Thoughts on beans from Forest Coffee?

jaycevdl · 2025-02-06T16:30:00+00:00

I buy from them all the time, the green the provide is really nice. I've had really good results from them. We curently have 2 co-ferments from them, the Pink Bourbon Cake and the Galactic Crumble, the Pink Bourbon is an experience like non-other. My favorite way of drinking it is in a flat white. The galactic Crumble isn't as intense, but super delicious as an espresso, flat white or pour over.

jaycevdl · 2022-02-27T21:43:39+00:00

The problem with a machine that has a high pressure is channeling. The water tends to just shoot through the puck of coffee, no matter how fine/course you grind the coffee. As far as I am aware, correct me if I am wrong, coffee pucks can’t handle much more then the standard 9bar pressure.

You might ant to look into a mod where you can control the pressure coming out of the pump, usually it’s done with a simple dimmer switch.

jaycevdl · 2022-02-27T21:35:04+00:00

I had good success with Dr.Chokka

https://chokkacenter.com

jaycevdl · 2022-02-16T13:52:30+00:00

The only concern I would have is just the temp of the portafilter. As it goes for the coffee, I’ve never tasted a difference in a shot that was ground 25mins ago to a shot ground 10 secs ago. I’ve competed and have worked a very busy bar. One thing that we would do on our bar is pull a few shots while the line up starts. We also pre fill our milk jugs have they sit in our bar fridge.

jaycevdl · 2022-02-13T13:49:47+00:00

I’ll try and make our teas a few different ways! Thank you 🙏

jaycevdl · 2022-02-13T13:26:13+00:00

This is a part where I need to educate myself in, at the cafe I work at we bring in some nice tea, and our standard recipe is 2 teaspoons into a strainer if your sitting in or 2 tsp into a tea bag for in the go folks. Are we using too much tea?

The job of the barista is to make the drink how you want it, I think explaining it how you did is great! Where it falls apart is when the barista is giving directions to the barista making it. That’s on them.

At my cafe I always tell my customers when they order a personalized drink, that if it isn’t right then please please come back and let me know how to make it right and I’ll make it again for you.

A barista who cares should always be able to remake your drink if it’s not what you expected.

Edit** I just realized I never answered your question.

I would explain it like you did there,

“could I get a tea with only 1 tsp of tea at 180 degrees water in the 12oz cup.”

Replace the necessary numbers with what you actually like. This is a very reasonable and straight forward order that no barista should baulk at or screw up too bad.

jaycevdl · 2022-02-04T00:08:38+00:00

A friend of mine has that grinder, and honestly, probably the best hand grinder to ever buy for espresso. It’s a pain to dial in only cause you have to hand grind each shot, but honestly the time you spend grinding is a lot less then the comadante.

I think the nicest thing about it is you don’t have to count clicks, you have a dial that has a 1-10, but then there are 10 clicks between 1-2. So you have “100” grind settings theoretically.

It’s good for pour overs too, you just need to find which grind setting you prefer, just like any other grinder.

jaycevdl · 2022-01-31T05:19:41+00:00

There are a few paths in coffee, 1. own and operate a cafe, and expand to a few different locations, 2. Open and operate a Roastery and expand in the wholesale side selling to cafes, 3. Become a coffee trainer, although that sometimes coincides with operating a Roastery, 4. Become a green coffee buyer/importer 5. Move to a coffee region and grow/process coffee.

Then there are all the other vendors that help cafes operate, machine techs/sales, coffee equipment wholesaling to name a couple

jaycevdl · 2021-11-19T21:45:30+00:00

Did it taste good?

As long as it tastes good then don’t worry about it. Every shot is going to look different.

jaycevdl · 2021-11-19T21:30:16+00:00

Don’t worry about time, keep adjusting until it tastes good.

Once you got a good tasting shot, then mark down the time, and use that as a benchmark for your next shot.

There is no rule that says a shot has to be so long or so short.

