Latest / Coffee People Podcast / Roast! West Coast Classics: Strength, Freshness, & Grind

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Roast! West Coast Classics: Strength, Freshness, & Grind · Coffee People Podcast

0:11
Good morning, everyone. I hope you have a cup of coffee
0:14
at the ready. I know I do because this is the
0:17
roast West Coast Classics. Edition volume 3.
0:21
Hello, and happy holidays. I'm Ryan World podcasting from
0:25
the road. I've been hosting the roast West
0:27
Coast coffee pod cast for three seasons already.
0:30
Eddie that's more than 60 episodes between each season.
0:33
I take a month to regroup, learn new skills and re tools.
0:36
So this show is currently on Hiatus while I gear up for
0:39
season for coming in early 2022, but I didn't want to leave you
0:44
without some great coffee content because I've noticed a
0:46
lot of new listeners checking out the most recent season.
0:49
So I'm re-airing some of the classic coffee smarter coffee
0:53
education, shorts from the first few seasons, but if you want to
0:57
catch up on all of the episodes before we start season, Or you
1:01
can go back and listen to all of the roast West Coast coffee
1:04
smarter and interview shows from the beginning on Spotify, Apple
1:08
anchor or wherever you listen to Great podcasts.
1:11
You could also head to our website, at roast westcoast.com
1:14
to stream. Those shows read the
1:16
newsletters. And if you feel so inclined,
1:19
subscribe for free or choose to pay for a monthly or annual
1:22
subscription, the paid subscriptions have been helping
1:25
us grow this coffee show and reach out further and further.
1:28
Thank you for supporting this show.
1:29
Show, and by extension the entire craft coffee Community.
1:33
I'm glad you're here on this Classics reissue.
1:36
I'm going back to season one week, six and seven of our
1:39
coffee smarter series, Chris O'Brien of coffee cycle.
1:42
Roasting and I are going to talk about keeping coffee fresh
1:45
coffee strength and how your grinder can impact the taste of
1:49
your coffee. So, if you haven't already, go
1:52
refill, your coffee mug and curl up with the Christmas puppy
1:56
because it is time for the roast West Coast coffee podcast.
2:00
The classics Edition volume 3. Chris welcome back to the roast
2:19
West Coast podcast and help. Thank you for helping us get
2:22
coffee smarter every week I appreciate you coming back.
2:25
Oh man I love this uphill battle of trying to get you coffee,
2:28
smarter Ryan. It's it's a good challenge for
2:31
me and I'm ready for it every week.
2:33
It takes me about a week to recharge, but I'm ready this
2:35
week. I feel like I should have some
2:39
sort of come back to that and I just don't.
2:41
So I'm going to jump into my question a lot of focus on the
2:46
beans. Last week, we talked about how
2:48
beans are processed, you know, washed versus natural versus
2:52
Honey processed and so on and so on, if you didn't hear it, you
2:55
should go back and listen to. It was really good but this
2:57
week, I want to know a little bit more about the difference
2:59
between light medium and dark roasted beans.
3:02
So, after they've been processed and sent to a roaster and they
3:05
work with them and we go to the store and we're looking at the
3:08
Shell for we're going to our roaster and trying to decide
3:11
what to order our coffee shop. What does that mean?
3:13
Is that how they're grown? Is that how the roasted what's
3:15
happening? Well, As you know, I love
3:18
helping people think more about this drink that we're drinking
3:21
coffee and about all the steps that it takes to get to us.
3:25
You know, we talked about coffee is a fruit.
3:28
Well, coffee beans, don't start Brown, they don't start black.
3:32
They don't start Whaley, they start sort of greenish and big
3:37
hundred. Fifty-pound burlap sacks of
3:39
green beans, get shipped to Coffee Roasters.
3:43
Now, your coffee roaster, might be a giant Warehouse.
3:46
Ice machine done by Starbucks or Dunkin Donuts, or whoever or it
3:51
might be a small machine that sits on a countertop in
3:55
someone's home or the back of a very small shop where they're
3:59
roasting one or two pounds at a time.
