Differences between revisions 32 and 59 (spanning 27 versions)

Coffee

Power failure / breaker - Using the microwave and the coffee maker at the same time on the same circuit will trip the breaker. Don't do this or we'll have to exile you to Millikan for a week.
Types of Coffee - Peet's is good. Whatever Bram sent us is good too. Jamaican Blue Mountain is also nice. And we like real Kona. Please don't make artificially flavored coffees (e.g., vanilla) in the Zojirushi coffee maker--it taints the flavor of later pots

* 'Water Quality: please use Arrowhead water from the chiller ! ( thanks to AJW )It is essential to get distinctive flavor through as you brew

Water / C'mixture ratios - Full turn on the grinder with a medium grind corresponds to 6-6.5 cups of water (as measured by the maker). Don't vary from this ratio by very much or else we'll all be unhappy. (this section needs more info to deal with fine grinds and light roasts).
Rinsing the Carafe - Before brewing new coffee, the carafe has to be rinsed. Filling it up with hot water and leaving it soaking for a few minutes is a way. Do this before filling up the coffee maker's tank with cold drinkable water. Then proceed to Preheating the Pot.
Preheating the Pot - This phase is crucial. Because we lose ~5-10 deg F in coffee temperature in the first hour, its advisable to pre-heat the carafe before brewing, especially if its a light volume of coffee. The proper way to pre-heat is to run the tap hot and then insert the carafe after the water is too painful to keep your wrist in. Then let the water fill it once, wait 30 seconds and then fill again with hot water. Wait another 1 minute for the heat to be absorbed. The thermal conductivity of stainless steel is too low to skip these wait times.
Cap tightening - The top lid of the carafe is to be plugged as soon as the brew is complete. To pour coffee, align the alignment dots and tip the carafe by ~80 deg. After the pour re-tighten the lid; the dots should now be separated by ~165 deg.
Grind size - Do not change the grind size unless you know what you are doing.
Filters - Use the unbleached paper filters. If we are all out you may use the flat bottom filters for 24 hours. Grad Students are in charge of filters and should be notified immediately if the stock of filters go low.
Type of water - Use bottle water/filter water or, if not possible, tap cold water but don't use DI water. The quality of coffee improves dramatically using good water like good filtered water or bottle water.
Mug Preheating
There are two accepted methods for "mug preheating":
(1) Run the mug under hot water from the faucet for ~1 minute or
(2) Fill the mug with water and warm in the microwave. This works better for mugs with a large heat capacity.
Milk - Best to get half and half. There's an ultra-pasteurized version at Whole Foods which has a red carton and a picture of a cow on it. This version has a cap on it and will keep unspoiled for ~1 month.
Ice Cream in the Coffee - Its possible to put ice cream in your coffee. Valera knows about how to do this properly.
Record keeping - Write the date, time, your initials, and the type of coffee on a post-it note on the cabinet above the coffee maker

Mug with Dry Ice in it. This is not appropriate for coffee, but is not bad for iced coffee

Coffee and Green / Coffee Fluorescence

What Coffee to Buy

https://counterculturecoffee.com/learn/coffee-seasonality
For April: Columbia, Ethiopia, Uganda, Kenya

Peet's

Major Dickason (MJD) - Peets' reference; get this if you have no other opinions.
French Roast - Smoky, very bold, minimum acidity. Coffee for the work. Best for Cafe Au lait.
Italian Roast - Slightly weaker and a little more detailed than French Roast. Good with Italian sweets like Torrone. (probably?)
Kenya - more acidity. More complex flavor.
Sumatra - Similar to the dark roasts (French or Italian), but tastes like soil? or wood? Very good.
Guatemala - Peets' Latin American beans are not so great, but Guatemala is a nice combination of acidity and deep taste.

Some premium Peet's:

JR Reserve - x4 price of usual. Quite elegant taste. Deep flavor and long decay time in the mouth. But slight acidity makes the taste very light. The best in Peet's.
Kona - this is actually not so good. Do yourself a favor and just have this when you go to Kona.

non-Peet's Coffees

Ethiopian Yergacheffe
Jamaican Blue
Kona
Kauauai
Wagonga
Rwanda Karaba: has to be consumed immediately after brewing! score 15 @ 0 sec and score 1 @ 300 sec This is a NONO

Coffee Ranking by Steve as of taste and smell on the scale of 0 to 100

95 Wagonga: Sumatran Mandehling Organic, medium- strong dark roast,well rounded, smooth chocolateeee...."the best I ever had" Steve 4/25/2007, tested last 3/18/2010
93 Wagonga: Kenya Masai AA, medium roast, not as full as Mandehling, great..... tested 5/26/2010
92 Wagonga: Fairtrade Ethiopian Limu Organic, lighter roast, little-bit flowery-limy, broadly smooth, tested 6/9/2010
75 Peet's : Major Dickerson....best local dark roast
65 Starbucks: Home Bland of COSCO, medium roast, great value....
59 Wagonga: Fairtrade Honduran Marcala Organic, light roast, no tail, greenish-tree-bark without real character, tested 6/4/2010

please make your own comments

Alastair and Rana both like the Jones Roasters over near old town, but not the Jones style at the Red Door.
'Arroyo Blend' is kind of sour, something like a medium roast at Peet's.

