After roasting on the Whirlypop for a while it was time for an upgrade. Something with more control and, to be honest, less cranking. I was tempted by other electric roasters, but you can’t beat the price on the Behmor 1600+. There is a wealth of information out there so I knew I’d learn quite a bit with it.
I ordered my Behmor from Sweet Maria’s in Oakland and they send you eight 1 pound bags of green coffee. That’s a huge bonus especially since I’m sure I’ll botch a couple batches.
I found a great coffee roasting log on a another blog called The Coffee Minimalist. He shared his log with me so I’ve been using it to keep track of my roasts. Thanks Matt!
I set up my roaster in the garage because it gets a little smoky. The Behmor does a pretty good job of minimizing the smoke, but some does get out. RoastING coffee doesn’t smell as good as roastED coffee. There are some distinct smells that happen during the process and they can linger. Serbrina allowed me to do the first couple roasts in the house, but I think it leaves too much scent behind. She says she can’t smell it but I do. So know I sit out in the garage while the dogs run around being knuckleheads.
Inspired by Greg of Trystero Coffee I had some righteous tunes playing during the roasting. It helps to pass the time from not much happening to First Crack. After First Crack things seem to get hectic. Hopefully that will pass as I learn more. Then end result though is some good coffee. I did two roasts of pretty much the same profile. I tried to alter the second roast, but I think they are more similar than alike. That’s the fun part though. The learnin’. Oh, and the drinkin’ too.
Thanks to everyone that came out for today’s #larivercampcoffee. Special thanks to Andy at Bicycle Coffee LA for the coffee samples a Robert at Chicken Hawk Courier for the donuts from California Donuts!
Samples from Ocean Air Cycles and fresh brewed coffee from Trystero Coffee? Hell yeah today was a good one!
Thanks to everyone that came out today and have helped spread the word. We’ve got some good ideas brewing (get it) for the future. Enough of the jibber-jabber, PICS!
Another great day outside on the LA River.
I’ve been asked a few times now how I carry my coffee set up. It changes from time to time, but this is my core setup. I’m not gonna cover stoves because there are many ways to heat your water. I’ll do a separate post about stoves in the future.
My kit consists of an Aeropress, a Porlex grinder, mug and of course some beans. I keep the beans in a repurposed airtight canister from Teavana. It’s the perfect size for about 6-8 cups of coffee. Everything, except the mug, fits in side a Eagle Creek travel cube that I had. This makes it easy to grab and go when it’s time to head out.
I use a scale while at home, but when out and about I just eyeball the amount of beans in the grinder. I don’t always bring the Aeropress scoop, but I can get it pretty close. I also have the Porlex Travel Grinder which I prefer. The larger grinder is a little tougher to keep a firm grip on. The travel grinder has a silicone band that offers a good grip and keeps the grinder from spinning in your hand.
I always keep a metal filter with me. I use the metal filter at home everyday. When I’m out though, I tend to use the paper filters. It’s one less thing to clean. I don’t know that I can truly taste the difference between paper and metal filters. I don’t like the waste of the paper, but it’s a trade-off I’m usually willing to make.
What do you use? Leave a comment!