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re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Posted on 10/22/19 at 11:15 pm to TheEnglishman
Posted on 10/22/19 at 11:15 pm to TheEnglishman
I'll have to check out the series, sounds awesome.
The price of good coffee is pretty static, but will probably go up more in the next 10-15 years.
Specialty grade coffee scores 80+ points when evaluated by a Q grader (think master sommelier for coffee) before going on the market as green coffee. They score based on tons of factors, but particularly defects, consistency in size, flavor profile, moisture content, etc.
People are willing to pay for the luxury, and IMHO it's totally worth it.
It's like trying to find an Orin Swift Mercury Head (my favorite wine), but for $15 a bottle.
Just not going to happen.
I'm pretty spoiled by not having to purchase coffee anymore, but most specialty grade coffees will run $14 - $25 per 12oz, with the crazy stuff getting up into the $100 per 8oz (most good Geishas).
The price of good coffee is pretty static, but will probably go up more in the next 10-15 years.
Specialty grade coffee scores 80+ points when evaluated by a Q grader (think master sommelier for coffee) before going on the market as green coffee. They score based on tons of factors, but particularly defects, consistency in size, flavor profile, moisture content, etc.
People are willing to pay for the luxury, and IMHO it's totally worth it.
It's like trying to find an Orin Swift Mercury Head (my favorite wine), but for $15 a bottle.
Just not going to happen.
I'm pretty spoiled by not having to purchase coffee anymore, but most specialty grade coffees will run $14 - $25 per 12oz, with the crazy stuff getting up into the $100 per 8oz (most good Geishas).
1
Posted on 10/22/19 at 11:22 pm to nugget
The starting price for a real spro setup is $2,000 for a machine, another $1,000 for a grinder, and the learning curve is super steep.
Espresso brews at nine bars of pressure, and while cheaper home units will tout 15+ bars, it's almost always nonsense. We had a store in the airport years ago, and we couldn't even put our standard pumps/machines in because of safety regulation.
You would also have to dial in daily. This this not easy. You basically brew a shot at a standard dose (19.5 grams in), weigh the output, and make adjustments to the grind/pre infusion, post infusion, ramp down, etc. depending on how it tastes. This takes a decent amount of time, even for pros.
I've really wanted to put a badass machine in my house for years. But every time I back down because I know I would eventually choose the path of least resistance and go to a shop to save time/energy.
I have been wanting to check out these though, but I know it wouldn't give me anything close to an actual shot of spro:
LINK
Espresso brews at nine bars of pressure, and while cheaper home units will tout 15+ bars, it's almost always nonsense. We had a store in the airport years ago, and we couldn't even put our standard pumps/machines in because of safety regulation.
You would also have to dial in daily. This this not easy. You basically brew a shot at a standard dose (19.5 grams in), weigh the output, and make adjustments to the grind/pre infusion, post infusion, ramp down, etc. depending on how it tastes. This takes a decent amount of time, even for pros.
I've really wanted to put a badass machine in my house for years. But every time I back down because I know I would eventually choose the path of least resistance and go to a shop to save time/energy.
I have been wanting to check out these though, but I know it wouldn't give me anything close to an actual shot of spro:
LINK
Posted on 10/22/19 at 11:26 pm to BRPHXCoffee
quote:
Better methods are chemex, cold brew, or aeropress.
What's your take on the french press method?
Posted on 10/22/19 at 11:30 pm to notiger1997
Hesitant to say where, I'm fairly public in my area and go on TV and publish columns pretty often.
It's been one hell of a ride, though. Most of my background was fine dining management and large volume food production. I started home roasting and got really into it. I got a foot in with my current employer as a cold brew tech, rose in the ranks and got to learn roasting, took over all production, started teaching classes and eventually was put in charge of the entire retail operation with 100+ employees. Every day is a challenge, but it's a blast.
It's been one hell of a ride, though. Most of my background was fine dining management and large volume food production. I started home roasting and got really into it. I got a foot in with my current employer as a cold brew tech, rose in the ranks and got to learn roasting, took over all production, started teaching classes and eventually was put in charge of the entire retail operation with 100+ employees. Every day is a challenge, but it's a blast.
Posted on 10/22/19 at 11:35 pm to Powerman
It's convenient and provides a full immersion brew (big flavors and big body). However, the metal screen/filter does not remove nearly enough fine grounds and leaves you with a silty, sometimes dirty tasting coffee.
Try this: brew as you normally would, but when you put the top on, leave the metal filter an inch or so above the surface of the coffee (don't plunge). Pour against the filter and into a paper or fine metal filter, and let it strain into another vessel. This will up the flavor a ton, and if you're dealing with good coffee you'll want to taste what's there.
