I am in the UK and hormozi.co.uk is from where I get the beans right now. They offer nice range of coffees to choose from and their prices are very reasonable. 60 GBP for 6 kg of quality yirgacheffe, nobody else can beat that here.You are right, it is hard to get green beans, especially good ones and well priced. With the good coffee being in high demand, it will likely remain this way.
yeah, good point. I open doors and windows during the roast and keep them open for about 10-15 mins after completion. The alarm does not go off. The smoke otherwise is unbearable.
I am not that worried about it cooling down quickly. After I watched how they roast it in Ethiopia, that sense of punctuality and exactness has vanished. My results are still pretty consistent though.
Hi, When a mead or wine foams like that in a bottle, this tells a wine maker that you bottled before you checked to ensure the yeast had ceased to eat up sugars and stop producing carbon dioxide gas. If the yeast expel the gas inside the bottle and the bottle is capped and sealed, it can explode sending shards of glass everywhere. I see your video was made 8 months ago. I hope you had unsealed every bottle and that no bottle had exploded. In wine making such exploding bottles are called "bottle bombs" and they can be very, very dangerous. When you make a mead or a wine you really must be certain that you are not bottling before the yeast have stopped fermenting.
Thank you so much for the care and for the great info. I have indeed looked into this after the first attempt and for the second one I have got plastic 5L bottles Plastic Demijohns with Airlocks. I watched Clarkson's farm where he made explosive beers, so I knew, but thought it gets dry enough sooner. I had it in there for 2-3 weeks before transferring to bottle again and thought it was sufficient. Now I know it is not. You have reminded me that I had 3 bottles hidden in the dark, which I have forgotten about for maybe 3 months. 2 of them were the same as in the video. I have just opened them gently and they were like champagne. A lot of gas in them, but thankfully nothing exploded. Taste great and nice yellow color, so will put them in use now. Interesting that the third bottle is a dark glass flip top cap from a Vetter Brewery Heidelberg's 1.5L beer. That one did not need any degassing. It is very slightly sparkling, but nothing comes out of it when I have opened it. Amazing German quality, probably because it is made for live beer.
@@JollyLife4U Hmm... Perhaps the third bottle never sealed as well as the first two. If the gas can escape there is no build up of pressure. But if you are planning on making more mead or wine I would buy an hydrometer. They are not expensive and with them you can monitor the progress of your fermentation. The thing is that if the yeast coloy is small or the amount of sugar is large or the total volume is large or the ambient temperature is low or the amount of nutrients in solution for the yeast is poor, the yeast can take months to finish fermenting...and bottles prevent the CO2 gas from escaping and that gas builds up pressure.
I will get a hydrometer. Knowing about the level of fermentation was the part I was missing. And will probably go to Heidelberg to get a few more of these bottles. Thank you very much for your help
At 20.10 , when the t'ej foams and overflows, suggests to me that the mead was still fermenting when you bottled it. As a wine maker, I would suggest that you never bottle until you are 100 percent certain that the yeast has eaten up all the sugars. This you can do either by using an hydrometer to monitor changes in density (what we call "specific gravity") - with honey, the final density should be 1.000 or even lower. Alternatively, you can wait several months to be confident that there is no more sugar left in solution. This means the t'ej will be very dry. You can then pasteurize it to kill the yeast or you can chemically stabilize it. Wine makers use two chemicals (K-meta and K-sorbate) to prevent any remaining cells of yeast from reproducing and refermenting the mead or wine. You can then add more honey to sweeten the t'ej or other sweeteners to your taste.
I think before you and your dad go back on there fishing for those poor smoothounds that you get a drop net so the poor buggers don't smash themselves up on the floor. You can't grab these fish by the tail they have no skeletal protection and will get internal damage and die. Grab the fish with one hand either side of its head and put it back on the water by either climbing down or in a drop net which is a must on there!!!
Hi, it is Ninja foodie 10 in 1. I use air frier mode at 200C. Time varies depending on quantity and coffee beans as well as roast. Less beans = less time. This one in the video is medium roast and I think was about 13 mins. Could add 1-2 more mins, would still be chocolatey. Light roast about 11. Would grind hard, as beans are still hard like little stones on a light roast.
The only dish we use a tomato sardine can is for a cold bean soup, which is great! Gonna try this, thank you! You can also make deviled eggs with your pate!
Same for me. Really had no interest in canned sardines until I discovered this pate. Now I go shopping just for that and for a good sourdough bread to go with it,
Sick of seeing so called anglers with no clue about fishcare.. doesn't matter though you got a decent picture of a hound.. will be able to brag about it on social media.. get a weigh sling and drop net and support the weight of the fish whilst handling it out of the water..numpties 🙄
I'm sick of seeing dead hounds on that bloody stone jetty after people throwing them back in like a mackerel. It's all about looking after what we have left isn't it Gary 👍
For such a great fighting sea fish we should take care . But that should b all fish . Stopped fishing matches due to weighing whiting in dead then throwing them back all because people were cheating when we measured them
@@garycreasey4538 Yes mate there's not a lot left. I agree with you regarding the club matches and I packed in because of the summer months where every man and his dog hit a certain river for the flatties and emptied their river and all so someone was using them for pot bait. When you take 40 flattiels twice a week you soon ruin that fishing 😩. I'd rather go for a cod for biggest fish which is more money and this is exactly what I used to do 👍
@@kirkmarshall6790 mine is going well too. When it is warmer it develops faster. I wait at least 40h in total before baking. You can proceed to baking this morning.
The absolute and unconditional requirement for sharpening knives is developing and checking for burr. Which I have not seen you do a single time. Without doing that any good outcome is pure luck. You might have done it before hand, but based on the difficulty with cutting the paper I am guessing not.
Yes, it is nixtamalized corn flour, not just corn flour. It is used to make tortillas, tamales, enchiladas etc. That is corn boiled with cal, that is calcium hydroxide, and then left for some hours , drained and milled and is then called masa harina. This is how people there have been processing corn for centuries, like we fermented the dough. Mid of last century an inventor from Venezuela made dried masa harina, and named it PAN, which allowed people to prepare their tortillas in minutes. There is Maseca from Mexico and others. They are mostly used in Latin America, as corn is the staple food there, like wheat is in Europe, rice is in Easter Asia, etc. The traditional masa harina is of course much tastier, but in Europe we have no access to proper varieties of corn to prepare, and is a time consuming effort. Nevertheless, I find the blue corn Maseca masa harina to be times tastier than PAN. In BG I have found another one that should do here: mexgroceria.bg/product/bialo-carevichno-brashno
I'm getting ready to start doing this. My beans arrive Monday already have the air fryer ninja toaster oven thing lol I'm glad I found your video and love that your enjoying the coffee.
That is great! I am excited for you. I will be roasting yirgacheffe today for a friend. If you are in the UK, hormozi.co.uk are my latest and best source for green beans.
If you like to try it, I think this recipe here is better (has slightly less water and is my current recipe): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jsRC_zEAfJQ.html
Yes, that's to start the meal with.Beetroot starter for bread - it has never crossed my mind. I would rather use wine as a starter and add the beetroot before baking.
Thank you and good luck. What I have not mentioned in the video is that the final product, unlike salt, tends to absorb water from the air, so you need to either use it over a few days or store it in a vacuum/refrigerator, as it develops mold otherwise.
