We would like to come again. Thanks for organising
Willem van Wyk
Greetings to all CSers in and about Perth!
This will be an opportunity to get together, again over here in Perth.
I think it is fair to say that the first Cafe Day on June 25th was a great success. *A great time was had by all and we all learnt a lot.
Matt won the blind tasting and was paid in chocolate for his efforts!
The next cafe day theme is:
Mama and the Poppas
The Mama will be a Hottop drum roaster (batch size 250g) which I have for evaluation from Hottop and the Poppas will be your poppers or heat guns or whatever.
Roast Day Thursday 21st July
20 Ashton Rise
Note it takes 20minutes per batch plus the same time inbetween to cool the machine so we will have to do some scheduling for the batches. *I would suggest that you bring your roasting equipment with you so that you can do your roasts while you wait. *It is possible for instance that we may run out of time for you to use the drum roaster so I want you to do the drum roast first to avoid possible disappointment.
Please have enough Single Origin beans for a 250g batch for the Hottop!
I will have to know what SO you are roasting so there are no double ups!
I will provide some forms that you can use for making roasting notes.
Please note that we may have to limit the number of roasts for obvious reasons. *I think six would be the maximum and perhaps as few as three or four but well see.
Feel free to come along anyway even if you just want to see the Hottop in action. *Everyone is welcome!
Please bring a plate or some nibblies.
Cafe Day Saturday 23rd July
Supreme Coffee Machines *
45 Great Eastern Highway,
Perth WA 6103
Now you get the chance to bring your Hottop drum roasts along with your own Poppa roasts. *Remember your Poppa roasts should be done using the SAME SO beans and these should be similar sized batches so we have to guess which was done using the Hottop.
Please note that if you cant bring a roast it does NOT matter. *In fact it takes time to do the rounds with each cupping and we dont want to outstay our welcome! *
As before I will supply forms for tasting notes.
This will be a great opportunity for everyone to taste different coffees and to get hands on with an interesting roaster, courtesy of Hottop
There wont be any prize this time!
Please bring a plate in case we get hungry!
Each person will prepare espresso using a commercial espresso machine. *A professional burr grinder will be available for grinding ie. you will be roaster and barista for your own beans!
Everyone will taste and rate the espressos presented. *In this case there will be an extra box on the tasting form to see if we can spot the drum roasts. *
PS. *Thanks so much to Peter Holton of Supreme Coffee Machines for hosting this event AGAIN!!!
Please send a message to me if you are going to attend, this will help us make the necessary arrangements. *Remember that Peter has very graciously gone out of his way to help CS, so every courtesy should be extended. *
We would like to come again. Thanks for organising
Willem van Wyk
Yep you can count us in
uuummm is this where we apply???
Thats fine, you are both welcome.
Are you with bean? If you have beans to roast (you will need about 500g green beans), then fine, if not that is fine too.
Are you coming to the roast night Thursday? Or just the cafe day on Saturday or both?
We will just be coming on Saturday as i have to come from mandurah, yes i will be bringing some beans, im interested in tasting the difference not only between roasters but also machines.
Thanks , see you there
Some good news.
For those coming to the Roast Day Thursday 21st (tomorrow), you will now get the chance to use a top quality commercial espresso machine!
My new Bezzera BZ40-P has made its first espresso! It is a 30kg machine with a 3.4L copper boiler and a rotary pump. Nice!
I still have to plumb in the drip dray as I have to do some more cutting and joining.
Count me as a starter for Saturday. I wont be able to make it tomorrow night as I work late on Thursdays. Looking forward to seeing all the Perth CSRs!!
See you on Saturday!
I wont be making it tonight, but luckily enough I had a shot on the Hottop earlier in the week ;). I will be there on Sat, with coffee, tamper, timer and a cake. Looking forward to it. :D
Perth Cafe Day Review
I came armed to the Cafe Day with only three lots of beans, two lots of my own, one drum roasted and one done in my popper and another drum roast using Alans Guatemalan beans.
I knew already that things were not quite to plan ie. I couldnt really do a fair comparison between drum roasting using the Hottop and using a popper.
It didn’t bother me too much though as I knew the day was going to work out just fine. *I knew this would be the case after the first café day, where everyone was just so enthusiastic, that it would be just impossible not to have a successful café day. *I was right!
