Tim Wendelboe on Roasting/Pourover/Espresso/Cupping [videos + index]

Beginner and pro baristas share tips and tricks for making espresso.
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#1: Post by baldheadracing »

I made up some indexes to Tim Windelboe's Periscope videos - I hope that they help you find what you want without sitting through the long sessions. The four videos (so far) are here: https://www.youtube.com/playlist?list=P ... Ppd_n9dpYs

A short summary:
Roasting - Went well above my head, quite technical (RoR, airflow, etc.).
Pour-over (Manual brewing) - Perhaps to address a wider audience, this one is very accessible. Lots about aeropress brewing, and coffee generally.
Espresso - Probably the most interesting to H-B'ers. Talks about the change in his shop's espresso from 2010 to today. Good advice for newbies - spend the money on a good grinder and get a basic machine like a Silvia :shock:.
Cupping for Roasting QC - doesn't sound interesting, but I found this one the best and have watched it quite a few times. It really changed how I taste - and enjoy - coffee.

Please note that the indexes are slanted by my opinions - for example, he does go on about refractometers and feels strongly that everyone who is serious about coffee should have one. However, these videos convinced me that refractometers are not very useful to me, in a home environment (where you taste what you brew). He does make very convincing arguments about their use in a shop or by a roaster, though (where others taste what you make).

1:00 Intro
2:20 Test your own roaster
3:45 FAQ - light roast, airflow, raising on higher-density coffee, lowering on lower-density coffees, raising airflow in winter
6:30 Matt Perger's Barista Hustle
8:05 Refractometer
8:43 RoR
10:05 Heat/under-development at the beginning or ending of roast
11:33 RoR definition
12:50 Roasting dark, roasting light
14:25 Kenyan, roasted slightly darker
15:00 Natural brazils, not good at roasting
16:48 Origins and "Scandanavian-style" roasting
18:22 High vs. low airflow
20:23 Vegetable notes and "developed coffee"
23:57 Affecting acidity during roast
26:47 Buying coffee, tests
30:32 Balanced extraction, T1 and T2
36:37 Total roast time
38:00 No decaf roasting
38:23 Degassing for filter, min 4-5 days
39:08 Barometric pressure
39:35 Espresso roasts
40:45 Making espresso
41:40 Sample roast profiles
42:25 Espresso blends
44:36 End
45:25 Roaster tour

Pour-over (Manual brewing)
1:20 Coffees to be brewed Colombian Finca Tamala, Honduran Santa Barbara, Pacas
1:55 Starting out advice, stick with one coffee
2:55 Intro to starting brewing
3:35 Cupping - 11g coffee, fine grind, 180 g water
4:25 Brewed cup types
4:55 Brews should taste similar
5:15 Difference between Chemex, V60,Kalita
5:53 Ingredients of coffee
6:25 Roasts
6:45 Water
7:55 Ingredients of coffee - filter paper
8:30 Refractometer
9:45 Dirty equipment
10:42 Aeropress - paper filter
11:10 His shop brews 150-200 Aeropress in five hours Saturday
11:34 14 g coffee 200 g water
11:45 Immersion vs. drip, adjust dose (less for drip, more for immersion)
12:42 back to Aeropress brewing
13:00 Grinding for Aeropress
13:45 Aeropress filters, paper vs. metal
14:39 Water temperature, 93C in Aeropress
15:10 Water in, stir to get grounds wet, cap, one minute timer starts; stir at end of minute
15:40 Stirring and extraction
16:00 EK-43 vs Porlex Mini
16:40 Stirring and pressing; inverted method
17:22 Pressing method
17:35 Stirring method
18:15 Grind size by brew method
18:45 Dialing in grind size
20:25 Grinding and coffee region
20:55 Roasting way off
21:05 Back to brewing, transfer containers, refractometer usage
22:20 Extraction syringe filters affect TDS readings
23:15 Extraction results using CoffeeTools
24:40 What to do with the results, stirring really affects TDS
25:15 Numbers is one thing, taste is a different thing, taste
25:35 What to do with the taste results
26:50 You must buy a refractometer, Perger reference
26:50 Refractometer recommendations
27:50 Aeropress summary/recomendations
28:45 Laser thermometer - comparing two cups, how to get them to the same temperature
30:50 Doing a Hario brew
30:10 Effect of paper filter types
30:40 Rinse the paper filter, pre-heating
32:00 Lose a lot of temperature during brewing
32:25 Normal way he makes coffee at home
32:55 Struggles with Chemex
33:15 How much coffee: 65 g / l
33:40 EK Grinder setting
34:45 Chaff, sieving to get rid of chaff
35:40 Water, kettles, induction heating
35:20 Pouring, bloom, brew the same way all the time and adjust the grind accordingly
37:55 Pouring is stirring
38:55 What happens during blooming
40:15 Very precise scale, Acaia scale, isolation, evaporation
41:35 Not concerned about evaporation, but use the end result to calculate extraction
42:55 Beginning vs. end of brew
43:25 Stir the brew before you serve it
43:55 Low temperature brewing
45:15 Squeezing the filter
45:40 Refractometry ...
46:32 Flat coffee bed after brewing
47:10 Americanos vs. filter coffee, coffee shots
47:55 One good Americano
48:45 Favourite hand grinders
49:25 Cold brewing (dislikes it, everything tastes the same)
50:40 Hario summary
51:05 Pouring hot coffee over ice
52:00 Overall summary

