Meanwhile, here some more coffee related pictures, the DF with the 55 1.2 SC, what an awesome lens! I believe I like it a lot more than the 55 F/1.2 Ais.
This series of pictures will come in two parts as not to have too many in one post.
These are related to roasting coffee at home. This is certainly one hobby I have managed to keep affordable and the reward has forever made me a coffee snob for fresh roast coffee. I enjoy awesome coffees from all over the world at a very affordable price.
First I start with some unroasted coffee, the beans are green for the most part and very very hard. They have an earthy fragrant smell, very pleasant!
Once the beans are inspected they need to be washed if you are not buying pre-washed beans. This would be done with a metal strainer and running fresh cool water over them, and then letting them dry. The beans you see here have already been washed.
This is a small home Air Roaster, about $150 US. There is a better one I would buy now today if I were to have the choice, that is a Nescoe Pro as it has an agitator in the center to better circulate the beans. You could obviously get some really expensive roasters for home as well ranging from $300 to $3000.
The small roasting chamber on this is filled to just under the middle chrome band around the container.
Roasting takes about 8 minutes using the crude method I am using. There is actually a tremendous amount of science related to controlling the temperature when roasting with it ever increasing on a steep curve. My roaster has Low, Medium, High and Cool. So I cycle through those temperatures over the 8 minute cycle to best follow a suggested roasting temperature curve.
Here we see some beans several minutes into the cycle and can see how they have puffed up almost filling the chamber and have turned brown. Beans pop when roasting. Light roast is caught right at the first crack. Medium is after all the beans have cracked/popped. Dark comes after a second crack/pop. Dark roasts have less caffeine and get oily.
Below is the Brazilian after being roasted to a lighter medium roast and that is followed by a dark Sumatra roast after the second crack. You can hear them popping almost like popcorn as they hit the two crack points.
Meanwhile, here some more coffee related pictures, the DF with the 55 1.2 SC, what an awesome lens! I believe I like it a lot more than the 55 F/1.2 Ais.
This series of pictures will come in two parts as not to have too many in one post.
These are related to roasting coffee at home. This is certainly one hobby I have managed to keep affordable and the reward has forever made me a coffee snob for fresh roast coffee. I enjoy awesome coffees from all over the world at a very affordable price.
First I start with some unroasted coffee, the beans are green for the most part and very very hard. They have an earthy fragrant smell, very pleasant!
Once the beans are inspected they need to be washed if you are not buying pre-washed beans. This would be done with a metal strainer and running fresh cool water over them, and then letting them dry. The beans you see here have already been washed.
This is a small home Air Roaster, about $150 US. There is a better one I would buy now today if I were to have the choice, that is a Nescoe Pro as it has an agitator in the center to better circulate the beans. You could obviously get some really expensive roasters for home as well ranging from $300 to $3000.
The small roasting chamber on this is filled to just under the middle chrome band around the container.
Roasting takes about 8 minutes using the crude method I am using. There is actually a tremendous amount of science related to controlling the temperature when roasting with it ever increasing on a steep curve. My roaster has Low, Medium, High and Cool. So I cycle through those temperatures over the 8 minute cycle to best follow a suggested roasting temperature curve.
Here we see some beans several minutes into the cycle and can see how they have puffed up almost filling the chamber and have turned brown. Beans pop when roasting. Light roast is caught right at the first crack. Medium is after all the beans have cracked/popped. Dark comes after a second crack/pop. Dark roasts have less caffeine and get oily.
Below is the Brazilian after being roasted to a lighter medium roast and that is followed by a dark Sumatra roast after the second crack. You can hear them popping almost like popcorn as they hit the two crack points.