Another great option is a Clever brewer: LINK
You basically brew in the filter, and it drains from the bottom. Takes out a few steps to accomplish what I mentioned above.
Try this: brew as you normally would, but when you put the top on, leave the metal filter an inch or so above the surface of the coffee (don't plunge). Pour against the filter and into a paper or fine metal filter, and let it strain into another vessel. This will up the flavor a ton, and if you're dealing with good coffee you'll want to taste what's there.
Another great option is a Clever brewer: LINK
You basically brew in the filter, and it drains from the bottom. Takes out a few steps to accomplish what I mentioned above.
Posted on 10/23/19 at 1:07 am to Pettifogger
Here's a pic of most of my home setup. I don't own a "coffee maker", but these allow me to do just about everything: LINK
These are only used on days off. My go to drink when I'm in one of my stores is a super short iced americano with a single origin spro. I add about an inch of chilled water to the cup, brew the shots into it, and top with ice. As it melts, you can taste some crazy things.
I usually drink way too much coffee though. Between cupping, tasting cold brew, nitro, and drip throughout the day for quality checks it can quickly get out hand.
These are only used on days off. My go to drink when I'm in one of my stores is a super short iced americano with a single origin spro. I add about an inch of chilled water to the cup, brew the shots into it, and top with ice. As it melts, you can taste some crazy things.
I usually drink way too much coffee though. Between cupping, tasting cold brew, nitro, and drip throughout the day for quality checks it can quickly get out hand.
This post was edited on 10/23/19 at 1:18 am
Posted on 10/23/19 at 5:39 am to urinetrouble
quote:
Titan's coffee are blends of Cafeciteaux's single origin coffees. I only buy Titan when Cafeciteaux is sold out at the grocery store.
Guess that’s why he is more expensive.... even though sitting side by side on the shelf.
I like cafeciteaux and French truck.
Thanks for reassuring me about picking up the Encore for grinding. It was my next purchase. I use a Bonavita to brew, but have been thinking about a chemex since I got some pour over at a joint in San Fran called Blue Bottle.
Posted on 10/23/19 at 8:27 am to BRPHXCoffee
Is this where we pretend that your brand in the bag is better than the one beside it...
Posted on 10/23/19 at 8:57 am to GrammarKnotsi
quote:
Is this where we pretend that your brand in the bag is better than the one beside it...
Did you even read the thread or just run in to post that same old pic you always do?
Posted on 10/23/19 at 9:14 am to fightin tigers
Yeah, there is always that one guy who shows up in any thread discussing quality of any food or drink.
Posted on 10/23/19 at 9:24 am to notiger1997
The OP is spelling out the difference in beans and roasting and instead of asking what that picture means he just thinks he is dropping a bomb.
OP even said that green beans can be stored in a warehouse for months on end.
OP even said that green beans can be stored in a warehouse for months on end.
Posted on 10/23/19 at 9:35 am to fightin tigers
quote:
Did you even read the thread or just run in to post that same old pic you always do?
same old pic...Kids are home today so I'm holed up keeping myself busy..
Pic is still true though, specialty stores just buy the shite that spills out of the bigger bags
Posted on 10/23/19 at 9:36 am to BRPHXCoffee
quote:
I usually drink way too much coffee though.
Me too.
quote:
Between cupping, tasting cold brew, nitro, and drip throughout the day for quality checks it can quickly get out hand.
Unfortunately not because of this.
This thread has been awesome! Thanks for starting it.
Posted on 10/23/19 at 11:31 am to GrammarKnotsi
I can understand where you are coming from, but I'm not mentioning my brand or trying to sell you anything. You actually bring up a great point though!
Specialty coffee is not premium or gourmet—those words are marketing jargon and mean nothing. Specialty coffee scores 80+ points when evaluated before going on the green market.
Here is a pic of non-specialty green: LINK
Here is a pic of specialty grade green: LINK
Because the specialty grade coffee is consistent in size, was picked ripe, and has virtually no defects, it can be roasted to enhance and bring out origin notes (typical specialty roast is 395-405 degrees F).
When roasting non-specialty grade green, you pretty much have to burn it to get rid of non-desirable flavors like grass, astringency, hay, and sourness. Once you hit second crack (435 degrees F or so), everything will taste like burnt ash. Even Starbucks' reserve coffees are burnt to hell, and while they might taste fantastic at a lower level, when you have to roast that high (as most do), you kill any decent flavors that may be present.
