Nuts (7), Folgers (8), and Dunkin' Donuts (9)--had the most, I was determined to find out. Turns out, a quaker is coffee-industry jargon for an underdeveloped coffee bean that fails to get sorted out before the roasting stage. Less dense than a regular, mature bean, quakers can wreak havoc on the coffee's flavor profile, imparting a spoiled taste to the brew. So desirable is quaker-free coffee that beans are graded based on quaker count, and buyers are willing to pay a premium for beans that come up clean in spot tests.
The lab had found quaker counts in our coffees ranging from 0 to 9--based on a 100-gram sample (just over a cup). Do those numbers really matter to the casual coffee drinker? In a word, yes. In a 1-pound (455-gram) bag of Millstone coffee, you would expect to find just 4 1/2 quakers total, while in a 1-pound bag of Dunkin' Donuts coffee there might be 40.
How much training would I need to identify quakers? None at all, said Mané Alves, the lab's director. "Open up any bag of . You will see them--beans that are lighter colored than the rest." So I dumped several bags of coffee onto the countertop and, sure enough, the coffee was crawling with them! I began sorting and an hour later had a cupful of quakers. How awful could these pale beans really be? I had my answer minutes later, when I brewed a fresh pot of coffee made entirely from quakers. The smell was putrid enough, but the first taste dispelled any suspicions that quaker count was merely some academic exercise. The experiment isolated a taste I've always associated with bad gas-station coffee but conflated (incorrectly) with the burnt taste that comes from leaving the pot on the burner too long. Suffice it to say a quaker is indeed something best avoided.
Beyond roast darkness and quaker count, the experts also acknowledged that the brands in our lineup draw from raw (or "green") beans of varying quality. But spending a mint on prime beans doesn't guarantee a tasty brew. For example, says Alves, Starbucks and Seattle's Best "consistently buy better green beans" than the other brands, but the dark roasting they undergo obscures many of the nuances.
So where did we come out? Turns out it is possible to get good whole-bean coffee at the supermarket, but you may have to spend close to Starbucks prices. Millstone ($7.99 for 11 ounces) and Starbucks ($9.39 for 12 ounces) were our favorite darker roasts, while Green Mountain Roasters ($7.49 for 12 ounces) and Eight O'Clock (a cheap $4.99 for 13 ounces) were the best for light-roast fans and those that drink their coffee black.
a pdf http://www.cooksillustrated.com/images/ ... Coffee.pdf
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View entire thread: Coffee Drinks & Recipes
Posted by iampatches13 on 2008-05-18 16:49:21 Post Subject:
I am down for some zombie action. Besides there is so much that can be done with coffee outside of drink form!
Cooking with coffee adds a distinct flavor to desserts, but when adding to meats bring out the flavor of the meat itself, without changing the original flavor.
Freeze leftover coffee into ice cubes to be used in ice coffees,stews & sauces.
A pinch of salt added to coffee will help to combat some acidic coffees. Coffee can be spiced up with cinnamon, all spice & nutmeg, adding lemon will give it a zingy flavor.
And now what you've all been waiting for:
SOME RECIPES!!!!!!!!!!!!!
COFFEE BURGERS:
1LB of ground beef
1/4 cup of crumbled blue cheese
Heap tbsp espresso coffee
Heap tbsp chili powder
1 tsp Dijon mustard
1/2 chopped onions
1 jalapeño pepper,seeded,thinly sliced
1/4 red or green pepper thinly sliced
1tbsp Worcester sauce
Mix all the ingredients together
Make into patties
Cook on the hot grill or fry
Makes 4 burgers.
COFFEE GLAZED HAM.
4LB fresh ham (fat on)
1/2 cup honey
1/2 cup of fresh brewed dark coffee
1tbsp cinnamon
Pinch crushed cloves
Preheat oven to 375f
Wrap ham in foil & cook for 2hrs
Prepare glaze-melt honey,add the coffee,cloves & cinnamon & reduce for 10 mins
When cooked score the ham fat in a criss cross pattern, brush with the glaze & return to oven for 45mins frequently reglazing.
when ready slice ham up,can be eaten hot or cold.
COFFEE SPAGHETTI
1lb ground beef
2 finely chopped onions
2/3 cloves crushed garlic
2/3 chopped tomatoes
2 tbsp tomato paste
Freshly brewed french roast coffee
1/2lb mushrooms
2tbsp olive oil
Pinch sugar
salt & pepper to taste
1tsp oregano
1/2lb spaghetti
Parmesan cheese
Brown the onions, garlic in the oil, add ground beef & brown. Add the tomatoes, mushrooms, tomato paste & coffee & simmers for 30 mins. Add oregano, salt & pepper. Serve with the spaghetti & top with grated Parmesan cheese.
Bon Appétit
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Posted by iampatches13 on 2008-05-18 16:49:21 Post Subject:
I am down for some zombie action. Besides there is so much that can be done with coffee outside of drink form!
