[Homeroast] chaff

michael kaericher mike_kae at yahoo.com
Wed Dec 7 09:27:45 CST 2011


I have found no difference in flavor,  but I do get more spritzes in my espresso shots when there is a lot of chaff.   

-Mike

On Tue, Dec 6, 2011 5:47 PM CST Janomac wrote:

>There simply is not enough difference in taste (actually none that I can
>tell) to make it worth the effort of total removal.
>Over the past few years, that has been the general opinion of this list.
>
>A few folks have taken chaff from their roasting and made a tea (as Terry
>from Hawaii mentioned). It is pretty "weak" stuff with little flavor.
>Making tea from the pulped coffee cherry (Yemen = Qishr) is altogether
>different and produces a mildly acidic, delicate, herbal flavor not unlike
>a weak infusion of hibiscus & rosehips.
>
> I roast light and almost always have some "skin" clinging to the beans
>(depends upon the variety). It is evident after grinding and I can blow
>much of it out when I grind medium to course (for French Press), but it
>just gets all over everything and clings by static charge to everything.
>
>Kirk
>"Janomac"
>(resident chaffinista)
>
>On Tue, Dec 6, 2011 at 4:36 PM, j3r <j at j3r.org> wrote:
>
>> Just wondering what people's thoughts on chaff are as far as taste goes. I
>> have a bean that when roasted still has significant chaff left on it. Is it
>> worth trying to rub it off or will it not affect anything? I have read to
>> not worry, but I come here for the expert's opinion :)
>>
>> Thanks,
>>
>> Jer
>>
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