Category: Coffee

How to turn coffee cherries into coffee beans: Step 3

I was all set to roast the beans at the end of step two (which followed step one).

And doing so would probably have proved disastrous. The husks were still on. That would have thrown out all my roasting calculations and I probably would have set the beans on fire in my roaster. This DPI article was useful. Although it suggested storing the dry beans in a sack for two weeks before continuing with the hulling process (which may have saved me significant time).

Removing the husks proved to be the most time consuming process to date – and the most mechanised. Even with the help of modern technology (a food processor) the process require sorting through every bean by hand and often removing either flakes of husk or the whole husk – depending on how effectively the food processor had worked on the individual bean.

I started shelling the beans by hand – as though they were peanuts.

Before turning to the food processor. The plastic blades (recommended by the DPI) took too long – and the beans probably did more damage to the blades than the blades did to the beans. So I switched to the metal ones. This process was very loud. I started at about 11.30pm, and then decided our neighbours might not appreciate the machine gun like sound.

I enlisted some help, and even with these three dedicated shellers the process took about two hours.

These beans (approx 430gm worth) are now roast ready, but they’ll lose another 20% of their weight in the roast – so I’m going to end up with around 350gm of roasted coffee for my troubles.

How to turn coffee cherries into coffee beans: Step 2

To continue where we left off

I soaked the beans in water for about 48 hours – changing the water a few times, discarding about 30 floating (second rate or dead) beans.

Getting them dry presented a bit of a problem. I tried putting them outside on a couple of trays in the sun – but only the top dried.

They were still a little slimy, and the guide I read said they should be coarse. So I put them back in cold water and rinsed them a few more times before bundling them up in paper towel.

Like a coffee bean sausage.

This happened last night – so the sun wasn’t out. I improvised using a heat lamp we have for our turtles.

Which worked. I have dry coffee beans.

Dry coffee beans which weigh almost half what they weighed soaking wet…

I’m anticipating about 400gm of roasted coffee from 2kg of fruit and about 5 hours of work. Ouch.

How to turn coffee cherries into coffee beans: Step 1

My good friend Dave sent me two kilos of coffee cherries in the mail. Giving me the perfect opportunity to try my hand at processing coffee from fruit to cup. Today was pulping day. The cherries had started to ferment. I read this article, and decided to go with the wet processing option – or at least a low-tech version. Here, for your vicarious coffee preparing pleasure, is the process… in pictures (from my phone).


I started with two kilos of coffee fruit in a plastic bag. I put these in a tub and started squeezing the berries out one by one. This was a slow process.

Embracing the “wet process” method I filled the tub with water and started pressing the beans together and mashing them, imagining my hands were the feet of the hired help at a French vineyard.

It still took a long time. But, after mashing and bashing my way through the bucket I ended up with:

I weighed them. After soaking in water for a while (and they were noticeably waterlogged) they weighed 972 grams. They’ll lose a fair bit before roasting, and a further 20 percent during roasting. It’s not a hugely efficient process.

And now they’re soaking. For 12-48 hours.

Abstract Latte Art

I thought I might try a new little segment here (depending on future latte art results)… Can you spot a resemblance to a relatively famous painting in this cup of coffee? It’s a bit like reading the tea leaves.

Forensic coffee

This new Saeco, the Xelsis Digital ID SLX 8870 MS, is a triumph of integrating disparate pieces of technology in a novel, but mostly pointless, way. It takes almost all the effort out of making coffee – which, for a Super Auto machine, is taking things to a whole new height.

This machine has a fingerprint scanner. It saves user profiles, and at the swipe of a finger will produce your “usual”…
Xelsis Digital ID SLX 8870 MS

Pretty cool.

A farewell to my coffee machine

Yesterday was a sad day in the Campbell household. And a happy day too. I don’t know if you, dear reader, suffer from the same disorder that I do – but I grow all too fond of my inanimate possessions because I imbue them with personality, and if the occasion warrants it, I give them a name. Yesterday I decommissioned Sheila. My three group Rancilio coffee machine. Sheila has been a good, and faithful, servant these two years… and now she is for sale (though I have a potential buyer so if you want to make an offer get in quick).

The day she arrived

Sheila in happier times

I feel a little heartless replacing Sheila with a younger, and skinnier model, but that is what I have done.

The new model

She’s beautiful. But we’re still working each other out. This morning she had a little meltdown, shooting coffee around the kitchen and all over me. But we’ll overcome this. I still don’t have a name for her.

Any suggestions for names? And am I the only one who thinks about my worldly possessions in this manner?

AACC Liveblog: Who is “you” and who are “we” – Phil Campbell

This is a proud moment for the Campbell family. The first academic paper to be presented by any of our line for eons, possibly the first ever. Dad has had this idea germinating for some time, so I’m really proud to be sitting here listening to its presentation.