4:02
But basically what they're doing is they're putting these green
4:05
beans in a roasting machine, which is really just kind of an
4:08
oven and they're getting it up to a temperature that they think
4:13
makes the coffee taste best and then they're pulling it out.
4:16
Roasted You get these green coffee beans, you roast them,
4:19
and they become darker and more brownish and then you pull them
4:23
out. When you think they're at their
4:24
best flavor and then you can grind them and Brew them and
4:27
make it into drink. We drink some Roasters will
4:31
roast their coffee darker than others and the Darkness.
4:35
Light medium, dark thing that we were just talking that you were
4:38
just asking about is really a product of how long we left
4:42
those green beans in the oven in the roasting machine, okay?
4:46
It's but then if they're in there longer does that?
4:48
Give it more flavor? If it's darker or is it the
4:51
opposite where shorter will be more flavor?
4:53
Well, that's a great way to phrase the question because that
4:57
doesn't work at all. If you roast it, lighter,
5:01
lighter, roasts are going to the heat destroys less compounds in
5:06
the coffee. So there's a lot of chemical
5:09
reactions that happen when we heat something up, when we roast
5:11
something, you'll talk to Baker's or Cooks the talk about
5:15
the Mets, are Shannon. And how sugars caramelize?
5:19
Well, that's just one example of chemical reactions that are
5:22
occurring when something is has a heat applied to it over time.
5:27
So because coffee beans have so many different tastes double
5:31
compounds in them that he can have either a good effect or a
5:36
bad effect or, you know, kind of a an effect that one person
5:40
might like that. Another person doesn't like so a
5:43
lighter. Roasted coffee.
5:44
If you get a medium light roast from your local, Cool hipster
5:47
coffee shop. You know where they have really
5:49
good, high-quality beans, that they've imported or that their
5:52
direct sourcing from a farm. Those beans at the medium, light
5:56
are going to have a greater complexity of flavor than a
6:00
darker roasted coffee. So when you leave it in the oven
6:03
too long, if you take those really nice fine hipster, direct
6:07
imported coffee beans, Farm to cup, whatever you have, and you
6:10
roast them, dark real dark. So dark that they start to get
6:14
sort of oily looking on the outside.
6:16
You've Lost some of the complexity of flavor, you've
6:20
lost the Nuance, you've lost the subtlety but you gained an
6:25
intensity. So you get a smokiness at an
6:28
intensity of flavor. So the comparison I like to use
6:32
a lot doesn't apply to everyone. I'm pretty sure you're you're
6:35
vegetarian or a pescatarian if I remember, right?
6:38
I'm actually a vegan, these days sorry to hear that but I also
6:42
respect it but the comparison I like to use is Is steak.
6:48
So some people like their steak or their burger cooked medium
6:52
rare, and other people like their steak cooked.
6:55
Well done. Well, if you have a really nice
6:57
cut of steak and you cook, it medium rare and then you have a
7:01
really nasty cut of steak and you cook it medium-rare.
7:04
You're going to be able to taste the difference really easily,
7:06
but if you cook, those two cuts of steak really well done,
7:11
you're not going to taste the difference as well.
7:13
Now you might still be able to taste the difference but the
7:15
same kind of thing up. As to coffee.
7:17
So, this is really interesting because coffee has improved over
7:22
the last 10, 20, 30 years a lot. So it used to be back in our
7:26
parents day, that, you know, who had better coffee, Maxwell House
7:30
for Folgers. And the answer is they both were
7:32
not good nowadays. We have a lot of different
7:35
coffees out there that are a lot of different qualities.
7:38
So if you look at older coffees like from our parents era or
7:42
from 20, 30 years ago, you're going to find that they're all
7:45
roasted pretty dark. Arc and that dark was actually
7:49
something that they would advertise as a quality.
7:52
Because when you roasted it dark, you roast it out those
7:55
imperfect flavors that were present in the green coffee.
7:58
You destroyed Them In The Heat Of The Roasting process.
