Stale Medium Roast (Dial In Decently)

[@dn275]

I just received my Decent machine and these Dial In Decently videos have been incredibly helpful. I hope you do some more in the future! Exploring more profiles, comparing different processing methods for coffee & how they interact with flat bur and conical burs, and there is a lot of value in revisiting older topics too!

[@firmbutton6485]

I’d be really interested in some dark roasted bean optimisation. For example, Illy decafe is darker and fantastic using the 80s profile in a milk drink.

[@kenflip]

What a great content idea!!! Bravo

[@ChinskiChat]

What about freezing? Hoffman advocated vacuum freezing but didn’t seem to consider v accelerated aging…

[@greysuit17]

That coffee is excellent!

[@mrgazillions]

Can you make a video about your vacuum pac techique please

[@ph1670]

Great! Thanks, Paul for briefly addressing my question on RPM. Can you please leave the tablets screen on full screen for the entire shot (maybe do a split screen where you can see the tablets screen and the portafilter while a shot is being pulled). Thanks.

[@decentespresso]

Not a bad shout. 😉

[@ph1670]

@@decentespresso Thank you. Also a brief summary with the fine points underneath and/or in the end would be great.

[@peterpan69]

How do you train yourself to be able to taste like them? I drink a coffee and I can't tell what's in there.... I have tried many kinds of coffee, cheap and expensive and I only know what is good and bad....

[@decentespresso]

Attend some local cupping classes. Most roasteries and some cafes will host them. Cupping with others who have experience is the best way to build the adjectives used to describe the taste. You most likely can taste the flavor, just cant describe it.

[@edwardthomas5245]

Another great Dial-in video! The added features are adding so much value. I think the second recipe caption may have had the wrong grinder setting as it said 10.5 (same as first shot whereas I think you were more coarse on that one?). Looking forward to more of these!

[@decentespresso]

Apologise there we added a 2nd Niche last min and the setting was indeed different. 10.5 was for the 15g shot the other Niche was slightly courser setting due to the higher dose and lower bar pressure used. (no more than 2 notches)

[@emil_k]

One of my favorite series, great segments. When I get a freshly roasted bag, I leave it in the valve bag to de-gas, and about a week old, vacuum seal and freeze. Have even frozen upon arrival and seem to get good results. I was not sure if you seal the beans and leave at room temp or freeze them that way. Is vacuum sealing hard before freezing hurting the beans? What if most air is removed but not altogether removed (stopping before compressed)?

[@decentespresso]

You can freeze them right away, but try not to remove all the air as this may accelerate the rate of aging prior to freezing. You should still have some movement in the bag as oppose to it being rigid.

[@elliottphd]

Great video Paul & John! Question on pre-infusion and how I should think about it relative to the duration of the shot? Do you consider pre-infusion as part of the shot duration or do you exclude pre-infusion time from shot duration? TIA!

[@decentespresso]

For me its relative to the shot and a guideline to how far i could be out when dialing in. As time is dictated by the flowrate of the shot. I prefer to use the whole time of the extraction as different coffees will be slightly different.

[@TomJones-tx7pb]

I mix a stale good light/medium bean with a stale good medium/dark, adjusting the ratio to get the taste I like the best. As good as anything I get in a cafe.

[@decentespresso]

To my surprise this works well too. For the times i don't have enough beans to dial back in. I will mix to a ratio between 20-30%(darker) 30-40%(lighter roasts) to use with fresher beans. You can add a bit more if you are milking. 😉

[@TomJones-tx7pb]

@@decentespresso It is a technique that I first learnt cooking with herbs. I found it out by accident with coffee beans when I had a can of Illy Arabica Guatemala that was roasted a little darker than it usually is, and I tried mixing with some local fresh medium/light roast. I like a bit of fines in my coffee when I am milking.

[@ChinskiChat]

In think i need a mouth upgrade. I never taste any of these things in any coffees lol

[@danymeeuwissen5973]

The difference between a cafe-shot and home-shot is pretty drastic sometimes. Obvious differences are applying wdt and different water composition in this case.

[@decentespresso]

Yes, technique in prep and the water will make a difference, but a lot still lies on the baristas shoulders and the machine used.

[@_tizzle]

Would like to see a written high level summary accompanying these vids, its not ez to follow along matching adjustments due to the speed.

[@decentespresso]

Yeh, we can improve here. We have some splash screens for these details and i also added a 2nd Niche last min, which made the live run smoother as we didn't have to dial in but slightly harder to follow.

[@_tizzle]

@@decentespresso a grinder setting camera could help solve that, along with a longer pause while viewing / discussion of profile settings. The camera switcher tends to be too fast on the trigger - it’s better to let us see the screen than switch back to humans (not that the fans dont want to see you Paul!)

[@nicholashongkong]

I have also tried the shot in the shop, it was quite off and no sweetness.

[@decentespresso]

Wish i could have mentioned the same, in having tried a shot. Heard they were rammed most of the time, which is a shame as this bean has some great qualities. Even as it ages.

[@jerryhubbard4461]

Off topic. They say you can't re-roast beans. I had a pound of beans that were a little too blonde for me with a fruity flavor. Personally I don't care for the fruity flavors so I re-roasted the beans. I took them to 415 degrees and dumped them. I just brewed the re-roasted beans and they came out very well. No need to trash them. The new flavor note leans toward caramel taste. From now on when I roast a batch and they come out to light, it is re-roasting time.

[@mitchburggraf]

Skeptical on the take of flying with beans. I’m a pilot and can tell you that aircraft are generally pressurized to an altitude around 6000ft, if not below. You lose roughly 1 inch of mercury per 1000 feet so around 6 inches of differential pressure. A vacuum sealer can pull upwards of 25inches and above. So I have a hard time believing flying has that much of an impact on beans. That said I’d keep them in a carry on that is climate controlled not all baggage areas are.

[@nicolasfortin4216]

We keep our cabin at 2500-3000ft alt so I’m with you on that.

[@mitchburggraf]

Right and at that point it’s nothing.. I live at 4500 ft and plenty of people are above me

[@decentespresso]

The level at which the beans will change during air travel is minor, but you can easily try taste for yourself before you fly. Interesting numbers regarding the vacuum sealer and would help explain why removing all the air for storage has the opposite desired affect and we would experience accelerated aging due to rapid degassing.

[@erharddinges8855]

Very interesting, but on a level much too high for me.