What greens to try?

Kelsey

I'm about to finish up building my KKTO this week, so really should get around to ordering some greens. Given that my roasting platform has changed, I wonder how much of a change you'd recommend from the original list above? I've got two 'wishlists' going now. BeanGreen: Costa Rica - Herbazu Estate El Salvador Finca El Carmen Guatemala Finca Santa Clara Bourboncillo Kenyan Gethumbwini Estate Peaberry Ethiopian Yirgacheffe Grade 2 Washed Panama Casa Ruiz Boquette I'm also considering replacing one of the Finca's with the Indonesian Sumatran Mandheling ' Kuda Mas', an SO I really enjoyed when Pioneer roasted it. That comes to about $100, free shipping MinistryGrounds: Bolivia Colonia San Juan 8 Estrellas (Green) Costa Rica Zamorana Estate (Green) El Salvador Finca La Fany (Green) Guatemala Finca La Perla (Green) Kenya Gethumbwini Estate AB (Green) Ethiopian MAO 'Blue Horse' Harar (Green) That's around $110 and shipping will be extra. I really like the idea of trying the Peaberry that everyone seems to rave about and apart from the Kuda Mas, I'm not familiar with the roasted version of any of these. Do you think either of these is a reasonable list?

RichardM

Kelsey wrote:

Do you think either of these is a reasonable list?

Just need some indonesians if you don't already have some. Java/Sumatra.

Kelsey

I think you're right. I've changed the list a fair bit (also needed to add a decaf): Colombian Supremo Decaf Organic Rainforest Alliance Ethiopian Yirgacheffe Grade 2 Washed - 1kg Tanzania Burka Estate Grade AA Kenyan Gethumbwini Estate Peaberry Indonesian Sumatran Mandheling ' Kuda Mas' Guatemala Finca Liquidambar Costa Rica - Herbazu Estate Anything in there that's too hard for a newbie to roasting (and the KKTO)?

Lacehim

maybe try a brazil too. good for blends.

Kelsey

Instead of or in addition to the above?

Brett_H

Looks good Kel... I' d be loosing the Kenyan and adding a Brazilian (recoils from the collective gasp). But that's just me. I've had lots of Kenyan Peaberries in the early days and never had anything to write home about. Perhaps I need to just try them again... What do we think peeps?

Kelsey

I did hesitate over the Brazilian, but I'd certainly consider adding one onto the list. The Peaberry made it due to the collective sighs of delight.... Also heard from Muscles that this is nice: Dominican Republic - Cibao Altura de Constanza AA

Muscles

Kelsey wrote:

Also heard from Muscles that this is nice: Dominican Republic - Cibao Altura de Constanza AA

This is a pleasant change from my usual haunts. I scored a bag of this roasted by UNM for the swap and am enjoying it quite a bit!

UNM

Kelsey wrote:

I did hesitate over the Brazilian, but I'd certainly consider adding one onto the list. The Peaberry made it due to the collective sighs of delight.... Also heard from Muscles that this is nice: Dominican Republic - Cibao Altura de Constanza AA

I've made my views on Brazilians known before but I always find: Great mouthfeel, smooth and silky, but I always feel something is missing. Not very enjoyable alone, good for blending. The Cibao Altura de Constanza is nice, got some more resting right now - roasted latest batch very slightly lighter than I did for Muscles but with smidgen faster ROR to FC I think. Only bought a kilo and I may well buy more next time. Glad my attempt at roasting it is being appreciated.

Kelsey

Brett, since you seem to be the authority on Brazilians 😉 which do you suggest? I was looking at this one: Brazil Daterra Estate - Opus 1 Exotic http://www.beangreen.com.au/product-info.php?pid172.html

Brett_H

Kelsey wrote:

Brett, since you seem to be the authority on Brazilians 😉 which do you suggest? I was looking at this one: Brazil Daterra Estate - Opus 1 Exotic http://www.beangreen.com.au/product-info.php?pid172.html

As far as I know those photos never made it onto the Internet. The Opus1 is sweet and chocolatey and I'd be inclined to save it as a decaf alternative. As a base for blends try the Brazil Santos... Others with more experience may like to chime in here especially if they've not seen those photos!

Kelsey

Brett H wrote:

As far as I know those photos never made it onto the Internet.

Keeping them for later coffee-related blackmail purposes. 😉

Brett_H

Kelsey wrote:

Keeping them for later coffee-related blackmail purposes. 😉

You'll need more than coffee to wash away those visuals!

Kelsey

How do you think I expunged the memories from your uni days? :-*

sidoney

May I join in this thread? My roaster is different from Kelsey's in that it's the little drum roaster "FS FZ-RR Baby Roaster". I typically like to have a little bit of milk with my coffee, although I'd be open to learning about ones to drink without milk and how to enjoy it that way. I'm using a R. Silvia with PID kit. I probably don't want to go too acidic (not my favourite taste if there is a lot of it) but other than that I'm pretty open to suggestions.

Kelsey

Of course! Join away!

hiphipharar

sidoney wrote:

"FS FZ-RR Baby Roaster". I'd be open to learning about ones to drink without milk and how to enjoy it that way. I'm using a R. Silvia with PID kit. I probably don't want to go too acidic (not my favourite taste if there is a lot of it) but other than that I'm pretty open to suggestions.

The CoffeTech Baby roaster opens up all kinds of possibilities if you keen on a milkless existence. I've had beans that I've been rather indifferent about come to life when roasted in the Baby like a Chinese Yunnan. I've had better results from Australian and other low grown coffees in the Baby as well. Unless 'body' is crucial to your coffee enjoyment I would also consider investing in a manual brewer for true flavour experience. An Aeropress (with the Coava disk) is a good starting point or a Hario V60 pourover dripper for less than $30 or the Clever Coffee Dripper for about $30. Otherwise play around with temp settings on your Silvia to get the best tasting espresso shots. If you are keen on milk-based, then the central and south American beans roast very well in the Baby. Centrals tend to be a bit acidic so may work better for you in milk. Otherwise let them rest a bit longer.

sidoney

Thanks for that input! While I had no espresso machine I was making just plunger coffee but with my own beans and was enjoying that black, but the plunger process and the gunge I wasn't that thrilled with. I'll check out your suggestions of non espresso brewing alternatives. When you say "let them rest a bit longer", what does that mean, please? I don't know all the terminology yet.

Kelsey

After roasting it can take a little while for beans to reach optimal flavour. How long you leave them is 'resting'.

sidoney

Ah yep, I am familiar with leaving them for a bit, but hadn't keyed in on the term. Thanks!

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