Crop to Cup – Part 1

/ Pete Denison / 5 Comments

photo (1)

While the above title may sound rather exotic, the reality is I have been lucky enough to be given a small, recently harvested crop of beautiful red coffee ‘cherries’. Receiving such a gift carries significant responsibility, and I am determined to process, roast and cup the resulting brew with all the dedication and care I can muster. As regular readers will know, I have been roasting at home for some time now (purchasing green beans online), however to this point have not processed beans straight from the tree. This is a whole new ball game for me. How to proceed?

photo (3)photo (2)

The first step was a call to my parents, who grow, and therefore regularly process, roast and drink their own crop. Next, an internet search to see what is out there on this topic. I was surprised to find the most helpful instructions on my state government’s Department of Agriculture, Fisheries and Forestry website. For additional reading on the types of processing methods, the International Coffee Organisation (ICO) provides a good summary.

Wet or Dry Processing

Firstly, there are two options, wet or dry processing. What follows in the section below outlines the wet processing method I plan to use, said to “better preserve the intrinsic qualities of the bean”. This method is the one outlined on the state government website, and also the one my parents use.

In the dry processing method, the entire coffee cherries are dried in the sun for approximately 4 weeks (to a minimum 12.5% moisture content), followed by removal of all outer layers around the bean by hulling equipment. States the ICO:

The dry method is used for about 90 percent of the Arabica coffee produced in Brazil, most of the coffees produced in Ethiopia, Haiti and Paraguay, as well as for some Arabicas produced in India and Ecuador. Almost all Robustas are processed by this method.

Wet processing generally follows the procedure outlined below, though obviously on a fairly large scale for commercial operators. As opposed to the dry method, the seed is extracted and fermented first, the drying process then follows, again until the beans reach 12.5% moisture content. The beans are then stored, and the hulling process is completed just prior to export. Again from the (ICO):

The wet method is generally used for Arabica coffees, with the exception of those produced in Brazil and the Arabica-producing countries mentioned above as users of the dry method. It is rarely used for Robustas.

My wet processed micro lot

The wet processing technique I am using involves the following steps:

  1. Pulping
  2. Fermentation
  3. Drying
  4. Parchment removal (hulling)
  5. Roasting
  6. Grinding, strong and brewing

Comparing the method my parents use with those online saw many similarities, with only some of the time frames differing a little in each stage. We will focus on steps 1 to 4, as other posts deal with roasting, grinding and brewing, and in any event, steps 5 and 6 occur independently of the processing method used. Today we will look at Pulping and Fermentation, and return in future posts as my drying process proceeds.

  1. Pulping
    Here we are removing all of the skin and pulp (flesh) from the cherry, and extracting both halves of the coffee ‘seed’ from inside, and should occur as soon as possible after harvesting. Be sure to discard any underripe (green) or overripe (black) fruit which will reduce the quality of what ends up in the cup.

    Seed extraction in the pulping phase.

    Seed extraction in the pulping phase.

    This process can either be done by hand (squeezing each cherry between your thumb and finger), or in the bottom of a bucket using a piece of wood to squash the fruit, resulting in the seeds being forced out from the flesh. Adding water will then allow removal of the skins and one other critical element – any floating beans. Good coffee beans will not float, and those that do should be discarded as they are unusable, and will spoil the batch.

  2. Fermentation
    There is not a lot to say about this step, apart from the fact it should last anywhere from 18–48 hours to a few days, and involves natural enzymes breaking down the ‘mucilage’ (the outer slippery substance) around the parchment layer.

    Removal of floating beans (left); fermentation (right).

    Removal of floating beans (left); fermentation (right).

    Fermentation should be done in a plastic bucket or container (metal may affect the taste), with the entire bean mass covered by water. To test for completeness of this phase, washing a small amount of beans should see the ‘slippery’ coating disappear, resulting in a clean, gritty feel. If so, agitate and wash the remaining beans until he water is clear (again removing any that float), which may take several washes.
    Once washed and clean, the beans are then ready for drying.

At the time of writing this post, the pulping is completed, and the beans are sitting fermenting…

To be continued in Crop to Cup Part 2

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The Automated Home

/ Pete Denison / Leave a comment

Wemo

I can remember throughout my younger years watching many a movie containing gadgets which automated things such as lights, sounds and window shutters. Video surveillance and the like throughout various Bond movies also seemed a regular occurrence.