0:36 Intro
0:51 Espresso machine and grinders
1:34 Malkonig Peak
2:09 Espresso defined
2:46 Roasting for espresso
3:31 Back to machines, pressure, extraction
4:36 Water temperature
5:20 Filter baskets
5:46 Overdosing and underextraction
6:34 VST baskets
7:06 Grinders and extraction
7:34 Refractometer
7:51 Tampers
8:42 Cups; how their shape/prep has changed over the years (now and then tasting)
10:21 Paper cups
11:06 Brew recipes
12:11 Demo, portafilters
12:51 Grinding and distribution
14:51 Tamping
16:06 Pulling shot
17:01 VST Refractometer
18:11 Extraction
18:31 Puckology
19:31 Taste
20:06 Extraction time, percentage
21:36 Water
21:56 Making a bad shot
24:39 Channeling, the most common problem
25:38 Ideal extraction rate, EK vs. Robur
28:04 Cleaning
29:51 Extraction affects - popcorning, keeping beanhopper full
31:16 Beginner advice - grinder, machine, scales, VST baskets
34:46 Resting after roasting
35:26 His roasts
37:18 Now and then tasting (2010 espresso vs. today's single origin espresso)
39:35 End

Cupping for Roasting Quality Control
0:55 Layout
1:10 Ditting vs. EK grinders
2:15 Cup size, brew ratio, quantities, why he uses a weaker ratio
3:30 QC cupping on Mondays, 4-5 days rest
4:30 Brew temp 98, uber boiler
5:05 Back to the EK...
5:45 Filter grind for cupping
7:05 Tim's weakest cupping ability is smell, smelling (dry) ground coffee
8:40 Ohaus scale on the Uber boiler
9:05 First cup is not as hot
9:25 Adding water, wait time 3-5 minutes
12:00 Smelling the crust
12:50 One cup smells bad, and why, how roast defects show up
13:45 Breaking crusts, being consistent, grind size and how one breaks crusts
15:05 Roast defects and breaking crusts
15:50 Skimming
16:40 Slurping temperature and # of times
17:40 Measuring extraction
18:15 Highest solubility (TDS) is not always the best
18:55 Always question what people say, go by taste
19:30 Measured TDS variability
20:25 Measurement methodology - using syringe filters
23:15 Extraction % shows possible roast underdevelopment
24:30 TDS didn't show defect, but crust showed roasting defect
25:20 Slurping
26:45 TDS doesn't agree with taste ...
28:20 Good roast, bad roast (sour), same coffee
29:30 Best use for syringe filters :wink:
30:00 Extraction good 20.3% bad 20.08% - difference not significant, but taste is a totally different experience
31:20 QC across coffees
31:45 Include other people's coffees in cupping all the time; it gives a different perspective, develops palate, avoids falling into traps. Do it blind
33:20 Summary
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada

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#2: Post by Andy »

Thanks for doing this, Craig. It makes a great resource even better.