Cooking with coffee adds a distinct flavor to desserts, but when adding to meats bring out the flavor of the meat itself, without changing the original flavor.
Freeze leftover coffee into ice cubes to be used in ice coffees,stews & sauces.
A pinch of salt added to coffee will help to combat some acidic coffees. Coffee can be spiced up with cinnamon, all spice & nutmeg, adding lemon will give it a zingy flavor.
And now what you've all been waiting for:
SOME RECIPES!!!!!!!!!!!!!
COFFEE BURGERS:
1LB of ground beef
1/4 cup of crumbled blue cheese
Heap tbsp espresso coffee
Heap tbsp chili powder
1 tsp Dijon mustard
1/2 chopped onions
1 jalapeño pepper,seeded,thinly sliced
1/4 red or green pepper thinly sliced
1tbsp Worcester sauce
Mix all the ingredients together
Make into patties
Cook on the hot grill or fry
Makes 4 burgers.
COFFEE GLAZED HAM.
4LB fresh ham (fat on)
1/2 cup honey
1/2 cup of fresh brewed dark coffee
1tbsp cinnamon
Pinch crushed cloves
Preheat oven to 375f
Wrap ham in foil & cook for 2hrs
Prepare glaze-melt honey,add the coffee,cloves & cinnamon & reduce for 10 mins
When cooked score the ham fat in a criss cross pattern, brush with the glaze & return to oven for 45mins frequently reglazing.
when ready slice ham up,can be eaten hot or cold.
COFFEE SPAGHETTI
1lb ground beef
2 finely chopped onions
2/3 cloves crushed garlic
2/3 chopped tomatoes
2 tbsp tomato paste
Freshly brewed french roast coffee
1/2lb mushrooms
2tbsp olive oil
Pinch sugar
salt & pepper to taste
1tsp oregano
1/2lb spaghetti
Parmesan cheese
Brown the onions, garlic in the oil, add ground beef & brown. Add the tomatoes, mushrooms, tomato paste & coffee & simmers for 30 mins. Add oregano, salt & pepper. Serve with the spaghetti & top with grated Parmesan cheese.
Bon Appétit
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View entire thread: Coffee doesn't taste like coffee anymore.
Posted by DML on 2006-09-20 02:16:27 Post Subject: Too poor to pay attention
I had to go into town today and made it a point to go into the Coffee Bean and Tea Leaf. It's funny how the mind works. It seemed odd to me when I went in that there were no bins or bags of coffee. I asked if they sold coffee beans and the lady behind the counter pulled out a bag of ground "house blend". She told me that they mostly sell coffee drinks. I looked at the menu and the only thing close to a real cup of coffee was espresso and Americano. I thanked her and left. That's when I realized that the name of the shop was Yellow Leaf Coffee Co. 
So the trip wasn't a complete waste, I went to the health food market and checked out their selection. The only none new world coffee was Sumatra Mandheling. It was roasted darker then I like, but I bought half a pound to try. Hey! This stuff is good! It doesn't have that burnt taste I get from most "French" roast coffee.
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Posted by DML on 2006-09-20 02:16:27 Post Subject: Too poor to pay attention
I had to go into town today and made it a point to go into the Coffee Bean and Tea Leaf. It's funny how the mind works. It seemed odd to me when I went in that there were no bins or bags of coffee. I asked if they sold coffee beans and the lady behind the counter pulled out a bag of ground "house blend". She told me that they mostly sell coffee drinks. I looked at the menu and the only thing close to a real cup of coffee was espresso and Americano. I thanked her and left. That's when I realized that the name of the shop was Yellow Leaf Coffee Co. So the trip wasn't a complete waste, I went to the health food market and checked out their selection. The only none new world coffee was Sumatra Mandheling. It was roasted darker then I like, but I bought half a pound to try. Hey! This stuff is good! It doesn't have that burnt taste I get from most "French" roast coffee.
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View entire thread: Dark Roast Coffee Beans vs Medium Roasted Coffee Beans
Posted by topgourmetcoffee on 2006-12-03 01:33:16 Post Subject: There are different types of roasting processes.
There are different types of roasting processes. These include crown roast, dark roast, and french roast. French roast coffee would be considered a dark roast.
There are so many different kinds of choice roasts depending upon the taste of the consumer. Some darker roasts will seem burnt to some and just right to others.
The taste and flavor choice is most definitely up to the beholder!
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Posted by topgourmetcoffee on 2006-12-03 01:33:16 Post Subject: There are different types of roasting processes.
There are different types of roasting processes. These include crown roast, dark roast, and french roast. French roast coffee would be considered a dark roast.
There are so many different kinds of choice roasts depending upon the taste of the consumer. Some darker roasts will seem burnt to some and just right to others.
