No, though beans with insect bores in them are more susceptible to the spores that cause this defect. At origin, discarding any coffee cherries showing damaged fruit would be a good way to eliminate PTD. I've heard that you can eliminate them by smell by dividing the coffee into two containers and then smelling. Further divide the container with the tainted smell until you have it narrowed down to one or a few beans. Not sure if this is for green or roasted coffee. Here's the Brave search engine summarizer:
Potato Taste Defect (PTD) is a flavor defect that affects coffee across the Africa Great Lakes Region.2 It is caused by an airborne bacteria that can enter the coffee cherry whenever there is a puncture/tear in the outer skin.0 The spore in the region can cling to any cracks and crags of the green coffee bean, and as that spore begins to grow, the coffee's immune system attacks the spore, resulting in a release of a chemical that tastes like steamed vegetables to us drinkers.3 PTD affects one bean instead of an entire coffee tree.1 Two main insect pests of coffee, Antestia bug (Antestiopsis thunbergii) and coffee berry borer (Hypothenemus hampei), occur in the same region and may be directly or indirectly responsible for the spread of PTD.2
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Rudy Coffee
Yesterday, Rudy Giuliani, who is currently incognito as the state of Arizona seeks him out for his latest summons, launched Rudy Coffee, a new coffee brand bearing superhero-like images of the disgraced former New York mayor and the following personal message:
“I’ve moved at a fast pace, and have had many different roles in life, but the one constant thing has been a good cup of coffee, which is now proven to have health benefits. Please enjoy my delicious fresh roasted specialty coffee. It’s quality you can trust.”
Branded 2-pound bags of Rudy Coffee include the “Fighting For Justice” dark roast called Rudy Bold, the “Enjoying Life” Rudy Decaf and the “America’s Mayor” Morning Coffee.
@peter4jc set us up with some good coffee at the Herf, TYVM Peter, I enjoyed brewing it for the crew and drinking it.
@Brokegunner I learned that with the Aillio Bullet the beans get caught between the drum and the lip at the end of the roast primarily based on how quickly you open the gate to dump them. Open the gate quicker and you won't need tweezers to coax those stuck beans out.
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I enjoyed a delicious, light roasted cup of Kenya Nyeri Kamoini AA that I roasted up last Saturday. Berry sweetness, I've been roasting my South and Central American coffees darker lately and enjoying the result but I wanted to roast this Kenya light to preserve the acidity and high sweet notes.
Then my Wife made smoothies using berries and kale from the garden and blew my taste buds away with sweetness. It's interesting to contrast actual sugar sweetness versus sweet notes from coffee.
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@Yakster said: @peter4jc set us up with some good coffee at the Herf, TYVM Peter, I enjoyed brewing it for the crew and drinking it.
@Brokegunner I learned that with the Aillio Bullet the beans get caught between the drum and the lip at the end of the roast primarily based on how quickly you open the gate to dump them. Open the gate quicker and you won't need tweezers to coax those stuck beans out.
Chris that is very interesting. I open my door EXTREMELY slow, because I do not have a bean diverter on the front like everyone seems to have. I was so proud of myself for my ability to keep the beans in the cooling tray by opening the door slowly... I guess I need a diverter.
This Kenya Nyeri Kamoini AA I roasted up last weekend is tasting great this morning. I did a light roast of this one to emphasize the acidity and berry sweetness and took my other two roasts darker for a richer, deeper flavor.
I got a gift cert for Sweet Maria's for Father's Day so I ordered five pounds each of the Peru Comité San Ignacio and Ethiopia Dry Process Fitsume. I'm looking forward to this coffee, though the Yemen green coffees are tempting too.
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I've been using a larger mug in the morning when I work from home so I can have coffee through my meetings. Maybe I should switch back to my smaller mugs so that I'll get up and be less sedentary, I'll just have to tell everyone on the meeting that I'm taking a health break to prevent dying when I leave the meeting for a few minutes.