8:02
And so that all you could taste was the roast and it didn't
8:05
matter as much whether you got better green coffee from this
8:10
farmer that far more this country or that country.
8:13
What you're tasting is your tasting, the product of the
8:16
roasting So dark roast totally fine.
8:19
If you like it I prefer medium roast personally because I like
8:23
a coffee to have a depth and a complexity of flavor to it.
8:26
I like to be able to think about, do I taste blueberry in
8:29
this coffee? Well blueberry as a tasting note
8:32
which we talked about in a previous episode is is comprised
8:37
of some pretty delicate compounds inside a cup of coffee
8:40
inside a coffee bean. So you're never going to taste
8:43
blueberry in a dark roasted coffee because those compounds.
8:46
Pounds, those delicate organic acids and sugars will have been
8:50
destroyed or Modified by the chemical reactions that occur
8:54
during the roasting process. So, most Roasters their goal is
8:59
to take all the good stuff that is in the green coffee and roast
9:03
the coffee. To the point where you can taste
9:05
all the good stuff and none of the bad stuff because all coffee
9:10
has such a depth of complexity that there's going to be flaws,
9:14
and there's going to be things that we like, and we We want to
9:17
highlight all the good things and cover up all the bad things,
9:21
the rose can really affect what we're tasting.
9:23
The generally speaking, I tend to prefer medium light roast,
9:27
because it means that the roaster has decided that the
9:30
coffee is good enough to show off at a medium to light
9:34
profile. There's so much science and yet
9:36
kind of so much Alchemy and Magic to it, you know, with this
9:40
trying to imagine the flavors that are inside the bean and
9:42
then pulling them out and I just have to imagine there's so much
9:45
trial and error. That's why.
9:46
Why I don't roast coffee are no people that roast coffee.
9:50
I know some people that are very good at it.
9:52
I let them handle that part with, that was fantastic.
9:56
And before we go today, I'm gonna ask you another question.
9:58
It's gonna be a big episode. What about freshness is it
10:01
better to make coffee with beans that have just been roasted?
10:04
Can the beans be too fresh? Do they age out?
10:07
Can we keep them fresh by throwing them in the
10:08
refrigerator? All right, so coffee freshness
10:11
is one of my favorite favorite favorite topics because there's
10:15
so much misinformation. In out there and some of the
10:18
assumptions that we have. But I'm going to boil it down to
10:21
a super nut shell for you. It's real simple.
10:23
You want to wait three to seven days after coffee.
10:26
Has been roasted before you drink it, three to seven days.
10:30
Coffee is actually not at its best when it's fresh.
10:33
Roasted that being said, you have about two weeks from that
10:38
point from those three to seven days to drink your coffee at its
10:42
peak of Flavor. Now, that being said, most
10:46
people, Can't detect the difference after two weeks.
10:49
So some people will tell you you have four weeks other will
10:53
people who say you have three other people will say you have
10:55
to, I say wait those three, four, five six or seven days.
11:00
Start drinking your coffee and then after maybe a month.
11:04
Yeah, you should probably retire that bag and look for a
11:07
different one. So it's not good to buy a
11:10
pandemic or supply of coffee. We want to buy two weeks supply
11:15
of coffee one-week Supply. Coffee.
11:17
And I'm not just saying that to get you in my shop every week.
11:20
I'm saying it because some of the things that are in the
11:23
coffee being do degrade and it does become a little flat
11:26
tasting over time. The freezer refrigerator
11:29
freshness, leaving it in there. If you want to preserve your
11:33
coffee for longer, let's say you had a bag of the coffee, really
11:37
loved. You know, they're going to run
11:38
out of it soon, and they might not even get it again next year.
11:41
So you want to stock up and you want to save it for later for a
11:44
special occasion. Yes, you can.
11:46
Put it in your freezer and it will be good later.
11:49
But most of the time, when you put something in, your freezer
11:53
ends up tasting, like your freezer.
11:55
So if you want to freeze your coffee, you have to really make
11:58
sure that there is almost no air in the bag, that's in there and
12:02
then that it's super, super well sealed.