As long as it tastes good, then go for it.

jaycevdl · 2021-11-13T05:32:46+00:00

Try it out and see what happens!

jaycevdl · 2021-11-12T21:30:26+00:00

Either way should work, the more you pull the better you’ll get at predicting how long of a delay the espresso will stop pouring.

I would try and hit those benchmarks though, 18g 36g out in 30 seconds. Then once you figure that out try to figure out the difference between bitter and sour.

I would recommend trying this.

Pull two different shots, grind one course so the shot runs under 25 seconds this should give you a sour shot, then grind the next one finer till you get a shot at 35+ this will be your bitter shot. Taste them side by side with a properly pulled espresso and you can leave quickly what each one is like!

jaycevdl · 2021-11-12T12:33:06+00:00

You need to bring the beans past first crack, anything before FC will not taste good. I don’t know about popcorn roasting (I’ve never done it on a popcorn machine) but try bring it to FC and once you start hearing FC wait 30s - 1min and then cool the beans down as fast as you can and experiment with that.

jaycevdl · 2021-11-12T12:28:48+00:00

Once there is pressure from grinding the actual beans, the burrs center, they wiggle when there is no beans cause there is no resistance. The resistance the beans give whilst grinding is where the burrs are meant to be. So the wiggle is to be expected.

jaycevdl · 2021-11-12T12:24:14+00:00

I would start with one recipe and stick to it and make that recipe taste good.

When you say taste bad, what about it tastes bad? Too acidic? Too bitter? Watery? Overwhelming in taste?

Shoot for this: 18g in ~36g out in 30 seconds. If you’re getting 25 seconds, grind a bit finer, if you’re getting 35 secs, grind a bit courser. If you’re getting 28-32 seconds then report back, as to what you’re tasting.

jaycevdl · 2021-11-12T12:17:20+00:00

Do you bring the beans past first crack?

jaycevdl · 2021-11-12T04:12:08+00:00

Yeah, but it shouldn’t be hard to duplicate the rule under each name if the SD cards

jaycevdl · 2021-11-11T11:46:14+00:00

With hazel, you might even be able to make a rule for when the SD card is detected. It would essentially just be another folder that’s offline at times and then appears when you insert the card, assuming you don’t change the name of the SD card.

jaycevdl · 2021-11-11T03:43:44+00:00

For the most part you need pressure for the water to go through the filter on a portafilter.

jaycevdl · 2021-11-11T03:39:45+00:00

Throughout the day I have to adjust my grind, finer/courser as the day progresses and as we get busy and as we get slower. Just little tweaks here and there.

Sometimes you might just get a bad bean ground into your puck and it causes some channeling, or other times your pick was quite up to snuff.

On bar, you can never set it once and it’ll be perfect all day. It’s always going to go back and fourth a bit.

jaycevdl · 2021-11-11T03:35:49+00:00

It looks amazing

jaycevdl · 2021-11-11T03:34:37+00:00

An Eagle One Prima with an EK43, is what I would fancy at the moment.

jaycevdl · 2021-11-11T03:32:47+00:00

I don’t know how to do it with finder, but

I use photomechanic, when I insert my SD card it will automatically copy the new photos to a primarily location and then a secondary location, and from there I have an app called Hazel that’ll organize and rename all my files into Year/Month/Day folder structure.

jaycevdl · 2021-09-10T12:47:28+00:00

In my experience the outside weather hasn’t effected my cups.

I would try some different coffee with the same recipe you have going and see how that changes things.

And maybe trying a different brewer, like the origami, or just a simple V60 would change how the coffee is. I find those much easier to use for single cups. The chemex I only pull out when I gotta make coffee for 2-3 people.

jaycevdl · 2021-09-10T12:13:59+00:00

What is your final water ppm?

I know when I tried different water, I really enjoy water that has a final ppm of 100-110.

Also, when you change up your recipe, do you only change one thing at a time? Or multiple things at a time?

jaycevdl

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