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Last week’s Best of Panama green coffee auction shattered numerous price records, including a total auction value of more than US$1.38 million and a weighted average price of $627.27 per pound.
https://cormorantroasters.co.uk/
I'm curious if any of you have heard of this brand. Cormorant CR600. It's European, so not sure if I would be all that at ease with that metric stuff,
but I like the way it's designed. It has a built in burner and fan that runs air through the unit for the built-in chaff collector and the fan also draws air through the cooling bin. It can do up to 600g. The guy has a big roaster in the background of the picture, so I assume he's still into roasting and just doesn't need this smaller one around anymore. I am currently roasting with a FreshRoast800 fluid bed roaster and my ideal max capacity (considering bean movement at startup) seems to be around 225 to 250g, so I would enjoy the higher capacity, and the traditional drum roasting method is attractive to me. Looking for input from y'all to help me decide if I should pursue it or avoid it. I can't be too sure he's right or wrong about the pricing as I can find none available in US except a used one on ebay listed for $3000.oo f###ing dollars.
EDIT: I visited the UK website and around $3000.oo looks about right to order it and have it shipped with Phidgets included. And the seller on facebook is including the Phidgets. (Not sure if Phidgets includes the thermocouples but I am making inquiries now with the seller)
......................................................................................................
Here's the link to the facebook market listing https://www.facebook.com/marketplace/item/1468286030721397
.................................................................................
Here's a video on youtube of one of these units in operation.
There are other videos on youtube but this is the first one I saw that was by an American. https://youtu.be/6aTHmlhbrjs?si=qcoxTFGK5uYOmU43
Comments
Add a touch of gravy instead of creamer.
Trapped in the People's Communist Republic of Massachusetts.
It tastes like bad, raw potato, it'd be hard to sell to someone who hadn't lost their sense of taste/smell.
Can you spot the bad beans by how they look?
No, though beans with insect bores in them are more susceptible to the spores that cause this defect. At origin, discarding any coffee cherries showing damaged fruit would be a good way to eliminate PTD. I've heard that you can eliminate them by smell by dividing the coffee into two containers and then smelling. Further divide the container with the tainted smell until you have it narrowed down to one or a few beans. Not sure if this is for green or roasted coffee. Here's the Brave search engine summarizer:
Potato Taste Defect (PTD) is a flavor defect that affects coffee across the Africa Great Lakes Region.2 It is caused by an airborne bacteria that can enter the coffee cherry whenever there is a puncture/tear in the outer skin.0 The spore in the region can cling to any cracks and crags of the green coffee bean, and as that spore begins to grow, the coffee's immune system attacks the spore, resulting in a release of a chemical that tastes like steamed vegetables to us drinkers.3 PTD affects one bean instead of an entire coffee tree.1 Two main insect pests of coffee, Antestia bug (Antestiopsis thunbergii) and coffee berry borer (Hypothenemus hampei), occur in the same region and may be directly or indirectly responsible for the spread of PTD.2
Stumbled across some recent videos on Liberica
https://dailycoffeenews.com/2024/05/01/study-roast-profiles-affect-sourness-and-acidity-in-coffee/
I'm really enjoying the Costa Rica Red Honey Don Oscar this morning that I roasted the weekend before last. Great bold, sweet, and deep flavors.
lol, surprised Trump didn't get there first.
Rudy Coffee
Yesterday, Rudy Giuliani, who is currently incognito as the state of Arizona seeks him out for his latest summons, launched Rudy Coffee, a new coffee brand bearing superhero-like images of the disgraced former New York mayor and the following personal message:
“I’ve moved at a fast pace, and have had many different roles in life, but the one constant thing has been a good cup of coffee, which is now proven to have health benefits. Please enjoy my delicious fresh roasted specialty coffee. It’s quality you can trust.”
Branded 2-pound bags of Rudy Coffee include the “Fighting For Justice” dark roast called Rudy Bold, the “Enjoying Life” Rudy Decaf and the “America’s Mayor” Morning Coffee.
What a brilliant idea! I'm going to start calling mine Codger Coffee.
Juicing the ants = good thing.
https://scitechdaily.com/caffeine-and-ants-a-potential-game-changer-in-pest-control/
@peter4jc set us up with some good coffee at the Herf, TYVM Peter, I enjoyed brewing it for the crew and drinking it.
@Brokegunner I learned that with the Aillio Bullet the beans get caught between the drum and the lip at the end of the roast primarily based on how quickly you open the gate to dump them. Open the gate quicker and you won't need tweezers to coax those stuck beans out.