12:04
Most people the best way to do that is to vacuum seal your
12:08
coffee and most people don't have a vacuum sealer, or it's
12:12
not worth it to them to vacuum seal.
12:14
A coffee to pull out later. So Speaking we don't recommend
12:18
storing it in the fridge or freezer the compensation of the
12:21
moisture of the air that's in there.
12:23
The flavors and tastes that are already in your refrigerator or
12:27
freezer. Those can seep into the bag in
12:29
the coffee can kind of absorb them and then you're tasting
12:32
this stale freezer taste or stale refrigerator taste.
12:36
That's not what we want. We want from our really top.
12:38
High-end coffees, we want something that's tastes like
12:41
when we bought it. So the best way to do that, just
12:44
for General storage is just to leave it in the bag.
12:47
You bought it in and if you want to get real fancy, you can put
12:50
another plastic bag around that. When you're done measuring out
12:53
your coffee everyday, you squeeze the air out and roll
12:56
that bag. Nice and tight and close.
12:58
Squeeze the air out of that other plastic bag, nice and
13:00
tight and closed, and then you leave it in the back of a cool
13:03
dark cupboard. We say coffee freshness is
13:06
degraded by four things, light are heat and moisture.
13:12
And if you look at other Industries, beer wine, any kind
13:15
of food, really? Those same four things tend to
13:19
be the things that really degrade freshness in culinary
13:23
products, light are heat, and moisture.
13:26
So we just try to eliminate those as best.
13:28
We can light, isn't a huge issue for coffee, most of the time,
13:32
but it can contribute to degrade degradation heat.
13:35
You don't want to store it above your oven.
13:37
It's just going to make its tail faster, or above a toaster oven
13:41
or anything like that. Just going to make its tail
13:43
faster. Moisture, squeeze that air out
13:45
of the bag. Don't?
13:46
Let any any moisture get in there and squeeze any air out of
13:50
it. As the air will have a little
13:51
bit of latent. Was sure to it and are just in
13:54
general, you want to remove all the air from it so that that
13:57
doesn't contribute to pulling coffee flavor out of the beans.
14:00
Okay, well, you're going to have to excuse me, because I have to
14:03
go get some beans out of my fridge at least yearly vitamins,
14:08
beans and not grounds. I'm proud of you.
14:10
This is the Chris. It was great to have you back on
14:14
the show. I'm looking forward to getting.
14:16
Not be smarter with you again next week.
14:18
All right, we'll do it. I'll try to make sure that I
14:21
have coffee ready for me. Chris O'Brien of coffee cycle.
14:27
Welcome back to roast West Coast, the podcast and you're
14:30
here to help me get a little coffee smarter.
14:32
Help us all get a little coffee smarter, which I always
14:35
appreciate. It's always fun.
14:36
We're going to, we're going to roast some coffee knowledge
14:38
right into that brand new year's puns today's upon day.
14:43
So here's a question, I have for you when I'm using my grinder at
14:47
home, there's always little different settings on it for
14:50
grind size. I think how much does grind size
14:54
matter? And does it matter?
14:56
Or is it matter more that the grinder is consistent?
15:00
Well, first of all, I have to applaud you because if you have
15:04
a grinder that has settings on it and that means you are using
15:07
the correct type of coffee grinder.
15:10
And generally I like to be very welcoming you know.
15:14
And I don't want to be a gatekeeper to Coffee.
15:16
I want to make sure everyone has access to good coffee but in
15:20
this case there is, in fact a right and a wrong type of
15:24
coffee. Under.
15:26
So, please, if you're out there, listening and you are grinding
15:29
your coffee with a blade grinder, one of those little
15:32
spinning. Propeller blade, grinder is
15:34
rare. You just hold the button down to
15:36
you think. It's the right size, please.
15:38
Just stop. Using that thing.
15:40
It only cost you ten to twenty dollars, so it's going to be
15:44
fine. Just set it aside.
15:45
You can clean it out and use it to grind spices or something.
