beanflying 4 loads and playing with the extremities of a roaster a bit. in order 350g La Pira Geisha 500g PNG Wahgi 650g Ethiopian Gambella Nat's 1500g ??? PNG Wahgi La Pira for Brewed and the others to Espresso roast. Will know more in an hour and a bit how they all went 🙂
borat123 Another kilo of the suspect Sidamo. This was quite an acidic bean and I roasted it quite light as its destined for cold brew.
Jonty No roasting this week for myself..... I've cracked a bag of Sumatran Lake Tawar from MyCuppa... Hmm brekky tomorrow will be like a kinder surprise 🙂
beanflying Jonty wrote: No roasting this week for myself..... I've cracked a bag of Sumatran Lake Tawar from MyCuppa... Hmm brekky tomorrow will be like a kinder surprise 🙂 Baggy of potentially dodgy Wahgi for you tomorrow too 😉 BTW The 1.5kg didn't reach 3rd crack, just a touch slow reaching FC for my liking 🙂
greenman 300g Tanzanian Uru Estate--10min light roast just in to rolling first crack--for syphon and clever dripper brewing. Lots of body, sweet and juicy with blackcurrent/fruity flavours as a syphon brew only 50mins out of the roaster :thumb: :thumb:
JamesM Trevor, does this mean it's Tanzania tomorrow at Dimattina? I've got two Tanzanians I could roast up... hrmmm one is "special"
Koffee_Kosmo Roasted beans are getting low because I have tradesmen comming and going and all say yes to a coffee when offered Yesterday afternoon I roasted a brain combo " this will work well blend" Larger than my normal amount 150 gr of Yemen Bani 250 gr of Ethiopian Gambala Naturals 500 gr Columbian Andes Santa Rita Tried it today one day post roast and it's wonderful And the tradesmen ( landscapers lov it ) KK
Jonty Just a small 200g roast of Guatemala La Esperanza - Honey Processed that I am hoping to crack next Saturday or Sunday after I finish of the Sumatran Lake Tawar from MyCuppa (Enjoying it!!).
beanflying Corruption of others this week. Neighbor has a new Sunbeam/Grinder coming to replace his blade :instant: Grinder / Delonghi combo. Only drinks decaff but I have made him a 50/50 blend to try and a baggy of 100% Decaff (converting the masses) >😃 So Ethiopian Gambella Naturals 750g and 650g of Ministry Grounds Decaff for the afternoon.
greenman did something I swore I would never do, roasted 600g of Indian Monsoon Robusta, took it 20 seconds into rolling second crack for a nice even chocolate colour, I will give it a try as a component in one of my blends :🙂 :🙂
Koffee_Kosmo Had to do another roast this afternoon as stock is down to critical Larger than my normal amount again but same blend as my last roast, with more Gambala this time 150 gr of Yemen Bani 300 gr of Ethiopian Gambala Naturals 500 gr Columbian Andes Santa Rita KK
Brett_H I did an 800g roast of Mexican Pluma Organic on Friday from the Beangreen specials list. It is fabulous as a single origin and tastes like a mild chocolatey spiced fruit cake. :rofl:
greenman Yesterday's roastup:-- 1.8kg TRG blend with Harrar highlight 1.8kg Mocha Mayhem -- Yummy Yemen, Panama, Sumatran 300g light roast Tanzanian Kyarundi 300g light roast Kenyan Mihuti--love this Beangreen coffee!
UNM a filter roast. not sure what to roast: PNG kimmel peaberry Nicaragua maragogype Tanzania Tec estate any one of these likely to be significantly better or worse than the others?
UNM Koffee Kosmo wrote: I placed the beans in the KKTO and started with a 10 minute pre roast 65 deg C for 5 min & 125 deg C for 5 min = 10 min to stabilise or equalise the batch [snip] And 5 separate second cracks from 18 min to 23 min I controlled the roast by vision and smell trying not to over-roast the earlier cracked beans by allowing some periods of low heat and allowing the internal bean temperature to take a lead on the speed the roast was progressing On the last minute I removed the TO and left the beans agitating freely This was done for the beans to colour evenly under there own generated heat Conclusion This was a challenge of a roast but I pulled it of by not panicking and respecting the beans by allowing them to come to there crack times in there own time and not over roasting the earlier ones would love to hear feedback on this one. without seeing/smelling/tasting I haven't a clue what the roast is like but sounds like it should be undrinkable. why do I say this? roast of over 28 minutes = baked some beans are second crack plus 5 minutes after roast is over they sit for a minute or so before cooling commences - prompt cooling is the norm. Obviously my roasting experience and knowledge is limited and I have seen you refer to stabilizing at 65 degrees before. Would be interested in how many other people do an extended roast at low temp to start - is this a KK only thing or is it common? I sometimes go for a slow temp ramp to start, but never hold the beans at a single temp for any length of time edit: oops. For some reason my phone took me into an old page of the thread rather than the current one and I didn't notice how old kk's post was. Would still like to understand more about 'stabilizing' beans with an extended period at same temp though.
Jonty Tonight I banged through two small roasts in the Behmor: 1. 175g of Ethiopean Guji taken 20 sec into 1st crack for cold brew 2. 200g of Columbian Bachue Supremo pulled before 2C.
Koffee_Kosmo UNM wrote: would love to hear feedback on this one. without seeing/smelling/tasting I haven't a clue what the roast is like but sounds like it should be undrinkable. why do I say this? roast of over 28 minutes = baked some beans are second crack plus 5 minutes after roast is over they sit for a minute or so before cooling commences - prompt cooling is the norm. Obviously my roasting experience and knowledge is limited and I have seen you refer to stabilizing at 65 degrees before. Would be interested in how many other people do an extended roast at low temp to start - is this a KK only thing or is it common? I sometimes go for a slow temp ramp to start, but never hold the beans at a single temp for any length of time edit: oops. For some reason my phone took me into an old page of the thread rather than the current one and I didn't notice how old kk's post was. Would still like to understand more about 'stabilizing' beans with an extended period at same temp though. The stabilizing part of the roast is not hot enough to actually start the roast process Normaly set at arround the thaw setting approx 65 deg Celsius This makes all the mix of beans equal in start temp and moisture content befor the roast proper It's best to use similar beans in a blend but knowing me I like to push the limits The KKTO roaster in my observations just roasts well with beautiful results in the cup no matter if one goes over time from the accepted norm KK
