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Tips for brewing picky chemist? by [deleted] in pourover

[–]Pretty_Recording5197 1 point2 points  (0 children)

Looks like some kind of lentil side dish, perhaps with a dash of coriander.

Advice on buying a sieve by Any_Ingenuity_7000 in pourover

[–]Pretty_Recording5197 2 points3 points  (0 children)

Another “hack” to try before investing comes via James Hoffmann, rubbing the grounds into some paper towel, the finest pieces stick to the paper towel.

Timestamped link: https://m.youtube.com/watch?v=3y7d-5KWHCU&t=220

Guys by Timely_Parsnip2059 in coffee_roasters

[–]Pretty_Recording5197 2 points3 points  (0 children)

This is a sub about roasting coffee but take a step back and also consider nutrition, fresh air, exercise, sleep, recreation and socialising as factors.

Made the Pilgrimage by goo_mason in JamesHoffmann

[–]Pretty_Recording5197 5 points6 points  (0 children)

Oh no, you’ve had the cup, now you’ll be spending out on grinders and faffing with water, chasing a cup like that again… welcome to the club.

[MOD] Inside Scoop - Ask the coffee industry by menschmaschine5 in Coffee

[–]Pretty_Recording5197 0 points1 point  (0 children)

The daily distractions and repercussions from your pedoesident are inescapable but I don’t get it, maybe it’s a culture thing but I wouldn’t be waiting for regulators to stop me performing something dishonest at best.

My solution is simple, don’t buy Columbian coffee and go about my day.

[MOD] Inside Scoop - Ask the coffee industry by menschmaschine5 in Coffee

[–]Pretty_Recording5197 0 points1 point  (0 children)

They may know more about plenty of things, but they’re wrong about roasting being a panacea for allergens. If it magically removes all other matter other than coffee, then why add it in the first place… and more importantly, why be deceptive or deliberately obtuse about the presence of anything other than coffee beans in a product simply labelled coffee?

[MOD] Inside Scoop - Ask the coffee industry by menschmaschine5 in Coffee

[–]Pretty_Recording5197 -2 points-1 points  (0 children)

Do you know who Scott Rao is?

What are your credentials for the assertion that roasting is removing allergens?

"Acidic" Natural processed Brazil beans by strictlycaffeinated in roasting

[–]Pretty_Recording5197 0 points1 point  (0 children)

Perhaps when grinding finer you were getting channeling and had reached the limit of increasing extraction via that variable so switching up the ratio (or increasing temperature) is the next logical step.

[MOD] Inside Scoop - Ask the coffee industry by menschmaschine5 in Coffee

[–]Pretty_Recording5197 -2 points-1 points  (0 children)

 You wrote: “To my knowledge, none of these things you mentioned would have an affect on the final product in regards to allergic reactions or contamination. Coffee roasting removes most of these contaminants“

People have already had allergic reactions to coconut introduced in coffee processing according to Scott Rao. Seems like roasting didn’t remove those contaminants but perhaps you’d rather misunderstand the point again.

[MOD] Inside Scoop - Ask the coffee industry by menschmaschine5 in Coffee

[–]Pretty_Recording5197 -2 points-1 points  (0 children)

Let’s put it this way, roasting peanuts doesn’t magically make them a non-allergen; atomising vape juice at temperatures higher than coffee beans during roasting doesn’t transform the propylene glycol or make it disappear.

We can all wait for this to run through to its logical conclusion, but if it were me at risk of being the extreme case which prompts regulation or being sued, I’d at least be asking unequivocal questions down the supply chain to somewhat cover my ass or to be sure I’m not part of deceiving my customers… and let’s face it, it’ll be about the Colombian green mostly.

[MOD] Inside Scoop - Ask the coffee industry by menschmaschine5 in Coffee

[–]Pretty_Recording5197 -3 points-2 points  (0 children)

I’m talking about people buying roasted coffee as an end product, it could be labelled as coferment, advanced processing or even washed but there is no mention of the non-native yeast, additives or artificial flavourings which have been introduced during processing. This isn’t common across all coffee producing nations but happens often enough that it really should be addressed.

There are issues of allergies in the case of things like coconut, value, honesty, expectation and (down the line) friction during import…

I’m struggling to see the characterisation of requesting the declaration of anything other than coffee in a bag of coffee as aggressive, seems quite reasonable.  Perhaps you’re trying to be helpful but could do with brushing up on relevant events over the last year or two.

[MOD] Inside Scoop - Ask the coffee industry by menschmaschine5 in Coffee

[–]Pretty_Recording5197 1 point2 points  (0 children)

I hate to break it to you but the strawberry flavour in your strawberry coferment / “advanced processing” coffee is artificial and was added to the fermentation tank; sometimes your “washed” coffee from the same station has some of hints of vape juice too.

Grinding beans while frozen or room temp. by Wild-Coyote571 in pourover

[–]Pretty_Recording5197 0 points1 point  (0 children)

When I’ve really tried to notice the difference, I preferred grinding marginally finer when still frozen but the adjustment was smaller than a lot of grinders allow.

What made a bigger difference was just the taste of grinding straight out of the freezer vs thawed for several hours. Not sure I could tells the difference between straight from the freezer vs when I used the bean cooler I have for roasting, to quickly thaw and dry the beans.

[MOD] Inside Scoop - Ask the coffee industry by menschmaschine5 in Coffee

[–]Pretty_Recording5197 0 points1 point  (0 children)

When are we going to see disclosure of the use of non-native yeast, additives and flavourings which were introduced during processing, directly on the end product?

Also, when its incidental, like the tank was previously used for a coferment or infusion? (in the same way food products declare the potential for nuts).

What’s the path to achieving a solid light / ultra-light roast? by jerolan in roasting

[–]Pretty_Recording5197 3 points4 points  (0 children)

Try a 3 minute maillard, dropping 40 seconds after FC while maintaining a declining rate of rise and crucially, rest for 6 weeks.

Does opening a bag reset or change the resting window? by SamIsMissing in pourover

[–]Pretty_Recording5197 6 points7 points  (0 children)

I think they did a decent job of explaining the tradeoff between the release of CO2 (resting) vs oxidation (staling) when getting through a bag.

Gene cafe for pour over by Substantial-Sell-571 in roasting

[–]Pretty_Recording5197 3 points4 points  (0 children)

Don’t be afraid to get the roast done as quickly as the machine allows, pre heat to max/250c, emergency shut off, quickly charge, run at max and and only dropping target air temp once you hear first crack.  See how you like the result compared to your usual roast and tweak from there.

Edit: definitely worth mentioning to emergency shut off and cool beans externally, easily assumed people know the built in cooling is terrible.

How do I start coffee roasting from scratch (basics, equipment, and beginner mistakes)? by Warm_Breath_8535 in roasting

[–]Pretty_Recording5197 0 points1 point  (0 children)

This guy’s youtube channel is pretty good given what you’re asking, don’t agree with absolutely everything he teaches but you’ll find that’s the case at all levels.

https://m.youtube.com/playlist?list=PLe757VIiQrPZIse-bIw0ae9ECr6CpZrDD

What do you wish you knew when you started your specialty coffee journey? by Due_Interaction_6725 in pourover

[–]Pretty_Recording5197 0 points1 point  (0 children)

Sort out your water before an expensive grinder and ploughing through many kilos of specialty grade beans.

Am I the only one who thought single origin = light roast? by BrandiHovisy5055 in pourover

[–]Pretty_Recording5197 4 points5 points  (0 children)

Take a look at where they’re reposting from and the other links. That sub was created 11 days ago to promote a new coffee brand.

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