It seems my ability to write and publish here once a week has come to a halt. Recently it’s been more like once every two or three weeks. This is due to an odd feeling I only recently identified, a feeling that is the opposite of what I expected.
The more I learn about coffee, the less qualified I feel to write about it.
My coffee journey of late has taken me from the old forum of Coffeed, tracing the footsteps of some of specialty coffee’s big names, to the wild west that is coffee roasting chemistry in the GreenCoffeeBuyingClub.com forum. Despite all that I’ve learned from these treasure troves of knowledge, I haven’t felt the adequacy to write even an introductory post on a more advanced topic.
It’s simply too complicated for me to wrap my mind around, but I can’t stop trying.
This’ll Blow Your Mind
- The soil moisture, soil type, and available nutrients matter to coffee.
- The average rainfall, humidity, and amount of sunshine matter to coffee.
- The altitude, air pressure, and oxygen concentration matter to coffee.
- The plant height, varietal, and age matter to coffee.
- The time of year, the ripeness of the cherry, and the hands that pick it matter to coffee.
- The style of washing, the length of drying, and the thoroughness of defect testing matter to coffee.
- The packaging, the shipping container, and company of trans-ocean travel matter to coffee.
- The speed of the importer, the warehouse of the distributor, and artificial climate of the roaster’s storage matter to coffee.
- The experience of the roaster, the patience of the bossman, and the quality safeguards matter to coffee.
- The size of the drum, the smallest temperature adjustments, and the degree of roast matter to coffee.
- The type of packaging, the speed of the postal service, to the temperature inside the box matter to coffee.
- The grinder’s uniformity, the water hardness, and water temperature matter to coffee.
- The pour-over cone shape, the barista’s technique, and his standards of quality matter to coffee.
- The elixir temperature, the environment it’s drank in, and the drinker’s palate matter to coffee.
And That’s Only the Beginning
There’s so much to know, and so much more than is unknown to anyone. So I ask for your patience in producing quality content that appeals not only to professionals and enthusiasts, but also to the average home-brewing coffee lover. I am determined not to back away from the ocean of mystery that is coffee.
Next time you brew a delicious cup of coffee, watch the entire thing happen. Incredible, isn’t it?
Don’t leave without checkout these posts:
Having been a barista at Yellow House Coffee now for close to ten weeks, I’ve committed my share of barista sins. Though most were fairly innocent and understandable for a half-trained barista, some of them were just downright stupid. For your enjoyment and my future reference, I’ve decided to tell some stories of this summer’s barista sins.
An Apology to the Victims
My sincerest apologies if any of these crimes were committed against you. My mistakes were unnecessary and should have been prevented by clearer and calmer thinking. I appreciate your incredible patience, friendliness, and forgiveness.
Right when I began espresso drinks a man came in and ordered two caramel lattes to go for him and his lady friend. Being the noob I was (some would say I still am), I shot in some cinnamon syrup instead of caramel. In my defense, they look almost identical. The man walked right out the door and drove away. Poor fellow had to deal with the wrath of an angry woman who wanted caramel.
The Weight of Brown Sugar
There are a couple women who regularly order brown sugar lattes. These lattes are sweet, but not quite as aggressively sweet as the flavored lattes. I tared the scale, threw some brown sugar in the cup, and began the pre-infusion. I noticed that the shot had pulled way too fast and heavy, so I dumped it and tried again, thinking I had pre-infused way too much. The second shot I apparently didn’t pre-infuse enough, although the weight and time aligned how they should have. Happily, I delivered the latte.
Then it hit me.
The reason the first shot seemed to pull so fast was because I hadn’t zeroed the scale after inserting the brown sugar. The mysterious extra weight was the brown sugar, not over-extracted espresso! So what happened the second shot when it pulled the correct weight? The espresso was actually pretty under-extracted. Blast.
One day I prepared two iced caramel lattes for a gentlemen. Except I forgot to pull the espresso shots. Syrup and milk – yum.
Steamed Iced Latte
I also tried steaming and pouring milk for an iced latte once. You can probably imagine the look on my manager’s face as I poured a heart into a clear, plastic cup, and then was confused about where to put the ice.
Before my milk was consistent, I had a problem with over-aerating. On one occasion the extra foam in the milk pitcher blobbed into the latte cup in the shape of a not-so-innocent male body part. Gave it a swirl with the whisk and all was good.
It’s Only the Beginning
There were many other sins committed this summer, most of them in the form of mis-delivered drinks, forgot orders, and spilled milk. But that’s the way of learning, I guess.
It’s unfortunate that several guests had to be on the receiving end of my poor thinking and lack of skill, but those days are passing away. I haven’t committed a barista crime as serious as these in weeks, and my general confidence and problem solving skills have increased dramatically. Although mistakes are bound to happen every once in a while, the days of frequent remakes and awkward service are over.