15:48
If you want, but instead, it's actually better to have a shop
15:52
grind your coffee for you, with their burger.
15:55
Kinder B, you are R Burr. Grinders are the right kind of
15:59
grinder. Blade grinder is, are the wrong
16:01
kind of grinder. And that's for a very simple
16:04
reason. Basically, when you look at your
16:07
coffee grounds, it's sort of like a powder or kind of likes,
16:10
and, you know, it's got a certain consistency to it.
16:13
If you look at those coffee grounds under magnification, if
16:17
you think about them is as ice cubes, you'll create a lot of
16:21
different sized pieces. With a blade grinder, you'll
16:23
create really big eyes. It's really tiny, ice cubes.
16:26
And if you put a bunch of really big ice, cubes in water, and a
16:29
bunch of tiny ice, cubes and water.
16:30
The tiny ones melt really quick, and the big ones never end up
16:34
melting or take really long. So, the same thing happens with
16:37
our coffee grounds. So, we want to make sure we're
16:39
using a device. A burr grinder to create Coffee,
16:44
Grounds, Coffee particles, that are very evenly sized.
16:48
We want them all to be the same size ice cubes.
16:52
I know this from you but like the reason is so that Oh that
16:55
when we're putting the water in with the grinds, all kind of
16:58
sides of that coffee are being impacted equally, right?
17:02
As opposed to one side, one, a bigger chunk, having more
17:06
surface area and a smaller chunk having less surface area, right?
17:10
Which is why I like to use that ice cube analogy.
17:12
Because if you think about that really big ice cube that never
17:15
melts the center of that. Ice cube never gets into the
17:18
water and never never melts into the water.
17:21
So we want to make sure that all of the stuff that's in all of
17:24
our coffee. She gets into the water that
17:26
were Brewing all at the same time, all at the same rate, you
17:30
know, you don't need to look into the particle distribution
17:33
analysis by laser diffraction on a specific grinder.
17:38
Just in the moment that a blade grinder is bad, and a burr,
17:41
grinder is good. And I'm very proud of you, Ryan
17:44
for having a burr grinder. I didn't say when I find her, I
17:47
had Greg. Well, if it has settings, then
17:50
it's a burr grinder. The middle is that confident,
17:53
it's a conical Burr, grow up and some some fancy words.
17:58
They're all right. Let's stay focused here on on
18:01
your question, which is that there's a bunch of different
18:04
settings on your grinder and does grind size matter.
18:07
The number one thing about that is consistency is the most
18:11
important. So we want our grind size to
18:14
have very consistent particles. Which is what we just talked
18:16
about the difference between blade and Burr.
18:19
Most coffee grinders are sold. With a large number of settings
18:23
on them. You know, it might be 12
18:25
settings and might be 20 settings and might be 40
18:27
settings, however, many settings it has, there's a good chance
18:31
that a large number of those settings are actually not that
18:35
useful for you. The people who make coffee
18:38
grinders want them to look like they have a bunch of settings.
18:41
But unfortunately, for most home coffee Brewers, most of those
18:46
settings are a large number of those settings are fairly
18:49
unusable. I participate.
18:51
Study wants that, you know, something about where we
18:55
analyzed, seven different coffee grinders.
18:58
And we looked at how useful all the settings were and we found
19:01
that generally speaking. Half the settings are totally
19:04
unusable in almost every grinder.
19:07
And the nice thing about that study in that knowledge, for our
19:11
listeners is that if you take the half way point on your
19:14
coffee grinder, at home, the halfway point setting.
19:16
So setting number 10, out of 20 setting.
19:19
Number 6 out of 12, setting number 28, Out of 40, if you
19:22
take that setting and you just totally ignore every grind every
19:26
setting. That's coarser than that
19:28
setting. Every every setting that creates
19:30
larger particles in that setting just never use, that should
19:34
never use half those settings. It seems kind of ridiculous.
19:37
And it seems like, why would the coffee grinder?
19:40
Manufacturing industry do that to us?
