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GaryatGala

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What Coffee are you roasting this week
« Reply #1225 on: 02/12/2015, 03:15 PM »
Great roast KK.
Your technique still same preheat, full heat til end of roast at second crack?
What times til first crack?
KKTO; FZ-RR700 Baby Roaster; triple  corettos; Simonelli Oscar; Compak K3T; Rancilio Silvia and Auber PID; 2 V60s; CCD; Aeropress; home made bean cooler and a blue worker sad sack of less than 10 kg of greens.
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Koffee Kosmo

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What Coffee are you roasting this week
« Reply #1226 on: 02/12/2015, 03:35 PM »
Great roast KK.
Your technique still same preheat, full heat til end of roast at second crack?
What times til first crack?

For larger roasts like 1kg to 1.2 kg
I preheat for a min 2 cycles of the TO @ 250 deg
Add beans
Roast at 250 deg all the way to finish
On this roast -  first crack was 14 minutes - And cusp of second crack was @ 18.5 min and then cooled

Photo tells the roast was roasted even and looking good

KK
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GaryatGala

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What Coffee are you roasting this week
« Reply #1227 on: 02/12/2015, 04:18 PM »
Thanks KK.
I,ll try mine without the heat guard next time.
Currently first crack is 20 min for 1 kg and 25-26 min til start second C.
KKTO; FZ-RR700 Baby Roaster; triple  corettos; Simonelli Oscar; Compak K3T; Rancilio Silvia and Auber PID; 2 V60s; CCD; Aeropress; home made bean cooler and a blue worker sad sack of less than 10 kg of greens.
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Koffee Kosmo

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What Coffee are you roasting this week
« Reply #1228 on: 02/12/2015, 04:30 PM »
Thanks KK.
I,ll try mine without the heat guard next time.
Currently first crack is 20 min for 1 kg and 25-26 min til start second C.

If the beans are harder the times can be longer to first crack

Some high grown and dry grown African beans will take longer to first crack and some also rush to second crack quicker due to stored heat energy

KK
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Lacehim

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What Coffee are you roasting this week
« Reply #1229 on: 07/02/2016, 09:22 AM »
It's been a while since I roasted because I have been moving and I finally dusted the KKTO off last week.  I roasted 600gm Columbia and 600gm Tiger Mountain and they both turned out great. :)  No fires or anything.  I had no cooler because I dismantled my old tolley with built in fan, so grabbed a cardboard box and made one out of that.  Worked like a charm, and it brought back old Memories!  That was how KK and I made my first cooler years ago!  :laugh:

Both roasts were roasted to just on the first few snaps of second crack, which is a bit darker than all these hipster roasts I've been buying.  It's amazing how much easier it is to control on the machine during pours when the roast is home roasted.  The grind doesn't need to be as fine, the is less blonding, and the pours just look better on the nakid etc.  Maybe it's just me, but I really notice the difference.

I'm sure the $180 of green that I just ordered from Brendan will help me get into the swing of things anyway! :)

Brett H

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What Coffee are you roasting this week
« Reply #1230 on: 07/02/2016, 10:42 AM »
Good stuff Lace!!  I roasted 1kg natural processed Brazilian.  I'm not a huge fan of Brazilians as a single origin but these are supurb.  They were sourced from DiBella of all places who had some interesting greens on hand.
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Lacehim

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What Coffee are you roasting this week
« Reply #1231 on: 08/02/2016, 10:24 AM »
I find different places have different types of beans so worth having a nosey about.  You never know what you might find.

Would be nice if we had local places here that sell green.  BG's prices have increased by the look of my last order.  Most beans were in the $17+/kg range, and no more bargain basement beans for blending :(  Remember when it was free freight over $50... those days are gone!  :coffee:

Brett H

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« Reply #1232 on: 08/02/2016, 06:27 PM »
Yes!  The price of coffee as a commodity has risen hugely.  I have been buying and trying beans from a range of suppliers because if you're going to spend up you may as well get to know what's out there.  Mostly I've been really impressed especially with Ashton's Aussie Beans.  Price and taste they are just wonderful!
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bcspark

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What Coffee are you roasting this week
« Reply #1233 on: 09/02/2016, 04:55 AM »
I agree Brett,Ashtons dry processed roasted to 2ndc is as good as any bean I have enjoyed .
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Brett H

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« Reply #1234 on: 09/02/2016, 05:27 PM »
Great to hear BC!  I've always been reticent in recommending beans as I was burned early on on another forum when I couldn't wax lyrical about beans that folks were raving about but I thought were pretty ordinary!  Actually, compared to most other offerings..... No, nothing..... Go about your business.....

Beangreen prices are certainly more expensive but I have never once had beans from them that I felt were ordinary!!
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iamavapollard

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What Coffee are you roasting this week
« Reply #1235 on: 18/03/2016, 03:37 AM »
Just received my Arabian beans today. Not today, but i will roast tomorrow morning :)

Cuir Beluga

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What Coffee are you roasting this week
« Reply #1236 on: 18/03/2016, 10:31 AM »
Just received my Arabian beans today. Not today, but i will roast tomorrow morning :)

Hi, welcome and be sure to post a piccie or two  :thumb:.
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askthe coffeeguy

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What Coffee are you roasting this week
« Reply #1237 on: 18/03/2016, 01:25 PM »
My favourite blend at the moment is a mix of

60 per cent Peru Ceju de Salva, and
40 per cent Burindi Musema

Roasted to first signs of second crack

Its delicious with honeysuckle floral, and peanut brittle flavours - great as an espresso or with milk

still getting used to the humidity in Queensland when it comes to my roasts, find that I have to either give the roaster a preheat or factor in a longer (than usual) initial roast time for the first roast, seems to work fine after that

I also find myself roasting often at night when its cooler, and when there's no distractions or disturbances!