John Miller has just arrived with new shipments of Wagonga Coffee from Australia on 9-21-2010.

I (Steve) checked in 250mgs of known as best " Sumatran Mandehling- medium strong roast. There are two more bags of unknown quality of Timor and Papua New Guinea. Thanks John

-  ⇤ ← Revision 32 as of 2009-11-20 22:25:48 → 
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+   ← Revision 59 as of 2017-04-03 05:47:17 → ⇥
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-Deletions are marked like this.
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- * '''Types of Coffee''' - Peet's is good. Whatever Bram sent us is good too. Jamaican Blue Mountain is also nice. And we like real Kona.  Please don't make artificially flavored coffees (e.g., vanilla) in the Zojirushi coffee maker--it taints the flavor of later pots.
+ * '''Types of Coffee''' - Peet's is good. Whatever Bram sent us is good too. Jamaican Blue Mountain is also nice. And we like real Kona.  Please don't make artificially flavored coffees (e.g., vanilla) in the Zojirushi coffee maker--it taints the flavor of later pots
* ''''Water Quality: please use Arrowhead water from the chiller ! ( thanks to AJW )It is essential to get distinctive
flavor through as you brew
-Line 9:
+Line 11:
- * '''Filters''' - Use the unbleached paper filters. If we are all out you may use the flat bottom filters for 24 hours. Rob Ward is in charge of filters and should be notified immediately if the stock of filters go low. If Ward fails to get filters within 24 hours, then call his wife and complain.
 * '''Type of water''' - Use tap cold water or spring water but don't use DI water.
+ * '''Filters''' - Use the unbleached paper filters. If we are all out you may use the flat bottom filters for 24 hours. Grad Students are in charge of filters and should be notified immediately if the stock of filters go low. 
 * '''Type of water''' - Use bottle water/filter water or, if not possible, tap cold water but don't use DI water. The quality of coffee improves dramatically using good water like good filtered water or bottle water.
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+Line 21:
-''Mug with Dry Ice in it. This is not appropriate for coffee, but is not bad for iced coffee'':[[BR]]
+''Mug with Dry Ice in it. This is not appropriate for coffee, but is not bad for iced coffee''
<<BR>>
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-<<ImageLink(mugice.jpg,MugIce,height=700)>>
+[[MugIce|{{attachment:mugice.jpg||height=700}}]]
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-''Coffee and Green (Coffee and Violet is coming soon)''
+''Coffee and Green / Coffee Fluorescence''
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-<<ImageLink(Coffee_and_Green.jpg,Coffee and Green,height=400)>>
+[[Coffee and Green|{{attachment:Coffee_and_Green.jpg||height=300}}]]
[[Coffee Fluorescence|{{attachment:violet_coffee.jpg||height=300}}]]
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+Line 32:
-''''' '''''
+<<BR>> <<BR>>
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+Line 34:
- . [[BR]] [[BR]]
+== What Coffee to Buy ==
 1. https://counterculturecoffee.com/learn/coffee-seasonality
 1. For April: Columbia, Ethiopia, Uganda, Kenya
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+Line 38:
-This is an example of a coffee disaster.  Do not replicate such behavior. ''' '''
+--------
=== Peet's ===
  * Major Dickason (MJD) - Peets' reference; get this if you have no other opinions.       
  * French Roast - Smoky, very bold, minimum acidity. Coffee for the work. Best for Cafe Au lait.          
  * Italian Roast - Slightly weaker and a little more detailed than French Roast. Good with Italian sweets like Torrone. (probably?)          
  * Kenya - more acidity. More complex flavor.
  * Sumatra - Similar to the dark roasts (French or Italian), but tastes like soil? or wood? Very good.          
  * Guatemala - Peets' Latin American beans are not so great, but Guatemala is a nice combination of acidity and deep taste.
-Line 33:
+Line 47:
-<<ImageLink(coffeedisaster.jpg,CofDis,height=400)>>[[BR]]
--------
 * Peet's          
  * Major Dickason (MJD) - Peets' reference          
  * French Roast - Smoky, very bold, minimum acidity. Coffee for the work. Best for Cafe Au lait.          
  * Italizan Roast - Slightly weaker and a little more detailed than French Roast. Good with italian sweets like Torrone. (probably)          
  * Kenya - more acidity. More complex flavor.          
  * Sumatra - Similar to the darks (FR or IT), but tastes like soil? or wood? Very good.          
  * Guatemara - Peets' Latin American beans are not so applaudable, but Guatemara is nice combination of acidity and deep taste.
+==== Some premium Peet's: ====
  * JR Reserve - x4 price of usual. Quite elegant taste. Deep flavor and long decay time in the mouth. But slight acidity makes the taste very light. The best in Peet's.
  * Kona - this is actually not so good. Do yourself a favor and just have this when you go to Kona.
-Line 43:
+Line 51:
-  * Ask Koji how to import Peets from Abroad         
 * Some premium peets:          
  * JR Reserve - x4 price/lb of usual. Quite elegant taste.Deep flavor and long decay time in the mouth. But slight aicdity makes the taste very light. The best in peets.          
  * Surprisingly peets teas are also very good.         
 * Ethiopian Yergacheffe          
 * Jamaican Blue          
 * Kona          
 * Kauauai          
 * Wagonga          
 * Rwanda Karaba: has to be consumed immediately after brewing! score 15 @ 0 sec and score 1 @ 300 sec This is a NONO
+==== non-Peet's Coffees ====
  * Ethiopian Yergacheffe          
  * Jamaican Blue          
  * Kona          
  * Kauauai          
  * Wagonga          
  * Rwanda Karaba: has to be consumed immediately after brewing! score 15 @ 0 sec and score 1 @ 300 sec This is a NONO 
-----------         
=== Coffee Ranking by Steve as of taste and smell on the scale of 0 to 100 ===

