Your New Year's roasting resolutions? (mine: start cupping)
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The forum software suggested starting a new thread rather than extending the existing one in a new direction.
@pcofftenyo has given me a New Year's roasting resolution to add to the list!
I'll mount this as a lame defense, until recently there was very little chance I could reproduce a roast if it was good or adjust it if it was not so tasty. Even now my ability to reproduce a result, although significantly improved, feels tenuous. But your question is on point. My roasts should be cupped.
Until figuring out to pay close attention to drop temperature, I drank the coffee (which is stored in a cabinet in mason jars labeled with the roast # and other info); if it was good the next roast I looked up the Artisan graph and tried to reproduce it. The result was usually different from the target. Now that I have something I can hang onto as a starting point (temperature @ drop) I am hopeful that reproducing roasts will be easier and more achievable.
I need to cup but do not. My roast output is less than 100g per batch, and that output is not from sample roasts but production roasts. I have just been slack about cupping.pcofftenyo wrote:(from post #61 of a different thread.) Did either of you notice any difference between the two (low vs higher charge temp) on the cupping table?
@pcofftenyo has given me a New Year's roasting resolution to add to the list!
I'll mount this as a lame defense, until recently there was very little chance I could reproduce a roast if it was good or adjust it if it was not so tasty. Even now my ability to reproduce a result, although significantly improved, feels tenuous. But your question is on point. My roasts should be cupped.
Until figuring out to pay close attention to drop temperature, I drank the coffee (which is stored in a cabinet in mason jars labeled with the roast # and other info); if it was good the next roast I looked up the Artisan graph and tried to reproduce it. The result was usually different from the target. Now that I have something I can hang onto as a starting point (temperature @ drop) I am hopeful that reproducing roasts will be easier and more achievable.
- baldheadracing
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My New Year's resolution is to start roasting for Christmas coffee gifts earlier next year ... I know what I am doing this evening .
More seriously, my New Year's resolution is to reduce coffee stuff. Too many machines, too many grinders, and, if I'm honest with myself, too many roasters. As I have never used any of my "backup"/"good for parts" roasters in four years, it is time to ensure they are working, and move on.
More seriously, my New Year's resolution is to reduce coffee stuff. Too many machines, too many grinders, and, if I'm honest with myself, too many roasters. As I have never used any of my "backup"/"good for parts" roasters in four years, it is time to ensure they are working, and move on.
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada
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These guys 'set the bar' for minimalist coffee gear: https://www.bbc.com/news/world-asia-63525375 And it's a worthy goal after any coffeemaking workflow, for doctors to report that you're in 'stable condition'.baldheadracing wrote: reduce coffee stuff.
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-Install temperature probes and Artisan on my popper
-swap roasts with fellow roasters
My kitchen dial thermometer and memory aint cutting it anymore. A series of lighter roast experiments inspired my resolutions.
Thanks for starting this thread. Feel free to check up and make sure I carry through on these resolutions.
-swap roasts with fellow roasters
My kitchen dial thermometer and memory aint cutting it anymore. A series of lighter roast experiments inspired my resolutions.
Thanks for starting this thread. Feel free to check up and make sure I carry through on these resolutions.
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Me too! After doing it just a couple times:minus1psi wrote: My roasts should be cupped.
My first revelation was on the degree that my espresso workflow was clouding my ability to evaluate my roasts.
My second revelation was that I've been roasting much better than I thought - essential motivation to press on.
I hope you post notes on your progress on this effort, as I'm interested in how others map cupping notes to tasting notes from espresso shots.
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Funny...I was just thinking that I need to expand my coffee gear. I have been on one roaster (modified popper) and brewer (moka pot) for over a decade.baldheadracing wrote:My New Year's resolution is to start roasting for Christmas coffee gifts earlier next year ... I know what I am doing this evening .
More seriously, my New Year's resolution is to reduce coffee stuff. Too many machines, too many grinders, and, if I'm honest with myself, too many roasters. As I have never used any of my "backup"/"good for parts" roasters in four years, it is time to ensure they are working, and move on.
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I second this..hope you share cupping notes on your roasts...especially those roasted on your popper since I am trying out new profiles on mine...could use the inspiration.GDM528 wrote:Me too!
My first revelation was on the degree that my espresso workflow was clouding my ability to evaluate my roasts.
My second revelation was that I've been roasting much better than I thought - essential motivation to press on.
I hope you post notes on your progress on this effort, as I'm interested in how others map cupping notes to tasting notes from espresso shots.
- baldheadracing
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The first roaster I bought was a popper. However, just after I found it at a local thrift shop, a used iRoast2 was listed and I went with that instead. Almost a decade later, I still use my iRoast2 as my "sample roaster," and I've made lots of popcorn on my popper over the years .mpdeem wrote:Funny...I was just thinking that I need to expand my coffee gear. I have been on one roaster (modified popper) and brewer (moka pot) for over a decade.
Re: Moka pots - I've been using mine this week instead of espresso and am seeing if WDT, puck screens, and paper filters help. (I can't stop trying mods.)
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada