What Coffee are you roasting this week

freeferty

A quick roast last night. Mum was after some Columbia and Brazil for the blend she and Dad have used for years. 500g Columbia Santa Rita La Chapperal 250g Brazil Fazenda La Rainha I enjoyed the Fazenda last time but think I over did it, so pulled it 5 degrees before 2c. Crunching the bean indicates I could have perhaps pulled it earlier. I'll find out next week in the cup.

Koffee_Kosmo

Got home from a family picnic Looked like beans are getting low so a roast was needed Today's roast on the KKTO is 600 grams PNG Kimel Estate X 50 grams of Monsooned Robusta 50 grams of Columbian Andes Santa Rita KK

Thundergod

What a coincidence KK. My latest roast was 600g of Kimel same day as you.

Koffee_Kosmo

Thundergod wrote:

What a coincidence KK. My latest roast was 600g of Kimel same day as you.

Love that Kimel KK

UNM

Harfusa 15 min roast. Pulled at rolling first. Smokey

Jonty

Today, a couple of roasts to ensure I have we'll rested beans over the comming couple of weeks! 1. Guat Lot 28 COE, 300g 1IbP2B 2. Guat Huehue..... 300g 1IbP2B

Brett_H

I'm currently drinking a roast that I did only a few days ago. 50/50 blend of Rwandan Inzovu and Guatemalan Antigua Los Volcanes! So clean and crisp... Yummy! I've also done a 50/50 of Kenyan Dorman Estate and Nicaraguan Finca San Ramon. This blend works well as a plunger fir me.

greenman

Colombia COE 2012 Lot 10 taken to late rolling first crack for syphon brews. Clean and sweet with juicy mouthfeel displaying subtle citrus/fruity notes with hints of chocolate^-^

WiredArabica

Costa Rica La Minita Tarrazu on the Behmor. 300g on 1P2B, taken to just after 1C. A bit of an experiment to see if I'll get the pronounced maple syrup flavours I found in a darker roast I did for espresso, in the Aeropress, without losing too much of the stone fruit.

Brett_H

Anger Management wrote:

ethiopian naturals... But as a dislike many beans from this area I did it a little different... A: The mod to the TO makes it so much better. Switch to override and no element cycling until I am ready. B: Just after RFC I added a few freshly cracked Macadamia nuts. At end of roast, I had some fresh roasted Macadamia nuts to snack on while bagging - Roasted beans smell great.. In a few days, I will see / taste the outcome :pan

AM, that's inspired! I'm going to give it a try with some green prawns. :thumb:

derrilex

I'm chasing those luscious pours that AM got with the ITM. So far at 4 days post roast I think it will happen but its still a bit fresh. Damn good in the cup though

GaryatGala

Last week roasted 800 grams each of the Colombian Volcan Galeres, Bolivian Green Mountain, Honduras Montana and Indian Monsoon Malabar in two hours using the KKTO. Post blended to 40%, 20%,20%, 20% respectively. The week before it was 800 grams each of the Brazilian Monte Allegro, Costa Rica La Pala, Colombian Volcan and Ethiopian Sidamo, again on the KKTO. Post blend percentages: 30/20/30/20. Took all those to just before second crack, never into. These amounts gives me 4x 500gm bags after each roast and whatever left over is for my own use.

WotB

Green Cauldron Late Harvest Naturals - Nice and light. As pourover, drinkable fruit cake.

coffeehorse

Just roasted: Honduras Finca El Filo (CoE #7?) Roasting the Costa Rica La Candelilla Geisha next - hoping not to stuff it up!

UNM

Don't know what I am roasting this week. I now have enough roasted for a while, so can pause and consider. If some helpful person looked at<a href=http://www.bestcafes.com.au/forum/green-beans/my-stash-did-a-rough-audit/msg36264/#msg36264> my current bean stash </a> and recommended what I should roast next (for siphon) that would be appreciated.

Koffee_Kosmo

Last week I did a roast at my place with Crema member Derrilex 600 gr of what he called COE Shite Today I roasted 600 gr of Columbia Andes Santa Rita Both roasts on the KKTO KK

Dry_bean

725 grams of Finca El Injerto Capadocia Caracol, in the Coretto, pulled it at the first snaps of SC, small bean, roasted very consistently, very easy to roast. Will be very interested to see how it comes up, paid over $30 kg for it, never paid this much for greens before and doubt I'll make a practice of it, just thought if I don't try I'll never know. 🙂

C-man

GaryatGala wrote:

Last week roasted 800 grams each of the Colombian Volcan Galeres, Bolivian Green Mountain, Honduras Montana and Indian Monsoon Malabar in two hours using the KKTO. Post blended to 40%, 20%,20%, 20% respectively. The week before it was 800 grams each of the Brazilian Monte Allegro, Costa Rica La Pala, Colombian Volcan and Ethiopian Sidamo, again on the KKTO. Post blend percentages: 30/20/30/20. Took all those to just before second crack, never into. These amounts gives me 4x 500gm bags after each roast and whatever left over is for my own use.

from what I hear maybe you should roast the MM 2 weeks earlier than the rest?

Kelsey

I tried an experimental Finca el carmen (400g) with Brazil Daterra Estate (200g). Unfortunately both very, very small beans that seemed to progress through to third crack faster than I would've thought! After a week it actually tasted ok, but the first impression was (in my wife's words) "It tastes like someone's dumped an ashtray into my cup!"

Brett_H

Anger Management wrote:

Some Africans that I just have to clear..... Who knows what they are, but will store for guests and visitors as I do not like them... The ones from last week, have just started to come into their own... YES, I know they are Africian's but have local Macadamia nut additive

How is the nut additive coffee? Did you do a standard batch to compare and contrast? Very interesting idea!!

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