Google Anaerobic fermentation process. All sorts of wild processing now yielding truly interesting taste profiles. That Fellow Aiden could do some neat stuff with some of these coffees
Coffee Beans what's in your grinder ???
- Thread starter DanHoo
- Start date
LMichaels
TVWBB 2-Star Olympian
Saw this yesterday at Costco. And decided to give it a try today. Though I'd just gone through my KitchenAid conical burr grinder and decided to give it a whirl with these beans. Oddly the KA grind profiles tend to be much finer than a Baratza (either conical or flat). So when I brewed at the coarse end of what KA called "drip" grind I had a bit of an overflow. So on a whim I took some beans and tried the KA all the way to full coarse. They were only about the size grains as my Baratza BG flat grinder at a mid point setting. It any case it made a verry pleasant brew this AM. Though I think with a better grind size more suited to the Fellow Aiden it could be even better. Anyway pretty good stuff
timothy
TVWBB 1-Star Olympian
I have not seen that one, must be a seasonal blend like their beers.
I order my coffee online from Sam's, Peet's Major Dickason's ( Dark Roast) and Cameron's Organic Scandinavian ( Med Dark ) Free shipping on orders of 50 buck's.
Prices have jumped like 5 bucks a bag..
I order my coffee online from Sam's, Peet's Major Dickason's ( Dark Roast) and Cameron's Organic Scandinavian ( Med Dark ) Free shipping on orders of 50 buck's.
Prices have jumped like 5 bucks a bag..
LMichaels
TVWBB 2-Star Olympian
I drink a lot of Cameron's Velvet Moon. It's an espresso roast quite flavorful and smooth. I found a James Hoffman video that I found quite interesting explaining what "espresso roast" means. Cameron's is nice stuff though. Comes out of St Cloud MN Here is that video. It's an interesting watch
LMichaels
TVWBB 2-Star Olympian
So I have a question for those of you who experiment with lighter roasts medium or less. Do you notice issues with fines? And uneven grinds causing your brew basket to "run over"?
I've realized many of the issues I have been having with my Fellow Aiden brewer seem to be centered here. Fellow tech support keeps telling me grind coarser. I'm running my Baratza Forte all the way up to 7 (out of 10, 10 being coarsest) I still get this. Up to this point I've been blaming the Aiden but I switched back to a darker roast (not full on French roast but a med/dark trending a little to the darker from Cameron's (Velvet Moon) and or the Kirkland House Blend which is called med/dark but is an even darker roast than the Cameron's. Neither has any trouble and I can set the grinder all the way back down to a mid level grind.
I noted someone here noted Mountain Comfort coffee at Costco I'm currently trying this https://twobrotherscoffeeroasters.com/products/montage-seasonal?variant=46701018611929 again and it tastes pretty good (though a little on the light side for me). Does the Mt Comfort have the issue with fines and being hard to brew without over flowing the basket?
Really has me at a loss here.
I've realized many of the issues I have been having with my Fellow Aiden brewer seem to be centered here. Fellow tech support keeps telling me grind coarser. I'm running my Baratza Forte all the way up to 7 (out of 10, 10 being coarsest) I still get this. Up to this point I've been blaming the Aiden but I switched back to a darker roast (not full on French roast but a med/dark trending a little to the darker from Cameron's (Velvet Moon) and or the Kirkland House Blend which is called med/dark but is an even darker roast than the Cameron's. Neither has any trouble and I can set the grinder all the way back down to a mid level grind.
I noted someone here noted Mountain Comfort coffee at Costco I'm currently trying this https://twobrotherscoffeeroasters.com/products/montage-seasonal?variant=46701018611929 again and it tastes pretty good (though a little on the light side for me). Does the Mt Comfort have the issue with fines and being hard to brew without over flowing the basket?
Really has me at a loss here.
Typically, the lighter the roast the finer the grind size, the finer the grind size the increased % of fines. I use almost exclusively light roast beans and have been fortunate to avoid any problems.
Fines are highly dependent on the burr design. Have you tried other grinders to see if they yield a different result ?
LMichaels
TVWBB 2-Star Olympian
I'm going to. I have 2 Baratza Forte. The AP (ceramic burs) and (BG steel burrs). I may try my KitchenAid 40 mm conical burr grinder which for a budget machine does an incredible job. No static, very few fines, but it tends to grind everything a little finer side. Which the Fellow Aiden does not like. It likes things to be on the coarse side due to the tightly sealed brew chamber and the shower head design.
The only time I had a stuck brew was with a Chemex when the filter formed a seal with the brewer not letting air escape the brew chamber and creating a positive pressure environment. Not uncommon with Chemex and an easy fix with a Chemex brew clip.
When you mentioned a tightly sealed brew chamber it made me think of the Chemex stuck brews. I know the Aiden is a different beast but got me thinking . . . . . .
LMichaels
TVWBB 2-Star Olympian
Well today I tried my other Forte (the AP with ceramic burr set). I've calibrated both to as coarse as I can (burr contact only at the very finest setting rather than a step and a half away), I had the AP set to 7 on macro (out of 10 with 10 being basically road gravel) and mid point on macro level, Many may not know this about the Aiden but the brew chamber does not vent steam as other brewers do. The lid has a silicone gasket, and it's very close to the grind bed. So no heat escapes and no steam. I love not having my cabinet swollen up with steam venting. Anyway following the Aiden guided brew, with Two Brothers Montage medium roast and a 9 cup (45 oz batch) with 82.5 grams of grounds. Machine ran a bloom at 205, then 3 "pulses" at 205 with a 30 second pause between pulses. The filter still over flowed a bit, and IMO the coffee was pretty under extracted and under whelming. No issues with medium/dark roasts up to French or dark roasts.
I've not tried any other brand of medium. Though I suspect the Two Brothers medium is on the very light side of medium.
I even tried my KitchenAid 40mm conical burr grinder and even at full on coarse did not go anywhere near as coarse as the Forte grinders are at mid point. Anyway here is the aftermath
I've not tried any other brand of medium. Though I suspect the Two Brothers medium is on the very light side of medium.
I even tried my KitchenAid 40mm conical burr grinder and even at full on coarse did not go anywhere near as coarse as the Forte grinders are at mid point. Anyway here is the aftermath
What brand of filter ? Bunn 8-12 cup are a little deeper than other brands and might help with the overflow.
LMichaels
TVWBB 2-Star Olympian
I've found that while taller the Bunn does not work better in the Aiden. They're actually a bit worse. Because Bunn, makes them with a narrower base (about 1/4" narrower) than a "normal" 10 cup filter basket. So while the sides are taller the narrow base causes the grounds to push up and over even worse.
I've been working with Rowel at Fellow on the issue. He's been great. I even ordered and received yesterday a Fellow Ode gen 2 grinder thinking there may be some magical quality in it having 10mm large burrs than the Baratza models. But now after just now seeing a Saturday response from him, and how they (Fellow) recommend grinding with it for lighter roasts I see I'm really not far off. I.E. he recommends setting the Ode to a #10 on light roasted large batch, and I've been thinking running my Baratza at 7 out of 10 (on the coarse adjustment lever) was crazy. But given what he told me, I think running it on 8 with the fine adj. lever set all the way out (like 8.5) may do the trick or at 9 with the fine adj. at "A" or fully fine. Will do it.
This "experiment" with a local lighter gourmet roasted product has turned into quite the adventure.