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victoriacoffees

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About victoriacoffees

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core_pfieldgroups_99

  • Location
    Texas
  • Occupation
    Roaster

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    http://www.victoriacoffees.com

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  1. Thanks Dennis for the info!
  2. I'm preparing for the arrival of my new KK OTB this week. I have two paths to the backyard, a walkway and the garage. The walkway is best as it has no steps while the garage has the lips to overcome. However, the narrowest part of the walkway is 16 inches. The published dimensions show the lower frontal feet at 30 inches wide. Does anyone know the dimensions for the lower sides (edge of front foot to edge of back foot?
  3. I'm awaiting for the arrival of my grill, which should be this week, so I'm not posting from experience. Roasting on a grill of any kind can be done so long as you have: 1. a container for the beans 2. a way to aggitate them 3. a way to control heat and temp 4. an ability to listen to the beans During roasting, coffee reaches two phases, first and second crack. First crack is when the bean nearly doubles in size. This expansion creates a "popping" sound similar to popping corn. They also release a bit of steam. This occurs around 365-390 degs. If the coffee reaches this temp uniformly, the louder the popping sound. This is good. As you enter first crack, lower the heat and let the coffee develop. You want a slow rise in temp from this to second crack. I shoot for 3-4 minutes before reaching second crack. The second phase is called second crack, ingenious isn't it. This usually occurs between 430-440 deg and is not so uniform or pronounced. Sounds more like a light "snap" than a "pop"; its the last bit of moisture escaping from the bean. If you do not hear this phase, that's ok because you will know by an increased production of smoke. At around 485, get your water hose ready 'cause the coffee will begin to ingnite! Seriously, introduce oxygen too quickly beyond this point and things will get ugly. Depending upon your taste and coffee, roasting can be stopped any time after first crack. The sugars are developing and the acidic nuances of the coffee are enhanced between first and second crack. From second crack on, the carmelized sugars are burning off and the nuances are disappearing. Some coffees are horrible at this stage while others begin to shine. That's the fun, learning about each coffee. When your done, have a wire strainer of some kind you can dump the coffee into and begin the "cool down" process. mguerra is right, let your fresh batch rest for at least 12 hours. You can brew your coffee once it has reached room temp but the flavors will be inconsistant. Not only that, the gases are highly active and may cause foaming during the brew process. Very messy. Roasting your own coffee is great fun and your neighbors will love you for it! But as with anything, make sure your green coffee is current crop and high quality.
  4. I'm a coffee roaster by trade and an eater by nature. I'm in heaven! My very first post! ps - very nice grinder and espresso machine! And the latte, sweet.
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