Whilst I have no desire, nor reason to buy a pen with a hidden camera, more affordable and relevant technology around home automation is being developed and becoming available at an increasingly rapid rate. The main reason? Smartphone integration.

Traditionally, the main barriers to many considering automated home systems were the expense, the requirement for much of wiring to either be included in the initial build of the home or retro fitted to existing buildings, and ultimately, having a control system that was actually relevant to the user. To me, being able to turn on a fan or close a blind from the couch is far less helpful than being able to see what is happening at home when it is unattended, or remotely triggering an action over the internet.

The integration of these systems with smartphones for use as both controllers and receivers of information now makes these systems infinitely more usable and relevant.

If your main concern is home security, the recently crowd funded Canary home monitoring system is well worth considering. Perhaps remotely triggering lights or other power related actions through the Wemo and associated IFTTT recipes would be more helpful to you. Finally, a ‘smart’ thermostat system such as the nest, which intelligently learns and adjusts temperatures based on your preferences and whether the house is attended or not (also remotely smartphone controllable), may save you considerable money on energy bills.

Whichever way you look at it, these types of systems and many others will become increasingly integrated into our homes, both new and old, and are no longer out of reach for the average household. If you have ever considered some form of home automation, now is the time to have another look at what options exist.

Now if I can just tweak that IFTTT recipe to boil water and grind my coffee when the garage door remote triggers…

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Forty Two

/ Pete Denison / Leave a comment

I don’t know, I just never want to be average.

Strange words for a teenage boy to say to his mother perhaps, however a good start to a commitment of lifelong learning, ambition and achievement. We are not talking about world domination here, but success (and therefore ‘average’) as defined by the end user in this life – myself.

What was originally said in the context of becoming a “sports star” was probably a defining moment only relevant to the writer some 25 or so years later, who, from the outside, would be considered by most to be leading something in the order of an average life.

For starters, what is average? What field, vocation or career? Is it merely average looking, being, or behaving? Average as defined by statistical data of the average male? The average Australian male? Probably a combination of all these and many more. Whatever it was then or is now, I just didn’t want to be….well, ‘average’. The ambition was there, though upon reflection, somewhat misdirected.

Fast forward to now, my 42nd birthday. Am I the ‘average’ 42 year old male? As mentioned above, from the outside, probably yes, however I don’t think so.

I believe I have mostly made my own way in the world. Not to say this has been a straight path from A through M (assuming steps N through Z are yet to come). School, two University degrees, seven years in one type of job before spending the next eight in a vastly different one. Marriage, children and a mortgage as well.

Granted. All sounding reasonably average so far.

Whilst it would be fine to espouse my thoughts on self direction, satisfaction and ideals, I have always been of the opinion we should judge ourselves on what we have done, not what we are ‘going’ to do, a point I felt compelled to send out on twitter recently:

Surely the real value lies in what you’ve done, not in repeatedly telling me what you did

Recognition for achievement is a great thing, though I am not convinced wringing it out of those around us provides an overly meaningful response, which is something I have written about previously.

Average or not?

It probably doesn’t really matter, the important thing here is striving to be the best version of yourself you can be. Success won’t be guaranteed, though the effort will be well worth it. At a recent business conference the theory of Living above the Line was spoken about in the context of the non-negotiable behaviours required by managers to grow our company. We could be a ‘good’ (read average) company maintaining the status quo, or strive to be a ‘great’ company, having all employees live ‘above the line’.

So, this birthday, my list is not about the ‘things’ that I want or have, it is reflection on the way I have lived and wish to live, which in my opinion at least, is above ‘the line’. What does that line signify? Average.

Cake anyone?

Hario V60 – My New Brewer

/ Pete Denison / 2 Comments

V60_box

Last week my coffee brewing collection took on another member, in the form of the Hario V60 pour over filter cone. The kind folks at Toby’s Estate in Brisbane supplied the plastic 2 cup version (includes scoop) and a packet of filters (all up $AUD 20.00) to get me up and running with this brewing method.

Why the V60?

Why the V60 over other forms I am still yet to try? Probably because of the many methods I have sampled at various outlets with ‘brew bar’ type offerings, the V60 has always been a favourite of mine. Though the origin or blend you choose to consume will obviously have a major bearing on the outcome, I have always found the resulting cup to be as clean as they come, and the aromas incredible, particularly from some of the Ethiopian and Kenyan blends routinely on offer at Toby’s. In addition, I intend to cover all bases with my brewing arsenal, by eventually purchasing a larger Chemex to use when I am brewing for a larger crowd than myself alone.