 1. 95 Wagonga: Sumatran Mandehling Organic, medium- strong dark roast,well rounded, smooth chocolateeee...."the best I ever had" Steve 4/25/2007, tested last 3/18/2010
 1. 93 Wagonga: Kenya Masai AA, medium roast, not as full as Mandehling, great..... tested 5/26/2010
 1. 92 Wagonga: Fairtrade Ethiopian Limu Organic, lighter roast, little-bit flowery-limy, broadly smooth, tested 6/9/2010   
 1. 75 Peet's : Major Dickerson....best local dark roast 
 1. 65 Starbucks: Home Bland of COSCO, medium roast, great value....
 1. 59 Wagonga: Fairtrade Honduran Marcala Organic, light roast, no tail, greenish-tree-bark without real character,   tested 6/4/2010

'''''please make your own comments'''''
 1. Alastair and Rana both like the Jones Roasters over near old town, but not the Jones style at the Red Door.
 1. 'Arroyo Blend' is kind of sour, something like a medium roast at Peet's.
John Miller has just arrived with new shipments of Wagonga Coffee from Australia on 9-21-2010.'''
 1. I (Steve) checked in 250mgs of known as best " Sumatran Mandehling- medium strong roast. There are two more bags of unknown quality of Timor and Papua New Guinea. Thanks John
{{attachment:P1060867.JPG}}
{{attachment:P1060866.JPG}}

----

=== Coffee Spectroscopy Articles ===

 1. [[http://dx.doi.org/10.1016/j.talanta.2006.03.052 | Coffee varietal differentiation based on near infrared spectroscopy ]]
 1. [[http://onlinelibrary.wiley.com/doi/10.1002/9780470027318.a1018/abstract | Near-Infrared Spectroscopy in Food Analysis]]
 1. [[http://dx.doi.org/10.1016/j.aca.2004.08.057 | Prediction of sensory properties of espresso from roasted coffee samples by near-infrared spectroscopy ]]
 1. [[http://dx.doi.org/10.1016/j.aca.2008.07.013 | Near infrared spectroscopy: An analytical tool to predict coffee roasting degree ]]
 1. [[http://dx.doi.org/10.1016/j.jfoodeng.2006.04.042 | Discrimination of varieties of tea using near infrared spectroscopy by principal component analysis ]]
 1. [[http://dx.doi.org/10.1016/j.jfoodeng.2006.04.042 | An evaluation of orthogonal signal correction methods for the characterisation of arabica and robusta coffee varieties by NIRS]]
 1. [[http://dx.doi.org/10.1016/j.foodchem.2009.12.052 | Measurement of integrated absorption cross-section, oscillator strength and number density of caffeine in coffee beans by integrated absorption coefficient technique ]]
 1. [[http://pubs.acs.org/doi/abs/10.1021/jf970337t | Near- and Mid-Infrared Spectroscopies in Food Authentication:  Coffee Varietal Identification ]]
 1. [[http://link.springer.com/article/10.1007/s00217-010-1362-z/fulltext.html | Strontium and oxygen isotope fingerprinting of green coffee beans and its potential to proof authenticity of coffee ]]

 1. [[http://dx.doi.org/10.1094/CCHEM.2003.80.3.346 | Authentication of Rice Using Near-Infrared Reflectance Spectroscopy ]]