With Autumn fast approaching comes the rush of thirsty students. I am ready.
After a year and a half of brewing without a serious accident, a brewer has finally passed away. It was a quick death, fortunately, and it was a death occurred in the moment of coffee brewing. What a way to go. For a coffee pour over device, at least. Please take a moment of silence to honor the fallen notNeutral Gino Dripper.
At times like these I am reminded of the words of Gandalf the White:
No, the journey doesn’t end here. Death is just another path, one that we all must take. The grey rain-curtain of this world rolls back, and all turns to silver glass, and then you see it… White shores, and beyond, a far green country under a swift sunrise.
And also those of Angelina Jolie:
There’s something about death that is comforting. The thought that you could die tomorrow frees you to appreciate your life now.
What is most disappointing is that I was in the middle of attempting the recipe to end all recipes. Or at least I think it was going to be better than yesterday’s cup. Now I’ll never know. Until I purchase another Gino, of course.
The Gino Dripper Guide will remain as it is. It’s a recipe that I am comfortable with, although it’s not where I wish to end. Hopefully soon I will continue to refine and polish it.
UPDATE: The good folks at notNeutral heard my lament and answered with mercy. Work on the Gino recipe will resume shortly.
In Other News
Some good things have been happening around the site! First off, the layout of each brew method guide has been adjusted to allow more and better instruction with less scrolling. The most significant addition is the “Minimal” guide area. For the more experienced brewers, this section is all one needs to get a decent idea of how my recipes work.
I’ve also added more to the Links page.
Lastly, Todd Goldsworthy, the winner of the 2014 US Brewer’s Cup, has befriended me on Facebook. Mission accomplished.
I’m determined to be able to produce consistently enjoyable coffee using my home roaster, a West Bend Poppery. I didn’t have great success with my first attempt, but the results were satisfying, because, of course, it was only my first attempt. Round 2 wasn’t all that wonderful either. There had to be something I could do to improve my amount of control and consistency.
There are several resources around the web on modding the West Bend Poppery to dramatically increase control by separating the heater and fan and assigning variable control to each of them independently. So whereas before I simply turned on a switch to power the heater and fan, I now am able to control the amount of power delivered to each of them, thanks to simply adding a dimmer switch and plug to the fan and a router speed controller to the original plug (now connected only to the heater).
The guides I found for doing this were not very clear at all, but I was able to piece together information. Maybe I’ll make my own tutorial in the future.
Roasting with Increased Control
For my first roasts with this new level of control I chose Rwanda Karenge Coffee Villages from Sweet Maria’s and gave two 115g batches a shot. Here they are:
115g in, 101g out
First Crack: 12:15
Preheated to 200F
0:30 – 153
1:00 – 172
1:30 – 181
2:00 – 186
2:30 – 193
3:00 – 200
3:30 – 205
4:00 – 216
4:30 – 227
5:00 – 238
5:30 – 250
6:00 – 264
6:30 – 281
7:00 – 300
7:30 – 313
8:00 – 318
8:30 – 325
9:00 – 342
9:30 – 357
10:00 – 374
10:30 – 390
11:00 – 402
11:30 – 415
12:00 – 421
12:30 – 426
13:00 – 430
13:30 – Drop
Bitter citrus slight maple middle, minimal aftertaste, somewhat balanced but not great, on the right track
115g in, 101g out
First Crack: 8:20
Preheated to 200F
0:30 – 158
1:00 – 182
1:30 – 191
2:00 – 196
2:30 – 201
3:00 – 206
3:30 – 215
4:00 – 239
4:30 – 270
5:00 – 299
5:30 – 328
6:00 – 355
6:30 – 382
7:00 – 398
7:30 – 404
8:00 – 410
8:30 – 411
9:00 – 413
9:30 – 415, Drop
Slight over-acidic front, muddy citrus apple middle, bad aftertaste
Initially I bought a bean sampler from Sweet Maria’s, but now I see that I will learn more from a 5lb bag of a single bean. 1lb just isn’t enough to get to know how a bean works and behaves.
I am optimistic that my skills will be able to be honed by my new ability to control and manipulate fan and heater power. Of course my beans won’t ever match those of Counter Culture’s, but I’m committed to getting as close as I can!
Honestly, I’ve been hesitant to announce that I purchased an arabica coffee plant. After all, it’s a tropical plant – and I live in a desert climate. But I have decided I will not fear the haters nor hide my newest undertaking any longer. I am a proud coffee plant owner. I want to give credit to Matthew Brock at Roastlab.net for supplying me with the courage to announce this. He recently blogged that he also purchased an arabica plant from 9 Green Box (via Amazon). I obtained my plant through Amazon as well, but by Hirt’s Gardens.