The other nice surprise was that we had eight people attending more than double the first café day! *It was nice to see some new faces and people new to Coffee Snobs. *The forum is gathering in popularity quite quickly which is good to see.
I brought the Hottop with me but we really didn’t have a place to do a roast. *Anyway, everybody had a good look and I explained the machine to them. *It is a lovely unit and everyone was suitably impressed.
We used the Cimbali four group machine this time. *Peter had to show us where all the knobs and buttons were and a number of attendees had a play at barista. *It is always interesting trying different machines and this one was different to the one we used last time. *We also got to try an automatic tamper. *I can’t remember the brand name but it is quite a useful device I thought but not cheap at about $700. *Nevertheless it was quite useful for doing what we were doing, as it removed one more variable from the process.
The first bean to try was well, #1 bean (Alans Guatamalan). *I waited until people tried the bean before getting their feedback on it. *There was quite a lot of experimenting with the grind to get it right. *
We all agreed that this was an excellent bean although rather acidic and probably best in a blend rather than as a single origin. *This bean was done to the start of second crack in the Hottop and came out very well in the tasting.
Peter then came up with his own Guatemalan from a local roaster. *This cupped very well too. *Nice and smooth although possibly Alan’s Guatemalan (Gautemalan SHB Vulcan De Oro)
bean was somewhat more aromatic with a hint of fruit.
At this point, I asked Peter about ‘bleedin’ the shot (as I call it) where he discards the first part of the pour. *He said previously that this makes a better shot. *I like to think us espresso people are cruel but fair, so we put this idea to the test. *It was a very surprising result, well to me anyway, obviously not to Peter! *The coffee was much less acidic and smoother.
I extracted the following passage from the Home Barista website:
The early part of the extraction contains a predominance of the acids and the portion derived from fines. The central part of the extraction contains a predominance of the sugars and caramels. The final part of the extraction tends towards bitterness, but will also be fairly weak, sometimes almost tasteless. Among enthusiasts, this is known as the rule of thirds.
So there you go the ‘rule of thirds’. *It is worth remembering when you ‘work the shot’. *It really does make a difference and it was great to see some espresso knowledge gained as a result.
The third coffee was my Ugandan (Organic Ugandan Bugisu Sipi Falls) bean done on the Hottop. *The word was very nice and smooth with a rich taste and a definite chocolate flavour.
By this time, I realized that the tasting notes were not working out. *People seemed more interested in paying attention to drinking coffee and having a good time! * :)
This is OK though. *These café days will all be different in nature. *Sometimes we will get technical on the tasting side. *I think that this works out well when a number of people contribute their own coffees. *
The fourth coffee was my Ugandan bean done in my popper, brutally accelerated to second crack in five minutes with chaff flying and smoke in the air. *I had taken it into second crack a bit more than usual and there was some oil on a few of the beans. *Oh, dear I have buggered this roast I thought. *This really isn’t fair, now people will think I’m trying to make the Hottop look good!
Well, guess what? *This coffee proved to be the best one of the day! *Yes, just a crappy little B&D popper doing a brilliant roast. *Everyone agreed, it was pretty well an instant hit. *Very smooth with a lovely integrated flavour and overall a fine drop. *
Does it prove anything regarding drum and popper roasting? *Well obviously not, except to show just what a cheap little plastic popper can do. *I think whether a drum or air roast is better will depend on the bean. *If I had wanted to highlight the advantage of drum roasting, I think a delicate Brazilian like the Macaubus would have done the trick. *My opinion, early on in my drum roasting experience, is that the drum roast suits more delicate coffees that require a slower development of the flavour and that the air roast suits stronger flavoured coffees. *
All in all, a highly successful café day!
What next? *Mmmm. *I am considering a Gourmet Coffee roast day although this requires a bit of forward planning. *I would need to get at least three different Gourmet beans to make this worthwhile.
What do you guys want to do next? *
Sounds like another great GT! Congrats!!
Java "Wishing he were there" phile
hmmm... Gautemalan SHB I remember that one. Great shots :)
Well done Grant, Peter (Supreme Coffee Machines) and all the WA CS crew sounds like a great way to spend an afternoon.