19:43
Well, we could talk about that for a pretty long time, maybe,
19:45
but it doesn't really matter at the end of the day, just just
19:48
don't use those settings and you actually going to are going to
19:50
be making Much better cup of coffee.
19:52
So not halfway point that we picked, that's your coarsest
19:56
setting and that setting is usually best for the French
19:59
Press. You'll see a lot of people
20:01
online that will tell you to use a coarse grind for a French
20:04
press. That's definitely true.
20:06
You want to use a coarse grind for a French press but the
20:10
reason we've discarded half of those settings is because those
20:14
larger numbers. Those settings in the discarded
20:18
settings are actually all inconsistent In particle sizes
20:22
and even larger particles even larger pieces than we want to
20:26
work with. So I don't know how much every
20:29
listener has followed along to every episode but we said in a
20:33
previous episode that we want 3 to 6 minutes for General Brewing
20:37
time. For coffee, if you're if you're
20:39
grinding sighs, if your particle size is too large.
20:43
If those to use my earlier metaphor ice cubes are too
20:47
large. The ice cubes will never melt in
20:50
those six minutes. So, you need a size of particle
20:54
size of grounds, that will extract in the time that you're
20:58
brewing with the ice cube metaphor just to clarify were
21:02
essentially assuming like there's flavor stuck inside that
21:05
Ice Cube and we're never getting it out, we're never leasing it
21:08
because in the time we have, it's too big exactly.
21:12
And so if you try to use more time then you start getting
21:15
undesirable flavors astringency harsh bitterness.
21:20
You can get weird Tastes out of your coffee that you don't want
21:23
in your coffee. So the best thing you can do is
21:25
just use the right Prine size which is halfway on that grinder
21:29
just discard that other half. Is there a grinder that you use
21:33
in the shop? Or that you think like, if
21:35
somebody is going to go, you know what, I'm going to the
21:37
holidays are coming up. I'm going to buy myself a coffee
21:40
grinder. You got a recommendation for
21:42
people. Absolutely.
21:44
I've used a couple different. All right, I've used a lot of
21:46
different coffee grinders for both home and commercial.
21:49
Use the study that I It's worth. We found that the Bodom Bistro
21:55
Burger grinder Bodom, Bo D. Um, is a company that makes
21:59
French presses a lot and they actually have a nice product.
22:02
Burrata is probably the most popular home coffee, grinding,
22:08
producer, and they make some nice nice devices.
22:11
Those didn't perform quite as well, on our testing.
22:14
They still are great Grinders and I loved that company.
22:16
I love working with them. And then, the Breville Smart
22:19
grinder Pro was A grinder that we worked with and that study
22:23
which was a couple years ago but was I think that grinder is
22:26
still available that grinder had a lot of things going for it and
22:30
was really nice to use I'm not sponsored or endorsed by any of
22:34
those companies. Those are just Grinders that I
22:36
have actually had experience with and used and enjoyed if any
22:40
of those three companies want to send me free stuff, I am a ago
22:46
and I called copied cycle. So please feel free to send me.
22:52
If they contact you, I will be sure to give them my address,
22:55
think about you and I will absolutely certainly pass along
22:59
any of those freebies that come to mind.
23:01
Well, as I said, I'm not doing it for the freebies.
23:04
I'm say, I've literally experience those Grinders and
23:07
they all have something to be said for them, but at the end of
23:10
the day, yes, there are grinders that I've used that I like, and
23:14
I like more than some others, but the most important is just
23:17
Burr grinder. Instead of Blade grinder, if you
23:21
have a Grinder at home now that people are using even if it is a
23:24
burr grinder to take a look at the grinds that are coming out
23:27
of it and try to see if they're looking consistent.
23:29
Exactly. There's actually a really cool
23:32
new tool out there. Now I think they've modified it
23:35
for use on smartphones, but you can actually take your coffee
23:38
grounds, spread them out on a white piece of paper and take a
23:42
picture of it with your smartphone.
23:44
And then there's an app that will tell you how consistent
23:48
your particles are now, this is this for the words out there.
