Growing coffee

[tonyt]

Re: Growing coffee

nope, that didnt work.

[tonyt]

Re: Growing coffee

the raw material

[tonyt]

Re: Growing coffee

i dont know what the optimum colour is. towards the end of my harvesting the cherries tend to be more crimson, but i cant taste any difference in the end result.

[tonyt]

Re: Growing coffee

the engine room. in practice, theres a hand attached to the end of the wood.

[tonyt]

Re: Growing coffee

after a few minutes robust pounding.

[tonyt]

Re: Growing coffee

after a few more minutes robust pounding.

[tonyt]

Re: Growing coffee

the resulting unspeakable mess.

[tonyt]

Re: Growing coffee

even more unspeakably messy. this lot was about 2.5kg of cherries. there were some that didnt get squashed, which i set aside as i was cleaning it all up while watch a video. then i pounded them again. thatll teach em.

[tonyt]

Re: Growing coffee

i have to give full credit for this technological breakthrough to madpierre. i have cunningly tweaked it by using a bigger bit of wood.

[Presso]

Re: Growing coffee

Great pics of the pick.

I would leave mine on the tree until they look between these two colours.

Rather than fouling your relationship/mixer, you could try bakers yeast sprinkled in a bucket of the muscilage covered bean and water for a couple of hours.

[tonyt]

Re: Growing coffee

try bakers yeast sprinkled in a bucket of the muscilage covered bean and water  for a couple of hours.

ok, i will try that out and see what happens. i assume this will make the coffee thinner, but more potent, maybe more acidic and bitter. i tend to like coffee that is full and creamy, so i have liked the dry-processed beans i did last year. i always make my coffee in a plunger, i dont like espresso coffee much at all. sometimes it even makes me feel sick. but i dont mind turkish or arabic style coffee or even short black coffee.

thanks for telling me about the colour - i have had the general idea that most coffee is picked a scarlet colour. even scarlet/yellow.

[Presso]

Re: Growing coffee

The bakers yeast just de natures the sticky mucilage.

The cherry on the right is called(by the astca-australian subtropical coffee association) a raisin.

I thought I might offer raisins to CSers who are keen to germinate and grow.

Much higher germination rates from the raisin than the green bean.


Perhaps a token donation to the "Fair Crack" fund in exchange for a handful of raisins.

Wonder what the mods think?

[caffeol]

Re: Growing coffee

I thought I might offer raisins to CSers who are keen to germinate and grow.

Much higher germination rates from the raisin than the green bean.


Perhaps a token donation to the "Fair Crack" fund in exchange for a handful of raisins.

Hi Cameron

I dont know about the mods but I would be interested in having a go with some raisins and would be happy to make a contribution to FC.

Depending on how token we may have to do it in conjunction with a purchase to make it reasonable for Andy to process the transaction.
The other question is sending them - if you get a few takers will it cause you a problem?

[madpierre06]

Re: Growing coffee

i have to give full credit for this technological breakthrough to madpierre. i have cunningly tweaked it by using a bigger bit of wood.

We could start a whole new thread if we go into the effectiveness of a heavier piece of timber with spread out surface area, as against a narrower piece which is lighter thuss necessitating (or not) greater down force. Does the greater spread reduce the effective pressure against individual beans as part of the whole mass?

Regards seperating the beans, I still dump the whole lot in a bigger bucker of water, it makes it eeasier (for me anyways) to seperate out the pulp and find infividual beans which havent been crushed properly to that point.

Some nice piccies there tony.

[A_M]

Re: Growing coffee

i have to give full credit for this technological breakthrough to madpierre. i have cunningly tweaked it by using a bigger bit of wood.  

We could start a whole new thread if we go into the effectiveness of a heavier piece of timber with spread out surface area, as against a narrower piece which is lighter thuss necessitating (or not) greater down force. Does the greater spread reduce the effective pressure against individual beans as part of the whole mass?

Regards seperating the beans, I still dump the whole lot in a bigger bucker of water, it makes it eeasier (for me anyways) to seperate out the pulp and find infividual beans which havent been crushed properly to that point.

Some nice piccies there tony.

I think the issue of a Mortise and Pestle style approch is how many have does it all over many years..

What ya need is a big one ;D , like they use for maise and other crops in Africa...