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green robusta coffee beans and home roasting coffee

Idiotic thread?

You guys don't seem to have a clue about what's really inside those beans, do you?

Why in hell start producing something that can be bought easily on nearly ever corner, something that is way better than anyone can hope to make, and something that promises REPEATABILTY, which cannot be said about this!

Coffe beans contains a lot of stuff you know little about. For a budding film developer, its important to know a few basic things: yes we have coffeine. yes we have caffeic acid, varying with the brand of beans.

But whats not generally considered is the fats and wax content. This can be easily spotted inside a coffee pot, its the brown gooish stuff that covers the insides. In a coffe machine, the good old brands that used coffee filters (disposable, mind you) the wax and fats are to a large degree held back in the paper, therefore the risc of heart failure connected with heavy coffee drinking is less with this, than woith a black coffe pot on the stove....

But fats and wax inside a developer? Put there deliberatley? Come oooon, there is absolutely no need for this excercise, other maybe roasting coffee for drinking maybe, its way better to buy what the doctered ordered here, good cheap BLACK instant coffee and use lots of it (10 times the normal drinking concentration at least have you considered that 40 gram of black instant coffee per litre is an awful lot of coffee.....)

BTW the production process of instant coffee, especially the more modern flash freezing process, seem to limit the wax content inside the dried stuff, so go buy a cheap box today and be better off!

What will be the next? Harvesting your own organges, in order to extract vitamine C from them?

Some people seem to have too much time on their hands...... or know to little of nothing.
 
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What will be the next? Harvesting your own organges, in order to extract vitamine C from them?

They grow everywhere here and the Navel variety are just ripe, along with my tangerines, so why not?

My grapefruit tree bears year round, and I just can't eat all it produces, so it's perfect for the rest of the year. Maybe I could plant a couple of robusta coffee plants...
 
jeeeez -

were you this harsh to people when you first learned about caffenol ?

not everything has to be done "by the book" especially when "the book" hasn't been written.
 
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Idiotic thread?
Some people seem to have too much time on their hands...... or know to little of nothing.

I hadn't considered it idiotic until about 4:23 local time.

Sir, I consider your temperament to be very much at odds with the adventurous spirit with which most of us approach the subject of Caffenol. Name calling does little to advance your own position in this otherwise civil discussion. I find myself considering the "ignore user" button for only the second time in my years at APUG.
 
Idiotic thread?

How so? Please enlighten me. Nothing you have said thus far even remotely supports such a pejorative description. Only your personal distaste for it.

Even though I do not make use of the process in question, I personally find the topic of this thread quite entertaining.

Ken
 
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Typical categorical scandinavian way of thinking and I´m pretty sure that you mean well at heart!
I for one appreciate all your insights on chemistry and what not, but your reply here can easily be misread as an insult..


I do use coffee for developing and I do find this thread both entertaining and interesting!
 

If its an insult its becauise I speak my mind, think "texan".

However, when one is talking about chemistry, and says something REALLY stupid, there is no other way to put it.

Let me give you a task:

Expose a number of films the saame, at least 8 films. Put half of them away for now.

Then go to 4 different shops and buy coffee beans and roast them all to your best ability.

Then develop 4 of the films in each of the four developers you can mix from those four brands of roasted coffe, and see for yourself if its possible to get repeatable results from brand to brand.

Then go to four OTHER shops and buy 4 new brands of coffe to be roasted. See for yourself if you can get repeatable results.........

Why in hell do something as stoopid and with such an unnecessary workload, when anyone can buy instant coffe to their hearts desire? Instant coffee is roasted by exp0erts that KNOW their trade, the coffee is brewed under controlled conditions, under control by engineers thats paid to control the process and reach quality goals....., the finished product is made to be the same from box to box, something that can't be said by the process outlined here.

Wait! I get it now, this thread is not about actually DOING this, its just shooting the breeze over something that COULD be done?

Right, I'll leave you to your business, I'll concentrate on other, more exiting experiments.
 
Sometimes people just want to do something because it's fun, or interesting, or different, or so they can say they've done it. Or just because they can.
 
Right, I'll leave you to your business, I'll concentrate on other, more exiting experiments.

Great idea. Now those who wish to roast, brew and develop can do so in any manner they so desire without pontifical, discouraging remarks.

Enjoying some Harrar here, but it's going in me, not the dev tank
 
If its an insult its becauise I speak my mind, think "texan".
.

Fair enough.

With over 700 posts in less than a year, it is probably fair to say that you find APUG either informative or entertaining. That being said, why not get off your wallet and help support the site by becoming a member? However after viewing the majority of your posts, it is becoming abundently clear that you lack any and all manner of common courtesy.
 

