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  • Looking for information (not really looking)

    A quick question. I will order one of these with my next order but where can I find out more stuff on beans such as dry pulped/washing/sundried/ Gr scale etc etc. I have been experimenting with roast depth and got an oily CS12 which is not burnt but not great either. CS 9 is very good. Also keen to learn about evaluating and flavours descriptors. In my winemaking I have an international set that we know about but with cfee I am lost

  • #2
    Re: Looking for information (not really looking)

    Originally posted by 2836313A323E343A2D6F6E5F0 link=1179756431/7#7 date=1276653089
    experimenting with roast depth and got an oily CS12 which is not burnt but not great either.
    Originally posted by 3E313B265F0 link=1179756431/0#0 date=1179756429
    CS12 is no longer a coffee bean
    CS12 is near enough to burnt. Roast depth is also a factor with how you prepare your coffee. With manual methods (plunger, syphon, pourover, etc) you go for lighter roasts (CS7 or 8). For espresso coffee try CS8 -10 or a little darker if you only drink milk based (CS9 - 10). CS11 is overdone to my tastes.

    Bean type is also a consideration but personal preference is your main guide.

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    • #3
      Re: Looking for information (not really looking)

      OK, anyone suggest a good reference book that talks about bean prep? You know, something that explains terms like AA, Dry pulped, Natural, washed, Gr3?? At least I know what Peaberry is

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      • #4
        Re: Looking for information (not really looking)

        I dont know about a book but I recommend Sweet Marias as a fairly good source of info.

        Try here: http://www.sweetmarias.com/articles.php

        Here is a start on your earlier question about flavour descriptions:

        http://www.sweetmarias.com/tastewheel.html

        Of course, dont forget to go through the other sections on CS for valuable info, especially the Home Roasting, Cupping Room and Blending Room boards

        Oh and Google is your friend.

        To keep this (vaguely) on topic I should also say "CoffeeSnobs Member cards". There. That should do it.

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        • #5
          Re: Looking for information (not really looking)


          With 200,000+ posts from the local coffee community here I expect you will find more information than you could ever use.

          The most important thing to learn is that as a home roaster YOU have control over the end product.

          Im sure you didnt become a winemaker overnight and expect that like coffee, wine is a life long journey of good and bad information that you juggle to find your own path.

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