Greetings from the Sunny Coast!

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LeroyC

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What Coffee are you roasting this week
« Reply #1238 on: 26/03/2016, 06:53 PM »
I put 5 or so batches through the Behmor in the first week of March and have been away a couple of times since then and am only just getting back to it now. I just ran out of home roasted stuff this morning so I calculated quite well.
I roasted a 300g batch of Timor FTO last night as it's easy to roast and is fairly versatile. I've still got some Colombian Excelso greens which I'll use up this week, but I bought some Brazil Paracatu last week that I roasted today. I've never roasted a Brazil before and was wary that it'd require a different approach. So I started on P3 auto and stuck with it even though it seemed to be heating up very slowly. The exhaust fan does knock the chamber temp back a bit when it kicks in so I went to P4 manual at that point to make sure it didn't stall, then just nervously watched and waited while the temp seemed to crawl upwards, desperately resisting the urge to crank it.
Anyway, I think it seemed to go ok. 1C wasn't particularly loud, but that's not unusual for a Brazilian I believe. I heard a couple of snaps of 2C before I hit cool. Here's photos in natural and artificial light.




I've got some Mexican and Congo beans on the way this week too so looking forward to them arriving.  Will report back.
I love coffee. It's as simple as that.

iamavapollard

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What Coffee are you roasting this week
« Reply #1239 on: 27/03/2016, 01:48 AM »
Hi, welcome and be sure to post a piccie or two  :thumb:.

 :( can't show you a pic  now. I ordered it from java times.

Koffee Kosmo

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What Coffee are you roasting this week
« Reply #1240 on: 10/05/2016, 11:28 AM »
Just last week I purchased a 69kg sack of Guatemala Antigua Los Volcanes   

So this is the very first roast on the trusty KKTO

Bean - Guatemala Antigua Los Volcanes
Weight - 900 grams
Depth - Cusp of second crack

KK
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Cuir Beluga

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What Coffee are you roasting this week
« Reply #1241 on: 10/05/2016, 08:22 PM »
Just last week I purchased a 69kg sack of Guatemala Antigua Los Volcanes   

So this is the very first roast on the trusty KKTO

Bean - Guatemala Antigua Los Volcanes
Weight - 900 grams
Depth - Cusp of second crack

KK


You'll be bouncing off the walls KK.

Today I roasted some Brazil Boa Vista, Colombia Finca Veracruz and Colombia San Marcos all from Ministry Grounds  :coffee2:.
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LeroyC

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What Coffee are you roasting this week
« Reply #1242 on: 13/05/2016, 12:36 PM »
The last batch I did was the last of my Congo SOPACDI FTO. I managed to replicate the profile from the first successful roast of this origin that I did. So I'm hoping this lot will turn out just as nice.

I love coffee. It's as simple as that.

Brett H

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« Reply #1243 on: 14/05/2016, 09:36 AM »
That looks awesome, chewy and delicious!  Kudos Leroy! 
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LeroyC

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What Coffee are you roasting this week
« Reply #1244 on: 06/06/2016, 07:55 AM »
Well I've been quite busy roasting on the Behmor lately. Since the 23rd of May I've roasted the following:

• 250g Brazil Ipanema Estates 'Espresso'
• 250g Mexico Oaxaca (light filter roast by accident)
• 200g Mexico Oaxaca (espresso roast)
• 250g Brazil Ipanema
• 250g Peru Norte
• A pre-roast blend of 95g Peru Norte, 55g Congo SOPACDI, 50g Timor
• 250g Burundi AA
• 320g Timor

It's all gone quite well (except for the first Mexican) and I feel like I'm really getting a handle on it. The Brazil Ipanema and the second Mexican batch have been beautiful coffees to drink.

Here's a couple of pics:

Brazil Ipanema

Burundi AA
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Fresh Coffee

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What Coffee are you roasting this week
« Reply #1245 on: 06/06/2016, 09:32 AM »
Well done.

Better be careful admitting to preblend roasting however, as you lay yourself wide open to criticism from people that dont know much, despite the only relevant questions are "did it cup well / taste good?, "were you happy with the roast?" and "did you achieve what you wanted?"   ;D
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LeroyC

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What Coffee are you roasting this week
« Reply #1246 on: 06/06/2016, 09:37 AM »
Well done.

Better be careful admitting to preblend roasting however, as you lay yourself wide open to criticism from people that dont know much  ;D

Haha! Too true FC. To be honest I won't pre-blend very often myself as I don't think it makes sense on a Behmor. But I'm certainly not against it altogether as its another way to experiment with profiles and associated flavours.
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« Reply #1247 on: 06/06/2016, 11:04 AM »
I've been roasting a custom blend of PNG Purosa and Mexico Indigenas Y Campesinos Ecologicos de Angel Albino Corzo - Jaltenango Region

And combining them for a pretty handy blend !

It's my 'go to' roast at the moment, and it tastes delicious!
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Kevohere

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« Reply #1248 on: 06/06/2016, 11:10 AM »
But I'm certainly not against it altogether as its another way to experiment with profiles and associated flavours.

Yep, you ain't gonna know if you don't have a go.  :thumb:
Most of us know the limitations of pre-blending per se.
The odd minimal times that I have done a pre-blend roast, I try to select compatible, similar processed beans, store them mixed together for a couple of days before roasting.
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« Reply #1249 on: 06/06/2016, 01:27 PM »
Most of us know the limitations of pre-blending per se.

Well yes and no Pat. I understand the gods of the interweb dont want subversive/radical stuff like this getting out there, but really, it depends on the "brief" ie what is that blend going to be used for  :)
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