who ever thought to roast specifically this bean and mix it with water? It makes you wonder how many ways of processing other plants exist that we haven't even thought of.
It makes you wonder. There are so many genius things humans have figured out, it just blows my mind. How people figured out that whiskey/liquor and wine etc. can be aged in charred oak barrels to improve the flavor was a truly ingenious innovation. If you look at the early origins of corn from the Teosinte plant, it really makes you wonder why ancient farmers pursued growing what were originally barely edible, essentially grass seeds, for so long and eventually evolve it into corn. It had to have taken a long time to evolve it into what we know as corn now. Why would they take the time and effort to grow generation after generation of something that originally was a really hard seed that was barely edible?
@@yearginclarke yeah lol and there’s so many other ways of making things. Even something like using a chicken egg to make a cake. Now imagine if we used duck eggs or emu eggs instead or some different kind of grain to make flower or some different leave for tea or
@@Submersed24 Yeah there are all kinds of possibilities for teas, and alternative to chicken eggs of course. Pioneers and such used whatever they had for substituting flour, coffee, etc. I have some knowledge of native plants and foods that the indigenous tribes used in my area. Alot of that stuff was harvested and used in clever ways, but much of that knowledge is slowly fading away.
I think I read a farmer or someone burned the dried fruit for heat or whatever reason and it smelled really good. So later he roasted just the beans and then put them in water almost making a soup. I do not remember the story at all but it was an accident and dude ran with it. I've wondered how a person realised if the lick a frog they will get high... probably another accident. 😂
Some roasting take 5 mins, some take as long as 10 minutes or over. If both scenarios are hot air roast technique, what is the most recommended roasting time?
Hi....i need some help... I did the same thing but after preparing it doesn't completely melts some remains floats over the cup so how to let it melt completely in a water?? Please reply
Hi, I noticed that beans that roasted right after the 2nd crack tends to produce more oil on the bean surface after several days of degassed. I spoke to one of the local roaster shop, they encourage to roast the beans before the 2nd crack. One of my family members who drink americano said beans roasted at 2nd crack had lost its fruitiness, in order words, beans that roasted after 2nd crack has "no taste". Since I watched so many videos from RU-vid where most people roasted beans rihhtafter 2nd crack, what is your thoughts on this?
I've heard similar advice from a roaster I once met. I didn't think to ask what they did in order to cool the beans. In any case, perhaps the answer comes down to a matter of taste preference?
Getting a lighter roast right and balanced is either hard to do, or a lot of batches I've sampled when buying came from roasters with simply bad taste. I'm going to assume my letdowns have been mostly due to difficulty of the task! Sure, it might be hard to brew a perfect cup. Take it in stride. If I were working on knowledge and skill, I would build fundamentals, and work on controlling time and temperature. In that regard it's better to go for that darker roast and learn by heart when 2nd crack happens, but maybe you just want coffee you enjoy now and then and want to leave it to chance, and to primarily have fun. I am just a snooty drinker of coffee. I've tried a lot of single origin of different roast levels, and I've talked to pros and hobbyists. When I finally give this a shot I'll come to you with better feedback.
@@Saohesc , thanks. I believe the optimum roasting level would be to maintaining the fruitiness as well as containing some chocolate flavor. Since roaster shop buying beans in large quantity, they will experiment it many times before finalizing the roasting profile before selling it to us.
Hi, i have a question with regards to the roasting level for commercial espresso beans. What is the correct level of roasting ? Below is the classifications of roasting levels:- Level 1: Immediately after 1st crack Level 2 : In between 1st and 2nd cracks Level 3: When 2nd crack is just started Level 4: Immediately after the 2nd crack is fully completed
According to your classifications, espresso roast levels would be between level 3 and 4 depending on what you are trying to achieve. For a single origin bean, you might be more inclined to roast until there very beginning of second crack to preserve some of the lighter flavor notes of the origin but for an espresso blend, you are generally looking at what you describe as level 4 in order to provide a more uniform flavor with deeper tones/notes (e.g. cocoa).
I burnt my coffee! 😫🤣 It was my first time and decided to roast upto second crack finishes. I didn't cool it down immediately and it burnt I guess. It's like ashes
The green bean smells like hay or cut grass. "Freshly roasted" coffee taste like crap and the off gassing will make you gag. "FRESHLY GROUND" coffee that has off gassed for at least a day is heaven:) I prefer a City Dark or just past 1st crack.....
Hello, Did I read your comment correctly? Are you saying that after freshly roasted coffee that has rested to grind the beans and let the grounds rest a day before brewing? That way the ground coffee has off gassed or de gassed the CO2. That is very interesting. Please reply. The lil hamsters that power my brain are working hard thinking about your post. 😊 I think LH once said that coffee will lose aromatics very quickly and that is where the taste comes from... something like that. Don't quote me trying to quote him. You have made a very interesting point if indeed I read your post correctly. Thank you very much, I look forward to your kind reply. 😊😊
