Love coffee
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Winston
Lorenzo von Matterhorn
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Coffee Rust Is Going to Ruin Your Morning [eventually - W]
Coffee plants were supposed to be safe on this side of the Atlantic. But the fungus found them.
16 Sep 2020
https://www.theatlantic.com/science/archive/2020/09/coffee-rust/616358/
Coffee plants were supposed to be safe on this side of the Atlantic. But the fungus found them.
16 Sep 2020
https://www.theatlantic.com/science/archive/2020/09/coffee-rust/616358/
still searching for one that I like
Winston
Lorenzo von Matterhorn
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18 April 2016
The effect of bean origin and temperature on grinding roasted coffee
https://www.nature.com/articles/srep24483
Abstract
Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily.
[snip]
Whilst routine in the pharmaceutical industry, it is challenging to both design and execute a grind to a homogeneous particle size in a coffee shop. This, however, is of critical importance in coffee brewing because variable accessible surface area causes the small particles to extract more rapidly relative to larger ones. As a result, brewing coffee is challenging with variable particle size, especially in espresso-style pressurised brews, where packing effects become important25,26. Given the importance of particle size, we assess if bean origin, cherry processing method, and roast profile have any significant effect on the particle size distribution of the ground coffee.
Additionally, it was suspected that the temperature of the beans could also influence the bean fracturing dynamics, and therefore the final size distribution. Whilst ideally the beans and burrs would both be brought to the desired temperature, controlled active heating or cooling of the burrs is not presently feasible. To investigate the temperature effects we pursued the controlled cooling of the coffee itself. Given that many people store coffee in the refrigerator or freezer (if devoid of water vapour this is a chemically reasonable method of storage), we examine if varying bean temperature results in an observable modulation of grind distribution.
[snip]
Grinding colder coffee beans produces a more uniform particle distribution, with a decreased particle size. While the decreased particle size will tend to speed up extraction due to the larger surface area, the increased uniformity should minimise the amount of wasted bean, which is discarded without being extracted to completion. Whilst active cooling of either the coffee beans or burrs is energy consuming, the benefit of cold coffee grinding may offset this cost with more efficient extraction from the smaller particles.
The effect of bean origin and temperature on grinding roasted coffee
https://www.nature.com/articles/srep24483
Abstract
Coffee is prepared by the extraction of a complex array of organic molecules from the roasted bean, which has been ground into fine particulates. The extraction depends on temperature, water chemistry and also the accessible surface area of the coffee. Here we investigate whether variations in the production processes of single origin coffee beans affects the particle size distribution upon grinding. We find that the particle size distribution is independent of the bean origin and processing method. Furthermore, we elucidate the influence of bean temperature on particle size distribution, concluding that grinding cold results in a narrower particle size distribution, and reduced mean particle size. We anticipate these results will influence the production of coffee industrially, as well as contribute to how we store and use coffee daily.
[snip]
Whilst routine in the pharmaceutical industry, it is challenging to both design and execute a grind to a homogeneous particle size in a coffee shop. This, however, is of critical importance in coffee brewing because variable accessible surface area causes the small particles to extract more rapidly relative to larger ones. As a result, brewing coffee is challenging with variable particle size, especially in espresso-style pressurised brews, where packing effects become important25,26. Given the importance of particle size, we assess if bean origin, cherry processing method, and roast profile have any significant effect on the particle size distribution of the ground coffee.
Additionally, it was suspected that the temperature of the beans could also influence the bean fracturing dynamics, and therefore the final size distribution. Whilst ideally the beans and burrs would both be brought to the desired temperature, controlled active heating or cooling of the burrs is not presently feasible. To investigate the temperature effects we pursued the controlled cooling of the coffee itself. Given that many people store coffee in the refrigerator or freezer (if devoid of water vapour this is a chemically reasonable method of storage), we examine if varying bean temperature results in an observable modulation of grind distribution.
[snip]
Grinding colder coffee beans produces a more uniform particle distribution, with a decreased particle size. While the decreased particle size will tend to speed up extraction due to the larger surface area, the increased uniformity should minimise the amount of wasted bean, which is discarded without being extracted to completion. Whilst active cooling of either the coffee beans or burrs is energy consuming, the benefit of cold coffee grinding may offset this cost with more efficient extraction from the smaller particles.
And I thought that mixing propellant was a challenge....
my best friend visited recently and brought some Folgers Black Silk coffee which I have switched over to but I am still thinking that there is a better one out there for me.
Every time this thread gets resurrected, I want to go get a cup of coffee.....
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I'm really big on coffee too..
Try Lavazza, a few different ones are available in supermarkets now..
I've been enjoying that recently..
If you can find try anything from east Africa as well..
Tanzanian Peaberry is an old favorite, so's Ethiopian Yirgacheffe, Kenya AA is ok too..
