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Author Topic: What Coffee are you roasting this week  (Read 383109 times)

RichardM

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What coffee are you roasting this week
« Reply #100 on: 01/06/2011, 09:35 PM »
Texx...

Peru Ceja de Salva Estate  and PMG Wagi AA would be my all time two beans I like the most... With MM as  the best SO.

As I am off to Morton Island for a few days... Have to get another Kg or two roasted on the weekend.

Keep getting people offering me their Commercial Roasts and I have to admit... I like my own and thos I have had from most home roasters  ;D

Those two beans are also very forgiving - you don't have to get the roast perfect and they seem to taste good at a wide range of roast levels.

I think with commercial vs home roasts, it's not the roaster or the roast method that comes through, it's the passion in the hand of the roaster and the ability to think about everything that's being done. I think some roasters get in a bit of a rut and just stop thinking about it after years of doing it over and over again the same.
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Lacehim

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What coffee are you roasting this week
« Reply #101 on: 01/06/2011, 09:49 PM »
I really loved the Peru Ceja de Salva Estate and PNG Waghi AA (I still have a little bit left).  The Peru seems to be around all the time, but the Waghi AA I've only found the once.  I should have bought more.

WotB

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What coffee are you roasting this week
« Reply #102 on: 01/06/2011, 10:35 PM »
I have plenty around if you need some Lacehim.  at least 10kg of Colombian if you like.  Others can vouch for its qualities.

mycuppa

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What coffee are you roasting this week
« Reply #103 on: 02/06/2011, 12:36 AM »
On the subject of PNG........
Just a heads up......

High end PNG's are going to be a bit tight this coming crop.
I've had reports from a few brokers saying the PNG's are the best in the last 5-10 years, ideal farming conditions apparently.
As expected, the premium buyers from Japan and Europe moved early and forward contracted big slabs of the best crops - driving the price high for all other PNG's.
Word is, get in early and grab what you can - set your targets around the end of this month and through to August once the greens hit Aus broker warehouses.
I would'nt be surprised if more than 2/3 of the shipments to Aus have already been pre-sold.

Koffee Kosmo

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What coffee are you roasting this week
« Reply #104 on: 02/06/2011, 09:57 AM »
Couple of days ago I did another roast on the KKTO

700 grams of Colombia Andes Santa Rita

This time I stopped the roast before 2nd crack just to compare to the last roast @ just past 2nd crack

KK
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WotB

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What coffee are you roasting this week
« Reply #105 on: 02/06/2011, 10:30 AM »
I stop it most times when 1st crack is rolling.  I let it sit for a minute, then cool.  Mind you, I'm trying to find a balance between filter and espresso for my home use.

Koffee Kosmo

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What coffee are you roasting this week
« Reply #106 on: 02/06/2011, 10:38 AM »
I stop it most times when 1st crack is rolling.  I let it sit for a minute, then cool.  Mind you, I'm trying to find a balance between filter and espresso for my home use.

I will give that a go on the next roast
The KKTO can do that very easily

The Colombia Andes Santa Rita is a very delicate bean but very nice if roasted well
Gave the first roast a test @ ten days post roast as an espresso, and it was surprisingly good
As it ages its now cutting through milk as well

KK
Bezzera Strega Lever: Robur & BNZ MD74 conical grinder
Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster: 4 Hand grinders:
Web site - www.koffeekosmo.com
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Dry bean.

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What coffee are you roasting this week
« Reply #107 on: 02/06/2011, 10:56 AM »
750 grams of Ethiopian Yirgacheffe, roasted to first snaps of second crack, came up nice and even, will try in a couple of days. ;D
Cheers,

Dry Bean.

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mycuppa

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What coffee are you roasting this week
« Reply #108 on: 02/06/2011, 06:45 PM »
I stop it most times when 1st crack is rolling.  I let it sit for a minute, then cool.  Mind you, I'm trying to find a balance between filter and espresso for my home use.

Not trying to give away too many secrets, but just a tip for those of you out there looking to manage profile or "S" curve roasting.

Many of you have read the theories on endo/exo-thermic transitions of the bean during roasting cycle - so I wont repeat it here.

To manage around these transitions, you need to consider "lag effect".

If you want to move more carefully between the endo/exo stages, you need to play with your heat or airflow in the lead up to the stage, e.g. anticipate when first crack is about to happen and slow the thermal momentum down before reaching it, e.g. not much good doing it once it has started, etc.

Similarly, a common mistake made by some people is they "back off" once FC is underway, only to stall when the FC Exo-thermic stage is over and the beans are once again taking in heat. It's only natural for people to think or act this way - what they see and hear.

In other words, take your actions "before" the stages so that you can move through with control, rather than trying to respond as the thermal lag built-up within the beans are only just starting to "display" mostly once it's too late.