23:51
But it's pretty cool that it actually has that capability to
23:55
analyze how perfect your grind is with that.
23:58
And a little bit of searching can probably find that find that
24:01
app if you're, if you're interested, that's incredible.
24:03
I will definitely find that in link to it.
24:05
Probably for people anything else before we close up shop for
24:10
the week Chris. Yeah, I just want to talk a
24:12
little bit more about grind sizes for different coffee
24:15
brewing. So okay, we've already discarded
24:18
half our grind settings, but that still means there's a Much
24:21
more grind settings available, depending on your coffee brewer
24:25
and a French press. You know, we know that you just
24:27
kind of want them to be pretty course and if you take that
24:30
halfway point, that's going to be pretty good for a French
24:33
press. But for other Brewing methods,
24:35
like a manual poor, you know, your grandma might have a device
24:40
called a, Melita is like a little plastic cone sits on top
24:43
of a coffee mug and you pour water over it, or maybe your
24:47
hipster friend has a ceramic or a glass device that he puts on.
24:51
Off of his coffee mug and he weighs it all out and he has the
24:54
gooseneck, swan neck Kettle, and he pours it in X it.
24:57
Well, the grind size that you're using.
25:00
Can actually impact, how long it takes the water to flow through
25:04
the coffee. In our previous episode, we said
25:06
we want the Brewing time to take three to six minutes.
25:10
Well, if you're using a device that's not like a French press.
25:14
Any device that doesn't have a means of controlling the time in
25:18
a French press. You, you plunge the filter down
25:21
on Onto the grounds. And so that controls your time,
25:24
by by hand, the other method of controlling your time of Brewing
25:28
is actually your grind size so you can make your grind finer to
25:33
extend the time of Brewing to get it into that 3 to 6 minutes
25:38
or to reduce your time of Brewing, to get it into that
25:41
three to six minutes. Generally, we when we talk about
25:44
how the grind impacts the flavor or impacts the Brewing, you
25:48
know, number one is consistency, but then the number two, To use
25:52
your grind size, to control your time of extraction, and get it
25:56
into that 3 to 6 minutes. And from there just experiment
26:00
with what taste best to you. That's a lot to take in today,
26:03
but I think that it was really helpful.
26:04
I know. Buying a grinder was one of the
26:07
more intimidating things in part because there are so many
26:11
settings and so many things, and so many options and it's like, I
26:14
may not know what's best. Luckily, I had you to fall back
26:17
on. So I appreciate your help today
26:20
with the show. And I appreciate all your help
26:23
in the past, I actually did buy that boat on that.
26:25
We that we had talked about previously, that's the one.
26:27
I got. Excellent.
26:29
And you don't use any of the settings over that midpoint,
26:31
right? No, I just use the one setting.
26:33
I said it and I forget it. There you go.
26:35
That's the best. What do it Chris?
26:37
Thank you for being on the show. I'm looking forward to chatting
26:40
with you. Again, a few more times this
26:41
season and I'll talk to you next week.
26:43
Excellent. Looking forward to Ryan.
27:02
Thanks for checking in to this episode of coffee smarter
27:05
Classics and for brushing up on some coffee Basics.
27:09
Chris is actually teaching a coffee smarter education, 101
27:12
class in January, so if you happen to be in the San Diego
27:15
area, you can get tickets to that now and coffee cycle
27:18
roasting.com, and I'll add the link to this.
27:21
This week's newsletter, as I mentioned at the top this show
27:24
and by extension myself are on holiday for.
27:28
Well for the holidays, I'm typing this from the road just
27:31
outside Page Arizona where my wife and I visited Antelope
27:34
Canyon worth the to oppress and the Instagram famous Horseshoe
27:38
Bend, which is also worth the parking rates.
27:41
The landscape has been incredible, but my one huge
27:44
complaint is that this part of the country seems to be a
27:47
coffee. Roaster desert.
27:49
There are only two non corporate coffee.
