I do my best to answer your coffee questions within 5 minutes. It’s hard!
We asked for questions for this project, and you sent them … hard ones! Thanks! In Episode 1, I answer four questions.
Here are the coffee questions I try to answer in Episode 1:
- How to find the right coffee… but are they talking about the green beans or how it’s brewed? I’m not sure!
- Anaerobic fermentationA line of sealed plastic yellow barrels for anaerobic fermentation at Punta del Cerro mill in Huehuetenango. Anaerobic simply means "without air", which makes this term that describes... ...more: Why don’t we offer this coffee? We will soon … but it’s complicated, and is this basically a way to flavor coffee? Especially coffee that isn’t that great as is? Just asking!
- My air popper won’t roast dark, and I bought it from you! Popper’s aren’t 100% reliable to roast coffee due to the internal overheat switch, which shuts off the heat coil. It can be fixed, and there are some poppers that work better than others. Do we over-promise on the one we sell though?
- I want to roast a blend like Peet’s Major Dickason’s. Clone brewing exists in beer making, can we replicate coffees we like in home coffee roastingThe application of heat to green coffee seeds (beans) to create palatable material for brewing a great cup!: Coffee roasting is a chemical process induced by heat, by... ...more? Maybe. It’s about the roast and the blend, and I try to share what I know about Peet’s techniques.
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7 Responses
Loved episode 1! Good for you!
Thanks John – working on Ep. 2!
By the way – you can post new questions here in this comment section and get a reply, or we can include it in Ep. 2 (or whatever the next episode is when we receive it)…
I roast using the Behmor and prefer light roasts. Because of this I end up with tons of chaff on the beans afterwards. I know it doesn’t affect the flavor much, but all that chaff certainly makes a mess in and around the grinder. Any advice to ridding the beans of all that extra chaff after roasting?
I put the coffee in a colander and focus a small fan on it… out on the porch that is. Recently I was trying to remove chaff from a light roast that was well adhered. I rubbed it between my palms and it really came right off but I don’t think this is a very appealing solution!
Love these “5 minute” videos. I began with Sweet Marias back in 2000, roasting coffees and absorbing knowledge from you. Here I am 26 yrs later and I’m still doing it 🙂 . Your candid, honest approach with the customer is what I’ve always respected most. You give the information to us “Full City”, and in a way that is so easy to digest. I’m 72 now and likely won’t be roasting another 26 years. But I want to “thank you” for being such an important person (and company) in my home-roasting journey. Well done my friend…
Thanks so much for the comment. I can’t tell you how much this is appreciated! -t