He does a two-episode deep dive into the Kenyan coffee market here, which is worth a listen: https://timwendelboe.no/2024/03/inside-kenyas-coffee-market-...
https://timwendelboe.no/wp-content/uploads/2023/07/T_Wendelb...
https://www.gottahaverockandroll.com/ItemImages/000025/jul18...
He knows a lot about roasting yes, he's not anywhere near some consensus god in coffee roasting no one can touch
Wankery abounds in coffee.
1. There's the technical wanker, who has the best tools and might roast their own beans even, but generally still drinks shite coffee.
2+3. There's the Keurig wankers and the anti-Keurig wankers, one of whom thinks they're drinking good coffee and one of whom can't stand that someone is enjoying something they don't.
4. There's the free trade wankers, who want beans from a plantation in Costa Rica owned by someone from Texas.
5. There's the roast alchemy wankers, who believe that you need to overcomplicate the roasting process as much as possible in order to eek out that 2.9% acidic roast flavor profile at exactly 203.4 degrees.
Buy good but cheap beans from a semi-local roaster, and don't let them get too old. Bam, you'll have coffee better than 99% of people.
"need to drink it fresh" is a red flag about the roast, usually, unless you really do prefer something fairly dark. Light roasted coffee should be let to gas off for at least a few weeks.
Not sure on the off gassing comment, I drink what I think tastes good. Espresso pretty much exclusively, lightly fruity, low acid, with a rich sip and a non-bitter aftertaste.
homebrew has a pretty straightforward meaning... beer you brewed at home. It's actually legally defined that way too
I do not need to get further from that.
The only expensive thing you need is a good grinder. Rest goes with a 26€ V60 and a kitchen scale.
Whoa, are they going for 26 euros in Europe? That's around 10x as expensive as they're sold in Japan. Or are you referring to the glass/ceramic ones?
Roastful is trying to apply a similar methodology to coffee roasting, by polling 32 industry experts.
And, the #1 roaster in their rankings this year is Tim Wendelboe.
You can debate the method, but it's not total wankery.
Taste is subjective and you can call them snobs but they have a great point. Even if you love burnt flavors, there are far more ethical options than Lavazza.
I’ve tried a good number of roasters on this list, and only a few come within batting distance of Father Coffee (not to be confused with Fathers) in Johannesburg and Rosetta Roastery in Cape Town. Those two roasters, the former more experimental and the latter more traditional, are doing wonders and punching well above their weight in the South African market. Both could easily be in the top 25, and Father is surely top 5.
Seriously, if you care about coffee and find yourself in Johannesburg, go to Father and grab as many beans as you can carry.
But I really find it to be the best for daily quality coffee. Filters are easy to find, their products are durable and easy to clean.
Except their thermo pot. Not worth the money.
But they can be overpriced in Europe. Their electric water heater is around 190-200 euros if you can find one.
Agreed! I use mine twice daily and love the coffee I make with it, and how easy it is to clean.