I chose the 2 cup version as it provides for some flexibility in exactly how much I brew, noting the box indicates it is suitable for 1–4 cups. For myself I typically make a 10oz cup (266ml), noting the conversions below.

8oz = 236ml
10oz = 266ml
12oz = 355ml
16oz = 473ml
24oz = 710ml

A brewing guide from Terroir Coffee suggests the capacity for the 2 cup cone tops out at around the 24oz mark, however I have not tried this volume myself.

Brewing Method

Coffee to water ratio

A quick Internet search will reveal numerous coffee to water ratios for this type of brewing, for example:

Clearly there are numerous ratios and methods, including brewing on a scale and using the water weight method, or measuring by fluid oz or ml. Which to use? It really doesn’t matter, as I believe whatever method is most convenient and relevant to you is the way to go. I started with the video by Matt Perger (link above), as I was also looking at techniques of pouring at the time. Therefore I have been using the 12g coffee to 200g water ratio, brewed on a scale. Interestingly, there are a couple of pouring tips I have come across that are not necessarily the same as the video I originally viewed, and I will certainly be experimenting further.

My advice is to simply pick a ratio somewhere in the above ranges and get started. You can (and should) always modify things to suit your own requirements.

Pour method

Looking at both the instructions that come with the V60, and reading further on the subject, there are a few common elements required for a successful pour (based on V60 2 cup; 24g coffee : 380g water):

Hario V60

Hario V60 (Photo credit: doubleshot_cz)

  • Water off the boil, fine to medium grind
  • Rinse through filter paper before adding coffee (removes any paper taste)
  • Add freshly ground coffee to filter and settle
  • Make an initial small pour to pre-infuse and allow bloom (if on scale, this is approximately 50g if water)
  • Sit for 30–45 seconds
  • Add approximately half the remaining water (170g or so)
  • Important – When pouring the water, the following technique should be used:
    • Begin pour in centre of coffee bed
    • Pour in concentric circles, slowly moving outwards
    • Do not make contact with the actual filter paper at the edges of the cone
  • As the water level drops in the cone, slowly add the remaining water, ensuring the level goes no higher than the original 170g pour level

The reason to avoid the sides of the filter is to ensure no water passes down the side, missing the grounds and therefore any possibility of extracting flavour. The pouring technique is best seen in a video rather than relying on a written description. I found those by Matt Perger and The Roasterie quite helpful for pouring technique.

As you will see in these videos, a small spout is generally better to achieve an accurate pour, something standard electric kettles generally do not have. I have been using a teapot which has been very effective for this. Then again, there is always Fathers Day coming soon!

Summary

This has been a great purchase for very minimal outlay. I was a little uncertain as to whether to purchase the ceramic or plastic version of the V60, however a quick chat with the staff at Toby’s Estate convinced me equivalent results could be achieved with either, and although some purists may disagree, I decided not to pay four times the amount for the ceramic version.

V60_cone

The resulting brew? As I mentioned earlier, as clean as you will taste anywhere, with the aroma and subtle flavours of the coffee at the forefront of taste. I am looking forward to honing my pouring technique and experimenting with a variety of origins in the weeks to come.

Definitely a highly recommended form of brewing, which takes a little practice, however honing and developing different techniques is the aim of this journey after all.

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Pour Mason Kickstarter Project

/ Pete Denison / 1 Comment

pour_mason_05

I’ve recently purchased a Hario V60 pourover filter and will soon write about my brewing method, however this recently caught my eye via Tools and Toys. It is a Kickstarter campaign looking to manufacture a pourover filter cone that attaches to a Mason jar. It is quite close to reaching its funding goal and looks a certainty to be manufactured.

The attraction for me? I am always looking for ways to brew that provide me with a portable way to carry the result, as I would prefer something that I can run out the door with rather than have to transfer into a bottle or alternative container. A small step I know, though one that I am always looking to avoid where possible.

Also, the beauty of the pourover method being that with an appropriately shaped cone and decent filters, it suits a wide variety of materials and vessels in which to capture the resulting brew. Furthermore, with the same ‘user’ technique, the results should be fairly consistent regardless of the manufacturer.

This is a great way to brew and then consume your favourite coffee either hot or cold, and is well worth a look, with 27 days remaining in the campaign.

Image courtesy Pour Mason.I would also check out the short videos the guys have put together on the site.

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