Koffee Kosmo wrote:
Its my pleasure Pat Call me a marriage councillor :🙂 But you can thank the KKTO roaster as it's done all the work and I just watched. Another 30 more roasts and it will hit 400 When you get to the Ethiopian @ about 10 days post roast you can blend them as they mix well together Now I want some feedback If the beans were sent to you as a blind test would you have thought that they were professionally roasted ? or an obvious home roaster job KK
definitely looks like a pro job due to even colouration, good moisture content, and proof in the cup! One thing I occasionally question with my own roasting on the kkto is the moisture content of the beans the beans after roasting - as even with insulation (a towel wrapped around roaster - silicon tubing kept falling off so I havent been using it) my roasts are still taking 25mins on average, and I wonder if this elongated roast profile dries the beans out? I can usually tell how the coffee clumps or settles in the group handle, as to relative moisture content though, and the coffee feels different between your finger and thumb when its dry anyway no such 'problems' with KK's roasts, and I havent been too concerned with my own recently, either, and I'm guessing it also depends a lot on the country / continent of origin, and how the beans are harvested and processed, as some of the African beans especially come up a bit 'dry' after roasting - but this in no way seems to negatively effect palate structure, or depth of palate... so to answer your question: the beans you gave me look and taste great, certainly better than many 'commercial' roasts I've looked at! Cheers a million Pat