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baldheadracing (original poster)
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#3: Post by baldheadracing (original poster) »

He's back on Periscope ... 12 or so minutes about this year's Esmeralda Gesha, how he roasted the 150kg that he purchased, the process of purchasing ($250 for samples!), etc.
Also, the coffeeawesome.net podcast he references for more info about the farm is here: http://www.coffeeawesome.net/may-21-hac ... esmeralda/

00:40 Intro
01:11 Background on the farm and their gesha, some history about the gesha hype, ref. coffeeawsome blog
04:15 The price of this coffee this year - $40US/lb
04:43 Tasting notes of the Gesha he bought - tangerines
05:05 Now he designs cups - this design is for "high citric/floral" coffees
05:50 The sample process from this farm - 14 samples, $250 - he hasn't even roasted the natural samples(!)
06:50 His cupping process - keeps harvest times in mind. Cupped above 90 points.
08:42 The selling/auction process. He bought one lot - 150kg (Math digression: $40/lb = $13,200, plus he had it airfreighted. His website price is about $45/250g (just over a half-pound).)
09:10 Kopi Lowak, 'best coffee in the world' - not really, but this coffee might be.
09:48 Roasting preferences. 1:10 development time, but still lighter than any of his other coffees
11:17 More tasting notes
11:50 Reference to coffeeawesome.net
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada

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#4: Post by johnny4lsu »

Man!! you really did an awesome job with this. Thank you so much

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#5: Post by TomC »

The samples this year yielded many stellar coffees, a few which weren't even geisha cultivars. The shipping is via DHL and super fast and there was about 26 or 27 samples in total, half of which, were the geisha cultivars Tim spoke of.

There's two things that stand out that I really like. One, the "flash in the pan" still hasn't faded, even with more competition in the geisha world, lower prices etc, La Esmeralda Geisha is still at the pinnacle of the field in terms of cup quality. And second, how diverse the preferences can be. In my opinion and many others, the naturals squashed the washed geishas this year. But Tim clearly prefers the washed and that's fine, it leaves more for us. :)

His video series is quickly becoming my favorite to follow.
Join us and support Artisan Roasting Software=https://artisan-scope.org/donate/


#6: Post by Gaius »

God i wish this were shoot in landscape mode :D :P

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#7: Post by Fausto »

So I just gave in, and ordered a 250g bag of Tim's Hacienda La Esmeralda Giesha. I'm not really sure how to brew it to get the most out of it on my end. He recommends against espresso since it's so lightly roasted that it would be hard to overcome the acidity. Perhaps a Slayer could handle it, but I think it would just be a waste of 20g on my machine. I was thinking just some aeropresses or simple pour overs. Or would I be better off doing a cold brew perhaps (something I don't have a lot of experience in). I just don't want to screw it up, 250g will go quick. Try them all perhaps.


#8: Post by OldmatefromOZ replying to Fausto »

Lucky you! I looked myself but could not justify the shipping costs as well.

Tim would probably sigh heavily at thought of using it in cold brew ( he has mentioned a few times he does not care for it at all).

If it were me I would only be brewing it V60 1cup or in the Clever dripper.

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baldheadracing (original poster)
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#9: Post by baldheadracing (original poster) »

For the fanboy, Tim Wendelboe did an interview with European Coffee Trip that I missed when it was posted in May 2016. I like listening to what Wendelboe has to say as he isn't as dogmatic as, say, Perger, or as pedantic as Rao.

15:53 for seven questions/answers on:
- developing tasting coffee abilities - always be comparing, but try to normalize
- roast defects - he took an SCAE course which tasted defects
- his love for a life in coffee - he's had multiple different career projectories
- why he does single-origin espresso, and not blends - likens it to wine, but admits blends can be awesome
- time/task management - running any small/medium enterprise 101
- developing direct-trade (farmer-to-roaster) relationships - it is just like dating
- his guilty pleasures - for coffee, when in Italy, do as Italians do - he drinks bar espresso with sugar 8)
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada

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#10: Post by CoffeeBar »

baldheadracing, thank you for sharing :D