27:51
Shops in Page, Arizona. And no, offense is intended
27:54
towards them because they were closed the entire time I was
27:56
here, but it feels like an opportunity for someone to set
27:59
up a Roastery in one of the most unique landscapes in the
28:02
country. There is a new distillery and
28:05
Brewery opening up in the downtown and it feels like a
28:07
town with a brewery and Distillery should have a
28:10
Roasterie. Am I right about that?
28:12
I think I am. If you've been listening to this
28:15
show and you want to recommend a great Coffee Roastery or coffee,
28:18
professional from the West Coast that you think should be
28:21
interviewed in season 4, please hit me up on Instagram at roast,
28:25
west coast. Thank you to everyone.
28:27
Who's already been doing that? I've made some great connections
28:29
already if you're out, exchanging gifts, pop into
28:32
these, go to coffee shops and roaster, he's in San Diego
28:35
County for a coffee, pick me up, including Cafe lechera, most
28:39
your coffee, coffee cycle, leap coffee, zoom bar, Coffee, and
28:43
Tea. Steady state coffee or Camp?
28:45
Coffee Company. Pick up a bottle of First Light
28:48
coffee, whiskey for your New Year celebration in a shout-out
28:51
to Maria coffee and ignite Coffee Roasters and Cape Horn
28:55
coffee importers. Thank you all for supporting the
28:58
craft coffee community. And this show.
29:01
As for this podcast, it will be back next week Wednesday with
29:04
another classic episode covering first second, and third wave
29:08
coffee. It is one of my favorite topics
29:11
from the first season and now that we seem to be entering Into
29:14
a new era of coffee roasting and coffee appreciation.
29:17
It is a great time to go back and refresh our memory, the new
29:20
season 4 episodes will start dropping the first week of
29:23
February 20 22 until then had to roast westcoast.com to check out
29:28
all of the other coffee content. This episode of the roast West
29:32
Coast coffee podcast is was has been written produced and
29:36
recorded by me Ryan Walt. I hope this show is found you
29:40
happy healthy and with, at least enough sanity to make it through
29:43
the day. Day.
29:44
And if you haven't go, get your booster shot, it provides
29:47
protection for you and for others against the coronavirus.
29:50
And if I'm being honest, it just provides some peace of mind
29:53
while reading the news. And please always tip your
29:56
Baristas and be sure to drink good coffee.
30:34
Are you still there? I don't know why.
30:36
I feel compelled to add these little, bumpers, to the end of
30:39
the show. Sometimes I think it's because I
30:41
know that someone is listening for the very first time.
30:44
And I want them to know how much roast West Coast and the coffee
30:47
Community have meant to me this past year.
30:49
And in particular, these coffee smarter episodes, this coffee
30:53
show launched in the early days of covid.
30:55
And in retrospect, it was my way of staying connected with the
30:58
world while I was very aggressively locking down at
31:01
home. The family and friends, Zoom
31:03
chats were great, but with enough history between us our
31:06
conversations, revolve more round, the impacts of covid and
31:10
nobody was really doing anything new at the time.
31:13
So there weren't any new stories.
31:15
But with this show, I was actually meeting new people
31:17
meeting strangers hearing their stories for the very first time
31:21
and sharing some of my own all while drinking great coffee for
31:25
all of season one and on into Seasons, two and three Chris.
31:29
O'Brien, the founder and head roaster of coffee cycle,
31:31
roasting served as my coffee smarter expert every week.
31:35
I would ask him a question about coffee and every single week.
31:38
He had the answer though, to be fair, I would email him the
31:42
questions before the show. My friendship with Chris goes
31:45
way back. And even though I know he
31:46
doesn't listen to the show, he was part of making them.
31:49
So I don't blame him for that. I want to say thank you to
31:52
Chris. I appreciate you.
31:54
And I appreciate all of you listening.
31:57
I hope your holidays have been a respite from the weight of covid
31:59
and there have been moments of joy to remind you that stuff is.
32:02
Just stuff. And it is the collection of
32:04
experiences shared moments and our love for each other.
32:07
Sometimes over a cup of coffee that make us happy, happy
32:11
holidays, everyone talk to you soon.