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A couple of low brightness roasts
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Administrator
- May 2014
- 17874
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
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Thermometers- SnS 500 4-probe wireless
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Accessories- Instant Pot 6qt
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Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
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- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Jon here's a completely ignorant coffee roasting question.. Do you just basically bake the beans, until they get dark brown almost burnt, is that all there is to it? Or is there more to it?
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No such thing as a ignorant question. Theres a bit more to it. and you need to keep the beans moving during the process. There are several levels of roast and each one has a different taste. You roast it to where you want it. This is a bit long but a good overview.- Yellowing: For the first few minutes the bean remains greenish, then turn lighter yellowish and emit a grassy smell.
- Steam: The beans start to steam as their internal water content dissipates.
- First Crack: The steam becomes fragrant. Soon you will hear the "first crack," an audible cracking sound as the real roasting starts to occur: sugars begin to caramelize, bound-up water escapes, the structure of the bean breaks down and oils migrate from their little pockets outward.
- First Roasted Stage: After the first crack, the roast can be considered complete any time according to your taste. The cracking is an audible cue, and, along with sight and smell, tells you what stage the roast is at. This is what is call a City roast.
- Caramelization: Caramelization continues, oils migrate, and the bean expands in size as the roast becomes dark. As the roast progresses, this is a City + roast. Most of our roast recommendations stop at this point. When you are the verge of second crack, that is a Full City roast.
- Second Crack: At this point a "second crack" can be heard, often more volatile than the first. The roast character starts to eclipse the origin character of the beans at this point and is also known as a Vienna roast. A few pops into second crack is a Full City + roast. Roasting all the way through second crack may result in small pieces of bean being blown away like shrapnel!
- Darkening Roast: As the roast becomes very dark, the smoke is more pungent as sugars burn completely, and the bean structure breaks down more and more. As the end of second crack approaches you will achieve a French roast.
- Ack!! Too Late! Eventually, the sugars burn completely, and the roast will only result in thin-bodied cup of "charcoal water."
The above is from Sweet Maria's BTW
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Awesome! Same feeling as the first time I read the brisket article. Coffee interests me, and I never knew much about it other than I hate 99% of every pot brewed anywhere it's for sale. I hate to be considered a Starbucks snob---I'm not---but they do make a strong cup which I'll take any day over brown water restaurant and gas station coffee.
I should experiment with roasting. I assume it's much cheaper? You recommend a certain affordable roaster?
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Check it out here. http://www.sweetmarias.com/store/hom...ting-4580.html
Its easy and awesome.
I know I posted this someplace here already. Me doing a batch on my tailgate.
Last edited by Jon Solberg; August 7, 2014, 08:11 PM.
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Thats what it is a whirl pop popcorn maker. Once you use it for coffee thats pretty much what it will become. A coffee roaster, No oil. Lots of folks disagree with stove top roasting but its a great starting platform. To get started you need 50 bucks and 10 min of time. Coffee runs from 5-12 bucks a pound after that.Last edited by Jon Solberg; August 7, 2014, 08:24 PM.
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Founding Member & Owner of SnS Grills
- May 2014
- 4905
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
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- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
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- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
It's been a decade or so but Kona, Hawaii is the first place I toured a coffee plantation. I got to see everything being described above. It was pretty cool. No person should travel completely through life without trying 100% Pure Kona Coffee.
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Founding Member & Owner of SnS Grills
- May 2014
- 4905
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Aaron 'Huskee' LyonsWe named one of our huskies, the female, Kona! (The male was Starbuck. We like coffee)
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Originally posted by Jon View Post[SIZE=12px]No such thing as a ignorant question.
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Club Member
- Jul 2016
- 435
- Barnsley's Ford
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Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
Smoker: None yet, part of why I joined
Thermometer: 10+ yr old Taylor digital thermometer with remote
Sous Vide: Anovo Imersion Circulator (1st gen)
Coffee Roaster: Hot Top Coffee Roaster
Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
Ha! I put my coffee roaster in my sig line before I even saw this topic!
I started roasting with a Fresh Roast roaster. When that burned out, I got a second one. They're great intro units, a step above a hot air popcorn popper. There are pages and pages of info out there on using a hot air popper and some of the mods on them are impressive.
When the second one died, I borrowed a Melita roaster I'd given my mom as a gift. She had no interest so I borrowed it back to use in between roasters. It was sort of a step down. Now I have a Hot Top roaster which I need to use more.
Getting started roasting coffee is super simple. You can either start with a hot air popcorn roaster or a cast iron skillet. I've read some eloquent posts about skillet roasting. No matter what method you use, you want to be outside unless you're in a lab under a hood (or have one in your kitchen) or you have some other set up to vent the SMOKE.
After using a hot air roaster, a lot of people will move on to a drum roaster. You can get attachments that will hook a drum roaster to your grill's rotisserie. Or you can make your own.
Sweet Maria's is a great resource. I also like The Coffee Project (wrote some articles for them). I'm a moderator on forum.homeroasters.org and also participate at CoffeeGeek.com. Homeroasters.org has some great eye candy of home-built roasters.
As I was reading some of Meathead 's articles on calibrating a charcoal grill, I got to thinking that roasting meat and roasting coffee aren't "that" much different.
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Super Cool, Jon Solberg ! Thanks fer th' informative tutorial, and fer sharin'!
I miss the' coffee in Honduras.
Also really miss th' espressos in Sicily. Jinky's!!! That stuff could dang near wake th' Dead!!!
Both Good Sh!t, Maynard!
(I seem ta' natcherly do 'Low Brightness', or so ah'm told'!!!)Last edited by Mr. Bones; October 29, 2016, 10:15 AM.
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Club Member
- Sep 2016
- 211
- New Cumberland, WV
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(RJ) Kamado K7
Weber 22" kettle
Thermapen
DigiQ Dx2
GeneCafe Coffee Roaster
Once you roast your own, and you learn all about that "gourmet" stuff on the supermarket shelves, you'll never buy pre-roasted again. I used to buy the coffees marked "bold" because I liked strong coffee flavour. What I was really tasting was charcoal, but was just to ignorant to realize it until I had something to compare to! I use a GeneCafe. I guess I'll have to add that to the signature!
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