A precis of the argument goes a little something like this:

In Pauline epistles, particularly Galatians, Ephesians, Philipians and Colossians, Paul deliberately employs the pronouns “us” and “you” to distinguish between Jewish Christians (us) and Gentile Christians (you). Commentators have suggested this might be a stylistic alternation. Which doesn’t make as much theological sense as reading the letters as addressing Jewish and Gentile Christians in different passages.

He’s following DWB Robinson, who in 1963, suggested that Paul used “the saints” to refer to Jewish Christians.

Paul consistently uses “we” or “us” language to talk about past bondage to the law. Galatians 3 is a key passage where this reading makes sense. There are plenty of corroborative passages where the language switches from you to us when Paul starts talking about the law. This doesn’t go the other way (from us to you).

Paul more often uses “you” to talk about being foreign to God, or not knowing God, being worldly or uncircumcised.

Passages with a we/you parallelism read better read in this light.

Galatians 2:15 provides an interpretive key “we who are Jews by birth,” while Ephesians 2:11 says “you who are gentiles by flesh.” There are a couple more instances of each of these distinctions.

So who are the saints?

All Christians? Spiritual beings?

After surveying the gospels, Revelation and the Epistles, Robinson found that the use of the term refers to Christians, and particularly Jewish Christians, and mostly the Jewish Christians in Jerusalem.

Robinson on Colossians 1:

“This means that we have an inheritance which ‘you‘ have been counted worthy to share. And ‘we‘ are ‘the saints’.

Robinson suggests the flow of Paul’s logic is:

  1. We, the saints, have enjoyed the blessings of God’s covenant fulfilment in Christ.
  2. You, the Gentiles, have been invited to join us.
  3. Now we, together, are united in Christ

Ephesians 1-2 Case Study

Paul spends chapter 1 claiming the privileges of Jewish Christians. The key comes in verse 12 “we who were the first to hope in Christ.” Paul develops a parallel between the Jews and Gentiles in 1:3-12 and 1:13-14. As a result the Gentiles are to have love for the saints (v 15).

The same logic and contrasts continue in chapter 2. You Gentiles were dead in your sins (2:1), we Jews were also dead (2:4).

In Ephesians 2:6 Paul fuses the two together into one category – using the same prefix on the verbs “made alive,” “raised,” and “seated” (the prefix translates as “together”).

Implications

This idea has some implications for some pretty major doctrines.

  1. Predestination – If Ephesians 1’s “we” refers to the saints of Israel being elected before creation where does that leave us?
  2. A new approach to Christians and the Law – Our position with regards to the previous efficacy of the law (or lack of position) rarely comes into consideration because we often read the OT as Christian prehistory.
  3. A fresh insight into the Spirit – Reading 3:14 and 4:6 in parallel suggests that the role of the Spirit post Pentecost is linked to the Gentile mission.
  4. A need to nuance “every member ministry” – The popular notion of “every member ministry” built on Ephesians 4:11-12 needs to be reconsidered in this light.
  5. A revised view of the Old Testament as Christian prehistory – we don’t need to see ourselves in terms of the struggle of removing ourselves from the curse of the law (our problem, as slaves to sin, was deeper).
  6. A revised Old Testament hermeneutic – Our desire to identify with Israel rather than the gentile nations (like the Philistines) might be misplaced.
  7. Evidence for common authorship of Galatians, Ephesians and Colossians – you may not be aware, but a bunch of academics don’t think Paul wrote these anymore – this theologically consistent use of the pronouns throughout these epistles suggests common authorship.

How to be a gastro-snob

I take great pride in being a coffee snob, but I’m not one of those people who complies copious volumes of “tasting notes” trying to identify nuanced flavours like berry, or citrus, or caramel, or dark chocolate. But if you want to be that type of person, in any field of gastrononomy, here are some tips.

  1. Use your nose “Our tongues are equipped to experience only salty, bitter, sour and sweet flavors, plus umami, a newish term we borrowed from the Japanese to define a savory tasting sensation… Flavor — the citrusy essence of lemongrass, that lusty smokiness of chipotle peppers — comes mainly via our nose, he says, and largely through what’s known as retronasal or orthonasal smelling.”
  2. Develop a mental flavour bank – “Get in the habit of tasting all the ingredients that go into a dish you’re cooking before it’s made… so you can see what they’re like raw and cooked in certain ways and with certain components.”
  3. Practice identifying flavours in your own words “Wine tasting, you might have noticed, is big on cognition of a certain kind: a vocabulary of comparison, all that jazz about wine tasting like oak and petroleum and passion fruit and cat pee. Having “the balls”… to put what you’re tasting into new adjectives is what makes great tasters, great tasters. But the rest of us usually just learn the old adjectives that turn into jargon, usually by tasting something that is already agreed-upon to be apple-y or citrusy or whatever — Merlot and plums, Riesling and petroleum — rather than trying to pick it out ourselves.”

