Colombian Pitalito

West_Village

Hi guys, So a couple of days into the Peru/Colombia blend. Roasted to a medium as an espresso it's quite nice ( not my favourite) normally the Peru by itself as an espresso is a nice buttery and nutty flavour. With 25% columbian added in you can taste the acidity and a slight sweetness coming through. Is it for me and my palate? Probably not. I enjoy more berry choc flavours in my espresso In milk for me it's a bit lightweight . I've been running some mocha Java type blends the last few weeks and I miss the added body that brings. Would I roast this again? I doubt it but if I did I might run it a bit darker. Next up 50% PNG , 25% Ethiopian longberry, 25% columbian. Currently resting. Will report back shortly.

askthecoffeeguy

the new blend who h is resting sounds like a winner my blend of PNG / Kenya / Columbia Volcan Galares 40 / 40 / 20 is smashing.it out of the park at the moment can't get enough of the stuff been through a kg of roasted beans in the last two weeks !

West_Village

Are you pre blending or post blending that blend pat? Also how are you roasting that in the behmor out of curiosity? I'm thinking about approaching it below: 300g charge P1 till FC Manual P2 till just before or on 2C Do you think cutting to 25% power stalls to much Or it allows a good development time? What sort of development times are you producing with the behmor ?

askthecoffeeguy

I used to roast my blends seperatly and I still roast some SO on their own but mostly I combine my blends and roast them together I drink a lot of coffee and I just don't have the patience to do all my SO individually if they're going to end up as a blend I almost always start with 500g charge weight and P5 program setting, then push the manual timer out to as much as possible which extends the program length by three or four minutes then I press start and P5 again (otherwise roaster diverts to ago programming) then I monitor roast and hit P4 when internal temperature settings hit 140C at first signs of first crack I increase drum speed and I hit P1 at the end of rolling first crack and then I coast for about 2 minutes and then I pull the roast and I usually leave the door open on the cool down cycle to speed up cool down actual method varies a little according to outside temperature and how quickly the roast is in getting under way, but that's pretty much how I do it and I'm pretty happy with the results! p

askthecoffeeguy

I don't temperature drop until the end of first crack or else I find it's too hard to get enough colour on the beans p

West_Village

For what it's worth the 2nd roast I did (50/25/25) PNG/Ethiopian/columbian Pitalito is a stunning blend! Certainly gives you more complexity and body than the Peru/columbian blend.

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