Warehouses do store specialty grade along with commodity. However, if you were to cut open a bag of each it would be night and day in terms of quality. That's why I love what I do—there's no BS. I don't have to make claims that are unfounded. The quality differences are wildly apparent.
Specialty coffee is not premium or gourmet—those words are marketing jargon and mean nothing. Specialty coffee scores 80+ points when evaluated before going on the green market.
Here is a pic of non-specialty green: LINK
Here is a pic of specialty grade green: LINK
Because the specialty grade coffee is consistent in size, was picked ripe, and has virtually no defects, it can be roasted to enhance and bring out origin notes (typical specialty roast is 395-405 degrees F).
When roasting non-specialty grade green, you pretty much have to burn it to get rid of non-desirable flavors like grass, astringency, hay, and sourness. Once you hit second crack (435 degrees F or so), everything will taste like burnt ash. Even Starbucks' reserve coffees are burnt to hell, and while they might taste fantastic at a lower level, when you have to roast that high (as most do), you kill any decent flavors that may be present.
Warehouses do store specialty grade along with commodity. However, if you were to cut open a bag of each it would be night and day in terms of quality. That's why I love what I do—there's no BS. I don't have to make claims that are unfounded. The quality differences are wildly apparent.
Posted on 10/23/19 at 11:34 am to HebertFest08
Blue Bottle is legit! Fantastic company with awesome coffee.
Definitely recommend picking up an Encore. Should last for years, and the difference is night and day from the cheaper burr grinders.
Same with the Chemex. Great for weekends or slower mornings, and within 3-5 brews you'll be a pro.
Definitely recommend picking up an Encore. Should last for years, and the difference is night and day from the cheaper burr grinders.
Same with the Chemex. Great for weekends or slower mornings, and within 3-5 brews you'll be a pro.
Posted on 10/23/19 at 12:32 pm to BRPHXCoffee
Oh man, how am I just now finding this thread.
So, I got into “fancy” coffee brewing about a year ago, got my hands on a Moccamaster and now have become a complete coffee snob.
I do have some questions for an expert, though:
1a - The tecnivorm info specifically calls for 60g coffee to 1 L of water. But, I have found that all beans don’t make equivalent coffee with that ratio. I saw in one of your earlier comments that you call for 32g/575g, which is a little under 60g for a liter. Do you always 100% of the time use this ratio, or does it vary based on the bean?
1b - I believe that I have noticed that 60 g of beans doesn’t always produce the same volume of grounds. Pending question 1a, is the weight or the volume of ground coffee more critical in your opinion.
2 - I struggle with where on the medium-course spectrum to grind my beans. Do you find that this makes a large difference?
3 - To anyone wondering, the freshness of the beans absolutely makes a difference. I was struggling to find a “great” coffee until a few weeks ago. Started getting fresh roast from French Truck and what a difference! Don’t get beans from the open barrels at Whole Foods, that’s a gimmick. My question is - what is the best way to you store beans at home? Both before you open the bag and after.
4 - do you find that types of filters make a difference? I had been buying the moccamaster filters but recently just got some unbleached ones from the store and I personally haven’t been able to notice a difference.
5 - I saw your sweet Maria green bean recommendation, but do you have any recommendations for mail order/club roasted beans?
So, I got into “fancy” coffee brewing about a year ago, got my hands on a Moccamaster and now have become a complete coffee snob.
I do have some questions for an expert, though:
1a - The tecnivorm info specifically calls for 60g coffee to 1 L of water. But, I have found that all beans don’t make equivalent coffee with that ratio. I saw in one of your earlier comments that you call for 32g/575g, which is a little under 60g for a liter. Do you always 100% of the time use this ratio, or does it vary based on the bean?
1b - I believe that I have noticed that 60 g of beans doesn’t always produce the same volume of grounds. Pending question 1a, is the weight or the volume of ground coffee more critical in your opinion.
2 - I struggle with where on the medium-course spectrum to grind my beans. Do you find that this makes a large difference?
3 - To anyone wondering, the freshness of the beans absolutely makes a difference. I was struggling to find a “great” coffee until a few weeks ago. Started getting fresh roast from French Truck and what a difference! Don’t get beans from the open barrels at Whole Foods, that’s a gimmick. My question is - what is the best way to you store beans at home? Both before you open the bag and after.
4 - do you find that types of filters make a difference? I had been buying the moccamaster filters but recently just got some unbleached ones from the store and I personally haven’t been able to notice a difference.
5 - I saw your sweet Maria green bean recommendation, but do you have any recommendations for mail order/club roasted beans?
