GaryatGala The Baby Roaster's principle is based on conduction and not convection. Hence will, as mentioned above roast a bean that can be drunk sooner than others. I would still recommend one or two days rest. I have roasted robusta on the baby at the same time as roasting arabicas on the KKTO and coretto. The cool thing is robusta is not required in big amounts for a blend so the baby roaster is perfect. Robusta naturally needs more time to rest than arabicas, so the conduction roasting brings the degassing or all the beans into alignment. On topic.. Last Saturday roasted 625 grams each of Bean Green's Brazilian Monte Allegro Costa Rica Lapala PNG Kimel Ethiopian Mormora Naturals 3 Costa Rica and the Ethiopians on the coretto to retain acidity PNG and the Brazilian on the KKTO,s slower profile for the chocolates and body.
Lwowiak Brett H wrote: a slacko home roaster who often runs short of beans I too am guilty of this. Roasted: Haiti Grand Cru [slow and steady to first crack] Tipped at the onset of second crack. Yemen Sanani [higher heat and bit more rapidly to first crack then above]. tipped at about 15-20 seconds into second crack.
Brett_H GaryatGala wrote: The Baby Roaster's principle is based on conduction and not convection. Hence will, as mentioned above roast a bean that can be drunk sooner than others. I would still recommend one or two days rest. I have roasted robusta on the baby at the same time as roasting arabicas on the KKTO and coretto. The cool thing is robusta is not required in big amounts for a blend so the baby roaster is perfect. Robusta naturally needs more time to rest than arabicas, so the conduction roasting brings the degassing or all the beans into alignment. On topic.. Last Saturday roasted 625 grams each of Bean Green's Brazilian Monte Allegro Costa Rica Lapala PNG Kimel Ethiopian Mormora Naturals 3 Costa Rica and the Ethiopians on the coretto to retain acidity PNG and the Brazilian on the KKTO,s slower profile for the chocolates and body. Hmmm.... Me thinks you and DX would be great friends! Thanks for a very informative post. :thumb:
Koffee_Kosmo Today's roast on the KKTO is A blend on African and South American 600 grams of Rwanda Musasa 150 grams of Brazil Pedra Redonda KK
bcspark mycuppa wrote: My advice is to not take anyone's comments too seriously as it really is not going to apply to your personal situation. The only way you know is to evaluate on a daily basis using controlled (as best as possible) methods. Regardless of origin or specific bean, the factors that primarily influence the peak usage window, or best usage window for any particular bean are the way in which it was roasted (the profile), how and when it was packed (stored) in the roasted state, then it comes down to the processing method of how the farmer prepared the bean, then it is the age (or stability) of the raw coffee at the moment before you roasted it. I have owned many roasting platforms and currently deploy 2 separate types - the same bean roasted using similar profiles on the different roasters yield different peak and before before periods. Why ? because the roasting platform uses different thermal transfer methods. It has little to do with the individual bean and more about how it was treated and stored. I have taken on pboard all advice thankfully. Roasted 600g Ethiopian Guji to226d oo 13/7 and have been drinking this for the last 6days. All espressos up till today were acidic. Today out of the Strega came a heavy dark beautiful cup , 13days post roast . Even though the roast was CS 8-9 the beans are now exhibiting a light shiny lustre . So I have been drinking my beans beforehand they have fully matured. Thanks to Cremas
RichardM Still haven't got this blend right, but here goes: 240g Uganda Mt Elgon 180g Mexican Pluma Organic 60g Indian Kaapi Royale Robusta 120g Ethiopian Harrar Longberry 'Impala' Naturals
UNM two batches tonight - playing catchup first S.O. Sumatra Kuda Mas, 20sec into a lazy 2C at 16:40 second, blend of 80g PNG Kimel Peaberry, with 125gram Harrar, 15:40, pulled about ten sec into 2C.
shape_shifter I spent a very pleasant morning with Kevin and his Strega and CCR, loving both. Kevin showed me some of his roasts while we were playing on the Strega and for me personally I thought they were a little on the dark side so when it came to approaching the CCR I made the decision to try and go for a lighter roast. What you see has more to do with my preferences while being guided by Kevin's experience rather than Kevin being guided by me, just thought I should say if anyone thinks they are crap LOL I took along the COE Honduras Finca El Filo and Tanzania Blackburn Estate - Pick of the Harvest. We roasted the COE first, 1kg. 1C - 17:05 Pulled it at 21:00, didn't hit 2C [attachimg=3] Tanzania Blackburn, 490g. 1C - 6:38 2C - 10:00 pulled it then as well, might have done with being left for another 30 seconds maybe. [attachimg=4]
Lizzi UNM wrote: two batches tonight - playing catchup first S.O. Sumatra Kuda Mas, 20sec into a lazy 2C at 16:40 second, blend of 80g PNG Kimel Peaberry, with 125gram Harrar, 15:40, pulled about ten sec into 2C. interested to see how the Old Amsterdam goes, UNM... I roast both beans separately but pull both generally 4-5 sec into 2nd. 😉 L
Koffee_Kosmo Roasting a 900 grams X 3 bean blend on the KKTO 300 grams Ethiopian Limu 300 grams Guatemala Finca Santa Clara 300 grams Brazil Pedra Redonda I got a hunch that this blend will be a nice one KK
borat123 Roasted up a kilo of Yirg that last time I tried using a 'normal' profile was way too citrusy, acidic and overly bright / flowery for my liking. This time it was done as a VERY light roast just on first crack. It's destined for cold brew which I've finally got around to doing again since I have a lot of time on my hand(s) at the moment... I found a place that has commercial 10ltr nylon reusable filter bags - for only $5 each! I bought one 100 micron, and one 25 micron.
Koffee_Kosmo Today's roast on the KKTO is 750 grams of Sumatra Manheling I needed a change from South and Central America KK
cosmic_couple22 Kenyan Thiaru 2kg, just on sc. Sulawesi Toraja 2kg 30 seconds before sc. Starting to get a feel for the Silver Streak :thumb: Chester
LaSanMarcoMelb Running Colombian La Cacica AA and an El Salvador Finca San Carlos through the Behmor today. Having been off work for 6 weeks with a broken foot, my coffee consumption has been surprisingly restrained, it's just too damn hard to go to the machine. Nice to have had some new beans arrive from Bean Green today though
bcspark Week ending roasts were done under new profile for my KKRHG roaster 13/8 KJM blend 16/8 Rawanda Buf Remera 750 grm 18/8 Brazil Datera Sunrise est 600grm 18/8 Rawanda Inzovu 600grm All roasts were taken to just before 2ndC at city roast level
Koffee_Kosmo Todays improvised blended roast on the KKTO is 300 grams of Ruanda Musasa 150 grams of Indonesian Wahana 200 grams of Guatemala Santa Clara Let's be surprised in a few days KK
Koffee_Kosmo borat123 wrote: 1kg Brazil Daterra organic. Might do some some MM later this afternoon. Sounds interesting Borat
