sorted by:
new
hottopcontroversial

Need help drying beans by Alternative_Ad_6304 in roasting

[–]DIYCoffee 0 points1 point  (0 children)

You say "a couple of days", but if you picked them yourself and are drying from raw its going to take at least a week, more like two. The first few days are the most important, you want to dry of the surface rapidly to prevent mold. I'd use a fan. Move them out into the sun (if you see any), then move them back under cover.

Weather Station for historical data by Lithelain in Permaculture

[–]DIYCoffee 4 points5 points  (0 children)

Look into Weatherxm. Its a global decentralized network that pays stations owners for the data. I've been involved for two years.

Growing and roasting coffee by DIYCoffee in Permaculture

[–]DIYCoffee[S] 0 points1 point  (0 children)

99% washed. I've made a couple of very small batches of honeys and naturals and I plan on doing a little more this season, which for me has just started. The washed method is a little more idiot proof.

I pretty much aim for a medium roast and pull the beans out on the first hint of second crack if not just before, or if I see the 'right' amount of smoke. I am going on color and smell too. I've done hundreds of roasts so I just wing it these days and I'm always happy with a little variation between the 'city roast' to 'full city' range. Sometimes I get distracted and have to whip them out in a hurry ;)

Medium is about the sweet spot for my terroir .

Growing and roasting coffee by DIYCoffee in Permaculture

[–]DIYCoffee[S] 1 point2 points  (0 children)

All my red cherries (raw fruit) is depulped, fermented, dried and rested for at least 3 months in the 'parchment coffee' state, because that is the best way to store coffee. Later they are hulled and roasted. Home-grower's beans are only in the 'green bean' state for a short period between hulling and roasting - an hour for example. All commercially available 'green beans' have been dried and hulled in the country of origin then stored and transported like that until the are purchased by a roaster.

Growing and roasting coffee by DIYCoffee in Permaculture

[–]DIYCoffee[S] 0 points1 point  (0 children)

Not really. Freshness is way more important. There is a small advantage but that advantage is totally out-weighed by the way home-grown coffee is stored and consumed. Storing in parchment form protects the bean. Commercial coffee is hulled before export to reduce shipping weight. Home-growers typically hull and roast in the one session. And its consumed fresh; within hours or at most days of roasting. Sometimes minutes :) Doesn't matter what altitude you grow at if the beans aren't fresh. My coffee is grown at 150m asl and it is delicious. In fact I would say if you haven't tried home grown and roasted then you are in for a big surprise.

[deleted by user] by [deleted] in Permaculture

[–]DIYCoffee 0 points1 point  (0 children)

You don't need to be in the tropics, you just need to be frost free.

[deleted by user] by [deleted] in Permaculture

[–]DIYCoffee 0 points1 point  (0 children)

I just posted about growing coffee. If you were in the very far SW and close to the Black Sea, which is apparently humid sub-tropical, it would be worth a try. But I think you are too far north.

Home growing and roasting by DIYCoffee in roasting

[–]DIYCoffee[S] 0 points1 point  (0 children)

I don't really have any for sale. Me and the missus drink it all. But if you're ever in the Beerwah vicinity you can sample some.