Of course, this all depends upon your roasting equipment and how responsive it can be to your "controls" - try to develop an understanding of the lag affect for your roasting device.


texx

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What coffee are you roasting this week
« Reply #109 on: 03/06/2011, 03:49 PM »
just did  2x 500 of peru ceja de selva  and 1 x 500 ethiopian yirgacheffe cos i want to play around with them and the MM that i have .
the smell wafting out of the front door of the shop is nifty , course i do have a small fan set up to do just that .

johno

texx

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What coffee are you roasting this week
« Reply #110 on: 05/06/2011, 11:55 AM »
today , all chucked in together .

ceja de selva   ..................120gr
costa rica las pavas............100 gr
ugandan masaba AA...........160 gr
Indonesian Sumatran Gayo.120 gr.
 
held it after first crack between 205 and 216 for about 5 minutes
whipped it out  before second crack at 218c

find out what its like in a few days i suppose .
johno

Gra

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What coffee are you roasting this week
« Reply #111 on: 07/06/2011, 07:46 PM »
Yesterday 600g Peru Cjay De_Selva Estate pulled at the end of first crack C8 Love this bean..

600g PNG Wahgi AA C8 also pulled at the end of first crack ..

First crack at !0:00min then removed the TO after the end of rolling F/C and finished off roast with bean mass heat total roast time 15:00min.

Gra..
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mycuppa

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What coffee are you roasting this week
« Reply #112 on: 07/06/2011, 08:27 PM »
Standout from the last few days would be a very interesting Costa Rica Terazzu - melon, stone fruit, apple and surprise, surprise ginger.

makes for an interesting blend with some wild dry processed Ethiopian.

berry and ginger - tart and sour - messing with my mind

Rider

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What coffee are you roasting this week
« Reply #113 on: 08/06/2011, 05:54 PM »
300g Ethiopian Kuza
300g Tanzanian Rononi
450g Brazil Pulped Natural
450g Peru Ceja de Selva Estate

UNM

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What coffee are you roasting this week
« Reply #114 on: 08/06/2011, 06:26 PM »
Sunday:
150g Java Ijen sundried
150g monsoon malabar

Tonight/tomorrow depending on time
160g malawi nyika (destined for cold process)
150g yirgacheffe special prep (for next weeks ristrettos

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RichardM

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What coffee are you roasting this week
« Reply #115 on: 08/06/2011, 07:51 PM »
Not roasted by me, but this week I'm drinking:

250g (brown) Bolivian (somewhere???) Roasted 24/5 - Mini review: This bean was the first bean that really made me say "wow" well over six months ago. I thought maybe it wouldn't live up to my memories, but it is just an amazingly smooth bean in milk, and still one of my all time favourites.

250g (brown) Tiger Mountain Estate Roasted 24/5 - Have finished this bag now, and it has a VERY heavy mouthfeel. I feel this bean would be suited to be blended with an Indonesian bean.

Both these were roasted by Jeff (mycuppa).
Bezzera Mitica, Mazzer Super Jolly, Behmor 1600, Pullman Deluxe Tamper

mycuppa

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What coffee are you roasting this week
« Reply #116 on: 08/06/2011, 09:30 PM »
Not roasted by me, but this week I'm drinking:

250g (brown) Bolivian (somewhere???) Roasted 24/5 - Mini review: This bean was the first bean that really made me say "wow" well over six months ago. I thought maybe it wouldn't live up to my memories, but it is just an amazingly smooth bean in milk, and still one of my all time favourites.

250g (brown) Tiger Mountain Estate Roasted 24/5 - Have finished this bag now, and it has a VERY heavy mouthfeel. I feel this bean would be suited to be blended with an Indonesian bean.

Both these were roasted by Jeff (mycuppa).

Thanks Richard.

The Tiger is an intense bean - I've collected a long list of people who won't drink anything else as they are the sort of folk who are looking for a Mike Tyson type hit. When stocks of this are low, it's surprising how a Tiger fan will sit on the fence and wait for it to become available again.

My personal opinion,  Tiger is a great blending bean as it plays well with others - think inky strong infusion. There is a very well known (famous) Italian brand that uses the trusty Tiger in it's quality blend..........yes, we are talking about Illy.



Any news on the Yirgy ? I'm thinking your OH will go gaga over it.

RichardM

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What coffee are you roasting this week
« Reply #117 on: 08/06/2011, 09:41 PM »
Any news on the Yirgy ? I'm thinking your OH will go gaga over it.

