What Coffee are you roasting this week

Koffee_Kosmo

I have roasted a variation to the last roast Drinking lots lately so have upped the green bean weight This is a Pre blend of 275 gr Ethiopian Gambala Naturals 400 gr Sumatra Kuda Mas ( Organic ) 275 gr Columbian Andes Santa Rita So total green bean weight is an 950 gr roast KK

Lacehim

Today I roasted 300gm of Indonesian Sumatran Mandheling ' Kuda Mas', and pulled just on the 1st few snaps of SC. I've been pulling my roasts slightly earlier after feedback from SS. I think previously I was well into rolling SC. :angel: at the end of last week I did an emergency roast and roasted 300gm El Salvador Finca El Carmen which I had to start using 2 days post roast. I'm sticking to SO at moment, and continuing to sample beans roasted a little lighter as above. There's certainly a difference, and it's all part of the learning curve. 🙂

derrilex

Leave the bag open overnight with the kuda if you want to taste early. Ive found it to be a bit gnarly until 6 or 7 days when it develops some nice choc.

Jonty

I'll post while my roast is unattended :pan A small 200g blend of bits..... 140g of Sumatran Blue Batak (that's all I had) along with 60g of El Salvador Finca El Carmen...... Well better go and see if I've hit 1st C on the Behmor (1LbP3C).

Lacehim

Jonty wrote:

A small 200g blend of bits..... 140g of Sumatran Blue Batak (that's all I had) along with 60g of El Salvador Finca El Carmen......

Let me know how that blend goes Jonty, I've got both beans from BG. I've been enjoying the El Salvador beans quite a lot so far as a SO.

borat123

Found I still had some dry process Yemeni 'lucky dip' left hiding in a bag in the laundry... Roasted up a kilo, cooled and tried it straight away. Loads of body, thick and syrupy. Very nice but this one will still need another 2 weeks or so to peak. Global village where this came from, doesn't open up again until November so the rest of the bag will have to last until then.

Koffee_Kosmo

I roasted this afternoon a blend for the weekend As we have guests I decided on this blend Blend was 300 gr of Ethiopian Gambala Naturals 300 gr of Columbian Andes Santa Rita 050 gr of Monsooned Indian Robasta KK

Jonty

This arvo I've tried to reproduce the carousel blend by Reverence Specialty Coffee & Tea. So I guessed the ratios and substituted a little 😉 The blend and beans: 100g Costa Rican, 50g Tanzania Clouds of August and 50g Ethiopian Yirgacheffe

Brett_H

That sounds great Jonty... Although I've not had the original. Clean and fruity I'd imagine. Let us know eh. :thumb: I roasted equal parts (800g roast): Columbian Bachue PNG Kimmel Est Brazil Dattera Mexican Organic Had to crack this one 24hrs post and its really lovely already. The smell was to die for!

greenman

300g Toraja Peaberry 300g Sidamo Guji OCR Natural 300g El Salvador Finca El Carmen all light roasts just after first crack shared some syphon brews yesterday with a gathering of fellow coffee tragics. The Guji received lots of accolades--berries, stone fruit, juicy, clean and sweet🙂🙂🙂

beanflying

5 roasts this afternoon over a leisurely few hours with Jonty having a play with my roaster too. Rwandan COE 500g Filter Costa Rican La Pira Geisha 500g Filter Nicaraguan ?? 1kg Roasted by Jonty. Nice even looking roast for a first bash at a different roaster. 1kg of some other rubbishy COE that some here reckon is awesome :stir finished off with 750g of Mysore Nuggets (hoping Jonty won't get some for being home late :rofl: ) Also dropped of were 3 cleanskin Reds so a good day :thumb: Lots of choices coming up in the next week or so.

Kelsey

Over the weekend I did a 400g/200g mix of Finca el Carmen and Ethiopian Yirg Gr 2. Roast took 19mins to get to the start of R2C when it was pulled. Very even, quite happy with the way this one looks. Ran out of beans today, so gave it a try. It needed the tightest grind available to me and a reasonably hard tamp for it to not be a gusher. Really good stuff. Strong flavour, hint of brightness that I don't mind and lingering full-bodied chocish vibe.