The plants arrived in a single plastic pot, thirsty for moisture and hungry for sunlight. I ran to a local nursery and purchased the ideal soil and plant food for coffee, as recommended by an extremely knowledgeable woman. Upon returning home I decided to count how many plants my purchase brought me. Eight. Eight coffee plants.
I separated them and re-potted them into their own plastic homes. But one stood out among the rest – the one I would present as a gift to my lovely girlfriend. This plant got a fancy ceramic pot.
It’s been about a week, and the plants are all growing slowly but surely. Some have light brown spots on the leaves, which I think came from dehydration during transportation. To combat the dryness of West Texas, I’ve been misting the leaves daily with a spray bottle. The internet said it would work. We’ll see about that one.
I’m not exactly sure where this little adventure is going. It’d be nice to get some beans out of these guys in a couple years. Of course they won’t be delicious, but those will be among the most rewarding cups of coffee ever. Maybe they’ll all die within the next month. Maybe they’ll be my best friends till I’m an old man with squeaky joints. All I know is that I am growing my own coffee plants. How awesome is that?
As many of you saw on Twitter (follow me!), I recently was given a job at a local coffee shop, Yellow House Coffee. The shop isn’t grand in size, but the quality of the coffee and the community make up for that in a heartbeat. Yellow House opened almost a year ago in the Summer of 2013 and has made quite a name for itself in the Lubbock community for serving incredible coffee, and not lacking a welcoming spirit. I am very proud to now be a part of this team.
I began training with the owner, Lance, last Tuesday, and have learned bookoos of things concerning customer service and preparing product. I’ve had many successes, but I’ve also had a pretty good share of mistakes. I present to you a recounting of my first week:
Day One – Tuesday, the 20th of May
My first day was better than I could have imagined. I am an espresso prodigy. Just kidding. I’ve barely even looked at our machine.
Lance, my fearless leader, was extremely patient with my nearly complete lack of knowledge of Yellow House’s procedures and walked me through many of the basics. Engaging with customers, using the register, and preparing simple drinks and pastries were on the list for day one. It wasn’t difficult, but I did experience a jolt of adrenaline when half a dozen people walked through the door only ten minutes into my first shift. Talk about having to learn the register quickly!
I broke a sweat the first time I charged a woman incorrectly. How could I do such a thing to an innocent woman?! At another point I forgot to fill up the rest of a man’s mug (I was waiting for the french press to finish brewing) and I spotted him driving away. He paid for a full cup, and only got three fourths. I beat myself up over that one too. Then I realized some things are bound to happen every once in a while. Staying calm and learn from it.
Day Two – Thursday, the 22nd of May
My second day of training was just as great as the first, if not better, but also had its share of mistakes. At one point I delivered a lemonade and a water to the woman who ordered it – or so I thought. About ten minutes later the woman who was supposed to receive those drinks walked to the bar and very politely reminded us that her order hadn’t been fulfilled. Oops. Lesson learned: pay attention to who orders what.
Later on Lance challenged me to prepare three items as efficiently as I could: a cookie, a Clever, and a chai latte. My first attempt turned out well for the products, but it took me a whopping ten minutes. Too long. Upon my second attempt, I broke the cookie, steamed the milk horribly, and knocked over the Clever, spilling coffee all over the counter and floor. But I chopped off three minutes of my time. Lesson learned: don’t sacrifice quality for speed – learn to master both at the same time.
Small mistakes aside, I had a great time. Lance reviewed the brew methods and ratios with me, got me started with a bit of milk steaming, and I became much more confident with the register and pastries. An excellent day two it was.
Day Three – Saturday, the 24th of May
Saturday mornings are typically rush times at Yellow House. Customers pour in by the dozens to experience fresh coffee and cinnamon rolls, and listen to live music. Needless to say, I was kind of nervous. Luckily, there were two other employees with me and the rush was less intimidating due to heavy rain and the exodus of students from Lubbock for the summer.
Still, more people were ordering more products than I had the pleasure of experiencing on Tuesday and Thursday, leading to some great training on time efficiency and multitasking. To my surprise and delight, I was hardly nervous. I was actually quite relaxed, and I think it made a big difference on my performance and on the people we were serving. Customers like to be greeted by happy and relaxed baristas.
I greatly look forward to learning and improving in every way, but I’ve got my eyes set on discovering how espresso works. It’ll be a while before I’m skilled with pulling shots or steaming milk, but I am determined to be the very best I can be.
The Future of Coffee Brew Guides
As you may have noticed, I’ve slowly began turning this site from a stoic “guide” blog, to more of a personal one. I really enjoy writing about my own coffee journey and want to deliver more of that. I won’t drop the guides or news coverage at all – I love that too! But I don’t want to shy away from sharing parts of my life with you.
I hope you will continue to go on this journey with me. I look forward to serving you.