The taste and flavor choice is most definitely up to the beholder!
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View entire thread: Dark Roast Coffee Beans vs Medium Roasted Coffee Beans
Posted by mdharris68 on 2007-01-09 21:03:52 Post Subject:
I am sorry if this has been brought up in a previous message on this topic, but I can only stare at the computer screen so long. Are different beans capable of roasting darker than other beans? For instance, I really like french roast coffee. So my first roasting was full time and heat with a "french/italian" bean. Oh ya, I have an alpenroast. The second roast was a "samatra mandeling" bean at one setting less than full time. Good coffee, but not the oil present that I was expecting. Third roast with "six bean espresso" bean 2 settings less than full time and it was a lot lighter than I thought it was going to get. Fourth was "dark house blend" bean that got same time as batch 3. It turned out like a columbian roast. I am wondering if all beans will roast out dark like french/ italian or if I need to purchase beans for that specific flavor? Thanks for taking the time to read this.
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Posted by mdharris68 on 2007-01-09 21:03:52 Post Subject:
I am sorry if this has been brought up in a previous message on this topic, but I can only stare at the computer screen so long. Are different beans capable of roasting darker than other beans? For instance, I really like french roast coffee. So my first roasting was full time and heat with a "french/italian" bean. Oh ya, I have an alpenroast. The second roast was a "samatra mandeling" bean at one setting less than full time. Good coffee, but not the oil present that I was expecting. Third roast with "six bean espresso" bean 2 settings less than full time and it was a lot lighter than I thought it was going to get. Fourth was "dark house blend" bean that got same time as batch 3. It turned out like a columbian roast. I am wondering if all beans will roast out dark like french/ italian or if I need to purchase beans for that specific flavor? Thanks for taking the time to read this.
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View entire thread: Dark Roast Coffee Beans vs Medium Roasted Coffee Beans
Posted by PapaDaniel on 2003-04-16 20:35:18 Post Subject: Coffee Roasts
The darker coffee is roasted then more moisture content that is lost (hense the oils on the surface of the coffee) and caffeine is also chemically broken down and lost with that moisture content.
Dark roast coffees do not necessarily equate to burned coffee, in fact, when I roast espresso beans, they are dark but only roasted about 10 degrees hotter than my standard drip coffee blends and for a slightly longer time. I personally do not care for french roast coffee but do love a dark(er) roasted espresso with oils on the surface.
As a note, espresso only contains about 45% of the caffeine of regular drip coffee partly because of the roasting method and partly because of the quick brewing method that does not allow for the caffeine to be extracted as thoroughly as with drip brew.
As far as labels of Dark, Medium and Light roasted, there are some very vague standards. With coffee roasting there are two phases that coffee goes through typically referred to 1st and 2nd crack which are physical sounds the coffee makes as it is going through first an endothermic process then second an exothermic.
Coffee is palatably anytime after first crack and well after 2nd crack. When I label coffee "light roasted" I mean just before 2nd crack starts. Regular Roasts for our coffee roastery is just past 2nd crack by about 1-3 minutes and just before the oils begin to show during the roasting. A dark roast will be oils present on some of the beans during roasting that will translate to a completely glossy and partially oily bean.
Espresso roasts are typically a little darker with the bean completely oily but still chocolately brown. Charbroiled is not good in our "house."
Hope this helps from a roasters perspective.
Papa
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Posted by PapaDaniel on 2003-04-16 20:35:18 Post Subject: Coffee Roasts
The darker coffee is roasted then more moisture content that is lost (hense the oils on the surface of the coffee) and caffeine is also chemically broken down and lost with that moisture content.
Dark roast coffees do not necessarily equate to burned coffee, in fact, when I roast espresso beans, they are dark but only roasted about 10 degrees hotter than my standard drip coffee blends and for a slightly longer time. I personally do not care for french roast coffee but do love a dark(er) roasted espresso with oils on the surface.
As a note, espresso only contains about 45% of the caffeine of regular drip coffee partly because of the roasting method and partly because of the quick brewing method that does not allow for the caffeine to be extracted as thoroughly as with drip brew.
As far as labels of Dark, Medium and Light roasted, there are some very vague standards. With coffee roasting there are two phases that coffee goes through typically referred to 1st and 2nd crack which are physical sounds the coffee makes as it is going through first an endothermic process then second an exothermic.
Coffee is palatably anytime after first crack and well after 2nd crack. When I label coffee "light roasted" I mean just before 2nd crack starts. Regular Roasts for our coffee roastery is just past 2nd crack by about 1-3 minutes and just before the oils begin to show during the roasting. A dark roast will be oils present on some of the beans during roasting that will translate to a completely glossy and partially oily bean.
Espresso roasts are typically a little darker with the bean completely oily but still chocolately brown. Charbroiled is not good in our "house."
Hope this helps from a roasters perspective.
Papa
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