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  • 21st blend

    Hi I have my twin little sisters 21st coming up (event on 16/05) and I want to roast the coffee looking for a relatively organic blend/bean as guests can be sensitive to toxins in stuff(have cut out a lot in their diet for health)

    Entertaining 80-100 or more guests

    Currently roasting in cast iron pan/pot. I have Panasonic sd250 bm for coretto to build and may have access to a small batch roaster name unknown

    My equipment consists of v2 silvia with a pid with v3 steam wand, stock v2 silvia and a bes 840 will be getting rid of the last 2 after event and a sm90 grinder w/doser


    Right/wrong forum? Feel free to fix/split, and roast Me accordingly for the plan :-)

  • #2
    Originally posted by JWILL View Post
    Hi I have my twin little sisters 21st coming up (event on 16/05) and I want to roast the coffee looking for a relatively organic blend/bean as guests can be sensitive to toxins in stuff(have cut out a lot in their diet for health)

    Entertaining 80-100 or more guests

    Currently roasting in cast iron pan/pot. I have Panasonic sd250 bm for coretto to build and may have access to a small batch roaster name unknown

    My equipment consists of v2 silvia with a pid with v3 steam wand, stock v2 silvia and a bes 840 will be getting rid of the last 2 after event and a sm90 grinder w/doser


    Right/wrong forum? Feel free to fix/split, and roast Me accordingly for the plan :-)
    Hi JWILL,
    To be completely honest, roast them a nice coffee, the thread on the KJM blend has a lot of information that will help you choose the beans.

    Just because a coffee is not certified organic, does not mean that it has toxins in it.
    If your guests can drink organic coffee with no side effects, but are sensitive to non organic coffee, then I suggest the problem is psychological.
    I know people who buy 6mth old (and older) organic coffee at $70/kg roasted (from health food stores) and swear that it is better than freshly roasted non organic coffee. They also say that non organic food is toxic to them. When you look at them they look half starved and at least 30 yrs older than they are.
    Each to their own....

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    • #3
      I have part bags left of Timor leste ramelau and Kenya AA, any thing else similar available atm
      Just need a cleaner processed bean/s certificate not necessary

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      • #4
        While most coffee farmers wouldn't be able to afford USDA organic certification, if managed properly few chemical inputs are needed anyway. Traditional polyculture under nitrogen fixing shade trees provides much of the fertilizer requirements while reducing pests/weeds. All I can say for sure is avoid the Brazilians

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        • #5
          Originally posted by burr View Post
          All I can say for sure is avoid the Brazilians
          Sweeping generalisation. I currently have a biodynamic Brazilian in my arsenal. Certified by Demeter, the peak world body for certification.

          One of a very small handful, worldwide.

          USDA certification can be pretty rubbery. Knowing your origins and provenance of the bean is your best guide to the agriculture.
          Last edited by chokkidog; 8 April 2015, 09:55 AM.

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          • #6
            Fair enough, I can't say I put too much thought behind my comment. Clearly any coffee sourced here at CS is in a different grade all together from the mass produced garbage anyway.

            I was going off the fact that the vast majority of coffee grown in Brazil is full sun, while shade is the norm in central America/Africa/India (according to the books I've read).

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            • #7
              Getting back to the OP's question.....

              If you go through the list of coffee in green Bean Bay and use google to search you will find out more about the coffees.

              Especially if you look past the first page of results.

              Coffees like the Burindi, Elephant Hills, Ceja De Selva, El Triunfo......

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              • #8
                Thanks for the advise I ended up getting these beans prior to getting your comment chokkidog for a kjm-ish mix

                I have bags of
                Peru Ceja de Selva AAA 5.00kg
                PNG Wahgi AA 2.50kg
                Venezuela San Cristobal Lavado Fino 2.50kg
                Ethiopian Yirgacheffe Special Prep 2.50kg
                Uganda Kisoro AA 2.50kg
                Panama Jaramillo SHB 2.50kg
                Sumatran Mandheling Jade 2.50kg
                Ethiopia Biftu Gesha Sundried 2.50kg

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                • #9
                  Using that list as a "pantry list" I would suggest trying the following as starting points:

                  Black coffee blend:
                  Peru Ceja de Selva AAA 5.00kg
                  Venezuela San Cristobal Lavado Fino 2.50kg
                  Sumatran Mandheling Jade 2.50kg

                  White coffee blend:
                  PNG Wahgi AA 2.50kg
                  Uganda Kisoro AA 2.50kg
                  Panama Jaramillo SHB 2.50kg

                  Single origin:
                  Ethiopian Yirgacheffe Special Prep 2.50kg

                  Single origin:
                  Ethiopia Biftu Gesha Sundried 2.50kg


                  There are other combinations of the above that might work well too but this is something that you and your roaster really need to explore. (thats the point of home roasting... learning and understanding what you taste and adjusting to suit)

                  Although I must say coffee's for 100 people (all at once when they finish eating) on a Silvia is a BIG ask.

                  Instead of trying to do espresso in that situation, see if you can hire/beg/borrow a few airpots and a pour-over brewer. I've catered for a few crowds of that size and the airpots with good coffee is a killer solution.

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                  • #10
                    I was also thinking that catering for that many people with small domestic machines would be tough. Of course, many might be happier with a range of herbal teas, tisanes, chais, etc...
                    Another option might be to offer cold-brew coffee. It's not a very efficient way to use coffee beans, but a Toddy or similar can make a big batch of coffee all at once.

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                    • #11
                      Re equipment
                      Trying to get a bigger machine old commercial 1 or 2 group 15amp plug is a problem though
                      I have a pair of brewovers on order if I get them by the 16th I can use them

                      That tea idea my actually prove fairly popular as the girls like their herbal teas

                      How bad is having 1-2mm flat on a set of sm90 grinder burrs

                      I will look in to the air pots thanks andy
                      Have allready started on the bags so what percentages were you talking about

                      Thanks again for all the help guys
                      Last edited by JWILL; 1 May 2015, 12:23 AM.

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                      • #12
                        Thanks for all the tips, night went well.
                        ended up serving Andy's suggestion in multiple plungers

                        jwill

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                        • #13
                          are you going to have enough cups for the guests

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                          • #14
                            Dun and dusted nature but someone lent us a pile of multi temp plastic cups, and we got alot of other stuff bulk so grabbed some 8oz paper cups as well

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