Right. My 'dwarf' Tangerine tree is exploding! Can't wait for the ripening. Only a couple of weeks away for us.

Make my own Vitamin C? Hmmm.... great idea
 
roasting coffee in small batches can be sophisticated or simple.
methods used in the 1600s when coffee was first discovered were simple.
in many parts of the world where coffee cultivation is still a local-thing
the tradition of roasting and preparing coffee has not changed since 1600.
in many large and small coffee companies they use a small micro roaster
or a hot plate to do cuppings / tastings to see what new crops and new varietals are like &C
i am friends with people who own coffee companies, and they have told me
what they do ... maybe things are different in scandinavia, but i doubt it ...


it is too easy to exclaim everyone but you is an idiot or a fool or a nitwit, and
have no idea what they are getting themselves into, when you have no personal experience
other than what you read in a blog ...

i would love to see some of your photographs made from your coffee developers.
i won't call you and idiot or a nitwit or a fool, or suggest you have no idea
what you are getting yourself into or worse ( but i can't speak for others you have insulted )
who knows you might get some suggestions about how to improve your own "personal developer"
and if you have a hot plate and a wooden spoon, or a pop corn popper, or an oven near a door,
you might find yourself getting some green sumatra beans in the mail
so you can compare your store bought instant coffee (which is probably 60% robusta) to something that is 100% robusta ... ...

btw instant coffee is 6x as strong, not 10x
( 1 tsp is 1/3 a tablespoon, there are 2 tablespoons / cup of ground coffee and 1 teaspoon of instant )

enjoy your coffee ...
 
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these images were done from my first and second batches of home roasted sumatra ( sumatranol ) they also appear in my gallery here,
for the folks who don't have subscriptions, i am posting them here.

the first images was efke film ... i hand crushed the beans ( mortar + pestle ) instead of grinding them,
"cowboy cooked" the coffee in a big pan. filtered the grounds and cooled the coffee before i added the other ingredients. ( uploaded as the LAST 3 images )

the second group used plus x ... i ground the beans in a grinder and changed the grind often from turkish to perk,
i brewed the coffee in a percolater, let cool then added the other ingredients.
(uploaded as the FIRST 3 images )

( my apug blog gives more details, and i update it every time i soup / brew film ) ) ...
 


unfortunately it isn't the caffeine that processes the film
there is a curious acid in robusta coffee called caffic acid. perhaps it is
what makes robusta coffee disease resistant ( to "coffee rust" and other things) ..

http://www.coffeeresearch.org/agriculture/rust.htm
 
Why in hell start producing something that can be bought easily on nearly ever corner, something that is way better than anyone can hope to make...

I don't care about how this comment from a Caffenol viewpoint, just a home-roaster's viewpoint. And I'll have you know that home roasted coffee is as good if not better than the gourmet shtuff you buy in the grocers, and it's cheaper, and it's custom.
 

I'm just wondering if it makes the film taste better???
 

but but ...
roasting coffee is soooo complicated and so HARD to get right ...
 
Well why not develop film in orange juice? Add a little alkali of some sort to balance the pH, so that you have ascorbate rather than ascorbic acid and lets see what happens.
I figure that smooth "no bits" orange juice, or concentrate might be best for this, to get enough ascorbate.
I've seen people develop with mint leaves, and with urine, so OJ isn't that weird, although parsley is meant to have more VitC than oranges by weight, so maybe I'll make up a parsley soup or something...
EDIT: After looking at this:
http://www.naturalhub.com/natural_food_guide_fruit_vitamin_c.htm
link, maybe rosehips would be a better choice than oranges, since you'd need the juice of about 20 oranges to get the gram and a quarter of vitC required for Caffenol C.
 
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hey mattmoy

(there was a url link here which no longer exists)
(there was a url link here which no longer exists)

the smell of caffenol is bad enough,
but i would imagine orange juice and ammonia would smell even worse

- john
 
well,
i just got back from the person i buy my green coffee from ..
he sold me 67lbs more .. so it seems that i have enough sumatra
to last me a long time. who knows, maybe i will buy an inexpensive roaster, and start roasting my drinking coffee too

when i emailed and showed him some images, and explained to him what i was doing
with his beans, he smiled, and said he wants to do a little thing on me, and the whole coffee developer thing
on his website ... who knows, maybe he will start to roast robusta to sell to photographers

john
 
.... who knows, maybe i will buy an inexpensive roaster, and start roasting my drinking coffee too ...

You should. But my personal taste is for the beans to come out before they're ready for developer use. So that would require two roastings! A medium for drinking, and dark for developing.