on this episode we talk about roast levels and reverse osmosis water what's going on everyone kendon and dennis here with victrola we're back got a couple more questions for this one
light roast k cup coffee, comes from james k i'm not saying last names haha we'll edit that part out james k asks i like the convenience of my keurig and often grind my own beans
victrola of course and use ro water but there is is there anything more i can do to optimize that system so this is an interesting one keurig and ro water well i mean you know again all the all the brew principles that we talking about yeah previous episodes and all me oh they're all the same no matter what
method you use right and you know it's a matter of balancing how much money you want to spend what your convenience and all these things and so but i do think you know grinding your own coffee fresh sounds like that's what he's doing is like the little reusable with bolts nuts that's what sounds great i don't know if there's any kind of curing hacks that
you can use yeah i don't know there's women we haven't done a ton ton of stuff with that i do know that similar we talked about with the home brewer stuff is most of the time they're not getting up to that 195 205 range most of the time so you may want to do if you're buying one just for that you want a little bit of
research on it but i think fresh beans great want to keep in mind your ratios and know that all keurig machines like not all all that style of machines usually have some sort of you know medium small and large buttons all that's doing is changing the water which is changing the ratio so you may want to pack a little more in there depending on
on that sort of thing to you yeah still still holds you know so kind of dialing dialing that kind of stuff yeah you may need to adjust the grind as well inside of there if you find that you have a decent ratio but it's pulling thin we've done stuff with . but that's where i would go that's where i would start if i was
dented the bigger thing that was probably the ro water so ro meeting reverse osmosis which works with sciency stuff and basically forces water through a little membrane and and takes out almost everything that's it the big problem with that is that you need a little bit of minerality in the water to take out some of the delicious
solubles in the coffee right so our water is probably not going to work as well as just filtered water from wherever you are on the same thing with distilled water there's nothing in there is no where there's no there's no cabs for the coffee molecules to catch a ride on or something like that what would you say yeah that's it you don'tyou
distilled water you don't want to use your coffee will just be flat and you got hot brown water at that point on yeah you do want you want you know a certain amount of dissolved solids you know i think the sort of sort of accepted accepted you know kind of middle point is a hundred and fifty parts per million or more milligrams per
liter of the right and and you know this is one of those things again you know you can use you can buy bottled water it's like spring water or something like that some of this is just kind of depending on where you live you know if you're here in seattle and you're getting water from the cedar river watershed our water
is soft here so you're looking at you know you're not getting that one fit right looking more about like 50 yeah home and and you know there are there are there are ways to condition water again a ton of those things how much how much how much you already had right on if you really want to nerd out on it you could you could buy a spring
water but you also want to be careful that it doesn't have too much in it for example fiji water is my favorite water to drink would not be ideal for brewing coffee because it's a little bit outside of the range for total dissolved solids and here comes the nerd level coming back so anyway the ro water thing is a big deal you want a little bit of stuff
in there but not too much i hope that answers that question james our next question comes from kyle see on facebook and he says can you explain the differences between types of roasts light-dark etc genesis our head roaster and green buyer take it away yeah um we're having the differences in our
haha just trying to think of hot how to put this but essentially me like you know light roast too dark roast one of the things we're talking about their just get their names from from the visual cues you know you you have you have you know you have coffee that roast it starts out it's kind of a a green too pale green yellowish seed and then when
we roast it and at the end of that roasted you know anywhere from kind of a a lightish ground like roast all the way to you know probably on that far end like french fries . it's very dark you know using oils present and that's the large dark roast yeah there is an actual association with the color you know end and you don't mean the street reaction
is actually a system actron that we used to write a higher than the lighter the coffee so that is your color thing there for practical purposes wrecking crane for the foot for the everyday or essentially no well how far a longer for the degree of roast influences that the flavor and the sensations of the coffee to a certain
degree and doing very well in in kind of a nutshell lighter roasted coffee is going to tend to be you know maybe lighter and body is going to be more present acidity and really into the kind of light into light/medium sort of range or what you're going to experience flavor-wise is really just the inherent qualities of the coffee where it came
from and yet you're getting processed ancient carvings is unique to place on this earth where it came from the soil that groove on him and and and most importantly just tremendous amounts of human labor involved from that be people picking the coffee farmers yeah and even processing the coffee and then also be no threats its supply chain targets
so so all of all the beautiful things we experience in a cup of coffee flavors the assuming that sort of stuff on let's all make coffee right roasting is your sort of unlocking and then and then you know maybe putting some things into balance so as you as you kind of go along that scale and get into the the more medium medium dark and dark roasts
essentially what you're doing is you're kind of you're increasing the amount of body that you're going to feel up to a certain point in the couple that an active impression yeah um you're kind of as you go darker a long time to sort of lessening the perceived acidity in the cops you're kind of getting up smoothly sort of
quality right and and really the flavor-wise what you're getting as you go darker at a certain point you do start to introduce three introduce a roast characteristic amazing flavor it's a byproduct of the roasting process and modern hair flavor of the column right ho and at some point you know you get sort of some roast quality and also the
inherent flavors and then as you get darker and darker you sort of get less and less of the inherent qualities and it's more about the roads you know it's you know so so lighter on that lighter and you're getting all of the inherent qualities as you move as you move further along you're also introducing the rest characteristic eventually just
just tasting the roast i kind of think of it a little bit simple simplified a little bit like toast you have good bread right that was from your craft artisan person down the road or whatever and you have good bread to start with and then you taking you toast it and there's a certain point where there where you just lightly toasted it and
it's kind of highlighted what's that the natural flavors that are in that bread and you can go a little bit further and it's very toasted and even to the point where all you really taste anymore as toast and you might be scraping off you know scraping off the burnt part it that's an oversimplified version of saying kind of
what you just said a would you agree with that like it's your kind of imparting more toast flavor and less of the bread flavor and or roast flavor vs coffee yeah i mean it's you know i'm getting hungry yeah i mean as you know when when you know any any roastery sort of making those decisions
yeah you know what do you want to highlight you want that and stop to be and then you know as someone who's drinking coffee its or what do you want that experience points what's what's the cup of coffee that floats your boat right on you know and ultimately i do think you know if you're really enjoying the cup of coffee that's
in front of you that's great do more of that yeah yeah yeah alright find what you like on there's a lot there's a lot to explore you copy is for us here with our single-origin poppies we keep it in that kind of light for my break that's what we want is we just want we want to you want to share the story of that coffee
through know it's it's it's century yeah yes what was what was there because that's what makes it interesting from this farm vs that farm which is that region yeah it's interesting tommy if the coffee's that we get you really are a such a representation of that land their end of that human labor and also you really up we want we want
to just let people explode yeah specialty coffee heartache with elsa lord and well hopefully call that answers that question a little bit we can probably you can you can literally go on for hours and books and books on on all of this stuff hope for that kind of gives a little bit of insight to the way we think about it keep asking
questions and we'll we'll keep coming up with answers on on the origin stuff on brewing on roasting we love to help out
help you get more out of your coffee so that's all for now we'll see you guys later back just wake up
