What Coffee are you roasting this week

Brett_H

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!

bcspark

I agree Brett,Ashtons dry processed roasted to 2ndc is as good as any bean I have enjoyed .

Brett_H

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!!

iamavapollard

Just received my Arabian beans today. Not today, but i will roast tomorrow morning 🙂

Cuir_Beluga

iamavapollard wrote:

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:.

askthecoffeeguy

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! Pat

LeroyC

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.

iamavapollard

Cuir Beluga wrote:

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

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

Cuir_Beluga

Koffee Kosmo wrote:

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:.

LeroyC

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.

Brett_H

That looks awesome, chewy and delicious! Kudos Leroy!

LeroyC

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

FreshCoffee2

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

LeroyC

Fresh Coffee wrote:

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.

askthecoffeeguy

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!

Kevohere

LeroyC wrote:

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.

FreshCoffee2

Kevohere wrote:

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 🙂

Koffee_Kosmo

I pre blend all the time But I use techniques that my roaster can accomodate Also having roasted over 2000 roasts helps a bit in ones understanding of coffee as well KK

FreshCoffee2

Excellent points and certainly roasting machine dependent.

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