This post was edited on 10/23/19 at 1:42 pm
Posted on 10/23/19 at 12:39 pm to BRPHXCoffee
quote:
BRPHXCoffee
Out of the mass, chain coffee shops (throw McDonalds in there for the hell of it), in your opinion, which has the best coffee?
I'm talking about Starbucks, Dunkin Donuts, Peets, Panera Bread, Caribou, Coffee Bean, Tim Hortons, etc.
This post was edited on 10/23/19 at 12:40 pm
Posted on 10/23/19 at 12:44 pm to LSUbase13
quote:
BRPHXCoffee
Also, in your opinion, what are some up and coming "coffee cities" in the US? Obviously, Seattle, Portland, SF, apparently Phoenix are well known. Any else? New Orleans? Miami? Austin?
Posted on 10/23/19 at 1:52 pm to BRPHXCoffee
Dangerous Grounds is fantastic
Its basically Carmichael with a pocket of cash searching for specific coffees to purchase and send back for his stores. When he finds it he makes the deal and arranges a truck or more to get the coffee.
There is one coffee in mexico that he is looking for that has notes of a red wine. He finds it but not before the cartel finds him with guns. He convinces them that he is just shooting video for a show and he is not doing anything against.
He has to shoot the gun with them in the air. Amazing stuff.
LINK
Its basically Carmichael with a pocket of cash searching for specific coffees to purchase and send back for his stores. When he finds it he makes the deal and arranges a truck or more to get the coffee.
There is one coffee in mexico that he is looking for that has notes of a red wine. He finds it but not before the cartel finds him with guns. He convinces them that he is just shooting video for a show and he is not doing anything against.
He has to shoot the gun with them in the air. Amazing stuff.
LINK
This post was edited on 10/23/19 at 1:54 pm
Posted on 10/23/19 at 2:03 pm to Fatty Magoo
Moccamasters are legit! We sell them, solid brewers.
Here's what I've got:
1a- SCA's golden cup standard is 55g per L (18/1 ratio), but I find anything between 17/1 and 19/1 is great. You're dealing with three main variables in brewing: time, temperature, and turbulence. Your brewer should keep these in check. However, grind size is equally important, and having a decent grinder is a huge component of consistency.
1b- always weigh it out! 1 tablespoon of one coffee does not equal 1 tablespoon of another.
2- trial and error. If your finished product tastes over extracted (too strong), coarsen up the grind. If it's under extracted (too weak), tighten up the grind.
3- Store on your countertop, most specialty grade retail bags now have a resealable clasp. Never store in the freezer! You want to limit air exchange and light exposure. But always keep your date ranges from 3-30 days after roasting.
4- I personally hate reusable metal filters. I really don't have a favorite paper filter, but I do really like the thickness of the Chemex filters. I find it's super important to wash the filter before use to remove any paper particles, and it also prevents the "paper bag" taste that sometimes happens.
Edit: Forgot #5: Most specialty roasters offer subscription services, it just depends on who you like. There are several companies who also offer rotating roasters, so you would get someone/something different every month. I would go this route, you definitely want to try as many different coffees from as many different roasters as possible. This is also a good options: LINK /
Hope this helps! Thanks for the great questions.
Here's what I've got:
1a- SCA's golden cup standard is 55g per L (18/1 ratio), but I find anything between 17/1 and 19/1 is great. You're dealing with three main variables in brewing: time, temperature, and turbulence. Your brewer should keep these in check. However, grind size is equally important, and having a decent grinder is a huge component of consistency.
1b- always weigh it out! 1 tablespoon of one coffee does not equal 1 tablespoon of another.
2- trial and error. If your finished product tastes over extracted (too strong), coarsen up the grind. If it's under extracted (too weak), tighten up the grind.
3- Store on your countertop, most specialty grade retail bags now have a resealable clasp. Never store in the freezer! You want to limit air exchange and light exposure. But always keep your date ranges from 3-30 days after roasting.
4- I personally hate reusable metal filters. I really don't have a favorite paper filter, but I do really like the thickness of the Chemex filters. I find it's super important to wash the filter before use to remove any paper particles, and it also prevents the "paper bag" taste that sometimes happens.
Edit: Forgot #5: Most specialty roasters offer subscription services, it just depends on who you like. There are several companies who also offer rotating roasters, so you would get someone/something different every month. I would go this route, you definitely want to try as many different coffees from as many different roasters as possible. This is also a good options: LINK /
Hope this helps! Thanks for the great questions.
This post was edited on 10/23/19 at 3:27 pm
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