Not yet. Looking at my supply, I'll be opening that bag most likely on saturday/sunday. Will be sure to let you know how it goes.
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Lacehim

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What coffee are you roasting this week
« Reply #118 on: 09/06/2011, 10:25 PM »
Roasted the last of my Mexico Yeni Navan Typica with the last of my Brazil Sundried Naturals today.  A 5/1 mix, totaling just over 600gm.  Gave the KKTO a good preheat 10mins+ and they roasted really nice pulled on the first snaps of SC at 18mins.  Pretty amazing considering I was roasting outside and it was a nippy 15 degrees.  Well nippy for SE QLD. :)

Down to 3-4kg of beans... must order more next week.  Any suggestions?

RichardM

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What coffee are you roasting this week
« Reply #119 on: 11/06/2011, 08:33 AM »
Any news on the Yirgy ? I'm thinking your OH will go gaga over it.

Tasted this yesterday lunchtime. My first thoughts were that it was flat, a bit bitter, and just didn't really like it, but I was struggling to get the grind dialled in correctly...however, this morning, now I've got the grind and pour right for it, it tastes to me very similar to Ethiopian Guna Limmu (one of my favourites), with a stronger cocoa hit, and a bit more of a lingering mouthfeel. There's also a "freshness" that I can't really describe.

It's a really nice bean - but not overly forgiving if you over/under extract it even a small amount.

The missus really enjoyed her morning cup today too :)

On topic, roasted 1/2kg bolivian (two batches) last night, one taken about 15 seconds into 2nd crack, one pulled right on first sign of 2nd crack. Just wanting to experiment with it a bit.

Also roasted 300g Monsoon Malabar.
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What coffee are you roasting this week
« Reply #120 on: 11/06/2011, 11:19 AM »
Tasted this yesterday lunchtime. My first thoughts were that it was flat, a bit bitter, and just didn't really like it, but I was struggling to get the grind dialled in correctly...however, this morning, now I've got the grind and pour right for it, it tastes to me very similar to Ethiopian Guna Limmu (one of my favourites), with a stronger cocoa hit, and a bit more of a lingering mouthfeel. There's also a "freshness" that I can't really describe.

It's a really nice bean - but not overly forgiving if you over/under extract it even a small amount.

The missus really enjoyed her morning cup today too :)

On topic, roasted 1/2kg bolivian (two batches) last night, one taken about 15 seconds into 2nd crack, one pulled right on first sign of 2nd crack. Just wanting to experiment with it a bit.

Also roasted 300g Monsoon Malabar.

Yes RM - Yirgy, as with most of the fruity Ethiopians have a significantly different bean structure and thus will require quite dramatic adjustment of the grinder. I usually end up with having to use a significantly finer grind. Once dialled in though, it will perform very well as you note.

Yirgy has a more vibrant acidity than other Ethiopians (partially due to the washed process and the way the coffee is graded at origin) making for a very clean cup. It's bright and refreshing.  It is milder than other Ethiopians, but what it lacks in punch it makes up for in smooth, refined and very classy lingering finish.

I'm surprised you are picking up dark cocoa (which generally come associated with a slight bittersweet taint) - I tend to get stone fruit (melon), honey and lemon through milk.

Personally, I like to extract the Yirgy at a lower temp, say 91 to 92. Higher temps tend to affect some notes. I'd probably recommend Yirgy is best used straight without milk - such is it's superb sup profile.

Back on topic - FAIRTRADE ORGANIC DOMINICAN REPUBLIC BARAHONA from the well respected FEDECARES COOP (now, that's a bean with tons of cocoa!)

Gra

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What coffee are you roasting this week
« Reply #121 on: 11/06/2011, 02:35 PM »
Yesterday I roasted 300g Yemen Sanani Mocca to the end of first crack not a even roast but this is the first time I have roasted under 500g in the TO.

The first 600g that I roasted to just before second crack I open on day 4 to start trying must say I did not enjoy it at all hope this lot's better..

Cheers Gra.. 
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RichardM

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What coffee are you roasting this week
« Reply #122 on: 12/06/2011, 04:22 PM »
Today I did a 300g green blend.

80g Bolivia
60g Nicaragua La Gloria Las Brisas
80g Rwanda Gisenyi
80g Java Ijen Sundried

Should be a great blend :)
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Koffee Kosmo

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What coffee are you roasting this week
« Reply #123 on: 12/06/2011, 06:06 PM »
Today on the KKTO I have roasted the last of my Kuza

750 grams of Ethiopian Kuza

Normally I roast this bean well past second crack
But this lot was pulled short at barely at second crack

See how this goes down after a few days degassing

KK
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Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster: 4 Hand grinders:
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What coffee are you roasting this week
« Reply #124 on: 12/06/2011, 09:44 PM »

Today I roasted 250grams of Monsoon Malabar, followed by 250grams of Yemen

Talk about a difference in bean size?  From boulders to pebbles! 

The Yemen I'll try in a week, and by the time I've finished that the MM will have been in the bag for two weeks, which, from my reading here, seems to be a good amount of time to let it rest before drinking.

Sniff
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