I enjoyed a delicious, light roasted cup of Kenya Nyeri Kamoini AA that I roasted up last Saturday. Berry sweetness, I've been roasting my South and Central American coffees darker lately and enjoying the result but I wanted to roast this Kenya light to preserve the acidity and high sweet notes.
Then my Wife made smoothies using berries and kale from the garden and blew my taste buds away with sweetness. It's interesting to contrast actual sugar sweetness versus sweet notes from coffee.
Chris that is very interesting. I open my door EXTREMELY slow, because I do not have a bean diverter on the front like everyone seems to have. I was so proud of myself for my ability to keep the beans in the cooling tray by opening the door slowly... I guess I need a diverter.
"Not all heroes eat crepes"
This Kenya Nyeri Kamoini AA I roasted up last weekend is tasting great this morning. I did a light roast of this one to emphasize the acidity and berry sweetness and took my other two roasts darker for a richer, deeper flavor.
I got a gift cert for Sweet Maria's for Father's Day so I ordered five pounds each of the Peru Comité San Ignacio and Ethiopia Dry Process Fitsume. I'm looking forward to this coffee, though the Yemen green coffees are tempting too.
https://m.economictimes.com/news/how-to/people-who-dont-drink-coffee-and-sit-for-six-or-more-hours-a-day-have-60-percent-higher-risk-of-dying-study/articleshow/111255691.cms
So if I sit all day and drink coffee, is there a possibility I won't die?
I've been using a larger mug in the morning when I work from home so I can have coffee through my meetings. Maybe I should switch back to my smaller mugs so that I'll get up and be less sedentary, I'll just have to tell everyone on the meeting that I'm taking a health break to prevent dying when I leave the meeting for a few minutes.
A nice shot of El Salvador Las Lomas from the Robot. I got a lid for my Weber Magic Tumbler and needed to try it out.
Last week’s Best of Panama green coffee auction shattered numerous price records, including a total auction value of more than US$1.38 million and a weighted average price of $627.27 per pound.
https://dailycoffeenews.com/2024/08/15/best-of-panama-shatters-price-records-with-627-per-pound-average/
Trapped in the People's Communist Republic of Massachusetts.
I think that @IndustMech will enjoy this video of how some high-end espresso grinders are manufactured.
Thanks, Chris. Makes my little lathe and milling machine look like toys. I wonder how many grinders had to be sold to pay for that machinery.
Cool beans
I know, You're a big dog and I'm on the list.
Let's eat, GrandMa. / Let's eat GrandMa. -- Punctuation saves lives
It'll be fine once the swelling goes down.
Cormorant Coffee Roaster
$1,250
Listed 4 weeks ago4 weeks ago in Ooltewah, TN
https://cormorantroasters.co.uk/
I'm curious if any of you have heard of this brand. Cormorant CR600. It's European, so not sure if I would be all that at ease with that metric stuff,
but I like the way it's designed. It has a built in burner and fan that runs air through the unit for the built-in chaff collector and the fan also draws air through the cooling bin. It can do up to 600g. The guy has a big roaster in the background of the picture, so I assume he's still into roasting and just doesn't need this smaller one around anymore. I am currently roasting with a FreshRoast800 fluid bed roaster and my ideal max capacity (considering bean movement at startup) seems to be around 225 to 250g, so I would enjoy the higher capacity, and the traditional drum roasting method is attractive to me. Looking for input from y'all to help me decide if I should pursue it or avoid it. I can't be too sure he's right or wrong about the pricing as I can find none available in US except a used one on ebay listed for $3000.oo f###ing dollars.
EDIT: I visited the UK website and around $3000.oo looks about right to order it and have it shipped with Phidgets included. And the seller on facebook is including the Phidgets. (Not sure if Phidgets includes the thermocouples but I am making inquiries now with the seller)
......................................................................................................
Here's the link to the facebook market listing
https://www.facebook.com/marketplace/item/1468286030721397
.................................................................................
Here's a video on youtube of one of these units in operation.
https://youtu.be/6aTHmlhbrjs?si=qcoxTFGK5uYOmU43
There are other videos on youtube but this is the first one I saw that was by an American.