Any coffee heads?

Maybe you can help @amyracecar she's looking for a place to buy green coffee beans....?

 

Yeah for sure. As far as quality and responsible sourcing goes, you generally want to look at the small-bag selling subsidiaries of the major exporters. So I've got Cafe Imports, Royal, and Coffee Shrub as some suppliers and they all have some nice home/office options with (respectively) the following subsidiaries:

La Bodega - Bodega.coffee

Crown Jewels - https://royalcoffee.com/crown-jewel...bMM1aL2I65NVQLQTk7xzkveTlF9r7KRNW2BmFBobYO_6w

Sweet Maria's - Sweetmarias.com

There are others, too, but these are the best probably. With Sweet Maria's offering by the pound.

 

Thank you sir.

 

Sweet
Another cause of flat flavor is RoR stagnate or dropping during roast.

I stop roast right at the end of 1st crack. Flame off and air cools really fast.

Fluidbed (gas) requires no preheat.

 

That's a good way to look at it.

For me, just depends on the bean. For naturals I'm usually about a minute past first crack, for washed I'm usually about a minute and a half. I go by roast time percentages (11% on avg for naturals and 16% for washed) and there are some aromatic indicators in the trier.

Then there are oddballs like Geisha or Anaerobics that require... Special treatment lol

 

You may want to peruse the website of Mystic Monk Coffee in Wyoming. I've been drinking their coffee for about fifteen years. I'm not a connoisseur by any stretch nor a snob, but their coffee is like crack.

Disclaimer: I have no connection with the monastery, don't know any Monks, and have never been celibate. Just sayin'.

 

Thats awesome.

 

Mocca pot for camping

 

Lol.
I'm a simple man.
One Roast like One Ring.

 

In the game we call it Omni-roasting and it's surprisingly effective for commercial roasting! One roast to rule them all...

 

My wife and I are not going to know the slight variations. We do notice that it is better than nearly all roasts we have available.
I believe that it is all about the finish. When I turn off the gas. RoR starts to drop from about 20. That indicates 1st crack completed.
Getting there is the same.
So, in that one sense they are all different. Final temp varies.

 

Personal Fav, Scott Brothers Coffee in north central Washington. I can call in the morning and pick up fresh roasted in the afternoon. Sometimes it may not be done when I get there, no problem, they'll pull me a shot of espresso and have Dr's office supply of vintage motorcycle magazines to keep me amused while they roast.

They have built their own fluid bed roaster.
https://scottbrotherscoffee.com/

 

https://greencoffeebuyingclub.com/

 

Remember to let those beans rest.