Koffee_Kosmo

I am posting as I roast on the KKTO Today's roast is some beans from sponsor Mycuppa 600 gr of Brazil Monte Alegre Estate Premium

borat123

Another kilo of Brasil Daterra organic. This bean roasts so evenly... I might try it as a blend with some Yemen to add more body.

Lacehim

I roasted 600gm of Kelsey's blend today. 400gm Finca el Carmen and 200gm Ethiopian Yirg Gr 2. Not the best roast I've done because I was wandering around the yard checking my new veggie patch and WFO (I know, naughty me), but fingers crossed that really was SC that I pulled them at around 19mins! :rofl: We shall see how they go. I didn't want to test out 3rd crack if it wasn't! :laugh:

UNM

108 gram Monsoon Malabar 40 gram each of Costa Rica San Isidro, Yirgacheffe Special Prep, Nicaragua Finca San Ramon Maragogype Roasted quick to around 185, then ease off heat. Slow rise to 2c, but it still went off rapidly and dump 25 sec in just at rolling second. Looks uneven, unsurprisingly. Will taste how it went in two weeks

borat123

1kg locally sourced Harrar. Time for some sweetness.. Gave away half of the Brasil organic, so back roasting again already. At least its a little cooler outside in the evenings now.

Jonty

Well it is a light drizzle outside and I have been doing a few chores (painting\washing). Anyway time to forward plan my roasts for next week as I get back to reality and work! Today's effort on the Behmor: 250g Guatemala - Cup of Excellence Lot 28 Capetillo y Anexos (rate it higher than Hons El Fino COE :stir) 250g Tanzania Uru Jonty

Brett_H

Brett H wrote:

And you know what... I've never had it! Yep, that's right... never had it. Other than the Andy F's shop is there anywhere I can get this? Not too worried if I can't but if everyone is raving I too want to dance like it's 1999!

Last Saturday fortnight I roasted the Peruvian Ceja del Selva that Jonty very generously gifted me. I have enjoyed this bean in a range of styles from espresso through to French press and cappuccino. Thank you Jonty. What a joy this bean was to roast and the extractions from the espresso machine looked glorious... however:

mycuppa wrote:

Brett, don't stress you are not missing out on anything extraordinary. I can think of many other coffees that would be on my bucket list. Perhaps with this bean, it could be a case of urban legends growing legs. Most of the southern Americicans are very easy to roast and at the same time produce unbelievably consistent roast depth and color. For this very reason they are well regarded by those new to roasting and perhaps this helps fan the fire of intense affection, albeit infatuation. In general terms, Peru beans are quite mild and somewhat one dimensional in character being primarily used as blenders given the relatively high ratio of Organic - they provide an economic filler for certified coffees. Yes, they develop plenty of choc and reasonable body which for most people will completely satisfy their personal requirements.

I am thankful to Jonty that I was able to experience first hand this bean and moreover experience and understand everything that Jeff has so beautifully articulated above. Thanks guys... The journey continues.

Kelsey

Lacehim wrote:

I roasted 600gm of Kelsey's blend today. 400gm Finca el Carmen and 200gm Ethiopian Yirg Gr 2. Not the best roast I've done because I was wandering around the yard checking my new veggie patch and WFO (I know, naughty me), but fingers crossed that really was SC that I pulled them at around 19mins! :rofl: We shall see how they go. I didn't want to test out 3rd crack if it wasn't! :laugh:

19 mins has been about right lately. Tonight did back to back of the above blend and a 300g Columbian Baucho, 220g Kuda Mas, 80g MM blend. Both were pulled right as they hit R2C. In tonight's chilly weather, the first took nearly 21mins, the second 19. Both looked nicely even and smelled amazing. Which is a good thing, as I'll need to start in on them tomorrow!

« Previous Page Next Page »