It's that time of year again. If you plan on attending this year's Bay Area Maker Faire on May 19th, come check out our live coffee roasting presentation at the Maker Square stage. We won't have a booth this year so this will be the only chance for you to see us live at the Maker Faire. If this will be your first time coming to the Maker Faire, prepare for exhibits (aside from our roasting demo) that will keep you entertained all day. Expect craziness like man-made lightning, fire breathing robots, prototype musical instruments, steam punks, geeks, DIY'ers, techies, etc...and it's all family-friendly
Sweet Maria's Weblog
Ethiopia Grade 1 Chelelektu Yirga Cheffe an amazingly delicate cup with jasmine notes, honey, and vanilla. Kenya Nyeri AA Tegu with currant, bright cherry and hard candy sweetness, really benefits from proper rest. Yemen Mokha Sharasi with dark fruits and rustic chocolate, also needs at least 3 days rest. Espresso Workshop #23 - Sundae, Java Sunday a sweet and tangy shot that is also clean. Finally, Honduras Carruchil FTO WP Decaf a crowd pleasing decaf with mild intensity, nut roast tones, and caramel sweetness.
We are pretty excited about the Behmor roasters being back in stock. It's been a while since Behmor has been able to export them, so in observance of their arrival, we did a live webcast focusing on how to take apart these trusty machines for deep cleaning. A while back (when Josh's hair was short and his beard was not-existent) we shot this video with some basics on how to use it. These videos are great for Behmor-beginners and experts alike. Interested in getting one? Click here.
The dry fragrance ranges from malted milk to praline and cocoa. The wet aroma has caramel and butter scents, slight red apple notes and mulling spice. The cup taste stays true to the aromatics; rounded and balanced, with a thick and syrupy body, cocoa chocolate notes combine well with almond roast tones to give a confection-like character. There's a very mild red apple sweetness lurking behind the roast notes, and fading to cocoa-dusted nut tones in the finish. While balanced as drip or press coffee, Tablon Tempisque is really intense and wonderful as espresso. Classic espresso flavors of chocolate bittersweets have a nice bright note, gingerbread spice flavors, and a long finish. We recommend City+ roast level through Full City +. This can hold up to darker roasts too. Read more about this coffee and the unique farm it comes from by clicking here.
We tested out the iCoffee Roaster a couple weeks ago. It’s a new home roaster made in Korea that can roast 50-150 g batches (1.76-5.3 oz). It has a hot plate heating element with a removable bowl-shaped roast chamber that rests on top and has rotating arms to agitate the beans in the center. Basically, it’s like an electric Whirley Pop with a smoke abatement system. It comes with a detachable handle that you use to remove the roast bowl and the chaff collector. Aesthetically, it's very cute. I like the size, shape, wood panels and glass dome. It looks like a little steampunk robot or an old-timey radio. The overall roast time is great. I appreciate being able to get to 1st crack reliably in 7-11 minutes (depending on batch size). Unfortunately, the cooling cycle is super ineffective. Having roasted the 150g maximum on the lightest advised setting (#3), we ended up with a batch that was at a French + level, with lots of oils and bean shrapnel. The problem is that there's so much heat built up and retained that the cooling fan isn't powerful enough to stop the roast process, even though cooling started pretty much right after 1st crack was finished. If a more powerful fan and a perforated roast pot were added, this might aid in cooling more effectively. We were able to get our desired medium roast (about Full City) by stopping the machine entirely about 2 minutes after 1st crack and dumping the beans into a colander to cool. This resulted in big clouds of smoke and comedic attempts to get the handle on the roast bowl in time to prevent the beans from scorching. Leaving the handle on the roast bowl through the third batch helped, but we still had to stop the machine early and dump into the colander for cooling. The 50g batch worked out best, but I’m not really sure why anyone would roast such a small quantity of coffee. Nano-roasting anyone?