A community for specialty coffee lovers, home roasters, and baristas in San Antonio and beyond.
Posted by CoffeeNerd88 · 42 replies
Medium roast coffee is typically taken to an internal bean temperature of around 410-428 degrees F (210-220 degrees C), which corresponds to the first crack finishing. At this stage, sugars caramelize but origin flavors remain pronounced. Many roasters target 415 degrees F for a balanced cup with moderate acidity and sweetness. Dropping beans at different points within this range can dramatically change the flavor profile.
Posted by BrewMasterTX · 37 replies
Single origin coffees shine in pour-over brewing because the method highlights distinct terroir characteristics, such as the floral jasmine notes from Ethiopian Yirgacheffe or stone fruit in a Guatemalan Huehuetenango. Blends are engineered for consistency and balance, which works great for espresso. For pour-over aficionados who enjoy exploring flavor nuances, single origins are generally preferred. A well-crafted blend can still deliver a wonderful cup if designed with pour-over in mind.
Posted by DarkRoastDave · 29 replies
Bitterness in dark roast often comes from over-extraction or using water that is too hot. Brew water should be around 195-200 degrees F (90-93 degrees C) for dark roasts, slightly lower than for light roasts. Coarsen your grind slightly and reduce brew time to minimize extraction of bitter compounds. Fresh beans roasted within two weeks and stored in an airtight container also reduce stale bitterness.
Posted by BeanExplorer · 51 replies
Ethiopian coffees from Yirgacheffe and Sidama are known for bright acidity, floral aromas, and berry or citrus notes due to high altitude and heirloom varieties. Colombian beans from Huila or Narinyo tend to have a more balanced profile with caramel sweetness, mild acidity, and a smooth body. Both are washed or natural processed, which affects flavor significantly. Ethiopian beans are often lighter roasted to preserve complexity, while Colombian beans are versatile across all roast levels.
Posted by PourOverPro · 33 replies
The Chemex uses a thicker paper filter that restricts flow, so a medium-coarse grind similar to coarse sea salt is recommended to avoid over-extraction. The V60 uses a thinner filter with a faster flow rate, requiring a medium-fine grind to achieve the right extraction. Both methods benefit from a consistent burr grinder rather than a blade grinder. Adjusting grind size is the quickest way to dial in your pour-over recipe.
Posted by FreshRoastFan · 28 replies
Freshly roasted coffee beans release CO2 through degassing, which can interfere with extraction if brewed too soon. For most roast levels, resting 24-72 hours after roasting is recommended before brewing. Espresso benefits from a longer rest of 5-10 days, as the CO2 can cause channeling and inconsistent extraction. Light roasts may benefit from resting up to 2 weeks to allow flavors to fully develop and stabilize.
Posted by HomeRoasterHobby · 45 replies
Home roasting can be highly rewarding and cost-effective once you account for green bean prices, which are typically 40-60% cheaper than roasted retail beans. Entry-level popcorn-style roasters or stovetop pans work but offer limited control; dedicated drum or fluid bed roasters give far better consistency. The learning curve takes several weeks to understand roast levels and bean behavior. Many home roasters find the freshness and customization far superior to store-bought options.
Posted by CuppingCurious · 22 replies
Cupping is a standardized coffee tasting method used by roasters and Q-graders to evaluate flavor, aroma, body, and acidity. For a home cupping, grind 8.25g of coffee per 150ml of water at a coarse setting, pour 200-degree F water directly over the grounds, and steep for four minutes before breaking the crust and tasting with a spoon. Using multiple coffees side by side makes comparisons meaningful. The Specialty Coffee Association publishes a free cupping form and protocol online.
Posted by SALocalCoffee · 19 replies
San Antonio has seen rapid growth in third-wave coffee culture over the past decade, with new roasters and cafes opening across neighborhoods like King William, Pearl, and Southtown. The city's diverse population and strong food culture have supported demand for specialty brewing methods and locally roasted beans. Several San Antonio roasters now source directly from farms in Central America and East Africa, building direct trade relationships. The community of passionate baristas and coffee educators is also growing quickly.
Posted by CaffeineScience · 38 replies
Contrary to popular belief, light roasts generally contain slightly more caffeine by weight than dark roasts because the roasting process breaks down some caffeine over time. The difference is minimal, roughly 1-3% by mass. When measured by volume by scooping, dark roast beans are less dense and lighter, so a scoop of dark roast may actually contain fewer milligrams of caffeine. The roast level affects flavor far more dramatically than caffeine content.
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