Caffeine high is really just undoing no-caffeine low

Some people think caffeine gives them a boost. And it does. Back to your normal baseline.

Apparently your daily pick me up is more “pick me back up” than a boost to your performance.

Peter Rogers, from the University of Bristol’s Department of Experimental Psychology and one of the lead authors of the study, said: “Our study shows that we don’t gain an advantage from consuming caffeine — although we feel alerted by it, this is caffeine just bringing us back to normal. On the other hand, while caffeine can increase anxiety, tolerance means that for most caffeine consumers this effect is negligible.”

Approximately half of the participants were non/low caffeine consumers and the other half were medium/high caffeine consumers. All were asked to rate their personal levels of anxiety, alertness and headache before and after being given either the caffeine or the placebo. They were also asked to carry out a series of computer tasks to test for their levels of memory, attentiveness and vigilance.

Like all drug addicts I drink caffeine for the taste, and not for the effect… and to get rid of my nasty withdrawal headaches without resorting to nurofen (panadol doesn’t work).

On the complexity of coffee

Too many people think making coffee is easy (for a significant proportion of that group it simply involves hot water and a teaspoon of coffee flavoured dirt).

Illy is an Italian coffee powerhouse. Giorgi Millio used to work with them. Now he’s a coffee writer. Here’s his description of Illy’s approach to coffee.

“Certainly my views on coffee have been influenced by the company’s scientific environment, created by three generations of chemists; a research and development unit covering agronomy, botany, physics, chemistry, biology, statistics, and computer science; and laboratories dedicated to dedicated to the study of coffee, in areas like sensory perception (not just taste, but aroma as well).”

He’s a coffeesnob. Here’s an interesting fact:

Coffee is intricate and requires education and passion to get right–plus a lot of practice. Espresso is the most complex coffee preparation, containing around 1,500 chemical substances, of which 800 are volatile. There are also more than 100 chemical/physical variables that affect the final preparation—like water composition, the size and distribution of the ground coffee particles, filter dimensions and hole diameter, dynamic water flow temperature and pressure, shape and temperature of the cup, roasting degree, and many, many more …

How to make coffee at home: Introduction

In a few weeks our church is having a community night where I will be (along with a professional coffee roaster) talking about how to make coffee at home. I’m going to do up a little booklet to hand out on the night filled with tips on how to make coffee using different methods – from plunger to commercial machine.

I thought I might blog the things I write for the night. Starting in the next day or so. In the meantime, here’s a good little article on how to get good espresso based drinks at home…

1. Use the double shot basket (even if you’re only after a single shot).
2. Time your shots – 30 seconds for 30 mL is the basic rule, though if you up your dose of coffee or make your grind finer you can make it go a little longer to produce the oilier ristretto. Which is rich and thick.
3. Watch the colour of the coffee as it hits the cup (which isn’t always possible with cheaper machines) – when it turns blonde (as soon as it does) stop the shot. You’ve finished extracting the good stuff. If it comes out blond your machine is probably too hot or your grind too coarse.
4. Use the right sized cup for milk drinks. Most cups are too big, so most coffee at home is too milky.

Coffee is fuel for the brain

Yet another study has come out linking coffee consumption with a life both healthy and wise…

Regular consumption of caffeine over the long-term has been linked to lower incidences of Parkinson’s and Alzheimer’s disease in humans and lesser memory dysfunction and neurodegeration in animals, write neuroscientists Alexandre de Mendonça of the University of Lisbon and Rodrigo A. Cunha of the University of Coimbra, both in Portugal, in this month’s issue of the Journal of Alzheimer’s Research.

The beneficial effects only appeared when caffeine was consumed in moderate amounts (the equivalent of up to 4 cups of coffee a day for humans) regularly over a long period of time, Cunha told Livescience.

Rather than improve memory, “caffeine prevents any deterioration of memory caused by insults you might be prone to,” Cunha said.

It’s not talking about things someone may have said about your mum there – but rather things that effect your brain.

Read about it here, or order some coffee from the St. Eutychus Roastery here.

These are a few of my favourite things

Jesus + KFC + Coffee = good times.

Via Human3rror

Bacon coffee syrup makes your breakfast dreams come true

First it was putting actual bacon in your coffee, then it was combining the flavours in a lollipop, and now, I give you, the complete crossover. Bacon flavoured coffee syrup.

Mmm. It even works in milkshakes. Combining bacon and bovines. A real farmyard culinary cacophany.

BlackStar Coffee

I’ve been meaning to get along to BlackStar Coffee in West End for ages. A couple of Facebook friends talk about it incessantly.

Today was the day. I give their coffee a 9/10.

The best I’ve had in Brisbane. Ever. Though I haven’t tried Campos in Brisbane yet.

It’s on Thomas Street (off Vulture St).

Delicious. Full bodied. Velvety texture.

They roast on site, and I picked up some of their Colombian beans, also delicious.