They've changed over the years though, not for the better..
I've wondered if climate change in that part of the world has something to do with that..
Teddy
Building rockets I do for fun, but I actually roast coffee as a profession. Check out my coffee company site if you get a chance
https://www.bluelavacoffeeroasters.com/
https://www.bluelavacoffeeroasters.com/
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Hi Db,,
Your site and coffee look quite interesting..
I'd like to buy some coffee from you..
I like medium roasts..
I generally don't like Columbian coffee,, too dark..
What would you recommend for me ??
This
Sumatra Kerinci Honey Labu Tujuh Coop
or this
Papua New Guinea Korgua Estate Peaberry
or this
Ethiopia Guji Hambela Dabaye
Teddy
Teddy,
Most of the coffee I roast to full city, or full city plus. Which is medium to medium dark. I usually roast the Sumatra a little darker so i would suggest the Papua New Guinea or Ethiopian right now. I’m always changing coffee offerings to keep things fun and interesting. Those two regions are quite different as far as flavor profiles go. But I really love the New Guinea right now, and I don’t see Peaberry from there available often.
Don’t forget to use the first time buyers code TRYBLUE at checkout for 25% off
Thanks
Dan.
I ordered what you recommended onebadhawk. Very interested to try it!
I'm just curious, what city/town are you located in?
Terry,
The roastery is in Parkdale, Oregon. Right under Mt. Hood, near Hood River. That’s about an hour and a half east of Portland.
Sorry,
That was for Mach7!!!!
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Done,
Thank you so much Dan..
I ordered the two you recommended..
Can't wait to try them..
That's too funny to meet someone who roasts coffee on TRF..
Teddy
Thank you so much Dan..
I ordered the two you recommended..
Can't wait to try them..
That's too funny to meet someone who roasts coffee on TRF..
Teddy
Thanks!
CPUTommy
Thrust cures All
I love my ninja coffee pot !! Never ever will I use anything else.
dbpeirce,
Sipping my 1st cup of Ethiopian Guji Hambela Dabaye.
At first I thought I made it too weak, But then the flavor started to come out!
I put too much cream in it at first.
Much more complex than Starbucks blonde roast.
Love it, well done!
I gave the other 2 to my son and daughter for Christmas. I'm interested in what they think.
EDIT:
I work just down the street from you at Portland Airport. After COVID I would love to come visit Blue Lava, do you have a store front?
Sipping my 1st cup of Ethiopian Guji Hambela Dabaye.
At first I thought I made it too weak, But then the flavor started to come out!
I put too much cream in it at first.
Much more complex than Starbucks blonde roast.
Love it, well done!
I gave the other 2 to my son and daughter for Christmas. I'm interested in what they think.
EDIT:
I work just down the street from you at Portland Airport. After COVID I would love to come visit Blue Lava, do you have a store front?
Excellent! I’m glad you enjoyed it. I typically make my coffee pretty strong, I spent years at Peets coffee and learned to go big with my scoops!!!
I don’t have a store front but the roastery is in my big shop on the other side of my rocket room!!! You could come visit both when we are though this mess! Lots to do here in Hood River/ Parkdale area if you come. Plus we have launches here every month you could attend.
Merry Christmas
I don’t have a store front but the roastery is in my big shop on the other side of my rocket room!!! You could come visit both when we are though this mess! Lots to do here in Hood River/ Parkdale area if you come. Plus we have launches here every month you could attend.
Merry Christmas
I found the key to enjoying coffee=flavored creamers.
Last edited:
That cup reminds me of a cup I had made for my wife a while back. It had "biohazard" and the her name on it, with the biohazard symbol. She was working in ICU at the time and I used to joke that if she didn't have a particular disease she could bring it home from work anyway. 
Just received my coffee and fired up a pot of the Papua New Guinea Korgua Estate Peaberry and it's absolutely delicious. Love the hints of dried fruit without too much sweetness. Well done and will be ordering more!
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Aww mannn.
You guys r killin me, lol..
I ordered Sq D circuit breakers from Florida and Massachusetts in the beginning of December..
I just received the order from Florida and I still haven't received the order from Massachusetts..
They shipped my order the same day I placed the order..
At this rate my coffee will be here in the spring..
Hey,, this is kinda fun, now I'm on the other side..
Wheresss my stuffffff,, lol..
Teddy
You guys r killin me, lol..
I ordered Sq D circuit breakers from Florida and Massachusetts in the beginning of December..
I just received the order from Florida and I still haven't received the order from Massachusetts..
They shipped my order the same day I placed the order..
At this rate my coffee will be here in the spring..
Hey,, this is kinda fun, now I'm on the other side..
Wheresss my stuffffff,, lol..
Teddy
USPS had this shipment In Transit. Had no idea it was going to show up today, but I'll take it! And it really is excellent coffee!
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